June 6th, 2006 by alice
Tags: Brownies, Chocolate, Cinnamon, Ganache
INGREDIENTS
-
BROWNIES
- 1/2cupflour
- 1 1/2teaspoonscinnamon
- 6ouncessemisweet chocolate, chopped
- 3/4unsalted butter, diced,room temperature
- 4largeeggs
- 1cupgranulated sugar
- 1 1/2teaspoonsvanilla extract
- 1cupwalnuts, chopped
-
GANACHE
- 6ouncessemisweet chocolate, chopped
- 6tablespoonsunsalted butter
- 2tablespoonswhipping cream
DIRECTIONS
- Position rack in center of oven and preheat to 350°F.
- Generously butter 8×8x2-inch metal baking pan; dust with flour.
- Mix first 3 ingredients in small bowl.
- Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth.
- Turn off heat.
- Let chocolate stand over water.
- Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes.
- Beat in vanilla.
- Stir in flour mixture in 2 additions, blending well after each.
- Gradually add warm chocolate to egg mixture, beating until just combined.
- Stir in walnuts.
- Pour batter into prepared pan.
- Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes.
- Cool completely in pan on rack.
- For ganache: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth.
- Pour evenly over brownies in pan.
- Chill brownies until ganache is set, about 2 hours.
- Cut into 16 squares.
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June 6th, 2006 by alice
Tags: Burgers, Feta, Lamb, Spinach
INGREDIENTS
- 500gground lamb
- 1 (200 g)boxfrozen chopped spinach, thawed and drained
- 1smallonion, finely chopped
- 2clovesgarlic, crushed
- 1/2cupbreadcrumbs
- 1egg
- 100gfeta cheese, crumbled
- 3tablespoons gratedparmesan cheese
- 1tablespoonlemon juice
- 1tablespoon choppedfresh mint
- 3tablespoons choppedfresh parsley
- salt & freshly ground black pepper
DIRECTIONS
- Mix the ingredients together in a large bowl.
- Form into 8 patties about 8cm (3inches) in diameter.
- Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.
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June 6th, 2006 by alice
Tags: Guantanamo, Paella
INGREDIENTS
- 1smallonion
- 1smallbell pepper
- 1canchopped tomatoes
- 2skinless chicken breasts, boned and cubed
- 1/2lbpork tenderloins, cubed
- 1/4cupextra-virgin olive oil
- 2clovesgarlic, minced
- 8ounceskielbasa, sliced 1/2 inch thick
- 2packagessazon goya
- 1bay leaf
- 1 (12 ounce)canmushrooms, canned
- 1cuprice
- 1 (8 ounce)canpeas
- 2 1/4cupschicken stock
DIRECTIONS
- Soak saffron in four tablespoons of wine or water for 20 minutes.
- Chop the onion.
- Char the pepper under the grill; plunge into cold water and rub off the skin.
- Discard the seeds and cut the pepper into thin strips.
- Cut the chicken into pieces and cube the pork.
- Heat 3 tablespoons oil in a skillet and brown the chicken and pork for 10 minutes.
- Remove and set aside.
- Put the sausage in the same skillet, prick with a fork and fry for 10 minutes.
- Set aside with the meat.
- Add 2 tablespoons oil in a skillet, and fry the onion and crushed garlic as soon as it begins to brown add the tomatoes.
- Add salt to taste and cook for 10 minutes.
- Place the chicken, pork, sausage and bay leaf in another saucepan with 2 1/4 cups stock and simmer for 15 minutes.
- Heat 3 tablespoons oil in a large paella pan or cast iron skillet and brown the rice, stirring with a wooden spoon.
- Gradually stir in the cooking liquid from the meat, the strips of pepper and the peas and cook for about 15 minutes or until the rice is tender.
- Dissolve the saffron in a little warm water and stir into the rice.
- Stir in all the remaining ingredients.
- Mix well and place in a hot oven for 5 minutes before serving.
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June 6th, 2006 by alice
Tags: Ambrosia, Squares
INGREDIENTS
- 19-inch graham cracker crust
- 1/2cup choppednuts
- 1 (250 g)packagecream cheese, softened
- 3cupsmilk
- 1 (6 ounce)packageinstant vanilla pudding
- 1 (10 ounce)canmandarin orange segments, drained
- 2mediumbananas, sliced
- 1envelope prepared dream whipdessert topping
- 2cupscoconut, toasted(I find 1 cup enough)
DIRECTIONS
- Prepare graham crumb crust recipe, adding nuts to mixture.
- Press firmly into 13 x 9″ pan.
- Chill.
- Beat cream cheese until soft.
- Gradually add 1/2 c of the milk, beat until smooth.
- In seperate bowl, prepare pudding mix as directed on pkg using the remaining 2 1/2 cups milk.
- Add prepared pudding to cream cheese mixture in three additions, beating on low speed.
- Fold in oranges.
- Layer bananas on crust.
- Spoon pudding mixture over bananas, spread prepared dessert topping evenly over pudding mixture.
- Sprinkle with toasted coconut.
- Chill 4 hours.
- Cut into squares.
- (for toasted coconut, I usually just put under broiler for a minute or 2 and stir a couple of times, others may choose to’bake’ it first).
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June 6th, 2006 by alice
Tags: Cream, Egg, Ice, Vanilla
INGREDIENTS
- 1/2cup coldmilk
- 1tablespoonvanilla
- 1 (14 ounce)canfat-free sweetened condensed milk(like Eagle Brand)
- 1/4teaspoonsalt
- 2cupsheavy whipping cream
DIRECTIONS
- Stir milk, vanilla, condensed milk and salt in a medium bowl.
- Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.
- Gently fold in milk mixture.
- Pour into ice cream machine.
- Or, if you don’t have one, just pour into shallow 1 1/2 quart metal bowl or pan.
- Operate ice cream machine per manufacturer’s suggestions, or just place the shallow pan into the freezer, and stir once after 2 hours.
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