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Tuesday, August 31, 2010

Flank Steak-and-Blue Cheese Quesadilla Salad


Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears.


Yield: 4 servings

Ingredients
Vinaigrette:
3 tablespoons Dijon-Lemon Vinaigrette
1 1/2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme (optional)

Quesadillas:
1/2 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
4 (8-inch) fat-free flour tortillas

Remaining ingredients:
10 cup torn red leaf lettuce
1 cup vertically sliced red onion
2 large tomatoes, each cut into 8 wedges

Preparation
Prepare grill.

To prepare vinaigrette, combine first 5 ingredients; set aside.

To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.

Dijon-Lemon Vinaigrette


This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.


This recipe goes with Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas, Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette, Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette, Flank Steak-and-Blue Cheese Quesadilla Salad

Yield: 2/3 cup (serving size: 1 tablespoon)

Ingredients
3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Preparation
Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.

Lia Mack Huber, Cooking Light, JUNE 2001

Mama Lucy's French Dressing

Categories: Dressing

Yield: 12 Servings

1 c Oil
1 c Vinegar
1 c Sugar
1 Onion; grated
1 ts Salt
3 tb Worcestershire
3 tb Ketchup
3 tb Chili sauce
3 Cloves garlic; minced

Combine all ingredients; shake in jar; refrigerate. Keeps well. Yields
about 3 cups.

MRS W.W. BURKS (ANNA)

BEDFORD, VA

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Iced Peach Tea

3 orange pekoe tea bags

4 cups cold water
5 (5-ounce) cans peach nectar (about 3 1/3 cups), chilled
1/4 cup chilled simple syrup or to taste

Simple syrup:
1 1/3 cups sugar
1 1/4 cups water
Peach slices for garnish

Place tea bags in a quart-size glass measure or heatproof bowl. In
a saucepan bring water just to a boil and pour over tea bags. Steep
tea 5 minutes and strain through a sieve into a heatproof pitcher.
Cool tea and chill, covered, until cold, about 1 hour. Stir in nectar
and syrup. Serve tea over ice in tall glasses and garnish with peach
slices and basil sprigs.

To make simple syrup: In a saucepan bring sugar and water to a
boil, stirring, and boil until sugar is completely dissolved. Let
syrup cool and chill, covered. Syrup may be made 2 weeks ahead and
chilled, covered.

Honey Lemon Slaw

Here is a wonderful light Cole slaw that's just a little different and just about perfect as part of a summer porch supper. Serve it with a platter of cold sliced meats and cheeses surrounded by your favorite deviled eggs. Add a crunchy baguette loaf cut in sandwich lengths so that anyone so inclined can use the meats and cheeses for a nice fat "Dagwood Bumstead Special". Don't forget the condiments, the sliced tomatoes and lettuce.

Fresh slice peaches and cream with a few little lemon cookies on the side would be a great ending.

· 1/2 cup mayonnaise
· 2 Tbsp. Honey
· 1/2 tsp grated lemon zest
· 2 Tbsp. Lemon juice
· 1/4 tsp. Ground ginger
· 4 cups shredded cabbage
· 1/2 cup golden raisins

Mix together mayonnaise, honey, ground ginger, grated lemon zest and lemon juice. Add cabbage and raisins and toss. Cover and chill. Makes 6 servings.

Monday, August 30, 2010

Sausage Cheese Balls


This recipe was submitted by Taste of Home Appetizers. These bite-size meatballs are a favorite of Anna Damon from Bozeman, Montana. “You can substitute your favorite cheese for the cheddar or serve Sausage Cheese Balls with Dijon mustard or sweet-and-sour sauce instead of barbecue sauce,” she explains.


Submitted By: Taste of Home
Yield: Servings: 2

Ingredients
1/2 cup shredded cheddar cheese
3 tablespoons biscuit/baking mix
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/4 pound bulk pork sausage
Sweet-and-sour and barbecue sauce, optional

Instructions
In a small bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into 1-in. balls.
Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 375° for 12-15 minutes or until no longer pink. Drain on paper towels. Serve with sauces if desired.

Peanut Ice Cream Delight


A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce…no wonder this dessert was such a hit at my future daughter-in-law's bridal shower.


SERVINGS 12-15
CATEGORY Dessert
METHOD Freezer
PREP 30 min.
COOK 20 min.
TOTAL 50 min.

INGREDIENTS
1 package (14 ounces) cream-filled chocolate sandwich cookies, crushed
1/3 cup butter, melted
1/2 gallon vanilla ice cream, softened
1-1/2 cups salted peanuts

CARAMEL SAUCE:
1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

CHOCOLATE SAUCE:
1 can (12 ounces) evaporated milk
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, cubed
2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. X 9-in. Dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.

For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour.

For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool.

Drizzle over dessert. Cover and freeze for 2 hours or until firm. Yield: 12-15 servings.

Molasses Bran Muffins

Recipe By :


Serving Size : 12 Preparation Time :0:00

Categories : Breads



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup milk

1 1/2 cups shreds of wheat bran cereal
1 egg
1/2 cup vegetable oil
1/3 cup molasses
1 1/4 cups all-purpose* flour
OR
1 1/4 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt

Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or line with paper baking cups. Pour milk on cereal in medium
bowl and let stand 1 minute. Beat in egg, oil and molasses. Mix remaining
ingredients. Stir into cereal mixture all at once just until flour is
moistened (batter will be lumpy). Divide batter evenly among muffin cups.
Bake about 20 minutes or until golden brown. Immediately remove from pan.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

Yield:
"12 Muffins"

- - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 10g Total Fat; (49% calories from fat); 3g Protein; 20g Carbohydrate; 18mg Cholesterol; 316mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates


NOTES : *If using self-rising flour, omit baking powder and salt.
* Exported from MasterCook *

Mexi Shells

Serving Size : 6 Preparation Time :0:00

Categories : Main and Side Dishes Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 uncooked jumbo pasta shells
4 (8 ounce) cans no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chile powder
2 teaspoons ground cumin
3/4 pound extra-lean ground beef
1 small onion -- chopped (about 1/4 cup)
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 (4 ounce) can chopped green chiles -- drained
1 (15 ounce) can chile beans in sauce -- undrained
1 cup shredded part-skim Mozzarella cheese (4
ounces)

Heat oven to 350º. Cook and drain pasta shells as directed on package.
While pasta is cooking, mix tomato sauce, flour, chile powder and 2
teaspoons cumin; reserve. Cook ground beef and onion in 2-quart saucepan
over medium heat, stirring occasionally, until beef is brown; drain. Stir
in 1 teaspoon cumin, the cilantro, green chiles and chile beans.

Pour 1 cup of the reserved tomato sauce mixture into ungreased rectangular
baking dish, 13 × 9 × 2 inches. Spoon about 1 1/2 tablespoons beef mixture
into each pasta shell. Place filled sides up on sauce in dish. Pour
remaining tomato sauce mixture over shells. Sprinkle with cheese. Cover
and bake 30 minutes. Let stand uncovered 10 minutes.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Description:
"Jumbo pasta shells are a fun change of pace, especially when stuffed
with the Mexican-inspired filling here."

Copyright:
"© General Mills, Inc. 1998."

T(Bake):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 429 Calories (kcal); 11g Total Fat; (25% calories from fat); 26g Protein; 48g Carbohydrate; 45mg Cholesterol; 493mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

* Exported from MasterCook *

Eggplant Acapulco

Serving Size : 8 Preparation Time :0:00

Categories : Main and Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small eggplant (1 pound) -- peeled and cut into 1/2 inch cubes
1 1/2 cups coarsely crushed corn chips (3 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1 (15 ounce) can chunky Mexican-style tomato sauce

Heat over to 350º. Grease square baking dish, 8 × 8 × 2 inches. Heat 1/2
inch water to boiling in 2-quart saucepan. Add eggplant. Cover and heat to
boiling; reduce heat to medium-high. Cook 5 minutes; drain.

Mix corn chips and cheese. Spread half of the eggplant in baking dish;
spoon half of the tomato sauce over eggplant. Sprinkle with half of the
corn chip mixture. Repeat with remaining eggplant, tomato sauce and corn
chip mixture. Bake uncovered about 30 minutes or until bubbly around
edges.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Description:
"Here's and out-of-the-ordinary eggplant dish that is great for a
buffet supper."

Copyright:
"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 129 Calories (kcal); 7g Total Fat; (49% calories from fat); 5g Protein; 12g Carbohydrate; 15mg Cholesterol; 144mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Sunday, August 29, 2010

Coconut Crab Cakes

Chef Sam Choy's recipe for crab cakes with onion, celery, shredded coconut, mustard, panko, chives and parsley. Image courtesy of Helen Graves.


Ingredients
2 tablespoons canola oil
One half onion, finely diced (1/2 onion)
1 stalk celery, finely diced
1 pound coconut crab or lump crabmeat
One half cup unsweetened shredded coconut (1/2 cup)
Two thirds cup mayonnaise (2/3 cup)
1 teaspoon Dijon mustard
2 tablespoon chives, finely minced
1 tablespoons parsley, chopped
1 cup panko
Salt and pepper to taste
One half cup flour for dusting (1/2 cup)
3 large eggs, beaten
4 cups Panko for dusting
Oil for deep frying
Diced tomatoes for garnish
Chives for garnish
Coconut-Basil mayonnaise (recipe below)

Instructions
Heat oil in a sauté pan. Add onions and celery, and sauté until onion is translucent. Remove from heat and set aside.

In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the celery-onion mixture. Add salt and pepper to taste. Form into 2-inch diameter cakes. Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil and sauté the crab cakes until golden brown. Drain on paper towels. Arrange on a platter. Garnish with tomatoes and chives. Serve with coconut-basil mayonnaise.

Blackened Ahi with Soy-Mustard Sauce


Recipe for Blackened Ahi with Soy-Mustard Sauce


Submitted By: Hawaiian chef Roy Yamaguchi
Yield: Serves 1

Ingredients
Soy-Mustard Sauce:
1/4 cup Coleman’s mustard powder
2 tablespoons hot water
2 tablespoons unseasoned rice vinegar
1/4 cup soy sauce
(See recipe for Beurre Blanc below)

Blackening Spice
1 Ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces)
11/2 tablespoons paprika
1/4 tablespoon cayenne powder
1/4 tablespoon pure red chile powder
1/2 teaspoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)

Garnish
2 or 3 tablespoons red pickled ginger
1/2 teaspoon black sesame seeds
1 ounce Japanese spice sprouts or sunflower sprouts (top 2 inches only)
1 tablespoon seeded and diced yellow bell pepper (optional)
1 tablespoon cucumber, cut into matchsticks (optional)

Instructions
To prepare the Soy-Mustard Sauce, mix the mustard powder and hot water together to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill in the refrigerator.

Warm the Beurre Blanc in a double boiler (see below for recipe).

Mix all the blackening spices together on a plate, and dredge the Ahi covering all sides. Heat a lightly oiled cast-iron skillet and sear the Ahi over high heat to the desired doneness (about 15 seconds per side for rare to 1 minute per side for medium-rare). Cut into 16 thin slices.

For each serving, arrange 4 slices of the Ahi in a pinwheel or cross shape on the plate. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants. To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce. Arrange the spice sprouts, bell pepper, and cucumber at the very center of this pinwheel.

Beurre Blanc Sauce
Yield: About 1-1/2 cups

The foundation for many of my sauces is this wonderfully adaptable sauce, otherwise know as White Butter Sauce.

1/2 cup white wine
2 teaspoons white wine vinegar
1 teaspoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons heavy cream
1/2 cup unsalted butter, chopped
1/4 teaspoon salt
Freshly ground white pepper to taste

Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium-high heat. Reduce the liquid until it becomes syrupy. Add the cream, and reduce by half. Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil, or it will break and separate. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm.

Smoked Jamaican Jerked Shrimp or Pork

A spicy jerk mixture is used to marinate shrimp or pork then smoked with alder wood chips.


Submitted By: Fine Cooking Magazine
Yield: Makes: 2 cups

Ingredients
Shrimp or Pork
2 T jerk spice mixture (recipe below)
1 T Pickled pepper Sauce
5 T Teriyaki
1 t Soy Sauce
Chopped green onions
Fresh Basil

Jamaican Jerk Spice
14 whole cloves
4 heaping teaspoons whole allspice berries
2 medium onions
4 scallions (white and green parts) roughly chopped
1 teaspoon fresh thyme leaves, lightly chopped
2 - 3 Scotch bonnet chiles (or 2 habaneros), cores, seeds and ribs removed.
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel)
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
6 cloves garlic

Instructions
Shrimp or Pork
Put shrimp in plastic bag with above - leave about three hours - drain. Brush Shrimp with melted butter - smoke in Camerons smoker using 2 T of alder wood chips for about 25 minutes. (This recipe can also be applied to pork fillets about 1/2" thick in place of shrimp).

Jamaican Jerk Spice
This spicy mixture is a common used in Jamaica for seasoning pork or chicken. This rub is sometimes dry and sometimes more of a paste. The mixture can be stored in the refrigerator for at least 3 months.

Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor. Blend for a couple of minutes until the mixture forms a slightly coarse paste.

This paste will store 2 -3 months in your refrigerator.

Roast Goose

Serving Size : 6

Categories : Game Holiday
Main and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 goose (9 to 11 pounds)
Salt
4 large potatoes (4 to 6) -- peeled and cut in half
Freshly ground pepper
Paprika

Heat oven to 350º. Trim excess fat from goose. Rub cavity of goose lightly
with salt. Fasten neck skin of goose to back with skewer. Fold wings
across back with tips touching. Tie drumsticks to tail. Prick skin all
over with fork. Place goose, breast side up, on rack in shallow roasting
pan. Insert meat thermometer so tip is in thigh muscle and does not touch
bone.

Roast uncovered 3 to 3 1/2 hours, removing excess fat from pan
occasionally, until thermometer registers 180º or drumstick moves easily
and juices run clear. If necessary, place a tent of aluminum foil loosely
over goose to prevent excessive browning.

One hour and 15 minutes before goose is done, place potatoes in roasting
pan around goose. Brush potatoes with goose fat; sprinkle with salt,
pepper and paprika. When done, place goose and potatoes on heated platter.
Cover and let stand 15 minutes for easier carving. Garnish with kumquats
and parsley, if desired.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 508 Calories (kcal); 18g Total Fat; (33% calories from fat); 61g Protein; 22g Carbohydrate; 214mg Cholesterol; 230mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : This is nice served with Apple-Raisin Dressing.


* Exported from MasterCook *

Onion Soufflé with Asparagus

Serving Size : 4

Categories : Main and Side Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil
2 tablespoons butter
1 pound pearl onions -- peeled and cut in half
1 (10 ounce) package frozen asparagus spears*
2 flat anchovy fillets in oil -- drained
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh tarragon
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon pepper
4 eggs -- separated

Heat oven to 375º. Butter 6-cup soufflé dish. Heat oil and butter in
10-inch skillet over medium-high heat. Sauté onions in oil mixture, gently
mashing, until soft; cool.

Cook asparagus as directed on package; drain well. Sprinkle flour over
asparagus; toss until coated. Remove asparagus from flour, shaking off
excess.

Place asparagus, onions and fillets of anchovy in food processor or in
blender; cover and process until smooth. Mix asparagus mixture and
remaining ingredients except egg whites thoroughly.

Beat egg whites in large bowl on high speed until stiff but not dry. Fold
asparagus mixture into egg whites. Carefully pour into soufflé dish.

Bake uncovered 30 to 40 minutes or until knife inserted halfway between
center and edge comes out clean.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

- - - - - - - - - - - - - - - - - - -

Per serving: 514 Calories (kcal); 41g Total Fat; (70% calories from fat); 15g Protein; 23g Carbohydrate; 212mg Cholesterol; 1184mg Sodium

Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates

NOTES : *1 1/2 pounds cooked fresh asparagus spears can be substituted for
the frozen asparagus spears.

TIP
Soufflés stay fluffy and are easiest to serve when two forks or a
fork and spoon are used to divide the servings.



* Exported from MasterCook *

Saturday, August 28, 2010

Grilled Turkey and Ham Sandwiches


Enjoy with carrot sticks and tomato soup. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add 2 teaspoons bottled minced garlic to pan, and sauté 1 minute. Add 2 (14.5-ounce) cans undrained diced tomatoes; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 tablespoon balsamic vinegar; and 1/2 teaspoon black pepper. Reduce heat, and simmer 10 minutes, stirring occasionally. Garnish with chopped parsley, if desired.


Yield: 4 sandwiches (serving size: 1 sandwich)

Ingredients
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
8 (1-ounce) slices country white bread
4 (1-ounce) slices deli, lower-salt turkey breast
4 (1/2-ounce) slices deli, lower-salt ham
4 (1/2-ounce) slices reduced-fat cheddar cheese
8 (1/4-inch-thick) slices tomato
Cooking spray

Preparation
1. Combine mayonnaise and mustard in a small bowl. Spread about 1 teaspoon mayonnaise mixture over 1 side of each of 4 bread slices. Top each slice with 1 turkey slice, 1 ham slice, 1 cheese slice, and 2 tomato slices. Top with remaining bread slices.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts.

David Bonom, Cooking Light, JANUARY 2009

Caramel-Cloaked Chocolate-Hazelnut Torte


Notes: Make chocolate ganache first; let it cool while you bake the cake. Prepare cake through step 5 before starting caramel cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to 1 day ahead and chill filled cake airtight; pour caramel over cold cake. Or complete entire recipe up to 1 day ahead and chill airtight; bring cake to room temperature to serve, about 1 hour, and warm sauce as directed in step 7.


Yield: Makes 8 to 10 servings

Ingredients
2 cups hazelnuts (about 10 oz.)
6 large eggs, separated
1/2 cup sugar
3 tablespoons fine dried bread crumbs
1 tablespoon vanilla
Chocolate ganache (recipe follows; see notes)
Caramel cloak (recipe follows; see notes)

Preparation
1. Place nuts in a 10- by 15-inch baking pan. Roast in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. Pour nuts into a towel and rub to remove loose skins. Let cool at least 15 minutes. Set aside eight completely skinned nuts. Whirl remaining nuts in a food processor until finely ground.

2. In a bowl, with a mixer on high speed, beat egg yolks and 1/4 cup sugar, scraping bowl occasionally, until very thick and light-colored, about 4 minutes. Stir in ground nuts, bread crumbs, and vanilla.

3. In a large bowl, with clean beaters, beat egg whites on high speed until they hold soft peaks. Gradually add remaining 1/4 cup sugar and continue to beat until egg whites hold short, distinct peaks, about 3 minutes total. Add half the whites to nut mixture and stir to blend well. Gently fold in remaining whites. Spread batter level in a buttered and floured 9-inch cheesecake pan with removable rim.

4. Bake in a 350° regular oven or 325° convection oven until cake is golden brown and springs back in the center when lightly pressed, 25 to 30 minutes. Let cool in pan for 10 minutes. Run a knife between cake and pan rim, then remove rim. Let cake cool on a rack about 45 minutes.

5. With a long, serrated knife, split cake in half horizontally. Gently slide a baking sheet under top cake layer and lift it off. Spread bottom cake layer evenly with chocolate ganache. Slide top layer, cut side down, back in place over ganache.

6. Set cake on rack in a 12- by 17-inch pan. Pour about 1 1/2 cups warm (see notes) caramel cloak over cake--enough to coat it--starting at the center and spiraling to edges, letting caramel drip down sides to cover completely. Arrange reserved hazelnuts evenly around top edge of cake. Let stand until caramel stops dripping and is firm enough to cut, about 30 minutes.

7. Scrape caramel drips from pan back into the measuring cup containing remaining caramel cloak. Cook, uncovered, in a microwave oven at 30% power, stirring occasionally, until warm and fluid, about 2 minutes. Pour into a bowl.

8. Place cake on a plate. Cut into wedges with a sharp knife. Offer remaining caramel cloak to spoon over portions.

Chocolate ganache: In a 2- to 3-quart pan over low heat, stir 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/2 cups), and 1 cup whipping cream until melted and smoothly blended, 8 to 10 minutes. Let cool, stirring occasionally, until ganache no longer flows when pan is tilted, 2 to 2 1/2 hours.

Caramel cloak: In a 3- to 4-quart pan, combine 1 cup each firmly packed brown sugar, light corn syrup, and whipping cream; 1/2 cup (1/4 lb.) butter; and 1/4 teaspoon salt. Bring to a boil over medium-high heat and stir occasionally until mixture reaches 240°, 12 to 14 minutes. Pour into a 1-quart glass measure and stir occasionally until mixture cools to 150°, about 25 minutes. Stir in 1 teaspoon vanilla. Pour over cake immediately.

Sunset, NOVEMBER 2002

Salted Peanut Crisps

Serving Size : 72 Preparation Time :0:00

Categories : Cookies & Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups packed brown sugar
1/2 cup margarine or butter -- softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour*
2 cups salted peanuts
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 375º. Mix brown sugar, margarine, shortening, eggs and
vanilla. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls about 2 inches apart onto lightly
greased cookie sheet. Flatten with greased bottom of glass dipped in
sugar.

Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie
sheet.
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."
Yield:
"72 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 5g Total Fat; (50% calories from fat); 2g Protein; 9g Carbohydrate; 5mg Cholesterol; 43mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : *If using self-rising flour, omit baking soda and salt.


* Exported from MasterCook *

Reuben Pitas

Categories : Appetizers Baking with Kids


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pita breads
6 ounces thinly sliced corned beef -- coarsely chopped
1 (8 ounce) can sauerkraut -- rinsed and well drained
1 cup shredded Swiss cheese (4 ounces)
1/3 cup Thousand Island dressing
2 teaspoons caraway seed, if you like

Heat oven to 425º.

Adult help: Cut in half around edge with knife:
2 pita breads (about 6 inches across)

Mix in medium bowl with wooden spoon:
6 ounces thinly sliced corned beef, coarsely chopped
1 can (8 ounces) sauerkraut, rinsed and well drained
1 cup shredded Swiss cheese (4 ounces)
1/3 cup Thousand Island dressing
2 teaspoons caraway seed, if you like

Spread beef mixture on pita bread halves. Put on cookie sheet.

Bake 5 to 7 minutes or until cheese is melted. Remove sandwiches from
cookie sheet
with spatula.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."
Yield:
"4 Sandwiches"

- - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 17g Total Fat; (46% calories from fat); 21g Protein; 24g Carbohydrate; 39mg Cholesterol; 1135mg Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Utensils You Will Need
Cutting board • Sharp knife • Medium bowl • Can opener •
Dry-ingredient measuring cups • Liquid measuring cups • Measuring
spoon • Wooden spoon • Cookie sheet • Spatula



* Exported from MasterCook *

Refrigerator Roll Dough

Categories : Breads Holiday


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package regular or quick-acting active dry yeast
1 1/2 cups warm water (105º to 115º)
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
1 1/2 teaspoons salt
2 eggs
6 cups all-purpose flour (6 to 7 cups)

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar,
shortening, salt, eggs and 3 cups of the flour. Beat until smooth. Mix in
enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but
no longer than 5 days.

Punch down dough; divide into 4 equal parts.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

Yield:
"10 Cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 4772 Calories (kcal); 158g Total Fat; (29% calories from fat); 95g Protein; 737g Carbohydrate; 378mg Cholesterol; 3830mg Sodium

Food Exchanges: 39 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 9 Other Carbohydrates



* Exported from MasterCook *

Friday, August 27, 2010

Sushi-Rice Salad


This refreshing side salad, which pairs well with seared tuna or soy-glazed salmon, has all the flavors of a cucumber roll.


Yield: 7 servings (serving size: 1 cup)

Ingredients
Rice:
2 cups uncooked sushi rice
2 cups water
1 teaspoon kosher salt

Dressing:
1/2 cup rice vinegar
1 tablespoon vegetable oil
1 tablespoon dark sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1/4 to 3/4 teaspoon prepared wasabi (Japanese horseradish; optional)

Remaining ingredients:
1 cup (2-inch) julienne-cut peeled English cucumber
1/4 cup minced red onion
1 tablespoon sesame seeds, toasted
1 sheet nori (seaweed), cut into 2-inch julienne strips

Preparation
To prepare rice, rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.

To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.

Marie Simmons, Cooking Light, MARCH 2002

Shallot and Grapefruit Dressing



Drizzle this zesty, citrusy dressing over mixed gourmet greens topped with goat cheese and roasted corn. You can squeeze your own grapefruit juice or look for fresh grapefruit juice in the produce section of the grocery store.


Yield: 1 cup (serving size: 1 tablespoon)

Ingredients
1 teaspoon olive oil
1/2 cup chopped shallots
2 cups fresh grapefruit juice (about 3 grapefruits)
2 tablespoons chopped fresh cilantro
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil

Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until golden brown. Stir in juice. Bring to a boil over medium-high heat, and cook until reduced to 1 cup (about 6 minutes). Remove from heat; cool.

Place the grapefruit juice mixture, cilantro, sugar, and pepper in a blender; process until smooth. With blender on, slowly add 2 tablespoons oil; process until smooth.

Cooking Light, MARCH 2003

Lime Meltaways

Serving Size : 36 Preparation Time :0:00

Categories : Cookies & Brownies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
1 cup margarine or butter
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Lime Glaze -- (recipe follows)

LIME GLAZE
1/2 cup powdered sugar
4 teaspoons lime juice
2 teaspoons grated lime peel

Heat oven to 350º. Beat margarine and powdered sugar in large bowl until
light and fluffy. Stir in remaining ingredients except Lime Glaze until
well blended. Place dough in cookie press with ribbon tip. Form long
ribbons of dough on ungreased cookie sheet. Cut into 3-inch lengths. Bake
9 to 11 minutes or until edges are golden brown. Remove from cookie sheet.
Cool completely. Prepare Lime Glaze and brush on cookies.

LIME GLAZE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Description:
"These cookies are a refreshing dessert on summer days. They really do
melt in your mouth."

Copyright:
"© General Mills, Inc. 1998."

Yield:
"36 Cookies"

- - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 5g Total Fat; (54% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 59mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Lemon-Oat Scones

Serving Size : 15 Preparation Time :0:00

Categories : Breads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup margarine or butter
1 1/4 cups all-purpose flour
1/2 cup quick-cooking oats
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons grated lemon peel
1/2 teaspoon salt
1 egg -- beaten
1/2 cup chopped almonds -- toasted
4 tablespoons half-and-half (4 to 6 tablespoons)
1 egg -- beaten

Heat oven to 400º. Cut margarine into flour, oats, sugar, baking powder,
lemon peel and salt with pastry blender in medium bowl until mixture
resembles fine crumbs. Stir in 1 egg, the almonds and just enough
half-and-half so dough leaves side of bowl.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured
2-inch round cutter or cut into diamond shapes with sharp knife. Place on
ungreased cookie sheet. Brush 1 egg over dough.

Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Cool on wire rack. Split scones; spread with margarine and
serve with strawberry preserves if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."

Yield:
"15 Scones"

- - - - - - - - - - - - - - - - - - -

Per serving: 137 Calories (kcal); 8g Total Fat; (51% calories from fat); 3g Protein; 14g Carbohydrate; 26mg Cholesterol; 210mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Spicy Fruit Scones: Omit lemon peel. Add 3/4 teaspoon ground
cinnamon and 1/8 teaspoon ground cloves with the salt. Substitute
1/2 cup diced fruits, chopped figs, currants or dates for the
nuts.


* Exported from MasterCook *

Basil Vinaigrette

This recipe goes with Winter Fruit-and-Cucumber Salad

Yield: 3/4 cup

Ingredients
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
3/4 teaspoon dried basil leaves or 1 tablespoon chopped fresh basil
1/2 teaspoon salt

Preparation

Whisk together all ingredients in a bowl until blended. Cover and chill at least 30 minutes.

Southern Living, NOVEMBER 2002

Friday, August 20, 2010

Red Lobster Cheddar Bay Biscuits



Yield: 1 dozen

Main Ingredient: Biscuits
Cuisine: American

Tags: Bread, Side Dish, Quick, American, Biscuits, Winter, Comforting

2 1/2 cups bisquick baking mix 1/4 cup Butter melted
1 cup cheddar cheese finely grated 1/2 teaspoon garlic powder
3/4 cup whole milk 1/2 teaspoon dried parsley flakes
2 tablespoons Butter melted Dash salt
1/8 teaspoon garlic powder

Instructions
1. Preheat your oven to 400 degrees. 2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined. 3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet. 4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit. 5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

Apple Spice Waffles


1 1/2 cups all purpose flour

1/2 cup rolled oats
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1 cup milk
1 cup apple sauce
1 tsp vanilla extract

Combine all dry ingredients in a large bowl and stir together. Add in milk, apple sauce and vanilla and stir until just smooth.

Preheat waffle iron, grease well with cooking spray (even if it’s nonstick) and cook waffles according to the manufacturer’s instructions.

Serve immediately, with plenty of syrup.



Makes 2-4 waffles and serves 3-4, depending on the size of your waffle iron.

SLOW COOKER BAKED BEANS

3 cans (28 oz. each) vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
½ cup packed brown sugar
2 tablespoons ground mustard

1. Mix all ingredients in 3 ½- to 6-quart slow cooker.
2. Cover and cook on low heat setting 4 to 5 hours (or high heat setting 2 to 2 ½ hours) or until desired consistency.

Note:  This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

www.bettycrocker.com

PEANUT BUTTER ICE CREAM SANDWICHES

1 pouch Betty Crocker Peanut Butter, Chocolate Chip, or Oatmeal Chocolate Chip Cookie Mix

1/3 cup vegetable oil
1 egg
4 ½ cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired

1. Heat oven to 375 degrees.  Stir cookie mix, oil, and egg in medium bowl until soft dough forms. Shape dough into 36 balls, about 1 inch each.  Place 2 inches apart on ungreased cookie sheet (or drop dough by rounded tablespoonfuls.)  Flatten in crisscross pattern with fork.

2. Bake for 7-9 minutes or until edges begin to brown.  Cool 2 minutes; remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.

3. For each ice cream sandwich, press about ¼ cup ice cream between 2 cookies; place in jelly roll pan.  Roll the ice cream edges in chopped peanuts or candies before freezing. Freeze about 30 minutes or until firm.  Store wrapped in plastic wrap.

www.bettycrocker.com

MINT CHOCOLATE BROWNIES

1 package Betty Crocker Original Supreme Brownie mix (with chocolate syrup pouch)

1/3 cup water
1/3 cup vegetable oil
2 eggs
1 cup chopped pecans
1 package (10 oz.) mint chocolate chips
Mint Frosting (see Below)
Shiny Chocolate Glaze (see Below)

1. Heat oven to 350 degrees. Grease bottom only of a rectangular pan, 13-by-9-by-2-inch pan.
2. Stir brownie mix, chocolate syrup, water, oil, and eggs in medium bowl, using spoon, about 50 strokes or until well blended.
3. Stir in pecans and 1 cup of the mint-chocolate chips (set aside remaining mint-chocolate chips for Shiny Chocolate Glaze). Spread in pan.
4. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean; cool completely.
5. Spread Mint Frosting over brownies. Drizzle Shiny Chocolate Glaze over frosted brownies.
6. Refrigerate about 30 minutes or until glaze is firm. For 48 brownies, cut into 8 rows by 6 rows.

Mint Frosting:
3 cups powdered sugar
1/3 cup butter or margarine, softened
2 tablespoons milk
2 drops green food color, if desired

Beat powdered sugar and butter in small bowl on low speed of electric mixer until smooth. Beat in milk, 1 tablespoon at a time, until spreadable. Beat in food color.

Shiny Chocolate Glaze:
Remaining mint chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 to 3 teaspoons hot water

Heat mint-chocolate chips, butter and corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle.

Thursday, August 19, 2010

Spiced Veal Roulades


Cinnamon, black pepper, cloves, and nutmeg flavor the roulade coating. To round out the meal, serve the veal with mashed potatoes mixed with a little sautéed Swiss chard and a salad of mixed greens.


Servings: Makes 6 servings.

Ingredients
12 (3- to 4-ounce) veal scallops
7 tablespoons butter, room temperature, divided
2 tablespoons chopped fresh Italian parsley

1 cup all purpose flour
2 large eggs
2 garlic cloves, minced
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 tablespoons extra-virgin olive oil

Preparation
Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.

Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.

Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.

Grilled Slow-Cooker Ribs


3 1/2 pounds pork loin back ribs

1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Total Time: 2 hours 15 min

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

FROG EYE SALAD

2 ½ cups boiling water

½ teaspoon salt
1 tablespoon vegetable oil
1 cup penne pasta
Cook until dry, stirring constantly. Drain, rinse, and cool.
1 20 oz. can chunk pineapple
2 cans mandarin oranges
Drain and reserve juice.
3 tablespoons flour
1 cup sugar
½ teaspoon salt
3 beaten eggs

Combine the above four ingredients.  Mix the reserved juice into the mixture.  Cook until thick. Cool.  Add cooked pasta. Refrigerate overnight.

Add 1 8 oz. carton Cool Whip, drained fruit, and 2 cups mini marshmallows.

Eva Daniels, Moberly originally submitted by Ann Van Doren

EASY SWISS STEAK

1 ½ pounds round steak, cut into serving-size pieces

1 pound baby carrots
1 envelope dry onion soup mix
1 can (8 oz.) tomato sauce
½ cup water

Place carrots in bottom of greased 3 ½ to 5-quart slow cooker. Top with steak.  Combine soup mix, tomato sauce, and water. Pour over other ingredients. Cover and cook on low heat 8-10 hours. To serve the steak, ladle over plain or garlic mashed potatoes.  Makes 4-6 servings.

Serve with a side of cucumbers and onions marinated in vinegar.

“101 Things To Do With a Slow Cooker”, p. 52

DOUBLE FUDGE BROWNIE MIX

Mix:


1 ½ cups sugar

¾ cup cocoa powder (clean inside of jar with a paper towel after this layer)

¾ cup all-purpose flour

¾ cup chocolate chips

½ cup chopped pecans, optional

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar.  Pack each layer in place before adding the next ingredient.

Attach a gift tag with the mixing and baking directions.
For tag:
1 jar Double Fudge Brownie Mix
¾ cup butter or margarine, softened
3 eggs, slightly beaten

Preheat the oven to 325 degrees. In a large bowl, cream the butter and eggs.  Add the Double Fudge Brownie Mix and stir until the mixture is well blended.  Spread batter into a lightly greased or sprayed 9-by-12-inch pan. Bake for 30 to 40 minutes. Cool in pan. Cut into 2-inch squares. Makes 24 bars.

Gifts In A Jar:  Bars and Brownies

This is one of ten books in the series from CQ Product

Wednesday, August 18, 2010

Raspberry Breakfast Braid


Coffee Cake

2 cups basic biscuit baking mix
1 { 3 ounce } package cream cheese
1/4 cup butter or margarine
1/3 cup milk
1/2 cup red raspberry preserves
1 cup fresh raspberries { optional }

Glaze
1 cup powdered sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla
1 - 2 tablespoons milk

Directions:
In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times. Roll dough into a 12 x 8 inch rectangle. Turn onto greased baking sheet. Spread preserves and sprinkle fresh raspberries lengthwise down the center of 1/3 of the dough. Make about 2 1/2 inch cuts at 1 inch intervals on long sides of dough strips. Fold strips over filling.

Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.

Classic Buttermilk Biscuit


In this recipe, acidic buttermilk reacts with baking soda, an alkaline, to make tall light biscuits. You still should be able to taste a bit of the buttermilk.


Ingredients

3 cups pastry flour
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
3/4 cup cold butter
1 1/3 cup fresh buttermilk or reconstituted from buttermilk powder

Directions

Preheat the oven to 425 degrees.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse pieces.
Add the buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.
Bake for about 15 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.

Yield: 15 large biscuits

GRANOLA PEANUT BUTTER BALLS

2 tablespoons honey

4 tablespoons peanut butter
2 cups granola
2-4 tablespoons milk, or as needed

In a large bowl, mix together the honey and peanut butter using a spatula, stir in the granola.  Add enough milk to just moisten-you want it to stick together. Form into balls. Chill unitl ready to serve.

Golden Pineapple-cheese Tart

cakes, desserts


2 cup unsifted flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup butter or margarine
1/3 cup sugar
2 egg yolks
2 tablespoon cream
1/2 teaspoon grated lemon peel

----FILLING----
8 oz crushed pineapple
4 tablespoon butter or margarine
2/3 cup sugar
16 oz cream cheese, softened
1 egg yolk
1/4 cup heavy cream
1/2 cup golden raisins
1 teaspoon grated lemon peel

1. Pastry: In large bowl, sift flour, salt, & baking powder. With pastry blender, cut in 2/3 c. butter until mixture resembles coarse crumbs. Add 1/3 c. sugar, 2 egg yolks, 2 Tbs cream & 1/2 t. lemon peel. Mix with hands just until mixture holds together. Flour & knead about 2 minutes, Refrigerate pastry in waxed paper for 30 minutes.

2. Drain pineapple, preheat oven to 350 degrees F. Grease 10-inch springform pan. Remove side of pan.

3. Filling: In medium bowl, Beat butter, sugar & cream cheese at high speed until blended. Add egg yolk & cream. Stir in pineapple, raisins & lemon peel. Set aside.

4. Place 3/4 of the pastry dough into bottom of springform pan. Roll out dough to fit pan. Bake 12 minutes or until golden; cool. Replace side of springform pan. Pour filling into pan - spreading evenly. Decorate top of filling with remaining pastry (I make long strips I overlap in a simple lattice structure).

5. Bake 40 minutes or until golden brown. Cool 10 minutes. Sprinkle with confectioner's sugar. Serve warm or room temperature. Store refrigerated.

Reprinted (and slighlty edited) from McCalls's September, 1985.

BANANA DESSERT WRAPS

½ cup coconut

½ cup chopped pecans
1 Pillsbury Refrigerated Pie Crust, softened as directed on box
¼ cup sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
4 firm, ripe bananas
1/3 cup semisweet chocolate chips
1 (12 oz.) jar hot caramel ice cream topping, heated
Whipped cream, if desired
1 cup vanilla ice cream

1. Heat oven to 350 degrees.  Spread coconut and pecans separately on cookie sheet. Bake at 350 degrees fro 5-8 minutes, stirring occasionally, until light golden brown; set aside.

2. Increase oven temperature to 450 degrees.  Remove pie crust from pouch; place crust flat on work surface. If necessary, press out folds or creases.  With rolling pin, roll crust until 12” in diameter.

3. In small bowl, mix sugar, cinnamon, and nutmeg.  Reserve 1 tablespoon of sugar mixture; sprinkle remaining sugar mixture evenly over crust.  Cut crust into 4 wedged shaped pieces

4. Place 1 banana lengthwise on each crust wedge, about 3/4” from curved edge (if banana is too long, trim ends so it fits within crust, at least 1/4” from each edge.)  Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.

5. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.

6. Bake at 450 degrees for 10-14 minutes or until golden brown. Immediately remove from cookie sheet.  Cool 5 minutes.

7. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired.  Sprinkle coconut and pecans over top of each. Serve with ice cream.

Tuesday, August 17, 2010

Paula Deen's Oven-Baked Dutch Apple Pancakes



Yield: 4-6 servings


2 cans apple pie filling
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
½ cup milk
½ cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
¼ teaspoon salt
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.

Fresh Pineapple Up-side Down Cake




1 - 9 inch round pan
INGREDIENTS

3/4 cup butter
3/4 cup packed dark brown sugar
3/4 cup unsweetened pineapple juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1 fresh pineapple - peeled, cored and cut into rings

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).

Melt the butter. Brush a little bit of the butter on the inside of a 9 inch cake pan.

Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.

Stir together the flour, salt, white sugar, and baking powder.

Separate the eggs. Beat the whites until stiff but not dry.

Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.

Bake at 400 degrees F (205 degrees C) for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

CHEESY CHICKEN QUESADILLAS

1 pound boneless chicken or turkey breasts, cubed

1 can Campbell’s Southwest Pepper jack soup
1/4 cup water
8 flour tortillas, 6 or 8-inch

Preheat oven to 425 degrees. In a saucepan, cook the chicken, soup, and water.  Spoon mixture on half of each tortilla, leaving ½-inch edge. Moisten edge with water. Fold over and seal.  Place on baking sheet.  Bake for 5 minutes or until hot.  Serve with salsa or sour cream dressing

CARMEL FRUIT DIP

8 oz. Philadelphia Cream Cheese

3/4 cup sugar
½ cup brown sugar
1 teaspoon vanilla

Soften the cream cheese. Mix in the remaining ingredients.  You can also use all brown sugar.
Dera Gittemeyer from Jacksonville says you can mix together marshmallow creme and cool whip and use as a dip for any fruit.
You can also use yogurt or chocolate syrup for dipping.

BANANA-PECAN PANCAKES

2 eggs

2 cups Gold Medal all-purpose flour
2 cups buttermilk
2 cups mashed very ripe bananas (4 med.)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans, toasted, if desired
3 medium bananas, sliced
1 quart strawberries, cut in half (3 cups)
Maple-flavored syrup
Sweetened whipped cream, if desired
Ground nutmeg, if desired

1. Beat eggs in medium bowl with hand beater until fluffy.  Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda, and salt just until smooth.  Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)

2. Heat griddle to 375 degrees or heat skillet over medium heat.  Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water.  If bubbles jump around, heat is just right.)

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.  Cook pancakes until puffed and dry around edges.  Turn and cook other sides until golden brown.

4. Serve pancakes with sliced bananas ans strawberry halves.  Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

www.bettycrocker.com

Monday, August 16, 2010

Whiskey Sour Recipe


At one time several years ago, not a day went by when I didn't sell a whiskey sour or two or three at my restaurant. Now it seems this particular one-time classic alcoholic beverage has become less popular.


A Real Restaurant Drink Recipe
Preparation time: 1 minute.

Serves 1.

Ingredients:
1 1/2 ounces bourbon (or sub rye, or Scotch or Irish Whiskey)
1 1/2 ounces lemon juice, fresh squeezed
1/2 - 3/4 teaspoon super fine sugar or powdered sugar or sugar syrup (simple syrup)
Ice
Orange slice, Maraschino cherry for garnish or a lemon twist

Instructions:
In an ice filled shaker, place the above ingredients in this order: sugar, lemon, and then the bourbon
Shake well and strain into a rocks glass
Garnish with an orange slice and cherry or a twist of lemon and serve
I read somewhere that the original whiskey sour restaurant recipe contained a teaspoon of raw egg white. If true, no one I know every uses raw egg white today for health reasons.
(http://real-restaurant-recipes.com/)

Tom Collins


One of the things my mother and mother-in-law have in common

is their love for Tom ...a Tom Collins that is.
It is one of their favorite restaurant drink recipes when we are having a family get together.
It is a widely popular socializing beverage. Sip and enjoy the taste and the conversation. Tom is part of another family, as well. Tom is a gin based beverage so his closest relative is the Vodka Collins, but there is also a Brandy Collins, a John Collins (bourbon), Mike Collins (Irish whiskey), Jack (Applejack), Pedro (rum), and Sandy or Jock Collins (Scotch).
No one is certain where Tom was born although it is believed he was created in the late 19th century. Australia and England both say they were Tom's birthplace. America, particularly the city of San Francisco, claims Tom started there. I don't believe we'll ever know for sure. Sorry, Tom.
Tom was so popular in America at one point, a glass was named after him; the Collins glass, tall and narrow. He should be served in his namesake.

A Real Restaurant Recipe
Preparation time: 1-2 minutes. Serves 1.

Ingredients:
2 ounces gin (dry is preferred)
1ounce lemon juice (best if fresh squeezed)
1 teaspoon sugar
3 ounces club soda
Ice
Lemon slice or twist (East Coast orange slice and sometimes a Maraschino cherry)

Instructions:
Mix gin, lemon juice and sugar with ice in a shaker (shake well)
Strain into a Collins glass nearly filled with ice
Add club soda
Garnish with a lemon slice and serve


(http://real-restaurant-recipes.com/)

CHEX CARAMEL CORN

4 ½ cups Chex cereal

4 cups popped popcorn
½ cup honey-roasted peanuts
¼ cup butter or margarine
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
¼ teaspoon vanilla

1. Stir together cereal, popcorn, and peanuts in large microwavable bowl; set aside.

2. Microwave butter, brown sugar, corn syrup, and vanilla in large microwavable bowl on HIGH 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.

3. Microwave 5-6 minutes, stirring and scraping bowl after every minute.  Spread on waxed paper to cool, stirring occassionally to break up. Store in airtight container.

Oven directions: Heat oven 250 degrees. Stir together cereal, popcorn, and peanuts in large roasting pan; set aside. Heat butter, brown sugar, corn syrup, and vanilla to boiling in 2-quart saucepan over medium heat, stirring frequently.  Pour over cereal mixture until evenly coated. Bake for 45 minutes, stirring every 15.  Cool as above.

Cherry Balls

From: Paula, Quebec, Quebec, Canada
Comments: A 'really good' gift for the Holiday Seasons!
Servings: 20 balls

Ingredients
· 1 cup [250 mL] semi-sweet chocolate chips
· 2 tablespoons [30 mL] butter or margarine
· 1 tablespoon [15 mL] milk
· 1/4 teaspoon [1 mL] almond extract
· 20 Maraschino cherries, well drained
· 1/2 cup [125 mL] dried coconut

Into the upper part of a double-boiler, mix together chocolate chips, butter or margarine and milk.
Heat until completely melted and smooth.
Remove from heat; stir in almond extract.
Refrigerate until easy to handle, approximately 20 minutes.
Shape 1 spoonful mixture all around each cherry.
Roll into coconut.
Leave to cool completely.

BLACK BEAUTIES

2 oz. (½ stick) unsalted butter, softened

1 cup sugar
1 large egg, at room temperature
½ teaspoon vanilla extract
2/3 cup unsweetened cocoa (preferably Dutch-process)
3/4 cup all-purpose flour
1/8 teaspoon salt

In a stand mixer using the paddle attachment or in a deep bowl using an electric mixer, beat the butter and sugar until light and fluffy, stopping once or twice to scrape down the bowl with a rubber spatula.  Add the egg and vanilla and beat to combine.  Scrape down the bowl. Sift the cocoa, flour, and salt onto a piece of waxed paper and add half the mixture to the bowl. Mix on low speed until the dry ingredients are absorbed into the dough.  Scrape the bowl with a rubber spatula and add the remaining dry ingredients.  Mix again until the ingredients are absorbed; the mixture will appear crumbly. Turn the dough onto the table, gather it together, and knead gently into a smooth mass.

Cover the dough in plastic wrap and chill for 15 minutes.  The dough can be left in the refrigerator for up to 2 days or frozen for up to a week.  Let it soften at room temperature before rolling it.

To roll and bake the dough, preheat oven to 350 degrees. Divide the dough into two even pieces.  Flatten one section between two pieces of waxed paper or plastic wrap.  Roll it out to a thickness of 1/8 inch. The dough must be evenly rolled or some cookies will bake more quickly than others.

To release the dough from the paper or plastic wrap, peel off the top piece of paper, turn the paper over so the clean side is up, flip the dough onto the clean paper, and peel  off what is now the top piece. Cut with cookie cutters, as close together as possible.  Peel the cut shapes off the paper and transfer to ungreased baking sheets. Repeat with the remaining piece of dough. Gently knead together the scraps of dough from the two pieces, reroll them, and cut out more shapes. Discard the scraps from that piece.

Bake for 18 to 20 minutes, one baking sheet at a time. They’re done when your finger touched lightly to the center of a cookie leaves no impression.  Be careful not to underbake, or the cookies won’t be crisp.  Let sit for 5 minutes, then transfer to a wire rack to cool completely.

Note: To obtain evenly rolled dough: Rotate and flip the package occasionally, rolling it on both sides. Peel off the waxed paper and reposition it every so often to prevent the dough from sticking. Roll the dough from the center out.

Sunday, August 15, 2010

Three Fruit Punch


You're having guests over and need a restaurant drink recipe for a non alcoholic fruit punch that is quick and easy and delicious?

Owning a restaurant for over two decades has allowed me to collect a number of very good punch recipes for just these times. This restaurant punch recipe is great. It is restaurant customer tested and approved.

A Favorite Restaurant Drink Recipe

Preparation time: 15-20 minutes.
Makes 1 gallon (20 six ounce servings).

Ingredients:
1 six ounce can of frozen lemonade concentrate
1 eight ounce can of crushed pineapple
1 ten ounce package of frozen strawberries, thawed
3 quarts of ginger ale, chilled
Crushed ice or ice cubes

Instructions:
Combine the lemonade concentrate, pineapple and strawberries in your blender
Blend on a medium-high speed (7) until mixture is smooth
Pour mixture into your punch bowl over ice (wait - see note in box below)
Add ginger ale

If you want, you can garnish by floating small, thin slices of strawberries in the punch
The fruit punch mixture (minus the ginger ale) can be made in advance and stored in your refrigerator in a covered container and finished later by adding the ginger ale just before serving.

NOTE:
How do I keep punch cold without ice cubes (which would dilute the beverage)? Here is a good tip. After making the first part of the recipe (no ginger ale), scoop out some of the mixture into several small containers (jello molds?) and freeze ahead of serving time. As the punch bowl needs to be refilled, add the frozen version and some more ginger ale. It will melt, adding to the volume, but will not dilute the punch. Cool! ...so to speak!

(http://real-restaurant-recipes.com/)

Thirst-Quenching, Delicious, Homemade Lemonade


This old fashioned lemonade recipe is what I use when the days are warm and the work is underway. This is a great, thirst quenching pick-me-up and is not too sweet.

It seems to me Americans used to drink much more lemonade at home than they do today. I suppose the reason is that there are so many other prepared beverages available at the grocery store.
My guests really appreciate having homemade lemonade, especially during the summer months. They have asked me for the restaurant recipe many times.

A Real Restaurant Recipe

Preparation time: 15 minutes. Makes 15 eight ounce servings.

Ingredients:
Lemon Juice, freshly squeezed from 6 large lemons (1-1/2 cups, organic lemons if you can find them)
1 cup of sugar, granulated - more or less to taste
6 cups cold water
1 large lemon, cut into small, thin slices
Freshly made Ice cubes (old ice picks up freezer odors ...dump them and start over)

Instructions: Note: The sugar and water does not have to be boiled but the quality of the lemonade is improved if you boil them in a pan for 2 minutes, chill and then add the lemon juice. Otherwise…

In a large pitcher, combine the freshly squeezed lemon juice, granulated sugar and cold water
Stir briskly to dissolve the sugar completely
Add the ice and thin sliced lemon pieces and stir briskly again
Pour into tall glasses (if needed, add a few ice cubes to the glass) Bonus!
Honey Flavored Lemonade Just substitute honey for the granulated sugar. Adjust more or less to taste.
Pink Lemonade Add a few drops of grenadine


(http://real-restaurant-recipes.com/)

EASY ICE CREAM SANDWICHES

1 devil’s food cake mix

1/3 cup oil
2 eggs
½ gallon vanilla ice cream

1. Preheat oven to 350 degrees.

2. Mix together cake mix, oil, and eggs in a large bowl.  The dough will be stiff.

3. Lightly flour a clean surface. Roll out the dough with a rolling pin until it is about ½-inch thick.  Use a round cup or cookie cutter to cut out uniform cookies.  Spray a cookie sheet with vegetable oil. Place the cutout dough on the pan.

4. Bake 8-10 minutes. Remove cookies onto a cooling rack.

5. When cool, place a scoopful of ice cream in-between two cookies. Wrap the sandwiches in plastic wrap.  Store cookies in an airtight container in the freezer.

“101 Things To Do With A Cake Mix” p. 1

CINNAMON APPLESAUCE BREAD

1 ½ cups flour

1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 egg
1 cup chunky applesauce
¾ cup firmly packed brown sugar
2/3 cup skim milk
2 tablespoons vegetable oil
1 ½ cups bran flakes cereal
¼ cup chopped walnuts, optional

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a large bowl, combine flour, baking powder, cinnamon, and salt. In a separate bowl, beat egg then stir in applesauce, brown sugar, milk, and oil.  Add to flour mixture and stir just until moistened. Batter will be lumpy. Stir in cereal and, if desired, walnuts. Pour batter into prepared pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.

Brotchen (German Breakfast Rolls)

2 1/2 - 3 cups flour

1 teaspoon sugar
1 teaspoon salt
1 package active dry yeast
1 tablespoon oil
1 cup warm water
1 egg white

Pour 2 1/2 cups flour into a large bowl and make a well. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup listed above) in the well. Mix yeast, sugar and water carefully within the well. Do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.

Turn out on counter top and knead until smooth. Add the remaining 1/2 cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size.

Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise until double in size.

Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.


Source: “Authentic German Home Style Recipes” by Gini Youngkrantz

Saturday, August 14, 2010

The Old Fashioned Whiskey Cocktail

I'm a little fussy when it comes to an Old Fashioned Recipe. I rarely order an Old Fashioned unless I am in my own restaurant or I know in advance how the bartender will make the cocktail.

How certain classic drink recipes get changed over time is somewhat of a mystery to me. I insist my bartenders make them according to the original recipes whenever possible.

A Real Restaurant Drink Recipe
Preparation time: 2 minutes.
Serves 1.

Ingredients:
1 small sugar lump
1 ounce whiskey
Very little water (just enough to dissolve the sugar)
2 Dashes Angostura bitters
1 small piece of ice
1 piece of lemon peel

Instructions:
Dissolve a small lump of sugar with a little water in a whiskey-glass (rocks glass)
Add two dashes Angostura bitters, a small piece of ice, a piece lemon-peel, one jigger whiskey
Mix with small bar-spoon and serve
Now compare the original Old Fashioned restaurant recipe to the way most bars serve it today.

"Modern" Old Fashioned Recipe

Ingredients:
1 1/2 ounces bourbon or blended whiskey
3/4-1 teaspoon sugar
1 or 2 dashes of Angostura bitters
1 ounce club soda
Orange slice, Maraschino cherry and lemon twist for garnish

Instructions:
Muddle sugar, soda and bitters in rocks glass
Pour whiskey into glass and stir
Garnish and serve

The two main differences are the muddling and the use of club soda. These are enough to result in a really different drink. You decide which one you like best.

(http://real-restaurant-recipes.com/)

Surfer Martini


Preparation time: 2 minutes. Serves 1.


Ingredients:
1 1/2 ounce vodka
3/4 ounce Malibu Coconut Cream
1/2 ounce banana liqueur
Ice
Fresh pineapple slice for garnish

Instructions:
Put all ingredients into a shaker and fill with ice
Shake well
Strain into a Martini glass
Garnish with a slice of fresh pineapple and serve

Vodka is one of the best selling spirits in my restaurant. It always has been but even more so in the last couple of years. I suspect one of the reasons is the vast number of beverage recipes calling for vodka. It is a very "mixable" alcohol.

Vodka originated in Eastern Europe but is now distilled worldwide in dozens of flavors. One of the fun things about vodka is that you use such beautiful glassware for many of the drinks made with the spirit.

If you get a chance, visit SwankMartini.com. This is where I buy martini glasses for home and for my restaurant. People love them.

(http://real-restaurant-recipes.com/)

SEVEN LAYER SUNDAE

1 frozen waffle, toasted

1 scoop chocolate ice cream
1 peanut butter cookie, cut in half
Chocolate topping
Candy sprinkles
Whipped Cream
Maraschino cherry

Place toasted waffle on serving dish.  Scoop ice cream onto center of toasted waffle.  Insert cookie halves at an angle into ice cream.  Top with chocolate topping, sprinkles, and whipped cream. Garnish with cherry. Makes 1 serving.

RED, WHITE, AND CHOCOLATE COOKIE MIX

For the jar:

½ cup coarsely chopped dried cherries
½ cup white baking chips
½ cup chopped walnuts
½ cup brown sugar
½ cup sugar
½ cup unsweetened cocoa
1 ½ cups all-purpose flour
½ teaspoon baking soda
Pinch of salt

Layer the ingredients in the order given into a wide-mouth 1-quart canning jar.  Pack each layer into place before adding the next ingredient.  Attach a gift tag with the following mixing and baking directions.

For the recipe card:
1 jar Red, White, and Chocolate Cookie Mix
2/3 cup butter or margarine, softened
2 eggs
1 teaspoon cherry extract

Preheat oven to 325 degrees. In a large bowl, cream the butter. Add the Red, White, and Chocolate Cookie Mix.  Stir until well blended.  Beat in eggs and cherry extract.  Drop by level tablespoons onto a lightly greased cookie sheet. Bake for 14 to 16 minutes. Transfer to wire racks to cool.

PIZZA TURNOVERS

1 can (10 oz.) refrigerated pizza dough crust

¼ cup pizza sauce
¼ cup finely shredded carrots
24 turkey pepperoni slices
1 tablespoon grated Parmesan cheese
2 slices mozzarella cheese, cut in half

1. Heat oven to 400 degrees.  Roll pizza crust dough on lightly floured surface into 12-inch square.  Cut dough into 4 6-inch squares.

2. Spread 1 tablespoon pizza sauce on each square to within 1/2” of edges.  Top with carrots, pepperoni, and cheeses. Fold each square in half over filling; press edges to seal.  Place on ungreased cookie sheet.

3. Bake 12-15 minutes or until light golden brown.  Serve warm.

Friday, August 13, 2010

Strawberry - Cranberry Frost


Picture yourself on a warm afternoon or early evening wanting to totally relax. Use this strawberry cranberry frost recipe!

Then find yourself sitting on a beach with a gentle breeze while having this delicious, smooth and refreshing beverage in your hand.
Take a sip! Oh my, it's wonderful! Relax!
What? No beach? That's okay. Settle for a patio or deck or a comfortable chair. You'll enjoy this restaurant drink recipe anywhere.

Preparation time: 5 minutes. Serves 1.

Ingredients:
1 1/4 ounce vodka
2 ounces of strawberries (fresh or frozen)
4 ounces of cranberry juice
1/2 cup crushed ice

Instructions:
Put all ingredients into your blender
Blend well
Pour into a Highball glass or Collins glass or even a martini glass
Garnish with a strawberry

(http://real-restaurant-recipes.com/)

Sour Apple Martini


A couple of my restaurant guests think that ordering a Sour Apple Martini fulfills the requirement for an apple a day! I do tell them otherwise, but they don't believe me. .

Martini's are really hot items again. There are Martini bars being set up all over the country. The Martini "culture" is flourishing and this particular martini is a very popular restaurant drink recipe.
There are two recipes for this drink on this page because I serve both of them depending on the customer.

Preparation time: 1 minute. Serves 1.

Ingredients:
3 ounces Lemon Lime soda [84 ml]
3 ounces Apple Juice [84 ml]
1 ounce Sour Apple Pucker Schnapps [28 ml]
1 ounce Vodka [28 ml]
Ice
Lemon twist or Maraschino cherry or slice of apple (as shown)

Instructions:
In a tall glass or shaker with ice, add the two alcohols; then the apple juice and soda
Stir and then strain into a Martini glass, garnish and enjoy!

Apple Martini Recipe #2
Preparation time: 1 minute. Serves 1.

Ingredients:
1 ounce Sour Apple Pucker Schnapps
1 ounce vodka
1/2 ounce orange liqueur
Ice
1 lemon twist or Maraschino cherry or slice of apple

Instructions:
Pour all ingredients into a shaker and add ice
Stir with the ice and strain into a martini glass, garnish and serve

(http://real-restaurant-recipes.com/)

SUPERSPEEDWAY TACO PIE

1 to 1 1/4 pounds lean ground beef

1 package taco seasoning mix
½ cup water
1/3 cup sliced stuffed green olives or pitted ripe olives
1 (8 oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 ½ to 2 cups crushed corn chips
1 (8oz.) container sour cream
6 slices American Cheese or 4 oz. (1 cup) shredded Cheddar Cheese
Shredded lettuce, if desired
Avocado slices, if desired

1. Heat oven to 375 degrees.  Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water, and olives. Simmer 5 minutes.

2. Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of corn chips over bottom of crust.

3. Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining ½-1 cup corn chips.

4. Bake at 375 degrees for 20-25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado.  Store in refrigerator.

QUICK CINNAMON BUNS WITH BUTTERMILK ICING

1 tablespoon unsalted butter, melted, for greasing pan


Cinnamon-Sugar Filling:
¾ cup packed dark brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Biscuit Dough:
2 ½ cups unbleached all-purpose flour, plus additional flour for work surface
2 tablespoons granulated sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
6 tablespoons unsalted butter, melted and cooled

Icing:
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners’ sugar

1. Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees.  Pour 1 tablespoon of the melted butter into a 9-inch nonstick cake pan; brush to coat the pan.  Spray a wire cooling rack with nonstick cooking spray; set aside.

2. For the Cinnamon-Sugar Filling:  Combine the sugars, spices, and salt in a small bowl. Add 1 tablespoon of the melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.

3. For the Biscuit Dough: Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.  Whisk the buttermilk and 2 tablespoons of the melted butter in a measuring cup or small bowl. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will look very shaggy), about 30 seconds.  Transfer the dough to a lightly floured work surface and knead until just smooth and no longer shaggy.

4. Pat the dough with your hands into a 12-by-9-inch rectangle. Brush the dough with 2 tablespoons of the melted butter.  Sprinkle evenly with the filling, leaving a 1/2-inch border of plain dough around the edges.  Press the filling firmly into the dough.  Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at the long side, roll the dough, pressing lightly, to form a tight log.  Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces.  With your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place. Place 1 roll in the center of the prepared nonstick pan, then place the remaining 7 rolls around the perimeter of the pan.  Brush with the remaining 2 tablespoons melted butter.

5. Bake until the edges of the buns are golden brown, 23-25 minutes.  Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate.  Place a greased cooling rack over the pan and invert the buns onto the rack.  Cool about 5 minutes before icing.

6. For the Icing and to finish the buns:  While the buns are cooling, line a rimmed baking shet with parchment paper (for easy cleanup); set the rack with the buns over the baking sheet. Whisk the cream cheese and buttermilk in a large non reactive bowl until thick and smooth (the mixture will look like cottage cheese at first).  Sift the confectioners’ sugar over the mixture; whisk until a smooth glaze forms, about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.