August 19th, 2007 by alice
Tags: Greek, Omelet
INGREDIENTS
- 5-6eggs
- 1/4-1/3cupfeta cheese
- 1/4cupfresh spinach(handful)
- oregano
- salt & pepper
DIRECTIONS
- Spray a skillet with nonstick cooking spray.
- Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
- Set spinach aside.
- Beat eggs together and pour into warm skillet.
- Sprinkle feta cheese and precooked spinach over top.
- Sprinkle with oregano, salt, and pepper.
- After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.
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August 19th, 2007 by alice
Tags: Chocolate, Cinnamon, Hot
INGREDIENTS
- 1/2cupheavy cream
- 1tablespoonconfectioners’ sugar
- 3cupsskim milk
- 4 (3 1/2 inch)cinnamon sticks
- 12ouncesbittersweet chocolate, chopped
- ground cinnamon, for dusting
- whipped cream (optional)
DIRECTIONS
- Using 1 piece of heavy paper cut to fit over mugs, cut out a star shape in center.
- Beat together cream and confectioners’ sugar in large bowl to soft peaks.
- Cover and keep chilled.
- Bring milk and cinnamon sticks just to a simmer in a small saucepan; remove from heat.
- Add chocolate and let stand 2 minutes.
- Whisk mixture until chocolate melts.
- Pour into mugs, reserving cinnamon sticks for garnish.
- Top each with whipped cream.
- Cover mugs with the paper cutout and dust with ground cinnamon.
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August 19th, 2007 by alice
Tags: Smores
INGREDIENTS
-
CRUST
- 6tablespoonsunsalted butter, melted
- 1 1/2cups crushedgraham cracker crumbs
- 2tablespoonssugar
- 1pinchfine salt
-
BROWNIE
- 8tablespoonsunsalted butter
- 4ouncesunsweetened chocolate, chopped
- 1cup packedlight brown sugar
- 3/4cupwhite sugar
- 1 1/2teaspoonspure vanilla extract
- 1/2teaspoonfine salt
- 4large coldeggs
- 1cupall-purpose flour
-
TOPPING
- 4cupslarge marshmallows
DIRECTIONS
- Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.
- For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.
- Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.
- Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
- Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
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August 19th, 2007 by alice
Tags: Coconut, Frosting, Pecan
INGREDIENTS
- 1 (12 ounce)canevaporated milk
- 1 1/2cupssugar
- 3/4cupbutter
- 4egg yolks(slightly beaten)
- 1 1/2teaspoonsvanilla
- 1 (7 ounce)packageflaked coconut
- 1 1/2cups choppedpecansor walnuts
DIRECTIONS
- Mix the milk, sugar, butter, egg yolks, and vanilla in a large saucepan.
- Cook on medium heat for 12 minutes or until it is thickened and golden brown, stirring constantly.
- Remove from heat.
- Add the coconut and pecans; mix well.
- Cool to room temperature and of desired spreading consistency.
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August 19th, 2007 by alice
Tags: Baby, Brown, Butter, Greens, Scallops
INGREDIENTS
- 6tablespoonsbutter
- 1/4cuppecans, coarsely chopped
- 2teaspoonswhite wine vinegar
- salt & pepper
- 1lb frozensea scallops
- 1/2lbbaby greens, wash and dried
DIRECTIONS
- In a large skillet, cook butter over medium heat until golden brown and most of the foam has subsided.Stir frequently.This will take about 4 minutes.
- Transfer the butter to a small bowl.Stir in pecans and vinegar.Season with salt and pepper.
- Season scallops with salt and pepper. Heat same skillet over medium-high heat.When hot, add half of scallops and cook until browned and opaque in the center.Flip scallops once or twice.They will cook in only a few minutes.
- Divide baby greens among four serving plates.Top with cooked scallops.Spoon butter mixture over scallops.
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