To contact us Click HERE
(by Shirley McNevich)
1 - 9" baked pie crust (cooled)
3 1/2 cups cold milk
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
Topping: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP white sugar; 3 TBSP milk; 2 cups Cool Whip (thawed)
In a bowl add both pudding mixes and milk--beat with a wisk until thickened. Pour mixture into the baked pie crust. Refrigerate until firm. Topping: in a mixer add cream cheese, white sugar and milk--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread topping over the top of the pie.
4 Kasım 2012 Pazar
#2572 - Bisquick Cheese Bread
To contact us Click HERE
(by Shirley McNevich)
3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1/2 tsp. ground black pepper
1 - 12oz. can beer (room temperature)
1 egg
In a bowl add egg--beat. Add beer, pepper, shredded cheddar cheese and Bisquick--stir until mixed, then beat with a spoon hard for 30 seconds. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 40-50 minutes or until golden brown. Loosen the edges with a knife and remove the bread. Cool the bread for 10 minutes, then slice and serve warm.
3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1/2 tsp. ground black pepper
1 - 12oz. can beer (room temperature)
1 egg
In a bowl add egg--beat. Add beer, pepper, shredded cheddar cheese and Bisquick--stir until mixed, then beat with a spoon hard for 30 seconds. Pour batter into a greased bread loaf pan. Bake at 350 degrees for 40-50 minutes or until golden brown. Loosen the edges with a knife and remove the bread. Cool the bread for 10 minutes, then slice and serve warm.
#2573 - Smoked Sausage Noodles
To contact us Click HERE
(by Shirley McNevich)
1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)
Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.
1 - 12oz. bag medium egg noodles
1/2 lb. smoked sausage (cut into coin shaped pieces, then each piece cut into 4 small pieces)
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onions
2 garlic cloves (minced)
2 TBSP canola oil
4oz. sliced mushrooms (drained if not fresh)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
1 1/2 cups water
1 TBSP cornstarch
2 tsp. chicken bouillon cubes
1 tomato (chopped)
Cook egg noodles according to bag directions--drain but do not rinse. In a Dutch oven over medium heat add sausage pieces, canola oil, chopped onions, minced garlic, salt, pepper, sliced mushrooms, chopped green bell peppers and chopped red bell peppers--cook/stir until sausage is browned and onions and peppers are tender. In a small bowl add cornstarch--slowly add water to cornstarch while stirring. Add cornstarch mixture and chicken bouillon to sausage mixture--cook/stir until hot and thickened. Add chopped tomatoes--stir. Add drained noodles--cook/stir until mixed and hot.
#2574 - Pumpkin Ginger Cheesecake
To contact us Click HERE
(by Shirley McNevich)
Crust: 2 cups finely crushed ginger snap cookies; 1/2 cup finely chopped pecans; 6 TBSP butter (melted)
Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1 tsp. vanilla; 3 eggs; 1 cup Libby's canned pumpkin; 1 tsp. cinnamon; 1/4 tsp. nutmeg; a dash of ground cloves
Crust: in a bowl add crushed ginger snaps, chopped pecans and melted butter--stir until mixed. Press the mixture into the bottom and up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 3/4 cup of the white sugar and the vanilla--beat. Add eggs--beat. Remove 1 1/2 cups of the plain batter--set it aside. To the batter in the mixer add 1/4 cup white sugar, pumpkin, cinnamon, nutmeg and ground cloves--beat until smooth. Pour half of the pumpkin batter into the crust. Spread 1/2 of the reserved batter over the pumpkin batter. Pour the rest of the pumpkin batter over the plain batter. Spread the rest of the plain batter over the top. Use a wet table knife to swirl the batters. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely. Refrigerate overnight.
Crust: 2 cups finely crushed ginger snap cookies; 1/2 cup finely chopped pecans; 6 TBSP butter (melted)
Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1 tsp. vanilla; 3 eggs; 1 cup Libby's canned pumpkin; 1 tsp. cinnamon; 1/4 tsp. nutmeg; a dash of ground cloves
Crust: in a bowl add crushed ginger snaps, chopped pecans and melted butter--stir until mixed. Press the mixture into the bottom and up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 3/4 cup of the white sugar and the vanilla--beat. Add eggs--beat. Remove 1 1/2 cups of the plain batter--set it aside. To the batter in the mixer add 1/4 cup white sugar, pumpkin, cinnamon, nutmeg and ground cloves--beat until smooth. Pour half of the pumpkin batter into the crust. Spread 1/2 of the reserved batter over the pumpkin batter. Pour the rest of the pumpkin batter over the plain batter. Spread the rest of the plain batter over the top. Use a wet table knife to swirl the batters. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely. Refrigerate overnight.
#2575 - Reuben Sandwiches
To contact us Click HERE
(by Shirley McNevich)
softened butter
1 loaf rye bread
1lb. sliced corned beef (more if you wish)
sliced Swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing
1 slotted spoon (to drain sauerkraut)
Directions are for one sandwich--repeat directions for subsequent sandwiches.
Take out two slices of rye bread and butter one side of each. Spread thousand island dressing on the unbuttered side of each slice of rye bread. In a greased cast iron skillet over medium low heat place one slice of rye bread (butter side down). Add Swiss cheese, sliced corned beef, and 1 heaping TBSP sauerkraut (drained with a slotted spoon). Place second slice of rye bread on top (thousand island dressing side down). Grill the sandwich until the bottom is browned to your liking, then flip the sandwich with a spatula and grill the other side until browned to your liking.
softened butter
1 loaf rye bread
1lb. sliced corned beef (more if you wish)
sliced Swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing
1 slotted spoon (to drain sauerkraut)
Directions are for one sandwich--repeat directions for subsequent sandwiches.
Take out two slices of rye bread and butter one side of each. Spread thousand island dressing on the unbuttered side of each slice of rye bread. In a greased cast iron skillet over medium low heat place one slice of rye bread (butter side down). Add Swiss cheese, sliced corned beef, and 1 heaping TBSP sauerkraut (drained with a slotted spoon). Place second slice of rye bread on top (thousand island dressing side down). Grill the sandwich until the bottom is browned to your liking, then flip the sandwich with a spatula and grill the other side until browned to your liking.
13 Ekim 2012 Cumartesi
Bourbon Glazed Pork Tenderloin
To contact us Click HERE
Like a lot of things I make, I like to think that I have made them so many times that I have perfected them.
This pork is based off of Bourbon Glazed Salmon. I tweaked the recipe to have enough of the marinade to reserve some to use as a sauce. I also marinate the pork much longer than the salmon. Using the technique from another recipe, I tried cooking the pork in the marinade, vs. broiling it and the marinade has a more prounounced flavor. I also think the pork is jucier. Pulling it from the oven at 155 degrees and letting it sit for 10 minutes before slicing also helps with that.
I also learned a small trick when using the reserved marinade. Since it does have bourbon in it and the alcohol can have that raw taste, bring it to a boil to take the edge off.
This pork is easy enough for a weeknight, but also tastes special enough to serve to company. You can do the bulk of the work before your guests arrive and then pop it in the oven to cook when the time is right.
Bourbon-Glazed Pork Tenderloin
2 cups packed brown sugar
3/4 cup bourbon
1/2 cup low-sodium soy sauce
1/4 cup fresh lime juice
4 teaspoons grated peeled fresh ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 - 2 1/2 pounds pork tenderloin
Combine the first 8 ingredients in a large zip-top plastic bag; reserve about 1 cup of marinade. Refrigerate. Add pork tenderloins to zip top bag. Seal bag, and marinate in refrigerator 2 -8 hours, turning bag occasionally.
Preheat oven to 450 degrees.
Empty ziploc bag contents into a 11x3 baking dish, marinade and all, and bake for about 25 minutes, or until an instant read thermometer reads 155 degrees. Let pork sit about 10 minutes before removing from baking dish and slicing.
Take reserved marinade and heat in a sauce pan until it starts to boil. Serve pork with a drizzle of sauce.
This pork is based off of Bourbon Glazed Salmon. I tweaked the recipe to have enough of the marinade to reserve some to use as a sauce. I also marinate the pork much longer than the salmon. Using the technique from another recipe, I tried cooking the pork in the marinade, vs. broiling it and the marinade has a more prounounced flavor. I also think the pork is jucier. Pulling it from the oven at 155 degrees and letting it sit for 10 minutes before slicing also helps with that.
I also learned a small trick when using the reserved marinade. Since it does have bourbon in it and the alcohol can have that raw taste, bring it to a boil to take the edge off.
This pork is easy enough for a weeknight, but also tastes special enough to serve to company. You can do the bulk of the work before your guests arrive and then pop it in the oven to cook when the time is right.
Bourbon-Glazed Pork Tenderloin
2 cups packed brown sugar
3/4 cup bourbon
1/2 cup low-sodium soy sauce
1/4 cup fresh lime juice
4 teaspoons grated peeled fresh ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 - 2 1/2 pounds pork tenderloin
Combine the first 8 ingredients in a large zip-top plastic bag; reserve about 1 cup of marinade. Refrigerate. Add pork tenderloins to zip top bag. Seal bag, and marinate in refrigerator 2 -8 hours, turning bag occasionally.
Preheat oven to 450 degrees.
Empty ziploc bag contents into a 11x3 baking dish, marinade and all, and bake for about 25 minutes, or until an instant read thermometer reads 155 degrees. Let pork sit about 10 minutes before removing from baking dish and slicing.
Take reserved marinade and heat in a sauce pan until it starts to boil. Serve pork with a drizzle of sauce.
Chocolate Chip Cookies - Alton Brown's #10
To contact us Click HERE
Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*. My friend Julie says her chocolate chip cookie recipe is the best. Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy. While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time. Then again, I usually chill the cookie dough before baking regardless. I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days.
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his book I'm Just Here for More Food: Food x Mixing + Heat = Baking
. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly.
I also take my cookies out on the earlier side so I can ensure they are chewy.
Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!! While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º.
Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*. My friend Julie says her chocolate chip cookie recipe is the best. Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy. While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time. Then again, I usually chill the cookie dough before baking regardless. I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days.
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his book I'm Just Here for More Food: Food x Mixing + Heat = Baking
. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. I also take my cookies out on the earlier side so I can ensure they are chewy.
Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!! While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º.
Kaydol:
Kayıtlar (Atom)