March 5th, 2007 by alice
Tags: Duchess, Soup
INGREDIENTS
- 2carrots
- 1/2bunchcelery
- 1mediumonion
- 1tablespoonbutter(for saute)
- 2cupsmilk
- 2tablespoonsbutter(for roux)
- 2tablespoonsflour
- 1/2lbcheddar cheese, shredded
- 1gallonchicken stock
DIRECTIONS
- Cut veggies into chunks and saute in the 1 tablespoon of butter.
- In large soup pan, heat milk to a weak boil.
- Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour.
- Blend in cheese, stirring constantly.
- Add chicken broth and sauteed veggies.
- Simmer 20 minutes.
- Great served with French bread!
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March 5th, 2007 by alice
Tags: Eggplantubergine, Parmigiana, Sopranos
INGREDIENTS
- 2mediumeggplants(about 1 pound)
- salt
- olive oil, for pan frying
- 2 1/2cupsmarinara sauce
- 8ouncesfresh mozzarella cheese, thinly slized
- 1/2cup freshly gratedparmigiano-reggiano cheese
DIRECTIONS
- Trim the eggplants and cut them into 1/2 thick slices.
- Layer the slices in one or more colanders, sprinkling each layer with salt.
- Let drain for 30 minutes.
- (this pulls the water out so you don’t have a soggy dinner) Rinse the eggplant and pat dry.
- Put about i/2 inch of oil into one or more large deep skillets over medium heat.
- Fry the slices in batches, in a single layer, turning once until browned on both sides.
- Drain on paper towels.
- Preheat oven to 350.
- Spread a thin layer of sauce in one or more shallow baking dishes.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprikle of grated chesse.
- Repeat the layering, ending with eggplant, sauce and grated cheese.
- (the eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking) Bake for 45-60 minutes or until sauce is bubbling athe mozzarella is melted.
- Let stand for 10 minutes before serving.
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March 5th, 2007 by alice
Tags: Homemade, Spray, Starch
INGREDIENTS
- 1-3tablespooncornstarch
- 2cups coldwater
DIRECTIONS
- Mix cold water and cornstarch in a pint-sized spray bottle that releases a fine mist.
- To use, shake well, spray and iron immedietly.
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March 5th, 2007 by alice
Tags: Anytime, Breadsticks
INGREDIENTS
- 1 (10 ounce)packagerefrigerated breadstick dough(or substitute your own)
-
VARIATIONS
-
Parmesean-Prosciutto
- Dijon mustard
- prosciutto, snipped and thinly sliced
- parmesan cheese, grated or slicedswiss cheese
-
Pesto Pile-On
- pesto sauce
- pine nuts (optional)
-
Herbal Blend
- olive oil
- fresh thyme, chopped
- fresh parsley, chopped
- coarse salt
-
Trail Mix
- honey
- cinnamon
- raisin-nuttrail mix
- butter, melted
-
Cheese-Stuffed
- Italian salad dressing
- parmesan cheese, grated or boursin cheese
-
Olive-Rosemary
- kalamata olives, pitted,chopped
- fresh rosemary, snipped
DIRECTIONS
- Preheat oven according to breadstick package instructions.
- Seperate dough into strips.
- Twist breadstick dough around fillings in a spiral shape.
- Place breadsticks on baking sheet.
- Brush with olive oil or melted butter.
- Sprinkle with salt or fresh/dried herbs.
- Bake as package directs.
- VARIATIONS>>Parmesean-Prosciutto: Spread mustard over dough.
- Layer with prosciutto and cheese.
- >>PestoPile-on: Spread pesto over dough.
- Sprinkle with pinenuts, if desired.
- >>HerbalBlend: Brush dough with olive oil, sprinkle with generous amount of herbs, drizzle top with additonal olive oil and sprinkle with salt.
- >>TrailMix: Sprad dough with honey, sprinkle with cinnamon.
- Press trail mix into dough (this one is the one you are most likely to lose some filling on when you twist.) Brush top with melted butter.
- >>Cheese-Stuffed:Brush dough with italian dressing.
- Sprinkle with parmesean or spread on Boursin.
- Drizzle additonal dressing on top.
- >>Olive-Rosemary:press olives into dough (you are also likely to lose filling with this one) sprinkle top with rosemary.
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March 5th, 2007 by alice
Tags: Chocolate, Cones, Cupcake
INGREDIENTS
- 14 flat-bottomed waferice cream cones
- 1cupall-purpose flour
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 3/4cup brewed decaffeinatedcoffee, plus
- 2tablespoons brewed decaffeinatedcoffee
- 5ouncesunsweetened chocolate, chopped
- 3/4cupunsalted butter
- 1 1/2cupssugar, plus
- 2tablespoonssugar
- 1largeegg, lightly beaten
- 1 1/2teaspoonspure vanilla extract
- 1/2tablespooninstant espresso
- 1/2cupheavy cream
DIRECTIONS
- Heat oven to 350 degrees F.
- Stand cones on an ungreased baking sheet.
- In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside.
- Set a medium saucepan full of water over medium heat; bring water to a boil.
- Reduce heat to medium high, and let water simmer.
- In the heatproof bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 cup (1 stick) butter.
- Set bowl over simmering water, stirring occasionally, until the butter and chocolate have melted.
- Remove bowl from heat; stir in 1 cup sugar.
- Transfer bowl to mixer.
- Add the reserved dry ingredients, and beat until well combined.
- Add the egg and 1 teaspoon vanilla; beat to combine.
- Pour batter into the cones, filling each cone 3/4 full.
- Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into centers come out clean, 20 to 25 minutes.
- Remove from oven, and transfer to a wire rack to cool completely.
- Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream in a heavy saucepan.
- Set over high heat, and bring to a boil, stirring constantly.
- Reduce heat to medium; simmer, without stirring, 5 minutes.
- Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted.
- Stir in the remaining 1/4 cup (1/2 stick) butter and 1/2 teaspoon vanilla.
- Chill, stirring occasionally, until icing is cool enough to spread.
- Using an offset spatula, spread icing over ice-cream-cone tops.
- Serve.
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