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Bacon & Gorgonzola Potato Salad
by peja1956 (peja1956)
at June 26th, 2011 (08:13 am)

Bacon & Gorgonzola Potato Salad
From A Taste of Home 2011

1-3/4 pounds potatoes, peeled and cubed
3/4 cup mayonnaise
3/4 cup sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 tablespoons minced chives, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 cup (4 ounces) crumbled Gorgonzola cheese
1 cup bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

anwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon. Yield: 6 servings

peja1956 [userpic]
Corn 'n' Pepper Packets
by peja1956 (peja1956)
at June 26th, 2011 (08:11 am)

Corn 'n' Pepper Packets
Taste of Home Recipe 2011

4 medium ears sweet corn, cut into 2-inch chunks
1 medium green pepper, cut into 2-inch strips
1 medium sweet red pepper, cut into 2-inch strips
2 tablespoons minced fresh parsley
3/4 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/4 cup butter, melted

In a large bowl, combine the vegetables, parsley and seasonings. lace on a piece of heavy-duty foil (about 18 in. x 12 in.). Drizzle with butter. Fold foil around vegetables and seal tightly.

Grill, covered, over medium-hot heat for 5-6 minutes on each side. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 196 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 471 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein.

peja1956 [userpic]
Blueberry Crumble Pie
by peja1956 (peja1956)
at June 26th, 2011 (08:09 am)

Blueberry Crumble Pie

1 1/4 cups unbleached all-purpose flour, plus more for surface
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt

Filling and Topping:
2/3 cup plus 3 Tablespoons sugar
2 1/2 Tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 Tablespoons fresh lemon juice
5 cups (1 pound 10 ounces) fresh blueberries
3/4 cup unbleached all-purpose flour
3 Tablespoons packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 Tablespoons unsalted butter, melted, cooled slightly

Make crust by pulsing 1 1/4 cups flour, butter and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 Tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use heel of the hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic and chill dough
until firm, at least 1 hour. Roll out dough on a lightly floured surface to a 13-inch round. Transfer to a 9 or 9 1/2-inch glass or metal pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes. Line a large baking sheet with foil and place on a rack in middle of oven; preheat oven to 375 degrees F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack
and let cool. After crust has cooled, whisk 2/3 cup sugar, cornstarch and lemon zest in a large bowl. Add blueberries and lemon juice and toss gently to coat and evenly distribute.
Let filling stand, tossing occasionally, until berries release their juices, 20 to 30 minutes. In a separate medium bowl, whisk flour remaining 3 Tablespoons sugar, light brown sugar, cinnamon and salt. Add melted butter and mix with fingertips to blend.
Preheat oven to 375 degrees F. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes.
Cover with foil after 30 minutes if browning too fast. Let pie cool on a wire rack.

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Radish Cheese Spread
by peja1956 (peja1956)
at June 26th, 2011 (08:07 am)

Radish Cheese Spread (Czech Pomazanka z Redkvicek a Syra)

4 ounces (1 stick) softened butter
1 (8 ounce) package softened cream
1 to 2 cups shredded radishes
2 Tablespoons chopped chives or
green onions
salt to taste

In a medium bowl, cream together butter and cream cheese. Mix in grated radishes, chives or green onions and salt, combining thoroughly. Refrigerate, covered, until ready to serve. Goes well with dark rye breads or raw veggies, bread sticks or crackers.

Makes about 2 cups.

peja1956 [userpic]
Omelet Casseroles
by peja1956 (peja1956)
at June 26th, 2011 (08:01 am)

Omelet Casseroles

1 cup butter, melted
100 eggs
2-1/2 quarts milk
1-1/4 teaspoons white pepper
7-1/2 cups (30 ounces) shredded Swiss cheese
7-1/2 cups cubed fully cooked ham

Divide the butter among five 13-in. x 9-in. baking dishes; set aside. In a large bowl, beat 20 eggs, 2 cups milk and 1/4 teaspoon pepper until blended. Stir in 1-1/2 cups cheese and 1-1/2 cups ham; pour into one prepared dish. Repeat four times.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean (cover with foil if the top browns too quickly). Let stand for 5 minutes before cutting. Yield: 60 servings.

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Black Sesame Ice Cream
by peja1956 (peja1956)
at June 26th, 2011 (08:00 am)

Black Sesame Ice Cream

3 tablespoons black sesame seeds crushed and roasted
2 cups heavy cream
2 cups whole milk
1/2 cups granulated sugar
4 eggs
ice cream maker

Combine the Cream and Sugar
In a medium saucepan, add cream, milk, and half of the sugar. Whisk them together, turn the heat on high, and bring the mixture to boil. Then turn the heat off.
Make the Egg Yolk Mixture
Crack the eggs over the side of the bowl, and separate the egg yolks and egg whites into two separate containers.

In a small saucepan, whisk together egg yolks and sugar until well combined. Turn the heat on low.
Combine the Egg and Cream Mixtures
Add yolk egg mixture to the cream mixture. Turn the heat on low and cook for 5 minutes, or until the mixture achieves a
custard-like consistency.

Pour into your ice cream maker, and follow the instructions until it is ready. Serve your ice cream with fruit or jam.

peja1956 [userpic]
Grandma's Gingersnap Cookies
by peja1956 (peja1956)
at June 26th, 2011 (07:53 am)

Grandma's Gingersnap Cookies

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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7 Layer Dip
by peja1956 (peja1956)
at July 18th, 2009 (11:54 pm)

7 Layer Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

peja1956 [userpic]
Hot Sticky Wings
by peja1956 (peja1956)
at September 24th, 2008 (06:47 am)

Hot Sticky Wings

3 pounds chicken wings
1 (18-ounce) jar apricot-pineapple preserves
1 (1.25-ounce) packet chipotle taco seasoning
1/4 cup ketchup
1 jalapeno, finely diced

Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.

Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.

peja1956 [userpic]
Subway Sweet Onion Sauce
by peja1956 (peja1956)
at September 22nd, 2008 (10:21 am)

Subway Sweet Onion Sauce

1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk baking mix
1/4 teaspoon lemon juice
1/8 teaspoon poppy seed
1/8 teaspoon salt
1 pinch cracked black pepper
1 pinch garlic powder

1. Combine all ingredients in a small microwave-safe bowl.
2. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.
3. Whisk well, cover and cool.
4. Alternatively, bring to a boil on top of stove.

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