1 ½ tsp veg oil
8 6oz Idaho potatoes
5 ½ oz fresh goat cheese (montrechat) crumbled
¾ cup half and half
3T butter
3T chopped fresh chives
Preheat oven to 375. Bake potatoes until very tender, about 45 minutes. Transfer to rack. Cool 10 minutes. Using oven mitts, grasp 1 potato in hand, cut off top ¼ of potato. Scoop out potato, leaving ½” shell. Put potato flesh into large bowl. Repeat with each potato. Mash potatoes till smooth. Mix in cheese, then the half and half, butter and chives. Season with salt and pepper. Spoon mixture back into shells, dividing evenly. Place potatoes on baking sheet—can be made one day ahead, cover with plastic wrap and refrigerate—heat oven to 375 degrees, bake till heated through, about 20 minutes.
*make potato skins with left-over ¼ tops of potatoes: top with grated cheddar, bake till cheese is melted; top with sour cream and bacon.
Tuesday, September 29, 2009
Asian Salad
1 head of cabbage…you can buy the cabbage already sliced& in a bag
2 bunches scallions, sliced, white and light green part only
2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.
¾ c slivered almonds
½ c sesame seeds
¼ c butter
sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.
Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce
Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.
To make this a main course: add any grilled meat, poultry or fish
2 bunches scallions, sliced, white and light green part only
2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.
¾ c slivered almonds
½ c sesame seeds
¼ c butter
sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.
Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce
Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.
To make this a main course: add any grilled meat, poultry or fish
Spaghetti Pie
½ lb spaghetti or elbows
¼ tsp oil
¼ tsp salt
1 egg
1/3 cup grated parmesan cheese
1T soft butter or margarine
1/2lb ground beef
1cup spaghetti sauce (small can)
¾ cup ricotta or cottage cheese
½ cup shredded mozzarella
Cook spaghetti, rinse, put in bowl. Beat together egg, parmesan and butter, add to spaghetti and toss until well mixed. Grease pie plate then spoon pasta mixture into pie plate. Press mixture to sides and bottom to mold to shape of plate.
Cook burger (and onion and pepper if desired) Add spaghetti sauce.
Preheat oven to 350
Spoon ricotta onto pasta “crust” and spread evenly. Add meat sauce. Bake 30-35 minutes. Remove from oven, sprinkle with mozzarella and let sit 10 minutes before serving.
¼ tsp oil
¼ tsp salt
1 egg
1/3 cup grated parmesan cheese
1T soft butter or margarine
1/2lb ground beef
1cup spaghetti sauce (small can)
¾ cup ricotta or cottage cheese
½ cup shredded mozzarella
Cook spaghetti, rinse, put in bowl. Beat together egg, parmesan and butter, add to spaghetti and toss until well mixed. Grease pie plate then spoon pasta mixture into pie plate. Press mixture to sides and bottom to mold to shape of plate.
Cook burger (and onion and pepper if desired) Add spaghetti sauce.
Preheat oven to 350
Spoon ricotta onto pasta “crust” and spread evenly. Add meat sauce. Bake 30-35 minutes. Remove from oven, sprinkle with mozzarella and let sit 10 minutes before serving.
Tomato Sauce
In medium pan, brown 1 lb ground beef drain fat
Add 1 T oil and sauté: 1 chopped carrot
1 chopped onion
1 clove garlic
Add:
1 6oz can tomato paste
1 16oz can tomato puree
1 cup water
1 crushed beef bouillon cube
1 T parmesan cheese
1 tsp sugar
½ tsp basil, oregano, salt
¼ tsp pepper
Mix thoroughly, cook 20 minutes—simmer, stirring occasionally
Add 1 T oil and sauté: 1 chopped carrot
1 chopped onion
1 clove garlic
Add:
1 6oz can tomato paste
1 16oz can tomato puree
1 cup water
1 crushed beef bouillon cube
1 T parmesan cheese
1 tsp sugar
½ tsp basil, oregano, salt
¼ tsp pepper
Mix thoroughly, cook 20 minutes—simmer, stirring occasionally
Pumpkin Chocolate Chip Bread
Ingredients:
3 cups white sugar
3 ½ cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 T ground cinnamon
1 cup vegetable oil
½ tsp ground ginger
2/3 cup water
1 T ground nutmeg
4 eggs
1 T vanilla extract
2 tsp baking soda
1 ½ tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat over to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, ginger, nutmeg, vanilla, baking soda, and salt.
Fold in chocolate chips and pour batter into loaf pans.
Bake for 1 hour, or until inserted knife comes out clean.
Let the bread cool in the pans completely before removing.
3 cups white sugar
3 ½ cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 T ground cinnamon
1 cup vegetable oil
½ tsp ground ginger
2/3 cup water
1 T ground nutmeg
4 eggs
1 T vanilla extract
2 tsp baking soda
1 ½ tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat over to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, ginger, nutmeg, vanilla, baking soda, and salt.
Fold in chocolate chips and pour batter into loaf pans.
Bake for 1 hour, or until inserted knife comes out clean.
Let the bread cool in the pans completely before removing.
Pumpkin Frangelico Cheesecake
(serves 10-12)1/2 c. unsalted butter, melted2 cups graham cracker crumbs (about 25 crackers)1/2 cup chopped hazelnuts, toasted3 packages (8 oz.each) cream cheese at room temperature5 large eggs, lightly beaten1 1/2 cups firmly packed dark brown sugar1/2 cup Frangelico liqueur1 teaspoon pure vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon freshly grated nutmeg1/8 teaspoon ground cloves1 can (15 oz) unsweetened pumpkin puree
To make the crust, preheat the oven to 375 F. Butter a 10" spring form pan with 1 Tablespoon of melted butter.In a small bowl, stir together the graham cracker crumbs and hazelnuts. Stir in the remaining 7 tablespoons of butter until the mixture is evenly moistened. Press the crumbs firmly onto the bottom and halfway up the sides of the pan. Bake until the crust is crisp and set, about 8 minutes.Transfer to a wire rack. Reduce the oven temperature to 350 F. To make the Pumpkin Frangelico Filling, in a food processor fitted with the metal blade, process the cream cheese until light and fluffy. Add the eggs, brown sugar, Frangelico, vanilla, cinnamon, ginger, nutmeg, and cloves and processuntil smooth and thoroughly combined. Add the pumpkin puree and process until the mixture is light about 1 minute. (If using an electric mixer, add and mix the ingredients in the same order, using high speed and stopping once to scrape down the sides of the bowl.) Carefully pour the batter into the prebaked crust.Bake the cheesecake until the edges are pulled and somewhat separated from the pan, yet the center appears to be soft but not too wet, 60-70 minutes. At this point, turn the oven off and leave the door slightly ajar with the cheesecake inside to continue setting up for about 1 hour. Transfer to a wire rack and let cool completely in the pan. cover and refrigerate until cold, several hours or overnight.Frangelico Sour Cream Topping2 cups sour cream1/4 cup granulated sugar1/4 cup Frangelico liqueurTo make the Frangelico Sour Cream Topping, preheat the oven to 400 F. In a small bowl, stir together the sour cream, granulated sugar, and Frangelico until well blended and smooth. Pour the topping over the top of the cheese cake and use a rubber spatula to smooth the surface. Bake for 10 minutes to set the topping.To serve, remove the sides from the pan and transfer the cake to a serving plate. To cut, dip the knife in hot water before cutting each slice, and wipe the knife clean after each cut.Congo Bars
350 degree oven
13x9" GREASED baking pan (spray with Pam)
2 sticks (1 cup) butter
1 3/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 ounce bag Nestle chocolate chips
½-1 cup walnuts, OPTIONAL
In a medium saucepan, over low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes.
Add the eggs and mix well. Add flour, baking powder and vanilla and mix well.
Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan, spread to edges. Sprinkle on remaining 1 cup of chips.
Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist. Enjoy!
* for a more fudge-like, less cake-like, bar, mix all the chips into the batter. Milk chocolate chips are also delicious.
To make the crust, preheat the oven to 375 F. Butter a 10" spring form pan with 1 Tablespoon of melted butter.In a small bowl, stir together the graham cracker crumbs and hazelnuts. Stir in the remaining 7 tablespoons of butter until the mixture is evenly moistened. Press the crumbs firmly onto the bottom and halfway up the sides of the pan. Bake until the crust is crisp and set, about 8 minutes.Transfer to a wire rack. Reduce the oven temperature to 350 F. To make the Pumpkin Frangelico Filling, in a food processor fitted with the metal blade, process the cream cheese until light and fluffy. Add the eggs, brown sugar, Frangelico, vanilla, cinnamon, ginger, nutmeg, and cloves and processuntil smooth and thoroughly combined. Add the pumpkin puree and process until the mixture is light about 1 minute. (If using an electric mixer, add and mix the ingredients in the same order, using high speed and stopping once to scrape down the sides of the bowl.) Carefully pour the batter into the prebaked crust.Bake the cheesecake until the edges are pulled and somewhat separated from the pan, yet the center appears to be soft but not too wet, 60-70 minutes. At this point, turn the oven off and leave the door slightly ajar with the cheesecake inside to continue setting up for about 1 hour. Transfer to a wire rack and let cool completely in the pan. cover and refrigerate until cold, several hours or overnight.Frangelico Sour Cream Topping2 cups sour cream1/4 cup granulated sugar1/4 cup Frangelico liqueurTo make the Frangelico Sour Cream Topping, preheat the oven to 400 F. In a small bowl, stir together the sour cream, granulated sugar, and Frangelico until well blended and smooth. Pour the topping over the top of the cheese cake and use a rubber spatula to smooth the surface. Bake for 10 minutes to set the topping.To serve, remove the sides from the pan and transfer the cake to a serving plate. To cut, dip the knife in hot water before cutting each slice, and wipe the knife clean after each cut.Congo Bars
350 degree oven
13x9" GREASED baking pan (spray with Pam)
2 sticks (1 cup) butter
1 3/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 ounce bag Nestle chocolate chips
½-1 cup walnuts, OPTIONAL
In a medium saucepan, over low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes.
Add the eggs and mix well. Add flour, baking powder and vanilla and mix well.
Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan, spread to edges. Sprinkle on remaining 1 cup of chips.
Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist. Enjoy!
* for a more fudge-like, less cake-like, bar, mix all the chips into the batter. Milk chocolate chips are also delicious.
Chocolate Almond Torte
1 ½ cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled
1/4 teaspoon salt
powdered sugar
Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled
1/4 teaspoon salt
powdered sugar
Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.
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