Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■1 can (14-ounce) Can Black-eyed Peas
■¼ whole Onion, Chopped Fine
■¼ cups Sour Cream
■8 slices Jarred Jalapenos
■1 cup Grated Sharp Cheddar Cheese
■3 Tablespoons Salsa
■Hot Sauce, to taste
■Salt And Black Pepper To Taste
Preparation Instructions
Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.
Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.
http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/
Friday, December 31, 2010
Wednesday, December 29, 2010
Meatballs with Peppers and Pineapple
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1-¼ pound Ground Beef
■½ whole Onion, Diced Very Finely
■1 whole Egg
■½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
■1 teaspoon Kosher Salt
■Freshly Ground Black Pepper, To Taste
■½ teaspoons Crushed Red Pepper, More To Taste
■¼ cups All-purpose Flour
■Canola Oil, For Frying
■2 whole Green Bell Peppers, Seeded And Diced Roughly
■1-½ cup Fresh Pineapple Chunks
■2 cups Beef Stock Or Broth
■2 Tablespoons Soy Sauce
■½ cups Sherry Or White Wine Vinegar
■⅓ cups Sugar
■1 Tablespoon Cornstarch
■Salt To Taste
■Crushed Red Pepper, To Taste
■Extra Beef Stock If Needed
Preparation Instructions
Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown or white rice.
http://thepioneerwoman.com/cooking/2010/12/meatballs-with-peppers-and-pineapple/
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1-¼ pound Ground Beef
■½ whole Onion, Diced Very Finely
■1 whole Egg
■½ cups Panko Bread Crumbs (or Regular Breadcrumbs)
■1 teaspoon Kosher Salt
■Freshly Ground Black Pepper, To Taste
■½ teaspoons Crushed Red Pepper, More To Taste
■¼ cups All-purpose Flour
■Canola Oil, For Frying
■2 whole Green Bell Peppers, Seeded And Diced Roughly
■1-½ cup Fresh Pineapple Chunks
■2 cups Beef Stock Or Broth
■2 Tablespoons Soy Sauce
■½ cups Sherry Or White Wine Vinegar
■⅓ cups Sugar
■1 Tablespoon Cornstarch
■Salt To Taste
■Crushed Red Pepper, To Taste
■Extra Beef Stock If Needed
Preparation Instructions
Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown or white rice.
http://thepioneerwoman.com/cooking/2010/12/meatballs-with-peppers-and-pineapple/
Monday, December 27, 2010
Spicy Lemon Garlic Shrimp
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 pounds Raw Shrimp, Deveined, Shells On
■2 sticks Cold Unsalted Butter Cut Into Pieces
■1 teaspoon Kosher Salt
■4 cloves Garlic, Peeled
■¼ cups Fresh Parsley
■½ teaspoons Crushed Red Pepper
■1 whole Lemon, Juiced
Preparation Instructions
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 pounds Raw Shrimp, Deveined, Shells On
■2 sticks Cold Unsalted Butter Cut Into Pieces
■1 teaspoon Kosher Salt
■4 cloves Garlic, Peeled
■¼ cups Fresh Parsley
■½ teaspoons Crushed Red Pepper
■1 whole Lemon, Juiced
Preparation Instructions
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/
Tuesday, December 21, 2010
Fig-Prosciutto Pizza with Arugula
Prep Time: 1 Hour30 Minutes
Cook Time: 12 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■Pizza Crust
■1 teaspoon Active Dry Yeast
■4 cups All-purpose Flour
■1 teaspoon Kosher Salt
■⅓ cups Olive Oil
■FOR THE PIZZA:
■2 Tablespoons Olive Oil
■4 Tablespoons Fig Spread Or Jam
■Kosher Salt To Taste
■12 ounces, weight Fresh Mozzarella, Sliced Thin
■6 ounces, weight Thinly Sliced Prosciutto*
■1 bunch Washed And Rinsed Arugula
■Freshly Ground Pepper, to taste
■½ cups Shaved Parmesan
Preparation Instructions
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!
http://thepioneerwoman.com/cooking/2010/12/fig-prosciutto-pizza-with-arugula/
Cook Time: 12 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■Pizza Crust
■1 teaspoon Active Dry Yeast
■4 cups All-purpose Flour
■1 teaspoon Kosher Salt
■⅓ cups Olive Oil
■FOR THE PIZZA:
■2 Tablespoons Olive Oil
■4 Tablespoons Fig Spread Or Jam
■Kosher Salt To Taste
■12 ounces, weight Fresh Mozzarella, Sliced Thin
■6 ounces, weight Thinly Sliced Prosciutto*
■1 bunch Washed And Rinsed Arugula
■Freshly Ground Pepper, to taste
■½ cups Shaved Parmesan
Preparation Instructions
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!
http://thepioneerwoman.com/cooking/2010/12/fig-prosciutto-pizza-with-arugula/
Monday, December 20, 2010
Filet au Poivre
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 2
Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.
Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.
Spoon sauce over steaks and serve.
Scrumptious!
http://thepioneerwoman.com/cooking/2010/12/filet-au-poivre/
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 2
Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.
Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.
Spoon sauce over steaks and serve.
Scrumptious!
http://thepioneerwoman.com/cooking/2010/12/filet-au-poivre/
Thursday, December 16, 2010
Lia’s Dark Chocolate Truffles
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 36
Ingredients
■7 ounces, fluid Heavy Cream
■2 ounces, fluid Corn Syrup
■15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped
■½ ounces, weight Soft Butter
■1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier
■2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping
Preparation Instructions
Combine cream and corn syrup and bring to a boil.
Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.
Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.
Stir in soft butter. Then stream in the liqueur and mix until homogeneous.
Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.
Scoop truffles onto parchment paper and let sit until firm enough to handle.
Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.
If desired, roll in cocoa powder. Truffles should look beautifully imperfect!
http://thepioneerwoman.com/cooking/2010/12/lias-dark-chocolate-truffles/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 36
Ingredients
■7 ounces, fluid Heavy Cream
■2 ounces, fluid Corn Syrup
■15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped
■½ ounces, weight Soft Butter
■1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier
■2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping
Preparation Instructions
Combine cream and corn syrup and bring to a boil.
Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.
Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.
Stir in soft butter. Then stream in the liqueur and mix until homogeneous.
Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.
Scoop truffles onto parchment paper and let sit until firm enough to handle.
Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.
If desired, roll in cocoa powder. Truffles should look beautifully imperfect!
http://thepioneerwoman.com/cooking/2010/12/lias-dark-chocolate-truffles/
Tuesday, December 14, 2010
Chicken and Dumplings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
Monday, December 13, 2010
Quick & Easy Mulligatawny
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/
Thursday, December 9, 2010
Spinach Soup with Gruyere
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Olive Oil
■10 ounces, weight Spinach
■2 cloves Garlic, Finely Minced
■4 Tablespoons Butter
■½ whole Medium Onion
■¼ cups Flour
■5 cups Whole Milk
■2 teaspoons Kosher Salt
■½ teaspoons Cayenne Pepper (Optional)
■Freshly Ground Black Pepper
■4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)
Preparation Instructions
In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.
Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.
http://thepioneerwoman.com/cooking/2010/12/spinach-soup-with-gruyere/
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Olive Oil
■10 ounces, weight Spinach
■2 cloves Garlic, Finely Minced
■4 Tablespoons Butter
■½ whole Medium Onion
■¼ cups Flour
■5 cups Whole Milk
■2 teaspoons Kosher Salt
■½ teaspoons Cayenne Pepper (Optional)
■Freshly Ground Black Pepper
■4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)
Preparation Instructions
In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.
Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.
http://thepioneerwoman.com/cooking/2010/12/spinach-soup-with-gruyere/
Tuesday, December 7, 2010
Lia’s Butter Toffee
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Intermediate
Servings: 18
Ingredients
■16 ounces, weight Butter, Melted
■16 ounces, weight Granulated Sugar
■3 ounces, fluid Water
■1 teaspoon Salt
■1 teaspoon Vanilla Extract
■16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
■24 ounces, weight Tempered Dark Chocolate For Coating, Melted
Preparation Instructions
*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container.
http://thepioneerwoman.com/cooking/2010/12/lias-butter-toffee/
Cook Time: 30 Minutes
Difficulty: Intermediate
Servings: 18
Ingredients
■16 ounces, weight Butter, Melted
■16 ounces, weight Granulated Sugar
■3 ounces, fluid Water
■1 teaspoon Salt
■1 teaspoon Vanilla Extract
■16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
■24 ounces, weight Tempered Dark Chocolate For Coating, Melted
Preparation Instructions
*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container.
http://thepioneerwoman.com/cooking/2010/12/lias-butter-toffee/
Friday, December 3, 2010
Festive Fruitcake Cookies
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 24
Ingredients
■FOR THE COOKIES:
■3 teaspoons Milk
■3 teaspoons Baking Soda
■1 stick (1/2 Cup) Regular (salted) Butter, Softened
■1-⅓ cup Packed Brown Sugar
■2 whole Eggs
■1 cup Brandy
■1 Tablespoon Vanilla Extract
■2 cups Flour
■¾ cups Finely Chopped Pecans
■8 ounces, weight Candied Pineapple, Roughly Chopped
■4 ounces, weight Candied Red Cherries, Roughly Chopped
■4 ounces, weight Candied Green Cherries, Roughly Chopped
■½ cups (additional) Flour
FOR THE GLAZE:
■½ cups Brandy
■½ cups Packed Brown Sugar
■1 teaspoon Vanilla Extract
Preparation Instructions
Preheat oven to 350 degrees.
Combine milk and baking soda and stir. Set aside.
Cream butter and brown sugar. Add eggs and mix lightly. Add milk/soda mixture and mix. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy and vanilla and mix until combined. Add nuts and combine.
Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet*
Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown!
Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Well…within reason.)
http://thepioneerwoman.com/cooking/2010/12/festive-fruitcake-cookies/
Ingredients
■FOR THE COOKIES:
■3 teaspoons Milk
■3 teaspoons Baking Soda
■1 stick (1/2 Cup) Regular (salted) Butter, Softened
■1-⅓ cup Packed Brown Sugar
■2 whole Eggs
■1 cup Brandy
■1 Tablespoon Vanilla Extract
■2 cups Flour
■¾ cups Finely Chopped Pecans
■8 ounces, weight Candied Pineapple, Roughly Chopped
■4 ounces, weight Candied Red Cherries, Roughly Chopped
■4 ounces, weight Candied Green Cherries, Roughly Chopped
■½ cups (additional) Flour
FOR THE GLAZE:
■½ cups Brandy
■½ cups Packed Brown Sugar
■1 teaspoon Vanilla Extract
Preparation Instructions
Preheat oven to 350 degrees.
Combine milk and baking soda and stir. Set aside.
Cream butter and brown sugar. Add eggs and mix lightly. Add milk/soda mixture and mix. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy and vanilla and mix until combined. Add nuts and combine.
Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet*
Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown!
Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Well…within reason.)
http://thepioneerwoman.com/cooking/2010/12/festive-fruitcake-cookies/
Wednesday, December 1, 2010
Cleta Bailey’s Toffee Squares
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24
Ingredients
■2 sticks Butter
■1 cup Packed Brown Sugar
■1 whole Egg
■2 teaspoons Vanilla
■2 cups All-purpose Flour
■2 cups Chocolate Chips (milk Or Semi-sweet)
■¾ cups Finely Chopped Pecans
Preparation Instructions
Preheat oven to 350 degrees.
Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.
Sprinkle with chopped pecans. Cut into squares
http://thepioneerwoman.com/cooking/2010/12/cleta-baileys-toffee-squares/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24
Ingredients
■2 sticks Butter
■1 cup Packed Brown Sugar
■1 whole Egg
■2 teaspoons Vanilla
■2 cups All-purpose Flour
■2 cups Chocolate Chips (milk Or Semi-sweet)
■¾ cups Finely Chopped Pecans
Preparation Instructions
Preheat oven to 350 degrees.
Cream butter and brown sugar until fluffy. Add egg, vanilla, and flour and mix until combined. Spread on cookie sheet with an offset spatula until thin. Bake for 15 minutes, or until golden. Remove pan from oven and sprinkle on chocolate chips. Return to oven for 1 minute. Remove from oven and spread chocolate thinly over the cookie layer.
Sprinkle with chopped pecans. Cut into squares
http://thepioneerwoman.com/cooking/2010/12/cleta-baileys-toffee-squares/
Tuesday, November 30, 2010
Christmas Cherries
Prep Time: 1 Hour 15 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 36
Ingredients
■2 sticks Butter, Softened
■½ cups Sugar
■2 whole Egg Yolks, Stirred
■1 teaspoon Vanilla Extract
■Zest Of 1 Lemon
■Zest Of 1 Orange
■Juice Of 1 Lemon
■2 cups All-purpose Flour, Sifted Twice
■Candied Green And Red Cherries (sold Around The Holidays)
Preparation Instructions
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.
Add sifted flour and mix until combined. Place dough in a ziploc bag and refrigerate for at least one hour, or until firm.
When ready to make the cookies, preheat oven to 300 degrees. Cut candied cherries in half.
Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherry halves, cut side down, into each ball.
Bake for 20 minutes, removing from oven before they start to brown. Cool on a wire rack.
*Adapted from a Helen Corbitt recipe.
http://thepioneerwoman.com/cooking/2010/11/christmas-cherries/
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 36
Ingredients
■2 sticks Butter, Softened
■½ cups Sugar
■2 whole Egg Yolks, Stirred
■1 teaspoon Vanilla Extract
■Zest Of 1 Lemon
■Zest Of 1 Orange
■Juice Of 1 Lemon
■2 cups All-purpose Flour, Sifted Twice
■Candied Green And Red Cherries (sold Around The Holidays)
Preparation Instructions
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.
Add sifted flour and mix until combined. Place dough in a ziploc bag and refrigerate for at least one hour, or until firm.
When ready to make the cookies, preheat oven to 300 degrees. Cut candied cherries in half.
Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherry halves, cut side down, into each ball.
Bake for 20 minutes, removing from oven before they start to brown. Cool on a wire rack.
*Adapted from a Helen Corbitt recipe.
http://thepioneerwoman.com/cooking/2010/11/christmas-cherries/
Monday, November 29, 2010
Brandy Snaps
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 16
Ingredients
COOKIE
■1 stick Butter
■½ cups Molasses
■¼ cups Sugar
■¼ cups Brown Sugar
■1 Tablespoon Brandy
■¾ cups Flour
■⅛ teaspoons Salt
■¼ teaspoons Ground Ginger
Filling
■2 cups Heavy Cream
■⅓ cups Sugar
■2 Tablespoons Brandy (more To Taste)
Preparation Instructions
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
FILLING
Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.
*Adapted from an old Helen Corbitt recipe
http://thepioneerwoman.com/cooking/2010/11/brandy-snaps/
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 16
Ingredients
COOKIE
■1 stick Butter
■½ cups Molasses
■¼ cups Sugar
■¼ cups Brown Sugar
■1 Tablespoon Brandy
■¾ cups Flour
■⅛ teaspoons Salt
■¼ teaspoons Ground Ginger
Filling
■2 cups Heavy Cream
■⅓ cups Sugar
■2 Tablespoons Brandy (more To Taste)
Preparation Instructions
Preheat oven to 325 degrees. Line a cookie sheet with a baking mat or parchment paper.
To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon. Allow to bubble and cook for one minute, then turn off heat.
Dump in flour, ginger, and salt. Stir together quickly until just combined, then stir in brandy.
Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven.
Bake for 10 minutes, or until bubbling in the oven. Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes. Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!) The cookies will naturally drape over the mold; help it along by pressing the seal.
Slide cookies off the mold and set them on a cool plate. Repeat with remaining cookies. Be prepared to slightly reshape cookies as they cool. Fill with cream filling when completely cool.
FILLING
Combine cream, sugar, and brandy (make sure cream is very cold.) Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff. Place cream into a pastry bag fitted with a large tip. Carefully fill cooled brandy snaps. Serve within a couple of hours.
*Adapted from an old Helen Corbitt recipe
http://thepioneerwoman.com/cooking/2010/11/brandy-snaps/
Wednesday, November 24, 2010
Whiskey Maple Cream Sauce
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■1-½ cup Heavy Cream
■5 Tablespoons Pure Maple Syrup
■3 Tablespoons Light Corn Syrup
■1 Tablespoon Whiskey (can Add More If Desired)
Preparation Instructions
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving.
Drizzle over pies!
http://thepioneerwoman.com/cooking/2010/11/whiskey-maple-cream-sauce/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■1-½ cup Heavy Cream
■5 Tablespoons Pure Maple Syrup
■3 Tablespoons Light Corn Syrup
■1 Tablespoon Whiskey (can Add More If Desired)
Preparation Instructions
Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving.
Drizzle over pies!
http://thepioneerwoman.com/cooking/2010/11/whiskey-maple-cream-sauce/
Tuesday, November 23, 2010
French Onion Soup Stuffed Mushrooms
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 whole Large Onions, Halved And Sliced Thin
■¼ cups Beef Broth
■7 dashes Worcestershire Sauce
■Splash Of Red Or White Wine
■½ cups Grated Gruyere Cheese (can Use Swiss)
■Kosher Salt
■24 whole White Or Crimini Mushrooms, Washed And Stems Removed
■Minced Parsley
Preparation Instructions
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.
http://thepioneerwoman.com/cooking/2010/11/french-onion-soup-stuffed-mushrooms/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 whole Large Onions, Halved And Sliced Thin
■¼ cups Beef Broth
■7 dashes Worcestershire Sauce
■Splash Of Red Or White Wine
■½ cups Grated Gruyere Cheese (can Use Swiss)
■Kosher Salt
■24 whole White Or Crimini Mushrooms, Washed And Stems Removed
■Minced Parsley
Preparation Instructions
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.
http://thepioneerwoman.com/cooking/2010/11/french-onion-soup-stuffed-mushrooms/
Wednesday, November 17, 2010
Nantucket Cranberry Pie
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 10
Ingredients
■Butter, For Greasing
■2 cups (heaping) Cranberries
■¾ cups Pecans, Chopped (measure, Then Chop)
■⅔ cups Sugar
■1 cup Flour
■1 cup Sugar
■1 stick Unsalted Butter, melted
■2 whole Eggs, Lightly Beaten
■1 teaspoon Pure Almond Extract
■¼ teaspoons Salt
■1 Tablespoon Sugar For Sprinkling
Preparation Instructions
*Adapted from a recipe by Laurie Colwin*
Preheat oven to 350 degrees.
Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
Cut into wedges and serve with ice cream or freshly whipped cream.
http://thepioneerwoman.com/cooking/2010/11/nantucket-cranberry-pie/
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 10
Ingredients
■Butter, For Greasing
■2 cups (heaping) Cranberries
■¾ cups Pecans, Chopped (measure, Then Chop)
■⅔ cups Sugar
■1 cup Flour
■1 cup Sugar
■1 stick Unsalted Butter, melted
■2 whole Eggs, Lightly Beaten
■1 teaspoon Pure Almond Extract
■¼ teaspoons Salt
■1 Tablespoon Sugar For Sprinkling
Preparation Instructions
*Adapted from a recipe by Laurie Colwin*
Preheat oven to 350 degrees.
Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
Cut into wedges and serve with ice cream or freshly whipped cream.
http://thepioneerwoman.com/cooking/2010/11/nantucket-cranberry-pie/
Tuesday, November 16, 2010
Pumpkin Cream Pie
Prep Time: 2 Hours
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 8
Ingredients
FOR THE CRUST:
■1-½ package Graham Crackers (about 15 Cookie Sheets)
■½ cups Powdered Sugar
■1 stick Butter, Melted
FOR THE FILLING:
■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■½ cups Heavy Cream
■Pinch Of Cinnamon
■Pinch Of Nutmeg
■Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■½ cups (plus 3 Tablespoons) Pumpkin Puree
■½ cups (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■Extra Graham Cracker Crumbs, For Garnish
Preparation Instructions
Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
http://thepioneerwoman.com/cooking/2010/11/pumpkin-cream-pie/
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 8
Ingredients
FOR THE CRUST:
■1-½ package Graham Crackers (about 15 Cookie Sheets)
■½ cups Powdered Sugar
■1 stick Butter, Melted
FOR THE FILLING:
■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■½ cups Heavy Cream
■Pinch Of Cinnamon
■Pinch Of Nutmeg
■Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■½ cups (plus 3 Tablespoons) Pumpkin Puree
■½ cups (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■Extra Graham Cracker Crumbs, For Garnish
Preparation Instructions
Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
http://thepioneerwoman.com/cooking/2010/11/pumpkin-cream-pie/
Monday, November 15, 2010
Dreamy Apple Pie
Prep Time: 20 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12
Ingredients
■1 whole Unbaked Pie Crust
Filling
■3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
■½ cups Brown Sugar
■½ cups Sugar
■1 Tablespoon All-purpose Flour
■1 cup Heavy Cream
■2 teaspoons Vanilla Extract
■⅛ teaspoons Cinnamon
Topping
■7 Tablespoons Butter
■¾ cups All-purpose Flour
■½ cups Brown Sugar
■¼ cups Pecans (more To Taste)
■Dash Of Salt
Preparation Instructions
Preheat oven to 375 degrees.
Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly and golden brown.
Serve warm with hard sauce, whipped cream, or ice cream.
http://thepioneerwoman.com/cooking/2010/11/dreamy-apple-pie/
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12
Ingredients
■1 whole Unbaked Pie Crust
Filling
■3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
■½ cups Brown Sugar
■½ cups Sugar
■1 Tablespoon All-purpose Flour
■1 cup Heavy Cream
■2 teaspoons Vanilla Extract
■⅛ teaspoons Cinnamon
Topping
■7 Tablespoons Butter
■¾ cups All-purpose Flour
■½ cups Brown Sugar
■¼ cups Pecans (more To Taste)
■Dash Of Salt
Preparation Instructions
Preheat oven to 375 degrees.
Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.
In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.
Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
Remove from oven when pie is bubbly and golden brown.
Serve warm with hard sauce, whipped cream, or ice cream.
http://thepioneerwoman.com/cooking/2010/11/dreamy-apple-pie/
Sunday, November 14, 2010
Hard Sauce
Prep Time 5 Minutes
Cook Time
Servings 8
Difficulty Easy
Ingredients
■1 stick (1/2 Cup) Softened (not Room Temperature) Butter
■1-½ cup Powdered Sugar
■2 Tablespoons Whiskey (more Or Less To Taste)
Preparation Instructions
Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.
Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.
Serve on warm pie. Yum!
Cook Time
Servings 8
Difficulty Easy
Ingredients
■1 stick (1/2 Cup) Softened (not Room Temperature) Butter
■1-½ cup Powdered Sugar
■2 Tablespoons Whiskey (more Or Less To Taste)
Preparation Instructions
Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.
Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.
Serve on warm pie. Yum!
Sunday, November 7, 2010
Green Bean Casserole
Prep Time 20 Minutes
Cook Time 30 Minutes
Servings 8
Difficulty Easy
Ingredients
■2 pounds Fresh Green Beans, Ends Cut Off
■4 slices Bacon, Cut Into 1/4 Inch Pieces
■3 cloves Garlic, Minced
■½ whole Large Onion, Chopped
■4 Tablespoons Butter
■4 Tablespoons All-purpose Flour
■2-½ cups Whole Milk
■½ cups Half-and-half
■1-½ teaspoon Salt, More To Taste
■Freshly Ground Black Pepper, To Taste
■⅛ teaspoons Cayenne Pepper
■1 cup Grated Sharp Cheddar Cheese
■1 jar (4 Ounce) Sliced Pimentoes, Drained
■Extra Milk For Thinning If Necessary
■1 cup Panko Bread Crumbs
Preparation Instructions
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.
http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/
Cook Time 30 Minutes
Servings 8
Difficulty Easy
Ingredients
■2 pounds Fresh Green Beans, Ends Cut Off
■4 slices Bacon, Cut Into 1/4 Inch Pieces
■3 cloves Garlic, Minced
■½ whole Large Onion, Chopped
■4 Tablespoons Butter
■4 Tablespoons All-purpose Flour
■2-½ cups Whole Milk
■½ cups Half-and-half
■1-½ teaspoon Salt, More To Taste
■Freshly Ground Black Pepper, To Taste
■⅛ teaspoons Cayenne Pepper
■1 cup Grated Sharp Cheddar Cheese
■1 jar (4 Ounce) Sliced Pimentoes, Drained
■Extra Milk For Thinning If Necessary
■1 cup Panko Bread Crumbs
Preparation Instructions
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.
http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/
Thursday, November 4, 2010
Cranberry-Pomegranate Sauce
Prep Time 2 Minutes
Cook Time 15 Minutes
Servings 12
Difficulty Easy
Ingredients
■1 bag (about 12 To 16 Oz) Fresh Cranberries
■16 ounces, fluid Pomegranate Juice
■¾ cups Sugar, More Or Less To Taste
Preparation Instructions
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.
Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.
http://thepioneerwoman.com/cooking/2010/11/cranberry-pomegranate-sauce/
Cook Time 15 Minutes
Servings 12
Difficulty Easy
Ingredients
■1 bag (about 12 To 16 Oz) Fresh Cranberries
■16 ounces, fluid Pomegranate Juice
■¾ cups Sugar, More Or Less To Taste
Preparation Instructions
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.
Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.
http://thepioneerwoman.com/cooking/2010/11/cranberry-pomegranate-sauce/
Tuesday, November 2, 2010
Parker House Rolls
Prep Time: 3 Hours
Cook Time: 15 Minutes
Difficulty: Intermediate
Servings: 36
Ingredients
■4 cups Whole Milk
■2 sticks 1 Cup Butter
■1 cup Sugar
■4-½ teaspoons Active Dry Yeast
■8 cups All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■1 cup (additional) All-purpose Flour
■2 sticks Melted Butter (additional)
Preparation Instructions
Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.
Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)
Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Bake for 15 minutes. Remove and serve immediately!
http://thepioneerwoman.com/cooking/2010/11/parker-house-rolls/
Cook Time: 15 Minutes
Difficulty: Intermediate
Servings: 36
Ingredients
■4 cups Whole Milk
■2 sticks 1 Cup Butter
■1 cup Sugar
■4-½ teaspoons Active Dry Yeast
■8 cups All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■1 cup (additional) All-purpose Flour
■2 sticks Melted Butter (additional)
Preparation Instructions
Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.
Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)
Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Bake for 15 minutes. Remove and serve immediately!
http://thepioneerwoman.com/cooking/2010/11/parker-house-rolls/
Monday, November 1, 2010
Pear Clafouti
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings 12
Difficulty Easy
Ingredients
■2 whole Pears
■2 teaspoons Minced Or Grated Ginger
■2 Tablespoons Sugar
■2 teaspoons Brandy, Optional
■¾ cups All-purpose Flour
■½ teaspoons Salt
■½ cups Sugar
■3 whole Eggs, Beaten With A Fork
■2 cups Whole Milk (substitute Half With Cream If You Desire)
■1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 375 degrees.
Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.
Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears.
Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon.
VERSION 2: Substitute 1 1/2 cups of heavy cream for 1 1/2 cups of milk.
http://thepioneerwoman.com/cooking/2010/11/pear-clafouti-three-ways/
Cook Time 45 Minutes
Servings 12
Difficulty Easy
Ingredients
■2 whole Pears
■2 teaspoons Minced Or Grated Ginger
■2 Tablespoons Sugar
■2 teaspoons Brandy, Optional
■¾ cups All-purpose Flour
■½ teaspoons Salt
■½ cups Sugar
■3 whole Eggs, Beaten With A Fork
■2 cups Whole Milk (substitute Half With Cream If You Desire)
■1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 375 degrees.
Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.
Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears.
Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon.
VERSION 2: Substitute 1 1/2 cups of heavy cream for 1 1/2 cups of milk.
http://thepioneerwoman.com/cooking/2010/11/pear-clafouti-three-ways/
Friday, October 29, 2010
Sweet Potatoes
Prep Time: 45 MinutesC
ook Time: 30 Minutes
Difficulty: Easy
Ingredients
■4 whole Medium Sweet Potatoes
■1 cup Sugar
■1 cup Milk
■2 whole Eggs
■1 teaspoon Vanilla Extract
■1 teaspoon Salt
■1 cup Brown Sugar
■1 cup Pecans
■½ cups Flour
■¾ sticks Butter
Preparation Instructions
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
http://thepioneerwoman.com/cooking/2010/10/soul-sweet-taters-step-by-step-recipe/
ook Time: 30 Minutes
Difficulty: Easy
Ingredients
■4 whole Medium Sweet Potatoes
■1 cup Sugar
■1 cup Milk
■2 whole Eggs
■1 teaspoon Vanilla Extract
■1 teaspoon Salt
■1 cup Brown Sugar
■1 cup Pecans
■½ cups Flour
■¾ sticks Butter
Preparation Instructions
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
http://thepioneerwoman.com/cooking/2010/10/soul-sweet-taters-step-by-step-recipe/
Wednesday, October 27, 2010
Spaghetti Squash with Maple Syrup and Shallots
Prep Time: 10 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8
Ingredients
■2 whole Medium Spaghetti Squash
■3 Tablespoons Butter
■2 whole Shallots, Finely Minced
■¼ cups Maple Syrup
■Dash Of Salt
■Dash Of Nutmeg
Preparation Instructions
Preheat oven to 375 degrees.
Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour.
Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.
In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.
Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.
http://thepioneerwoman.com/cooking/2010/10/spaghetti-squash-with-maple-syrup-and-shallots/
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8
Ingredients
■2 whole Medium Spaghetti Squash
■3 Tablespoons Butter
■2 whole Shallots, Finely Minced
■¼ cups Maple Syrup
■Dash Of Salt
■Dash Of Nutmeg
Preparation Instructions
Preheat oven to 375 degrees.
Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour.
Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.
In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.
Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.
http://thepioneerwoman.com/cooking/2010/10/spaghetti-squash-with-maple-syrup-and-shallots/
Tuesday, October 26, 2010
My Favorite Turkey Brine
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 18
Difficulty Easy
Ingredients
■3 cups Apple Juice Or Apple Cider
■2 gallons Cold Water
■4 Tablespoons Fresh Rosemary Leaves
■5 cloves Garlic, Minced
■1-½ cup Kosher Salt
■2 cups Brown Sugar
■3 Tablespoons Peppercorns
■5 whole Bay Leaves
■Peel Of Three Large Oranges
Preparation Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/
Cook Time 15 Minutes
Servings 18
Difficulty Easy
Ingredients
■3 cups Apple Juice Or Apple Cider
■2 gallons Cold Water
■4 Tablespoons Fresh Rosemary Leaves
■5 cloves Garlic, Minced
■1-½ cup Kosher Salt
■2 cups Brown Sugar
■3 Tablespoons Peppercorns
■5 whole Bay Leaves
■Peel Of Three Large Oranges
Preparation Instructions
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/
Friday, October 22, 2010
Steak Salad
Prep Time: 1Minute
Cook Time: 20 Minutes
Difficulty: Easy
Ingredients
■2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
FOR THE DRESSING/MARINADE:
■¾ cups Canola Oil
■3 Tablespoons Red Wine Vinegar
■1 Tablespoon Balsamic Vinegar
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Soy Sauce
■1 teaspoon (additional) Soy Sauce
■2 Tablespoons Lime Juice
■2 Tablespoons Sugar
■3 cloves Garlic, Peeled
■1 Tablespoon Minced Fresh Ginger
■½ teaspoons Hot Chili Oil
■1 teaspoon Kosher Salt
■Lots Of Freshly Ground Black Pepper
FOR THE ONION STRINGS:
■2 whole Onions, Sliced As Thin As Possible
■2 cups Buttermilk
■2 cups Flour
■1 Tablespoon Salt
■½ teaspoons Cayenne Pepper
■1 quart Canola Oil
■Black Pepper To Taste
FOR THE CANDIED PECAN BITS:
■½ cups Pecans, Chopped
■1 cup Sugar
■2 Tablespoons Water
FOR THE SALAD:
■Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
■Small Grape Tomatoes
■¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/
Cook Time: 20 Minutes
Difficulty: Easy
Ingredients
■2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
FOR THE DRESSING/MARINADE:
■¾ cups Canola Oil
■3 Tablespoons Red Wine Vinegar
■1 Tablespoon Balsamic Vinegar
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Soy Sauce
■1 teaspoon (additional) Soy Sauce
■2 Tablespoons Lime Juice
■2 Tablespoons Sugar
■3 cloves Garlic, Peeled
■1 Tablespoon Minced Fresh Ginger
■½ teaspoons Hot Chili Oil
■1 teaspoon Kosher Salt
■Lots Of Freshly Ground Black Pepper
FOR THE ONION STRINGS:
■2 whole Onions, Sliced As Thin As Possible
■2 cups Buttermilk
■2 cups Flour
■1 Tablespoon Salt
■½ teaspoons Cayenne Pepper
■1 quart Canola Oil
■Black Pepper To Taste
FOR THE CANDIED PECAN BITS:
■½ cups Pecans, Chopped
■1 cup Sugar
■2 Tablespoons Water
FOR THE SALAD:
■Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
■Small Grape Tomatoes
■¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/
Tuesday, September 7, 2010
Decorated Brownie Bites
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24
Ingredients
■Brownies
■4 whole 1-ounce Squares Unsweetened Chocolate, Melted And Cooled
■2 sticks Butter, Softened (but Not Room Temperature)
■2 cups Sugar
■4 whole Large Eggs
■3 teaspoons Vanilla Extract
■1-¼ cup All-purpose Flour
■1 cup Milk Chocolate Chips
■1 cup Semi-sweet Chocolate Chunks
■ICING/GLAZE
■8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
■1 cup Cream, Heated
■2 Tablespoons Light Corn Syrup
■2 teaspoons Vanilla Extract
Preparation Instructions
Preheat oven to 325 degrees
For brownies, melt 4 ounces chocolate and set aside for 15 to 30 minutes, allowing to cool. Chocolate should not be warm!
Cream butter and sugar until fluffy. Beat in the eggs two at a time.
With mixer on low, drizzle in cooled chocolate. Mix until just combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.
Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they’re incorporated.
Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don’t want the brownies to have muffin tops; try to get them to stay under the top of the tin.)
Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.
To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.
Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.
Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt…the world is your oyster!
http://thepioneerwoman.com/cooking/2010/09/pretty-little-brownie-bites/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24
Ingredients
■Brownies
■4 whole 1-ounce Squares Unsweetened Chocolate, Melted And Cooled
■2 sticks Butter, Softened (but Not Room Temperature)
■2 cups Sugar
■4 whole Large Eggs
■3 teaspoons Vanilla Extract
■1-¼ cup All-purpose Flour
■1 cup Milk Chocolate Chips
■1 cup Semi-sweet Chocolate Chunks
■ICING/GLAZE
■8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
■1 cup Cream, Heated
■2 Tablespoons Light Corn Syrup
■2 teaspoons Vanilla Extract
Preparation Instructions
Preheat oven to 325 degrees
For brownies, melt 4 ounces chocolate and set aside for 15 to 30 minutes, allowing to cool. Chocolate should not be warm!
Cream butter and sugar until fluffy. Beat in the eggs two at a time.
With mixer on low, drizzle in cooled chocolate. Mix until just combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.
Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they’re incorporated.
Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don’t want the brownies to have muffin tops; try to get them to stay under the top of the tin.)
Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.
To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.
Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.
Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt…the world is your oyster!
http://thepioneerwoman.com/cooking/2010/09/pretty-little-brownie-bites/
Tuesday, August 31, 2010
Beer-Braised Beef with Onions
Prep Time: 5 Minutes
Cook Time: 3 Hours
Difficulty: Easy
Servings: 6
Ingredients
■1 whole Chuck Roast, 2 1/2 To 5 Pounds
■Salt And Pepper To Taste (Be Generous!)
■3 Tablespoons Olive Oil
■4 whole Onions, Peeled And Sliced Thick
■5 cloves Garlic Chopped
■2 cans Beer
■1 teaspoon Ground Thyme
■½ teaspoons Rosemary Leaves
Preparation Instructions
Preheat oven to 275 degrees.
Heat oil in a large dutch oven over high heat.
Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
Serve with very crust bread to sop up the juice.
http://thepioneerwoman.com/cooking/2010/08/beer-braised-beef-with-onions/
Cook Time: 3 Hours
Difficulty: Easy
Servings: 6
Ingredients
■1 whole Chuck Roast, 2 1/2 To 5 Pounds
■Salt And Pepper To Taste (Be Generous!)
■3 Tablespoons Olive Oil
■4 whole Onions, Peeled And Sliced Thick
■5 cloves Garlic Chopped
■2 cans Beer
■1 teaspoon Ground Thyme
■½ teaspoons Rosemary Leaves
Preparation Instructions
Preheat oven to 275 degrees.
Heat oil in a large dutch oven over high heat.
Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
Serve with very crust bread to sop up the juice.
http://thepioneerwoman.com/cooking/2010/08/beer-braised-beef-with-onions/
Monday, August 30, 2010
Layered Salad
Prep Time: 30 Minutes
Difficulty: Easy
Servings: 12
Ingredients
■SALAD:
■2 heads Iceberg Lettuce, Chopped
■8 ounces, fluid Baby Spinach, Washed And Dried
■Salt And Pepper, to taste
■8 whole Hard Boiled Eggs, Chopped
■16 ounces, weight Bacon, Cooked And Chopped
■4 whole Tomatoes, Chopped
■1 bunch Green Onions, Thinly Sliced
■8 ounces, weight Cheddar Cheese, Grated
■1 bag (10 Ounce) Frozen Peas, Partially Thawed
■FOR THE DRESSING:
■½ cups (real) Mayonnaise
■½ cups Sour Cream
■1 Tablespoon Sugar (more To Taste)
Preparation Instructions
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.
Cover and refrigerate for up to 12 hours. Toss just before serving.
http://thepioneerwoman.com/cooking/2010/08/layered-salad/
Difficulty: Easy
Servings: 12
Ingredients
■SALAD:
■2 heads Iceberg Lettuce, Chopped
■8 ounces, fluid Baby Spinach, Washed And Dried
■Salt And Pepper, to taste
■8 whole Hard Boiled Eggs, Chopped
■16 ounces, weight Bacon, Cooked And Chopped
■4 whole Tomatoes, Chopped
■1 bunch Green Onions, Thinly Sliced
■8 ounces, weight Cheddar Cheese, Grated
■1 bag (10 Ounce) Frozen Peas, Partially Thawed
■FOR THE DRESSING:
■½ cups (real) Mayonnaise
■½ cups Sour Cream
■1 Tablespoon Sugar (more To Taste)
Preparation Instructions
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.
Cover and refrigerate for up to 12 hours. Toss just before serving.
http://thepioneerwoman.com/cooking/2010/08/layered-salad/
Thursday, August 26, 2010
Fried Round Steak
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 6
Ingredients
3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
Salt, For Seasoning Meat
½ cups Canola Oil (more If Needed)
2 Tablespoons Butter
Preparation Instructions
Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.
YUM.
http://thepioneerwoman.com/cooking/2010/08/fried-round-steak
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 6
Ingredients
3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
Salt, For Seasoning Meat
½ cups Canola Oil (more If Needed)
2 Tablespoons Butter
Preparation Instructions
Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.
YUM.
http://thepioneerwoman.com/cooking/2010/08/fried-round-steak
Tuesday, August 24, 2010
Homemade Cinnamon Bread
Prep Time: 4 Hours
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 12
Ingredients
1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing
Preparation Instructions
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.
Yummy!
http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/
Cook Time: 40 Minutes
Difficulty: Easy
Servings: 12
Ingredients
1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing
Preparation Instructions
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.
Yummy!
http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/
Monday, August 23, 2010
Curried Chicken Pasta Salad
Prep Time: 30 Minutes
Difficulty: Easy
Servings: 12
Ingredients
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cups Golden Raisins
¾ cups Slivered Almonds
½ cups Mayonnaise
½ cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
Preparation Instructions
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)
Chill for several hours. Serve with juicy grapes on the side.
http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/
Difficulty: Easy
Servings: 12
Ingredients
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cups Golden Raisins
¾ cups Slivered Almonds
½ cups Mayonnaise
½ cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
Preparation Instructions
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)
Chill for several hours. Serve with juicy grapes on the side.
http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/
Monday, May 10, 2010
Cinnamon Baked French Toast
Prep Time: 15 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12
Ingredients
FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Preparation Instructions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12
Ingredients
FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Preparation Instructions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/
Thursday, May 6, 2010
Aunt Trish’s Salad Dressing
Prep Time: 5 Minutes
Cook Time:
Difficulty: Easy
Servings: 12
Ingredients
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole
Preparation Instructions
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
http://thepioneerwoman.com/cooking/2010/05/aunt-trishs-salad-dressing/
Cook Time:
Difficulty: Easy
Servings: 12
Ingredients
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole
Preparation Instructions
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
http://thepioneerwoman.com/cooking/2010/05/aunt-trishs-salad-dressing/
Monday, May 3, 2010
Grilled Chicken Sandwich with Apricot Sauce
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 2
Ingredients
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Mayonnaise
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly
Preparation Instructions
Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.
http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 2
Ingredients
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Mayonnaise
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly
Preparation Instructions
Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.
http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/
Wednesday, April 28, 2010
Pasta with Tomato-Blue Cheese Sauce
Prep Time: 2 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 6
Ingredients
1-½ pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish
Preparation Instructions
Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
http://thepioneerwoman.com/cooking/2010/04/pasta-with-tomato-blue-cheese-sauce/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 6
Ingredients
1-½ pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half-and-Half, for thinning
Extra Blue Cheese Crumbles, For Garnish
Preparation Instructions
Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!
http://thepioneerwoman.com/cooking/2010/04/pasta-with-tomato-blue-cheese-sauce/
Monday, April 26, 2010
Cinnamon Toast – The RIGHT Way
Prep Time: 10 Minutes
Cook Time: 15
Minutes Difficulty: Easy
Servings: 8
Ingredients
16 slices Bread (whole Wheat Is Great!)
2 sticks Salted Butter, Softened
1 cup Sugar (more To Taste)
3 teaspoons Ground Cinnamon
2 teaspoons Vanilla Extract (more To Taste)
⅛ teaspoons Ground Nutmeg (optional)
Preparation Instructions
Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!
Remove from oven and cut slices into halves diagonally.
http://thepioneerwoman.com/cooking/2010/04/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/
Cook Time: 15
Minutes Difficulty: Easy
Servings: 8
Ingredients
16 slices Bread (whole Wheat Is Great!)
2 sticks Salted Butter, Softened
1 cup Sugar (more To Taste)
3 teaspoons Ground Cinnamon
2 teaspoons Vanilla Extract (more To Taste)
⅛ teaspoons Ground Nutmeg (optional)
Preparation Instructions
Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.
Spread on slices of bread, completely covering the surface all the way to the edges.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!
Remove from oven and cut slices into halves diagonally.
http://thepioneerwoman.com/cooking/2010/04/the-right-way-and-the-wrong-way-to-make-cinnamon-toast/
Monday, March 29, 2010
Peach Noodle Kugel
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 12
Ingredients
16 ounces, weight Egg Noodles, Cooked For Half The Cooking Time
¼ cups Butter
Zest Of One Lemon
¾ cups Sugar
1-½ teaspoon Cinnamon
1-½ teaspoon Salt
4 whole Eggs Beaten
1-½ can (20 To 22 Ounces Total) Peach Halves, Chopped Into Large Chunks
2 cups Whole Milk
2 cups Corn Flakes, Slightly Crushed
¼ cups Butter, Melted
¼ cups Brown Sugar
Preparation Instructions
Cook and drain noodles. Add lemon zest and butter and toss to melt the butter.
Pour in sugar, salt, and cinnamon. Stir to combine.
Add beaten eggs, milk, and peaches. Stir to combine.
Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles—including all the liquid—into a buttered 9 x 13-inch baking dish.
Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine.
Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown.
Serve warm.
http://thepioneerwoman.com/cooking/2010/03/peach-noodle-kugel/
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 12
Ingredients
16 ounces, weight Egg Noodles, Cooked For Half The Cooking Time
¼ cups Butter
Zest Of One Lemon
¾ cups Sugar
1-½ teaspoon Cinnamon
1-½ teaspoon Salt
4 whole Eggs Beaten
1-½ can (20 To 22 Ounces Total) Peach Halves, Chopped Into Large Chunks
2 cups Whole Milk
2 cups Corn Flakes, Slightly Crushed
¼ cups Butter, Melted
¼ cups Brown Sugar
Preparation Instructions
Cook and drain noodles. Add lemon zest and butter and toss to melt the butter.
Pour in sugar, salt, and cinnamon. Stir to combine.
Add beaten eggs, milk, and peaches. Stir to combine.
Taste and adjust seasonings, adding more salt or sugar as needed. Pour noodles—including all the liquid—into a buttered 9 x 13-inch baking dish.
Place the corn flakes into a large Ziploc bag. Crush them slightly. Melt butter and stir in brown sugar. Pour this in with the corn flakes and toss to combine.
Sprinkle corn flakes over the top. Bake kugel for 45 minutes, or until golden brown.
Serve warm.
http://thepioneerwoman.com/cooking/2010/03/peach-noodle-kugel/
Thursday, March 25, 2010
Creamy Lemon Crumb Squares
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 12
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
Wednesday, January 6, 2010
Dulce de Leche Coffee
Prep Time: 10 Minutes
Difficulty: Easy
Servings: 6
Ingredients
■4 cups Strongly Brewed Good Coffee
■6 ounces, fluid Dulce De Leche (*see Note)
■6 Tablespoons Kahlua, More If Preferred
■1 cup Heavy Cream
■2 Tablespoons Sugar
■6 Tablespoons Chocolate, Grated
Preparation Instructions
Add Dulce de Leche to the very hot coffee; stir until completely dissolved and combined. Keep coffee hot.
Combine cream with sugar and whip until stiff.
Add 1 tablespoon Kahlua to each coffee cup. May add 1 1/2 if desired, or may add whiskey or brandy in addition.
Pour the coffee/dulce de leche mixture into each glass. Top with a heaping tablespoon whipped cream and grated chocolate of your choice.
Absolutely sinful!
*Dulce de Leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15 ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own Dulce de Leche using sweetened condensed milk. Yum!
http://thepioneerwoman.com/cooking/2010/11/dulce-de-leche-coffee/
Difficulty: Easy
Servings: 6
Ingredients
■4 cups Strongly Brewed Good Coffee
■6 ounces, fluid Dulce De Leche (*see Note)
■6 Tablespoons Kahlua, More If Preferred
■1 cup Heavy Cream
■2 Tablespoons Sugar
■6 Tablespoons Chocolate, Grated
Preparation Instructions
Add Dulce de Leche to the very hot coffee; stir until completely dissolved and combined. Keep coffee hot.
Combine cream with sugar and whip until stiff.
Add 1 tablespoon Kahlua to each coffee cup. May add 1 1/2 if desired, or may add whiskey or brandy in addition.
Pour the coffee/dulce de leche mixture into each glass. Top with a heaping tablespoon whipped cream and grated chocolate of your choice.
Absolutely sinful!
*Dulce de Leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15 ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own Dulce de Leche using sweetened condensed milk. Yum!
http://thepioneerwoman.com/cooking/2010/11/dulce-de-leche-coffee/
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