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Oct. 5th, 2010


oh - my - god o_____o

(now if only I could get the recipe from La Note in berkeley I'd really be a happy camper! but for now this will do)

Magnolia Cafe's Gingerbread Pancakes:


* 3 eggs
* 1/4+ cup brown sugar
* 1 cup buttermilk
* 1/2 cup water
* 1/4 cup brewed coffee
* 2 1/2 cups white unbleached flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon ground nutmeg
* 2 tablespoons butter, melted


In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.

Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.
~Restaurant Recipe

(This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.)



recipe dump

Mac & Cheese:

* 4 cups cooked elbow macaroni, drained
* 2+ cups grated cheddar cheese
* 2 eggs, beaten
* 1/2+ cup sour cream
* 4 tablespoons butter, cut into pieces
* 1/2 teaspoon salt
* 1 1/2 cup milk


Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.


Penne-Wise Pumpkin Pasta:

* Salt
* 1 pound whole-wheat penne
* 2 tablespoons extra-virgin olive oil
* 3 shallots, finely chopped
* 3 to 4 cloves garlic, grated
* 2 cups chicken stock
* 1 (15-ounce) can pumpkin puree
* 1/2 cup cream
* 1 teaspoon hot sauce, to taste
* Freshly grated nutmeg, to taste
* 2 pinches ground cinnamon
* Salt and black pepper
* 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
* Grated Parmigiano-Reggiano


Heat water for pasta, salt it and cook penne to al dente.

Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.


Pumpkin Mousse Parfaits:

* 1/4 cup dark rum
* 1 packet (2 teaspoons) unflavored gelatin powder
* 1 (15-ounce can) pumpkin (not pie filling)
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar, lightly packed
* 2 extra-large egg yolks
* 2 teaspoons grated orange zest
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon kosher salt
* 1 1/2 cups cold heavy cream
* 1 1/2 teaspoons pure vanilla extract
* Sweetened whipped cream
* 8 to 10 chopped ginger cookies
* Crystallized ginger, for decoration, optional


Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

Sep. 21st, 2010



I wanted to find out how I could make my own butter at home and I found this site that looks like a good fit! Now if only I could remember why I wanted to lear how to make my own butter... hmmm...


Aug. 10th, 2010


reason no. 32 why I want a crock pot!

crock pot beef stroganoff

1 lb beef stew meat (cut into bite size pieces)
1 T ketchup
1 t garlic
1-2 T flour
I cup water
1 beef bouillon cube
I cup sour cream

Brown the beef in a large pan. Brown it enough so that the meat starts to get well done.

Pour the meat into the crockpot. OK, this is a weird step but the flavor this creates is worth it! Pour one cup of hot water into the pan. Use the water to scrape the pan clean of the remnants left of the beef. (That's why getting it well done is so important). Pour that water over the beef in the crockpot. Add one bouillon cube. Don't worry about dissolving it. You will stir it later. Add ketchup and garlic.

Let the meat cook for 4 hours on low or 6-8 hours on high. Stir every hour or two.

Take a small portion (maybe 1/4 cup)of the broth out in a separate bowl. Add the flour to a thick consistency. Add it back into the crock pot. Stir. Add sour cream. Stir.

Serve over noodles. Serves approx. 4. I always double this because my husband and I love it and one meal is not enough! Enjoy!

taken from...

Feb. 22nd, 2010


moroccan grilled salmon & fetta and olive salad

[I wonder how it would taste if I were to swap out the salmon for another fish like halibut... :)]

* 1/2 cup plain yogurt
* Juice of 1 lemon, plus lemon wedges for garnish
* 1 tablespoon extra-virgin olive oil, plus more for the grill
* 2 to 3 cloves garlic, smashed
* 1 1/2 teaspoons ground coriander
* 1 1/2 teaspoons ground cumin
* Kosher salt and freshly ground pepper
* 4 6-ounce skinless center-cut salmon fillets
* 1/4 cup chopped fresh cilantro or parsley, for garnish

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.


* 1 head iceberg lettuce, cored and roughly chopped
* 1 small red onion, halved and thinly sliced
* 1/3 cup good quality feta cheese, crumbled
* 1/3 cup pitted black oil-cured Moroccan olives
* 1/3 cup extra-virgin olive oil
* 1/4 cup red wine vinegar
* 1 teaspoon dried Greek oregano
* 1 teaspoon superfine sugar
* 1/2 teaspoon kosher salt
* Freshly ground black pepper

In a large serving bowl, combine iceberg lettuce, red onion, feta and olives.

In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.

Feb. 20th, 2010


more stuff!!

Couscous With Black Beans & Spinach

Cook Time: 17 min | Level: Easy | Yield: 4 servings

* 1 1/2 cups chicken stock
* 1 cup couscous (recommended: Near East)
* 1 (10-ounce) package frozen chopped spinach, thawed (recommended: Bird's Eye)
* 1 can black beans, drained
* 2 teaspoons lemon juice
* Salt and freshly ground black pepper

In a medium saucepan, over high heat, bring chicken broth to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes.

Squeeze excess water out of thawed spinach. Semi Homemaker Tip: use potato ricer to squeeze water from spinach - Carol Simmons, Orland Park, IL.

In a microwave-safe bowl, combine spinach and black beans. Heat, covered, in microwave on HIGH for 2 minutes.

Stir spinach and black bean mixture into couscous. Add lemon juice and season, to taste, with salt and pepper.


Garlic Roast Chicken with Rosemary and Lemon

Cook Time: 25 min | Level: Easy | Yield: 4 servings

* 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
* 6 cloves garlic, crushed
* 3 tablespoons fresh rosemary leaves stripped from stems
* 3 tablespoons extra-virgin olive oil, eyeball it
* 1 lemon, zested and juiced
* 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
* 1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.


Lemon Pepper Chicken Skewers

Cook Time: 12 min | Level: Easy | Yield: 20 pieces, 8 to 10 appetizer s

* 1 1/2 pounds chicken breast tenders, 20 pieces
* 20 (6-inch) bamboo party skewers
* 2 lemons, juiced and zested
* 1/4 cup extra-virgin olive oil, eyeball it
* Coarse black pepper
* Coarse salt

Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.


Now & Later Baked Ziti

2 pounds ground beef
1 large onion, chopped (about 1 cup)
7 1/2 cups Prego® Fresh Mushroom Italian Sauce
9 cups tube-shaped pasta (ziti), cooked and drained
12 ounces shredded mozzarella cheese (about 3 cups)
1/2 cup grated Parmesan cheese

* Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
* Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses.
* Bake at 350°F. for 30 minutes or until the beef mixture is hot and the cheese is melted.
* Serving Suggestion: Serve with zucchini cut into thinly sliced ribbons (use vegetable peeler) and sautéed in olive oil. Sprinkle with grated parmesan. For dessert serve lemon sorbet with a mint sprig.


Mac & Cheese Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon ground black pepper
1 1/2 cup corkscrew-shaped pasta
OR medium shell-shaped pasta, cooked and drained
1 tablespoon dry bread crumbs
2 teaspoon butter, melted

* Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
* Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
* Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

Dec. 23rd, 2009


new years dishes

So I'm throwing a dinner party at my place for New Years, and I thought I'd share (or at least store) some of my recipes here!

Green Bean Casserole

* 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
* 1 cup milk
* 2 teaspoons soy sauce
* 1/4 teaspoon ground black pepper
* 8 cups cooked cut green beans
* 2 2/3 cups French's® French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.

Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Use 2 bags (16 to 20 ounces each) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.

To add crunch, add 1/2 cup sliced almonds to the onion topping.

For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.

To add a festive touch, add 1/2 cup chopped red pepper with the soup.

For cheese lovers, stir in 1 cup shredded cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup cheddar cheese when adding the remaining onions.

For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.t

Found here-

Nov. 4th, 2009


meat pies

he he he he he I found this here: http://www.c4vct.com/kym/bento/meatpie.htm
the worst thing to do when you're hungry is to stare at food!


Although I adapted a Russian recipe for this, I was inspired to try it by a recent viewing of Sweeney Todd, The Demon Barber of Fleet Street. If you've seen that, you'll be relieved that I didn't go for 100% authenticity. If you haven't, don't worry about it.

A Bit of PriestWhat you'll need:

pie crust mix (enough for a 2-crust pie)
Half a pound of ground meat (beef, pork, whatever you like)
1 medium-sized baking potato
1/2 of a medium-sized white onion
1 egg
salt, pepper, and other spices as desired
a muffin pan and something to grease it with

Grease the muffin pan well. You want the pies to slip right out of it, otherwise they can get torn up.

Chop up the onion and potato well. Very well; you want this stuff to cook thoroughly, and for the juices to mix and be absorbed. Put it in a bowl and add the ground meat. Mix it well, and add any spices you like. I use about half a teaspoon of pepper.

Make the pie crust mix according to the instruction on the package. Preheat the oven to 350 degrees. On waxed paper or some other surface, roll a piece of dough into a thin sheet and line a cup of the muffin pan with it. Don't stretch it too thin; you don't want these to tear. Fold the corners of the rolled-out dough in, drop it in so the center touches the bottom of the cup, then moosh the dough against the sides of the cup. It should hang out over the edges of the cup on all sides. Fill the dough-lined cup with the meat mixture. Roll another piece of dough flat and use it to cover the filling. Press the dough together around the edges of the cup, then cut just outside of the cup, making sure to leave some of the pressed-together area intact. Retrieve the scraps of dough and begin with the next cup. You should have enough for a dozen mini-pies.

When these are all done, make a decent-sized hole in the top of each one with a knife. Beat the egg in a cup and brush it over the tops of the pies as a glaze. Bake the pies for 40 minutes at 350 degree. If the cups were properly greased, after the pies cool you should be able to carefully insert a butter knife a few times around the edge of each cup and twist the pies right out.

Variation: I've also made full-sized pies using this recipe. It tastes the same, it's just shaped differently. Easier to cook if you have pre-formed pie crusts, but it doesn't automatically come in little bento-ready servings.


Also found this... http://www.britishfoodshop.com/
Why must you be far away! *shakes fist* I can't afford overnight shipping!!

Sep. 21st, 2009


halloween cocktails

So I want to hold myself a nice Halloween cocktail party this year (not your usual rager, but a nice [small-ish] gatherings - costumes and liquor are mandatory! lol) and this is of course assuming I have a place to live that isn't my parents' house by that point. Soooo... I have started to gather some interesting looking Halloween themed cocktail recipes that I thought I'd share! :D

Black CatCollapse )

Black WidowCollapse )

Corpse ReviverCollapse )

Fallen AngelCollapse )

The Headless HorsemanCollapse )

Ignus FatuusCollapse )

Little DevilCollapse )

NightmareCollapse )

NocturnalCollapse )

JägermonsterCollapse )

Red DeathCollapse )

Screwed Up ScrewdriverCollapse )

SkellitiniCollapse )

Spider CiderCollapse )

Swamp ThingCollapse )

Vampire's KissCollapse )

Wreath of BarbsCollapse )

Dragon's Blood PunchCollapse )

*Note to self: remember to look for black vodka!
And come up with a nonalcoholic beverage for Zack. :)

Sep. 7th, 2009


One-Dish Skillet Lasagna

I don't know if I've posted anything about lasagna in here yet, but lately I've been experimenting with it (and the other day I made my first dish which thankfully turned out to be a success!! :D) But this recipe looked neat as it's a one-dish thing! That was the problem I found with making it before was all the cleanup. So here goes!!

Cook Time: 45 min | Level: Easy | Yield: 4 servings

* 1/4 cup extra-virgin olive oil, plus more for drizzling
* 4 cloves garlic, sliced
* 1 1/2 pounds ripe tomatoes, diced
* 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
* Kosher salt and freshly ground pepper
* 1 cup ricotta cheese
* 1 large egg
* 2 tablespoons grated parmesan cheese, plus more for garnish
* 6 sheets no-bake lasagna noodles
* 1 carrot, peeled into ribbons
* 1 zucchini, peeled into ribbons
* 3 1/2 cups baby spinach
* 1/3 pound mozzarella cheese, thinly sliced


Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs

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