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Sunday, May 31, 2015

Smoked Salmon And Herb Butter

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 12
  • 1/2 lb unsalted butter, at room temperature
  • 1/4 teaspoon garlic, minced
  • 1 tablespoon scallion, minced ( and green parts)
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon fresh flat-leaf parsley, minced
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 loaves dense 7-grain bread, sliced 1/4-inch thick
  • side smoked salmon, thinly sliced

Recipe

  • 1 for the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. beat until mixed, but do not whip.
  • 2 to serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

Spinach Balls (appetizer)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • 2 (10 ounce) packages frozen chopped spinach
  • 1 (6 ounce) package chicken stove top stuffing mix
  • 1 cup grated parmesan cheese
  • 6 eggs, lightly beaten
  • 3/4 cup butter, melted
  • salt, & pepper to taste

Recipe

  • 1 cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out in a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper mix thoroughly& roll into small balls 3/4 to 1" size.
  • 2 place on a cookie sheet& freeze.
  • 3 when frozen place in a plastic zip lock bag.
  • 4 to serve place frozen balls on a cookie sheet and bake at 350f 10-15 minutes or until lightly browned if you are doing them fresh or thawed only bake for 7-10 minutes.
  • 5 serve hot.

Perfect Pizza Dough

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • 250 -350 ml lukewarm water
  • 1 tablespoon dry active yeast
  • 550 g strong flour, plus extra
  • strong flour, for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons clear honey
  • 2 tablespoons extra virgin olive oil, plus extra
  • extra virgin olive oil, for brushing

Recipe

  • 1 pour 150ml of the water into a bowl and sprinkle over the yeast. stir to dissolve, then leave to rest in a warm place for ten minutes.
  • 2 sift the flour, salt and pepper into a large bowl. stir the honey and olive oil into the yeast mixture until well combined.
  • 3 make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. add enough of the remaining water, little by little, until you have achieved the correct consistency.
  • 4 transfer the dough to a lightly floured work surface and lightly flour your hands. knead the dough for ten minutes until it is smooth and pliable.
  • 5 lightly oil a large bowl - it should be big enough to allow the dough to double in size. put the dough inside and cover with cling film. set aside in a warm place for 1-2 hours.
  • 6 when the dough has doubled in size, remove the cling film and punch the dough down. remove from the bowl and knead again until smooth. divide into five round balls and let the dough rest before shaping. if you're storing the dough for later use, put it in a freezer bag and refrigerate it.
  • 7 to shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. flatten the dough with your fingers before picking it up and slapping it onto your work surface. repeat this a couple of times. now drape the dough over your clenched fist and stretch it gently from the outside rim.
  • 8 place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.

Peach Streusel Crisp

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 9 large ripe peaches
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons flour (for juicy peaches, 1 tbls. for firm peaches)
  • 1/2 cup cold butter (1/2 cup)
  • 1 cup flour
  • 2/3 cup sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 preheat oven to 350°.
  • 2 grease the bottom of an 8x8 glass pan or casserole dish.
  • 3 peel and pit the peaches, slice and place in a large bowl.
  • 4 mix in sugar, flour, cinnamon and vanilla. toss to coat. set aside while preparing topping.
  • 5 make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it with your fingers until the streusel is a coarse, sandy texture.
  • 6 put the peach mix into the pan, top generously with the streusel, and bake at 350° about 30 minutes, or until the streusel is golden brown and the peach juice is starting to bubble up through the topping. enjoy!
  • 7 great served warm with vanilla ice cream.

Cucumber With Cream Cheese Topping

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 2
  • 2 green cucumbers, cut into round slices (1 cm thick)
  • 2 tablespoons cream cheese
  • 1/2 tablespoon cottage cheese, crumbled (paneer)
  • 1 teaspoon chives, cut into 3/4 inch pieces
  • 1 tablespoon sliced almonds, toasted
  • 1 tablespoon red bell pepper, finely chopped
  • salt
  • red chili powder

Recipe

  • 1 blend the cream cheese and cottage cheese together in a blender.
  • 2 add salt and red chilli powder to the blended mixture and mix well.
  • 3 arrange the cucumber slices very neatly on a serving platter.
  • 4 place 2 tsps.
  • 5 of the mixture on each slice.
  • 6 garnish with 2 1/2 inch pieces of chives, almond flakes and red bell pepper.
  • 7 serve immediately.

Strawberry Salsa Bruschetta

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

  • 1 cup chopped strawberry
  • 3/4 cup seeded and diced roma tomato (plum)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon salt
  • 1 -2 jalapeno pepper, seeded and finely chopped
  • 2 french baguettes, cut into rounds and toasted
  • 8 ounces garlic & herb spreadable cheese, softened

Recipe

  • 1 combine strawberries, tomatoes, onion, cilantro, salt and jalapeno peppers in a mixing bowl.
  • 2 cover and refrigerate 2 hours.
  • 3 spread cheese on toasted bread.
  • 4 top each round with 2 tsp of salsa.

Strawberry Shortcake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 2 1/2 lbs strawberries, trimmed and quartered (7 1/2 cups)
  • 1/3-1/2 cup granulated sugar (to taste)
  • 1 cup chilled heavy cream
  • 1/4 cup sour cream
  • 1 1/2-2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt (rounded)
  • 1/4 teaspoon baking soda
  • 1/4 cup cold unsalted butter, cut into 1/2 inch cubes
  • 3/4 cup well-shaken buttermilk
  • 1 tablespoon milk (for brushing biscuits) or 1 tablespoon cream (for brushing biscuits)

Recipe

  • 1 for the strawberries: toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.
  • 2 gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp.
  • 3 let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
  • 4 beat together heavy cream, sour cream, confectioner's sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it hold a soft shape (not stiff).
  • 5 for the biscuits: put oven rack in middle position and preheat oven to 425 degrees.
  • 6 sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
  • 7 blend in butter with your fingertips until mixture resembles coarse meal.
  • 8 add buttermilk and stir with a fork until a dough just forms (dough will be moist).
  • 9 turn dough out onto a well-floured surface and knead gently 6 times.
  • 10 pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8"x5" rectangle.
  • 11 cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2 inch) squares, flouring knife between cuts.
  • 12 transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream.
  • 13 bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
  • 14 when ready, split biscuits horizonally with a fork and arrange 2 halves, split sides up, on each of 6 plates.
  • 15 top with strawberries and juice, then with whipped cream.

Spinach Arancini (rice Balls)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

  • Servings: 20
  • 1/4 cup extra virgin olive oil
  • 1 onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 1/2 cups arborio rice
  • 1 cup wine
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 4 cups chicken broth or 4 cups vegetable broth, heated
  • 2 cups chopped spinach
  • 2 tablespoons butter
  • 1 1/2 cups grated parmigiano-reggiano cheese
  • 1 lb mozzarella cheese, cubed
  • 2 cups all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups seasoned bread crumbs
  • vegetable oil, for frying

Recipe

  • 1 in large, deep saucepan over medium-high heat, add the olive oil. add the onions and saute for about 1 minute. add the garlic stir. after another 5 minutes, add the rice and wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes.
  • 2 add 2 (8-ounce) ladles of broth. allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.
  • 3 season with freshly ground black pepper, to taste. add spinach to broth and rice and stir in with sweet butter. add 1 cup of the parmigiano.
  • 4 when all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. refrigerate overnight if necessary.
  • 5 when completely cooled, cover rice and spinach with remaining 1/2 cup parmigiano. with hands, roll into 1 1/2-inch balls. with fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
  • 6 place flour, beaten eggs, and seasoned bread crumbs in separate bowls. coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
  • 7 in a heavy large pan, heat vegetable oil to 350 degrees f.
  • 8 fry the balls, in batches, until golden brown. remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. serve hot.

Savory Mushroom Appetizers

Total Time: 46 mins Preparation Time: 20 mins Cook Time: 26 mins

Ingredients

  • 2 tablespoons margarine
  • 2 (4 1/2 ounce) sliced mushrooms, drained
  • 2 tablespoons onions, finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 8 ounces crescent rolls
  • 2 (3 ounce) packages cream cheese, softened
  • 1 tablespoon sesame seeds, toasted
  • 2 teaspoons chopped chives

Recipe

  • 1 heat oven to 350.
  • 2 in medium skillet,melt margarine.
  • 3 stir in mushrooms, onion, lemon juice, worcestershire sauce and garlic salt.
  • 4 cook 5 minutes, stirring occasionally.
  • 5 unroll dough into 2 long rectangles.
  • 6 place in ungreased 9x13 pan.
  • 7 press over bottom and 1/2 inch up sides to form crust.
  • 8 bake at 350 for 10 minutes.
  • 9 remove from oven and spread cream cheese over dough.
  • 10 top with mushroom mixture and sprinkle with sesame seeds and chives.
  • 11 bake at 350 for 8 to 12 minutes or until golden brown.
  • 12 cool 5 minutes.
  • 13 cut into squares or triangles.
  • 14 serve warm.

Smoked Salmon (lox) Canapes

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 1/2 cup cream cheese, softened
  • 1/2 cup smoked salmon, chopped (lox)
  • 2 tablespoons fresh dill, chopped (i omitted this, since i didn't have any on hand)
  • 1/2 red onion, diced
  • dense pumpernickel rounds

Recipe

  • 1 blend the cream cheese, salmon, and dill.
  • 2 spread the salmon mixture on top of each round.
  • 3 arrange on a plate and top with diced onion.
  • 4 season with freshly ground pepper.
  • 5 garnish with lemon wedges and fresh dill.

Rainforest Cafe Caribo Coconut Chicken With Honey Mustard Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 cups flaked coconut
  • 1 cup cornstarch
  • 1/4 cup flour
  • 2 eggs (beaten)
  • 1/4 cup water
  • vegetable oil (for deep frying)
  • honey mustard dressing (your own or #11853)
  • sauteed pineapple slice, for garnish (optional)

Recipe

  • 1 place breasts between pieces of wax paper and pound to 1/2 inch thick.
  • 2 trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
  • 3 sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
  • 4 when chicken breast are ready to be prepared, rinse lightly and drain.
  • 5 place coconut, corn starch, and flour in a bowl and mix well.
  • 6 in separate bowl place beaten eggs and add water, blend well.
  • 7 preheat frying oil to 350f in a deep fryer or large skillet and have ready to fry chicken pieces.
  • 8 dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
  • 9 carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
  • 10 remove and place on a paper towel to drain.
  • 11 for presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
  • 12 lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.

Perfect Potato Cakes

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 4 large potatoes, peeled and shredded
  • 1 onion, chopped
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 1/4 teaspoon garlic powder
  • 1/4 cup flour
  • 1/4-1/2 cup seasoned bread crumbs
  • 1 egg
  • 1/2 teaspoon dried parsley
  • butter flavor crisco, for frying

Recipe

  • 1 mix everything together except crisco.
  • 2 melt criso in large skillet about 1/4 in.
  • 3 deep.
  • 4 drop potato mixture by heaping tbsp.
  • 5 into hot crisco.
  • 6 flip when edges appear lightly browned (about 2-3 min.), then cook other side until lightly browned drain on paper towel.

Savory Monkey Bread

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

  • 1 cup milk, scalded and cooled to lukewarm
  • 1 teaspoon sugar
  • 2 cups all-purpose flour (10 ounces by weight)
  • 2 1/2 teaspoons active dry yeast (1 packet)
  • 1/2 cup whole wheat flour (2 1/2 ounces by weight)
  • 1 teaspoon table salt
  • 4 tablespoons unsalted butter, at room temperature
  • 2 teaspoons vegetable oil or 2 teaspoons olive oil
  • 4 tablespoons unsalted butter, at room temperature
  • 1 clove garlic
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leave
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon table salt

Recipe

  • 1 in work bowl of a stand mixer, combine milk, sugar, all purpose flour and yeast. mix until combined, then cover with plastic wrap and let stand at room temperature for 1 hour.
  • 2 add whole wheat flour and salt and mix until smooth and elastic. add 4 tbsp of butter and continue to knead until butter is incorporated and dough is shiny and elastic. total kneading time is 7-10 minutes.
  • 3 coat a clean bowl with oil. form dough into a neat ball and turn in the oil to coat. cover with plastic and let rise at room temperature until double in bulk, about 45-60 minutes.
  • 4 meanwhile, preheat oven to 325°f combine garlic, rosemary, thyme and paprika in the work bowl of a food processor (if you have a small one, it is ideal for this). process until garlic is finely chopped, 10-12 one-second pulses. add remaining 4 tbsp butter and salt and process until well-blended, about 10 seconds. set aside at room temperature.
  • 5 turn dough out onto a lightly-floured work surface; hand knead for 15-30 seconds. using a bench scraper, divide dough in half. repeat 4 more times to form 32 even pieces of dough. shape dough pieces into balls: place a ball on the work surface, cup the hand loosely with open fingers over the ball and move the hand in a circle so the ball "rolls around" in the cage formed by the fingers. coat each ball in herb butter (use your fingers) and place into a baking dish, cake pan, loaf pan or bundt pan. drop balls in loosely; do not compress them. cover with plastic and let rise until doubled in bulk again, 30-45 minutes.
  • 6 bake until loaf is a deep golden-brown color, about 35 minutes. serve hot, warm, or at room temperature.

Nacho Nachos!!

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

  • Servings: 2
  • 1/2 package velveeta cheese, cut into slices
  • 3 cups tortilla chips (maybe a little more depending on the size of the tortilla chips)

Recipe

  • 1 put tortilla chips on a microwavable plate. spread velveeta cheese on chips so that it covers most of the top of the chips, put in the microwave on high power 4-6 depending on the microwave wattage. continue to cook in microwave for at least 1 1/2 - 2 1/2 minute.
  • 2 or until cheese is slightly melted.
  • 3 it took me a while to figure out the perfect time that it took my microwave to melt the cheese, so i guess alot of the timing depends on the microwave.
  • 4 remove from the microwave and let cool for at least 45 seconds and then enjoy!

Dungeness Dungeness Crabs With Wine-garlic

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 2
  • 2 large live dungeness crabs
  • 1/2 cup unsalted butter, cut into 8 equal pieces
  • 2 tablespoons garlic, minced
  • 1 finely grated lemon, juice and zest of
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup dry wine
  • 1 baguette, torn into bite-sized pieces

Recipe

  • 1 prepare the grill for direct cooking over high heat (450° to 550°f).
  • 2 to kill each crab, place it on its back and hold it down with a large cleaver. use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. remove and discard the dangling tail flaps and mouth parts. turn the crab over. pull off and discard the top shell. remove and discard the gills. rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. slice each half into five pieces by cutting between each leg and through the body. using the hammer again (or a nutcracker or crab cracker), crack each section of each leg to make eating easier after the crabs are cooked.
  • 3 in a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. mix well.
  • 4 place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. add the wine and cook until it comes to a boil. remove the skillet from the grill and set it down on a heat-proof surface.
  • 5 grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. serve warm with pieces of bread to dip into the liquid remaining in the skillet.

Perfect Pie Crust

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

  • 2 1/3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup chilled unsalted butter, cut into pieces
  • 1/4 cup vegetable shortening, cut into pieces
  • 1 teaspoon distilled vinegar
  • 6 tablespoons ice water

Recipe

  • 1 combine flour, sugar, and salt in a large bowl.
  • 2 using fingertips, rub in butter and shortening until mixture resembles coarse meal.
  • 3 add vinegar.
  • 4 use a fork to mix in enough water to form moist clumps.
  • 5 gather dough into ball, divide dough into two equal portions.
  • 6 flatten each portion into a disk.
  • 7 wrap each in plastic wrap, chill 45 minute.
  • 8 soften slightly at room temp.
  • 9 before rolling out.
  • 10 fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.

Peach Squares

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 24
  • 1 1/2 cups all-purpose flour
  • 1 3/4 cups sliced almonds
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar (packed plus 1 tablespoon)
  • table salt
  • 12 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
  • 1 1/2 lbs frozen peaches, partially thawed
  • 1/2 cup peach preserves
  • 1/2 teaspoon lemon zest, grated
  • 1 teaspoon fresh lemon juice

Recipe

  • 1 adjust oven rack to middle position and heat oven to 375 degrees.
  • 2 line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. spray pan with cooking spray.
  • 3 process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
  • 4 add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
  • 5 transfer 1/2 cup flour mixture to small bowl and set aside.
  • 6 press remaining flour mixture firmly and evenly into bottom of prepared baking pan. bake until golden brown, about 15 minutes.
  • 7 meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. set aside.
  • 8 while crust is baking, remove blade from food processor and wipe out workbowl. pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
  • 9 cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
  • 10 off heat, add pinch salt, lemon zest, and lemon juice. pour mixture over hot crust.
  • 11 using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
  • 12 sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
  • 13 cool to room temperature, at least 2 hours. using foil overhang, lift from pan and cut into 24 squares. squares are best served on day they are baked because the crust can become soggy with time.
  • 14 to reheat.
  • 15 to revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°f oven until the bottoms are crisp, 10 to 12 minutes. allow to cool back to room temperature before eating.

Nacho, Nacho Man

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

  • Servings: 4
  • corn tortilla chips
  • black corn tortilla chips
  • red corn tortilla chips
  • jalapeno pepper, cut into pieces
  • sliced black olives
  • chopped green pepper
  • chopped roma tomato
  • chopped green onion
  • chopped red onion (a small amount - just for colour)
  • 1/2 cup fried crisp bacon
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded monterey jack cheese
  • 1/4 cup shredded mozzarella cheese

Recipe

  • 1 place tortilla chips on a cookie sheet.
  • 2 top with onions, olives, tomatotes, peppers.
  • 3 add half the cheese on top.
  • 4 top with bacon.
  • 5 top with remaining cheese.
  • 6 place in a 350 oven until cheese melts.
  • 7 serve with sour cream and salsa.

Low-fat Blueberry Scones (using Heart Healthy Bisquick Mix)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 8
  • 1 1/2 cups bisquick baking mix (i use heart healthy type, see note below)
  • 2 tablespoons sugar
  • 1 teaspoon lemon zest, if available
  • 1/2 cup blueberries
  • 1 egg
  • 3 tablespoons milk
  • 1 -2 teaspoon lemon juice
  • 1/2 cup confectioners' sugar

Recipe

  • 1 note: i make these scones using the "bisquick heart healthy" lower fat product, but the nutrition content stated is for standard bisquick.
  • 2 in a large bowl, gently toss bisquick mix, sugar and blueberries. if you have a fresh lemon, you can also add 1 t. lemon zest for a great flavor boost. set aside dry mixture.
  • 3 in a 1 cup measure, whisk milk and egg together.
  • 4 pour liquids into bisquick bowl and use a fork to mix things together gently. use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
  • 5 use wet fingers to flatten each scone slightly.
  • 6 bake 400 degrees for 10 minutes or until edges are browning.
  • 7 glaze: mix lemon juice with confectioners sugar to achieve a thin consistency. drizzle over cooled scones.
  • 8 note: due to low fat content, these probably won't freeze very well, so make them and eat them!

Pumpkin Crescent Rolls (oamc)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

  • 1 3/4 cups flour
  • 1/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup canned pumpkin
  • 3 tablespoons cooking oil
  • 2 tablespoons brown sugar
  • 2 teaspoons sugar

Recipe

  • 1 in a med mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
  • 2 in a small mixing bowl combine the pumpkin, oil, and brown sugar.
  • 3 add pumpkin mixture to dry mixture stirring with a fork until combined.
  • 4 form into a ball.
  • 5 line a large baking sheet with foil.
  • 6 turn dough out onto a lightly floured surface.
  • 7 knead dough gently for 10-12 strokes.
  • 8 divide dough in half.
  • 9 roll each half to a 10" circle.
  • 10 cut each circle into 8 wedges.
  • 11 to shape begin at the wide end of each wedge and loosely roll toward the point.
  • 12 place point down about 2" apart on greased baking sheet curving ends slightly.
  • 13 combine the granulated sugar and cinnamon sprinkle over crecents.
  • 14 bake 400f for 9-11 min or until golden brown.
  • 15 serve warm make ahead tips: prepare, bake and cool rolls.
  • 16 freeze in a freezer container or bags up to 1 month.
  • 17 wrap frozen rolls on foil and thaw at room temp for 2 hours.
  • 18 reheat in a 375f oven for 3-5 min.

Smoked Salmon Bagels

Total Time: 4 mins Preparation Time: 4 mins

Ingredients

  • Servings: 6
  • 6 bagels
  • 6 slices smoked salmon
  • 6 tablespoons philadelphia cream cheese, soft spreading

Recipe

  • 1 toast the bagels.
  • 2 spread philadelphia on bagels.
  • 3 top with salmon.
  • 4 enjoy.

Smoked Salmon And Brie Pizza

Ingredients

  • 1/2 cup extra virgin olive oil, approximately
  • 1 lb brie cheese
  • 12 ounces smoked salmon
  • 1 small red onion
  • to taste fresh dill sprig, for garnish
  • to taste basic pizza dough

Recipe

  • 1 to prepare the brie, discard the rind and cut the cheese in small pieces.
  • 2 slice the onion very thinly and quarter the slices. separate the onion pieces.
  • 3 cut the salmon into small pieces.
  • 4 prepare the dough and preheat the oven as directed in the basic recipe. shape the pizza dough.
  • 5 divide the dough and roll into small pies, about 3 to 4 inches in diameter. prick dough all over with the tines of a fork, then brush with olive oil.
  • 6 transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.
  • 7 remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.
  • 8 arrange the salmon and onion on top and drizzle evenly with olive oil.
  • 9 return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.
  • 10 remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.
  • 11 garnish with the dill.
  • 12 slice and serve immediately.
  • 13 recipe found on the chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -

Rustic Lemon Poppy Seed Scones

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup margarine
  • 1 egg
  • 2/3 cup milk
  • 1 tablespoon poppy seed
  • 1 tablespoon lemon zest
  • milk (for brushing tops)
  • confectioners' sugar (for sprinkling on tops)

Recipe

  • 1 preheat oven to 425°f.
  • 2 combine flour, sugar, baking powder, and salt in a large bowl.
  • 3 cut in margarine until the mixture is crumbly (consistency will be coarse).
  • 4 stir in poppy seeds and lemon zest.
  • 5 make a well in the center of the ingredients.
  • 6 beat egg in a small bowl until frothy; stir in the milk.
  • 7 pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough.
  • 8 do not overmix.
  • 9 turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls.
  • 10 place balls 1-2" apart on a greased baking sheet.
  • 11 brush the tops with milk and sprinkle with some confectioners sugar.
  • 12 bake at 425°f for 15 minutes, or until well risen and both tops and bottoms are slightly browned.
  • 13 serve with butter, clotted cream, jam, or marmalade, if you desire.

Ribbon Cookies (by Donna B Of Summerville Of So. Carolina)

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

  • 1 cup butter (softened)
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon lemon rind (grated)
  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 2/3 cup raspberry preserves (or flavor of choice, may use jam)
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk

Recipe

  • 1 preheat oven to 375 degrees f.
  • 2 in a bowl, cream together butter & sugar till well-blended. add egg yolk, vanilla, lemon extract & lemon rind. mix well.
  • 3 in a 2nd bowl, combine flour & salt. gradually add flour mixture to sugar-butter mixture & blend well.
  • 4 shape dough into 3/4-in diameter ropes along the length of the baking sheets. w/your finger, press a long groove into the middle of ea rope, being careful not to press all the way down to the baking sheet. bake 10 minutes.
  • 5 remove cookies from the oven & spoon preserves (or jam) in a thin line down the centers of the grooves. return to oven & bake 7-10 more minutes, till firm & light golden in color.
  • 6 combine confectioners sugar & milk; drizzle sugar mixture over hot cookies. immediately cut cookies at a 45 degree angle in 1-in lengths. let cool on baking sheets & then transfer to cooling racks.

Tangy Roast Pepper & Walnut Dip

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

  • Servings: 8
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika, plus extra to serve
  • 6 tablespoons extra virgin olive oil
  • 4 ounces walnut halves
  • 8 ounces roasted red peppers, from a jar, drained
  • 1 tablespoon tomato paste
  • 1 garlic clove, crushed
  • 2 tablespoons red wine vinegar
  • fresh ground black pepper

Recipe

  • 1 in a pan, heat the ground cumin and paprika in the olive oil until fragrant. combine the rest of the ingredients in a food processor, then season with salt and pepper.
  • 2 with the motor running, slowly pour in the spiced olive oil until incorporated.
  • 3 add a tbsp of water if it's too thick.
  • 4 scoop into a bowl and serve with freshly ground black pepper and paprika on top.

Tangy-sweet Greek Yogurt Ice Cream

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup sugar, divided
  • 3 large egg yolks
  • 1 cup greek yogurt, plain and whole-milk (full fat)
  • 1 pinch salt

Recipe

  • 1 4combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. bring mixture to simmer, stirring until sugar dissolves.
  • 2 whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. gradually add hot cream mixture to yolk mixture and whisk until blended. return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°f, about 3 minutes (do not boil).
  • 3 pour custard through strainer set over medium bowl. place bowl with custard in larger bowl filled halfway with ice and water. whisk occasionally until custard is almost cool to touch, about 5 minutes. remove bowl with custard from ice water. whisk yogurt and pinch of salt into custard. refrigerate custard until well chilled.
  • 4 transfer custard to ice cream maker and process according to manufacturer's instructions. transfer yogurt ice cream to freezer container. cover and freeze until ice cream is firm. do ahead: can be made 3 days ahead. keep frozen.

Rustic Flower Pot Bread Loaves Or Bread Rolls

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

  • 1 lb strong bread flour
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 ounce butter
  • 1/2 ounce fresh yeast or 2 teaspoons dried yeast
  • 1/2 pint tepid water
  • 2 ounces poppy seeds
  • 2 ounces mixed seeds
  • 2 ounces pumpkin seeds
  • 2 ounces chopped walnuts
  • 2 ounces grated cheese
  • 2 ounces chopped olives
  • 2 garlic cloves, peeled and crushed
  • 2 tablespoons mixed herbs
  • 2 tablespoons chopped chives
  • 1/2 onion, peeled and grated
  • 2 tablespoons sun-dried tomatoes, drained and finely diced
  • oil
  • lard
  • butter

Recipe

  • 1 to prepare the flower pots:.
  • 2 take two to six earthenware flower pots (3 to 6 inches in size). wash thoroughly and grease them inside and outside, with lard, butter or oil. (please use new plant pots, of course!).
  • 3 heat in a pre-heated oven at 190°c; 375°f: gas 5, for 25-30 minutes.
  • 4 repeat the process two or three times for a good "seasoning" and non-stick surface on your flower pots.
  • 5 before baking with them, line the base with greaseproof paper or baking parchment - especially if there is a hole in the bottom of the flower pot!
  • 6 to make the bread:.
  • 7 if you are using dried yeast. dissolve one teaspoon of sugar in the warm water then add the dried yeast. leave until frothy, about ten minutes. if you are using fresh yeast, blend it into the warm water.
  • 8 place the flours, salt and sugar in a large mixing bowl and rub in the butter.
  • 9 (add any extras you might be using here.).
  • 10 add the yeast liquid to the dry ingredients and mix to a soft dough.
  • 11 turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. give the dough a quarter turn and repeat the action. knead until smooth and no longer sticky.
  • 12 cut the dough in to even sized pieces and place in the prepared and well oiled/buttered flower pots, which should be placed on a baking tray. glaze with milk or salted water and sprinkle with mixed seeds.
  • 13 place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes.
  • 14 remove the polythene bag and bake on the middle shelf of a hot oven at 230°c (450°f) or gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped.
  • 15 remove the bread from the flower pots and cool on a wire rack. you can then replace them in the flower pots to serve, once they have cooled!
  • 16 this dough can be proved in a bread maker/machine for ease and with good results. follow your machine's instructions, i add liquids to my bread maker first and then dry ingredients last.
  • 17 add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "extras" alert sounds or add them to the "exras" tray.

Okra Fingers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 20 small fresh okra pods
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cornmeal
  • 1/8 teaspoon pepper
  • vegetable oil

Recipe

  • 1 wash okra and trim stems.
  • 2 drain well and place in a shallow container.
  • 3 pour buttermilk over the okra in the shallow container and set aside.
  • 4 in a separate bowl, combine flour, baking powder, salt, cornmeal and pepper.
  • 5 remove each okra pod from buttermilk and roll in cornmeal mixture.
  • 6 pour about 1 inch of oil into a deep skillet.
  • 7 fry okra in hot oil for 3 to 5 minutes or until browned.
  • 8 drain on paper towels.
  • 9 salt if desired.

Ice Cream Bites

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 18 murray sugar free creme-filled cookies or 18 cream-filled chocolate sandwich cookies
  • 1 1/2 cups low-fat ice cream, of choice
  • 1/2 cup fat-free sugar-free butterscotch syrup or 1/2 cup chocolate syrup

Recipe

  • 1 twist the cookies apart and remove the cream filling.
  • 2 on one side of the cookie, place 1 tablespoon of the ice cream.
  • 3 top with the remaining half and press slighly.
  • 4 line a small baking sheet that will fit in your freezer with waxed paper.
  • 5 place all the cookies on the paper.
  • 6 drizzle with all syrup.
  • 7 place the cookies in the freezer and freeze for 30 minutes.
  • 8 remove and enjoy!

Spaghetti Squash With Parmesan

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 2 lbs spaghetti squash
  • 2 tablespoons fresh marjoram or 1/2 teaspoon dried marjoram
  • salt and pepper
  • 1 tablespoon parmesan cheese, grated

Recipe

  • 1 cut the squash into quarters, remove seeds and place in a steamer, flesh side down and steam until your finger can make an impression in the skin abour25 minutes remove from steamer and when cool enough to handle take a fork and"comb" out the strands of squash into a bowl.
  • 2 they will look like spaghetti combine the squash strands, marjoram salt& pepper, toss.
  • 3 place in a 1 quart baking dish, sprinkle with the parmesan and broil for about 2 minutes or until heated and the cheese is golden.

Rustic Dinner Rolls

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

  • 1 1/2 cups warm water, plus 1 tablespoon (12 1/2 ounces)
  • 1 1/2 teaspoons yeast, instant
  • 2 teaspoons honey
  • 3 cups bread flour, plus 1 tablespoon (16 1/2 ounces)
  • 3 tablespoons whole wheat flour, about 1 ounce
  • 1 1/2 teaspoons salt

Recipe

  • 1 whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
  • 2 add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
  • 3 cover bowl with plastic wrap and let sit at room temperature 30 minutes.
  • 4 remove plastic wrap and eveny sprinkle salf over dough.
  • 5 knead on low speed 5 minutes. (if dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.).
  • 6 increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
  • 7 if dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
  • 8 lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
  • 9 let dough rise in warm, draft-free place until doubled in size, about 1 hour.
  • 10 fold dough over itself; rotated bowl quarter turn and fold again. rotate bowl again and fold once more.
  • 11 repeat the entire "fold three times and rest for 30 minutes" step a second time.
  • 12 cover with plastic wrap and let rise 30 minutes.
  • 13 spray two 9-inch round cake pans with nonstick cooking spray and set aside.
  • 14 transfer dough to floured work surface, sprinkle top with more flour.
  • 15 using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
  • 16 divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
  • 17 with floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
  • 18 arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
  • 19 loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
  • 20 thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
  • 21 remove plastic wrap from pans, spray rolls lightly with water, place in oven.
  • 22 bake 10 minutes until tops of rolls are brown; remove from oven.
  • 23 reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet. when cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
  • 24 continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time. (partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
  • 25 transfer rolls to wire rack and cool to room temperature.

Nachos

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • oil
  • 12 corn tortillas
  • 1/2 lb cheddar cheese, grated
  • 1/2 lb monterey jack cheese, grated
  • 2 cups tomato puree
  • 1 green onion, finely chopped
  • 2 tablespoons onions, finely chopped
  • 1/2 teaspoon garlic, finely chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano

Recipe

  • 1 prepare nacho sauce by pureeing sauce ingredients (tomato puree- oregano) in a food processor or blender.
  • 2 set aside.
  • 3 preheat oven to 400 degrees f.
  • 4 heat oil in a large skillet to 350 degrees f (or when water splattered in oil sizzles).
  • 5 while oil is heating up, cut tortillas into eighths (8 pieces for each tortilla or 96 in all).
  • 6 add tortilla pieces in batches to hot oil and fry until crisp and light brown.
  • 7 drain on paper towels and continue frying until all are done.
  • 8 arrange fryed tortilla pieces on an oven-proof platter and sprinkle with cheese.
  • 9 spread with prepared nacho sauce over top.
  • 10 bake until cheese melts (5-10 min.).

Pan Con Tomate

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

  • Servings: 4
  • 4 slices crusty bread
  • 4 garlic cloves (the stronger the better!)
  • 2 large soft tomatoes
  • extra virgin olive oil
  • sea salt

Recipe

  • 1 toast the bread.
  • 2 cut the tomatoes in half.
  • 3 peel the garlic.
  • 4 serve one slice of bread, one half of tomato and one garlic clove per person.
  • 5 to eat: rub the garlic over the surface of the toast. if you like it *really* garlicky, like me, rub both sides.
  • 6 rub the tomato over the surface of the bread, squeezing it to get the pulp out.
  • 7 sprinkle with a little salt and drizzle with olive oil.
  • 8 serve with slices of serrano (or parma) ham.

Three Seed Cereal Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • 100 g butter
  • 3 tablespoons golden syrup
  • 2 tablespoons sesame, pumpkin and sunflower seeds each
  • 150 g rolled oats
  • 100 g pitted chopped dates
  • 2 mashed bananas

Recipe

  • 1 pre heat oven to 180 degrees celcius.
  • 2 grease and line a tin measuring 18* 28 cm.
  • 3 melt butter and the golden syrup in a saucepan.
  • 4 stir in sesame, pumpkin and sunflower seeds.
  • 5 now add the rolled oats, pitted chopped dates and mashed bananas.
  • 6 mix and spoon into the tin.
  • 7 bake for 30 minutes or until golden brown.
  • 8 cool for 5 minutes.
  • 9 then cut into 14 bars.
  • 10 cool completely.
  • 11 store in an airtight container and serve when needed.

Marinated Chicken Wings

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 10
  • 1 kg chicken wings
  • 1/2 cup soy sauce
  • 1/4 cup tomato sauce
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons rice wine
  • 1/4 cup extra virgin olive oil
  • 1/4 cup wine
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano or 2 tablespoons fresh marjoram

Recipe

  • 1 cut off the bony tip of the wings and cut the remaining wing into 2 pieces at the joints.
  • 2 combine all the marinade ingredients in a non-metallic container and toss in the wings.
  • 3 marinade for 2-4 hours.
  • 4 preheat the oven to 200oc.
  • 5 please wings in two separate baking dishes and cook for 30-40 minutes or until cooked through.
  • 6 serve hot.

Pumpkin Dinner Rolls

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • 3/4 cup whole milk, scalded
  • 1 cup canned pumpkin puree
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 6 tablespoons butter
  • 1 egg
  • 1 teaspoon salt
  • 1/2 ounce active dry yeast, 2 packs (plus 1 teaspoon sugar)
  • 1/4 cup lukewarm water
  • 5 cups all-purpose flour
  • 15 -20 pecan halves, sliced into 3 vertical sections
  • 1/4 cup melted butter (optional)

Recipe

  • 1 pour hot milk in a mixing bowl, add butter and stir to melt. add sugars, pumpkin puree, salt to the milk and combine well.
  • 2 in a small bowl proof yeast in a lukewarm water with a teaspoon sugar. when it gets foamy add to the pumpkin mixture, and add the egg, mix well.
  • 3 add in flour gradually and mix with a wooden spoon until well combined. the dough will be sticky.
  • 4 if using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
  • 5 turn the dough out to a wooden board dusted with a little flour. knead with hand for 1 minute. form the dough into a ball shape, place in a greased bowl and cover with a cloth. let it rise in a warm place until it doubles in volume, about 1 hours.
  • 6 punch the dough to deflate and knead it for a few seconds on a wooden board. cut the dough in half. cut each half into about 15 pieces.
  • 7 roll each piece into a ball shape with your hand. flatten the piece with palm of your hand a little. using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
  • 8 poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
  • 9 place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
  • 10 preheat oven 350ºf for 20 minutes.
  • 11 if the center indentation is not obvious on the rolls, poke them again with your finger.
  • 12 brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
  • 13 brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
  • 14 insert pecan slices on top to mimic pumpkin stem.

Raisin Banana Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 2 1/2 cups mashed ripe bananas (or blended)
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 cups butter
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 5 tablespoons low-fat milk
  • 2 chopped up bananas
  • 1/2 cup raisins

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 sift flour, baking soda, baking powder together.
  • 3 cream sugar and butter till creamy.
  • 4 add lightly beaten eggs bit by bit into sugar mixture.
  • 5 sift flour bit by bit into above mixture and mix well till smooth. do not overmix.
  • 6 stir in milk and mashed bananas w/ raisins. put batter into two loaf pans and bake for 60 minutes.
  • 7 take out and let cool before serving.

Spinach Arancini

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 1/2 cups arborio rice
  • 1 cup wine
  • grey salt
  • fresh ground black pepper
  • 4 cups vegetable broth, heated
  • 2 cups spinach, chopped
  • 2 tablespoons butter
  • 1 1/2 cups parmesan cheese, grated
  • 1 cup mozzarella cheese, small cubes
  • 2 cups all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups seasoned bread crumbs
  • vegetable oil, for frying

Recipe

  • 1 in large, deep saucepan over medium-high heat, add the olive oil. add the onions and saute for about 1 minute. add the garlic stir. after another 5 minutes, add the rice and wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. add 2 (8-ounce) ladles of broth. allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. season with freshly ground black pepper, to taste. add spinach to broth and rice and stir in with sweet butter. add 1 cup of the parmigiano. when all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. refrigerate overnight if necessary.
  • 2 when completely cooled, cover rice and spinach with remaining 1/2 cup parmigiano. with hands, roll into 1 1/2-inch balls. with fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
  • 3 place flour, beaten eggs, and seasoned bread crumbs in separate bowls. coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
  • 4 in a heavy large pan, heat vegetable oil to 350 degrees f.
  • 5 fry the balls, in batches, until golden brown. remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. serve hot.

Swedish Melon With Red Raspberry Puree (melon-och Hallendessert)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1 (4 lb) cantaloupe or 1 (4 lb) honeydews, works well
  • 1 cup fresh raspberry
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • rum (optional)

Recipe

  • 1 cut melon in half and scoop out seeds.
  • 2 scoop out melon with melon baller, or you can cut into small bite-sized cubes.
  • 3 place in a serving bowl.
  • 4 at this point you have a choice. you can marinate the melon in a little rum for an hour or more, or you can just continue.
  • 5 if you marinated them, pour off any extra rum.
  • 6 now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (you can do this with the back of a spoon or just use your fingers.).
  • 7 add sugar and lemon juice to seived raspberry puree.
  • 8 pour raspberry puree over melon and chill for several hours.
  • 9 serve from bowl, or serve in individual dessert dishes.
  • 10 you can even serve this with a little ice cream or whipped cream. but it's just fine on it's own.

Saturday, May 30, 2015

Smoked Salmon Deviled Eggs

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • 12 large eggs
  • 3 tablespoons sour cream
  • 1/2 cup smoked salmon, finely chopped
  • 3 tablespoons fresh chives, finely chopped
  • 1/4 cup capers, chopped
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/4 teaspoon paprika, for dusting

Recipe

  • 1 in a large pot, arrange eggs in a signle layer and add enough water to cover.
  • 2 bring to boil over high heat, then cover and remove from the heat; let stand for 10 minutes.
  • 3 drain then cover eggs with ice water.
  • 4 let stand until cool to the touch.
  • 5 peel eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving egg whites.
  • 6 mash yolks add sourcream, salmon, and chives, season with salt and pepper. spoon yolk mixture into egg and dust with paprika.
  • 7 you may want to add more or less sourcream to get the yolk mixture to your desired consistancy.

Peach Streusel Crisp

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 9 ripe peaches
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 -2 tablespoon flour (1 tbsp for firm peaches, 2 tbsp for juicy ones)
  • 8 tablespoons cold butter (1 stick)
  • 1 cup flour
  • 2/3 cup sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 preheat oven to 350°f grease only the bottom of an 8x8" dish.
  • 2 cut an x in the bottom of each peach. plunge the peaches into boiling water for 15 seconds each, then peel away the skin. cut the peaches in half and discard the pits. slice peaches and place in a large bowl. add sugar, flour, cinnamon and vanilla; toss to coat.
  • 3 in another bowl, combine flour, sugar and cinnamon. cut in butter with two knives or your fingers until the mixture resembles coarse sand.
  • 4 put the peaches in the prepared pan, top with the streusel, and bake 30 minutes until the streusel is golden brown and the juices are beginning to bubble up through the streusel.

Smoked Salmon And Cheese Mini Twice-baked Potatoes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • Servings: 12
  • 6 small yukon gold potatoes (about 2 pounds) or 6 small red potatoes (about 2 pounds)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, divided
  • cooking spray
  • 2 tablespoons nonfat milk
  • 1 tablespoon butter
  • 1/2 teaspoon black pepper
  • 1/2 cup finely grated cheddar cheese
  • 2 tablespoons finely chopped smoked salmon (1 ounce)

Recipe

  • 1 preheat oven to 400°.
  • 2 rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
  • 3 place potatoes on a jelly-roll pan coated with cooking spray.
  • 4 bake for 35 minutes or until tender.
  • 5 remove from oven; cool 10 minutes.
  • 6 cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright.
  • 7 carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
  • 8 combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.
  • 9 spoon about 1 heaping teaspoon potato mixture into each potato shell.
  • 10 arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon.
  • 11 bake for 15 minutes or until thoroughly heated.

Rustic Rosemary Chicken With Fresh Rolls

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • 1 head garlic
  • 2 tablespoons olive oil, divided
  • 1 teaspoon olive oil, divided
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 frying chickens, cleaned, trimmed of fat and rinsed
  • 8 sprigs fresh rosemary
  • 1 large lemon, thinly sliced

Recipe

  • 1 to roast whole garlic: trim off the top of garlic so that the cloves are just visible.
  • 2 place on heavy foil folding up edges.
  • 3 drizzle on 1 teaspoon olive oil.
  • 4 roast garlic at 375°f for 45 minutes.
  • 5 cool and remove cloves.
  • 6 pinch cloves and squirt out roasted garlic.
  • 7 mix with salt and pepper, set aside.
  • 8 to prepare chicken: using fingers loosen skin on breast and slit each leg at thigh and loosen skin.
  • 9 rub each chicken with seasoned garlic.
  • 10 add two sprigs rosemary to each breast and one sprig to each leg.
  • 11 place lemon slices on breast and under leg skin.
  • 12 fold over skin.
  • 13 tie chicken legs together with string.
  • 14 rub chickens with remaining 2 tablespoons olive oil.
  • 15 place chickens on roasting rack in roasting pan.
  • 16 roast in 425° oven for 1 hour and 15 minutes or 1 hour and 25 minutes depending upon size of chicken. when sliced to the bone juices should run clear.
  • 17 cook additional time if necessary.
  • 18 serve with a crusty complement of francisco sourdough dinner rolls or francisco french dinner rolls.

Lightened Chicken And Dumplings (cook's Illustrated)

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

  • 2 1/2 lbs bone-in chicken thighs, trimmed
  • salt and pepper
  • 2 teaspoons olive oil
  • 2 small onions, chopped fine
  • 5 carrots, peeled and cut into 3/4
  • 3 celery ribs, chopped fine
  • 1/4 cup wine
  • 9 cups low sodium chicken broth
  • 1 teaspoon minced fresh thyme
  • 1/4 cup chopped fresh parsley
  • 2 cups all-purpose flour or 10 ounces all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup plain yogurt
  • 1/4 cup whole milk (or 3/4 buttermilk, chilled instead of yogurt & milk)
  • 1 teaspoon dill weed
  • 2 tablespoons unsalted butter, melted and hot
  • 1 large egg

Recipe

  • 1 1. for the stew pat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper. heat oil in large dutch oven over medium-high heat until shimmering. add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. discard all but 1 teaspoon fat from pot.
  • 2 2. add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. stir in sherry, scraping up any browned bits. stir in broth and thyme. return chicken thighs, with any accumulated juices, to pot and add chicken wings. bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.
  • 3 3. remove pot from heat and transfer chicken to cutting board. allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. when cool enough to handle, remove and discard skin from chicken. using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1-inch pieces. return meat to pot.
  • 4 4. for the dumplings whisk flour, baking soda, sugar, and salt in large bowl. combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg . add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
  • 5 5. return stew to simmer; stir in parsley and season with salt and pepper to taste. using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about ¼ inch apart (you should have about 24 dumplings). wrap lid of dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. serve immediately.

Jam Drops

Total Time: 1 hr 2 mins Preparation Time: 50 mins Cook Time: 12 mins

Ingredients

  • 250 g plain flour
  • 200 g butter, cut into small pieces, softened
  • 100 g icing sugar
  • 2 egg yolks
  • raspberry jam

Recipe

  • 1 preheat oven to 170°c.
  • 2 heap the flour and icing sugar on the work surface and make a well. put in the butter, and mix with knife or small metal spatula.
  • 3 when butter is almost incorporated add egg yolks and work the mixture with you fingers until you have a dough.
  • 4 using the palm of you hand, push the dough away from you few times until is completely smooth.
  • 5 roll into a ball, wrap in cling film and refrigerate for 30min.
  • 6 divide the dough into 15pc each about 40g.
  • 7 roll into a ball put on tray a press your thumb in the middle.
  • 8 fill with you favorite jam.
  • 9 bake 170c 10-12 minute.
  • 10 tip: i use ziploc bag cut a small corner and pipe the jam into a hole.

Nachos With Fruit Salsa

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 cups strawberries, hulled and diced
  • 2 large kiwi fruits, peeled and diced
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (15 ounce) can pineapple, tidbits drained
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 10 (7 -8 inch) flour tortillas
  • 1 (8 ounce) package cream cheese
  • 1/2 cup orange juice
  • 3 tablespoons honey

Recipe

  • 1 combine chopped and drained fruit in a small bowl.
  • 2 cover and chill for up to 4 hours.
  • 3 combine sugar and cinnamon in a shallow dish.
  • 4 brush 1 tortilla at a time lightly with water on both sides.
  • 5 cut tortilla into 6 wedges.
  • 6 dip one side of the tortilla wedges into the sugar and cinnamon mixture.
  • 7 arrange in a single layer on a foil lined baking sheet, sugared side up.
  • 8 bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) cool slightly on racks while preparing the rest of the wedges.
  • 9 while wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
  • 10 stir over low heat until sauce is smooth.
  • 11 to serve nachos, mound chips on individual serving plates.
  • 12 pour some of the sauce over chips.
  • 13 top with fruit salsa.

Ragout Of Spring Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 3/4 lb fingerling potato
  • 1/2 lb carrot
  • 1/2 lb cauliflower
  • 1 onion
  • 1 head garlic
  • 6 tablespoons butter, divided
  • kosher salt
  • 1/4 lb arugula or 1/4 lb other lettuce, cut in thin strips
  • 1 -2 tablespoon wine (optional)
  • 1 1/2 teaspoons fresh tarragon, minced (and or or chervil, parsley or chives, or a mixture)

Recipe

  • 1 first prepare the vegetables: if the potatoes are small, just leave them whole; if not cut them into bite-sized pieces.
  • 2 carrots should be pencil thin, so cut lengthwise in halves or quarters.
  • 3 break the cauliflower into florets.
  • 4 cut the onion into thin halfmoons; separate the garlic, but leave it unpeeled.
  • 5 steam the potatoes, over boiling water, in a tightly covered pot until tender, about 15 minutes; drain.
  • 6 meanwhile, melt 2 tablespoons butter in a large skillet, over medium low heat and saute the onions and garlic until the onions soften, about 5 minutes.
  • 7 reduce heat to the lowest setting and add the carrots and cauliflower to the skillet; season with 1 teaspoon salt and scatter the arugula over top.
  • 8 cover, and cook, stirring occasionally, until carrots are tender, about 20 minutes (the arugula should exude some moisture, but you may want to add a splash or two of water or wine).
  • 9 once the carrots are done, transfer the potatoes to pan and drop butter in 1 tablespoon-sized chunks, stirring to make a light sauce.
  • 10 garnish with tarragon and serve.

Savory Mashed Potato Doughnuts

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

  • 1 1/2 lbs russet potatoes, peeled and quartered
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1/2 cup cheddar cheese, grated
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 3/4 cup whole grain amaranth
  • 1/2 cup unbleached flour

Recipe

  • 1 cook potatoes 20–25 minutes, until soft.
  • 2 drain well.
  • 3 mash potatoes with butter, cheese, salt, and pepper.
  • 4 refrigerate until cold.
  • 5 preheat oven to 400 degrees.
  • 6 toast amaranth for 15 minutes, shaking pan occasionally to toast evenly.
  • 7 while amaranth is toasting, work flour into potatoes.
  • 8 split potato mixture into six equal portions.
  • 9 roll each portion into a 7 inch rope.
  • 10 roll each rope in toasted amaranth, then form into a donut shape.
  • 11 place donuts on a lightly greased cookie sheet, and bake 12 minutes.

Tropical Fruit Conserve - S

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

  • Servings: 32
  • 1 cup dry roasted macadamia nuts, chopped
  • 2 medium mangoes (peeled, pitted, and finely chopped)
  • 1 medium papaya (peeled, seeded, and finely chopped)
  • 1 cup orange juice
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground cloves
  • 1 (1 3/4 ounce) package pectin (no sugar added pectin by ball. (low methoxyl pectin with calcium)
  • 1 cup splenda granular (sugar substitute)
  • 1 tablespoon fresh grated orange peel

Recipe

  • 1 preheat the oven to 350ºf.
  • 2 place the nuts in a baking pan; bake, stirring once, for 8 minutes or until lightly toasted. set aside.
  • 3 wash jars and lids in hot soapy water; rinse with warm water.
  • 4 fill boiling-water canner half full with water; add jars and water to cover.
  • 5 bring water to a boil, reduce heat and simmer.
  • 6 place lids in water to cover in a small saucepan; bring water to a simmer.
  • 7 simmer until ready to use.
  • 8 remove and drain jars and lids, one at a time, as needed for filling.
  • 9 combine mangoes, papaya, orange juice, lemon juice, cloves, and pectin in a large saucepan; stirring until pectin dissolves. let stand 10 minutes.
  • 10 bring fruit mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
  • 11 boil 1 minute, stirring constantly.
  • 12 remove from heat; add splenda(r)granular, stirring until splenda(r)granular dissolves.
  • 13 skim off any foam with metal spoon.
  • 14 stir in nuts and orange zest.
  • 15 pack hot conserve immediately into prepared jars, filling to within 1/4-inch of tops.
  • 16 wipe jar rims and threads.
  • 17 cover with 2-piece lids.
  • 18 screw bands tightly.
  • 19 place jars on rack in canner. (water must cover jars by 1 to 2 inches. add boiling water, if necessary.).
  • 20 cover; bring water to gentle boil.
  • 21 process 10 minutes.
  • 22 remove jars and place upright on towel to cool completely.
  • 23 after jars cool, check seals by pressing center of lid with finger. (if lid springs back, lid is not sealed and refrigeration is necessary.).
  • 24 store in a cool, dark place for up to 1 year.
  • 25 once opened, store refrigerated and use within 2 weeks.
  • 26 nutrition info (per serving).
  • 27 calories 49 (54% from fat) | protein 0.5g | fat 3.2g (sat 0.5g) | carbohydrate 5.6g | fiber 0.9g | cholesterol 0mg | sodium 4mg.

Lightened Up Strawberry Rhubarb Crumble

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 1 cup strawberry, halved
  • 1/2 cup rhubarb, chopped to 1/2 inch thick slices
  • 2 tablespoons splenda sugar substitute
  • 2 teaspoons tapioca flour
  • 1 pinch ground cloves
  • 1 pinch salt
  • 3 tablespoons cornmeal
  • 2 tablespoons splenda sugar substitute
  • 1 pinch salt
  • 2 tablespoons unsalted butter, cold & diced

Recipe

  • 1 preheat oven to 350 degrees f. lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
  • 2 make the filling: place fruit, suger, flour, cloves & salt into a med. mixing bowl & toss to mix well. spoon mixture into prepared dishes, dividing evenly.
  • 3 make the topping:place flour sugar & salt in small bowl & blend well. add butter pieces & toss to coat the butter with the flour mixture. rub the mixture with your fingertips until you have coarse crumbs. there is no lose flour & the mixture looks pale yellow. spoon evenly over filling.
  • 4 bake until topping is pale gold & fuit filling is bubbling, 30 minute remove dishes from oven & let cool on a rack for 10- 15 minute serve warm or at room temperature with icecream or topping of your choice.