SALMON with BROWN SUGAR GLAZE
Serve this quick salmon recipe with rice and broccoli for an easy meal
¼ cup packed light brown sugar
2 Tbsp., Dijon mustard
4 (6-oz.) boneless salmon fillets
Salt and pepper to taste
1. Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
2. Season the salmon with salt and pepper and arrange onto to the broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
3. Cook under the preheated broiler until fish flakes easily with a fork, 10 to 15 minutes.
Yield: 4 servings.
Wednesday, July 29, 2009
GREEK PASTA SALAD
GREEK PASTA SALAD
2 cups penne pasta
¼ cup red wine vinegar
1 Tbsp. lemon juice
2 cloves garlic, crushed
2 tsp. dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta, uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegrette, lemon juice, garlic, oregano, and olive oil. Set aside. Combine pasta, tomatoes, onion, green, and red peppers, cucumber, olive and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Yield: 8 servings.
2 cups penne pasta
¼ cup red wine vinegar
1 Tbsp. lemon juice
2 cloves garlic, crushed
2 tsp. dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta, uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegrette, lemon juice, garlic, oregano, and olive oil. Set aside. Combine pasta, tomatoes, onion, green, and red peppers, cucumber, olive and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Yield: 8 servings.
FRESH PEA SOUP
FRESH PEA SOUP
2 Tbsp. butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 Tbsp. whipping cream (optional)
1. Melt the butter in a heavy bottom saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, and then reduce heat to low, cover, and simmer until peas are tender, 12-18 minutes.
2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Yield: 4 servings.
2 Tbsp. butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 Tbsp. whipping cream (optional)
1. Melt the butter in a heavy bottom saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, and then reduce heat to low, cover, and simmer until peas are tender, 12-18 minutes.
2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Yield: 4 servings.
ROASTED TOMATO SALSA I
ROASTED TOMATO SALSA I
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1-1/2 Tbsp. olive oil
1 tsp. ground cumin
¼ tsp. salt
3 Tbsp. fresh lime juice
¼ cup fresh chopped cilantro
1. Preheat broiler.
2. In a medium baking dish, place roma tomatoes, garlic, onion, and jalapeno pepper. Drizzle with olive oil.
3. Checking often, broil 5-10 minutes, or until outside of vegetables are charred.
4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stems and garlic skins.
5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Yield: 24 servings.
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1-1/2 Tbsp. olive oil
1 tsp. ground cumin
¼ tsp. salt
3 Tbsp. fresh lime juice
¼ cup fresh chopped cilantro
1. Preheat broiler.
2. In a medium baking dish, place roma tomatoes, garlic, onion, and jalapeno pepper. Drizzle with olive oil.
3. Checking often, broil 5-10 minutes, or until outside of vegetables are charred.
4. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stems and garlic skins.
5. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Yield: 24 servings.
Tuesday, July 28, 2009
RAINBOW TROUT with YOGURT SAUCE
RAINBOW TROUT with YOGURT SAUCE
1 cup plain yogurt
1 cucumber, shredded
2 Tbsp. chopped fresh dill weed
1 tsp. lemon zest
1 Tbsp. extra virgin olive oil
salt and pepper to taste
4 (6-oz.) fillets rainbow trout
1 pinch lemon pepper
1. In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil, salt and pepper. Mix well and set aside.
2. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. Sprinkle fillets with lemon pepper and place on broiler pan; broil for about 8 minutes or until fish flakes easily with a fork. To serve spoon yogurt sauce over fish.
Yield: 4 servings.
1 cup plain yogurt
1 cucumber, shredded
2 Tbsp. chopped fresh dill weed
1 tsp. lemon zest
1 Tbsp. extra virgin olive oil
salt and pepper to taste
4 (6-oz.) fillets rainbow trout
1 pinch lemon pepper
1. In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil, salt and pepper. Mix well and set aside.
2. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. Sprinkle fillets with lemon pepper and place on broiler pan; broil for about 8 minutes or until fish flakes easily with a fork. To serve spoon yogurt sauce over fish.
Yield: 4 servings.
BACON POTATO SALAD II
BACON POTATO SALAD II
4cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 Tbsp. minced fresh parsley
1-1/3 cups mayonnaise
3 Tbsp. grated Parmesan cheese
2 Tbsp. Ranch salad dressing
2 Tbsp. prepared mustard
4 tsp., white vinegar
½ tsp. minced garlic
¼ tsp. salt
¼ tsp. pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;
Cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture toss to coat. Refrigerate for 1 hour or until chilled.
Yield: 8 servings.
4cups cubed red potatoes
1 cup chopped onion
7 bacon strips, cooked and crumbled
2 Tbsp. minced fresh parsley
1-1/3 cups mayonnaise
3 Tbsp. grated Parmesan cheese
2 Tbsp. Ranch salad dressing
2 Tbsp. prepared mustard
4 tsp., white vinegar
½ tsp. minced garlic
¼ tsp. salt
¼ tsp. pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;
Cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture toss to coat. Refrigerate for 1 hour or until chilled.
Yield: 8 servings.
Monday, July 27, 2009
CHUCK’S FAVORITE MAC and CHEESE
CHUCK’S FAVORITE MAC and CHEESE
1 (8-oz.) package elbow macaroni
1 (8-oz.) package shredded sharp Cheddar cheese
1 (12-oz.) container small curd cottage cheese
1 (8-oz.) container sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste
1 cup dry breadcrumbs
¼ cup butter, melted
Preheat oven to 350^. Bring a large pot of lightly salted water to a boil; add pasta and cook until done drain.
In a 9x13-inch-baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together breadcrumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
Yield: 6 servings.
1 (8-oz.) package elbow macaroni
1 (8-oz.) package shredded sharp Cheddar cheese
1 (12-oz.) container small curd cottage cheese
1 (8-oz.) container sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste
1 cup dry breadcrumbs
¼ cup butter, melted
Preheat oven to 350^. Bring a large pot of lightly salted water to a boil; add pasta and cook until done drain.
In a 9x13-inch-baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together breadcrumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
Yield: 6 servings.
RESTAURANT-QUALITY BAKED POTATO SOUP
RESTAURANT-QUALITY BAKED POTATO SOUP
2 potatoes
3 Tbsp. margarine
2 cups chopped white onions
2 Tbsp. all-purpose flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1-1/2 cup instant mashed potato flakes
1 tsp. salt
3/4 tsp. black pepper
1/2 tsp. dried basil
1/8 tsp. dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8-oz. bacon, cooked and crumbled
2 green onions, chopped
Preheat oven to 400^. Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour. and cook 5 minutes to make a roux. Pour in chicken broth and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2-inch cubes and stir into soup, along with half-and-half. Simmer for 15-20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Yield: 6 servings.
2 potatoes
3 Tbsp. margarine
2 cups chopped white onions
2 Tbsp. all-purpose flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1-1/2 cup instant mashed potato flakes
1 tsp. salt
3/4 tsp. black pepper
1/2 tsp. dried basil
1/8 tsp. dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8-oz. bacon, cooked and crumbled
2 green onions, chopped
Preheat oven to 400^. Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour. and cook 5 minutes to make a roux. Pour in chicken broth and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2-inch cubes and stir into soup, along with half-and-half. Simmer for 15-20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
Yield: 6 servings.
GRILLED SALMON with GALIC MAYO
GRILLED SALMON with GALIC MAYO
3 Tbsp. plus 1 tsp. olive oil, divided
½ cup dried rosemary, crushed
4 salmon fillets (6-oz. each)
8 garlic cloves, peeled
1 Tbsp. lemon juice
¾ cup mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. Dijon mustard
Coat grill rack with cooking spray before starting the grill. Combine 3 Tbsp. oil and rosemary brush over salmon. Place skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes, or until fish flakes easily with a fork.
Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave uncovered, on high for 20-30 seconds or until softened, place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
Yield: 4 servings.
3 Tbsp. plus 1 tsp. olive oil, divided
½ cup dried rosemary, crushed
4 salmon fillets (6-oz. each)
8 garlic cloves, peeled
1 Tbsp. lemon juice
¾ cup mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. Dijon mustard
Coat grill rack with cooking spray before starting the grill. Combine 3 Tbsp. oil and rosemary brush over salmon. Place skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes, or until fish flakes easily with a fork.
Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave uncovered, on high for 20-30 seconds or until softened, place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
Yield: 4 servings.
MANICOTTI ITALIAN CASSEROLE
MANICOTTI ITALIAN CASSEROLE
1 lb. rigatoni paste
1 lb. ground beef
1 lb. Italian sausage
1 (8-oz.) can mushrooms, drained
2 (32-oz.) jars spaghetti sauce
1-1/2 lbs. shredded mozzarella cheese
thinly sliced pepperoni
Preheat oven to 350^.
Bring a large pot of lightly salted boiling water to boil. Pour in rigatoni, and cook until al dente, about 8-10 minutes. Drain and set paste aside.
Meanwhile, brown ground beef and Italian sausage over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until cheese is brown and bubbly, about 20 minutes.
Yield: 8 servings.
1 lb. rigatoni paste
1 lb. ground beef
1 lb. Italian sausage
1 (8-oz.) can mushrooms, drained
2 (32-oz.) jars spaghetti sauce
1-1/2 lbs. shredded mozzarella cheese
thinly sliced pepperoni
Preheat oven to 350^.
Bring a large pot of lightly salted boiling water to boil. Pour in rigatoni, and cook until al dente, about 8-10 minutes. Drain and set paste aside.
Meanwhile, brown ground beef and Italian sausage over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until cheese is brown and bubbly, about 20 minutes.
Yield: 8 servings.
BING CHERRY GELATIN MOLD
BING CHERRY GELATIN MOLD
1 (16.5-oz.) can pitted Bing cherries, drained, juice reserved
1 (12 fluid-oz.) can cola-flavored carbonated beverage
1 (6-oz.) package black cherry flavored gelatin mix
1 (15.25-oz.) can crushed pineapple, drained
1 cup chopped pecans
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
Yield: 8 servings.
1 (16.5-oz.) can pitted Bing cherries, drained, juice reserved
1 (12 fluid-oz.) can cola-flavored carbonated beverage
1 (6-oz.) package black cherry flavored gelatin mix
1 (15.25-oz.) can crushed pineapple, drained
1 cup chopped pecans
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
Yield: 8 servings.
Saturday, July 25, 2009
SOUTH CAROLINA SHE-CRAB SOUP
SOUTH CAROLINA SHE-CRAB SOUP
5 Tbsp. butter
5 Tbsp. all-purpose flour
1 small white onion, grated
2 cloves garlic, minced
1 stalk celery, grated
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh dill
1 lb. lump crab meat
2 Tbsp. chopped fresh chives
½ cup sherry wine
1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste and cook for about 3 minutes, stirring constantly. Mix in the onion, celery and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
2. Gradually whisk in the half-and-half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot pepper sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
3. Ladle soup into bowls, and top off with a splash of the remaining sherry and sprinkle of fresh chives.
Yield: 8 servings.
5 Tbsp. butter
5 Tbsp. all-purpose flour
1 small white onion, grated
2 cloves garlic, minced
1 stalk celery, grated
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh dill
1 lb. lump crab meat
2 Tbsp. chopped fresh chives
½ cup sherry wine
1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste and cook for about 3 minutes, stirring constantly. Mix in the onion, celery and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
2. Gradually whisk in the half-and-half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot pepper sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
3. Ladle soup into bowls, and top off with a splash of the remaining sherry and sprinkle of fresh chives.
Yield: 8 servings.
SHE CRAB SOUP RECIPE
SHE CRAB SOUP RECIPE
2 Tbsp. butter, divided
2 Tbsp. all-purpose flour
1 cup milk
1-1/2 cups of half-and-half cream
4 tsp. finely grated onion
¾ tsp. Worcestershire sauce
Salt and white pepper to taste
¼ tsp. ground mace
¼ tsp. cayenne pepper
¼ tsp. grated lemon zest (rind)
1-1/2 lbs. flaked blue crab meat*
1/4 cup crab roe**
3 Tbsp. dry sherry
1 Tbsp. finely chopped fresh parsley leaves
If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, kink, or rock crab, may be substituted.
** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.
In a large heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half-and-half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt; white pepper, mace, cayenne pepper and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if soup appears about to boil, remove the pan from the heat for a minute or so. Then return). Remove from heat and add sherry, stirring to mix. Let sit 3-4 minutes before serving.
To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.
Yield: 4 servings.
2 Tbsp. butter, divided
2 Tbsp. all-purpose flour
1 cup milk
1-1/2 cups of half-and-half cream
4 tsp. finely grated onion
¾ tsp. Worcestershire sauce
Salt and white pepper to taste
¼ tsp. ground mace
¼ tsp. cayenne pepper
¼ tsp. grated lemon zest (rind)
1-1/2 lbs. flaked blue crab meat*
1/4 cup crab roe**
3 Tbsp. dry sherry
1 Tbsp. finely chopped fresh parsley leaves
If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, kink, or rock crab, may be substituted.
** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.
In a large heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half-and-half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt; white pepper, mace, cayenne pepper and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if soup appears about to boil, remove the pan from the heat for a minute or so. Then return). Remove from heat and add sherry, stirring to mix. Let sit 3-4 minutes before serving.
To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.
Yield: 4 servings.
SHE CRAB SOUP II
SHE CRAB SOUP II
3 Tbsp. butter
¾ cup minced onion
3 Tbsp. all-purpose flour
2 tsp. Worcestershire sauce
½ tsp. salt
½ tsp. ground black pepper
2 lbs. crabmeat, flaked
3-1/2 cups milk
2/3 cup heavy cream
In a stockpot over medium heat, melt butter and sauté’ onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and sauté’ for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Yield: 8 servings.
3 Tbsp. butter
¾ cup minced onion
3 Tbsp. all-purpose flour
2 tsp. Worcestershire sauce
½ tsp. salt
½ tsp. ground black pepper
2 lbs. crabmeat, flaked
3-1/2 cups milk
2/3 cup heavy cream
In a stockpot over medium heat, melt butter and sauté’ onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and sauté’ for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Yield: 8 servings.
SHE CRAB SOUP
SHE CRAB SOUP
Recipe courtesy John Malik, Augusta Grill, Greenville, SC
1 small yellow onion, finely diced
2 stalks celery, finely diced
4-oz. whole butter
4-oz. all-purpose flour
Splash sherry
1 pint heavy cream
1 pint water2 pints whole milk
1-1/2 tsp. salt
Several dashes hot sauce
¼ lb. ground roe
¼ lb. lump crabmeat
1 bunch scallions tops, finely diced
1 bunch chives, finely diced
In a large, heavy bottomed soup pot, sauté’ the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe bring to a simmer then add the crabmeat. Stir in the crab gently as to not break up the lumps. If the soup appears to thick, add a little more milk and adjust the seasons. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
Recipe courtesy John Malik, Augusta Grill, Greenville, SC
1 small yellow onion, finely diced
2 stalks celery, finely diced
4-oz. whole butter
4-oz. all-purpose flour
Splash sherry
1 pint heavy cream
1 pint water2 pints whole milk
1-1/2 tsp. salt
Several dashes hot sauce
¼ lb. ground roe
¼ lb. lump crabmeat
1 bunch scallions tops, finely diced
1 bunch chives, finely diced
In a large, heavy bottomed soup pot, sauté’ the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe bring to a simmer then add the crabmeat. Stir in the crab gently as to not break up the lumps. If the soup appears to thick, add a little more milk and adjust the seasons. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
Wednesday, July 22, 2009
EASY CHERRY COBBLER
EASY CHERRY COBBLER
1 stick butter
1 cup sugar
1 cup flour
1 tsp. salt
2 Tbsp. baking powder
¾ cup milk
2 cans cherry pie filling
Melt in a 13x9-inch pan. Mix sugar, flour, salt, baking powder and milk – will be thin. Pour over melted butter. Top with cherry pie filling (do not mix). Bake at 325 to 359 degrees for 50 to 60 minutes or brown. Serve with vanilla ice cream.
1 stick butter
1 cup sugar
1 cup flour
1 tsp. salt
2 Tbsp. baking powder
¾ cup milk
2 cans cherry pie filling
Melt in a 13x9-inch pan. Mix sugar, flour, salt, baking powder and milk – will be thin. Pour over melted butter. Top with cherry pie filling (do not mix). Bake at 325 to 359 degrees for 50 to 60 minutes or brown. Serve with vanilla ice cream.
FOUR-STAR CHILI
FOUR-STAR CHILI
1-1/2 lbs. ground beef
2 large green peppers, diced
1 medium onion, diced
4 garlic cloves, minced
1 can (28-0z.) crushed tomatoes
1 can (15-1/2-oz.) great northern beans, rinsed and drained
1 can (14-1/2-oz.) chicken broth
1 medium carrot, chopped
1 celery rib, chopped
2 jalapeno peppers, finely chopped
2-1/2 tsp. pepper blend*
1 tsp. paprika
½ tsp. crushed red pepper flakes
Hot cooked rice
Sour cream
Shredded Colby cheese
In a soup kettle or Dutch oven, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans broth, carrots, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly. Serve with rice, sour cream and cheese.
Yield: 18 servings.
* This recipe was tested with McCormick’s Hot Shot Black and Red pepper. As a substitute for the 2-1/2 teaspoons of pepper blend in Four-Star chili, combine 2 teaspoons coarsely ground pepper and ½ teaspoon cayenne pepper.
1-1/2 lbs. ground beef
2 large green peppers, diced
1 medium onion, diced
4 garlic cloves, minced
1 can (28-0z.) crushed tomatoes
1 can (15-1/2-oz.) great northern beans, rinsed and drained
1 can (14-1/2-oz.) chicken broth
1 medium carrot, chopped
1 celery rib, chopped
2 jalapeno peppers, finely chopped
2-1/2 tsp. pepper blend*
1 tsp. paprika
½ tsp. crushed red pepper flakes
Hot cooked rice
Sour cream
Shredded Colby cheese
In a soup kettle or Dutch oven, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans broth, carrots, celery, jalapenos and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until thick and bubbly. Serve with rice, sour cream and cheese.
Yield: 18 servings.
* This recipe was tested with McCormick’s Hot Shot Black and Red pepper. As a substitute for the 2-1/2 teaspoons of pepper blend in Four-Star chili, combine 2 teaspoons coarsely ground pepper and ½ teaspoon cayenne pepper.
BAKED CHILI
BAKED CHILI
6 bacon strips, diced
1-1/2 lbs. ground beef
1 large onion, thinly sliced
½ cup chopped green pepper
2 cans (16-oz. each) kidney beans, rinsed and drained
1 can (14-1/2-oz.) diced tomatoes, undrained
1 can (6-oz.) tomato paste
4-1/2 tsp. chili powder
1-1/2 tsp. salt
¼ tsp. dried oregano
¼ tsp. ground cumin
1/8 tsp. rubbed sage
In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion, and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well.
Transfer to an oven proof Dutch oven or greased 13x9-inch baking pan. Cover and bake at 350^ for 45 minutes. Uncover and bake 15 minutes longer until thick and bubbly.
Yield: 6-8 servings.
6 bacon strips, diced
1-1/2 lbs. ground beef
1 large onion, thinly sliced
½ cup chopped green pepper
2 cans (16-oz. each) kidney beans, rinsed and drained
1 can (14-1/2-oz.) diced tomatoes, undrained
1 can (6-oz.) tomato paste
4-1/2 tsp. chili powder
1-1/2 tsp. salt
¼ tsp. dried oregano
¼ tsp. ground cumin
1/8 tsp. rubbed sage
In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion, and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well.
Transfer to an oven proof Dutch oven or greased 13x9-inch baking pan. Cover and bake at 350^ for 45 minutes. Uncover and bake 15 minutes longer until thick and bubbly.
Yield: 6-8 servings.
Saturday, July 11, 2009
SLOW COOKER CHICKEN TACO SOUP
SLOW COOKER CHICKEN TACO SOUP
1 onion, chopped
1 (15-oz.) can black beans
1 (16-oz.) can chili beans
1 (15-oz.) can whole kernel corn, drained
1 (8-oz.) can tomato sauce
1 (12-oz.) can or bottle beer
2 (10-oz.) cans diced tomatoes with green chilies, undrained
1 (1.25-oz.) pkg. taco seasoning
3 whole skinless, boneless chicken breast
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breast on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for LOW heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Set the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Yield: 8 servings.
1 onion, chopped
1 (15-oz.) can black beans
1 (16-oz.) can chili beans
1 (15-oz.) can whole kernel corn, drained
1 (8-oz.) can tomato sauce
1 (12-oz.) can or bottle beer
2 (10-oz.) cans diced tomatoes with green chilies, undrained
1 (1.25-oz.) pkg. taco seasoning
3 whole skinless, boneless chicken breast
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breast on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for LOW heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Set the shredded chicken back into the soup, and continue cooking for 2 hours. Serve with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Yield: 8 servings.
MOUNTAIN APPLE COBBLER
MOUNTAIN APPLE COBBLER
2 (8-oz.) cans refrigerated crescent rolls
2 large Granny Smith apples, peeled, cored,
and cut into 8 wedges each
1 cup butter, melted
1-1/2 cups white sugar
1 Tbsp. ground cinnamon
1 (12 fluid oz.) can or bottle caffinated
citrus-flavored soda (such as Mountain Dew)
1. Preheat oven to 350 ^. Grease a 9x13-inch-baking dish.
2. Unroll the crescent roll dough, and separate the dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish seam side down.
3. Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over dough-wrapped apple slices. Pour the soda over the rolls.
4. Bake in the preheated oven, until the top is browned, the apples are cooked through, and the cobbler is bubbling. 45 to 50 minutes.
Yield: 8 servings.
2 (8-oz.) cans refrigerated crescent rolls
2 large Granny Smith apples, peeled, cored,
and cut into 8 wedges each
1 cup butter, melted
1-1/2 cups white sugar
1 Tbsp. ground cinnamon
1 (12 fluid oz.) can or bottle caffinated
citrus-flavored soda (such as Mountain Dew)
1. Preheat oven to 350 ^. Grease a 9x13-inch-baking dish.
2. Unroll the crescent roll dough, and separate the dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish seam side down.
3. Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over dough-wrapped apple slices. Pour the soda over the rolls.
4. Bake in the preheated oven, until the top is browned, the apples are cooked through, and the cobbler is bubbling. 45 to 50 minutes.
Yield: 8 servings.
BERRY CHOCOLATE DESSERT
BERRY CHOCOLATE DESSERT
2/3 cup sliced almonds, toasted
1-1/3 cup semisweet chocolate chips
2 pkgs. (8-oz. each) cream cheese softened
1 carton (12-oz.) frozen whipped topping, thawed
2/3 cup sugar
1 cup each fresh raspberries, blueberries and blackberries
2 Tbsp. seedless strawberry jam
Place almonds in a small food processor; cover and pulse until chopped. Sprinkle into a greased 9-in. springform pan; set aside.
2. In a microwave melt chocolate chips; stirring until smooth. Cool completely. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate; fold in whipped topping.
3. Spread cream cheese mixture evenly into prepared pan. Mound fruit on top. Microwave jam on high for 15 seconds or until melted; drizzle over fruit.
4. Cover and refrigerate for at least 3 hours. Remove sides of pan before serving.
Yield: 12 servings.
2/3 cup sliced almonds, toasted
1-1/3 cup semisweet chocolate chips
2 pkgs. (8-oz. each) cream cheese softened
1 carton (12-oz.) frozen whipped topping, thawed
2/3 cup sugar
1 cup each fresh raspberries, blueberries and blackberries
2 Tbsp. seedless strawberry jam
Place almonds in a small food processor; cover and pulse until chopped. Sprinkle into a greased 9-in. springform pan; set aside.
2. In a microwave melt chocolate chips; stirring until smooth. Cool completely. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate; fold in whipped topping.
3. Spread cream cheese mixture evenly into prepared pan. Mound fruit on top. Microwave jam on high for 15 seconds or until melted; drizzle over fruit.
4. Cover and refrigerate for at least 3 hours. Remove sides of pan before serving.
Yield: 12 servings.
Friday, July 10, 2009
AMERICAN GIRL’S PEACH COBBLER
AMERICAN GIRL’S PEACH COBBLER
½ cup reduced-calorie margarine, melted
1-1/2 cups all-purpose flour
2 tsp. baking powder
1-1/2 cups white sugar
½ cup skim milk
4 (15-oz.) cans sliced peaches packed in juice,
drained and juice reserved
1. Preheat the oven to 375^.
2. Pour the melted margarine into the bottom of a 9x13-in.-baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1-cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
3. Bake for 35-40 minutes in the preheated oven, or until the top is golden.
Yield: 12 servings.
½ cup reduced-calorie margarine, melted
1-1/2 cups all-purpose flour
2 tsp. baking powder
1-1/2 cups white sugar
½ cup skim milk
4 (15-oz.) cans sliced peaches packed in juice,
drained and juice reserved
1. Preheat the oven to 375^.
2. Pour the melted margarine into the bottom of a 9x13-in.-baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1-cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
3. Bake for 35-40 minutes in the preheated oven, or until the top is golden.
Yield: 12 servings.
SWEET N SOUR BEANS
SWEET N SOUR BEANS
8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
½ cup cider vinegar
1 tsp. salt
1 tsp. ground mustard
½ tsp. garlic powder
1 (28-oz.) can baked beans, undrained
1 (16-oz.) can kidney beans, rinsed and drained
1 (15.5-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can lima beans, rinsed and drained
1 (15.5-oz,) can black-eyed peas, rinsed and drained
1. In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 Tbsp. drippings. Sauté onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
2. In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon mix well. Cover and cook on HIGH for 3-4 hours or until heated through.
Yield: 15 servings.
8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 cup packed brown sugar
½ cup cider vinegar
1 tsp. salt
1 tsp. ground mustard
½ tsp. garlic powder
1 (28-oz.) can baked beans, undrained
1 (16-oz.) can kidney beans, rinsed and drained
1 (15.5-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can lima beans, rinsed and drained
1 (15.5-oz,) can black-eyed peas, rinsed and drained
1. In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 Tbsp. drippings. Sauté onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
2. In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon mix well. Cover and cook on HIGH for 3-4 hours or until heated through.
Yield: 15 servings.