Thursday, May 26, 2016
Once a new technology rolls over you, if you're not part of the steamroller, you're part of the road.
Curried Chicken Rolls
2 whole broiler-fryer chicken breasts, halved, boned, and skinned
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon margarine
1/2 onion, finely chopped
3/4 cup cooked rice
1/4 cup raisins
1 tablespoon chopped parsley
1 teaspoon curry powder
1/2 teaspoon poultry seasoning
1 teaspoon brown sugar
1/16 teaspoon garlic powder
1 tablespoon cooking oil
1/2 cup white wine
1 teaspoon granulated chicken bouillon
On a hard surface with a meat mallet, pound chicken to 3/8 inch thickness.
Sprinkle chicken with salt and pepper.
In a fry pan, melt the margarine, add onion and sauté about 3 minutes or until soft.
Add rice, raisins, parsley, curry powder, poultry seasoning, brown sugar, and garlic powder. Stir until well mixed.
Divide stuffing into four portions.
Place one portion on each piece of chicken.
Roll and fasten with wooden picks.
In another fry pan, place oil and heat to medium temperature.
Add chicken rolls and cook, about 15 minutes or until brown on all sides.
Add wine and bouillon, cover and simmer about 30 minutes or until fork can be inserted in chicken with ease.
Never dip lower than you can dip.
Artichoke Dip
2 packages (18 ounces total) frozen artichoke hearts
1/2 cup fresh parsley
2 garlic cloves, halved
3 tablespoons lemon juice
1/2 cup lite mayonnaise
1/2 cup reduced-fat sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
Prepare artichokes in the microwave according to package directions. Drain and cool for 10 minutes.
Pulse artichokes, parsley, and garlic in food processor, until finely chopped. Add lemon juice, pulse until blended.
Mix mayonnaise, sour cream, Parmesan, and salt in a bowl; add artichoke mixture and stir to combine.
Serve with crackers and vegetables.
Labels:
artichoke hearts,
dip,
garlic cloves,
lemon juice,
mayonnaise,
Parmesan cheese,
parsley,
salt,
sour cream
If you're going to start a fire, why cook just one chicken?
Artichoke Chicken
2 cups artichoke hearts, chopped
1/2 cup mayonnaise
1/2 cup sour cream
4 boneless, skinned chicken breasts
3/4 cup grated Parmesan cheese
Preheat oven to 375F. Grease a 9 x 13 inch baking dish.
In a bowl, mix artichoke hearts, mayonnaise, and sour cream.
Place chicken pieces in the greased baking dish. Spread artichoke mixture over chicken and top with
Parmesan cheese.
Bake chicken, uncovered, for 30 minutes or until chicken is completely cooked.
Serve immediately.
It takes only one bad amp to turn your ears to oatmeal: That's how old hippies became Yanni fans
Cocoa-Oatmeal Jumbos
3/4 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups old-fashioned oats
1 cup raisins
1 cup semi-sweet chocolate chips
Heat oven to 350F. Have two large non-stick baking sheets at the ready.
Combine flour, cocoa, baking soda, and salt in a bowl. In a large bowl, beat butter, and both kinds of sugar until creamy, about three minutes.
Beat in eggs and vanilla. On low speed, beat in flour mixture, then stir in oats, raisins and chocolate chips.
Dollops 1/4 cupfuls of batter onto prepared baking sheets.
Bake cookies at 350F for 17 minutes.
Let cool on baking sheets for five minutes, then transfer cookies to wire racks to cool completely.
Labels:
baking soda,
brown sugar,
chocolate chips,
cocoa powder,
cookies,
eggs,
flour,
oats,
old-fashioned oats,
raisins,
salt,
sugar,
unsalted butter,
vanilla extract
If one cannot catch a bird of paradise, better take a wet hen.
Citrus Based Cornish Game Hens
4 Cornish Game Hens
Sauce:
1/4 cup apricot preserves
2 tablespoons grated onion
1 tablespoon butter or margarine
1 tablespoon Dijon mustard
1 garlic clove, minced
Juice and peel of 1 lemon
Juice and peel of 1 orange
Remove giblets and necks from hens.
Tie the legs of the hens together and turn the wing tips under the backs.
In a saucepan, combine all sauce ingredients. Simmer for 5 minutes.
Brush the hens with the sauce and arrange, breast side up, on a rack in a large roasting pan.
Bake at 350F for about 1 1/4 hours or until tender.
Brush hens occasionally with sauce.
Labels:
butter,
citrus,
cornish game hens,
dijon mustard,
garlic,
grated onion,
lemon,
margarine,
orange
Sunday, May 22, 2016
If you can't control your peanut butter, you can't expect to control your life.
Peanut Butter Cookies with Chocolate Chips
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) Chocolate Morsels
Granulated sugar
Combine flour and baking soda in small bowl.
Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Beat in egg.
Gradually beat in flour mixture.
Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets.
Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft.
Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
Labels:
baking soda,
brown sugar,
butter,
chocolate chips,
cookies,
egg,
flour,
peanut butter,
sugar,
vanilla extract
Friday, May 13, 2016
Anyone can go out on stage and start beating people over the head with rubber chickens. That'll get people's attention.
Buttermilk Roast Chicken
If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher.
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt, to finish
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil.
Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.
Serve immediately.
Labels:
buttermilk,
chicken,
garlic cloves,
ground black pepper,
olive oil,
paprika,
roast chicken,
sea salt,
sugar,
table salt
Tuesday, May 10, 2016
It takes 20 years to make an overnight success.
Overnight Starter Panettone
Starter
3/4 cup Unbleached All-Purpose Flour
1/16 teaspoon (just a pinch) instant yeast
1/3 cup cool water
Dough
all of the starter (above)
2 1/4 cups Unbleached All-Purpose Flour
1/4 cup lukewarm water
2 large eggs
1/4 cup (4 tablespoons) softened butter
1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
1 1/4 teaspoons salt
1/3 cup sugar
1/2 cup golden raisins
1/2 cup slivered dried apricots
1/2 cup dried cranberries
1/2 cup chopped dried pineapple
2 tablespoons grated orange rind or grated lemon rind (zest)
Instructions
To make the starter: Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
To make the dough: Combine all of the dough ingredients except the fruit, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
Gently deflate the dough, and knead in the fruits and zest.
Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.
Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.
Starter
3/4 cup Unbleached All-Purpose Flour
1/16 teaspoon (just a pinch) instant yeast
1/3 cup cool water
Dough
all of the starter (above)
2 1/4 cups Unbleached All-Purpose Flour
1/4 cup lukewarm water
2 large eggs
1/4 cup (4 tablespoons) softened butter
1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
1 1/4 teaspoons salt
1/3 cup sugar
1/2 cup golden raisins
1/2 cup slivered dried apricots
1/2 cup dried cranberries
1/2 cup chopped dried pineapple
2 tablespoons grated orange rind or grated lemon rind (zest)
Instructions
To make the starter: Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).
To make the dough: Combine all of the dough ingredients except the fruit, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
Gently deflate the dough, and knead in the fruits and zest.
Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.
Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.
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