Thanks to Lori for sharing these wonderful recipes.
1- 11oz can Pillsbury refrigerated thin pizza crust
1 lb ground beef
1/2 cup thinly sliced onion
1/8 teaspoon pepper
1/3 cup pickle relish (not sweet)
3/4 cup ketchup
1 Tablespoon yellow mustard
4 slices crispy bacon, chopped
1 1/2 cups American cheese (6oz)
1 cup shredded lettuce
1/2 cup shopped tomato
1. Heat oven to 400. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into a 15x10-inch rectangle.
2. In skillet, cook beef, onion, and pepper; until throughly cooked, then drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with cheese and bacon.
3. Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately.
Prep Time: 20min
Start to finish: 30min
Makes: 8 Servings
Thursday, November 19, 2009
Bacon Tomato Chowder
3 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all purpose flour
1 dash ground nutmeg
1- 14.5oz can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
1. In a saucepan, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Prep time: 5min
Start to finish: 20min
Makes: 2 servings
1/4 cup butter or margarine
1/4 cup all purpose flour
1 dash ground nutmeg
1- 14.5oz can chicken broth
3/4 cup canned diced tomatoes, with juices
2/3 cup half-and-half cream
1. In a saucepan, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels to drain. Discard drippings. In same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes; heat through. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Prep time: 5min
Start to finish: 20min
Makes: 2 servings
German Pancakes w/ Buttermilk Syrup
German Pancakes:
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
confectioners sugar (optional)
Buttermilk Syrup:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
1 tablespoons baking soda
2 tablespoons vanilla extract
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13in. x 9in. x 2in baking dish; add the batter. Bake, uncovered, at 400 for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
3. Dust pancakes with confectioners sugar; serve immediately with the syrup.
Prep time: 10min
Start to finish: 30min
Makes: 8 servings
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
confectioners sugar (optional)
Buttermilk Syrup:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
1 tablespoons baking soda
2 tablespoons vanilla extract
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13in. x 9in. x 2in baking dish; add the batter. Bake, uncovered, at 400 for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.
3. Dust pancakes with confectioners sugar; serve immediately with the syrup.
Prep time: 10min
Start to finish: 30min
Makes: 8 servings
Saturday, November 14, 2009
Rosemary Roasted Turkey
In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting.
Prep Time: 25m
Cook Time: 4h
Ready in: 4h 45m
Yield: 1 (12 pound) turkey
Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
I like to try different rubs and brines with the turkey and this one was a hit. Salt and pepper is just not enough flavor for me.
Prep Time: 25m
Cook Time: 4h
Ready in: 4h 45m
Yield: 1 (12 pound) turkey
Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
I like to try different rubs and brines with the turkey and this one was a hit. Salt and pepper is just not enough flavor for me.
Pumpkin Stew
Ingredients
1 medium onion, diced
2 cloves minced garlic
2 carrots, peeled and diced
2 stalks celery, sliced
2 cups corn kernels
2 cups pumpkin puree
4 cups black beans, cook first if using dried beans
4 cups vegetable broth
1/2 lb bacon (we use turkey) diced
1 cup shredded cheddar cheese
One bay leaf
Salt and pepper to taste
Directions
Sautee onion in a small amount of oil until translucent.
Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and cook for 20-30 minutes until vegetables are tender.
Remove bay leaf.
Cook bacon until crisp and drain well.
Pour soup into bowls and top with bacon bits and cheddar
Now I thought this recipe was fun to pour into a hollowed pumpkin and let that be your serving platter.
1 medium onion, diced
2 cloves minced garlic
2 carrots, peeled and diced
2 stalks celery, sliced
2 cups corn kernels
2 cups pumpkin puree
4 cups black beans, cook first if using dried beans
4 cups vegetable broth
1/2 lb bacon (we use turkey) diced
1 cup shredded cheddar cheese
One bay leaf
Salt and pepper to taste
Directions
Sautee onion in a small amount of oil until translucent.
Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and cook for 20-30 minutes until vegetables are tender.
Remove bay leaf.
Cook bacon until crisp and drain well.
Pour soup into bowls and top with bacon bits and cheddar
Now I thought this recipe was fun to pour into a hollowed pumpkin and let that be your serving platter.
Downeast Maine Pumpkin Bread
Prep Time: 15m
Cook Time: 50m
Ready in: 1h 5m
Yield: 3 - 7x3 inch loaf pans
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I tried this pumpkin bread and it was really good.
Cook Time: 50m
Ready in: 1h 5m
Yield: 3 - 7x3 inch loaf pans
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
I tried this pumpkin bread and it was really good.
Friday, November 6, 2009
Hearty soup
Ingredients
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Directions
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves
Directions
Preheat medium soup pot over medium-high heat.
Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Preheat broiler.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs
Homemade orange marshmallows
Ingredients
Butter, for greasing the pan
Powdered sugar, for dusting
1/2 cup water, plus 1/4 cup
3 tablespoons (3 packets) unflavored gelatin
2 cups sugar
1/2 cup evaporated milk
1 large orange, zested
1 teaspoon pure vanilla extract
Orange decorating sugar*
Directions
*Can be found at cake decorating stores
Special equipment: a candy thermometer
Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
I made these for a Halloween activity and they turned out really good. You can substitute the sugar depending on the occassion. Have fun and enjoy.
Butter, for greasing the pan
Powdered sugar, for dusting
1/2 cup water, plus 1/4 cup
3 tablespoons (3 packets) unflavored gelatin
2 cups sugar
1/2 cup evaporated milk
1 large orange, zested
1 teaspoon pure vanilla extract
Orange decorating sugar*
Directions
*Can be found at cake decorating stores
Special equipment: a candy thermometer
Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar and set aside.
Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight. Remove the marshmallows from the pan and place on a powdered sugar-dusted surface. Using scissors, dusted with powdered sugar, cut the marshmallows into about 1-inch squares. Dip the cut sides into powdered sugar to prevent sticking. Store in an airtight container for up to 2 weeks.
I made these for a Halloween activity and they turned out really good. You can substitute the sugar depending on the occassion. Have fun and enjoy.
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