My mom made this the other day and it was sooooooo good..
Kicked Up Mini-Pimento Cheese Po boys
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 20 min Inactive Prep Time: 2 min Cook Time: 7 min Level:
Easy Serves:
3 cups of spread, or 6 sandwic Ingredients
8 slices bacon, chopped
1/2 pound extra-sharp white cheddar, roughly grated
1/2 pound extra-sharp orange cheddar, roughly grated
8 ounces roasted red bell peppers, chopped
3/4 cup mayonnaise, preferably homemade
1 cup sliced spicy ham (such as capicolla)
1/2 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Essence, recipe follows**
Salt and freshly ground black pepper
6 individual French bread rolls or pistolets, halved lengthwise
Directions
In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool.
In a large bowl, combine the bacon white cheddar, orange cheddar, roasted peppers, mayonnaise, ham, green onions, garlic, essence and salt and pepper, and stir to blend. Cover and refrigerate for at least 2 hours to allow flavors to develop.
Spread about 1/2 cup on each roll.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Wednesday, November 11, 2009
Saturday, November 7, 2009
Breakfast Cookies Recipe
I made these cookies yesterdy they are so good.. I had to share the recipe.. PLus they are super easy to make..
Breakfast Cookies Recipe
From the Cheerios website.
24 min | 10 min prep
SERVES 12 , 12 cookies
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).
Breakfast Cookies Recipe
From the Cheerios website.
24 min | 10 min prep
SERVES 12 , 12 cookies
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).
Tuesday, August 18, 2009
Asian Flank Steak
Asian Flank Steak
Recipe from Super Suppers
This recipe is very simple and delicious, it is good serve with jasmine rice and broccoli..
1 - 2 to 2 1/2 lbs flank steak
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup minced onion
1/4 cup brown sugar
2 TBSP sesame oil
1 TBSP fresh ginger or ginger in the tube(produce section)
1 TBSP minced garlic
1 Tsp. pepper flakes
Place flank steak in a resealable plastic bag, add soy sauce,lemon juice, onion, brown sugar, sesame oil, garlic, ginger, and pepper flakes. Marinate 1 or more hours.
Preheat pan to medium high heat.
Remove steak from bag, and cook to your liking.
After cooking let stand for 5 mins then cut across the grain and serve.
This can be done ahead and frozen in the freezer for up to 1 month. Just defrost, cook and enjoy!!!
Recipe from Super Suppers
This recipe is very simple and delicious, it is good serve with jasmine rice and broccoli..
1 - 2 to 2 1/2 lbs flank steak
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup minced onion
1/4 cup brown sugar
2 TBSP sesame oil
1 TBSP fresh ginger or ginger in the tube(produce section)
1 TBSP minced garlic
1 Tsp. pepper flakes
Place flank steak in a resealable plastic bag, add soy sauce,lemon juice, onion, brown sugar, sesame oil, garlic, ginger, and pepper flakes. Marinate 1 or more hours.
Preheat pan to medium high heat.
Remove steak from bag, and cook to your liking.
After cooking let stand for 5 mins then cut across the grain and serve.
This can be done ahead and frozen in the freezer for up to 1 month. Just defrost, cook and enjoy!!!
Tuesday, July 28, 2009
Not Your Typical Cinnamon Rolls- Roll-ups
Not Your Typical Cinnamon Roll - Ups
Recipe from http://www.grouprecipes.com
24 Slices Firm White Sandwich Bread, Crusts Trimmed
1 Brick (8 ounces) Cream Cheese (Preferably NOT Low or Non -Fat ), Softened
Yolk from 1 Large Egg
1-1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1 Stick (1/2 Cup) Unsalted Butter, Softened
Directions
Roll bread slices VERY flat with a rolling pin. Mix cream cheese, egg yolk, and 1/4 cup sugar together. Spread a scant tablespoon on each slice. Roll up tightly.
Mix remaining sugar and cinnamon in a shallow bowl.
Brush roll-ups (including ends) butter, roll in sugar mixture to coat. Place on cookie sheet and refrigerate or freeze at least 2 hours.
Heat oven to 400'. Bake roll-ups on cookie sheet 9 t0 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool.
Can cut each roll-up in 3 pieces or leave whole. Eat warm or cold.
Notes: If you don't want to cook right away, these can be stored after freezing by taking them off cookie sheet and putting in a freezer durable container. Freeze up to 2 months.
Recipe from http://www.grouprecipes.com
24 Slices Firm White Sandwich Bread, Crusts Trimmed
1 Brick (8 ounces) Cream Cheese (Preferably NOT Low or Non -Fat ), Softened
Yolk from 1 Large Egg
1-1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1 Stick (1/2 Cup) Unsalted Butter, Softened
Directions
Roll bread slices VERY flat with a rolling pin. Mix cream cheese, egg yolk, and 1/4 cup sugar together. Spread a scant tablespoon on each slice. Roll up tightly.
Mix remaining sugar and cinnamon in a shallow bowl.
Brush roll-ups (including ends) butter, roll in sugar mixture to coat. Place on cookie sheet and refrigerate or freeze at least 2 hours.
Heat oven to 400'. Bake roll-ups on cookie sheet 9 t0 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool.
Can cut each roll-up in 3 pieces or leave whole. Eat warm or cold.
Notes: If you don't want to cook right away, these can be stored after freezing by taking them off cookie sheet and putting in a freezer durable container. Freeze up to 2 months.
Monday, July 27, 2009
Chocolate Pudding Mix and Recipe
Very good pudding..A cross between mousse and pudding!!!
By Alton Brown from foodtv.com
Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix
Chocolate Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min Level:
Easy Serves:
4 servings Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
Directions
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
By Alton Brown from foodtv.com
Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix
Chocolate Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min Level:
Easy Serves:
4 servings Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
Directions
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
Thursday, July 23, 2009
Crock Pot Creamy Italian Chicken Recipe
This is soooooo easy and very good... i have made it many times..
CrockPot Creamy Italian Chicken Recipe
SERVES 4 -6
4-6 boneless skinless chicken breasts, halved **i cut into bite size pieces**
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 1/2 ounce) cancream of chicken soup or cream of mushroom, undiluted soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta. ** best served over angel hair pasta**
CrockPot Creamy Italian Chicken Recipe
SERVES 4 -6
4-6 boneless skinless chicken breasts, halved **i cut into bite size pieces**
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 1/2 ounce) cancream of chicken soup or cream of mushroom, undiluted soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta. ** best served over angel hair pasta**
Homemade Soft Pretzels
It may seem like a long recipe, but it really is very simple....They do take alot of time to make..
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:
Intermediate
Serves: 8 pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:
Intermediate
Serves: 8 pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Subscribe to:
Posts (Atom)