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 350�F. 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 165�F 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 200�F 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 500�F. 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 350�F. 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 325�F. 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 350�F. 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 400�F. 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 400�F., then reduce temperature to 325�F. 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
160�F., 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. |
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,
pur�e the strawberries until smooth. In a small bowl, with an electric mixer on
high speed, whip the cream until stiff. Add half the strawberry pur�e 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 pur�e, 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 |
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 350�F 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 350�F. 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 350�F 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 400�F. 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 400�F 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 350�F. 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. |
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 350�F 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 350�F. 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 375�F. 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. |
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 350�F. 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 350�F 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 350�F. 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 350�F 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 350�F. 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 375�F. 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 350�F 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 350�F until custard is set. Cool completely before
serving. Do NOT remove springform pan until cool.
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