Seafood Appetizer
2 8oz pkgs Cream Cheese, softened
1 10oz jar Cocktail Sauce
1 small can baby shrimp
1 small can Crab meat
1/2 cup sliced green onions
Spread cream cheese on plate. Top with cocktail sauce. Sprinkle with shrimp, crab and onions. Serve with crackers.
Wednesday, November 11, 2009
Onion Rings
ONION RINGS
From Redawna,TOH BB Mom2Mom Chat
shortening or oil for frying
2 eggs, beaten
1/2 c milk
1/2 c beer, room temperature, but NOT flat
2 c all-purpose* flour, divided in half
1 t baking powder, divided in half
2 large onions, cut 1/4" thick, and separated into rings
**salt, to taste
In deep skillet or heavy pot, heat oil to 400° (or very hot)
In medium-sized bowl, mix together the eggs, milk, and beer.
In EACH of 2 bowls mix together 1 c flour and 1/2 t baking powder.
Dip a few onion rings into the egg mixture and then into the first bowl
of the dry mixture.
Re-dip into egg mixture and then into second bowl of dry mixture.
Add the double-dipped onion rings to the oil in small batches.
Cook about 3 minutes or until golden brown, turning once.
Remove with slotted spoon to paper towels to drain.
Salt to taste.
Serve immediately.
Serves 4.
From Redawna,TOH BB Mom2Mom Chat
shortening or oil for frying
2 eggs, beaten
1/2 c milk
1/2 c beer, room temperature, but NOT flat
2 c all-purpose* flour, divided in half
1 t baking powder, divided in half
2 large onions, cut 1/4" thick, and separated into rings
**salt, to taste
In deep skillet or heavy pot, heat oil to 400° (or very hot)
In medium-sized bowl, mix together the eggs, milk, and beer.
In EACH of 2 bowls mix together 1 c flour and 1/2 t baking powder.
Dip a few onion rings into the egg mixture and then into the first bowl
of the dry mixture.
Re-dip into egg mixture and then into second bowl of dry mixture.
Add the double-dipped onion rings to the oil in small batches.
Cook about 3 minutes or until golden brown, turning once.
Remove with slotted spoon to paper towels to drain.
Salt to taste.
Serve immediately.
Serves 4.
Sweet Potato Gnocchi
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Recipe courtesy Giada De Laurentiis
Prep Time:40 minInactive Prep Time:--Cook Time:15 min Level:Intermediate Serves:6 to 8 servings (about 105 gnocchi)
Ingredients
For the Gnocchi:
* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the Maple Cinnamon Sage Brown Butter:
* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Recipe courtesy Giada De Laurentiis
Prep Time:40 minInactive Prep Time:--Cook Time:15 min Level:Intermediate Serves:6 to 8 servings (about 105 gnocchi)
Ingredients
For the Gnocchi:
* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the Maple Cinnamon Sage Brown Butter:
* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Tuesday, November 3, 2009
Chicken Lasagna
Chicken Lasagna
8 oz lasagna noodles (I use oven ready)
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can condensed cream of chicken soup ( I used crm of mushroom)
1 6 oz can sliced mushrooms,drained (I omit)
1/2 cup chopped pimiento,drained (I omit)
1/3 cup milk
1/2 teaspoon dried basil,crushed (I was out)
1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)
2 cups diced cooked chicken
2 cups shredded american cheese (I use sharp cheddar)
1/2 cup grated parmesean cheese
Cook noodles in boiling salted water according to pkg directions;drain.
Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.
Lay half the noodles in a 9x13 inch baking dish
Top with half the sauce;half cottage cheese,half chicken,and half cheeses.
Repeat layers except for last two cheeses.
Bake in a 350 oven 45 minutes
Top with cheeses bake 2 minutes more.
Makes 8-10 servings
I serve this with french bread and a tossed salad
8 oz lasagna noodles (I use oven ready)
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can condensed cream of chicken soup ( I used crm of mushroom)
1 6 oz can sliced mushrooms,drained (I omit)
1/2 cup chopped pimiento,drained (I omit)
1/3 cup milk
1/2 teaspoon dried basil,crushed (I was out)
1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)
2 cups diced cooked chicken
2 cups shredded american cheese (I use sharp cheddar)
1/2 cup grated parmesean cheese
Cook noodles in boiling salted water according to pkg directions;drain.
Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.
Lay half the noodles in a 9x13 inch baking dish
Top with half the sauce;half cottage cheese,half chicken,and half cheeses.
Repeat layers except for last two cheeses.
Bake in a 350 oven 45 minutes
Top with cheeses bake 2 minutes more.
Makes 8-10 servings
I serve this with french bread and a tossed salad
Friday, October 23, 2009
Chocolate Glaze
Chocolate Glaze
From Better Homes and Gardens Cook Book page 89
4 squares (4 oz) semi sweet chocolate,cut up
3 tablespoons butter
1 1/2 cups sifted powdered sugar
In a small saucepan melt chocolate and butter over low heat,stirring frequently. Remove from heat;stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water if needed, to make of drizzling consistency.
Glazes top of a 10 inch bundt cake or two 8 or 9 inch cakes.
I used half the recipe to spread over the top of long john doughnuts.
From Better Homes and Gardens Cook Book page 89
4 squares (4 oz) semi sweet chocolate,cut up
3 tablespoons butter
1 1/2 cups sifted powdered sugar
In a small saucepan melt chocolate and butter over low heat,stirring frequently. Remove from heat;stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water if needed, to make of drizzling consistency.
Glazes top of a 10 inch bundt cake or two 8 or 9 inch cakes.
I used half the recipe to spread over the top of long john doughnuts.
Long Johns
Long Johns
From Taste of Home's Best of Country Breads
page 96
Recipe By Twilla Eisele
1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying
Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt
In a mixing bowl,dissolve yeast in warm water. Add the milk,butter,sugar,salt,and egg;mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl,turning once to grease top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 inch rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled,about 30 minutes. In an electric skillet or deep fat fryer,heat oil to 400 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.
I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.
From Taste of Home's Best of Country Breads
page 96
Recipe By Twilla Eisele
1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying
Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt
In a mixing bowl,dissolve yeast in warm water. Add the milk,butter,sugar,salt,and egg;mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl,turning once to grease top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 inch rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled,about 30 minutes. In an electric skillet or deep fat fryer,heat oil to 400 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.
I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.
Thursday, October 15, 2009
Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili
From Cook's Country Oct/Nov 2009
3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)
1 (16 oz) can white hominy,drained and rinsed
3 cup low sodium chicken broth
salt and pepper
6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)
1 tablespoon vegetable oil
2 onions,chopped fine
4 jalapeno chiles,seeded and chopped fine
6 garlic cloves,minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalepenos,minced
1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.
3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.
4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.
From Cook's Country Oct/Nov 2009
3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)
1 (16 oz) can white hominy,drained and rinsed
3 cup low sodium chicken broth
salt and pepper
6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)
1 tablespoon vegetable oil
2 onions,chopped fine
4 jalapeno chiles,seeded and chopped fine
6 garlic cloves,minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalepenos,minced
1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.
3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.
4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.
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