Strawberry Spring Salad/Poppy Seed Dressing
Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced
Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans
Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.
Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion
Mix all ingredients in a food processor until well blended.
3 tsp. poppy seeds
1 c. canola oil
Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.
Monday, February 8, 2010
Fettuccine Alfredo (love this recipe!)
Alfredo Sauce:
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper
1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)
1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.
2. Cook the fettuccine according to package directions; drain.
3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
4. Toss the sauce and the pasta in a large bowl and serve immediately.
Serve with a tossed green salad and hot French bread.
For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.
For a seafood lover (Ian), toss the sauce with cooked medium shrimp.
Alfredo Sauce:
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper
1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)
1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.
2. Cook the fettuccine according to package directions; drain.
3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
4. Toss the sauce and the pasta in a large bowl and serve immediately.
Serve with a tossed green salad and hot French bread.
For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.
For a seafood lover (Ian), toss the sauce with cooked medium shrimp.
Sunday, February 7, 2010
Steamed Pork Buns
Ingredients:
Pork filling
2.5cm (1in) piece green ginger
1 clove garlic
2 tablespoons oil
1/2 cup water
1 tablespoon hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
3 teaspoons cornflour
4 shallots
250g (8oz) Chinese barbecued port
Process:
1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils, reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become completely cold.
2. To make the dough sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine breadcrumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly floured surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead again lightly. Cut dough in 12 equal portions. Roll each portion into a ball.
3. Take each ball of dough and roll out on floured surface to a 10cm (4in) circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put on tablespoon of filling in centre of round. Press edges of dough together.
4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 12cm (5in) squares. Brush one side lightly with oil. Place a bun up-side down, so the smooth rounded side is uppermost on each oiled piece of paper.
5. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time. Makes 12 buns.
Ingredients:
Pork filling
2.5cm (1in) piece green ginger
1 clove garlic
2 tablespoons oil
1/2 cup water
1 tablespoon hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
3 teaspoons cornflour
4 shallots
250g (8oz) Chinese barbecued port
Process:
1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils, reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become completely cold.
2. To make the dough sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine breadcrumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly floured surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead again lightly. Cut dough in 12 equal portions. Roll each portion into a ball.
3. Take each ball of dough and roll out on floured surface to a 10cm (4in) circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put on tablespoon of filling in centre of round. Press edges of dough together.
4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 12cm (5in) squares. Brush one side lightly with oil. Place a bun up-side down, so the smooth rounded side is uppermost on each oiled piece of paper.
5. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time. Makes 12 buns.
Apple Crumble
Ingredients:
8 small green apples
3/4 cup of white sugar
150 grams of butter
2 cups of flour
cinnamon
Process:
1.Preheat oven 220C
2.Peel, core and cut the apples into pieces
3.Simmer apples and add 1/2 cup of sugar and cinnamon for about 20 mins
4.Place cooked apples into a shallow dish
5.Place sugar, flour and butter into a bowl and make it like bread crumbs between your finger tips
6.Spoon crumble mixture onto cooked apples
7.Bake for 30 mins
Ingredients:
8 small green apples
3/4 cup of white sugar
150 grams of butter
2 cups of flour
cinnamon
Process:
1.Preheat oven 220C
2.Peel, core and cut the apples into pieces
3.Simmer apples and add 1/2 cup of sugar and cinnamon for about 20 mins
4.Place cooked apples into a shallow dish
5.Place sugar, flour and butter into a bowl and make it like bread crumbs between your finger tips
6.Spoon crumble mixture onto cooked apples
7.Bake for 30 mins
Sausage and Ham Breakfast Casserole (also known as 24-Hour Omelet)
6-7 slices of bread, crustless and cubed
1 lb. chopped ham (or sausage, browned and drained — or 1/2 of BOTH)
1 c. grated cheddar cheese
6 beaten eggs
2 c. milk
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 c. butter
Mix all ingredients except butter. Pour in 9×12 pan. Melt butter and drizzle over the top. Cover and refrigerate overnight (or at least 6 hours). Bake uncovered at 325 for 1 hour.
6-7 slices of bread, crustless and cubed
1 lb. chopped ham (or sausage, browned and drained — or 1/2 of BOTH)
1 c. grated cheddar cheese
6 beaten eggs
2 c. milk
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 c. butter
Mix all ingredients except butter. Pour in 9×12 pan. Melt butter and drizzle over the top. Cover and refrigerate overnight (or at least 6 hours). Bake uncovered at 325 for 1 hour.
Chili
Original Recipe Yield 6 to 8 servings
Ingredients
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions
1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Original Recipe Yield 6 to 8 servings
Ingredients
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
Directions
1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Beef Flank Steak
1 (2 pound) beef flank steak
1/4 cup soy sauce
1/2 cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
1/2 cup fresh spinach leaves
1/2 cup sliced crimini mushrooms
1/2 red bell pepper, seeded and cut into strips
Directions
1.Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2.Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3.Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4.Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5.Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
1 (2 pound) beef flank steak
1/4 cup soy sauce
1/2 cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
1/2 cup fresh spinach leaves
1/2 cup sliced crimini mushrooms
1/2 red bell pepper, seeded and cut into strips
Directions
1.Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2.Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3.Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4.Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5.Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
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