Adapted from the Barefoot Contessa
1C chopped yellow onions
2 cloves garlic, minced
1/8C good olive oil
1/2 tsp dried oregano
1-1/2 tsp kosher salt
1 tsp freshly ground black pepper
2C medium-diced carrots (4 carrots)
1-2C Ham, diced small
1T fresh lemon juice
Rind from 1 lemon
1C medium-diced red boiling potatoes, peeled (3 small)
1 lb dried split green peas
10 cups chicken stock
In a large stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, ham, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 60 minutes, or until peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Blend with hand mixer if desired. Serve hot.
Sunday, January 4, 2009
Dill Meatballs
From LV
Meatballs, 5 lbs. pre-made (I use 6 lb. club store bag)*
Heat meatballs in large roaster with a small amount of water on bottom. Cover and bake at 375 degrees for about 45 minutes. You do not have to pre-roast the meatballs, but you might have a lot of grease in the sauce if you don't.
While the meatballs are roasting, saute onion in butter until tender. Whisk a small amount of chicken broth and the flour together, then add that mixture and the rest of the chicken broth, salt, dill and Top-the-Tater to the pan with the onions and butter.
Drain excessive water/juice from heated meatballs and dump meatballs into very large crock pot (if serving as an appetizer). Pour warm sauce over heated meatballs and stir.
If making for dinner, serve over egg noodles.
Meatballs, 5 lbs. pre-made (I use 6 lb. club store bag)*
¾C chopped onion (one medium)
1/4C melted butter (use a little more)*
2C chicken broth
¼C flour
¼ tsp salt
1T dill weed (yes, this is a lot)*
16oz Top-the-Tator or sour cream
Heat meatballs in large roaster with a small amount of water on bottom. Cover and bake at 375 degrees for about 45 minutes. You do not have to pre-roast the meatballs, but you might have a lot of grease in the sauce if you don't.
While the meatballs are roasting, saute onion in butter until tender. Whisk a small amount of chicken broth and the flour together, then add that mixture and the rest of the chicken broth, salt, dill and Top-the-Tater to the pan with the onions and butter.
Drain excessive water/juice from heated meatballs and dump meatballs into very large crock pot (if serving as an appetizer). Pour warm sauce over heated meatballs and stir.
If making for dinner, serve over egg noodles.
Friday, January 2, 2009
Puppy Chow
9C rice chex cereal
1C chocolate chips
1/2C peanut butter
1/4C butter
1tsp vanilla
1 1/2C powdered sugar
Combine everything but cereal in bowl and microwave for 1 minute. Stir and continue to microwave in 30 second increments until smooth. Add vanilla. Place cereal in large bowl, pour warm mixture over cereal and mix. Place in brown grocery bag, add powdered sugar and shake well to coat. Spread on waxed paper to cool. Store in air tight container.
1C chocolate chips
1/2C peanut butter
1/4C butter
1tsp vanilla
1 1/2C powdered sugar
Combine everything but cereal in bowl and microwave for 1 minute. Stir and continue to microwave in 30 second increments until smooth. Add vanilla. Place cereal in large bowl, pour warm mixture over cereal and mix. Place in brown grocery bag, add powdered sugar and shake well to coat. Spread on waxed paper to cool. Store in air tight container.
Margarita Bars
Preheat oven to 350 degrees
3/4C pre-made margarita mix (I use Williams-Sonoma)
3 egg yolks
1 can sweetened condensed milk
2C crushed graham crackers
1/3-1/2C butter, melted
Mix crushed graham crackers and butter (start with 1/3C butter) until it forms a loose, crumbly dough. Pat crust mixture into 9"X9" pan. Mix remaining 3 ingredients together and pour into crust. Bake at 350 degrees for 20-25 minutes. Allow to cool and refrigerate.
3/4C pre-made margarita mix (I use Williams-Sonoma)
3 egg yolks
1 can sweetened condensed milk
2C crushed graham crackers
1/3-1/2C butter, melted
Mix crushed graham crackers and butter (start with 1/3C butter) until it forms a loose, crumbly dough. Pat crust mixture into 9"X9" pan. Mix remaining 3 ingredients together and pour into crust. Bake at 350 degrees for 20-25 minutes. Allow to cool and refrigerate.
Raspberry White Chocolate Bread Pudding
Adapted from a recipe from my mom
Preheat oven to 350 degrees
1 loaf french bread, cubed (about 1")
4C milk
3 eggs
2C sugar
2 tsp vanilla
3T butter
1/2 bag white chocolate chips
1/3C raspberry preserves or 1 container fresh raspberries
SAUCE:
1C sugar
1/2C butter, melted
1 egg
1/4C whiskey
Beat milk, eggs, sugar, raspberry preserves and vanilla. With large spoon, mix in bread and white chocolate chips and let sit for 20-30 minutes. In the mean time, melt butter and pour in the bottom of a 9"X13" pan. Place pan on baking sheet and bake at 350 degrees for 1 hour.
SAUCE:
Mix all ingredients together in sauce pan, making sure egg is fully mixed in. Simmer on stove, stirring constantly for 3-5 minutes, until sugar is fully melted.
For a traditional bread pudding, omit raspberry preserves and white chocolate chips, and add 3/4 C raisins (soaked in 1/2C whiskey for 1 hour) and 1 1/2 tsp cinnamon.
Preheat oven to 350 degrees
1 loaf french bread, cubed (about 1")
4C milk
3 eggs
2C sugar
2 tsp vanilla
3T butter
1/2 bag white chocolate chips
1/3C raspberry preserves or 1 container fresh raspberries
SAUCE:
1C sugar
1/2C butter, melted
1 egg
1/4C whiskey
Beat milk, eggs, sugar, raspberry preserves and vanilla. With large spoon, mix in bread and white chocolate chips and let sit for 20-30 minutes. In the mean time, melt butter and pour in the bottom of a 9"X13" pan. Place pan on baking sheet and bake at 350 degrees for 1 hour.
SAUCE:
Mix all ingredients together in sauce pan, making sure egg is fully mixed in. Simmer on stove, stirring constantly for 3-5 minutes, until sugar is fully melted.
For a traditional bread pudding, omit raspberry preserves and white chocolate chips, and add 3/4 C raisins (soaked in 1/2C whiskey for 1 hour) and 1 1/2 tsp cinnamon.
Unbaked Chocolate Oatmeal Cookies
3C Sugar
1/3C cocoa powder
3/4C milk
1/2C butter
1 tsp vanilla
3/4C peanut butter
5C quick oatmeal
Mix sugar and cocoa in large, heavy pan. Stir in milk. Bring to boil over medium heat. When at a full boil, add butter. Do not stir. Boil for one minute. Remove from heat and add vanilla, oatmeal and peanut butter. Drop spoon fulls onto waxed paper and allow to set (at least 2 hours, up to 12 hours). Store in a covered pan.
1/3C cocoa powder
3/4C milk
1/2C butter
1 tsp vanilla
3/4C peanut butter
5C quick oatmeal
Mix sugar and cocoa in large, heavy pan. Stir in milk. Bring to boil over medium heat. When at a full boil, add butter. Do not stir. Boil for one minute. Remove from heat and add vanilla, oatmeal and peanut butter. Drop spoon fulls onto waxed paper and allow to set (at least 2 hours, up to 12 hours). Store in a covered pan.
Lemon Bars
From my mom
Preheat oven to 350 degrees
2C flour
1C butter
1/2C powdered sugar
4 eggs
2C white sugar
3T flour
1T brown sugar
4T lemon juice
2T lemon rind (from about 2 lemons)
Mix flour, butter and powdered sugar. Pat into 9"X13" pan. Bake at 350 degrees for 15-20 minutes. Mix in remaining ingredients and pour over crust. Bake for 20 minutes. Cool for 10 minutes and loosen edges with knife. Let cool fully - cut and serve.
Preheat oven to 350 degrees
2C flour
1C butter
1/2C powdered sugar
4 eggs
2C white sugar
3T flour
1T brown sugar
4T lemon juice
2T lemon rind (from about 2 lemons)
Mix flour, butter and powdered sugar. Pat into 9"X13" pan. Bake at 350 degrees for 15-20 minutes. Mix in remaining ingredients and pour over crust. Bake for 20 minutes. Cool for 10 minutes and loosen edges with knife. Let cool fully - cut and serve.
New Orleans Sugar Cookies
Preheat oven to 375 degrees
1/2C butter
1C sugar
1 egg
1T milk
1/2 tsp vanilla
1/2 tsp salt
2tsp baking soda
1 3/4C + 2T flour
Sift salt, baking soda and flour together*. Cream butter and sugar. Add egg, milk, vanilla and 1/4 C of the flour mix at a time. Place dough on plastic wrap and form into a tube. Chill for 8 hours. Bake at 375 degrees for 7 minutes.
*If you don't have a sifter, you can sift the flour mixture in a wire kitchen strainer. Just add the flour mixture and tap the sides. Repeat 2-3 times.
1/2C butter
1C sugar
1 egg
1T milk
1/2 tsp vanilla
1/2 tsp salt
2tsp baking soda
1 3/4C + 2T flour
Sift salt, baking soda and flour together*. Cream butter and sugar. Add egg, milk, vanilla and 1/4 C of the flour mix at a time. Place dough on plastic wrap and form into a tube. Chill for 8 hours. Bake at 375 degrees for 7 minutes.
*If you don't have a sifter, you can sift the flour mixture in a wire kitchen strainer. Just add the flour mixture and tap the sides. Repeat 2-3 times.
Graham Cracker Toffee
Preheat oven to 350 degrees
2pkg graham crackers, snapped in half (to make 2 squares)
1C butter
1C brown sugar
1 bag chocolate chips
1 1/2 C toasted pecans
Line cookie sheet with graham crackers. Melt butter over medium heat and add brown sugar. Bring to rolling boil and cook for 2 minutes without stirring. Pour hot mixture over crackers and bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle with choc chips and toasted pecans. remove from pan and place on cooling rack immediately. Let fully cool before serving.
2pkg graham crackers, snapped in half (to make 2 squares)
1C butter
1C brown sugar
1 bag chocolate chips
1 1/2 C toasted pecans
Line cookie sheet with graham crackers. Melt butter over medium heat and add brown sugar. Bring to rolling boil and cook for 2 minutes without stirring. Pour hot mixture over crackers and bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle with choc chips and toasted pecans. remove from pan and place on cooling rack immediately. Let fully cool before serving.
Raspberry Almond Squares
From NK
Preheat oven to 325 degrees
1/4C sliced almonds
1/2C butter
12oz white chocolate chips
2 eggs
1/2C sugar
1C flour
1/2 tsp salt
1tsp almond extract
3/4C raspberry preserves
Grease and flour a 9" square pan. Toast almonds. Melt 1C choc chips and the butter in a pan over low heat, stirring constantly. Set aside.
Beat eggs until foamy, adding sugar gradually. Beat at high speed until mixture is lemon colored. Stir into melted chocolate mixture. Add flour, salt and almond extract - mix on low speed. Spread 1/2 the batter into pan and bake at 325 degrees for 15-20 minutes. Remove from oven and add remaining chocolate chips to top. Melt jam and spread on crust. Add remaining batter and almonds. Bake at 325 degrees for 30-40 minutes.
Preheat oven to 325 degrees
1/4C sliced almonds
1/2C butter
12oz white chocolate chips
2 eggs
1/2C sugar
1C flour
1/2 tsp salt
1tsp almond extract
3/4C raspberry preserves
Grease and flour a 9" square pan. Toast almonds. Melt 1C choc chips and the butter in a pan over low heat, stirring constantly. Set aside.
Beat eggs until foamy, adding sugar gradually. Beat at high speed until mixture is lemon colored. Stir into melted chocolate mixture. Add flour, salt and almond extract - mix on low speed. Spread 1/2 the batter into pan and bake at 325 degrees for 15-20 minutes. Remove from oven and add remaining chocolate chips to top. Melt jam and spread on crust. Add remaining batter and almonds. Bake at 325 degrees for 30-40 minutes.
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