Wednesday, December 14, 2016
Thursday, December 08, 2016
Monday, November 28, 2016
Sunday, November 27, 2016
2 pounds beef
1/4 pound Italian sausage, removed from casing
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can spinach, cooked, drained
2 eggs, beaten
1/4 cup Romano cheese
1 cup bread crumbs
1 1/2 cups Grisanti's spaghetti sauce (recipe follows)
1 cup cheese sauce (Romano or Jarlsberg)
Boil Manicotti shells according to package directions. Drain and cool .
Saute first six ingredients. Crumbling meat. Remove from heat.
Add spinach, eggs, Romano and bread crumbs. Stir until mixed.
Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer. Top with spaghetti sauce. I use Grisanti's recipe. But you may use sauce with no meat. Top with cheese sauce. I make cheese sauce with a white cheese rather than yellow.
Bake for 30 minutes at 375 degrees.
Click here to view: http://www.recipelink.com/msgbrd/board_14/2005/DEC/20435.html
Monday, November 21, 2016
1 loaf Challah bread, cut into 1-inch cubes--you must use a substantial bread like Challah or Brioche.
(Buy the bread in advance, cube and let sit out to get stale, 6-12 hours works great)
8 oz. package of cream cheese, softened
2 Tbs sugar
8 large eggs
1 1/2 cup whole mile
2/3 cup half-and-half (you can use all whole milk)
1/2 cup maple syrup
2 tsps vanilla
Optional Streusal Topping
1/3 cup brown sugar
1/3 cup flour
1 Tbsp cinnamon
6 Tbs. cold butter, cut into very small chunks
1/2 cup+ Granny Smith Apple, peeled, sliced thinly, and cut into small chunks
Butter a 13 x 9 glass baking dish. Place bread crumbs in baking dish.
In bowl of electric mixer outfitted with whisk attachment, beat softened cream cheese with sugar at medium speed till fluffy and well-combined.
Add in eggs one at a time, mixing well after each egg.
Add in milk/half-n-half, maple syrup and vanilla, beat until well combined.
Pour the cream cheese mixture over the bread cubes in the baking dish, using a spoon, lightly lift the cubes so they are evenly coated with cream cheese mixture.
Cover with plastic wrap and refrigerate overnight. (At least 8 hours).
Take out of refrigerator for about 30 minutes prior to baking.
Preheat oven to 350
Make Streusal: mix brown sugar, flour and cinnamon together in small bowl until well combined. Add chunks of butter and blend with two forks or pastry blender until well combined.
Remove plastic wrap from bread pudding, ever so slightly, press top of bread down with fork or spoon just to get some of liquid cream cheese mixture to the surface. Sprinkle with chopped apples and top with streusal.*
Bake 45-50 minutes until top is brown. Serve with warm maple syrup.
* You can skip streusal and just sprinkle powder sugar over the top when you take it out of oven. You could also add nuts or raisins to the top, or substitute berries for apples.
Friday, November 18, 2016
Preheat the oven to 400°F and lightly grease a small baking sheet with vegetable oil. Set aside.
Remove any green leaves from the cauliflower and trim off the hard part of the base.
In a medium bowl, whisk together the olive oil with the lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.
Use a brush or your hands to spread the marinade evenly over the head of cauliflower. (Any leftovermarinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes.
Let the cauliflower cool for 10 minutes before cutting it into wedges. Serve warm with fresh grated Parmesan sprinkled over the top. Works great as an appetizer or pair with a green salad.
8 cloves garlic
4 pork chops, each weighing about 8 ounces
1 tablespoon olive oil
Salt and pepper
Juice of 1 lemon, at room temperature
Peel the garlic cloves, blanch them, and cut them in half. Make 4 small cuts in each side of the pork chops and insert half a garlic clove into each slit. Brush the chops with olive oil and season them with salt and pepper. Grill the chops for between 6 and 7 minutes over a hot fire. When the chops are cooked, set them aside briefly. Mix the lemon juice and chopped parsley together. Serve the pork with the garlic still inside, garnished with about 3/4 teaspoon of the parsley mixture on top of each chop.
Preheat oven to 350 degrees
One pound of butter
4 cups of sugar
4 cups of swans down cake flour 10x
1 teaspoon vanilla extract
One teaspoon of lemon extract
One teaspoon of almond extract
1 can of pineapple in Juice
1 cup of brown sugar
Half cup of butter
One third cup pineapple juice
Combine butter and sugar together and beat until thoroughly mixed. Separate egg yolks from whites. Mix yolks with butter and sugar. Mixing extracts. Apart beat egg whites until stiff peaks form. Mixing flour to Sugar egg mixture. Fold flour into sugar egg mixture. Fold in egg whites.
Grease and flour sides of pound cake pan. Combine brown sugar and a half cup of butter in saucepan and melt. Add pineapple juice. Cook until boiling. Pour brown sugar mixture into the bottom of the pound cake pan . top with pineapples. Pour cake mixture on top of pineapples. Do not pour in all of the batter. Drop pan flat onto counter a couple of times to level next year. Cook until done. Approximately 55 minutes.
This recipe makes enough cake batter for one cake and 10 muffins. don't put all of mixture into cake pan or it will overflow when cooking.
2/3 cup roughly chopped pecans
3 pounds sweet potatoes, cut into large dice
Salt and pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper
Heat oven to 450 degrees F and arrange rack in the middle.
While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 30 to 35 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup, orange rind, and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.
Read more at: http://www.foodnetwork.com/recipes/aida-mollenkamp/roasted-sweet-potatoes-with-pecans-and-spiced-maple-sauce-recipe.html?oc=linkback
Thursday, November 17, 2016
Sunday, November 13, 2016
- 2 cups fresh cranberries or 2 cups frozen cranberries, chopped
- 2 cups sugar
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 teaspoons grated orange rind
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose flour
- 1/2 cup coarsely chopped pecans
- 4 teaspoons baking powder
- 1 teaspoon salt
- Heat oven to 350º.
- Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
- Mix cranberries, sugar, oil, milk, orange peel, vanilla and eggs in large bowl.
- Stir in remaining ingredients.
- Pour into pans.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Loosen sides of loaves from pans; remove from pans.
- Cool completely on wire rack before slicing.
- Store tightly wrapped in refrigerator up to 1 week.
Saturday, November 12, 2016
Wednesday, November 02, 2016
Tuesday, August 30, 2016
Monday, August 29, 2016
- 2 cups mint leaves
- 1 small jalapeño, seeded and coarsely chopped
- 1 small shallot, coarsely chopped
- 1 garlic clove, coarsely chopped
- 2 tablespoons red wine vinegar
- Pinch of sugar
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Process all ingredients in a food processor or blender to a not too smooth paste. Serve with lamb.
Saturday, August 27, 2016
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
Sunday, August 14, 2016
Friday, August 05, 2016
1 kg de tortillas de maíz (frescas)
1 kg de manteca de cerdo, o 1 litro de aceite vegetal
1 kg de jitomates
2 dientes de aho
2 chiles habaneros ( o 1 chile x'catik y 1 habanero)
250 gr de queso de Chiapas o Sopero (rayado)
Sal al gusto
Preparación de la salsa:
Los jitomates se hierven por 5 minutos o hasta que el pellejito se les despegue, se pelan. Los ajos, la cebolla, y los chiles se asan, se pelan los ajos, y a los chiles se les quitan las semillas. Se licuan los jitomates pelados, ajos y chiles (al gusto) hasta que este el licuado bien finito. El licuado se frie con un poco de manteca (o aceite) hasta que tome un color anaranjado. Se baja a fuego lento y se continua cociendo hasta que espese. Una vez espeso, se agrega la sal.
Preparación de los codzitos:
Para formar un codzito, se toma una tortilla, se le pone una pisca de sal, se enrolla (como una flauta) y se amarra con hilo de algodón (ver foto). Se repite el proceso hasta que se acaben las tortillas.
En un sartén hondo, se calienta la manteca (o aceite) y cuando este bien caliente se agregan unos codzitos. Cuando ya este fritos, se sacan del sartén y se colocan en una coladera cubierta con servilletas de papel. Se agregan mas codzitos y se repite el proceso hasta que todos los codzitos esten fritos.
Se ponen unos codzitos en un platon, se cubren con la salsa bien caliente y se espolvorean con el queso rayado.
1 kilo corn tortillas
1 kilo pork lard or 1 liter of vegetable oil
1 kilo plum tomatoes
2 garlic cloves
2 chiles habaneros (or to taste) (for a milder flavor, substitute a banana pepper)
250 grams queso fresco, shredded (you could substitute feta)
Plunge the tomatoes into boiling water and peel. Roast the garlic, onion, and chiles in a dry iron skillet until blistered. Peel the garlic and deseed the chiles. Puree tomatoes, garlic,onion, and add chiles to taste. Cook puree in some of the lard until it becomes orange colored and thickens. Add salt to taste.
Salt a tortilla, roll it up and secure with twine (or toothpick). Repeat with all the tortillas.
In a deep skillet, heat the lard and fry the codzitos a few at a time til brown. Set them aside to drain.
Place 2-3 codzitos on a plate. Top with hot sauce and shredded cheese.
Thursday, July 28, 2016
Saturday, July 09, 2016
Monday, June 13, 2016
Dry Brine or rub
Rub ribs with spice mix, both sides. Put in baking dish, cover and refrigerate overnight.
Pour liquids over ribs, cover with plastic wrap, then aluminum foil. Bake at 350 degrees for 4 hours. Remove from oven, let cool. Remove ribs from liquid and refrigerate ribs. Put liquids in a sauce pan with 1/4 cup Hoisin sauce and reduce to half until liquid thickens to a glaze. Put ribs on grill, baste with glaze, cut into individual ribs coat with more glaze. Grill until hot. Serves 6-8.