January 17th, 2006 by alice
Tags: Cheese, Macaroni, White
INGREDIENTS
- 1lbelbow macaroni, cooked and drained
- 3tablespoonsbutter
- 1tablespoonolive oil
- 3tablespoonsall-purpose flour
- 2cupsmilk
- 8ouncesmozzarella cheese, grated
- 4ouncesmonterey jack cheese, grated
- 3/4cupparmesan cheese, grated,divided
- 1/2teaspoonblack pepper
- 1/2teaspoonsalt
- 1teaspoonpaprika, optional
- 1/2teaspoondried basil
- 1/2teaspoondried oregano
- 1teaspoondried parsley
DIRECTIONS
- Preheat oven to 350F.
- In a medium sauce pan, melt the butter in the olive oil over medium heat.
- Add the flour and cook for 3 minutes, stirring constantly, until it smells slightly nutty.
- Whisk in the milk and bring to a boil, stirring occasionally.
- Remove from the heat and stir in the mozzeralla, monteray jack, 1/2 cup parmesan, pepper, salt, paprika, basil, oregano, and parsley.
- Pour over the elbow noodles and mix until combined.
- Pour into a greased square baking dish and bake for 20-30 minutes in the oven or until bubbling.
- Remove from the oven, and sprinkle with 1/4 cup parmesan cheese.
- Let stand for 10 minutes before serving.
- Serving Suggestions: Grilled steak, brocolli, boiled potatoes, fried chicken, and honey glazed ham.
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January 17th, 2006 by alice
Tags: Buns, Cheese, Cinnamon, Cream, Frosting, Honey
INGREDIENTS
-
Buttermilk Dough
- 1/2cupmilk, warmed to about 110 degrees
- 1packageactive dry yeast
- 1teaspoonhoney
- 1largeegg
- 3/4cupbuttermilk
- 1/4cuphoney
- 1/2teaspoonsalt
- 3cupsall-purpose flour
-
Filling
- 1/4cupbutter
- 2teaspoonsground cinnamon
- 5tablespoonsbrown sugar
- 2tablespoonsDark Karo syrupor light Karo syrup
- 1tablespoonhoney
-
Cream Cheese Frosting
- 5tablespoonscream cheese
- 3/4cuppowdered sugar
- 1/4cupbuttermilk
DIRECTIONS
- In a medium sized mixing bowl stir together the warm milk, yeast, and teaspoon of honey.
- Let stand for 5 minutes or until foamy.
- Add the egg, 1/4 cup honey, and buttermilk and stir until combined.
- Stir in the salt and flour until the dough forms a ball and pulls away from the edges.
- Place in a greased bowl, flipping dough once to coat both sides, cover with plastic wrap and let stand for 1 hour.
- Place dough in the refrigerater and let rise over night.
- In the morning, in a small bowl, stir together all the filling ingreidents and set aside.
- Remove the dough from the refrigerator and punch down.
- Roll the dough out on a lightly flour surfuse until it is an 1/8-1/4 of an inch thin RECTANGLE.
- Spread the butter cinnamon mixture evenly over the top of it and roll it long ways in a jelly roll form.
- Cut off the ends and then cut into 1 inch slices.
- Place slices slightly apart in a 9″-13″ baking dish, cover with plastic wrap, and let rise for about 1-1 1/2 hours.
- Preheat oven to 350F and baking for 10-15 minutes or until lightly golden brown.
- In the meantime, in a small bowl, stir together the cream cheese and the powdered suger then stir in the buttermilk, set aside.
- After baking the cinnamon rolls, remove them from the oven and let them stand for 10 minutes before spreading on the frosting.
- **Youcan make an orange frosting for these buns by changing the buttermilk to 3 tablespoons orange juice and adding 1/2 teaspoon finely grated orange zest.
- Serving Suggestions: Coffee, tea, oatmeal, coke (hehehe).
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January 17th, 2006 by alice
Tags: Croutons, Garlic, Rosemary, Stugustine
INGREDIENTS
- 1cupwhite bread, edges trimmed and the bread cut into 1/2 inch/ 1 cm cubes
- 2tablespoonsbutteror pure wessoncanola oil
- 1clovegarlic, peeled,washed and crushed
- 1/4teaspoondried rosemary, crushed
- salt
DIRECTIONS
- Trim the crusts from the slices of bread.
- Cut into 1/2 inch (1cm) cubes.
- Keep aside.
- Heat oil in a skillet or frying pan on moderately low flame.
- While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
- You can also crumble the rosemary between the palms of your hands if you like.
- I personally like to crush it to bring out the flavour to the fullest.
- Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
- Remove the garlic.
- Toss in the bread cubes and crushed/crumbled rosemary.
- Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
- Sprinkle with salt to taste.
- Remove from the skillet or pan and transfer onto paper towels to drain.
- Serve over soup (if they last that long!).
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January 17th, 2006 by alice
Tags: Croutons, Parsley
INGREDIENTS
- 1cupwhite bread
- 2tablespoonsbutteror pure wessoncanola oil
- 2tablespoons choppedfresh parsley
- salt
- pepper
DIRECTIONS
- Trim the crusts from the slices of bread.
- Cut each slice into a square or decorative shape.
- Heat oil or butter in a skillet or frying pan.
- Once the oil is moderately hot, toss in the bread.
- Cook on moderate heat, stirring continuously, until lightly browned all over.
- Remove from heat and transfer to clean paper towels to allow to drain out the excess oil or butter.
- Sprinkle with salt and black pepper to taste.
- Now, with alot of care, roll the edges of the croutons in the chopped parsley.
- Do one crouton at a time.
- Transfer onto a serving plate and put a parsley leaf in the center of each crouton, i.
- e.
- ,on the top and in the center of each.
- Likewise, repeat for all croutons.
- Serve over soup!
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January 17th, 2006 by alice
Tags: Banana, Caramel, Coconut, Cream, Pie, Sauce
INGREDIENTS
-
Crust
- 1 1/2cupsgraham cracker crumbs
- 1/2cup finely groundmacadamia nuts
- 1/2cupunsalted butter, melted and cooled
- 1tablespoonsugar
-
Sauce
- 2cupssugar
- 1 1/4cupscanned unsweetened coconut milk
-
Custard
- 1 1/2cupssugar
- 1/3cupcornstarch, plus
- 1tablespooncornstarch
- 1/4teaspoonsalt
- 3cups coldwhole milk
- 2egg yolks
- 2tablespoonsunsalted butter
- 2teaspoonsvanilla
- 1/2teaspooncoconut extract
-
Topping
- 1cupheavy cream
- 1teaspoonpowdered sugar, sifted
- 2 ripe butfirm bananas, peeled and sliced
DIRECTIONS
- To make the crust: Preheat the oven to 350F.
- Oil a large baking sheet.
- Arrange eight 3-inch-diameter hinged ring molds on the baking sheet.
- Combine the graham cracker crumbs, nuts, melted butter and sugar in a bowl; mix until well blended.
- Pat the crumb mixture into the ring molds.
- Bake for 8 to 10 minutes, until lightly browned.
- Let cool, leaving the ring molds in place.
- To make the sauce: Place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.
- Do not let the sugar burn.
- Carefully add the coconut milk, stirring vigorously.
- Cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly.
- Set aside.
- To make the custard: Combine the sugar, cornstarch and salt in a large saucepan.
- Whisk in the milk until the mixture is completely smooth.
- Place the saucepan over medium-low heat and stir until the mixture is warm.
- Whisk the egg yolks in a small bowl until blended.
- Stir a small amount of the hot milk mixture into the egg yolks.
- Then pour the egg mixture back into the milk mixture.
- Cook for about 10 minutes, whisking vigorously, until the custard is quite thick.
- Remove from the heat and stir in the butter, vanilla and coconut extracts.
- Pour the custard into a bowl and press plastic wrap directly onto the surface.
- Let cool completely.
- To make the topping: Beat the cream in a large bowl until soft peaks form.
- Fold 1/3 cup of the whipped cream into the cooled custard.
- Beat the powdered sugar into the remaining whipped cream.
- To serve: Slide a spatula under each ring mold and move each to a serving plate.
- Inside the rings, alternate layers of bananas and custard, finishing with the custard on the top.
- Carefully unhinge and remove the rings.
- Spoon the coconut caramel sauce around and over each custard.
- Garnish with the sweetened whipped cream.
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