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 7:18 pm (baking powder, butter, cinnamon, Desserts, flour, granulated sugar, heavy cream, oven, plums, salt, Summer)
2 Servings
3 large plums
5 T sugar, divided
1/4 t cinnamon
1/2 C flour
3/4 t baking powder
Dash of salt
1 T butter
2 – 3 T heavy cream
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Preheat oven to 400 degrees.
Wash fruit and pat dry. Pit and slice plums into thin lengthwise slices to yield 2 1/2 – 3 cups.
Spoon fruit into 1-quart casserole. Combine 4 T sugar with cinnamon. Sprinkle over plums. Bake for 10 minutes. Meanwhile, prepare topping.
Combine flour, remaining 1 T sugar, baking powder and salt. Stir well. Cut butter into flour mixture, till mixture is crumbly. Add cream, 1 T at a time, stirring with a fork, just till dough comes together.
Turn out onto floured board. Flour rolling pin and roll dough 1/2″ thick. Use cookie cutters to cut out desired shapes. Remove fruit from oven. Arrange dough over fruit. (It may be necessary to smooth out fruit.)
Return cobbler to oven and bake an additional 15 – 20 minutes, until dough brown lightly. Serve hot or at room temperature.
A+
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 6:51 pm (baking powder, blueberries, Breakfast, butter, eggs, flour, frozen blueberries, granulated sugar, milk, oven, Quick Dishes, salt)
Makes 12 muffins.
1 3/4 C flour
1/3 C sugar
2 1/2 t baking powder
1/2 t salt
1 C fresh or frozen, unthawed blueberries
3/4 C milk
1 egg
1/3 C melted butter
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In large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just till dry ingredients are moistened. Batter will be lumpy. Do not overmix.
Spoon batter into twelve 2 1/2″ greased muffin cups. Bake at 400 degrees for 25 minutes or until tops spring back when lightly touched. Serve warm.
May 14, 2011 at 2:56 pm (bay leaf, butter, garlic, large shrimp, lemon juice, Main Dish, medium shrimp, oregano, pepper, red pepper flakes, salt, stovetop, vegetable oil)
2 servings
1/2 C butter
1/4 C vegetable oil
2 cloves garlic, minced
2 bay leaves
1/2 t crushed oregano
Salt and pepper to taste
1 t crushed red pepper flakes
Dash of lemon juice
1 lb medium – large raw shrimp
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Melt butter in 3-quart pot of skilled with lid. Remove from heat. Add remaining ingredients. Toss well. Set aside for 30 minutes (butter may solidify), stirring occasionally.
Place pot over medium-low heat and allow to come to gentle bubble. Stir. Cover and cook shrimp 5 minutes or just till they turn bright pink.
Spoon shrimp into 2 serving bowls. Divide pan juices between servings. Serve immediately.
May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)
Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.
Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.
Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water
April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6
1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
April 12, 2011 at 2:01 pm (Appetizers, black pepper, brie, butter, granny smith apple, granulated sugar, nutmeg, oven, round loaf, salt, sourdough)
Prep time: 15 minutes
Cook Time: 20 minutes
Serves 10.
1/2 t ground nutmeg
1/2 t sugar
1/4 t black pepper
1/4 t salt
1 (1 lb) round loaf sourdough bread
1 T butter, softened
2 (8 oz) rounds brie cheese, cut into 1/2″ cubes
1 large granny smith apple, cored, peeled and chopped
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1. Preheat oven to 350 degrees. In a small bowl combine nutmeg, sugar, pepper and salt. Set aside.
2. Cut a thin slice from the top of the sourdough loaf. Remove bread from inside the loaf, leaving a shell 1″ thick. Cut removed bread into bite-size cubes; place in a resealable plastic bag or airtight container; set aside.
3. Spread butter inside the bread shell; sprinkle with half the nutmeg mixture. Add cheese and apple; sprinkle with remaining nutmeg mixture.
4. Place filled bread shell on a baking sheet. Bake 20 to 30 minutes or until cheese melts. Serve with bread cubes for dipping.
March 26, 2011 at 11:54 am (black pepper, boneless skinless chicken breast, broccoli florets, butter, cream of mushroom soup, frozen broccoli, linguine, Main Dish, milk, parmesan, Quick Dishes, stovetop)
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings.
1/2 of a 16 oz package linguine
1 C fresh or frozen broccoli florets
2 T butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2-inch pieces
1 can condensed cream of mushroom soup
1/2 C milk
1/2 C grated Parmesan cheese
1/4 t ground black pepper
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1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
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.
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