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.

La Bete Noire

French for The Black Beast
Bon Appetit-September 2006
















1 Cup Water
3/4 Cup Sugar
9 Tablespoons Unsalted Butter, diced
18 Ounces Milk Chocolate Chips
6 Eggs

Chocolate Ganache
1 Cup Heavy Cream
8 Ounces Milk Chocolate Chips

Preheat oven to 350. Butter 10-inch spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil around outside of pan, bringing foil to top of rim.

Combine water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.

Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.

Chocolate Ganache
Bring whipping cream to simmer in small saucepan over medium heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake.

Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Keylime Cheesecake with Mango Ribbons

Gourmet Cookbook




















5 Ounces Graham Cracker, crumbs
3 Tablespoons Sugar
1/4 Cup Unsalted Butter, melted
2 Large Mango, firm-ripe
1 Tablespoon Key Lime Juice
1/2 Cup Heavy Cream, chilled
1 Tablespoon Sugar
2 Packages Cream Cheese , at room temperature
1 Cup Sugar, plus 2 tablespoons
3/4 Cup Key Lime Juice
1/2 Cup Sour Cream
1/2 Teaspoon Vanilla
2 1/2 Tablespoons All-Purpose Flour
1/4 Teaspoon Salt
3 Large Eggs

Make crust:
Preheat oven to 3500F and butter bottom and side of spring form pan. Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.

Make filling:
Reduce oven temperature to 3250F. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated. Pour filling into crust and set spring form pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes.

Cool completely in spring form pan on rack. (Cake will continue to set as it cools.) Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.

Make topping:
Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with slicer (use caution-peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. Beat cream with sugar in bowl with electric mixer until it just holds stiff peaks, and then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over
cream

Homemade KC Masterpiece BBQ Sauce

2 Cups Ketchup
2 Teaspoons Onion Powder
2 Teaspoons Garlic Powder
1 Tablespoon Liquid Smoke Flavoring
4 Teaspoons Vinegar
1 Tablespoon Worcestershire Sauce
1 Tablespoon Molasses
1/2 Cup Brown Sugar

Mix all ingredients together