Sunday, November 29, 2009

Rolled Pork Loin - Jennifer D.

1 large Pork Roast (not tenderloin)
Small Bag Spinich
1 Cup Parmesan Cheese
Diced Sundried Tomatoes
3 cloves minced Garlic
1/4 cup Olive Oil

Spiral slice pork to lay flat. Mix chopped sundried tomatoes, spinich, parmesan cheese and olive oil.

Bake at 350 for 1 - 1/2 hour (20 minutes per pound)

S'more's Bar's

1 cup butter, melted
1/3 cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows

1.Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2.In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
3.Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Pumpkin Ice Cream - Williams Sonoma

1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Risotto - Pioneer Woman

2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three)
3 cloves (to 4 Cloves) Garlic
½ whole Large Onion
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 pound Arborio Rice
7 cups (to 8 Cups) Chicken Broth
1 cup (to 1 1/2 Cups) Heavy Cream
1 Tablespoon (to 2 Tablespoons) Chives, Chopped
Salt And Pepper (to Taste)

Preparation Instructions
Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.

Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.

Wednesday, November 25, 2009

Molded Cranberry Sauce

1 lb. fresh cranberries
1 cup plus 2 Tbs. sugar
Zest of 2 oranges
2/3 cup fresh orange juice
Pinch of salt
2/3 cup plus 2 Tbs. cold water
1 envelope unflavored gelatin

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.

Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.

To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.

Slow Cooker Sweet Potatoes

6 TBL Butter
1 Cup Brown Sugar
1/2 Cup Maple Syrup
1 1/2 TSP Cinnamon
1/2 TSP Nutmeg
6 Large Sweet Potatoes
Toasted Pecans

Peel and cut the sweet potatoes. Mix all ingredients except pecans and place in crockpot on low for 6 - 8 hours. Toss in pecans.

Tuesday, November 24, 2009

Cowboy Caviar - Tiffany B.

1 can black beans drained
1 can drained shoepeg corn (white, sweet, they have it at Fred's)
2 avacados chopped
2 tomatoes chopped
juice from one lime
salt to taste
chopped cilantro bunch
chipotle tabasco to taste

Mix all together and serve with tortilla chips.

Monday, November 23, 2009

Slushie Punch

3 (3 ounce) packages fruit flavored gelatin mix
2 cups white sugar
13 cups boiling water
2 (46 fluid ounce) cans pineapple juice
1 (16 ounce) bottle lemon juice concentrate
2 (2 liter) bottles ginger ale, chilled

1.In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers, and freeze until solid.
2.To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.

Serves: 40 (4 oz servings)

Friday, November 20, 2009

Pumpkin Dip

1 bricks of cream cheese, softened
1 15 oz. can pumpkin
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. pumpkin pie spice
1/2 lb. powdered sugar

Mix all the above with a mixer in a big bowl. Serve with some crispy apple slices and/or gingersnaps.


Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla powdered non-dairy creamer
2 ½ cups white sugar
1 ½ cups unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp nutmeg
1 tsp allspice
¼ tsp white pepper

Combine all ingredients in a food processor and blend until it is a fine powder (If you have a small food processor, you can combine just the instant tea and spices in the food processor & then combine everything together in a bowl). Add two-three tablespoons of mix to 8 ounces of hot water or milk.

Wednesday, November 4, 2009

Chicken Stir Fry - Pioneer Woman

The Dad, Mads & Moo love this recipe. The Son tolerates it.

Chicken Stir Fry
3 chicken breasts, fat trimmed
1 medium onion
2 cloves fresh garlic
A small chunk of fresh ginger
1 red bell pepper
10 white mushrooms
1 small jar of baby corn
Peanut Oil
Soy Sauce
Chicken Broth
Rice Vinegar
Sesame Oil (optional)

After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
Mix 1/4 cup chicken broth with arrowroot. Stir together and set aside.
Measure an additional 1/4 cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 tablespoons peanut oil. Add meat to skillet and fry quickly, stirring around for 3 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
Add additional 1 tablespoon peanut oil to same skillet.
Throw in onions and cook for 1 minute.
Add red bell pepper and cook for 30 seconds.
Add garlic and ginger. Stir.
Add mushrooms and stir. Cook for 45 seconds.
Add baby corn. Stir.
Pour in 1/4 cup chicken broth.
Pour in soy sauce/sugar mixture.
Drizzle in 1 teaspoon rice vinegar.
Drizzle in 1/2 teaspoon sesame oil.
Dump in cooked chicken. Stir together.
Pour in chicken broth/arrowroot mixture.
Stir together, then turn off heat. Sauce should be much thicker.
At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.
Serve over cooked rice.

Servings: 8
WW Points: 5 per serving
Rating: 4/5

Panko Chicken Strips

4 Boneless Skinless Chicken Breasts cut into strips
1/4 cup plain fat free yogurt (can substitute mayonnaise or sour cream)
1/4 cup Dijon mustard or whole grain mustard
1 1/2 cup Panko breadcrumbs

Mix mustard & yogurt together. Coat chicken in yogurt & mustard mixture. Dredge in Panko.

Bake 450 for 30 minutes

Serves: 4
WW Points: 7 per serving
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