March 9th, 2008 by alice
Tags: Cheese, Corn, Souffle
INGREDIENTS
- 1/3cupbutter
- 1/4cupall-purpose flour
- 1/3cupmilk
- 1 1/2cups shreddedsharp cheddar cheese
- 1/2cup shreddedprovolone cheese
- 1 (16 1/2 ounce)cancream-style corn
- 1/8teaspoongarlic powder
- 1/8teaspoonground red pepper
- 5largeeggs, seperated
- 1/4teaspooncream of tartar
DIRECTIONS
- Lightly butter the bottom of a 2-quart souffle dish. Set aside.
- Melt 1/3 cup butter in a heavy saucepan over low heat.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly, until thickened.
- Add cheeses, stirring until melted.
- Stir in corn, garlic, and ground red pepper.
- Beat egg yolks at medium speed with an electric mixer until thick and pale.
- Stir into corn mixture.
- Combine egg whites and cream of tartar; beat at high speed until stiff peaks form.
- Fold into souffle mixture.
- Spoon into prepared dish.
- Bake at 350F for 55 to 60 minutes.
- Serve immediately.
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March 9th, 2008 by alice
Tags: Cardamon, Cream, Maple, Pears
INGREDIENTS
- 1cupcreme fraicheor sweetenedyogurt
- 1/2teaspoonground cardamom
- 6comice pears
- 1lemon, juice of
- 2tablespoonsunsalted butter
- 2tablespoonspure maple syrup
DIRECTIONS
- Pears should be cored, peeled and quartered.
- In chilled bowl mix the creme until smooth.Add cardamon and refrigerate for 15 minutes or until ready to serve.
- Sprinkle pears with lemon juice.
- Melt the butter in a large deep pan over medium high heat and add the pears.Cook stirring frequently, uncovered.The pears should begin to brown and are tender.About 15 to 20 minutes.Add syrup and cook for a few minutes more.
- Briefly whisk together chilled cream until thick.Serve pears warm topped with cream.
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March 9th, 2008 by alice
Tags: Lemon, Pepper, Shrimp
INGREDIENTS
- 3lbs unpeeledlarge raw shrimp
- 3stalkscelery & leaves, coarsely chopped
- 4garlic cloves, chopped
- 1smallonion, thinly sliced
- 6lemons, cut in half
- 1cupbutter
- 1 (2 1/4 ounce)jarcracked black pepper
- 1/2cupworcestershire sauce
- 1/2cuplemon juice
- 1tablespoonsalt
- 2-3teaspoonshot sauce
- French bread
DIRECTIONS
- Place shrimp in a 13-x9-inch pan.
- Add celery, garlic, and onion.
- Squeeze lemons over shrimp; add squeezed lemon halves to pan.
- Melt butter in a small saucepan, stir in pepper and next 4 ingredients.
- Pour mixture over shrimp in pan.
- Bake uncovered at 400F for 25 to 28 minutes or until shrimp are done, stirring several times.
- Serve with French Bread to sop up juices.
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March 9th, 2008 by alice
Tags: Bread, Cinnamon, Oatmeal
INGREDIENTS
- 1 1/2cupsrolled oats
- 1 1/2cupsboiling water
- 3tablespoonsbutter
- 3tablespoonshoney
- 1tablespoonbrown sugar
- 2teaspoonssalt
- 1/2cupraisins
- 1 (1/4 ounce)packageyeast
- 2eggs, room temperature
- 4-5cupsflour, approximately
- 3tablespoonsbutter, melted
- 1cupsugar
- 2tablespoonscinnamon
DIRECTIONS
- Prepare 2 medium loaf pans (greased or non-stick).
- In a large bowl, mix together the rolled oats and boiling water.Stir to blend and add the butter, honey, brown sugar, salt and raisins.Let the mixture cool to no more than 130 degrees.
- Add the yeast.Add the eggs and two cups flour.
- With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
- Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
- The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
- Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky.Knead for 8 minutes, or until the dough is soft and elastic.If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
- First rising:.
- Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
- Shaping:.
- Turn the dough out of the bowl and divide into 2 pieces.
- With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
- Butter the dough and sprinkle on the sugar and cinnamon.
- Roll up the dough as for a jelly roll, and press the seams securely together.
- Drop each into a pan, seam down, and push into the corners and ends with your fingers.
- Second rising:.
- Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
- Preheat the oven to 375 degrees 20 minutes before baking.
- Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don’t overbake).
- The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
- When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.
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March 9th, 2008 by alice
Tags: Pot, Red, Roast, Sauce
INGREDIENTS
- 1 (5 lb)boneless chuck roast
- 2garlic cloves, thinly sliced
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/4cupall-purpose flour
- 1/3cupolive oil
- 1 (15 ounce)cantomato sauce, divided
- 1cupdry red wine
- 3garlic cloves, crushed
- 1largeonion, chopped
- 1bay leaf
- 1teaspoonfresh rosemaryor dried rosemary
- 2 (2 1/4 ounce)canssliced ripe olives
- 1/2cupcognac
- 2tablespoons mincedfresh parsley
DIRECTIONS
- Make 10 slits in roast, using a sharp knife.
- Insert a garlic slice into each slit.
- Rub roast with salt and pepper; dredge in flour.
- Brown roast on all sides in hot oil in a Dutch oven over medium heat.
- Add 1 cup tomato sauce, red wine, and next 4 ingredients; cover, reduce heat, and simmer 3 1/2 hours or until roast is tender.
- Remove bay leaf.
- Transfer roast to a serving platter, reserving cooking liquid in pan.
- Add remaining tomato sauce, olives, and cognac; cook over medium heat 5 to 10 minutes.
- Sprinkle with parsley.
- Serve with roast.
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