Tag Archives: Recipe

Sta Pasta Bar With Three Sauces Recipe

blog, , , ,

sta Pasta Bar with Three Sauces Recipe

In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.

Heat a medium pot on stove top over medium low to medium heat. Add extravirgin olive oil, 2 turns of the pan, garlic read more and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.

Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.

Serve the three pastas family style or buffet style, immediately.

I made this for a party of 15 people it ended up being plenty of food w/leftovers (I did make a 4th sauce, a meat sauce. The gorgonzola was the biggest hit. I don like sage didn have any fresh herbs besides basil so I used a little bit of dried oregano instead.

I read a review that said it was hard keeping everything straight while making all 3 sauces at the same time. I knew that would be an issue for me too so I made 1 sauce at a time.

Because I was having so many people over, I didn want to be cooking the day of the party so I made the gorgonzola tomato basil sauces the night before then warmed them up in crock pots. I made the parsley pesto about an hour before the party started.

Squash Soup Recipe

blog, ,

Squash Soup Recipe

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid read more to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Oh My Yumminess! I was sad we didn have more leftover because I wanted the leftovers for lunch! I loved the sweetness and creaminess, and the little kick from the fresh ginger. I am also a big fan of freshly grated nutmeg so that sent it over the top for me. My youngest wasn much of a fan, but my older daughter ate three bowls! This is something I want to make and freeze so that I can have it for lunch on chilly days. I served this with a home made loaf of french bread, I think Parmesan toast would have been great too.

Haggis Recipe

blog,

Haggis Recipe

Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.

In a large bowl, click this site combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.

The end result is certainly tasty, milder in flavor than the smell would lead you to think. I had tripled the recommended spices to begin with, and will add still more in next year incarnation. I also did not mince the ingredients finely enough, starting out with a quarterinch dice, instead of a fine mince. I like my haggis a bit finer grained, and should have known better. Finally, I was surprised at what a vast amount of haggis one small sheep could produce. The recipe filled my largest mixing bowl. I steamed only a 4cup basin full, and after feeding my family of four have at least half of that remaining (haggis is strong stuff. I can see why Burns night is traditionally a communal affair!

Down Cake Recipe

blog,

Down Cake Recipe

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake Check our website layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

After reading all the reviews I made the two layer using 9 pans and only filled them 2/3 full. I made cupcakes using the remaining batter. However, the layers didn rise as high as I would have liked. Therefore, when I made it the second time around, I used a 9×13 pan and used all of the batter. The cake turned out perfectly and everyone loved it! Perhaps it depends on where you live. I live in a high altitude area and maybe that is the difference. I would recommend using all the batter. This cake is GREAT! Nice and light and very tasty. (I chose not to frost the cake. It is very good all by itself.

Double Crusted Peach Cobbler Recipe

blog, , , ,

Double Crusted Peach Cobbler Recipe

Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly visit more information on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9inch square approximately 1/4inch thick. Place on parchment paperlined baking sheets and return to the refrigerator to chill until ready to assemble.

Melt butter in a large highsided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.

Preheat oven to 375 degrees F.

Place half of the peach mixture in the bottom of a 9inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

Crispy And Delicious Asparagus And Potato Tart Recipe

blog, , , , ,

Crispy and Delicious Asparagus and Potato Tart Recipe

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you’re out shopping, pick some up everyone should keep some at home because it’s wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it’s great with softer things. For this recipe, I’ve used it to make a quick open tart perfect for a picnic or a simple lunch with a salad. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.

Preheat the oven to 375 degrees F.

Get an ovenproof dish love this information I’ve used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.

This was very delicious, although I made a few changes. I did use 8oz of filo, but it turned out to be 8 or 9 sheets instead of the 5 it listed. I went ahead and used all of them and it turned out perfectly. I also used fat free half and half instead of the heavy cream because that what I had on hand. I also used 1 whole cup of reduced fat mild cheddar cheese, as that is also what I had on hand. I didn use the whole amount of fresh nutmeg because nutmeg is pretty strong and didn want it to overwhelm the dish. I did however salt the potato/egg mixture and think that why mine turned out better than other reviewers I also baked for 10 minutes longer, adding foil over the filo after the initial 20 minutes of baking. The only thing I will change next time I make this is to add a bit more cheese (a sharper more pungent cheese, like sharp cheddar, white Vermont/English cheddar, or Swiss and a bit more salt, otherwise, it was so tasty and I am DEFINITELY making this again!

Creme Brulee Recipe

blog, ,

Creme Brulee Recipe

Place the cream, vanilla bean and its pulp into a medium saucepan set over mediumhigh heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Wow! I sooo happy I decided to try this. I am not sure how those who have been making creme br for years couldn get this one right. Restuarant creme br are a firmer because they have probably been prepped days before. With that being said, my husband LOVED this! He is so picky when it comes to creme br He travels with his job and has the chance to eat at tons of upscale restaurants and visit more information is very hard to p,ease. However, he was highly impressed with creme br skills ;. I only did the half recipe because of the comments mentioning how much it came out to be. I also did not make the vanilla sugar recipe with vanilla bean. I used vanilla extract instead of vanilla bean. I also made the top extra thick. Soooo good!

Horrendous recipe please do not trust the good reviews. The proportion of egg yolk to milk is completely wrong for traditional creme brulee. This produced a very milkly, bland, frothy, palecolored creme brulee with the wrong texture (is definitely runnier than traditional and lacks flavor. So disappointed. what a waste of ingredients.

As someone who has made countless creme brulee, I should have known better before trying this recipe and stuck to my 78 egg yolks per 2 cups cream ratio, which creates the BEST creme brulee ever. Skip this recipe and use The Joy of Cooking or Julia Child

Crock Recipe Full Of Beef

blog, , ,

Crock Recipe Full Of Beef

The crock pot is the busy person’s best friend and right hand man (woman,) always working with you, never against you, and couldn’t care less about what the weather’s doing outside.

The beauty of the crock pot is that it can be stocked in the morning and left to its own devices all day. No babysitting required. And by the time you drag your sore body home at the end of a hectic day, your crock pot will greet you with more details a readytoserve homecooked meal!

If you’re curious to test the servitude of your crock pot, here’s a quick (prep time wise) and easy recipe for barbecue beef. Remove the roast from your trusty crock pot and discard the juices. Shred the meat using a fork and return it to the crock pot.

Add the barbecue sauce and cook on high for another 3060 minutes, or the amount of time it takes to change into something comfortable and check a day’s worth of emails.

Add cooking oil to frying pan over mediumhigh heat. Brown the meat on all sides. Remove from heat.

To stock your pot, add 1/2 of the sliced onion to the bottom of the pot. Place the browned roast on top of the onion. Add the water, garlic cloves, salt and pepper and the remaining onion.

Cover and set timer according to the length of your work day for a minimum 46 hours or maximum 810 hours. The longer you work, the better your roast will be!

Welcome home! Supper’s almost ready!

Remove the roast from your trusty crock pot and discard the juices. Shred the meat using a fork and return it to the crock pot.

Add the barbecue sauce and cook on high for another 3060 minutes, or the amount of time it takes to change into something comfortable and check a day’s worth of emails.