June 26th, 2007 by alice
Tags: Barbequed, Perogies
INGREDIENTS
- 12 frozenpierogies
- 1tablespoonbutter
- 1tablespoonwater
- 1/2cup choppedonions
DIRECTIONS
- Place perogies on a double layer of aluminum foil.
- Dot liberally with butter.
- Add water and onions.
- Wrap loosely, but be sure to seal the edges of the foil.
- Place in low to medium heat on the BBQ.
- Turn frequently.
- Cook for 10- 15 minutes.
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June 26th, 2007 by alice
Tags: Cake, Caramelized, Cream, Gingerbread, Pineapple, Rum
INGREDIENTS
-
Gingerbread Cake
- 3cupsall-purpose flour
- 2teaspoonsground ginger
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- 1/2teaspoonground allspice
- 1/2teaspoonground nutmeg
- 1/2teaspoonsalt
- 1/4teaspoonground cloves
- 1/4teaspoonground black pepper
- 3/4cupbutter or margarine, softened
- 1 1/4cupsgranulated sugar
- 1teaspoonvanilla extract
- 2largeeggs
- 1cupdark molasses
-
Caramelized Pineapple
- 1large ripepineapple(about 3 pounds)
- 1/2cup packedlight brown sugar
- 2tablespoonsbutteror margarine
-
Rum Cream
- 1cupheavy creamor whipping cream
- 1tablespoonconfectioners’ sugar
- 1tablespoon darkjamaican rum
- confectioners’ sugar, for garnish
DIRECTIONS
- Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
- Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
- In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
- In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
- Reduce speed to medium.
- Add eggs, 1 at a time, beating well after each addition.
- In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
- Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
- Pour batter into prepared pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire tack 20 minutes.
- Loosen cake from pan.
- Invert cake onto rack; cool completely.
- Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
- Slice pineapple lengthwise into quarters.
- Remove core from each quarter.
- Cut each quarter crosswise into 1-inch slices.
- In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
- Add pineapple to skillet; arrange in single layer.
- Cook pineapple 15 minutes, turning pieces over once.
- Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
- Add confectioners’ sugar and rum and beat just until stiff peaks form.
- Sprinkle cake with confectioners’ sugar.
- Serve cake with Caramelized pineapple and Rum Cream.
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June 26th, 2007 by alice
Tags: Gratin, Turnip
INGREDIENTS
- 1 1/2lbsturnips, cut in 1/8 inch slices
- 1clovegarlic
- 3tablespoonsbutter
- salt and pepper, to taste
- 1teaspoontarragon
- 1/2cup gratedparmesan cheese
- 1/2cup gratedswiss cheese
- 1/2cupheavy cream
- 1/4cupsoft breadcrumbs
DIRECTIONS
- Boil turnip slices for 2 to 3 minutes.
- Rub a medium size casserole dish with clove of garlic, and then butter.
- Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
- Top with 1/3 of tarragon, parmesan, and swiss cheeses.
- Repeat layer steps twice.
- Pour cream over top.
- Sprinkle breadcrumbs over top.
- Using leftover butter, place bits of butter over the top.
- Bake at 400 for about 45 minutes.
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June 26th, 2007 by alice
Tags: Baked, Chilled, Salmon
INGREDIENTS
- 4 (5 ounce)salmon fillets
- 1/2lemon, juice of
- 1tablespoonolive oil
- salt and pepper
- 4dill sprigs(to garnish)
- 4lemon wedges(to garnish)
-
For sauce
- 1/4cuplight sour cream
- 1/4cuplight mayonnaise
- 2tablespoonslemon juice
- 2tablespoonscapers, drained and coarsely chopped
- 2teaspoons choppedfresh dill
- 1clovegarlic, chopped
- salt and pepper
DIRECTIONS
- Preheat oven to 425.
- Place salmon in a non-stick baking dish.
- Drizzle with lemon juice and oil.
- Season with salt and pepper.
- Cover and bake 12- 15 minutes, or until cooked through.
- Meanwhile, combine ingredients for sauce.
- When salmon is cooked, uncover and cool to room temperature.
- Refrigerate until needed.
- Top salmon with sauce and garnish with dill and lemon.
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June 26th, 2007 by alice
Tags: Pepperoni, Pizza, Wraps
INGREDIENTS
- 4teaspoonsolive oil
- 1teaspoongarlic powder
- 4burrito-size flour tortillas(8″)
- 3/4-1cupprepared pizza sauce, depending on how saucy you like your pizza(Ragu is good)
- 1/2-1cup shreddedmozzarella cheese or provolone cheese, depending on how cheesy you like your pizza
- 24 thinpepperoni slices(Hormel is good)or1slicedpepperoni stick, if you like it more toothsome
- 1/2cup slicedblack olives (optional)
DIRECTIONS
- Combine the oil with the garlic powder; set aside.
- Arrange the tortillas on a work surface; spread each with 3 Tbsp.
- of the pizza sauce to within 1″ of the edge.
- Sprinkle the sauce with 1/4 cup cheese, 6 slices of pepperoni, and 1 Tbsp.
- olives, if using.
- Roll tortillas up jelly-roll style.
- Heat a large skillet over medium heat; brush the wraps with the reserved oil mixture.
- Place wraps seam-side down in the skillet, in batches if necessary; cook, turning once, until heated through, about 4 minutes per side.
- Let stand for 5 minutes before cutting in half.
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