Thread Tools

Jadyalyn
Dead Account Holder
0.00
Send a message via MSN to Jadyalyn Send a message via Yahoo to Jadyalyn
Jadyalyn is offline
 
#51
Old 11-08-2007, 06:40 PM

Quote:
~:~ Side Dish ~:~
URL: http://allrecipes.com/Recipe/Herbed-...es/Detail.aspx

::Herbed Garlic Mashed Potatoes::

INGREDIENTS

* 1 medium head garlic
* 1/2 cup low fat, low sodium chicken broth
* 3 potatoes, peeled and cubed
* 1 cup warm skim milk
* 2 tablespoons olive oil
* 1 tablespoon dried thyme
* 1/2 teaspoon dried rosemary, crushed
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Slice the top off the head of garlic to expose the cloves. Place the whole head and the broth in a small casserole dish and cover. Bake for 1 hour; remove dish from the oven and set aside.

3. Boil the cubed potatoes in water for 20 minutes or until soft. Drain. Add the warm milk and olive oil. Beat with mixer until potatoes are fluffy. Add the herbs.

4. Gently squeeze the garlic out from each of the cloves, leaving behind the skins. Add all the garlic pulp to the potatoes. Beat again and season with salt and pepper.

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#52
Old 11-08-2007, 06:40 PM

Quote:
Chocolate Pound Cake dessert
From Food Network Kitchens
http://www.foodnetwork.com/food/reci..._35385,00.html


Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped

Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey

Equipment: 10 cup bundt pan

Directions:
Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.

In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.

Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.

Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.

Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.

Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.

For the glaze: Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Yield: 10 to 12 servings

Jadyalyn
Dead Account Holder
0.00
Send a message via MSN to Jadyalyn Send a message via Yahoo to Jadyalyn
Jadyalyn is offline
 
#53
Old 11-08-2007, 06:53 PM

Quote:
~:~ Side Dishes ~:~
URL:




Amazing Pecan Coffee Cake


INGREDIENTS
* 2 cups all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon baking powder
* 1 cup butter, softened
* 1 cup sour cream
* 1 1/2 cups white sugar
* 2 eggs
* 1 tablespoon vanilla extract
* 1/2 cup brown sugar
* 1 cup chopped pecans
* 1 teaspoon ground cinnamon
* 2 tablespoons butter, melted


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#54
Old 11-08-2007, 06:53 PM

Quote:
Basic Pizza Dough side dish
Recipe courtesy Emeril Lagasse, 2006
Show: The Essence of Emeril
Episode: Creative Pizza
http://www.foodnetwork.com/food/reci..._36564,00.html


Ingredients:
1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour, plus more if necessary
Cornmeal, as necessary, for dusting pizza peel

Directions:
In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

ArtemisMoon
(-.-)zzZ
0.00
ArtemisMoon is offline
 
#55
Old 11-08-2007, 06:58 PM

Quote:
Chicken Parmesan
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Quick Italian Dishes
http://www.foodnetwork.com/food/reci..._26913,00.html


Ingredients:
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions:
Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 27 minutes
Yield: 4 servings

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#56
Old 11-08-2007, 08:45 PM

Quote:
Truffles desserts
Recipe courtesy Sherry Yard, The Secrets of Baking, Houghton Mifflin, 2003
Show: Sara's Secrets
Episode: Tricks of the Trade
http://www.foodnetwork.com/food/reci..._26008,00.html


Truffles Ingredients:
1 recipe Master Ganache, recipe follows, with the addition of:
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
2 tablespoons liqueur, such as Grand Marnier, kirsch, bourbon, or rum

Coating:
2 cups sifted unsweetened cocoa powder
8 ounces bittersweet chocolate

Directions:
Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.

Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes.

Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.

Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder.

After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good.

Line a baking sheet with parchment paper.

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.

When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl.

Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.

Master Ganache:
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!

This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.

My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.

8 ounces bittersweet chocolate
1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.

Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.

Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)

Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.

Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 3 hours
Cook Time: 45 minutes
Yield: 2 dozen 1-inch truffles

Jadyalyn
Dead Account Holder
0.00
Send a message via MSN to Jadyalyn Send a message via Yahoo to Jadyalyn
Jadyalyn is offline
 
#57
Old 11-08-2007, 08:49 PM

Quote:
~:~ Appetizers ~:~

URL: http://allrecipes.com/Recipe/Hot-Mex...ip/Detail.aspx


::Hot Mexican Spinach Dip::

INGREDIENTS

* 1 (16 ounce) jar salsa
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 2 cups shredded Monterey Jack cheese
* 1 (8 ounce) package cream cheese, diced and softened
* 1 cup evaporated milk
* 1 (2.25 ounce) can chopped black olives, drained
* 1 tablespoon red wine vinegar
* salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.

3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

ArtemisMoon
(-.-)zzZ
0.00
ArtemisMoon is offline
 
#58
Old 11-08-2007, 08:51 PM

Quote:
Five Spice Beef and Pepper Stir-Fry Main Dish
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Good Food For Busy Lives
http://www.foodnetwork.com/food/reci..._22262,00.html


Ingredients:
1 to 1 1/2 c. Jasmine rice or short grain white rice, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds, available on snack aisle, for garnish

Directions:
Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm the liquid.

Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Jadyalyn
Dead Account Holder
0.00
Send a message via MSN to Jadyalyn Send a message via Yahoo to Jadyalyn
Jadyalyn is offline
 
#59
Old 11-08-2007, 08:56 PM

Quote:
~:~ Appetizers ~:~
URL: http://allrecipes.com/Recipe/Hot-Che...ip/Detail.aspx
::Hot Cheesy Spinach Dip::

INGREDIENTS

* 3 tablespoons butter
* 2 cloves garlic, peeled and chopped
* 1 bunch baby spinach, rinsed
* 1/2 cup white wine
* salt and pepper to taste
* hot sauce to taste
* 1/2 cup chopped green onion
* 3 cups shredded mozzarella cheese
* 1/2 cup mayonnaise
* 1/2 cup half-and-half


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl.

3. Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.

4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#60
Old 11-08-2007, 08:56 PM

Quote:
All-In-One-Breakfast
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice Whole wheat bread -- toasted
3 Tomato slices
1 tsp Butter
2 tbsp Grated parmesan cheese
3 Fresh mushrooms -- thin sliced
1 slice Bacon; crisp -- drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

Thanks to : Recipe Source

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#61
Old 11-08-2007, 08:59 PM

Quote:
Rocky Road Truffles Desserts
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: How Sweet It Is
http://www.foodnetwork.com/food/reci..._28948,00.html


Ingredients:
4 peanut-caramel candy bars (Snickers), frozen
1 recipe Dark Chocolate Truffles, see above, whipped but not set
1/4 cup dried cranberries
1 pound good-quality (70 percent) dark chocolate

Directions:
Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.

Melt the chocolate in the top of a double boiler and remove from the heat. Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet. Use the spoon to drizzle a squiggle of chocolate over the tops. Chill until set.

Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

Directions:
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.

Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#62
Old 11-08-2007, 09:02 PM

Quote:
Amaretto French Toast

Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons Amaretto
4 Eggs -- well beaten
1/2 cup Milk
12 slice French bread
Amaretto butter (see recipe)
Amaretto syrup (see recipe)

In shallow bowl mix all ingredients except bread. Soak bread in mixture.
In large skillet, melt some butter. Drain bread. Cook in buttter until both
sides are golden brown. Serve immediately with Amaretto butter and Amaretto
Syrup. NOTE: For a change, try Irish Cream instead of Amaretto.

Amaretto Butter & Amaretto Syrup

Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----AMARETTO BUTTER-----
2 tablespoons Amaretto
1/2 cup Butter or margarine -- soften
-----AMARETTO SYRUP-----
1/4 cup Amaretto
1 cup Maple syrup

AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small
saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before
serving.

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#63
Old 11-08-2007, 09:04 PM

Quote:
Truffle Tarts with Raspberries desserts
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: How Sweet It Is
http://www.foodnetwork.com/food/reci..._28947,00.html


Ingredients:
1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving

Directions:
Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

Directions:
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours
Ease of preparation: Intermediate

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#64
Old 11-08-2007, 09:05 PM

Quote:
APPLE BREAKFAST BAR

Categories : Fruits/ Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Whole wheat flour
3/4 c All-purpose flour
2/3 c Packed brown sugar
1/2 c Dried apricots -- chopped
1/2 c Dried prunes -- chopped
1/2 c Raisins
1/4 c Wheat bran
1 t Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Baking soda
1 Apple -- grated
3/4 c Yogurt, plain, low-fat
1/4 c Vegetable oil
2 Eggs

in bowl, mix whole wheat and all-purpose flours,
sugar, apricots, prunes, raisins, bran, baking powder,
connamon, salt, nutmeg, baking soda and apple; set
aside. Whisk together yhogurt, oil and eggs; stir into
dry ingredients just until combined. Spread in greased
9-inch square cake pan. Bake in 350F 180C oven for
35-40 minutes or until cake tester inserted in centre
comes out clean. Let cool in pan on rack; cut into
bars. (Bars can be stored in airtight container for up
to 3 days, or individually wrapped and frozen for up
to 1 month.)

Thanks to : Recipe Source

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#65
Old 11-08-2007, 09:13 PM

Quote:
Marbled Brownies Desserts
Recipe courtesy Food Network Kitchens
Show: How To Boil Water
Episode: Chocolate Sweet Tooth
http://www.foodnetwork.com/food/reci..._26021,00.html


These can be done without the cream cheese marble as well.

Ingredients:
1/2 cup (1 stick) unsalted butter, plus more for the pan
3 ounces finely chopped semisweet chocolate
3 ounces finely chopped unsweetened chocolate
1 cup all-purpose flour
1/8 teaspoon fine salt
3 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract

Cream Cheese Marble:
8 ounces cream cheese, softened (the microwave for 45 seconds at 50 percent power is a great way to do this)
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions:
Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper.

Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Whisk the flour and salt in a bowl.

In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.

For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.

Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.

To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares. Serve.

Copyright 2003 Television Food Network, G.P. All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: about 24 (2-inch) brownie

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#66
Old 11-08-2007, 09:15 PM

Quote:
APPLE BREAKFAST LASAGNA
Categories: Brunch, Fruits, Dairy, Casserole

1 c Sour cream
1/3 c Brown sugar; packed
12 Frozen french toast slices
1/2 lb Boiled ham
2 1/2 c Cheddar cheese; shredded
1 cn Apple pie filling
1 c Granola

In small bowl, combine sugar and sour cream; cover and refrigerate.
Place 6
slices French toast in bottom of greased 9 x 13 pan. Layer ham, 2 cups
of
cheese and remaining 6 slices of French toast in baking pan. Spread pei
filling over top; sprinkle granola over apples. Bake in preheated 350F
oven
for 25 minutes. Top with remaining 1/2 cup cheddar cheese; bake another
5
minutes until cheese is melted and casserole is hot. Serve with sour
cream
mixture.

Bacon and Cheese Breakfast Pizza
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9Åç single-crust pastry
1/2 pound Bacon; cook -- crumble
8 ounces Swiss cheese -- shredded
4 Eggs
12 ounces Sour cream
2 tablespoons Fresh parsley -- chopped
Roll pastry to fit into a 12Åç pizza pan. Bake at 425~ for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth;
pour over pizza. Bake for 20 to 25 minutes or until pizza is
puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.


Impossible Bacon Breakfast Pie (quiche)
Categories: Easy, Eggs, Pies

1 lb Bacon
1 cn Green Chili (chopped)
1 c Grated cheese (Jack)
1 1/2 c Milk
1 c Bisquick
6 oz Sour cream
3 Eggs
1 Salt & Pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top
with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake
at 350 until tests done with knife (35-45 min)


Thanks to : Recipe Source

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#67
Old 11-08-2007, 09:19 PM

Quote:
Baked Ziti
From Food Network Kitchens
Show: How To Boil Water
Episode: Easy Bake Menu
http://www.foodnetwork.com/food/reci..._30421,00.html


Ingredients:
1 pound dried ziti pasta
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan, divided
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes

Directions
Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 pound sweet and or spicy Italian sausages, casing removed and crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Directions:
Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright 2004 Television Food Network, G.P. All rights reserved

Yield: about 5 cups
Prep Time: 8 minutes
Cook Time: 20 minutes

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#68
Old 11-08-2007, 09:21 PM

Quote:
BAKED APPLE PANCAKE
Categories: Breakfast, Fruits

1.00 c All-purpose flour,sifted
1.50 ts Ground cinnamon
0.33 c Sugar
0.50 ts Sugar
2.00 Green apples (Granny Smith
-Or pippin), peeled, cored
-And sliced medium thin
0.25 ts Salt
1.00 c Beer, room temperature
2.00 Egg yolks
3.00 tb Sweet butter
4.00 Egg whites
1.00 tb Vegetable oil
0.25 c Light brown sugar
0.50 sm Lemon

Sift together the flour,1 1/2 tsp. sugar and the salt in a large
mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the
other.In a separate bowl,beat whites with 1 tbsp. sugar until they
form peaks.Fold into the batter.Mix together the remaining sugar,
light brown sugar and cinnamon,reserving 2 tsp.of this mixture.
Squeeze lemon over the apples and toss with sugar-cinnamon mixture
until coated.Heat the butter and oil in a 9 to 10Åç oven proof pan or
skillet.Pour in half of the batter and cover with all apples.Pour in
the rest of the batter and bake in a preheated 350 degree oven,on the
middle rack,for 60 minutes or until the apple pancake is puffed up
and golden.To serve,loosen sides and bottom with a metal spatula,
sliding onto hot plate.Sprinkle with remaining sugar-cinnamon
mixture. Cut into wedges.Serves 2 generously.

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#69
Old 11-08-2007, 09:22 PM

Quote:
Banana Nut Muffins
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: The Family That Cooks Together
http://www.foodnetwork.com/food/reci..._28828,00.html


Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Directions:
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Recipe Summary
Difficulty: Easy
Prep Time: 7 minutes
Cook Time: 20 minutes
Yield: 12 muffins

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#70
Old 11-08-2007, 09:24 PM

Quote:
BAKED CHEESE GRITS


Categories : Breakfast Cheese/Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Salt
2 2/3 c Water
2/3 c Hominy grits, quick-cooking
2 tb Butter or margarine
6 oz American cheese, shredded
2 Eggs -- beaten
1/8 ts Pepper

Preheat oven to 350 F (moderate)

Grease a 2-quart baking dish.

Add salt to water. Bring to a full, rolling boil.
Add grits; return to boiling point. Cook, stirring
constantly, until very thick, about 6 minutes.

Remove from heat. Add fat. Mix cheese, eggs, and
pepper. Stir into grits. Pour into baking dish.
Bake 40 minutes or until lightly browned.

Thanks to : Recipe Source

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#71
Old 11-08-2007, 09:25 PM

Quote:
Chocolate Covered Strawberries desserts
Recipe courtesy Food Network Kitchens
Show: How To Boil Water
Episode: Chocolate Sweet Tooth
http://www.foodnetwork.com/food/reci..._26022,00.html


Chocolate Covered Strawberries
Ingredients:
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Directions:
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Copyright 2003 Television Food Network, G.P. All rights reserved

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Yield: 1 pound chocolate covered strawberries

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#72
Old 11-08-2007, 09:28 PM

Quote:
Baked Sausage Cups and Scrambled Eggs
Categories: Breakfast

--------------------------------SAUSAGE CUPS--------------------------------
1 lb Pork sausage meat
1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 ts Salt
1/2 ts Rubbed sage
1 Egg
1/2 c Milk

-------------------------------SCRAMBLED EGGS-------------------------------
1 tb Butter or margarine
9 Eggs
1 ts Salt
1 ds Pepper (optional)
1/3 c Milk

For sausage cups, combine all ingredients thoroughly. Firmly press into
six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in
preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on
absorbent paper.

For eggs, melt butter in large skillet over low heat. Beat together eggs,
salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring
lightly until eggs are just barely set. Arrange sausage cups around eggs
on serving platter. Garnish with parsley.


Banana Bread French Toast

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast French Toast
Hand Made

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BREAD-----
1 package Banana quick bread mix
3 tablespoons Oil
1 cup Water
1 Egg
1/2 cup Mashed banana
-----EGG MIXTURE-----
3 Eggs
1 teaspoon Vanilla
1/2 cup Milk

Heat oven to 375~. Grease and flour bottom of 9Åç loaf pan.
In large bowl, combine all bread ingredients. Stir 50-75 strokes; just
until dry particles are moistened. Pour into prepared pan. Bake 40-50
minutes or until tested done. Cool in pan 15 minutes; remover from pan;

cool completely. Cut bread into 12 slices. Heat skillet to 375~. Grease
lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat
well. Dip bread slices in egg mixture, turning to coat both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.
Thanks to : Recipe Source

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#73
Old 11-08-2007, 09:29 PM

Quote:
Angel Hair Pasta with Pesto main dish
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: Veggie Delight
http://www.foodnetwork.com/food/reci..._27570,00.html


Ingredients:
Leaves from 2 bunch fresh basil
2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1 pound angel hair pasta

Directions:
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.

Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 to 6 as a side dish

felinea1707
Dead Account Holder
345.12
felinea1707 is offline
 
#74
Old 11-08-2007, 09:32 PM

Quote:
Banana Bun For On The Run!

Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 banana
1 hot dog roll
peanut butter
jelly
lemon juice -- optional

Spread inside of hot dog roll with peanut butter and jelly. Brush peeled
banana lightly with lemon juice (so it doesn't turn brown). Place banana in
roll and off they go!

Banana Burrito WW

Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6Åç flour tortilla
1 tablespoon Creamy peanut butter
2 teaspoons Raspberry spread -- * see note
1 teaspoon Shredded coconut -- (otional)
1/2 medium Banana

* Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay
tortilla on flat surface; spread evenly with peanut butter and raspberry
spread. Sprinkle with coconut, if desired. 2. Place banana on edge of
tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on High 35 seconds.

Thanks to : Recipe Source

Sioux 003
*^_^*
502.61
Send a message via Yahoo to Sioux 003
Sioux 003 is offline
 
#75
Old 11-08-2007, 09:34 PM

Quote:
Quick Marinara Sauce side dish
From Food Network Kitchens
Show: How To Boil Water
Episode: Your Guide to Cooking for a Crowd
http://www.foodnetwork.com/food/reci..._30496,00.html


Ingredients:
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper

Directions:
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: about 6 cups

 


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 

 
Forum Jump

no new posts