May 13th, 2008 by alice
Tags: Garden, Pistachio, Potato, Salad, Vegetable
INGREDIENTS
- 2lbsred potatoes
- 1cupfrozen peas, defrosted(see note)
- 1largecarrot, pared, sliced(1 cup)
- 1cupfresh corn kernels(2 ears)
- 1cupbroccoli florets, cut into small pieces
- 1/4cupgreen onions, sliced
- 1cuppistachios(natural California)
- 3/4cupyogurt
- 3/4cupmayonnaise
- 1teaspoondill weed
- 1/2teaspoonblack pepper
DIRECTIONS
- Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
- Cool, then slice potatoes 1/4 inch thick.
- Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
- Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
- Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.
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May 13th, 2008 by alice
Tags: , Bake, Bar, Bars, Chocolate, Fingers
INGREDIENTS
-
Chocolate fingers
- 125gbutter(4.4 oz)
- 200gsweetened condensed milk(7 oz, full tin = 397g or 14 oz)
- 225gbiscuits(crushed, 8 oz)
- 3/4cupcoconut
- 3/4cupsultanas
- 2tablespoonscocoa powder
- 1teaspoonvanilla extract
-
chocolate icing
- 1tablespoonbutter
- 1tablespoonboiling water
- 50g finely gratedchocolate(2 oz)or2 tablespoonscocoa powder
- 225gicing sugar(powdered sugar or 8 oz)
- 1teaspoonvanilla extract
DIRECTIONS
- Line a 20 x 31 cm(8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter “dissappears’, ie) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refridgerate until firm.
- Once firm, make a cental cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
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May 13th, 2008 by alice
Tags: , Copycat, Italy, Little, Soup
INGREDIENTS
- 1/4cupolive oil
- 2cups dicedonions(cut into 1/2-inch cubes)
- 1/2cup choppedgarlic
- 1cupcelery, slices(bias-cut about 1/4 inch thick)
- 2cupscarrots, slices(half-moon-cut 1/2 inch thick)
- 1tablespoonsalt
- 1tablespoonfresh ground black pepper
- 2tablespoons choppedfresh rosemary
- 1gallonchicken broth
- 2lbscooked chicken breasts, pulled into bite-sized pieces
- 1/2cup shreddedasiago cheese
- 1/2cup gratedparmesan cheese
- 1/2lbsmall shell pasta, cooked
- fresh spinach leaves, cut into small pieces(to taste)
- additionalasiago cheese(to garnish, to taste)
DIRECTIONS
- In large pot over medium-high heat, heat oil.
- Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
- Saute until vegetables are tender. Add rosemary and cook briefly.
- Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
- Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
- To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
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May 13th, 2008 by alice
Tags: Chicken, Strawberry
INGREDIENTS
- 3lbschicken pieces
- 1cupbrown sugar
- 3/4cupstrawberry zinfandel
- 3roasted garlic cloves, minced
- 2tablespoonssoy sauce
- pepper
DIRECTIONS
- Add all ingreidents to slow cooker and cook on high 4 hours.
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May 13th, 2008 by alice
Tags: , Italian, Italy, Little, Pot, Roast
INGREDIENTS
- 2lbs beefchuck roast
- 1/2tablespoonsalt and pepper
- 1tablespoonolive oil
- 1cup roughly cutSpanish onions
- 1/2cup roughly cutcarrots
- 1/2cup roughly cutcelery
- 1/2teaspoontomato paste
- 3/4cupred wine, plus
- 1tablespoonred wine(any kind can be used)
- 4 3/4cupschicken stock
- 1sprigfresh rosemary
- 1sprigfresh sage
- 1sprigfresh thyme
- 1slicesmoked bacon
- 1 1/2cupsveal stock
- cookedgreat northern beans(to garnish)(optional)
-
Herb marinade Ingredients (use 2 T)
- 1/2cupolive oil
- 1/4cup finely choppedfresh rosemary leaves
- 1/4cup finely choppedfresh thyme leaves
- 1/4cup finely choppedfresh sage leaves
- 1/4cup finely choppedgarlic
- 1tablespoonwhole black peppercorns, freshly ground
-
Vegetables Ingredients
- 1/8cupolive oil
- 3medium russet burbankpotatoes, skins on, quartered
- 2largecarrots, split lengthwise, cut into 2-inch pieces
- 3mediumSpanish onions, quartered with root intact
- 3 1/3celery ribs, cut in 21/2-inch pieces
- 8largemushrooms, left whole
- 1mediumfennel bulb, cut into about 8 lengthwise slices
- salt and pepper
DIRECTIONS
- Prepare herb marinade first; then prepare vegetables and keep warm.
- To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
- Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
- To prepare vegetables:Preheat oven to 375 degrees.
- In very large oven-proof saute pan, heat oil over medium-high heat.
- Add vegetables and saute until browned, turning frequently.
- Season with salt and pepper.
- Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
- To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
- Brown on all sides on olive oil in heavy, oven-safe braising pan.
- Remove meat from pan and set aside.
- To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
- Add wine, bring to boil, then cook to reduce by half.
- Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
- Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
- When meat is done, remove from oven and let rest at least 20 minutes.
- Remove meat from pan and set aside. Strain liquid into saucepan.
- Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
- Bring to boil. Remove from heat and set aside.
- To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.
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