April 17th, 2008 by alice
Tags: Creacheese, Deen, Paula, Soup
INGREDIENTS
- 1smallonion, diced
- 2largepimientos, diced
- 3tablespoonsbutter
- 3tablespoonsall-purpose flour
- 1 1/2cupschicken stock
- 1 1/2cupscream
- 3/4cup finely gratedsharp cheddar cheese
- 1/2cupgreen onions, chopped
- salt
- pepper
- 1dashcayenne pepper
DIRECTIONS
- Sauté onion and pimentos in butter until onions are golden.
- Blend in flour.
- Add stock and cream.
- Simmer until thick.Add cheese.
- Salt, pepper, cayenne and green onions.
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April 17th, 2008 by alice
Tags: Breakfast, Casserole, Sausage
INGREDIENTS
- 1 1/2lbspork sausage
- 1 (8 ounce)packagecrescent rolls
- 4eggs, beaten
- 3/4cupmilk
- 1cupmozzarella cheese
- 1cupcheddar cheese
- salt & pepper
DIRECTIONS
- Lightly grease a 9×13 inch pan.
- Press cresent rolls in bottom of pan.
- Bake at 425 degrees for 8 minutes.
- Brown sausage on med heat, drain & crumble.
- Combine sausage, eggs, milk, cheese and salt & pepper.
- Pour over cresent rolls.
- Bake at 425 degrees for 15-20 minutes.
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April 17th, 2008 by alice
Tags: French, Grand, Marnier, Toast
INGREDIENTS
- 4largeeggs
- 3/4cuphalf-and-half
- 1/4cupGrand Marnieror frozen orange juice concentrate, thawed(or other orange-flavored liqueur)
- 2tablespoonssugar
- 1tablespoonorange peel, grated
- 1/2teaspoonvanilla extract
- 8French bread, sliced(3/4-inch-thick)
- 2tablespoonsbutter
-
Condiments
- 2tablespoonsbutter
- powdered sugar
- warmmaple syrup
DIRECTIONS
- Whisk first 6 ingredients to blend in medium bowl.
- Dip each bread slice into egg mixture and arrange in 13×9x2-inch glass baking dish.
- Pour remaining egg mixture evenly over bread.
- Let stand until egg mixture is absorbed, at least 20 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Place baking sheet in oven and preheat to 350°F.
- Melt 2 tablespoons butter in heavy large skillet over medium heat.
- Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side.
- Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices.
- Transfer French toast to 4 plates.
- Sift powdered sugar over.
- Serve with maple syrup.
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April 17th, 2008 by alice
Tags: Creamsicle, Crush
INGREDIENTS
- 1/2cuporange juice concentrate, thawed
- 1/2cupGrand Marnier
- 3tablespoonsvanilla vodka
- 4cupsice, shaved(made with the grater blade of a food processor)
DIRECTIONS
- n a small pitcher, mix orange juice concentrate, Grand Marnier, and vanilla vodka.
- Stir to combine.
- Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the creamsicle mixture.
- Repeat with remaining ice.
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April 17th, 2008 by alice
Tags: Beans, Cherry, Green, Sauteed, Tomatoes
INGREDIENTS
- 2teaspoonsextra-virgin olive oil, divided
- 1lbgreen beans, trimmed
- 1/2cupwater
- 2garlic cloves, minced
- 1 1/2cupscherry tomatoes, halved
- 1tablespoonbalsamic vinegar
- salt & pepper, freshly ground(to taste)
DIRECTIONS
- Heat 1 teaspoon oil in a large skillet over medium-high heat.
- Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
- Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
- Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
- Remove from heat; stir in vinegar, salt and pepper.
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