Tuesday, August 21, 2007

Glazed Pork Chops

Cook's Illustrated 2006
1/2 cup distilled white vinegar or cider vinegar
1/3 cup brown sugar
1/3 cup apple cider or apple juice
2 tablespoons dijon mustard
1 tablespoon soy sauce
pinch cayenne
4 boneless center-cut or loin pork chops 5 to 7 ounces, 1/2 to 3/4 inch thick
table salt and ground black pepper
1 tablespoon vegetable oil

Combine all glaze ingredients in a medium bowl, mix throughly and set aside. Trim chops and slash through fat and silver skin with sharp knife,making 2 cuts about 2 inches apart in each chop. Pat chops dry with paper towels, season with salt and pepper.

Heat oil in 12 inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. Return chops to skillet, browned side up and add glaze mixture; cook until center of chops reach 140 degrees, about 5 to 8 minutes. Remove skillet from heat, transfer chops to clean platter, tent with foil and let rest 5 minutes.

When chops have rested, add any accumulated juice to skillet and set over meidum heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet, turn to coat both sides with glaze. Serve browned side up and spread remaining glaze over chops.

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Monday, August 20, 2007

Herbed Pita

Cooking Light April 2007

Cut 2 (6 inch) pitas into 8 wedges. Lightly coat pita wedges with cooking spray. Sprinkle with 1/4 teaspoon dried basil, 1/4 teaspoon dried coriander, 1/8 teaspoon salt, and 1/8 teaspoon dried thyme. Place pita wedges on a baking sheet; bake at 425 degrees for 8 minutes or until toasted.

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Cheddar Grits

Cooking Light April 2007

Bring 2 cups fat-free milk and 1 1/4 cups water to a boil in a medium saucepan over medium high heat. Slowly add 3/4 cup quick-cooking grits, stirring well with a whisk. Cover, reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Remove from heat. Add 1 cup reduced-fat cheddar cheese, 1 tablespoon butter, 1/2 teaspoon salt, and 1/8 teaspoon ground pepper, stirring until the cheese melts.

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Barbecue Rubbed Pork Chops

Cooking Light April 2007

1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1/8 teaspoon ground allapice
1/8 teaspoon ground red pepper
4 (6 ounce) bone in center cut loin pork chops, trimmed (about 1/2 inch thick)
cooking spray

Combine first nine ingredients; rub over both sides of pork. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add pork; cook for two minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.

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Basic Japanese White Rice

Cooking Light April 2007

1 1/2 cups uncooked short-grain rice (sushi rice)
1 3/4 cups water

Place rice in a fine mesh strainer. Rinse under cold running water, gently stirring rice until water runs clear (about one minute).

Combine rice and water in a medium saucepan; let stand for one hour. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove from heat. Let stand, covered, 10 minutes.

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Walnut-Green Bean Salad

Cooking Light April 2007

Add chicken to make this an entree.

2 tablespoons walnut oil
1 1/2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon
1/2 teaspoon salt
1/2 Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup uncooked bulgur
1 cup boiling water
1/2 teaspoon salt
1 pound diagonally cut green beans (about 4 cups)
2 cups halved grape tomatoes
1/3 cup chopped fresh parsley
1/2 cup vertically sliced red onion

Combine first 7 ingredients in a small bowl; stir with a whisk until blended.

Combine bulgur and 1 cup boiling water in a large a bowl. Cover and let stand 30 minutes; drain. Stir in 1/2 teaspoon salt.

Steam green beans, covered, 5 minutes or until tender. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add bulgur, tomatoes, parsely, onion, and oil mixture; toss gently to combine. Serve at room temperature, or cover and chill.

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Hearty Lentil Soup

3 cups water
3 cups vegetable broth
3 medium carrots,sliced
1 medium onion, chopped
1 cup dried lentils, rinsed
2 celery ribs, sliced
1 small green pepper, chopped
1/4 cup uncooked brown rice
1 teaspoon dried basil
1 garlic clove, minced
1 bay leaf
3/4 cup tomato paste
1/2 cup frozen corn
1/2 cup frozen peas

In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.

Add the tomato paste, corn, and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf before serving.

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Black bean cakes

2 cans (15 oz each) black beans, drained and rinsed
1 egg white, lightly beaten
2 green onions, finely chopped
1/4 cup plus 2 tablespoons minced fresh cilantro, divided
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
4 teaspoons canola oil
1/2 cup frozen corn
1/2 cup chunky salsa
1/4 cup fat-free sour cream

In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano, and cumin. Shape into eight 2 1/2 inch patties.

In a small nonstick skillet, coated with nonstick cooking spray, cook patties in batches of oil for 2-4 minutes on each side or until golden brown.

In a small bowl, combine the corn, salsa and remaining cilantro, spoon over cakes. Garnish with sour cream.

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Asian Chicken-Orzo Salad

Paula Deen

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve

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Sunday, August 19, 2007

Smoked Gouda and Caramelized Onion Quesadillas

2 tablespoons (1/4 stick) butter
1 onion, thinly sliced
1 tablespoon golden brown sugar
1/4 teaspoon white wine vinegar
smoked Gouda cheese, sliced thin
green apple, sliced thin
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat.
Heat a heavy skillet and put in a bit of butter or spray a tortilla with Pam. Layer cheese, onions and apple slices and top with another tortilla. Brush top tortilla with melted butter or spray with Pam.
Cook quesadillas just until brown spots appear, flip and cook until golden. Cut into wedges and serve

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Crunchy Pea Salad

10 oz fresh or frozen peas
1/4 cup crisp bacon (crumbled)
1 cup diced celery
1/2 cup sour cream
1 cup chopped celery
1/4 cup diced green onion
1 cup cashews
1/2 teaspoon dijon mustard
1 clove garlic (minced)
1 cup prepared ranch dressing
Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill for a couple hours.

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Grilled Potato and Onion Salad with Blue Cheese and Bacon

1 pound sliced meaty bacon
3 red onions, sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 1/2 pounds small new potatoes (about 1 1/2 inches in diameter), scrubbed 1/2 cup mayonnaise
1/2 pound blue cheese, such as Gorgonzola, Roquefort or Maytag Blue, crumbled
Preheat the oven to 400°. Spread the bacon slices in a single layer on a baking sheet. Bake until they are brown and crisp, about 15 minutes. Transfer the bacon slices to paper towel lined plates to drain. Crumble into 1/2-inch pieces. Light a grill. In a large bowl, toss the red onion slices with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the onions over moderately high heat, turning once, until lightly charred and tender, about 5 minutes. Cut the grilled onions into 1/2-inch pieces. In a large pot of salted cold water, bring the potatoes to a boil. Simmer until they are beginning to get tender, about 5 minutes. Drain the potatoes and cut them in half. In a large bowl, toss the potatoes with the remaining 3 tablespoons of olive oil and season with salt and pepper. Grill the potatoes over moderately high heat, turning once, until they are tender and browned, about 5 minutes. In a large bowl, mix the mayonnaise with the blue cheese. Add the bacon, onions and potatoes and toss to coat. Transfer the salad to a clean bowl and serve.

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Strawberries and Cream Muffins

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, slightly beaten
1 cup heavy cream
1/4 cup melted butter
1 1/2 cup strawberries
Heat oven to 375 degrees. Mix flour, baking powder, salt and sugar in large bowl. Add egg, cream, and butter, stirring only enough to dampen flour. Reserve 1/4 cup flour, toss in with berries. Fold in to batter last. Bake 20-25 minutes. *Jessica's notes: Since the recipe wasn't specific: 1. I found that by filling each cup 3/4 or slightly less I was able to get 18 cupcake sized muffins. 2. I roughly chopped the strawberries in 1/2 bite-sized chunks 3. I sprinkled just a small bit of granulated sugar on top of each muffin before baking. 4. Since my oven (gas oven) is touchy with muffins in the tins I have, I reduced the heat to 350º

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Baked Spaghetti

Paula Deen's cookbook
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
½ cup diced onions
½ cup diced green peppers
2 cloves garlic, chopped
¼ cup chopped fresh parsley
1 ½ tsp. Italian seasoning
1 ½ tsp. Garlic,
1 ½ tsp. Seasoned Salt
1 ½ tsp. sugar
½ lbs. ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, and sugar. Bring to a boil, then reduce heat and simmer, covered for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to package directions. Cover the bottom of a 13 X 9 X 2-inch pan with sauce. Add a layer of pasta, then half of the cheese; repeat layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving. Serves 10.

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Chicken Rolls with Cheese and Bacon

4 boneless skinless chicken breasts
2 string cheese
4 T cream cheese
4 slices bacon
seasoning salt
4 dabs of butter
1 oz shredded cheddar cheese
First you need to pound our your chicken so you can roll it..
Cut your string cheeses into halves... cook your bacon the way you like it.
Lay out your chicken, put string cheese, cream cheese and a slice of bacon in the center... next fold the ends together and stick with a toothpick to hold...place in a dish with a lid and sprinkle with seasoning, dab with butter and put lid on.
Bake @ 375 for 45 minutes (max) ... take out and sprinkle with cheddar cheese and put back in for 5 minutes to melt

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Parmesean Rice

2/3 cup long grain rice
3 Tablespoons butter or margarine
1 2/3 cup chicken broth (or 1 2/3 cup water with chicken boullion)
1/4 cup grated parmesan cheese
Brown rice with butter or margarine in a skillet. Stir in chicken broth and parmesan cheese. Add some fresh parsley (and some Savory or Basil for additional flavor).
Put in quart casserole with lid. Bake for 45-50 minutes at 350, stirring after 30 minutes.
Then I usually have a green vegetable such as steamed broccoli or green beans with it.

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Macaroni and Cheese w/Onions & Bacon

(from Williams Sonoma New American Cooking)
4 thick slices bacon
3 Tablespoons butter
1 small sweet onion
1-½ cups fresh bread crumbs
1-½ teaspoons chopped fresh thyme
¾ teaspoons salt
¾ teaspoons pepper
1 pound elbow macaroni
2 Tablespoons all-purpose flour
2 cups low-fat or skim milk
4 cups shredded, sharp cheddar cheese
Preheat oven to 350 degrees. Grease a 1-½ quart baking dish with butter.
In a frying pan over medium heat, fry bacon until crisp, 6-8 minutes. Transfer to paper towels to drain, then chop coarsely. Discard all but 1 Tablespoon of drippings from the pan.
Return pan to medium-high heat, add 1 Tablespoon butter. When it melts stir in the onion and cook stirring often, until golden, 3-4 minutes. Stir in bread crumbs, bacon, thyme, and ¼ teaspoon each salt & pepper. Remove from heat.
Meanwhile, bring a large saucepan ¾ full of water to a boil. Add salt to taste and the macaroni. Stir well and cook 8-10 minutes. Drain well & pour into baking dish.
In a small saucepan over medium heat, melt the remaining 2 Tablespoon butter. When it melts, whisk in the flour and continue to whisk for 1 minute. Gradually whisk in the milk until smooth. Simmer, stirring occasionally, until lightly thicken, 2-3 minutes. Whisk in the cheese until melted and smooth. Add the remaining ½ teaspoon each of salt & pepper. Pour over macaroni. Sprinkle with bread crumb mixture.
Bake 35-40 minutes until brown and bubbling.

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Garlic Parmesan Orzo

1 cup uncooked orzo
1/4 cup butter
3 cloves garlic, minced
2 tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Cook orzo as directed on package. While orzo is cooking, melt butter in 10-inch skillet over medium-high heat. Add garlic and sauté until just yellow. Drain cooked orzo; stir in butter mixture, milk, salt, pepper, cheese and parsley. Heat through. Yield: 4 servings

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Corn, Avocado and Tomato Salad

2 cups cooked corn
1 avocado, diced into 1/2 inch pieces
1 pint halved cherry tomatoes
1/2 cup finely diced red onion
2 tbsp olive oil
1 tablespoon fresh lime juice
1/2 tsp lime zest
1/4 cup chopped cilantro
salt and pepper to taste
Place corn in a large bowl. Add avocado, halved cherry tomatoes, and red onion. In a separate bowl, whisk together olive oil, lime juice, lime zest, cilantro, salt and freshly ground black pepper. Stir the vinaigrette into the salad and serve. Serves 4 to 6.

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Hungarian Goulash

2 pounds round steak -- cut 1/2 inch cubes
1 cup onion -- chopped
1 clove garlic -- minced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf
1 14.5 oz can tomatoes
1 cup sour cream
Directions:Put steak cubes, onion, garlic in cooker.Stir in flour and mix to coat steak. Add allremaining ingredients except sour cream.Stir well and cover and cook on low for8-10 hours or on high for 3-4 hours. Addsour cream 30 minutes before servingand stir thoroughly. Serve over hotbuttered noodles.

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Spanish Chicken

3 lb chicken breasts
1 tsp paprika
1 tsp garlic powder
salt and pepper
6 oz tomato paste
1 c water
1 can Ro-tel tomatoes
1 can sliced mushrooms, drained
1 can black olives, drained
cooked rice
Combine paprika, garlic powder, salt and pepper. Sprinkle on chicken pieces. Place chicken in crock pot. Mix tomato sauce and water and pour over chicken. Add Ro-tel tomatoes, mushrooms and olives to crockpot. Cover and cook on low 7-8 hours. Serve over cooked rice.

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Sour Cream Pork Chops

4 Pork chops (3/4" thick)
1/2 cup sour cream
1 tablespoon sugar
2 tablespoons vinegar
1/2 cup water Pepper -- to taste
Salt -- to taste
Salt and pepper the pork chops on both sides and fry in butter until brown. Mix together vinegar, sugar, water and pour the mixture over the chops. Bring to boil, reduce heat and simmer gently about 1 1/4 hours or until chops are tender. Add sour cream and heat to just under boil.

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Honey Cornbread

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
1 T. baking powder
1/2 t. salt
2 eggs
1 c. milk
1/4 c. oil
1/4 c. honey
Preheat oven to 400 degrees. In bowl, combine flour, cornmeal, sugar, baking powder and salt. In small bowl, beat the eggs. Add milk, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a 9 in. square pan. Bake at 400 for 20-25 minutes or until toothpick comes out clean.

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Sinful Chicken Enchiladas

2 tablespoons olive oil
1 small chopped onion
2 gloves minced garlic
1 16-ounce tomato sauce
¼ teaspoon salt
¼ teaspoon sugar
2 cups cooked, cubed chicken
3 cups heavy cream
5 chicken bouillon cubes
12 corn tortillas1
½ cups grated Monterey jack cheese
Preheat oven to 350º. Sauté onion and garlic in oil. Add tomato sauce, salt, sugar and chicken. Cover and simmer for 5 minutes. Heat cream in separate pan and dissolve bouillon cubes. Set aside. Dip tortilla in the cream and let it soften a little. Place on a flat surface, spoon in chicken mixture and roll up. Place in a baking dish seam side down. Repeat for all tortillas. Pour remaining cream mix on enchiladas. Top with cheese. Bake at 350º for 25-30 minutes.

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3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
DIRECTIONS:In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

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Baked Penne with Italian Sausage

12 ounces package dry penne pasta
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
2 teaspoons olive oil
15 ounces tomato sauce
14 1/2 ounces diced tomatoes with garlic
6 ounces tomato paste
2 cups shredded Mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
Bake in preheated oven for 20 minutes, or until cheese is melted.

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Loosemeat Sandwiches

2½ lbs ground beef
3 Tbs mustard
3 Tbs horseradish sauce
3 Tbs worcestershire sauce
½ cup chicken broth
3 tsp salt
1 tsp pepper
4 oz ketchup
1 cup water
1 tsp seasoned salt
Mix all ingredients and cook in crockpot for 1 hour. Serve on hamburger buns.

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Mexi-corn Lasagna

1 pound of ground beef (or turkey) browned and drained
1 17 can of whole kernel corn- drained, or the same amount of frozen corn, thawed.
1 can tomato sauce. (15 oz.)
1 cup Picante sauce (the hot kind is good)
1 Tbsp. chili powder
1 and 1/2 tsps. ground Cumin
1 carton (16 oz.) cottage cheese
2 eggs
1/4 cup grated parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. garlic powder
1 tsp salt
12 corn tortillas
1 cup shredded cheddar (Low Fat or No Fat)
Combine first 6 ingredients in a large skillet. Simmer 5 min., stirring frequently.
Combine cottage cheese, eggs, parmesan cheese, oregano, garlic powder, and salt: mix well.
Arrange 6 tortillas on the bottom and sides of lightly greased 13x9x2 inch baking dish.
Top with half of meat mixture, spoon cheese mixture over meat.Arrange remaining tortillas over cheese mix.Top with remaining meat mixture.Bake in pre-heated 375' oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese.
Let stand 10 min. before serving.

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Beef Chili with Bacon and Black Beans

Cook's Illustrated
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.
Makes about 3 quarts, serving 8 to 10
8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons )
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) black beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt
2 limes cut into wedges
1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

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Baked Honey Chicken

1 chicken, cut up
4 tablespoons butter (1/2 stick)
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
Wash chicken, pat dry.
Melt butter in shallow baking pan. Stir in rest of ingredients. Roll chicken pieces in baking mixture to coat both sides. Arrange meaty side up in dish.
Bake 375 for 1 hour or until tender and glazed. Turn once and baste frequently.

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Chili Mac Recipe

1/2 cup chopped onion
1 pound lean ground beef
1 tablespoon vegetable oil
8 ounces elbow macaroni
1 can (16 ounces) kidney beans, undrained
1 large can (16 ounces) tomato sauce
1 cup water
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded Cheddar cheese
PREPARATION:In a large skillet, brown onion with ground beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes. Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.

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Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
salt, to taste
1/2 teaspoon ground cumin
½ to 1 cup chopped onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Add garlic and jalapeno. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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1 15 oz can black beans -- rinsed and drained or 4 cups cooked black beans
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese
In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.
Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.
Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.
Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese.

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BLT Smashed Potatoes

(FoodTV.com; Rachel Ray)
2 ½ pounds small red-skinned new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
salt and pepper
1 cup sour cream, to pass at table
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into ½-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium-high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Draing the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

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Slow-Cooked BBQ Beef Short Ribs

3 pounds beef short ribs
1 onion, thinly sliced
1 cup water
2 teaspoons Beef Flavored Bouillon Granules
1 cup hickory smoked barbecue sauce
3 tablespoons dark brown sugar
1 tablespoon Dijon mustard
2 tablespoons cornstarch dissolved in a small amount of water
1 Heat a large skillet over medium high heat and brown the short ribs on all side. Place the ribs in a slow cooker and top with the onions. In a medium bowl, combine the water, beef granules, barbecue sauce, brown sugar and Dijon mustard. Pour sauce over ribs, cover and cook on low for about 6-7 hours, or until tender. Add the cornstarch mixture and continue to cook until the sauce thickens, about 20 minutes.

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Tuscan Garlic Chicken

by Olive Garden Executive Chef Paolo
3 lb(s) Boneless, skinless chicken breasts
1 1/2 cup(s) Flour, plus 1 tablespoon
1 Tbsp Salt
2 tsp Black pepper
2 tsp Italian herb seasoning
1 lb(s) Penne pasta
1 Tbsp Garlic, chopped
1 Red pepper, julienne cut
1/2 cup(s) White wine
1/2 lb(s) Whole leaf spinach, stemmed
12 oz Heavy cream
1 cup(s) Parmesan cheese, grated
Preparing the Chicken:- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.- Dredge chicken in the mixture, shaking off any excess.- Sauté the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
Preparing the Pasta:- Cook pasta al dente (or according to package instructions).- Drain and set aside until needed.
Preparing the Sauce:- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.- Slowly add remaining one tablespoon of flour and stir to combine.- Next add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
Preparing Tuscan Garlic Chicken Entrée:- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra parmesan cheese. Serve and enjoy.

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Beef & Bean Chimichangas

1 1/2 lbs ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 oz each) or 4 cups refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10inch)
vegetable oil

Toppings: Shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, cheeses
In large skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from heat. Spoon about 1/3 cup of mixture off center on each tortilla. Fold up edge nearest filling; fold in both sides, and roll up. Secure with toothpick. In a large skillet, fry tortillas; folded side down in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings of your choice. Yield: 16 chimichangas
Note: When serving this dish for dinner with other dishes, I half the recipe, because we can never eat 16 chimichangas. They are very filling with the beef and beans.

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Monterey BBQ Chicken

4-6 skinless, boneless chicken breasts
1 egg
1/2-3/4 cup milk
1 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
Olive oil
Pam Spray
1 tin pre-sliced, pre-washed mushrooms
1/2 med-large red onion
1/2 tsp salt
1/4 tsp pepper
1 TB lemon juice
Sweet Baby Ray's BBQ Sauce
8 ounces shredded Monterey Jack cheese
*Spray frying pan with Pam spray, and heat to med-high.
*Add coarsely chopped red onion, 1 tsp salt, 1/2 tsp pepper, lemon juice and sauté.
*When onion starts to become translucent and soft, add mushrooms and sauté until mushrooms begin to soften and are hot.
*Heat separate frying pan for chicken, coating the bottom with olive oil.
*Combine 1 tsp salt, 1/4 tsp pepper, 1 tsp garlic powder, and flour in flat container such as a pie plate.
*Beat egg with milk for an egg wash.
*Cut chicken the flat way, to make thin, wide cutlets & dip in egg wash, then coat with flour mixture.
*Brown chicken in frying pan until juices run clear.
*Spray glass baking dish with Pam spray, and place cooked chicken in a single layer in dish.
*Put about 1-2 TB of BBQ sauce over each cutlet.
*Top each cutlet generously with mushroom/onion mixture.
*Top each cutlet generously with shredded Monterey Jack cheese.
*Bake until cheese is melted, but not browned.

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Wednesday, August 15, 2007

Zucchini Gratin

from Barefoot Contessa

tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned

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Barbeque Rub

2 cups sugar (I use superfine)
1/4 cup paprika
2 t chili powder
1/2 t cayenne pepper
1/2 cup salt
2 t black pepper
1 t garlic powder
Combine all ingredients and use as a rub for any barbeque meat. Yields about 3 cups.

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Barbecue Chicken with Mushrooms and Caramelized Onions

3-4 boneless skinless chicken breasts
Barbecue Rub
sautéedOnions, caramelized
Cheddar cheese, grated

Slice the chicken breasts in half to make thinner pieces of meat. Sprinkle both sides of the chicken with the Barbecue Rub. In a large skillet, sauté in a hot pan until done and lightly browned on both sides. Cook the chicken in batches, don't crowd the pan. Return all of the chicken pieces to the pan and top with mushrooms, onions and cheese. Put the lid on the pan and let sit off the heat until the cheese is melted.

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Green Chile Enchiladas

1/3 cup butter
1/3 cup flour
2 1/2 cups half and half
1 (7 oz) can green chiles
1/2 cup onion, minced
1/8 tsp cayenne
1 medium onion, minced
4 cups cheddar cheese, grated
4 cups jack cheese, grated
oil for frying
12 corn tortillas
2 cups sour cream
Melt butter in small saucepan and sprinkle in flour. When flour is slightly browned and begins to bubble, slowly stir in half and half. Simmer, stirring regularly for 5 minutes. Add chiles, 1/2 cup minced onion and cayenne, and simmer 10 minutes. Mix cheeses with remaining minced onion. Dip each tortilla into hot oil for 5 seconds and drain on paper towel. Scoop cheese mixture onto each tortilla, roll up and place in baking pan. Top with green chile sauce, sprinkle on remaining cheese and broil until bubbly. Garnish generously with sour cream.

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Tomato, Cheddar and Beef Macaroni

1 lb ground beef
1 cup chopped onion
1 can (14.5-oz) diced tomatoes with basil, garlic and oregano
1 cup water
1 cup elbow macaroni
1 1/2 cups shredded cheddar cheese
Brown the ground beef with the onions, drain. Stir in the tomatoes, water, and macaroni. Cover and simmer 10 minutes or until tender; stir in cheese and serve.

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Jam-filled Muffins

1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/3 cup butter or margarine, melted
1 teaspoon grated lemon peel
1/2 cup raspberry or strawberry jam
DIRECTIONS:1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.

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Enchiladas de Pollo y Queso

5 T butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 T chili powder
1/2 tsp ground coriander
1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack
12 tortillas-I prefer flour
Melt 2 T. butter and cook onions until softened. Remove to a bowl. Add chicken and green chilies. Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and ? cup cheese. Stir ? cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9x13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes.

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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

courtesy Giada De Laurentiis

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes

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Brown Sugar Pork Chops

2 pork chops
4 T. brown sugar
1 T. butter
1 T. soy sauce

DirectionsPlace pork chops in glass baking dish.
Put two tablespoons of brown sugar on top of each.
Sprinkle soy sauce on top and put a small pat of butter on top of each pork chop.
Cover with foil and bake at 350 degrees for 45 minutes.

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Black Bottom Cupcakes

1. 1-8oz package cream cheese, softened
2. 1 egg -- slightly beaten
3. 1/3 cup sugar
4. 1 pinch salt
1-6oz package chocolate chips
1 Tbsp vinegar
1 tsp vanilla
1/2 cup oil
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup water
1 1/2 cups flour
In a small bowl combine first four ingredients. Add chocolate chips and set aside. Mix remaining ingredients well. Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture. Drop a large spoonful of cheese mixture on top. Bake 20 to 25 minutes at 350 degrees.

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Chicken Rolls with Cheese and Bacon

4 boneless skinless chicken breasts
2 string cheese
4 T cream cheese
4 slices bacon
seasoning salt
4 dabs of butter
1 oz shredded cheddar cheese

First you need to pound our your chicken so you can roll it..

Cut your string cheeses into halves...

cook your bacon the way you like it.

Lay out your chicken, put string cheese, cream cheese and a slice of bacon in the center... next fold the ends together and stick with a toothpick to hold...place in a dish with a lid and sprinkle with seasoning, dab with butter and put lid on.

Bake @ 375 for 45 minutes (max) ... take out and sprinkle with cheddar cheese and put back in for 5 minutes to melt

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Crockpot BEEF Enchiladas

1 lb. ground beef
1 onion -- chopped
1 green pepper -- chopped
1 can black beans -- drained and rinsed, optional
1 can Rotel
1/3 cup water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded cheese (Monterey jack, cheddar or a mixture of both)
4 flour tortillas

In a skillet, cook beef, onion, and pepper until beef is browned and vegetables are tender. Add next 7 ingredients. Bring to a boil. Reduce heat and simmer for 10 min.
In a 5 qt. crockpot, layer beef mixture, one tortilla, and some cheese. Repeat layers 3 more times. Cover and cook on low for 5-7 hours or high for 3 hours.
Serve as wedges along with chips, salsa, and sour cream.

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Sweet and Sour Chicken

I love this recipe. Its a little bit of work but the work is worthit. The recipe (I'm posting as is) calls for chicken wings but Ilike it better with small pieces of breast meat. If you use breast it takes less time to cook and I skip the boiling part. This is a yummy recipe and I think tastes better than most Chinese sweet and sour chicken I've had.

3 lbs chicken wings
1/2 cup cornstarch
1/2 cup flour
2 eggs, well beaten
oil to fry

3/4 cup sugar
1/2 cup vinegar
1/4 cup broth
1 tablespoon soy sauce
4 tablespoons ketchup

Cut wings in three pieces. Bony tip off, then in half. Sprinklehalves with garlic salt and let sit one hour.

Boil bony tips in panof water (enough to cover) for one hour to make broth for sauce.

Mix flour and cornstarch in bowl. Heat oil to fry. Dip wings ineggs and then flour mixture. Fry until brown. Place wings in pan.

Mix sauce, heating until sugar dissolves. Pour over wings.

Cook in350 degree oven for one hour turning often.

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Sunday, August 12, 2007

Tres Leches Cake

Last month, in the Cooks Country magazine, I saw this recipe and it looked so good I had to try it even though I had never tried this cake before. I followed the recipe exactly except that I used a smaller cake pan since I didn't have the correct size. This cake was so yummy. I can't wait to make it again.

Milk Mixture
(14-ounce) can sweetened condensed milk
(12-ounce) can evaporated milk
cup heavy cream
teaspoon vanilla extract
cups all-purpose flour
teaspoons baking powder
teaspoon salt
teaspoon ground cinnamon
tablespoons (1 stick) unsalted butter
cup whole milk
large eggs , room temperature
cups sugar
teaspoons vanilla extract
cup heavy cream
tablespoons corn syrup
teaspoon vanilla extract
1. For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes. Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.
2. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
3. With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
4. Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.
5. For the frosting: Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch squares. Serve. (The assembled cake can be refrigerated for up to 3 days.)

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Thursday, August 9, 2007

Mexican Bean and Rice Casserole

Again another recipe that I just threw together from leftovers. I had made bean and cheese burritos and had leftover bean and cheese mixture that I didn't want to go to waste.

Bean and cheese mixture- 2 cans of pinto beans (or two cups cooked dried pinto beans), one half onion chopped, 1 1/2 cups cheese, one can green chilies

1 1/2 cups cooked brown rice

one half chopped onion

about 2 cups salsa

about 1 cup shredded cheese

I placed a layer of salsa on the bottom of a small cooking pan (I think it was 8x8) and then spread the rice over the top. I put another layer of salsa on top of the rice than spread the bean and cheese mixture over and some more salsa on top of the bean and cheese. I sprinkled the chopped onion and cheese on top. Cook for 30-45 minutes at 350 degrees, its done when heated all the way and the top cheese is melted.

I served this with flour tortillas that I heated on the stove.

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Wednesday, August 8, 2007

Chicken Pot Pie

I just made this recipe up. Ours were a little dry so I'd add more gravy the next time. I was trying to use up old vegetables, leftover chicken, and some leftover gravy.
This made 6 small pies but I did have to make two batches of pie dough. I'm not sure if I really needed two of dough since the kids helped and we may have wasted some of the dough.
2 cooked chicken breasts
1 potato peeled and diced, cooked until tender
3 carrots peeled and chopped, cooked until tender
1/2 cup frozen peas
1/2 of an onion chopped
1 1/2 cups chicken gravy (really should have used at least 2 1/2 cups)
I had half a can of cream of mushroom soup left so I toss that into the gravy.
Mixed all the ingredients together and added to the pie shell. Then topped with another layer of pie dough.
Cooked for 45 minutes at 425 degrees.
For the pie dough I did this:
1 cup flour
1 cup whole grain pastry flour (I used Arrowhead Mills organic)
1 teaspoon of salt
3/4 cup shortening
I used a pastry cutter to blend the flours and shortening. Then I added water 1 tablespoon at a time until the dough formed a ball. I then rolled out the dough and placed it into the pie dishes.
You may need to season it to your taste. I didn't because I had leftover gravy that I had seasoned to our taste.

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Tuesday, August 7, 2007

Cucumber, Tomato, and Onion salad

This is another recipe that I made up. I may have many years ago received a recipe for this but I've played with it for many years and now have perfected my salad. You can cater this to your own taste fairly easy. I think this tastes yummy with macaroni and cheese.

8 oounces cherry tomatoes cut in half (or you can use regular tomatoes about 2 of them)

2 cucumber, medium size cut into circles

1 onion chopped

Mix together in a bowl. Add dressing:

1/3 cup apple cider vinegar

1/3 cup sugar

3 tablespoons water

2 tablespoons olive oil

seasonings, I use garlic salt, pepper, basil but you can use your favorite seasonings to taste

Mix together and chill. Serve chilled although room temperature is good too.

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Burnt Butter with sauteed zucchini

I just threw this together without using a recipe and it didn't turn out too bad. I've fallen in love with the burnt butter, well its more like browned butter, on pasta. We've received alot of zucchini the last few weeks and have been trying to come up with new ways to use it.

1 lb cooked pasta, whatever shape you'd prefer
4 tablespoons of butter that has been browned on the stovetop

Mix together and place on plate.

Add sauteed zucchini (can also use squash or both), about 3 zucchini, I saute using 3 tablespoon of butter and cook the vegetables until browned and tender crisp.

Place on top of pasta. Add shredded parmesan or romano cheese.

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