August 20th, 2006 by alice
Tags: Bean, Great, Northern, Olive, Soup
INGREDIENTS
- 1onion, chopped
- 3clovesgarlic, minced
- 2tablespoonsolive oil
- 1carrot, chopped
- 4cupsvegetable stock
- 1zucchini, chopped
- 1green bell pepper, chopped and seeded
- 2cansgreat northern beans
- 1/2cupkalamata olives, sliced
- 1teaspoondried celery flakes
- 1teaspoonsalt
- 1teaspoondried oregano
- 1 1/2teaspoonsdried basil
- 1/8teaspoonblack pepper
- 3tablespoonstomato paste
- 1/4cupwhite wine
- 1tablespoonlemon juice
DIRECTIONS
- Saute the onions and garlic in olive oil over medium heat until onions are translucent.
- Add carrot to mixture and simmer for 4 minutes.
- Add the remaining ingredients.
- Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
- Serve with italian or sourdough bread slices.
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August 20th, 2006 by alice
Tags: Beef, Easy, Mongolian
INGREDIENTS
- 1tablespoonvegetable oil
- 2onions, sliced
- 1teaspoon mincedginger
- 2tablespoons choppedfresh garlic(or to taste)
- 1teaspoondried red pepper flakes(or to taste)
- 1/2cupsoy sauce
- 1/2cupwater
- 1/4teaspoonblack pepper
- 3/4cupdark brown sugar
- 1cupvegetable oil
- 1lbflank steaks(cut across the grain into 1/4-inch thick slices)
- 1/4cupcornstarch
- black pepper
DIRECTIONS
- Heat 1 tablespoon of oil in wok over high heat; add in onion and stir-fry for 2 minutes or until browned; remove onion to a bowl.
- For the sauce; in a saucepan over medium-low heat; add in ginger, garlic red pepper flakes and soy sauce, water and black pepper.
- Add in the brown sugar to the saucepan then increase the heat to medium and boil 2-3 minutes or until thickened; remove from heat.
- Toss the beef strips with the cornstarch to coat; let sit for about 8-10 minutes.
- Meanwhile heat 1 cup oil in the wok until hot but not smoking; add in the beef and saute for about 2 minutes or until the beef is just cooked through (you do not have to cook the beef completely as it will cook more after) remove with a slotted spoon to a paper towel remove the oil from the wok.
- Return the wok back to the heat and put the meat back in the wok along with the onions; then add in the sauce and cook for 1 minute stirring.
- Cook for about 1 minute more.
- serve on rice and sprinkle a small amount of chopped onions over the top.
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August 20th, 2006 by alice
Tags: Bittersweet, Chocolate, Intensely, Souffles
INGREDIENTS
- 2tablespoonssugar, for the ramekins
- softenedbutter, for the ramekins
- 8ouncesbittersweet chocolate, 70 percent,such as scharffen berger,finely chopped
- 1tablespoonunsalted butter
- 1/3cupmilk
- 3largeeggs, separated,at room temperature
- 1largeegg white, at room temperature
- 1/8teaspooncream of tartar
- 1/3cupsugar
-
FOR THE TOPPING
- 1cupheavy cream
- 1/2teaspoonpure vanilla extract
- 1tablespoonsugar
- powdered sugar, for dusting (optional)
DIRECTIONS
- If you’re baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375 degrees.
- Butter the 6oz ramekins and dust the insides with sugar.
- Place the chocolate, butter and milk in a large heatproof bowl (preferably stainless steel) in a large skillet of barely simmering water.
- Stir until the chocolate is melted and the mixture is smooth.
- Remove the bowl from the water bath and whisk in the egg yolks.
- (Don’t worry if the mixture stiffens slightly or is less than perfectly smooth at this point.) Set aside.
- In a medium, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted.
- Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry.
- Fold 1/4 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites.
- Divide the mixture evenly among the prepared ramekins, filling each 3/4 full.
- (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.) Place the soufflés on a cookie sheet.
- Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the centers should not be completely liquid), 14 to 16 minutes, perhaps a minute or so longer if the soufflés have been refrigerated.
- Meanwhile, make the topping: Beat the cream with the vanilla and sugar until it holds a soft shape (or stiffer, if you like it that way).
- Transfer to a serving bowl and refrigerate until ready serve.
- When they are done, remove the soufflés from the oven and serve immediately, with a little powdered sugar sifted over the top, if you like.
- Pass the whipped topping separately.
- NOTES: You can substitute a lower-percentage bittersweet or semisweet chocolate if you prefer a sweeter, less intense chocolate flavor; or reduce the sugar to 1/4 cup to partially compensate for the sweeter chocolate, if desired.
- There is no need to make other changes in the recipe.
- After you have buttered the ramekins, the easiest way to dust sugar on the inside is to put the 2 tablespoons of sugar in one of the buttered ramekins.
- Tilt and hold that ramekin over another as if you were going to transfer the sugar.
- Rotate the ramekin containing the sugar, allowing the sugar to coat the sides as you slowly pour the sugar into the other ramekin.
- Repeat.
- Room temperature eggs are best because a cold egg might cause the chocolate to seize, which means it gets too stiff to work with.
- If you do not have eggs at room temperature, you can hold the egg yolks in a mixing bowl over medium heat (hold the bowl over but not on the burner) to warm them up.
- Underbeating egg whites is always better than overbeating them.
- You want to beat the whites until they’re no longer yellow and translucent.
- To get a bigger rise, fill the ramekins higher than suggested.
- This will mean that you will have one or two fewer soufflés.
- Don’t worry about underbaking or overbaking this recipe- The souffles will still taste good.
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August 20th, 2006 by alice
Tags: Creaskillet, Potatoes, Ranch
INGREDIENTS
- 4largepotatoes, peeled and cubed
- 1/3cuponions, chopped fine
- 1tablespoonbutter
- 1 (1 ounce)packageranch dressing mix(dry)
- 1/3cupsour cream
- 2cupsmilk
- 1tablespoon choppedfresh parsley
DIRECTIONS
- Boil potatoes until slightly tender.
- In a large cooking skillet over medium heat, brown onions with potatoes in butter.
- Add remaining ingredients and simmer just until sauce thickens.
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August 20th, 2006 by alice
Tags: Costa, Rican, Rice
INGREDIENTS
- 2cupsbrown rice
- 2cupswater
- 1 1/4lbsground sausage
- 2mediumonions, chopped
- 2cupscabbage, shredded
- 2tomatoes, chopped
- 2green peppers, chopped
- 3carrots, sliced
- 2tablespoonscooking oil
- salt
- garlic
DIRECTIONS
- Saute onion in oil’til translucent, remove.
- Add rice, brown slightly.
- Add water, salt, garlic and onion.
- Cook about 20 mins.
- or until done (I have found that I have had to add more water).
- In another pan, fry sausage (crumbled), drain.
- Add tomatoes, carrots, peppers, cabbage to sausage; cook for a short while.
- In a casserole dish layer rice, then sausage/vegetables.
- Cook in 350 degree oven for about 35 mins.
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