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] |
Nachos With Chicken and Black Beans
|
6 ounces tortilla chips. 1 (16 ounce) can black beans. 2 cups cooked chicken, shredded. 1 12 cups monterey jack cheese, shredded. 12 red onion, diced. 2 limes, juice of. 12 cup light sour cream. salsa.
|
Preheat the oven to 425 degrees. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips then top with chicken, cheese and onion. Bake for 15 to 20 minutes, until the cheese is melted and bubbly. Remove from oven. Combine lime juice and sour cream. Spoon over the nachos and top with salsa.
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[
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Chicken with Chanterelle Mushrooms and Marsala Wine
|
3 tablespoons all-purpose flour. 1/2 teaspoon paprika. 2 skinless, boneless chicken breast halves. 2 tablespoons butter. 1/2 pound sliced chanterelle mushrooms. 4 tablespoons butter. salt and ground black pepper, or to taste. 1 cup chicken broth. 1/2 cup dry Marsala wine. 1 teaspoon dried tarragon, crushed.
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Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly. Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside. Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper. Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
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Creole Rice
|
1 cup uncooked rice. 12 cup chopped onion. 12 cup bell pepper, chopped. 1 can whole tomato. 1 bouillon cube, dissolved in. 1 cup water. 3 slices bacon, diced. 1 teaspoon salt. 14 teaspoon pepper. 1 dash red pepper. okra, sliced (optional).
|
Fry bacon till crisp. You can also use ham slices but bacon taste best to me. Drain all but 2 Tbs drippings. Add onions,pepper,cook till tender. Stir in rice,tomatoes,broth,and seasonings. Bring to a boil,cover and simmer over low heat 20 mins. Allow to stand for 10 mins before serving.
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Mennonite Noodle Soup
|
1 (3 -4 lb) roasting chickens. 2 quarts chicken broth (premade or store bought will do). 2 bay leaves. 1 pinch pepper. 12 cinnamon stick. 3 whole star anise (if you can't find star anise seed in it's whole form, then use anise seed, take a spice ball and fil). 3 tablespoons butter. fine egg noodles, the really thin skinny kind.
|
Skin the chicken so it is not so fatty. Put chicken and broth in a big pot. Add anise, bay leaves, pepper and cinnamon stick. Simmer for 2- 2 1/2 hours, skimming off foam occasionally. Add butter and simmer for about 1/2 hour. Remove the chicken and pull meat off carcass, place in a separate bowl. Skim off any remaining fat from broth. Cook your noodles in clean water and place in another separate bowl. To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.
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Almost Homemade Buttercream
|
16 oz. marshmallow cream. 1 1/2 c. butter. 5 tsp. fresh lemon juice. 1 tsp. vanilla extract. 1/2 c. confectioners' sugar.
|
Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.Nutritional information is based on a 2-tablespoon serving.
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Tomato Bread
|
8 slices French bread. 8 teaspoons Italian salad dressing. 2 medium summer tomatoes. italian seasoning. 8 tablespoons mozzarella cheese.
|
Spread italian salad dressing on one side of each french bread slice. Slice tomatoes on top of bread slices. Sprinkle with italian seasoning and cheese. Broil in oven for 3 to 4 minutes or until cheese is melted and bread is toasted.
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Patriot Day Mini Pies (Lunch Box Surprise)
|
1 (23 g) miniature graham cracker pie crusts. strawberry Jell-O gelatin dessert, small star shapes. berry blue Jello gelatin, small star shapes. 3 tablespoons Cool Whip or 3 tablespoons whipped cream.
|
Starting at the left side of the pie crust, place red Jell-O stars up to the center of the pie crust. Place Cool Whip or Whipped Cream in a line down the center of the pie shell. Fill right side with blue Jell-O stars. Place a dollop of Whipped Cream in the center.
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Saucy Chicken Skillet
|
1 lb boneless skinless chicken breast. 12 green bell pepper, cut as desired. 1 garlic clove, minced. 4 ounces cream cheese, cubed. 34 cup chicken broth. 14 cup caesar salad dressing. 2 green onions, chopped. 2 tablespoons fresh basil, chopped or 1 tablespoon dried basil. 12 cup cherry tomatoes, halved.
|
Saute chicken and peppers in a sprayed or lightly oiled skillet until browned on both sides. (about 5 minutes each side). Add garlic and cook, stirring constantly for about 30 seconds. Stir in cream cheese, broth, dressing, onions and basil. Cook stirring often until sauce begins to thicken and chicken is cooked through (170F. ). Stir in tomatoes and cook for 2 minutes. Serve over pasta or rice.
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[
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] |
Spicy Queso Dip
|
1 cup Milk. 3 Tablespoons Cornstarch. 1 teaspoon Canola Oil. 1 cup Yellow Onion, Minced. 4 cloves Garlic, Minced. 1 Green Bell Pepper, Seeded And Diced. 1 Jalapeno, Seeded And Diced. 1/2 cups Chicken Broth. 3 Scallions, Chopped. 14- 1/2 ounces, weight Canned Diced Tomatoes With Mild Green Chilies, Drained (I Used Del Monte Brand). 1 Lime, Both Juiced And Zested. 2 Tablespoons Chili Powder. 1/2 teaspoons Cumin. 1/2 teaspoons Red Pepper Flakes. 2 cups Extra-Sharp Cheddar Cheese, Shredded. 1/2 cups Colby-Jack Cheese, Shredded. Salt And Pepper, to taste.
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1. In a small bowl, whisk 1/4 cup of the milk with the cornstarch. Set aside. 2. Heat a large skillet over medium-high heat. Add the oil, onions, garlic, green pepper and jalapeno. Saute until soft, about 7 minutes. Season with salt and pepper. 3. Add the chicken broth and the remaining 3/4 cups of milk (the milk without the cornstarch) to the skillet. Bring to a boil, then reduce heat and cook for about 3 minutes. 4. Add the milk/cornstarch mixture to the skillet. Reduce heat to low. Stir and simmer until it bubbles. 5. Add the scallions, diced tomatoes, lime juice, lime zest, chili powder, cumin and red pepper flakes. Stir and season with salt and pepper. 6. Remove skillet from heat. Add the two cheeses, stirring well. Taste test and season with salt and pepper to your liking. If youd like the queso spicier, add more chili powder and/or red pepper flakes. 7. Serve hot with tortilla chips. Adapted from SkinnyTaste.com who adapted it from Slender Kitchen.
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Lemon Garlic Chicken over Angel Hair Pasta
|
12 cup flour. 4 tablespoons parmesan cheese, grated. 12 teaspoon garlic powder. 1 lb boneless skinless chicken breast, cubed. 4 tablespoons butter. 1 lemon, juice of. 12 cup white wine. 2 cups hot water. 1 chicken bouillon cube, disolved in above water. 12 ounces angel hair pasta. 14-12 cup parmesan cheese, freshly grated.
|
Combine flour, parmesan, and garlic powder. Dredge chicken in mixture. Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened. Meanwhile cook pasta according to package directions. Drain pasta and place in large serving bowl. Pour chicken and sauce over pasta. Toss gently. Top with grated cheese. Garnish with fresh lemon slices and fresh parsley.
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Butter Curls
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12 cup butter. 12 cup hot water.
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To make butter curls, start with a stick of butter that has been at room temperature a few minutes but is still firm. The butter needs to be soft enough to peel without falling apart but cold enough to hold its shape. Heat spoon or butter curler in the very hot water, then pull firmly over the stick of butter to form curls. If the curls break the butter is too cold. Reheat the butter curler as needed.
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Dante's Rice
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2 cups peas. 2 slices bacon. 2 scallions. 2 tablespoons extra virgin olive oil. oil. salt. 12 teaspoon sugar. 2 cups cooked rice. 12 lb shelled cooked shrimp.
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Cook peas until almost done, drain into a colander, and rinse under a light spray of lukewarm water. Allow to Drain. Heat oil in pan. Cut the 2 slices of bacon into cubes and place in the pan. Cut the 2 scallions into thin rounds and add into pan. Cook on medium heat for 10 minutes. Meanwhile, cook rice. Fold sugar into cooked rice, add the peas and 1/2 pound of shelled cooked shrimp, bacon and scallions, fluff with a fork, and serve immediately.
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Spring Shellfish Stew
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1/4 pound pancetta, cut into 1/4-inch cubes. 1 yellow onion, halved and thinly sliced. 3 cloves garlic, finely chopped. 1/2 pound kale, stemmed and sliced into 1/4-inch thick ribbons. 1 teaspoon salt. 1 teaspoon black pepper. 2 cups dry white wine. 1 28 ounce can peeled whole tomatoes. 1 8 ounce bottle clam juice. 3 cups chicken stock. 3/4 pound manila clams, scrubbed clean. 3/4 pound mussels, scrubbed clean and debearded if necessary (discard any that are broken or won't close). 1 pound halibut filet, peeled and cut into 1-inch cubes (5 cups). 3/4 pound (about 12) extra large shrimp, deveined. 1/4 cup fresh flat-leaf parsley, finely chopped.
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Heat a large, deep soup pot over medium heat. Add the pancetta, cover, and cook until browned, stirring frequently, about 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate, leaving the fat in the pot. Add the onion to the pot and cook until soft, about 10 minutes, stirring occasionally. Add the garlic, red pepper, and kale, season to taste with salt and pepper, and cook for another 10 minutes, stirring and turning as the kale on the bottom cooks down. Increase the heat to high, add the wine, and simmer for 2 minutes. Use your hands to break the tomatoes into small pieces and add them, along with their juices, and the clam juice, stock, and pancetta to the pot. Lower the heat to medium and simmer the stew, partially covered, until the kale is soft and the tomatoes begin to break down, about 30 minutes. (You can add a little water, if too much evaporates.) Season to taste with salt and pepper. Add the clams and mussels to the pot and cook, tightly covered, for 5 minutes. Add the fish and shrimp, if using, stirring them into the broth, and simmer, covered, until the fish is cooked and all the shellfish have opened, another 5 minutes or so. Serve piping hot in bowls, sprinkled with the parsley. (Discard any clams or mussels that wont open.)
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Au Gratin Potatoes
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6 -7 medium potatoes. 4 tablespoons butter. 1 small onion, diced. 2 (10 1/2 ounce) cans cream of chicken soup (or mushroom or celery or whatever you like, I use 1 chicken and 1 mushroom, usually). 1 12 cups sour cream. 12 cup cheddar cheese, grated. 14 cup milk. black pepper.
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Preheat oven to 350 degrees F. Spray a 9 x 13 inch casserole dish with non-stick spray. Wash the potatoes, or peel if you like. We leave the skins on. Slice them thinly, about 1/4 inch thick. Boil for about 5 minutes to soften them, but don't overcook them! They should be soft, but not done. While potatoes are cooking, put butter and onion in a large microwave-safe dish and cook for 2-3 minutes, until onions are soft and slightly translucent. (I use my large Pyrex measuring cup.) Add remaining ingredients, mix well, and microwave 3-4 more minutes until bubbling. Layer potatoes and sauce mixture into greased dish, evenly coating potatoes. Top layer should be sauce. Bake for about 45 minutes until the top is browned and bubbly. (If you're pressed for time, microwave the casserole for about 10 minutes, then stick it under the broiler to brown the top - my family can't tell the difference! ).
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Basic Crepes
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2 large eggs. 1/4 teaspoon salt. 1 cup unbleached all purpose flour. 1 1/4 cups (or more) milk (do not use low-fat or nonfat). Melted butter.
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Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
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[
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Italian Plum Crumble
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1 pound Italian Prune Plums, Pitted And Quartered. 4 teaspoons Flour. 1/2 cups Light Brown Sugar. 2 Tablespoons Grand Marnier Liqueur. 1/2 cups Flour. 1/2 cups Brown Sugar. 1 pinch Salt. 13 cups Quick Oats. 5 Tablespoons Butter, Slightly Softened.
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Preheat oven to 375 degrees F. For the fruit, combine plums, flour, sugar, and liqueur in a bowl. Set mixture aside. For the topping, combine flour, brown sugar, salt, quick oats, and butter with a mixer until it resembles coarse crumbs about the size of peas. Place fruit mixture in a 1-quart dish and spread topping mixture evenly over the top of plums. Bake for 40 minutes or until the plums are bubbling and topping is golden brown. Serve warm with ice cream if desired.
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Grandma Winnie's Turkey Stuffing
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1/4 pound butter. 1 cup chopped onion. 1 1/2 cups chopped celery. 9 cups soft bread cubes. 1/2 teaspoon poultry seasoning. 1 (4.5 ounce) can sliced mushrooms. 1 egg, beaten. 1 cup chicken stock.
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Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish. In a saute pan, cook onion and celery in butter until soft. In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
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Potato, Arugula (Rocket) or Spinach Croquettes
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2 cups leftover mashed potatoes. 12 cup cooked arugula, squeezed of liquid and chopped. 12 cup feta cheese, crumbled. 2 garlic cloves, minced. 1 pinch red pepper flakes. salt and pepper. 1 egg. 2 eggs, slightly beaten. 18 cup cream. 12 cup flour, seasoned with. salt and pepper. 12 cup breadcrumbs. vegetable oil, to fill pan by 3 inches (for frying).
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Combine the first 7 ingredients and blend thoroughly. Form into 20 golf size balls. Place seasoned flour in one bowl. Beat 2 eggs with cream and place second bowl. Place bread crumbs in third bowl. Dip each croquette in the flour then egg and then roll in the crumbs. Deep fry in oil until golden brown. Drain on paper towels season with salt and pepper.
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Hamburger Cupcakes
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1 lb ground beef or 1 lb turkey. 14 cup onion (chopped). 12 cup cheese (grated). 16 -18 slices bread. 1 (10 ounce) can mushroom soup (Don't Add One Can Of Water). 1 egg, beaten. 12 cup breadcrumbs. salt & pepper.
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Combine all ingredients except bread slices and mix well. Trim crusts from bread slices, butter cupcake pans OR one side of bread slice. Place bread slices in cupcake tin with butter side down and shape into pan. Fill with meat mixture (full) and bake in 350 degree oven for 40 minutes or until meat is browned and cooked to temperature. Remove and serve. This recipe freezes well.
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Lively Lemon Gin Tonic
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10 lemon verbena leaves. ice. 1 ounce gin, preferably London dry, Boodles British Gin, Plymouth Gin, Tanqueray 10. 12 ounce fresh lemon juice. 3 ounces tonic water, well chilled. monin blueberry syrup. lemon verbena leaves or lemon slices or frozen blueberries.
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In a cocktail shaker, muddle the leaves. Add ice and the gin, lime juice and shake well. Strain into an ice-filled balloon glass it will enhance all the aromas in the drink. Wipe the rim with a slice of lemon, stir in the tonic, drizzle blueberry syrup for color and sweetness and garnish with the verbena leaf and lemon slice.
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Grandma 'drea's BBQ Pork
|
1 12 lbs pork ribs or 1 12 lbs pork chops. 1 stalk celery (chopped). 12 small onion (chopped). 1 teaspoon garlic (minced). 14 cup ketchup. 1 (8 ounce) can tomato paste (with enough water to make a thick sauce). 14 cup vinegar. 13 cup brown sugar (loose not packed). 12 teaspoon chili powder. 14 teaspoon basil. 14 teaspoon oregano. 14 teaspoon cinnamon. 14 teaspoon salt. 14 teaspoon liquid smoke (I used a hickory flavored pwdr).
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Pre-Heat the oven to 350`. Brown your meat in a deep skillet then set in a baking dish (I use our the bottom of our broiling pan). Saute celery and onion in the same deep skillet you just browned the meat add a little bit of whatever you have laying around (ie: olive/vegetable oil, butter/margarine, etc) if needed. Add everything else. bring to a simmer for 3-5 mins or until sauce has reached the consistency of a bottled BBQ sauce. Pour over the meat. Bake in a preheated oven @ 350` for 20-30 mins uncovered then foil and continue baking for 1 hour.
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Roasted Acorn Squash Stuffed with Turkey, Kale & Feta
|
2 whole Acorn Squash. 4 Tablespoons Olive Oil, Divided. 2 cloves Garlic, Minced. 1 teaspoon Crushed Red Pepper Flakes. 1 pound Ground Turkey, 99% Lean. 1 bunch Kale, Torn Into Bite-sized Pieces. 1/4 cups Water. 4 ounces, weight Fat Free Feta Cheese, Crumbled. 1/4 cups Green Onions, Thinly Sliced. 1/4 cups Panko Breadcrumbs. 1/4 cups Parmesan Cheese, Grated. Salt And Pepper, to taste.
|
Preheat oven to 425 F. Cut squash in half from stem to bottom, scoop out the seeds, and cut a very small section from the bottom of each piece so that it lays flat on a baking sheet without wobbling. Put them into a rimmed baking sheet or dish, cut side up. Brush the cut side of the pieces with half of the oil and sprinkle with salt. Roast in the heated oven for 45 minutes, until the flesh of the squash is fork tender. Remove from oven and set pan on a rack. In a large skillet, saute the garlic and red pepper flakes in the remaining olive oil for 1 minute over medium high heat. Then add the turkey, season with salt and pepper to taste and cook until turkey is almost cooked through. Add the kale and 1/4 cup water, and toss to wilt the kale. When the liquid has evaporated, remove the pan from the heat and mix in the feta and green onions. Season again with salt and pepper as needed. Divide the mixture between the roasted squash pieces, putting about 1 cup in the center of each half. Preheat broiler to high. Mix the panko and Parmesan together in a small bowl then top each piece of squash with 1/4 of the mixture. Place under broiler for 2-3 minutes until the tops are browned.
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Caramelized-Onion Pizza with Mushrooms
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5 tablespoons extra-virgin olive oil. 1 1/2 lb onions (3 large), thinly sliced. 1 lb frozen pizza dough, thawed. 6 oz fresh cremini mushrooms, trimmed and thinly sliced. 1 (5-oz) package Boursin garlic-herb cheese.
|
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, uncovered, stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes. Put oven rack in middle position and preheat oven to 475F. While onions cool, coat pizza dough with 1 tablespoon oil in a 17- by 12-inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble cheese evenly over mushrooms. Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.
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[
"http://assets.epicurious.com/photos/54b3094a3edeef84363b8674/master/pass/356834_brandy-milk-punch_1x1.jpg"
] |
Timmy's Brandy Milk Punch
|
1 cup brandy. 3 cups milk. 3 tablespoons powdered sugar. 1 teaspoon vanilla extract. 4 gratings fresh nutmeg. Handful of ice cubes. Crushed ice in 4 glasses.
|
1. Put the brandy, milk, sugar, vanilla, nutmeg, and ice cubes into a blender and blend for 20 seconds. 2. Strain into glasses of crushed ice and serve.
| |
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] |
Crisp Lemon Calf Liver
|
6 slices bacon. 14 cup all-purpose flour. 2 teaspoons dried dill weed. salt and pepper. 12 lb calf liver, cut into bite size bits. 3 tablespoons butter or 3 tablespoons margarine. 2 tablespoons fresh lemon juice. 1 tablespoon fresh parsley, chopped. 1 tablespoon lemon zest, grated.
|
Cook bacon until crisp. Drain on paper towel. You may remove some of the bacon fat but leave a generous amount, do not clean skillet. Crumble bacon. Combine flour, dill, salt& pepper in a paper bag. Add liver and coat well, shake off any excess flour. Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes). Remove liver but keep warm. Discard fat from skillet but do not scrape the pan. Over medium heat melt butter scraping in all the brown bits. Stir in lemon juice, parsley and crumbled bacon. Put liver back in the pan to ensure it is hot. Sprinkle with grated lemon and enjoy.
| |
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] |
Pasta Salad
|
1 (12 ounce) package rotini pasta. 1 (10 ounce) package frozen green peas. 1 large tomatoes, chopped. 12 lb deli ham (in 1 piece, not sliced). 1 (4 ounce) jar sliced mushrooms, drained (optional). 1 (16 ounce) bottle ranch dressing.
|
Pour the frozen peas into a colander. Cook the pasta according to the package directions until 'al dente'. Drain the pasta by pouring it into the colander over the peas (the hot pasta will thaw the peas while you complete the preparation of the salad). Cube the ham and saute it until lightly browned. Mix the warm pasta, peas, tomato, ham, and mushrooms in a large bowl. Add the ranch dressing and toss until all salad ingredients are well coated (I usually use almost all of the bottle). Chill until ready to serve.
| |
[
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Chicken Waldorf Sandwiches (Diabetic)
|
4 boneless skinless chicken breast halves, about 6-ounces each. 1 (14 ounce) can fat-free chicken broth, use enough to cover the chicken. 14 cup fat-free mayonnaise. 14 cup nonfat sour cream. 2 teaspoons orange zest, grated. 3 tablespoons fresh orange juice. 1 medium granny smith apple, peeled, cored, diced. 2 celery ribs, cut into 1/4-inch dice. 12 slices whole wheat bread, artisan-style, sliced thin. 6 boston lettuce leaves.
|
Place the chicken breasts in a pan and cover with broth. Bring to a simmer and cook until done, about 8 to 10 minutes. Allow to cool in the broth, then cut into small dice. In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice. Add the dressing to the chicken. Stir in the apple and celery. Place a leaf of lettuce on each of 6 slices of bread. Top with chicken salad and top with a second piece of bread. Refrigerate wrapped in plastic wrap, until ready to serve. Cut each sandwich in half. Exchanges Per Serving: 3 Very Lean Protein, 2 Carbohydrate (Bread/Starch). Nutrition Facts: 286 calories (11% calories from fat), 34 g protein, 4 g total fat (0.4 g saturated fat), 30 g carbohydrate, 2 g dietary fiber, 67 mg cholesterol, 479 mg sodium.
| |
[
"http://assets.epicurious.com/photos/560df24ff9a84192308a8592/master/pass/109659.jpg"
] |
Mint Granita
|
2 cups water. 1 cup chopped fresh mint leaves. 1/2 cup sugar. 2 tablespoons fresh lemon juice. Garnish: fresh mint leaves.
|
Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool. Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.
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Johnny Jalapeno's Chicken Enchiladas With Cilantro
|
1 tablespoon butter. 1 teaspoon olive oil. 2 cups cooked chicken breasts. 2 garlic cloves, chopped. 3 -4 jalapenos, seeded and chopped. 2 green onions, chopped. 1 tablespoon cumin (or to taste). 4 ounces cream cheese, softened. 23 cup sour cream. 6 large flour tortillas (or 12 small). 2 cups Mexican blend cheese, shredded divided. 1 12 cups red enchilada sauce. 1 cup Pace Picante Sauce. 12 cup heavy cream. 12 cup fresh cilantro, chopped. sour cream, to garnish.
|
Preheat oven to 350F Spray a 9x13 baking dish with nonstick cooking spray. Set aside. FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru. Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat. ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas. To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru. Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2015/12/salsa10-410x546.jpg"
] |
Creamy Lime Avocado Salsa
|
10 Roma Tomatoes, Chopped. 1 teaspoon Salt, Plus More To Taste. 1/2 Large Onion, Diced. 1 bunch Cilantro, Chopped. 2 Large Jalapenos, Diced. 2 Large Avocados, Chopped. 1/2 cups Sour Cream. 2 Large Limes. 1/2 teaspoons Black Pepper, Or To Taste.
|
Place chopped tomatoes on a few paper towels, spreading evenly. Sprinkle with 1 teaspoon salt to draw In a large bowl, add onion, cilantro, jalapenos, and avocados. Pat tomatoes dry and add them to the bowl. Toss to combine. Add the sour cream to the mixture. Squeeze juice of limes into the bowl (my limes werent all that juicy, so you may need less or more). Add pepper. Stir well to combine. Taste and adjust your seasonings as necessary. Serve immediately or store in the refrigerator until ready to serve.
| |
[
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] |
Caramel Chocolate Cookies
|
1 stick Butter, Softened. 1/2 cups Caramel Ice Cream Topping. 3/4 cups Sugar. 3/4 cups Brown Sugar. 1 teaspoon Vanilla. 2 whole Eggs. 3 cups Flour. 1 teaspoon Baking Soda. 1/2 teaspoons Salt. 2 cups Chocolate Chips, Any Flavor. 1 bag Hershey Caramel Kisses, Optional, 11 Ounce Bag.
|
1. Pre-heat oven to 350 degrees (F). 2. In a mixing bowl cream together the butter, caramel ice cream topping, sugar, brown sugar, and vanilla. Add eggs, beat well. In a separate bowl mix together the flour, baking soda, and salt. Gradually add the flour mixture into the butter mixture until fully incorporated. Stir in chocolate chips. Drop by teaspoons or by cookie scoop unto a ungreased baking pan. 3. Bake for 8 to 10 minutes or until golden brown. Remove from oven. If using caramel Kisses place one on top of each cookie. Cool slightly and remove from pan to a cookie rack or plate. If using a teaspoon sized scoop, this makes about 5 dozen. If using a cookie scoop it makes a little over 2 dozen. Enjoy, and try not to eat all of them in one sitting.
| |
[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2013/09/pumpkincookies-1-410x273.jpg"
] |
Healthy Pumpkin Oatmeal Chocolate Chip Cookies
|
15 ounces, weight Canned Pumpkin Puree (Or Sub 1 4/5 Cups Homemade Pureed Pumpkin For The Can). 1 teaspoon Vanilla Extract. 1- 1/2 teaspoon Pumpkin Pie Spice. 1/4 teaspoons Sea Salt. 2 cups Old Fashioned Or Quick Oats. 1/2 cups Dark Chocolate Chips. 1/2 cups Chopped Walnuts.
|
Preheat oven to 350 F. Line 2 cookie sheets with Silpat mats or parchment paper. Set aside. In a large mixing bowl, stir together pumpkin puree, vanilla, pumpkin pie spice and sea salt until well blended. Mix in the oats, chocolate chips and walnuts until well combined. Drop heaping tablespoons of batter onto cookie sheets spacing them an inch or so apart. You may want to flatten the cookies slightly with a lightly oiled palm or the bottom of a glass since they do not spread in the oven. Bake cookies in the preheated oven for 15 minutes. When done, they should be slightly brown on the bottoms. Remove pans from oven and set them on a rack. Cool cookies for 5 minutes on the baking sheet then transfer to wire racks to cool for an additional 20 minutes. Store in an airtight container for up to 5 days.
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[
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Valencian Chickpea and Chard Soup
|
1/2 pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water. 2 tablespoons extra virgin olive oil. 1 onion, chopped. 2 to 4 garlic cloves to taste, minced. 1 teaspoon fresh thyme leaves. 2 tablespoons chopped flat-leaf parsley. 2 to 3 teaspoons sweet paprika, to taste. 1 pound tomatoes, grated or peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes with juice. Salt. freshly ground pepper to taste. 1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped Southern greens mix. 2 egg yolks. 3 to 4 tablespoons fresh lemon juice. 1 to 1 1/2 cups cooked rice.
|
Drain the chickpeas and combine with 6 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer 1 hour. Set a strainer over a bowl and drain the chickpeas. Measure the broth and add enough water to make 6 cups. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant. Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes. Add the chickpeas, broth, and salt and pepper to taste. Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender. Add the greens and bring back to a simmer. Cover and simmer 15 to 20 minutes, until the greens are very tender. Taste and adjust seasonings. When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl. Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup. Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon. The eggs should not curdle but should cloud the soup. Spoon a few tablespoons of rice into each soup bowl and ladle in the soup. Serve hot.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2011/05/05031110431-410x307.jpg"
] |
Refried Beans Without the Refry
|
15- 1/2 ounces, weight Canned Black Beans Or Pinto Beans. 1 Tablespoon Taco Seasoning (or More For Spicy Hot). 20 drops Water.
|
Drain beans and rinse well. Place beans into a blender, blending on high speed. Add a little water, just enough to make a paste. Thoroughly blend. Transfer beans to a sauce pan. Add taco seasoning and cook on low heat for about 15 minutes, stirring constantly. Do not leave the stove or it will burn! Turn off the heat and serve!
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[
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] |
(Gluten Free) Pork Tenderloin Wrapped in Bacon
|
1 lb pork tenderloin. 18 teaspoon ground thyme. 14 teaspoon salt. 14 teaspoon ground caraway. 14 teaspoon ground fennel. 14 teaspoon fresh coarse ground black pepper. 1 tablespoon Dijon mustard. 6 slices gluten-free bacon (thin slices).
|
Carefully slice off and remove the 'silverskin' (white coating) from the tenderloin; leaving any visible fat in place. Mix together the mustard and spices to a smooth paste. Evenly spread the spice mixture around the tenderloin. Fold under the small end of the tenderloin so it doesn't overcook. Wrap the bacon as tight as you can around the tenderloin, with a slight overlap; trying to have your starts and finishes on the underside. Secure the bacon by piercing with a toothpick. Place on a baking sheet; toothpick side down. With a pepper mill grind a lot of pepper over the top. Bake @ 425F for 15-20 minutes or until the internal temperature is 145F. Let rest a couple of minutes. Slice into serving sizes about 1 inch thick. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
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] |
Peasant Pasta
|
1 lb sweet Italian sausage. 1 (28 ounce) can crushed tomatoes. 12 cup frozen peas. 12 cup heavy cream (or half-and-half). 12 lb penne rigate, cooked until al dente.
|
In a large pot, brown/crumble sausage; drain sausage in colander. Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes. Bring to a bubble and cook for 5 minutes. Add peas; cook 1minute; stir in cream, to blush the color of the sauce. Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper. Toss 2/3 of the sauce with the pasta and transfer to a serving bowl. Top with the remaining sauce and serve with grated cheese, crusty bread and wine.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2014/02/Moms-Makeshift-Pancakes-410x307.jpg"
] |
Moms Makeshift Pancakes
|
2 cups Bisquick Baking Mix. 1/2 teaspoons Baking Powder. 1/2 teaspoons Orange Extract. 1 pinch Cinnamon Sugar, To Taste. 1/4 teaspoons Allspice. 1/2 cups Water (mix Until Batter Is Not Sticky Nor Runny - Adjust As Needed).
|
Pour all ingredients into a mixing bowl. Mix until combined and the batter is no longer sticky or doughy. Be sure that it is not too runny either. You can add more Bisquick to correct the consistency if you add too much water. Heat a skillet over medium-low heat. On my electric stove I set my dial at 4. You can spray non-stick spray on the skillet or use a pat of butter if your pancakes tend to stick to the pan. Use a spoon and scoop batter onto the hot skillet in your desired pancake size (leave some space between each). Let them cook until the edges round and begin to turn a golden color. You may see bubbles in the middle and that is OK! It will just make it fluffier. Flip the pancakes and cook until the edges begin to round themselves up off the pan. Then just remove them from the griddle and repeat making the rest of the pancakes. Enjoy!
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] |
Red Cabbage and Carrot Salad
|
4 -6 large carrots, grated. 1 small red cabbage, grated. 12 cup currants (if dry soak in water for 10 mins and drain well). 3 freshly squeezed lemons. 3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar. salt. 1 tablespoon sumaq. 1 tablespoon dill weed. chopped cilantro or chopped parsley. 14 cup extra virgin olive oil.
|
Toss all the ingredients together and chill for an hour and serve.
| |
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] |
Castillian Grilled Chicken
|
3 tablespoons soy sauce. 2 tablespoons water. 1 tablespoon olive oil. 1 clove pressed garlic. 12 teaspoon dried oregano leaves, crumbled. 14 teaspoon ground cumin. 14 teaspoon ground red cayenne pepper. 6 boneless skinless chicken breast halves.
|
Blend soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper; pour over chicken breasts in a large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces. Refrigerate 1 hour, turning bag over once. Remove chicken from marinade and place on grill about 5 inches from hot coals. Cook chicken 5 minutes on each side, or until no longer pink in center. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5- 6 minutes on each side, or until no longer pink in center. ).
| |
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Kitchenaid Sixty-Minute Rolls
|
4 -5 cups flour. 3 tablespoons sugar. 1 teaspoon salt. 2 (1/4 ounce) packages yeast. 1 cup milk. 12 cup water. 14 cup butter or 14 cup margarine.
|
Combine 3 1/2 cups flour, sugar, salt and undissoloved yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute. Combine milk, water and margarine in a saucepan. Heat over low heat, until liquids are very warm (120 to 130). Margarine does not need to melt. Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes. Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop. Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes. Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine! ]. Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks. I usually make balls. But for something fancy you can make one of the following:. Curlicues: Divide dough in half and roll each half to 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Hold one end of strip firmly and wind tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart. Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters, cutting through to almost bottom of rolls.
| |
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Kiwi Strawberry Daiquiri Jam
|
1 cup kiwi, peeled and crushed. 1 cup strawberry, crushed. 23 cup unsweetened pineapple juice. 13 cup lime juice. 1 (1 3/4 ounce) package fruit pectin. 3 cups sugar. 14 cup rum (Try a Flavored rum).
|
PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary. Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable and wrap a ribbon if giving for gifts.
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Shamrock Shake
|
12 fluid ounce vodka. 1 fluid ounce green creme de menthe. 1 scoop vanilla ice cream or 1 scoop soy ice cream. 1 mint sprig.
|
Combine all ingredients (except mint sprig) in a blender. Blend on high for 20 seconds. Pour into a chilled margarita or collins glass. Garnish with a mint sprig (or a four leaf clover for St. Patty's Day! ).
| |
[
"http://images.media-allrecipes.com/userphotos/256x256/2139612.jpg"
] |
Mexican Turkey Corn Bread Casserole
|
1 tablespoon canola oil. 1 pound ground turkey. 1/4 cup fat-free chicken broth. 1 tablespoon taco seasoning mix. 2 ounces orzo pasta. 1 (8 ounce) jar salsa, or to taste. 1 (8.5 ounce) package dry corn muffin mix. 1 (8.25 ounce) can cream-style corn. 1 tablespoon milk. 1 cup shredded Mexican cheese blend.
|
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes. Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish. Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture. Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.
| |
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Tomato Potato Cheddar Soup
|
12 ounces beer (or use broth). 4 cups chicken broth. 3 lbs potatoes (peeled and cut in chunks). 3 bay leaves. 12 teaspoon dried basil. 12 teaspoon dried oregano. 4 tablespoons butter. 1 large onion (chopped). 1 carrot (sliced). 1 stalk celery (sliced). 5 garlic cloves. 28 ounces diced tomatoes. 1 tablespoon soy sauce. 2 teaspoons Worcestershire sauce. 2 tablespoons flour. 1 cup cream. Tabasco sauce. 12 teaspoon mustard powder. 1 12 cups sharp cheddar cheese. salt and pepper.
|
In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking. Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes. Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through. Remove bay leaves and enjoy.
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[
"http://tastykitchen.com/recipes/wp-content/uploads/sites/2/2010/06/chocolate-angel-cake.jpg"
] |
Ethereal Chocolate Angel Food Cake
|
3/4 cups All-purpose Flour. 1/4 cups Cocoa Powder. 3/4 cups Granulated Sugar. 1/2 teaspoons Salt. 12 whole Large Egg Whites. 1 teaspoon Vanilla Extract. 1- 1/2 teaspoon Cream Of Tartar. 3/4 cups Granulated Sugar.
|
Preheat the oven to 325 degrees. In a medium bowl, whisk together the flour, cocoa powder, sugar and salt and set aside. In another bowl, place the egg whites and add the vanilla. With a hand mixer (or with a stand mixer), beat the egg whites and vanilla on medium-high until the mixture is just frothy, about one minute. Sprinkle the cream of tartar on the top of the foamy whites and continue beating on medium-high until soft peaks form, another 2-3 minutes. Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff and glossy. This may take several minutes, depending on the type of mixer you are using. With a whisk, gently fold the dry ingredients into the beaten egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a rubber spatula. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown, the cake springs back when lightly touched and the cracks are dry to the touch. Place the cake upside down on cooking rack or bottle until cool. Slide a knife around the edges of the pan and gently remove the cake.
| |
[
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] |
Chocolate Chip Cookies n Cream Ice Cream
|
1- 1/2 cup Whole Milk. 1-18 cup Granulated Sugar. 3 cups Heavy Cream. 1 Tablespoon Vanilla Extract. 1 bag Large Crunchy Chocolate Chip Cookies (about 8 Cookies). 1/2 cups Mini Chocolate Chips.
|
Make sure your ice cream maker tub has been in the freezer for at least 12 hours so its very chilled. In a medium-sized bowl, whisk together milk and sugar until sugar is almost completely dissolved. Mix in the cream and vanilla. Pour the mixture into the ice cream machine and run according to the manufacturers instructions (mine takes about 25 minutes). While the ice cream is going, use a food processor, blender, or Ziploc bag and rolling pin to crush up cookies to desired crumb size. Combine crumbs with mini chocolate chips. When there are 2 or 3 minutes left in the ice cream machine, add the cookie/chip mixture to the freezing ice cream mixture so it is distributed evenly throughout. When cycle completes, transfer to a freezer-safe container and freeze for 1 to 2 hours before enjoying.
| |
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My Mom's Chocolate Cake
|
2 cups sugar. 2 cups flour. 14 cup cocoa powder. 1 cup water. 12 lb butter. 12 cup buttermilk. 2 eggs, beaten. 1 teaspoon baking soda. 1 teaspoon vanilla. 14 cup cocoa powder. 14 lb butter. 6 teaspoons milk. 1 lb confectioners' sugar. chopped nuts (we like chopped pecans) (optional).
|
Combine sugar and flour in a large bowl. Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan. Pour chocolate mixture over flour and sugar mixture and stir well. Add buttermilk, beaten eggs soda and vanilla. Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400 for 20 minutes. While cake is baking, make frosting. Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes). Boil, then add confectioners sugar. Pour over hot cake, sprinkle with nuts, and let set for an hour or two. Serve and watch the smiles and requests for the recipe.
| |
[
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Chestnut Fennel Soup
|
2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts (1 lb in shell or 14 oz bottled whole). 1 shallot, chopped. 2 leeks (white and pale green parts only), chopped. 3/4 stick (6 tablespoons) unsalted butter. 2 tablespoons dry white wine. 1/2 fennel bulb (sometimes called anise), stalks and core discarded and bulb coarsely chopped. 1 cup chicken broth. 2 1/2 cups water. 1/4 cup half-and-half.
|
Coarsely chop chestnuts, reserving 1/3 cup for garnish. Cook shallot and leeks in 2 tablespoons butter in a 5-quart heavy pot over moderate heat, stirring, until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes. Stir in half-and-half and cool mixture slightly. Puree mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids). Return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper. While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 4 minutes. Serve soup topped with chestnuts and drizzled with browned butter.
| |
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Best Broccoli Salad Ever!
|
Dressing:. 1 cup mayonnaise. 3 tablespoons cider vinegar. 3 tablespoons white sugar. Salad:. 2 crowns broccoli, cut into bite-size pieces. 1 cup seedless red grapes, halved. 3/4 cup chopped walnuts. 1/4 red onion, finely chopped. 1/4 cup sunflower seed kernels. 1/2 cup sweetened dried cranberries (such as Craisins). 1/4 cup bacon bits.
|
Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth. Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated. Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.
| |
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Lemon Berry Tartlets
|
1 sheet frozen puff pastry. 1 tablespoon all-purpose flour for dusting. 1 egg, beaten. 1/3 cup lemon curd. 12 fresh blackberries. 1 tablespoon confectioners' sugar for dusting.
|
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg. Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling. Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
| |
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Orange, Ginger & Almond Chocolates
|
50 g chopped almonds. 30 g candied orange peel. 50 g glace ginger. 200 g white chocolate. 100 g dark chocolate.
|
Chop Almonds, Orange peel and Ginger into small pieces. Melt White Chocolate. Add Almonds, Orange and Ginger to melted chocolate and drop small piles onto foiled tray, refrigerate till set. Melt dark chocolate and dip the chocolate drops into dark chocolate using dipping utensil or 2 forks and allow excess to drain off. Place chocolate in fridge to set. Enjoy!
| |
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Romantic Garlic Tomato Sauce
|
2 tablespoons olive oil. 6 garlic cloves (minced). 2 teaspoons chili flakes. 1 (28 ounce) can crushed tomatoes. 12 cup water. 14 cup fresh basil (chopped). 1 teaspoon salt.
|
Add olive oil, minced garlic cloves, and chili flakes to a cold frying pan. Heat to medium/high. Do NOT brown the garlic! As soon as the aroma of the garlic and chili flakes begins to escape, add the canned tomatoes, salt and 1/2 the basil. Bring to a boil. Add water. Lower heat and simmer for at least 1 hour. Reduce sauce by half. When ready to serve, garnish each plate with leftover fresh basil. Serve over your favourite pasta shape.
| |
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Persian Lemonade
|
12 lemons. 6 cups water. 1 14 cups caster sugar. 1 tablespoon orange blossom water. crushed ice, to serve.
|
Cut the lemons in half and juice half the lemons. Thinly slice the remaining lemons and place in a heatproof bowl. Combine the lemon juice, water and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat and pour warm juice over the lemon slices. Cover with plastic wrap and place in the fridge for 4 hours to chill and develop the flavours. Stir through the orange blossom water. Divide ice evenly among serving glasses. Pour over the lemonade to serve.
| |
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] |
Roasted Butternut Squash Soup
|
1 Whole Butternut Squash, Sliced In Half And Cleaned. 2 teaspoons Butter. Salt And Pepper. 2 Tablespoons Extra Virgin Olive Oil. 1/2 cups Diced Onion. 1/4 cups Diced Celery. 1/4 cups Diced Carrot. Salt And Freshly Ground Pepper. 1 carton (32 Oz. Size) Chicken Stock. 1/2 cups Half-and-half, If Desired. 2 Tablespoons Toasted Pumpkin Seeds.
|
Preheat oven to 400 F. Place butternut squash halves on a large rimmed baking sheet flesh side up. Place 1 teaspoon of butter in the middle of each squash half. Season with salt and black pepper. Roast for 25 minutes, until flesh is fork-tender. Remove from oven and allow to cool. When it is cool enough to handle scoop out the flesh and place in a mixing bowl. With a fork or potato masher mash the cooked squash until slightly smooth. (It doesnt have to be perfect.) For the soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery and carrot and saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth. Simmer gently to let the flavors marry, about 10 minutes. Puree the soup using an immersion blender. You can also puree it in small batches in a blender until smooth. Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds.
| |
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Lime Swirled Icebox Cookies
|
1/2 cups Butter, Softened. 1- 1/2 cup Vanilla Sugar (see Recipe Box Or Note Below). 2 whole Eggs. 2 cups Flour. 1/2 teaspoons Baking Soda. 1/4 teaspoons Kosher Salt. 1 teaspoon Vanilla Extract. 2 Tablespoons Lime Gelatin Powder (not Sugar Free). 1/4 teaspoons Green Gel Food Coloring. 1/4 cups Green Sugar Sprinkles.
|
In a mixer, beat butter with vanilla sugar until fluffy, about 3-4 minutes. Add eggs. In a separate bowl, mix flour with baking soda and salt. Gradually add to the butter mixture. Divide dough in half. To one half of the dough, add in vanilla extract. Lay the dough on a large sheet of parchment paper. Lay a second sheet of parchment on top of the dough. Roll dough to form a 12-inch x 8-inch rectangle. Freeze dough for about 15 minutes. To the second half of the dough, add in gelatin and food coloring. Lay the dough on parchment paper, with a second sheet on top. Roll the dough to form a similar-sized rectangle. Freeze dough 15 minutes. Remove both sheets of dough from freezer. Remove the top layer of parchment paper for each rectangle. Lay sheets of dough together (with parchment on the outside). Remove 1 sheet of parchment paper (dough should have 1 remaining on bottom). Slowly peel dough from the bottom parchment by rolling up the long end. You are going to form a log of dough. Tightly roll this dough and rewrap in parchment. Freeze until ready to use. When ready to bake, wet fingertips with water. Roll log of dough in sprinkles. Slice 1/4-inch thick and bake on a parchment-lined baking sheet for about 7-9 minutes (in a 350 degrees F oven). Note: See my recipes for vanilla sugar. If you dont have vanilla sugar, scrape 1 vanilla bean into your granulated sugar and continue the recipe as written.
| |
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Quick and Easy Brownies
|
2 cups white sugar. 1 cup butter. 1/2 cup cocoa powder. 1 teaspoon vanilla extract. 4 eggs. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup walnut halves.
|
Melt the butter or margarine and mix all ingredients in the order given. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes in a 9 x 13 inch greased pan.
| |
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Thai Chicken Curry with Pineapple
|
2 teaspoons curry powder. 1 teaspoon curry paste. 1 (13.5 ounce) can coconut milk. 2 tablespoons fish sauce. 1 tablespoon packed brown sugar. 1 cup chicken stock. 4 chicken thighs, cut into bite size pieces. 1/2 cup frozen peas. 1/2 cup chopped green bell pepper. 1/2 cup chopped carrot. 1 tablespoon cornstarch. 2 tablespoons chicken stock. 3/4 cup chopped fresh pineapple.
|
Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.
| |
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Cheesy Squash Casserole
|
1 tablespoon vegetable oil. 6 medium summer squash, thinly sliced. 1 large vidalia onion, thinly sliced. 1 tablespoon butter. 12 cup grated fresh parmesan cheese. 1 cup shredded sharp cheddar cheese. 12 cup sour cream. salt & freshly ground black pepper. 1 sleeve cracker, crushed medium to fine (recommended Ritz).
|
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
| |
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Easy Meat Samosas
|
cooking spray. 1 tablespoon vegetable oil. 1 cup petite-cut potato. 1 small onion, minced. 1/2 pound ground beef. 2 1/2 tablespoons curry powder. 1 1/2 tablespoons minced garlic. 1 tablespoon minced fresh ginger root. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 1/2 cup chicken stock. 1 cup peas. 1 (15 ounce) package prepared pie crusts, at room temperature and each cut into quarters. 1 egg. 1/4 teaspoon ground turmeric. 1/4 teaspoon curry powder.
|
Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Heat oil in a large skillet over medium-high heat. Saute potato and onion in hot oil until onion is translucent, about 5 minutes. Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Season beef mixture with 2 1/2 tablespoons curry powder, garlic, ginger, salt, and pepper. Pour chicken stock over the beef mixture; add peas and stir. Bring mixture to a simmer and cook until the stock is nearly evaporated and the potatoes are tender, 4 to 5 minutes. Moisten edges of each pie crust triangle with wet fingers. Spoon about 1/3 cup of the beef mixture into the middle of each dough piece. Fold dough over the filling into a triangle; crimp edges together with a fork to seal beef inside the triangle. Arrange samosas onto the prepared baking sheet. Beat egg with turmeric and 1/4 teaspoon curry powder in a bowl; brush over the samosas. Bake samosas in preheated oven until golden brown, about 20 minutes.
| |
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Orange White Chocolate Chip Beltane Cookies
|
1 1/4 cups butter, softened. 1 1/3 cups white sugar. 1 tablespoon vanilla extract. 1 egg, beaten. 3 cups all-purpose flour. 1/2 teaspoon salt. 1 tablespoon baking powder. 2 tablespoons orange zest. 1/2 cup white chocolate chips.
|
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Sift together flour, baking powder, salt, and orange zest. In a bowl of mixer, cream butter on medium speed, adding sugar gradually. Add vanilla and egg. Add flour mixture gradually, stopping frequently to push down from sides of bowl. When flour mixture is thoroughly combined, mix in chips. Drop dough by scant spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.
| |
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Plum Chipotle Sauce
|
5 quarts very ripe plums, pitted, or as needed. 4 cloves garlic, pressed. 1 onion, finely chopped. 6 cups white sugar. 1/2 cup apple cider vinegar. 2 tablespoons Southwest chipotle seasoning. 1 tablespoon roasted garlic seasoning. 1 jalapeno pepper, finely chopped (remove seeds for milder flavor if desired). 7 teaspoons salt. 1 teaspoon liquid smoke flavoring (optional). 8 half-pint canning jars with lids and rings.
|
Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice. Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes. Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
| |
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Vegan Split Pea Soup II
|
1 tablespoon extra virgin olive oil. 1 carrot, chopped. 1 stalk celery, chopped. 1 small onion, chopped. 1 teaspoon curry powder. 1 cup yellow split peas. 4 cups water. 1 teaspoon salt.
|
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
| |
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Low Fat Yogurt Hollandaise Sauce
|
1 cup plain yogurt. 3 egg yolks. 2 teaspoons lemon juice. 1 tablespoon chopped dill or 1 tablespoon parsley. 12 teaspoon salt. 12 teaspoon Dijon mustard. fresh ground pepper.
|
Beat eggs, yogurt, lemon juice in double boiler. cook for about 15 min or until thickened. Note: Sauce will become thinner after 1o min of cooking, then will thicken again. Remove from heat and stir in dill, salt, pepper and mustard. Serve warm. Can be refrigerated for up to 1 week. Reheat over hot not boiling water.
| |
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Strawberry Rhubarb Streusel Muffins
|
2 tablespoons cold butter. 23 cup brown sugar. 1 teaspoon cinnamon. 1 cup finely chopped walnuts. 1 12 cups firmly-packed brown sugar. 23 cup vegetable oil. 1 egg, room temperature. 12 cup fresh orange juice, almost to room temperature. 12 cup sour cream (not cold, almost room temperature). 1 12 teaspoons vanilla. 2 12 cups all-purpose flour. 14 teaspoon salt. 34 teaspoon cinnamon (or to taste). 12 teaspoon baking soda. 2 teaspoons baking powder. 34 cup finely diced fresh rhubarb. 34 cup diced fresh strawberries.
|
Set oven to 375F (will reduce heat later). Line 12 muffin tins with paper liners, or sray with non stick cooking spray. To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside. In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well. Stir in orange juice and sour cream; mix well to combine. In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well. Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen. Fold in the strawberries and rhubarb carefully not to overmix batter. Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this). Sprinkle a generous amount of streusel mix over the batter. Reduce heat to 350F. Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.
| |
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Easy Rice and Corn
|
2 cups cooked rice. 1 (15 ounce) can corn. 1 teaspoon season salt. 1 tablespoon butter.
|
Make rice so that you have 2 cups cooked rice. Heat up corn, drain off the water, add the butter and the season salt to the hot corn. Mix the corn in the rice. Enjoy!
| |
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] |
Gruyere, Apricot Jam, and Toasted Walnut Panini
|
14 cup walnuts. 8 12 inch-thick slices french country bread (I use whole grain). 4 teaspoons apricot jam. 6 ounces gruyere cheese, cut into 4 thin slices.
|
Preheat oven to 350F. Place walnuts on baking sheet, and bake 8 to 10 minutes, or until fragrant. Cool, and finely chop. Preheat panini maker. Spread 4 slices bread with 1 teaspoons jam each. Sprinkle walnuts on top of jam, and top each with 1 slice Gruyere. Cover with remaining bread. Place sandwiches in panini maker, and bake 2 to 4 minutes, or until bread is golden brown and cheese has melted. Slice each sandwich into 4 wedges, and serve warm.
| |
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Lemon Ricotta Muffins
|
2 cups plain flour. 12 teaspoon baking powder. 12 teaspoon bicarbonate of soda. 12 teaspoon salt. 12 cup butter. 1 tablespoon lemon zest. 1 cup ricotta cheese. 1 egg. 1 tablespoon lemon juice. 12 teaspoon almond extract. 14 cup sliced almonds. 1 cup sugar. 1 teaspoon sugar, extra.
|
Preheat oven 180 degrees C. WHISK flour,baking powder, baking soda, salt in bowl. BEAT in 1 cup sugar, butter lemon zest in until light and fluffy. BEAT in ricotta. BEAT in egg, lemon juice and almond extract. Divide batter into lined muffin tins. Sprinkle with slivered almonds and extra sugar over all muffins. Bake about 15 - 20 minutes util lightly golden brown. ENJOY!
| |
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Leek and Petite Pea Soup
|
4 medium size leeks. 4 tablespoons butter. 4 cups chicken broth or 4 cups vegetable broth. 4 cups water. 4 chicken bouillon cubes. 2 small yukon gold potatoes, peeled and cubed small. 1 12 cups frozen baby peas, thawed. 2 tablespoons chopped of fresh mint or 1 tablespoon dried mint. 2 teaspoons dried dill weed. 1 teaspoon salt. 12 teaspoon white pepper. 6 tablespoons sour cream or 6 tablespoons yogurt.
|
Cut off the upper green part of the leeks and discard. You may use the very light green part of the leek. Leeks should be about 1 1/4" diameter. Cut the leeks in half lengthwise, then cut again lenghtwise. Now cut into chunks and rinse in cold water, drain well. In a medium size heavy bottom cooking pot, melt butter over medium heat. Add chopped leeks and cook for 5 minutes or until slightly softened, stirring often. Add broth, water, chicken bouillon cubes, cubed potatoes, peas, chopped mint, dill weed, salt and pepper and bring to boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Puree with immersion blender or process in a food processor and return to cooking pot and reheat. Adjust seasonings to taste. When serving, swirl in 1 tablespoon of sour cream or yogurt to each bowl.
| |
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Chopped Italian Salad
|
1 head romaine lettuce, cut into 1-inch squares. 14 lb sliced pepperoni or 14 lb salami or 14 lb prosciutto, chopped. 13 cup drained sliced pimiento (one 4-ounce jar). 13 cup chopped red onion. 1 12 cups drained rinsed, and chopped canned artichoke hearts (one 15-ounce can). 3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar. 14 cup olive oil. 12 teaspoon salt. 14 teaspoon fresh ground black pepper. 12 cup grated parmesan cheese. chopped pepperoncini pepper (optional). provolone cheese (optional). 13 cup of thin-sliced basil leaves (optional).
|
Ln a large salad bowl, combine first 5 ingredients along with any optional ingredients. Toss to combine. Add vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
| |
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] |
Bacon and Cheese Savory Muffins with Honey Butter
|
6 strips Bacon. 1/4 cups Unsalted Butter, melted. 1/4 cups Vegetable Oil. 13 cups Half-and-half. 1 whole Large Egg. 1 whole Egg Yolk. 1 cup White Cheddar Cheese, Grated. 1- 1/2 cup All-purpose Flour. 2- 1/2 teaspoons Baking Powder. 1/4 teaspoons Salt. 1/4 teaspoons Black Pepper. 1/2 teaspoons Cajun Seasoning. 1 Tablespoon Chives, Chopped. 6 Tablespoons Unsalted Butter, Softened To Room Temperature. 2 Tablespoons Honey.
|
Preheat your oven to 375 F, and line a lipped baking sheet with foil. Place a wire rack on top of the baking sheet and lay the bacon slices on top. Bake at 375 F for 10 minutes, or until crispy. Remove pan from oven and transfer the bacon to a paper towel-lined plate to cool slightly and get rid of any excess grease. Keep the oven set to 375 F. Once cool enough to handle, chop the bacon and set aside. Spray a 12-count standard size muffin tin with a non-stick spray, or line with liners. Set aside. In a large bowl, whisk together butter, vegetable oil, half-and-half, egg and egg yolk until smooth. Add the cheddar cheese and mix gently to incorporate. In a separate bowl, whisk together the flour, baking powder, salt, black pepper, Cajun seasoning, chives and bacon. Add the dry ingredients into the wet and fold the ingredients until just moistened. Do not over-mix. Distribute the batter evenly among the 12 muffin molds, filling them 3/4 of the way up the molds. Bake the muffins for 15-18 minutes or until the muffins just begin to brown. Remove from oven and let them cool for 5 minutes. Best served immediately with honey butter. For the honey butter, mix the softened butter and honey in a small bowl until combined. Serve immediately or store in the fridge for a week.
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Tsos Pulled Pork Tacos with Broccoli Slaw
|
1 cup Chicken Broth. 1/4 cups Hoisin Sauce. 3 Tablespoons White Vinegar. 1/4 cups Low Sodium Soy Sauce. 2 Tablespoons Brown Sugar. 2 Tablespoons Garlic, Minced. 2 Tablespoons Ginger, Minced. 1 whole Pork Tenderloin. 6 whole Tortilla Shells (I Used Whole Wheat). 1/2 cups Canola Or Vegetable Oil. 1/4 cups Plus 1 Tablespoon Red Wine Vinegar. 4 Tablespoons White Sugar. 1/4 teaspoons Black Pepper. 1 pinch Salt. 1 bag Broccoli Slaw, 12 Ounce Bag. 2 Tablespoons Fresh Cilantro, Chopped.
|
Mix together all of the pork tacos ingredients (everything except the pork and the tortillas) to make a sauce. Spray a crock pot with cooking spray, place tenderloin in crock pot and cover it with the sauce. Cook on low for at least 6 hours, but this can be cooked for much longer, it will be okay on low until you are ready to eat. When you are ready to serve, make the slaw. Combine the oil, vinegar, sugar, pepper and salt. Pour over the broccoli slaw and cilantro. Mix to combine, set aside. Pull apart the pork (do this in the crock pot with tongs or two forks). Assemble tacos by putting pork into a tortilla first, then topping with the slaw. Enjoy!! !
| |
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Apple Topped Baked Beans
|
1 (28 ounce) cangood quality baked beans. 1 large apple, peeled,cored and shredded. 1 tablespoon butter. 14 cup packed brown sugar. 3 slices bacon, diced and partially cooked.
|
Preheat oven to 350 degrees. Place beans in 1 1/2 quart casserole. Sprinkle with apple and dot with butter. Sprinkle with brown sugar. Top with bacon pieces.
| |
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Mexican Ice Cream Sundaes
|
12 cup canola oil. 6 flour tortillas, cut into 6 wedges each (6 inches). 2 tablespoons sugar. 12 teaspoon ground cinnamon. 14 cup corn flakes, crushed. 6 scoops vanilla ice cream. chocolate syrup (optional). whipped cream, in a can. 6 maraschino cherries, with stems.
|
In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar. In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.
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Blackberry Pie II
|
4 1/2 cups fresh blackberries, rinsed and drained. 1 1/2 cups white sugar. 1/4 cup tapioca flour. 1 recipe pastry for a 9 inch double crust pie. 1 egg white, beaten. 1 tablespoon white sugar.
|
Mix tapioca flour and sugar together, and blend mixture into the berries. Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
| |
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Hornets Nest Cake
|
1 (4.6 ounce) package non-instant vanilla pudding mix. 1 (18.25 ounce) package yellow cake mix. 2 cups butterscotch chips. 1 cup chopped walnuts.
|
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts. Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.
| |
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Mascarpone Pasta with Chicken, Bacon and Spinach
|
6 slices bacon. 2 tablespoons olive oil. 1 cup minced onion. 3 pounds skinless, boneless chicken breast halves, cubed. 1/2 teaspoon garlic powder. salt and ground black pepper to taste. 3 tablespoons drained and chopped sun-dried tomatoes packed in oil. 2 tablespoons prepared pesto sauce. 1/2 pound fresh spinach. 1 (8 ounce) container mascarpone cheese. 2 cloves garlic, minced. 1 tablespoon Dijon mustard, or more to taste. 1 lemon, juiced. 1/2 cup milk. 1/4 teaspoon white pepper. 1/2 cup grated Parmesan cheese. 1 (16 ounce) package farfalle (bow tie) pasta. 1 tablespoon grated Parmesan cheese, or to taste.
|
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled. Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes. Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly. Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
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Hot Onions (Crock Pot)
|
4 vidalia onions. 1 teaspoon italian seasoning. 1 teaspoon sweet basil, dried crumbled. 1 (10 ounce) can Rotel Tomatoes.
|
Peel and quarter onions and put into slow cooker. Add seasonings and tomatoes and cook on Low for 4 to 6 hours.
| |
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Paula Deen's Taco Soup -- Modified
|
2 lbs lean ground beef. 2 cups diced onions. 2 (15 1/2 ounce) cans pinto beans or 2 (15 1/2 ounce) cans pink kidney beans. 1 (15 1/4 ounce) can whole kernel corn. 3 (15 1/2 ounce) cansred gold chili ready diced tomatoes. 1 (4 1/2 ounce) can diced green chilies. 1 (4 5/8 ounce) cansliced black olives. 1 (1 1/4 ounce) package taco seasoning. 1 (1 ounce) package ranch dressing mix. 2 (14 ounce) cans reduced-sodium beef broth.
|
Drain and rinse the canned beans, corn, and olives. Brown ground beef with onions. Add to stockpot along with remaining ingredients and simmer on low until heated, at least one hour. May add more broth or water if simmering all day. Garnish with shredded cheese (co-jack or your preference), sour cream and tortilla chips.
| |
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Granny's Strawberry Cake
|
1 box yellow cake mix or 1 box white cake mix. 1 (3 ounce) box strawberry gelatin. 1 14 cups frozen strawberries with sugar (thawed). 23 cup vegetable oil (I prefer olive oil). 4 eggs. 1 dash salt. Crisco, for greasing cake pans. 38 cup butter (room temperature). 12 cup drained frozen strawberries (Thawed). 1 (1 lb) box powdered sugar. 1 dash salt.
|
Preheat oven to 375. Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco. Use two or three tablespoons of cake mix to dust the greased cake pans. In a large mixing bowl, combine cake mix and gelatin and salt. Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended. Divide cake mix equally between two or three cake pans. Quickly place cake pans in the oven and immediately reduce heat to 350 degrees . Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching. Cool in pan, on wire rack for 15 minutes. Remove from pan. I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking. For frosting: Mix butter on low speed for 1 or 2 minutes. Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended. About 4 minutes. When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top. Place the second layer on the first and put a thin layer of frosting on it. Top with the third layer and frost top and sides with remaining frosting. If you only make two layers use a thicker layer of frosting between the two layers. Allow cake to sit for at least four to six hours before serving. Overnight is much better.
| |
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Thick Hot Beef Sauce
|
1 -2 tablespoon olive oil. 2 -4 garlic cloves, minced. 4 -6 dried birds eye chili. 1 onion, sliced and diced. 400 g beef, chopped. 3 teaspoons soy sauce. 70 g tomato paste. 1 tablespoon ground black pepper. 1 teaspoon dried basil. 50 -100 ml water.
|
Saute minced garlic and ground bird eye chili beans in the pan with the olive oil. Add sliced and diced onion and saute a while and add more olive oil if needed. Add beef to the pan and saute meat a while until brown. Add soy sauce and tomato paste. Add water. Check how thick the sauce is. Add more water if you want make it thinner. Add ground black pepper and basil and check seasoning. Simmer for about 15 minutes. Add water if needed.
| |
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] |
Cranberry Oat Cereal Squares
|
4 Tablespoons Unsalted Butter. 1/2 teaspoons Salt. 10 ounces, weight Marshmallows. 6 cups Toasted Oat Cereal. 1 cup Dried Cranberries.
|
Spray a 9x13 pan with cooking spray and then line the pan with wax paper and spray again. Let the wax paper hang over the edges so you can just lift out the entire bar of cookies when they have cooled. Set the pan aside. Place the butter in a large microwave safe bowl and melt on high heat for 30 seconds to 1 minute. Once its melted, add salt and stir. Add marshmallows and microwave for 1 minute. Check it and stir. Continue to microwave for 30 second intervals until completely melted, making sure that you stir to combine butter and marshmallows. Quickly stir in cereal and cranberries. Immediately transfer the mixture into the prepared dish. Using a spatula coated in cooking spray press mixture into the pan firmly. Let it cool for at least one hour. Lift the entire rectangle out of the pan onto a cutting board using the wax paper. Cut into desired size squares and remove the parchment paper. For school lunches place two smaller or one larger bar into a Ziploc bag and store in the freezer or store in a airtight container for up to 2 days. Recipe adapted from Martha Stewart.
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[
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] |
Yeasted Waffles
|
2 cups Milk. 1 envelope (.25 Oz. Envelope) Active Dry Yeast. 1/2 cups Warm Water (about 110 degrees F). 1/2 cups Butter, Melted. 1 teaspoon Salt. 1 Tablespoon Sugar. 3 cups Sifted Unbleached All-purpose Flour. 1/2 teaspoons Vanilla. 3 whole Eggs, Slightly Beaten. 1/2 teaspoons Baking Soda.
|
Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine warm milk, warm yeast mixture, butter, salt, sugar, and flour. Mix thoroughly with an electric mixer until batter is smooth. Stir in vanilla. Cover and let stand at room temperature overnight. The following morning, stir beaten eggs and baking soda into the batter. Beat well. Spray a preheated waffle iron with nonstick cooking spray, if needed. Waffle makers vary in size and heat settings, so you will need to experiment. We liked our Belgian waffle iron set to somewhere between 80% and 90% of the full dial. Pour mix onto hot waffle iron and let it ooze out to the edges of the iron. Our waffle iron uses slightly less than 1 cup of batter per waffle. Then shut the top lid (some batter will probably run over the edge) and let the waffle bake. No peeking! Your waffle iron should be emitting quite a bit of steam now, and you need to pay attention to it. When that steam significantly decreases/stops, your waffle is ready. This took about 4 minutes from the time we shut the lid.
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Baby Octopus Salad
|
2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen. 1 Turkish or 1/2 California bay leaf. 1/3 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon coarse sea salt (preferably Sicilian). 1/2 teaspoon black pepper. 1 tablespoon chopped fresh oregano.
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Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes. Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature. Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
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[
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] |
Avocado Risotto
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1 Tablespoon Oil. 1 whole Onion, Diced. 3 cloves Garlic, Minced. 6- 3/4 ounces, weight Arborio Rice. 1 whole Vegetable Stock Cube. 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Hot Water. 2 whole Avocados, Peeled And Pitted. 1 Tablespoon Lime Juice. 3-58 ounces, weight Edam Cheese, Grated Or Diced (or Another Mild Cheese). 2 Tablespoons Fresh Parsley, Chopped. Salt And Pepper, to taste.
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Heat the oil in a large frying pan, wok or risotto pan, and cook the onion and garlic over a medium-low heat for 5 minutes, until soft and translucent. Add the rice and cook for a further 2 minutes. In a bowl, mix the stock cube with about 150ml hot water and stir to dissolve. Then add this into the pan. Cook, stirring, until the liquid has nearly all been absorbed. Add more hot water around 150ml at a time, again waiting for it to be mostly absorbed before adding more, and stirring regularly. Continue adding water until the rice is cooked to your liking. I ended up using just over a litre of water, but you might need slightly more or less. Meanwhile, put the avocado into a bowl. Coarsely mash the avocado with a fork, along with the lime juice and salt and pepper. When the rice is cooked, add the cheese, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.
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Coconutty Balls
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1/2 cup almond flour. 1/4 cup cashew butter. 1/4 cup mashed banana. 5 tablespoons shredded unsweetened coconut, divided.
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Mix almond flour, cashew butter, banana, and 3 tablespoons coconut together in a bowl; roll into bite-size balls. Spread remaining 2 tablespoons coconut in a shallow bowl. Roll balls in coconut to coat.
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Chocolate Chimichangas With Ice Cream
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2 (2 ounce) milk chocolate candy bars (or use your favorite candy bar). 2 (10 inch) burrito-size flour tortillas. vegetable oil (for frying). 12 cup vanilla ice cream. 14 cup chocolate syrup. 12 ounce chocolate shavings. 12 teaspoon cinnamon.
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Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes. Pour oil to depth of 1 inch into a large skillet; heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
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Tomato, Mozzarella and Basil Salad
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6 whole Roma Or Plum Tomoatoes. 8 ounces, weight Fresh Mozzarella. 8 leaves Basil. 1 Tablespoon Balsamic Vinegar. Salt And Pepper, to taste.
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Chop tomatoes into bite size pieces. Put in serving bowl. Cube the fresh mozzarella ball and add the cheese cubes to serving bowl. Take basil leaves and chiffonade or ribbon them. Sprinkle over tomatoes and mozzarella. Add balsamic vinegar. Depending on how juicy your tomatoes are will depend on how much vinegar you add. Sprinkle with salt and pepper to your liking. Stir together and serve.
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Oven-Baked Onion Rings
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1 yellow onion - ends trimmed off, peeled, and cut crosswise into 1/2-inch slices. 2 egg whites. 2 tablespoons milk. 1 pinch cayenne pepper, or to taste. 3 cups panko bread crumbs, or more if needed. 1/2 cup all-purpose flour. salt and ground black pepper to taste. cooking spray.
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Preheat oven to 450 degrees F (230 degrees C). Separate onion slices into individual rings. Whisk egg whites with milk in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper. Place panko crumbs into a separate bowl. Place onion rings into a large resealable plastic bag. Add flour, salt, and black pepper; seal bag and shake until rings are well coated with flour. Drop flour-coated onion rings into egg white-milk mixture, a few at a time, and toss lightly with tongs until coated. Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs. Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray. Bake in the preheated oven until onion rings are tender and crumbs are lightly golden brown, 12 to 15 minutes.
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Italian Cream Soda
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2 ounces half-and-half or 2 ounces cream. 2 ounces Italian syrup. 4 ounces club soda. 2 ounces crushed ice.
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Use a tall glass with straight sides. Put in the ice first, then slowly add the soda, then the syrup and then the creme. Stir with a long spoon stir until smooth. Enjoy!
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New Mexican Back Ribs
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3 -4 lbs pork baby back ribs. 14 cup chili powder. 1 tablespoon onion powder. 1 tablespoon ground cumin. 2 teaspoons salt. 1 12 teaspoons oregano. 1 teaspoon garlic powder. 1 teaspoon cayenne (red ground pepper).
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In a small bowl mix together all seasonigs. Rub seasoning on all surfaces of the ribs. Place ribs on a medium-hot grill over INDIRECT heat. Close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. Add charcoal as needed. You want the grill temperature around 325-350 degrees.
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My Skinny Pumpkin Pie (Crustless, Low Fat, Low Sugar)
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3 large eggs or 2 jumbo eggs. 1 cup vanilla almond milk, unsweetened. 1 14-1 12 teaspoons pumpkin pie spice. 5 drops liquid stevia extract (or to taste). 1 tablespoon agave nectar (or to taste). 1 (15 ounce) can pumpkin puree.
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Blend almond milk and eggs. Add spices, stir until blended. Add stevia and sweetener, stir until blended. Add pumpkin, a few spoonfuls at a time; blend. Pour into an ungreased 8 inch square baking pan. Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean. Cool in pan, then refrigerate. If you want to make this richer, serve with cream or replace some of the almond milk with cream.
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Chicken Shepherd's Pie
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8 potatoes. 1/4 cup butter. 2/3 cup milk. 1 medium head roasted garlic. 1 pound cooked, shredded chicken breast meat. 1/2 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1 tablespoon chopped fresh thyme. 1 tablespoon chopped fresh rosemary. 1/2 cup red bell pepper, diced. 1 cup fresh corn kernels. 1 cup shredded Cheddar cheese.
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To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
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Ww Gourmet Pizza
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2 large vidalia onions, very thinly sliced. 12 ounces pizza crusts. 10 medium sun-dried tomatoes, without oil. 3 ounces hard cheese, Gorgonzola. 10 pieces spinach, washed and dried. 18 teaspoon black pepper.
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Coat a large nonstick pan with cooking spray. Warm pan over medium heat. Add onions and reduce heat to medium low. Cook for 15 to 20 minutes, stirring frequently, until onion browns and become very fragrant. Meanwhile, prepare pizza crust for baking according to package directions. Mince tomatoes and crumble cheese. Tear spinach into pieces. Preheat oven to 425. Spread caramelized onions on pizza crust and bake for 12 minutes. Remove from oven and add tomatoes, spinach, and cheese. Bake until cheese is melted, about 3 more minutes. Season with pepper and serve.
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Scrappy Snack
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12 ounce Malibu rum. 12 ounce Chambord raspberry liquor. 12 ounce pineapple juice. 12 ounce cream or 12 ounce milk.
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Shake up with ice, pour into shot glass.
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Grilled Bacon-Wrapped Chicken
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1/2 cup teriyaki sauce. 1/4 cup dry white wine. 1 1/2 tablespoons chopped garlic. 4 skinless boneless chicken breast halves. Vegetable oil. 8 bacon slices.
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Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally. Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.
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Sausage and Greens Egg Bake
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4 whole Links Of Breakfast Sausage (use A Couple Extra If They Are Small). 2 cups Chopped Kale. 2 cups Tightly Packed Baby Spinach. 1/2 cups Crumbled Feta. 6 Eggs. 1/2 teaspoons All Purpose, Or Season Salt Seasoning. 1 teaspoon Greek Seasoning. Fresh Cracked Black Pepper.
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Preheat oven to 375 F. If using precooked sausage, cut the links into big chunks and set aside. If using fresh sausage brown it in a skillet over medium heat until cooked through. Remove from the skillet and cut into chunks. In the same pan saute the kale and spinach until wilted. In a greased 8x8 (or similar size in a different shape) baking dish spread the cooked greens evenly on the bottom. Top with sausage chunks and sprinkle with feta. Crack the eggs into a medium sized bowl and lightly beat them. Mix the seasonings into the whipped eggs. Pour over the sausage and gently jiggle the pan to make sure all of the eggs get incorporated in. Bake at 375 F for 30-35 minutes or until eggs are set. Mine took 33 minutes. Hope you enjoy!
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Creamy Split Pea & Lentil Soup
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1 cup dry green lentils. 2 cups dried split peas. 4 cups vegetable broth. 5 cups water. 2 tablespoons olive oil. 1 onion (diced). 1 carrot (diced). 2 stalks celery (diced). 2 dried bay leaves.
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Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside. In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves. Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls. Enjoy!
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[
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] |
Caramlized Scallops
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4 Tablespoons Butter. 12 whole Scallops. 1 pinch Salt. 1 pinch Cracked Black Pepper. 1/4 cups Sugar, Or As Needed. 3/4 cups White Wine. 1 whole Lemon, Zest And Juice. 1 Tablespoon Parsley, Chopped.
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Heat butter over medium heat in a large pan. Pat scallops dry and season both sides with salt and pepper. Spread sugar on a plate and dip one side of each scallop into the sugar. Place in the saute pan and cook for 2-3 minutes on each side, until nicely seared. Add the wine and lemon juice and reduce by half. Serve topped with pan sauce, lemon zest and parsley.
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[
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] |
Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting
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2 whole Eggs. 1- 1/2 cup Oil. 1 cup Buttermilk. 1 Tablespoon Vinegar. 1 teaspoon Pure Vanilla Extract. 2 ounces, fluid Red Food Coloring. 2- 1/2 cups All-purpose Flour. 2 cups Sugar. 1 Tablespoon Cocoa Powder. 1 teaspoon Salt. 1 teaspoon Baking Soda. 1 pound Cream Cheese, Room Temperature. 2 sticks Unsalted Butter, Room Temperature. 4 cups Confectioners Sugar. 2 teaspoons Pure Vanilla Extract. 1- 1/2 teaspoon Cinnamon.
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For the Cake: Preheat your oven to 350 degrees F. Line two 12-count cupcake pans with liners. Lightly stir eggs in a medium-sized bowl with a wire whisk. Add remaining liquid ingredients (oil, buttermilk, vinegar, 1 teaspoon of vanilla and the food coloring) and stir together with whisk until blended. Set aside. Place all the dry ingredients (flour, sugar, cocoa powder, salt and baking soda) in your mixing bowl and stir together with another wire whisk. Add wet (eggs, oil, buttermilk, vinegar, vanilla and food coloring) ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into pans and then knock the pans on the counter a few times to release any air bubbles. Bake for 20-22 minutes. Then remove from the oven and allow cupcakes to cool. For the Frosting: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioners sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and cinnamon and beat until combined. Frost your cupcakes and enjoy!
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Chilled Sugar Snap Pea Soup
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1 tablespoon olive oil. 1 cup leeks - halved lengthwise and chopped. 1 pinch salt. 4 cups chicken broth. ground black pepper to taste. 1 pinch cayenne pepper, or to taste. 1 pound sugar snap peas, ends and strings removed. 2 fresh mint leaves. 1 tablespoon creme fraiche. 2 fresh mint leaves, cut into very fine strips.
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Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper. Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes. Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth. Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind. Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours. Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
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