1 long loaf sour dough or french loaf, keeping the crusts intact
1/2 C butter
6 garlic cloves, minced
5 T sesame seeds
1 1/2 C sour cream
2 C monterey jack cheese, cubed
1/4 C parmesan cheese, grated
2 T parsley, minced
2 T lemon pepper
12 oz jarred artichoke hearts, drained and chopped
2 C cheddar cheese, shredded
6 oz canned olived, drained, kept whole
Instructions:
*Slice bread lengthwise and tear out soft inner bread into large chunks.
*Melt butter in saute pan, add garlic, sesame seeds and bread chunks, fry until goldern brown.
*Mix sour cream, cheeses, parsley, lemon pepper, artichoke hearts and bread chunks.
*Spoon back into bread crust, sprinkle with olives.
*Back at 350 for 30 minutes.
Thursday, October 7, 2010
BLUE CHEESE BALL
Ingredients:
8 oz pkg cream cheese, softened
4 oz pkg bleu cheese, crumbled
1/4 c green onion, chopped
1 t lemon juice
1 t garlic, minced
1/4 t pepper
1/4 t salt
1/2 C parsley, chopped
Instructions:
Combine all ingredients except parsley and blend well. Form into a ball. Roll on chopped parsley. Chill thoroughly before serving.
8 oz pkg cream cheese, softened
4 oz pkg bleu cheese, crumbled
1/4 c green onion, chopped
1 t lemon juice
1 t garlic, minced
1/4 t pepper
1/4 t salt
1/2 C parsley, chopped
Instructions:
Combine all ingredients except parsley and blend well. Form into a ball. Roll on chopped parsley. Chill thoroughly before serving.
CHICKEN PICCATA
Ingredients:
3 chicken breast halves (skinless, boneless) pounded to 1/4" thick, then patted dry
2 eggs slightly beaten
2 T water
1 C dry bread crumbs (I use the Italian flavored ones)
1 t salt
1/2 t pepper
1/4 t garlic powder
1 C flour
4 T butter
4 T vegetable oil
1/4 C capers (optional)
4 T lemon juice
4 T dry white wine
Instructions:
*Mix eggs and water, mix in bread crumbs, salt, pepper and garlic powder.
*Coat chicken in flour, dip in crumb mixture, set aside.
*Heat 2 T butter and 2 T oil in a skillet, over medium heat.
*Cook chicken pieces about 8-12 minutes, turning once. Remove to a warmed platter.
*Stir capers, lemon juice and wine in same skillet to boiling. Pour over chicken.
3 chicken breast halves (skinless, boneless) pounded to 1/4" thick, then patted dry
2 eggs slightly beaten
2 T water
1 C dry bread crumbs (I use the Italian flavored ones)
1 t salt
1/2 t pepper
1/4 t garlic powder
1 C flour
4 T butter
4 T vegetable oil
1/4 C capers (optional)
4 T lemon juice
4 T dry white wine
Instructions:
*Mix eggs and water, mix in bread crumbs, salt, pepper and garlic powder.
*Coat chicken in flour, dip in crumb mixture, set aside.
*Heat 2 T butter and 2 T oil in a skillet, over medium heat.
*Cook chicken pieces about 8-12 minutes, turning once. Remove to a warmed platter.
*Stir capers, lemon juice and wine in same skillet to boiling. Pour over chicken.
Monday, October 4, 2010
CORN CHOWDER WITH SHRIMP
Ingredients:
10 oz frozen corn, slightly thawed. Just put it on the counter 30 minutes before using.
1 T olive oil
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/2 C celery, chopped
2 cloves garlic, chopped
1 C chicken broth
1 large potatoe cut into 1/2 inch cubes
a large pinch of thyme leaves
1/8 t cayenne pepper
2 cups non-fat milk
2 T flour
12 oz shrimp, deveined and tails removed. I buy medium sized.
Instructions:
1. Use a 4-qt saucepan. Heal olive oil and cook the onion, bell pepper, celery and garlic, stirring frequently, until tender.
2. Add the broth, potatoe, thyme and cayenne pepper. Heat until it boils, reduce heat and simmer for 10 minutes.
3. Add corn to the mixture. Heat again until it boils, breaking up the corn stuck together.
4. Pour the milk in a bowl and add the flour until smooth. Add this to the soup. Bring to boil again. Reduce heat, simmer for 5 minutes.
5. Stir in the shrimp, cook for 5 minutes. (If you use small shrimp, cook only 2 min.)
10 oz frozen corn, slightly thawed. Just put it on the counter 30 minutes before using.
1 T olive oil
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/2 C celery, chopped
2 cloves garlic, chopped
1 C chicken broth
1 large potatoe cut into 1/2 inch cubes
a large pinch of thyme leaves
1/8 t cayenne pepper
2 cups non-fat milk
2 T flour
12 oz shrimp, deveined and tails removed. I buy medium sized.
Instructions:
1. Use a 4-qt saucepan. Heal olive oil and cook the onion, bell pepper, celery and garlic, stirring frequently, until tender.
2. Add the broth, potatoe, thyme and cayenne pepper. Heat until it boils, reduce heat and simmer for 10 minutes.
3. Add corn to the mixture. Heat again until it boils, breaking up the corn stuck together.
4. Pour the milk in a bowl and add the flour until smooth. Add this to the soup. Bring to boil again. Reduce heat, simmer for 5 minutes.
5. Stir in the shrimp, cook for 5 minutes. (If you use small shrimp, cook only 2 min.)
Friday, April 23, 2010
LETTUCE WRAPS
Ingredients:
3 Tbl orange marmalade
2 Tbl soy sauce
1 Tbl hoisin sauce
1 Tbl grated ginger
1 clove garlic, minced
1 lb ground meat
4 scallions, chopped
1 carrot, grated
1 red bell pepper, finely chopped
2 large mushrooms
Boston or Bibb lettuce
Instructions:
*Whisk together the marmalade, soy sauce, hoisin sauce, giner and garlic in a small bowl. Set aside.
*Cook beef, scallions, carrots, pepper and mushrooms until meat is browned through. Add the soy sauce mixture and cook, another 5 minutes.
*Spoon mixture into lettuce leaves and wrap
3 Tbl orange marmalade
2 Tbl soy sauce
1 Tbl hoisin sauce
1 Tbl grated ginger
1 clove garlic, minced
1 lb ground meat
4 scallions, chopped
1 carrot, grated
1 red bell pepper, finely chopped
2 large mushrooms
Boston or Bibb lettuce
Instructions:
*Whisk together the marmalade, soy sauce, hoisin sauce, giner and garlic in a small bowl. Set aside.
*Cook beef, scallions, carrots, pepper and mushrooms until meat is browned through. Add the soy sauce mixture and cook, another 5 minutes.
*Spoon mixture into lettuce leaves and wrap
Friday, April 2, 2010
APPLE SLICE CRUMB
Ingredients:
*Crust:
2 C flour
3 Tbl sugar
3/4 C cold butter (not shortening)
3 Tbl milk
1 egg, yolk only
*Filling:
4 C peel, cored & slice gree apples (about 6)
3/4 C sugar
1/2 tsp cinnamon
1 Tbl cornstarch
2 Tbl lemon juice
1 egg white
1/4 C brown sugar
*Glaze: (optional, I don't use it)
1 C confectioner's sugar
2 Tbl milk
Instructions:
*Preheat oven to 350 degrees
* Stir together the flour and sugar in a large bowl. Add the butter and cut in with a pastry cutter until the mixture is the size of small peas. Add the milk and egg yolk and blend gently with a fok until the dough just starts to hold together.
*Divide the dough into two equal batches. Crumble one batch into the bottom of a 9x13 casserole dish. Press together to form a crust and set aside. (do not bake)
*Place the apples, sugar, cinamon, cornstarch and lemon juice in a large bowl and stir until well combned.
*Spread the apple mixture evenly over the crust.
*Crumble the other half of dough mixture over the apples.
*Sprinkle with brown sugar.
Bake for 45 minutes and serve hot with vanilla ice cream. Yum!
*Crust:
2 C flour
3 Tbl sugar
3/4 C cold butter (not shortening)
3 Tbl milk
1 egg, yolk only
*Filling:
4 C peel, cored & slice gree apples (about 6)
3/4 C sugar
1/2 tsp cinnamon
1 Tbl cornstarch
2 Tbl lemon juice
1 egg white
1/4 C brown sugar
*Glaze: (optional, I don't use it)
1 C confectioner's sugar
2 Tbl milk
Instructions:
*Preheat oven to 350 degrees
* Stir together the flour and sugar in a large bowl. Add the butter and cut in with a pastry cutter until the mixture is the size of small peas. Add the milk and egg yolk and blend gently with a fok until the dough just starts to hold together.
*Divide the dough into two equal batches. Crumble one batch into the bottom of a 9x13 casserole dish. Press together to form a crust and set aside. (do not bake)
*Place the apples, sugar, cinamon, cornstarch and lemon juice in a large bowl and stir until well combned.
*Spread the apple mixture evenly over the crust.
*Crumble the other half of dough mixture over the apples.
*Sprinkle with brown sugar.
Bake for 45 minutes and serve hot with vanilla ice cream. Yum!
Thursday, September 24, 2009
MONKEY BREAD
Ingredients:
2 Tbl unsalted butter, softened
*Dough:
3/4 C warm milk
1/2 C warm water
2 T unsalted butter, melted
1/4 C sugar
1 egg, lightly beaten
1 pkg rapid-rise yeast
3 1/4 C flour, plus more for dusting
2 t salt
*Sugar Coating:
1 C firmly packed light brown sugar
2 t ground cinnamon
8 T unsalted butter, melted
*Glaze:
4 T unsalted butter
1/2 C firmly packed light brown sugar
1/4 C maple syrup
1 t cinnamon
1 T water
Instructions:
*Have all ingredients at room temperature. Butter the monkey break baking mold with the softened butter.
Dough: In a bowl, whisk together the milk, water, melted butter, sugar, egg and yeast. In a bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined. Slowly add the milk mixure and beat until the dough comes together, 1-2 minutes. Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Form the dough into a ball. Coat the inside of a large bowl with nonstick cooking spray, place the dough inthe bowl and coat the surface of the dough with cooking spray. Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
Sugar Coating: In a bowl, stir together the brown sugar an dcinnamon. Put the melted butter in another bowl. Set aside.
Preheat oven to 350 degrees. Turn the doughout onto a floured surface and shape into an 8" square. Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces. Roll each piece into a ball, dip into the melted butter and roll in the brown sugar and cinnamon mix, coating well. Stack the balls in the prepared pan. Cover with plastic wrap and let rise in a warm place for 30-45 minutes. Do not let dough rise over the top of the pan.
Position rack in the lower third of an oven. Place a piece of aluminum foil on the rck to catch any drippngs during baking. Remove plastic wrap, set the pan on the foil and bake, uncovered for 20 minutes. Cover the pan loosly with aluminumfoil and continue baking until the top is golden brown and the center edge of the bread, next to the tube, springs back when touched, about 25-35 minutes longer.
Glaze: In a saucepan over medium heat, combine the butter, the brown sugar, maple syrup, cinnamon and water. Heat, whisking until the ingredients are dissolved. Bring to a boil and boil for 1 minute. REmove the pan from the heat and cover to keep warm.
Transfer the bread pan to a wire rack and let cool for 5 minutes. Turn the break out onto a plate and let cool for 10 minutes. Using a spoon, drizzle the warm glaze over the top and sides of the bread. Let the glaze set for about 10 minutes. Serve the bread warm.
2 Tbl unsalted butter, softened
*Dough:
3/4 C warm milk
1/2 C warm water
2 T unsalted butter, melted
1/4 C sugar
1 egg, lightly beaten
1 pkg rapid-rise yeast
3 1/4 C flour, plus more for dusting
2 t salt
*Sugar Coating:
1 C firmly packed light brown sugar
2 t ground cinnamon
8 T unsalted butter, melted
*Glaze:
4 T unsalted butter
1/2 C firmly packed light brown sugar
1/4 C maple syrup
1 t cinnamon
1 T water
Instructions:
*Have all ingredients at room temperature. Butter the monkey break baking mold with the softened butter.
Dough: In a bowl, whisk together the milk, water, melted butter, sugar, egg and yeast. In a bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined. Slowly add the milk mixure and beat until the dough comes together, 1-2 minutes. Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Form the dough into a ball. Coat the inside of a large bowl with nonstick cooking spray, place the dough inthe bowl and coat the surface of the dough with cooking spray. Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
Sugar Coating: In a bowl, stir together the brown sugar an dcinnamon. Put the melted butter in another bowl. Set aside.
Preheat oven to 350 degrees. Turn the doughout onto a floured surface and shape into an 8" square. Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces. Roll each piece into a ball, dip into the melted butter and roll in the brown sugar and cinnamon mix, coating well. Stack the balls in the prepared pan. Cover with plastic wrap and let rise in a warm place for 30-45 minutes. Do not let dough rise over the top of the pan.
Position rack in the lower third of an oven. Place a piece of aluminum foil on the rck to catch any drippngs during baking. Remove plastic wrap, set the pan on the foil and bake, uncovered for 20 minutes. Cover the pan loosly with aluminumfoil and continue baking until the top is golden brown and the center edge of the bread, next to the tube, springs back when touched, about 25-35 minutes longer.
Glaze: In a saucepan over medium heat, combine the butter, the brown sugar, maple syrup, cinnamon and water. Heat, whisking until the ingredients are dissolved. Bring to a boil and boil for 1 minute. REmove the pan from the heat and cover to keep warm.
Transfer the bread pan to a wire rack and let cool for 5 minutes. Turn the break out onto a plate and let cool for 10 minutes. Using a spoon, drizzle the warm glaze over the top and sides of the bread. Let the glaze set for about 10 minutes. Serve the bread warm.
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