August 2nd, 2007 by alice
Tags: Breakfast, Easy, Muffins
INGREDIENTS
- 2eggs
- 3cupsBisquick
- 1cupmilk
- 3tablespoonsvegetable oil
- 1 1/2cups shreddedcheddar cheese
- 1cup choppedcooked ham
- 1/2green bell pepper, chopped(about 1/3 cup)
- 1/2smallsweet onion, chopped(about 1/4 cup)
- salt and pepper(not much)
DIRECTIONS
- Preheat oven to 400.
- Spray muffin tins with Cooking spray.
- Beat eggs.
- Stir in Milk, oil and Bisquick until moistened.
- Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
- Divide batter into tins, sprinkle with cheese.
- Bake 18-20 minutes.
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August 2nd, 2007 by alice
Tags: Bean, Caramel, Sauce, Vanilla
INGREDIENTS
- 3/4cupheavy whipping cream
- 1/2vanilla bean, split lengthwise
- 1cupgranulated sugar
- 3tablespoonsdark corn syrup
- 4tablespoonsunsalted butter, chilled and cut into pieces
DIRECTIONS
- Bring the cream and vanilla bean to a boil in a small saucepan over medium heat.
- Remove from the heat and let steep for 10 minutes.
- Remove the vanilla bean.
- Scrape out the tiny seeds with the tip of a knife, and add to the cream.
- Discard the vanilla bean and set aside.
- Place the sugar and corn syrup in a 3-quart saucepan, and mix with a wooden spoon until as much of the sugar is coated with the syrup as possible.
- Scrape any sugar back into the pan and turn the heat to medium.
- The sugar will begin to break down after 3 or 4 minutes.
- Stir once or twice, mixing the undissolved sugar into the warm liquid.
- When it becomes foamy after about 2 more minutes, stop stirring.
- Continue heating for 2 minutes until the syrup begins to turn medium brown.
- Whisk in the butter a little at a time and continue whisking until the mixture comes together.
- Remove from the heat and very slowly whisk in the cream a little at a time and continue whisking until the mixture comes together again.
- The caramel is extremely hot and initially will bubble up as the cream is being added.
- Return the saucepan to the burner over low heat and sir until the caramel sauce is completely smooth and all ingredients are incorporated (sauce will thicken as it cools).
- Allow the caramel to cool completely before storing in a covered container in the refrigerator.
- Serve warm.
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August 2nd, 2007 by alice
Tags: Beef, Noodles, Over, Tips
INGREDIENTS
- 2lbsbeef stew meat
- 2 (10 1/2 ounce)canscondensed beef broth(8 beef bouillon cubes)
- 2/3cupred wine
- 4tablespoonssoy sauce
- 2garlic cloves, minced
- 1/2teaspoononion salt
- 4tablespoonscornstarch
- 1/2cupwater
- 4cupscooked egg noodles
DIRECTIONS
- In large skillet, Brown meat on all sides.
- Stir in consomme, wine, soy sauce, garlic and onion salt.Heat to boiling.
- Reduce heat; cover and simmer 1 hour or until meat is tender.
- Blend cornstarch and water; stir gradually into meat mixture.
- Cook, stirring constantly, until mixture thickens and boils.Boil and stir 1 minute.Add more cornstarch and water if needed to thicken gravy.
- Serve over cooked noodles.
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August 2nd, 2007 by alice
Tags: Fillets, Fish, Olivesegano
INGREDIENTS
- 4pieceswhite fish fillets, boneless, skinless(1 1/4-inch thick)
- 1teaspoonsalt
- 1/4teaspoonpepper
- 3tablespoons oliveextra virgin olive oil
- 4lemon slices(very thin)
- 1/2cupdry white wine
- 1/3cup pitted bine curedgreen olives, halved lengthwise
- 1 1/2teaspoonsfresh lemon juice
- 2tablespoonsfresh oregano, finely chopped
DIRECTIONS
- Pre-heat oven to 450 F and put your oven rack in the top third of the oven.
- Pat fish dry and sprinkle with salt and pepper.
- Heat 1 TBSP of the oil in a 12″ heavy skillet over med-high heat, hot but not smoking, then sear the fillets on one side only, until brown.
- Transfer the fish, seared sides up, to a baking dish.Reserve the skillet.Top each piece of fish with a slice of lemon.
- Add the wine to the skillet and bring to a boil, scraping up any brown bits.Boil for 30 seconds and the pour around the fish.
- Scatter the olives around the fish and bake, uncovered, until fish is just cooked through, 8-12 minutes.
- Transfer the fish to a platter and then whisk the lemon juice, oregano, and remaining 2 TBSP olive oil into the cooking liquid in the baking dish.Season with salt and pepper to taste, and spoon over the fish.
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August 2nd, 2007 by alice
Tags: Chicken, Pasole, Soup
INGREDIENTS
- 4largechicken breasts
- 2largeonions
- 8largegarlic cloves
- 2 (16 ounce)cansyellow hominy
- 1 (16 ounce)canwhite hominy
- 9largedried red chile pods(mild)
- 1largelemon, juice of
- 1tablespoongarlic powder
- 1tablespoononion powder
- 1tablespoonchili powder
- 1teaspoonground cumin
- salt
- black pepper
- 1smallhead iceberg lettuce
- 1 (13 3/4 ounce)bagtortilla chips
DIRECTIONS
- Season chicken breasts with salt and black pepper, garlic and onion powders, and chili powder.
- Chop onion and mince garlic cloves.
- Place chicken, onions, and garlic in a large stock pot. Cover all with water.
- Bring to a boil, and then reduce heat to a simmer.
- Meanwhile, remove the stems from the dried peppers, and slit each down one side. Remove ALL seeds and the membranes they are attached by from each pepper.
- Immerse the dried peppers into the cooking chicken stock.
- After 20 minutes, remove the peppers to cool.
- Continue cooking chicken for another 20 minutes or so, until chicken is completely done.
- Place peppers, one at a time, on a cutting board, and using a knife, “scrape” the softened inner pulp from the “papery” outer skins.
- Place all of the pepper pulp into a bowl and sprinkle with a bit of salt, the cumin, and add 1/2 of the lemon juice to pulp.
- Mash pulp well.
- When chicken is done, remove to cool. Add more water to broth, if needed.
- Skim any fat off top of broth.
- Add pulp mixture into broth.
- Add all 3 cans of “1/2 drained” hominy, and continue to slow-simmer.
- Debone the chicken meat into “shreds” and add back into the broth.
- Taste broth at this point and adjust seasonings to your tastes. (The pepper may taste a bit hotter than the final product will turn out to be).
- Simmer 10-15 more minutes.
- Meanwhile, finely shred the lettuce.
- Turn off heat and add the remaining 1/2 of the lemon juice to the soup.
- To serve, using a slotted serving spoon, put the desired amount of chicken/hominy mixture into a soup bowl, and then put 2 ladlefuls of broth over the top.
- Top with a large handful of the shredded lettuce, and then top that with “crunched” up tortilla chips, to taste.
- Enjoy!
- -You can also top with any other of your favorite Taco toppings. For example, one of my sons adds diced fresh tomatoes to his bowl and the other son likes to add a spoonful of sour cream, and some graded cheddar cheese.
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