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/
Tuesday, November 23, 2010
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/
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