December 30th, 2005 by alice
Tags: Cornmeal, Muffins, Pumpkin
INGREDIENTS
- 1/2cupunsalted butter, softened
- 3/4cuplight brown sugar
- 1/2cupmilk
- 4eggs
- 1 (15 ounce)cansolid-pack pumpkin
- 1 1/2cupswhole wheat flour
- 1cupyellow cornmeal
- 2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- 1/2teaspoonsalt
- 1/2teaspoonground cloves
DIRECTIONS
- Heat oven to 350F.
- Lightly coat muffin tins with vegetable cooking spray.
- In a large bowl, beat the butter and brown sugar until light and fluffy.
- Add the remaining ingredients and beat until smooth.
- Spoon the batter into the muffin pans.
- Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
- Cool on a wire rack.
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December 30th, 2005 by alice
Tags: Beans, Oil, Olive, White
INGREDIENTS
- 3 (15 ounce)canscannellini or great northern beans, rinsed and drained
- 1/4cupextra-virgin olive oil
- 1 1/2teaspoonsfresh lemon juice
- 2tablespoons choppedItalian parsley
DIRECTIONS
- In a medium saucepan over medium heat, combine all the ingredients except the parsley.
- Gently heat until bubbling.
- Season to taste with salt and freshly ground black pepper.
- Stir in the parsley.
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December 30th, 2005 by alice
Tags: Chiles, Grilled, Rellenos
INGREDIENTS
- 6poblano chiles or4 smallgreen bell peppers
- 1 (15 ounce)cankidney beans, drained and rinsed
- 1 (8 ounce)packagemonterey jack cheese, shredded
- 1/4cupraisins
- 1/4cupsalsa
- 2teaspoonschili powder
DIRECTIONS
- Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
- In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
- Stuff the peppers with the filling.
- Heat grill to medium.
- Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.
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December 30th, 2005 by alice
Tags: Cool, Lime, Pie
INGREDIENTS
- 4-5limes
- 1cansweetened condensed milk
- 1pintvanilla ice cream, softened
- 1graham cracker pie crust
DIRECTIONS
- From limes, finely grate 4 teaspoons peel and squeeze 2/3 cup lime juice.
- In large bowl, with wire whisk, stir undiluted condensed milk, lime peel, and lime juice until well blended.
- Whisk ice cream into condensed milk mixture and evenly blend.
- Pour ice cream mixture into pie crust.
- Freeze at least 6 hours or until firm.
- If not serving pie same day, wrap and freeze up to 1 week.
- To serve, uncover pie and let stand at room temperature 10 minutes to soften for easier slicing.
- May serve with whipped cream and additional lime peel slivers for garnish.
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December 30th, 2005 by alice
Tags: Cheese, Ham, Macaroni
INGREDIENTS
- 1headgarlic(yes I mean one head)
- 1 1/2tablespoonsolive oil
- 2largeshallots, minced
- 2cupswhole milk
- 2cupswhipping cream
- 1/2teaspoon choppedfresh thyme
- 1/8teaspoon finely gratedlemons, rind of
- 8ouncesextra-sharp cheddar cheese, shredded
- 1/2cup gratedparmesan cheese
- 1lbditalinior conchiglie
- 8ounces westphalianham or black forest ham, cut into 1/4 inch pieces(about 2 cups)
- 1tablespoon choppedfresh parsley
DIRECTIONS
- Preheat oven to 350*F Cut top 1/4 inch off head of garlic to expose cloves.
- Place, cut side up on a sheet of foil.
- Drizzle with 1/2 TBS oil; sprinkle with salt and pepper.
- Wrap with foil to enclose tightly.
- Bake until skin is golden brown and cloves are tender, about 55 minutes.
- Cool and squeezze cloves from skin.
- Heat remaining 1 TBS oil in a large saucepan over medium heat.
- Add shallots; saute until tender, about 4 minutes.
- Whisk in milk, cream, thyme, lemon peel and roasted garlic.
- Simmer over medium heat until reduced to 2 3/4 cups, about 30 minutes.
- Reduce heat to low and stir in cheeses gradually.
- Meanwhile cook pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally.
- Drain well.
- Toss cheese sauce, pasta, ham and parsley in a large bowl.
- SEason to taste with salt and pepper.
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