3
September
2009
Black-Eyed Pea Broccoli-Cheese Soup
Posted by LladyRusty at recipegoldmine.com
Source: Kitchen Link Copycat Recipes
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.
Servings: 4
The most successful men in the end are those whose success is the result of steady accretion… It is the man who carefully advances step by step, with his mind becoming wider and wider - and progressively better able to grasp any theme or situation - persevering in what he knows to be practical, and concentrating his thought upon it, who is bound to succeed in the greatest degree. — Alexander Graham Bell
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2
September
2009
Andiamo Bar & Restaurant Pasta e Fagiolo
Posted by CookinMom at recipegoldmine.com - April 2001
Source: Andiamo Bar & Restaurant, Sacramento, California
1 (12 ounce) can cannellini beans, great northern, or
other white beans, drained and rinsed
1 pound rigatoni, penne or other preferred pasta
3 tablespoons olive oil
1 bunch fresh green Swiss chard, washed
thoroughly and stemmed removing most of
the white core and cut into 1/2-inch slices
3 cloves minced garlic
1 small onion
1 stalk celery, sliced
1/2 teaspoon crushed red peppers
1 (28 ounce) can diced tomatoes in juice
1 (12 ounce) can tomato pur?e
1 teaspoon dry oregano or 2 tablespoons fresh oregano
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Grated Romano Parmesan cheese
Heat oil in a large saucepan. Saut? garlic, onions celery, and red pepper for 2-3 minutes.
Add tomatoes, puree and oregano. Simmer 10 to 15 minutes.
Add beans and parsley. If too thick, add 1 cup water or chicken broth. Simmer for an additional 6-8 minutes. Taste for salt and pepper.
Meanwhile, cook the pasta. Just before the pasta is done add the cleaned chard to the water and cook for another minute until blanched.
Drain the pasta with the chard and combine with the sauce, saving a little sauce to put on top.
Top with freshly grated Romano cheese and serve.
OPTIONS:
1. Add 1/4 cup julienned strips of prosciutto ham
2. Substitute fresh spinach for Swiss chard
3. Use ditalini (salad macaroni) or other small pasta, thin with water or chicken broth if desired, and serve as a hearty soup.
Men do not care how nobly they live, but only how long, although it is within the reach of every man to live nobly, but within no mans power to live long. — Seneca
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31
August
2009
Armadillo Border Grill Chipotle Chicken Penne Pasta
Source: Armadillo Border Grill, Denver, Colorado
Serves 2.
8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs
The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).
To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.
In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles
Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce
In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.
Nothing sets a person so much out of the devils reach as humility. — Johathan Edwards
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30
August
2009
Bakery Cafe Pecan Bar Cookies
Source: Bakery Cafe at El Pedregal, Boulders Resort, Carefree, Arizona.
Crust
1 1/4 cups unsalted butter
3/4 cup granulated sugar
2 tablespoon heavy cream
2 egg yolks
2 1/2 cups flour
Preheat oven to 350 degrees F. Lightly grease a 15 x 10-inch sheet pan; set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl until smooth. Add 2 tablespoons heavy cream and egg yolks, mixing until smooth. Slowly add flour, mixing until just incorporated. Do not overmix. Press into the prepared sheet pan and bake for 8 to 10 minutes until barely golden. Let cool. Reduce oven temperature to 325 degrees F.
Filling
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/8 cup heavy cream
2 3/4 cups pecan pieces, lightly toasted
In a medium saucepan, melt together the butter, brown sugar, sugar and honey. Bring to a boil and boil for 3 minutes.
Stir in cream and remove from heat. Stir in pecans and pour into the pre-baked cookie shell. Bake at 325 degrees F for 20 to 25 minutes until bubbling on top. Cool and cut into 1 1/2-inch squares.
Makes about 60 squares.
I am the vessel. The draft is Gods. And God is the thirsty one. — Dag Hammarskjld
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22
August
2009
Tony Romas Corn Fritter Casserole
2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste
Mix together the Jiffy mix, corn, eggs and milk.
Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.
Melt 2 tablespoons butter in a skillet over medium low heat. Saut? onions and bell pepper until onions are transparent. Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 cups water and dissolve.
Preheat oven to 350 degrees F.
Crumble corn fritters into a large bowl. Add saut?ed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and saut?ed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.
Perfect valour consists in doing without witnesses that which we would be capable of doing before everyone. — John Fitzgerald Kennedy
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20
August
2009
Bahama Breeze Roasted Cuban Bread
Posted by GayleL at recipegoldmine.com 8:45:48pm 9/25/03
Source: Posted by larry lopez - February 2001, at 12:51 pm
Cuban bread can be bought in some Hispanic stores or from latingrocer.com. Its between French and Italian bread in texture. Bahama Breeze presses it in a hot press that looks like what dry cleaners use for pressing clothes. Ive used a waffle maker to get a similar effect. icuban.com had some ideas on how to "press" bread.
6 cups bread flour (or slightly more to bring
dough to proper consistency)
2 tablespoons granulated sugar
1/4 cup lard
1 tablespoon salt
2 tablespoons wheat gluten
2 tablespoons yeast
2 cups warm water
Grease a large bowl, and set aside.
Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well. Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball. Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size.
Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat the oven. Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes. Brush the loaves with water. Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven. Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.
If you bow at all, bow low. — Chinese Proverb
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17
August
2009
The Yellow House Apple Pie
Source: Kathy Hornung, The Yellow House Cake and Pie Company, Hayden, Idaho
Filling
6 apples (a combination of Golden Delicious and Granny Smith)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
3/4 cup granulated sugar plus 1 tablespoon for sprinkling on the crust
2 tablespoons butter, cut into small pieces
Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1/3 cup ice water
Peel, core, quarter and then slice the apples.
In a large bowl, add flour and cinnamon to apples and toss. Set aside while making crust.
Preheat oven to 425 degrees F.
In a bowl stir together flour and salt. Add shortening and gently rub and work mixture with fingers until its the size of small peas. Do not overwork, and use a gentle touch.
Add half the water and quickly toss through the flour mixture. Add the remaining water a little at a time and continue working until dough is slightly moistened and sticks together. Gently form dough into a ball. Cover with plastic wrap and chill for 15 to 20 minutes.
Separate chilled dough into two flat rounds. Roll out the bottom crust on a lightly floured surface. Move the dough often to prevent sticking. (Keep surface lightly floured.)
Roll dough to approximately 12-inch circle. Carefully place in the bottom of a pie pan.
At this time, add the sugar to the apple mixture and toss. Place the apple mixture in the pie pan. Dot with small bits of cold butter.
Roll out the top crust into a 12-inch circle. Fold dough in half and cut small slits along the fold. Place the top crust over the filling. Press top and bottom crust together firmly and trim overhang. Flute edges.
Sprinkle a little additional sugar over the crust.
Bake in a preheated oven for 15 minutes. Reduce temperature to 350 degrees and bake for 45 minutes or until golden brown and filling juices are bubbly through the crust.
Yield: 8 servings
Nutrition per serving: 440 calories, 22 grams fat (6.7 grams saturated, 45 percent fat calories), 3.8 grams protein, 59 grams carbohydrate, 7.5 milligrams cholesterol, 3 grams dietary fiber, 318 milligrams sodium
The greatest pleasure in life is doing what people say you cannot do. — Walter Bagehot
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16
August
2009
The Little Mushroom Chicken over Avocados
Source: The Little Mushroom, Dallas, Texas
8 large halved chicken breasts
2 celery stalks, including leaves
1 onion, quartered
2 cups mayonnaise (do not use Miracle Whip)
2 cans cream of chicken soup
1/2 teaspoon chicken bouillon or 1 cube
1 1/2 tablespoons curry powder
2 or 3 avocados
2 cups Cheddar cheese
In a large pot simmer the chicken breasts, in enough water to cover, with the celery onion, salt and pepper, until tender. Remove from the stock and cool.
De-bone chicken and shred into bite-size pieces. Strain the stock and refrigerate for another use. Combine the chicken, mayonnaise, soup, soup base and curry powder. Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13 x 9-inch baking dish or even a casserole dish.) Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350 degrees F or until bubbly.
Religion is the everlasting dialogue between humanity and God. Art is its soliloquy. — Franz Werfel
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15
August
2009
The Prado Crab Cakes
Source: Executive Chef Jeff Thurston, The Prado, San Diego, California
8 servings
1 scant tablespoon canola oil
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced celery
1 tablespoon finely diced red onion
1 cup heavy cream
1 pound jumbo lump crab meat, shell fragments removed
1 pound back fin crab meat, shell fragments removed
1 tablespoon chopped cilantro
Salt and pepper, to taste
Panko bread crumbs (see note)
Flour
1 egg beaten with a little water or milk
Canola oil for saut?ing
In a saut? pan, heat a scant tablespoon of oil. Saut? red bell pepper, celery and onion just until vegetables are soft. Set aside to cool.
In a small saucepan, bring the heavy cream to a boil, then lower heat to a simmer and reduce the cream by half, about 15 minutes. Set aside to cool.
In a mixing bowl, combine the crab meats, cooled vegetables and cilantro. Add the cooled cream and mix until crab is evenly covered. Season to taste with salt and pepper. Add just enough panko bread crumbs to thicken the mixture so you can form a solid ball by lightly squeezing.
Form 2-ounce balls, then shape by hand into a cylindrical shape.
In separate bowls, place some flour, the beaten egg mixture and some panko bread crumbs. Coat each crab cake first in flour, shaking off excess, then in egg mixture, shaking off excess, then in panko crumbs, coating well.
In a saut? pan, heat a shallow layer of oil and lightly saut? the crab cakes until golden brown all over, about 3 to 5 minutes. Serve immediately.
For a flavor variation, add cayenne pepper to taste.
NOTE: Panko Japanese bread crumbs are sold in the Asian foods sections of many supermarkets.
Nothing fixes a thing so intensely in the memory as the wish to forget it. — Michel de Montaigne
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13
August
2009
Aunt Fannys Cabin Squash
Source: Aunt Fannys Cabin - Atlanta, Georgia
3 pounds summer squash
1/2 cup chopped onion
1/2 cup bread crumbs
2 eggs
1/2 cup (1 stick) margarine
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
Cook squash and mash all ingredients together except 1/2 of the melted margarine. Top with crumbs and butter. Bake in a casserole dish for 1 hour at 375 degrees F.
To live is so startling it leaves little time for anything else. — Emily Elizabeth Dickinson
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