The secret is in the dressing – I use Kraft Caesar Italian with Oregano dressing. You can find it at Stater Brothers. Then I add Parmesan Cheese (believe it or not, the canned stuff works best as it does not clump together). And I sprinkle on a little seasoned salt, parsley & cracked pepper (all optional, the salad is great with just the dressing and parmesan cheese).
I use a box of Barilla bow ties, cooked exactly 11 min – perfect al dente. Then just add whatever you like – I add artichoke hearts, sundried tomatoes, fresh grape tomatoes and a can of black olives.
Sunday, November 29, 2009
Chicken Marsala
4 boneless, skinless chicken breasts
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese
*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.
Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.
Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsala, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.
Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.
Black Bottom Cupcakes
CREAM-CHEESE MIXTURE:
8 ounces cream cheese
1 egg
6 ounces semisweet chocolate chips
1/2 teaspoon salt
1/3 cup sugar
CHOCOLATE MIXTURE:
1 & 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or 1/4 cup butter, melted
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake liners
Preheat oven to 350 degrees. Combine ingredients for cream-cheese mixture and set aside. For chocolate mixture, combine dry ingredients, then add liquid ingredients and mix well.
Line a muffin pan and fill each liner a third of the way with the chocolate mixture; top with one heaping teaspoon of the cream cheese mixture. Bake for 25 to 30 minutes. Makes about 18 cupcakes.
8 ounces cream cheese
1 egg
6 ounces semisweet chocolate chips
1/2 teaspoon salt
1/3 cup sugar
CHOCOLATE MIXTURE:
1 & 1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or 1/4 cup butter, melted
1 tablespoon vinegar
1 teaspoon vanilla
Cupcake liners
Preheat oven to 350 degrees. Combine ingredients for cream-cheese mixture and set aside. For chocolate mixture, combine dry ingredients, then add liquid ingredients and mix well.
Line a muffin pan and fill each liner a third of the way with the chocolate mixture; top with one heaping teaspoon of the cream cheese mixture. Bake for 25 to 30 minutes. Makes about 18 cupcakes.
Apple Topped Cheesecake
Crust:
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
1 c. graham cracker crumbs
3 T. sugar
1/2 tsp. ground cinnamon
1/4 c. melted butter
2 T. finely chopped pecans
Combine all ingredients; press into the bottom of a lightly greased 9-in. springform pan. Bake at 350-F for 10 minutes; cool.
Filling:
3 pkg. (8 oz., each) cream cheese, softened
3/4 c. sugar
3 eggs
3/4 tsp. vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in vanilla. Pour over crust.
Topping:
2-1/2 c. chopped peeled apples
1 T. lemon juice
1/4 c. sugar
1/2 tsp. ground cinnamon
6 T. caramel ice cream topping, 'divided'
Sweetened whipped cream
2 T. chopped pecans
Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350-F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Polynesian Rice
(serves 12)
1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning
Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.
1 can consommé soup
l can water
2 cups rice (not instant)
1 cup margarine
1 lg. onion diced
2 sticks chopped celery
Seasoning
Cut up margarine and put in baking dish. Add all ingredients and cover. Bake 350 for 1 hour. Stir and serve.
Monday, November 9, 2009
Festive Tossed Salad
An especially lovely salad for the holidays. Always a crowd favorite!
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce (about 1 head lettuce)
1 cup (4 ounces) shredded (or finely chopped) Swiss Cheese
1 medium apple, cored and cubed (I like Gala apples for this salad)
1 medium pear, cored and cubed
1/4 cup dried cranberries
1 /2 to 1 cup chopped cashews (I like lots!)
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews: toss to coat. Serve immediately.
Yield: 8-10 servings.
1/2 cup sugar
1/3 cup cider or red wine vinegar
2 Tablespoons lemon juice
2 Tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine lettuce (about 1 head lettuce)
1 cup (4 ounces) shredded (or finely chopped) Swiss Cheese
1 medium apple, cored and cubed (I like Gala apples for this salad)
1 medium pear, cored and cubed
1/4 cup dried cranberries
1 /2 to 1 cup chopped cashews (I like lots!)
In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews: toss to coat. Serve immediately.
Yield: 8-10 servings.
Monday, July 20, 2009
Molten Chocolate Cake
1 stick unsalted butter (plus a little additional for greasing ramekins)
½ lb. bittersweet chocolate, coarsely chopped
4 ea. large eggs, room temperature
1 ea. egg yolks, room temperature
¼ tsp. vanilla extract
¼ tsp. kosher salt
½ cup granulated sugar
1/8 cup all purpose flour
Preparation:
Preheat oven to 450 degrees. Melt butter or soften to room temperature. Grease molds or baking cups with butter and sprinkle with flour. Shake to coat entire surface with flour, turn upside down, and tap to remove excess flour. (may want to put parchment paper on bottom of medium/large pans as some sticking may occur)
Place butter and chocolate over a double boiler and heat slowly until melted. Stir occasionally with a rubber spatula.
Place eggs, egg yolks, salt and sugar into a mixing bowl and whisk or beat with an electric mixer until doubled in volume and lemon colored. Several minutes.
When chocolate is melted, slowly add to the egg mixture while continuously stirring. Do not add too fast or the eggs might cook or break. When combined, add vanilla extract and 1/8 cup flour. Fold together until combined.
Place mixture in baking molds and fill only about ½ to 2/3 of the way. Bake at 400 degrees for 6-10 minutes, depending on the thickness of the cake. Cakes will rise slightly and form a shell on the outside, should be "liquidy" in the center still.
To remove from tin, cool for 2 minutes. If it looks like cake is still adhering to sides of mold, then run a small knife around edges, trying not to pierce the cake. Invert a plate over the mold and flip plate and mold over together. Gently lift mold off of plate.
Drizzle with chocolate sauce (caramel sauce), whipped cream and any other desired toppings and serve warm. However this cake is rich enough by itself!
To prepare ahead. Simply fill molds and refrigerate until about an hour prior to baking time.
½ lb. bittersweet chocolate, coarsely chopped
4 ea. large eggs, room temperature
1 ea. egg yolks, room temperature
¼ tsp. vanilla extract
¼ tsp. kosher salt
½ cup granulated sugar
1/8 cup all purpose flour
Preparation:
Preheat oven to 450 degrees. Melt butter or soften to room temperature. Grease molds or baking cups with butter and sprinkle with flour. Shake to coat entire surface with flour, turn upside down, and tap to remove excess flour. (may want to put parchment paper on bottom of medium/large pans as some sticking may occur)
Place butter and chocolate over a double boiler and heat slowly until melted. Stir occasionally with a rubber spatula.
Place eggs, egg yolks, salt and sugar into a mixing bowl and whisk or beat with an electric mixer until doubled in volume and lemon colored. Several minutes.
When chocolate is melted, slowly add to the egg mixture while continuously stirring. Do not add too fast or the eggs might cook or break. When combined, add vanilla extract and 1/8 cup flour. Fold together until combined.
Place mixture in baking molds and fill only about ½ to 2/3 of the way. Bake at 400 degrees for 6-10 minutes, depending on the thickness of the cake. Cakes will rise slightly and form a shell on the outside, should be "liquidy" in the center still.
To remove from tin, cool for 2 minutes. If it looks like cake is still adhering to sides of mold, then run a small knife around edges, trying not to pierce the cake. Invert a plate over the mold and flip plate and mold over together. Gently lift mold off of plate.
Drizzle with chocolate sauce (caramel sauce), whipped cream and any other desired toppings and serve warm. However this cake is rich enough by itself!
To prepare ahead. Simply fill molds and refrigerate until about an hour prior to baking time.
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