For those interested in Indian dishes, check this out.
Wednesday, April 22, 2009
Classic Swiss Cheese Fondue
1/2 lb. grated imported Swiss cheese
(Jarlsberg is relatively cheap at Costco.)
1/2 lb. grated Gruyere cheese
(If you find this cheap, let me know!)
2 Tbsp cornstarch
2 cloves garlic (1 crushed, 1 minced)
1 C. dry white wine
1 Tbsp lemon juice
1 Tbsp kirsch (imported cherry brandy)
1/2 tsp dry mustard
nutmeg
In a small bowl, coat the cheeses with cornstarch and set aside.
Crush one clove of garlic and rub the inside of the fondue pot with it.
Over medium heat, add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Add minced garlic. Gradually stir the cheese into the liquid. Once melted and smooth, stir in kirsch, mustard, and nutmeg.
Serve with chunks of crusty bread and Granny Smith apples. Fondue forks are a must.
(Jarlsberg is relatively cheap at Costco.)1/2 lb. grated Gruyere cheese
(If you find this cheap, let me know!)
2 Tbsp cornstarch
2 cloves garlic (1 crushed, 1 minced)
1 C. dry white wine
1 Tbsp lemon juice
1 Tbsp kirsch (imported cherry brandy)
1/2 tsp dry mustard
nutmeg
In a small bowl, coat the cheeses with cornstarch and set aside.
Crush one clove of garlic and rub the inside of the fondue pot with it.
Over medium heat, add the wine and lemon juice to the fondue pot and bring to a gentle simmer. Add minced garlic. Gradually stir the cheese into the liquid. Once melted and smooth, stir in kirsch, mustard, and nutmeg.
Serve with chunks of crusty bread and Granny Smith apples. Fondue forks are a must.
Friday, April 10, 2009
Movie Night Macaroni & Cheese
This is the easiest homemade mac 'n cheese we make. It is fun for movie night, served in front of the screen in a bowl, topped with "hot dog octopuses." (See beneath.)
1 12-oz. box pasta (we usually use whole wheat shells)
1 1/2 C. whole milk
1 1/2 C. chicken stock
3 large eggs
3/4 tsp. onion powder
3/4 tsp. salt
1 tsp. Worcestershire sauce
3 cups shredded cheese (sharp cheddar or combination)
homemade bread crumbs (opt.)
paprika (opt.)
Preheat oven to 375. Boil pasta in salted water as directed, cooking just till al dente. While pasta is cooking, whisk together next six ingredients. Pour milk mixture over cooked pasta in sprayed 9x13 pan. Blend in 2 C. (or tad more) cheese, then top with remaining reserved cheese. Sprinkle with bread crumbs and paprika.
Bake for 30-40 minutes, until top is lightly browned. Let rest 10 minutes before serving.
For fun, top with Hot Dog Octupuses:
Take a Hebrew National brand small-size hotdog. Leaving a 1-2 inch section at one end, carefully slice down the length of the rest of the hotdog. Divide it lengthwise into eight sections, carefully being sure that all the "legs" remain attached to the "head." Place the hotdog on a paper plate in the microwave for about 30 seconds or so, and watch as it "curls up" into an octopus shape.
1 12-oz. box pasta (we usually use whole wheat shells)
1 1/2 C. whole milk
1 1/2 C. chicken stock
3 large eggs
3/4 tsp. onion powder
3/4 tsp. salt
1 tsp. Worcestershire sauce
3 cups shredded cheese (sharp cheddar or combination)
homemade bread crumbs (opt.)
paprika (opt.)
Preheat oven to 375. Boil pasta in salted water as directed, cooking just till al dente. While pasta is cooking, whisk together next six ingredients. Pour milk mixture over cooked pasta in sprayed 9x13 pan. Blend in 2 C. (or tad more) cheese, then top with remaining reserved cheese. Sprinkle with bread crumbs and paprika.
Bake for 30-40 minutes, until top is lightly browned. Let rest 10 minutes before serving.
For fun, top with Hot Dog Octupuses:
Take a Hebrew National brand small-size hotdog. Leaving a 1-2 inch section at one end, carefully slice down the length of the rest of the hotdog. Divide it lengthwise into eight sections, carefully being sure that all the "legs" remain attached to the "head." Place the hotdog on a paper plate in the microwave for about 30 seconds or so, and watch as it "curls up" into an octopus shape.
Tracy's Sloppy Joes
This is the only Sloppy Joe recipe my family will let me make. Most others are "way too sweet," they say. The original recipe (see beneath) is compliments of Mike's mom.
Large Batch:
2-3 lb. ground beef (use 70% lean - drain off grease that cooks out)
1 large onion, chopped
16-24 oz. canned tomato sauce
3-4 Tbsp. yellow mustard
salt & pepper to taste
Brown onion in butter and remove to plate. Brown the ground beef and drain if needed. Mix in other ingredients and bring to a boil. (I tried not doing this, and just cooking the onion at the same time as the hamburger, but it isn't as good!)
Serve on hamburger buns or potato rolls.
Small Batch (Original Recipe):
1 lb. ground beef (use 70% lean then drain off the grease that cooks out)
1/2 small onion, chopped
1 8 oz. can tomato sauce
1 Tbsp. yellow mustard (make a little pinwheel instead of measuring)
salt & pepper to taste
Large Batch:
2-3 lb. ground beef (use 70% lean - drain off grease that cooks out)
1 large onion, chopped
16-24 oz. canned tomato sauce
3-4 Tbsp. yellow mustard
salt & pepper to taste
Brown onion in butter and remove to plate. Brown the ground beef and drain if needed. Mix in other ingredients and bring to a boil. (I tried not doing this, and just cooking the onion at the same time as the hamburger, but it isn't as good!)
Serve on hamburger buns or potato rolls.
Small Batch (Original Recipe):
1 lb. ground beef (use 70% lean then drain off the grease that cooks out)
1/2 small onion, chopped
1 8 oz. can tomato sauce
1 Tbsp. yellow mustard (make a little pinwheel instead of measuring)
salt & pepper to taste
Crunchy Salad
(really cheap... really yummy... a very great last-minute meal option...)
Large Recipe (serves six generously as a main dish)
2 heads Romaine lettuce, finely shredded
1 bag pre-shredded slaw mix (finely-shredded cabbages & carrots) - very cheap at BJ's
2 C. sunflower seeds (or you can used sliced almonds in a pinch) - very cheap at Dollar Tree
6 Tbsp. sesame seeds - cheap in bulk at Farm Fresh
3 pkgs. crushed Ramen noodles (discard powdered sauce packets) - cheap anywhere!
(OPT.) rotisserie chicken to serve on the side if it is a main dish - cheap at Costco and BJ's
Mix all above together. Top with a dressing of:
3/4 - 1 C. oil
4 Tbsp. sugar
1/2 + C. red wine vinegar - cheap at Ollie's
1 Tbsp. soy sauce
(The original recipe calls for you to also add one seasoning packet from the Ramen noodles to this dressing, but the MSG bothers one of my daughters so I skip it.)
Also, I often make this for the kids and me as a lunch-on-the-go by grabbing two pre-fab shredded slaw bags and skipping the Romaine. If I pre-make the dressing, I can grab it all as ingredients and put it together at lunch time in a jiffy.
It is tasty, but no longer "crunchy," as leftovers. The Ramen goes soft and mushy and seems more like soft noodles after a few hours of sitting.
Large Recipe (serves six generously as a main dish)
2 heads Romaine lettuce, finely shredded
1 bag pre-shredded slaw mix (finely-shredded cabbages & carrots) - very cheap at BJ's
2 C. sunflower seeds (or you can used sliced almonds in a pinch) - very cheap at Dollar Tree
6 Tbsp. sesame seeds - cheap in bulk at Farm Fresh
3 pkgs. crushed Ramen noodles (discard powdered sauce packets) - cheap anywhere!
(OPT.) rotisserie chicken to serve on the side if it is a main dish - cheap at Costco and BJ's
Mix all above together. Top with a dressing of:
3/4 - 1 C. oil
4 Tbsp. sugar
1/2 + C. red wine vinegar - cheap at Ollie's
1 Tbsp. soy sauce
(The original recipe calls for you to also add one seasoning packet from the Ramen noodles to this dressing, but the MSG bothers one of my daughters so I skip it.)
Also, I often make this for the kids and me as a lunch-on-the-go by grabbing two pre-fab shredded slaw bags and skipping the Romaine. If I pre-make the dressing, I can grab it all as ingredients and put it together at lunch time in a jiffy.
It is tasty, but no longer "crunchy," as leftovers. The Ramen goes soft and mushy and seems more like soft noodles after a few hours of sitting.
Basic French Bread
My friend Elizabeth's recipe...
By whatever method you create your homemade dough (whether you use a Kitchen Aid, you throw it in a bread machine, or you're old school and insist on nothing but a large wooden bowl and your hands), make the following into a nice dough:
yeast (1 scant Tbsp.)
4 1/2 C. flour (may use any proportion of whole wheat)
1 1/2 C. warm water
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. olive oil
1-2 Tbsp. gluten (only needed if using >50% whole wheat)
When dough has been double-risen and punched down, divide it in two and roll each out into a large rectangle. Then "roll up" the rectangle along the long edge, into a long tube-like shape. Pinch and seal the edges and bake in a French bread pan at 425 degrees until done. (Use your nose - maybe about 15 minutes.)
By whatever method you create your homemade dough (whether you use a Kitchen Aid, you throw it in a bread machine, or you're old school and insist on nothing but a large wooden bowl and your hands), make the following into a nice dough:
yeast (1 scant Tbsp.)
4 1/2 C. flour (may use any proportion of whole wheat)
1 1/2 C. warm water
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. olive oil
1-2 Tbsp. gluten (only needed if using >50% whole wheat)
When dough has been double-risen and punched down, divide it in two and roll each out into a large rectangle. Then "roll up" the rectangle along the long edge, into a long tube-like shape. Pinch and seal the edges and bake in a French bread pan at 425 degrees until done. (Use your nose - maybe about 15 minutes.)
Pepperoni Bread / Rolls
People ask us to bring these to every event we attend where food is expected. Folks ask about the recipe all the time, but then decide it is "too much trouble" to make them for themselves and order them from us instead. (See the Little Biscuit Bakery website.)
For those of you who bake, this recipe is actually very easy. It is only "too much trouble" for those who are too busy for, or intimidated by, home baking.
Begin by making the recipe for Basic French Bread, but use garlic salt instead of plain salt and add grated Parmesan cheese and Italian seasoning to the dough, if desired.
When dough has been double-risen and punched down, divide in two and roll each out into a large rectangle. If desired, spread the dough with pesto or lightly-beaten egg, but it isn't necessary. Top with a layer of pepperoni slices (or salami, or sausage, or spinach, or some combination thereof) and a layer of cheese (mozzarella or monterey jack work best).
If making "Pepperoni Bread" (a bit like a large stromboli), fold the large rectangle into thirds and seal the edges. Cook on a large baking sheet at 400 or so until the top is golden brown and you smell the bread is done. (This will be around 25 minutes, maybe.)
If making "Pepperoni Rolls" (individual, like cinnamon rolls), roll the large rectangle into a tube-like shape. Slice into individual rolls (about 1/4" thick) and place flat side down on a baking sheet. Top with tiny bit more cheese and bake at 400 or so until bubbly and baked, about 10-15 minutes, maybe.
For those of you who bake, this recipe is actually very easy. It is only "too much trouble" for those who are too busy for, or intimidated by, home baking.
Begin by making the recipe for Basic French Bread, but use garlic salt instead of plain salt and add grated Parmesan cheese and Italian seasoning to the dough, if desired.
When dough has been double-risen and punched down, divide in two and roll each out into a large rectangle. If desired, spread the dough with pesto or lightly-beaten egg, but it isn't necessary. Top with a layer of pepperoni slices (or salami, or sausage, or spinach, or some combination thereof) and a layer of cheese (mozzarella or monterey jack work best).
If making "Pepperoni Bread" (a bit like a large stromboli), fold the large rectangle into thirds and seal the edges. Cook on a large baking sheet at 400 or so until the top is golden brown and you smell the bread is done. (This will be around 25 minutes, maybe.)
If making "Pepperoni Rolls" (individual, like cinnamon rolls), roll the large rectangle into a tube-like shape. Slice into individual rolls (about 1/4" thick) and place flat side down on a baking sheet. Top with tiny bit more cheese and bake at 400 or so until bubbly and baked, about 10-15 minutes, maybe.
One-Step Bean Guacamole
This was originally our friend Ms. Christine's recipe, but since I make it all the time now, my family calls it "O's dip."
'ding 3
1 avocado
1(15-oz.) can kidney beans
1/2 c. red salsa
1 to 2 T. chopped cilantro (opt.)
Salt and pepper to taste
Coarsely mash together the avocado and beans. Stir in salsa. Season to taste.
'ding 3
1 avocado
1(15-oz.) can kidney beans
1/2 c. red salsa
1 to 2 T. chopped cilantro (opt.)
Salt and pepper to taste
Coarsely mash together the avocado and beans. Stir in salsa. Season to taste.
Seven-Layer Cookie Bars
This was originally our friend Ms. Christine's recipe, but I have become famous for making it.
'ding 2 (Philip)
NOTE from Laurie: This is a quick and easy recipe when you need a sweet treat to share, but they are very sweet (what my family calls "sicky sweet"!) and I can't really eat them if they're made according to the recipe. When I make them, I cut the quantity of both types of chips by half.
1 stick butter
1 cup graham cracker crumbs
1 C. bittersweet chocolate chips (Sicky sweet—use significantly less!)
1 C. butterscotch chips (Sicky sweet—use significantly less!)
1 cup coconut
1 cup chopped pecans
1 can sweetened condensed milk
In square metal pan, melt butter. Stir in graham cracker crumbs. Sprinkle with layers of the following: chocolate chips, butterscotch chips, coconut, and pecans. Pour the milk over this. Bake at 350 degrees for 30 to 40 minutes. Cool and then cut into small squares. (They are very rich!)
'ding 2 (Philip)
NOTE from Laurie: This is a quick and easy recipe when you need a sweet treat to share, but they are very sweet (what my family calls "sicky sweet"!) and I can't really eat them if they're made according to the recipe. When I make them, I cut the quantity of both types of chips by half.
1 stick butter
1 cup graham cracker crumbs
1 C. bittersweet chocolate chips (Sicky sweet—use significantly less!)
1 C. butterscotch chips (Sicky sweet—use significantly less!)
1 cup coconut
1 cup chopped pecans
1 can sweetened condensed milk
In square metal pan, melt butter. Stir in graham cracker crumbs. Sprinkle with layers of the following: chocolate chips, butterscotch chips, coconut, and pecans. Pour the milk over this. Bake at 350 degrees for 30 to 40 minutes. Cool and then cut into small squares. (They are very rich!)
Mom’s (Susanne's) Southwest Chicken and Broccoli
I got the basic part of this recipe from the Internet and can't remember where; however, I've altered and adapted it, so I'm now claiming it as my own.
:-)
Ingredients:
• 1 lb boneless skinless chicken breasts
• 1/4 C chopped onion
• 2 cloves minced garlic
• 1 tsp. ground cumin
• 6-8 oz canned chopped green chiles (depending on can size)
• Small amount of chicken stock or water and bouillon
• 1/3 C heavy cream
• 1/3 C shredded cheddar or jack cheese
• Olive oil
• Salt, pepper
• ½ to 1 whole package frozen broccoli florets (or use fresh broccoli)
• *Optional garnishes
Preparation:
1) Heat large skillet with oil.
2) Cut chicken into bite sized pieces and season with salt and pepper. Saute' till brown on both sides, adding onions and broccoli about half way through.
3) Add garlic and cook for another minute.
4) Deglaze the pan with the little water + boullion or chicken stock.
5) Add cumin, green chiles, and cream, and simmer until chicken is done and sauce is thickened.
6) Top with cheese, and serve when cheese melts. Suggestion: Serve over brown rice or whole wheat pasta.
*Optional garnishes: avocado slices; cilantro; green onions; chopped tomatoes; sour cream
Makes 3-4 servings
:-)
Ingredients:
• 1 lb boneless skinless chicken breasts
• 1/4 C chopped onion
• 2 cloves minced garlic
• 1 tsp. ground cumin
• 6-8 oz canned chopped green chiles (depending on can size)
• Small amount of chicken stock or water and bouillon
• 1/3 C heavy cream
• 1/3 C shredded cheddar or jack cheese
• Olive oil
• Salt, pepper
• ½ to 1 whole package frozen broccoli florets (or use fresh broccoli)
• *Optional garnishes
Preparation:
1) Heat large skillet with oil.
2) Cut chicken into bite sized pieces and season with salt and pepper. Saute' till brown on both sides, adding onions and broccoli about half way through.
3) Add garlic and cook for another minute.
4) Deglaze the pan with the little water + boullion or chicken stock.
5) Add cumin, green chiles, and cream, and simmer until chicken is done and sauce is thickened.
6) Top with cheese, and serve when cheese melts. Suggestion: Serve over brown rice or whole wheat pasta.
*Optional garnishes: avocado slices; cilantro; green onions; chopped tomatoes; sour cream
Makes 3-4 servings
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