Sunday, May 30, 2010
Mom’s Apple Pecan Jello Salad
1 large package sugar free Cherry Jello
1-1/2 cups boiling water
1-1/2 cups cold water
2 apples cut into small dice – I use one of my favorite kitchen gadgets for this, my Williams-Sonoma Vegetable Chopper, the full size one, not the mini
chopped celery (Mother always put this in, I omit it)
Chill all ingredients, occasionally stirring it when it begins to set up so that the apple mixture is distributed evenly throughout the Jello. This stuff is really addictive!
Friday, May 28, 2010
2 large lemons, sliced paper thin (do not peel, use rind)
2 cup(s) sugar
5 large eggs, beaten
2 store-bought piecrusts
For filling: In a medium, non- reactive bowl, mix together lemon slices and sugar; cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350 degrees F.
Fit 1 crust into a 9-inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on a wire rack.
Source: Country Living
2 cup(s) heavy cream
1/2 cup(s) all-purpose flour
1/2 cup(s) brown sugar
1/2 cup(s) granulated sugar
3 tablespoon(s) granulated sugar, for sprinkling
1/2 cup(s) whole milk
1 teaspoon(s) vanilla extract
1 (9-inch) store-bought piecrust
1 tablespoon(s) unsalted butter
1 teaspoon(s) ground cinnamon
Preheat oven to 350 degrees F. For filling: In a medium bowl, combine heavy cream, flour, brown sugar, 1/2 cup granulated sugar, milk, and vanilla.
Fit crust into a 9-inch pie pan and dot bottom with butter. Pour filling into crust. Combine cinnamon and remaining 3 tablespoons sugar and sprinkle on top. Bake pie until set and center is firm to touch, about 1 hour. Cool on a wire rack.
Source: Country Living
Tuesday, May 25, 2010
- 1 (16 ounce) package corn bread mix
- 10 slices bacon
- 1 (1 ounce) package ranch dressing mix
- 1 1/2 cups sour cream
- 1 1/2 cups mayonnaise
- 2 (15 ounce) cans pinto beans, drained
- 3 tomatoes, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped green onion
- 2 cups shredded Cheddar cheese
- 2 (11 ounce) cans whole kernel corn, drained
- Prepare corn bread according to package directions. Cool, crumble, and set aside.
- Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Whisk together the dressing mix, sour cream, and mayonnaise.
- Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.
Amount Per Serving Calories: 580 | Total Fat: 41.5g | Cholesterol: 52mg
Note: This recipe got a lot of positive reviews, people love it!
- 1 cup low-fat buttermilk
- 1 tablespoon chopped fresh rosemary
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Vegetable oil, for grates
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Source: Martha Stewart Living
Saturday, May 22, 2010
4 ounces cream cheese, softened
1 whole fresh beet, cooked, peeled and mashed (about 1/2 cup)
1/4 cup prepared horseradish
2 tablespoons lemon juice
1 tablespoon white vinegar
1-1/2 teaspoons sugar
Dash cayenne pepper
8 hard rolls, split and toasted
8 teaspoons butter, softened
1 pound thinly sliced deli roast beef
8 lettuce leaves
8 slices tomato
8 slices onion
In a small bowl, beat cream cheese and beet until blended. Beat in
the horseradish, lemon juice, vinegar, sugar and cayenne.
Spread rolls with butter and beet spread. Layer with beef, lettuce,
tomato and onion.
Yield: 8 servings.
Nutrition Facts: 1 sandwich equals 356 calories
Source: Tate of Home
Thursday, May 20, 2010
Yield: Makes 8 to 10 servings
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugar to 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceed as directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1 month. Thaw in refrigerator over-night. Uncover, and reheat in the oven at 250° for 45 minutes.
Southern Living, MAY 2004
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
Source: About.com Southern Food
Sunday, May 16, 2010
Other: 2 hours
Yield: Makes 12 servings
- 2/3 cup chopped pecans
- 1/4 cup butter, softened
- 2 tablespoons granulated sugar
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 (12-oz.) package semisweet chocolate mini-morsels
- Garnishes: whipped cream, cherries
1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.
2. Whisk together flour, baking soda, and salt.
3. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.
4. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.
Pavlova was the signature dessert of was former Test Kitchen Professional (and mother of current Test Kitchen Professional Marian Cooper Cairns) Jane Cairns. You don't have to be a professional to make it though. Assemble the elegant berry dessert just before serving; you can make the meringue up to two days ahead and store it in an airtight container.
Other: 13 hours 30 minutes
Yield: Makes 8 servings
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Parchment paper
- 1 (10-oz.) jar lemon curd
- 1/3 cup sour cream
- Assorted fresh berries
- Garnish: fresh lemon zest
Preparation1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
4. Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.
Friday, May 14, 2010
Saturday, May 8, 2010
- 5 ounces strip steak, cut into 1/2-inch thinly sliced strips
- 1/2 tablespoon red Thai curry powder
- 1 (7-ounce) package rice stick noodles
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon minced garlic
- 1/2 cup Asian sweet red chili sauce
- 3 tablespoons oyster sauce
- 1 tablespoon tamarind paste
- 1 generous pinch salt
- 1 1/2 tablespoons white sugar
- 4 basil leaves, chopped
- 1/4 cup chopped chives
- 1 cup shredded or julienned carrots
- 1 cup thinly sliced purple cabbage
- 2 cups bean sprouts
- 1 cup chopped peanuts
- 1 lime, cut into 6 wedges
- Spicy chili sauce, optional (recommended: Sambal Oelek)
Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate.
Meanwhile soak all the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over medium heat. When the water comes to a boil add the noodles and cook for 3 minutes.
While the noodles are cooking, heat the vegetable oil in a wok, over medium-high heat. Using a pair of tongs, remove the noodles from the boiling water and allow them to drain of any water over the top of the pot, and then carefully put them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic, and stir until the egg is incorporated. Push the noodles to the rear portion of the wok and add the seasoned strip steak. Sear the meat for 1 minute, then turn and sear the other side for 1 minute. Mix the noodles back into the center of the wok along with the meat, and then add the sweet chili sauce, oyster sauce, tamarind, sugar, and a generous pinch of salt. Cook for 2 minutes, stirring. Stir in the basil and chives and remove from heat. Divide the noodles into 2 to 3 portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired.
Saturday, May 1, 2010
same. Tomato juice really enhances the flavor of this chili, as does the
chili powder, though you may want to start off with a little less chili
powder. I find that ¼ cup isn’t too hot, but is very flavorful.
Yield: 12 servings.
2 pounds freshly ground beef
4 cups (1 quart) tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney
1 medium onion, chopped
(about 1½ cups)
1/2 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup chili powder (you may want to use less)
1 teaspoon cumin (if you like real
flavor, add more)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
In a frying pan, brown the ground beef, then drain off the fat. Put
the beef and the remaining ingredients into a 6-quart pot. Cover the pot
and let the chili simmer for 1 to 1½ hours, stirring every 15 minutes.