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Happy Song December 29th, 2011 02:46 PM

Nicole's Idea spot and Photo gallery
 
Ideas Week One Eggs:

STRACCIATELLI (TORN RAG SOUP)

Read more about it at Cooks.com - Recipe - Stracciatelli (Torn Rag Soup)
Content Copyright © 2011 Cooks.com - All rights reserved.

MEATBALLS:

8 oz. lean ground beef
1 egg
1 sm. (1/3 c.) onion, chopped fine
2 tsp. seasoned dry bread crumbs
2 tsp. fresh parsley, chopped
1 tsp. grated Parmesan cheese

SOUP:

6 c. chicken broth
1 med. carrot, shredded
1/4 c. egg pastina
1 tsp. fresh parsley
8 oz. fresh spinach strips or 10 oz. frozen chopped spinach, thawed & squeezed dry

Make meatballs. Blend together all meatball ingredients, it will be very moist and onion-y. Makes 3/4 inch balls (1 rounded teaspoon of meat mixture). Set aside. In soup pot, combine all soup ingredients and bring to a boil over high heat. Reduce heat; cover and simmer 5 minutes. Drop meatballs into simmering soup. Cook uncovered 8 to 10 minutes. Slightly beat 2 large eggs. Using wooden spoon, stir soup while slowly pouring in eggs, (this is what makes the "torn rags"). Remove from heat. Cover, let stand 2 minutes until eggs are set. Serve with Parmesan cheese. Makes 6 to 8 servings. Can be doubled easily

http://cimg1.ibsrv.net/gimg/www.just...c9b6f9fa42.jpg



CORNED BEEF AND EGG BURGERS

Read more about it at Cooks.com - Recipe - Corned Beef And Egg Burgers
Content Copyright © 2011 Cooks.com - All rights reserved.

1 large egg
1/4 can corned beef
3 or 4 Ritz crackers, crumbled very fine
pepper to taste
(do not use salt...the corned beef will make this salty enough)

In small bowl, beat egg, adding pepper, as in making scrambled egg. Do not add milk. Then using a fork, mash into the egg the 1/4 can of corned beef until the mixture is a smooth, even consistency through-out. Then add the Ritz cracker crumbs, and stir further until all ingredients are thoroughly mixed, and mixture will hold a peak when lifted.
This mixture will produce 2 patties, and the recipe can easily be doubled, tripled, or whatever.

Spoon equal amounts of mix into a skillet, and fry on medium heat until golden brown on each side. Dress the burgers with your favorite condiments.

CORNED BEEF LOAF WITH DEVILED EGG
SAUCE

Read more about it at Cooks.com - Recipe - Corned Beef Loaf With Deviled Egg Sauce
Content Copyright © 2011 Cooks.com - All rights reserved.

1/2 c. milk
2 tbsp. instant minced onion
1 tsp. dry mustard
3 eggs, slightly beaten
2 tbsp. horseradish
2 cans (15 to 15 1/2 oz.) corned beef hash

Combine milk, eggs, onion, horseradish and mustard. Add hash and mix well. Line the bottom of a 9x5x3 loaf pan with foil. Pack corned beef mixture into pan. Bake at 375 degrees for 1 hour or until loaf shrinks slightly from sides of pan. Cool slightly before removing from pan.

SAUCE:

1 1/2 tbsp. butter
1 1/2 c. milk
3 tbsp. prepared mustard
1/4 tsp. salt
2 hard boiled eggs, chopped
1 1/2 tbsp. flour
4 1/2 tbsp. mayonnaise
1 1/2 tbsp. lemon juice
1/8 tsp. pepper

Melt butter in saucepan, over low heat. Remove from heat and blend in flour. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat and add mayonnaise, mustard, lemon juice, salt and pepper. Stir to blend. Add chopped eggs. Makes 2 1/4 cups. Serve with corned beef loaf. Makes 8 servings.

FORGOTTEN COOKIES (MERINGUES)

Read more about it at Cooks.com - Recipe - Forgotten Cookies (Meringues)
Content Copyright © 2011 Cooks.com - All rights reserved.

2 egg whites
Pinch of salt
2/3 c. sugar
1/2 tsp. vanilla
1 c. chocolate chips
1 c. chopped nuts

Beat egg whites, to which salt has been added, until stiff. Fold in sugar and vanilla. Then chocolate chips and nuts. Drop by teaspoonfuls onto aluminum foil covered cookie sheets. Place in 350 degree preheated oven. Turn off heat at once and leave for 2 hours or even overnight. (Hence the name "Forgotten".)

EGG NOG FRENCH TOAST

Read more about it at Cooks.com - Recipe - Egg Nog French Toast
Content Copyright © 2011 Cooks.com - All rights reserved.

1/2 cup dairy eggnog
1 egg
4-5 thick slices bread
powdered sugar or cinnamon sugar for dusting

In small bowl, combine egg and egg nog stirring with fork just until egg breaks up.
Dip sliced bread into egg mixture (challah, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.

In skillet, melt 2 T butter and saute each slice over medium heat 2 1/2 min or until golden brown.

Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired.

EASY EGG CUSTARD

Read more about it at Cooks.com - Recipe - Easy Egg Custard
Content Copyright © 2011 Cooks.com - All rights reserved.

4 large or 6 small eggs
1 1/2 cups sugar
3/4 cup flour
1 can evaporated milk
1 can water
1 stick butter (1/4 lb)

Combine everything except butter, mixing well. In a heavy bottom pan or double boiler, put melted butter in pan (coat the sides and bottom, then leave the remaining butter) and pour in mixture.
Bake at 350F until a thin knife inserted in center comes out clean. Shut oven off and open door, allowing the custard to cool without moving it.

May be topped with sprinkling of lightly toasted flaked coconut, or a fruit sauce, if desired, before serving. May be served warm or chilled.

Variation: A favorite flavoring can be added to the custard before baking, such as a teaspoon of good quality vanilla, a tablespoon of coconut rum, etc. The custard may be poured over a graham cracker crumb or pie shell made from a rolled sugar cookie dough.

EGG NOG

Read more about it at Cooks.com - Recipe - Egg Nog
Content Copyright © 2011 Cooks.com - All rights reserved.

12 eggs, separated
3/4 c. sugar
3-4 c. rum
1 qt. milk
1 qt. heavy cream
Freshly grated nutmeg

Beat egg yolks in large mixing bowl until light and lemon colored. Slowly add sugar and continue beating until sugar has completely dissolved and mixture is thick and creamy. Add rum, milk and cream and stir until well blended. Cover and refrigerate overnight.
Refrigerate reserved egg whites as well, but bring to room temperature before serving. Just before serving, beat room temperature egg whites until stiff. Fold into egg yolk mixture and blend lightly but thoroughly. Pour into large punch bowl and dust with nutmeg. Serve in chilled cups. For stronger egg nog, add more rum. Makes 4 quarts or 32 servings.

MAKING EGG NOODLES AT HOME

Read more about it at Cooks.com - Recipe - Making Egg Noodles At Home
Content Copyright © 2011 Cooks.com - All rights reserved.

3 1/2 cups unbleached flour (1 lb)
4 eggs, at room temperature
3 egg yolks (or 3 tablespoons water)
1 teaspoon salt (optional)

Remove any rings or other jewelry and scrub well with soap and water. Prepare a clean surface for working.
Measure flour and pile in a mountain shape on a clean board. Scoop a well in the center, about 4 inches in diameter. Break 4 eggs, one at a time into a small bowl and drop them into the center well (or if you're confident in your egg-breaking skills, eggs may be broken directly into the well. Add the salt, for extra flavor.

Using your fingertips, stir tiny portions of flour from the inner edges of the flour mound into the egg, incorporating just a little at a time (keep the walls intact or the egg will run out onto the board). Keep stirring until all of the egg, water, and flour is combined to make a pasty mass of somewhat sticky, but dryish dough.

Gather the dough into a mound, make a new indent at the top and then add yolks (or water). Knead the dough into a smooth ball, adding tiny amounts of flour as needed (but try to avoid adding too much). Roll into a ball, and place a bowl or piece of plastic wrap over the dough right on the work surface and leave it to rest for 20-30 minutes.

Flatten, dust the work surface and rolling pin with flour. Roll the dough flat, fold into thirds over itself, and roll out again, stretching the dough until it is flat and smooth. Alternatively, the dough can be run through a pasta rolling machine instead of kneading and rolling flat.

To use a pasta rolling machine, get the dough to a consistency where it is coherent and well mixed, roll it into a long thin flattened log shape and pinch one end to feed into the pasta rollers which have been set at the widest setting; feed through. Fold the dough over itself and feed through again, folding either to make the dough narrower to fit the machine or wider if it is too narrow. As the dough approaches the correct width, set the rollers to a thinner setting and continue to decrease until the dough is very thin (this is setting number 3 in the test kitchen's Imperia machine).

The dough may now be air dried for 10 minutes or so and put through a noodle cutter on the roller machine or rolled up jelly-roll fashion and sliced through with a knife at the desired width. Or use the flat sheet of pasta to make ravioli or lasagne.

Noodles will keep several hours covered loosely with a towel, but we use them right away. Freeze the excess, or hang to dry over a broomstick or pasta dryer or dry in a food dehydrator on racks and store in an air-tight jar (be very sure they are thoroughly dried before storing this way).

Clean up: To make clean up easy, allow pasta to air dry, then scrape off surface using a flat-edged spatula, pancake turner, or dough scraper. Clean pasta machines by using a brush. Allow pasta in dies to dry overnight and clean with a pin. Dried pasta flakes off and is easy to clean; do not use water or a glue will form!

Variation: Prepare 1 lb spinach (wash, remove stems, blanch and press dry, chop until very fine in food processor). Substitute the spinach for the 3 egg yolks in above recipe. Dough will be somewhat mottled looking at the start, but becomes smoother with successive rollings.

PICKLED DILL EGGS

12 hard-cooked eggs, shelled
1 medium onion, sliced thin
3 /4 cup water
1 cup sugar
1 1/ 4 cup vinegar
2 teaspoons salt
1 teaspoon dill weed
1 /4 teaspoon garlic powder or 1 clove garlic, halved
1 /2 teaspoon mustard seed

Pack eggs and onion in 1-quart or larger jar. Bring other ingredients
to a boil. Then simmer 5-7 minutes. Pour over eggs. Chill 3 days before
serving. Eggs will be yellow.

Happy Song December 30th, 2011 05:57 PM

Re: Nicole's Idea spot and Photo gallery
 
Chinese food ideas:

Breakfast:

Jook/Congee

Ingredients:
•3/4 cup long grain rice
•9 cups water
•1 teaspoon salt

Preparation:

In a large pot, bring the water and rice to a boil.
When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice.
Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours). Add the salt, taste and add seasonings if desired. Serve with garnishes such as crushed peanuts if desired.

Scallion pancakes


Ingredients
1 cup flour, plus more for dusting
Salt
1 tablespoon sesame oil
4 scallions, finely chopped
Pepper
Vegetable oil, for frying

Directions:
1.
In a small saucepan, bring 1/2 cup water to a boil. In a medium bowl, combine the flour with 1/2 teaspoon salt. Slowly stir in the boiling water with a fork until a sticky ball forms. Wrap the dough in oiled plastic wrap and let rest for 45 minutes, or overnight in the refrigerator.

2.
On a floured surface, using a floured rolling pin, roll out the dough into a thin rectangle, about 8 by 10 inches. Brush with the sesame oil, sprinkle with the scallions and season with salt and pepper.

3.
Roll up the dough from the long side, jelly-roll style, and cut crosswise into 4 equal pieces. Roll out 1 piece into a thin rectangular pancake with the floured rolling pin; fold in half and flatten again into a pancake; repeat the folding and flattening a few more times, dusting with a little extra flour if necessary to prevent sticking. Repeat with the remaining pieces of dough to form four rectangular 1/8-inch-thick pancakes, scraping the sticky dough from the rolling pin and work surface, and adding a light sprinkle of flour between each turn.

4.
In a large skillet, heat 1 to 2 tablespoons oil over medium heat. Fry the pancakes 2 at a time until the edges are golden brown, about 4 minutes per side. Remove, cut into wedges and sprinkle with salt.


PORK EGG ROLLS

Read more about it at Cooks.com - Recipe - Pork Egg Rolls
Content Copyright © 2012 Cooks.com - All rights reserved.

1/2 lb. sausage
1/2 tbsp. wine
1 tbsp. cornstarch
2 tbsp. soy sauce
1 c. shredded bamboo shoots
1/2 c. mushrooms
1 1/2 c. cabbage
1 can bean sprouts
2 tbsp. minced green onions
1 tsp. minced ginger
1/2 c. oil
1 tbsp. salt
2 tbsp. soy sauce
1 tbsp. sugar
3 tbsp. cornstarch with 1/2 c. water
Egg roll skins
Oil for deep frying

Mix sausage, wine, 1 tablespoon cornstarch, and 2 tablespoons soy sauce; soak for 15 minutes. Shred mushrooms, cabbage, and bean sprouts. Heat 1/4 cup oil; fry green onions, ginger, and pork. Fry for a few minutes, then add bamboo shoots, mushrooms, cabbage, and bean sprouts. Add 1 tablespoon salt, 2 tablespoons soy sauce, sugar, and fry for 5 minutes; add cornstarch-water mixture; remove from heat and cool. Roll as directed on egg roll package; seal with cornstarch. Deep fry until crisp.

CHINESE BEEF AND PEA PODS

Read more about it at Cooks.com - Recipe - Chinese Beef And Pea Pods
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lb. sirloin steak, 3/4 inch thick

MARINADE:

1 tbsp. soy sauce
1/4 tsp. ground ginger
1 clove garlic crushed

1 (7 oz.) pkg. frozen snow peas
1/4 c. salad oil or less
1/4 lb. mushrooms or 1 sm. can
1 med. onion, sliced
1 can chop suey vegetables
1 2/3 c. chicken broth, divided
3 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. sugar

Cut meat diagonally into very thin slices; mix soy sauce, ginger, and garlic. Sprinkle on meat; toss marinade and meat; let sit for one hour.
In large skillet, heat 2 tablespoons oil; brown meat, turning once. Remove meat; keep warm. Add 2 tablespoons oil; cook and stir mushrooms, onions, and vegetables 2 minutes. Stir in pea pods and 1 cup chicken broth. Cover; cook 2 minutes. Mix remaining chicken broth, cornstarch, soy sauce, salt, and sugar. Pour into skillet. Cook, stirring, until mixture thickens and boil and stir 1 minute. Add meat and heat through. Serve on rice or noodles.

CASHEW CHICKEN

Read more about it at Cooks.com - Recipe - Cashew Chicken
Content Copyright © 2012 Cooks.com - All rights reserved.

2 whole chicken breasts, skinned & cubed
1 tsp. salt
1 tsp. soy sauce
1 tsp. cornstarch
1 tsp. ginger
1 1/2 c. green vegetables (broccoli, pea pods, etc.)
1 sm. onion, cubed
1 tbsp. cornstarch dissolved in 2 tbsp. soy sauce & 1/4 c. chicken broth, dash ginger
1 c. roasted cashews
1 green onion, minced (even tops)
2 tbsp. oil

Marinate chicken in next 5 ingredients and let stand 20 minutes (or longer in refrigerator). Set wok or large skillet on high heat, add 1 teaspoon oil; heat until hot. Stir fry chicken 2 to 3 minutes or until white, remove, add remaining oil, stir fry onions 1 minute. Add vegetables; stir fry until tender crisp. Return chicken to wok/skillet. Stir in cornstarch mixture; cook until thickened. Stir in cashews. Garnish with green onion.

CHINESE LEMON CHICKEN

Read more about it at Cooks.com - Recipe - Chinese Lemon Chicken
Content Copyright © 2012 Cooks.com - All rights reserved.

2 boneless chicken breast
1 egg
Salt and pepper
1/4 c. flour
1/4 c. cornstarch
Peanut oil
Lemon sauce

Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.

LEMON SAUCE:

1 c. sugar
2/3 c. water
2 tbsp. cornstarch
Zest from 1 lemon
Juice from same lemon
1/4 tsp. ginger
1/4 tsp. garlic powder
Dash white pepper
1/8 tsp. turmeric powder
Dash salt
1 tbsp. butter

In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.

CHINESE CHICKEN WINGS

Read more about it at Cooks.com - Recipe - Chinese Chicken Wings
Content Copyright © 2012 Cooks.com - All rights reserved.

24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)

Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.
Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.

Preheat oil to 360-365°F in a heavy bottom pan.

Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.

Fry until golden brown. Drain on paper towels.

Recipe may be halved.

STIR-FRIED RICE WITH PORK

Read more about it at Cooks.com - Recipe - Stir-Fried Rice With Pork
Content Copyright © 2012 Cooks.com - All rights reserved.

1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce

Sauté onions, celery, and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.

Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.

MONGOLIAN BEEF

Read more about it at Cooks.com - Recipe - Mongolian Beef
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lg. round steak, sliced very thinly
3-5 red hot dried peppers (Chinese)
2 bunches scallions, sliced
2 onions, sliced
3 cloves garlic, whole
1/2 c. soy sauce
2 tbsp. rice wine
2 tbsp. sugar
2 tbsp. sesame oil
1/2 c. oil
2 tbsp. sesame oil

Mix together soy sauce, rice wine, sugar and sesame oil plus 1/2 cup water. Pour over sliced beef and marinate overnight. Heat wok. Add 1/2 cup oil, fry garlic and peppers until burnt, remove. Drain meat reserving liquid. Add meat removing as it gets browned, drain off oil.
In 2 teaspoons sesame oil cook scallion and onions until soft. Add meat and reserved liquid. Cook until thickens (may add 1 tablespoon cornstarch to thicken).

SESAME CHICKEN TENDERS

Read more about it at Cooks.com - Recipe - Sesame Chicken Tenders
Content Copyright © 2012 Cooks.com - All rights reserved.

3-4 lbs. chicken breast (6 1/2 breasts)
1/4 c. sesame seeds
1/4 c. low sodium soy sauce
2 tsp. brown sugar
1 1/2 tsp. minced fresh ginger root or 3/4 tsp. ground ginger
2 tsp. sherry
1/4 tsp. pepper
2 cloves garlic, minced
4 whole green onions, thinly sliced (include greens)

Remove the skin and bones from chicken and cut into 1" chunks. Toast sesame seeds on a cookie sheet in oven at 350 degrees until lightly browned. Stir together toasted sesame seeds, soy sauce, sugar, ginger, sherry, pepper, garlic and half of the green onion. Mix in chicken chunks; cover and chill 1 to 4 hours.
Arrange chicken with marinade in 10"x15" baking pan. Broil 6" from heat until golden (about 7 minutes). Turn and cook about 5 minutes longer being careful not to overcook. Garnish with remaining green onion. Yield: 6 servings. 206 calories per serving.

GENERAL TSAO'S CHICKEN

Read more about it at Cooks.com - Recipe - General Tsao's Chicken
Content Copyright © 2012 Cooks.com - All rights reserved.

1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. garlic, minced
1 1/2 tsp. ginger, fresh, minced
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. sherry wine
1 1/2 c. chicken broth, hot
1 tbsp. MSG (monosodium glutamate) optional
3 lbs. chicken, raw, deboned, cubed
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
1 c. salad oil
2 c. green onion, chopped
16 red chili peppers, dried

To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Then add chicken broth and MSG, if used, and stir until sugar is dissolved. Refrigerate until needed.
In a separate bowl mix chicken, 1/4 cup soy sauce, and white pepper. Stir in egg and add cornstarch until thoroughly blended. Add a small amount of oil if mixture becomes too dry.

Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain chicken of grease and set aside. Place a small amount of oil in wok or saute pan and heat until oil smokes. Add chili peppers and green onions and stir fry briefly. Remove sauce from the refrigerator and stir.

Add sauce to wok or saute pan; mix well and then add the cooked chicken and cook until sauce thickens to your desired consistency. Serve with rice. Serves: 6-8. (Prep and Cooking Time: 45 minutes)


Sizzling rice soup

Ingredients
3 ounces baby shrimp
3 ounces skinless, boneless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice


Directions
1. Mix together the shrimp, chicken, egg, and cornstarch.
2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
4. Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!


Suggestions:

Thanks for this recipe!-it's very similar to our favorite soup at our favorite Chinese restaurant. However, after trying the recipe "as is" and then trying it again, I would recommend the following changes (sorry, Holly!): 1.use snow peas instead of green beens 2.instead of frying the chicken mixture, mix the chicken and shrimp with only one tsp. cornstarch, and 1 tbsp. sherry, let sit 10 min., then add to boiling broth. Let simmer, then add vegetables. 3.leave the bamboo shoots and water chestnuts sliced (do not chop). I used about 1/2 of a can each. 4.For the rice-by not cooking the rice before frying it and adding to the soup, it browns too quickly, and ends up tasting almost burned, and is still really hard. Cook the rice first, as directed on the pkg. (about 2 cups), then spread it in a thin layer on a baking sheet. Bake for approx. one hour at 300 degrees, turning the rice layer over after 30 min. (you may need to bake a little longer, to get it "crispy") Break rice apart, then fry and add to the soup as directed. (if desired, you can freeze half the prepared rice to use at a later time) Make sure the rice and soup are very hot in order to get that "sizzle". The first time I made this it was pretty good, the second time (with the changes) it was fantastic! Thanks again!

EGG DROP SOUP

Read more about it at Cooks.com - Recipe - Egg Drop Soup
Content Copyright © 2012 Cooks.com - All rights reserved.

1 1/2 tbsp. cornstarch
1 1/2 tbsp. water
4 c. chicken broth (canned or homemade)
1 tbsp. soy sauce
2 tsp. granulated chicken bouillon
2 lg. eggs (loosely beaten in a bowl)
2 tbsp. chopped fresh scallions
1 1/2 tsp. sesame oil

Combine cornstarch and water. Combine cornstarch mixture with broth, soy sauce and granulated bouillon in a 2 quart pot; cook on high heat until mixture boils. Turn heat a little lower. Hold eggs in a bowl high above the pot and pour eggs in a slow stream, stirring gently with a long handled spoon, into boiling mixture. Add scallions and oil. Mix well and season to taste. Serve hot.

Baked Sizzling Rice Recipe:

Preparation Time: 1 1/2 hours
Yield: 8 - 10 squares

Rinse 1 cup of long or medium grain rice.

In a pot, add 1 1/2 cups water (1 1/4 if using medium grain rice) to the rice and bring to a boil.

Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.

While rice is cooling, preheat oven to 300 degrees Fahrenheit.

Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.

Bake the rice for 50 - 55 minutes, until it is dry.

Cool and cut into 2-inch squares.

Store in a canister until needed. Do not freeze.

The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last minute work - you can't deep-fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried just before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly, until they turn brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over, and listen to the rice snapping and popping.

Happy Song January 8th, 2012 10:15 PM

Re: Nicole's Idea spot and Photo gallery
 
Week three: Soups


CABBAGE SOUP

Read more about it at Cooks.com - Recipe - Cabbage Soup
Content Copyright © 2012 Cooks.com - All rights reserved.

12 oz. V-8 juice
4 ribs celery, cut in 2 inch pieces
2 (14 oz.) cans sliced style stewed tomatoes, undrained
2 (14 oz.) cans clear beef broth
1 broth can of water
3/4 lb. ham steak in bits (optional)
1 onion, size of a lemon, diced small
1/4 of a 2 1/2 lb. head of cabbage, diced with core and tough leaves removed
1 tsp. dry minced parsley
1 envelope onion soup mix
Generous dash of pepper
Salt, if desired, to taste

Put V-8 juice and celery into a blender on high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once turn to a gentle simmer and let it simmer covered 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year.

BROCCOLI CHEESE SOUP

Read more about it at Cooks.com - Recipe - Broccoli Cheese Soup
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lg. bag frozen broccoli
1 onion, chopped
4 tbsp. flour
1 bag Cheddar cheese
3 tbsp. dry chicken soup base
1/2 stick butter
2 cans evaporated milk
4 c. water
1/2 tsp. garlic

Put broccoli in colander and run hot water over it a few minutes. Brown onion in butter. Add flour gradually. Stir with whisk or spoon. Add soup base (watch because it scorches easily), garlic, water and milk. Add broccoli and then cheese. Simmer until hot. (Do not add salt, the base has it in.)

GREEK LEMON-RICE SOUP

Read more about it at Cooks.com - Recipe - Greek Lemon-Rice Soup
Content Copyright © 2012 Cooks.com - All rights reserved.

3 c. chicken broth
2 to 3 oz. uncooked regular rice
2 eggs
3 tbsp. lemon juice
Dash of salt
Dash of white pepper

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: 2 oz. rice makes thinner soup; 3 oz. rice makes thick soup. Weight instead of measurement gives the option of using medium grain rice.

Cream of Mushroom soup

Flour
Butter divided
Onion
mushroom
Milk
salt
pepper
garlic
Chicken boullion
In a soup pot add Flour and butter to make a roux. In seperate pan slowly cook (sweating down) onion and mushroom in butter with lid on until onion becomes clear. In soup pot add milk salt and pepper garlic uncooked mushrooms and chicken boulion. Cook until thickened add reserved oinion and mushrooms.


COLD BLUEBERRY SOUP

Read more about it at Cooks.com - Recipe - Cold Blueberry Soup
Content Copyright © 2012 Cooks.com - All rights reserved.

3 c. fresh blueberries OR
1 (16 oz.) pkg. frozen blueberries
3 c. water
1/2 c. sugar
2 tbsp. lemon juice
1/4 tsp. nutmeg, ground
1 cinnamon stick, 3 inches long
1/8 tsp. salt
2 c. yogurt, plain or blueberry
4 slices lemon, thinly sliced

In a large saucepan, combine blueberries, water, sugar, lemon juice, nutmeg, cinnamon stick and salt. Cover and simmer for 10 minutes. Discard cinnamon stick and pour mixture into blender or food processor. Process until smooth.
Pour into a large bowl, cover, and refrigerate until thoroughly chilled. To serve, stir yogurt, then stir yogurt into soup. Ladle soup into bowls or serve in a chilled soup tureen. Garnish with lemon slices and fresh sprigs of dill if desired. Serves: 4.

Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
Extra-virgin olive oil, for drizzling

Directions


Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Happy Song January 24th, 2012 06:20 AM

Re: Nicole's Idea spot and Photo gallery
 
Week 4: Pan Frying

PAN FRIED PORK MEDALLIONS WITH PORT
WINE AND CANTALOUPE

Read more about it at Cooks.com - Recipe - Pan Fried Pork Medallions With Port Wine And Cantaloupe
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lb. pork loin
1/2 c. port wine
1/2 c. cantaloupe, chopped
2 shallots, chopped
1 c. chicken stock or veal stock
Salt and pepper to taste
Some flour
1/2 c. oil

Trim the fat off the pork and slice into 1/8-inch thick slices. Season with salt and pepper and lightly coat with flour. Heat the oil in a large skillet over high heat. Fry a few at a time for a few seconds on each side. Transfer to a large platter after all pork is cooked.
Add the shallots and cantaloupe. Stir for a few seconds. Deglaze with port wine. Add the stock and let reduce to half its volume. Adjust seasoning and pour over the pork. Serve immediately.


PAN FRIED RAVIOLI AND ESCAROLE OR
SPINACH

Read more about it at Cooks.com - Recipe - Pan Fried Ravioli And Escarole Or Spinach
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lg. egg
1/2 c. bread crumbs
1 (13 oz.) pkg. frozen ravioli
4 tbsp. oil
1 sm. head escarole or spinach (about 4 c.)
1 lg. garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can whole tomatoes

Dip ravioli in egg and bread crumbs. Heat 2 tablespoons oil in 12-inch skillet. Add ravioli and cook 2-3 minutes each side until brown. Remove from pan and keep warm.
In same skillet, heat remaining oil. Add escarole or spinach, garlic, salt, and pepper. Cook about 3 minutes. Stir frequently. Add tomatoes with their own liquid, breaking them up as they cook, about 3 minutes. Return ravioli and heat through. Then serve.

PAN FRIED APPLE WEDGES

Read more about it at Cooks.com - Recipe - Pan Fried Apple Wedges
Content Copyright © 2012 Cooks.com - All rights reserved.

2 red cooking apples, cored
2 tbsp. butter
1/2 c. apple jelly

Cut apples into 1/2 inch thick wedges. In 12-inch skillet over medium heat, in hot butter, cook apple wedges. Turn once. Stir in apple jelly; heat. Serve with pancakes.


FRY PAN TOASTWICHES

Read more about it at Cooks.com - Recipe - Fry Pan Toastwiches
Content Copyright © 2012 Cooks.com - All rights reserved.

1 (12 oz.) can corned beef
1 c. shredded American cheese
1 tbsp. shredded onion
3/4 c. evaporated milk
12 slices bread
1/4 c. mayonnaise
2 tbsp. butter
Prepared mustard
1/2 c. pickles
2 eggs

Preheat unit on medium high heat testing. Mix beef, cheese, mayonnaise, onion and pickles together. Spread bread lightly with mustard. Spoon mixture on 6 slices and top with remaining slices. Melt butter in preheated unit. Beat eggs lightly in flat unit. Add milk and mix. Dip both sides of sandwiches into egg and milk mixture. Grill on both sides or until brown to taste.


PAN FRIED CUCUMBERS

Read more about it at Cooks.com - Recipe - Pan Fried Cucumbers
Content Copyright © 2012 Cooks.com - All rights reserved.

3 cucumbers, sliced but not peeled
2 tbsp. butter
Salt and pepper to taste

Heat the butter in skillet over medium heat. Add the cucumber slices and fry until almost tender. Season with salt and pepper. Watch the heat level as you do not want to burn the butter.

Happy Song January 28th, 2012 12:34 PM

Re: Nicole's Idea spot and Photo gallery
 
Week 5: booze

Happy Song February 6th, 2012 06:12 AM

Re: Nicole's Idea spot and Photo gallery
 
Brazilian:

BRAZILIAN DESSERT

Read more about it at Cooks.com - Recipe - Brazilian Dessert
Content Copyright © 2012 Cooks.com - All rights reserved.

1 can of sweetened condensed milk
1 pan of water

Place unopened can of condensed milk in pan. Cover with water and bring to a boil and cook for 3/4 of an hour. Makes a caramel dessert to be eaten with a spoon

IZA'S BRAZILIAN CARROTS

Read more about it at Cooks.com - Recipe - Iza's Brazilian Carrots
Content Copyright © 2012 Cooks.com - All rights reserved.

16 carrots
1 tbsp. butter
2 eggs
1 c. milk
1 c. Parmesan cheese
Salt, pepper and onion flakes to taste

Boil carrots, then mash. Add butter, eggs, milk and Parmesan cheese, mix welll. Add salt, pepper and onion flakes, mix wel. Spread into Pyrex pie dish or baking pan. Bake at 350 degrees for 30 minutes (or when knife placed in center comes out clean.

BRAZILIAN RICE

Read more about it at Cooks.com - Recipe - Brazilian Rice
Content Copyright © 2012 Cooks.com - All rights reserved.

3 c. cooked rice
2 (10 oz.) frozen spinach
1 lb. brick cheese grated
2 tbsp. instant minced onion
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. rose mary
1 tbsp. worcestershire sauce
1 c. milk
4 eggs slightly beaten

Cook, drain, chop and dry spinach. Mix together with rice and cheese. Add the herbs and onion. Stir in remaining ingredients. Mix well and pour into 9x13 pan. Bake at 350 degrees for 30 to 40 minutes


BRAZILIAN BEANS AND RICE

Read more about it at Cooks.com - Recipe - Brazilian Beans And Rice
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lb. pinto or black beans
1 chopped onion
1 chopped green pepper
1 lb. browned sausage
1 (6 oz.) can tomato paste
Garlic powder to taste
Cooked rice

Soak beans overnight (or use two large jars of the canned, cooked beans). Drain the beans after they have been soaked. Cover with water, add onion, green pepper, salt, pepper, garlic. Cook until beans are soft. Add water if necessary. When beans are cooked make sure there is enough water to just cover them. Add the tomato paste and sausage. Cook an additional 15-20 minutes until the meat is cooked. If the beans are too watery, crush some to thicken. Serve over cooked rice. Top with molho sauce.

Brazilian sauce for steak
For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne


Read More Skirt Steak with Cilantro Garlic Sauce Recipe at Epicurious.com

Happy Song February 6th, 2012 12:44 PM

Re: Nicole's Idea spot and Photo gallery
 
love inspired

Oreo Truffles
from Kristy from Sweet Treats and More

1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into small pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

Mix crushed Oreos and cream cheese until well-combined. Either use a food processor or a ziplock and blend with your hands (a lot harder but all I had). Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

Happy Song February 21st, 2012 09:35 AM

Re: Nicole's Idea spot and Photo gallery
 
crock pot


Total Time: 8 hours

Ingredients:
•1 (16 oz.) pkg. dried green split peas, rinsed
•1 meaty hambone, 2 ham hocks, or 2 cups diced ham
•3 carrots, peeled and sliced
•1/2 cup chopped onion
•2 ribs of celery plus leaves, chopped
•1 or 2 cloves of garlic, minced
•1 bay leaf
•1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
•1 tbsp. seasoned salt (or to taste)
•1/2 tsp. fresh pepper
•1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

Happy Song February 26th, 2012 04:12 AM

Re: Nicole's Idea spot and Photo gallery
 
week 9 Egg plant

ITALIAN EGGPLANT DIP

Read more about it at Cooks.com - Recipe - Italian Eggplant Dip
Content Copyright © 2012 Cooks.com - All rights reserved.

1 lg. eggplant
2 med. size tomatoes
1 1/2 tsp. salt
2 tsp. Italian seasoning
1 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. olive oil
Dash of black pepper
1 tbsp. lemon juice

Preheat oven to 400 degrees. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant. Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups.

ENGRYAH (ARABIC MEAT AND EGGPLANT)

Read more about it at Cooks.com - Recipe - Engryah (Arabic Meat And Eggplant)
Content Copyright © 2012 Cooks.com - All rights reserved.

3/4 cup olive oil
1 lb. lean stew beef or lamb
1 large onion, finely chopped
pinch of black pepper
large pinch of turmeric
1 large eggplant
salt (to sprinkle over eggplant slices)
1 large tomato, thinly sliced
1/2 cup fresh lemon juice (or tamarind syrup)
2/3 cup tomato juice
3 tablespoons sugar

A Baghdad specialty made with eggplant and stew beef or lamb.
Cut beef or lamb evenly into 1 inch cubes, removing any fat.

In a heavy bottomed skillet, brown meat cubes in 1 1/2 tablespoons of the olive oil with onion, pepper and turmeric. When meat has browned, add enough boiling water or beef stock (if available) to cover; reduce heat and simmer for 2 hours, or until meat is tender. Add more water/stock occasionally throughout the cooking if needed, having about 1 1/2 cups of liquid remaining in pan when the meat is done.

While the meat is simmering, remove the peel from the eggplant, leaving on 5 unpeeled lengthwise strips of skin. Slice the eggplant into 1 inch thick circles; sprinkle generously with salt and stack the slices. Set on a paper towel and allow to stand for 1-2 hours. Rinse off salt and pat dry.

Heat the remaining olive oil in a skillet and brown the eggplant slices, turning once. Drain on paper towels or napkins.

After the meat has cooked, layer the fried eggplant over the meat. Place tomato slices on top of the eggplant and sprinkle with lemon juice (or tamarind syrup, if available). Sprinkle with sugar and pour over the tomato juice. Season with salt and pepper.

Simmer over medium heat for 20-30 minutes.

Serve with white rice.

MOM LYNNE'S EGGPLANT PARMESIAN

Read more about it at Cooks.com - Recipe - Mom Lynne's Eggplant Parmesian
Content Copyright © 2012 Cooks.com - All rights reserved.

eggplant
eggs
flavored breadcrumbs
olive oil
garlic
tomato sauce
grated cheese
crushed red pepper (optional)

1. Peel and cut eggplant into thin slices (apx 1/2")
2. Dip Eggplant into beaten egg then into breadcrumbs.

3. Fry breaded eggplant in oil and garlic until brown. Let drain on paper towel.

4. Meanwhile, in small sauce pan heat tomato sauce,italian seasoning and grated cheese.

5. Coat bottom of glass baking dish with sauce, then layer with eggplant, mozzarella cheese, and sauce.

6. Cover with foil and bake at 350 degree until cheese bubbles (apx. 35-45 min.) Take cover off and bake additional 10 min.



SPICY RICE AND EGGPLANT CASSEROLE

Read more about it at Cooks.com - Recipe - Spicy Rice And Eggplant Casserole
Content Copyright © 2012 Cooks.com - All rights reserved.

3 tomatoes, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green bell pepper, chopped
1 cup green onion, chopped
2 tbsp. tomato paste
1 1/2 cups rice
3 cups water
3 cups Bechamel or white sauce
salt and pepper, to taste
4 eggplants, lengthwise, sliced 1/4 to 3/8" thick
flour, salt and oil to fry

Begin by slicing the eggplants to 1/4 to 3/8-inch thickness. Spread salt over and put them to drain into a large colander for 1 hour, after which you will pat dry them, check the salt (add if necessary). Dip them in flour and fry with a small amount of oil to avoid too oil absorbed.
Lay them over absorbent paper and let them cool. Beginning to prepare the rice by sautéing the onion and bell pepper with a bit of oil, then adding the garlic, tomatoes, green onion and tomato paste.

When all these ingredients will become tender and well integrated add the salt and pepper to taste. Add the rice and water, heating to reach boiling point and then reduce the heat a bit and continue cooking the rice until reaching the doneness you prefer and adjust salt and pepper. Depending on the size of the ovenproof container and the amount of eggplant slices, you will divide the eggplants and Bechamel in three parts, and the rice in 2 parts.

Place a layer of eggplants in the bottom of the ovenproof dish, then spread one part of rice and one part of Bechamel over it. Repeat the procedure with another layer of eggplants, rice and Bechamel, then finish with another layer of eggplants and Bechamel.

Place the container into a preheated oven (350º°F) and cook until the outside surface will become into a nice golden color.

As most lasagnas, pasticcios and other recipes like this, it will be better after one or 2 days (in the refrigerator, of course). You will reheat it in the oven


STUFFED EGGPLANTS LUIGINO

Read more about it at Cooks.com - Recipe - Stuffed Eggplants Luigino
Content Copyright © 2012 Cooks.com - All rights reserved.

3 large eggplants
5 whole ripe tomatoes, chopped
2 large onions, finely chopped
2 large bell peppers, chopped
10 ounces of melted cheese (any processed melted cheese)
1 cup red wine
2 tsp. oregano flakes
2 minced garlic cloves
1 cube meat bouillon
2 tablespoons tomato paste
1 cup of water
6 tablespoons grated Parmigiano cheese
salt and pepper to taste
olive oil

Cut the eggplants in half lengthwise. Scoop out and save the flesh, cutting it in small cubes, leaving the shells 1/4 to 3/8 thick.
Sauté the onions and bell peppers with olive oil, adding the garlic a bit later. When the onions are done but not brown, add the chopped tomatoes (I chop the tomatoes with skin, seeds and everything!) and continue cooking, stirring occasionally. Then add all other ingredients: wine, cube broth (bouillon), tomato paste, pepper, oregano and the eggplant flesh.

Continue cooking and stirring occasionally, reducing the heat a little bit to avoid sticking the mixture to the pan. Add the cheese, chopped or grated, depending on how soft it is (I used a melted Swiss style cheese, but any cheese that melts with heat is good).

At this point, stirring should be done continuously until most of the cheese is amalgamated with the mixture. You can leave tiny pieces of unmelted cheese scattered into the mixture.

The water should be added if the mixture dries too fast before it is completely cooked and tender. Check the salt and add it to taste.

Place the eggplant shells as level as possible into a skillet or refractory dish, sprinkle the interior with salt and olive oil and add the mixture inside them as much as possible. Then sprinkle each half with a tablespoon of the grated Parmigiano cheese.

Bake at 350°F for 30 minutes or more, or use a microwave oven at full capacity until the eggplant walls are very tender.

The stuffing mixture is also a spectacular pasta sauce, and chances are that you will have prepared more than enough for the eggplants. So leave it in the refrigerator for the next day's pasta dish!

GARDEN EGGPLANT PIZZA

Read more about it at Cooks.com - Recipe - Garden Eggplant Pizza
Content Copyright © 2012 Cooks.com - All rights reserved.

1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tbsp. olive oil, divided
1 (14 oz.) prebaked Italian pizza crust
2 cups shredded Mozzarella cheese
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Chop first 5 ingredients coarsely, sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. Layer pizza crust evenly with cheese and eggplant mixture, sprinkle with basil and next 5 ingredients. Drizzle with remaining oil.
Boboli pizza crust works fine or buy store bought pizza dough and bake.

Bake pizza at 425°F for 10 minutes or until golden.



BAKED ZUCCHINI AND EGGPLANT

Read more about it at Cooks.com - Recipe - Baked Zucchini And Eggplant
Content Copyright © 2012 Cooks.com - All rights reserved.

1 med. eggplant (about 1 lb.)
1 tsp. oregano
2 tbsp. chopped fresh parsley
1 tsp. salt (or to taste)
1/4 tsp. garlic powder
1/8 tsp. pepper
2 c. zucchini, peeled & cubed
2 med. onions, sliced & separated into rings
2 c. crushed tomatoes in puree

Wash unpeeled eggplant, cut into 1/2 inch thick slices and arrange in single layer in shallow baking pan. Sprinkle with about half of the herbs and seasonings.
Next, spread cubed zucchini over eggplant slices and sprinkle zucchini with remaining herbs and seasonings. Arrange onion rings on top; spoon crushed tomatoes evenly over all ingredients. Cover with aluminum foil. Bake 40 minutes at 350 degrees or until eggplant is tender. Remove foil, bake additional 10 minutes

Eggplant, Mermaid Style (Melanzane Alle Sirenuse)

Ingredients
2 medium eggplants, about 1 1/2 pounds, cut into 1/2-inch thick medallions
1 pound fresh mozzarella di bufula, cut into 1/2-inch thick slices
1 cup flour
3 eggs, beaten
2 cups extra-virgin olive oil, for frying
12 leaves basil
2 cups fresh tomatoes, chopped into 1/4-inch dice, with juices
Salt and pepper
1/4 cup Parmigiano-Reggiano, grated

Directions


Preheat the oven to 450 F.

Place eggplant slices on a sheet tray and bake for 15 minutes, until light golden brown.

Form sandwiches out of the eggplant slices and cheese, placing one slice of cheese between two eggplant slices. Dredge each sandwich in the flour and dip in the egg. Heat the olive oil in a large skillet until almost smoking, and fry the sandwiches until golden brown. Remove to a plate lined with paper towels.

Arrange sandwiches in a ceramic pie pan and distribute the basil leaves evenly over the sandwiches. Season the tomatoes with salt and pepper to taste, and spoon them over the sandwiches. Sprinkle each sandwich with Parmigiano-Reggiano and bake for 17 to 20 minutes. Serve warm

Eggplant, Mermaid Style (Melanzane Alle Sirenuse) Recipe : Mario Batali : Food Network

Eggplant with Yogurt and Dill

Directions


Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Eggplant Sandwich

Ingredients
1 whole eggplant
1 teaspoon olive oil, plus more for brushing
Salt
1 baguette
2 green bell peppers
2 red bell peppers
2 tomatoes
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons chopped fresh oregano leaves
Pepper
1 bunch fresh cilantro leaves, chopped

Directions


Preheat the oven to 375 degrees F.

Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.

Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.

Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

White Bean and Roasted Eggplant Hummus

Ingredients
1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Directions


Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

White Bean and Roasted Eggplant Hummus Recipe : Giada De Laurentiis : Food Network

Eggplant Involtini


3 medium-sized eggplant


1/2 cup olive oil


1/4 cup panko breadcrumbs


1/4 cup grated parmesan cheese (plus a little extra for the top)


1 large clove minced garlic


2 Tbsp balsamic vinegar


1 lb fresh mozzarella, cubed (the kind you buy in the “good” cheese section – don’t crap out on this!)


6-7 fresh basil leaves, chopped


1 Tbsp fresh oregano, chopped (or 1 tsp dried, either is fine)


1 tsp crushed red pepper flakes (go with 1/2 tsp if you don’t want it spicy)


14.5 ounce can or jar of diced tomatoes, drained


1 egg, beaten


salt


1 cup marinara sauce


Slice the eggplant lengthwise into 1/4 – 1/2 inch slices (anywhere in between will do). Sprinkle salt on both sides of each slice and lay them out on a rack with paper towel underneath – this is called “sweating” and removes excess moisture as well as the bitterness that eggplant tends to have. Let them sweat for 1-3 hours, turning over occasionally.

While your eggplant is getting its sweat on, grab a mixing bowl and add 2 Tbsp of your olive oil, breadcrumbs, parmesan, garlic, vinegar, cubed mozzarella, chopped basil and oregano, red pepper, tomatoes and beaten egg and mix together to form a stuffing. Cover with Saran wrap and refrigerate for as long as you’re sweating your eggplant.

When it’s time to cook… Set your oven to broil. Rinse your eggplant off under cool water and pat dry with paper towel. Lay the slices out onto a broiler-safe pan (I use a thick cookie sheet lined with foil and do half at a time) and using the remaining olive oil lightly brush one side. Broil for 5 minutes or so, until it’s tender but not mushy. Turn your oven down to 350 degrees.

Prep a baking dish (I use a 9×13 Pyrex one) by spreading about 1/2 cup of your marinara sauce on the bottom. Spoon about 2 Tbsp of filling onto the narrow end of each piece of eggplant and roll up, and place each roll seam side down in the pan. Top each piece with a spoonful of marinara sauce and sprinkle a little more parmesan cheese on top. Bake for 30 minutes or until the cheese inside is bubbly. Let rest for 10 minutes before serving, otherwise your cheese mixture will just slide right out of the eggplant.

.

Happy Song February 27th, 2012 05:03 AM

Re: Nicole's Idea spot and Photo gallery
 
week 10 Movie or book themed

Week 10 movie or book Inspired

Zombie:

Brains


Guts:

stuffed intestines:

Faux Stuffed Intestines: spooky Halloween recipe | 365 Halloween

real colon drawing: The Colon (Human Anatomy): Picture, Function, Definition, Problems

HALLOWEEN CHILI

Read more about it at Cooks.com - Recipe - Halloween Chili
Content Copyright © 2012 Cooks.com - All rights reserved.

1 1/4 lbs. ground goblin gizzards (ground beef 15% fat)
1 med. eye of Cyclops (onion)
15 oz. can soft shelled beetles (kidney beans)
28 oz. can blood of bat (V-8 juice)
1/8 tsp. pureed wasp (prepared mustard)
1/4 tsp. common dried weed (oregano)
1 dash of Redtailed hawk toenails (crushed red pepper)
2 tsp. ground sumac blossom (chili powder)
1 tsp. hemlock (honey or sugar)
1/2 c. fresh grubs (sliced celery)
1 tbsp. eye of Newt (pearled barley)
1 tbsp. dried maggots (uncooked rice)
Water from a stagnant pond (tap water)

Substitutions are in parenthesis.
Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark.

Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.

Bleeding heart cake
Do it myself! (simple bleeding heart cake)

Fried Green Tomatoes "The secret is in the sauce"

Dr. Pepper Ribs Recipe - Food.com - 410292

Forrest Gump

bubba gump's coconut fried shrimp recipe | restaurant recipes

V for Vendetta


Egg in a basket

Lord of the Rings

Lembas Bread

Ingredients


3 eggs

1 c. honey

3 fruits of the Mallorn tree (kumquats)

2 tsp. orange blossom or rose water (optional)

3 oz. chopped almonds or macadamia nuts

¼ c. melted butter

2 ¼ c. flour

½ tsp. salt

Directions
Put the eggs, honey, kumquats, rose or orange flower water, and nuts in a food processor or blender. Blend on high for 2-4 minutes. Add 1 cup of the flour. Blend for a minute or two. Put mixture into a bowl and add the remaining flour and the salt. Whisk or stir until well blended. Bake lembas on a pizzelle or iron about 15 seconds each or until lightly brown. Cut into desired sized pieces. Wrap in a leaf and tie with a string!

Sub Apricots for Kumquats

Morning Glory

Frittata


Frittata Recipe : Alton Brown : Food Network

Ingredients
6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves

Directions


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Happy Song March 8th, 2012 09:29 AM

Re: Nicole's Idea spot and Photo gallery
 
week 11 breakfast

GRANDMOTHER'S CORN BREAD (FOR
BREAKFAST)

Read more about it at Cooks.com - Recipe - Grandmother's Corn Bread (For Breakfast)
Content Copyright © 2012 Cooks.com - All rights reserved.

1 1/4 cups corn meal
1 level teaspoon salt
1/4 teaspoon baking soda
1 tablespoon melted butter (or other table fat)
1/2 cup flour
1/2 teaspoon baking powder
1 cup water and buttermilk (half and half)

Mix all ingredients. Have large iron skillet hot and well greased when dough is put in. Cook on top of stove on medium to high heat until well browned on bottom.
Turn and brown the other side. Serve hot with butter and milk or coffee.

To turn bread, run a thin knife or spatula under the crust to loosen well, then slide out onto a dish and invert dish upside down onto skillet.


a cup of coffee cake

A Cup of Coffee Cake (in Under Five Minutes) | Prudent Baby

Baked Eggs with Goat Cheese and Prosciutto « Shoot to Cook

Ingredients
■2 eggs
■2 cups applesauce, unsweetened
■5 cups, Old Fashioned rolled oats
■1 banana, mashed
■2 3/4 cups milk (I used 1%)
■1/4 cup flaxseed meal
■6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder
■1 tablespoon ground cinnamon
■3 teaspoon baking powder
■1 teaspoon vanilla extract
■1 teaspoon salt
■Optional toppings: raisins, walnuts, chocolate chips

Directions
1. Preheat oven to 350 degrees.
2.Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3.Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4.Finally pour in milk and combine.
5.Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
6.If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7.Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly | SugarFreeMom.com

Happy Song March 15th, 2012 04:55 AM

Re: Nicole's Idea spot and Photo gallery
 
Week 12 Cheese

RECIPE:
(makes enough for about 50 small party cups, can be cut in half for less)

1 1/2 cup Flour
1/2 cup Whole Wheat Flour
12 - 16oz shredded sharp cheddar (or you can use a mixture)
1/2 cup butter cold, cut into cubes
1 tsp salt
dash of pepper

Put all ingredients into the food processor and pulse til it's a small crumbly mixture. Add a few Tbls. of cold water, a little at a time, just until it holds together.
Remove and form into two disks, wrap both in plastic and chill for about 1/2 hour.
Work with one disk at a time, rolling out to 1/8 inch thickness
Cut into shapes with tiny garnish cutter or into 1 inch squares
Place on a parchment lined baking sheet and bake at 350F for about 15 - 18 minutes.


ShowFood Chef: Eazee Cheezees (Tiny Cheese Crackers) Simple Saturday

Parmesan Asparagus Fries with Lemon-Garlic Aioli:




ingredients:




for the asparagus fries:

1 bunch of Asparagus, washed and trimmed {I try to pick a bunch that's pretty uniform in thickness}

2 egg whites

3/4 cup Panko Bread Crumbs

1/4 cup All Purpose Flour

1/4 cup finely grated Parmesan Cheese

Kosher Salt & Black Pepper, to taste




for the mayo & aioli:

1 whole Egg

1 whole Egg Yolk

1 teaspoon Brown Mustard

2 teaspoons Fresh Lemon Juice

1 cup Grapeseed Oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Fresh Cracked Black Pepper

2 cloves Garlic, smashed and roughly chopped

2 tablespoons additional Fresh Lemon Juice

*you will also need a mini or regular food processor




preparation:




for the asparagus: Preheat oven to 425 degrees. Line a baking sheet with parchment paper or brush lightly with oil.


Separate the egg yolks from the whites in a medium dish and gently whisk. {Reserve the yolks for another purpose}




In another medium sized bowl add Panko, flour, finely grated Parmesan, and a pinch of salt and pepper, stir.




Roll a few of the asparagus in the egg whites, drain off any excess and then roll in the panko/Parmesan to coat. Place on the prepared pan and repeat with the remaining asparagus.




Pop into the preheated oven and bake for 15-20 minutes flipping the asparagus half way through, continue to bake until the outside is lightly golden. Let cool for a few minutes before serving.




for the mayo & aioli: In a mini food processor {or regular size} add a whole egg, the egg yolk, teaspoon of brown mustard and two teaspoons of lemon juice. Place the top to the mini-processor and turn on high. Slowly stream in the grapeseed oil {this takes a few minutes so don't rush it} while the processor is still running. To make this mayo an aioli, remove the top, add in the remaining lemon juice, the chopped garlic and season with kosher salt and black pepper. Blend until smooth. For the best tasting mayo, store in an air-tight glass jar and refrigerate over night.

*Simply Scratch*: : Baked Parmesan Asparagus "Fries" with Lemon-Garlic Aioli:

Happy Song March 19th, 2012 08:09 PM

Re: Nicole's Idea spot and Photo gallery
 
Weel 13 Russian

RUSSIAN CABBAGE ROLLS

Read more about it at Cooks.com - Recipe - Russian Cabbage Rolls
Content Copyright © 2012 Cooks.com - All rights reserved.

3/4 c. uncooked rice
1 tsp. sea salt
1 1/2 cups water
1/2 tsp. freshly ground black pepper
1/2 tsp. hot paprika
1 tsp. minced garlic
6 large cabbage leaves
1 lb. lean ground beef
1 can Campbell's Tomato Soup (reduce sodium)
3/4 c. chopped onion
1/2 c. low fat sour cream
2 tbsp. low fat grated cheddar cheese

Cook rice in boiling salted water (1 teaspoon salt) in a tightly covered pan for 15 minutes.
Combine meat, onion, seasonings and cooked rice. Blanch cabbage leaves in a small amount of boiling water in covered pan two for to three minutes.

Divide meat mixture into six portions. Wrap in cabbage leaves and secure with toothpicks.

Place cabbage rolls in a 6x8-inch casserole. Combine soup and cream and pour over rolls.

Sprinkle cheese on top, cover casserole and bake for 1 1/2 hours in a preheated 375°F oven. Note: These can be cooked in a slow cooker on high for 2 hours or until cabbage is tender.

Makes 6.


MILDRED'S RUSSIAN POTATOE CAKES

Read more about it at Cooks.com - Recipe - Mildred's Russian Potatoe Cakes
Content Copyright © 2012 Cooks.com - All rights reserved.

5 potatoes medium to large
2 egg
1 c. of flour
1 large onion
1 large tub of sour cream

Peel 5 large potatoes uncooked shred potatoes in large mixing bowel. Shred 1 peeled onion into bowl also, In another bowl beat 2 eggs, Combine the flour and eggs into the bowl with potatoes and onion. Mix by hand not using any machine to get best results. Make small patties and cook in a lighty greased pan until golden brown on both sides.
Serve with loads of sour cream and enjoy.

From the old country of Russia. Forgive spelling please ? Have not been here long in this country.



Submitted by: Mildred Kenna


RUSSIAN FUDGE (GLUTEN FREE)

Read more about it at Cooks.com - Recipe - Russian Fudge (Gluten Free)
Content Copyright © 2012 Cooks.com - All rights reserved.

1/2 cup milk
1/2 tin of sweetened condensed milk
1/2 cup butter
1 teaspoon of Golden Syrup
1/2 teaspoon salt
3 cups sugar
almonds (optional)

Grease a large square plate. Heat milk in a medium pot on high, add sugar until dissolved. Add condensed milk, butter, Golden Syrup and salt.
Boil for 30 minutes, stirring frequently. Once fudge is thick and has gone brown, it should be finished.

Pour the fudge into the greased plate and wait until fudge has set (solid). Cut into squares.

Enjoy!



Submitted by: Michaela Liew


AUTHENTIC RUSSIAN BEEF STROGANOFF

Read more about it at Cooks.com - Recipe - Authentic Russian Beef Stroganoff
Content Copyright © 2012 Cooks.com - All rights reserved.

2 lbs. steak, cut bite size
2 med. onions, finely chopped
1/2 c. tomato juice
2 tbsp. Wondra flour
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. paprika
1 lb. mushrooms, sliced
1 clove garlic, minced
1/2 c. Burgundy wine
1 pkg. beef broth mix
1 c. sour cream
1/4 tsp. white pepper
2 tsp. parsley flakes
Sprigs of parsley for garnish

Saute onions and garlic in 2 teaspoons butter, just until translucent. Keep warm. Quickly saute mushrooms in 2 teaspoons of butter. Keep warm. Quickly brown steak in 2 teaspoons of butter. Mix meat with onions and mushrooms, set aside and keep warm.
In a double boiler, combine the liquid ingredients, except for sour cream. Add flour and spices, mix well. When hot, add the remaining 2 tablespoons of butter. Stir until thickened. Remove from heat, add sour cream. Mix liquid mixture with the meat mixture. Let stand for 25 minutes on warm. Heat until hot for 5 minutes. Serve over noodles or rice. Garnish each serving with a dollop of sour cream and a sprig of fresh parsley. Serves 4 to 6.


EASY RUSSIAN PIROSHKI

Read more about it at Cooks.com - Recipe - Easy Russian Piroshki
Content Copyright © 2012 Cooks.com - All rights reserved.

3 loaves frozen bread dough, thawed
3 med. onions, chopped
1 med. head of cabbage, chopped
1 1/2 lbs. ground beef
Salt & pepper to taste

Brown beef and onion in heavy skillet in a small amount of oil. Add cabbage, salt and pepper (don't drain). Steam until cabbage is tender and lightly brown, let cool. Roll dough 1/4" thick and cut in 2 1/2" squares. Place 2 heaping tablespoons of mixture on top of square in the center. Place another square on top, pinch the side together. Brush on a little butter. Put into greased pan. Let rise 15 to 20 minutes. Bake at 350 degrees for 25 to 30 minutes, until brown

PIROSHKI (Russian Dumplings)

Read more about it at Cooks.com - Recipe - Piroshki (Russian Dumplings)
Content Copyright © 2012 Cooks.com - All rights reserved.

MEAT FILLING:

1/4 c. butter
1 med. onion, cut fine
1 tsp. salt
1 lb. ground beef
2 eggs
4 drops Tabasco
1/4 tsp. pepper
2 tbsp. minced parsley or celery

SOUR CREAM DOUGH:

3 1/2 c. sifted flour
1 tsp. baking powder
1/2 c. butter
2 eggs, beaten
1 c. sour cream

To make filling: Melt butter in large frying pan. Add onions and saute for 4 minutes until golden. Do not brown. Add meat and cook over medium heat 12-15 minutes until brown and crumbly. Drain off fat. Stir in parsley, salt, pepper, Tabasco and eggs; mix well. Put mixture in bowl and chill.
To make dough: Sift together in large bowl, flour and baking powder. Cut in butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and chill 2-4 hours.

Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, rerolling and cutting to make 18 rounds. Place about 2 tablespoons of filling in center of each circle. Using pastry brush, coat edges with beaten egg. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg.

Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.

Meat Piroshki (Belyashi)

http://biz112.inmotionhosting.com/~n...roshki-111.jpg

f you liked the potato or apple pirojki, you will love these meat filled Belyashi! Some people refer to theses as chebureki, but chebureki are usually made with raw meat and have a thinner dough. The dough is so easy when using a Breadmaker, but it can also be done using a KitchenAid mixer or by hand. Serve these by themselves or pair them with that awesome garlic dip you might recall from the potato piroshki. I know these are originally made with lamb, but turkey and beef are more practical and the flavor is fantastic!


Ingredients for the Dough:

1 1/2 tablespoons oil

15 oz warm water

4 cups all-purpose flour (divided)

1 teaspoon salt

1 tablespoon Active Dry Yeast


Ingredients for the Meat Filling:

1 lb ground turkey

1 lb ground beef (Fat content: 80/20)

2 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/2 large onion, finely diced

1 medium carrot, finely grated

3 tbsp dill

2 tbsp mayonnaise

1/2 cup warm water


Other Ingredients:

Enough canola oil to go half-way up the side of the piroshky when frying.

Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour)


Ingredients for Garlic Dip – “Vmochanka” (this is for one serving, so increase it accordingly):

1/4 cup warm water

1 tbsp olive oil (you can use any kind of oil really)

1 garlic clove, pressed

1/2 tsp salt


How to Make Russian Pirojki (Chebureki) Dough:

1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups flour, yeast.

A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it’s done in the bread maker, its ready to go.

You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it’s rising, work on the meat filling for piroshki – see below.

2. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.

It will rise more as you make the piroshki

3. Cut off pieces one at a time about 3/4″ thick.

4. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.

5. Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.

Notes: It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!

6. Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.

7. Place them in the hot oil (about 330 degrees F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.

8. Place on paper towels to cool and enjoy! Try the garlic dip – it’s GOOD!


How to Make Meat filling for Belyashi:

1. Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.

2. When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.

3. Add shredded carrots and saute another 3 minutes, stirring occasionally.

4. Add 3 tbsp dill, mix well.

5. Add mayo, stir well.

6. Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.




Meat Piroshki (Belyashi)

Happy Song April 1st, 2012 09:17 PM

Re: Nicole's Idea spot and Photo gallery
 
Week 14: April 2 thru April 8 Sandwiches

Marlboro man sandwich

Ingredients
■1 whole Large (or 2 Small) Onions
■2 sticks Butter (lots And Lots Of Butter)
■2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
■ Lawry's Seasoned Salt (or Similar Seasoned Salt)
■1/2 cup (approximately) Worcestershire Sauce
■ Tabasco Sauce, To Taste
■4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions


Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!


The Marlboro Man Sandwich | The Pioneer Woman Cooks | Ree Drummond

Homemade snickers Sandwich

makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!


Homemade Snickers Bars | How Sweet It Is


Long Boy "Burgers"

Ingredients:

2-4 (6-inch) sub rolls, split in half lengthwise
1 1/4 cup cornflakes, crushed
1/2 small onion, minced
1/2 cup whole or lowfat milk
6 tablespoons ketchup, separated
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2 pounds 90% lean ground beef
2 cups shredded cheddar cheese

Directions:

Adjust the oven rack to upper-middle position and heat oven to 450 degrees.

1. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.

2. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.

3. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.


Try this low-carb Buffalo Chicken BLAT Wrap with big taste!


Ingredients (makes 8-9 wraps)
•1lb chicken tenderloins
•1-2 Tablespoons Ranch dip mix
•2 teaspoons vegetable oil
•Buffalo Wing Sauce (I like Frank’s)
•4-5 slices bacon, chopped
•2 tomatoes
•1 avocado
•hearts of romaine


Instructions
•Heat oil in a large skillet over medium-high heat. Season chicken with ranch dip mix and rub in with your hands. Add chicken to hot skillet and cook for 3-4 minutes a side, or until no longer pink in the middle. Remove chicken to a plate and let cool for a few minutes. Chop half or all into bite-sized pieces and mix with buffalo wing sauce. Slice the remaining chicken in half lengthwise.
•Cook bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate and set aside.
•Cut tomatoes in half, then thinly slice. Slice avocado in half, pop out the seed, peel, and thinly slice. Cut core off of romaine hearts, then rinse and pat dry.
•Assemble wraps by placing chicken, bacon, tomato, and avocado inside romaine lettuce leaves.

For more great recipes visit


Bacon Toasts

Ingredients

6-1 ½ inches thick Baguette toast (from 1/3 of a Baguette/about 5 to 6 inches lengthwise)
6 Rashers of Thinly Sliced Smoked Bacon

Method

Preheat oven to 425˚F.

Wrap the bacon over each toast and place on a baking tray and bake for about 20 to 25 minutes. Turn the bacon toast at least once and bake until the bacon is slightly crispy and the toast is golden brown in color.


For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:


Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.Jalapeno Popper Grilled Cheese Sandwich
■4 Jalapenos (small)
■1 Tbsp Cream Cheese
■½ Tbsp Ranch Dressing
■1-2 Tbsp Chives (chopped)
■Dehydrated Tomato (two slices)
■Cheese
■Butter
■Bread

First roast your jalapenos. You can do this on the barbeque, but since I was out of propane I roasted them on my stove element on medium-low heat (gotta make do with what you have!). While the jalapenos are roasting combine the cream cheese, ranch dressing, chives and dehydrated tomato in a bowl, mixing until smooth. Once the jalapenos are done roasting, place them in a Ziploc bag for a few minutes, then peel the skins off, cut them in half and remove the seeds and spines.

On one slice of bread spread the cream cheese mixture and lay out your jalapenos, then top with plenty of cheese (I just used Kraft Tex-Mex shredded cheese). Generously butter the outside of your sandwich and cook in a pan on medium heat until golden brown. Slice it In half and dig into this AMAZING grilled cheese sandwich!

Fried egg panini


Hello MBG friends! It's Heather from The Lovely Cupboard, and I'm bringing you one of my favorite panini recipes today! This is vegetarian approved, but the carnivores won't miss the meat at all. Promise. You start with sourdough bread, herbed mayo, and avocado. Add tomato, fresh sprouts, some Havarti cheese, and top it off with a fried egg. Oh, man. I can barely write about it without getting hungry.

1. Start by prepping your mayo. Simply dice your favorite fresh herb (I used thyme) and add to the mayo. It's that easy and kicks the "wow factor" on your sandwich up about 50%. That a scientific fact, really.

2. Spread the mayo on the bread and layer thick slices of Havarti cheese on both sides (white cheddar would be fine too) . Add your avocado and fried egg to one side and tomato slices and sprouts to the other.

3. Since a panini is a "hot pressed" sandwich, typically you would use a sandwich press. I don't have one, so I use this little trick to add the pressure needed to make paninis.

4. Grill about 3-4 minutes on each side over medium heat.







•Week 14: April 2 – April 8 – Sandwiches
•Week 15: April 9 – April 15 – One Pot (Whole meal in only one pot. Crock pots will count as long as it's NOT a recipe you did that week.)
•Week 16: April 16 – April 22 - Asparagus
•Week 17: April 23 – April 29 – Something from Childhood

Happy Song April 1st, 2012 09:46 PM

Re: Nicole's Idea spot and Photo gallery
 
•Week 15: April 9 – April 15 – One Pot

Happy Song April 23rd, 2012 03:40 PM

Re: Nicole's Idea spot and Photo gallery
 
2/3 cup raisins
2 cups coarsely grated carrots
1 cup crushed pineapple , drained
1/3 cup mayonnaise-type salad dressing
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon sugar
Directions:
1Toss raisins, carrots, and pineapple together lightly; set aside.2Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.3Refrigerate until served.

Read more: Carrot And Raisin Salad With Pineapple Recipe - Food.com - 103254

Happy Song May 20th, 2012 06:15 PM

Re: Nicole's Idea spot and Photo gallery
 
Ratatouille Recipe


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