April 16th, 2007 by alice
Tags: Bran, Muffins
INGREDIENTS
- 2cupsall-bran cereal
- 1 1/4cups1% low-fat milk
- 1egg
- 1/4cupoil
- 1 1/4cupsself rising flour
- 1/2cupsugar
DIRECTIONS
- Preheat oven to 400°F.
- Combine cereal and milk in a medium bowl, making sure all the cereal is well coated.
- Let sit 5 minutes.
- Add egg and oil and mix until combined.
- Add flour and sugar and stir just until blended.
- Spoon into 12 paper lined muffin cups.
- Bake 20 minutes.
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April 16th, 2007 by alice
Tags: Caramelizedions, Gratin, Potato
INGREDIENTS
- 2cupswhipping cream(I used 2%milk)
- 4clovesgarlic, slivered
- 3peppercorns
- 2sprigsfresh thyme
- 3/4teaspoonsalt
- 1tablespoonvegetable oil
- 1Spanish onion or2 onions, finely sliced
- 3largeyukon gold potatoes, about 2 1/2 lbs
- 1/2cup shreddedgruyere cheese
DIRECTIONS
- In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat and set aside.
- Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
- Slice potatoes as thinly as possible, use mandoline if available.
- Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
- Repeat twice.
- Top with remaining potatoes.
- Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
- Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
- (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).
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April 16th, 2007 by alice
Tags: Dip, Sausage
INGREDIENTS
- 1lbground beef
- 1lbpork sausage
- 1largeonion, finely chopped
- 1teaspoongarlic granules
- salt & freshly ground black pepper
- 2lbsVelveeta cheese, cubed and melted
- 1canRotel tomatoes & chilies
- 1teaspoon choppedpickled jalapeno peppers, seeded if desired
- 1-2teaspoonjuice, from the pickled jalapenos,to taste
- 1 (10 3/4 ounce)cancondensed cream of mushroom soup, undiluted
- milk or broth, as needed to thin
DIRECTIONS
- In a large saucepan, brown the beef and sausage over medium-high heat, together with onion, granulated garlic, and salt and pepper to taste, breaking up chunks as it browns.
- Drain thoroughly, and return to pan.
- Add the cheese and all remaining ingredients.
- Simmer over low heat until good and hot, but not boiling.
- Season to taste with more garlic, salt, and pepper, and thin to desired consistency with milk or broth.
- Serve hot with tortilla chips and/or crackers.
- To reheat leftovers, microwave on Medium or in a covered saucepan over low heat, stirring several times.
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April 16th, 2007 by alice
Tags: Dip, Shrimp
INGREDIENTS
- 8ounces cooked peeled deveinedshrimp, finely chopped
- 1 (8 ounce)packagecream cheese, softened
- 2tablespoonsmayonnaise
- 2tablespoonsketchup
- 1teaspoonWorcestershire sauce
- 2tablespoons finely mincedonions
- 1clovegarlic, finely minced
- fresh lemon juice
- Tabasco sauce
- salt & freshly ground black pepper
- milk, as necessary to thin
DIRECTIONS
- Mash shrimp with cream cheese.
- Add remaining ingredients, and season to taste with Tabasco, salt, and pepper.
- Chill to blend flavors.
- Adjust seasonings, whip, and pile into a chilled bowl before serving with assorted chips and crackers.
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April 16th, 2007 by alice
Tags: Caramel, Cheesecake, Praline
INGREDIENTS
- 1 1/4cupsgraham cracker crumbs
- 1/4cup meltedbutter
- 14caramels
- 3tablespoonsmilk
- 1cup choppedpecans
- 3 (250 g)packagescream cheese, softened
- 3/4cupgranulated sugar
- 1teaspoonvanilla
- 3eggs
DIRECTIONS
- Combine crumbs and butter; press onto bottom of 9 inch spring form pan.
- Melt caramels with milk in saucepan on low, stirring until smooth.
- Stir in pecans, pour over crust.
- Beat cream cheese, sugar and vanilla on medium until well blended.
- Add eggs, one at a time; mix just until blended.
- Pour batter over caramel mixture.
- Bake at 350f degrees for 45 to 50 minutes or until centre is almost set.
- Cool completely.
- Chill 4 hours or overnight.
- If desired, drizzle with caramel sauce and top with a few pecans.
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