tag:blogger.com,1999:blog-22218383017180930662024-02-08T10:21:48.657-08:00A Cook's JournalHi - I'm Sharon Anglea and I love to cook and entertain. At the urging of my kids, I am creating this blog to share my favorite menus and recipes for those of you who also like easy and delicious entertaining.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-2221838301718093066.post-66971617189860015142013-11-05T19:50:00.005-08:002013-11-05T19:50:53.057-08:00Rosemary Polenta<br />
<br />
1/4 lb. (1 stick) unsalted butter<br />
1/4 c. olive oil<br />
1 T. minced garlic(3 cloves)<br />
1 t. crushed red pepper flakes<br />
1 t. minced fresh rosemary leaves<br />
1/2 salt<br />
1/2 t. pepper<br />
3 c. chicken stock<br />
2 c. half and half<br />
2 c. milk<br />
2 c. cornmeal<br />
1/2 c. good grated Parmesan cheese<br />
Flour, olive oil and butter for frying<br />
<br />
Heat the butter and oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt and pepper and saute for 1 minute. Add the chicken stock, half and half and milk and bring to a boil. Remove from heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a wisk. Cook over low heat, stirring constantly for a few minutes, untill thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 X 13 X 2 inch pan, smooth the top, and refrigrate until firm and cold.<br />
<br />
Cut the chilled polenta into 12 squares as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 T. oil and 1 T.butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once until browned on the outside and heated inside. Add more butter and oil as needed. Serve immediately.<br />
<br />
(from the Barefoot Contessa)<br />
<br />
<br />Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-63493568722028170622013-11-05T19:40:00.000-08:002013-11-05T19:40:01.189-08:00Parmesan Chicken<br />
<br />
6 boneless chicken breasts<br />
1 c. flour<br />
1 t. kosher salt<br />
1/2 t. black pepper<br />
2 extra large eggs<br />
1 1/4 c. seasoned bread crumbs<br />
1 12 c. freshly grated Parmesan cheese, plus extra for serving<br />
Unsalted butter<br />
Good olive oil<br />
Salad greens for 6, washed and spun dry<br />
Lemon Vinaigrette<br />
<br />
Pound chicken breasts until 1/4 " thick. Combine flour, salad and pepper on a dinner plate. On a second plate, beat the eggs with 1 T. of water. On a third plate combine the bread crumbs and 1/2 c. parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumbs, pressing lightly.<br />
<br />
Heat 1 T. of butter and 1 T. olive oil in a large saute pan and cook 2 or 3 breasts on med. low heat for 2 to 3 minutes on each side until cooked through. Add more butter and oill and cook the rest of the chicken breasts. Toss the salad greens with the lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated cheese.<br />
<br />
Lemon Vinaigrette:<br />
<br />
1/4 c. fresh lemon juice (2 lemons )<br />
1/2 c. olive oil<br />
1/2 t. salt<br />
1/4 t. pepper<br />
<br />
1/4 lb. good Parmesan cheese<br />
<br />Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-64347245736173431052013-09-06T10:19:00.000-07:002013-09-06T10:19:07.645-07:00Fried Won TonsOne package won ton skins or egg rolls skins<br />
<br />
Meat Filling:<br />
<br />
1 lb lean, raw pork, chopped very fine<br />
1 T. scallions or green onions chopped fine<br />
2 eggs beaten<br />
3/4 t. Lawry's seasoning and garlic powder(to taste)<br />
1/2 t. salt and a dash of pepper<br />
<br />
Spread two sides of wonton skins with egg wash, fill center with one T. of filling<br />
and fold to make a triangle pressing edges to close. Do this to all your skins.<br />
When finished fry in oil until brown. Add a little water to steam the with lid<br />
on pan. <br />
<br />
Serve with soy sauce or sweet and sour sauce.<br />
<br />
<br />
<br />Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-71607323090388484052012-11-24T05:45:00.002-08:002012-11-24T05:45:47.405-08:00My Turkey Stuffing1 bag seasoned bread stuffing (I prefer Pepperidge Farm)<br />
1 box Uncle Ben's long grain and wild rice mix<br />
1 medium onion<br />
1 cup celery<br />
1/4 cup butter<br />
1-2 cups hot water with chicken bouillon or use chicken broth<br />
1 tsp sage<br />
1 tsp salt<br />
<br />
Cook rice according to package directions. Saute onion and celery in butter. Add remaining ingredients. Mix lightly and stuff into washed and dried turkey cavities.<br />
<br />
For a variation, you could add mushrooms, 1 lb pork shoulder. If so, lighten the mixture by adding 3 or 4 eggs beaten and tossed in when you mix all ingredients together.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-18894434503751669942012-10-10T09:05:00.000-07:002012-10-10T09:05:02.982-07:00Potato Rolls<br />
<br />
To 2 cups boiling water add:<br />
<br />
1/4 c. instant mashed potatoes<br />
1/2 c. sugar<br />
1 1/2 t. salt<br />
1/2 c. butter<br />
1 egg<br />
<br />
<br />
Add 1 oz. yeast and then 6 cups white flour. <br />
Beat well after each cup added until too thick<br />
for beaters. Add in remaining flour by hand.<br />
Riase the dough twice.'<br />
Form rolls and raise again.<br />
Bake @ 425 degrees F. about 10 minutes.<br />
<br />
Makes about 3 dozen depending on size.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-64400871728365300612012-07-24T13:37:00.002-07:002012-07-24T13:37:20.641-07:00Wellesley Coffee Cake1 c. butter, softened<br />
2 C. sugar<br />
2 eggs 1 c. sour cream<br />
1/2 vanilla<br />
1/2 t. almond extract<br />
2 c. sifted flour<br />
1 t. baking powder<br />
1/4 t. salt<br />
<br />
FILLING:<br />
<br />
4 t. sugar<br />
1 c chopped pecans<br />
1 t. cinnamon<br />
<br />
Preheat oven to 350 degrees.<br />
Cream butter and sugar. Add eggs, one at a time, beating well after each addition.<br />
Add sour cream, vanilla and almond extract; beat well. Combine flour, baking powder and salt.<br />
Add to mixture and beat.<br />
In separate bowl, combine sugar, pecans and cinnamon for filling.<br />
Place one third of batter in well-greased and floured tube pan or bundt pan.<br />
Sprinkle with three-quarters of filling mixture. Spoon in rest of batter and sprinkle with remaining<br />
filling. Bake 1 hour.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-57971717743181679682012-07-19T19:43:00.001-07:002012-07-19T19:43:59.297-07:00Heirloom Tomatoes with Blue Cheese dressing3 pounds heirloom tomatoes<br />
kosher salt and freshly ground black pepper<br />
1/2 pound Roquefort cheese, divided<br />
1 cup mayonnaise<br />
1/3 cup cream<br />
2 t. tarragon wine vinegar<br />
2 T. chopped fresh flat-leaf parsley<br />
<br />
Slice tomatoes and sprinkle with salt and pepper.<br />
<br />
Blend remaining ingredients saving parsley and half the cheese for sprinkling on top.<br />
<br />
Yummy dressing!Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-87900791225565014322012-06-19T18:58:00.000-07:002012-06-19T18:58:45.107-07:00Pork Sate with Peanut-Mirin SaucePORK<br />
<br />
2 t. grated lime rind<br />
2 T/ fresh lime juice<br />
1 T. peanut butter<br />
2 t. sugar<br />
2 t. fish sauce<br />
1/2 t. curry powder<br />
1/4 t. salt<br />
1/4 t. ground coriander<br />
2 garlic cloves, minced<br />
1 pound pork tenderloin, trimmed and cut into 16(4-inch-long)strips<br />
<br />
SAUCE<br />
<br />
1 1/2 T. sugar<br />
1 T. chopped fresh cilantro<br />
2 T. seasoned rice vinegar<br />
2 T. mirin(sweet rice wine)<br />
1 t. fish sauce<br />
1 serrano chile, seeded and finely chopped<br />
1 T. dry-roasted peanuts, chopped<br />
<br />
Remaining ingredient:<br />
<br />
Cooking spray<br />
<br />
1)Prepare grill to medium-high heat.<br />
2)To prepare pork, comvine first 9 ingredients in a medium bowl, stirring until smooth.<br />
Add pork to bow; toss well to coat. Let stand at room remperature 15 minutes.<br />
3)Thead 2 pork pieces lengthwise onto eachof 8(12-inch) skewers. Pleace skewers on a grill rack<br />
with cooking spray;grill 3 minutes on each side until done. Serve with sauce.<br />
<br />
(from Pam Klampe)Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-76567333465732311902012-04-19T14:15:00.002-07:002012-04-19T14:26:30.224-07:00Pasta Primavera1/2 stick butter<br />1 med. onion<br />1 large clove garlic, minced<br />1 lb. thin asparagus cut diagonally into 1/4 "slics<br />1/2 lb. mushrooms, thinly sliced<br />6 oz cauliflower flowerets<br />1 small carrot cut diagonally into 1/8"slices<br />1 medium zucchini cut into 1/4 " rounds<br />1 c. cream<br />1/2 c. chicken stock<br />2 T. chopped fresh basil or<br /> 2 t. dried<br />1 c. prosciutto or cooked ham, chopped<br />1 lb. fettucini or linguini<br />1 c. grated parmesan cheese<br /><br /> In WOK or large skillet over medium heat, melt butter and saaute onion and galic until onion is softened, about 2 minutes. Mix the asparagus, mushrooms, cauliflower, zucchini and carrot;stir fry 2 minutes. (At this point, remove several pieces of asparagustips. mushrooms and zucchini and reserve for garnish.)<br /> Increase heat to high. Add cream, stock and basil;allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion; cook 1 minutes more. Season to taste with salt and pepper.<br /> Add pasta andcheese, tossinguntil thoroughly combined and pasta is heated through. Serve immediately with a side dish of extra parmesan cheese, Garnish with reserved vegetables. Serves 4 for dinnerSharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-1287312251836364392011-10-09T17:36:00.000-07:002011-10-09T17:41:20.056-07:00Chicken Breasts in CreamSeason boned and skinned breasts well with salt and pepper. Dip in beaten egg and roll in breadcrumbs. Let dry a few minutes.<br /><br />Saute in butter on low heat until golden brown. Place in large baking dish. Over them pour 2 c. (I used 3 c.) heavy cream mixed with 1/4 t. garlic salt. Dust with paprika.<br /><br />Bake in 350 oven for 45-60 minutes, basting occasionally. The cream will be absorbed. This can be done the day before except for the cream and baking. This recipe is for approximately 10 halves of chicken breasts. Delicious and fattening!Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-26753737385754780352011-06-18T12:30:00.001-07:002011-06-18T12:45:52.881-07:00Italian Cream CakeCream Cheese Icing<br />Vegetable cooking spray<br />2 cups sugar<br />1/2 cup light butter<br />2 egg yolks <br />2 cups all-purpose flour<br />1 t. baking soda<br />1 cup low-fat buttermilk<br />1/2 cup chopped pecans<br />1 t. butter extract<br />1 t. coconut extract<br />1 t. vanilla extract<br />6 egg whites (at room temperature)<br />Sugared kumquats(otional<br />Orange rind strips(optional<br />Kumquat leaves(optional<br /><br />PREPARE cream cheese Icing: cover and chill.<br />COAT bottoms of 3 (9-inch) round cake pans with cookig spray(do not coat sides of pans);line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with flour;set aside.<br />COMBINE sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda;stir well. Add flour mixture to creamedmixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.<br />BEAT egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter;pour batter into prepared pans. Bake at 350 for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula and turn out onto wire racks. Peel off wax paper, and let cool completely.<br /><br />PLACE 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer,m ending with cake. Spread remaining icing over cake. Garnish with Kumquats, orange rind and leaves.<br /><br />Yield: 20 servings<br /><br />Cream Cheese Icing:<br /><br />1 T. light butter<br />1 (8-ounce)package Neufchatel cheese<br />1 (1lb.) package powdered sugar<br />1 t. vanilla extract<br /><br />Cream butter and cheese at high speed of a mixer until fluffy. Add sugar;beat at low sped until well blended. Add vanilla.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-45635050715094820422010-05-29T09:54:00.000-07:002010-05-29T10:03:49.076-07:00Greek-Style Quinoa Burgers1/2 c. rinsed quinoa<br />1 medium carrot, cut in large chunks<br />6 scallions, thinly sliced<br />15 oz. great northern beans, drained and rinsed<br />1/4 c. plain dried breadcrumbs<br />1 large egg, lightly beaten<br />1 T. ground cumin<br />Coarse salt<br />Ground pepper<br />2 T. olive oil<br />1/2 c. plain nonfat Greek yogurt<br />1 T. fresh lemon juice<br />4 pitas(each 6 inches<br />1/2 English cucumber, thinly sliced diagonally<br /><br />Directions:<br /><br />In a small saucepan, bring 3/4 c. water to a boil; add quinoa, cover and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes.<br /><br />In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 t. salt, and 1/4 t. pepper; pulse until combined ut still slightly chunky.<br /><br />Meanwhile, in a small bowl, combine yogurt, lemon juice and the remaining scallions;season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce(add tahini if you like.)Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com1tag:blogger.com,1999:blog-2221838301718093066.post-45697282629450443802010-02-23T09:04:00.000-08:002010-02-23T09:08:13.699-08:00Fruity Winter Salad1/4 C. Splenda<br />1/4 C. fresh lemon juice<br />1 T. Dijon mustard<br />1/4 T. salt<br />2 t. poppy seeds<br />1 T. olive oil<br /><br />Whisk together the above ingredients and store covered in refrigerator until ready to toss with the salad greens.<br /><br />1 large head romaine lettuce or mixed greens<br />1 apple, diced<br />1 pear, diced<br />1/4 c. dried cranberries<br />1/4 c. cashews, choppedSharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com1tag:blogger.com,1999:blog-2221838301718093066.post-9814763753927050712010-02-20T10:09:00.001-08:002010-02-20T10:15:07.122-08:00Gingered sugar snap peas1 T. canola oil<br />1 T. fresh ginger, grated<br />1 garlic cloves, minced<br />8 oz. sugar snap peas<br />1/4 t. salt <br />1/8 t. pepper<br /><br /><br /><br />Heat 1 T. canola oil in a large nonstick skillet over medium-high heat. Add 1 T. grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas;saute 2 minutes. Stir in 1/4 cup water;cook 1 minute or until most of water evaporates. Stir in 1/4 t. salt and 1/8 t. freshly ground pepper. Cook 30 seconds or until peas are crisp-tender.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-33583130321369731042010-02-20T09:58:00.000-08:002010-02-20T10:09:28.868-08:00Pork Sate with Peanut-Mirin SaucePORK<br /><br />2 t. grated lime rind<br />2 T. fresh lime juice<br />1 T. peanut butter<br />2 t. sugar<br />2 t. fish sauce<br />1/2 t. curry powder<br />1/4 t. salt<br />1/4 t. ground coriander<br />2 garlic cloves, minced<br />1 pound pork tenderloin, trimmed and cut <br /> i nto 16(4-inch-long)strips<br /><br />SAUCE<br /><br />1 1/2 T. sugar<br />1 T. chopped fresh cilantro<br />2 T. seasoned rice vinegar<br />2 T. fresh lime juice<br />2 T. mirin(sweet rice wine)<br />1 t. fish sauce<br />1 serrano chile, seeded and finely chopped<br />1 T. dry-roasted peanuts, chopped<br /><br />REMAINING INGREDIENT:<br /><br />Cooking spray<br /><br />1) Prepare grill to medium-high heat.<br />2) To prepare pork, combine first 9 ingredients in a medium bowl, stirring until smooth.<br /> Add pork to bowl;toss well to coat. Let stand at room temperature 15 minutes.<br />3) Thread 2 pork pieces lengthwise onto each of 8(12-inch) skewers. Place skewers on a grill rack coated with<br /> cooking spray;grill 3 minutes on each side until done. Serve with sauce<br /><br />(from Pam Klampe)Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com1tag:blogger.com,1999:blog-2221838301718093066.post-56977223953654664892010-02-16T10:55:00.000-08:002010-02-16T10:58:48.946-08:00Banana Nut Bread1 1/2 c. flour<br />1 cube butter<br />1 c. sugar<br />1 t. salt<br />1 t. baking soda<br />1 t. baking powder<br />2 eggs<br />3 bananas, mashed<br />1/2 c. sour cream<br />1 t. vanilla <br />3/4 cup nuts, chopped<br /><br />Cream butter and sugar, add eggs, sour cream and vanilla. Add dry ingredients that have been blended together to the wet ingredients. Blend in the nuts.<br /><br />Butter and flour loaf pan and bake @350F. for 1 hour.<br /><br />Best I've made yet!Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-40466773261880770372010-02-02T09:29:00.000-08:002010-02-02T09:37:01.291-08:00Triple Chocolate Bundt Cake from Eloise Barry1 (18.25 oz.)package devil's food cake mix<br />1 (4 oz.) package instant chocolate pudding mix<br />1 (12 oz.) semisweet choclate chips (2 cups)<br />1 3/4 cup water<br />2 large eggs, beaten<br />1 t. vanilla extract<br /><br />Chocolate Glaze:<br /><br />1 cup powdered sugar<br />3 T. unsweetened cocoa powder<br />2 T. butter, melted<br />2 to 3 T. hot water<br /><br />1. Preheat oven to 350 F. (175 C.). Grease and flour a 12 inch Bundt pan; set aside.<br />2. In large mixing bowl, combine cake mix, pudding mix and chocolate chips. In another bowl combine water, eggs<br /> and vanilla; mix well. Add egg mixture to dry mixture and mix by hand just until blended.<br />3. Pour into prepared pan. Bake for 50 to 55 minutes, or until cake tests done when wooden pick inserted in center<br /> comes out clean. Cool 15 to 20 minutes before removing cake from pan.<br />4. When completely cool drizzle cake with Chocolate Glaze.<br />5. For Chocolate Glaze: Combine all ingredients in bowl and beat by hand until smooth.<br /><br />Makes 12 servingsSharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-43119134614485403602009-12-29T09:42:00.000-08:002009-12-29T09:44:41.545-08:00Rene's Coleslaw5 cups shredded cabbage<br />1/2 c almonds, toasted<br />1 1/2 cups dried cranberries<br />1/2 cup celery, diced<br />1/4 cup chopped green onions, white and green parts<br />1/2 cup chopped green bell pepper<br /><br />Dressing:<br />1/2 c mayonnaise<br />1 tblsp sweet pickle relish<br />1 tblsp honey mustard<br />1 tblsp honey<br />salt and pepper to taste<br /><br />Combine cabbage, almonds, cranberries, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.<br /><br />Prep time: 10 minutes. Servings: 10-12.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-64340845878109644952009-12-29T09:39:00.000-08:002009-12-29T09:41:49.900-08:00Cowboy Beans6 slices bacon, cut in pieces<br />1/2 c onions, choped<br />1 garlic clove, minced<br />16-oz. can baked beans<br />16-oz can kidney beans, drained<br />15-oz can butter beans or pinto beans, drained<br />2 Tbsp dill pickle relish or copped dill pickles<br />1/3 cup chili sauce or ketchup<br />2 tsp. Worcestershire sauce<br />1/2 cup brown sugar<br />1/8 tsp. hot pepper sauce, optional<br /><br />Lightly brown bacon, onions, and garlic in skillet, drain. Combine all ingredients in slow cooker. Mix well.<br />Cover. Cook on low 5-7 hours or high 3-4 hours.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-82634277213284600732009-12-22T19:59:00.000-08:002009-12-22T20:05:11.618-08:00Cheese Straws from Ina Garten2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator<br />Flour, for dusting<br />1 egg<br />1 T. water<br />1/2 cup freshly grated Parmesan<br />1 cup finely grated Gruyere cheese<br />1 t. minced fresh thyme (or try rosemary) <br />1 t. kosher salt<br />Freshly ground black pepper<br /><br />DIRECTIONS:<br />Peheat oven to 375 degrees F.<br /><br />Roll out each sheet of puff pastry on a lightly floured board until it is 10-12 inches. Beat the egg with the water and brush<br />the surface of the pastry. Sprinkle each sheet evenly with 14 cup of the Parmesan, 1/2 cup of the Gruyere, 12 t. of the thyme, 12 t. of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.<br /><br />Bake for 10 to 15 minutes, or until lightly browned and puffed. Trun each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com1tag:blogger.com,1999:blog-2221838301718093066.post-58870174016653162832009-12-18T15:07:00.000-08:002009-12-18T15:16:14.145-08:00Mike Chiarello's Baby Back Ribs with BBQ Sauce3 racks baby back ribs, about 6 lbs total<br />sea salt and freshly ground pepper<br /><br />BBQ Sauce:<br />2 tblsp EVOO<br />2 tblsp minced garlic<br />1 cup ketchup<br />1 cup honey<br />1/2 cup balsamic vinegar<br />1/4 cup soy sauce<br />1/4 cup brewed espresso (or coffee)<br /><br />Preheat the oven to 325 F.<br /><br />Cut each rack of ribs in half crosswise (between 2 ribs). Season with salt and pepper. Cover a baking sheet with heavy-duty aluminum foil. Set 3 of the half-racks side by side on the prepared baking sheet and top each with another slab.<br /><br />Bake the ribs, rotating the slabs top to bottom every 30 minutes, until tender, about 2 1/2 hours (I do 3 hours). Remove ribs from the oven and cover with a foil tent to keep them moist until you are ready to grill them.<br /><br />Prepare the barbecue sauce: Heat the olive oil in a saucepan over moderately low heat. Add the garlic and saute until it is golden. Remove from heat and let the garlic cool in the oil. whisk in the ketchup, honey, vinegar, soy sauce, and espresso/coffee. Simmer gently for 15 minutes to blend the flavors. Remove from the heat.<br /><br />Prepare a fire in a charcoal grill, preheat a gas grill, or preheat an oven to 425 F. Brush the ribs generously with barbecue sauce. If you are grilling the ribs over charcoal, arrange the hot coals in a ring around the perimeter of the grill so that the ribs can cook in the center over indirect heat; if cooked directly over the coals, they would burn. If you are using a gas grill, adjust the flame so the ribs cook over indirect heat. Grill the ribs in a covered grill with the vents open, or bake them uncovered in the oven Baste occasionally with additional sauce until the ribs are lightly caramelized. Transfer the rib racks to a cutting board and cut into individual riblets. Serve immediately.Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-71149370412827808232009-12-17T20:25:00.000-08:002009-12-17T20:28:39.083-08:00Fluffy Potato Casserole2 cups hot or cold mashed pottoes<div>1 large package (8 0z) cream cheese, at room temperature</div><div>1 small onion, finely chopped</div><div>2 eggs</div><div>2 T. all-purpose flour</div><div>salt and pepper to taste</div><div>1 can (3 1/2 oz.) French-fried onions</div><div><br /></div><div>Put the potatoes into the large bowl of your electric mixer. Add the cream cheese, chopped onion, eggs and flour. Beat at medium speed until the ingredients are blended, then beat at high speed until light and fluffy!</div>Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-56541020268840635612009-12-13T09:32:00.000-08:002009-12-13T09:41:25.937-08:00Chimichangas (best of food and wine)Makes 12 servings<div><br /></div><div>2 lb chuck roast, coarsely chopped</div><div>2 med potatoes, peeled and halved</div><div>1 large tomato, diced</div><div>1 green pepper</div><div>1 large onion, finely chopped</div><div>2 garlic cloves, finely chopped</div><div>1 tsp salt</div><div>1 tsp oregano</div><div>1/4 tsp sugar</div><div>1/4 tsp cumin</div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Twelve</span> 8- or 9- inch tortillas</div><div>1 can <span class="blsp-spelling-error" id="SPELLING_ERROR_1">refried</span> beans</div><div>2 cups sharp cheddar cheese, shredded</div><div>oil for frying (we bake)</div><div>2 cups sour cream</div><div>Salsa</div><div>2 cups shredded lettuce</div><div><br /></div><div>In a large saucepan, combine the meat, potatoes, diced tomato, green pepper, onion, garlic, salt, oregano, sugar, and cumin. Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">soupy</span>, about 1 1/4 hours. Break up the potatoes and simmer until thick, about 30 minutes longer. let cool slightly. Season with salt to taste.</div><div><br /></div><div>Preheat the oven to 325. Wrap the tortillas in foil and place in oven for 10 minutes to soften.</div><div><br /></div><div>Spread about 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tblsp</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">refried</span> beans on each tortilla followed with a handful of grated cheddar cheese. Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and place fold down on greased cookie sheet. Brush each tortilla with melted butter or beaten egg white.</div><div><br /></div><div>Bake at 350 for 20 minutes or until heated through.</div><div><br /></div><div>Arrange on a platter. Serve with sour cream, salsa, diced tomatoes and shredded lettuce.</div>Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-43543275063331975152009-12-07T18:34:00.001-08:002009-12-07T18:36:34.313-08:00Strawberry Spinach Salad (Pam Klampe)1/3 cup raspberry vinegar<div>1 cup oil</div><div>1 teaspoon salt</div><div>1/2 cup sugar</div><div>1 teaspoon dry mustard</div><div>1 1/2 tablespoons poppy seeds</div><div>1/2 lb romaine lettuce, torn</div><div>1/2 lb baby spinach</div><div>1 pint strawberries, hulled and quartered</div><div>1/2 cup pecans, toasted</div><div><br /></div><div>To prepare dressing, combine first six ingredients (vinegar through poppy seeds) and </div><div>blend well. Dressing may be prepared in advance. To serve, toss dressing with</div><div>remaining ingredients.</div><div><br /></div>Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0tag:blogger.com,1999:blog-2221838301718093066.post-5613250635448193122009-11-30T16:49:00.000-08:002009-11-30T16:51:12.882-08:00Coffee Nudge3/4 oz. dark creme de cacao<div>3/4 oz coffee liquor</div><div>1/2 oz brandy</div><div>6 to 8 oz. hot coffee (decaf espresso works)</div><div>1 1/2 oz whipped cream</div><div><br /></div><div>Yummy!</div>Sharonhttp://www.blogger.com/profile/04302707583788822821noreply@blogger.com0