Archive for June, 2008

« Older Entries

Pineapple Biscuits

Monday, June 30th, 2008
Recipe
Pineapple Biscuits
Ingredients
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1 (8 ounce) can crushed pineapple, drained
1 teaspoon ground cinnamon
1 (12 ounce) tube refrigerated biscuits
Method
Preheat oven to 425 degrees F. Grease 10 muffin cups.

In a bowl, combine brown sugar and butter. Stir in pineapple and cinnamon. Spoon into prepared muffin cups. Place one biscuit in each cup. Bake for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.

Yield: 10 servings

Posted in Bread | No Comments »

Seafood Sauce

Monday, June 30th, 2008
Recipe
Seafood Sauce
Ingredients
Dip ice cold boiled shrimp into this sauce for a wonderfully different taste treat.

4 tablespoons Mexican lime juice
1/2 cup olive oil
4 large poblano or Anaheim chiles, minced
6 serrano chiles, minced
2 cloves garlic, minced
2 teaspoons Mexican oregano
Pinch of salt, or to taste
Pinch of pepper, or to taste
4 tablespoons cilantro, chopped and loosely packed

Method
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving.

Serves 8.

Posted in Fish_And_Seafoods | No Comments »

Caper Sauce

Monday, June 30th, 2008
Recipe
Caper Sauce
Ingredients
6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained
Method
Heat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.

Pour mixture into a blender and pur�e.

Posted in Fish_And_Seafoods | No Comments »

Chili Lasagna

Monday, June 30th, 2008
Recipe
Chili Lasagna
Ingredients
Serving: 6 to 8

9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Method
Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.

Cook the lasagna noodles according to the package directions; drain.

Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt and pepper; mix well.

Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.

Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.

Posted in Pasta | No Comments »

Peach Crisp

Monday, June 30th, 2008
Recipe
Peach Crisp
Ingredients
5 cups peeled sliced peaches
1 cup sifted flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
Method
Spread peach slices in a greased 8-inch square baking pan. Combine flour, sugar, salt and cinnamon in a medium bowl. Cut in butter until mixture is crumbly. Spread over peach slices. Bake at 350 degrees F for 45 to 50 minutes. Top with whipped cream to serve.

Posted in Pies_And_Pastries | No Comments »

Syrup Custard

Monday, June 30th, 2008
Recipe
Syrup Custard
Ingredients
1 cup sugar cane syrup
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine
3 eggs
1/4 teaspoon baking soda
1 tablespoon flour
Pinch of salt
Dry orange peel, grated
Method
Mix sugar, syrup, baking soda and salt. Let come to a boil. Cool. Store in butter, eggs, flour and orange peel. Put into unbaked crust and bake in slow oven.

Posted in Pies_And_Pastries | No Comments »

Pineapple Cobbler

Monday, June 30th, 2008
Recipe
Pineapple Cobbler
Ingredients
1 cup granulated sugar
1/3 cup biscuit baking mix
1 teaspoon grated lemon peel
4 cups fresh pineapple chunks

Topping
3/4 cup biscuit baking mix
2/3 cup granulated sugar
1 egg, beaten
1/4 cup butter or margarine, melted
Vanilla ice cream (optional)

Method
In a bowl, combine 1 cup sugar, 1/3 cup baking mix and lemon peel. Stir in pineapple. Pour into a greased 9-inch square baking dish.

Combine remaining baking mix, sugar and egg. Sprinkle over the top. Drizzle with butter. Bake at 350 degrees F for 40 to 45 minutes or until browned.

Serve warm or cold with ice cream.

Makes 9 servings.

Posted in Pies_And_Pastries | No Comments »

Raspberry Chocolate Chiffon Cake

Monday, June 30th, 2008
Recipe
Raspberry Chocolate Chiffon Cake
Ingredients
Raspberry Sauce
1/2 cup cocoa
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 teaspoons vanilla extract
7 egg yolks
1 cup egg whites (7 to 8) 1/2 teaspoon cream of tartar
4 cups frozen whipped cream, thawed
Method
Prepare Raspberry Sauce; refrigerate at least 1 hour.

Mix cocoa and water; cool.

Preheat oven to 325 degrees F.

Mix flour, sugar, baking soda and salt. Beat oil, vanilla, yolks and cocoa mixture until smooth. Beat whites and cream of tartar in large bowl, until very stiff peaks form; gradually pour yolk mixture over whites, folding just until blended. Pour into ungreased tube pan, 10 x 4-inches. Bake on lowest oven rack until top springs back when touched, 65 to 70 minutes.

Invert on heat proof funnel; let hand until cake is cold. Cut cake horizontally into 3 layers. Spread 1 1/3 cups whipped topping and scant 1/2 cup raspberry sauce between each layer and over top of cake. Refrigerate any remaining cake.

Raspberry Sauce
1 (10 ounce) package frozen raspberries,
thawed (reserve liquid)
Water (if needed)
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons orange juice

Drain one package frozen raspberries, thawed. Reserve liquid. If necessary add water to liquid to make 2/3 cup. Mix 1/4 cup sugar and 2 tablespoons cornstarch in saucepan; stir in raspberry liquid. Heat over medium-low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 2 tablespoons orange juice and raspberries.

Posted in Cakes | No Comments »

Apple Fritter Rings

Monday, June 30th, 2008
Recipe
Apple Fritter Rings
Ingredients
1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Dash of salt
5 large tart apples
1 1/2 cups vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Method
In a bowl, beat egg, milk and oil.

Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).

Peel, core and cut apples into 1/2-inch rings.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels.

Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.

Yields about 24.

Posted in Dessert | No Comments »

Ham-on-a-Spit

Monday, June 30th, 2008
Recipe
Ham-on-a-Spit
Ingredients
1 (6 pound or larger) precooked ham
2 cups canned apricot nectar, divided
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 tablespoon prepared yellow mustard
1/2 teaspoon Accent�
Tabasco� sauce, to taste
2 tablespoons chili sauce
3/4 cup apricot preserves
Method
Put ham on a spit over medium coals and cook for 1 hour, basting often with 1 cup total apricot nectar.

Make a sauce by combining cornstarch and water and mixing until it becomes a smooth paste. Then add remaining 1 cup apricot nectar and remaining ingredients. Bring to a boil, reduce heat and simmer 5 minutes, stirring constantly.

Remove ham from rotisserie and score surface in a diamond pattern. Brush entire surface with some of the sauce, embed the meat with cloves, and return it to the rotisserie. Continue to cook ham until it is done (at least 1 hour). Baste often with the sauce. Serve any remaining sauce with the cooked ham.

Posted in Barbecue | No Comments »

« Older Entries