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Sunday, February 28, 2010

Good For You
Taco Salad Bowl

I like eating taco salad bowls from
the fast food Taco Bell place and just
new I could make a healthier version.
Using low-fat ingredients, even the beef.
This is a good enough recipe to try out.

For one salad:
1 Flour tortilla
2 cups Iceberg lettuce,chopped
2 tablespoons chopped red onion
6 black olives, cut in half
1/4 cup salted, roasted pistashio nuts, shelled
1/4 cup no fat sour cream or no fat yogurt
6 grape tomatoes
1/2 cup dried beef
1/4 cup no fat refried beans
6 slices of turkey pepperoni
1/4 cup chedder cheese, shredded
1/4 cup jar hot tomato based salsa

Place tortilla in a round saute pan coated with olive oil.
Cook on high heat until just firmed up but not browned.
Add all other ingredients to your liking and serve.

Turkish Donner Kebabs

Döner kebab is a traditional Turkish dish
made from meat roasted vertically on a spit.
It is closely related to Greek gyros
and other traditional spit-roasted meats
from around the Mediterranean and Middle East.
In addition to being abundant street food in Turkey,
döner kebab can be found in nations all over
the world with large Turkish populations,
especially Germany and Great Britain.
In these countries, döner kebab has
acquired its own unique flavorings and twists,
mingling native and Turkish tastes.

To make döner kebab,
meat is filleted and compressed
onto a large spit,
forming a long cylinder of meat.
The spit is oriented vertically,
with a heat source on one side,
and then it is slowly rotated to cook the meat.
As people order döner kebab,
the cook shaves off small pieces of cooked meat,
gradually exposing uncooked layers for cooking.
Döner kebab is rich and flavorful,
as it is cooked slowly and it bastes
itself in its own juices.

McDonald's Old and Better French Fries

I used to enjoy the french fries served
at McDonald's a lot more years ago.
One reason is they changed the
oil recipe used to cook them in.
Just about the same time they stopped
serving food in styrofoam containers.
Here's the way they used to cook them.

2 large Idaho russett potatoes
1/4 cup superfine sugar
2 Tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard

Peel the potatoes. In a large mixing bowl,
combine sugar, corn syrup, and hot water.
Make sure the sugar is dissolved.
Using a french fry slicer, cut the
peeled potatoes into shoestrings.
The potatoes should be 1/4" x 1/4" in thickness,
and about 4" to 6" long.
Place the shoestringed potatoes
into the bowl of sugar-water, and refrigerate.
Let them soak about 30 minutes.
While they're soaking, put the
shortening into the deep fryer and turn on.
The shortening has to pre-heat a very long time.
It will eventually liquify.
After it has liquified and is at least 375 degrees F.,
drain the potatoes and dump them into the fryer.
After 1 or 2 minutes, remove the potatoes
and place them on a paper towel lined plate.
Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or
beef drippings to the hot Crisco®.
Turn the temperature to full.
Stir in the lard as it melts into the oil.
After the deep fryer is reheated to 375 degrees F.,
add the potatoes and deep fry again.
This time for 5-7 minutes until golden brown.
Remove and place in a large bowl.
Sprinkle generously with salt,
then "toss" the fries to mix the salt evenly.
This recipe make about 2 medium sized fries.

McDonald's Big Mac Secret Sauce

1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, Wishbone deluxe
French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
(Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container.
Microwave 25 seconds, and stir well again.
Cover, and refrigerate at LEAST 1 hour before using.
Makes nearly 1 cup.

Secret to Dunkin Donuts Coffee

For months I tried to duplicate the taste
of Dunkin Donuts coffee at home.
The coffee beans they use are delivered
inside silver vacuum sealed bags.
Was I missing a secret ingredient!
For starters, you must grind
the beans just before brewing.
Make sure the water you’re using
to brew is Cold. Really cold.
Lastly, the secret ingredient,
actually, ingredients.
Put one tablespoon of marsala wine
for each cup of coffee, and
one tablespoon of vanilla extract
per full pot of coffee. Enjoy!!

Microwave Poached Pears Marsala

I just made up this recipe as a perfect
finish to a pasta and meatball meal
Easy and simple to make, simply good!

1 fresh pear
1 tablespoon marsala wine
1 teaspoon butter
1 teaspoon brown sugar

Peel pear and cut slices log ways from around the core.
Place pear in a glass dish along with the butter, sugar
and wine. Microwave uncovered on high power for 4 minutes.
Check for doneness and cook some more if needed.
Let sit in jar for ten minutes until serving.

Pear and Blue Cheese Salad

2 tablespoons lemon juice
3 medium pears
Mixed salad greens
2 ounces blue cheese, crumbled (1/2 cup)
1 cup walnuts

For the vinaigrette dressing:
1/2 cup sugar
2 tablespoons margarine or butter
1/3 cup white wine vinegar
1/3 cup salad oil
1/3 cup pear nectar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Halve and core pears.
Thinly slice and brush with lemon juice to prevent browning.
To arrange salads, line plates with salad greens.
Fan pear slices atop each serving.
Sprinkle with some crumbled cheese and walnuts.
Drizzle with 3/4 cup of the vinaigrette

Country Fried Butternut Squash

6 pounds butternut squash - peeled, seeded and sliced
1 egg, beaten
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

Combine egg and milk together in a small bowl, mix well.
In a second bowl, combine flour, cornmeal,
salt, pepper and garlic salt.
Dip squash slices first in the egg mixture,
then dredge the squash in the dry mixture.
Heat 1/2 inch of oil in a deep skillet over medium heat.
Fry squash until golden brown.

Baked Ziti and Sausage

2 1/2 cups uncooked ziti pasta
3 tablespoons oil
1 lb Italian sausages (casings removed, can use more!)
1/4 cup butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 pinch cayenne pepper (or to taste) (optional)
1/4 cup flour
seasoning salt or white salt
black pepper
2 cups half-and-half
1/3 cup parmesan cheese
1 (1 lb) carton cream-style cottage cheese
1/4 cup parmesan cheese
1 large egg
1 tablespoon chopped fresh parsley
salt and pepper
1/4 lb mozzarella cheese, grated

1. Set oven to 350 degrees F.
2. Grease a 3-quart baking dish.
3. Cook the pasta in a large pot of boiling water until JUST tender
(do not over-cook the pasta as it will cook more in the oven!).
4. Place the cooked pasta in a large bowl.
5. Heat oil; add in the sausage meat
and cook until browned, remove to a plate.
6. For the white sauce; melt butter in a medium saucepan;
add the onion, garlic and cayenne pepper if using)
saute for about 3-4 minutes.
7. Add in flour and whisk for 1 minute.
8. Slowly add in half and half cream;
bring to a simmer, whisking constantly until thickened.
9. Remove from heat; add in 1/3 cup Parmesan cheese,
then season with seasoned salt (or white salt) and pepper to taste.
10. Pour the cheese sauce over the cooked pasta in the bowl;
mix with a wooden spoon.
11. In a medium bowl mix together the cottage cheese with 1/4 cup Parmesan cheese, egg and chopped parsley, then season with salt and lots of pepper.
12. Spoon HALF of the creamed ziti mixture into the prepared baking dish, then spread the cottage cheese mixture on top, then spoon the remaining pasta mixture on top of the cottage cheese mixture.
13. Sprinkle the cooked sausage meat on the top.
14. Top with mozzarella cheese, then sprinkle paprika on top.
15. Bake uncovered for about 30-35 minutes or until bubbly and hot.
16. Let stand about 5 or more minutes before serving.

Roasted Butternut Squash and Bacon Pasta

Smoky bacon compliments the richness of butternut squash
in this casserole to create a dish that can be enjoyed right away
or prepared ahead for a party or weeknight meals.
This was an instant favorite of family and friends.
It is so savory, delicious, and satisfying.
If I could give this recipe 10 stars, I would!

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 425 degrees F.
Combine 1/4 teaspoon salt, rosemary, and pepper.
Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
Bake at 425 degrees for 45 minutes
or until tender and lightly browned.
Increase oven temperature to 450 degrees.
Cook the bacon in a large nonstick skillet
over medium heat until crisp.
Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan;
crumble bacon. Increase heat to medium-high.
Add shallots to pan; sauté 8 minutes or until tender.
Combine squash mixture, bacon, and shallots; set aside.
Cook pasta according to the package directions,
omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly.
Remove from heat. Add provolone, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
Spoon pasta mixture into an 11 x 7-inch baking dish
lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with Parmesan cheese.
Bake at 450 degrees F. for 10 minutes or until cheese melts.

Best Corn Flake Cookies

These are the very best cookies ever!
Every time I make these someone always
asks me for this delicious recipe.

1/2 cup butter
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup crushed corn flakes
1/2 cup chopped walnuts
1/2 cup quick-cooking oatmeal
2 cups flour, decrease to 1 1/2 cups for a chewier cookie
1/2 tablespoon baking soda
1/2 teaspoon salt
1 teaspoons vanilla extract

Preheat oven to 325 degrees F.
Cream butter, sugars, vanilla and egg.
Add oil.
Mix in dry ingredients.
Form dough into walnut sized balls.
Place on cookie sheet and flatten
with a fork dipped in sugar water.
Bake for 10- 12 minutes.
Cool on pan for a minute or two,
then transfer to a rack to cook.


A traditional German cookie,
especially popular during the holidays.

2 eggs
1 cup sugar
2 teaspoons butter, softened
1 teaspoon water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup Currants

2 egg whites
2 teaspoons light corn syrup
2 cups powdered sugar
Dash cinnamon

Heat oven to 350 degrees F.
Grease cookie sheets.
Beat eggs until light.
Add sugar, butter and water; blend well.
Combine flour, baking powder, cinnamon,
nutmeg and cloves; stir into butter mixture.
Stir in currants.
Shape dough into 1-inch balls.
Place on greased cookie sheets.
Bake in upper third of oven for 10 minutes or until light golden brown.
Cool on wire racks.
Combine all icing ingredients; blend well.
Toss cookies in icing, a few at a time, to coat; place on waxed paper.
Let stand until icing is firm.
Cover and store up to one month (flavor is enhanced with age).

Tropical Pasta Salad

Fruit adds a new dimension to pasta salad,
not to mention a rainbow of colors,
a multitude of nutrients
and a tantalizing array of flavors.
Rice vinegar has a mild, tangy flavor.
This salad is exceptionally low in fat.

2 cups cooked spiral pasta
1/2 cup Natural Raisins
1/2 cup cubed papaya
1/2 cup cubed nectarine
1/2 cup cubed mango
1/4 cup chopped basil
2 tablespoons seasoned rice vinegar

Combine all ingredients.
Toss gently and serve.

Mediterranean Spinach and Rice

Taste the essence of Mediterranean cuisine, grains,
dried fruits, fresh vegetables and olive oil.
Every bite is a step toward better health.

1 cup long grain white rice
1 tablespoon olive oil
4 cloves finely chopped garlic
1/2 cup Natural Raisins
1/2 cup Golden Raisins
1 pound fresh spinach leaves, washed, dried and coarsely chopped
1 medium red bell pepper thinly sliced
1/2 cup crumbled feta cheese
1/2 teaspoon pepper
salt to taste

Cook rice according to package directions, omitting oil and salt.
Heat a large skillet or wok over medium heat.
Add oil and garlic.
Stir until garlic is light golden brown, about 2 minutes.
Add raisins and cook for 1 minute.
Add spinach 1/3 at a time, tossing quickly
just until each addition begins to wilt.
Add cooked rice, red bell pepper, feta cheese and pepper.
Stir briefly to combine and season with salt to taste.
Serve immediately or at room temperature.

Fresh Baja Coleslaw

Fresh vegetables, sun-dried raisins and tropical fruits
create a happy combination of flavors in a coleslaw.

1/2 small head cabbage, washed and finely shredded (about 4 cups)
2 small carrots, peeled and shredded
3 green onions, thinly sliced
1 small sweet bell pepper, diced 1/4"
3/4 cup Natural Raisins or Sun-Maid Golden Raisins, divided
1/2 cup cubed fresh or frozen, thawed mango
1/2 cup cubed fresh or frozen, thawed papaya
1 tablespoon sugar
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Chopped cilantro leaves for garnish

Combine cabbage, carrots, onions, bell pepper,
1/2 cup of the raisins, mango and papaya in large bowl.
Mix sugar, olive oil and lime juice in small bowl.
Add to vegetables and fruit and mix thoroughly.
Turn into a serving bowl and garnish with cilantro
and remaining 1/4 cup raisins.

Greek Orzo Salad with Sausage


2 tablespoons red wine vinegar
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh oregano leaves
2 tablespoons flat leaf parsley leaves, roughly chopped
salt and pepper

4 large links lamb or chicken sausage
or other fully-cooked sausages
8 cups baby spinach leaves
2 cups cooked orzo pasta
1/2 cup red onion, thinly sliced
1 cup miniature tomatoes, halved
1 cup thinly sliced cucumber
1/2 cup Natural Raisins
1/2 cup pitted kalamata olives, quartered
4-ounces feta cheese, crumbled or diced
1/4 cup toasted pine nuts

Whisk together dressing ingredients in a small bowl until well combined.
Refrigerate until needed. Dressing can be made up to a day ahead.
Grill or pan-sear the sausage until well browned. Keep warm.
Mix next 7 salad ingredients in large salad bowl.
Toss with desired amount of dressing. Divide among 4 plates.
Slice the warm sausages on the bias into 1/4-inch ovals.
Top each salad with the sausage slices;
sprinkle with feta and pine nuts.
Serve with warm pita bread, if desired.

Yogurt Egg Salad Sandwich

1/3 cup plain yogurt
2 tablespoons lightly packed sweetened flaked coconut
1 tablespoon chopped green onions
1 teaspoon curry powder
1/4 teaspoon salt
5 hard-cooked, chopped eggs
1/4 cup chopped, toasted cashews
8 slices Raisin Bread

Combine yogurt, coconut,
green onion, curry powder and salt.
Mix in eggs and cashews.
Divide egg salad between four slices
of raisin bread and top with remaining bread slices.

Sweet and Tangy Spring Salad

Celebrate spring with a bowl of fresh salad greens
topped with a shower of cheese and a splash
of dressing made with bite-size pieces of dried fruit,
lemon juice, balsamic vinegar and olive oil.

1/4 cup water
1/4 cup lemon juice
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1/4 teaspoon salt
1 cup mixed dried fruit cut into thin strips
1/2 medium quartered and thinly sliced red onion
1/3 cup olive oil
1 large head butter lettuce or spinach (about 6 cups torn leaves)
3 ounces crumbled goat cheese or feta or blue cheese

In small bowl, combine water, lemon juice, vinegar,
mustard, sugar and salt; stir until blended.
Add fruit and red onion; let marinate,
stirring occasionally, while preparing remaining ingredients.
Stir in olive oil. Dressing can be made up to one day ahead;
cover and refrigerate. Bring to room temperature before serving.
Wash and dry lettuce leaves; tear into bite-size pieces.
Place lettuce in four salad bowls. Sprinkle with cheese.
With slotted spoon, remove fruits and onions from dressing
and mound on lettuce, dividing evenly.
Drizzle with remaining dressing.
Garnish with toasted baguette slices;
brush slices with olive oil and rub with fresh garlic, if desired.

English Pea Spring Salad

3 cans LeSeur peas,drained
1/4 cup celery, chopped
1/4 cup purple onion, chopped
1/4 cup green bell pepper, chopped
1/4 green onion, chopped
1 cup shredded cheddar cheese
1 cup Lite Miracle Whip Salad dressing

Mix ingredients together.
Best if vegetables drain in refrigerate overnight,
then add cheese and dressing.

Chilaquiles with Turkey and Roasted Tomatillo Salsa

For the tortilla strips:
3 cups vegetable oil
2 (8-oz) packages corn tortillas,
cut into 1/2-inch-wide strips

For the chilaquiles:
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey meat (4 cups)
Roasted tomatillo salsa
6 oz Monterey Jack, shredded (1‚ cups)
1/4 cup crème fraîche or sour cream
1 1/2 Tbs milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

Fry tortilla strips:
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole
or deep skillet to 375 degrees F.
Fry tortillas in batches, turning occasionally,
until golden, about 1 minute,
and transfer to paper towels to drain
(return oil to 375 degrees F. between batches).
Carefully pour off all but 1 tablespoon hot oil
into a large metal bowl to cool before discarding.

Hot Browns - Appetizer

1 1/2 tsp finely chopped red onion
1 1/2 Tbs unsalted butter
2 Tbs all-purpose flour
1 1/2 cups milk
a pinch of cayenne
1 Tbs dry Sherry
3/4 cup grated extra-sharp Cheddar
4 slices of homemade-type white bread, toasted lightly
1/2 pound cooked turkey breast, sliced thin
4 thin slices of tomato
8 slices of cooked bacon
1 Tbs freshly grated Parmesan

In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
Arrange the toasts in a baking pan and divide the turkey among them.
Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.

Curried Turkey and Mango Salad

For the dressing:
1/3 cup mayonnaise
1/4 cup plain yogurt
1 Tbs curry powder

For the salad:
3 cups diced cooked turkey
1 1/2 cups diced peeled pitted mango
1 cup chopped red onion
1/2 cup roasted cashews
1/2 red onion, thinly sliced

Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend.
Season dressing with salt and pepper.
This dressing can be made 1 day ahead. Cover and chill.
Mix turkey, mango, chopped onion, and cashews in large bowl.
Add dressing and toss to coat. Transfer to bowl.
Garnish with sliced onion and serve.

Waldorf Turkey Salad

For the dressing:
1/2 cup mayonnaise
3 Tbs sour cream
2 Tbs fresh lemon juice
1 tsp sugar

For the salad:
2/3 cup dried tart cherries
1 cup boiling water
2 cups diced cooked left over turkey or chicken
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and Spicy Candied Pecans

Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain. Whisk mayonnaise and next 3 ingredients in large bowl.
Add turkey, apples, celery, grapes and cherries; toss.
Season with salt and pepper. Arrange lettuce on platter.
Spoon salad over. Top salad with candied pecans.

Jicama and Orange Salad

1 Tbs extra-light olive oil or vegetable oil
1 tsp finely grated lime peel
1 Tbs lime juice
1 tsp brown sugar
1/2 tsp bottled fish sauce
1/2 tsp finely chopped jalapeño pepper
2 large oranges
2 cups peeled and diced jicama
2 Tbs chopped cilantro or basil leaves

In a small bowl blend oil, lime juice, brown sugar,
fish sauce and jalapeño pepper. Set aside.
Peel and section oranges. Add jicama and cilantro
or basil to orange pieces. Add dressing mixture; toss to coat.
Cover and chill for 30 minutes to 1 hour before serving.

Corn or Rapunzel Salad

Corn salad, rapunzel salad, field salad or lamb’s salad,
is a mild lettuce flavored salad green.

For the Dressing:
2 tablespoons fresh blood orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons pistachio oil

For the Salad:
2 blood oranges or regular oranges
1 4-ounce package mâche
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries

In a small bowl, Whisk orange juice, vinegar, shallot, and honey. Gradually whisk in pistachio oil.
Season dressing to taste with salt and pepper.
Using small sharp knife, cut off peel and white pith from oranges.
Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

Crispy Asian Chicken Salad

2 cups cooked chicken, skin removed, cut into bite-sized pieces
4 cups cabbage, shredded
1 cup mushrooms, sliced
1 cup carrots, grated
2 tablespoons cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 mandarin orange or tangerine, divided into sections
1/2 cup nonfat Asian or Oriental-style salad dressing
black pepper to taste

In a large bowl, combine chicken, cabbage,
mushrooms, carrots, cilantro, cucumber, and dressing.
Toss well.Top with green onions and tangerine sections.
Pepper to taste.

Corn and Mashed Potatoes

One day I had some left over mashed potatoes
added some canned corn and made this recipe.

Mashed potatoes
1/4 cup milk
Frozen corn, thawed
Bacon, cooked and chopped
Salt to taste
Black pepper to taste

Combine all ingredients,
heat for six minutes in microwave.

Cooked Baby Bok Choy

4 baby bok choy
1 tbsp vegetable oil
2 cloves garlic, minced

Trim base of each bok choy; cut in half lengthwise.
In large skillet, heat oil over medium heat;
fry garlic until fragrant, about 30 seconds.
Add bok choy and 3 tbsp water;
cover and steam until tender-crisp, about 5 minutes.

Fresh Kumato Salad

Known as the black tomato,
its color actually ranges from
dark green to a deep brownish-red when ripe.
es are sweeter and have
a stronger aroma than regular tomatoes.

Ripe kumato tomatoes, sliced
kalamata olives, pitted and sliced in half
fresh mozzarella, cubed
gorganzola cheese, crumbled
red onion, peeled and chopped
fresh basil
garlic croutons
extra virgin olive oil
balsamic vinegar

Combine first seven ingredients in a bowl.
Drizzle with extra virgin olive oil and toss lightly.
Plate and drizzle with balsamic vinegar.

Tenderloin with Roasted Tomatoes

2 lb. beef tenderloin
2 tsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. fennel seed
1 tsp. garlic powder
1 Tbsp. olive oil
12 plum tomatoes
2 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1/2 cup Asiago cheese, shredded

Add 2 tsp. oil to hot skillet and sear beef tenderloin
on each side over high heat until a brown crust develops.
Make a paste of the salt, pepper, herbs, garlic powder,
and 1 Tbsp. olive oil—rub over the surface of the seared tenderloin.
Place tenderloin on a roasting rack over a shallow roasting pan
in a 350 degree F. oven. Roast.
Let rest for 20 minutes before slicing, if serving hot.

Pork, White Bean and Kale Soup

Kale is matched up here with white beans and chunks of
lean pork tenderloin to create a soup that's satisfying.
Smoked paprika gives the soup a Spanish flavor.

1 tablespoon extra-virgin olive oil
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 15-ounce can white beans, rinsed (see Tip)

Heat oil in a Dutch oven over medium-high heat.
Add pork, sprinkle with salt and cook, stirring once or twice,
until no longer pink on the outside, about 2 minutes.
Transfer to a plate with tongs, leaving juices in the pot.
Add onion to the pot and cook, stirring often,
until just beginning to brown, 2 to 3 minutes.
Add garlic, paprika and crushed red pepper (if using) and cook,
stirring constantly, until fragrant, about 30 seconds.
Add wine and tomatoes, increase heat to high
and stir to scrape up any browned bits.
Add broth and bring to a boil.
Add kale and stir just until it wilts.
Reduce heat to maintain a lively simmer and cook,
stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices;
simmer until the beans and pork are heated through, about 2 minutes.

Squash Stuffed with Chard and White Beans

Acorn squash’s natural shape makes it just right for stuffing.
This filling has Mediterranean flavor with olives,
tomato paste, white beans and Parmesan cheese.

2 medium acorn squash, halved and seeded
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons water
1 tablespoon tomato paste
8 cups chopped chard leaves (about 1 large bunch chard)
1 15-ounce can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup coarse dry whole-wheat breadcrumbs (see Note)
1/3 cup grated Parmesan cheese

Cut squash in half and remove seeds.
Brush the insides with 1 teaspoon oil;
sprinkle with 1/4 teaspoon each salt and pepper.
Place in a 9-by-13-inch (or similar-size) microwave-safe dish.
Cover with plastic wrap and microwave
on High until the squash is fork-tender, about 12 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper.
Stir in chard, cover and cook until tender, 3 to 5 minutes.
Stir in white beans and olives;
cook until heated through, 1 to 2 minutes more. Remove from the heat.
Position rack in center of oven; preheat broiler.
Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture.
Place in a baking pan or on a baking sheet.
Sprinkle with the breadcrumb mixture.
Broil in oven until the breadcrumbs are browned.

Herbed Oatmeal Bread

When you're serving a big pot of chili to a crowd this is good.
It makes a big panful and is the perfect texture and flavor.
Leftovers make a great treat with butter for breakfast,
or slice a piece in half and make a sandwich for lunch.
This fabulous pull-apart bread tastes even better the second day.
It is moist and tender, and goes with any type of soup.

1-1/3 cups water
3/4 cup orange juice
1 cup rolled oatmeal
1/4 cup butter
1-1/2 cups whole wheat flour
2-1/2 to 3-1/2 cups all-purpose flour
1/4 cup brown sugar
1 tsp. salt
2 pkgs. active dry yeast
1 egg
1/3 cup grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. garlic salt
1 tsp. dried thyme leaves
7 Tbsp. butter, melted

Grease two 8" square cake pans and set aside.
Bring water and orange juice to a boil in
medium saucepan and stir in rolled oats.
Remove from heat and stir in 1/4 cup butter.
Cool to lukewarm.
Combine 1-1/2 cups whole wheat flour,
1/2 cup all-purpose flour, sugar, salt and yeast in large bowl.
Add cooled oat mixture and egg, and beat until blended.
With spoon, stir in enough flour to form a stiff dough.
On floured surface, knead in enough flour until dough is firm,
yet smooth and elastic, about 5-6 minutes.
Shape dough into ball and place in greased bowl,
turning to grease top. Cover and let rise for 1 hour.
Punch down dough and press into prepared pans.
Cut diagonal lines into bread, about 1-1/2 inches apart,
cutting completely through the dough.
Repeat in opposite direction, forming a diamond pattern.
Cover and let rise in warm place until light and doubled,
about 35-45 minutes.
Preheat oven to 375 degrees F.
In small bowl, combine cheese, basil, oregano and garlic salt.
Spoon 2 Tbsp. of the melted butter over each pan of dough
and bake for 15 minutes. Brush remaining 3 Tbsp. butter over
partially baked pans of bread and sprinkle with cheese-herb mixture.
Bake an additional 10-15 minutes until golden brown.
Remove to wire rack to cool for 10 minutes,
then remove bread from pans and cool.

Swiss Egg Casserole

This soothing, comforting dish is very delicious.
You can make it with the pork sausage,
or omit it and just bake the eggs with the cream.

1/2 pound pork sausage, if desired
1-1/2 cups shredded Cheddar cheese
2 Tbsp. butter
1/3 cup light cream
1 tsp. dry mustard powder
1/4 tsp. salt or to taste
8 large eggs

Preheat oven to 325 degrees F.
Grease an 11x7" glass baking dish and set aside.
If using sausage, cook sausage in small saucepan,
breaking up meat with a fork, until browned and cooked.
Drain thoroughly.
Place sausage in prepared dish
and top with cheese; dot with butter.
In small bowl, combine cream, mustard powder and salt;
pour half of mixture into baking dish on top of cheese and butter.
In medium bowl, beat eggs until frothy. Pour into baking dish.
Drizzle remaining cream mixture over eggs.
Bake at 325 degrees for 20-25 minutes
until puffed and just beginning to brown.
Cut into squares to serve.

Mexican Pizza

This Mexican pizza recipe is rich and satisfying
and perfect for a cold winter night.
Make the crust ahead of time and the topping too,
then when you're ready to bake all you have to do
is assemble the pizzas and pop them in the oven.

1 large pizza crust
1 onion, peeled and chopped
4 garlic cloves, peeled and minced
2 Tbsp. olive oil
16 oz. can refried beans
18 oz. jar taco sauce
8 oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
4 oz. can green chilies, drained
2 cups bacon, cooked and crumbled
4 cups shredded Chedder cheese

Saute onion and garlic in olive oil until tender.
Add beans, taco sauce, tomato sauce, chili powder, cumin, and bacon crumbles. Spread sauce evenly over pizza crust.
Top with shredded cheese. Bake at 400 degrees F.
20-25 minutes until cheese is melted, and begins to brown.

Rock's Recipes

Visit Rock's Recipes to find the best foods on Earth!

Chopped Fresh Vegetable Salad

1 1/2 lb Tomatoes; peeled, seeded, and chopped
1 Green bell pepper; chopped
1 Cucumber; peeled, seeded, and chopped
4 Radishes; chopped fine
3 Scallions; sliced thin crosswise
2 tb Minced fresh parsley
2 tb Minced fresh mint
3 tb Fresh lemon juice
1 Garlic clove; mashed to a paste
3 tb Olive oil

In glass bowl combine the tomatoes, green pepper,
cucumber, radishes, scallions, parsley, and mint.
In a small bowl, whisk together the lemon juice,
garlic, and salt and pepper to taste,
add the oil in a slow stream, whisking,
until the dressing is emulsified.
Drizzle the dressing over the vegetables
and toss the salad until combined well.

Thai Stuffed Tomatoes

Cut the tops off 10 tomatoes
and set them aside to be used later as lids.
Scoop out the seeds and internal flesh of the tomatoes,
leaving the fleshy shell. Lightly salt the interiors
and stand the tomatoes upside down in a rack to drain.
Pound in a mortar or process together
the well-washed roots of a bunch of coriander,
4 cloves of garlic, 1/2 onion and 10 peppercorns
(better use coarsely ground pepper if processing).
Remove this mixture to a bowl and add some minced pork,
cooked crab meat, 1 teaspoon sugar, 2 tablespoons fish sauce and 1 egg. Mix well rinse out and dry the tomato cases, stuff with the mixture and replace the lids. Bake in a preheated 350 degree oven for half an hour.

Fresh Baked Tomatoes

2 Tomatoes
4 Basil leaves, chopped
1 Clove garlic, chopped
1 tb Butter
Salt to taste
Pepper to taste

Preheat oven to 375 degrees F.
Cut around stem of tomato and remove as a plug.
Set aside. Sprinkle in basil and garlic into the tomato.
Drizzle in a touch of butter. Add salt and pepper to taste.
Replace plug and bake for about 30 minutes. Serve on a bed of rice.

Fresh Marinated Tomatoes

4 Tomatoes, Peeled and Sliced
1 c Olive Oil
1/4 c Wine Vinegar
1/4 ts Mustard; Dry
1 ts Salt or to Taste
1/4 ts Black Pepper
1 ea Garlic; Clove, Large, Minced
1 tb Basil; Fresh, Chopped
2 ea Thyme; Sprigs, Fresh,Chopped
1 ea Marjoram; Fresh, Sprig, Chop
1 tb Scallion; Minced

Place tomato slices in serving bowl.
Combine remaining ingredients and pour over tomatoes.
Toss lightly. Chill for 1 hour or longer before serving.

French Tomato Salad

6 Tomatoes; chopped
1 bunch Scallions; chopped
1 bunch Fresh parsley; chopped

Mix all with a favorite French dressing
and chill for one hour.
Serve in lettuce cups.

Sweet and Sour Tomatoes

1 c Water
1/2 c Vinegar
1/2 c Sugar
1/4 c Tomato paste
4 ts Corn starch

Combine all ingredients in a saucepan
bring to boil over medium heat.
Stirring constantly. Boil and stir 1 minute

Tomato Mushroom and Bacon Omelet Filling

1 Ripe Tomato
2 tb Butter
4 lg Mushrooms, sliced
2 Pieces cooked bacon, crumbled
Salt & pepper

Peel, seed, coarsely chop tomato.
Melt 2 Tbsp butter in small saucepan
and cook tomato until soft and fairly dry.
Saute mushrooms in 1 Tblsp butter.
when limp, add to tomatoes with crumbled bacon, salt and pepper.
simmer 3 to 4 minutes to blend flavours. Fills two omelets.

Tasty Homemade Salsa

3 lg Fresh tomatoes
1 Jar (32-oz) whole canned tomatoes
1/2 lg Avocado
4 lg Red radishes
1 md White onion
2 Jalapeno peppers
2 Habanero peppers
4 Cloves garlic
1/4 c Cilantro
1 tb Red wine vinegar
1 md Lime
2 ts Kosher salt
1 ts Cumin powder
1 ts Fresh ground black pepper

Take fresh tomatoes and char over gas flame slightly.
Take quart of canned whole tomatoes slice in half and chop lightly.
Do the same with charred fresh tomatoes.
Take cilantro and onion, chop medium coarse.
Garlic, radishes, fresh chiles, chop very fine.
Cut avocado into 3/8" chunks. Add juice of fresh lime,
vinegar, and spices. Let sit for 1/2 hour unrefrigerated
for flavors to blend.

Smoked Oysters and Tomatoes

3 1/2 oz Smoked oysters; canned
1 pt Cherry tomato; whole
Parlsey; or salad greens

Spear a smoked oyster with a toothpick;
add a cherry tomato. Repeat
until all tomatoes and oysers have been used.
Serve on a bed of parsley
or salad greens such as romaine.

Saturday, February 27, 2010

Beef Liver and Onions

Yuk! I don't care for liver in any form.
But some people love it and for that reason,
I post this cafeteria style version
This is a most requested recipe,
Prep time includes soaking time.
Enjoy if you can stomach the taste of it.

2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally,
until tender and lightly browned.
Sprinkle with salt. Keep warm. In a shallow bowl,
whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes
on each side or until cooked through.
Top with onions and serve.

Best Italian Onion Soup

I made this onion soup recipe one cold winter night
when there was about a foot of fresh snow on the ground,
It was a warm and comforting soup to get me
through the that cold winter night snowstorm.

1/2 pound Firm white onions, peeled and sliced
1/4 cup Unsalted Butter
2 tablespoons Olive oil
3 tablespoons all purpose Flour
1 quart lite Chicken broth
1 quart lite Beef broth
8 slices Italian bread
Swiss or greyere cheese,shredded
Parmesan cheese, grated

In a pot,saute onions in butter and oil
until onions are transparent, and well browned.
When tender, turn heat to low and add flour, stirring.
Pour in broths. Heat to boiling
Turn off heat, cover and let sit for thirty minutes.
Place onion soup in serving bowls
Mix equal parts of cheese to smooth paste and spread over bread.
Float a slice of bread atop each serving bowl of soup.
Place all bowls on a baking sheet, in oven 4" from broiler,
broil until cheese melts. Serve at once.
Leftover soup freezes well up to 6 months.

Pugliese Bread

This recipe makes two loaves of the best Italian bread.

8 cups all-purpose flour
1 package instant dry yeast
2 tablespoons salt
Olive oil, for bowl

Mix flour, 3 cups water, and yeast together in a large mixing bowl.
Knead vigorously on a lightly floured surface;
dough should be sticky and wet. After 10 minutes, add salt.
Kneed until dough begins to pull away from the working surface and develops a smooth, light sheen, 5 to 7 minutes more.
Lightly coat the interior of a large mixing bowl with olive oil;
make sure the bowl is at least 3 times larger than the dough.
Set dough in bowl, and let rise until it triples in size.
Heat the oven to 500 degrees F.
Meanwhile, divide dough in half, and form two ovals or rounds.
Allow to sit on generously floured parchment paper or dish towel.
Let dough double in size, about 45 minutes.
Place in oven and bake until crust is a rich brown

Pugliese Ham and Pineapple Pizza

I use Pugliese bread dough to make this
great ham and pineapple topped pizza.
The secret is to put on some smoked bacon.
Without the bacon you just have a salad.

1 pizza crust (for this recipe I used Pugliese bread dough)
1/2 lb. Virginia baked ham,cubed or sliced
1 cup fresh pineapple,cubed or sliced
1 can of Italian spiced pizza sauce
Freshly grated Parmesan cheese
Black Pepper to taste
Green bell peppers,sliced
Fresh mushrooms, sliced

Preheat oven to 500 degrees F.
Roll out the Pugliese dough.
Spread the sauce over the dough.
Just enough to thinly cover the dough.
Sprinkle grated parmesan cheese.
Top with pineapple and ham.
Top with green pepper slices.
Top with fresh mushroom slices.
Bake on oven rack,pizza stone or
cookie sheet for 7-10 minutes or until done.

Restaurant Style Ham Salad

There are many recipes for ham salad,
this one is my all time favorite.
I made this about thirty years ago,
it's still good to this day!
The secret to this restaurant recipe,
is that the dressing calls for some
honey as well as stone ground mustard.
I always make this with leftover ham,
it's great for a rye bread sandwich.

Salad Ingredients:
1 1/2 pound trimmed, diced ham
1/2 cup celery,minced
2 tablespoons red onion,diced
2 hard cooked eggs, chopped

Dressing Ingredients:
1 cup mayonnaise
2 tablespoons stone ground mustard
1 teaspoon sweet basil
1 1/2 teaspoons honey
2 tablespoons sweet pickle relish
Salt and pepper to taste

Chop about 1/3 of the ham (1/2 pound) I use a food processor
then combine with other salad ingredients
(diced ham, celery, onion, eggs)
In a mixing bowl,
combine dressing ingredients
and mix until smooth.
Combine ham mixture with dressing.
And refrigerate until used.

Superbly Cooked Spice Rubbed Pork Tenderloin

One secret to making tender and juicy pork is
to sear in the juices and season it real good,
Also over cooking dries it out like shoe leather.
This is how the pro chefs in restaurants do it.

1 pork tenderloin
olive oil
salt to taste
black pepper, freshly ground
lemon zest

Bring the meat to room temperature.
In a very hot skillet with some olive oil,
sear the pork tenderloin evenly on all sides.
Remove from skillet and let cool a minute.
Grind your favorite spices but not too finely.
I like black pepper and a few citrus herbs.
Rosemary and thyme work good together.
Coat pork tenderloin with a little olive oil,
season with salt,pepper and spice mix over it.
Gently press spice mix into tenderloin.
Place in ovenproof dish and roast at 350 degrees F.
for only about 20 minutes. Let rest and carve.

Easy Apricot Onion Chicken

This chicken is to die for,
so easy to fix and so very good.
Also a wonderful sauce over rice.

4 boneless, skinless chicken breasts
1/2 cup apricot preserves
1 pkg. Lipton Onion Soup mix
1 bottle Wishbone French Salad Dressing

Preheat oven to 350 degrees F.
Place chicken breasts in a shallow casserole dish.
Mix together remaining ingredients.
Pour over chicken and cook in
the oven for 45 minutes.

Danish Apple Slaw

1/2 cup whipping cream
1/2 cup mayonnaise
1 tablespoon sugar
1 large apple
4 cups cabbage -- shredded

In a large bowl combine cream, mayo, and sugar.
Core apple, dice but do not peel.
Add diced apple and cabbage to mayo mixture.
Refrigerate until ready to serve.

Danish Ham in Beer

1 ham -- tenderized
1/2 teaspoon dry mustard
4 tablespoons water
1 cup brown sugar
20 whole cloves
10 bay leaves
36 ounces beer
Candied cherries
Candied pineapple

Remove all but a thin layer of fat from the ham.
Score the top. Place in a roasting pan.
Mix mustard, water and sugar to the consistency of prepared mustard.
Cover the ham with this mixture. Stick cloves in the ham surface.
Fasten the bay leaves to the ham with smalll skewers or toothpicks broken in half. Pour the beer over the ham and bake, uncovered,
30 minutes to the pound in an oven preheated to 425 degrees F.
Just before serving, decorate with candied cherries and slices of pineapple fastened to the ham with toothpicks.
Return to oven to brown for 20 minutes.
Use the liquid in the pan as a sauce for the ham.

Danish Potato Dumplings

2 cups potatoes -- grated
1/3 cup beef suet -- ground
3 eggs -- beaten
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
3 cups flour

Blend ingredients in order given and drop by
tablespoonsful into hot broth or soup and boil 45 minutes.
Serve with meat or in soups.

Spanish Potatoes

2 old potatoes (large)
4 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper

Preheat the oven medium.
Alternatively the cooking can be done on top of the cooker,
either in a heavy frying pan or in a
casserole which will resist direct heat.
Peel the potatoes and cut them into thick wedges.
Pour half the oil into 4 individual shallow earthenware
casseroles or a small gratin dish.
Put the casseroles or the dish into the oven
and leave until the oil is smoking.
Arrange the potatoes in the hot oil in single layer.
Trickle on the rest of the oil,
sprinkle with salt and return to the oven.
Cook the potatoes until soft inside and crisp on the outside
this will take 25-35 minutes.
Mix together the paprika and cayenne
and sprinkle over the potatoes.
Serve them hot in their cooking dish.

Brazilian Rice

2 cups long grain rice
3 tablespoons oil
1 onion, peeled and sliced
1 tomato, peeled and chopped
1 1/2 teaspoons salt

Heat the oil in a medium sized skillet.
Add the rice and onion and cook,
stirring over very low heat until
the rice makes a swishing sound,about 20 minutes.
Stir in the toator and salt.
Add two cups boiling water.
Bring the rice to a boil, lower heat,
cover and cook for 25 minutes.

Bananas with Rum

cup sugar
1/2 cup fresh lemon juice
1 tablespoon butter
2 tablespoons white rum
6 medium underripe bananas

Preheat oven to 400 degrees F.
In a saucepan, mix the sugar, lemon juice,
butter and rum together and simmer for 10 minutes.
Peel the bananas and slice them in half, lengthwise.
Place them cut side down, in a buttered baking dish
and pour the hot syrup over them.
Bake for 30 minutes, turning once. Let cool.

Russian Potato Salad

2 lbs potatoes
1 lb. carrots
1 (16 oz) can English peas
Mayonnaise and Salt to taste.

Cook potatoes and carrots separately in boiling water until tender.
Allow to cool and cut into cubes.
Add peas, mayonnaise and salt to taste.
Mix well and refrigerate. Serve cold.

Argentina Empanadas

4 cups unbleached flour
4 tbsp vegetable shortening
1/2 tbsp salt
2 onions
1 green bell pepper
1/2 pound tenderloin, cooked
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
crushed red pepper

Finely dice the beef.
In a medium-size frying pan, melt 2 tbsp vegetable shortening.
Dice the onion, bell pepper and add to the pan.
Saute over medium heat until the onion starts to turn golden.
Add the diced meat. Season to taste with salt, red pepper, and paprika. Saute, stirring occasionally, until the beef turns brown on all sides.
Remove the frying pan from the heat.
Mix in the egg, the raisins, the olives, and the green onions.
Allow to cool until it drops to room temperature.

Cucumber Salad with Sour Cream

When my grandmother made this she would
pick fresh cucumbers from the garden,
slice them and salt them, let them sit for 1/2 hour to drain,
rinse them and add some thinly sliced white onion.
She would put them into a large bowl and add vinegar
and sour cream and stir it all up - no measuring.

1 cucumber peeled and thinly sliced
2 tablespoons vinegar
1 taablespoon superfine sugar (optional)
4 tablespoons sour cream
fresh dill

Sprinkle the cucumber with plenty of salt
and leave to drain in a colander for at least
1/2 hour until it softens and loses it's juices.
Then rinse in cold water and drain.
Mix the vinegar with
the sugar, dill and sour cream
and pour over the cucumber slices.
Mix well.

Traditional Polish Rugelach

/2 lb (2 sticks) butter
1/2 lb cream cheese
1/2 tsp salt
2 cups sifted all purpose flour

1/2 cup plus 2 tbl sugar
3 tsp cinnamon
3 tbl butter, melted
3/4 cup currants
5 oz (1 1/4 cups) walnuts, finely chopped

Stir the sugar and cinnamon together and set aside.
Do not mix the remaining ingredients.

In a large bowl of an electric mixer, cream the butter and cream cheese together until completely blended and smooth. Beat in the salt and on low speed, gradually add the flour. While beating in the flour, toward the end, the dough might start to run up the beaters. If so, the last of it may be stirred by hand. When the dough is smooth, flour your hands lightly and with your hands, form it into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap each individually in plastic wrap or wax paper. Refrigerate the balls of dough overnight.

When you are ready to bake, prepare the following filling and then adjust two racks to divide the oven into thirds. Preheat the oven to 350 degrees. Cut aluminum foil to fit cookie sheets.

Bake two sheets at a time for about 30 minutes, until the horns are golden brown. Reverse the sheets top to bottom and front to back once during baking to insure even browning. If you bake one sheet at a time, use the higher rack.

With a wide metal spatula, immediately transfer the horns to racks to cool.

Authentic Polish Babka

1/2 cup milk
1/3 cup shortening
1 teaspoon salt
1/4 cup granulated sugar
1 package active dry yeast
1/4 teaspoon dried lemon peel
2 1/4 cups all-purpose flour
1 cup raisins
1/4 cup chopped almonds

Scald milk. Add shortening, salt, and sugar; stir until melted.
Cool to lukewarm. Add yeast to water; stir until dissolved.
Add to lukewarm milk mixture; mix well.
Beat eggs; add with lemon peel to milk mixture.
Add flour; beat until smooth.
Cover; let rise about 6 hours. Punch down.
Add raisins; beat until smooth and elastic.
Generously grease brioche pan;
sprinkle bottom with almonds. Pour dough into pan.
Let rise, uncovered, about 20 minutes.
Bake in 425 F. oven 20 minutes.
Unmold immediately. Yields 12 servings.

Sausage and Polenta Casserole

1 tablespoon Fruity olive oil
1 onion; chopped
2 garlic cloves; minced
1 sweet red pepper; seeded and chopped
1/2 lb Mild Italian sausage; casing removed
1/2 lb Fresh mushrooms, sliced
2 1/2 Cups chicken broth
3/4 c Yellow cornmeal or polenta mix
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
Salt to taste
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce (see below

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,
heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
sprigs of herbs.

Tomato Marinara Sauce

4 tablespoons garlic
1 tablespoon olive oil
56 oz. canned tomatoes, preferably whole
1/4 cup firmly packed basil leaves

Saute garlic in olive oil until soft.
Strain tomatoes through a sieve to remove liquid, reserve liquid.
Add tomatoes and basil to garlic, cook for 10 minutes.
If too thick, add a bit of tomato liquid.

Traditional Tiramisu

1 Package of Lady Fingers
4 egg yolks
1/4 cup of sugar
1 lb of Marscapone cheese
1 cup of heavy cream
1/2 cup freshly made espresso coffe
1/4 cup cocoa powder

In a large bowl, beat egg yolks with sugar
until the mixture is thickened and light lemon color.
Mix in the Marscapone cheese until thoroughly mixed.
In a medium-size bowl whip the cream until stiff peaks
form and fold into the cheese mixture.
Dip the Savoiardi in espresso and line a 9 by 13 inch pan with them.
Pour in half the cheese mixture and smooth.
Add another layer of the Savoiardi dipped in espresso.
Pour the remaining cheese mixture on top and smooth.
Chill for 2 hours and dust with cocoa powder before serving.

Italian Beef Brisket

3-4 pounds brisket
garlic, crushed
onion, coarsely chopped
celery, coarsely chopped
parsley, coarsely chopped
carrots, coarsely chopped
salt to taste
6 Tablespoons olive oil
2 Tablespoons wine vinegar

Preheat oven to 375 degrees F.
Dress brisket with 2 Tablespoon olive oil,
salt, pepper, thyme, and crushed garlic.
Blanch scallions for about 10 seconds.
Place onion, celery, parsley, carrots, and scallions
in baking dish with briskets and cook for 2 1/2 hours.
Combine more crushed garlic, salt, pepper, oregano,
rosemary, olive oil, and wine vinegar.

Red Beans And Rice

Be sure to have some hot corn bread
along side this red beans and rice.

1 tablespoon vegetable oil
1 tablespoon cider vinegar
2 large onions, sliced
1 cup vegetable broth
1 clove garlic, minced
2 large green peppers, diced
15 ounce can red kidney beans, rinsed and drained
3 celery stalks, sliced
2 bay leaves
1/2 teaspoon hot pepper sauce
1/2 teaspoon cumin
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 cups crushed tomatoes
4 cups cooked rice

Heat oil in a large sauce pan. Saute onion, garlic, green peppers
and celery 5 min. Add spices, tomatoes, vinegar, broth. Simmer 10 min.
Add beans, more broth if necessary, hot sauce and salt. Heat through.
Cook 5 min. Cook rice. Remove bay leaves. Serve over white rice.

Texas BBQ Sauce

Slather this BBQ sauce recipe on all your favorite meats
and seafood for a tasty Texas-style barbeque.

cup catsup
1 T sugar
1 T Worcestershire sauce
1 t salt
1 c water
1 t celery
1/4 c vinegar
1/8 t Tabasco sauce

In sauce pan, combine all ingredients.
Heat to boiling, let simmer for 30 minutes.

Coconut Macaroon Cookies

You'll never again eat a macaroon from a can
once you've made them yourself.
If you have a "cookie sized" ice cream scoop,
these are fast and easy to make,
and they can be made several days before serving.
Store them in an air-tight container.

5 cups flaked sweetened coconut
3 egg whites
1/2 cup sugar
1/4 tsp. vanilla
2/3 cup mini chocolate chips or finely chopped chocolate

Preheat oven to 325 degrees F.
Line baking sheets with parchment sprayed with cooking spray.
Mix all ingredients together in a large bowl.
Scoop out 1 inch mounds, placed about 1 inch apart,
on a lined cookie sheet.
Bake for 15 minutes, until just turning brown.
Cool and store in a sealed container between sheets
of waxed or parchment paper.
The macaroons will keep nicely for several days.
Variation: Divide the coconut mixture in half,
and add the chips to one half,
leaving the other half plain.
Makes about 5 dozen macaroons.

Spiderweb Cake

Spiderweb cake is an easy and fun recipe for Halloween.
You can make the spiderweb on any size cake.
Just draw the web using black decorator gel
icing in any shape you want.

One 9-inch cake layer, any flavor OR any size cake, baked and cooled
1-2 tubs prepared vanilla frosting
1 tube black decorator gel frosting
Candy Spider

Bake cake as directed and cool completely.
Place on serving plate. Frost evenly on
top and sides with the white frosting.
Hold the gel frosting like you would a
pencil and draw concentric rings on the cake.
Place the circles in the center of the cake
or make several webs in the cake corners.
Use a toothpick to draw through the gel frosting,
first from the center out to the edges,
then from the edges into the center, alternating directions.

Haystacks Candy

You can vary this candy recipe by using milk chocolate,
vanilla milk chips or dark chocolate.
Also try different types of nuts.
The only really crucial ingredient is
the crisp fried chow mein noodles.

2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup chopped cashews
1 cup chow mein noodles

Melt chocolate chips in microwave
or over very low heat in saucepan.
Stir in cashews and chow mein noodles until coated.
Drop by teaspoons onto waxed paper
and let sit until set.

Classic Red Flannel Hash

Boiled beets and potatoes are grated and
fried in butter for a classic New England treat.
Very simple to make and very much a comfort food.

5 small potatoes, cubed
2 (15 ounce) cans sliced beets, drained
salt and pepper to taste
2 tablespoons butter
1/4 cup red wine vinegar, or to taste

Place potatoes in a large pot with enough water to cover them.
Bring to a boil, and cook until tender, 15 to 20 minutes.
Drain, and cool.
Run potatoes and beets through a ricer,
or through a food processor with a grater attachment.
Stir in salt and pepper.
Melt 1 tablespoon of butter in a large skillet over medium heat.
Add the potato and beet mixture, and pat down evenly.
Fry until heated through, and browned on the bottom.
Serve with more butter and red wine vinegar to taste.

Classic New England Baked Dinner

This simple dish is basically a hearty,
flavorful casserole made with cabbage,
kielbasa sausage and potatoes.

1 medium head cabbage, chopped
16 ounces kielbasa, diced
6 potatoes, chopped
1 carrot, peeled and sliced
1 onion, peeled and chopped
1 cup water
salt and pepper to taste

Preheat oven to 400 degrees F.
In a large bowl, mix together the cabbage,
kielbasa, potatoes, carrot, onion and water.
Season with salt and pepper.
Transfer to a 9x13 inch baking dish
and bake in the preheated oven 30 minutes,
or until the potatoes and carrots are tender.

New England Bread Stuffing

This is my recipe for traditional bread stuffing.
Bread, pork and a perfect blend of seasonings,
to create a perfect filling for the holiday bird.

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Preheat oven to 325 degrees F.
Lightly grease a 9x13 inch baking dish.
Place pork sausage in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain and set aside.
Melt the butter in a large saucepan over medium heat.
Place the celery and onions in the saucepan,
and slowly cook and stir until tender.
Mix together the sausage, celery, onions,
bread, sage, salt and pepper in a large bowl.
Pour the eggs and chicken broth into the mixture.
Use more broth if needed.
Press the mixture into the baking dish.
Bake 1 hour in the preheated oven,
or until the top is brown and crisp.

New England Clambake

2 pounds Red Bliss potatoes
6 or 8 chicken thighs
5 pounds fresh seaweed or rockweed
(may be ordered ahead from good fish stores)
6 or 8 ears corn, left in the husk, silk removed
3 or 4 2-pound lobsters
2 pounds linguica sausage or chorizo
3 pounds soft-shell clams or steamers

Put the potatoes and the chicken thighs in a large pot.
Cover with salted water and boil,
skimming and discarding any scum that rises,
for about 25 minutes or until the potatoes
are soft and the chicken thighs are cooked through.
Drain and set aside.
Place the seaweed and corn in a large bowl
of water and soak thoroughly, about 20 to 30 minutes.
When the coals are red in the center with ash around them,
the fire is ready. Place a thick layer of seaweed over the entire grill. Put the lobsters in the center of the seaweed and surround with the corn. Arrange the potatoes, chicken, and sausage on top of the lobsters,
and top with the clams. Completely cover with the remaining seaweed.
Cover the grill and steam-cook for 45 minutes. Serve with melted butter.

Alaskan King Salmon with Sugar Snap Peas

4 8-oz. wild king salmon fillets
3/4 lbs. sugar snap peas
3 oz. canola oil
1 oz. guanciale,(unsmoked Italian bacon) julienned
3 oz. black mint leaves
4 oz. extra-virgin olive oil
Sea salt and pepper to taste

Bring large pot of salted water to boil.
Add the sugar snap peas and cook for two minutes.
Remove and place in ice water to stop cooking.
In a nonstick sauté pan, heat the canola oil until hot but not smoking, and add the fillets skin side down and lower the flame.
Cook the salmon for approximately five minutes
or until the desired level of doneness is reached.
In another pan, heat 2 ounces of the olive oil with the guanciale.
Render guanciale until golden but not crispy.
Add the sugar snap peas and 2 tablespoons of water.
Heat through, add mint, and remove from heat.
Plate each fillet of salmon with a portion of the sugar snap peas.
Drizzle with the remaining olive oil and serve.

Boeuf au Mi-Sel / Corned Beef

This is a nice dish for St. Patricks Day.
Your table condiments should include a fancy mustard
for the beef and cider vinegar on the cabbage.
Cold beer and rye bread will take it to the top!

3 Pounds of Corned Beef
4 Carrots
2 Turnips
4 small Parsnips
4 small Onions
1 Clove of Garlic (chopped fine)

Put the corned beef on to boil in a large pot of cold water.
Cover the pot. When it begins boiling well,
set it back to cook gently, and allow 3 hours or until tender.
Two hours before serving, add the whole carrots
and quartered turnips and parsnips.
About a half hour before serving,
add the onions, and the chopped garlic.
Let the vegetables boil with the beef.
Serve with the vegetables arranged around the rim of the platter.
Corned beef is also served with cabbage,

Corn and Crabmeat Soup

1 stick butter
2 cans of cream of mushroom soup
1 condensed milk
1 pt. half and half
1 tea. liquid crab boil
1 can of whole corn
1 white or claw crabmeat

(you may also add other seafood,
i.e. boiled shrimp,
oysters or crawfish tails)

Cut green onions (using a sisscors is quickest).
Melt 1 stick of butter in a large pot and add the cut onions - sautee.
Add all other ingredients.
Simmer for about 20 minutes and enjoy.
You may choose to leave out the crab boil if your seafood was previously boiled in seasoning; however, I don't suggest leaving it out of par-boiled seafood hence you miss out on the true flavor intended.

Shrimp and Andouille Sausage Gumbo

1/2 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped
2 Bay Leaves
2 tsp Salt
2 tsp Dried Oregano, crumble
1/2 tsp Cayenne
40 oz Clam Juice
28 oz Canned Plum Tomatoes, drained & chopped
1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
2 lb Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced

Heat the oil in a large Dutch oven
over high heat until it is almost smoking.
Add the flour and cook, stirring,
until dark reddish brown (about 8 minutes).
Add the celery, onions and bell peppers at once.
Cook 5 minutes, stirring and scraping the bottom of the pan.
Mix in the bay leaves, salt, oregano and cayenne.
Add the clam juice, canned plum tomatoes and sausage.
Boil 15 minutes.
Add the okra.
Reduce heat.
Simmer until the okra is tender (about 15 minutes).
Add the shrimp.
Simmer until just cooked through (about 3 minutes).
Mound rice in each soup bowl.
Ladle the gumbo over.
Serve sprinkled with diced tomato.

Strawberry Beignets

1 cup water
1 cup milk
1 egg beaten
2 T baking powder
3 cups all-purpose flour
1 t salt
2 t sugar
powdered sugar
5 qts vegetable oil
1/2 cup sugar
3 pints strawberries

In a bowl, mix water and beaten egg.
In a other bowl, combine flour, baking powder saltand sugar.
Add the dry and wet ingredients and mix very good.
Drop spoonfuls of the batter mixture in 350 degrees F.
oil until brown on one side and turn over
until brown on other side 31/2 to 4 mins.
Drain on a towel. sprinkle powered sugar on beignets.
Puree the strawberries with the sugar.
Place the strawberry mix on the beignets.

Louisiana Oyster Pie

Here is my family's favorite recipe for Oyster Pie.
My grandmother made it for us at Thanksgiving,
and we are continuing that tradition.

1/4 cup oil
1/2 cup chopped green onion, tops and bottoms
1/2 cup all purpose flour
2 stalks celery, chopped
3/4 cup milk
Salt, black and red pepper to taste
1 pint oysters
Hot sauce to taste
1 small clove garlic, minced
8-inch unbaked pie shell, top and bottom
1/4 bell pepper, chopped
1/4 cup minced parsley

Make a roux with oil and flour,
stirring constantly until it reaches
the hue of a brown paper bag.
Add milk. Stir well.
Drain juice from oysters and add only oysters to sauce.
Cook for 15 minutes or until oysters have thrown off all their juice.
If mixture is too thick, add oyster juice.
Add chopped ingredients and lastly...
Add salt, peppers and hot sauce to taste.
(Salt must be added last to keep milk from curdling.
Put oyster mixture in unbaked 8-inch
pie shell and cover with top crust.
Start pie at 450 degrees and cook 15 minutes
to prevent inside crust from being soggy.
Reduce heat to 350 degrees
and continue cooking until nicely browned.
Serve while hot

Cajun Cabbage

Serve with sausages or chops for a complete meal.
I hope that y'all enjoy this recipe!
It is especially good if you are on a
special meal plan and watching calories, etc.

4 cups coursely shredded cabbage
1 small onion, chopped
1 can tomatoes
1 clove garlic,minced
1/2 tsp salt
1/4 tsp dried oragano
1/4 tsp pepper
1/4 tsp hot pepper sauce
1/2 cup frozen kernel corn
1/2 cup frozen cut green beans

In a large pot combine cabbage, onion, tomatoes,
garlic, salt, oregano, pepper and hot pepper sauce.
Cover and cook over medium low heat for 20 minutes
or until cabbage is tender, stirring occasionally.
Add corn and beans
Cover and cook for 5 minutes
or until heated through.
Makes 4 servings

Authentic Cajun Jambalaya

This is the most delicious Jambalaya I've ever tasted!

Ingredients / Instructions:
2 lbs Italian/green onion sausage,crumbled
Saute in large pan.
3 packs frozen chopped seasoning bellpepper, onion, celery
Brown the above together and skim off any excess grease.
Season to taste with garlic powder,
"Tony Chacherie" or other full-bodied seasoning,
and Worcestershire sauce.
Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover
(about 3" above seasoning/meat mixture).
Cover and simmer a few minutes.
Add 1-3 cups of any meat or shell fish as desired
shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!
Add 2-4 cups of rice (Uncle Ben's works great!),
depending on how large your pot is.
Cover and cook on "hi" for 15 minutes or so;
then turn down and cool, stirring occasionally until tender

Authentic New Orleans Gumbo

For Shrimp and Okra Gumbo:
3 tablespoons of vegetable oil
3 tablespoons of flour
l large chopped onion
1 cup chopped celery
5 or 6 cloves, chopped garlic
1 cup of chopped green pepper
1 can of tomato sauce
1 can of tomatoes
1 pound, fresh sliced okra
2 pounds of fresh shrimp
2 - 3 cups water
salt and pepper to taste
1 teaspoon of sugar
1 tablespoon of chopped parsley
1 bay leaf

For Seafood Gumbo, add to the above:
1 small can of crabmeat
or 3 fresh gumbo crabs
1 jar oysters

Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown.
Add the next 4 ingredients; stir until onions are clear.
Add tomato sauce. Stir until it gets crumbly or dry.
Fry okra in another skillet until it is no longer sticky or stringy.
Add tomatoes and fried okra.
Cook slowly, adding 2 to 3 cups of water--a little at a time.
Season with salt and pepper to taste. Stir in one teaspoon of sugar.
Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat). Cook another 30 minutes to an hour,
adding seasoning to taste. Serve over boiled or steamed rice.

Friday, February 26, 2010

Best Pastry Chefs Dessert

This was a tough one for me to do,
I really like a fresh Tiramisu
but this Dessert is so over done.
Here I offer my recipe for Coconut Pavlovas
So simple,So sweet and oh So good!

4 large egg whites
1/8 teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup unsweetened shredded coconut, toasted
4 large ripe passion fruits, halved
2 kiwis, peeled, halved lengthwise and sliced 1/4 inch thick
1 small mango, peeled and thinly sliced

Preheat the oven to 275 degrees F.
Line a baking sheet with my beloved parchment paper,
and lightly spray it with a olive oil cooking spray.
In a large bowl, using a Kitchen Aide type mixer,
beat the egg whites with the cream of tartar
at medium speed until frothy.
Beat in the sugar, 1 tablespoon at a time,
until the meringue is thick and glossy.
Beat in the vanilla extract, then fold in
the toasted and shredded coconut.
Scoop the meringue into six 3 1/2-inch mounds
on the prepared baking sheet.
Using the back of a spoon,
make a 1 1/2-inch well in the center of each meringue.
Bake the meringues in the center of the oven for about 1 hour,
until crisp and lightly golden but still chewy on the inside.
Remove from the oven and let cool.
Scoop the pulp and seeds from the passion fruits into a bowl.
Set the meringues on plates.
Mound the kiwi and mango into the center of the meringues,
spoon the passion fruit on top and serve.

The Best Peanut Butter Coffee Cake

I'm in awe of this recipe I just came up with.
This is really really oh my God really good!
Exuse me while I stuff my face with some more.

1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup Creamy Peanut Butter
2 tablespoons unsalted butter, melted
1/2 cup Creamy Peanut Butter
1/4 cup Vegetable Shortening
1 cup packed brown sugar
1 cup whole milk
2 large brown eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees F.
Mix the 1/2 cup of brown sugar, 1/2 cup flour,
1/4 cup of peanut butter and the
melted butter till crumbly; set aside.
Cream the 1/2 cup peanut butter
and the vegetable Shortening together well.
Slowly beat in 1 cup brown sugar.
Add eggs, one at a time, beating till fluffy.
Thoroughly stir together 2 cups flour,
baking powder, salt, and soda.
Add alternately with milk to creamed mixture,
beating after every addition.
Spread batter in a greased 13 x 9 x 2-inch baking pan.
Top with crumb mixture.
Bake in 375 degree F. oven for 30 to 35 minutes.

Over The Top Peanut Butter Bread

This is really good warm with some jam or jelly

2 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup Creamy Peanut Butter
1 beaten egg
1 cup milk

Preheat oven to 350 degrees F.

In a bowl, mix flour, sugar, baking powder and salt.
Cut in peanut butter with a fork.
Add egg and milk, stir just enough to moisten dry ingredients.
Pour into a 9 x 3 x 5-inch loaf pan.
Bake for about an hour or so
until a wooden pick does the comes out clean thing.

Julia Childs Famous Butter Spritz Cookies

I loved to watch the funny antics that this fine woman
performed on the old black and white PBS cooking shows.
Here is one of her best and classic butter cookie recipes,
Julia really loved to use a lot of sweet creamery butter!
This is a simple butter cookie that can be cookie pressed,
used as a drop cookie or made into a roll and sliced.

Tuiles aux Butter!
1 1/4 cups butter
1/2 cup white sugar
2 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

In a large bowl, cream together the butter and white sugar
until light and fluffy. Beat in the egg,
then stir in the vanilla and almond extracts.
Combine the flour and salt; stir into the sugar mixture.
Cover dough, and chill for at least one hour.
Chill cookie sheets.
Preheat oven to 400 degrees F.
Press or drop dough out onto ungreased, chilled cookie sheets.
Bake for 8 to 10 minutes in the preheated oven,
or until lightly golden at the edges.
Remove from cookie sheets to cool on wire racks.
Drizzle melted clarified butter on top if desired!

Fantastic Flour Tortilla Wraps

Everything just seems to taste better wrapped
up in a store bought warm flour tortilla
This recipe is so easy I can see your kids
making an after school snack with it

Flour tortillas
Hummas, any flavor
Chedder cheese, shredded
Deli meat, ham, beef, turkey or salami
Iceburg lettuce, chopped
Roast red pepper, chopped
Chives or Parsley

Place ingredients on tortilla,
wrap up like a pillow,
place on a paper plate
or even in a paper towel
Microwave on high for a minute.
Just to warm through, enjoy!

Tasty Oatmeal Pie Crust

The first time I made this recipe it came out very very dry
and tasted like the really bland old carboard tasting
health food cakes that first came out in the 1970's.
This is a tweeked up recipe that is buttery and tasty good.

3/4 cup flour
1/2 cup oatmeal
1 teaspoon salt
1 teaspoon sugar
4 tablspoons unsalted butter
1 tablespoon light mollasses
or light corn syrup
1/2 teaspoon vanilla extract
2 or 3 tbsp. cold water

Mix dry ingredients. Cut in the butter.
Add other ingredients.
Mix in water (1 tablespoon at a time)
until mixture leaves the sides of the bowl.
You might need a little more flour or water
Roll out 1/8 inch thick and bake
in a 450 degree F. oven for 10 minutes.
Allow to cool and fill with desired
pudding or other type of filling.

My Best Chicken Tortilla Soup

This is my version of Chicken Totilla Soup
I like this dish very much, it's good because
it's a easy time saving slow cooker recipe,
you can double and even triple the quantities
and it comes out great all of the time.
Don't skimp on the garnishes for this soup.

46 ounces chicken broth
15 ounces tomato sauce
3 or 4 fresh tomatoes, diced
3 cups cooked chicken, shredded
rotisserie chicken from the deli
2 anaheim chilies, diced
1 jalapeno pepper, diced
1 onion, peeled and diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt or to taste
2 teaspoons hot pepper sauce
1/2 teaspoon chipotle pepper (optional)

1 cup shredded cheddar cheese
1 fresh avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups lime flavored tortilla chips, crushed

Throw everything except the garnishes in your crock pot
and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of fresh lime juice
If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
Simmer for at least an hour so that the flavors mix together.

American Potato Soup

A great winter time soup, very warm and soothing
on a cold windy night in front of the fireplace.

2 cups diced raw potato
1 quart boiling water
1 pint milk
1 onion
2 tablespoons finely chopped parsley
4 tablespoons butter
1 tablespoon flour
1 teaspoon flour
1 teaspoon salt & pepper

Cook the potato in the boiling water until soft,
drain off and keep 1 pint of the potato water,
and rice the potato. Heat the milk
in a double boiler with the onion.
Cook the parsley in the fat, add the flour,
stir until well blended,
combine with the milk and potato,
stir until smooth, cook for 2 to 3 minutes,
and add the salt and pepper.
Remove the onion before serving.

Sake Sea Bass and Wilted Greens

2 sea bass, approx. 2 lb
4 scallions
6 tablespoons sake
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
Wilted greens
2 tablespoons garlic-infused oil
2 anchovy fillets
12 cups assorted green vegetables

For fish:
Preheat the oven to 400 degrees F.
Lay each sea bass on a large piece of foil,
and bring up the sides ready to make a parcel.
Slice the scallions in half lengthwise
and place 4 pieces into the cavity of each fish.
Sprinkle 3 tablespoons of sake into each parcel,
1 tablespoon of soy, and about half a teaspoon
of the grated ginger into each.
Wrap the parcels loosely but sealed firmly,
and cook on a baking sheet for about 25 minutes.
Open the cooked fish parcels,
peel away the skin from the top of each fish,
and fillet the top layer of fish.
Turn the fish over, repeat the same process,
and then spoon any juices from the parcel
onto the filleted sea bass and serve with wilted greens.

For wilted greens:
Heat the oil and anchovies in a wok or large pan
and stir until the anchovies seem to start melting into the oil.
Toss in your green veg and stir-fry over fairly high heat
a few minutes at the most,until everything has wilted.

Mirin Glazed Salmon

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
2 tablespoons rice vinegar
1 – 2 scallions, halved and shredded into fine strips

Mix the mirin, sugar, and soy in a shallow dish
that will hold all 4 pieces of salmon,
and marinate the salmon in it for 3 minutes
on the first side and 2 minutes on the second.
Meanwhile, heat a large skillet on the stove.
Cook the salmon in the hot, dry pan for 2 minutes
and then turn it over, add the marinade,
and cook for another 2 minutes.
Remove the salmon to whatever
plate you’re serving it on,
and add the rice vinegar to the hot pan.
Pour the dark, sweet, salty glaze over
the salmon and top with the scallion strips.
Serve with rice or noodles as you wish,
and consider putting some sushi ginger on the table, too.

Three Bean Salad

Three bean salad with a slightly sweet dressing.

1 can (16 oz.) green beans
1 can (16 oz.) wax beans
1 can (16 oz.) kidney beans
1 medium green pepper, sliced and chopped
1 medium-sized white onion sliced and cut up
1/2 cup vegetable oil
1/2 cup cider vinegar
3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Drain green and wax beans; place in bowl.
Drain and rinse kidney beans;
add to bowl; add pepper and onion.
In separate bowl, combine vinegar and sugar;
whisk to dissolve sugar; add oil, salt and pepper;
pour over beans; toss to coat.
Cover and refrigerate overnight to allow flavors to meld.
This will last 3 to 4 days and tastes better after 2 days.

Grilled Steak au Poivre

4 boneless strip steaks, about 2 inches thick,
each weighing 10 to 12 ounces, brought to room temperature
1/4 cup cracked black, or black and white peppercorns
Vegetable oil cooking spray

Trim the outer fat from the steak,
or ask the butcher to do so.
Press the peppercorns into the meat on both sides.
Prepare a charcoal or gas grill.
Lightly spray the grill rack with vegetable oil cooking spray.
The coals should be hot.
Grill the steaks for 7 minutes.
Turn and grill for 8 to 10 minutes longer for medium rare,
or until they reach the desired degree of doneness.
Transfer to a warmed serving platter
and let the meat rest for a few minutes before serving.

Gorgonzola Scallion Compound Butter

1/2 cup (1 stick) unsalted butter, softened
4 ounces Gorgonzola cheese, crumbled, at room temperature
1/4 cup chopped scallions
1 teaspoon coarsely ground fresh black pepper
1/2 teaspoon balsamic vinegar

Using a hand-held mixer or a mini food processor,
blend the butter and Gorgonzola until smooth.
Add the scallions, pepper, and vinegar and blend
for about 1 minute longer until fully incorporated.
Alternatively, mix the ingredients by hand.
Lay a piece of plastic wrap on the countertop.
Scrape the butter onto the plastic and,
using the plastic wrap as a guide,
form the butter into a log.
Fold the ends closed and refrigerate until ready to use.

Filet Mignon with Gorgonzola Butter

4 (6 oz.) Filet Mignons
1 to 2 tablespoons olive oil
1 tablespoon cracked black pepper
Vegetable oil cooking spray
1 to 2 teaspoons coarse salt
4 tablespoons gorgonzola scallion compound butter (recipe follows)

Rub the steaks with olive oil and pepper.
Set aside for 20 to 30 minutes until ready to grill.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6 to 7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.

Gorgonzola Scallion Compound Butter:
Total preparation time: 10 minutes

1/2 cup (1 stick) unsalted butter, softened
4 ounces Gorgonzola cheese, crumbled, at room temperature
1/4 cup chopped scallions
1 teaspoon coarsely ground fresh black pepper
1/2 teaspoon balsamic vinegar

Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.
Lay a piece of plastic wrap on the countertop. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.

Pork and Sauerkraut Stew

Serve with boiled potatoes sprinkled with paprika, and beer.

(3 lb.) Boneless Center-Cut Pork Roast
3 pounds St. Louis Pork Ribs
4 large onions, choped
3 cloves garlic, minced
1 teaspoon caraway seeds
1 teaspoon celery seeds
Salt to taste
1 can chicken broth
2 pounds sauerkraut, drained
1 pint sour cream

Cut pork into 1 1/2-inch cubes and ribs into 2-inch sections.
Place pork and ribs in a very large skillet over low heat.
Increase heat and brown on all sides.
Meanwhile, combine onions, garlic, caraway seeds,
celery seeds, salt, and broth and add to meat.
Bring to a boil over high heat and then
reduce heat and simmer covered for 1 hour.
Now add the sauerkraut and mix well.
Continue simmering for 3/4 hour.
Remove from heat and allow to cool for a few minutes,
then add the sour cream. When well mixed,
return to low heat to warm the ingredients. Do not boil.

Traditional Crockpot Pork and Sauerkraut

Cooking pork and sauerkraut in a crock pot.
When cooking pork and sauerkraut in a crockpot,
simply combine the following ingredients
in the slow-cooker of your choice:

Fresh (or thawed, not frozen) pork loin roast, boneless
Sauerkraut at a proportion of 3:1 with the roast.
(3 lbs of roast to every 1lb of sauerkraut)
Brown sugar - 1/4 cup per lb of pork
Large white potatoes, peeled, washed, and cubed
Onion 1/4 cup diced onion for every lb of roast
(Alternatively, add 1 pkg Lipton Onion soup mix)
Cook the pork and sauerkraut in the crockpot on low until tender, approximately 8 hours depending on the type of slow-cooker.

Honey Curls - Diples

6 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
1/3 cup vegetable oil
4 cups vegetable oil (for deep-frying)

Beat eggs well with vanilla extract.
Add flour slowly, kneading lightly.
Add the 1/3 cup oil and mix well.
Separate dough into five sections.
Keep unused portion covered to keep from drying.
Roll one part on floured board until paper thin.
With pastry wheel, cut into strips
2 inches wide and the length of pastry.
Roll on a fork to form circle.
Drop into very hot oil in a deep fat fryer
so that dough will rise properly.
Drain on absorbent paper.
Dip Diples in hot syrup;
sprinkle with cinnamon and nuts.

2 cups honey
1 cup water
2 tablespoons granulated sugar

Boil for 10 to 15 minutes.

Fig and Candied Orange Fritters

2 cups unbleached all-purpose flour
1 cups sugar
1/2 cup whole milk
3 large eggs
5 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon salt
6 ounces candied orange peel, chopped into 1/4-inch pieces
6 ounces dried figs, chopped into 1/4-inch pieces
About 3 quarts vegetable oil

In a bowl, whisk together flour, 1/3 cup sugar, milk, eggs, butter, vanilla, baking powder and salt until smooth.
Whisk in candied orange and figs.
Place remaining 1 cup sugar into a large shallow bowl.
Heat about 3 inches oil to 375 degrees F.
in a 4- to 5-quart heavy pot over medium-high heat.
Drop teaspoonfuls of batter into oil,
about 10 at a time, and fry until puffed
and dark golden, turning once, about 1 minute.
Using a slotted spoon, transfer puffs to paper towels to drain. Immediately roll in sugar. Serve warm or at room temperature.

Pasticcio Pugliese

Pasticcio is similar to lasagna with less cheese,
a thick layer of bechamel sauce on top
and special long, hollow shaped noodles.

Meat Sauce:
1 T butter
2 lbs. ground beef
1 small onion, chopped finely
1 clove garlic
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon dried greek oregano
and/or fresh chopped parsley
1/2 cup white wine
1 can (14oz) diced tomatoes
1 small can tomato paste
2 egg whites

Bechamel Sauce:
1/2 cup butter
3/4 cup flour
4 cups hot milk
salt and pepper
1 cup grated cheese
2 eggs and 2 egg yolks

1 lb. pasticcio (Penne pasta)
1 T salt
2 T butter
1 cup grated cheese

For the Meat Sauce:
Heat butter in pan and saute the onions,
garlic and meat until browned.
Add remaining ingredients except egg whites.
Be generous with the spices and taste regularly.
Be sure there is enough salt to bring out the flavor.
I always add quite a bit more than the recipe calls for.
Let the sauce simmer for 10-15 minutes.
Turn off and stir until slightly cooled.
Stir in egg whites. (Save the yolks for the bechamel.)
You do not want the sauce so hot that it cookes the egg whites immediately. They should be incorporated.

For the Bechamel:
Melt butter in heavy saucepan.
Add the flour and whisk for about 1 minute.
Add the milk all at once and whisk
until sauce is thickened and smooth.
I usually heat the milk in another pan
or in the microwave before adding.
That and a quality, even heating
sauce pan help make the best sauce.
Add salt, pepper and nutmeg to taste.
I add quite a healthy dose of each,
probably at least 1/2-1 teaspoon.
Remove from heat and stir in eggs and cheese.
A sharper white cheese works well like Parmesan or Asagio.
I do not think Mozzarella has enough flavor.

For the noodles:
Bring water to a boil with salt.
Cook noodles until tender but slightly firm.
Drain very well and return to pan. Stir in butter.

Preheat oven to 350 degrees F.
Butter a large, deep pan (lasagna pan works well).
You can see by the amount of ingredients you have,
this makes a large dish and serves at least 8 people.
Put half the noodles in the pan
and sprinkle with 1/2 cup of cheese.
Top the noodles with the meat sauce.
Place the rest of the noodles on the meat sauce.
Pour the bechamel over the top.
Sprinkle on the remaining 1/2 cup cheese.
Some of the noodles will be sticking
through the top which is good because
they get brown and crunchy in the oven.
Bake for approximatley 1 hour
or until top is lightly browned.
Remove from the oven and let sit at
least 15 minutes before cutting and serving.