July 9th, 2010 by alice
Tags: Butter, Buttery, Fudge, Peanut
INGREDIENTS
- 2 1/2cupssugar
- 3/4cupbutter
- 2/3cupevaporated milk
- 1/2teaspoonsalt
- 1 1/2cupscreamy peanut butter
- 1 (7 ounce)jarmarshmallow creme
- 1teaspoonvanilla
- M&M’s (optional)
DIRECTIONS
- Combine sugar, milk, butter, and salt in a pan on the stove top.
- Bring to a full rolling boil over high heat, stirring constantly.
- Once it comes to the rolling boil, reduce to medium heat and stir constantly for approximately 5 minutes.Your candy thermometer should read 238 degrees which is the soft ball stage.***This is very important***.
- Remove from heat, stir in peanut butter.
- Add marshmallow creme and vanilla.
- Stir until well blended.
- Optional – if you want to add M & M’s, this is the time.
- Spread in a 9 X 13-inch baking pan.
- Cool.
- Cut.
- **Cooking time does not include cooling time.
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July 9th, 2010 by alice
Tags: Buns, Burgers, Cacciatore, Portobello, Turkey
INGREDIENTS
- 1 1/3lbsground turkey breast, the average weight of 1 package
- salt and pepper
- 6cremini mushrooms, stems removed and finely chopped(baby portobellos)
- 1/2red bell pepper, seeded and chopped
- 1/2yellow onion, finely chopped
- 2garlic cloves, smashed away from skin and finely chopped
- 3tablespoonstomato paste
- 1tablespoonworcestershire sauce
- 1teaspooncrushed red pepper flakes
- 1/2cup gratedparmigiano-reggiano cheeseor romano cheese
- 1/2cupflat leaf parsley, chopped
- 1 1/2tablespoonsextra-virgin olive oil, for drizzling
- 4largeportabella mushroom caps, stems removed
- coarsesalt and black pepper
- 2cupsspinach leaves, coarsely chopped
- 1/2lb freshsmoked mozzarella cheese, thinly sliced
- 1/2red onion, sliced
- 1yellow tomatoes, sliced
- 1plum tomato, sliced
DIRECTIONS
- Preheat oven to 450 degrees F.
- Heat a large nonstick skillet over medium-high heat.
- Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley.
- Score and form meat into 6 large patties, 1 inch thick.
- Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
- Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them.
- Roast the caps 12 minutes.
- Remove them from the oven and season them with salt and pepper.
- Turn oven off.
- Top each cap with about 1/2 cup arugula and a burger.
- Cap burger with mozzarella and place back in still-warm oven.
- Melt the cheese 1 minute.
- Transfer burgers on “bun” bottoms to plates.
- Top with onions and tomatoes and serve.
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