March 9th, 2010 by alice
Tags: Bake, Biscuit, Cheese, Crust, Pizza, Spinach
INGREDIENTS
-
SPINACH BISCUIT PIZZA CRUST
- 2cupsbiscuit mix
- 10ouncesfrozen chopped spinach, thawed and squeezed dry
- 1largeegg
- 1/3cupmilk
-
FAVORITE TOMATO PIZZA SAUCE
- 1cup choppedonions
- 1garlic clove, minced or1/4 teaspoongarlic powder
- 1/2cupwater
- 1 (10 ounce) . cancondensed tomato soup
- 2tablespoonswhite vinegar
- 1bay leaf
- 1teaspoondried sweet basil leaves
- 1/2teaspoondried oregano
- 1/2teaspoonparsley flakes
- 1teaspoon choppedchives
- 1pinchground thyme
- 1/4teaspoonsalt
- 1/4teaspoongranulated sugar
-
CHEESE MIXTURE
- 1largeegg
- 2tablespoonsall-purpose flour
- 3cups gratedgruyere cheese
- 1/4cupwhite grape juiceor white wine
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/8teaspoongarlic powder
- 1/2cup favorite tomatopizza sauce(or other)
DIRECTIONS
- FOR THE CRUST:Mix all 4 ingredients well in medium bowl to form soft ball.Knead on lightly floured surface 8 times.Roll out and press in greased 12 inch pizza pan, forming rim around edge if desired.
- FAVORITE TOMATO PIZZA SAUCE:Cook onion and garlic in water in medium saucepan until soft.Do not drain.
- Add remaining 11 ingredients.Stir together.Bring to a boil.Boil slowly for about 15 minutes until thickened. Add a touch of water if too thick.Discard bay leaf.Makes 1 1/2 cups.
- FOR THE CHEESE MIXTURE:Prepare pizza dough.Roll out and press in greased 9 x 13 inch pan, forming rim around edge.
- Beat egg and flour together well in medium bowl.
- Stir in next 5 ingredients.
- Spread sauce over crust.Spoon cheese mixture over sauce.Bake on bottom rack in 350°F oven for 15 to 20 minutes.Cuts into 24 squares.
- Company’s Coming.
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February 28th, 2010 by alice
Tags: Abbys, Cake, Cheese, Cream, Pound
INGREDIENTS
- 1 1/2cupsbutter
- 3cupssugar
- 6eggs
- 8ouncescream cheese
- 3cupsflour
- 2teaspoonsbutter flavor extractor vanilla extract(butter is the best)
DIRECTIONS
- Cream butter, sugar, eggs,cream cheese and vanilla or butter extract together.
- Beat in flour.
- Bake @ 325 degrees in a greased and floured loaf pan for 90 minutes.
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February 27th, 2010 by alice
Tags: Cheese, Polenta, Sauted, Scoops, Shiitakes, Three
INGREDIENTS
- 4 1/2cupswater
- salt
- 1 1/3cups coarsecornmeal
- 5tablespoonsolive oil
- 3tablespoons gratedparmesan cheese
- 1cupricotta cheese
- 1cupmascarpone cheese
- 1tablespoonbutter
- 1lbfresh shiitake mushrooms, stems removed, cut in 3/4 inch slices
- 2garlic cloves, minced
- 3tablespoonsfresh parsley, chopped
- 1/8teaspoonblack pepper
DIRECTIONS
- In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil.
- Reduce heat and allow to simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan cheese. Remove from heat, but cover to keep warm.
- Meanwhile in a medium bowl, mix together the ricotta, mascarpone and 1/8 teaspoon salt. Put in the refrigerator.
- In a large frying pan, heat the remaining 2 tablespoons of oil with the butter over moderate heat. Add the mushrooms, garlic and ¼ teaspoon salt. Cook, stirring, until the mushrooms are golden, 5-10 minutes. Stir in the parsley and pepper.
- Stir the polenta. It should be thick, but still pourable. If it is too thick, stir in more water. You may need as much as a cup.
- Using a large spoon or a medium ice-cream scoop, put three mounds of the cheese mixture onto four plates. Ladle the hot polenta over the mounds of cheese and top with the mushrooms.
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February 25th, 2010 by alice
Tags: Cheese, Chicken, Garlic, Herb, Prosciutto, Stuffed, Tarragon
INGREDIENTS
- 4chicken breast halves
- 4slicesprosciutto
- 1/2cup garlic andherb cheese spread
- 3tablespoonsolive oil
- salt and pepper
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/2cupwhite wine
- 1cupchicken broth
- 2tablespoonsfresh tarragon leaves, chopped
DIRECTIONS
- Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
- Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
- Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
- Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
- Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.
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February 24th, 2010 by alice
Tags: Brownies, Cheese, Cream, Magnolia
INGREDIENTS
- 4 (1 ounce)unsweetened chocolate squares
- 4 (1 ounce)semi-sweet chocolate baking squares
- 1/3cupbutteror margarine
- 2 (3 ounce)packagescream cheese, softened
- 1/4cupbutteror margarine, softened
- 2cupssugar, divided
- 6largeeggs, divided
- 1teaspoonvanilla extract
- 2tablespoonsall-purpose flour
- 1 1/2cupssemisweet chocolate morsels, divided
- 2teaspoonsvanilla extract
- 1cupall-purpose flour
- 1teaspoonbaking powder
- 1teaspoonsalt
-
Caramel Sauce
- 1/2cupbutter
- 1cup firmly packedlight brown sugar
- 1/2cupwhipping cream
- 1/2teaspoonvanilla extract
- 1dashsalt
-
Chocolate Sauce
- 1cupwhipping cream
- 8ouncessemi-sweet chocolate baking squares, chopped
DIRECTIONS
- Microwave first 3 ingredients in a 1-quart glass bowl at HIGH 2 minutes or until melted, stirring once. Cool and set aside.
- Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
- Add 2 eggs, 1 at a time, beating until blended. Stir in 1 teaspoon vanilla. Fold in 2 tablespoons flour and 1/2 cup chocolate morsels; set aside.
- Beat remaining 4 eggs in a large bowl at medium speed with an electric mixer. Gradually add remaining 1 1/2 cups sugar, beating well. Add melted chocolate mixture and 2 teaspoons vanilla extract; beat mixture until well blended.
- Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended, and stir in remaining 1 cup chocolate morsels.
- Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 13- x 9-inch pan. Pour cream cheese mixture over batter. Top with reserved 3 cups batter, and swirl mixture with a knife.
- Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool and cut brownies into squares.
- Caramel Sauce:.
- Melt butter in a heavy saucepan over medium heat; add sugar, and cook, stirring constantly, until mixture boils.Gradually add cream, vanilla, and salt, stirring constantly, until mixture boils.Remove from heat.
- Yields 1 1/2 cups.
- Chocolate Sauce:.
- Bring cream to a boil in a heavy saucepan; remove from heat.
- Add chocolate, stirring until melts.
- Yields 1 3/4 cups.
- **Cook time is just for the brownies and does not include making either of the sauces.
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