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Poached Eggs and Bacon with Creamy Artichoke-Lemon Sauce
4 months ago

Poached Eggs and Bacon with Creamy Artichoke-Lemon Sauce

1/4 cup sour cream
1/4 cup plain yogurt
1 1/2 teaspoons whole grain mustard
3 teaspoons lemon juice, plus lemon zest for garnish
1 tablespoon chopped basil, plus more for garnish
Salt and freshly ground pepper, to taste
One 14-ounce can artichoke hearts, drained, rinsed and chopped
4 thick slices of sourdough peasant bread
8 slices of bacon
8 large eggs
    

In a small bowl, whisk together the sour cream, yogurt, mustard, lemon juice, basil, salt and pepper. Mix the chopped artichoke hearts into the sauce and set aside.

In a large nonstick pan over medium heat, fry the bacon until crispy. Remove to a paper towel-lined plate

In a large, shallow saucepan, warm about 2 1/2 inches of water and bring to a gentle simmer (not a boil). Break the eggs one by one into a ramekin and slide each one into the water. Cover the pan and remove from the heat. Let sit for 3 minutes.

While the eggs cook, toast the sourdough bread until golden. Plate the toast then layer the bacon in a crisscross pattern across the bread. Spoon the artichoke and lemon sauce over the bacon.

As soon as the eggs are finished, use a slotted spoon to remove the eggs in the order that you placed them into the water. Place two poached eggs on top of each of the slices of bread. Sprinkle with basil, lemon zest and freshly cracked black pepper. Serve immediately.

4 servings

Blueberry-Lemon Ricotta Pancakes
4 months ago

Blueberry-Lemon Ricotta Pancakes
 
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
2 eggs
3 egg whites
1 1/2 cups milk
3/4 cup ricotta cheese
2 teaspoons vanilla extract
1 tablespoon lemon zest, plus more for garnish (about 1/2 a lemon)
1 tablespoon lemon juice (about 1/2 a lemon)
Unsalted butter, for griddle
1 cup blueberries
Pure maple syrup for serving (optional)

 


Preheat the oven to 200 degrees F.

In a large bowl, stir together the flour, baking powder, baking soda, sugar and salt. In another large bowl, whisk the eggs and egg whites until very frothy and light yellow. Whisk the milk, ricotta, vanilla extract, lemon zest and lemon juice into the eggs. Form a well in the bottom of the bowl of dry ingredients then gradually whisk in the egg mixture until just blended. Do not over-stir.

Heat a nonstick pan or griddle over medium heat. Melt a teaspoon of butter in the pan, then start pouring the batter, about 1/4 cup per pancake. After about 2 or 3 minutes, when the pancakes are golden brown on one side and ready to flip (the edges of the pancake will form bubbles), sprinkle a small handful of blueberries on top. Flip and cook until golden brown on the second side, about 2 to 3 more minutes. Set aside and repeat, using more butter as needed. Hold the pancakes in the warm oven until ready to serve. Serve with blueberries, lemon zest and pure maple syrup, if desired.

4 to 6 servings

4 months ago

Yikes! Almost missed it!Smiley from millan.net Mother's Day is this Sunday!! Check out the great recipes below and one in the Holiday folder.  I'll try to post more or check some of the other folders for great recipes!

 

Best Crispy Lemon Chicken
1 year ago

Best Crispy Lemon Chicken

 

1 tablespoon corn starch
1/4 cup lemon Juice
1 grated lemon rind
1-1/2 cups chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup flour
2 tablespoons water
3/4 pound chicken tenderloins
2 tablespoons oil
Chopped spring onion for garnish*

 

 

Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
 
Bring to the boil and cook for 1 minute. Set aside while preparing chicken.
 
Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
 
Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
 
Pour over the lemon sauce and served garnished with chopped spring onion.

 

 
* Can substitute green onions or scallions

 

Strawberry Glazed Doughnuts
1 year ago

Strawberry Glazed Doughnuts

 

Doughnuts:
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup milk
1 egg
1 tbsp melted butter
10 medium to large strawberries (between 1/2 and 3/4 cup depending on size), pureed with 2 tsp seedless strawberry jam
1 tbsp pure maple syrup

 

Glaze:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cups cold milk

 

 
Preheat oven to 425 degrees. Grease a 6-doughnut pan with baking spray.

 

To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in milk, egg, butter, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approx 1-inch off end. Pipe batter into each well, reserving extra batter.

 

Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely. Spray pan again and continue with the rest of batter until all doughnuts have been made.

 

While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze (twice if you want to be naughty about it) and place back on cooling rack to let glaze set. When glaze has set enjoy!

 

Servings: 10 doughnuts

 

 

Notes: Add some leftover strawberry puree to the glaze for even more strawberry flavor. Also if you see that your donuts are flat (caused by a too runny and wet batter), try a drier batter, mixing in puree only until just moistened with no flour streaks remaining.

 

2 years ago

Your crunchy egg breakfast cups are making my mouth water, especially with the inclusion of the Dill. By the way, should I be commenting here on any one recipe? Or somewhere else?
Tracy

2 years ago

Those Cinnamon Roll Waffles sound really good. Never heard of waffles with cornmeal in them before.

Cinnamon Roll Waffles
2 years ago

Cinnamon Roll Waffles

2 cups flour
2 tablespoons corn meal
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, separated
2 cups buttermilk
4 tablespoons butter, melted

For the topping:
1/2 a stick of butter, very soft
1/2 cup brown sugar
1 tablespoon cinnamon
1 cup powdered sugar
1 ounce cream cheese (optional)
1/2 teaspoon vanilla
2 tablespoons milk


Mix the very soft butter (almost melted, but not quite), brown sugar, and cinnamon together. Fill inside a 1 quart zipper bag. Set aside.
 
Mix the powdered sugar, cream cheese, vanilla, and milk together. Fill inside another 1 quart zipper bag. Set aside.
 
For the waffles, mix the flour, cornmeal, salt, and baking soda together. Stir with a whisk and set aside.
 
Mix two egg yolks (save the whites in a small mixing bowl), buttermilk, and the melted butter together. Stir with a whisk and then pour it into the dry ingredients. Stir until combined.
 
Beat the egg whites on medium-high speed until soft peaks form. Gently fold the egg whites into the waffle batter until no white streaks remain.
 
In a preheated waffle iron, cook the correct amount of batter according to the time specified for your waffle maker.
 
Snip a tiny corner off the zipper bags and drizzle the waffles with the cinnamon sugar mixture and then the icing.

Pecan Cinnamon Rolls
2 years ago

Pecan Cinnamon Rolls

For the Dough
4 cups bread flour
2¼ teaspoons active dry yeast
1 cup milk
? cup unsalted butter
? cup sugar
½ teaspoon salt
2 eggs

For the Filling
2 tablespoons unsalted butter, softened
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
¾ cup pecans, chopped
1 tablespoon flour

For the Icing
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
¼ teaspoon vanilla
1 cup powdered sugar
2 tablespoons milk


Preheat oven to 350 degrees F.
 
In a Kitchenaid mixing bowl, combine 1½ cups bread flour and yeast. Set aside.
 
In a saucepan, heat the milk, ? cup butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour and yeast.
 
Mix on low, using a regular paddle, adding the eggs one at a time.
 
Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
 
Turn the dough out onto a floured surface and shape dough into a ball. Place in a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
 
Allow the dough to rise in a warm place until doubled, about 1½ hours.
 
Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
 
Combine the light brown sugar, ground cinnamon, chopped pecans, and flour for the filling.
 
Roll the dough into a rectangle, approximately 20 inches by 10 inches. Spread with softened butter. Sprinkle with the filling mixture, leaving a 1 inch space on one long edge without filling.
 
Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
 
Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
 
Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until doubled.
 
Bake at 350 degrees F for 25 to 30 minutes.
 
While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the flour and then add the milk a little at a time until reaching the desired consistency.
 
Remove rolls from the oven and spread with icing.

 
TIP:  Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.

Crunchy Egg Breakfast Cups
2 years ago

Crunchy Egg Breakfast Cups

2 tablespoons butter, melted
8 slices whole wheat sandwich bread
6 slices of center cut bacon
6 large eggs
1 small Roma tomato, cut into thin slices
6 small slices of cheddar cheese (about the size of a cracker)
salt and pepper, to taste
dried dill, to taste
paprika, to taste


Preheat oven to 375 degrees F.

Grease 6 standard size muffin cups in your tray. (If using a 12 cup tray, spread cups out, leaving empty tin in between).

Use a rolling pin to flatten your bread slices slightly. Take a glass (with about a 4¼" round opening) to cut your bread into 8 rounds.

Cut each round in half then press 2 halves into each muffin cup. Make sure it's overlapping slightly, coming up to the edge of the cup.

Use the extra bread pieces to patch up any gaps on the sides. Now brush each cup with melted butter.

In a large skillet, cook your bacon until just crispy, usually about 4 minutes, flipping once.

Now back to the cups. Lay one piece of bacon into each cup, place a slice of tomato on top of that. Then a slice of cheese.

Crack egg over that into each cup. Sprinkle with salt, pepper, dill and paprika.

Place tray in oven, bake until egg whites are just set, about 20 to 25 minutes.

When removing cup from tray, run a small knife around the cups to loosen.  Serve immediately.

Serves: 2

Simple Bacon, Egg & Broccoli Bites
2 years ago

Simple Bacon, Egg & Broccoli Bites

6 bacon slices, cooked, crumbled
4 eggs
1/2 pint heavy cream
1 teaspoon salt
2 tablespoons flour
1 cup cheddar cheese, shredded
1 1/2 cups swiss cheese, shredded
1/3 cup mayonnaise
1 package Knorr asparagus soup mix, dry
1 bunch broccoli, cooked, chopped
1/3 cup green onions, including tops, chopped
pastry for 2 pie crusts, for canapes


Mix filling together and pepper to taste. Preheat oven to 350 degrees F.
 
Roll out pastry. Cut into rounds with cookie cutter. Place rounds in tiny muffin tins. (Choose cookie cutter size such that the pastry rises slightly above the top of the muffin tin.)
 
Press pastry into tins slightly with a shot glass. Fill. Bake for 20 minutes.

This makes about 90 canapes and they can be frozen.


Note: Knorr leek soup mix makes a good substitute. The asparagus soup mix is difficult to find. If using the leek soup mix, reduce the amount of chopped green onions slightly.

Cinnamon-Sugar Coffee Cake
2 years ago

Cinnamon-Sugar Coffee Cake

Perfect for a Mother's Day Brunch!

 

For the Topping
1/2 cup walnuts, chopped
1/4 cup dark brown sugar, packed
2 1/4 cups superfine sugar
1 1/2 sticks unsalted butter, very cold
1/2 teaspoon ground cinnamon
1/2 teaspoon, plus 1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
 
For the Cake
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1 cup milk
1/4 cup fresh lemon juice
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/3 cup sliced almonds or chopped walnuts
2 tablespoons candied ginger, minced
3 eggs
3 egg yolks
Cinnamon-Sugar Glaze (recipe follows)

Cinnamon-Sugar Glaze
1 cup confectioners' sugar, sifted, plus extra, as needed
1 to 2 tablespoons milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
Pinch of ground allspice (optional)



For the glaze: Combine all of the ingredients in a medium bowl and stir with a whisk or fork until smooth. Add more sugar, if needed, to thicken the glaze to a desired consistency.

Preheat the oven to 325°F and place a rack in the middle. Thoroughly coat one 12-cup or two 4 1/2-cup Bundt pans with nonstick cooking spray. Set aside.

To make the topping: In a small bowl, mix together the walnuts, brown sugar, 3 tablespoons of the superfine sugar, 2 tablespoons of the butter, the cinnamon, 1/2 teaspoon of the ginger, and 1/4 teaspoon salt. Place the topping in the fridge.

In a large bowl, combine the flour, baking soda, remaining salt, and remaining ginger, and set aside. In another bowl, stir together the milk, lemon juice, cream, and vanilla and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining butter, the remaining superfine sugar, the almonds and candied ginger on low speed for 3 to 4 minutes. Add the eggs and yolks one at a time. Stop and scrape down the sides of the bowl.

With the mixer on low, alternately add the dry and liquid ingredients in 3 batches. Stop the mixer, scrape the sides of the bowl, and run for 20 seconds on low speed to fully combine.

 

Remove the spiced sugar topping mix from the fridge and sprinkle it evenly into the prepared Bundt pan(s).

Scoop enough batter to fill the pans about three-quarters full.

Bake the larger cake for 45 to 50 minutes, or until it is golden brown and a wooden skewer inserted in the center comes out clean. Reduce the baking time to 30 to 35 minutes if using smaller pans.

Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Invert the pan to slide the cake(s) onto the rack.

Once the cake has cooled completely, use a fork to drizzle it heavily with Cinnamon-Sugar Glaze. Store under a cake dome to retain moisture.

Makes 1 large or 2 small Bundt cakes

 

I'm Ready
2 years ago

I have gathered together all the things I need to to send my mother a herb garden kit that hangs from a door. I'm going to make the plant lables today and buy the packets of seeds tomorrow. My friend will mail it for me tomorrow.
I hope you have a wonderful Mother's Day
Best Regards, Tracy

Light But Still Lively Eggs Benedict
3 years ago

Light But Still Lively Eggs Benedict
(Three Many Cooks)

6 whole canned tomatoes, drained
1/2 each: yellow bell pepper and poblano pepper, seeded
1 clove garlic, smashed
2 Tbs. fresh lime juice
1 Tb. chopped fresh cilantro, plus extra for garnish
4 split English muffins
3/4 cup grated pepper Jack cheese
4 slices Canadian bacon
2 tsps. olive oil
4 large eggs
Salt and black pepper


Adjust oven rack to highest position and turn broiler on high. Place tomatoes, bell pepper, poblano and garlic on a small foil-lined baking sheet. Broil, turning once, until peppers and garlic are spotty brown, up to 10 to 15 minutes. Transfer to a food processor, add lime juice, cilantro and a sprinkling of salt and pepper to taste; puree until smooth.

Remove foil and place English muffin halves on baking sheet. Broil until lightly toasted, sprinkle a portion of cheese on each half, and continue to broil until melted. Turn off the broiler and leave in the oven to keep warm.

Meanwhile, brown Canadian bacon in a large non-stick skillet over medium-high heat. Remove bacon and place it on top of English muffin halves. Add olive oil to the pan and heat until shimmering. Crack the eggs into the skillet, sprinkle with salt and pepper and cook as desired.

To serve, place two English muffin halves on a plate, one with Canadian bacon and one without. Place an egg on top of the Canadian bacon, spoon salsa over both muffin halves, and sprinkle with cilantro.

YIELD: 4 servings

Per serving: 359 calories, 34g carbohydrates, 20g protein, 16g fat (7g saturated), 217mg cholesterol, 3mg fiber, 912mg sodium

Orange Marmalade Muffins
3 years ago

Orange Marmalade Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 tablespoon baking soda
1 teaspoon salt
1 tablespoon orange zest, grated
2/3 cup orange juice
1/2 cup butter, melted
2 eggs
3 tablespoons orange marmalade
pistachio nuts, to taste



Preheat oven to 350 degrees F.
 
Combine the flour, sugar, baking powder, baking soda, salt, and orange zest. 
 
Combine the orange juice, butter, eggs, and marmalade and mix into the previous mixture to form a batter. 
 
Pour the batter 3/4 full in the muffin cups.
 
Sprinkle them with crushed pistachio nuts and bake at 350 degrees F for 15-20 minutes for minis and 20-25 minutes for regular-sized muffins.

Glazed Lemon Wedges
3 years ago

Glazed Lemon Wedges

Cookies
1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1/2 cup butter or margarine, softened
2 tablespoons grated lemon peel
1 egg

Glaze
1 cup powdered sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice

Garnish
Grated lemon peel, if desired


Heat oven to 350°F (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with baking spray with flour or line with foil.

In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.

Bake 18 to 22 minutes or until edges are light golden brown. Cool 10 minutes.

In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges.

Overnight Pecan Rolls
4 years ago

Overnight Pecan Rolls

Rolls
3 1/2 to 4 cups Gold Medal all-purpose flour or Better for Bread? flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or quick active dry yeast
1 cup very warm milk (120F to 130F)
1/3 cup butter or margarine, softened
1 egg
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup dark corn syrup
3/4 cup pecan halves

Pecan Filling
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or margarine, softened


In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)

Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.

In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.

Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.

Heat oven to 350F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.

Makes: 15 rolls

Cool Cake for Mom
4 years ago

Cool Cake for Mom
The kids can make this (with a little help from Dad)

1 (10 3/4-ounce) pound cake
1 (3 1/8-ounce) box of instant pudding
1 cup whipped topping
Fruit (use her favorite; we used 2 bananas and 4 large strawberries)
Mint sprigs (optional)
Chilled chocolate syrup


Slice the pound cake into several horizontal slices about an inch thick.

Prepare the pudding according to package directions. Mix the pudding with the whipped topping.

Chop up the fresh fruit you've chosen.

Cool Cake for Mom - Step 4 Layer the cake, fruit, and a little less than half of the pudding mixture in a loaf pan. Then top the cake with the remaining pudding.

Put the cake in the fridge for a couple of hours. When it's chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs.

Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.

Green Bean and Mushroom Medley
4 years ago

Green Bean and Mushroom Medley

1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper


Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.

Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Lemon Basil Pesto Flat Iron Steak
4 years ago

Lemon Basil Pesto Flat Iron Steak

4 cloves garlic
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese   
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon red pepper flakes
6 (6 ounce) flat iron steaks
2 large cloves garlic, minced
salt and pepper to taste


Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.

Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.

Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Spinach and Mushroom Salad
4 years ago

Spinach and Mushroom Salad

4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound spinach
1/4 pound fresh mushrooms, sliced


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.

Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.

Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.

Top salad with mushrooms and bacon, garnish with egg.

Bacon Quiche Tarts
4 years ago

Bacon Quiche Tarts

5 slices bacon
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded Swiss cheese
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough


Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups.

Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.

Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.

Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.

Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

Fabulous Fruit Salad
4 years ago

Fabulous Fruit Salad

1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt


In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

Frittata with Asparagus and Scallions
4 years ago

Frittata with Asparagus and Scallions

1 pound fresh, thin asparagus spears
4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)
1/2 pound scallions
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or kosher salt, or more to taste
8 large eggs
Freshly ground black pepper to taste


Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, about 1 inch long and ⅓ inch wide. Trim the scallions, and cut crosswise into 1-inch pieces.

Pour the olive oil into the skillet, scatter in the lardoons, and set over medium heat. When the strips are sizzling and rendering fat, toss in the cut asparagus, and roll and toss them over a few times. Cover the skillet, and cook, still over moderate heat, shaking the pan occasionally, until the asparagus is slightly softened, 5 minutes or so.

Scatter the scallion pieces in the pan, season with a couple pinches of salt, and toss the vegetables and lardoons together. Cover the skillet, and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly with the remaining salt and generous grinds of black pepper.

When the vegetables are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing, for a minute or so, until the water has evaporated and the asparagus and scallions seem about to color.

Quickly spread them out in the pan, and pour the eggs over at once. Immediately begin folding the eggs over with the spatula, clearing the sides and skillet bottom continuously, so the eggs flow and coagulate around the vegetables and lardoons.

When all the eggs are cooked in big soft curds—in barely a minute—take the skillet off the heat. Tumble the frittata over a few more times to keep it loose and moist. Spoon portions onto warm plates, and serve hot and steaming.

Smoked Salmon, Dill, and Goat Cheese Quiche
5 years ago

Smoked Salmon, Dill, and Goat Cheese Quiche

1 recipe pie dough (see Pâte Brisée recipe posted below)
1 Tbsp olive oil
4 medium shallots, thinly sliced (about 1/2 cup)
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
3 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper

Roll out dough into a 12-inch circle. Place it into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Place in freezer to chill for 30 minutes.

Preheat oven to 350°. Line pastry with aluminum foil or parchment paper, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or ceramic or metal pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil or parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork (fork holes are for any air to escape) and return to oven. Bake for an additional 10 minutes or until just lightly golden. Place on a wire rack to cool while making filling.

Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl, whisk in milk, cream, dill, lemon zest, and black pepper.

Line the bottom of the quiche crust with cooked shallots. Put one layer down of half the smoked salmon and goat cheese. Pour half of the egg/milk/cream mixture over the salmon and goat cheese in the quiche shell. Layer down the remaining salmon and goat cheese, and pour the remaining egg/milk/cream mixture over it. Transfer to oven. Bake at 350°F until just set in the center, about 30 to 35 minutes. Remove from oven and cool on a wire rack for 15 minutes before serving.

Serves 6

 

Strawberry Mascarpone Tart
5 years ago

Strawberry Mascarpone Tart

Tart Shell
1 recipe pie dough (see Pâte Brisée recipe in post below, increase sugar to 1 1/2 teaspoons)

OR

1 sheet of puff pastry, thawed
1 egg, whisked

Filling and Glaze
2 lbs strawberries, stemmed and quartered
1/2 cup granulated sugar
1 Tbsp orange zest, divided
1 teaspoon lemon juice
12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream)
1/2 teaspoon vanilla
1/3 cup confectioner's sugar (powdered sugar)
1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don't have balsamic)

Using Pie Dough Roll out the pie dough and line a 10-inch tart pan with the dough. Prick the bottom of the shell all over with the tines of a fork. Freeze for 20 minutes. Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans, rice, or ceramic or metal pie weights. Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely.

Using Puff Pastry Roll out puff pastry sheet to 15x5 inches or 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely.

Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes.

Mix together the mascarpone cheese, confectioner's sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed.

After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool.

Assemble the tart. Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze.

Serves 6 to 8

Pâte Brisée
5 years ago

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tbsp ice water, very cold

Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.

In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

 

Mother's Day Dinner
6 years ago
Extremely Easy Cornish Game Hens

4 Cornish Game Hens (1 to 1-1/4 lb each)
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
Pepperidge Farm Seasoned Croutons

Rinse and pat dry game hens. Shake Lipton® mix equally over the top of the hens and a little inside each cavity. Stuff with croutons until almost full. Tie off the legs closing the cavities as much as possible. Arrange in a low baking dish leaving 1-2 inches between each hen. Bake at 375 for approximately 1 hour (or until juices run clear when thigh is cut and meat thermometer reads 170).

Baked Rice Broccoli

2 cup Rice, cooked
1/2 cup Butter
1/2 cup Onion, chopped
1/2 cup Celery, chopped
2 pkg uncooked Frozen broccoli, thawed, chopped
1 can Cream of mushroom soup
1 can Water chestnuts, drained; chopped
1 cup Velvetta cheese, cubed

Melt butter in saucepan. Saute onion and celery in butter.

Mix in a big bowl the cooked rice, onions, celery, broccoli, soup, water chestnuts and cheese. Mix all together and put in a 9x13" casserole dish.

Cover with foil and bake for 25-30 minutes at 350 degrees.

Chopped Salad

2 cups spinach, chopped
2 cups each of escarole, arugula, and butter lettuce, chopped (or 6 cups of Field Greens or Spring Mix)
1/4 cup olive oil
3/4 cup basalmic vinegar
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese

In a large bowl, toss together the greens. In a small bowl, whisk together the oil, vinegar, garlic, oregano, basil, salt, and pepper. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Crockpot Mother's Day Dinner
6 years ago
Crockpot Mother's Day Dinner

1 lb Ground Beef
3/4 lb Bacon, diced
1 Onion, diced
1 cup Chicken, chopped
2 cans Pork Beans (15 oz.)
15 oz Kidney Beans, drained
15 oz Butter Limas, drained
1 cup Catsup
1/4 cup Brown Sugar
3 Tbl White Vinegar
1 dash Salt + Pepper

Brown beef, drain and place in Crockpot.

Brown onions and bacon. Drain and place in crockpot.

Add the chicken, pork beans, kidney beans, lima beans, catsup, brown sugar, vinegar, salt and pepper.

Cover and cook on low for 9 hours.

If using 2 qt. Crockpot, reduce recipe by 1/2.

Cinna-Mom Sweets
6 years ago
Cinna-Mom Sweets

1 bag DOVE® Brand Milk Chocolate
1 bag SNICKERS® Brand Minis Bars
3 tablespoons butter
1/4 cup packed brown sugar
1/2 cup pecan halves
1 tube (17.5-oz) cinnamon rolls
1 (8-inch) round cake pan
Resealable plastic bag

Melt butter together with brown sugar. Spread around bottom of a greased cake pan and top with pecans. Unroll the cinnamon roll, add 1 cup of chopped SNICKERS® Brand Minis Bars evenly between the 5 rolls and reroll each piece separately. Place the 5 rolls around the cake pan.

Bake in a preheated 350-degree oven until golden and bubbly, about 20-25 minutes. Cool for 5 minutes, then transfer to serving platter.

Place 1/4 cup of DOVE® Brand Milk Chocolate into a resealable bag and melt in microwave for 30-45 seconds or until smooth. Snip corner of bag and drizzle over rolls.

Makes 5 Rolls

Brunch (continued)
6 years ago
Gingerbread Waffles

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffles iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.


Mulled Maple Syrup

2 cups maple syrup
1 cinnamon stick
1 large piece orange rind
3 whole cloves

Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher.


Lemon Pudding Cake with Raspberry Coulis

For pudding cake:
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
3 large eggs, separated
1 cup 1-percent milk
1 large lemon, zested
5 tablespoons fresh lemon juice

For raspberry coulis:
1 (10-ounces) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste

Make pudding cake: Preheat oven to 350 degrees F.

Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.

Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.

Make raspberry coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Serve pudding cake with syrup. Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.

Brunch
6 years ago
Champagne Lemonade

1 cup sugar
3 cups water
1 1/2 cups fresh lemon juice
1 bottle Champagne or sparkling wine
Thin lemon slices, for garnish

Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool.

In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice.

Yield: 8 cocktails


Ricotta and Orange Blintzes with Strawberry Sauce

Crepes:
1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes

Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated

Strawberry Sauce:
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated

Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.

Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.

Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.

Assembly: Preheat the oven to 400 degrees F.
Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.


Chicken Sausage Patties

1 tablespoon butter
1 green apple, finely chopped
1 small onion, finely chopped
Salt and pepper
1 teaspoon fennel seed
1 1/2 pounds ground chicken breast
1 1/2 teaspoons poultry seasoning, half a palm full
1 teaspoon allspice, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
Extra-virgin olive oil, for drizzling

Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.

Heat a griddle pan or large nonstick skillet over medium-high heat.

Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.


Spring Green Salad

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

Mother's Day
6 years ago
| Holiday
roses

It's only a week and a half away!

There is a great Stuffed French Toast recipe in the Holiday folder.

Here are more recipes to spoil your mom!

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