November 14th, 2007 by alice
Tags: Cracked, Dressing, Pepper, Salad
INGREDIENTS
- 2cupsmayonnaise
- 1/4cupwater
- 1/4cupmilk
- 1/4cupbuttermilk
- 2tablespoons gratedparmesan cheese
- 1tablespoonfresh coarse ground black pepper
- 2teaspoons finely choppedgreen onions
- 1teaspoonlemon juice
- 1/2teaspoongarlic salt
- 1/2teaspoongarlic powder
DIRECTIONS
- In small bowl, whisk all ingredients until blended.
- Cover and chill for at least 1 hour.
- May be stored in the refrigerator for up to 2 weeks.
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November 14th, 2007 by alice
Tags: Done, Double, Potatoes
INGREDIENTS
- 2mediumpotatoes
- 1cupbroccoli florets
- 1/4cupsour cream
- 2scallions, sliced thin, white and light green parts
- 2tablespoonscheddar cheese, grated
- salt
- pepper
DIRECTIONS
- Wash, dry and lightly oil the potatoes.
- Cook in microwave on high for 6-9 minutes.
- Let potatoes cool then cut in half lengthwise.
- Scoop out the potato insides and put in bowl.
- Place empty skins upside down on baking sheet under broiler for about 5 minutes or til crisp.
- Steam or boil the broccoli, drain and put in bowl with potato insides.
- Add the sour cream and scallions to the potato-broccoli mixture and mix well add salt and pepper to taste.
- Remove potato skins from oven.Turn them right side up and fill them with the mixture.
- Top with the grated cheddar and put back under broiler til cheese melts.
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November 14th, 2007 by alice
Tags: Chai, Cheesecake, Crust, Ginger, Spiced
INGREDIENTS
-
Crust
- vegetable oil cooking spray
- 1 1/2cupsall-purpose flour
- 1teaspoonground ginger
- 1/4teaspoonsalt
- 3/4cupunsalted butter, room temperature
- 1/4cupsugar
- 1largeegg yolk
- 1/4cup mincedcrystallized ginger
-
Filling
- 4 (8 ounce)packagescream cheese, room temperature
- 1 1/4cupssugar
- 1 (8 ounce)containermascarpone cheese
- 5largeeggs
- 2largeegg yolks
- 2 1/2teaspoonsground ginger
- 2 1/2teaspoonsground cardamom
- 1/2teaspoonvanilla extract
- 1/4teaspoonground allspice
- 1/4teaspoonsalt
- 1/8teaspoonground black pepper
-
Topping
- 1 1/3cupssour cream
- 3tablespoonssugar
- 2teaspoonsvanilla extract
DIRECTIONS
- For crust:.
- Spray 9″ diameter springform pan with 3″ high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl.
- Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger.
- Gather dough into ball; flatten into disk. Roll out on floured surface to 9″ round. Transfer to prepared pan. Press onto bottom and 1″ up sides of pan; pierce all over with fork. Freeze 30 minutes.
- Position rack in center of oven and preheat to 350°F Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans.
- Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
- For filling:.
- Preheat oven to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes.
- Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended.
- Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer.
- Remove cake from oven. Increase oven temperature to 350°F
- For topping:.
- Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight.
- DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.
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November 14th, 2007 by alice
Tags: Chuck, Roast, Two
INGREDIENTS
- 1 (1 1/2 lb)chuck roast, abt 1 1/2 lbs(I cut a 3lb roast in half, froze the other half for another time)
- 1tablespoonoil
- 1onion, cut in large dice
- 1teaspoonbeef base
- 1cuphot water
- 1teaspoonkosher salt
- 1/4teaspoonpepper
- 1/4teaspoongarlic powder
- 1teaspoonherbes de provence
- 1teaspoonGravy Master
- 1tablespoonflour
- 1tablespoonwater
DIRECTIONS
- In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
- Sprinkle beef with the mixed seasoning on all sides.
- Brown the chuck roastin the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
- Add the onion to the pot and saute until light golden color.
- Dissolve the beef base in hot water.
- Pour the resulting broth around the roast in the pot.
- Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
- Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
- Remove meat from pan and keep warm by covering with foil.
- Mix the flour and water together to create a slurry.
- Add the gravy master to simmering broth.
- Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
- Simmer for a couple of minutes to cook the flour.
- Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
- NOTE: The salt, pepper, garlic powder blend is actually Paula Deen’s House Seasoning, see recipe #57340.
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November 14th, 2007 by alice
Tags: Caramelizedions, Rrs
INGREDIENTS
- 3tablespoonsbutter
- 2tablespoonsextra-virgin olive oil
- 2 1/2lbsonions, thinly sliced
- 1/4teaspoonsalt
- 1/4teaspoonpepper, freshly ground
- 2teaspoonssugar
DIRECTIONS
- In a large skillet, melt the butter in the olive oil over medium-high heat.
- Add the onions, the salt and pepper.
- Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
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