November 29th, 2006 by alice
Tags: Calzones, Chicken, Seasoned
INGREDIENTS
-
Dough
- 3 1/2cupsall-purpose flour
- 1packagefast-rising active dry yeast(or 1 tbsp)
- 1teaspoonsalt
- 1teaspoonsugar
- 1 1/2cups lukewarmwater
- 1tablespoonolive oil
-
Filling
- 3tablespoonsolive oil
- 1lbboneless skinless chicken breasts, thinly sliced
- 1/2teaspoonsalt
- 1/2teaspoonchili powder
- 1/4teaspooncumin
- 1/4teaspoongarlic powder
- 1/4teaspoondried oregano
- 1/8teaspooncelery salt
- 1/8teaspoonwhite pepper
- 1/8teaspoonturmeric
- 1smallred bell pepper, seeded and thinly sliced
- 1smallyellow bell pepper, seeded and thinly sliced
- 1tablespoon mincedgarlic
- 2teaspoons pureedchipotle chiles in adobo(see directions)
- 2cups shreddedmonterey jack cheese
- 2tablespoons choppedfresh coriander
- 1tablespoonolive oil(approximate measure)
DIRECTIONS
- To make dough, combine flour, yeast, salt and sugar in a large bowl; gradually stir in the water and oil.
- Mix until dough is soft and pliable–you may find you have to switch to your hands, rather than keep using a spoon.
- Turn out onto a lightly floured counter and knead for about 5 minutes, until dough is smooth and elastic.
- Lightly butter a glass or ceramic bowl and place dough into bowl, turning it so entire surface of dough is buttered.
- Cover loosely with a tea towel and put bowl aside in a warm place for about one hour, until dough has risen and doubled in size.
- Meanwhile, you can make the filling.
- To make the chipotle puree, open a can of chipotle peppers in adobe sauce and place in your blender or food processor; puree until smooth, then measure out the 2 tsp you need (you can freeze the leftovers for another use).
- In a small bowl, toss the chicken slices with the seasonings (salt through to turmeric).
- In a skillet over medium heat, heat the 3 tbsp of olive oil and saute the seasoned chicken slices for about 5 minutes, until chicken is no longer pinkish inside.
- If there are any spices in the bottom of the bowl, make sure you add them to the skillet too–you want ALL the flavour!
- Remove chicken from skillet and place in a bowl, then saute peppers and garlic until peppers are tender; this will take about 5 minutes or so.
- Add to chicken in bowl, then let rest for a few minutes to cool down.
- Stir in chipotle puree, cheese and coriander.
- When your dough is ready, punch it down and divide into 12 portions; roll out each into a 6-inch circle.
- Divide filling among the 12 circles, spooning into the centre of each.
- Please note that I have only made this recipe once, and I found that I had a little too much filling (perhaps I bought too much chicken, I don’t remember now); so don’t feel that you absolutely have to use the entire chicken mixture (a little extra to snack on is a good thing).
- Wet the edges of the dough circles with some water (or some beaten egg, if you wish) and fold the circles in half, into half-circles; pinch the edges to seal tight.
- Brush both sides of calzones with a little olive oil, then grill over medium heat for about 5 minutes per side, until the dough is cooked and has a golden-brown appearance.
- While this recipe calls for using the grill, I see no reason why you couldn’t bake them.
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November 29th, 2006 by alice
Tags: Bacon, Baked, Beans, Quick
INGREDIENTS
- 6slicesbacon, cut into 3/4 inch pieces
- 2onions, peeled and chopped(1 pound)
- 3 (28 ounce)cans boston-stylebaked beans
- 1/2cupcatsup
- 2tablespoons firmly packedbrown sugar
- 1tablespoondry mustard
DIRECTIONS
- In 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes.
- Remove to paper towel and drain all but 1 1/2 tablespoons fat in pan.
- Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes.
- Add beans and their liquid, catsup, brown sugar, dry mustard,and cooked bacon; mix well.
- Pour into a shallow 3-quart casserole.
- Bake beans, uncovered, in a 350°F oven until they are bubbling in the center, 30 to 40 minutes.
- Serve hot.
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November 29th, 2006 by alice
Tags: But, Chicken, City, Its
INGREDIENTS
- 2lbsboneless pork, cut into cubes
- 1/2cupall-purpose flour
- 1/2teaspoongarlic salt
- 1/4teaspoonpepper
- 1/4cupbutteror margarine
- 3tablespoonsvegetable oil
- 1 (1 7/8 ounce)envelopeonion soup mix
- 1 (14 1/2 ounce)canchicken broth
- 1cupwater
- 6smallwooden skewers(If desired)
DIRECTIONS
- Thread chunks of pork on small wooden skewers.(I have skipped this step and it works just fine having the chunks of meat loose in the pan.).
- Combine flour, garlic salt and pepper on a plate.
- Roll kabobs or loose pork chunks in flour mixture until coated.
- In a large skillet, heat butter and oil over medium heat.
- Brown meat, turning frequently;drain.
- Sprinkle meat with soup mix.
- Add broth and water.
- Bring to very low boil.
- Reduce heat; cover and simmer for 1 hour or until tender.
- Remove meat and keep warm.
- Thicken the pan juices to make a wonderful gravy to put over the meat and mashed potatoes.
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November 29th, 2006 by alice
Tags: Chocolate, Truffles
INGREDIENTS
- 1/2lb goodbittersweet chocolate, such as lindt
- 1/2lb goodsemisweet chocolate, such as ghiradelli
- 1cupheavy cream
- 2tablespoonsGrand Marnier, optional
- 1tablespoonbrewed coffee
- 1/2teaspoon goodvanilla extract
- confectioners’ sugar
- cocoa powder
DIRECTIONS
- Chop the chocolates finely with a sharp knife.
- Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils.
- Turn off the heat and allow the cream to sit for 20 seconds.
- Pour the cream through a fine-meshed sieve into the bowl with chocolate.
- With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
- Whisk in the Grand Marnier, if using, coffee, and vanilla.
- Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes, until firm.
- Roll each dollop of chocolate in your hands to roughly make a round ball.
- Roll in confectioners’ sugar, cocoa powder, or both.
- These will keep refrigerated for weeks, but serve at room temperature.
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November 29th, 2006 by alice
Tags: Classic, Lemonade, Syrup
INGREDIENTS
- 1 1/2cupssugar
- 1 1/4cupshot water
- 8-9lemons, rinsed(2 3/4 to 3 1/4 pounds)
DIRECTIONS
- In a large bowl, combine sugar and 1 1/4 cups steaming hot water.
- Stir occasionally until sugar is dissolved, 1 to 2 minutes.
- Meanwhile, grate 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons.
- Add peel to warm sugar mixture; let cool about 10 minutes.
- Cut all lemons in half and ream enough juice to make 1 3/4 cups.
- Add to sugar mixture.
- Use immediately as syrup for lemonade, or cover and chill up to 3 days.
- To make each serving, add ice cubes, 1/3 cup lemon syrup, and 2/3 cup water; stir.
- Garnish glass rim with lemon slices, or stir slices into lemonade.
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