Mix together
1 lb ground beef
1/2 cup dry bread crumbs
1 egg
Roll into bite size balls and brown in a skillet with a bit of oil.
Transfer meatballs to a cooling rack set over a baking sheet (Alton brown says not to set your food on paper towels because they will just sit in thier own grease).
Get rid of excess oil in the pan. Then over low-medium heat, put
10 oz. grape jelly and
12 oz chili sauce
in the saute pan, mix it to combine. Then add the meatballs and simmer for 30 minutes. Serve with toothpicks.
Thursday, October 15, 2009
Anna: Pomegranate Salad
Ingredients:
Red Leaf Lettuce
Toasted almonds
pomegranate seeds
scallions
Dressing:
2 tsp. dijon mustard
1/4 tsp. pepper
1/4 tsp. seasoning salt
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
2 tsp. brown sugar
Red Leaf Lettuce
Toasted almonds
pomegranate seeds
scallions
Dressing:
2 tsp. dijon mustard
1/4 tsp. pepper
1/4 tsp. seasoning salt
1/4 cup cider vinegar
1/2 cup extra virgin olive oil
2 tsp. brown sugar
Alesha: Pistachio Nut Cake
Ingredients:
Duncan Hines White Cake Mix
1 box pistachio pudding mix
1 cup club soda
1 cup canola oil
1/2 cup chopped pecans
3 eggs
Mix all ingredients together, beat on medium 2 minutes. Pour into a coated bundt pan. Bake for 35 minutes at 350 degrees.
Duncan Hines White Cake Mix
1 box pistachio pudding mix
1 cup club soda
1 cup canola oil
1/2 cup chopped pecans
3 eggs
Mix all ingredients together, beat on medium 2 minutes. Pour into a coated bundt pan. Bake for 35 minutes at 350 degrees.
Shelly: Shrimp and Pumpkin Bisque
* 1 pound large shrimp (16 to 20)
Shrimp Stock
* 3/4 cup dry white wine
* 3 cups homemade or canned low-sodium chicken stock
* 2 ribs celery, coarsely chopped
* 1 medium onion (about 8 ounces), coarsely chopped
* 4 fresh bay laurel leaves, torn, or 2 dried
* 2 cups pumpkin purée, fresh (see Note) or canned
* 1/2 cup heavy cream
* About 3/4 teaspoon salt, less if using canned stock
* Scant 1/8 teaspoon cayenne pepper
* 1 tablespoon freshly squeezed lemon juice
* Freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons finely chopped fresh sage
Preparation
1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Add the shrimp shells, all all other stock ingredients to a sauce pan and simmer gently for 30 minutes. Strain the stock Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Variation
Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Shrimp Stock
* 3/4 cup dry white wine
* 3 cups homemade or canned low-sodium chicken stock
* 2 ribs celery, coarsely chopped
* 1 medium onion (about 8 ounces), coarsely chopped
* 4 fresh bay laurel leaves, torn, or 2 dried
* 2 cups pumpkin purée, fresh (see Note) or canned
* 1/2 cup heavy cream
* About 3/4 teaspoon salt, less if using canned stock
* Scant 1/8 teaspoon cayenne pepper
* 1 tablespoon freshly squeezed lemon juice
* Freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 2 teaspoons finely chopped fresh sage
Preparation
1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Add the shrimp shells, all all other stock ingredients to a sauce pan and simmer gently for 30 minutes. Strain the stock Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Variation
Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Wednesday, September 2, 2009
Strawberry Salad with Cinnamon Vinaigrette
Makes 6-8 servings
Ingredients
1 (11 oz) can of mandarin oranges, drained
1 pint fresh strawberries, stemmed and quartered
1 small red onion, thinly sliced
1/2 cups coarsely chopped pecans, toasted
1 avocado, sliced
1 10 ounce package of romaine lettuce or spinach leave
Combine first 6 ingredients in a large bowl. drizzle with hald of Vinaigrette, tossing to coat. Serve remaining vinaigrette with salad
Cinnamon Vinaigrette:
1/3 cup olive oil
1/3 cup raspberry vinegar
1 Tbs sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pepper
1/2 tsp. hot sauce
Prep.
Combine ingredients in a jar. Shake to incorporate. Chill at least 2 hours. Shake well before serving.
Ingredients
1 (11 oz) can of mandarin oranges, drained
1 pint fresh strawberries, stemmed and quartered
1 small red onion, thinly sliced
1/2 cups coarsely chopped pecans, toasted
1 avocado, sliced
1 10 ounce package of romaine lettuce or spinach leave
Combine first 6 ingredients in a large bowl. drizzle with hald of Vinaigrette, tossing to coat. Serve remaining vinaigrette with salad
Cinnamon Vinaigrette:
1/3 cup olive oil
1/3 cup raspberry vinegar
1 Tbs sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pepper
1/2 tsp. hot sauce
Prep.
Combine ingredients in a jar. Shake to incorporate. Chill at least 2 hours. Shake well before serving.
Tuesday, July 28, 2009
Pear Appetizer
Sliced Bosc Pears
Mascarpone spread on one side of the slice of pear
Very thinly sliced prosciutto wrapped around it.
Mascarpone spread on one side of the slice of pear
Very thinly sliced prosciutto wrapped around it.
SZECHUAN CHICKEN SALAD
4 chicken breast cooked and torn in pieces
3/4 cup soy sauce, divided
1/4 cup roasted peanut oil
2 c mayo
1 T dijon mustard
1/4 c sesame oil
1 lb thin spaghetti
1 T red pepper flakes
6 green onions, chopped
4 carrots, diced
3 stalks of celery, diced
Cook spaghetti, drain and toss in bowl with 1/2 c soy sauce and then 1/4c roasted peanut oil- must be soy first. Cool and refrigerate till cold. Combine mayo, mustard, sesame oil, 1/4 cup soy sauce and 1 T red pepper flakes. Add chicken, green onions, carrots and celery to spaghetti. Mix in mayo mixture and refrigerate overnight. If noodle mixture seems dry, add peanut oil. Top with sesame seeds before serving.
3/4 cup soy sauce, divided
1/4 cup roasted peanut oil
2 c mayo
1 T dijon mustard
1/4 c sesame oil
1 lb thin spaghetti
1 T red pepper flakes
6 green onions, chopped
4 carrots, diced
3 stalks of celery, diced
Cook spaghetti, drain and toss in bowl with 1/2 c soy sauce and then 1/4c roasted peanut oil- must be soy first. Cool and refrigerate till cold. Combine mayo, mustard, sesame oil, 1/4 cup soy sauce and 1 T red pepper flakes. Add chicken, green onions, carrots and celery to spaghetti. Mix in mayo mixture and refrigerate overnight. If noodle mixture seems dry, add peanut oil. Top with sesame seeds before serving.
NAPA CHINESE CABBAGE SALAD
1 head of Napa Chinese cabbage, chopped [instead, I used qty: 1 (15-16 oz.) pre-packaged bag of coleslaw with carrots that you get in the bagged salad section of the grocery store]
1 bunch of green onions, chopped
2 packages of ramen noodles, crushed (do not use seasoning packet) [I used chicken flavored ramen noodles]
1 small package of sliced almonds, browned under broiler
3 tablespoons of sesame seeds, browned under broiler
Combine the above and toss with dressing.
Dressing:
1/2 cup canola oil
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons of soy sauce (low sodium)
1 bunch of green onions, chopped
2 packages of ramen noodles, crushed (do not use seasoning packet) [I used chicken flavored ramen noodles]
1 small package of sliced almonds, browned under broiler
3 tablespoons of sesame seeds, browned under broiler
Combine the above and toss with dressing.
Dressing:
1/2 cup canola oil
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons of soy sauce (low sodium)
Goat Cheese Toasts
Recipe Courtesy Giada De Laurentiis
Ingredients
36 slices (1/2 inch thick) baguette bread
3 Tbs. Olive Oil
8 ounces soft goat cheese
4 ounces cream cheese
2 tsp. finely chopped fresh Italian parsley leaves
2 tsp. finely chopped fresh thyme leaves
2 tsp. finely grated lemon peel
Salt and coarsley ground multi-colored or black peppercorns
1/2 cup Siciilian green olives or kalamata olives, finely chopped
2 Tbs. thinly sliced chives
Preparation
Preheat oven to 375 degrees.
Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using hte on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle or dollop with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days in advance. Store crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
Ingredients
36 slices (1/2 inch thick) baguette bread
3 Tbs. Olive Oil
8 ounces soft goat cheese
4 ounces cream cheese
2 tsp. finely chopped fresh Italian parsley leaves
2 tsp. finely chopped fresh thyme leaves
2 tsp. finely grated lemon peel
Salt and coarsley ground multi-colored or black peppercorns
1/2 cup Siciilian green olives or kalamata olives, finely chopped
2 Tbs. thinly sliced chives
Preparation
Preheat oven to 375 degrees.
Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using hte on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle or dollop with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days in advance. Store crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese stand at room temperature for 1 hour to soften slightly before spreading over the crostini.
Carmelized Onion and Goat Cheese Pizza
Yield 6 servings
Ingredients
2 tsp. olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1 lb.) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-paked sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil
Preparation
Preheat oven to 450 degrees.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mizture over pizza crust. Top with onion and cheese. Bake at 450 for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.
Ingredients
2 tsp. olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1 lb.) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-paked sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil
Preparation
Preheat oven to 450 degrees.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mizture over pizza crust. Top with onion and cheese. Bake at 450 for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.
Parmesan Chicken
6 Boneless, skinless chicken breast halves
2 Tbs. fat-free margarine, melted
1/2 cup grated fat-free Parmesan cheese
1/4 cup dry bread crumbs
1 tsp. oregano
1 tsp. parsley
1/4 tsp. paprika
salt and pepper to taste
Heat the oven to 400 degrees. Spray a baking dish with vegetable oil cooking spray.
Dip the chicken in the melted margarine (use the liquid butter buds if you prefer). Combine the remaining ingredients and coat the chicken with the crumb mixture. Place in the baking dish and bake uncovered for 25-30 minutes, or until tender and golden brown
2 Tbs. fat-free margarine, melted
1/2 cup grated fat-free Parmesan cheese
1/4 cup dry bread crumbs
1 tsp. oregano
1 tsp. parsley
1/4 tsp. paprika
salt and pepper to taste
Heat the oven to 400 degrees. Spray a baking dish with vegetable oil cooking spray.
Dip the chicken in the melted margarine (use the liquid butter buds if you prefer). Combine the remaining ingredients and coat the chicken with the crumb mixture. Place in the baking dish and bake uncovered for 25-30 minutes, or until tender and golden brown
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