Copied from The Pioneer Woman with a few changes
Crust
1 1/2 cups graham cracker crumbs (about one of the wrapped packages)
6 T melted butter
1/3 C sugar (optional)
Heat oven to 350 degrees. Mix crumbs, butter and sugar together and press in a pie tin. Bake for 5 minutes.
Filling
1 T lime zest
1/2 cup key lime juice - or you can mix 1/2 regular lime juice and 1/2 lemon juice
2 egg yolks
1 can sweetened condensed milk (14 oz)
Mix filling ingredients for 1 minute until thickened. Pour into crust. Bake about 15 minutes until set. Cool for one hour and then put in the refrigerator for another hour.
If you want more servings, you can double the recipe and make it in a 9 inch springform pan. Bake for 20 minutes.
Thursday, March 24, 2011
Wednesday, March 23, 2011
Broccoli Cheese Soup
1 large bunch of broccoli - separated into florets
3 stalks of celery, chopped
1 chopped onion
4 T butter
4 cloves garlic, minced or put through a garlic press
1/2 cup all purpose flour
3 1/2 cups chicken stock
3 cups half & half
2 cups shredded sharp cheese
salt & pepper
Steam the broccoli and set aside. Melt the butter in a dutch oven and saute the onion and chopped celery until soft. Add the garlic and cook for 1 minute. Add in fhe flour and cook for 2 minutes. Add in a little more butter if too dry. Slowly add in the broth and half & half. Add in steamed broccoli. Cover and simmer stirring often for about 20 minutes. Turn off the heat and stir in the shredded cheese until melted. Add salt & pepper to taste.
3 stalks of celery, chopped
1 chopped onion
4 T butter
4 cloves garlic, minced or put through a garlic press
1/2 cup all purpose flour
3 1/2 cups chicken stock
3 cups half & half
2 cups shredded sharp cheese
salt & pepper
Steam the broccoli and set aside. Melt the butter in a dutch oven and saute the onion and chopped celery until soft. Add the garlic and cook for 1 minute. Add in fhe flour and cook for 2 minutes. Add in a little more butter if too dry. Slowly add in the broth and half & half. Add in steamed broccoli. Cover and simmer stirring often for about 20 minutes. Turn off the heat and stir in the shredded cheese until melted. Add salt & pepper to taste.
Roast Lemon Chicken
This one really has lemon flavor. From Cook's Country.
1 whole chicken, about 4 pounds - backbone removed and butterflied
3 T grated lemon zest
1/3 cup fresh lemon juice - about 3 lemons worth
salt and pepper
2 cups chicken broth
1 cup water plus 1 T
1 t cornstarch
3 T butter
1 T chopped fresh parsley
Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar and 1 t salt in small bowl. Rub 2 T zest mixture under skin of chicken, spreading it around to all areas, breast meat, legs, thighs. Season with salt and pepper. Transfer to roasting pan - without rack
Whisk broth, 1 cup water, lemon juice and remaining zest mixture and pour into bottom roasting pan. Roast until skin is golden brown and thigh meat registers 170 degrees, about 40 to 45 minutes. Transfer to cutting board and let rest 15 to 20 minutes.
Pour liquid from pan along with any accumlated chicken juices unto saucepan. You should have about 1 1/2 cups. Skim fat, then cook over medium-high heat until reduced to 1 cup - about 5 minutes. Whisk cornstarch with remaining 1 T of water in a small bown until smooth. Whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parsley and season with salt and pepper. Carve chicken and serve with the sauce.
1 whole chicken, about 4 pounds - backbone removed and butterflied
3 T grated lemon zest
1/3 cup fresh lemon juice - about 3 lemons worth
salt and pepper
2 cups chicken broth
1 cup water plus 1 T
1 t cornstarch
3 T butter
1 T chopped fresh parsley
Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar and 1 t salt in small bowl. Rub 2 T zest mixture under skin of chicken, spreading it around to all areas, breast meat, legs, thighs. Season with salt and pepper. Transfer to roasting pan - without rack
Whisk broth, 1 cup water, lemon juice and remaining zest mixture and pour into bottom roasting pan. Roast until skin is golden brown and thigh meat registers 170 degrees, about 40 to 45 minutes. Transfer to cutting board and let rest 15 to 20 minutes.
Pour liquid from pan along with any accumlated chicken juices unto saucepan. You should have about 1 1/2 cups. Skim fat, then cook over medium-high heat until reduced to 1 cup - about 5 minutes. Whisk cornstarch with remaining 1 T of water in a small bown until smooth. Whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parsley and season with salt and pepper. Carve chicken and serve with the sauce.
Baked Manicotti with Meat Sauce
This one takes a while to make, but so worth it! From Cook's Country
Meat Sauce
1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85 percent ground beef
1 T tomato paste
5 garlic cloves minced or crushed
2 cans crushed tomatoes - 28 oz cans
salt and pepper
Manicotti
3 cups ricotta cheese - you can sub 1/2 of it for cottage cheese
2 1/2 cups mozzarella cheese - shredded
1 1/2 cups provolone cheese - shredded
1 egg - beaten
1/2 t salt
1/2 t pepper
1/4 cup chopped fresh basil
16 no boil lasagna noodles - Barilla brand comes with 16 per package
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until combined.
Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden sppon until no longer pink, about 5 minutes. Transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste and garlic to pot with remaining meat mixture and cook until fragrant, about 1 minutes. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, you can refrigerate sauce for up to 3 days if you want to make it ahead)
Combine ricotta, 2 cups mozarella, 1 cup provolone, egg, salt, pepper, basil and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13 x 9 dish. Soak noodles until soft, about 5 minutes. Put the noodles into the water, do not pour the water over a pan of noodles or they will stick together. Drain noodles on a kitchen towel. Discard water and dry dish.
Spread 1/2 of meat sauce over bottom of baking dish. Top each noodle with 1/4 cup cheese filling. Roll and arrange, seam side down over sauce in baking dish. Spread remaining sauce over manicotti. Cover iwth foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, 5 or 10 minutes. Let cool 15 minutes and serve.
Meat Sauce
1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85 percent ground beef
1 T tomato paste
5 garlic cloves minced or crushed
2 cans crushed tomatoes - 28 oz cans
salt and pepper
Manicotti
3 cups ricotta cheese - you can sub 1/2 of it for cottage cheese
2 1/2 cups mozzarella cheese - shredded
1 1/2 cups provolone cheese - shredded
1 egg - beaten
1/2 t salt
1/2 t pepper
1/4 cup chopped fresh basil
16 no boil lasagna noodles - Barilla brand comes with 16 per package
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until combined.
Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden sppon until no longer pink, about 5 minutes. Transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste and garlic to pot with remaining meat mixture and cook until fragrant, about 1 minutes. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, you can refrigerate sauce for up to 3 days if you want to make it ahead)
Combine ricotta, 2 cups mozarella, 1 cup provolone, egg, salt, pepper, basil and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13 x 9 dish. Soak noodles until soft, about 5 minutes. Put the noodles into the water, do not pour the water over a pan of noodles or they will stick together. Drain noodles on a kitchen towel. Discard water and dry dish.
Spread 1/2 of meat sauce over bottom of baking dish. Top each noodle with 1/4 cup cheese filling. Roll and arrange, seam side down over sauce in baking dish. Spread remaining sauce over manicotti. Cover iwth foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, 5 or 10 minutes. Let cool 15 minutes and serve.
Molten Brownie Cupcakes
1/2 cup semisweet chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 box about 18 oz brownie mix
Heat oven to 400 degrees. Grease 12 muffin cups. In medium bowl, melt chocolate chips and butter on high for 45 to 60 seconds until they can be stirred smooth.
In large bowl, beat eggs and egg yolks with wire whisk or electric beater until foamy. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Divide batter between 12 muffin cups.
Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160 degrees. Do not overbake. Centers will be soft, so toothpick test will not work. Cool 2 minutes.
Loosen each cupcake with knife and remove from muffin tin. Serve with some chocolate syrup and sprinkles.
1/2 cup butter
3 eggs
3 egg yolks
1 box about 18 oz brownie mix
Heat oven to 400 degrees. Grease 12 muffin cups. In medium bowl, melt chocolate chips and butter on high for 45 to 60 seconds until they can be stirred smooth.
In large bowl, beat eggs and egg yolks with wire whisk or electric beater until foamy. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Divide batter between 12 muffin cups.
Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160 degrees. Do not overbake. Centers will be soft, so toothpick test will not work. Cool 2 minutes.
Loosen each cupcake with knife and remove from muffin tin. Serve with some chocolate syrup and sprinkles.
Cream Biscuits
The best and easiest biscuits I've had. From America's Test Kitchen
2 cups all purpose flour plus extra for the counter
2 t sugar
2 t baking powder
1/2 t salt
1 1/2 cups heavy cream
Adjust oven rack to upper middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms - about 30 seconds. Turn the dough out on a floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4 inch thick circle. Cut dough into rounds with a cookie cutter or else just slice into 8 wedges with a sharp knife or bench scraper. Bake until golden brown, about 15 minutes.
2 cups all purpose flour plus extra for the counter
2 t sugar
2 t baking powder
1/2 t salt
1 1/2 cups heavy cream
Adjust oven rack to upper middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms - about 30 seconds. Turn the dough out on a floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into a 3/4 inch thick circle. Cut dough into rounds with a cookie cutter or else just slice into 8 wedges with a sharp knife or bench scraper. Bake until golden brown, about 15 minutes.
Taco Soup
Similar to the one on Crockpot365 blog
4 cans of beans - whatever combination you like, kidney, black, pinto, white - drained
2 cans of corn
1 small can chopped green chiles
1 large can of diced tomatoes
1 can tomatoes and chiles (like Rotel)
Salt, pepper, garlic powder, chili powder, cumin to taste
1 onion chopped
1 lb browned ground turkey or hamburger
corn chips, cilantro, shredded cheese and sour cream for topping
The Directions:
brown meat with chopped onion
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasonings on top of meat
drain and rinse the beans and add
the ENTIRE contents of the corn, green chiles, and tomato cans
stir
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of corn chips, cilantro, shredded cheese and a dollop of sour cream.
4 cans of beans - whatever combination you like, kidney, black, pinto, white - drained
2 cans of corn
1 small can chopped green chiles
1 large can of diced tomatoes
1 can tomatoes and chiles (like Rotel)
Salt, pepper, garlic powder, chili powder, cumin to taste
1 onion chopped
1 lb browned ground turkey or hamburger
corn chips, cilantro, shredded cheese and sour cream for topping
The Directions:
brown meat with chopped onion
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasonings on top of meat
drain and rinse the beans and add
the ENTIRE contents of the corn, green chiles, and tomato cans
stir
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of corn chips, cilantro, shredded cheese and a dollop of sour cream.
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