January 27, 2009: Super Bowl Sunday
The Arizona Chili
1 pound course ground beef
1 pound dry pinto beans soaked overnight
1 six ounce can tomate puree
2 cups chopped onion
3 tablespoons chili powder
1 tablespoon cumin
Salt to taste, add water to desired consistency
Saute beef, drain off excess fat. Add beans, puree and onions. Combine chili powder, cumin and salt, add water, Bring to a boil. Reduce heat and cook slowly until onions and beans are tender, adding water as needed.
The story behind this “Arizona Chili” recipe:
It all started when Senator Barry Goldwater praised the chili of his nativeArizona and deplored that of Texas. "A Texan" he said "does not know chilifrom the leavings in a corral" A few day later Senator Tower roseindignantly to defend Texas chili. "Comparing Arizona chili to Texaschili " he said " is like comparing Phyllis Diller to Sophia Loren." In achili cookoff that spring Senator Goldwater's recipe was chosen best by apanel of five experts.
Source: http://www.mindspring.com/~mgrosz/AZ_Chili.html
Frank's RedHot Buffalo Chicken Dip
8 oz package cream cheese, softened
½ c. blue cheese
or ranch dressing
½ c. Frank's RedHot ® Sauce
½ c. crumbled blue cheese
or shredded mozzarella cheese
2 cans (9.75 oz/can) white premium chunk chicken breast in water, drained
or 2 cups shredded cooked chicken
Heat oven to 350 degrees. Place cream cheese into deep baking dish and stir until smooth. Mix in dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
Bake 20 minutes or until mixture is heated through, stir and serve with tortilla chips, crackers, or celery sticks.
This one is a real crowd pleaser. Plus, it's super easy!
Source: http://www.franksredhot.com/retailrecipeview.php?id=9543
Primanti Brothers Pitsburgh Sandwich
1 large loaf of Italian bread
1 lb deli ham, sliced thin
½ lb provolone cheese, sliced
2 c. coleslaw
3 lg tomatoes, sliced ¼ in thick
6 c. frozen french fries
Preheat oven to 450 degrees. Spread the frozen fries on a foil covered baking sheet. Cook for about 15 minutes, or according to package directions, until golden brown.
Meanwhile, spray a large baking sheet with non-stick spray, coating the pan evenly. Slice the loaf of bread on the ½ in. and arrange slices on baking sheet. On ½ of the slices place, on each, 5 slices deli ham and 2 slices provolone cheese.
After removing the french fries, bring oven down to 350 degrees and place baking sheet with bread slices into the oven for 2-3 minutes or until cheese has melted and ham has begun to brown. Remove from oven and transfer bread pieces to a heat resistant surface for assembly. Using bread slices with ham and cheese as a base, layer on top of the melted cheese of each 1 c. fresh french fries, ½ c. coleslaw and 2 slices of tomato. Top with remaining toasted slices of bread and secure with two toothpicks on opposite corners of the sandwich. Cut in half from one remaining corner to the next and arrange on a serving dish for your guests to enjoy.
These sandwiches are really a treat and have an interesting story in Pittsburgh history:
Back in the 1930's Joe Primanti opens a cart in the strip district selling sandwiches to truckers on the go. It was decided that he should expand to a small restaurant on 18th street in the Strip District and the hours were 3 am to 3 pm to accommodate truckers and the like. His brothers Dick and Stanley joined him along with John DePrinter who was the cook. According to nephew John Deprinter, “One winter, a fella drove in with a load of potatoes. He brought a few of 'em over to the restaurant to see if they were frozen. I fried the potatoes on our grill and they looked pretty good. A few customers asked for them, so I put the potatoes on their sandwiches.” And the rest is history. The Primanti Sandwich – a true taste of Pittsburgh.
Source: http://www.primantibrothers.com/
Sweet Victory – Brownie Points
1 1/3 c flour
½ ts salt
1 tsp baking powder
1 c butter
1 ½ c unsweetened cocoa powder
2 c sugar
4 eggs at room temperature
1 ½ tsp vanilla
¼ c butter, melted
2/3 c cocoa powder
½ tsp vanilla
2 c sifted powdered sugar
¼ c milk
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time. Stir in vanilla. Add premixed flour mixture. Mix well. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.
With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.
Source: http://baking.about.com/od/barcookies/r/chocfrosted.htm
Tuesday, January 27, 2009
Monday, January 26, 2009
Job Searching
I have been busy these past few weeks trying to get myself onto all of the job search and professional networking websites. It is so much to keep up with, whew. I just recently signed up for LinkedIn, which is totally cool and I can't believe that I had never heard of. Here's the link to my page, you should check me out and sign up or add me as a connection!
I need to find a job in the Cincinnati area by late April early May. My plan after graduation is to move down there and get a place with my friend Casey (!!!). Problem is, I need to find a good job, preferably one that pays the rent. I will be a Miami University graduate with a bachelors degree in Speech Communication, I've been working since I was 15 and am passionate about everything that I get myself into. I don't like to toot my own horn (well, actually I do) but I'm pretty awesome and someone should hire me to do something really cool where I get to talk or write a lot, also I love TV and radio so that would be neat, too!
I need to find a job in the Cincinnati area by late April early May. My plan after graduation is to move down there and get a place with my friend Casey (!!!). Problem is, I need to find a good job, preferably one that pays the rent. I will be a Miami University graduate with a bachelors degree in Speech Communication, I've been working since I was 15 and am passionate about everything that I get myself into. I don't like to toot my own horn (well, actually I do) but I'm pretty awesome and someone should hire me to do something really cool where I get to talk or write a lot, also I love TV and radio so that would be neat, too!
Thursday, January 22, 2009
Hangover Helper
Sober-up Smoothie
1 banana
1 c. frozen berries
1 c. ice cubes
2 c. orange juice
Combine all ingredients in a blender. Blend until smooth, adding water or ice to reach desired consistency. Garnish with fresh fruit.
Benefits: Bananas are a great source of potassium and will help to replenish electrolytes and the orange juice and berries will boost vitamin C, this will increase your blood sugar levels and jump start your metabolism. Follow with a tall glass of water, this will help to rehydrate your exhausted liver.
Hangover Helper
No-fry Sweet Potato French Fries:
1 medium sweet potato, cut lengthwise into ½ inch sticks
½ tsp. chili powder
½ tsp. cayenne pepper
½ tsp. garlic powder
non-fat cooking spray
Preheat oven to 450 degrees. Spray a cookie sheet with the non-fat spray. In a medium size mixing bowl, combine sweet potatoes, chili powder, cayenne pepper and garlic powder. Spray with non-fat cooking spray and toss to coat thoroughly. Arrange the sweet potato sticks on the creased cookie sheet and bake for 15 minutes, turn and bake for another 15 minutes or until golden brown.
Sausage Gravy:
½ lb breakfast sausage
4 tbs. flour
3 c. milk
Brown breakfast sausage in a medium size skillet over medium high heat. When brown, reduce heat to medium. Add the flour one tablespoon at a time, stirring constantly. With each tablespoon, allow flour to turn brown before adding the next amount. After adding all of the flour, mix in the milk and stir with a whisk until smooth.
Additional Ingredients:
2 over easy eggs
¼ c. shredded cheddar cheese
2 tbs. fresh parsley
1 small Roma tomato, diced
On a large plate, arrange French fries and top with sausage gravy. Place two over easy eggs on top of the gravy and then sprinkle with shredded cheddar cheese, fresh parsley, and diced Roma tomatoes.
Benefits: Sweet potatoes are a great alternative to starchy white potatoes, also baking instead of frying is a better alternative because fried foods can irritate the stomach. Gravy will help to create a coated lining on the stomach walls and the sausage is a great source of protein. The eggs are important because they contain cysteme, a substance that breaks down the toxin acetaldehyde that lingers in the liver as a result of heavy alcohol consumption.
Avoid drinking coffee or caffinated beverages as they will cause further dehydration and only lead to an eventual crash.
Drinking more alcohol is not the cure for a heavy night of drinking, it will irritate the liver further and cause more harm than help.
1 banana
1 c. frozen berries
1 c. ice cubes
2 c. orange juice
Combine all ingredients in a blender. Blend until smooth, adding water or ice to reach desired consistency. Garnish with fresh fruit.
Benefits: Bananas are a great source of potassium and will help to replenish electrolytes and the orange juice and berries will boost vitamin C, this will increase your blood sugar levels and jump start your metabolism. Follow with a tall glass of water, this will help to rehydrate your exhausted liver.
Hangover Helper
No-fry Sweet Potato French Fries:
1 medium sweet potato, cut lengthwise into ½ inch sticks
½ tsp. chili powder
½ tsp. cayenne pepper
½ tsp. garlic powder
non-fat cooking spray
Preheat oven to 450 degrees. Spray a cookie sheet with the non-fat spray. In a medium size mixing bowl, combine sweet potatoes, chili powder, cayenne pepper and garlic powder. Spray with non-fat cooking spray and toss to coat thoroughly. Arrange the sweet potato sticks on the creased cookie sheet and bake for 15 minutes, turn and bake for another 15 minutes or until golden brown.
Sausage Gravy:
½ lb breakfast sausage
4 tbs. flour
3 c. milk
Brown breakfast sausage in a medium size skillet over medium high heat. When brown, reduce heat to medium. Add the flour one tablespoon at a time, stirring constantly. With each tablespoon, allow flour to turn brown before adding the next amount. After adding all of the flour, mix in the milk and stir with a whisk until smooth.
Additional Ingredients:
2 over easy eggs
¼ c. shredded cheddar cheese
2 tbs. fresh parsley
1 small Roma tomato, diced
On a large plate, arrange French fries and top with sausage gravy. Place two over easy eggs on top of the gravy and then sprinkle with shredded cheddar cheese, fresh parsley, and diced Roma tomatoes.
Benefits: Sweet potatoes are a great alternative to starchy white potatoes, also baking instead of frying is a better alternative because fried foods can irritate the stomach. Gravy will help to create a coated lining on the stomach walls and the sausage is a great source of protein. The eggs are important because they contain cysteme, a substance that breaks down the toxin acetaldehyde that lingers in the liver as a result of heavy alcohol consumption.
Avoid drinking coffee or caffinated beverages as they will cause further dehydration and only lead to an eventual crash.
Drinking more alcohol is not the cure for a heavy night of drinking, it will irritate the liver further and cause more harm than help.
Tuesday, December 2, 2008
Week 10: Baby it's cold outside
Week 10: Baby it's cold outside!
The holidays are in full force and exams are right around the corner. Take a break from the books and celebrate the season with friends tonight! Double these recipes and make enough to give them as gifts! Throw a few of each in a decorative tin or bag and pass them out to your friends, family, co-workers, or professors (make sure you solidify that “A” before leaving town).
White Chocolate Covered Pretzel
1 (9 oz) bag of mini pretzels
1 lb. white chocolate
Chop pretzels, either in bag by hand or with a chef's knife on a cutting board, so that they are in small ¼ inch pieces. Melt white chocolate in a double boiler. Mix chopped pretzels into melted chocolate until fully coated. Spread mixture out onto wax paper lined baking sheet and put in a cold place until chocolate hardens. Once cooled, break into smaller pieces.
This is a recipe that we've been making in my house for years. I like it the way it is, simple and delicious. Often people will add in M&M's, Cheerios, and Rice Chex. They call it “reindeer food”.
Hershey Kiss Cookies
2 2/3 c. flour
2 tsp. baking soda
1 tsp. Salt
1 c. butter
2/3 c. creamy peanut butter
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla extract
additional sugar
5 dozen kisses, unwrapped
Preheat oven to 375.
In a large bowl, mix flour, salt and baking soda. Add butter and peanut butter and mix until smooth
Make balls out of level tablespoons of dough – add flour if needed. Roll in sugar.
Bake 2 inches apart on an ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for another 2 minutes.
Let cool and enjoy.
Source: http://www.donogh.com/cooking/cookies/hershey.shtml
Greek Almond Cookies
½ lb butter, softened
6 tbsp sugar
3 c. plain flour
1 ½ c. unsalted almonds, chopped
1 tsp. Vanilla
Powdered sugar
Mix together butter, sugar, flour, almonds and vanilla in a large bowl. Roll into balls, a little smaller than golf balls.
Place balls on cookie sheet and bake for 30 minutes.
While still warm, roll cookies in sifted powder sugar. Set aside and allow to cool. Enjoy.
Bonbons
1 ½ c. shredded coconut
1 stick butter
2 lb powdered sugar
1 can sweetened condensed milk
2 c. chopped nuts
1 ½ tsp vanilla
1 lg package chocolate chips
2/3 bar paraffin
(Instead of chocolate chips and paraffin, the coconut balls can be dipped in melted chocolate almond bark; follow the package directions for melting the almond bark.)
Mix coconut, butter, powdered sugar, condensed milk, nuts and vanilla. Roll into small balls. Chill in refrigerator for several hours or in the freezer for one hour. Melt chocolate chips and paraffin in a double boiler (or in a clean coffee can set on canning jar rings in a pan of water). Using a toothpick, dip the chilled coconut balls into the chocolate mixture. Place on wax paper until set.
Source: http://homeschooling.about.com/od/christmasfun/r/bonbons.htm
The holidays are in full force and exams are right around the corner. Take a break from the books and celebrate the season with friends tonight! Double these recipes and make enough to give them as gifts! Throw a few of each in a decorative tin or bag and pass them out to your friends, family, co-workers, or professors (make sure you solidify that “A” before leaving town).
White Chocolate Covered Pretzel
1 (9 oz) bag of mini pretzels
1 lb. white chocolate
Chop pretzels, either in bag by hand or with a chef's knife on a cutting board, so that they are in small ¼ inch pieces. Melt white chocolate in a double boiler. Mix chopped pretzels into melted chocolate until fully coated. Spread mixture out onto wax paper lined baking sheet and put in a cold place until chocolate hardens. Once cooled, break into smaller pieces.
This is a recipe that we've been making in my house for years. I like it the way it is, simple and delicious. Often people will add in M&M's, Cheerios, and Rice Chex. They call it “reindeer food”.
Hershey Kiss Cookies
2 2/3 c. flour
2 tsp. baking soda
1 tsp. Salt
1 c. butter
2/3 c. creamy peanut butter
1 c. sugar
1 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla extract
additional sugar
5 dozen kisses, unwrapped
Preheat oven to 375.
In a large bowl, mix flour, salt and baking soda. Add butter and peanut butter and mix until smooth
Make balls out of level tablespoons of dough – add flour if needed. Roll in sugar.
Bake 2 inches apart on an ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for another 2 minutes.
Let cool and enjoy.
Source: http://www.donogh.com/cooking/cookies/hershey.shtml
Greek Almond Cookies
½ lb butter, softened
6 tbsp sugar
3 c. plain flour
1 ½ c. unsalted almonds, chopped
1 tsp. Vanilla
Powdered sugar
Mix together butter, sugar, flour, almonds and vanilla in a large bowl. Roll into balls, a little smaller than golf balls.
Place balls on cookie sheet and bake for 30 minutes.
While still warm, roll cookies in sifted powder sugar. Set aside and allow to cool. Enjoy.
Bonbons
1 ½ c. shredded coconut
1 stick butter
2 lb powdered sugar
1 can sweetened condensed milk
2 c. chopped nuts
1 ½ tsp vanilla
1 lg package chocolate chips
2/3 bar paraffin
(Instead of chocolate chips and paraffin, the coconut balls can be dipped in melted chocolate almond bark; follow the package directions for melting the almond bark.)
Mix coconut, butter, powdered sugar, condensed milk, nuts and vanilla. Roll into small balls. Chill in refrigerator for several hours or in the freezer for one hour. Melt chocolate chips and paraffin in a double boiler (or in a clean coffee can set on canning jar rings in a pan of water). Using a toothpick, dip the chilled coconut balls into the chocolate mixture. Place on wax paper until set.
Source: http://homeschooling.about.com/od/christmasfun/r/bonbons.htm
Thursday, November 20, 2008
Week 9: Italian Thanksgiving
Thanksgiving is a time when we come together as a family. We enjoy a meal together and give thanks for all that we have. What better opportunity than now to celebrate my Italian heritage with a twist on the traditional Thanksgiving menu.
Keep in mind on this holiday that the most important part of the celebration is spending time with the ones you love. Don't rush the process, take your time. Dinners in my Italian home could last hours, sitting around after the table gets cleared just talking. It would get so loud, speaking over one another because whoever was loudest was heard. I learned so much as a child about where I came from and about who my parents, aunts, uncles and grandparents were before I came to be. The value of these experiences is priceless. Enjoy cooking this menu and enjoy eating it. I did.
Cranberry Sorbet
Ripe pears mellow the tart taste of the cranberries somewhat, but if you like things sweeter, you may need to add more agave nectar or other sweetener.
1 package (12 ounces) cranberries*
2 ripe pears, peeled and cored
1/2 cup agave nectar, or to taste
1/2 cup water (approximately)
grated rind of one orange
Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid. About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately. Or, if you have an ice cream maker, just follow the manufacturer's directions.
*You can use frozen cranberries, but be prepared to process in small batches before adding the other ingredients.
Source: http://blog.fatfreevegan.com/2007/11/fresh-cranberry-sorbet.html
Cornmeal Sweet Potato Breadsticks
Ingredients
1 cup warm water
1/2 teaspoon salt
2 1/2 teaspoons yeast (1 package)
1/4 teaspoon cayenne (optional)
2 cups flour
1/2 teaspoon cinnamon (optional)
1 1/4 cups cornmeal
1/4 cup vegetable oil
1 cup sweet potatoes grated
Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients. Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.). Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350. Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures. Bake about 10 minutes, until lightly browned.
Source: http://www.bigoven.com/166215-Cornmeal-Sweet-Potato-Breadsticks-recipe.html
3 Bean Salad
16 oz Italian cut green beans, drained
16 oz Kidney beans, drained
16 oz Chick peas, drained
2/3 c. olive oil
1/3 c. vinegar
1 tsp dried oregano
1 lg onion, thinly sliced
2 cloves garlic, minced
½ tsp pepper
1 tsp salt
Combine all ingredients in a large mixing or serving bowl. Gently toss ingredients to coat the beans and onions well and place in refrigerator for about an hour before serving. Toss again before serving.
Pumpkin Ravioli
1 c. ricotta cheese
¼ c. cream cheese
1/2 c. pumkin pie mix
½ tsp salt
1 tsp garlic
¼ tsp nutmeg
2 c. all-purpose flour
½ tsp salt
¼ c. tomato paste
1 tbs olive oil
2 eggs
2 tbs water
Mix the ricotta and cream cheese, pumpkin mix, 1/2 teaspoon salt, tsp garlic, and ¼ tsp nutmeg. Set filling aside.
Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bowl until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
Recipe modified from original.
Source: http://allrecipes.com/Recipe/Pumpkin-Ravioli/Detail.aspx
Sage Cream Sauce
3 tbs butter
2/3 c. finely chopped shallots
3 tbs chopped fresh sage
1 1/4 c. dry white wine
1 1/3 c. whipping cream
Meanwhile, melt butter in heavy medium skillet over medium heat. Add shallots and sage to skillet. Sauté until fragrant, about 30 seconds.
Add wine and cream. Increase heat and boil until sauce is reduced to generous 1 ¼ cups, about 5 minutes.
Modified from original.
Source: http://www.razzledazzlerecipes.com/thanksgiving/ravioli-sage-cream-sauce.htm
Homemade Italian Turkey Sausage
This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
2 1/2 ground lean turkey
3 large cloves garlic, crushed
1/4 teaspoon dry basil
1/4 teaspoon dry oregano
1/4 teaspoon cracked rosemary
1/4 teaspoon hot red pepper flakes (or to taste)
1 1/2 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)
Casings (water packed)*
Place meat in a large bowl, add dry seasonings and blend by hand to mix thoroughly to ensure it is spread throughout the meat.
Add broth or wine and mix again by hand.
Stuff by hand or use stuffing attachment on electric meat-grinder (do NOT use blade in meat-grinder when stuffing).
*Casings should NOT be packed in salt. Get fresh casings from the butcher.
Modified from original recipe.
Source: http://www.cooksrecipes.com/gmeat/homemade-italian-sausage-recipe.html
Additional Items:
Shaved Parmesan cheese
Espresso coffee and/or Cappuccino
Follow up your meal with a cup of strong coffee and an Italian dinner liquer, I served Dissorono. Frangelico is also delicious. People love them!
Keep in mind on this holiday that the most important part of the celebration is spending time with the ones you love. Don't rush the process, take your time. Dinners in my Italian home could last hours, sitting around after the table gets cleared just talking. It would get so loud, speaking over one another because whoever was loudest was heard. I learned so much as a child about where I came from and about who my parents, aunts, uncles and grandparents were before I came to be. The value of these experiences is priceless. Enjoy cooking this menu and enjoy eating it. I did.
Cranberry Sorbet
Ripe pears mellow the tart taste of the cranberries somewhat, but if you like things sweeter, you may need to add more agave nectar or other sweetener.
1 package (12 ounces) cranberries*
2 ripe pears, peeled and cored
1/2 cup agave nectar, or to taste
1/2 cup water (approximately)
grated rind of one orange
Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid. About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately. Or, if you have an ice cream maker, just follow the manufacturer's directions.
*You can use frozen cranberries, but be prepared to process in small batches before adding the other ingredients.
Source: http://blog.fatfreevegan.com/2007/11/fresh-cranberry-sorbet.html
Cornmeal Sweet Potato Breadsticks
Ingredients
1 cup warm water
1/2 teaspoon salt
2 1/2 teaspoons yeast (1 package)
1/4 teaspoon cayenne (optional)
2 cups flour
1/2 teaspoon cinnamon (optional)
1 1/4 cups cornmeal
1/4 cup vegetable oil
1 cup sweet potatoes grated
Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients. Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.). Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350. Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures. Bake about 10 minutes, until lightly browned.
Source: http://www.bigoven.com/166215-Cornmeal-Sweet-Potato-Breadsticks-recipe.html
3 Bean Salad
16 oz Italian cut green beans, drained
16 oz Kidney beans, drained
16 oz Chick peas, drained
2/3 c. olive oil
1/3 c. vinegar
1 tsp dried oregano
1 lg onion, thinly sliced
2 cloves garlic, minced
½ tsp pepper
1 tsp salt
Combine all ingredients in a large mixing or serving bowl. Gently toss ingredients to coat the beans and onions well and place in refrigerator for about an hour before serving. Toss again before serving.
Pumpkin Ravioli
1 c. ricotta cheese
¼ c. cream cheese
1/2 c. pumkin pie mix
½ tsp salt
1 tsp garlic
¼ tsp nutmeg
2 c. all-purpose flour
½ tsp salt
¼ c. tomato paste
1 tbs olive oil
2 eggs
2 tbs water
Mix the ricotta and cream cheese, pumpkin mix, 1/2 teaspoon salt, tsp garlic, and ¼ tsp nutmeg. Set filling aside.
Mix the flour, and 1/2 teaspoon salt in a large bowl; make a well in the center of the flour. Beat the tomato paste, oil, and eggs until well blended, and pour into the well in the flour. Stir with a fork, gradually bring the flour mixture to the center of the bowl until the dough makes a ball. If the dough is too dry, mix in up to 2 tablespoons water.
Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 x 10 inches. Keep the rest of the dough covered while working.
Drop 2 level teaspoons filling onto half of the rectangle, about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Cut between the rows of filling to make ravioli; press the edges together with a fork, or cut with a pastry wheel. Seal edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel. Let stand, turning once, until dry, about 30 minutes.
Cook ravioli in 4 quarts of boiling salted water until tender; drain carefully.
Recipe modified from original.
Source: http://allrecipes.com/Recipe/Pumpkin-Ravioli/Detail.aspx
Sage Cream Sauce
3 tbs butter
2/3 c. finely chopped shallots
3 tbs chopped fresh sage
1 1/4 c. dry white wine
1 1/3 c. whipping cream
Meanwhile, melt butter in heavy medium skillet over medium heat. Add shallots and sage to skillet. Sauté until fragrant, about 30 seconds.
Add wine and cream. Increase heat and boil until sauce is reduced to generous 1 ¼ cups, about 5 minutes.
Modified from original.
Source: http://www.razzledazzlerecipes.com/thanksgiving/ravioli-sage-cream-sauce.htm
Homemade Italian Turkey Sausage
This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
2 1/2 ground lean turkey
3 large cloves garlic, crushed
1/4 teaspoon dry basil
1/4 teaspoon dry oregano
1/4 teaspoon cracked rosemary
1/4 teaspoon hot red pepper flakes (or to taste)
1 1/2 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)
Casings (water packed)*
Place meat in a large bowl, add dry seasonings and blend by hand to mix thoroughly to ensure it is spread throughout the meat.
Add broth or wine and mix again by hand.
Stuff by hand or use stuffing attachment on electric meat-grinder (do NOT use blade in meat-grinder when stuffing).
*Casings should NOT be packed in salt. Get fresh casings from the butcher.
Modified from original recipe.
Source: http://www.cooksrecipes.com/gmeat/homemade-italian-sausage-recipe.html
Additional Items:
Shaved Parmesan cheese
Espresso coffee and/or Cappuccino
Follow up your meal with a cup of strong coffee and an Italian dinner liquer, I served Dissorono. Frangelico is also delicious. People love them!
Tuesday, November 18, 2008
Week 8: Heres Your Sign
Spam and Dorito Pizza:
1 Boboli pizza crust
½ c. pizza sauce
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 can Spam
1 bag Doritos
Preheat oven to 425. Grease a 12'' pizza pan. Place dough onto pizza pan.
Spoon pizza sauce over crust leaving ½ in around outer perimeter. Use the bottom of the spoon to spread the sauce evenly. Sprinkle cheeses over surface of the pizza.
Next top the pizza with chopped Spam and crushed Doritos. To chop your Spam pop it out of its can, slice lengthwise from the short side of the rectangular form and then from the long side. Holding the strips of meat, chop from one end to the next, leaving you with nice cubes of Spam.
Also, you can crush your Doritos while they're still in the bag and sprinkle them over the pizza straight from the bag.
Place the pizza into the oven and bake for 25 to 30 minutes or until the crust is deep golden brown in color. Enjoy. You will be surprisingly impressed.
Twinkie-misu
By Larry Coons
Items Needed:
Box Hostess Twinkies
1/2 cup strong coffee, cooled & sweetened
1/4 cup Kahlua (optional)
1/2 gallon coffee or coffee & chocolate ice cream
Chocolate shavings or sprinkles
Directions
Slice Twinkies in half lengthwise. Spray 9 x 5 loaf pan with cooking spray. Put five Twinkie halves, cream side up, side by side in pan. Mix coffee and Kahlua (optional); with pastry brush, apply liberally to cut side of Twinkies. Spoon about a 1/2 inch layer of softened ice cream over Twinkies. Repeat until you have used enough Twinkies & ice cream to fill the loaf pan. Cover tightly with foil and freeze several hours or overnight. This can be served from the pan in slices or unmolded, garnished with the chocolate and served. Serves about 10.
Source: http://www.hostesscakes.com/recipe_view42.htm
Jeff Foxworthy Redneck Jokes:
*a few of my favorites
You might be a redneck if....
...you think watching professional wrestling is foreplay
...you think a Volvo is a part of a woman's anatomy
...on Thanksgiving Day you have to decide which pet to eat
...your junior/senior prom had a daycare
...you think the last words to the star spangled banner are, “Gentlemen, start your engines!”
...you think paprika is a third world country
...you've ever been to a wedding reception at a waffle house
...you have grease under your toenails
...there's graffiti on the bathroom wall in your own house
...you need one more hole punched in your card before you get a “freebie” at the House of Tattoos
...you've ever taken a generator and a 27-in TV camping
...you think the police can't see you because your truck is painted camouflage
...your kids trip over the Christmas lights while hunting for Easter eggs.
...your gene pool doesn't have a “deep end”
...Jack Daniels makes your list of most admired people.
...you see a sign that says “dip in road” and you stop to see what flavor it is
...you've ever hollered, “You kids quit playin' on that sheet metal!”
...people come to your door mistakenly thinking you have an auto salvage business
...your most expensive shoes have numbers on the heels
1 Boboli pizza crust
½ c. pizza sauce
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 can Spam
1 bag Doritos
Preheat oven to 425. Grease a 12'' pizza pan. Place dough onto pizza pan.
Spoon pizza sauce over crust leaving ½ in around outer perimeter. Use the bottom of the spoon to spread the sauce evenly. Sprinkle cheeses over surface of the pizza.
Next top the pizza with chopped Spam and crushed Doritos. To chop your Spam pop it out of its can, slice lengthwise from the short side of the rectangular form and then from the long side. Holding the strips of meat, chop from one end to the next, leaving you with nice cubes of Spam.
Also, you can crush your Doritos while they're still in the bag and sprinkle them over the pizza straight from the bag.
Place the pizza into the oven and bake for 25 to 30 minutes or until the crust is deep golden brown in color. Enjoy. You will be surprisingly impressed.
Twinkie-misu
By Larry Coons
Items Needed:
Box Hostess Twinkies
1/2 cup strong coffee, cooled & sweetened
1/4 cup Kahlua (optional)
1/2 gallon coffee or coffee & chocolate ice cream
Chocolate shavings or sprinkles
Directions
Slice Twinkies in half lengthwise. Spray 9 x 5 loaf pan with cooking spray. Put five Twinkie halves, cream side up, side by side in pan. Mix coffee and Kahlua (optional); with pastry brush, apply liberally to cut side of Twinkies. Spoon about a 1/2 inch layer of softened ice cream over Twinkies. Repeat until you have used enough Twinkies & ice cream to fill the loaf pan. Cover tightly with foil and freeze several hours or overnight. This can be served from the pan in slices or unmolded, garnished with the chocolate and served. Serves about 10.
Source: http://www.hostesscakes.com/recipe_view42.htm
Jeff Foxworthy Redneck Jokes:
*a few of my favorites
You might be a redneck if....
...you think watching professional wrestling is foreplay
...you think a Volvo is a part of a woman's anatomy
...on Thanksgiving Day you have to decide which pet to eat
...your junior/senior prom had a daycare
...you think the last words to the star spangled banner are, “Gentlemen, start your engines!”
...you think paprika is a third world country
...you've ever been to a wedding reception at a waffle house
...you have grease under your toenails
...there's graffiti on the bathroom wall in your own house
...you need one more hole punched in your card before you get a “freebie” at the House of Tattoos
...you've ever taken a generator and a 27-in TV camping
...you think the police can't see you because your truck is painted camouflage
...your kids trip over the Christmas lights while hunting for Easter eggs.
...your gene pool doesn't have a “deep end”
...Jack Daniels makes your list of most admired people.
...you see a sign that says “dip in road” and you stop to see what flavor it is
...you've ever hollered, “You kids quit playin' on that sheet metal!”
...people come to your door mistakenly thinking you have an auto salvage business
...your most expensive shoes have numbers on the heels
Week 7: Election After Party
Sloppy Joe Biden Sandwiches
Ingredients:
1 tbs olive oil
1 sm. white onion, chopped
1 green pepper, chopped
2 lb ground beef
2 ½ c. tomato sauce
1 tbs Worcestershire sauce
1 tsp ground mustard
1 tsp garlic powder
½ tsp cayenne pepper
½ c. ketchup
salt and pepper to taste
Kaiser buns, sliced
In a large skillet over medium high heat combine olive oil, chopped onion, green pepper and ground beef and saute until beef is browned. Drain excess fat from the ground beef mixture and return to the pan. Add remaining ingredients and simmer over medium heat for 20 minutes.
Scoop finished sloppy joe mixture over the bottom half of the kaiser bun, be generous. Place top back on the sandwich and enjoy!
Source: Monica Nenni
Obama Poma Guacamole
Guacamole with Pomegranate
Ingredients:
1/3 cup white onions, finely chopped
2 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
4 large ripe avacado
4 tablespoons fresh lime juice
3/4 cup pomegranate seeds
4 tablespoons cilantro
Directions:
In a food processor, grind onion, chiles, and salt and cilantro a coarse paste. Add paste to peeled, cored and chopped avacado. Mash with fork to desired consistency. Stir in the lemon juice and fold in the pomegranate seeds.
Source: http://www.pomegranateworld.com/pomegranate-guacamole.html
The pomegranate is one of the oldest fruits known to man. The fruit was grown in Ancient Egypt and Rome, and even has a place in Greek Mythology. The pomegranate has deep roots in both biblical and Judaic history, In fact, many scholars debate whether the apple in the Garden of Eden was in fact a pomegranate!Unfortunately, the pomegranate is one fall's most forgotten fruits. It is perfect in stuffing, salads, and great with fruit salad. The pomegranate is really one of the most versatile fruits!
Selecting a Pomegranate
When shopping for optimum pomegranates, look for these characteristics:
thin, yet tough skin
unbroken skin
a deep red color
heavy for its size
crown that is free of mold
Pomegranate are picked and shipped ripe, so they are ready to eat at the time of purchase. They are available fresh from September through January. Each pomegranate yields 3/4 cup seeds and 1/2 cup of juice.
Storing Pomegranates
Pomegranates stay fresh for about two weeks when stored in a cool, dry place that is out of direct sunlight. In the refrigerator, they can be safely stored for up to two months.While it is not recommended to freeze the whole fruit, the seeds can be frozen for up to a year.
Cooking with Pomegranates
The first lesson I learned about cooking with pomegranates is to wear to protective clothing when cutting them open! They stain terribly and I have yet to meet any dry cleaner who can remove the stain of pomegranate juice. Be sure to wear an apron or old clothes when cooking with these exotic fruits!When opening a pomegranate, you will see a honeycomb like membrane that surrounds the arils, the red pulp that contains the seeds. See "How to De-Seed a Pomegranante" for a detailed pictorial.
Source: http://mideastfood.about.com/od/tipsandtechniques/a/pomegranatetips.htm
1. Cut off crown of the pomegranate. Cut the crown end of the pomegranate and discard. The crown can be recognized by small crown-like top.
2. Slice the rind in several places.
3. Soak the pomegranate in cold water, upside down for 5-10 minutes.
4. Break apart the rind of the pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl.
6. With a slotted spoon, remove rind and membranes from bowl.
7. Remove seeds from bowl.
Drain seeds with a collander. Pat dry with cloth or paper towel. Eat immediately or store in an airtight container in the refrigerator for up to two days.
Source: http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana_7.htm
Baked Alaska ala Palin
Ingredients
3 cups chocolate mousse, recipe follows
1/2 cup coffee liqueur
1 regular sized pound cake or angel food cake
2 cups favorite vanilla ice cream
1 pint fresh strawberries, leaves removed, sliced
4 egg whites
1/2 cup granulated sugar
Directions
In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.
When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.
To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.
Slice the dessert in wedges like a pie and serve.
Chocolate Mousse:
6 ounces semisweet chocolate
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons water, plus 3 tablespoons
3 egg yolks
3 tablespoons sugar, plus 4 tablespoons
3 egg whites (best whipped at room temperature)
1/4 teaspoon cream of tartar
1/2 cup heavy cream
In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the
2 tablespoons of water. Remove from heat when melted.
In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.
In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.
In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.
Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
Source: http://www.foodnetwork.com/recipes/keith-famie/baked-alaska-recipe/index.html
McCain Mac n Cheese
Ingredients: (Nutrition)
8 oz uncooked elbow macaroni
2 c. shredded sharp Cheddar cheese
½ c. grated Parmesan cheese
3 c. milk
¼ c. butter
2 ½ tbs. all-purpose flour
2 tbs butter
½ c. bread crumbs
½ c. bacon bits
1 pinch paprika
Directions:
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Source: http://allrecipes.com/Recipe/Homemade-Mac-and-Cheese/Detail.aspx
Ingredients:
1 tbs olive oil
1 sm. white onion, chopped
1 green pepper, chopped
2 lb ground beef
2 ½ c. tomato sauce
1 tbs Worcestershire sauce
1 tsp ground mustard
1 tsp garlic powder
½ tsp cayenne pepper
½ c. ketchup
salt and pepper to taste
Kaiser buns, sliced
In a large skillet over medium high heat combine olive oil, chopped onion, green pepper and ground beef and saute until beef is browned. Drain excess fat from the ground beef mixture and return to the pan. Add remaining ingredients and simmer over medium heat for 20 minutes.
Scoop finished sloppy joe mixture over the bottom half of the kaiser bun, be generous. Place top back on the sandwich and enjoy!
Source: Monica Nenni
Obama Poma Guacamole
Guacamole with Pomegranate
Ingredients:
1/3 cup white onions, finely chopped
2 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
4 large ripe avacado
4 tablespoons fresh lime juice
3/4 cup pomegranate seeds
4 tablespoons cilantro
Directions:
In a food processor, grind onion, chiles, and salt and cilantro a coarse paste. Add paste to peeled, cored and chopped avacado. Mash with fork to desired consistency. Stir in the lemon juice and fold in the pomegranate seeds.
Source: http://www.pomegranateworld.com/pomegranate-guacamole.html
The pomegranate is one of the oldest fruits known to man. The fruit was grown in Ancient Egypt and Rome, and even has a place in Greek Mythology. The pomegranate has deep roots in both biblical and Judaic history, In fact, many scholars debate whether the apple in the Garden of Eden was in fact a pomegranate!Unfortunately, the pomegranate is one fall's most forgotten fruits. It is perfect in stuffing, salads, and great with fruit salad. The pomegranate is really one of the most versatile fruits!
Selecting a Pomegranate
When shopping for optimum pomegranates, look for these characteristics:
thin, yet tough skin
unbroken skin
a deep red color
heavy for its size
crown that is free of mold
Pomegranate are picked and shipped ripe, so they are ready to eat at the time of purchase. They are available fresh from September through January. Each pomegranate yields 3/4 cup seeds and 1/2 cup of juice.
Storing Pomegranates
Pomegranates stay fresh for about two weeks when stored in a cool, dry place that is out of direct sunlight. In the refrigerator, they can be safely stored for up to two months.While it is not recommended to freeze the whole fruit, the seeds can be frozen for up to a year.
Cooking with Pomegranates
The first lesson I learned about cooking with pomegranates is to wear to protective clothing when cutting them open! They stain terribly and I have yet to meet any dry cleaner who can remove the stain of pomegranate juice. Be sure to wear an apron or old clothes when cooking with these exotic fruits!When opening a pomegranate, you will see a honeycomb like membrane that surrounds the arils, the red pulp that contains the seeds. See "How to De-Seed a Pomegranante" for a detailed pictorial.
Source: http://mideastfood.about.com/od/tipsandtechniques/a/pomegranatetips.htm
1. Cut off crown of the pomegranate. Cut the crown end of the pomegranate and discard. The crown can be recognized by small crown-like top.
2. Slice the rind in several places.
3. Soak the pomegranate in cold water, upside down for 5-10 minutes.
4. Break apart the rind of the pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl.
6. With a slotted spoon, remove rind and membranes from bowl.
7. Remove seeds from bowl.
Drain seeds with a collander. Pat dry with cloth or paper towel. Eat immediately or store in an airtight container in the refrigerator for up to two days.
Source: http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana_7.htm
Baked Alaska ala Palin
Ingredients
3 cups chocolate mousse, recipe follows
1/2 cup coffee liqueur
1 regular sized pound cake or angel food cake
2 cups favorite vanilla ice cream
1 pint fresh strawberries, leaves removed, sliced
4 egg whites
1/2 cup granulated sugar
Directions
In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.
When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.
To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.
Slice the dessert in wedges like a pie and serve.
Chocolate Mousse:
6 ounces semisweet chocolate
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons water, plus 3 tablespoons
3 egg yolks
3 tablespoons sugar, plus 4 tablespoons
3 egg whites (best whipped at room temperature)
1/4 teaspoon cream of tartar
1/2 cup heavy cream
In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the
2 tablespoons of water. Remove from heat when melted.
In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.
In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.
In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.
Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
Source: http://www.foodnetwork.com/recipes/keith-famie/baked-alaska-recipe/index.html
McCain Mac n Cheese
Ingredients: (Nutrition)
8 oz uncooked elbow macaroni
2 c. shredded sharp Cheddar cheese
½ c. grated Parmesan cheese
3 c. milk
¼ c. butter
2 ½ tbs. all-purpose flour
2 tbs butter
½ c. bread crumbs
½ c. bacon bits
1 pinch paprika
Directions:
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Source: http://allrecipes.com/Recipe/Homemade-Mac-and-Cheese/Detail.aspx
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