Affichage des articles dont le libellé est online accounting schools. Afficher tous les articles
Affichage des articles dont le libellé est online accounting schools. Afficher tous les articles
samedi 21 mars 2015
Chicken Trombino
ingredients
1.5-2 lbs. chicken breast
salt/pepper
1/3 c. flour
2-3 T. olive oil
Either cut breasts into thin cutlets or pound until uniform in thickness. Season with salt and pepper. Dredge in flour. Fry until golden brown. Drain on paper towels.
2 T. butter
1 t. minced garlic
1 roasted red pepper, diced (~1/2 c.)
5-6 plum or campari tomatoes, diced
1 t. dried oregano
1/4-1/2 c. red cooking wine
1 t. tomato paste
dash of Worcestershire sauce
4-5 slices or 1 c. grated provolone cheese
2-3 T. ribboned or chopped basil
ingredients
instructions
Melt butter over medium heat. Saute garlic until slightly golden. Add red peppers and tomatoes. Stir until combined. Once hot and starting to bubble, add in 1/4 c. of wine. Allow sauce to simmer and wine to cook down. Stir in tomato paste and oregano. Add another splash or two of wine. Place chicken in sauce. Cover each piece of chicken with provolone cheese. Reduce heat to low and cover skillet. Allow to simmer for about 15-20 minutes. Top with fresh basil....the fresh basil is a MUST!
*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!
instructions
Keywords
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mercredi 18 mars 2015
Red Velvet Poke Cake Recipe
ingredients
One Red Velvet cake recipe or 1 box Red Velvet cake mix (I love Duncan Hines Signature Red Velvet cake mix)
2 (3.4 ounce) instant Cheesecake-flavored pudding mix (if you can't find Cheesecake flavored, Vanilla also works well)
4 cups milk
1 (8 ounces) frozen whipped topping, thawed
10 Oreo cookies, crushed
ingredients
instructions
Prepare a 9 x 13-inch cake pan with cooking spray and a light coating of flour.
Make cake according to recipe or package instructions and pour into prepared cake pan. Bake as required.
Remove from oven and cool for a couple of minutes. With a wooden spoon handle or similar-sized object, poke holes throughout cake down to the bottom of the cake. The holes need to be large enough to allow the pudding to seep down into the cake.
In a medium mixing bowl, whisk together pudding mix and milk until smooth and creamy. Pour pudding over cake and spread evenly across the top gently pushing pudding into holes. Place in fridge until pudding sets (about 2 hours).
Remove from fridge and layer with whipped topping and crushed Oreos. Keep cake refrigerated.
instructions
Keywords
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Pork Chops with Mushroom and Thyme
ingredients
4 oz pork chop
2 tbsp olive oil
1 shallot
4 oz shiitake mushrooms
1⁄2 cup white wine
1 tsp dijon mustard
1 sprig thyme
ingredients
instructions
Heat a skillet over medium heat and add half the olive oil. Season pork chops with salt and pepper and cook until browned on both sides and cooked through. Reserve and keep warm.
Add the rest of the oil and the shallot to the pan. Cook, stirring often, until soft. Add mushrooms and cook until they begin to brown. Pour in wine and cook for about 15 seconds. Stir in mustard and thyme. Cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Recipe originally inspired by KitchMe with 5-star rating and 0 reviews.
instructions
Keywords
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RESTAURANT STYLE STUFFED MUSHROOMS
ingredients
30 Mushrooms, cleaned with stems removed.
For the filling
4 oz cream cheese
⅓ cup mayonnaise
½ cup shredded extra sharp white cheddar
1 120 g can crab meat, drained
1 clove garlic, finely grated
salt and pepper to taste
extra shredded cheese for topping
ingredients
instructions
Preheat the oven to 350 degrees
Clean the mushrooms and remove the stems. Place the mushrooms upside down in an oven proof dish.
In a large bowl combine all the ingredients for the filling.
Using a teaspoon, generously fill each mushroom cap with the crab and cheese mixture.
Top with a little more grated cheese.
Bake for 30 minutes or until golden brown.
Let the Mushrooms sit for 10 minutes before serving.
instructions
Keywords
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APPLE PIE FOR 4
ingredients
1 roll refrigerated pie crust
2 granny smith apples
2 tbsp sugar
2 tbsp brown sugar
2 tbsp flour
¼ tsp cinnamon
pinch of salt
2 tbsp butter
2 tbsp whipping cream
ingredients
instructions
Preheat the oven to 450 degrees.
Roll out the pastry sheet to increase the size. Cut in half and line a small baking dish. Reserve the rest for the top.
Place the sugars, flour, cinnamon and salt in a medium sized bowl.
Peel and thinly slice the apples and toss in the sugar mixture.
Place all apples in the baking dish.
Break up the butter into small pieces and place over top of the apples.
Pour the whipping cream evenly over the apples.
Lay the remaining pastry on top of the apples and pinch the edges to seal.
Pierce the top to allow steam to escape.
Bake at 450 degrees for 10 minutes.
Reduce the heat to 350 and continue baking for 30 minutes.
instructions
Keywords
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samedi 7 mars 2015
Stuffed Chicken Thighs
ingredients
1.5 lb boneless skinless chicken thighs (about 6 thighs)
1 jar chicken gravy
1/3 C milk
1 tsp seasoned salt
1/2 tsp black pepper
1 package chicken flavored stuffing (prepare as per box)
ingredients
instructions
instructions
Keywords
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vendredi 6 mars 2015
Easy Chicken Parmesan
ingredients
4 chicken breasts, pounded flat if you like
Bread crumbs – You can buy them, or make them by toasting bread in the oven. Run the toasted bread through a food processor along with seasonings of your choice.
1 can or jar of tomato-based pasta sauce
Shredded mozzarella cheese
Grated parmesan cheese
1 egg, scrambled with a couple of tablespoons of milk
A few tablespoons of vegetable oil
ingredients
instructions
Preheat oven to 375 degrees
Heat oil in a skillet
Dip chicken breasts in egg and milk mixture, then roll in bread crumbs
Fry breaded chicken in oil until golden on both sides (chicken won’t be cooked all the way through, but don’t worry)
Place chicken breasts in casserole dish and pour tomato sauce over the top of them.
Top with mozzarella and parmesan cheeses
Bake until chicken is cooked through and cheeses are brown and bubbly (usually around 40 minutes or so).
Use a spoon to remove any excess fat that may have collected
Serve over spaghetti or linguine
instructions
Keywords
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mercredi 4 mars 2015
Decadent Brownie Pie
ingredients
For the Brownies:
2/3 cup butter, softened
1 1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1 1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
3 tablespoons milk
2 cups walnuts, chopped
For the Ganache:
1 cup whipping cream
8 squares ( 1 ounce each) semisweet chocolate, chopped
ingredients
instructions
For the Brownies:
In a mixing bowl, cream butter and sugar.
Add corn syrup; mix well.
Add eggs, one at a time, beating well after each addition.
Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.
Fold in walnuts.
Spread into a greased 10-in. spring-form pan.
Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side of pan comes out clean.
Cool on a wire rack.
For the Ganache:
In a saucepan, bring cream to a boil.
Remove from heat; stir in chocolate until melted.
Cool completely.
Remove sides of spring-form pan.
Place a wire rack over waxed paper; set brownie on rack.
Pour ganache over the brownie; spread over top and let drip down the sides.
Let stand until set.
Cut into wedges; garnish with desired toppings.
Store in the refrigerator.
instructions
Keywords
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vendredi 20 février 2015
Fat Man’s Delight
ingredients
for the crust
1 cup all purpose flour
1 cup chopped pecans
1/2 cup melted butter
cheesecake layer
8 ounces cream cheese
8 ounces cool whip
1 cup powdered sugar
pudding layer
1 box instant chocolate pudding (4 serving size)
1 box instant vanilla pudding (4 serving size)
3 cups milk
additional 8 ounce cool whip for topping
ingredients
instructions
Combine crust ingredients and press into a 9x13 baking pan. Don't worry if there are holes in the crust.
Bake in a 350 degree oven for 18-20 minutes. Lett cool completely.
Cheesecake layer-Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over crust.
Pudding layer-combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.
Top with additional cool whip.
Refrigerate until ready to serve.
instructions
Keywords
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lundi 16 février 2015
Hot Fudge Ice Cream Bar Dessert
ingredients
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts
ingredients
instructions
Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve
instructions
Keywords
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Cheesy Parmesan Meatloaf!
ingredients
1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce (homemade here, minus the meat)
1/2 cup shredded Italian cheese blend
ingredients
instructions
minced parsley for garnish
Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)
instructions
Keywords
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Bacon, Egg and Cheese Brunch Ring
ingredients
4slices bacon, cut in half crosswise
1/3cup plus 1 tablespoon milk
4eggs, slightly beaten
Salt and pepper, if desired
1/4cup chopped red bell pepper
1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1cup shredded Mexican cheese blend (4 oz)
Chopped fresh cilantro, if desired
1cup Old El Paso™ Thick 'n Chunky salsa, if desired
ingredients
instructions
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa
instructions
Keywords
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dimanche 15 février 2015
SKINNY SPINACH LASAGNA
ingredients
2 tablespoons butter
1 tablespoon minced garlic
2 teaspoons minced fresh thyme
6 ounces fresh spinach
2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
1 egg
½ teaspoon salt
¼ teaspoon nutmeg
a squeeze of lemon juice (optional, to taste)
12 no-boil lasagna noodles
1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
2 cups shredded mozzarella cheese
Directions:
Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
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ingredients
2 tablespoons butter
1 tablespoon minced garlic
2 teaspoons minced fresh thyme
6 ounces fresh spinach
2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
1 egg
½ teaspoon salt
¼ teaspoon nutmeg
a squeeze of lemon juice (optional, to taste)
12 no-boil lasagna noodles
1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
2 cups shredded mozzarella cheese
ingredients
2 tablespoons butter
1 tablespoon minced garlic
2 teaspoons minced fresh thyme
6 ounces fresh spinach
2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
1 egg
½ teaspoon salt
¼ teaspoon nutmeg
a squeeze of lemon juice (optional, to taste)
12 no-boil lasagna noodles
1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)
2 cups shredded mozzarella cheese
Directions:
Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
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Directions:
Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
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Directions:
Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
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Directions:
Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
Directions:
Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
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Spicy Lasagna with Sausage Meatballs
Spicy Lasagna with Sausage Meatballs
makes a boat load
oven to 350
olive oil
1 lb spicy Italian sausage (I used turkey)
Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.
2 cups ricotta cheese
1 egg
1 large handful parsley, finely chopped
1 tsp salt
fresh cracked pepper to taste
Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside
1 large jar of your favorite pasta sauce (at least 24 oz)
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzerella cheese, grated
1 8 oz package of fresh pasta sheets (you need 5)
Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.
Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.
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Spicy Lasagna with Sausage Meatballs
makes a boat load
oven to 350
olive oil
1 lb spicy Italian sausage (I used turkey)
Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.
2 cups ricotta cheese
1 egg
1 large handful parsley, finely chopped
1 tsp salt
fresh cracked pepper to taste
Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside
Spicy Lasagna with Sausage Meatballs
makes a boat load
oven to 350
olive oil
1 lb spicy Italian sausage (I used turkey)
Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.
2 cups ricotta cheese
1 egg
1 large handful parsley, finely chopped
1 tsp salt
fresh cracked pepper to taste
Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside
1 large jar of your favorite pasta sauce (at least 24 oz)
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzerella cheese, grated
1 8 oz package of fresh pasta sheets (you need 5)
Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.
Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.
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1 large jar of your favorite pasta sauce (at least 24 oz)
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzerella cheese, grated
1 8 oz package of fresh pasta sheets (you need 5)
Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.
Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.
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1 large jar of your favorite pasta sauce (at least 24 oz)
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzerella cheese, grated
1 8 oz package of fresh pasta sheets (you need 5)
Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.
Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
1 large jar of your favorite pasta sauce (at least 24 oz)
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzerella cheese, grated
1 8 oz package of fresh pasta sheets (you need 5)
Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.
Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.
1 large jar of your favorite pasta sauce (at least 24 oz)
1 tsp red chili flakes
1 tsp fennel seeds
1 lb fresh mozzerella cheese, grated
1 8 oz package of fresh pasta sheets (you need 5)
Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.
Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.
Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.
Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.
Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.
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samedi 14 février 2015
Vegetable Brunch Pie
ingredients
nonstick cooking spray
2¼ cups chopped cauliflower
florets
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8-ounce) package
mushrooms, sliced
4½ cups (about 6 ounces) of
beet, mustard, or collard
greens, finely chopped
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon brown sugar
½ teaspoon salt
1⁄8 teaspoon ground cayenne
pepper
¾ cup shredded lowfat Cheddar
cheese
1 cup lowfat milk
¾ cup egg substitute
¾ cup baking mix
Directions:
Place an oven rack in the middle of the oven. Preheat oven to 375˚F.
2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3. In a microwave safe bowl, microwave cauliflower on high for
3 minutes, or steam it on the stovetop.
4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5. Sauté onion and mushrooms until tender, about 5 minutes.
6. Add greens, garlic powder, onion powder, brown sugar, salt, and
cayenne pepper. Sauté for another 3 minutes until greens
are wilted.
7. Stir the cooked cauliflower into the greens mixture and place in the
pie dish. Sprinkle with cheese.
8. In a medium bowl, combine milk, egg substitute, and baking mix.
Whisk until well blended and pour over vegetable mixture.
9. Bake 30 to 35 minutes or until golden brown. Serve while hot.
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ingredients
nonstick cooking spray
2¼ cups chopped cauliflower
florets
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8-ounce) package
mushrooms, sliced
4½ cups (about 6 ounces) of
beet, mustard, or collard
greens, finely chopped
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon brown sugar
½ teaspoon salt
1⁄8 teaspoon ground cayenne
pepper
¾ cup shredded lowfat Cheddar
cheese
1 cup lowfat milk
¾ cup egg substitute
¾ cup baking mix
ingredients
nonstick cooking spray
2¼ cups chopped cauliflower
florets
1 tablespoon vegetable oil
1 medium onion, chopped
1 (8-ounce) package
mushrooms, sliced
4½ cups (about 6 ounces) of
beet, mustard, or collard
greens, finely chopped
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon brown sugar
½ teaspoon salt
1⁄8 teaspoon ground cayenne
pepper
¾ cup shredded lowfat Cheddar
cheese
1 cup lowfat milk
¾ cup egg substitute
¾ cup baking mix
Directions:
Place an oven rack in the middle of the oven. Preheat oven to 375˚F.
2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3. In a microwave safe bowl, microwave cauliflower on high for
3 minutes, or steam it on the stovetop.
4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5. Sauté onion and mushrooms until tender, about 5 minutes.
6. Add greens, garlic powder, onion powder, brown sugar, salt, and
cayenne pepper. Sauté for another 3 minutes until greens
are wilted.
7. Stir the cooked cauliflower into the greens mixture and place in the
pie dish. Sprinkle with cheese.
8. In a medium bowl, combine milk, egg substitute, and baking mix.
Whisk until well blended and pour over vegetable mixture.
9. Bake 30 to 35 minutes or until golden brown. Serve while hot.
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Directions:
Place an oven rack in the middle of the oven. Preheat oven to 375˚F.
2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3. In a microwave safe bowl, microwave cauliflower on high for
3 minutes, or steam it on the stovetop.
4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5. Sauté onion and mushrooms until tender, about 5 minutes.
6. Add greens, garlic powder, onion powder, brown sugar, salt, and
cayenne pepper. Sauté for another 3 minutes until greens
are wilted.
7. Stir the cooked cauliflower into the greens mixture and place in the
pie dish. Sprinkle with cheese.
8. In a medium bowl, combine milk, egg substitute, and baking mix.
Whisk until well blended and pour over vegetable mixture.
9. Bake 30 to 35 minutes or until golden brown. Serve while hot.
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Directions:
Place an oven rack in the middle of the oven. Preheat oven to 375˚F.
2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3. In a microwave safe bowl, microwave cauliflower on high for
3 minutes, or steam it on the stovetop.
4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5. Sauté onion and mushrooms until tender, about 5 minutes.
6. Add greens, garlic powder, onion powder, brown sugar, salt, and
cayenne pepper. Sauté for another 3 minutes until greens
are wilted.
7. Stir the cooked cauliflower into the greens mixture and place in the
pie dish. Sprinkle with cheese.
8. In a medium bowl, combine milk, egg substitute, and baking mix.
Whisk until well blended and pour over vegetable mixture.
9. Bake 30 to 35 minutes or until golden brown. Serve while hot.
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Directions:
Place an oven rack in the middle of the oven. Preheat oven to 375˚F.
2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3. In a microwave safe bowl, microwave cauliflower on high for
3 minutes, or steam it on the stovetop.
4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5. Sauté onion and mushrooms until tender, about 5 minutes.
6. Add greens, garlic powder, onion powder, brown sugar, salt, and
cayenne pepper. Sauté for another 3 minutes until greens
are wilted.
7. Stir the cooked cauliflower into the greens mixture and place in the
pie dish. Sprinkle with cheese.
8. In a medium bowl, combine milk, egg substitute, and baking mix.
Whisk until well blended and pour over vegetable mixture.
9. Bake 30 to 35 minutes or until golden brown. Serve while hot.
Directions:
Place an oven rack in the middle of the oven. Preheat oven to 375˚F.
2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.
3. In a microwave safe bowl, microwave cauliflower on high for
3 minutes, or steam it on the stovetop.
4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.
5. Sauté onion and mushrooms until tender, about 5 minutes.
6. Add greens, garlic powder, onion powder, brown sugar, salt, and
cayenne pepper. Sauté for another 3 minutes until greens
are wilted.
7. Stir the cooked cauliflower into the greens mixture and place in the
pie dish. Sprinkle with cheese.
8. In a medium bowl, combine milk, egg substitute, and baking mix.
Whisk until well blended and pour over vegetable mixture.
9. Bake 30 to 35 minutes or until golden brown. Serve while hot.
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jeudi 12 février 2015
Happy Fat Tuesday--Mardi Gras King's Cake
Basic King Cake dough
½ cup milk
1 cup (2 sticks) butter
¼ cup warm water
1 envelope dry yeast
½ cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour
Heat milk and stir in butter and sugar. Pour into a large bowl. Mixture should be lukewarm. Beat in the egg yolks and whole eggs.
Mix yeast with warm water. Stir 1 teaspoon sugar and 1 teaspoon flour into the yeast. Set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life. Add it to the milk mixture.
Beat in approximately 2 cups flour until the dough is fairly smooth. Then, gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, put the dough in it and turn it once or twice to grease it lightly all over. Cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 ½ to 2 hours.Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day.
(This recipe makes enough dough for two cakes. Extra dough may be frozen, or make two cakes and freeze one, but do not ice the cake before freezing. Thaw the cooked cake and reheat for 10 minutes in a 375 degree oven. Cool, then ice.)
Basic King Cake dough
½ cup milk
1 cup (2 sticks) butter
¼ cup warm water
1 envelope dry yeast
½ cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour
Heat milk and stir in butter and sugar. Pour into a large bowl. Mixture should be lukewarm. Beat in the egg yolks and whole eggs.
Mix yeast with warm water. Stir 1 teaspoon sugar and 1 teaspoon flour into the yeast. Set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life. Add it to the milk mixture.
Beat in approximately 2 cups flour until the dough is fairly smooth. Then, gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, put the dough in it and turn it once or twice to grease it lightly all over. Cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 ½ to 2 hours.Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day.
(This recipe makes enough dough for two cakes. Extra dough may be frozen, or make two cakes and freeze one, but do not ice the cake before freezing. Thaw the cooked cake and reheat for 10 minutes in a 375 degree oven. Cool, then ice.)
Filling
(for one cake)
16-ounce can cherry, apple or apricot pie filling
8 ounces cream cheese
¼ cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 plastic baby
Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
DSCN51073702DSCN5107
Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
DSCN51113706DSCN5111
Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.
Icing
(enough for one cake)
½ teaspoon almond flavoring
Confectioner’s sugar
Granulated sugar tinted green, yellow and purple or mardi gras sprinkles
Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.
Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.
When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends
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Filling
(for one cake)
16-ounce can cherry, apple or apricot pie filling
8 ounces cream cheese
¼ cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 plastic baby
Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
DSCN51073702DSCN5107
Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
DSCN51113706DSCN5111
Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.
Icing
(enough for one cake)
½ teaspoon almond flavoring
Confectioner’s sugar
Granulated sugar tinted green, yellow and purple or mardi gras sprinkles
Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.
Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.
When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
Filling
(for one cake)
16-ounce can cherry, apple or apricot pie filling
8 ounces cream cheese
¼ cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 plastic baby
Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
DSCN51073702DSCN5107
Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
DSCN51113706DSCN5111
Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.
Icing
(enough for one cake)
½ teaspoon almond flavoring
Confectioner’s sugar
Granulated sugar tinted green, yellow and purple or mardi gras sprinkles
Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.
Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.
When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
Filling
(for one cake)
16-ounce can cherry, apple or apricot pie filling
8 ounces cream cheese
¼ cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 plastic baby
Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
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Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
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Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.
Icing
(enough for one cake)
½ teaspoon almond flavoring
Confectioner’s sugar
Granulated sugar tinted green, yellow and purple or mardi gras sprinkles
Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.
Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.
When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends
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Persimmon Tart
ingredients
1 cup flour
3 tablespoons plus 6 tablespoons sugar, divided
2 1/2 tablespoons finely chopped crystallized ginger, divided
1/3 cup cold butter, cut into chunks
1 large egg yolk
1/2 teaspoon cinnamon
1 1/2 tablespoons lemon juice
1 1/2 tablespoons brandy
1 pound firm-ripe small to medium bright orange Fuyu persimmons
Directions:
Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.
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ingredients
1 cup flour
3 tablespoons plus 6 tablespoons sugar, divided
2 1/2 tablespoons finely chopped crystallized ginger, divided
1/3 cup cold butter, cut into chunks
1 large egg yolk
1/2 teaspoon cinnamon
1 1/2 tablespoons lemon juice
1 1/2 tablespoons brandy
1 pound firm-ripe small to medium bright orange Fuyu persimmons
ingredients
Directions:
Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.
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Directions:
Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.
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Directions:
Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.
Directions:
Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.
In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).
Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.
Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.
Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.
Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.
Directions:
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mercredi 11 février 2015
Ice Cream Sundae Pie
ingredients
Pelwatte Ice Cream (vanilla, chocolate and stawberry), Whipped Cream, Chocolate Wafer, Chocolate Sauce, Caramel Sauce, Walnuts, Butter, Cherries for decoration
ingredients
instructions
Use a large spoon to scoop 1 pint ice cream into thin, flat scoops, and then spread on bottom of crust (beat chocolate wafer and butter). Smooth with back of spoon. Spread 1/2 cup caramel sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours.
Repeat the process again.
Transfer whipped cream to a plastic bag and snip off a 1/4-inch tip with scissors. Pipe whipped cream around edge of pie. Freeze until ready to serve.
Decorate with Cherries, Chocolate Sauce and Walnuts
Recipe courtesy of Carnation
instructions
Keywords
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Fresh Strawberry Jello Cake
ingredients
1 cup frozen strawberries, divided
16 oz box white cake mix
3 oz package strawberry jello mix
1/2 cup water
1/2 cup oil
4 eggs
powdered sugar
12 fresh strawberries for garnish, if desired
ingredients
instructions
Thaw frozen strawberries in the microwave, according to package directions. Slightly mushy is better as you'll be blending them into the cake. In a large bowl, combine cake mix and dry jello mix. Add water, oil, and eggs and beat until well combined. Blend in 3/4 cup strawberries and beat 3-5 minutes or until strawberries are blended into the batter (a few larger pieces here and there are fine). Pour batter into a greased 9x13 baking dish. Slice remained strawberries in half and sprinkle over the top of the cake batter. Bake at 350 degrees for 35 - 45 minutes, or until a cake tester comes out clean. Cool completely before dusting with powdered sugar and topping with additional sliced strawberries.
instructions
Keywords
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