November 15th, 2007 by alice
Tags: Potatoion, Rolls
INGREDIENTS
- 5cupsall-purpose flour
- 1cupinstant mashed potatoes
- 3tablespoonssugar
- 2teaspoonssalt
- 2teaspoonsactive dry yeast
- 2cupsmilk
- 1/2cupbutter
- 1/2cupgreen onions, sliced
- 2eggs
DIRECTIONS
- Lightly spoon flour into measuring cup; level off.
- In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
- In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at slow speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
- Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
- Grease 13×9-inch pan or two 9-inch round cake pans.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 24 equal pieces; shape into balls.
- Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
- Heat oven to 375°F Uncover dough. Bake at 375for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
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November 15th, 2007 by alice
Tags: Citrus, Glazed, Salmon
INGREDIENTS
- 2lbssalmon fillets, skin removed
- 3/4cuporange marmalade
- 2green onions, sliced(1/4 cup)
- 1garlic clove, minced
- 2teaspoonsdry white wine
- 1teaspoonfresh ginger, grated
- 1teaspoondijon-style mustard
- 1/4teaspooncayenne pepper
- 1/8teaspoonfive-spice powder
- 3tablespoonssliced almonds, toasted
DIRECTIONS
- Preheat oven to 450 degree F.
- Rinse fish; pat dry with paper towels.
- Measure the thickest portion of the fillet.
- Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
- In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
- Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
- Transfer fish and glaze to a serving dish with a lip.
- Sprinkle with almonds.
- Serve with steamed asparagus, if desired.
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November 15th, 2007 by alice
Tags: Creacabbage, Marys, Slaw
INGREDIENTS
- 1mediumcabbage, finely shredded
- 2tablespoonssugar
- 4tablespoonsvegetable oil
- 2tablespoonsvinegar
- 6tablespoonsmayonnaise
- 1teaspoonsalt
- green peppers (optional)
DIRECTIONS
- Whisk all ingredients together(except cabbage). Pour over cabbage.
- Chill before serving.
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November 15th, 2007 by alice
Tags: Buffalo, Cheese, Chicken, Mac
INGREDIENTS
- 2 1/4cupsall-purpose flour
- 1 1/2tablespoonscayenne pepper
- 1 1/2tablespoonspaprika
- 1 1/2tablespoonssalt
- 1 1/2tablespoonsground cumin
- 1 1/2tablespoonsground coriander
- 2cupswhole milk
- 3largeeggs, beaten to blend
- 4cupscorn flakes, ground to crumbs in processor
- 1lbchicken cutlets, cut crosswise into 1-inch-wide strips
- canola oil(for deep-frying)
-
macaroni
- 1lbsmall elbow macaroni
- 2cups choppedgreen onions(about 8 large)
- 2tablespoons choppedfresh oregano
- 8tablespoonsbutter, divided
- 3cups choppedonions
- 2largegarlic cloves, chopped
- 1/2cupall-purpose flour
- 4cupswhole milk
- 1lbextra-sharp cheddar cheese, coarsely grated(about 4 cups packed)
- 8ouncesprovolone cheese, coarsely grated(about 2 cups packed)
- 2teaspoonspaprika
- 1teaspoonsalt
- 1teaspoonfresh ground black pepper
- 1cuphot pepper sauce(preferably Frank’s RedHot Original)
DIRECTIONS
- For chicken:.
- Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl.
- Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
- Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes.
- Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.
- For macaroni:.
- Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.
- Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes.
- Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes.
- Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13×9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead.
- Serve, passing remaining butter and hot-sauce mixture separately.
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November 15th, 2007 by alice
Tags: Pinwheels, Salmon
INGREDIENTS
- 2teaspoonsolive oil
- 1/4cup mincedonions(about half a small onion)
- 1garlic clove, minced
- 4cups choppedspinach
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1cupcooked brown rice
- 2teaspoonslemon zest
- 1/4cupcheddar cheese, grated
- 1/2cup choppedwalnuts
- 1lbsalmon fillets, skinned and pin bones removed
DIRECTIONS
- In a large frying pan, heat oil over medium heat.Add onions and cook until tender but not browned.Stir in garlic and chopped spinach, salt and pepper.Cook until spinach just starts to wilt.About 3 minutes.
- Remove from heat.Add cooked rice and stir in lemon zest until well combined.
- Spread mixture evenly over salmon fillets and sprinkle with cheese and walnuts.
- Roll up gently and secure with toothpicks or twine.
- Place salmon on a parchment lined baking sheet and bake at 375 F for about 15-20 minutes, or until fish is cooked through.
- Transfer to a cutting board and cool for 10 minutes before slicing into pinwheels.
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