January 9th, 2009 by alice
Tags: Buttermilk
INGREDIENTS
- 1 3/4tablespoonscream of tartar
- 1cupmilk
DIRECTIONS
- Mix together and let stand for 5 minutes.
Posted in Recipes | No Comments »
January 9th, 2009 by alice
Tags: Cheesecake, Step
INGREDIENTS
- 2 (8 ounce)packagescream cheese, softened
- 1/2cupsugar
- 1/2teaspoonvanilla
- 2eggs
- 1 (9 inch) already madegraham cracker crust
DIRECTIONS
- Preheat the oven to 325 degrees.
- Beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until well blended.
- Add eggs; mix until just blended ( if blended to much, the air will get inside and your cheesecake will puff up like a balloon.).
- Pour into the crust.
- Bake 40 minutes or until center is almost set (a little jiggly in the middle but not to jiggly).
- Cool. Refrigerate 3 hours or overnight. ( Best overnight.).
- Store leftovers in refrigerator.
Posted in Recipes | 1 Comment »
January 9th, 2009 by alice
Tags: Potato, Sausage, Soup, Weeknight
INGREDIENTS
- 1/2lbpork sausage
- 16ouncesfrozen hash brown potatoes
- 1largeonion, chopped
- 1 (14 1/2 ounce)canchicken broth
- 2cupswater
- 1 (10 3/4 ounce)cancream of celery soup, undiluted
- 1 (10 3/4 ounce)cancream of chicken soup, undiluted
- 2cupsmilk
-
garnish
- shreddedcheddar cheese
DIRECTIONS
- Brown sausage in dutch oven over medium heat, stirring until crumbles and is no longer pink. Drain; return to dutch oven.
- Add hash browns and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minute.
- Stir in soups and milk; cook, stirring often, until thoroughly heated.
- Garnish with cheese, if desired.
Posted in Recipes | No Comments »
January 9th, 2009 by alice
Tags: Cake, Cream, Lemon, Raspberry, Sauce
INGREDIENTS
- 1/2cupbutteror soft margarine
- 2cupsgranulated sugar
- 2eggs
- 1/4cupplain 1% yogurt
- 2largelemons, rind of
- 3cupsflour
- 2teaspoonsbaking powder
- 1cup1% low-fat milk
-
Glaze
- 2/3cupfresh lemon juice
- 1/2cupgranulated sugar
-
Lemon Cream
- 1cup extra-thickGreek yogurt
- 1/3cupgranulated sugar
- 1mediumlemon, rind of, grated
- 1tablespoonfresh lemon juice
-
Rasberry Sauce
- 2 (300 g)packagesfrozen unsweetened raspberries
- 1/4cupgranulated sugar
DIRECTIONS
- In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
- Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
- Glaze:Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool.Serve with lemon cream or rasberry sauce.
- Lemon Cream:In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
- Rasberry Sauce:Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.
Posted in Recipes | No Comments »
January 9th, 2009 by alice
Tags: Broccoli, Cheese, Italian, Orecchiette, Parmesan, Sausage
INGREDIENTS
- 2cupsbroccoli florets
- 6ouncesorecchiette
- 1tablespoonolive oil
- 1largeshallot, minced
- 1garlic clove, minced
- 2linksItalian turkey sausage, casings removed
- 2tablespoonstomato paste
- 1/8teaspooncrushed red pepper flakes
- 2tablespoonschicken brothor wateror red wine
- 1tablespoon mincedItalian parsley
- 1tablespoon choppedfresh basil
- 1tablespoon mincedfresh chivesor scallions, green part only
- 2tablespoons gratedparmesan cheese
DIRECTIONS
- Cut broccoli into bite-size pieces.Bring a large pot of salted water to the boil. Add the broccoli and cook for 4 minutes or until almost tender.Drain broccoli and drop into ice water to stop the cooking.Drain again and set aside.
- Again, fill the pot with salted water and bring to a boil.Add the pasta and cook until aldente, about 6 minutes, drain and set aside.
- While water is boiling and pasta is cooking, heat oil in a large skillet over medium heat.Add shallot and garlic and cook until tender, about 2 minutes.Add sausage and break up with a wooden spoon and stir occasionally until mixture is crumbly and browned.
- Stir in tomato paste, crushed red pepper flakes and chicken broth (or water or wine).Add the broccoli and pasta and heat through.Sprinkle on the parsley, basil and chives.Sprinkle on the Parmesan or serve it on the side.
Posted in Recipes | No Comments »
