6 servings
INGREDIENTS
• 1 pound fresh mushrooms
• 7 ounces crabmeat
• 5 green onions, thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper.
Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
Refrigerate filling until ready for use.
3. Remove stems. Spoon out the gills and the base of the stem, making deep cups.
Discard gills and stems. Fill the mushroom caps with
rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.
Sprinkle tops with Parmesan and paprika.
4. Bake for 15 minutes. Remove from oven
Thursday, July 16, 2009
Shrimp Stuffed Mushrooms
INGREDIENTS
• 2 pounds large mushrooms
• 3/4 pound cooked baby shrimp
• 1 cup crushed bacon flavored crackers
• 1 cup cream cheese, softened
• 1/2 cup shredded sharp Cheddar cheese
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned
• 2 pounds large mushrooms
• 3/4 pound cooked baby shrimp
• 1 cup crushed bacon flavored crackers
• 1 cup cream cheese, softened
• 1/2 cup shredded sharp Cheddar cheese
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned
ZUCCHINI PIE
Yield: 8 servings
FILLING
4 c Zucchini (less rind and seed
1 x Sliced 1/4" thick
1 x Salt water
1 c Warm water
1 c Brown or white sugar
1 ts Cinnamon
1 ts Cream of tartar
1 x Unbaked pie shell
STREUSEL TOPPING
1/2 c Sugar
1/2 c Flour
1/2 c Butter
Parboil prepared zucchini in salt water until
tender.Drain; put in bowl.Add warm
water,sugar,cinnamon and cream of tartar. Place in
unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top with
Streusel Topping mixture.Return to oven for 1/2 to 3/4
hour.Tastes just like apple pie.
FILLING
4 c Zucchini (less rind and seed
1 x Sliced 1/4" thick
1 x Salt water
1 c Warm water
1 c Brown or white sugar
1 ts Cinnamon
1 ts Cream of tartar
1 x Unbaked pie shell
STREUSEL TOPPING
1/2 c Sugar
1/2 c Flour
1/2 c Butter
Parboil prepared zucchini in salt water until
tender.Drain; put in bowl.Add warm
water,sugar,cinnamon and cream of tartar. Place in
unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top with
Streusel Topping mixture.Return to oven for 1/2 to 3/4
hour.Tastes just like apple pie.
Wednesday, July 15, 2009
BABE RUTH BARS
1 CUP PEANUT BUTTER
1 CUP LIGHT CORN SYRUP
½ CUP BROWN SUGAR
½ CUP SUGAR
6 CUPS CORNFLAKES CERIAL
1 CUP CHCOLATE CHIPS
2/3 CUP PEANUTS
In a large saucepan over medium heat, combine peanut butter corn syrup brown sugar and sugar.
Cook stirring occasionally, until smooth. Remove from heat and immediately stir in cornflakes, chocolate chips and peanuts, mixing until evenly coated. Press mixture even into a greased 9 x 13” baking dish. Let mixture cool completely, before cutting into bars
1 CUP LIGHT CORN SYRUP
½ CUP BROWN SUGAR
½ CUP SUGAR
6 CUPS CORNFLAKES CERIAL
1 CUP CHCOLATE CHIPS
2/3 CUP PEANUTS
In a large saucepan over medium heat, combine peanut butter corn syrup brown sugar and sugar.
Cook stirring occasionally, until smooth. Remove from heat and immediately stir in cornflakes, chocolate chips and peanuts, mixing until evenly coated. Press mixture even into a greased 9 x 13” baking dish. Let mixture cool completely, before cutting into bars
Tuesday, July 14, 2009
CINNAMON. Juniper Berries Recipes
Recipes use Cinnamon and Juniper Berries will be posted by Saturday 7/18/09
Sunday, July 12, 2009
Filet Mignon with Irish Whiskey Sauce
Ingredients:
Filet Mignon with Irish Whiskey Sauce
Yield: 4 servings
4 small filet mignons (4 ounce each)
2 tablespoons butter
1 clove garlic, diced
1 teaspoon finely diced shallots
1-1/2 cups mushrooms, chopped
1 teaspoon honey
1/2 teaspoon wholegrain mustard
1 ounce Jameson Irish Whiskey
3/4 cup beef stock
3/4 cup heavy (double) cream
Freshly ground black pepper to taste
Preparation:
Filet Mignon with Irish Whiskey Sauce This decadent recipe for Filet Mignon with Irish Whiskey Sauce is wonderful for a special dinner. The filet generally is considered the most tender cut of beef, but it lacks a little flavor when compared with other cuts, such as sirloin or ribeye steaks. That's why it's a great idea to sauce up your filet.
1. Melt the butter in a skillet over medium-high heat.
2. Add the filets and sauté until they're done to your preference. Transfer the filets from the pan to a heated platter, and cover them loosely with foil to keep warm.
3. To the skillet, add the garlic, shallots, and mushrooms, and sauté over medium heat until soft.
4. Add honey and wholegrain mustard to the pan and stir.
5. Add the whiskey, and turn up the heat so that the sauce boils for 1 minute as the alcohol evaporates.
6. Turn down the heat and stir in the beef stock. Boil gently until the amount of sauce in the pan is reduced by half.
7. Stir in the cream, and continuing stirring until the sauce thickens.
8. Give the sauce a quick taste, and add salt and pepper as needed.
9. To serve, slice the filets, put them on plates, and pour the sauce over the top.
Filet Mignon with Irish Whiskey Sauce
Yield: 4 servings
4 small filet mignons (4 ounce each)
2 tablespoons butter
1 clove garlic, diced
1 teaspoon finely diced shallots
1-1/2 cups mushrooms, chopped
1 teaspoon honey
1/2 teaspoon wholegrain mustard
1 ounce Jameson Irish Whiskey
3/4 cup beef stock
3/4 cup heavy (double) cream
Freshly ground black pepper to taste
Preparation:
Filet Mignon with Irish Whiskey Sauce This decadent recipe for Filet Mignon with Irish Whiskey Sauce is wonderful for a special dinner. The filet generally is considered the most tender cut of beef, but it lacks a little flavor when compared with other cuts, such as sirloin or ribeye steaks. That's why it's a great idea to sauce up your filet.
1. Melt the butter in a skillet over medium-high heat.
2. Add the filets and sauté until they're done to your preference. Transfer the filets from the pan to a heated platter, and cover them loosely with foil to keep warm.
3. To the skillet, add the garlic, shallots, and mushrooms, and sauté over medium heat until soft.
4. Add honey and wholegrain mustard to the pan and stir.
5. Add the whiskey, and turn up the heat so that the sauce boils for 1 minute as the alcohol evaporates.
6. Turn down the heat and stir in the beef stock. Boil gently until the amount of sauce in the pan is reduced by half.
7. Stir in the cream, and continuing stirring until the sauce thickens.
8. Give the sauce a quick taste, and add salt and pepper as needed.
9. To serve, slice the filets, put them on plates, and pour the sauce over the top.
Steak Sauce
Ingredients:
Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
Preparation:
1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.
Makes 3 cups.
Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric
Preparation:
1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.
Makes 3 cups.
Orange Butter
Ingredients:
1 cup softened butter
1/2 cup fresh orange juice
1/2 cup confectioner's sugar (powdered sugar)
Preparation:
Place all ingredients in a medium mixing bowl. Beginning with a low speed, combine all ingredients until blended.
Using high speed, whip the butter for 3-5 minutes until it turns light and fluffy.Place the butter in a decorative serving
bowl and serve as a delightful addition for your breakfast or brunch table.
4 servings.
1 cup softened butter
1/2 cup fresh orange juice
1/2 cup confectioner's sugar (powdered sugar)
Preparation:
Place all ingredients in a medium mixing bowl. Beginning with a low speed, combine all ingredients until blended.
Using high speed, whip the butter for 3-5 minutes until it turns light and fluffy.Place the butter in a decorative serving
bowl and serve as a delightful addition for your breakfast or brunch table.
4 servings.
Irish Shepherd's Pie
Ingredients
• 2 lbs Irish potatoes peeled and cubed
• 2 tablespoons Sour cream
• 1 large Egg
• 1/2 cup Heavy cream
• 1 pinch Sea salt season to taste
• 1 pinch Pepper freshly ground seasoned to taste
• 1 tablespoon Canola Oil
• 1 3/4 lbs Ground lamb
• 2 Carrots peeled and chopped
• 1 Celery chopped
• 1 Onion chopped
• 2 tablespoons Unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cup Beef stock divided
• 2 teaspoons Worcestershire sauce
• 1/2 cup Frozen peas
• 1 cup Irish Cheese or cheddar grated
• 2 tablespoons Scallions finely chopped
Instructions
Boil potatoes in water until fork tender. Drain potatoes well and pour them into a bowl. Mix together the sour cream, egg, heavy cream in a separate bowl. Combine the cream mixture into potatoes and mash until potatoes are almost smooth. Set aside for later.
While potatoes are boiling, preheat a large skillet over medium high heat. Add oil then add the ground lamb. Season meat with salt and pepper. Brown and crumble meat for 4 or 5 minutes. Pour off excess fat leaving a little. Add the chopped carrots, celery and onion to the meat. Cook together for another 5 minutes, stirring often. Add a 1/2 cup of beef stock to the meat mixture and cover with a lid. Simmer until carrots are tender. In another skillet over medium heat, make a rue by melting the butter and adding the flour stirring together 2 minutes. Whisk in beef stock and Worcestershire sauce until there are no lumps and smooth. Thicken to a gravy about 1 minute. Pour gravy onto the meat and vegetables. Stir in the peas. Set aside.
Preheat oven broiler to high. Using a small rectangular casserole dish, spoon in the meat and vegetable mixture. Spoon in the potato mixture over meat. Top potatoes with Irish cheese. Broil until cheese is melted and bubbly. Top casserole with chopped scallions (or parsley) and serve immediately!
• 2 lbs Irish potatoes peeled and cubed
• 2 tablespoons Sour cream
• 1 large Egg
• 1/2 cup Heavy cream
• 1 pinch Sea salt season to taste
• 1 pinch Pepper freshly ground seasoned to taste
• 1 tablespoon Canola Oil
• 1 3/4 lbs Ground lamb
• 2 Carrots peeled and chopped
• 1 Celery chopped
• 1 Onion chopped
• 2 tablespoons Unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cup Beef stock divided
• 2 teaspoons Worcestershire sauce
• 1/2 cup Frozen peas
• 1 cup Irish Cheese or cheddar grated
• 2 tablespoons Scallions finely chopped
Instructions
Boil potatoes in water until fork tender. Drain potatoes well and pour them into a bowl. Mix together the sour cream, egg, heavy cream in a separate bowl. Combine the cream mixture into potatoes and mash until potatoes are almost smooth. Set aside for later.
While potatoes are boiling, preheat a large skillet over medium high heat. Add oil then add the ground lamb. Season meat with salt and pepper. Brown and crumble meat for 4 or 5 minutes. Pour off excess fat leaving a little. Add the chopped carrots, celery and onion to the meat. Cook together for another 5 minutes, stirring often. Add a 1/2 cup of beef stock to the meat mixture and cover with a lid. Simmer until carrots are tender. In another skillet over medium heat, make a rue by melting the butter and adding the flour stirring together 2 minutes. Whisk in beef stock and Worcestershire sauce until there are no lumps and smooth. Thicken to a gravy about 1 minute. Pour gravy onto the meat and vegetables. Stir in the peas. Set aside.
Preheat oven broiler to high. Using a small rectangular casserole dish, spoon in the meat and vegetable mixture. Spoon in the potato mixture over meat. Top potatoes with Irish cheese. Broil until cheese is melted and bubbly. Top casserole with chopped scallions (or parsley) and serve immediately!
Beef Empanadas
Ingredients
• 1 tablespoon Olive oil
• 1 pound Ground beef
• 1 Onion chopped
• 1 clove Garlic minced
• 1/4 cup Mushrooms chopped
• Salt & pepper to taste
• 1/2 tablespoon Beef bouillon concentrate
• 2 tablespoons Coriander sprigs chopped
• 1 package Puff pastry thawed
• 2 Eggs hardboiled & sliced
• 1 Egg beaten
• 1/2 teaspoon Cumin
Instructions
In a large saute pan leat the oil. Cook the onion and garlic till clear. Add the ground beef and mushrooms cooking until the beef is browned. Add salt and pepper cumin and beef concentrate. Add Coriander and set aside.
Roll out the puff pastry and cut into 10" circles. Add a spoonful of the meet mixture in center of each circle of pastry. Top with one or two egg slices. With pastry brush dampened the edges of the circle with the beaten egg, fold pastry in half and seal by pressing with fingers. Brush each empanada with egg.
Bake in pre-heated 350 F oven and bake for approx 15 min or just till golden brown
• 1 tablespoon Olive oil
• 1 pound Ground beef
• 1 Onion chopped
• 1 clove Garlic minced
• 1/4 cup Mushrooms chopped
• Salt & pepper to taste
• 1/2 tablespoon Beef bouillon concentrate
• 2 tablespoons Coriander sprigs chopped
• 1 package Puff pastry thawed
• 2 Eggs hardboiled & sliced
• 1 Egg beaten
• 1/2 teaspoon Cumin
Instructions
In a large saute pan leat the oil. Cook the onion and garlic till clear. Add the ground beef and mushrooms cooking until the beef is browned. Add salt and pepper cumin and beef concentrate. Add Coriander and set aside.
Roll out the puff pastry and cut into 10" circles. Add a spoonful of the meet mixture in center of each circle of pastry. Top with one or two egg slices. With pastry brush dampened the edges of the circle with the beaten egg, fold pastry in half and seal by pressing with fingers. Brush each empanada with egg.
Bake in pre-heated 350 F oven and bake for approx 15 min or just till golden brown
Army SOS (S--t on a Shingle)
Ingredients
• 1 pound ground pork sausage
• or ground beef or 50/50 mix
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 3 tablespoons chopped onion
• 1 dash Worcestershire sauce
Instructions
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast.
Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.
Serving suggestion:
Serve this outdoors on a cold morning at 0-dark-30 AM. Take a stainless steel mess-kit tray, put a slice of toast in the bottom, a ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned peach on the side allowing the juice to run around the bottom. Sprinkle liberally w/ coarse black pepper.
• 1 pound ground pork sausage
• or ground beef or 50/50 mix
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 3 tablespoons chopped onion
• 1 dash Worcestershire sauce
Instructions
This version of the popular army dish, usually made with creamed chipped beef, uses pork sausage. Just add flour, milk, onions and seasoning and you've got the favorite for serving over biscuits or toast.
Brown sausage in a large skillet; drain fat. Pour flour directly on sausage to coat (this will prevent lumps). Add milk, to desired consistency. Stir in the poultry seasoning, salt, pepper, onion and Worcestershire sauce and heat through.
Serving suggestion:
Serve this outdoors on a cold morning at 0-dark-30 AM. Take a stainless steel mess-kit tray, put a slice of toast in the bottom, a ladle of SOS on the toast and a fried egg on top. Dump 1/2 a canned peach on the side allowing the juice to run around the bottom. Sprinkle liberally w/ coarse black pepper.
Subscribe to:
Posts (Atom)