spoon

Recent Recipes

Broccoli with Garlic Butter and Cashews

Comments (0) | Sunday, September 25, 2011

 
Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds fresh broccoli, cut into bite size pieces
  • 1/3 cup butter
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons white vinegar
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/3 cup chopped salted cashews

Directions

  1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
  2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. 
recipe from http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx 


Read More......

Enchilada Casserole

Comments (0) |


Original Recipe Yield 8 servings
 

Ingredients

  • 1 (1.5 ounce) package dry enchilada sauce mix
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 1/2 pounds ground beef
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1 (16 ounce) can refried beans
  • 1 (12 ounce) package corn tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  3. In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  4. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  5. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving. 
recipe from http://allrecipes.com/recipe/enchilada-casserole-iii/detail.aspx 


Read More......

Spanish Rice Bake

Comments (0) |


Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 (14.5 ounce) can canned tomatoes
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. 
recipe from http://allrecipes.com/recipe/spanish-rice-bake/detail.aspx# 


Read More......

Seattle Fire Station 25 Meatloaf

Comments (0) |

 
Original Recipe Yield 16 servings;  the ingredient list here was scaled down to 8 servings
 

Ingredients

  • 1/2 pound bacon, cut into 1 inch pieces
  • 1 onions, chopped
  • 2-1/2 pounds ground beef
  • 2-1/2 pounds spicy ground pork sausage
  • 1-1/2 (10 ounce) packages frozen chopped spinach , thawed, drained and squeezed dry
  • 1-1/2 (4 ounce) cans sliced black olives, drained
  • 1-1/2 cups pistachio nuts, chopped
  • 1/2 cup ketchup
  • 1-1/2 eggs
  • 1/2 (1.25 ounce) packet meatloaf seasoning mix
  • 1/2 pound pepper jack cheese, cubed
  • 1/4 cup ketchup, or as needed

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 16 servings.
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.
  3. In a large bowl, mix together the ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes into the top of the loaf so they are completely covered. Brush remaining ketchup generously over the top.
  4. Bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 degrees F (82 degrees C).

This is a high calorie meal!  890 calories per serving!


recipe from http://allrecipes.com/Recipe/Seattle-Fire-Station-25-Meatloaf/Detail.aspx?extkb=1


Read More......

Hamburger Pie

Comments (0) |



Original Recipe Yield 1 - 9x13 baking dish
 

Ingredients

  • 4 potatoes
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 (10.75 ounce) cans condensed tomato soup
  • 1 (15 ounce) can green beans, drained
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
  3. In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
  4. Bake in preheated oven 30 minutes, until potatoes are golden.
 
recipe from http://allrecipes.com/Recipe/Hamburger-Pie/Detail.aspx 


Read More......

Easy Mexican Casserole

Comments (0) |

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 2 cups salsa
  • 1 (16 ounce) can chili beans, drained
  • 3 cups tortilla chips, crushed
  • 2 cups sour cream
  • 1 (2 ounce) can sliced black olives, drained
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh tomato
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

recipe from http://allrecipes.com/recipe/easy-mexican-casserole/detail.aspx



Read More......

Curry-Scented Butternut Squash Soup

Comments (0) | Wednesday, September 21, 2011

Ingredients:

  • 1 butternut squash, 2 1/2 lbs. (6 cups cubed)
  • 2 large, sweet apples (such as Fuji or Honeycrisp)
  • 3 medium onions
  • 2 Tbsp. butter
  • 1/4 cup packed dark brown sugar
  • 1 1/2 Tbsp. curry powder
  • 6 cups chicken or vegetable stock
  • 1 container (8 oz) mascarpone cheese
  • 2 tsp. salt
  • sour cream and snipped fresh chives (optional)
Directions:
  1. Peel squash and apples; cut into 1 inch cubes and dice onions.
  2. Melt butter in 8-qt. stockpot over medium-low heat.  Add onions; cook 5-6 minutes or until tender, stirring occasionally.  Add squash, apples, brown sugar, and curry powder.  Cook and stir 1 minute or until curry powder is fragrant.  Add stock and bring to a simmer over medium heat.  Simmer 24-26 minutes or until squash is very soft.  Remove from heat.
  3. Carefully ladle about 1/3 of the squash mixture into a blender container.  Cover and blend until smooth.  Pour blended soup into a 6-qt mixing bowl.  Repeat two times with remaining squash mixture.
  4. Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated.  Return to a simmer over medium heat and remove from heat.  Garnish each serving with sour cream and chives, if desired.
Yield: 8 servings (12 cups)

Nutrition facts:
  • calories: 310
  • fat: 16 g
  • saturated: 9 g
  • cholesterol: 45 mg
  • carbohydrates: 39 g
  • protein: 8 g
  • sodium: 950 mg
  • fiber: 5 g


Read More......

Luscious Fruit Salad

Comments (0) | Tuesday, September 20, 2011

Ingredients:

  • 2 (3 oz.) pkg. strawberry jello
  • 2 (10 oz.) pkg. frozen strawberries
  • 2 cups boiling water
  • 2 (8.5 oz.) cans crushed pineapple
  • 2 bananas, sliced
  • 8 oz. cream cheese
  • 2 Tbsp. lemon juice
  • 1/4 tsp. vanilla
Directions:
  1. Dissolve jello in boiling water.  Add undrained pineapple and strawberries.  Stir until strawberries are thawed.  Let set until syrupy and add bananas.  
  2. Pour 1/2 mixture into lightly greased 9x12 baking pan.  Chill until well set.  Leave rest of mixture out of the refrigerator.
  3. Blend cream cheese, lemon juice and vanilla.  Spread this over chilled and set jello mixture; chill for 30 minutes.  Cover with rest of jello, chill for 4 hours or longer.  Cut into squares and serve.


Read More......

Hard Candy Recipe

Comments (0) |

Ingredients:

  • 1 cup sugar
  • 1/3 cup white corn syrup
  • 1/2 cup water
  • 1/8-1/2 tsp. flavoring (your choice of flavor) depending on concentration of flavoring
  • food coloring (to suit flavor), to make opaque colors, add 1/2 tsp. liquid white coloring
  • 1/8 tsp. citric acid (optional, to add tartness to fruit flavors.  Dissolve in 1 tsp. water and add at same time as flavoring)
you will also need:
  • sucker molds
  • sucker sticks
  • candy thermometer
Directions:
  1. Wash molds before first use.  Grease inside of molds with shortening.  Place molds on greased flat surface (marble slab or new flat cookie sheet).  Place clip over tabs of molds and insert sucker stick between tabs.  
  2. Combine sugar, water, and corn syrup in small saucepan.  Cook on medium high to 300*F (hard crack stage).  Remove from heat and let cool to 275*F, then add flavoring and food coloring.  Stir until blended.  Pour into molds.  
  3. Allow to cool until candy is set.  Remove clip from mold then remove mold from lollipop.  Set lollipop on second flat surface to complete cooling.


Read More......

Flourless Chocolate Cake No. 5

Comments (0) |

Ingredients:

  • 2 cups (12 oz. pkg) semisweet chocolate
  • 1 cup unsalted butter, cut into pieces
  • 1/4 cup water
  • 1/2 tsp. instant coffee granules
  • 1/2 cup baking cocoa
  • 1/3 cup granulated sugar
  • 8 large eggs
  • powdered sugar
  • sweetened whipped cream (optional)
Directions:
  1. Preheat oven to 325*F.  Grease bottom of 9 inch springform pan.  Line bottom with parchment or wax paper.  Grease paper.
  2. Place chocolate, butter, water and coffee granules in medium, heavy duty saucepan.  Heat over medium-low heat, stirring frequently, until melted and smooth.  Stir in cocoa and granulated sugar until smooth.  Remove from heat.
  3. Beat eggs in large mixer bowl for 5 minutes or until the volume doubles.  Fold 1/3 of beaten eggs into chocolate mixture.  Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated.  Scrape batter into prepared pan.
  4. Bake for 35-37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny.  Cool completely in pan on wire rack (center will sink slightly).  Cover cake; refrigerate for 4 hours or overnight.  Cake can be prepared up to 4 days in advance.
  5. To serve; about 30 min. before serving, remove side of pan by first running knife around edge of cake.  Invert cake on sheet of parchment paper, peel off parchment pan liner an dturn the cake right-side up on serving platter.  Dust with powdered sugar.  Serve with a dollop of sweetened whipped cream.


Read More......

Flourless Chocolate Cake No. 4

Comments (0) | Monday, September 19, 2011

Dense, sexy chocolate deliciousness on a plate.  Even your non-gluten-free guests will love this!

Ingredients:

  • 16 oz. Belgian dark chocolate
  • 1 cup light brown sugar
  • 1/2 cup white cane sugar
  • 3/4 cup very hot strong coffee
  • 2 sticks unsalted butter, room temperature, cut into pieces
  • 2 Tbsp. unsweetened cocoa powder
  • 8 large eggs, room temperature
  • 1 Tbsp. bourbon vanilla extract (yes, a tablespoon!)
Directions:
  1. Preheat the oven to 350* F.  Prepare a 10 inch springform pan by lining the bottom with buttered parchment.  Note: using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil.
  2. Break up the dark chocolate into pieces and pour the chocolate into the bowl of  the food processor.  Pulse until the chocolate breaks up into small bits.  Add the sugar.  Pulse until the chocolate and sugar turns an even, sandy grain.
  3. Pour the hot coffee (or water, if you don't like coffee) slowly into the food processor as you pulse again.  Pulse until chocolate is melted.
  4. Add the butter pieces and the cocoa powder, and pulse to combine.  Add the eggs and vanilla, and process until smooth.  The batter will be liquid and creamy.
  5. Pour the batter into the lined springform pan.  Wrap the outside of the whole pan with a big piece of foil.  Bake at 350*F in the center of the oven, until puffed and cracked - about 55-65 minutes.  A wooden toothpick inserted in the center should emerge clean.
  6. Place the cake pan on a wire rack to cool.  The cake will deflate.
  7. When cooled a bit, press down on it gently to make it even, if you wish.
  8. When the cake is completely cooled, cover, and chill it for 3-8 hours until serving.  Release from the pan and serve.
  9. Garnish with drizzled chocolate sauce or a sprinkle of powdered sugar.  Add a few fresh berries or mint leaves.
Makes 12-15 thin slices.  It will be rich.


Read More......

Hazelnut Truffles

Comments (0) |

Ingredients:

  • 1 cup hazelnuts
  • 3 1/2 oz. good bittersweet chocolate
  • 3 1/2 oz. good semisweet chocolate
  • 1/2 cup heavy cream
  • 1 1/2 Tbsp. hazelnut liqueur (recommended: Frangelico)
  • 1 Tbsp. prepared coffee
  • 1/2 tsp. good vanilla extract
Directions:
  1. Preheat oven to 325* F
  2. Chop the hazelnuts and place them on a sheet pan.  Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 min.)  Set aside to cool.
  3. Chop the chocolates finely and place in a bowl.
  4. Heat the cream in a small saucepan until it boils.  Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolate.  With a wire whisk, slowly stir the cream and chocolate together until the chocolate is completely melted.  (If chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.)  Whisk in the hazelnut liqueur, coffee, and vanilla.  Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
  5. With 2 teaspoons, or a 1 1/4 inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper.  Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.  Roll the chocolate in the chopped hazelnuts and chill again.


Read More......

Robert Linxe's Chocolate Truffles

Comments (0) |

Makes about 60 truffles!

Ingredients:

  • 11 oz. dark chocolate (56* cacao)
  • 2/3 cup heavy cream
  • cocoa powder, for dusting
Directions:
  1. Finely chop 8 oz. of the chocolate and put in a bowl.
  2. Bring heavy cream to a boil in a small saucepan.  Make sure your pan is small, so you'll lose the least about of cream to evaporation, and heavy, which will keep the cream from scorching.  Linxe boils his cream three times - he believes that makes the ganache last longer.  If you do this, compensate for the extra evaporation by starting with a little more cream.
  3. Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
  4. Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
  5. Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8 inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.  When piping, finish off each mound with a flick of the wrist to soften and angle the point tip.  Freeze until firm, about 15 min.
  6. Meanwhile, melt 3 more ounces of the same dark chocolate and smear some on a gloved hand.  Gently rub each chilled truffle to coat lightly with chocolate.  (The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.  Linxe always uses gloves.)
  7. Toss the truffles in unsweetened cocoa powder so they look like their namesakes, freshly dug from the earth.  A fork is the best tool for tossing truffles in cacao.  Shake truffles in a sieve to eliminate excess cacao.
  8. Store truffles in the refrigerator.


Read More......

Mixed Berry Pavlova

Comments (0) |

Ingredients:
Meringue Cake:

  • 4 large egg whites
  • pinch of salt
  • 1 cup superfine or regular sugar
  • 1/2 to 1 tsp. vanilla
  • 1 tsp. white vinegar
  • 1/2 Tbsp. cornstarch 
Directions:
  1. Preheat oven to 250* F (130*C) and place rack in center of oven.  Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
  2. Pour the vanilla and vinegar into a small cup.  Stir the cornstarch into the sugar in a small bowl.
  3. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites and salt, starting on low, increasing incrementally to medium speed until soft peaks start to become visible, and the egg white bubbles are very small and uniform, approximately 2-3 minutes.
  4. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.  A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar.  Increase speed a bit and whip until meringue is glossy, and stiff peaks form when whisk is lifted, 4-5 min.
  5. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center (you want a slight well in the center of the meringue to place the whipped cream and fruit).
  6. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color.  Check on meringues at least once during the baking time.  If they appear to be taking on color or cracking, redue temperature 25 degrees, and turn pan around.  Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.  (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
You can make the meringue cake several days in advance.  Just store in a cool dry place, in an airtight container.  However, once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.

Raspberry Sauce:
  • 1 (10 oz.) bag frozen raspberries, thawed
  • 3 Tbsp. sugar
Puree the raspberries in a food processor, blender, or immersion blender.  Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.  Heat the puree in a small pot with the sugar, until it is heated and the sugar is dissolved.  Cool.

Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 Tbsp. granulated white sugar
  • 1 tsp. vanilla extract
Whip the cream in the clean bowl of an electric mixer fitted with a whisk attachment.  When it starts to thicken, add the sugar gradually and then the vanilla, beating the cream until firm.  Be careful not to over-do it, or you might end up with homemade butter!

Mixed Berry Topping:
  • 1/2 pint fresh strawberries, hulled and sliced
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
Mix these with 1/2 cup of the raspberry sauce.

PAVLOVA ASSEMBLY

When the meringue disk is cooled, put it on a plate.  Spread the top completely with the sweetened whipped cream.  Add the mixed berries and sauce mixture, spooning them carefully into the middle of the pavlova, leaving a border of cream and meringue.  Serve immediately in large scoops with extra raspberry sauce.



Read More......

Flourless Chocolate Cake with Fresh Raspberry Sauce

Comments (0) |

Ingredients:
Cake:

  • 6 eggs
  • 6 oz. best quality chocolate
  • 9 oz. whipped cream (heavy cream)
  • 1/2 pint fresh raspberries for garnish
Raspberry Sauce:
  • 1/2 pint raspberries
  • 1/2 cup water
  • 1/4 cup sugar
Directions:
  1. You will need a mixer with a wire whip attachment, a 10 inch cake pan and a second pan larger than 10 inches for a water bath.
  2. Heat the chocolate in a bowl over boiling water.  
  3. Whip the eggs to full volume in mixer. 
  4. Fold the eggs into the chocolate, then fold in the whipped cream.  Blend well.
  5. Pour into a 10 inch pan that has been brushed with butter and sprinkled with sugar.  
  6. Bake cake in water bath with water coming up about 1 inch on the pan.  Bake at 350* F for 45 minutes.  Cool 10 minutes.  
  7. Turn out of pan onto cake plate.  
  8. Make raspberry sauce by combining all ingredients and bringing them to a boil.  Strain and cool the sauce.
  9. Garnish the cake with fresh raspberries and serve with the sauce.


Read More......

Flourless Chewy Oatmeal Cookies

Comments (0) |

Ingredients:

  • 1/3 cup unsalted butter
  • 1 1/2 cups rolled oats
  • 1/2 cup sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 1 egg
Directions:
  1. Melt the butter and set aside to cool.  Place oats in a medium-sized bowl.  Stir in both sugars and the salt and blend to break up any lumps.
  2. In a separate bowl, whisk together the melted butter, vanilla and egg.  Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients.  Form into a large ball of dough.
  3. Chll the dough 20 min.
  4. Preheat oven to 350* F. Meanwhile, prepare a baking sheet by lining with parchment paper.
  5. Form the chilled dough into 1 inch balls and flatten down very slightly on the baking sheet.  Bake for 13-17 min. or until the edges are nicely browned and the tops of the cookies are medium golden in color.
  6. Cool well on the baking sheet (about 10 min.) before attempting to remove, using a metal spatula or icing knife.
  7. The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace like cookie.
Makes 1 1/2 dozen cookies


Read More......

Flourless Chocolate Cake No. 3

Comments (0) | Thursday, September 15, 2011

Prep: 20 min.     Serves: 10

Ingredients:

  • 1 1/2 cups semisweet chocolate chips
  • 6 large egg whites
  • 6 Tbsp. unsalted butter, plus some for pan
  • 1/2 cup granulated sugar
  • 6 large egg yolks
Directions:
  1. Preheat oven to 275* F, with rack in center.  Butter a 9 inch spring form pan.  Place butter and chocolate in large bowl.  Microwave in 30 second increments, stirring each time, until melted; cool slightly.  Whisk in yolks.
  2. In another bowl, beat egg whites to soft peaks.  Gradually add granulated sugar, beat until stiff and glossy.  Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
  3. Pour into prepared pan; smooth top.  Bake until cake pulls away from sides of pan and is just set in center.  45-50 min.  Cool completely on wire rack.  Serve dusted with confectioners' sugar.


Read More......

Flourless Peanut Butter Cookies

Comments (0) |

Ingredients:

  • 1 cup peanut butter, plain or chunky
  • 1 cup sugar
  • 1 beaten egg
  • 1 tsp. baking soda
Directions:

Combine all ingredients.  Roll mixture into small balls.  Press lightly with a fork.  Bake for 10 minutes on greased sheet at 350* F.  Let stand for 2 minutes before taking off sheet as they break easily at first.


Read More......

Flourless Peanut-Chocolate Cookies

Comments (0) |

Prep:  10 min.     Makes: 24

Ingredients:

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg (lightly beaten)
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup roasted salted peanuts
Directions:
  1. Preheat oven to 350* F, with racks in upper and lower thirds.  In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined.  Stir in chocolate chips and peanuts.
  2. With moistened hands, roll dough, about 1 heaping Tbsp. at a time, into balls.  Place 2 inches apart on two baking sheets.
  3. Bake until cookies are golden and puffed, 12-14 minutes, rotating sheets from top to bottom and front to back halfway through.  Cool 5 min. on sheets; transfer cookies to racks to cool completely.
Nutrition facts:
  • calories: 134
  • fat: 9 g.
  • protein: 4 g.
  • carbohydrates: 12 g.
  • fiber: 1 g.


Read More......

Flourless Chocolate Cake No. 2

Comments (0) |

Prep: 30 min.        Serves: 8

Ingredients:

  • 1/2 cup unsalted butter, plus more for pan
  • 1/4 cup sifted unsweetened cocoa powder, plus more for pan
  • 6 oz. semi sweet chocolate, coarsely chopped
  • 5 large eggs
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • sweetened whipped cream for serving
Directions:
  1. Preheat oven to 375* F.  Butter the bottom and sides of an 8 inch round cake pan, line the bottom with parchment round.  Butter parchment and dust all over with cocoa powder, shaking out excess; set aside.
  2. In a medium heatproof bowl set over, not in, a pan of simmering water, melt chocolate and butter, cool to room temperature.
  3. Using an electric mixer on high, beat eggs, sugar, and salt until light and foamy, about 2 minutes.
  4. Gently fold 1/4 of egg mixture into cooled chocolate mixture to lighten the chocolate.  Then gently fold chocolate mixture into remaining egg mixture until marbled.  Fold in cocoa powder.  Spoon into prepared pan, smoothing the top.  Bake 30-35 minutes or until center still feels soft (a toothpick inserted comes out moist) and top has a thin crust.
  5. Transfer to a wire rack to cool completely.  Run a metal spatula around the sides of pan and invert; remove parchment.  Invert again so cake is right side up.  Serve with whipped cream.


Read More......

Grilled Chicken Greek Salad

Comments (0) |

Marinade:

  • 1 cup plain yogurt
  • zest and juice of 1 large lemon
  • 2 Tbsp. crushed dried oregano
  • 2 fat cloves of garlic, crushed
  • 2-3 Tbsp. olive oil
Marinate 4 boneless, skinless chicken breasts in a 9x13 pan, turning and stirring occasionally, 30 min. to several hours.  Grill chicken and oiled thick slices of 2 large Vidalia onions.  When cool, slice both into chunks.

Dressing:
  • 1/2 cup olive oil
  • 2-3 Tbsp. cider vinegar
  • 2-3 Tbsp. balsamic vinegar
  • 1 Tbsp. dried oregano
  • 1/4-1/2 cup chopped fresh mint
  • 1 tsp. sugar (or to taste)
  • small handful of crumbled feta cheese
Combine all dressing ingredients and blend in a blender or food processor.

Ingredients:
  • grilled chicken
  • grilled onions
  • kalamata olives
  • crumbled feta cheese
  • chunks of tomato
  • chunks of cucumber
Toss ingredients together in a salad bowl and drizzle with dressing.


Read More......

Watermelon Granita

Comments (0) | Wednesday, September 14, 2011


Ingredients:
  • 1/2 cup water
  • 2/3 cup sugar
  • 2 whole limes, juiced
  • 5-6 cups cubed, seedless watermelon
Directions:
  1. Place the sugar and water in a saucepan and bring to a boil.  Boil for 1 minute, the shut off the heat and cool completely.  
  2. Purée the watermelon in a blender or food processor, retaining both the juice and the pulp.
  3. Mix the syrup, lime juice and the watermelon purée and stir well.
  4. Place the mixture in a shallow container and put it in the freezer for 2-3 hours, stirring the mixture together with a fork often.  This action will create the grainy texture.
  5. Serve the granita just before it freezes completely.


Read More......

Whipped Sweet Potato Bake

Comments (0) |


Prep: 10 min.      Serves: 10

Ingredients:
  • 3 cans (15 oz. each) sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3 cups mini marshmallows
Directions:
  1. Preheat oven to 350* F.  Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium until well blended.
  2. Spoon into lightly greased 1 1/2 qt. baking dish; top with marshmallows.
  3. Bake 15-20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.


Read More......

Grilled Chicken Wilted Salad

Comments (0) |


Prep: 30 min.      Serves: 6

Ingredients:
  • 1 lb. chicken tenderloins
  • 1 medium onion, cut in thin wedges
  • 3 Tbsp. olive oil
  • 1 Tbsp. snipped fresh rosemary, crushed
  • 3/4 tsp. coarsely ground black pepper
  • 1/2 tsp. salt
  • 1/4 cup cranberry or pomegranate juice
  • 2 Tbsp. red wine vinegar
  • 2 (6 oz.) pkgs. baby spinach leaves
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup pine nuts or slivered almonds, toasted
Directions:
  1. Heat electric grill or grill pan over medium heat.  In a bowl combine chicken and onions.  Tos with 2 Tbsp. of the olive oil, rosemary and 1/4 tsp. each of pepper and salt.  Grill chicken and onions on grill rack or in grill pan for 10 min., or until chicken is no longer pink (170* F), and onions are tender, turning once.
  2. Meanwhile, for dressing, in a saucepan combine juice; vinegar; and remaining olive oil, pepper, and salt.  Bring juice mixture just to boiling; remove from heat.  Place spinach, olives, pine nuts (or almonds), chicken, and onions in an extra-large salad bowl; toss to combine.  Pour warm dressing over salad mixture.  Toss lightly.  Cover salad with a large plate for 1-2 minutes or just until spinach is wilted.  Remove plate.  Serve immediately.
Nutrition facts:
  • calories:  211
  • fat: 12 g.
  • saturated: 2 g.
  • cholesterol: 44 mg.
  • sodium: 342 mg.
  • carbohydrates: 7 g.
  • fiber: 2 g.
  • protein: 21 g.


Read More......

Party Punch

Comments (0) |

Ingredients:

  • 1 (46 oz.) can pineapple juice
  • 1 (46 oz.) can apricot nectar
  • 1 (6 oz.) can frozen limeade concentrate
  • 2 liters lemon-lime flavored carbonated beverage
Directions:
  1. In a punch bowl, combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.
  2. As a suggestion, using a bundt pan, make an ice ring out of extra juice and nectar.  Float it in the center of the punch bowl to chill instead of ice cubes.


Read More......

Tex-Thai Chicken Breasts

Comments (0) | Tuesday, September 13, 2011

Ingredients:

  • 3/4 cup bottled green salsa
  • 1/4 cup unsweetened coconut milk
  • 1 green onion, chopped (2 Tbsp.)
  • 1/2 tsp finely shredded lime peel
  •  Tbsp. lime juice
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. chopped fresh mint
  • 1 tsp. green curry paste
  • 1 tsp. grated fresh ginger
  • 1 tsp. soy sauce (buy gluten free)
  • 1 clove garlic, minced
  • 4 skinless, boneless chicken breast halves (1 1/4 lb. total)
  • chopped mango
  • chopped cucumber
  • fresh mint (opt.)
 Directions:
  1. For marinade, in a blender, or food processor, combine salsa, coconut milk, onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic.  cover; process until nearly smooth.  Remove 1/3 cup to drizzle; cover and chill until serving time.  Place chicken in large resealable plastic bag set in bowl.  Pour remaining marinade over chicken; seal bag.  Marinate in refrigerator for 1-2 hours, turning bag occasionally.  Drain chicken; reserve marinade.
  2. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12-15 min. or until chicken is no longer pink (170* F), turning once and brushing with reserved marinade halfway through grilling.  (for gas grill, preheat grill, reduce heat to medium.  cover; grill as above.)  Serve with mango and cucumber.  Drizzle with reserved 1/3 cup marinade mixture.  Garnish with mint.
Makes 4 servings


Read More......

Spiced Fruit Tea

Comments (0) |

Ingredients:

  • 5 cups boiling water
  • 5 bags orange flavored spiced herbal tea
  • 1/3 cup sugar
  • 1/4 tsp. ground cinnamon
  • 1  46 oz. can unsweetened pineapple juice
  • 2 cups cranberry juice cocktail
  • 1/3 cup lime juice
  • assorted fresh fruit, such a fresh pineapple chunks, orange slices, kumquat slices, and/or lime slices
  • mint leaves
Directions:
  1. Pour boiling water into a 4 to 6 quart bowl.  Add tea bags.  Steep 5 minutes.  Remove and discard bags.  Stir in sugar and cinnamon until sugar is dissolved.  Stir in pineapple juice, cranberry juice, and lime juice.  Remove 3 cups mixture.  Cover and chill remainder at least 4 hours or up to 3 days.
  2. Pour the 3 cups tea mixture into two clean ice cube trays. adding fruit, if desired.  Cover and freeze until firm, 4 hours or overnight.
  3. To serve, divide icecubes among glasses.  Add chilled tea mixture.  Add fruit and /or mint leaves to glasses.
Makes 8-10 (8 oz.) servings


Read More......

Coconut Lemonade

Comments (0) |

Ingredients:

  • 3 cups warm water
  • 2/3 cups lemon juice
  • 1/2 cup sugar
  • 2 Tbsp. coconut beverage flavoring syrup or cream of coconut
  • 1/2 cup frozen unsweetened blueberries
  • 1/2 cup frozen red raspberries
  • 1 small fresh carambola (star fruit), thinly sliced crosswise
  • ice cubes
Directions:
  1. In a large bowl, combine water, lemon juice, sugar, and coconut syrup.  Stir until sugar is completely dissolved.  Cover and refrigerate for 4-24 hours.
  2. To serve, transfer lemon mixture to a serving bowl or pitcher.  Add blueberries, raspberries, and carambola (star fruit).  Serve over ice cubes.
Makes 4 (8 oz.) servings.


Read More......

Chocolate Mint Pudding

Comments (0) |

Prep: 15 min.      Serves: 6

Ingredients:

  • 3 cups milk
  • 2 peppermint tea bags, strings snipped off
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 2 oz. semisweet chocolate, chopped
Directions:
  1. Pour 2 cups milk into a small saucepan and warm over medium-high heat until nearly boiling. Remove from heat, add tea bags, cover and set aside for 10 min.
  2. Meanwhile, whist together sugar, cornstarch and salt in a large bowl.  Slowly pour in remaining 1 cup milk and vanilla, stirring to blend.
  3. Remove and discard tea bags.  Pour warm milk into bowl with sugar mixture.  Stir well and pour back into saucepan.  Stir constantly over medium heat until thickened to consistency of mayonnaise.  Remove from heat, add chocolate and stir until smooth.  Strain into a pitcher or large measuring cup. (you should have about 3 cups)  Pour into ramekins, custard cups or glasses and serve warm, or cover with plastic wrap (let it touch the surface of the pudding) and refrigerate until ready to serve.  Add a dollop of whipped cream, if desired.
Nutrition facts:
  • calories: 209
  • fat: 7g.
  • saturated fat (4g.)
  • cholesterol: 18mg.
  • fiber: 1g
  • protein: 5g
  • carbohydrates: 34g
  • sodiu: 111mg.


Read More......

Ground Sirloin with Mushroom Cream Sauce

Comments (0) |

Prep: 5 min.       Serves: 4

Ingredients:

  • 1 1/2 lb. ground sirloin
  • Salt and pepper
  • 2 Tbsp. vegetable oil
  • 1 small onion, diced
  • 10 oz. mushrooms, sliced (4 cups)
  • 1/2 cup heavy cream
  • 2 Tbsp. chopped fresh parsley
Directions:
  1. Mix sirloin, salt and pepper well.  Form 4 patties about 4 inches wide.
  2. Warm oil in large skillet over medium-high heat.  Cook patties until browned, 5 min. per side.  Transfer to a plate, cover with foil.
  3. Pour off all but 1 Tbsp. fat from skillet.  Add onion and cook, stirring until softened, 2 min.  Add mushrooms; continue cooking, stirring until mushrooms ahve given off their liquid and are soft, 10 min.  Stir in cream and cook until slightly thickened, 2 min.  Stir in parsley; return patties to skillet.  Turn a few times over low heat until patties are coated in sauce and cooked through, 3 min.  Spoon mushrooms on top and serve.
Nutrition Facts per serving:
  • calories: 420
  • fat: 27g.
  • saturated fat: 11g
  • cholesterol: 145mg.
  • fiber: 1g
  • protein: 39g
  • sodium: 1,012mg.


Read More......

Southwest White Bean Chili (from Ruth Harris)

Comments (0) |

Ingredients:

  • 1 Tbsp. olive oil
  • 1 1/2 lb. boneless, skinless chicken, cut into small cubes
  • 1/4 cup chopped onion
  • 1 cup chicken broth
  • 1  4 oz. can chopped green chilies
  • 2 cups white beans, soaked and cooked (can use a 19 oz. can of white kidney beans)
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/2 tsp. oregano leaves
  • 1/2 tsp. cilantro leaves
  • 1/8 tsp. ground red pepper
  • 2 green onions, sliced
  • Monterey Jack cheese
  • sour cream
Directions:
  1.  Heat oil in a large saucepan over medium-high heat.  Add chicken and onions; cook 4-5 minutes.  
  2. Stir in broth, green chilies, and spices; simmer 15 minutes.
  3. Stir in beans.  Simmer 5 minutes.
  4. Top with onions.  Garnish with Monterey Jack cheese and sour cream.
Makes 4 cups. 


Read More......

Bavarian Mints

Comments (0) | Monday, September 12, 2011

Ingredients:

  • 2  8oz. bars of milk chocolate
  • 1 sq. baker's chocolate
  • 1/2 cube butter
  • 1 can sweetened condensed milk
  • 1 cap of vanilla
  • 3 caps of peppermint extract
Directions:
  1. In a double boiler melt milk chocolate, baker's chocolate, butter, and sweetened condensed milk.
  2. When almost totally melted, add vanilla and peppermint.
  3. Pour into an 8x8 greased pan.
  4. Refrigerate until solid.
  5. Cut into 1 inch cubes and serve.


Read More......

Spitfire Shrimp

Comments (0) |

Ingredients:
Seasoning:

  • 1 lime, juiced
  • 2 oz. (1/4 cup) hot cayenne pepper sauce
  • 1 Tbsp. ground cumin
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp crab boil seasoning
Shrimp:
  • 4 cloves garlic, crushed and chopped
  • 2 shallots, chopped
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. butter, cut into pieces
  • 2 lbs. jumbo shrimp peeled and de-veined
  • 12-15 blades fresh chives, chopped for garnish
Directions:
  1. Preheat large nonstick skillet over medium high heat.
  2. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
  3. Quickly saute garlic and shallots in oil and butter for 1 minute,  add shrimp and cook 3 minutes, tossing and turning frequently.  Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly.  Garnish with chopped chives.  Serve warm or chilled.


Read More......

Spiced Pumpkin Soufflé

Comments (0) |

Ingredients:

  • 1/2 cup whole milk
  • 1 Tbsp. cornstarch
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Pinch of ground cloves
  • 3/4 cup plus 1 Tbsp. granulated sugar, divided, plus additional for coating ramekins
  • 3/4 cup canned pure pumpkin (from 15 oz. can, not pie filling)
  • 10 large egg whites
  • 1/4 tsp salt
Directions:
  1. Whisk together milk, cornstarch, spices, and 1 Tbsp. granulated sugar in a small heavy saucepan.  Bring to a boil over medium heat, whisking, then simmer, whisking 2 minutes.
  2. Remove from heat and whisk in pumpkin.  Transfer to a large bowl and cool to room temperature.
  3. Preheat oven to 400* F with rack in lower third.  Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
  4. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks.  Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1-2 minutes more.
  5. Fold one third of the whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly.  Divide mixture among ramekins, mounding it.
  6. Bake soufflés until puffed and golden, 18-20 minutes.  Dust with confectioners sugar and serve immediately.  You can also serve with a simple homemade caramel sauce and whipped cream.


Read More......

'PF Chang' Style Chicken Lettuce Wraps

Comments (0) |

Prep time: 10 min.         Servings: 2-3

Ingredients:

  • 3 Tbsp. oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnuts
  • 2/3 cup mushrooms
  • 3 Tbsp. chopped onions
  • 1 tsp. minced garlic
  • 4-5 leaves iceberg lettuce
Special Sauce
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. ketchup
  • 1 Tbsp. lemon juice
  • 1/8 tsp sesame oil
  • 1 Tbsp. hot mustard
  • 2 tsp. wter
  • 1-2 tsp garlic and red chile paste
Stir Fry Sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • 1/2 tsp rice wine vinegar
Directions:
  1. Make the special sauce by dissolving the sugar in the water in the small bowl.
  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  3. Mix well and refrigerate this sauce until you're ready to serve.
  4. Combine the hot water with the hot mustard and set this aside as well.
  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  6. Bring oil to high heat in a wok or large frying pan.
  7. Saute chicken breasts for 4-5 minutes per side or done.
  8. Remove chicken from the pan and cool.
  9. Keep oil in the pan, keep hot.
  10. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.
  11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  12. When chicken is cool, mince it to about the size of small peas as well.
  13. With the pan still on high heat, add another Tbsp. of vegetable oil.
  14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  15. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes then serve in the lettuce 'cups'.
  16. Top with 'special sauce'.


Read More......

Flourless Chocolate Cake

Comments (0) |



Ingredients:

  • 7 oz. semisweet chocolate
  • 3/4 cup butter
  • 1 cup sugar, divided
  • 4 eggs, separated 
Instructions:
  1. Preheat oven to 300* F.  Melt chocolate and butter in a double broiler.  Stir together half the sugar and four yolks; add to melted chocolate concoction.
  2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form.  Fold mixture into chocolate.  Pour into a greased 9 inch cake pan.
  3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it.  Cool 30 minutes before removing from pan.  Dust with powdered sugar.


Read More......