Ingredients:
½ C Butter
1 (8 oz) package cream cheese
2 tsp garlic powder
2 C Milk
6 oz grated Parmesan cheese
1/8 tsp ground black pepper
Directions:
Melt butter in a medium non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Tuesday, January 25, 2011
Thursday, January 20, 2011
Brussels Sprouts
Source: http://mecookingcreations.blogspot.com/
Ingredients
• 1 lb Brussels sprouts, cleaned, bottoms cut off, and halved
• 1 tbsp butter
• 1 tsp olive oil
• 1 tsp sesame oil
• 3 cloves garlic, chopped
• Pinch of sugar
• 1/3 c chicken broth
• 1/2 tsp red pepper flakes
Directions
• Heat a pan - add butter, olive oil, and sesame oil
• Add garlic, saute 2 minutes
• Add Brussels sprouts and red pepper flakes; saute for 8 minutes, adding sugar halfway through to help it caramelize
• Add broth, lower heat, cover, and let simmer for 5 minutes or until the sprouts are cooked (mostly soft, but not mushy)
Ingredients
• 1 lb Brussels sprouts, cleaned, bottoms cut off, and halved
• 1 tbsp butter
• 1 tsp olive oil
• 1 tsp sesame oil
• 3 cloves garlic, chopped
• Pinch of sugar
• 1/3 c chicken broth
• 1/2 tsp red pepper flakes
Directions
• Heat a pan - add butter, olive oil, and sesame oil
• Add garlic, saute 2 minutes
• Add Brussels sprouts and red pepper flakes; saute for 8 minutes, adding sugar halfway through to help it caramelize
• Add broth, lower heat, cover, and let simmer for 5 minutes or until the sprouts are cooked (mostly soft, but not mushy)
Cilantro-Lime Fish
Source: http://mecookingcreations.blogspot.com/
Ingredients
• Fish filets - I used 3 orange roughy filets but can also see tilapia, grouper, basa, or sea bass working as well
• Salt, pepper, coriander, chili powder
• 1/2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 sm white onion, finely chopped
• Juice from 1 lime plus 6 slices lime
• Handful freshly chopped cilantro
Directions
• Heat oil in an oven-safe saute pan over medium heat; pre-heat oven to 375.
• Lightly season the fish with salt, pepper, coriander, and chili powder
• Add onions and garlic to the pan, saute 2-3 minutes
• Add fish to pan, squeeze some lime juice on the top and cook on each side for 45 seconds, seasoning the other side with lime juice when you flip the fish.
• Top with lime slices and cilantro and move to the oven for 5 minutes, or until fish is done.
Ingredients
• Fish filets - I used 3 orange roughy filets but can also see tilapia, grouper, basa, or sea bass working as well
• Salt, pepper, coriander, chili powder
• 1/2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 sm white onion, finely chopped
• Juice from 1 lime plus 6 slices lime
• Handful freshly chopped cilantro
Directions
• Heat oil in an oven-safe saute pan over medium heat; pre-heat oven to 375.
• Lightly season the fish with salt, pepper, coriander, and chili powder
• Add onions and garlic to the pan, saute 2-3 minutes
• Add fish to pan, squeeze some lime juice on the top and cook on each side for 45 seconds, seasoning the other side with lime juice when you flip the fish.
• Top with lime slices and cilantro and move to the oven for 5 minutes, or until fish is done.
Monday, January 17, 2011
Sweet and Sour Chicken
Source: My Kitchen Cafe.
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar ( I used rice wine vinegar)
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar ( I used rice wine vinegar)
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.
Tuesday, January 11, 2011
Oreo Cookies
Ingredients:
2 pkgs. Devil food cake
4 Eggs
2 cubes margerine or 1 1/3 cup oil
Mix ingredients together. Add flour if it is too sticky
Bake at 350 degrees for 10-12 minutes
Filling
1 8 oz pkg cream cheese
1 tsp. Vanilla
1/2 cup Powdered Sugar
2 pkgs. Devil food cake
4 Eggs
2 cubes margerine or 1 1/3 cup oil
Mix ingredients together. Add flour if it is too sticky
Bake at 350 degrees for 10-12 minutes
Filling
1 8 oz pkg cream cheese
1 tsp. Vanilla
1/2 cup Powdered Sugar
Amish Rice Pudding
Ingredients:
2 cups Scalded milk
1/3 cup Rice (precooked)
1/2 cup Raisins
3 Eggs, beaten
2 cups Half & Half
1/2 cup Sugar
2 tsp. Vanilla
1 pinch Salt
Directions:
1. Boil rice for 20 minutes.
2. Place rice in buttered oven proof dish.
3. Combine the rest of the ingredients and pour on top of rice mixture. (DO NOT stir or mix)
4. Sprinkle top with cinnamon or nutmeg, or both if desired.
5. Bake at 350 degrees for 1 hour by placing in oven-proof dish in a pan of water to make a water bath.
6. Serve warm with whip cream.
2 cups Scalded milk
1/3 cup Rice (precooked)
1/2 cup Raisins
3 Eggs, beaten
2 cups Half & Half
1/2 cup Sugar
2 tsp. Vanilla
1 pinch Salt
Directions:
1. Boil rice for 20 minutes.
2. Place rice in buttered oven proof dish.
3. Combine the rest of the ingredients and pour on top of rice mixture. (DO NOT stir or mix)
4. Sprinkle top with cinnamon or nutmeg, or both if desired.
5. Bake at 350 degrees for 1 hour by placing in oven-proof dish in a pan of water to make a water bath.
6. Serve warm with whip cream.
Brownie Cake
Ingredients:
2 cups flour
2 cups sugar
1 cup margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk or 1/2 cup milk mixed with 1 tsp. vinegar
1 tsp. vanilla
1/2 package or 1 cup nuts
1 tsp. soda
2 eggs
dash salt
Directions:
1. Bring to a boil margarine, cocoa, and water.
2. Pour hot mixture over flour and sugar
3. Stir in and add buttermilk, vanilla, nuts, soda, eggs and salt.
4. Pour into large greased cookie sheet. Bake at 375 degrees for 20 minutes, cool and frost with chocolate icing.
2 cups flour
2 cups sugar
1 cup margarine
1/4 cup cocoa
1 cup water
1/2 cup buttermilk or 1/2 cup milk mixed with 1 tsp. vinegar
1 tsp. vanilla
1/2 package or 1 cup nuts
1 tsp. soda
2 eggs
dash salt
Directions:
1. Bring to a boil margarine, cocoa, and water.
2. Pour hot mixture over flour and sugar
3. Stir in and add buttermilk, vanilla, nuts, soda, eggs and salt.
4. Pour into large greased cookie sheet. Bake at 375 degrees for 20 minutes, cool and frost with chocolate icing.
Better than Sex Cake
Servings: 18
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 tsp vanilla extract
3/4 cup flaked coconut, toasted
1/2 cup chopped pecans
Directions:
1. Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
2. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
3. Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
4. Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with cocnut and pecans just before serving. Refrigerate leftovers.
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 tsp vanilla extract
3/4 cup flaked coconut, toasted
1/2 cup chopped pecans
Directions:
1. Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
2. While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
3. Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
4. Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with cocnut and pecans just before serving. Refrigerate leftovers.
Crunchy carmel apple pie
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping
DIRECTIONS
Prepare pastry for single crust pie. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim and crimp edge as desired.
For crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.
In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle crumb topping over apple mixture.
To prevent over browning, cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil. Bake for 25 to 30 more minutes or until top is golden. Remove from oven, sprinkle pie with pecans, then drizzle with Carmel topping. Coll on a wire rack. Makes 8 servings.
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping
DIRECTIONS
Prepare pastry for single crust pie. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim and crimp edge as desired.
For crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside.
In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle crumb topping over apple mixture.
To prevent over browning, cover edge of pie with foil. Bake at 375 for 25 minutes. Remove foil. Bake for 25 to 30 more minutes or until top is golden. Remove from oven, sprinkle pie with pecans, then drizzle with Carmel topping. Coll on a wire rack. Makes 8 servings.
Monday, January 10, 2011
Garlic Herb Chicken
Source: Amber's Delectable Delights
Ingredients
1 1/2 cups chicken broth
1 tablespoon cornstarch
2 boneless skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1.5 teaspoon parsley
1/8 teaspoon red pepper flakes
1 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
Directions
1. Pound chicken breasts so they are thin and even. Whisk together chicken broth and cornstarch; set aside.
2. Preheat sauté pan to medium heat and add in olive oil and garlic. Add chicken to pan and cook until done (approximately 20 minutes). Remove chicken from pan and place on a plate, tent with foil to keep warm.
3. Add chicken broth and cornstarch mixture to the pan and simmer until thickened. Add in remaining seasonings and stir to mix. Add chicken back into the pan and turn to coat both sides with sauce.
4. Drizzle remaining garlic herb sauce on potatoes or vegetables.
Ingredients
1 1/2 cups chicken broth
1 tablespoon cornstarch
2 boneless skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1.5 teaspoon parsley
1/8 teaspoon red pepper flakes
1 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
Directions
1. Pound chicken breasts so they are thin and even. Whisk together chicken broth and cornstarch; set aside.
2. Preheat sauté pan to medium heat and add in olive oil and garlic. Add chicken to pan and cook until done (approximately 20 minutes). Remove chicken from pan and place on a plate, tent with foil to keep warm.
3. Add chicken broth and cornstarch mixture to the pan and simmer until thickened. Add in remaining seasonings and stir to mix. Add chicken back into the pan and turn to coat both sides with sauce.
4. Drizzle remaining garlic herb sauce on potatoes or vegetables.
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