I had an impromtu brunch for a group of friends and family who finished a 10k run. This was one of the dishes and it comes from a book of fantastic recipes: The Best American Recipes 2003-2004. This serves about 12 but you can scale it down accordingly.
Ingredients:
16 jumbo eggs or ( 20 large)
1 8 oz. package cream cheese, softened overnight
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon Accent seasoning
1/4 teaspoon ground black pepper
1 cups milk
Whisk together all the ingredients in a large microwave safe bowl. Microwave on high for 2 minutes.
Remove from the microwave and stir. Microwave for 1 to 2 minutes more, then stir. Repeat the process until the eggs are set but still moist, about 8 minutes total. The cooking time will vary according to the microwave. Serve hot.
Saturday, June 26, 2010
Penne with Vodka Sauce (with or without shrimp)
This is the basic recipe for penne with vodka sauce. Some people like to add shrimp so I will post this with shrimp, but if you are a purist and just like it plain, leave it out.
Ingredients:
1 Tablespoon butter
1 28-ounce can Italian plum tomatoes
1/4 cup chopped fresh basil or 2 teaspoons dried
1/2 cup vodka
6 tablespoons whipping cream (aka heavy cream)
1 lb. uncooked, medium shrimp, peeled and deveined
1 lb. penne pasta
Melt butter in heavy large skillet over medium heat. Add tomatoes with their juices and bring to boil, crushing tomatoes with back of spoon. Reduce heat, add chopped basil and simmer 15 minutes. Season to taste with salt and pepper. Add vodka and cream and boil 3 minutes. Add shrimp and simmer until cooked through, about 3 minutes. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Add pasta to sauce in skillet and stir through. Divide pasta among plates. Garnish with basil and serve. If you don't add shrimp, finish with alittle hot pepper flakes.
Ingredients:
1 Tablespoon butter
1 28-ounce can Italian plum tomatoes
1/4 cup chopped fresh basil or 2 teaspoons dried
1/2 cup vodka
6 tablespoons whipping cream (aka heavy cream)
1 lb. uncooked, medium shrimp, peeled and deveined
1 lb. penne pasta
Melt butter in heavy large skillet over medium heat. Add tomatoes with their juices and bring to boil, crushing tomatoes with back of spoon. Reduce heat, add chopped basil and simmer 15 minutes. Season to taste with salt and pepper. Add vodka and cream and boil 3 minutes. Add shrimp and simmer until cooked through, about 3 minutes. Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Add pasta to sauce in skillet and stir through. Divide pasta among plates. Garnish with basil and serve. If you don't add shrimp, finish with alittle hot pepper flakes.
Banana Split Cake
Back in our teenage days, this recipe was a stand by of our good friend Denise OB. When it came out, it never made it back to the refrigerator. The recipe is written exactly like she gave it to me. Easy.
Preheat oven to 350 degrees
2 cups graham cracker crumbs
1 stick of butter thawed
In a 9 x 13 pan press ingredients to form a crust on the bottom
Bake 8 to 10 minutes
Whip 2 cups powdered sugar with 1 stick thawed butter, 2 eggs and 1 teaspoon of vanilla and spread on cooled graham cracker crust.
Cut 3 or 4 bananas length wise and put on top of the above spread. Add 1 cup of crushed pineapple.
Add one cup of cool whip and sprinkle with unsalted chopped peanuts or more graham cracker crumbs and marashino cherries.
Refrigerate an hour or so before serving.
Preheat oven to 350 degrees
2 cups graham cracker crumbs
1 stick of butter thawed
In a 9 x 13 pan press ingredients to form a crust on the bottom
Bake 8 to 10 minutes
Whip 2 cups powdered sugar with 1 stick thawed butter, 2 eggs and 1 teaspoon of vanilla and spread on cooled graham cracker crust.
Cut 3 or 4 bananas length wise and put on top of the above spread. Add 1 cup of crushed pineapple.
Add one cup of cool whip and sprinkle with unsalted chopped peanuts or more graham cracker crumbs and marashino cherries.
Refrigerate an hour or so before serving.
Friday, June 25, 2010
Jimmy Carter Pie
This is a terrificly rich dessert and you don't have to be a democrat to like it. I wasn't old enough to vote in this election anyway.
1. 1 stick softened margarine
1 cup flour
2/3 cup dry roasted unsalted peanuts
2. 1 cup powdered sugar
1/3 cup peanut butter
8 oz container of cool whip
8 oz pkg softened cream cheese
3. Small pkgs. of vanilla and chocolate instant pudding mix
2 3/4 cups of milk
4. 8 oz container of cool whip
Mix together the ingredients in #1 above and put into 9x13 pan. Put in preheated 350 degree oven and bake for 20 minutes. Let cool. Mix the ingredients in #2 until smooth and pour over the cooled layer above. Make the pudding mixes described in #3 and spread on top of the second layer. Spread the last 8 oz. of cool whip on top and sprinkle with chopped nuts. Refrigerate for at least 2 hours before serving.
1. 1 stick softened margarine
1 cup flour
2/3 cup dry roasted unsalted peanuts
2. 1 cup powdered sugar
1/3 cup peanut butter
8 oz container of cool whip
8 oz pkg softened cream cheese
3. Small pkgs. of vanilla and chocolate instant pudding mix
2 3/4 cups of milk
4. 8 oz container of cool whip
Mix together the ingredients in #1 above and put into 9x13 pan. Put in preheated 350 degree oven and bake for 20 minutes. Let cool. Mix the ingredients in #2 until smooth and pour over the cooled layer above. Make the pudding mixes described in #3 and spread on top of the second layer. Spread the last 8 oz. of cool whip on top and sprinkle with chopped nuts. Refrigerate for at least 2 hours before serving.
Mom M's Beef Vegetable Soup
Another recipe that I love even if I don't get to cook it often. I acquired it over 30 years ago.
Ingredients:
2 lbs. Chuck Roast
small head of cabbage shredded
1 can of tomatoes blended in a blender
1 package of frozen mixed vegetables
2 potatoes cut
1 whole onion cut in half
salt and pepper to taste
Wash roast. Boil in cold water. Remove roast, wash again. Boil again in fresh cold water (enough to cover the meat).
Add cabbage and salt and pepper over medium low heat for 1 1/2 to 2 hours. Remove roast and let cool. Cut in cubes and add remaining ingredients and cook for another 1 1/2 hours. The longer it cooks the better it tastes.
Ingredients:
2 lbs. Chuck Roast
small head of cabbage shredded
1 can of tomatoes blended in a blender
1 package of frozen mixed vegetables
2 potatoes cut
1 whole onion cut in half
salt and pepper to taste
Wash roast. Boil in cold water. Remove roast, wash again. Boil again in fresh cold water (enough to cover the meat).
Add cabbage and salt and pepper over medium low heat for 1 1/2 to 2 hours. Remove roast and let cool. Cut in cubes and add remaining ingredients and cook for another 1 1/2 hours. The longer it cooks the better it tastes.
Asiago Chicken Breast and Prosciuto w/ wine sage sauce
Another family favorite.
Serves 6
Ingredients:
Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish
Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.
1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.
2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.
3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.
Serves 6
Ingredients:
Six 4-6 oz boneless, skinless chicken breasts
1 cup Panko bread crumbs
1 cup Asiago cheese, grated
1 tsp. dried sage
2 tsp. dried parsley
salt and pepper
Six slices of prosciuto
1 cup flour
2 eggs
1/2 cup milk
1/4 cup vegetable oil for frying
2 tbsp. Butter
2/3 cup white wine
2 tsp. minced fred sage leaves for garnish
Preheat the oven to 375 degrees and heat the vegetable oil in a large frying pan over medium high heat.
1. Combine the cheese, panko, sage parsley and salt and pepper in a food processor and process. Place the flour in a small sheet pan and the cheese mixture in another small sheet pan. Beat the eggs and milk and place in a shallow dish.
2. Dredge each chicken breast in the flour shaking off any excess, then dip in the egg mixture. Fry the brasts until just golden on each side about 2 minutes. Remove to baking sheet. top with a piece of prosciuto and bake in the oven for 5 minutes.
3. Meanwhile, place white wine in the hot saute pan and deglaze the pan, then add the butter and fresh sage and boil until the sauce is reduced by half. Seve the chicken topped with sauce and garnish with a fresh sage leaf.
Thursday, June 24, 2010
Mom M's Meat Balls
These are easily the best meat balls you will ever taste. It is from her mother in law's recipe. Put them in your favorite tomato sauce and make sure you freeze a batch or two.
Ingredients:
2 lbs. ground chuck
1/2 cup chopped parsley
1/4 cup chopped garlic
2 pieces of bread soaked in milk
1/4 cup parmesan cheese
2 eggs
1/2 cup of bread crumbs
Combine all ingredients except bread crumbs. Make the size of golf balls and roll in bread crumbs. Bake on cookie tray for 20 minutes at 350 degrees
Ingredients:
2 lbs. ground chuck
1/2 cup chopped parsley
1/4 cup chopped garlic
2 pieces of bread soaked in milk
1/4 cup parmesan cheese
2 eggs
1/2 cup of bread crumbs
Combine all ingredients except bread crumbs. Make the size of golf balls and roll in bread crumbs. Bake on cookie tray for 20 minutes at 350 degrees
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