March 15th, 2008 by alice
Tags: Bun, Easy, Quick, Sausage
INGREDIENTS
- 4Italian sausages
- 1 1/2cupsred peppers, wedges
- 1 1/2cupsgreen peppers, wedges
- 1cup slicedonions, separated into rings
- 2garlic cloves, crushed
- 1/4cupbalsamic vinaigrette
- 1 1/2cupsdiced tomatoes, undrained
- 4Italian rolls, split lengthwise, toasted
- 3/4cup shreddedcheese
DIRECTIONS
- Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 minute or until cooked through (170ºF), turning after 6 minute.You can also BBQ the sausages.
- Remove sausages from skillet; cover to keep warm. Drain skillet.
- Add peppers, onions,garlic and dressing to skillet; cook and stir 5 minute or until vegetables are crisp-tender.
- Stir in tomatoes. Bring to boil; cook 5 min., stirring occasionally.
- Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage.
- Open sausages; place, cut-sides down, on bottom halves of rolls.
- Top evenly with pepper mixture and cheese. Cover with top halves of rolls.
- Optional:Place sausage on bun; spoon on sauce. Top with cheese and microwave or place under broiler until cheese is melted.
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March 15th, 2008 by alice
Tags: Brulee, Cake, Creme, Gravenstein, Roastedpple
INGREDIENTS
- 8smallbaking apples
- 1cupapple cider
- 1cupheavy cream
- 2largeeggs, lightly beaten
- 1/2cupsugar
- 4tablespoonssugar
- 1/2teaspoonvanilla extract
- confectioners’ sugar
-
Gravenstein Cake
- 3cupsall-purpose flour
- 1tablespoonbaking soda
- 1teaspoonground cinnamon
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonssalt
- 6cups coarsely gratedapples, see note
- 3largeeggs, lightly beaten
- 2 1/4cups packedlight brown sugar
- 1 1/2cups choppedwalnuts
- 1/4cupcanola oil
- butter
DIRECTIONS
- NOTE TIME IS FOR MAKE AHEAD.
- Preheat oven 400°F.
- Use a mellon baller to scoop out insides of apple.DO NOT PIERCE the skin.Fill each with 1/2 cup cider and place in baking pan.Add water [2 inches depth]Bake 35 to40 minutes.You want this cooked through.Toss the cider and the water and cool the apples.
- Combine cream to the vanilla in mixing bowl.Pour through a fine meshed strainer.Return apples to baking pan and fill with custard.Again add water to same depth as before. Reduce oven temp to 325F and bake for about 45 minutes.Remove the water and cool.
- CAKE:.
- Preheat oven to 350°F.
- Sift the first five cake ingredients together then set aside.
- Now combine all except butter then add sifted and mix until just blended.Use the butter to grease a 9X13 inch dish.Bake for a hour or until passes toothpick test.Cool for 10 minutes then place on wire rack until cooled.
- Serving:.
- Crumble the cake and dust with confections sugar.Put 1/2 cup of the crumbled cake in center of plate.Preheat broiler.Trim 1/4 inch off each apple, CAREFULLY.You want a nice flat surface.
- Place apples on baking sheet.Sprinkle 1/2 tsp sugar over top of each custard filled apple.Place in broiler as close to heat as possible so you carmalize the tops. They should be golden [or dark brown]WATCH THIS do not walk away.
- Place one apple in center of cake nest and serve.
- Note this can be made in stages.
- Bake apples 2 days before.Do the custard 1 day before.Make the cake anytime and freeze it.[if you give in just eat the cake with ahit of sweetened fresh whipped cream]
- Gravensteins are tart sweet and very juicy. you can also use Jonathans, winesaps, Granny Smith or other good cooking apples.
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March 15th, 2008 by alice
Tags: Cabbage, Chinese, Napa, Noodles, Ramen, Salad
INGREDIENTS
- 1/2headnapa cabbage
- 2stalksbok choy
- 1stalkcelery, thinly sliced
- 2apples, diced(I recommend a crisp, sweet-tart variety such as Fuji or Gala)
- 1/2cuppecans, coarsely broken
-
Dressing
- 1/2cupcanola oilor other light-flavoredoil
- 1/4cupbalsamic vinegar
- 1pinchcelery seeds
- 1/4teaspoonfresh ginger, very finely minced
- 1/2teaspoonprepared brown mustard
- 1/2teaspoonsalt(to taste)
- 2 (1 g)packetsSplenda sugar substitute
DIRECTIONS
- Wash all produce as necessary.
- Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide.
- Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa.
- Mix dressing ingredients and let rest for 5 minutes to blend the flavors.
- Toss together all salad ingredients with the dressing.
- Garnish with pecan halves and thin rings of apple if desired.
- Note — Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer.
- Note — Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.
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March 15th, 2008 by alice
Tags: Boil, Country, Low, Seafood
INGREDIENTS
- 2dozencherrystone clams
- 12smallred potatoes
- 12smallonions
- 1tablespoonsalt
- 1dozenlive blue crabs
- 1 (3 ounce)packagecrab boil
- 3headsgarlic
- 4-6lemons, halved
- 1cupvinegar
- 12earsfresh corn
- 1 1/2lbs unpeeledlarge raw shrimp
- meltedbutter
- seafood cocktail sauce
DIRECTIONS
- Scrub clams, set aside.
- Fill a 5- or 6-gallon pot about 2 thirds full with water;bring to a boil.
- Add potatoes, onions, and salt; cover and cook over high heat 20 minutes.
- Add clams, crabs, crab boil, garlic, lemons, and vinegar; cook an additional 10 minutes.
- Add corn, and cook 5 minutes.
- Remove from heat, and add shrimp; let stand in water 5 minutes.
- Drain off water.
- Arrange boiled seafood and vegetables on a large serving platter.
- Serve with melted butter and cocktail sauce.
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March 15th, 2008 by alice
Tags: Cheese, Ham, Quiche
INGREDIENTS
-
PIE CRUST
- 1cupflour
- 1/2cupCrisco shortening
- 1/2cupwater
- 1dashsalt
-
FILLING
- 1cup choppedham
- 1/2cupmilk
- 2eggs
- 1/2cupmayonnaise
- 1tablespooncornstarch
- 1 1/2cups shreddedAmerican cheese
- 1/2cup choppedbell peppers
- 1/2cup choppedonions
- 1/2cupsliced mushrooms (optional)
DIRECTIONS
- PIE CRUST:.
- In mixing bowl, place flour.
- Add salt. Mix to combine.
- Cut in shortening till crumbs are the size of croutons.
- Add water.
- Mix with fork till well blended (yes, that’s all there is to it!).
- Roll out on lightly floured dough board to about 1/16″ to 1/8″ thickness.
- Wrap dough around your rolling pin and unroll it over your pie pan, making sure it covers the edges of the pan.
- Press dough down into the crevices of the pie pan (it’ll shrink when baking).
- Trim edges, and flute, if you wish.
- Place in 350 degree oven for 5-10 minutes, just till the pie shell is a bit dry.
- Remove from oven, and using a plastic spatula, press out the bubbles.
- Set pie crust aside.
- FILLING:.
- Mix all filling ingredients together till well blended.
- Pour into pie crust.
- Place on center rack, in 350 degree oven.
- Bake for 45 minutes, or till knife inserted in center comes out clean.
- Remove from oven. Let set 5 minutes.
- Serve with green salad and a fruit cup.
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