October 2, 2011 at 1:01 pm (7 ingredients or less, Appetizers, baking soda, brown sugar, butter, cream of tartar, Desserts, Holiday, light corn syrup, oven, salt, stovetop, walnuts)
4 C walnuts
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/8 t cream of tartar
1/4 t salt
1/2 t baking soda
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1. Mix together brown sugar, margarine, corn syrup, cream of tartar and salt.
2. Bring to a boil for 3 minutes stirring often. Remove from heat.
3. Add baking soda and stir well until settled.
4. Pour over walnuts and stir until well coated.
5. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
May 17, 2011 at 6:57 pm (7 ingredients or less, Breakfast, brown sugar, butter, maple flavoring, Quick Dishes, salt, stovetop)
Makes 1 3/4 cups.
1 1/2 C brown sugar
3/4 C water
1 T butter
Dash of salt
1/2 t maple flavoring
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Mix sugar, water, butter and salt in saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in maple flavoring. Serve warm.
May 17, 2011 at 6:44 pm (7 ingredients or less, Breakfast, brown sugar, cinnamon, dried apples, granulated sugar, nutmeg, Quick Dishes, quick oats, raisins, salt)
8 servings
3 C quick oats
Salt
8 sandwich bags or envelopes
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Put 1/2 C oats in blender and whirl at high speed till powdery; reserve in small bowl. Repeat procedure with an additional 1/2 C oats.
Into each bag or envelope put 1/4 C unpowdered oats, 2 T powdered oats and a pinch of salt. Fold and seal. Store in box or airtight container.
To serve: Empty into bowl, and add 3/4 C boiling water. Stir and let stand for 2 minutes.
Apple-Cinnamon Oatmeal: Add 1 T sugar, 1/4 t cinnamon and 2 T dried apples to each packet.
Cinnamon Spice Oatmeal: Add 1 T sugar, 1/4 t cinnamon and a pinch of nutmeg to each packet.
Raisins and Brown Sugar: Add 1 T brown sugar and 1 T raisins to each packet.
May 17, 2011 at 6:35 pm (7 ingredients or less, Breakfast, brown sugar, cereal, coarsely chopped almonds, dried apples, hazelnuts, old-fashioned oats, oven, raisins, wheat germ)
Makes 8 cups
2 1/2 C rolled oats
1 1/2 C dried apples, very finely chopped
1 C raw wheat germ
1 C chopped almonds or hazelnuts
3/4 C brown sugar
1/3 C raisins
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Preheat oven to 350 degrees. Mix together all ingredients except raisins. Spread mixture on large, rimmed, ungreased baking pan and bake 5 or 6 minutes or until slightly toasted, stirring now and then. Let cool thoroughly; add raisins; store in airtight container.
May 4, 2011 at 5:58 pm (bok choy, brown sugar, chile paste, coconut milk, curry powder, firm tofu, fresh basil, fresh ginger, hot cooked rice, Indian, Main Dish, mushrooms, roma tomatoes, salt, scallions, soy sauce, stovetop, Vegetarian, yellow bell pepper)
Prep Time: 25 Min
Cook Time: 15 Min
Ready In: 40 Min
Serves 6.
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
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1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice. Garnish with remaining green onion.
Variation: If bok choy is unavailable, substitute a bag of spinach for it.
March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)
Recipes by Eric Ripert, Le Bernadin, New York City
Serves: 4
FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper
FOR THE RICE
2 cups white rice
3 ¼ cups water
FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.
2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.
3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.
4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.
FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper
Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.
FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum
Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.
November 12, 2010 at 3:01 pm (Autumn, brown sugar, cake, eggs, nondairy whipped topping, oven, pears, pumpkin pie spice, vanilla instant pudding mix, vegetable cooking spray, vegetable oil, yellow cake mix)
Preparation: 20 minutes
Total: 55 minutes
Yield: 16 servings
3 fresh pears (1 lb), peeled
3/4 C brown sugar
1 t pumpkin pie spice
1/2 C dried cranberries
1 package (2-layer) yellow cake mix
1 package (3.4 oz) instant vanilla pudding
4 eggs
1 1/4 C water
1/4 C oil
2 C whipped topping, thawed
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Preheat oven to 350 degrees. Cut pears in half lengthwise, remove the core; cut in lengthwise slices 1/4″ thick. Arrange them on the bottom of a 9 x 13″ pan, sprayed with cooking spray. Mix the sugar and the spice; sprinkle over the pears. Top with the cranberries.
Beat well the next 5 ingredients with an electric mixer; pour in the pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Run a knife around the edge. Put a serving plate on top of the cake; invert. Remove the pan with care. Let cool slightly. Serve with whipped topping.
November 2, 2010 at 2:15 pm (7 ingredients or less, Autumn, broiler, brown sugar, butternut squash, cream cheese, Holiday, Mexican, miniature marshmallows, oven, red pepper (cayenne), Side dish, Winter)
Preparation: 15 minutes
Bake 40 minutes
Total: 57 minutes
Yield: 12 servings
3 butternut squashes (7 lb)
1 cup water
4 ounces cream cheese, cubed
1/4 cup brown sugar
1/2 tsp. cayenne pepper
3 cups miniature marshmallows
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Preheat oven to 375 degrees.
Cut squash in half, remove the seeds. Place the halves face down in a 15x10x1-inch pan. Add water. Bake 40 minutes or until tender.
Put the pulp into a medium bowl; mash well. Add cream cheese, sugar and pepper; blend. Place in 3 quart casserole.
Preheat broiler. Cover the squash mixture with marshmallows; broil, 6 inches from source of heat, 1 to 2 min. or until golden brown. Serve immediately.
October 26, 2010 at 5:04 pm (all-purpose flour, baking powder, blueberries, butter, cinnamon, cornmeal, eggs, granulated sugar, lemon juice, light brown sugar, milk, oven, powdered sugar, salt, vegetable cooking spray)
Active time: 30 minutes
Total time: 70 minutes
Makes 6 jumbo muffins.
1 3/4 C all-purpose flour
1 C blueberries
1/4 C yellow cornmeal
2 t baking powder
1/2 t salt
3/4 C sugar
2 eggs
1/2 C milk
1/3 C (5 T + 1 t) unsalted butter, melted
3 T lemon juice
Streusel:
2/3 C all-purpose flour
1/3 C light brown sugar
1/2 t ground cinnamon
1/4 C (4 T) unsalted butter, softened
Drizzle:
1/2 C confectioners’ sugar
2 to 2 1/4 t milk
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1. Heat oven to 375 degrees. Line 6 jumbo-size muffin cups with paper liners or coat with nonstick cooking spray.
2. Make streusel: With fork or fingers, mix flour, brown sugar and cinnamon in a bowl. Add butter until blended and crumbly.
3. Place flour in medium bowl. Remove 1 T and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well. In another bowl, whisk sugar and eggs, milk, melted butter and lemon juice.
4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries.
5. Spoon about 1/2 C batter into each muffin cup; crumble streusel on top. Bake 30 minutes or until wooden pick inserted in centers comes out clean. Let cool 5 minutes in pan, removed muffins from pan and cool on wire rack.
6. Make drizzle: Mix 1/2 C confectioners’ sugar and 2 to 2 1/4 t milk until smooth and pourable. Drizzle over muffins.
August 7, 2010 at 11:55 am (Aldi ingredients, all-purpose flour, baking powder, brown sugar, butter, Desserts, eggs, granulated sugar, lemon juice, old-fashioned oats, oven, peaches, salt, vegetable cooking spray)
You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.
Serves 12.
Topping:
1/2 C granulated sugar
1/2 C brown sugar
1/2 C butter, softened
2 t vanilla extract
1 egg
4.5 oz all-purpose flour (about 1 C)
1 C old-fashioned rolled oats
1/2 t baking powder
1/2 t salt
Filling:
11 C sliced peeled peaches (about 5 lb)
1/3 C sugar
2 T all-purpose flour
2 T fresh lemon juice
Cooking spray
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1. Preheat oven to 350 degrees.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 C flour into a dry measuring cup; level with a knife. Combine 1 C flour, oats, baking powder and slat; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare fillings, combine sliced peeled peaches, 1/3 C sugar, 2 T flour and lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9″ baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350 degrees for 40 minutes or until lightly browned and bubbly.
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