July 22nd, 2008
Recipe
Rosemary Tomato Focaccia
Ingredients
1 (10 ounce) tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 tablespoons fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley
MethodRoll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.
Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 – 15 minutes at 425 degrees F.
Posted in Bread | No Comments »
July 22nd, 2008
Recipe
Classic Lasagna
Ingredients
1 pound ground beef
3/4 cup chopped onion
2 tablespoons canola or olive oil
1 (1 pound) can tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounce lasagna
1 pound ricotta cheese
8 ounce mozzarella cheese, shredded
or thinly sliced
1 cup grated Parmesan cheese
MethodIn large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes.
Meanwhile cook lasagna as directed on package; drain.
In 13 x 9-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling.
Allow to stand for 15 minutes; cut in squares to serve.
Makes 8 servings.
Posted in Pasta | No Comments »
July 22nd, 2008
Recipe
Banana Cream Pie I
Ingredients
1 (9-inch) pie shell or No-Fuss Homemade Pastry
3/4 cup granulated sugar
1/3 cup cornstarch
2 1/2 cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
3 large ripe bananas
1 1/2 cups heavy cream
MethodLine pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack.
Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.
Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm.
Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.
No-Fuss Homemade Pastry
1/2 cup shortening
1 1/4 cups flour
1/2 teaspoon salt
3 to 4 tablespoons cold water
Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.
On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.
Posted in Pies_And_Pastries | No Comments »
July 22nd, 2008
Recipe
Strawberry-Carrot Cake
Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups packed brown sugar
1 cup finely shredded carrots
1/2 cup vegetable oil
1/2 cup plain yogurt
1/3 cup water
1/2 cup chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup chopped strawberries
Strawberry-Cream Cheese Glaze
MethodPreheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.
Beat all ingredients except strawberries and Strawberry-Cream Cheese Glaze in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes. Remove from pan. Cool completely. Spoon glaze onto cake.
Strawberry-Cream Cheese Glaze
Beat 2 ounces softened cream cheese, 1 tablespoon mashed strawberries and 1/2 teaspoon vanilla extract in a small bowl on low speed until blended. Gradually beat in 3/4 cup confectioners’ sugar until blended.
Posted in Cakes | No Comments »
July 22nd, 2008
Recipe
Pineapple Drop Doughnuts
Ingredients1 (8 1/2 ounce) can crushed pineapple
1 egg, slightly beaten
2 cups biscuit mix
3 tablespoons granulated sugar
1/4 teaspoon nutmeg
Shortening (for frying, 1-inch deep)
Pineapple Glaze
1 cup sifted confectioners’ sugar
1 1/2 tablespoons pineapple syrup
MethodReserve 1 1/2 tablespoons pineapple syrup for glaze.
To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.
Heat shortening to 375 degrees F. Drop dough by teaspoonsful into hot fat; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.
Dip some of donuts in pineapple glaze, others in confectioners’ sugar or cinnamon sugar. Serve warm.
Makes 2 1/2 to 3 dozen.
For glaze, combine confectioners’ sugar and pineapple syrup; mix until smooth.
Makes enough for 12 to 15 donuts.
Posted in Breakfast | No Comments »
July 22nd, 2008
Recipe
Pot Roast Over Noodles
Ingredients
1 (3 pound) chuck or pot roast
1 (10 1/2 ounce) can cream of mushroom soup
1 cup Burgundy or other red wine
Couple dashes Kitchen Bouquet (optional)
1 large onion, finely chopped
1 small clove garlic, crushed
2 tablespoons finely chopped parsley
Salt and pepper
Cooked egg noodles
MethodPlace meat in Dutch oven or small roaster. Blend soup, wine and Kitchen Bouquet. Pour over meat. Add onion, garlic, parsley, salt and pepper.
Cover and bake at 325 degrees F for about 4 hours. During last hour of baking, add carrots.
Posted in Meats | No Comments »
July 22nd, 2008
Recipe
Barbecued London Broil
Ingredients
1 (1 1/2 or 2 pound) flank steak
1 tablespoon sherry or any dry red wine
1 tablespoon soy sauce
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
MethodScore meat on all sides. Mix together remaining ingredients. Put on meat and let stand 1 1/2 to 2 hours, then place meat in broiler pan about 4 inches from heat. Broil about 10 minutes or a little longer on each side. Ten minutes is for medium rare.
To serve, cut diagonally across the grain into very thin slices.
Posted in Meats | No Comments »
July 22nd, 2008
Recipe
Apple Glazed Beef Brisket
Ingredients1 (5 pound) beef brisket
1 medium onion, quartered
2 cloves garlic, cut into halves
10 whole cloves
1 (10 ounce) jar apple jelly
3 tablespoons brown mustard
3 tablespoons minced green onion
Salt, to taste
3/4 teaspoon pepper
3/4 teaspoon curry powder
Place brisket, onion, garlic a
MethodPlace brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain.
Preheat oven to 325 degrees F.
Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often.
Posted in Meats | No Comments »
July 22nd, 2008
Recipe
Luncheon Meat Pinwheels
Ingredients
1 (8 ounce) package Oscar Mayer Luncheon Meat
3 ounces cream cheese, softened
MethodSpread all meat slices with cream cheese. Roll first slice; join meat edges to tart second slice and continue to roll slices, one over another, to make a log. Wrap and chill thoroughly.
Cut into slice 1/4 inch thick and serve on rye bread or crackers.
Makes 16 appetizers.
Posted in Appetizers | No Comments »
July 22nd, 2008
Recipe
Honey-Grilled Pork Loin
Ingredients
1 (3 pound) boneless pork loin roast
2/3 cup soy sauce
1 teaspoon ground ginger
3 cloves garlic, crushed
1/4 cup firmly packed brown sugar
1/3 cup honey
1 1/2 tablespoons sesame oil
Vegetable cooking spray
MethodTrim fat from roast. Butterfly roast by making a lengthwise cut, cutting to within 1/2 inch of other side, and open roast. Place in a shallow dish or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over roast. Cover or seal, and refrigerate at least 3 hours, turning occasionally.
Remove roast, discarding marinade; set aside. Combine brown sugar, honey and sesame oil in a saucepan; cook over low heat, stirring constantly, until sugar dissolves.
Coat a grill rack with cooking spray; place over medium-hot coals (350 degrees F to 400 degrees F). Place roast on rack; brush with mixture. Cook 20 to 25 minutes or until a meat thermometer registers 160 degrees F, turning twice and basting frequently. Yields 10 to 12 servings.
Posted in Barbecue | No Comments »