September 20th, 2007 by alice
Tags: Casserole, Delightful, Quinoa
INGREDIENTS
- 12ouncesquinoa
- 2cupsvegetable stock
- 1 1/2cupsbutternut squash, cubed
- 2cupsbaby spinach, chopped
- 8ouncessharp cheddar cheese
- 1teaspoonsage
- 1teaspoonrosemary
- 1teaspoonparsley
- 1teaspoonoregano
- 1teaspoonblack pepper
- 1teaspoonkosher salt
DIRECTIONS
- Add stock, quinoa, squash and seasonings to a medium saucepan.
- Bring ingredients to boil.
- Cover and simmer 15 minutes, or until liquid is absorbed.
- Preheat oven to 350 degrees.
- Fold in 6 oz of cheese and spinach, transfer to an oven-safe casserole dish.
- Sprinkle remaining cheese on top.
- Bake for 30 minutes.
- Enjoy!
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September 20th, 2007 by alice
Tags: Cake, Cappucino, Chocolate, Covered, Crunch, Frozen
INGREDIENTS
- 1 (10 1/2 ounce)frozen pound cake, thawed
- 3/4cupheavy whipping cream
- 1 (11 1/2 ounce)packagemilk chocolate chips
- 4cupscoffee ice cream, 1 quart, softened
- 1cupfrozen whipped topping, thawed(Cool Whip)
- 1 3/4cupsmalted milk balls, coarsely crushed(Whoppers)
- frozen whipped topping, thawed (optional)
- additional coarsely crushedmalted milk balls (optional)
DIRECTIONS
- Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
- Set remaining slices aside.
- Bring cream just to a boil in a medium saucepan. Remove from heat.
- Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.
- Pour half of the chocolate mixture over pound cake in pan,spreading evenly to with 1/4 inch of edege of pan.
- Cover; freeze for 1 1/2 hours or until chocolate is set.
- Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan.
- Cover; freeze until ice cream is firm, about 2 hours.
- Top ice cream with remaining pound cake slices; press down firmly.
- Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
- To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
- To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.
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September 20th, 2007 by alice
Tags: Lovely, Radishppleion, Red, Salad
INGREDIENTS
- 4radishes, thinly sliced
- 2red delicious apples, cored, seeded and thinly sliced
- 2teaspoonslemon juice
- 1/2red onion, thinly sliced
- 1headromaine lettuceor red leaf lettuce, chopped
-
Poppy Seed-Dill Dressing
- 3tablespoonsred wine vinegar
- 2teaspoonssugar
- 1teaspoonsalt
- 1/4cupolive oil
- 1/2cupsour cream
- 1teaspoonpoppy seeds
- 2tablespoons choppeddill or2 teaspoonsdried dill
DIRECTIONS
- In a large salad bowl toss apple slices with lemon juice.Add radish, onion and chopped lettuce.Toss to combine.
- In a small bowl, combine vinegar, sugar and salt, whisking in oil. Stir in sour cream, poppy and dill.
- Drizzle dressing over salad and serve.
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September 20th, 2007 by alice
Tags: Gross, Sandwich
INGREDIENTS
- 2slicesbread
- 1egg
- 1tablespoonpeanut butter
- 1teaspoonsugar
- butteror nonstick cooking spray
DIRECTIONS
- toast bread slices.
- fry egg the egg with butter or spray.
- put the peanut butter on one side of the toast and the sugar on top of the peanut butter so that the sugar sticks to the peanut butter.
- place fried egg between slices of toast.
- enjoy!
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September 20th, 2007 by alice
Tags: Best, Chowder, Clam, Seattles
INGREDIENTS
- 2leeks, chopped and rinsed
- 1/2lbcelery, chopped and rinsed
- 2 1/2lbsred potatoes, diced
- 1/2gallonclam juice
- 1/2gallonclams, chopped
- 3ouncesclam base
- 1ouncekosher salt
- 18ouncesblond roux(by weight)
- 1/2gallonheavy cream
- 1/2ouncedried thyme
- 1/2lbbacon
- 3/4red onion, diced
- 2ounceskosher salt
- 2ounceswhite pepper
DIRECTIONS
- Dice up bacon into small pieces and render in a large stock pot over med-low heat.
- Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
- Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
- Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
- Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
- Add the heavy cream and bring to a gentle boil.
- When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux.Make sure you are stirring the entire time here.
- When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
- Please taste it before you add any additional seasoning.Don’t add it all just because it lists it in the ingredients.I put the numbers in because I had to and I don’t remember just how much to add.
- I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.
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