January 18th, 2009 by alice
Tags: Bisquebsolutely, Crab, Delicious
INGREDIENTS
- 3/4cupgreen onions, with tops(scallion, chopped)
- 2teaspoonsgarlic(minced)
- 4tablespoonsbutter
- 3tablespoonsall-purpose flour
- 2cupsfish stock(NOT FISH SAUCE)
- 1cupheavy cream
- 1cupmilk
- 1lbcrabmeat(backfin or lump, picked free of shells)
- 1/4cupcream sherry(or a little more)
- 1/2teaspoonlemon-pepper seasoning
- 1/2teaspoonsalt
- 1/2teaspoonwhite pepper
- 1cup freshly gratedparmigiano-reggiano cheese
- 1/2cupfresh chives(chopped)
DIRECTIONS
- Saute chopped green onion and garlic in butter until tender.
- Stir in flour, stirring until well blended.
- Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
- Slowly add cream and milk.
- Stir in crabmeat.Add sherry, lemon-pepper seasoning, salt and pepper.Simmer until piping hot.Adjust seasoning to taste.
- Serve in bowls topped with cheese and chives.
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January 18th, 2009 by alice
Tags: Cooker, Mushroom, Pressure, Risotto, Shannons
INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonsolive oil
- 1cup dicedonions
- 2cupsarborio rice
- 8ouncessliced mushrooms
- 4cupschicken broth
- 1/2cupwhite wine
- 1/4cup gratedparmesan cheese
- salt and pepper
DIRECTIONS
- In pressure cooker, simmer chopped onions in hot olive oil and butter for three minutes, stirring often. Do not brown.
- Add mushrooms and Arborio and stir constantly for additional minute.
- Add broth and wine; stir.
- Close lid and bring up to high pressure and cook for 7 minutes.
- Release pressure using cold-water release.
- Stir thoroughly, adding in grated Parmesan cheese and salt and pepper.
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January 18th, 2009 by alice
Tags: Cake, Mex, Sheet, Tex
INGREDIENTS
-
For the Cake
- 1cupbutter
- 2tablespoonsbaking cocoa
- 1cupwater
- 2cupssugar
- 2cupsflour
- 1/2teaspoonsalt
- 2teaspoonscinnamon, for the Tex-Mex version
- 2eggs
- 1/2cupsour cream, (1/2 cup butter milk may be substituted)
- 1teaspoonbaking soda
-
For the Frosting
- 1cupbutter, at room temperature
- 9tablespoonsbaking cocoa
- 6tablespoonscanned milk, (sour cream may be substituted, makes a richer frosting)
- 2 1/2cupspowdered sugar
- 1 1/2teaspoonscinnamon, for the Tex-Mex version
DIRECTIONS
- Heat oven to 350 degrees.
- In a medium sauce pan, over medium heat, bring the cup of butter, 2 Tbls. baking cocoa and the water to a boil.
- Remove from heat and pour into a large, heat-proof bowl.
- Using an electric mixer, slowly mix in the sugar, salt and cinnamon and last, the flour.
- (If you mix in the flour first, it can do really funny things in the hot mixture!).
- Add the eggs, 1/2 cup sour cream and baking soda and mix just until nice and smooth.
- Pour batter into a greased or sprayed jelly-roll pan and bake for 30 minutes, or until sides of cake have pulled away from the pan.
- Remove cake from oven and spread frosting on the cake while it’s still hot.
- For the frosting, with an electric mixer, combine all frosting ingredients and whip together until smooth.The frosting will sort of liquify when it is spread on the hot cake, so if it seems a bit stiff, that’s probably OK.If you’re really concerned, try adding more milk, a teaspoon at a time, but don’t get too carried away!
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January 18th, 2009 by alice
Tags: Beans, Country, Green, Style
INGREDIENTS
- 1 (16 ounce)bagfrozen green beans, thawed or2 (14 1/2ounce)cansgreen beans, drained
- 8-10slicesbacon, chopped
- 1mediumonion, cut into thin rings
- 1/2cupapple cider vinegar
- 1/4cupwhite sugar
DIRECTIONS
- In a cast iron skillet, brown bacon and onions until bacon is crispy.
- Remove bacon and onions with a slotted spoon and drain on paper towels.Reserve 1/4 cup of pan drippings.
- In a small bowl, mix together vinegar and sugar; add to skillet.
- Bring to a boil, then add green beans.
- Reduce heat and simmer 5 minutes.
- Return bacon and onion mixture to the pan and heat through, about another 5 minutes, stirring occasionally.
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January 18th, 2009 by alice
Tags: Grammas, Sauce, Spaghetti
INGREDIENTS
- 4garlic cloves(chopped)
- 1/8teaspoonoregano
- 1/2teaspoonparsley
- 1teaspoonbasil
- 3tablespoonssugar
- 1pinchcloves
- 1 (46 ounce)cantomato juice
- 1 (6 ounce)cantomato paste
- 1pinchsalt(to taste)
- 1pinchpepper(to taste)
- 2lbshamburger
- 1egg
- 1cupItalian breadcrumbs
- 1tablespoonparsley
- 1garlic clove(chopped)
- 1/2cupromano cheese
DIRECTIONS
- Mix together first 10 ingredients (down to pepper) for sauce and let simmer for approx 1 1/2 – 2 hours on low, stirring occasionally.
- For meatballs mix together remaining ingredients, brown in a little oil then cook them in the sauce.
- Once sauce is finished add to any pasta like spaghetti or ravioli.
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