Roasted Vegetables

1 Yellow Squash, chop into 1/2 inch chunks
1 Zucchini,chop into 1/2 inch chunks
1 Bell Pepper, chop into 1/2 inch chunks
1 Onion, chop into 1/2 inch chunks
8 Ounces Mushrooms, chop into quarters
1/4 Cup Canola Oil
To Taste Kosher Salt
To Taste Black Pepper

Place all vegetables onto a sheet pan. Toss them in the canola oil, salt and pepper.

Put the sheet pan in the oven at 450 degrees. Every once in a while toss the vegetables around so they do not stick to the pan. When the edges are a golden brown the vegetables are done.

Tip: if there are leftovers use to put in eggs in the morning!

Italian Buttercream ( 5 Quart Mixer Max)

Johnson & Wales



















Yield: 5 Quart Mixer Maximum

6 Ounces Water
24 Ounces Sugar
12 Ounces Egg Whites
28 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

13 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Italian Buttercream (9 inch Cake)

Johnson & Wales


















Yield: 1, 9 inch Round

3 Ounces Water
12 Ounces Sugar
6 Ounces Egg Whites
14 Ounces Butter, unsalted
pinch Salt
To Taste, Salt

6.5 Ounces Chocolate, Optional

Place the water and 2/3 of the sugar in a pot, and bring to a boil. Boil until it reaches 250 degrees.

Meanwhile, place the egg whites in a bowl, and whip to a stiff consistency; slowly add the remaining sugar to form a meringue.

When the sugar syrup reaches 250 degrees pour slowly into the meringue at medium speed. Whip until cool.

Add the butter 1/4 at a time, mix for 15-30 seconds for each addition. Should take 2 minutes to add all of the butter. Whip until the desired consistency.

For Chocolate Butter-cream: Melt the chocolate add a small amount of butter-cream to the melted chocolate then mix it all back into the batch of butter-cream. Whip until incorporated and to the desired consistency.

Fruit Tartlets

1 Pastry Cream Recipe
1 Short Dough Recipe
Apricot Jam
Fresh Fruit

Line Short Dough in Tarlet pans. Using a fork put holes in the short dough to help the dough no rise. Place in oven at 350 degrees, take out when golden brown. Take shells out of the tartlet pans, let cool completely.

In a sauce pan place about 1/4 cup of Apricot Jam with 1/4 Cup of water. bring to a boil. Remove from heat and let cool.

Fill Short Dough Shells with Pastry cream then top with fresh fruit. With a pastry brush, brush on the Apricot mixture onto the fruit. This is to give the fruit a shine.

Short Dough

The Professional Pastry Chef, Bo Friberg

Yield: 2 Pounds 6 Ounces

6 Ounces Sugar
14 Ounces unsalted Butter, room temperature
1 Egg
1 Teaspoon Vanilla Extract
1 Pound Bread Flour

Place the sugar, butter, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined. Add the flour and mix only until dough is smooth.

Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.

Cover and refrigerate until firm enough to work with, about 30 minutes.

Pastry Cream

The Professional Pastry Chef, Bo Friberg


yields: 1 Pound 8 Ounces

1 Pint Whole Milk
1/2 vanilla bean or 1/2 teaspoon vanilla extract
1 Ounce Cornstarch
4 Ounces Sugar
1/4 Teaspoon Salt
2 Eggs
2 Ounces Unsalted Butter

Place the milk in a heavy-bottomed saucepan. If using the vanilla bean, split lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to a boil.

Keeping an eye on the milk, whisk the cornstarch, sugar, and salt together in a bowl. Gradually add the eggs and mix until smooth.

Slowly add about 1/3 of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla beans. Stir in vanilla extract, if using. Stir in the butter continuing to stir until it is completely incorporated.

Pour the custard into a bowl and cover with a piece of baking paper. When cooled, store in the refrigerator. If made and stored properly, pastry cream will keep fresh for up to 4 days. however, when it is that old, it should be used only for pastries in which it will be baked.

Philly Cheesesteak Spring Rolls

Saveur December 2005























Serves 4

Dipping Sauce:
1/2 Cup Ketchup
1 1/2 Tablespoon Dijon Mustard
1 1/2 Tablespoon Honey
1/4 teaspoon Cayenne

Spring Rolls:
1/4 Cup Olive Oil
1 1/2 Pounds Beef top loin, trimmed and chopped
5 Ounces American Cheese, cut into 1/2 inch pieces
4 Ounces Provolone Cheese, cut into 1/2 inch pieces
8 Spring Roll Wrappers, 9 1/2 inch
6 Egg Yolk, beaten slightly
Canola Oil

For Dipping Sauce: Combine ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.

For Spring Rolls: Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring, until no longer pink, 5 to 7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2 to 3 minutes. Season with salt and pepper to taste and set aside to let cool.

Place 1 wrapper on a clean work surface, keeping other wrappers covered with plastic wrap. Brush entire surface with egg yolk. Form 1/4 of the beef mixture into an 8 inch log along one edge of the wrapper. Roll up wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corner with egg yolk, and lay the first roll across the bottom across of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling.

Pour canola oil into a heavy medium pot to a depth of 2 inches and heat over medium heat until temperature registers 350 degrees on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on a plate, serve with sauce.

Buttermilk Pancakes

The Culinary Institute of America

















About 5 Servings

All-purpose Flour 10.5 Ounces
Baking Powder .5 Ounces
Baking Soda 1/2 Teaspoon
Salt 1/2 Teaspoon
Sugar 2.25 Ounces
Eggs 4 each
Buttermilk 16 Ounces
Butter, melted 2 Ounce

Sift the dry ingredients into a large bowl and make a well in the center.

In a small bowl combine sugar, eggs, buttermilk, and butter and mix well. Pour all at once into the center of the dry ingredients. Mix with a whisk until barely combine, about 10 stirs. Small lumps are expected.

Heat a large skillet or griddle pan over medium heat, lightly greased. Ladle in 1/3 cup of the mixture per pancake. When bubbles break and the bottom is golden brown, 1 to 2 minutes, turn over. Finish cooking on the second side, about 1 minute. Serve immediately.

Waffles

Joy of Cooking



























1 3/4 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
3 Eggs
1 Cup Butter, melted
1 1/2 Cups Milk

Preheat waffle iron. Whisk together in a large bowl: flour, baking powder, sugar, and salt.

In another bowl mix together eggs, butter and milk.

Make a well in the center of the dry ingredients and pour in the wet ingreients. Combine with a few swift strokes of the whisk. Leave it kind of clumpy.

Wacky Cake

3 Cups Flour
2 Cups Sugar
6 Tablespoons Cocoa
2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
2 Tablespoons Vinegar
2 Cups Cold Water
3/4 Cup Oil
2 Teaspoons Vanilla

Stir dry ingredients together in ungreased 9 X 13 pan. Make 3 holes" add oil to one, vinegar to another, and vanilla to the third.

Pour the water over and stir with a fork until mixed well. Bake at 325 for 35 minutes.

Very Berry Pie

Lion House















1 Bag Boysenberries, frozen (16 oz)
1 Bag Blueberries, frozen (8 oz)
1 Bag Raspberries, frozen (8 oz)
1 3/4 Cup Sugar
1/2 Teaspoon Salt
1/2 Cup Cornstarch

Preheat oven to 375. Thaw all berries, and then pour berries and all of the juice in a mixing bowl.

In a separate bowl mix together sugar, salt and cornstarch; pour on top of the berries. Mix well with a spatula.

Fill crusts, add top crust. Bake for 45-50 minutes or until golden brown.

Tortilla Soup

allrecipes.com

















1/2 Cup Onion
3 Cloves Garlic
1 Tablespoon Olive Oil
2 Chicken Breast, Chunks
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Lime Juice
1 Can Crushed Tomatoes (28 oz)
2 Cans Chicken Broth (10.5 oz)
1 Cup Corn Kernels
1 Can Green Chili Pepper (4oz)
1 Can Black Beans (15 oz)

In a medium stock pot, heat oil over medium heat. Sauté onion, garlic in oil until soft. Add chicken and cook until half cooked. Add chili powder, cumin, lime juice tomatoes, chicken broth. Bring to boil and simmer for 5-10 minutes.

Stir in corn, chili pepper, beans, let simmer for 10 minutes. Serve with chips and shredded cheese.

Tiramisu

1 Package Lady Fingers
1/2 Cup Caramel Topping
2 Ounces Coffee Flavor Liqueur
2 Cups Mascarpone Cheese
1/2 Cup Powdered Sugar
1/2 Tablespoon Cocoa Powder
1/4 Teaspoon Ground Cinnamon

Paint the ladyfingers with caramel combined with the coffee liqueur using a pastry brush.

Beat cheese and sugar together 2 or 3 minutes. Spoon half of sweetened mascarpone on to the ladyfingers. Top off with other layer ladyfingers. Use remaining mascarpone on top and with cocoa powder combined with a touch of cinnamon.

Three Cities of Spain Classic Cheesecake

Gourmet Cookbook




















3 Packages Cream Cheese, softened
4 Eggs
1 Cup Sugar
1 Tablespoon Sugar
2 Teaspoons Vanilla
1 Pound Sour Cream

Crumb Crust
1 1/2 Cups Graham Cracker, crumbs
5 Tablespoons Unsalted Butter, melted
1/3 Cup Sugar
1/8 Teaspoon Salt

Put a rack in middle of oven and preheat oven to 350. Beat cream cheese in a large bowl with an electric. mixer at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add 1 cup sugar and 1 teaspoon vanilla and mix until well combined, scraping down sides of bowl with a spatula as needed.

Put spring form pan with crust on a baking sheet with sides, to catch any drips. Pour filling into crust. Bake until cake is set 3 inches from edges but center is still slightly wobbly, about 45 minutes. Cool in pan on a rack for 5 minutes. (leave oven on)

Stir together sour cream, remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla in a medium howl. Drop spoonfuls of topping around edges of cake and then spread evenly over top. Bake cake for 10 minutes more.

Run a knife around top edge of cake to loosen it. and then cool completely in pan on rack. (Cake will continue to set as it cools). Refrigerate cake, loosely covered, for at least 6 hours. Remove side of pan, transfer cake to a plate, and bring to room temperature before serving.

Crust
Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side and butter pan.

Stir together all ingredients in a bowl. Press onto bottom and 1 inch up sides of buttered pan. Fill immediately or refrigerate for up to 2 hours.

Teriyaki Sauce

1 1/2 Cups Sugar
1/2 Cup Water
6 Tablespoons Ketchup
1/2 Cup Pineapple Juice
1 Teaspoon Salt
1/4 Cup Soy Sauce
1/2 Cup Vinegar

Mix all ingredients in a sauce pan and heat on stove until bubbly.

Sweet and Sour Chicken

6 Chicken Breasts
1/2 Cup Flour
1 Teaspoon Salt
1 Teaspoon Pepper
1 Can Pineapple, Chunks (13 1/2 oz.)
1 Cup Sugar
1 Tablespoon Soy Sauce
1/4 Teaspoon Ground Ginger
2 Tablespoons Cornstarch
3/4 Cup White Vinegar
1 Chicken Bouillon Cube

Pound chicken breasts between wax paper to flatten, with the flour mixed with salt and pepper in large Ziploc bag. Remove and brown on pan With Pam or oil. Place in Pam sprayed 9x13 baking dish.

Drain pineapple juice into a cup measuring cup add Water to make 1/2 cup juice. Save pineapple Chunks for garnish. Mix the juice and other ingredients with a whisk in a saucepan and then heat to boiling. boil for 2 minutes stirring constantly.

Pour sauce over chicken. cover with foil and bake at 350 for 20 minutes. Add the pineapple chunks and sliced red pepper to top and bake for 20 minutes with out foil.

Sticky Sesame Chicken Wings

Gourmet May 2006
















1 Large Garlic Clove
3/4 Teaspoon Salt
2 Tablespoons Soy Sauce
2 Tablespoons Hoisin Sauce
2 Tablespoons Honey
1 Teaspoon Asian Sesame Oil
Pinch Cayenne
3 Pounds Chicken Wings
1 1/2 Tablespoons Sesame Seeds
1 Scallion, finely chopped

Put oven rack in upper third of oven and preheat oven to 425 degrees. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wings to sauce, stirring to coat.

Arrange wings to a large serving bowl and toss with sesame seeds and scallion.

Steak Au Poivre

Gourmet January 2006
4 Top Loin Steak, 3/4-inch thick
1 Tablespoon Kosher Salt
2 Tablespoons Black Peppercorns, whole
1 Tablespoon Vegetable Oil
1/3 Cup Shallots, chopped fine
1/4 Cup Unsalted Butter, cut into 4 pieces
1/2 Cup Stock
3/4 Cup Heavy Cream

Preheat oven to 200 degrees. Pat steaks dry and season both sides with kosher salt.
Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and saute steaks in 2 batches, turning over once, about 6 minutes per batch for medium rare.

Transfer steaks as cooked to a heat proof platter and keep warm in oven while making sauce.

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add stock and boil, stirring, until reduced to a glaze, 2 to 3 minutes. Add cream and meat juice accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons of butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Spritz Cookies

Better Homes & Gardens Cookbook
1 1/2 Cups Butter, softened
1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg
1 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
3 1/2 Cups Flour

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until it is all combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.

Force dough though a cookie press onto an un-greased cookie sheet. Bake for 8 to10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.

Spinach Salad with Hot Bacon Dressing

Gourmet Magazine
5 Slices Bacon, chopped fine
2 Tablespoons Shallot, minced
1/2 Cup Cider Vinegar
1/2 Teaspoon Sugar
1 Teaspoon Dijon Mustard
1 Tablespoon Olive Oil
Salt and pepper, to taste
1 Pound Spinach, fresh, coarse stems discarded

In a large skillet, cook bacon over moderate heat, turning it, until it is crisp, transfer it to paper towel lined plate to drain, and discard all but 2 tablespoons
of the fat.

In the remaining fat, cook the shallot for 1 minute. Add the vinegar, sugar, mustard, oil, and salt and pepper to taste. Bring to a boil, pour over
spinach and toss. Serve sprinkled with the bacon.

Spanish Rice

allrecipes.com














2 Tablespoons Vegetable Oil
1 Cup Rice
1 Onion, chopped
1/2 Green Bell Pepper, chopped
2 Cups Chicken Broth
1 Can Tomatoes (10 ounce) diced
1 Can Green Chile
2 Teaspoons Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Cumin
1/2 Teaspoon Parsley
1/2 Teaspoon Garlic

Heat oil in a deep skillet over medium heat. Saute onion, garlic, and bell pepper until onions are tender. Add rice, cook until brown. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Sopapillas

2 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Shortening
2/3 Cup Water, Warm

Stir flour, baking powder, salt. Cut in the shortening till the mixture resembles corn meal. Gradually add the water, stirring with a fork. (Dough will be Crumbly.)

Turn onto a floured surface, kneed into a smooth ball. Divide dough in half let stand 10 minutes. Roll each half in to a 12 1/2 inch X 10 inch Rectangle. Cut into 2 1/2 inch squares (Do not re roll or patch dough) Fry a few at a time in deep hot fat (425 degrees) until golden.

Drain on paper toweling. Serve with honey or in sugar-cinnamon mixture.

Snickerdoodles

1 Cup Shortening
5 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1/2 Teaspoon Salt

Preheat oven for 400. Cream together the shortening, sugar and eggs. Sift together flour, cream of tarter and salt. Combine the creamed and sifted mixture to form the dough. Chill dough and roll into balls. Roll balls into mixture of cinnamon and sugar. Bake at 400 for 8 to 10 minutes.

Smoky Olive Oil Fried Eggs

1 Large Clove Garlic
1/2 Teaspoon Hot Red Pepper, dried flakes
1/4 Cup Olive Oil
8 Large Eggs
1 1/4 Cups Mozzarella Cheese, coarsely chopped, smoked (6oz)

Preheat Broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with red-pepper flakes and 2 tablespoons oil in a small bowl.

Break eggs into a bowl. Heat remaining 2 tablespoons oil in a flameproof 12-inch heavy skillet over medium-high heat until it shimmers. Pour in eggs and cook, undisturbed, until whites begin to set, then cook, lifting up edge of cooked whites with a spatula to let as much raw egg white as much raw egg white as possible flow
underneath, 2 minutes (top and yolks will still be very loose). Remove skillet from heat and sprinkle cheese over eggs. Broil 4 to 6 inches from heat until cheese is melted and bubbling and yolks are barely set, 2 to 4 minutes. Serve drizzled with garlic oil.

Seven Layer Cookies

1/2 Cup Butter, melted
1 Package Graham Crackers, crushed
1 Cup Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Pecans, chopped
1 Cup Coconut, shredded
1 Can Sweetened Condensed Milk

Layer in same order in 9 by 13 pan. Bake at 350 for 30 to 40 minutes.

Sauteed Pork Chops with Mushrooms, Dill and Sour Cream

Gourmet May 2002


4 Bone-in Pork Sirloin Chops, 1/4" thick
2 Tablespoons Extra Virgin Olive Oil
1 Small Onion, halved lengthwise and thinly sliced lengthwise
1/4 Pound Mushroom, cut in 1/4" slices
1/3 Cup Sour Cream
1/4 Cup Water
2 Tablespoons Dill, chopped

Pat pork dry and season with salt and pepper. Heat 1 tablespoon butter in a 10-inch heavy skillet over high heat until foam subsides, then saute chops until browned and just cooked through, about 1 1/2 minutes on each side. Transfer chops to a platter and keep warm, covered.

Reduce heat to moderate and add remaining tablespoon butter to skillet. When foaming subsides, cook onion and mushrooms, stirring, until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water, any meat juices that have accumulated on the platter, dill, and salt and pepper to taste and cook, stirring, until heated
through. (Do not let boil.) Spoon sauce over chops.

Satin Chocolate-Mint Sauce

Food Network

2 Ounces Unsweetened Chocolate
4 1/2 Ounces Semisweet Chocolate
1/4 Cup Light Corn Syrup
1/3 Cup Hot Water
1 Teaspoon Mint Extract

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny.

(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Serving Suggestions: Ice Cream, Molten Cake

Fresh Salsa

4 Tomatoes, diced
1/2 Cup Onions, diced
1/2 Cup Celery, diced
1/4 Cup Red Bell Peppers, diced
1/4 Cup Green Bell Peppers, diced
1/4 Cup Olive Oil
2 Tablespoons Green Chilies (part of a can)
2 Tablespoons Red Wine Vinegar
1 Tablespoon Mustard Seed
1 Teaspoon Cumin
1 Teaspoon Salt
1 Dash Pepper

Place tomatoes, celery and bell pepper in a big bowl. Add oil, chilies, vinegar and spices. Stir until combine.

Rosemary Pork Chops

Gourmet December 2007

3 Cloves Garlic
2 Teaspoons Rosemary, coarsely chopped
3 Tablespoons Olive Oil
4 Bone-in Pork Sirloin Chops, 1/2" thick

Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary,oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.

Broil chops on a broiler pan about 4 inches from heat, turning once until just cooked through, about 8 minutes total. Let stand 5 minutes.

Reese's Type Bars

2 Cups Peanut Butter
1/2 Cup Butter, melted
3 1/2 Cups Powdered Sugar
6 Tablespoons Brown Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Salt
12 ounces Chocolate Chips
4 Tablespoons Oil

Combine all, except chocolate chips and oil with 4 Tablespoons. Mix everything else in a bowl. Beating until well blended and mixture forms a ball. Pat in to 9x 13 pan, smoothing top.

Melt and blend chocolate chips and oil together. Spread smoothly over peanut butter mixture. Cut into squares when cooled

Raspberry Vinaigrette

Teton Grille













2 Tablespoons Red Wine Vinegar
1 Cup Raspberries
1/4 Cup Sugar
1 Tablespoon Dijon Mustard
1/2 Cup Oil

Mix Berries, Vinegar, Sugar, And Mustard together. Add oil whisking briskly.

Raspberry Balsamic Glaze

Gourmet Cookbook

2/3 Cup Raspberry Jam, seedless
2 Cups Balsamic Vinegar

Combine jam and vinegar in a small saucepan and simmer briskly, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 8 minutes.

Let cool to room temperature. Glaze will thicken slightly as it cools.

Pumpkin Pie

Libby's 100% Pure Pumpkin

1 1/2 Cups Sugar
1 Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
4 Eggs
29 Ounces Pumpkin
24 Ounces Evaporated Milk



Preheat oven to 425 for 15 minutes then reduce temperature to 350. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Pork Noodle Soup with Cinnamon and Anise

Gourmet December 2007

2 1/2 Pounds Pork Backribs
6 Cups Water
2/3 Cup Soy Sauce
2/3 Cup Stock
1/4 Cup Dark Brown Sugar, packed
1 Head Garlic, halved crosswise
3 Cinnamon Sticks, 3" inches
1 Star Anise, whole
5 1/2 Ounces Bean Threads (cellophane) noodle

Gently simmer all ingredients expect noodles in a 6-quart heavy pot, covered skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

Pizza Dough

1 Teaspoon Salt
1 Tablespoon Honey
2 Tablespoons Olive oil
3/4 Cup Water, cool
2 1/2 Teaspoons Yeast
1/4 Cup Water, warm
3 Cups Flour

Combine salt, honey, oil, and cool water. In separate bowl, sprinkle yeast over warm water and let proof 10 minutes.

Place flour in food processor, slowly add honey mixture with motor running, pour in dissolved yeast. Process till dough forms a ball. Knead dough on floured surface.

Put in greased bowl and allow rest for 30 minutes. Divide dough in half and roll into 6-inch circle. Make edge thicker with fingers. Stretch circle to 7-8 inches. Bake at 350 for about 20 to 25 minutes.

Pina Colada Muffins

1 Tablespoon Baking Powder
1/2 Teaspoon Salt
3/4 Cup White Rice Flour
1/2 Cup Coconut Flour
1/2 Teaspoon Xanthum Gum
2 Tablespoons Butter, melted
2 Eggs
3/4 Cup Milk
1/2 Cup Sugar
1 Can Crushed Pineapple, 20 oz Can (2 1/4 Cups)
1/2 Teaspoon Vanilla Extract
1/2 Cup Coconut Flakes

Preheat oven to 400 degrees F. In a large bowl Sift together the baking powder, salt, rice flour, coconut flour, coconut flakes and xanthum gum.

In a small bowl mix the Melted butter, eggs, milk, sugar, vanilla and crushed pineapple. Pour the wet ingredients over the dry ingredients. Mix thoroughly. Pour into prepared muffin pan.

Bake for 20 to 25 minutes.

Pie Dough

Chef Lavallee, Johnson & Wales, Denver campus






















12 Ounces All-Purpose Flour
3/4 Ounce Sugar
1/4 Ounce Salt
3 1/4 Ounces Unsalted Butter
2 3/4 Ounces Margarine
2 3/4 Ounces Shortening
4 Ounces Water, ice cold

Sift flour, sugar and salt together. Rub in the butter, shortening, and margarine until crumbs are the size of peas. Add water mix just until combined. Wrap with plastic wrap and place in the fridge for at least 30 minutes.

Follow the recipe for the proper pie you are making or follow one of the directions below.

Par Bake: fill shell with beads or beans or invert or place another pan in top bake at 425 degrees for 8-10 Minutes.

Per Bake: fill shell with beads or beans or invert or place another pan in top bake at 425 degrees for 15 Minutes. then empty shell and bake for 5-10 more minutes for golden color.

**NOTE**
If using salted butter, omit salt.
If making a savory dish omit sugar.

Pesto

2 Ounces Basil, fresh
2 1/2 Ounces Pine Nuts
1/4 Ounce Garlic, mashed to a paste
1/4 Ounce Salt
2 Ounces Olive Oil
2 Ounces Parmesan Cheese, grated

Rinse the basil well, Dry thoroughly. and coarsely chop. Transfer them
to a food processor. Grind the basil, pine nuts, garlic, and salt together,
adding the oil gradually to form a thick paste.

Peppermint Pinwheels

2 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Margarine
1/4 Cup Sugar
1 Egg Yolk
1 Teaspoon Vanilla
1 Teaspoon Peppermint Extract
Red Food Color


Preheat the oven to 350. Sift together flour, slat and baking powder then set aside.
Beat margarine with sugar until fluffy in large bowl. Beat in egg yolk and vanilla. Stir flour mixture in 1/3 at a time blend well after each addition to make a soft dough.

Divide dough in half. Add peppermint extract and red food color to first half Roil out each color into 16x 10 rectangle between waxed paper.

Place pink on top of white and roll up tightly. Chill or freeze. Slice in 1/4 slices. Bake in the oven for about 8 minutes.

Brownies

Annette Versluys





















1/2 Cup Butter, softened
1 Cup Sugar
2 Eggs
6 Tablespoons Cocoa Powder
1 Teaspoon Vanilla
1/2 Cup Flour

Cream butter and sugar together. Add beaten eggs and mix well. Mix flour and cocoa in separate bowl and add into wet mixture. Add vanilla. Lightly grease an 8×8 pan and pour the batter in. Bake at 325 degrees for 25 to 30 minutes.

40 Garlic Clove Chicken

www.crockpot365.blogspot.com













3-4 Pounds Chicken
1 Large Onion, sliced
1 Tablespoon Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Paprika
1 Teaspoon Pepper
40 Garlic Cloves, peeled, but intact (about 3-4 heads of Garlic)

Place onion slices on the bottom of the the slow cooker. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.

Tip: I took a few of the cloves after the chicken was done and I throw them into my mashed potatoes. They turned out great! You can also us the garlic to rub on bread to make garlic bread too!

Passion-fruit Gelee with Basil Cream

Servings: 4
Start to Finish Time: 3 hours
1 3/4 Teaspoons Unflavored Gelatin
1/4 Cup Water
2 Cups Passion Fruit Nectar
1/2 Cup Fresh Basil Leaves
1/2 Cup Sugar
1 1/2 Cups Heavy Cream, chilled
1 Teaspoon Unflavored Gelatin
2 Tablespoons Water



Make Gelee: Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.

Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.

Make cream when Gelee has set: Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

Parker House Rolls

Gourmet Cookbook

3 Tablespoons Warm Water
3 Tablespoons Sugar
1/4 Ounce Yeast
1/2 Cup unsalted butter
1 Cup Whole Milk
2 Cups Bread Flour
1/2 Teaspoon Salt
3/4 Cups All-Purpose Flour



Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Melt 3/4 stick (6 tablespoons) buffer in a small saucepan. Add milk and heat until lukewarm. Pour into a large bowl, add yeast mixture, remaining 2 tablespoons sugar, bread flour, and salt, and stir with a wooden spoon until well combined. Stir in 3/4 cup all-purpose flour, then, if necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, to make a slightly sticky dough that forms a ball.

Turn dough out onto a lightly floured surface and knead, adding more all-purpose flour it dough is very sticky, until smooth and elastic but still slightly sticky, about 10 minutes. Form dough into a ball, put in a buttered large bowl, and turn to coat with butter. Cover with plastic wrap and let rise in a warm draft- free place until doubled in bulk, about 1 hour.

Butter a 13-by-9 inch baking dish. Divide dough in to 20 equal pieces. Roil each one into a ball and arrange evenly in 4 rows of 5 in baking pan. Cover loosely with plastic wrap and let rise in a warm draft free place until almost doubled in bulk, about 45 minutes. Using a floured chopstick or edge of a ruler, make a deep crease down center of each row of rolls. Let rolls rise, loosely covered, for 15 minutes.

Put a rack in middle of oven and preheat oven to 375F. Melt remaining 2 tablespoons butter; cool slightly. Brush tops of rolls with butter and bake until golden, 20 to 25 minutes. Cool rolls in pan on a rack for 5 minutes, then turn out onto rack and cool, right side up, until warm.

The rolls can be baked up to 1 day ahead. Cool completely, then wrap well in foil and keep at room temperature. Reheat in the foil in a 375F oven for 15 to 20 minutes.

No Bake Cookies

1/2 Cup Butter
2 Cups Sugar
1/2 Cup Milk
1/2 Cup Cocoa
1 Teaspoon Vanilla
1/2 Cup Peanut butter
3 Cups Oatmeal

Add butter, sugar, milk and cocoa to sauce pan. Let boil for 4 minutes. Take off stove and add vanilla, peanut butter. Mix in oatmeal. Place in balls on wax paper. Let them sit until cool.

Muddy Buddies

Chex

9 Cups Chex
1 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Peanut Butter
1/4 Cup Margarine or Butter
1/4 Teaspoon Vanilla
1 1/2 Cups Powdered Sugar

Combine chocolate, peanut butler and margarine in bowl. Microwave the mixture 1 to 1 1/4 minutes. Stir after 1 minute. Stir in vanilla. Pour chocolate over cereal, stir. Pour cereal into hag with powdered sugar. Shake until coated. Spread on wax paper to cool.

Oatmeal Cookies

1 Cup Shortening
1 Cup Brown Sugar
1 Cup Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Cups Oatmeal
2 Eggs
1 Teaspoon Vanilla
1 Package Butterscotch Chips

Preheat oven to 350. In a bowl mix flour baking soda, salt and oatmeal set aside. In another bowl beat together shortening, brown sugar, and white sugar. Once blended well add eggs one at a time. Mix in vanilla. Stir in chips.

Place on a cookie sheet and bake for 12 minutes.

Homemade Pasta

Shirley Price





























1 Egg
2 Tablespoons Milk
1 Cup Flour

Beat egg with milk. Add salt and flour. Roll out on floured surface until very thin. Use a pasta maker if you have one but if you don't roll dough flat then roll up like a cinnamon roll. Cut in desired size of noodle. Once dough is cut place in boiling water.

Molten Chocolate Cake

Teton Grille

8 Fluid Ounces Unsalted Butter
12 Ounces Semisweet Chocolate Chips
2 Fluid Ounces Heavy Cream
1/4 Cup Powdered Sugar
4 Whole Eggs
4 Egg Yolk
1/2 Cup Sugar
3/4 Tablespoon Vanilla
1/4 Teaspoon Salt
1/4 Cup Flour

In mixer, whip together all eggs, granulated sugar, vanilla and salt until light and fluffy. Should at least double in volume. Then add flour. In double-boiler, melt butter, chocolate chips, heavy cream and powdered sugar. Stir occasionally, to avoid scorching, until smooth.

Fold chocolate mixture gently into whipped batter. Chill overnight. Using oven-safe ramekin, coat inside with butter, then lightly with flour. Fill ramekin 2/3 full and bake at 350 degrees F for 15-20 minutes, or until the top begins to crack.

Lemon Bars

1 Cup Flour
1/4 Cup Powdered Sugar, sifted
1/2 Cup Butter
2 Eggs
3/4 Cup Sugar
1/2 Teaspoon Lemon Zest
3 Tablespoons Lemon Juice
2 Tablespoons Flour
1/4 Teaspoon Baking Powder

Preheat oven to 350. Stir flour, powdered sugar. Cut in butter. Pat into ungreased 8x8x2 pan. Bake for 10 to 12 minutes. Beat eggs; add sugar, lemon peel and juice. Beat till smooth 8-10 minutes.

Stir together 2 Tablespoons flour and baking powder, add to egg mixture. Blend together then Pour over baked layer. Bake for 20 to 25 minutes. Sift more powdered sugar over top.

Lasagna

1 1/2 Pounds Ground Beef
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Tablespoon Basil
1 Teaspoon Oregano
1 Tablespoon Brown Sugar
1 1/2 Teaspoons Salt
1 Can Diced Tomatoes (29oz)
2 Cans Tomato Paste (6oz)
10 Ounces Lasagna Noodles
2 Eggs
3 Cups Ricotta Cheese (1 1/2 pounds)
1/2 Cup Parmesan Cheese
2 Tablespoons Parsley
2 Teaspoons Salt
1/2 Teaspoon Pepper
1 Pound Mozzarella Cheese, Shredded
2 Tablespoons Parmesan Cheese, or Romano Cheese

In skillet brown ground beef, onion, and garlic, drain fat. Mix basil, oregano, brown sugar, 1 1/2 tsp. salt, diced tomatoes and paste. Simmer 30-45 minutes. Stir occasionally.

Preheat oven to 375. Bring large pot of water to a boil. Add noodles, cook 5-8 minutes or until tender. Lay noodles flat on towel and blot dry. In a medium bowl mix eggs, ricotta, Parmesan, parsley, 1 tsp. salt and pepper.

Layer 1/3 of noodles in bottom of 9 by 13 dish. Cover the noodles with 1/2 ricotta mix, 1/2 mozzarella and 1/3 of sauce. Repeat. Top with remaining noodles with sauces. Sprinkle Parmesan on top.

Bake fore 30 minutes or cheese is lightly browned. Let cool for 10 minutes.