http://recipesfromacornishkitchen.blogspot.com.au/search?q=bread
Monday, February 26, 2018
Sunday, December 14, 2014
Fluffy Dinner Rolls
Makes 12 good sized rolls
Ingredients:
4 cups of All Purpose Flour
¼ oz Package of Rapid Rise Yeast
1/3 cup of Sugar
1 tsp of Kosher Salt
1 cup of Milk,
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks (save whites for marshmallows or meringue)
1Tbsp of Unsalted Butter, melted for brushing on tops
Ingredients:
4 cups of All Purpose Flour
¼ oz Package of Rapid Rise Yeast
1/3 cup of Sugar
1 tsp of Kosher Salt
1 cup of Milk,
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks (save whites for marshmallows or meringue)
1Tbsp of Unsalted Butter, melted for brushing on tops
1) In a small saucepan, add the milk and butter
and warm it just enough until the butter melts - 120 degrees - no hotter
2) In the bowl of a stand mixer with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.
3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.
4) Increase the speed to medium high and kneed the dough for about 5 to 7 minutes or till nice and smooth and pulls away from the sides of the bowl.
5) Lightly grease a bowl and set aside.
6) Once the dough is smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
7) Place the dough onto your work surface, (flour if necessary) and deflate it. Cut the dough into 12 equal pieces.
8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.
9) Lightly grease a 9X13” baking dish and set aside.
10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.
11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.
12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.
13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!
2) In the bowl of a stand mixer with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.
3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.
4) Increase the speed to medium high and kneed the dough for about 5 to 7 minutes or till nice and smooth and pulls away from the sides of the bowl.
5) Lightly grease a bowl and set aside.
6) Once the dough is smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
7) Place the dough onto your work surface, (flour if necessary) and deflate it. Cut the dough into 12 equal pieces.
8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.
9) Lightly grease a 9X13” baking dish and set aside.
10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.
11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.
12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.
13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!
Tuesday, May 7, 2013
Swedish Meatballs (Chicken) in sour cream sauce
(adapted from Cooking Light magazine and modified to serve 8. If you only need 4 servings, halve the recipe)
Jamie's note: These are moist and very delicious! Don't skip the rye bread - it really adds a nice flavor. Also, do not use purchased ground chicken. It just isn't as good as when you grind your own.
Meat mixture:
5 slices of deli rye bread - crusts removed
2 1/4 lb boneless, skinless chicken breasts or tenders
1/2 cup chopped onion
1 tsp kosher salt
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground pepper
2 egg whites or 1 extra large egg
2 T cream
For frying:
1 T veg oil
1 T butter
1. Place bread in food processor, pulse 10 times or till coarse crumbs. You want about 2 cups.
2. Place chicken into food processor, pulse till ground.
3. Add chicken to bread crumbs.
4. Add onion to food processor and pulse till fine dice. Add to breadcrumb and chicken mixture.
5. Add salt, nutmeg, pepper, egg and cream to breadcrumb-chicken mix. Using hands, mix well. Mixture will be soft and slightly sticky.
6. Shape into approximately 40 meatballs laying on a piece of parchment, or directly scoop into hot pan using small ice cookie scoop
7. Heat large, deep skillet over med-high heat. When oil butter mix is hot, add meatballs. Cook 6 mins or so, browning on all sides.
Remove balls from pan and set aside.
For sauce
In same pan add:
1 tsp kosher salt
4 cups low fat, low sodium chicken broth
2 T flour (combined with 2 T water to make a slurry)
Mix to combine and bring to boil. Cook a minute or till slightly thickened, stirring constantly
Add:
16 oz sour cream - stirring to combine
then return the meat balls, reduce heat to med-low and cook for 10 minutes.
Serve immediately over hot buttered poppy seed noodles with something green for a veg. Peas, broccoli or green beans.
OR
if made early in the day, this is where you can let it all cool, then pop into fridge. Place all into a large crockpot, add 1/4 C cream, milk or water and heat on low heat for 1 hour 15 mins, gently mixing a few times during the heating process. Eat and enjoy! :-)
Poppy Seed Noodles:
Cook 16-22 oz wide egg noodles (about 9 mins), drain, then pour over 6 T melted butter, 1 tsp poppy seeds, 1 tsp kosher salt, 1/2 tsp pepper, 2 tsp poppy seeds and 4 T chopped parsley
Tip: oil hands so meat doesn't stick when rolling balls, or use a small cookie scoop.
Jamie's note: These are moist and very delicious! Don't skip the rye bread - it really adds a nice flavor. Also, do not use purchased ground chicken. It just isn't as good as when you grind your own.
Meat mixture:
5 slices of deli rye bread - crusts removed
2 1/4 lb boneless, skinless chicken breasts or tenders
1/2 cup chopped onion
1 tsp kosher salt
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground pepper
2 egg whites or 1 extra large egg
2 T cream
For frying:
1 T veg oil
1 T butter
1. Place bread in food processor, pulse 10 times or till coarse crumbs. You want about 2 cups.
2. Place chicken into food processor, pulse till ground.
3. Add chicken to bread crumbs.
4. Add onion to food processor and pulse till fine dice. Add to breadcrumb and chicken mixture.
5. Add salt, nutmeg, pepper, egg and cream to breadcrumb-chicken mix. Using hands, mix well. Mixture will be soft and slightly sticky.
6. Shape into approximately 40 meatballs laying on a piece of parchment, or directly scoop into hot pan using small ice cookie scoop
7. Heat large, deep skillet over med-high heat. When oil butter mix is hot, add meatballs. Cook 6 mins or so, browning on all sides.
Remove balls from pan and set aside.
For sauce
In same pan add:
1 tsp kosher salt
4 cups low fat, low sodium chicken broth
2 T flour (combined with 2 T water to make a slurry)
Mix to combine and bring to boil. Cook a minute or till slightly thickened, stirring constantly
Add:
16 oz sour cream - stirring to combine
then return the meat balls, reduce heat to med-low and cook for 10 minutes.
Serve immediately over hot buttered poppy seed noodles with something green for a veg. Peas, broccoli or green beans.
OR
if made early in the day, this is where you can let it all cool, then pop into fridge. Place all into a large crockpot, add 1/4 C cream, milk or water and heat on low heat for 1 hour 15 mins, gently mixing a few times during the heating process. Eat and enjoy! :-)
Poppy Seed Noodles:
Cook 16-22 oz wide egg noodles (about 9 mins), drain, then pour over 6 T melted butter, 1 tsp poppy seeds, 1 tsp kosher salt, 1/2 tsp pepper, 2 tsp poppy seeds and 4 T chopped parsley
Tip: oil hands so meat doesn't stick when rolling balls, or use a small cookie scoop.
Wednesday, April 3, 2013
Savannah's Cake In A Mug Recipe
Chocolate cake in a mug
Ingredients (Dry to wet)
Ingredients (Dry to wet)
1large coffee mug
4 TBS flour (Plain)
4 TBS sugar
2 TBS baking cocoa (Dark or milk)
3 TBS Chocolate chips
1 egg
3 TBS milk
3 TBS oil (Canola)
Small splash of vanilla
Steps
1) Add all dry ingredients to the mug
2) Add egg to the dry ingredients
3) Add Canola oil and vanilla mix till smooth
4) Add chocolate chips and stir.
5) Microwave for 3 minutes. Keep an eye on it so it doesn't explode in the
microwave
6) Let cool and enjoy
Note: This makes a fairly large one, so can be shared by two. Rich, moist and dense.
Friday, March 8, 2013
Hummus recipe
Dedemed's hummus
1/4 Cup Yogurt or sour cream
1 15oz or 16oz can Garbonzo Beans (chick peas)
1/2 Cup Tahini (sesame seed paste)
1/2 Cup Lemon Juice
2-3 Cloves of Garlic
1/2 Tsp of Salt
1/4 Tsp citric acid (if you need more lemon taste)
2 Tbs water (if to thick)
3-4 Fresh Mint Leaves (for taste)
2 Tbs of Fresh Parsley (for garnish)
1 Tsp of Cayenne Pepper or Paprika (for garnish)
1/4 Cup of Olive Oil (for garnish)
Directions
In a food processor, first add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt, tahini, water and mint leaves. Whiz
this for several minutes till it's totally smooth. Optional, if your consistency is the way you want, but you want more lemon flavor, add citric acid to
enhance the flavor. Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oil.
Note: I like to serve this with warmed naan or greek bread - not so much pita as it's just not as good, kalamata olives, cucumber slices and roma tomatoes sliced lengthwise. Don't forget the olive oil on top.
1/4 Cup Yogurt or sour cream
1 15oz or 16oz can Garbonzo Beans (chick peas)
1/2 Cup Tahini (sesame seed paste)
1/2 Cup Lemon Juice
2-3 Cloves of Garlic
1/2 Tsp of Salt
1/4 Tsp citric acid (if you need more lemon taste)
2 Tbs water (if to thick)
3-4 Fresh Mint Leaves (for taste)
2 Tbs of Fresh Parsley (for garnish)
1 Tsp of Cayenne Pepper or Paprika (for garnish)
1/4 Cup of Olive Oil (for garnish)
Directions
In a food processor, first add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt, tahini, water and mint leaves. Whiz
this for several minutes till it's totally smooth. Optional, if your consistency is the way you want, but you want more lemon flavor, add citric acid to
enhance the flavor. Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oil.
Note: I like to serve this with warmed naan or greek bread - not so much pita as it's just not as good, kalamata olives, cucumber slices and roma tomatoes sliced lengthwise. Don't forget the olive oil on top.
Monday, February 18, 2013
Blender Custard Pie (Impossible Custard Pie, Magic Crust Pie)
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Blender Custard Pie
2 Cups milk
4 large eggs
1 stick butter (1/2 cup) - MELTED
1 Cup sugar
1/2 Cup flour
1 tsp vanilla extract
1/2 C coconut
Optional: A few sprinkles of nutmeg in, or on top of mixture, and or cinnamon.
Preheat oven 375 degrees.
Prepare 9" pie pan (use one with taller sides if possible) by buttering or pam spraying. Place on cookie sheet lined with foil to help with any fall-out clean up. It may not be necessary, but it's still a good idea.
Place all ingredients in a blender, and mix till combined, about 30 seconds.
Pour mixture into prepared pie pan (I had an extra 1/4 cup of mix that I was afraid to pour when I used my shorter pie pan).
Sprinkle nutmeg or cinnamon if desired.
Bake at 325 degrees for 45 minutes.
It will get golden brown, and will puff up like a souffle, but will settle down as it cools. It forms a slight crust on the bottom and one on top, with custard in the middle.
Note: You may be able to make 2 if using purchased foil pie pans.
Saturday, February 9, 2013
Blueberry Buckle
Blueberry Buckle
1/4 C butter, softened
3/4 C sugar
1 egg
2 C flour, all purpose
2 tsp baking powder
1/4 tsp salt
1/2 C milk
2 C fresh blueberries (I have used frozen with no problem)
Topping: 2/3 C sugar
1/2 C flour
1/2 tsp ground cinnamon
1/3 C COLD butter, cubed
In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk. Beat well after each addition. Fold in the blueberries.
Pour into a greased 9" baking pan.
For the topping, in a small bowl, combine the sugar, flour and the cinnamon. Cut in the butter until crumbly. Sprinkle over the blueberry mixture.
Bake at 375° for 40-45 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 4-6 servings (I guess they are feeding giants. I cut into 9 even pieces and that works for me).
1/4 C butter, softened
3/4 C sugar
1 egg
2 C flour, all purpose
2 tsp baking powder
1/4 tsp salt
1/2 C milk
2 C fresh blueberries (I have used frozen with no problem)
Topping: 2/3 C sugar
1/2 C flour
1/2 tsp ground cinnamon
1/3 C COLD butter, cubed
In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk. Beat well after each addition. Fold in the blueberries.
Pour into a greased 9" baking pan.
For the topping, in a small bowl, combine the sugar, flour and the cinnamon. Cut in the butter until crumbly. Sprinkle over the blueberry mixture.
Bake at 375° for 40-45 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 4-6 servings (I guess they are feeding giants. I cut into 9 even pieces and that works for me).
Sunday, February 3, 2013
Chicken Piccata
How to Make a Delicious Chicken Piccata
This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it's not practical to use only the frying pan on the stove.
(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).
Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted COLD CUBED butter
1/4 cup olive oil
2 large lemons, 1 juiced, 1 sliced
*1 cup dry white wine (double for more sauce)
*1 cup chicken stock (double for more sauce)
*1 bullion cube (double for more sauce - I used 1 large knorr cube)
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat.When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.
Turn up the heat, add the capers, smashing about half of them to release the juices, cook for 30 seconds or so and pour the white wine in the pan and boil down for a couple of minutes so the alcohol cooks off and reduces a bit. Then add the lemon juice chicken stock, bullion and butter. Allow it to cook for a minute or two, stirring constantly to emulsify. Spoon some of the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken from oven and sprinkle with fresh parsley and/or grated cheese before serving. Serve remaining sauce over angel hair pasta or a wild rice mix.
Recipe adapted from:
http://cookingwithsugar.com
Jamie's notes: Awesome recipe.
I just bought a cheap bottle of Chardoney. I doubled the sauce recipe to serve with angel hair pasta. Next time I make this, I will include some onion and garlic, sauteing in the pan drippings before adding the capers and the wine.
This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it's not practical to use only the frying pan on the stove.
(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).
Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted COLD CUBED butter
1/4 cup olive oil
2 large lemons, 1 juiced, 1 sliced
*1 cup dry white wine (double for more sauce)
*1 cup chicken stock (double for more sauce)
*1 bullion cube (double for more sauce - I used 1 large knorr cube)
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat.When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.
Turn up the heat, add the capers, smashing about half of them to release the juices, cook for 30 seconds or so and pour the white wine in the pan and boil down for a couple of minutes so the alcohol cooks off and reduces a bit. Then add the lemon juice chicken stock, bullion and butter. Allow it to cook for a minute or two, stirring constantly to emulsify. Spoon some of the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken from oven and sprinkle with fresh parsley and/or grated cheese before serving. Serve remaining sauce over angel hair pasta or a wild rice mix.
Recipe adapted from:
http://cookingwithsugar.com
Jamie's notes: Awesome recipe.
I just bought a cheap bottle of Chardoney. I doubled the sauce recipe to serve with angel hair pasta. Next time I make this, I will include some onion and garlic, sauteing in the pan drippings before adding the capers and the wine.
Chicken Marsala
Chicken Marsala from Laura Vitale with my modifications (serve with baked or mashed potatoes)
Serves 3-4
http://www.laurainthekitchen.com/all/episode.php?episodenumber=22&screen=4&sortby=a
Ingredients:
1-2 good sized Boneless Skinless Chicken Breast, (if you can find chicken breast cutlets witch are pounded out chicken breast about ¼ inch thick, buy those)
All Purpose Flour, for dredging
1 cup Marsala Wine
1 cup Chicken Broth
2 Cloves Garlic, minced (I used 4-5)
2 Small Shallots, thinly sliced (I used 1 med onion, really fine dice)
3-4 Tbsp Olive Oil (plus 1-2 Tbsp butter)
8 oz Cremini Mushrooms, halved (I slice them rather then halve them)
2=3 Tbsp Unsalted Butter Dredged in Flour
3 Tbsp Fresh Parsley, chopped
Salt and Pepper (to taste)
If you can’t find already thinly pounded chicken cutlets here is how you can do it at home.
1) Butterfly the breasts to make thinner. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
2) Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3) dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot - add butter, then slip the cutlets into the pan and fry for 4- 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
4) Lower the heat to medium and sauté the shallots and garlic until tender and translucent,about 1 minute. Now add the mushrooms and sauté; until they are nicely browned and tender, about 5-7 minutes, season with salt and pepper to taste. Pour the Marsala in the pan and boil down for a few mins to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 2 to 3 minutes to heat the chicken through. Season with salt and pepper. and garnish with chopped parsley before serving.
Serves 3-4
http://www.laurainthekitchen.com/all/episode.php?episodenumber=22&screen=4&sortby=a
Ingredients:
1-2 good sized Boneless Skinless Chicken Breast, (if you can find chicken breast cutlets witch are pounded out chicken breast about ¼ inch thick, buy those)
All Purpose Flour, for dredging
1 cup Marsala Wine
1 cup Chicken Broth
2 Cloves Garlic, minced (I used 4-5)
2 Small Shallots, thinly sliced (I used 1 med onion, really fine dice)
3-4 Tbsp Olive Oil (plus 1-2 Tbsp butter)
8 oz Cremini Mushrooms, halved (I slice them rather then halve them)
2=3 Tbsp Unsalted Butter Dredged in Flour
3 Tbsp Fresh Parsley, chopped
Salt and Pepper (to taste)
If you can’t find already thinly pounded chicken cutlets here is how you can do it at home.
1) Butterfly the breasts to make thinner. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
2) Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3) dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot - add butter, then slip the cutlets into the pan and fry for 4- 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
4) Lower the heat to medium and sauté the shallots and garlic until tender and translucent,about 1 minute. Now add the mushrooms and sauté; until they are nicely browned and tender, about 5-7 minutes, season with salt and pepper to taste. Pour the Marsala in the pan and boil down for a few mins to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 2 to 3 minutes to heat the chicken through. Season with salt and pepper. and garnish with chopped parsley before serving.
Wednesday, September 26, 2012
Easy Alfredo Sauce
1/2 cup butter
8oz pack cream cheese
2 tsp garlic powder ( or 1-2 cloves fresh, pressed)
2 cup milk
6 oz fresh grated parmesan cheese
1/2 tsp pepper or otional 1/4 tsp cayenne pepper
Melt butter over medium heat. Add cream cheese, then garlic. Whisk till cheese is melted (will blend as it melts)
Slowly add milk, just a bit at a time, whisking the entire time. When the mixture comes all together and cooks for a couple of minutes, add the parm and pepper and serve over fettucine or bow tie pasta.
Serve with grilled chicken breast and green vegs or salad.
8oz pack cream cheese
2 tsp garlic powder ( or 1-2 cloves fresh, pressed)
2 cup milk
6 oz fresh grated parmesan cheese
1/2 tsp pepper or otional 1/4 tsp cayenne pepper
Melt butter over medium heat. Add cream cheese, then garlic. Whisk till cheese is melted (will blend as it melts)
Slowly add milk, just a bit at a time, whisking the entire time. When the mixture comes all together and cooks for a couple of minutes, add the parm and pepper and serve over fettucine or bow tie pasta.
Serve with grilled chicken breast and green vegs or salad.
Tuesday, August 7, 2012
Chicken Enchiladas with tomatillo sauce
Uploaded by kenzebivins to youtube on Feb 1, 2011
Ingredients
10 tomatillos
8 jalapenos
4 cloves garlic
1 onion
½ bunch of cilantro
3 Tbs salt (divided)
3 chicken breasts boiled or baked (I actually use half a small chicken in the video but its mostly white meat)
1/2 cup oil (divided)
20 tortillas
Toppings- Chopped onion, cilantro, Mexican crema
Directions;
Boil tomatillos, jalapenos, garlic, and onion in salted (1 Tbs salt) water until color changes to dark green. While veggies boil shread chicken. Add all veggies (include cilantro) to blender and blend until smooth (stop here if making salsa verde. Heat 1-2 Tbs oil in large pan and add salsa verde, fry for about 3 mins. Heat remaining oil in smaller pan (deep enough to cover a tortilla). Fry tortillas for about 10 seconds each side and then place directly into salsa verde coat both sides. Add chicken and roll. Top with chopped onion, cilantro, and Mexican crema. ENJOY!!!
My personal note: Super delicious!!! I add about 2 Tbsp sugar to cut the tang of the tomatillo, and 1/8 to 1/4 tsp baking soda to cut the acid. Serve with lots of fresh onion, queso fresco. Bone in chicken tasted better, and dry roasting the veggies does too.
Saturday, June 2, 2012
Egg Foo Yung
Warning - this makes a lot!
Video here:
http://panlasangpinoy.com/2010/07/03/egg-foo-young-recipe/
Ingredients:
1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup shrimp, minced
1 cup ground pork
1/2 cup mung bean sprouts
1 medium sized onion, diced
1 red bell pepper, diced
1/2 cup crimini or white mushrooms, diced
1/2 cup green onions or onion leeks, chopped
2 cups cooking oil
7 pieces raw eggs
1 tablespoon cooking rice wine
Salt and pepper to taste
Cooking procedure:
1. Make the sauce
1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.
2. Spray or pour a little cooking oil in a frying pan and turn on heat.
3. When the oil is hot enough, sauté the ground pork for 5 minutes
4. Add the minced shrimps and sauté for 2 minutes more.
5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.
6. In a large mixing bowl, beat the eggs (Lightly beat the eggs, but not enough so that bubbles form.) then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.
7. Heat a cooking pot then pour-in the cooking oil.
8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.
9. Transfer to a serving plate then top with the sauce and some chopped leeks.
10. Serve. Share and enjoy!
NOTES:
The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.
To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it.
Jo-Ann has a suggestion for a quick and easy egg/rice pancake:
"I mix whatever amount of rice is needed with enough egg to make it the consistency of a pancake. Add some thinly sliced scallions and a little light soy sauce. Fry big spoonfuls of the mixture in some oil, flattening them out as they are placed in the pan. That's it. If the rice is allowed to soak up the egg a bit, then the pancake has less egg runoff.”
Sauce alternate:
Sauce:
1 cup homemade or storebought Chinese chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon cornstarch dissolved in 4 tablespoons
Warning - this makes a lot!
Video here:
http://panlasangpinoy.com/2010/07/03/egg-foo-young-recipe/
Ingredients:
1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup shrimp, minced
1 cup ground pork
1/2 cup mung bean sprouts
1 medium sized onion, diced
1 red bell pepper, diced
1/2 cup crimini or white mushrooms, diced
1/2 cup green onions or onion leeks, chopped
2 cups cooking oil
7 pieces raw eggs
1 tablespoon cooking rice wine
Salt and pepper to taste
Cooking procedure:
1. Make the sauce
1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.
2. Spray or pour a little cooking oil in a frying pan and turn on heat.
3. When the oil is hot enough, sauté the ground pork for 5 minutes
4. Add the minced shrimps and sauté for 2 minutes more.
5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.
6. In a large mixing bowl, beat the eggs (Lightly beat the eggs, but not enough so that bubbles form.) then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.
7. Heat a cooking pot then pour-in the cooking oil.
8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.
9. Transfer to a serving plate then top with the sauce and some chopped leeks.
10. Serve. Share and enjoy!
NOTES:
The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.
To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it.
Jo-Ann has a suggestion for a quick and easy egg/rice pancake:
"I mix whatever amount of rice is needed with enough egg to make it the consistency of a pancake. Add some thinly sliced scallions and a little light soy sauce. Fry big spoonfuls of the mixture in some oil, flattening them out as they are placed in the pan. That's it. If the rice is allowed to soak up the egg a bit, then the pancake has less egg runoff.”
Sauce alternate:
Thai Coconut Curry Shrimp - Yum Yum
http://www.skinnytaste.com/2010/03/thai-coconut-curry-shrimp.html
Thai Coconut Curry Shrimp
Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. (Jamie's note: I just use Soy Sauce)
Red Thai Coconut Curry Shrimp Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce 1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Thai Coconut Curry Shrimp
Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. (Jamie's note: I just use Soy Sauce)
Red Thai Coconut Curry Shrimp Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce 1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Sunday, February 26, 2012
Merry Berry Bars
This is a bar cookie that Quentin loves!!!!!!!!!!!!!!
Temp: 350 degress Time: 15 mins plus 45 mins
2 C Flour
1 1/2 C oatmeal (not instant)
1 pkg Cream cheese (8oz) softened
3/4 C plus 1 Tbsp firmly packed brown sugar
1 C butter, softened
1 14oz can sweetened condensed milk
1/4 C fresh lemon juice
1 16oz can Whole Cranberry sauce
2 Tbsp Corn Starch
In mixer beat butter, flour, oats and 3/4 C brown sugar till crumbly like sand.
Set aside 1 1/2 cup of this mixture. Press remaining into bottom of greased 13"X9"
baking pan. Bake 15 minutes or till slightly brown.
In mixer beat cream cheese till fluffy. Gradually add in condensed milk, beating till smooth.
Stir in lemon juice.
Spread over baked crust.
Combine cranberry sauce, starch and 1 Tbsp brown sugar. Spoon over the cheese layer.
Top with reserved crumb mixture. Bake 45 mins or till golden.
Cool - cut into bars.
Recipe from Fran S.
Temp: 350 degress Time: 15 mins plus 45 mins
2 C Flour
1 1/2 C oatmeal (not instant)
1 pkg Cream cheese (8oz) softened
3/4 C plus 1 Tbsp firmly packed brown sugar
1 C butter, softened
1 14oz can sweetened condensed milk
1/4 C fresh lemon juice
1 16oz can Whole Cranberry sauce
2 Tbsp Corn Starch
In mixer beat butter, flour, oats and 3/4 C brown sugar till crumbly like sand.
Set aside 1 1/2 cup of this mixture. Press remaining into bottom of greased 13"X9"
baking pan. Bake 15 minutes or till slightly brown.
In mixer beat cream cheese till fluffy. Gradually add in condensed milk, beating till smooth.
Stir in lemon juice.
Spread over baked crust.
Combine cranberry sauce, starch and 1 Tbsp brown sugar. Spoon over the cheese layer.
Top with reserved crumb mixture. Bake 45 mins or till golden.
Cool - cut into bars.
Recipe from Fran S.
Dry Rub for Ribs
Night before cooking, mix
1 Tbsp. Salt or less if desired
1 Tbsp. Granulated onion (or powder)
1 Tbsp. Granulated garlic (or powder)
1 Tbsp. Paprika (plain or smoked)
1 Tbsp. Fresh ground pepper
4 Tbsp. Brown sugar
Prepare babyback ribs by removing gristle and silver skin. Cut slightly into edge between bones for easier seperation after cooking. Rub thoroughly into the ribs, cover or seal and place in refrigerator for 1 to 24 hours.
Cover and bake in a sheet pan, or grill pan for 4 hours at 250 degrees.
1 Tbsp. Salt or less if desired
1 Tbsp. Granulated onion (or powder)
1 Tbsp. Granulated garlic (or powder)
1 Tbsp. Paprika (plain or smoked)
1 Tbsp. Fresh ground pepper
4 Tbsp. Brown sugar
Prepare babyback ribs by removing gristle and silver skin. Cut slightly into edge between bones for easier seperation after cooking. Rub thoroughly into the ribs, cover or seal and place in refrigerator for 1 to 24 hours.
Cover and bake in a sheet pan, or grill pan for 4 hours at 250 degrees.
Tuesday, September 20, 2011
Slow cooker roasted corn in the cob
Husk and clean desired amount of ears of corn. Cut in half so you have 2 short pieces. Wrap these in aluminum foil and place in crockpot. Cover and cook for 2 1/2 hours on low.
Slow cooker roasted chicken
1 large whole chicken, giblets and extra blobs of fat removed. Leave the skin on but take off any extra loose stuff. You want enough skin to keep the chicken moist.
3 large cloves garlic, smashed
seasoning salt
garlic salt or powder
pepper
In a bottom of larger slow cooker, place two smashed garlic cloves, add the third to the inside of the bird, placing the bird over the other smashed garlic in the pot.
Sprinkle as much seasoning salt, garlic salt or powder, and pepper onto the bird. Or use some other herbs such as thyme or rosemary. Add a touch of cayenne pepper or onion powder for additional flavor.
Cook 7 to 8 hours on LOW heat.
When done (bones will fall easy so use big serving spatulas, etc, to get the bird out and onto a platter. It helps to have an extra set of hands at this point. Cover with foil and let rest.
Meanwhile, take 2 TBSP corn starch and a little cool water, stir to make a slurry, and add to the drippings in the slowcooker. Whisk well, cover, let cook for about 15 minutes, whisking occasionally. Just before serving, disassemble the chicken how you like it, plate up, and either top meat with the gravy or mashed potatoes. Good with corn on the cob, regular corn, and sauted carrots with lemon
3 large cloves garlic, smashed
seasoning salt
garlic salt or powder
pepper
In a bottom of larger slow cooker, place two smashed garlic cloves, add the third to the inside of the bird, placing the bird over the other smashed garlic in the pot.
Sprinkle as much seasoning salt, garlic salt or powder, and pepper onto the bird. Or use some other herbs such as thyme or rosemary. Add a touch of cayenne pepper or onion powder for additional flavor.
Cook 7 to 8 hours on LOW heat.
When done (bones will fall easy so use big serving spatulas, etc, to get the bird out and onto a platter. It helps to have an extra set of hands at this point. Cover with foil and let rest.
Meanwhile, take 2 TBSP corn starch and a little cool water, stir to make a slurry, and add to the drippings in the slowcooker. Whisk well, cover, let cook for about 15 minutes, whisking occasionally. Just before serving, disassemble the chicken how you like it, plate up, and either top meat with the gravy or mashed potatoes. Good with corn on the cob, regular corn, and sauted carrots with lemon
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