Gourmet Autumn Salad

Gourmet Autumn Salad

1 lg. bag spring mix

2 heads romaine lettuce

1 bag baby spinach

Fresh fruit:  choose from

2 large granny smith green apples (diced fine and dipped in Lemon)

or use red and green pears

or use seeded oranges and ruby red grapefruit (de-veined)

2 avocados (sliced)

1 bag craisins

Walnuts (candied in carmelized white sugar)

2 red onions (sliced very fine)

Poppyseed Dressing

1/2 c sugar

1 t dry mustard

1 t salt

1 t paprika

(grated red onion) not too much

1/3 c red wine vinegar

3/4 c salad oil

1 T poppy seed

(optional: red food coloring)

Mimi's Buttermilk Pancake Recipe (Romney Recipe)

Ingredients:
2 cups flour
1 TBSP sugar
1 tsp baking soda
1 tsp salt
1 tsp baking powder
2 eggs, separated
3 cups buttermilk

Directions:
Preheat pancake griddle to 350 degrees F.  Mix flour, sugar, baking soda, salt and baking powder in a large mixing bowl and set aside. Separate eggs into two mixing bowls and beat egg whites until stiff. Set aside. Beat egg yolks in separate bowl. Add buttermilk to yolks and beat to combine. Stir buttermilk mixture into dry ingredients. Fold in egg whites. Cook on preheated griddle, turning once, until each side is golden brown. 

Chocolate Truffle Pie

Oreo Crust:
20 oreos
1/4 cup butter
 
Truffle filling:
2/3 cup heavy cream
6 ounces bittersweet choc chips

Whipped Chocolate filling:
6 ounces bittersweet choc chips
1 ½ cups heavy cream
½ tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
¼ cup powdered sugar

For the Oreo crust, take the cream out of the oreos and puree the cookies. melt 1/4 cup butter and stir into the oreos. Press into pie tin and refrigerate.

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or microwave set on low power, heat the 6 ounces chocolate chips with ½ cup of the cream until the chocolate is melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add powdered sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Optional: Garnish with chocolate pieces/shavings. Serve immediately.

Moist Shredded Crockpot Chicken

4 costco chicken breast (about 32 oz total)
4 cups chicken broth or stock
pepper to taste
salt to taste (only add if you've used stock)
1/4 tsp onion powder
1/2 tsp garlic powder
sugar or sugar substation to taste, optional

Heat on high for 4 hours or low for 8 hours (preferred method). Shred with fork. Add chicken to any dish that needs chicken, freeze in small baggies for later, or add veggies to crockpot make a chicken soup.

Chicken Lime Fettuccine

Ingredients:
1 lb fettuccine pasta, cooked
1/3 cup chopped fresh cilantro, plus some for garnish
2 Tbs minced garlic
2-4 Tbs minced jalapeno peppers (I used 4-5 Tbs canned green chili peppers)
3 Tbs butter
1/2 cup chicken broth
2-4 Tbs fresh lime juice
3 Tbs soy sauce
1 1/4 lb chicken breast-cubed
1/4 red onion, sliced
1 red bell pepper, thinly sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced (I used 1 1/2 green total because thats what I had)
1 1/2 cups heavy whipping cream

Directions:
In medium saucepan, saute cliantro, garlic and jalapeno peppers in 2 Tbs butter over medium high heat for 4-5 minutes. Add the chicken broth and most of the lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside. Marinate chicken in soy sauce and remaining lime juice for 5-10 minutes. Cook and set aside. In medium sized saucepan, saute onion and bell peppers with remaining Tbs butter for a few minutes. Add the lemon paste and cream. Bring to a boil and simmer until thickened. Stir in chicken and pasta. Garnish with cilantro. Delicious!

Rocky Road Oatmeal

Ingredients:
21/2 cups skim milk
Pinch of salt
2 cups quick-cooking oatmeal
1 teaspoon vanilla extract
2 tablespoons agave nectar or honey
1 ounce bittersweet chocolate
1/4 cup chopped walnuts, toasted
1/4 cup minimarshmallows

Heat a medium saucepan over medium-high heat. When hot, add oatmeal and toast until browned. Add the milk and salt, if desired, and bring to a boil.
Add vanilla, and agave. Stir until combined. Cook until the oatmeal has thickened, about 5 minutes. Add the chocolate and stir until has melted. Remove from heat.
Serve the oatmeal in bowls, and top with the tasted walnuts and minimarshmallows.
I half the recipe for 2 big servings. I do not toast the walnuts or marshmallows

Recipe by Rocco Dispirito from his book Now eat this Diet.

Granola Bars from The Barefoot Contessa

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries
Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

(I don't add the wheat germ or the dates (I don't have them on hand) and they still taste really good.)

Jamba Juice Caribbean Passion

1 cup passion fruit mango juice blend
1 cup frozen strawberries
1/2 cup frozen peaches
1/2 cup orange sherbet
1/2 cup ice

Orange Julius from Scott Streadbeck

1 can OJ concentrate
2 cups milk
1/2 cup sugar
1 tsp vanilla
15 ice cubes

Deliciousness!

Sugar Free Hot Cocoa

2 cups nonfat dry milk powder
1/2 cup fat free powdered non dairy creamer
1/2 cup baking cocoa
1/2 cup splenda
3/4 tsp ground cinnamon

Mix well. Store in airtight container. Dissolve 1/3 cup of mix into 1 cup boiling water.

No Bake Energy Bites

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chips*
1 tsp vanilla

Mix everything above in a bowl until thoroughly incorporated. Let chill in refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

* can sub a fruit (like raisins) for chocolate chips

Marinara Sauce

28 oz crushed tomatoes
32 oz tomato sauce
12 oz tomato paste
2 c water
1/2-1 green pepper chopped
1/3 c chopped onions
2 TB parsley
3 tsp salt
2 TB cornstarch
1 tsp minced garlic
1 TB sugar
1 1/2 tsp italian seasoning

Simmer 15 min. Makes 3 quarts. Freeze extra for up to 6 months. Puree if you don't want the chunks of onion and green pepper.

Sweet and Sour Chicken

chicken
onions
green peppers (optional--obviously!)

Sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1 TB soy sauce
1 teaspoon garlic salt
4 TB ketchup
cornstarch (to thicken)

Saute chicken the add onions and green peppers and cook till soft. Add the sauce and let it simmer until thickened.

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

Oven Roasted Cauliflower with Garlic, Olive oil, and Lemon Juice

5 cups cauliflower, cut to eating size
1/4 cup extra virgin olive oil
1 TB garlic, minced/grated
2 TB lemon juice
1 tsp salt
1/2 tsp pepper
2 TB parm cheese, grated
1 chives, for ganish (I left this out since we have no garden anymore)

Preheat oven to 500 (I did 450) degrees. Place cauliflower in large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt, and pepper. Put in oven for 15-20 minutes, stirring occasionally to ensure even roasting. Remove from oven and sprinkle with parm cheese. Garnish with chopped chives.

(PS. This is not my picture and I don't know why theirs looks so cheesy. 2 TB of cheese is not that much.)

Cauliflower Mac and Cheese

Ingredients:
3 cups uncooked macaroni or other small pasta
3 cups cauliflower florets (1 medium head)
2 TBS extra-virgin olive oil
2 TBS all-purpose flower
1 cup milk
11/2 cups shredded sharp cheddar cheese (I used a blend of cheeses that had cheddar)
1/2 cup extra firm tofu, crumbled (I did not add this)
1/2 TSP salt
1/4 TSP freshly cracked pepper
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese

Preheat the oven to 375 F
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. When there are 3 minutes of cooking time left, add the cauliflower to pot and let it cook with pasta for the remaining time. Drain.
In another large pot (I used the same pot), heat 1 TBS olive oil over medium heat. Whisk in the flour until smooth. Whisk in the milk, cooking until thickened, about 4 minutes. Remove from the heat and stir in the cheese, tofu, salt, pepper, cooked pasta, and cauliflower.
Transfer the mixture to 9x13-inch baking dish. Stir together the breadcrumbs, Parmesan, and remaining 1 TBS olive oil. Sprinkle over pasta. Bake for 30 minutes, or until breadcrumbs are golden brown.
Serves 6
Tip: make a double batch and freeze half before baking (up to 3 months) when tightly sealed.
Recipe from the yummy mummy kitchen book (Marina Delio)

Black Bean and Corn Salsa

INGREDIENTS

• 1/4 cup Light Mayonnaise
• 2 Tbsp. lime juice and some lime zest
• 1/2 tsp. ground cumin
• 1 can (19 oz.) black beans, rinsed and drained
• 1 can (11 oz.) whole kernel corn, drained
• 1 cup grape or cherry tomatoes
• 1/2 cup chopped red onion
• 2 Tbsp. chopped fresh cilantro
• chopped bell pepper to taste
• sale and pepper to taste
• garlic to taste
• 1 tsp. finely chopped jalapeno pepper (optional)
• avocado (as much as you'd like)

DIRECTIONS

1. Combine Light Mayonnaise, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

funeral potatoes

1 bag sq potatoes
1 16 oz sour cream
1 can mushroom soup
salt
pepper
cheddar cheese, about 4 cups
french onions on top

potatoes: poke holes in bag and microwave 10 min, flipping over half way. Mix sour cream, soup, salt, pepper, and cheese. mix in hot potatoes. Bake 350 for about 20 min. Add crunched french onions. Cook 10 more min.

Creamed Carrots

We usually double this recipe. Even the kids love it.

1 lb carrots, peeled and sliced
1 Tbs butter
1 Tbs flour
2 Tbs finely chopped onion
2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup evaporated milk

In a large saucepan, bring 1 inch water and carrots to a boil. Reduce heat; cover and simmer 7-9 minutes, until crisp tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Drain carrots, pour on sauce and stir to coat.

From Taste of Home Cookbook

Brazilian Chicken Salad (Salpicao de Frango)

Easy to make and very tasty. Serve over rice and top with shoestring potatoes.

Ingredients:
2-3 lbs chicken breast, poached, cooled and shredded.
2 cups frozen peas, defrosted
2 cups frozen corn kernels, defrosted
2 cups carrots, diced, cooked and cooled.
2 apples, peeled, cored and diced small (Gala or Fuji)
1 1/4 - 1 1/2 cups mayo
1/2-1 cup raisins
1/2 cup sliced stuffed green olives (opt.)
Salt and Pepper, to taste

Directions:
Toss chicken, vegetables, apples, raisins and olives in serving bowl. Add mayo and combine. Add salt and pepper to taste.
I doubled the veggies in this recipe and only slightly increased the mayo. Add mayo to whatever consistency you like.

Granola Bars (from Brooke S)

1/4 c. butter
1/4 c. honey
1/3 c. brown sugar
2 c. quick oats
1 c. rice crispies
1/2 tsp vanilla
2 TB mini choc chips

In a large bowl stir together oats and rice crispies. Set aside. In a small sauce pan melt together butter, honey, and brown sugar until it bubbles. Cook 2 min. Stir in vanilla. Pour over dry ingredients. Mix well. Pack in tight 8x8 pan. Sprinkle with chocolate chips. Press down chocolate chips. Cool for two hours. Wrap in parchment.

Tips:
Double to fill a 9x13
Freeze choc chips first so they don't melt as you're pressing down
Maybe try putting them in snack size baggies
I took out the choc chips and added almonds and cranberries. The choc chips are good but a little messy sometimes.

Microwave Mug Brownie

Great for a late night snack, when you don't want to make a whole batch of cookies or an entire cake.

Ingredients:

2 Tbs butter
2 Tbs water
1/4 tsp vanilla
1 tiny dash salt
4 Tbs white sugar
2 Tbs coca powder
4 Tbs flour

Directions:

Melt butter in mug. Add water, vanilla and salt. Stir until smooth. Add sugar, cocoa powder and flour. Stir until all the lumps are out. Put mug in microwave and cook 60-80 seconds. (yes, 1 minutes to 1 minute 20 seconds, depending on how gooey you want the center.)
This is very rich. Great with glass of milk, some whipped cream or ice cream.

Recipe from Food.com

Oven Baked Zucchini Fries

3/4 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/4 tsp seasoned salt
1 (9 in) zucchini, peeled
1/4 cup butter or olive oil

Preheat oven to 425 degrees F. Grease baking sheet. Cut peeled zucchini in half lengthwise and remove any seeds. (I didn't bother with this because I used small zucchini with small seeds.) Slice zucchini into sticks. Combine bread crumbs, cheese and seasoned salt into pie plate. Dip zucchini into butter/oil, then press into bread crumbs. Shake off any remaining bread crumbs and place into prepared baking sheet. (I tossed zucchini in bowl with olive oil, and then with bread crumb mixture because it was faster.)
Bake 15 minutes, and then Broil for 5-10 more minutes, to make them crunchy.

Recipe from Allrecipes.com

Yellow Cake

Great for cupcakes or for making tres leches cake. We poured some milk on top and ate this with peaches the other day and it was delicious.

Ingredients:
1 1/2 cups white sugar
3/4 cup butter, softened
3 eggs
1 TBS vanilla
2 1/4 cups flour
2 3/4 tsp baking powder
1 cup milk

Directions:
Preheat oven to 350 degrees F. Grease and flour 9x13 pan.
In medium bowl, cream together sugar and butter. Cream for 7-10 minutes for best results. (I use my Kitchen aid). Beat in eggs, on at a time. Add vanilla. Mix. Combine flour and baking powder; add to creamed mixture and mix well. Add milk. Mix until smooth.
Cook for 35 minutes in preheated oven. Bake cupcakes for 20-25 minutes.

Hawaiian Haystacks

Two chicken breasts in crock-pot with one tablespoon butter cut in pieces on top. Two cloves of garlic if you like garlic. Let cook on hight for two hours. Shred with forks. Add one pint of cream with two teaspoons "better than bouillon chicken paste." Stir and let cook in crockpot. Cook one cup white rice. Shred cheddar cheese, cup up green onion, olives, celery, sour cream, salt, pepper. Serve rice with chicken and toppings.

Beef Stroganoff

One pound of hamburger browned. Drain. Add one pressed garlic and simmer. Add one cup or so of cream. Stir. Add salt to taste. In separate pan, saute sliced mushrooms in butter and cook one half box rotini noodles (the spiral kind). Mix all together.

Slow Cooker Enchiladas

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven't tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

from the kitchn.com

Crispy Chicken Tortilla Rollups

Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1/2 cup black beans, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of  half a lime, 1 tsp. salt, a finely diced seeded serrano pepper (I didn't add this), and 1 container Chobani 0% Greek yogurt.

Step 2:  Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment or a silpat.

Step 3:  Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp.

Chicken and Green Chili Pasta

1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and salt added after shredded (2 cups)

2 cups shredded Monteray Jack Cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

4 oz diced green chilies

1. Cook pasta acoording to package, drain, and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter. Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly. Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies. Stir until well combined.

4. In 9x13 baking dish, layer pasta, chicken and cheese mixture two times. Then pour sauce over top. Do not stir. Add more cheese to top if desired (um, yes!). 

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

*Season to your hearts desire. This is a mellow recipe with lots of room to flavor it how you like*

Shepherd's Pie

1 lb hamburger
about 6 peeled and chopped potatoes
1 med/large can pureed tomatoes
2 tablespoons butter
some sour cream
salt
frozen green beans
frozen corn
cheddar cheese


Brown one pound hamburger, drain and add two fresh pressed garlic cloves with a little butter and simmer with meat. Add one large can pureed tomatoes or two small and simmer ten minutes. While it simmers boil a pot of water and add about six peeled and chopped potatoes. When they are cooked mash and add two tablespoons butter, some sour cream, salt, and pepper to taste. Next pour tomato and meat sauce on bottom of glass pan and add a layer of frozen green beans and a layer of frozen corn, then the mashed potatoes, then a layer of grated cheddar cheese. Cook at 350 for about 25 minutes or until the cheese is browning and everything is bubbling.
Serve with sour cream if you like.
If you want to take the beans and corn out of the freezer when you start cooking, it speeds up the cooking process.

Vegetable Noodle Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1 quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks


Directions
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you and lemon juice. Season with pepper and additional salt, to taste.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Makes 2-3 big bowls.



from foodnetwork

Brazilian Chicken Stroganoff (Estroganofe de frango)

An unique and delicious way to make Stroganoff, Brazilian Style. It will turn out fairly thin, but thickens as it cools.

Ingredients:

2 lbs chicken breast, cut into 1-inch cubes
2 Tbs butter
1 onion, chopped
2-3 cloves garlic, minced
1/2 lb mushrooms, sliced
1/2 cup chicken broth (or water plus buillon)
2 TBS Ketchup
2 TBS tomato paste
1 1/2 TBS dijon mustard (or regular mustard)
1/4 tsp ground nutmeg
1/4 tsp oregano (opt)
salt/pepper as needed
1 can Media Crema/table cream (found in hispanic food isle at Walmart and other stores)
shoestring potato fries/stix

Directions:

In large pan, heat butter and saute onion for a few minutes. Add garlic and mushrooms and saute for a few more minutes. Add the chicken and broth and turn down heat to medium. Cook for about 10 minutes, or until the chicken is cooked through. Add the Ketchup, tomato paste and the rest of the spices (but NOT the table cream) and cook for a few more minutes. Remove from heat and add the table cream. The table cream should never be boiled. Serve over rice with the shoestring potato fries on top (or crumpled potato chips).

Carrot Cake II

Ingredients:

Cake
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 tsps vanilla extract
2 cups flour
2 tsps baking soda
2 tsps baking powder
1/2 tsp salt
2-3 tsps ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots
1/2-1 cup chopped pecans (optional)
1 8 oz can crushed pineapples, drained (optional-I like it best without)

Frosting
1/2 cup butter, softened (I use less)
8 oz cream cheese, cold (turns out creamier this way)
3 1/2-4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans (or walnuts)

Directions:

Cake
Preheat oven to 350 F. Grease and flour a 9x13 inch pan. In large bowl, beat eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake 40-50 minutes, or until toothpick comes out clean. Let cool in pan 10 minutes and then put on wire rack to cool.

Frosting
In medium bowl, combine butter, cream cheese, powdered sugar, and vanilla. Beat until smooth. Stir in nuts. Frost cooled cake (put cake in freezer beforehand so it is easier to frost.)

Roasted Garlic Cauliflower

Ingredients

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

from allrecipes

Lentil Soup (Alton Brown)

Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth (I use stock)
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I use 1/4 tsp black pepper instead)


Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (I take out 1/3, puree the rest, then add the 1/3 back in). Serve immediately.

Recipe from Alton Brown

Brazilian Cheese Bread

You can play around with this recipe to make it how you like it. Add different types of cheeses (Parmesan is a must though), slightly more or less tapioca flour, etc.

Ingredients:
1/3 cup vegetable oil
1 cup and roughly 3 TBS milk
1 tsp salt
2 cups tapioca starch/flour
2 eggs
1 1/2 cup (6 oz) grated cheese (Mexican style blend, mozzarella, etc)
2/3 cup Parmesan cheese

Mix together oil, milk and salt. Boil until white foam appears (on stove or in microwave). Add hot mixture to tapioca flour in large bowl. Mix with wooden spoon and let rest until it cools down. (Let it cool down or else it will be too thin). Mix in eggs and cheeses. You will get a gooey, sticky mass.

To form balls, cover hands with oil and roll into ball shape as best you can. Each ball should be about 1 1/2 inches in diameter. Bake on lightly greased cookie sheet. Another option is to bake in greased mini muffin tins.

Bake at 375 degrees for 15-20 minutes, until tops begin to brown.

Notes: Tapioca starch/flour can be found at international food markets, whole foods, etc. The brand Hodgson Mills sells it.

(This is what the package looks like if you  just make the "package" kind. I think you just add eggs and water.)

Nucato

3 cups honey
2 1/4 lbs almonds or walnuts
2 tsp ground ginger
2 shakes black pepper
2 rounded tsp cinnamon
2/3 tsp cloves
1/2 lemon for spreading mixture (although it works ok without this)

Bring honey to a boil, skimming off impurities that rise to surface. Mix spices together in a bowl. Coarsely chop nuts. Add nuts to honey mixture along with 1 tsp spice mixture. Now it's time to turn on Downton Abby or 30 Rock because you've got a whole lot of waiting and stirring! Cook over low heat, stirring constantly, for 30-40 minutes. It is done when the nuts start to pop (this has never happened for me so I just cook for 40 minutes). Stir in the remaining spice mixture and pour it all out onto a cookie sheet lined with wax paper (you may want to spray the wax paper with pam). Spread it into an even layer with the cut surface of a halved lemon or spatula. Cool. Cut and serve.

potato gorgonzola gratin

• 
  
• 
  
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 2 1/2 cups fat-free milk $
• 3/4 cup (3 ounces) crumbled Gorgonzola or other blue cheese
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices $
• Cooking spray $
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese

1. Preheat oven to 375°.
2. Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
3. Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon about 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.

Basic Yellow Cupcakes

3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup butter
2 eggs
1 1/2 teaspoons pure vanilla
1 1/4 cups milk


Makes about 12 cupcakes (or a few more)

Oven 350. Grease pans. Mix flour, baking powder and salt. Separately cream sugar and butter until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean.

Butternut Squash Soup

5 T. olive oil

1 lg. onion, small dice

3 lg. butternut squash, halved

3 c. chicken stock

1 ½ c. heavy whipping cream (fat free half & half works too)

½ c. brown sugar

fresh ground nutmeg, salt and pepper to taste

Rub squash halves with 2 T. of olive oil, and sprinkle with salt and pepper. Bake in 350 degree oven for 1 ½ hours, until very tender. Scoop out all of the flesh and reserve. Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper. Makes 1 gallon.

OR (above recipe is apparently adjusted from this one?)

3 T Vegetable Oil

2 T Vegetable Oil
2 Medium onions, small dice
3 medium-sized Butternut Squash, cut in half and seeded
3 C. Chicken Stock
1.5 C Heavy Whipping Cream
1 T Salt
1 T Pepper
2 T nutmeg
2 T fresh ground mace

Heat oven to 350 degrees. Lightly oil butternut squash with 2 T. oil and 
place on baking sheet. Roast the squash uncovered until tender, approximately 30 minutes. Remove 
from heat and allow to cool slightly. Using a spoon, remove the flesh from 
the squash and set aside in utility bowl. Heat oil in a large soup pot Add onions and cook over moderately low heat until completely translucent Add cooked squash to onions Add chicken Stock Bring to a simmer and allow to cook for 15 minutes to allow for interchange of flavors. Add whipping cream and blend to desired consistency in a blender. The smoother the better! Adjust seasoning with salt and pepper, nutmeg and mace.

from Kent Anderson, previous head chef, Chef's Table