February 27th, 2008 by alice
Tags: Caramel, Clusters, Love, Nibbles, Pecan, Valentines
INGREDIENTS
- 1 (14 ounce)packagecaramels, unwrapped(of course)
- 2tablespoonsbutter
- 2tablespoonswater
- 2 1/2cups coarsely choppedpecans
- 4ouncesdark chocolate confectionary coating
- 4ouncesalmond bark(or white chocolate)
DIRECTIONS
- Butter two cookie sheets (do NOT try using wax paper–the caramel will stick to it).
- Combine caramels, butter and water; zap in the microwave (uncovered) on high power for about 3 minutes–STIRRING every 30-45 seconds.Add the pecans and stir.
- Drop from a spoon (use a knife to keep things neat) onto the BUTTERED baking sheets.
- Chill sheets for an hour or freeze for 15 minutes (caramel will be set).
- Coarsely chop both the dark chocolate and the almond bark/white candy coating.
- Melt chocolate and bark in the microwave, on high for about 2 minutes, stirring every 30 seconds or so.
- Line cookie sheets with waxed paper.
- Dip pecan clusters in the chocolate; place clusters on waxed paper. Chill until firm.
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February 27th, 2008 by alice
Tags: Butterflied, Grilled, Lamb, Leg
INGREDIENTS
- 6tablespoonsfresh lemon juice
- 1/4cupolive oil
- 2teaspoonsworcestershire sauce
- 2teaspoonssalt
- 1teaspoonlemon zest
- 1/2teaspoondried rosemary, crushed
- 1/2teaspoondry mustard
- 1/4teaspoonblack pepper
- 1 (5 lb)boneless leg of lamb, butterflied
DIRECTIONS
- Combine all ingredients, except the lamb, in a small bowl and mix well.
- Place lamb in a shallow dish and rub the marinade all over the surfaces of the meat.
- Cover and refrigerate for 6-8 hours, turning meat often.
- Preheat broiler and place rack 4 to 6 inches from the heat source.
- Remove meat from marinade and pat dry.
- Reserve marinade.
- Place meat skin side down for the broiler and skin side up for BBQ grill.
- Grill 12-15 minutes per side to desired doness, turning often and basting with reserved marinade.
- Let stand 10 minutes before carving.
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February 27th, 2008 by alice
Tags: Cake, Cookies, Jam, Kakswedish, Sylt
INGREDIENTS
- 3/4cupbutter
- 2 1/2cupsflour
- 2 1/2cupssugar
-
Glaze
- 6tablespoonspowdered sugar
- 2teaspoonsmilk
DIRECTIONS
- Mix together the first three ingredients.Chill.
- Roll out into small rolls - 4 to 6 rolls or selections.Chill.
- After chilled make oblong roll out of each roll and take rolling pin and flatten a little bit.
- Make an indentation down the middle.
- Fill with your favorite jam.Cut diagonally & bake in 325 degree oven for 10 - 15 minutes on Cookie sheet.DO NOT USE THE Silcon pads!
- Let cool.
- Mix Glaze and drizzle on top of cookies.
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February 27th, 2008 by alice
Tags: Breastsientale, Chicken
INGREDIENTS
- 4chicken breast halves, boned, with skin and wings attached, about 2 lbs
- salt, if desired
- black pepper
- 2tablespoonssoy sauce
- 2tablespoonsmaple syrup
- 1tablespoonolive oil
- 1teaspoonred wine vinegar
- 1/4teaspoongarlic, finely minced
DIRECTIONS
- Sprinkle chicken with salt and pepper.
- Put the soy sauce, maple syrup, olive oil, vinegar, and garlic in a dish large enough to hold the breasts in one single layer and blend well.
- Add the chicken breast halves, skin side up, and coat them with the marinade; cover and let stand 15 minutes or until ready to cook.
- Arrange the chicken breasts skin side down in one layer on a baking dish.
- Place the chicken under the broiler, not the skin side up and then after 10 minutes, turn over so it is skin side up and cook until done; turning as needed to cook through.
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February 27th, 2008 by alice
Tags: Blue, Caps, Cheese, Mushroom, Walnut
INGREDIENTS
- 18largewhite mushrooms
- 2tablespoonsolive oil
- salt and pepper
- 2ounceswalnuts, chopped
- 2tablespoonsdried apples, chopped
- 2tablespoonsbutter, softened
- 4ouncesblue cheese
DIRECTIONS
- Preheat oven to 350 degrees.
- Pop the stems out of the mushrooms and transfer caps to a medium bowl. Drizzle 2 tablespoons olive oil over mushrooms and sprinkle with salt and pepper.
- Arrange caps, stem side down, on a baking sheet and bake in preheated oven for 10-12 minutes until mushrooms begin to release water. Remove caps from oven and cool.
- In a food processor, finely chop walnuts and dried apples. Add butter and blue cheese and pulse to blend.
- Wrap the cheese filling in Saran Wrap and chill for 15 minutes. Scoop out heaping teaspoon sized portions of filling and lightly roll into balls.
- Press a ball into the cavity of each cooled mushroom cap. Arrange filled caps on a baking tray, filled side up.
- Before serving, return caps to hot oven for 5 minutes.
- Mushrooms can be prepared and stuffed 24-hours in advance and simply heated to serve.
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