recipes, food and cooking

March 1, 2005

I've been busy updating at Razzle Dazzle Recipes, there is now a Everyday Cooking section there. You've also been asking for Recipes for 1 or 2 people and there is now a section for that also, I hope you enjoy them. New recipes have also been added at That's My Home.

I added over 250 new recipes this week to the Message Board, stop in and share one of your favorite recipes, it would be great to meet you.

     Mary Ellen        

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RECIPES FOR MARCH - MAIN DISHES

CHICKEN BREASTS FILLED WITH PROVOLONE AND ROASTED RED PEPPERS

1-1/2 teaspoons dried oregano, divided
4 oz. (1 cup) shredded Provolone cheese, divided
4 boneless, skinless chicken breast halves
1 tablespoon vegetable or olive oil
1/2 cup chopped yellow onion

1 cup drained, chopped roasted red peppers (can be bottled)
salt and pepper to taste
4 strips bacon, fried crisp, drained and crumbled

Preheat oven to 375 degrees F. Butter a baking pan that can accommodate the roulades (at least 8 square). Mix 1/2 teaspoon oregano and 2 tablespoons Provolone in a small bowl. Set aside.

Place one piece chicken between sheets of waxed paper. Pound until thin, about 1/4 thick. (Or, ask butcher to do this step for you.) Repeat with remaining chicken breasts. Refrigerate.

Heat oil in a medium skillet. Add onion and saut until soft, 7-10 minutes. Add roasted red peppers and 1 teaspoon oregano. Heat through. Remove from heat and cool. Stir in the cup minus 2 tablespoons Provolone.

Remove chicken from refrigerator. Lay each piece flat. Season with salt and pepper. Spread generous 1/4 cup pepper filling over each chicken piece, leaving edges bare. Roll each piece jellyroll style. Place seam down in baking dish. Bake 30 minutes. Remove from oven and sprinkle with reserved Provolone/oregano mixture and bacon crumbles. Return to oven for 5 minutes, until cheese melts and juice from chicken runs clear.

YIELD: 4

BLUE CHEESE BUTTER STUFFED CHICKEN

4 skinless, boneless chicken breast halves, about 6 ounces each
1 cup Blue Cheese Butter Spread, plus 2 tablespoons, recipe follows
Salt
Ground black pepper
1/2 cup all-purpose flour
5 teaspoons clarified butter, or vegetable oil
1 loaf French bread, cut into thin rounds, accompaniment
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup Tawny Port
3/4 cup chicken stock
1 teaspoon lemon juice
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons chopped fresh parsley
Fresh watercress, rinsed, patted dry and tough stems removed

Preheat the oven to 350 degrees F. Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket, being careful not to cut all the way through to the other side. Cut thick pieces, 3 or 4 tablespoons each, from the refrigerated blue cheese butter and insert into the chicken pockets. Pull the chicken flesh around the butter to enclose the filling. Seal with toothpicks, as necessary.

Lightly salt and pepper both sides of the chicken. Place the flour in a shallow dish and lightly dust the chicken, shaking to remove any excess. In a large skillet, heat the clarified butter over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on the top side. Turn and place in the oven and bake until the chicken is cooked through, about 12 minutes. Remove from the oven, transfer to a plate and cover to keep warm.

As a snack, spread the remaining blue cheese butter, leftover from the 1 cup, evenly onto the French bread rounds and place on a baking sheet. Preheat the oven to 375 degrees F. Bake until golden brown and bubbly, 8 to 10 minutes. Remove from the oven.

Remove the chicken from the oven. Add the shallots and garlic to the fat remaining in the pan from the cooked chicken and cook over medium-high heat, stirring, for 1 minute. Add the port and bring to a boil, and cook until reduced by half, stirring to deglaze the pan. Add the chicken stock and lemon juice and cook until reduced by half. Reduce the heat to medium-low. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.

Add the remaining 2 tablespoons of Blue Cheese Butter, whisking until completely incorporated and the sauce is smooth. Return the chicken and any accumulated juices to the pan. Cook until the chicken is warmed through, about 1 minute.

Divide the chicken and pan sauce among 4 large dinner plates. Garnish with the parsley and serve. Place the toasted bread on a separate platter with watercress.

Blue Cheese Butter Spread:
4 ounces blue cheese, softened (about 1 cup)
4 tablespoons unsalted butter, softened
1/2 cup chopped lightly toasted pecans
2 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Salt
Ground black pepper

In a bowl, cream together all the ingredients. Season to taste with salt and pepper. Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.

Source of Recipe: Emeril Lagasse

BACON WRAPPED CHICKEN

6 boneless skinless chicken breast halves
12 strip bacon
1 can condensed cream of mushroom soup
1/2 cup sour cream
1/4 teaspoon garlic powder with parsley
1/8 teaspoon pepper

Preheat oven to 350F. Wrap each chicken breast in two strips of bacon; secure with toothpicks and place in a 13x9-inch baking dish. In a medium bowl mix together soup, sour cream, garlic powder and pepper. Pour over chicken and cover dish with foil. Bake 90 minutes or until chicken is thoroughly cooked. (Should test 165F on thermometer when done.)

ALMOND CHICKEN WITH LEMON CREAM

6 piece boneless chicken breasts (about 1 1/2 lbs.)
1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup fresh bread crumbs
1 1/2 cup toasted almonds finely chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil

Sauce:
2 tablespoons lemon juice
1 tablespoon grainy style or Dijon mustard
1/2 cup whipping cream

Pat chicken pieces dry. Dredge chicken with flour and shake off any excess. Combine eggs with salt and pepper. In another dish combine bread crumbs and almonds. Dip chicken into egg mixture then pat crumb mixture onto chicken breasts. Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook. Heat butter and oil in a large skillet. Add chicken breasts. Cook gently 5-6 minutes on each side until lightly browned and chicken is cooked through. Remove to a serving platter and keep warm at 200F while preparing sauce.

Sauce

2 tablespoons lemon juice
1 tablespoon grainy style or Dijon mustard
1/2 cup whipping cream

* Wipe pan clean and return to heat. Add lemon juice, mustard and cream. Bring to a boil. Reduce until slightly thickened. Drizzle over chicken breasts.

BALSAMIC ROAST PORK TENDERLOIN

4 1/2 pounds pork tenderloins (4 tenderloins total)
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 cloves garlic, cracked
steak seasoning blend
4 sprigs rosemary, leaves stripped, fine chopped
4 sprigs thyme, leaves stripped, fine chopped

Preheat oven to 500F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife. Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve. Yield: 10 servings

APPLE STUFFED PORK CHOPS

6 bacon slices
2 Granny Smith apples peeled and diced
2 shallots finely chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh sage
1 cup fontina cheese cubed
6 center-cut pork loin chops (1 1/2-inch-thick)
1 1/8 teaspoons salt
1 1/4 teaspoons pepper
2 tablespoons olive oil

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Saute apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage. Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish. Bake at 425 degrees for 25 to 30 minutes or until done. Makes 6 servings

CORNBREAD STUFFED PORK CHOPS

1/4 cup (1/2 stick) butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tablespoons chopped fresh parsley
1/4 cup water
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Four 1-inch-thick pork loin chops (about 1-1/2 pounds total)
Nonstick cooking spray

Preheat the oven to 350F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saut for 3 to 5 minutes, or until tender.

Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well. Cut a deep pocket in the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture.

Place the chops in the baking dish and coat with the nonstick cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately. Serves 4

CHIPOTLE POT ROAST

3 or 4 chipotle chilies stemmed and dried
3 large garlic cloves
5 medium tomatillos husked
1/2 teaspoon salt
1/4 teaspoon sugar
3 lb. boneless pot roast
1 tablespoon oil

To make the Chipotle Sauce:
Roast the chipotle chilies in a dry pan for about 30 seconds. Cover with hot water and let sit for 30 minutes. Roast the garlic cloves under the broiler until they start to color. Then roast the tomatillos under the broiler on a baking sheet about 5 minutes on one side then the other side until blackened. Add the garlic cloves, tomatillos, salt and sugar in a blender and process to a fine puree. Add 3 to 4 T. water to give the sauce a medium consistency.

Put the roast in a shallow pan and cover with the salsa. Cover and refrigerate for several hours. Scrape the salsa from the roast and pat dry. Reserve sauce. Saute roast in a 5 qt. pan until brown on both sides. Add 1 C. of water to the pan and add the reserved sauce. Cover tightly and bake at 325F. for 2 hours. Sprinkle the roast with cilantro and serve.

BAKED BURGUNDY BEEF

2 pounds chuck roast cubed
1 cup burgundy wine
1 can French onion soup (10 3/4 ounce)
1/4 cup bread crumbs
1 bay leaf
Hot cooked noodles

Preheat oven to 350F. Spray a 3-quart casserole with non-stick vegetable spray. In prepared casserole, combine meat, burgundy, onion soup, bread crumbs, and bay leaf; toss to mix well. Cover. Bake 2-1/2 to 3 hours or until meat is tender and sauce has thickened. Serve over noodles.

STUFFED BREAST OF VEAL

Stuffing:
1 tablespoon olive oil
1 large vidalia onion, chopped
1 cup fresh or dried plain breadcrumbs
1/4 cup chopped fresh parsley
1/2 cup chopped fresh chives
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary

Veal:
7 1/2 pounds bone in breast of veal
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 1/2 cups dry white wine
2 large tomatoes, cut 1" cubes (can omit)
1 tablespoon flour
1/2 cup chicken stock or water
1/4 cup chopped fresh parsley

Ask butcher to keep bones on the roast and cut a small pocket between the bones and meat that you can use for stuffing. Can substitute veal brisket. Preheat oven to 400F. Prepare stuffing: In large skillet, heat oil over medium heat. Add onion and cook, stirring, about 3 minutes. Add salt and pepper to taste, then remove from heat. In medium bowl, mix breadcrumbs, cooked onion, parsley, chive, thyme and rosemary.

Using your hands, stuff the veal, pushing the stuffing into pocket, pressing down lightly. Be careful not to overstuff; if there's too much stuffing, place extra in lightly oiled casserole and heat separately. Close up the opening with small kitchen skewers, making sure stuffing won't spill out. Place veal in roasting pan and sprinkle top with thyme, rosemary and generous grinding of pepper. Pour 1 c. of wine on top and surround veal with tomatoes. Sprinkle the top of veal with Hungarian paprika.

Roast veal for 15 minutes at 400F., then reduce temperature to 325F. After 30 minutes, add another 1/2 cup wine and baste veal thoroughly. After another 30 minutes, add another 1/2 cup wine, basting again. Repeat every 30 minutes, roasting veal until juices run clear yellow, not pink, and internal temp reaches 160F., about 2 hours total roasting time.

Remove rotating pan from oven and place veal on cutting board; cover loosely with foil, letting sit 15 minutes before carving. Place roasting pan over two burners, and bring to boil over medium heat, scraping up any browned pan juices. Whisk flour into pan juices and let cook 1 minutes. Slowly whisk in the water or stock, and let simmer until somewhat thickened, 5-8 minutes. Season to taste and sprinkle in parsley. Carve veal into individual ribs, making sure each portion has stuffing. Top with gravy. Serves 6.

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ST. PATRICK'S DAY RECIPES

CORNED BEEF AND CABBAGE

5 lbs. Corned-Beef brisket
2 Whole cloves
2 Bay Leaves
8 Medium Potatoes, pared
1 Medium cabbage, cut in wedges
Chopped parsley
1 Clove Garlic
10 Whole black Peppers
8 Medium Carrots, Pared
8 Medium yellow onions, peeled
2 lb Butter

Wipe corned beef with damp paper towels. Place in large pan, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley.

CRUSTY ROAST LAMB

4 lbs. Shoulder of lamb
1 cup Fresh breadcrumbs
Pinch mixed herbs
2 tablespoons Butter, soft
1 1/2 lbs. Potatoes, peeled, sliced
1 onion, diced
1 cooking apple (Peeled, cored and sliced)
10 oz. Chicken stock

Wipe the lamb over, and cut criss-cross slits around the top. Mix together the breadcrumbs, herbs, butter, salt and pepper. Rub the mixture onto the top of the meat, pressing down well so that it sticks. Fill the bottom of the roasting pan with the vegetables and apple, mixing them and the seasoning well. Put the joint on top, then pour the stock into the pan, but not over the meat.

Cover loosely with a piece of foil and bake at 400 F for half an hour. Then lower the heat to 350F, and cook for a further 20-25 minutes to the pound.

Take off the foil for the final half hour, and check that the vegetables are nearly cooked.

Finish the cooking without the foil, to let the top get brown and crusty.

IRISH ROAST PORK WITH POTATO STUFFING

2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
Salt and pepper

Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper

Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish.

Cover loosely with foil and bake 1 hour at 350 degrees (F).

DUBLINER STUFFED CHICKEN WITH BACON AND SAUSAGE

8 ounces Dubliner cheese
4 boneless chicken breasts, with skin
1 cup plain bread crumbs
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
2 eggs, beaten
6 slices traditional Irish bacon, cut into 1/4-inch strips
2 tablespoons cooking oil
2 onions, sliced
2 garlic cloves, finely chopped
2 cups shredded Savoy cabbage
2/3 cup chicken stock or canned low-salt chicken broth
2 tablespoons light cream or half-and-half
10 tablespoons Kerrygold Irish Butter

Chicken boiled or braised with ham or bacon is a popular Irish dish, and the flavors of poultry and bacon combine exceptionally well. Here breast of chicken is stuffed with Dubliner, one of Ireland's newest cheeses, and served with a tasty variation of old-fashioned bacon and cabbage.

Preheat oven to 400 degrees. Grease a baking sheet.

Grate half the cheese and cut the rest into thin slices. Gently lift the skin from each chicken breast and insert the slices of cheese under it. Press skin down to seal. In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese. Place the beaten eggs in a shallow dish and dip the chicken breasts into it. Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Drain on paper towels. Reserve. In a medium saucepan over medium to low heat, heat the oil. Saut the onions and garlic until the onions are translucent, 3 to 5 minutes. Add the cabbage and mix well. Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender. With a slotted spoon, transfer the cabbage to 4 heated plates. Keep warm. Boil the cooking liquid until reduced by half. Add the cream or half-and-half and cook to reduce by half again. Whisk in the butter, Strain the sauce and add the reserved strips of bacon. Slice the chicken breast onto the cabbage and pour the sauce around it. Serves 4.

STRAWBERRY AND BAILEYS FOOL

1 pint strawberries, washed and hulled, with 6 reserved
2 cups heavy cream
1/2 cup Baileys Irish Cream
confectioners' sugar, for dusting

Chill 6 stem glasses while preparing the fruit. In a food processor or blender, pure the strawberries until smooth. In a small bowl, with an electric mixer on high speed, whip the cream until stiff. Add half the strawberry pure and the Baileys to the cream and blend until smooth. Remove glasses from refrigerator and divide the strawberry/cream mix into the bottom quarter of each. Spoon over the fruit pure, and continue to alternate layers of cream with fruit. Slice the reserved strawberries over the top of each glass and sprinkle with confectioners' sugar.

Serves 6

More St. Patrick's Day Recipes can be found at Razzle Dazzle Recipes

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SIDE DISHES

BROCCOLI AND NOODLES PARMESAN

1 1/2 pounds broccoli
2 tablespoons butter
1/2 cup chopped onion
1 medium clove garlic, minced
1 can condensed cream of mushroom soup
1/2 teaspoon dried basil, crushed
1 cup grated Monterey jack cheese
1/2 cup grated parmesan cheese
1 cup sour cream
5 cups dry wide egg noodles, cooked

Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 minutes or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F for 30 minutes or until bubbly. Serves 8.

CABBAGE en CROUTE

2 tablespoons butter
1 tablespoon sugar
1 1/2 teaspoons lemon juice
3 cups shredded green cabbage
1/2 cup shredded tart apple
1/4 cup chopped onion
1/4 teaspoon salt
1/4 cup sour cream
5 sheets phyllo dough, thawed
1/3 cup butter, melted
1/4 cup dry bread crumbs

In large skillet, melt 2 tbl. butter. Add sugar and lemon juice, stirring until sugar dissolves. Add cabbage, apple, onion and salt. Cook over medium high heat 7-10 minutes or until veggies are tender, stirring occasionally. Drain and then add sour cream; mix well. Heat oven to 350F. Lightly grease cookie sheet. Place 1 phyllo sheet on prepared cookie sheet. Brush with melted butter and sprinkle with about 2 tsp. bread crumbs.

Continue layering the remaining 4 phyllo sheets, brushing each with butter and sprinkling with crumbs. Place cabbage mixture in 2" wide strip 4 inches from short side of phyllo sheets and 1 1/2 inches from long sides of sheets. Fold 1 1/2 sides over cabbage. Fold 4 inch side over cabbage mixture; continue to roll up jelly-roll fashion. Place cabbage roll seam side down; brush with remaining melted butter. Bake at 350F for 30-35 minutes or until golden brown and crisp. Allow to stand 5 minutes before slicing. Serves 6.

CRACKED CORN AND CHEESE SQUARES

8 ounces corn muffin mix, mixed to pkg directions
softened butter to grease pan
1/3 cup pepper jack, cut 1/4" dice
1/2 cup frozen corn kernels
2 scallions, thin sliced

Preheat oven to 400F. Grease an 8-inch square baking dish with butter. Stir cheese, corn, and scallions into packaged mixed corn muffin batter. Pour batter into baking dish and bake at 400F until golden, 15 to 18 minutes. Yield: 4 servings

WILD RICE CUSTARDS

1/2 ounce dried wild mushrooms
2 cups boiling water
1/2 cup wild rice, rinse and drain
1/2 teaspoon salt
2 tablespoons unsalted butter
1 pound wild mushrooms
1/4 teaspoon fresh thyme, chopped
3 egg yolks
2 beaten eggs
1 cup half and half
1/4 cup pecan halves, chopped
fresh ground black pepper
1 cup heavy cream
1/4 cup parmesan cheese, grated fresh
1 tablespoon chopped fresh parsley

In a bowl, combine the dried mushrooms and 1/2 cup of the boiling water, let stand for 30 minutes. Drain, reserving the liquid. Squeeze out any excess liquid, then chop finely. Strain the liquid through a sieve lined with cheesecloth (muslin). Reserve the liquid and mushrooms separately. Place the rice, the remaining boiling water and the 1/2 teaspoon salt in a saucepan over medium-low heat. Cover and cook, without stirring, until tender and no water remains, about 40 minutes. Remove from the heat and let cool.

In a frying pan over medium-high heat, melt the butter. Add the fresh and reconstituted dried mushrooms and cook, stirring, until soft and the moisture has evaporated, about 10 minutes. Remove from the heat. Finely chop half of the mushrooms and place in a bowl. Set aside the unchopped mushrooms in the pan. To the bowl, add the thyme, eggs, half and half, cooked wild rice, pecans and salt and pepper to taste, mix well.

Preheat an oven to 350F. Butter six 1/2-cup ramekins. Place them in a baking dish and pour water into the dish to reach halfway up the sides. Divide the rice mixture evenly among the ramekins. Bake until a knife inserted into the center comes out clean, 30-35 minutes. Remove the dish from the oven, then lift out the ramekins. About 10 minutes before the custards are ready, in a saucepan, combine the cream, the reserved soaking liquid and cheese. Place over medium heat and simmer until reduced by one-third, about 10 minutes. Season to taste with salt. Keep warm.

Place the plan holding the reserved unchopped mushrooms over medium heat and heat, stirring, for about 2 minutes. To serve, spoon the warm sauce onto individual plates. Invert 1 custard onto the center of each place. Distribute the unchopped mushrooms around each custard. Garnish with parsley and serve.

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BREAD RECIPES

ALOHA BREAD

8 ounces crushed pineapple, drain and reserve juice
1/3 cup water
1/4 cup reserved pineapple juice
1 tablespoon butter softened
3 cups bread flour
1/2 cup shredded coconut, toasted
1/3 cup pecan halves
1 tablespoon dry milk
1 tablespoon packed brown sugar
1 teaspoon salt
1 1/2 teaspoons yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan and cool on a wire rack.

SPINACH FETA BREAD

3/4 cup frozen chopped spinach
2 1/4 teaspoons yeast
3 cups bread flour
1/3 cup wheat bran
1 1/2 tablespoons sugar
1/2 tablespoon salt
1/2 tablespoon nutmeg
1/2 teaspoon black pepper
3 tablespoons oil
1 egg
1/3 cup feta cheese
1/2 cup water

Defrost spinach but do not cook. Squeeze out all the liquid. Bring all ingredients to room temperature and add to machine. Select white bread cycle.

KAHLUA CREAM BREAD

1/8 c Kahlua (you can use more; just use less water.)
1/4 c Water
1 5 oz can nonfat evaporated milk
1 t Salt
1 1/2 ts Canola oil
3 c Bread flour
2 tb Brown sugar
1 t Yeast

Filling
Miniature chocolate chips -(lots)

Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. At end of dough cycle, remove dough and place on lightly-floured bread board. Cover and let rest for 10 minutes. Roll out dough into a rectangle, sprinkle with lots of miniature chocolate chips, and roll up into a loaf. Place in greased bread pan, cover and let rise for 45 minutes. Slash loaf with a lame or razor blade. Brush with milk. Bake in preheated 375 deg. oven for 25 - 30 minutes. Remove loaf onto a cake rack and let cool.

SOFT ONION BREADSTICKS

3/4 cup chopped onion
1 tablespoon oil
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110-115 degrees)
1/2 cup warm milk (110-115 degrees)
2 eggs
1/4 cup butter, softened
1 tablespoon sugar
1 1/2 teaspoons salt
3 1/2 cups flour (up to 4 cups)
2 tablespoons cold water
2 tablespoons sesame seeds
1 tablespoon poppy seeds

In a skillet, saute onion in oil until tender; cool. In a mixing bowl, dissolve yeast in warm water. Add milk, 1 egg, butter, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-inch rope. Place 2 inches apart on greased baking sheets. Cover and let rise for 15 minutes. Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350F for 16-22 minutes or until golden brown. Remove to wire racks. Yield: 32 breadsticks.

FROZEN DOUGH BAGELS

1 package Frozen bread dough
1 gallon Water, boiling
1 each Egg yolk
1 tablespoon Water

Let dough thaw overnight in refrigerator. Cut each loaf into 9-12 equal pieces. Roll into ropes and pinch ends together to form circle. Preheat oven to 350 F. Drop bagel into boiling water, cooking one minute per side. Lift out of water with slotted spoon and place on greased cookie sheet. Brush with a mixture of egg yolk and water. Bake at 350 for 30 minutes or until golden brown.

GOLDY'S IRISH SODA BREAD

2 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup raisins
1 tablespoon caraway seed
1 large egg
1 1/4 cups buttermilk
1/4 cup sour cream

Set oven to 350F. Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended. Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Makes 1 loaf.

GOOEY SPINACH, BACON AND CHEESE BREAD

6 ounces cream cheese
2 tablespoons mayonnaise
2 cloves garlic, crushed
1/4 teaspoon hot pepper sauce
16 ounces frozen spinach, thaw, squeeze dry
1/3 cup + 1/4 cup grated romano cheese
6 strip thick cut bacon, cooked, chopped
18 inch baguette of soft bread -- halved horizontally
2 tablespoons unsalted butter, room temperature

Mix cream cheese, mayonnaise, pepper sauce and half of garlic in large bowl until well blended. Stir in spinach, 1/3 cup Romano cheese and bacon. Spread spinach mixture evenly over cut side of bottom of bread loaf. Set loaf top in place. With long serrated knife, carefully cut loaf crosswise into 8 or 10 pieces. On large sheet of heavy-duty foil, reassemble loaf. Draw foil up around loaf and crimp it tightly at top. The loaf can be prepared to this point up to 4 hours ahead. Refrigerate if desired.

TO TRANSPORT: Set the loaf on a cookie sheet or jelly roll pan for transport. In a small storage container with a tight-fitting lid, mix together the remaining Romano cheese, butter and the remaining garlic.

TO HEAT AND SERVE: Let loaf come to room temperature if chilled. Soften butter-and-Romano mixture if hard. Position rack in middle of oven and preheat to 375F. Set loaf on its sheet pan on rack. Bake 20 minutes. Open foil packet and fold it down to expose the surface of the loaf. Spread the butter-cheese mixture evenly over the loaf top, using it all. Return loaf to oven and bake until top is nicely browned and spinach filling is very hot, another 20 to 25 minutes. Carefully remove loaf from foil and transfer to cutting board or serving platter. Serve immediately.

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DESSERTS

PINA COLADA DESSERT SQUARES

CRUST:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds

FILLING:
8 ounces cream cheese, softened
1 cup whipping cream
2/3 cup milk
3 ounces instant coconut cream pudding mix
8 ounces crushed pineapple, undrained
2 tablespoons rum

Heat oven to 350F. Lightly spoon flour into measuring cup; level off. In medium bowl combine flour and brown sugar, mixing well. With fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9 inch pan. Bake at 350F for 18-22 minutes or until golden brown, stirring twice.

Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled. In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream. Add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened. Stir in pineapple and rum. Pour over cooled crust; spread evenly. Sprinkle with reserved crumbs. cover; refrigerate at least 6 hours or until serving time. Cut into squares. 15 Servings.

LEMON MOUSSE CAKES

1 lemon, juiced
1 cup + 2 tablespoons simple syrup
1 pack unflavored gelatin
1 cup heavy cream, chilled
1 cup lemon curd
2 cups heavy cream
1 sponge cake
2 cups sweetened whipped cream

Lemon Curd
:
3 lemons
6 large egg yolks
1 cup sugar
6 tablespoons butter, cold

Sponge Cake:
1/2 cup milk
2 teaspoons + 2 tablespoons unsalted butter
8 large eggs
1 cup + 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla

Line 6 (3-inch) metal pipe molds with parchment paper, having the parchment come 3 to 4 inches over the top of the mold (it should look like a mold for a frozen souffle). Chill the bowl and wire whip of an electric mixer in the freezer. In a small saucepan combine the lemon juice, 2 tablespoons simple syrup and gelatin. Stir to soften the gelatin. Place over low heat and cook until the gelatin dissolves, stirring constantly. Remove from the heat and pour into a mixing bowl. Remove the bowl and whip from the freezer and add the heavy cream. Whip the cream until soft peaks form. Combine the gelatin mixture and lemon curd. Mix well. Add the lemon mixture to the whipped cream. Continue to beat until the cream forms stiff peaks. Brush the sponge cake with the remaining 1 cup of simple syrup.

Using a 3-inch round cutter, cut the cake into 6 rounds. Place a cake round at the bottom of each of the molds. Spoon 1 cup of the mousse into each prepared mold, on top of the cake. Cover the molds with plastic wrap and refrigerate for several hours or overnight until the mousse is firm. Remove the molds from the refrigerator and carefully remove the ring molds and parchment paper. Place the cakes on serving plates. Garnish with the whipped cream and mint.

LEMON CURD: Zest all of the lemons and set aside. Juice the zested lemons (should have 1/2 cup of juice) and strain the juice. In a small mixing bowl, whisk the eggs and yolks until smooth. Stir in the zest and lemon juice. Pour the mixture into a nonreactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a glass bowl. Stir in the butter, 1 tablespoon at a time. Cool to room temperature. Yield: 2 1/2 cups

SPONGE CAKE : Preheat the oven to 350F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half.

Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely. Yield: 1 (17 by 12-inch) sheet cake

CHOCOLATE PEANUT BUTTER DESSERT

2 cups graham cracker crumbs
6 tablespoons butter
1 cup crunchy peanut butter
1 1/2 cups powdered sugar
1 large packages chocolate pudding
2 large packages vanilla pudding
2 cups cool whip

Combine crumbs and butter, press into 9x13 inch baking pan. Bake at 350F for 10 minutes, then cool. Combine peanut butter and sugar, and spread over cooled crust. Prepare puddings according to package directions, then spread over peanut butter mixture. Top with whipped topping. Refrigerate.

CHOCOHOLIC SQUARES

4 ounces unsweetened chocolate, melted
4 ounces semisweet chocolate, melted
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt

Preheat oven to 350F. Cream butter and sugar; add eggs one at a time beating well after each addition. Stir in vanilla. Combine flour and salt; stir into butter mixture. Stir in cooled melted chocolate. Pour into a greased 9 x 13 inch pan and bake for about 40 minutes, until a toothpick inserted comes out almost clean. Let cool before serving.

CHERRY CRESCENT DESSERT

2 cans cherry pie filling
1 can refrigerated crescent roll dough
1 1/2 cups sour cream
1 cup brown sugar, firmly packed
1/4 teaspoon nutmeg

Preheat oven to 375F. Spread cherry pie filling in a buttered 13 x 9-inch pan. Separate Pillsbury crescent roll dough into 4 rectangles. Place over cherries. Combine sour cream, brown sugar and nutmeg. Spread over dough. Bake for 45 to 50 minutes. Top with ice cream, if desired.

BANANA CREAM DESSERT

3 cups graham cracker crumbs
1/2 cup butter, melted
3 1/2 cups cold milk
7 ounces instant vanilla pudding mix
5 medium firm bananas halved lengthwise -- cut 1/2" slices
20 ounces crushed pineapple, drained
20 ounces thawed cool whip
1/3 cup chopped pecans
2 milk chocolate candy bars, cut up
maraschino cherries

Combine cracker crumbs and butter. Press into an ungreased 13-inch x 9-inch x 2-inch dish. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired. Chill for at least 4 hours before cutting. Garnish candy bar pieces and cherries if desired. Yield: 16 - 20 servings.

APPLE RUM CUSTARD CAKE

Crust:
5 tablespoons sugar
2/3 cup butter
1 tablespoon milk
1/2 cup soft bread crumbs
4 cups tart sliced apples
1/4 cup sugar
1/4 cup rum
1/3 cup sugar
1 cup flour
1 tablespoon grated lemon rind
1 large egg yolk

Filling:
2 tablespoons butter, melted
1 tablespoon lemon juice
1/4 cup raisins, soaked in 1/4c. rum -- for 1/2 hour
3 large beaten eggs
1 3/4 cups milk

CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350F oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350F until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

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KITCHEN TIPS

To plump dried-out raisins, place in hot water for 10 minutes.

It is easier to separate eggs when they are still cold.

Brush uncooked pastry shells with beaten egg white, or sprinkle with powdered sugar before filling to prevent soggy crusts.

When cutting cream pies, first dip knife in hot water so that none of the filling will stick to it.

Butter the rim of a pan in which you cook rice or macaroni so it won't boil over.

To easily measure molasses, honey or syrup, dip cup or spoon either in hot water or brush with oil.

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RESTAURANT RECIPES

HENNINGER'S ALE HOUSE GARLIC BREAD

1 pound butter - softened
1 tablespoon fresh garlic - minced
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon red pepper flakes
1 teaspoon dried parsley
1/2 cup grated Parmesan cheese

Mix all ingredients. Spread generously on day-old Italian bread, thick sliced. Broil until bubbly and golden. It is very important to get day-old bread. Fresh bread will get too soggy. This garlic spread will keep for months in the refrigerator.

APPLEBEES TEQUILA LIME CHICKEN

Marinade:
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 boned and skinned chicken breast halves

Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons tomato, minced
1 1/2 teaspoons minced jalapeno peppers
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon tabasco sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 dash black pepper

Garnish:
1 cup shredded cheese
2 cups corn chips, crumble

Prepare marinade by combining first 8 ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. Make the mexi-ranch dressing by combining the next 14 ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.

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