August 6th, 2008 by alice
Tags: Citrus, Cranberry, Tea
INGREDIENTS
- 4quartswater
- 1 1/2cupssugar
- 6cinnamon sticks(3 inches)
- 8cupscranberry juice
- 4cupsorange juice
- 1/3cuplemon juice
DIRECTIONS
- In a Dutch oven or large kettle, combine water, sugar and cinnamon.
- Bring to a boil.
- Reduce heat.
- Cover; simmer for 25 minutes.
- Discard cinnamon sticks.
- Stir juices into tea.
- Serve warm.
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August 6th, 2008 by alice
Tags: Cadillac, Golden
INGREDIENTS
- 1ounceGalliano
- 2ounceswhite Creme de Cacao
- 1ouncevanilla ice creamor heavy cream
- 3ouncesice cubes
DIRECTIONS
- Put all ingredients in a blender and blend for 10 seconds.
- Strain into cocktail glasses.
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August 6th, 2008 by alice
Tags: Cheese, Homemade, Paneer, Panirdian
INGREDIENTS
- 6cupswhole milk
- 1 1/2cupsplain yogurt(whole-milk, aka full-fat)
DIRECTIONS
- Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
- Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
- As soon as the milk comes to the boil, add the yogurt and sir gently.The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
- Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
- When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
- Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
- Now press the cheese to make it firm enough to cut.To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese.As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl.Press for 30 minutes more.
- Carefully unwrap the pressed cheese, cut into ½-inch cubes, transfer it to a container and seal tight.Refrigerate until needed.The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.
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August 6th, 2008 by alice
Tags: Basil, Fennel, Lasagna
INGREDIENTS
- 1lbmozzarella cheese, grated(about 4 cups packed)
- 1 (15 ounce)containerricotta cheese
- 1largeegg
- 1 1/2cups gratedparmesan cheese
- 3tablespoonsolive oil
- 2cups choppedonions
- 1 1/2teaspoonsfennel seeds(I’ve added as much as 3 teaspoons and it’s still great)
- 1 1/2lbslean ground beef
- 2 (1 1/2 ounce)packetsspaghetti sauce seasoning with mushroom flavors or3-4 tablespoonsitalian seasoning
- 1 (28 ounce)cancrushed tomatoes in puree
- 1cup cannedlow sodium chicken broth
- 1/2cupdry white wine
- 9no-boil lasagna noodles(from one 8-ounce package)
- 2cups packedfresh basil leaves
DIRECTIONS
- Preheat oven to 350°F
- Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl.
- Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
- Spoon 1 1/3 cups sauce over bottom of 13×9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
- Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
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August 6th, 2008 by alice
Tags: Broccoli, Hopes, Salad
INGREDIENTS
- 9cups choppedbroccoli
- 1onion, chopped
- 1cupraisins
- 1lbbacon, fried and crisp
- sunflower seeds
-
Dressing
- 1cupmayonnaise
- 2tablespoonswhite vinegar
- 1/2cupsugar
DIRECTIONS
- Mix all salad ingredients together except sunflower seeds.
- Whisk all dressing ingredients together and pour over salad.
- Top with sunflower seeds.
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