December 21st, 2005 by alice
Tags: Dressing, Dried, Sun, Tomato
INGREDIENTS
- 1smallred pepper
- 2plum tomatoes, coarsely chopped
- 1smallonion, chopped
- 3tablespoons choppedfresh basil
- 2clovesgarlic, peeled
- 1/4teaspoondry crushed red pepper
- 1 (8 ounce)jarsun-dried tomatoes packed in oil, drained,cut into strips
- 3/4cupwater
- 1/4cupwhipping cream
- 1/4cupred wine vinegar
- 3tablespoonsfresh lemon juice
- 1/3cupvegetable oil
DIRECTIONS
- Char bell pepper over gas flame or in a broler until blackened all over.
- Enclose in a paper bag and let stand 10 minutes.
- Peel and seed; coarsely chop.
- Combine bell pepper and next 5 ingredients ina food processor.
- Blend until almost smooth.
- Transfer to a medium bowl.
- Mix sun dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in food processor.
- With machine running, add oil; blend until almost smooth.
- Whisk sun dried tomato mixture into bell pepper mixture.
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December 21st, 2005 by alice
Tags: Cake, Coffee, Cream, Fudge, Ice, Smores
INGREDIENTS
- 16wholegraham crackers(about 8 ounces)
- 1cupwhole almonds, toasted
- 3tablespoonssugar
- 1/2cupunsalted butter, melted
- 1 1/2quartscoffee ice cream, softened,until spreadable
- 2 1/2cupsfudge sauce(Hershey’s is good)
- 1 (7 ounce)jarmarshmallow creme
- 2cupsminiature marshmallows
DIRECTIONS
- Preheat oven to 350*F.
- Finely grind graham crackers, toasted almonds and 3 TBS sugar in processor.
- Add 1/2 cup melted butter; process mixture until moist crumbs form.
- Press mixture onto bottom and up sides of 9 inch diameter spring form pan with 2 3/4 inch sides.
- Bake crust until edges are golden, about 12 minutes.
- Cool completely before proceeding.
- Spread 2 cups softened ice cream in cooled crust.
- Spoon 3/4 cup Fudge Sauce over.
- Freeze until sauce is just set, about 10 minutes.
- Repeat layering with 2 cups ice cream, then 3/4 cups sauce.
- Freeze until sauce is just set.
- Spread remaining 2 cups ice cream over.
- Cover and freeze cake overnight.
- Refrigerate remaining sauce.
- Preheat broiler.
- Warm remaining fudge sauce.
- Place cake in pan on baking sheet.
- Spread marshmallow creme over top.
- Sprinkle miniature marshmallows in a single layer over top.
- Broil, just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
- Run knife between pan sides and cake to loosen.
- Remove pan sides.
- Cut cake into wedges.
- Serve cake immediately with warm fudge sauce.
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December 21st, 2005 by alice
Tags: Carbonara, Cheese, Macaroni
INGREDIENTS
- 3 1/4cups largeelbow macaroni(about 1 ounces)
- 12slicesbacon, chopped
- 3cups fresh coarsebreadcrumbs
- 1cup packed finely gratedparmesan cheese(about 4 ounces)
- 1/2cup choppedfresh Italian parsley
- 2clovesgarlic, minced
- 3tablespoonsall-purpose flour
- 6cupswhole milk
- 6largeegg yolks
- 1 1/2teaspoonssalt
- 3/4teaspoonblack pepper
- 3 1/2cups packed gratedFontina cheese(about 14 ounces)
- 1 1/4cupsfrozen peas
DIRECTIONS
- Preheat oven to 350*F.
- Butter 13X9X2 inch baking dish.
- Cook macaroni in a heavy large pot of boiling salted water until just tender but still firm to bite.
- Drain, rinse and drain again.
- Cook bacon in a large heavy pot over medium heat until crisp.
- (10 minutes) Transfer bacon and 1/4 cup pan drippings to a large bowl.
- Add breadcrumbs, 1/4 cup of the Parmesan cheese and 1/4 cup parsley.
- Toss together.
- Add minced garlic to remaining pan drippings and saute over mdedium heat until fragrant, about 30 seconds.
- Add flour and whisk 3 minutes.
- Gradually whisk in whole milk, then egg yolks, salt and pepper.
- Cook until mixture thickens, whisking constantly, about 12 minutes.
- Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan.
- Whisk to melt cheese.
- Remove from heat.
- Stir in remaining 1 1/2 cups fontina, peas and macaroni.
- Pour into prepared dish.
- Sprinkle breadcrumb mixture over top and bake just until topping is golden, about 15 minutes.
- Let stand 15 minutes before serving.
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December 21st, 2005 by alice
Tags: Butter, Cookies, Outrageous, Peanut
INGREDIENTS
- 1cup superchunky peanut butter
- 1cup packeddark brown sugar
- 6tablespoonsunsalted butter, room temperature
- 1largeegg
- 2tablespoonsdark corn syrup
- 2teaspoonsvanilla extract
- 1cupflour
- 1/3cuprolled oats
- 1teaspoonbaking soda
- 3 (1 7/8 ounce)candy bars, with peanuts,peanut butter,chocolate and caramel cut into 1/2 inch cubes(such as Nutrageous)
DIRECTIONS
- Preheat oven to 325*F.
- LIne 2 large baking sheets with foil.
- Using electric ixer, beat first 6 ingredients together until well blended.
- Stir in flour, oats and bakind soda.
- Mix in well.
- Gently mix in candy bar cubes.
- DRop dough by heaping TBS onto prepared sheets, spacing 1 1/2 inches apart.
- Flatten cookies slightly with moistened fingertips.
- Freeze for 15 minutes on cookie sheets.
- Bake for 10 minutes.
- Reverse sheets and bake until golden about 10 minutes longer.
- Let cool on sheets until beginning to firm.
- Transfer to racks and cool completely.
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December 21st, 2005 by alice
Tags: Beans, Fried, Not, Refried
INGREDIENTS
- 1lbdried black beans
- 6-7cupswater, about
- 1canchicken broth
- 1/2mediumonion, chopped
- 3clovesgarlic, chopped
- 1tablespoonchili powder
- 1/2teaspoonsalt
- 1teaspoonchicken bouillon
- 1teaspoonhot sauce (optional)
DIRECTIONS
- In a medium sauce pan, add beans and pour in enough water to cover Turn to high and bring to a boil Turn to low, cover and simmer for about 1 hour Add more water to cover and continue to repeat these 2 steps until until the beans are very soft Drain beans and add them to a food prosesser or blender Add about 1/4 cup chicken broth and blend until smooth In a large saute’ pan, add 1 tablespoon olive oil over medium high heat and saute the onions until brown.
- Add garlic and stir Remove from the heat and add the beans, chili powder, salt, chicken boulion, and hot sauce Stir together and add more chicken broth to get it to the texture you like.
- Serving Suggestions: corn chips, burritos, tacos, fish, or chicken.
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