Almond Snow Balls
Ingredients
1 pound (4 sticks) margarine, softened
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds, finely chopped
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar
Yields: About 4 dozen cookies
Preparation
Preheat oven to 250°F.
In a mixing bowl, thoroughly combine margarine, sugar, vanilla extract and chopped almonds using a rubber spatula.
Fold in the flour – you want the dough to be dense enough to handle with your hands. Sometimes it will take more flour to make this happen, so start with 3 1/2 cups and add flour as necessary.
Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through.
Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool. And then they're ready to eat!
Showing posts with label Sonja P.. Show all posts
Showing posts with label Sonja P.. Show all posts
Wednesday, December 9, 2009
Wednesday, November 18, 2009
Sweet Potato Chipotle Tamales
Ingredients
1-1/2 pounds sweet potatoes, scrubbed and halved lengthwise
olive oil
salt and pepper
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 canned chipotle chiles, drained and minced
6 tablespoons butter
1 cup vegetable broth
1-1/4 cups dehydrated masa flour
1 tablespoon baking powder
about 20 dried corn husks, soaked for at least 20 minutes
Cooking Instructions
Rub the sweet potato halves with a touch of olive oil on all sides. Sprinkle with salt and pepper.
Set the sweet potatoes, cut side up, in a baking dish and bake in a 350 degree oven until soft when pressed (about 1 hour.)
Scoop the flesh from the sweet potatoes (discarding skins) into a bowl and mash with a fork until smooth. Mix in the brown sugar, cinnamon and minced chipotles.
In a saucepan over medium heat, combine the butter and vegetable broth and stir until the butter has melted and the broth is warm. Add this mixture to the sweet potatoes and mix well.
Gradually add the masa flour and baking powder, stirring until well blended. Season the mixture with salt and pepper to taste.
Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface with the long edge closest to you.
Lightly wipe dry with a cloth. Spoon a scant 1/3 cup of filling lengthwise down center of husk.
Fold the bottom edge over the filling and then fold in the sides so that the filling is completely encased. Tie each end with a thin strip of husk.
Repeat until all filling is used.
In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.
Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch
depth.
Remove tamales and let stand at least 10 minutes before serving.
Makes about 12 to 15 tamales
1-1/2 pounds sweet potatoes, scrubbed and halved lengthwise
olive oil
salt and pepper
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 canned chipotle chiles, drained and minced
6 tablespoons butter
1 cup vegetable broth
1-1/4 cups dehydrated masa flour
1 tablespoon baking powder
about 20 dried corn husks, soaked for at least 20 minutes
Cooking Instructions
Rub the sweet potato halves with a touch of olive oil on all sides. Sprinkle with salt and pepper.
Set the sweet potatoes, cut side up, in a baking dish and bake in a 350 degree oven until soft when pressed (about 1 hour.)
Scoop the flesh from the sweet potatoes (discarding skins) into a bowl and mash with a fork until smooth. Mix in the brown sugar, cinnamon and minced chipotles.
In a saucepan over medium heat, combine the butter and vegetable broth and stir until the butter has melted and the broth is warm. Add this mixture to the sweet potatoes and mix well.
Gradually add the masa flour and baking powder, stirring until well blended. Season the mixture with salt and pepper to taste.
Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface with the long edge closest to you.
Lightly wipe dry with a cloth. Spoon a scant 1/3 cup of filling lengthwise down center of husk.
Fold the bottom edge over the filling and then fold in the sides so that the filling is completely encased. Tie each end with a thin strip of husk.
Repeat until all filling is used.
In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.
Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch
depth.
Remove tamales and let stand at least 10 minutes before serving.
Makes about 12 to 15 tamales
Friday, November 13, 2009
Corrine's Caesar Salad Dressing
1/2 cup vegtable oil (not olive)
2 eggs
3 tbsp lemon juice
3 cloves of garlic
1/2 cup parmesan cheese
1 can anchovies including oil
2 tsp worchester sauce
2 tsp powdered mustard
Combine all ingredients in food processor and blend till smooth.
Not for the light hearted
2 eggs
3 tbsp lemon juice
3 cloves of garlic
1/2 cup parmesan cheese
1 can anchovies including oil
2 tsp worchester sauce
2 tsp powdered mustard
Combine all ingredients in food processor and blend till smooth.
Not for the light hearted
Auntie Jeanie's Pecan Pie
These directions will yield one pie.
Melt 1/3 cup of butter & mix it with 3/4 cup firmly packed brown sugar (use dark brown sugar & light corn syrup. If that's not available use light sugar & dark syrup).
Beat in 3 eggs, add 1 cup corn syrup, 1 teaspoon vanilla, 1/4 teaspoon salt & 2 tablespoons flour.
Poke uncooked pie shell several time with a fork & spread 3/4 -1 cup pecans halves on bottom.
Pour in mixture, pecans will rise to the top.
Stir pecans around so that they are moist with the mixture.
Bake at 325 for about 35 minutes.
Melt 1/3 cup of butter & mix it with 3/4 cup firmly packed brown sugar (use dark brown sugar & light corn syrup. If that's not available use light sugar & dark syrup).
Beat in 3 eggs, add 1 cup corn syrup, 1 teaspoon vanilla, 1/4 teaspoon salt & 2 tablespoons flour.
Poke uncooked pie shell several time with a fork & spread 3/4 -1 cup pecans halves on bottom.
Pour in mixture, pecans will rise to the top.
Stir pecans around so that they are moist with the mixture.
Bake at 325 for about 35 minutes.
Chicken Spinach Feta Lasagna
Ingredients:
1 1/2 lbs. boneless, skinless chicken breast
1 small box frozen chopped spinach
10 oz. Feta cheese
1 egg
32 oz. Ricotta cheese
12 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 lasagna noodles
48 oz (3 lb) jar of Spaghetti Sauce
1 tsp garlic powder
1 tsp oregano
Directions:
Thaw, rinse and drain spinach.
Preheat oven to 375°F. Coat a large (14x9) glass baking dish with cooking spray.
Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano.
Cover with foil and bake for 45 minutes.
Boil noodles according to directions on box, rinse and drain.
When chicken is done, remove from oven and reduce temperature to 350°F.
Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.
Shred chicken into small, bite-size pieces by pulling it apart using 2 forks.
Re-coat, clean baking dish with cooking spray.
Cover bottom of baking dish with sauce.
Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.
Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.
Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.
Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.
Serve with a Caesar salad side, garlic bread and a glass of red wine.
1 1/2 lbs. boneless, skinless chicken breast
1 small box frozen chopped spinach
10 oz. Feta cheese
1 egg
32 oz. Ricotta cheese
12 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 lasagna noodles
48 oz (3 lb) jar of Spaghetti Sauce
1 tsp garlic powder
1 tsp oregano
Directions:
Thaw, rinse and drain spinach.
Preheat oven to 375°F. Coat a large (14x9) glass baking dish with cooking spray.
Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano.
Cover with foil and bake for 45 minutes.
Boil noodles according to directions on box, rinse and drain.
When chicken is done, remove from oven and reduce temperature to 350°F.
Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.
Shred chicken into small, bite-size pieces by pulling it apart using 2 forks.
Re-coat, clean baking dish with cooking spray.
Cover bottom of baking dish with sauce.
Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.
Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.
Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.
Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.
Serve with a Caesar salad side, garlic bread and a glass of red wine.
Sausage Rolls
This recipe will make 24 sausage rolls (change servings and units)
Ingredients
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk
Directions
Pre-heat your oven to 220c.
Lay all the sheets of pastry out on your counter top. If the pastry comes interleaved with plastic, which I still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper. The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 200c and cook for a further 20 minutes.
Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Ingredients
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk
Directions
Pre-heat your oven to 220c.
Lay all the sheets of pastry out on your counter top. If the pastry comes interleaved with plastic, which I still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper. The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 200c and cook for a further 20 minutes.
Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Cheesy, Savory Monkey Bread
Adapted from Chris Pandel’s Monkey Bread with Dill, Butter and Sea Salt. This recipe makes one loaf pan full.
2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese
1. mix yeast, sugar, and warm water in a small mixing bowl. set
aside for ten minutes to allow yeast to proof (bubbles will
form at the surface).
2. mix flour and salt in large mixing bowl. set bowl on mixer
fitted with the dough hook attachment (or use a spoon and some
elbow grease). with the mixer set on medium speed, slowly add
the proofed yeast mixture to the dry ingredients, followed by
the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the
parsley, 1 Tbsp of the onion and 1 cup of the cheese.
3. mix on medium speed just until the dough releases from the
side of the bowl, about 6-to-8 minutes. knead dough together
lightly with your hands. transfer dough to a lightly greased
bowl, cover bowl with plastic wrap and place in a warm place.
allow dough to rise for 25-30 minutes.
4. after 30 minutes, punch dough down and roll into balls,
about 1 inch in diameter. mix 4 Tbsp of the melted butter with
the remaining parsley, spring onion and gruyere, roll balls in
the mixture, and arrange in a lightly greased loaf pans. allow
loaves to rise once more in a warm spot for 30 minutes.
5. Brush loaves again with melted butter. Bake in a 375F oven
for 35 minutes, brushing twice throughout the baking with any
remaining melted butter. serve monkey bread hot out of the oven.
2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese
1. mix yeast, sugar, and warm water in a small mixing bowl. set
aside for ten minutes to allow yeast to proof (bubbles will
form at the surface).
2. mix flour and salt in large mixing bowl. set bowl on mixer
fitted with the dough hook attachment (or use a spoon and some
elbow grease). with the mixer set on medium speed, slowly add
the proofed yeast mixture to the dry ingredients, followed by
the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the
parsley, 1 Tbsp of the onion and 1 cup of the cheese.
3. mix on medium speed just until the dough releases from the
side of the bowl, about 6-to-8 minutes. knead dough together
lightly with your hands. transfer dough to a lightly greased
bowl, cover bowl with plastic wrap and place in a warm place.
allow dough to rise for 25-30 minutes.
4. after 30 minutes, punch dough down and roll into balls,
about 1 inch in diameter. mix 4 Tbsp of the melted butter with
the remaining parsley, spring onion and gruyere, roll balls in
the mixture, and arrange in a lightly greased loaf pans. allow
loaves to rise once more in a warm spot for 30 minutes.
5. Brush loaves again with melted butter. Bake in a 375F oven
for 35 minutes, brushing twice throughout the baking with any
remaining melted butter. serve monkey bread hot out of the oven.
Wednesday, May 6, 2009
Pork Enchilada Casserole
Ingredients:
2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2- to
3/4-inch cubes
2 tablespoons vegetable oil
1 can diced tomatoes
7 to 12 ounces diced green chile
2 jalapeno peppers, seeded and minced, or to your taste
2 cloves garlic, mashed and minced
salt to taste
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 cups shredded Jack, Cheddar, Mexican blend, or jalapeno cheese
1/2 cup enchilada sauce or salsa
6 to 8 corn tortillas*
Preparation:
In a large skillet over medium-high heat, quickly brown the
pork cubes in the oil. Drain and transfer to the slow
cooker/Crock Pot. Add the diced tomatoes, chile, peppers,
garlic, salt and cumin. Cover and cook on low 7 to 9 hours; add
1 1/2 cups of the cheese during last 45 minutes. In a 2-quart
baking dish, place enough of the pork mixture to cover the
bottom. Place 2 or 3 tortillas on top, then more pork mixture.
Repeat until pork and tortillas are used, ending with pork.
Sprinkle remaining cheese on top and spoon the salsa over the
cheese. Bake at 350 degrees for 20 to 30 minutes.
Pork enchilada casserole serves 6.
2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2- to
3/4-inch cubes
2 tablespoons vegetable oil
1 can diced tomatoes
7 to 12 ounces diced green chile
2 jalapeno peppers, seeded and minced, or to your taste
2 cloves garlic, mashed and minced
salt to taste
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 cups shredded Jack, Cheddar, Mexican blend, or jalapeno cheese
1/2 cup enchilada sauce or salsa
6 to 8 corn tortillas*
Preparation:
In a large skillet over medium-high heat, quickly brown the
pork cubes in the oil. Drain and transfer to the slow
cooker/Crock Pot. Add the diced tomatoes, chile, peppers,
garlic, salt and cumin. Cover and cook on low 7 to 9 hours; add
1 1/2 cups of the cheese during last 45 minutes. In a 2-quart
baking dish, place enough of the pork mixture to cover the
bottom. Place 2 or 3 tortillas on top, then more pork mixture.
Repeat until pork and tortillas are used, ending with pork.
Sprinkle remaining cheese on top and spoon the salsa over the
cheese. Bake at 350 degrees for 20 to 30 minutes.
Pork enchilada casserole serves 6.
Tuesday, May 5, 2009
Taco Seasoning Mix
For those who use packets in recipes like taco seasoning mix. The web has good homemade alternatives that taste just the same and don't use as much salt or MSG.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
They are really easy to make.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
They are really easy to make.
White Chili Surprise
I love this recipie, if you leave off the cheese and use light sour cream, I think it is pretty healthy.
White Chili Surprise Recipe courtesy of Tim Reinert from Howell, MI, for the FoodTV.com Manly Man Chili Cook-Off
Flavorful & tasty, not your typical red chili
3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions
If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.
White Chili Surprise Recipe courtesy of Tim Reinert from Howell, MI, for the FoodTV.com Manly Man Chili Cook-Off
Flavorful & tasty, not your typical red chili
3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions
If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.
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