January 6th, 2006 by alice
Tags: Cauliflower, Joans
INGREDIENTS
- 1headcauliflower
- 1cupbreadcrumbs
- 6tablespoonsbutter, melted
- 1canchicken broth, 99% fat free
- 1teaspoongarlic powder
- 1/2cupparmesan cheese
DIRECTIONS
- Boil cauliflower. Mash and sprinkle with parmesan cheese& garlic powder.
- Add chicken broth and bread crumbs which have been mixed with melted butter. Bake 20 mins.
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January 6th, 2006 by alice
Tags: Potato, Puff, Sweet
INGREDIENTS
-
Souffle Ingredients
- 4cupsmashed sweet potatoes
- 1/2cupsugar
- 2eggs
- 1/2cupmilk
- 1/2teaspoonsalt
- 1/4cupbutter, melted
- 1teaspoonvanilla
-
Topping
- 1/2cupbrown sugar
- 1/2cupall-purpose flour
- 1/3cupbutteror margarine(melted)
- 1cuppecans
DIRECTIONS
- Preheat oven to 350°F.
- Butter a souffle dish generously.
- Mix all the souffle ingredients well and pour into buttered dish.
- Combine all topping ingredients in a small bowl and crumble evenly over potato mixture.
- Bake for 35-45 minutes.
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January 6th, 2006 by alice
Tags: Carrots, Honey, Mustard, Sauce
INGREDIENTS
- 1lbcarrots, trimmed,scraped and sliced thin
- 2tablespoonssugar
- 1teaspoonsalt
- 2tablespoonsbutter
- 1/4cupdark brown sugar
- 1-2tablespoonprepared mustard(to taste)
- 2tablespoonshoney
- 1/4cup choppedparsley
DIRECTIONS
- Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
- Drain unless you have reduced all the water.
- Place butter, dark brown sugar, mustard and honey in heavy saucepan.
- Cook over low heat, stirring constantly until thick and syrupy.
- Add cooked carrots and toss to coat them with sauce.
- Season to taste (use white pepper instead of black).
- Serve hot, sprinkled generously with the chopped parsley.
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January 6th, 2006 by alice
Tags: Best, Bymoura, Gallo, Pico
INGREDIENTS
- 1bunchcilantro, chopped
- 2serrano peppers, chopped
- 1mediumonion, chopped
- 3mediumtomatoes, diced
- 1/2lemon, juice only
- salt, to taste
- pepper, to taste
DIRECTIONS
- Mix all together and let sit in fridge for at least 2 hours.
- Tastes great with fajitas, or with just plain crisps (add more tomatoes for a more salsa-base for chips).
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January 6th, 2006 by alice
Tags: Cheese, Garlic, Parmesan, Roasted, Soup
INGREDIENTS
- 26clovesgarlic(unpeeled)
- 2tablespoonsolive oil
-
Soup Base
- 2tablespoonsbutter
- 2 1/4cups slicedonions
- 1 1/2teaspoons choppedfresh thyme
- 18clovesgarlic, peeled
- 3 1/2cupschicken stockor cannedlow sodium chicken broth
- 1/2cupwhipping cream
-
Garnish
- 1/2cup finely gratedparmesan cheese(about 2 ounces)
- 4lemon wedges
DIRECTIONS
- Preheat oven to 350F.
- Place 26 garlic cloves in small glass baking dish.
- Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
- Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes.
- Cool.
- Squeeze garlic between fingertips to release cloves.
- Transfer cloves to small bowl.
- For Soup: Melt butter in heavy large saucepan over medium-high heat.
- Add onions and thyme and cook until onions are translucent, about 6 minutes.
- Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
- Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
- Working in batches, purée soup in blender until smooth.
- Return soup to saucepan; add cream and bring to simmer.
- Season with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over.
- Squeeze juice of 1 lemon wedge into each bowl and serve.
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