12 Servings
Cheese American
Desserts Bake Summer Valentines Day Cheese American
1 1/4 cup Shortad Crumbs for Crust
1/4 cup onds finely ground for crust
2 teaspoon ar for Crust
1/8 teaspoon ond Extract for Crust
3 teaspoon ter melted for Crust
6 ounce te chocolate chopped for filling
24 ounce am cheese softened for filling
8 ounce Light am cheese softened for filling
5 large s room temp for filling
3/4 cup ar for filling
3 teaspoon All purpose ur for filling
1 teaspoon illa for filling
1/4 teaspoon ond Extract for filling
1 container awberry Glaze for garnish
Mix ingredients for the crust and press into the bottom of a springform pan. Bake at 400 degrees for five to six minutes. Remove from oven and cool. Grease the sides of the pan lightly. Melt and cool the chocolate. Mix together the cream cheeses then add eggs one at a time. Mix in the sugar, flour, vanilla, and almond extract. Stir 1 cup of mixture into the chocolate, then incorporate all of the mixture. Pour into the pan and bake at 325 degrees for forty minutes. Remove from oven and cool. Remove from pan and drizzle with strawberry glaze.
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Showing posts with label bigov. Show all posts
Showing posts with label bigov. Show all posts
Summer Garden Lentil and Pasta Salad
8 Servings
Pasta Lentil
pasta + salad lentil + salad Pasta Lentil
aigrette:
2 1/2 tbs samic vinegar
1 tbs minced llots
1 1/2 tsp minced fresh lic
1 tbs on mustard
1 1/2 tbs ra virgin olive oil
1/8 tsp t
1/8 tsp freshly ground ck pepper
ad:
1 cup fat-free, less-sodium cken broth
1/2 cup dried petite green tils
1 leaf
2 cups uncooked orecchiette ta
1 cup diced chini
3/4 cup halved rry tomatoes
1/2 cup diced bell pepper
1/2 cup diced low bell pepper
1/2 cup diced onion
2 Tbs chopped fresh il
2 Tbs chopped fresh flat-leaf sley
2 Tbs grated migiano-Reggiano cheese
1 1/2 tsp chopped fresh or 1/2 tsp dried gano
1 1/2 tsp chopped fresh or 1/2 teaspoon dried me
1/4 tsp t
1/4 tsp freshly ground ck pepper
To prepare vinaigrette, combine firstr 7 ingredients in a blender or food processor; process until well blended. To prepare salad: combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf. Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
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Pasta Lentil
pasta + salad lentil + salad Pasta Lentil
aigrette:
2 1/2 tbs samic vinegar
1 tbs minced llots
1 1/2 tsp minced fresh lic
1 tbs on mustard
1 1/2 tbs ra virgin olive oil
1/8 tsp t
1/8 tsp freshly ground ck pepper
ad:
1 cup fat-free, less-sodium cken broth
1/2 cup dried petite green tils
1 leaf
2 cups uncooked orecchiette ta
1 cup diced chini
3/4 cup halved rry tomatoes
1/2 cup diced bell pepper
1/2 cup diced low bell pepper
1/2 cup diced onion
2 Tbs chopped fresh il
2 Tbs chopped fresh flat-leaf sley
2 Tbs grated migiano-Reggiano cheese
1 1/2 tsp chopped fresh or 1/2 tsp dried gano
1 1/2 tsp chopped fresh or 1/2 teaspoon dried me
1/4 tsp t
1/4 tsp freshly ground ck pepper
To prepare vinaigrette, combine firstr 7 ingredients in a blender or food processor; process until well blended. To prepare salad: combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf. Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
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Honey Nut Stir-Fry (Pork or Chicken)
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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Honey Nut Stir-Fry (Pork or Chicken)
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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6 Servings
Chicken Uncategorized
Honey Chicken Mcrecipe Corn Celery Carrot Orange Orange Juice Rice Soy Sauce Steak Ginger
1 lb k steak OR boneless
3/4 c nge juice
1/3 c ey
3 tb sauce
1 tb nstarch
1/4 ts Ground ger
2 tb etable oil; divided
2 lg rots; sliced diagonally
2 Stalks ery; sliced
1/2 c hews or peanuts
3 c Hot cooked e
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm and gt;from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Mar 10, 1998
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Old Market Pizza Crust (gluten free)
8 Servings
Bread Italain
Pizza dough Pizza Gluten-free Rice Flour Leftover Chicken Tomato Bread Italain
Dry:
2 cups Rice ur
1 1/2 cups ioca Flour
1 tablespoon than gum
1 tablespoon atin
1 tablespoon Replacer
1/2 cup Cane ar
3 tablespoons Dry k Powder
1 tablespoon gano
1/2 tablespoon Garlicper
1/2 teaspoon Greek ce
1 teaspoon Sea t
1 tablespoon st(QR)
Wet:
4 Whites
3 tablespoons ve oil
1 teaspoon e vingar
1 1/2 cups lukewarm water
0. Cut and prepare toppings for two 12" pizzas (toppings are your choice, note at end, of what I use for toppings) 1. Mix all dry ingredients in bowl (4 liter cap.) 2. Now in a heavy duty mixer(4 liter cap. one that can mix bread dough) mix all the wet ingredients. 3. Once all wet ingredients are well mixed, slowly mix in the dry ingredients. 4. Preheat oven to 375 degrees, this gives dough time to rise. 5. Grease and flour cooking sheets (2x12" rounds), or larger pans for thin crust. 6. Bake for 5 to 10 min. remove from oven put on topings. 7. Depending on what you put on for toppings cook for another 20 to 25 min, or you can freeze for later. What I put on for toppings: 1. Green peppers 2. Sweet onions 3. Plum tomatos 4. Chichen or Beef (leftovers) 5. Tomato paste for sauce 6. Goat cheese 7. Marble cheese (Low fat) 8. Pre cookied bacon (low salt type) 9. Optional - Large black olives (my side only) 10. Pizza spice on top.
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Bread Italain
Pizza dough Pizza Gluten-free Rice Flour Leftover Chicken Tomato Bread Italain
Dry:
2 cups Rice ur
1 1/2 cups ioca Flour
1 tablespoon than gum
1 tablespoon atin
1 tablespoon Replacer
1/2 cup Cane ar
3 tablespoons Dry k Powder
1 tablespoon gano
1/2 tablespoon Garlicper
1/2 teaspoon Greek ce
1 teaspoon Sea t
1 tablespoon st(QR)
Wet:
4 Whites
3 tablespoons ve oil
1 teaspoon e vingar
1 1/2 cups lukewarm water
0. Cut and prepare toppings for two 12" pizzas (toppings are your choice, note at end, of what I use for toppings) 1. Mix all dry ingredients in bowl (4 liter cap.) 2. Now in a heavy duty mixer(4 liter cap. one that can mix bread dough) mix all the wet ingredients. 3. Once all wet ingredients are well mixed, slowly mix in the dry ingredients. 4. Preheat oven to 375 degrees, this gives dough time to rise. 5. Grease and flour cooking sheets (2x12" rounds), or larger pans for thin crust. 6. Bake for 5 to 10 min. remove from oven put on topings. 7. Depending on what you put on for toppings cook for another 20 to 25 min, or you can freeze for later. What I put on for toppings: 1. Green peppers 2. Sweet onions 3. Plum tomatos 4. Chichen or Beef (leftovers) 5. Tomato paste for sauce 6. Goat cheese 7. Marble cheese (Low fat) 8. Pre cookied bacon (low salt type) 9. Optional - Large black olives (my side only) 10. Pizza spice on top.
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Brandy and Mushroom Brown Rice Pasta
2 Servings
Pasta Uncategorized
Vegetarian Meatless Saute Side Dish Main Dish Pasta Uncategorized
3 fluid ozs oz ndy
3 tsps ar
2 large llions
1 serving onut oil
15 large hrooms
2/3 cup shelled nuts
1/2 cup mesan
2 servings wn rice pasta
1/2 teaspoon t
1. Cook pasta as directed and drain. Set aside 2. Saute mushrooms and most walnuts in coconut oil, 2 oz of the brandy, 1 TBS sugar over medium heat until mushrooms look cooked through. Add most of the scallions and cook about 2 minutes. Add the pasta and salt. Stir until uniform, remove from heat, and place on serving plate. 3. Cover with parmesan and any leftover walnuts and scallions.
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Pasta Uncategorized
Vegetarian Meatless Saute Side Dish Main Dish Pasta Uncategorized
3 fluid ozs oz ndy
3 tsps ar
2 large llions
1 serving onut oil
15 large hrooms
2/3 cup shelled nuts
1/2 cup mesan
2 servings wn rice pasta
1/2 teaspoon t
1. Cook pasta as directed and drain. Set aside 2. Saute mushrooms and most walnuts in coconut oil, 2 oz of the brandy, 1 TBS sugar over medium heat until mushrooms look cooked through. Add most of the scallions and cook about 2 minutes. Add the pasta and salt. Stir until uniform, remove from heat, and place on serving plate. 3. Cover with parmesan and any leftover walnuts and scallions.
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Fauxtatoes/grits: mashed cauliflower
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6 Servings
cauliflower american
potatoes cauliflower low carb mashed potatoes starches side dish
1 head liflower (or two small heads)
4 tablespoons ter
4 oz. cream cheese (can substitute fchatel cheese)
0.5 cup light am or half-and-half
1 salt and per to taste
1 cheese; lic - optional
Steam or boil cauliflower until very soft (steaming retains more nutrients), about 10 minutes. Once soft, mash cauliflower with a potato masher or ricer, just like with mashed potatoes. Stir in butter, cream cheese, and cream; continue stirring over low heat, adding salt and pepper to taste. Add other mix-ins as you would with mashed potatoes. Leave consistency rough for grits, or whip/blend for a finer mashed consistency.
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6 Servings
cauliflower american
potatoes cauliflower low carb mashed potatoes starches side dish
1 head liflower (or two small heads)
4 tablespoons ter
4 oz. cream cheese (can substitute fchatel cheese)
0.5 cup light am or half-and-half
1 salt and per to taste
1 cheese; lic - optional
Steam or boil cauliflower until very soft (steaming retains more nutrients), about 10 minutes. Once soft, mash cauliflower with a potato masher or ricer, just like with mashed potatoes. Stir in butter, cream cheese, and cream; continue stirring over low heat, adding salt and pepper to taste. Add other mix-ins as you would with mashed potatoes. Leave consistency rough for grits, or whip/blend for a finer mashed consistency.
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Italian Sausage and Cannellini Beans
4 Servings
Italian Sausage Italian
Quick Main Dish Italian Sausage
Ingredients
12 ounces sweet Italian turkey sage
king spray
1/2 cup chopped en bell pepper
1/2 cup chopped on
1/2 teaspoon bottled minced lic
1 teaspoon dried gano
1 teaspoon lian seasoning or Fresh Basil
1 (19-ounce) can nellini beans drained
1 ato chopped
mesan topping
1/4 c te Wine
1 tsp nel Seed
1. Remove casings from sausage. 2. Chop Green bell pepper and onions 3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 4. Add bell pepper, onion, and garlic; saut? 3 minutes. 5. Add sausage, fennel and part of the italian seasoning cook 8 minutes, or until browned, stirring to crumble. 6. Stir in oregano, beans, tomatoes and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated. 7. Pour in white wine and reduce for 5 minutes
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Italian Sausage Italian
Quick Main Dish Italian Sausage
Ingredients
12 ounces sweet Italian turkey sage
king spray
1/2 cup chopped en bell pepper
1/2 cup chopped on
1/2 teaspoon bottled minced lic
1 teaspoon dried gano
1 teaspoon lian seasoning or Fresh Basil
1 (19-ounce) can nellini beans drained
1 ato chopped
mesan topping
1/4 c te Wine
1 tsp nel Seed
1. Remove casings from sausage. 2. Chop Green bell pepper and onions 3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 4. Add bell pepper, onion, and garlic; saut? 3 minutes. 5. Add sausage, fennel and part of the italian seasoning cook 8 minutes, or until browned, stirring to crumble. 6. Stir in oregano, beans, tomatoes and remaining ingredients; reduce heat to medium-low. Cook 5 minutes or until thoroughly heated. 7. Pour in white wine and reduce for 5 minutes
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Chocolate filled Red Velvet Cupcakes
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24 Servings
Chocolate cake
Red Velvet ganache sour cream cream cheese frosting filled cupcake Chocolate
1 pkg. German colate cake mix
1 small pkg. french illa instant pudding mix
1 cup r cream
1/2 cup water
1/2 cup vegatable oil
3 large s
1 bottle red d coloring
2 cups (aprox.) whipped colate ganache
1 your favorite am cheese frosting
pre-heat oven to 350 1. In the bowl of a large mixing bowl combine (in order) water, oil, eggs, food coloring, sour cream, pudding mix, and cake mix. 2. mix on low speed just till combined. scrape sides and bottom of bowl. Mix on med. speed an additional 2 mins. 3. Fill lined cupcake pan 2/3's full. Bake for aprox. 18 mins. or until a toothpick comes out clean. 4. allow to cool completly. fill a disposable plastic piping bag with ganache. cut just the tip off (1/4 inch). while holding the cupcake insert the tip of the bag into the center of it. squeeze the bag slowly until you feel a weight change in the cupcake, stop squeezing and pull bag out. repeat with all cupcakes. Frost with your favorite creamcheese frosting. Decorate if desired
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24 Servings
Chocolate cake
Red Velvet ganache sour cream cream cheese frosting filled cupcake Chocolate
1 pkg. German colate cake mix
1 small pkg. french illa instant pudding mix
1 cup r cream
1/2 cup water
1/2 cup vegatable oil
3 large s
1 bottle red d coloring
2 cups (aprox.) whipped colate ganache
1 your favorite am cheese frosting
pre-heat oven to 350 1. In the bowl of a large mixing bowl combine (in order) water, oil, eggs, food coloring, sour cream, pudding mix, and cake mix. 2. mix on low speed just till combined. scrape sides and bottom of bowl. Mix on med. speed an additional 2 mins. 3. Fill lined cupcake pan 2/3's full. Bake for aprox. 18 mins. or until a toothpick comes out clean. 4. allow to cool completly. fill a disposable plastic piping bag with ganache. cut just the tip off (1/4 inch). while holding the cupcake insert the tip of the bag into the center of it. squeeze the bag slowly until you feel a weight change in the cupcake, stop squeezing and pull bag out. repeat with all cupcakes. Frost with your favorite creamcheese frosting. Decorate if desired
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Pineapple Dump Cake(2 2 2 2 20 Cake)
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8 Servings
Cake Uncategorized
Pastries Sugar Cream Apple Butter Cream Cheese Cheese Cake
2 c ar
2 c All purpose ur
2 ts ing soda
2 s
1 cn (20 oz) crushed eapple in
8 oz am cheese
4 oz ter
1 ts illa
1 1/2 c 10x ar
Put the sugar,flour,eggs,baking soda,and the pineapple, including, syrup into a bowl. Mix until all ingredients are well combine.Pour into a 9 x 12 baking dish. Bake at 325 degrees F for 40 minutes. Cool cake.Mix softened butter, cream cheese, vanilla and 10x sugar and spread over top of cake Recipe by: Who Knows Posted to MC-Recipe Digest by "tautog78 and at;yahoo.com" and lt;tautog78 and at;yahoo.com and gt; on Feb 27, 1998
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8 Servings
Cake Uncategorized
Pastries Sugar Cream Apple Butter Cream Cheese Cheese Cake
2 c ar
2 c All purpose ur
2 ts ing soda
2 s
1 cn (20 oz) crushed eapple in
8 oz am cheese
4 oz ter
1 ts illa
1 1/2 c 10x ar
Put the sugar,flour,eggs,baking soda,and the pineapple, including, syrup into a bowl. Mix until all ingredients are well combine.Pour into a 9 x 12 baking dish. Bake at 325 degrees F for 40 minutes. Cool cake.Mix softened butter, cream cheese, vanilla and 10x sugar and spread over top of cake Recipe by: Who Knows Posted to MC-Recipe Digest by "tautog78 and at;yahoo.com" and lt;tautog78 and at;yahoo.com and gt; on Feb 27, 1998
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Grandma Peg's Favorite Artichoke Dip
6 Servings
Artichoke American
Artichoke Dip Parmesan American Appetizer
1 can of quartered ichoke hearts
1 cup grated mesan cheese
0.5 cup onnaise
0.5 cup r cream
1 salt per, and garlic powder, to taste
Drain and heat the artichokes for 1 minute in a microwave. Mash artichokes in a mixing bowl. Add Parmesan cheese, mayonnaise, sour cream, a dash of garlic powder, and a sprinkle of salt and pepper to the mashed artichokes. Stir well, until creamy. Spread into a shallow baking dish. Bake at 350 degrees for 3040 min. or until golden brown around the edges. Serve with tortilla chips or crackers.
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Artichoke American
Artichoke Dip Parmesan American Appetizer
1 can of quartered ichoke hearts
1 cup grated mesan cheese
0.5 cup onnaise
0.5 cup r cream
1 salt per, and garlic powder, to taste
Drain and heat the artichokes for 1 minute in a microwave. Mash artichokes in a mixing bowl. Add Parmesan cheese, mayonnaise, sour cream, a dash of garlic powder, and a sprinkle of salt and pepper to the mashed artichokes. Stir well, until creamy. Spread into a shallow baking dish. Bake at 350 degrees for 3040 min. or until golden brown around the edges. Serve with tortilla chips or crackers.
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Shrimp Salad with Herb-dill Dressing
2 Servings
Shrimp American
Main Dish Salads Low Carb Shrimp American
imp
1/2 cup dry te wine
1/2 teaspoon tard seeds
1/8 teaspoon red-per flakes
1 leaf
1/2 on, sliced
3/4 pound large imp peeled and deveined
b-Dill Dressing
1 1/2 tablespoons extra-virgin ve oil
1 1/2 tablespoons red-wine egar
1 tablespoon water
1 tablespoon chopped fresh il
1 tablespoon chopped fresh l
1/2 teaspoon finely chopped lic
1/2 teaspoon on mustard
1/4 medium on sliced
1/2 large head romaine tuce
2 ripe atoes cut into wedges
3 fresh hrooms sliced
Fresh l sprigs
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaf. To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red-wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
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Shrimp American
Main Dish Salads Low Carb Shrimp American
imp
1/2 cup dry te wine
1/2 teaspoon tard seeds
1/8 teaspoon red-per flakes
1 leaf
1/2 on, sliced
3/4 pound large imp peeled and deveined
b-Dill Dressing
1 1/2 tablespoons extra-virgin ve oil
1 1/2 tablespoons red-wine egar
1 tablespoon water
1 tablespoon chopped fresh il
1 tablespoon chopped fresh l
1/2 teaspoon finely chopped lic
1/2 teaspoon on mustard
1/4 medium on sliced
1/2 large head romaine tuce
2 ripe atoes cut into wedges
3 fresh hrooms sliced
Fresh l sprigs
To make the shrimp: Combine the wine, mustard seeds, pepper flakes, bay leaf, and lemon in a large saucepan. Add water to fill the pan two-thirds full. Bring to a boil over high heat. Add the shrimp, and cook for 3-4 minutes or until the shrimp have turned pink and are no longer translucent in the center. Drain and cool. Discard the bay leaf. To make the herb-dill dressing: In a screw-top jar, mix the olive oil, red-wine vinegar, water, basil, dill, garlic, mustard, and onion. Shake well. Place the shrimp in a large bowl and add the dressing. Toss well, cover, and refrigerate until well-chilled. Serve the shrimp mixture on romaine lettuce leaves and surround with the tomato wedges and mushroom slices. Garnish with dill sprigs, if using.
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California Pizza Kitchen Pizza Crust
4 Servings
Uncategorized
Main dishes Olive oil Dinner
1 ts st
1/2 c Plus
1 tb Warm waterm 105-110 degrees
1 1/2 c Bread ur, or all-purpose
2 ts ar
1 ts t
1 tb ra virgin olive oil
Plus 1t for coating
Recipe By: The California Pizza Kitchen Cookbook To prepare dough: Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast. UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. IF USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions. IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. LIGHTLEY OIL THE ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now BUT it would be NOTHING SPECIAL! To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min. NOTE: I was really sorry I did not double this recipe the first time I made it!!!!!! It is sooo delicious we ate more (and wanted more)! For something diffrent (and quite good) try " The Original Bbq Chicken Pizza". Posted to MM-Recipes Digest V3 #190 Date: Mon, 08 Jul 1996 23:12:15 +0000 From: Cheryl Gimenez and lt;clgimenez and at;earthlink.net and gt;
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Uncategorized
Main dishes Olive oil Dinner
1 ts st
1/2 c Plus
1 tb Warm waterm 105-110 degrees
1 1/2 c Bread ur, or all-purpose
2 ts ar
1 ts t
1 tb ra virgin olive oil
Plus 1t for coating
Recipe By: The California Pizza Kitchen Cookbook To prepare dough: Dissolve yeast in water and set aside for 5 to 10 min.. Be sure that water is not too hot: Temps over 120 will kill the yeast. UPRIGHT ELECTRIC MIXER: Use mixing paddle attachment because batch size is too small for the dough hook. Combine all other ingredients. Add dissolved yeast. Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smoth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast. IF USING FOOD PROCESSOR: Use dough blade.proceed as in preceeding instructions. IF MIXING BY HAND: Place dry ingredients in a 4-6 qt mixing bowl , make a well in the middle and add liquids. Use a wooden spoon to combine. Lightly oil hands and knead for 5 minutes. When done the dough should be slightly tacky. LIGHTLEY OIL THE ball and the interior of a 1 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear food wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hrs. The dough could be used now BUT it would be NOTHING SPECIAL! To obtain that wonderful, chewy, flavorful dough that it will later become, punch down dough, reform a nice round ball and return it to same bowl; cover again with clear plastic wrap. Place bowl in refrigerator overnight, covered airtight. About 2 hours before you are ready to assemble pizza, remove dough from fridge, use a sharp knife to divde dough into 2 equal portions. Roll smaller dough into round balls on a smoothe surface; seal any holes by pinching . Place the dough balls in a glass casserole dish, space far enough to allow each to rise until doubled in size (about 2 hrs.). They should be smooth and puffy. To stretch and form dough for pizza, sprinkle flour on smooth surface. Use a spatula to carefully remove dough ball from casserol dish . Be very careful to preserve its round shape. Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4" rim. Continue this outward stretching until you have reaached a 9" diameter pizza dough. Yields ennough dough for 2- 9" pizzas. After topping pizza transfer to pizza stone in preheated oven. The stone should be preheated at 500 degrees for 1 hour. Bake 8 to 10 min. NOTE: I was really sorry I did not double this recipe the first time I made it!!!!!! It is sooo delicious we ate more (and wanted more)! For something diffrent (and quite good) try " The Original Bbq Chicken Pizza". Posted to MM-Recipes Digest V3 #190 Date: Mon, 08 Jul 1996 23:12:15 +0000 From: Cheryl Gimenez and lt;clgimenez and at;earthlink.net and gt;
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White Chocolate Banana Bread Pudding
10 Servings
Banana American
Bake Desserts Bread Banana American
4 tablespoon Unsalted ter melted
2 tablespoon Unsalted ter room temperature
4 large lightly beaten
1 1/4 cup Light wn sugar
3 cup Heavy am
1 cup k
1 teaspoon illa extract
1/2 teaspoon Ground namon
1 cup Dried rries
6 cup Day-old bread es cubed (1/2 inch)
6 ounce te chocolate chopped
2 large Ripe anas diced (1/2 inch pieces)
2 tablespoon Dark rum
2 tablespoon ana liqueur
Drunken Monkey Ice am recipe follows
colate Sauce recipe follows
Fresh t leaves for garnish
dered sugar for garnish
Preheat the oven to 350 degrees F. Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly. Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar. Chocolate Sauce: 1 cup heavy cream 8 ounces semisweet chocolate, chopped 2 teaspoons vanilla extract In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickened. Let the sauce cool to room temperature before serving. Yield: 1 1/2 cups Drunken Monkey Ice Cream: 2 cups milk 1 cup heavy cream 1/2 vanilla bean, cut and seeds scraped 1 cup mashed ripe banana 1/3 cup sugar 4 egg yolks 1/4 pound white chocolate, chopped 1/4 cup rum 1/2 cup crushed cashew brittle, recipe follows 3 1/2 ounces semi-sweet chocolate, about 1/2 cup 4 teaspoons vegetable oil In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana. In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth. Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly. Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon. Be sure to stir inside the corners of the pan. As the custard cooks, it will thicken, and be able to coat the back of a spoon. This will take about 5 minutes. Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl. Add the white chocolate to the custard and stir to melt the chocolate. Once the chocolate is melted, pour the rum into the bowl and stir well to blend. Refrigerate the custard and allow it to chill for at least 2 hours before proceeding. Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard. When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine. While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler. Stir the chocolate as it melts to keep it smooth. Once the chocolate is completely melted, drizzle it into the ice cream. As the hot chocolate hits the cold cream, it will cool and form into shards. Continue to churn the ice cream until it is nearly completely frozen. Remove from the machine and place in an airtight container. Freeze for at least 4 hours, and preferably overnight. Yield: 1 quart Cashew Brittle: 1 1/4 cups granulated white sugar 1/2 cup water 1/4 cup corn syrup 1-ounce butter (2 tablespoons) 1/4 pound cashews, about 1 cup 1/4 teaspoon baking powder In a saucepan combine the sugar, water and corn syrup. Set over a medium heat, and cook until the sugar turns a caramel color, and a candy thermometer inserted into the sugar registers 280 degrees F. Whisk the butter into the sugar, and remove from the heat. Stir the pan vigorously until the butter has completely dissolved and the sugar is a deep amber color. Add the cashews and baking powder to the pan and continue to stir quickly to ensure that the cashews are well distributed in the sugar. Pour the brittle onto a greased baking sheet and when cool, about 30 minutes, crack into 1/4-inch pieces using a rolling pin. Yield: 2 cups of brittle
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Banana American
Bake Desserts Bread Banana American
4 tablespoon Unsalted ter melted
2 tablespoon Unsalted ter room temperature
4 large lightly beaten
1 1/4 cup Light wn sugar
3 cup Heavy am
1 cup k
1 teaspoon illa extract
1/2 teaspoon Ground namon
1 cup Dried rries
6 cup Day-old bread es cubed (1/2 inch)
6 ounce te chocolate chopped
2 large Ripe anas diced (1/2 inch pieces)
2 tablespoon Dark rum
2 tablespoon ana liqueur
Drunken Monkey Ice am recipe follows
colate Sauce recipe follows
Fresh t leaves for garnish
dered sugar for garnish
Preheat the oven to 350 degrees F. Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly. Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish. Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar. Chocolate Sauce: 1 cup heavy cream 8 ounces semisweet chocolate, chopped 2 teaspoons vanilla extract In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickened. Let the sauce cool to room temperature before serving. Yield: 1 1/2 cups Drunken Monkey Ice Cream: 2 cups milk 1 cup heavy cream 1/2 vanilla bean, cut and seeds scraped 1 cup mashed ripe banana 1/3 cup sugar 4 egg yolks 1/4 pound white chocolate, chopped 1/4 cup rum 1/2 cup crushed cashew brittle, recipe follows 3 1/2 ounces semi-sweet chocolate, about 1/2 cup 4 teaspoons vegetable oil In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana. In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth. Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly. Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon. Be sure to stir inside the corners of the pan. As the custard cooks, it will thicken, and be able to coat the back of a spoon. This will take about 5 minutes. Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl. Add the white chocolate to the custard and stir to melt the chocolate. Once the chocolate is melted, pour the rum into the bowl and stir well to blend. Refrigerate the custard and allow it to chill for at least 2 hours before proceeding. Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard. When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine. While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler. Stir the chocolate as it melts to keep it smooth. Once the chocolate is completely melted, drizzle it into the ice cream. As the hot chocolate hits the cold cream, it will cool and form into shards. Continue to churn the ice cream until it is nearly completely frozen. Remove from the machine and place in an airtight container. Freeze for at least 4 hours, and preferably overnight. Yield: 1 quart Cashew Brittle: 1 1/4 cups granulated white sugar 1/2 cup water 1/4 cup corn syrup 1-ounce butter (2 tablespoons) 1/4 pound cashews, about 1 cup 1/4 teaspoon baking powder In a saucepan combine the sugar, water and corn syrup. Set over a medium heat, and cook until the sugar turns a caramel color, and a candy thermometer inserted into the sugar registers 280 degrees F. Whisk the butter into the sugar, and remove from the heat. Stir the pan vigorously until the butter has completely dissolved and the sugar is a deep amber color. Add the cashews and baking powder to the pan and continue to stir quickly to ensure that the cashews are well distributed in the sugar. Pour the brittle onto a greased baking sheet and when cool, about 30 minutes, crack into 1/4-inch pieces using a rolling pin. Yield: 2 cups of brittle
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My mom's Vegetable Soup in Crock Pot
8 Servings
Stew meat American
Crockpot Soup Vegetables Stew meat American
1 lb. w meat
1 can diced atoes undrained
3 cans ato soup
4 cups water (add more if needed)
4 medium atoes cut into chunks
1 medium on diced
2 -3 ery ribs sliced
2 -3 rots sliced
1 cup bage chopped
1 t to taste
1 per to taste
.5 cups macaroni
1 can of n
Cut up carrots, potatoes and celery the night before and store in the refrigerator in cold water. Cut up onions and cabbage the night before also and put in the refrigerator. Add first 11 ingredients to crock pot and cook all day on high. Blanch macaroni in boiling water for 10 minutes two hours before serving soup. Drain and add to soup. Add corn at this time also. Continue cooking on high until ready to serve.
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Stew meat American
Crockpot Soup Vegetables Stew meat American
1 lb. w meat
1 can diced atoes undrained
3 cans ato soup
4 cups water (add more if needed)
4 medium atoes cut into chunks
1 medium on diced
2 -3 ery ribs sliced
2 -3 rots sliced
1 cup bage chopped
1 t to taste
1 per to taste
.5 cups macaroni
1 can of n
Cut up carrots, potatoes and celery the night before and store in the refrigerator in cold water. Cut up onions and cabbage the night before also and put in the refrigerator. Add first 11 ingredients to crock pot and cook all day on high. Blanch macaroni in boiling water for 10 minutes two hours before serving soup. Drain and add to soup. Add corn at this time also. Continue cooking on high until ready to serve.
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Marinated Hickory Smoked Chuck Roast
6 Servings
Chuck Roast American Barbque
Barbeque Roast Beef Roast Beef Marinade Chuck Roast American Barbque
3 pounds f chuck roast 1 1/2" thick
5 cloves lic
1/4 cup king oil
1/4 cup wine egar
1 tablespoon cestershire sauce
1/2 teaspoon t
1/2 teaspoon dried il crushed
1/4 teaspoon per
1 dash hot per sauce
Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove knife. Make sure garlic closes are evenly spaced. In bowl, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionally. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 minutes per side. Brush occasionally with marinade and add additional chips. Turn roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic and serve. This recipe from CDKitchen for Marinated Hickory Smoked Chuck Roast
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Chuck Roast American Barbque
Barbeque Roast Beef Roast Beef Marinade Chuck Roast American Barbque
3 pounds f chuck roast 1 1/2" thick
5 cloves lic
1/4 cup king oil
1/4 cup wine egar
1 tablespoon cestershire sauce
1/2 teaspoon t
1/2 teaspoon dried il crushed
1/4 teaspoon per
1 dash hot per sauce
Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove knife. Make sure garlic closes are evenly spaced. In bowl, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionally. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 minutes per side. Brush occasionally with marinade and add additional chips. Turn roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic and serve. This recipe from CDKitchen for Marinated Hickory Smoked Chuck Roast
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Country Fried Steak with White Gravy
1 servings
Beef Uncategorized
Emeril Steak Milk Beef
1 c etable oil
1 lb Round ak; cut into 4
; (4-ounce) pieces
t
Freshly ground black per
1 ; beaten
3 c Plus 3 tablespoons k
1 1/2 c Plus 3 tablespoons
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve the fried steak and gravy with mashed potatoes and green beans. Yield: 4 servings Converted by MC_Buster. Per serving: 2859 Calories (kcal); 277g Total Fat; (87% calories from fat); 92g Protein; 1g Carbohydrate; 456mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 47 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC57 Converted by MM_Buster v2.0n.
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Beef Uncategorized
Emeril Steak Milk Beef
1 c etable oil
1 lb Round ak; cut into 4
; (4-ounce) pieces
t
Freshly ground black per
1 ; beaten
3 c Plus 3 tablespoons k
1 1/2 c Plus 3 tablespoons
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve the fried steak and gravy with mashed potatoes and green beans. Yield: 4 servings Converted by MC_Buster. Per serving: 2859 Calories (kcal); 277g Total Fat; (87% calories from fat); 92g Protein; 1g Carbohydrate; 456mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 47 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC57 Converted by MM_Buster v2.0n.
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Bake Potatoes with Mushroom Stuffing
4 Servings
Potato
American
Savory Dinner Potato American
4 large baking atoes
2 tbs oil (canola or similar) plus 1 tbs for rubbing
1 tbs unsalted ter
1 lb hrooms
1/2 on finely chopped
2 -4 lic cloves
1/2 cup dry te wine
1/2 cup beef or cken stock or broth
1/2 tbs chopped ragon
1 tsp chopped me
1. Pierce potatoes and rub with oil. Precook potatoes in microwave for 10 minutes. Then bake in 425 oven for 30 minutes or until tender. 2. In a deep skillet, melt the butter in the oil. Add mushrooms, season with salt and pepper, and cook over high heat until mushrooms are tender, about 10 minutes. Add onion and garlic and cook until mushrooms are deeply brown. Add the wine and cook until evaporated. 3. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper. 4. Slit the potatoes and fluff the insides. Season with salt and transfer to plates. Spoon the mushroom mix onto the potatoes and serve.
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Potato
American
Savory Dinner Potato American
4 large baking atoes
2 tbs oil (canola or similar) plus 1 tbs for rubbing
1 tbs unsalted ter
1 lb hrooms
1/2 on finely chopped
2 -4 lic cloves
1/2 cup dry te wine
1/2 cup beef or cken stock or broth
1/2 tbs chopped ragon
1 tsp chopped me
1. Pierce potatoes and rub with oil. Precook potatoes in microwave for 10 minutes. Then bake in 425 oven for 30 minutes or until tender. 2. In a deep skillet, melt the butter in the oil. Add mushrooms, season with salt and pepper, and cook over high heat until mushrooms are tender, about 10 minutes. Add onion and garlic and cook until mushrooms are deeply brown. Add the wine and cook until evaporated. 3. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper. 4. Slit the potatoes and fluff the insides. Season with salt and transfer to plates. Spoon the mushroom mix onto the potatoes and serve.
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Cream of Celery and Cauliflower Soup
6 Servings
Cauliflower, CeleryCuisine: Canadian
Canaadian
Rich Creamy Vegetable Soup Winter Comfort Food Cauliflower, CeleryCuisine: Canadian Canaadian
1 medium on
4 stalks of ery
2 cups of liflower
1/2 cup of Unsalted ter
1/3 cup of White ur
4 cups of ck
1 cup thick am
1 Salt and per to taste
1 Chopped sley to garnish
Roughly chop the Onion, Celery and Cauliflower and then saute in the butter until the onions are translucent. Puree the vegetables in a food process or blender until smooth. Transfer into a saucepan. Stir in the Flour and mix completely. Add Stock and bring to the boil. Remove from the heat and stir in the cream. Do not let the mixture boil again. Add Salt and Pepper to taste. Pour into bowls and sprinkle Parsley before serving. Serve Hot.
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Cauliflower, CeleryCuisine: Canadian
Canaadian
Rich Creamy Vegetable Soup Winter Comfort Food Cauliflower, CeleryCuisine: Canadian Canaadian
1 medium on
4 stalks of ery
2 cups of liflower
1/2 cup of Unsalted ter
1/3 cup of White ur
4 cups of ck
1 cup thick am
1 Salt and per to taste
1 Chopped sley to garnish
Roughly chop the Onion, Celery and Cauliflower and then saute in the butter until the onions are translucent. Puree the vegetables in a food process or blender until smooth. Transfer into a saucepan. Stir in the Flour and mix completely. Add Stock and bring to the boil. Remove from the heat and stir in the cream. Do not let the mixture boil again. Add Salt and Pepper to taste. Pour into bowls and sprinkle Parsley before serving. Serve Hot.
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Chavrie Goat Cheese Stuffed Tomatoes
Click here for a larger picture of Chavrie Goat Cheese Stuffed Tomatoes
4 Servings
goat cheese
American
tangy creamy bacon appetizer easy unsweetened baking chocolate goat cheese American
1 # 2 small-to-medium atoes
1 # 1 pkg. 5.3 oz Chavrie® Pyramid Original
1 # 2 tbsp. sliced ento-stuffed olives well drained
1 # 2 en onions thinly sliced
1 # 1 tsp. fresh me
1 # 4 tsp. cooked on pieces
1 # fresh me leaves
Cut tomatoes in half crosswise. Scoop out insides with spoon. Turn tomatoes upside down on several layers of paper towels to drain. Separate pulp from seeds; chop pulp. Pat dry with paper towels. In small bowl, mix Chavrie®, tomato pulp, olives, and onions. Spoon into drained tomato halves. Sprinkle top with bacon pieces. Garnish with fresh thyme leaves, if desired.
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4 Servings
goat cheese
American
tangy creamy bacon appetizer easy unsweetened baking chocolate goat cheese American
1 # 2 small-to-medium atoes
1 # 1 pkg. 5.3 oz Chavrie® Pyramid Original
1 # 2 tbsp. sliced ento-stuffed olives well drained
1 # 2 en onions thinly sliced
1 # 1 tsp. fresh me
1 # 4 tsp. cooked on pieces
1 # fresh me leaves
Cut tomatoes in half crosswise. Scoop out insides with spoon. Turn tomatoes upside down on several layers of paper towels to drain. Separate pulp from seeds; chop pulp. Pat dry with paper towels. In small bowl, mix Chavrie®, tomato pulp, olives, and onions. Spoon into drained tomato halves. Sprinkle top with bacon pieces. Garnish with fresh thyme leaves, if desired.
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