February 4th, 2008 by alice
Tags: Bakedsparagus, Dressing, Lemon
INGREDIENTS
- 1bunchasparagus, washed and trimmed
- 2tablespoonsolive oil(divided)
- 1cupolive oil(divided)
- salt and pepper
- 1lemon, juice of
DIRECTIONS
- Preheat oven to 400 degrees.
- Lightly coat asparagus with 2 tablespoons oil and salt and pepper.
- Bake for 10 minutes.
- Whisk together remaining 1 cup oil and the lemon juice.
- Add salt and pepper to taste.
- Remove asparagus from oven, and set on serving platter and drizzle with dressing.
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February 4th, 2008 by alice
Tags: Cabbage, Quick, Red, Sour, Sweet
INGREDIENTS
- 2slices thick-slicedbacon, diced
- 8cupsred cabbage, shredded(one small head)
- 1onion, sliced
- 1granny smith apples, diced
- 1tablespoonflour
- 2/3cupcider vinegar
- 1/4cupwhite sugar
- salt
DIRECTIONS
- Over medium low heat, saute bacon in a large saucepan until crispy.
- Increase heat to medium high and add onions and apples, stir constantly until onions just start to wilt.
- Add flour and stir, cooking 1-2 minutes to get rid of the raw flour taste.
- Slowly add cider vinegar while stirring and then sugar.
- Dump in the cabbage.
- Put a lid on it and stir it around periodically until cabbage is tender.
- Salt to taste and serve.
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February 4th, 2008 by alice
Tags: Chocolate, Martini
INGREDIENTS
- 3/4cuphalf-and-halfor light cream
- 8ounces darkchocolate liqueur(1 cup)
- 2ouncesvodka(1/4 cup)
- ice cubes
DIRECTIONS
- In a pitcher, stir together the half-and-half or light cream, chocolate liqueur, and vodka.
- Place ice cubes in a martini shaker. Add liqueur mixture; shake. Strain mixture into four to six chilled martini glasses.
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February 4th, 2008 by alice
Tags: Cut, Frenchion, Short, Soup
INGREDIENTS
- 1 (10 ounce)can of ready-madeonion soup
- 1 roll of crustyFrench breador baguette
- 100gcomte cheese
- 30mlcognac(optional) or kirsch(optional) or whiskey (optional)
DIRECTIONS
- Prepare the onion soup according to the can directions.
- Cut the bread into 1 inch thick slices shaped to fit into the top of an onion soup bowl. Toast on both sides.
- If desired, stir an alcohlic spirit into the soup (my favourite is cognac).
- Ladle the soup into two oinion soup bowls. Top with toasted rounds.
- Spread grated cheese on top of the toast; place under broiler.
- Broil until the cheese is melted and golden. Serve immedidately.
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February 4th, 2008 by alice
Tags: Butter, Chocolatey, Cookies, Cup, Peanut
INGREDIENTS
- 1/2cupbutter, softened
- 1/2cupCrisco(butter flavored)
- 3/4cupcreamy peanut butter
- 3/4cupwhite sugar
- 3/4cup packedbrown sugar
- 2eggs
- 2teaspoonsvanilla extract
- 2 1/3cupsall-purpose flour
- 1/3cupcocoa powder
- 1teaspoonbaking soda
- 1cupsemi-sweet chocolate chips
- 1cuppeanut butter chips
- 30miniature peanut butter cups, cut in halfs
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, Crisco, peanut butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, cocoa, and baking soda; then stir into the peanut butter mixture. If mixture seems to stiff add 1-2TBS of water.
- Mix in the chocolate chips, peanut butter chips, and peanut butter cups.
- Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cookies should appear not quite done; they will finish baking on the sheet once removed.
- Let cool for 5 minutes on sheet before removing to finish baking and so they won’t fall apart.
- ____________.
- Tips.
- You can use all butter if you desire instead of butter/Crisco mix.
- You can omit cocoa.
- You can use 10 regular sized peanut butter cups cut in 8ths in place of the minis.
- If you freeze the cut peanut butter cups before adding to the batter they will stay more intact and give the cookie a different texture/taste.
- You can substitute 2 cups of peanut butter/chocolate swirl chips in place of the cup each of Chocolate and peanut butter chips.
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