Hershey’s Best Loved Chocolate Cheesecake

Hershey’s Best Loved Chocolate Cheesecake

4.1.2Quick Chocolate Crumb Crust (recipe follows)

3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

 

Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.  Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

 

Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.  Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)

 

Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.  Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

 

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Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees. Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatoes, and basil.

 

 

Grilled Quail with Red Wine – Blackberry Sauce

Grilled Quail with Red Wine – Blackberry Sauce

2 (14-oz.) packages quail, dressed with breasts deboned

1 (8-oz.) bottle Italian dressing

1/2 C. dry red wine

1 (9.5-oz.) jar seedless blackberry spread

 

Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade. Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 C.. Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 C. sauce.

 

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Lentil Soup with Preserved Lemons

Lentil Soup with Preserved Lemons

1 T. olive oil (15 ml)

2 whole chicken legs, halved

4 medium red potatoes, skin on, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

2 cloves garlic, minced

1 1/2 T. minced ginger (22 ml)

1/2 C. white wine (60 ml)

6 C. chicken stock (1125 ml)

Coarse salt and freshly cracked pepper, to taste

1/2 C. red lentils (125 ml)

1 cinnamon stick

1/3 C. chopped dried figs (175 ml)

1/4 C. chopped cilantro (60 ml)

lentil-preservedlemon-soup-0168-2

Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate. Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.

 

 

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Grilled Vidalia Onions with Poblano Cream

Grilled Vidalia Onions with Poblano Cream

2 poblano Chiles, roasted and peeled, seeds and stems removed

½ tsp. Salt

1 bunch Cilantro, leaves only

1 C. Sour Cream

Juice of 1 Lime

4 Vidalia Onions, peeled and halved along the equator

Olive Oil

Salt and Pepper to taste

 

Combine chiles, salt, cilantro, sour cream and lime juice in a food processor and puree. Chill in the refrigerator. Prepare grill for direct cooking at high heat. Make ¼” deep X shaped incisions on the flat sides of the onion halves without touching the 2 outside layers. Grill the onion halves until kind of soft. Puddle some of the poblano cream on small plates and serve the onion halves in it, flat side up. Drizzle with olive oil and sprinkle with salt and pepper.

 

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Jungle Juice Punch

Jungle Juice Punch

1 1/2 quarts water
4 cups sugar
1 (46-ounce) can pineapple juice
1 (46-ounce) can orange juice
1/4 cup lemon juice
6 ripe bananas, mashed
2 (32-ounce) bottles ginger ale, chilled

Combine water and sugar in a large Dutch oven. Bring to a boil; cook 5 minutes or until sugar dissolves, stirring frequently. Let mixture cool slightly. Add juices and mashed banana, stirring well. Transfer juice mixture to a freezer container; cover and freeze at least 8 hours. To serve, let stand at room temperature 4 to 5 hours or until slushy. Gently stir in ginger ale just before serving.

 

Grilled Rosemary Shrimp Skewers

Grilled Rosemary Shrimp Skewers

Rosemary-Shrimp-Skewers-Grilled-Pineapple-Avocado-Salsa16-20 extra-large shrimp, shelled and deveined

2 T. olive oil

2 tsp fresh thyme leaves

16-20 4-inch rosemary skewers (see instructions)

Sea Salt

 

In a medium non-metal bowl, combine shrimp, oil, and thyme. Cover and refrigerate for 2 hours or up to 6 hours. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer. Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.

 

Yield: 16-20

Calories: 23

Fat: 0g

Fiber: 0g

 

Kid-Pleasin’ Chili

Kid-Pleasin’ Chili

1/2 lb. lean ground beef

1 can (15 to 16 oz.) kidney beans, rinsed and drained

1 can (10 3/4 oz.) condensed tomato soup

1 soup can water

1 T. instant minced onion

2 to 3 tsp. chili powder

 

Cook beef in 2-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in remaining ingredients. Heat to boiling, stirring occasionally. Have the kids help by sprinkling the chili with shredded Cheddar cheese or fish-shaped crackers.

 

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Grilled Polynesian Chicken

Grilled Polynesian Chicken

2 T. Soy sauce

1 T. Brown sugar

1/4 tsp. Ginger

1/8 tsp. Garlic powder

4 Chicken breast, boneless

8 oz Pineapple slices, drained

4 tsp. Coconut

 

In a small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand for 15 min. at room temperature to marinade. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4 – 6 inches from med. high coals. Cook 8 – 10 min. or until chicken is tender and juices run clear, turning once. Top each with a slice of pineapple during last few minutes of cooking time. Serve sprinkled with coconut.

 

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Grilled Pork Chops with Rhubarb Chutney

Grilled Pork Chops with Rhubarb Chutney

 

1/2 C. Rhubarb Chutney (recipe follows)

1 tsp. ground coriander

1 tsp. paprika

1/4 tsp. ground cinnamon

1/2 tsp. kosher salt, or to taste

Freshly ground pepper to taste

4 4-oz. boneless pork chops, 1/2 inch thick, trimmed (see Tips)

pork

Prepare Rhubarb Chutney. Preheat grill to medium-high. Mix coriander, paprika, cinnamon, salt and pepper in a small bowl. Sprinkle evenly on both sides of each pork chop, rubbing to coat the meat evenly. Lightly oil the grill rack (see Tips). Grill pork chops over medium-high heat until browned and just cooked through, 3 to 5 minutes per side. Serve with chutney. Tips: If you can’t find thin pork chops, slice thick ones in half crosswise. To oil the grill rack: Dip a folded paper towel in a little canola oil; holding it with long-handled tongs, rub it over the grill rack.

 

Rhubarb Chutney

 

2 C. diced rhubarb

3/4 C. diced red apple

1/2 C. dried cranberries or cherries

1/4 C. finely chopped red onion

1/4 C. water

1/4 C. honey

1 tsp. minced fresh ginger

2 tsp. red-wine vinegar

1/4 tsp. crushed red pepper, plus more to taste

 

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

Grilled Hangar Steak with Fried Leeks

Grilled Hangar Steak with Fried Leeks

1 Yellow Onion, thinly sliced

2 cloves Garlic, minced

1/2 C. Soy Sauce

1/2 C. Dry Sherry

1/4 C. Rice Wine

Juice of 2 Lemons

5 drops Tabasco Sauce

4 Beef Hangar Steaks (8 to 12 oz. each), skirt steak or flank steak may be substituted

2 T. Vegetable Oil Pepper

2 Leeks, white parts only, split lengthwise and cleaned

2 C. Canola Oil for frying

4 thick slices Good Bread, toasted, for serving

 

In glass baking dish, mix together onion, garlic, soy sauce, sherry, rice wine, lemon juice and Tabasco. Lb. steaks to 2/3” thickness. Rub meat with oil and season well with pepper. Add steaks to marinade. Let stand one hour. Cut leeks into 2“ lengths. Finely julienne each length. Soak in cold water for at least 30 minutes. Oil surface of a clean grill rack. Preheat until hot. Remove steaks from marinade; discard remaining. Grill steaks for 3 minutes on one side. Turn and grill for 2 minutes on second side for medium-rare; set aside to rest on carving platter while you finish leeks. Pour oil into wok and heat to 225F, or until hot enough to brown a cube of bread tossed into it. Meanwhile, drain keels and pat completely dry. Deep-fry leeks in 3 batches just until lightly browned, 2 to 4 minutes. Drain well on paper towels, season with salt and pepper. To serve place toast on heated serving plates. Slice hangar steak on an angle and distribute over toast. Scatter leeks over the top and serve.

 

 

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Grilled Halibut with Warm Tomato Compote

Grilled Halibut with Warm Tomato Compote

hal1 1/2 tsp. butter

2 6- to 8-oz. halibut fillets (each about 1 inch thick)

2 tsp. chopped shallots

1-2 C. chopped plum tomatoes/halved cherry tomatoes

3 tsp. dry white wine

1 tsp. (packed) chopped fresh tarragon or 1 tsp. dried

1 or 2 tsp. salt packed capers, rinsed

 

Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine, tarragon, and capers and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm. Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.

 

 

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Grilled Chicken Cheddar Casserole with Mushrooms

Grilled Chicken Cheddar Casserole with Mushrooms

recipe-289x194-grilled_chicken_cheddar_casNonstick cooking spray

1 lb. penne pasta

1 T. butter

1 1/2 T. all-purpose flour

2 1/2 C. fat free milk

1 T. Dijon mustard

1/2 tsp. hot pepper sauce

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/8 tsp. ground white pepper

3 T. sliced green onion

1/2 C. thinly sliced carrots

1 1/2 C. (4 oz. s) sliced mushrooms

1 C. shredded Cheddar cheese

4 boneless, skinless chicken breast halves, grilled and sliced

2 T. bread crumbs

1 T. chopped parsley

 

Preheat oven to 350 degrees Fahrenheit. Spray a 13×9-inch baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. Bake about 25 minutes or until pasta is heated through and edges are bubbling.

 

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Grilled Apple Salad

Grilled Apple Salad

1/4 C. balsamic vinegar

1/4 C. honey

2 T. plus 2 tsp. olive oil

2 firm apples, cored and cut lengthwise into 8 wedges

1 red or green bell pepper, cut into 16 strips

3 C. mixed salad greens and arugula

1/4 C. crumbled chèvre (goat) cheese

1/4 C. chopped walnuts, toasted

 

For the vinaigrette: Whisk together vinegar and honey. Add 2 T. oil, continue to whisk until blended. Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1T. vinaigrette; sprinkle with walnuts.

 

Braised Radishes and Shallots

Braised Radishes and Shallots

1 tsp. Butter

1 tsp. EVOO

3 large Shallots, thinly sliced into rings

2 bunches radishes (about 1 lb.), trimmed and halved

2 tsp. Balsamic or Sherry Vinegar

1/2 C. Water

1 C. Flat Leaf Parsley, coarsely chopped

Salt and Pepper

 

Heat butter and olive oil in a large heavy skillet over medium heat. When butter begins to foam, add shallots and cook until they brown slightly. Add radishes, placing them cut side down. Cook undisturbed for 2 minutes; they should just start to color. Add vinegar and water. Cover and simmer over low heat for 10 minutes. Remove lid and continue to simmer for 3 to 4 minutes or until water had reduced to a syrupy consistency. Add parsley and sauté for a minute. Season to taste with salt and pepper.

 

 

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Boo’s Butternut Squash Mac-n-Cheese

Boo’s Butternut Squash Mac-n-Cheese

1 lb. macaroni with ridges, such as tubettini or mini penne rigate

2 T. extra virgin olive oil (EVOO)

2 T. unsalted butter

2 T. chopped fresh thyme, plus a few sprigs for garnish

1/2 medium onion

3 T. all-purpose flour

2 C. chicken stock or broth

1 10oz box frozen cooked butternut squash, defrosted

1 C. cream or half-and-half

2 C. grated sharp cheddar cheese

1/2 C. grated Parmigiano-Reggiano

1/4 tsp. nutmeg

Fresh ground black pepper to taste

boo

Heat a pot of water to boil for the pasta. Salt the water, then add the pasta and cook al dente. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the EVOO and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or microplane. Cook the grated onions for a minute or 2, then add the flour and cook together for a minute or 2 more. Whisk in the stock, then add the butternut squash and cook until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt, nutmeg, and pepper. Taste to adjust seasonings. Drain the cooked pasta well and combine with the sauce.

 

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Blutini Royale

Blutini Royale

2 ounces Raspberry Stoli

2 ounces Vanilla Stoli

1/2 ounce Chambord or Raspberry wine

1/2 ounce Blueberry Puree

 

Shake well, garnish with blueberries.

 

Green Salad with Radishes and Manchego

Green Salad with Radishes and Manchego

10 C. mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf , (about 10 oz. total)

4 radishes, ends trimmed

2 oz. shaved manchego cheese

2 T. minced shallots

2 T. sherry wine vinegar

1 tsp. Dijon mustard

1/2 tsp. coarse salt

1/4 tsp. freshly ground black pepper

1/4 C. plus 2 T. extra-virgin olive oil

 

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined. When you’re ready to serve, toss the salad with the vinaigrette.

 

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Kiwi & Lemon Sorbet

Kiwi & Lemon Sorbet

Sorbet-01026 kiwis, peeled and diced

3/4 C. of sugar

1/4 C. water

Juice of 1 lemon (1/4 C.)

 

Make a simple syrup with the sugar and water on low heat. Cool. Puree peeled and diced fruit with sugar and lemon juice. I left the seeds in the mixture. You could strain the puree if you wish. Proceed in an ice cream maker if you have one. Or you can do what I did. I poured the mixture into the mixing bowl of my Kitchen Aid mixer and froze it. Take it out of the freezer after an hour and whip at low speed for 3 minutes. Return to freezer for an hour. Repeat process twice.

 

 

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Knockwurst with Sauerkraut Dinner

Knockwurst with Sauerkraut Dinner

 

1/3 C. chopped onion

2 slices cooked bacon, cut up

1 C. beer

1 C. water

2 T. cornstarch

2 T. coarse-grain brown mustard

2 T. molasses

2 tsp. caraway seed

1/2 tsp. ground allspice

1/4 tsp. pepper

1 large rutabaga, peeled & cut into 1″ cubes

1 pound fully cooked knockwurst, bias-sliced into 2- to 2-1/2-inch pieces

2 medium cooking apples, cored and cut into 8 wedges each

1 16-ounce can sauerkraut, drained and rinsed

 

In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-C. glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.

 

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Honey Cookies

Honey Cookies

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

 

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

 

Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous

Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous

tm1408_chops1_lg8 loin lamb chops

Coarse salt and coarse black pepper

2 tsp. ground cumin, 1/3 palm full

2 tsp. ground coriander, 1/3 palm full

2 tsp. sweet paprika, 1/3 palm full

4 T. extra-virgin olive oil, divided

2 green bell peppers, seeded and cubed, 1-inch pieces

1 large yellow skinned onion, cubed, 1-inch pieces

1 C. grape tomatoes

1/2 C. chopped flat-leaf parsley, a couple of handfuls

3 cloves garlic, finely chopped

3 T. pine nuts

1 1/2 C. chicken stock

1 1/2 C. couscous

5 or 6 sprigs fresh mint, finely chopped, about 3 T.

 

Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat. Place a T. of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sauté garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes. Return skillet to stove and add another T. extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions. Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

 

 

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Steaks, Grilled Rib-Eyes with Mediterranean Rub

Steaks, Grilled Rib-Eyes with Mediterranean Rub

2 T. ground cumin

1 T. ground paprika

1 1/2 tsp. ground ginger

1 1/2 tsp. ground coriander

1 tsp. ground black pepper

1/4 tsp. cayenne pepper

2 T. olive oil

4 1-pound boneless rib-eye steaks, trimmed

8 lemon wedges

 

Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight. Prepare barbecue (medium high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2 inch thick diagonal slices. Transfer to platter. Sprinkle with salt and serve with lemon.

 

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Tang Cu Pai Gu – “Yeye’s Sweet and Sour Spareribs”

Tang Cu Pai Gu – “Yeye’s Sweet and Sour Spareribs”

Look for smaller ribs, as these will be more tender. Cut them up, between the rib bones, then across the bone again, to get small “riblet” pieces.

P1020025

1 1/2 – 2 lb pork ribs, cut into 2-3″ in length

 

1 1/2 C. beef stock or broth

1″ piece ginger, sliced into rounds

1/2 water, optional

1/2 tsp. ground white pepper

2 whole star anise

1 tsp. chicken stock granules or MSG, optional

2 T. dark Chinkiang vinegar (Black Chinese Vinegar)

3 T. soy sauce

1/4 C. Shaoxing cooking wine

1/4 C. sugar

2 cloves garlic, smashed

1 scallion, cut into thirds

 

Place the ribs in a large pot, fill with water, and set over high heat. Let the water come to a boil, and then turn down the heat to simmer for 1 hour (lid on of off). Drain ribs and lay them out on a large dish to dry up some more. Heat the oil in a wok to about 350F. In small batches, fry the ribs, about 1 minute. Drain any excess oil on paper towels. Pour the hot oil out from your wok, and give it a quick wipe down. To the wok, add all the ingredients for the Braising Liquid, except for the sugar. (You can add the optional 1/2 C. water, if you prefer more sauce.) Bring to a gentle boil, add the ribs, stir to coat, and turn the heat down to a simmer. Cover, and cook for about 10 minutes. Stir in the sugar, cover again, and cook over low heat for another 10-15 minutes until the liquid has turned thick and glossy, like a glaze. Turn the heat off and transfer the ribs to a serving dish.

 

 

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Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

7 tbsp. butter

1⁄4 C. flour

2 C. hot milk

Salt and freshly ground white pepper

2 oz. 1⁄4″-thick sliced prosciutto, diced

3⁄4 lb. fresh spinach or egg tagliolini or linguine

1⁄2 C. freshly grated parmigiano-reggiano

 

Bring a large pot of water to a boil over high heat. Meanwhile, make a béchamel sauce by melting 4 tbsp. of the butter in a medium, heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Remove pan from heat and gradually whisk in milk. Season to taste with salt and pepper, return pan to medium heat, and cook, stirring constantly, until sauce is thick and smooth, 5–7 minutes. Remove pan from heat, place a piece of plastic wrap directly on top of sauce (to keep a skin from forming), and set aside. Preheat broiler and set rack about 4″ from the heat. Melt 1 tbsp. of the butter in a large skillet over medium-high heat. Add prosciutto and cook, stirring constantly, until lightly browned and crispy, about 2 minutes. Reduce heat to low and continue cooking very slowly while pasta cooks. Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1 1⁄2–2 minutes. Drain pasta, then add to skillet containing prosciutto. Add 1 tbsp. of the butter and 1⁄4 C. of the parmigiano-reggiano. Season to taste with salt and pepper and toss to mix well. Spoon pasta into a 2-quart baking dish and tamp it down lightly with the back of a spoon so that its surface is even. Spoon béchamel over top, and sprinkle with remaining 1⁄4 C. parmigiano-reggiano. Cut remaining 1 tbsp. butter into small pieces and scatter over top. Place dish in oven and broil until golden and bubbling, 2–3 minutes. Serve with additional parmigiano-reggiano at the table, if you like.

 

 

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Tropical Julep with Lemons

Tropical Julep with Lemons

julep3 to 6 large sprigs of fresh mint

2 C. (500ml) white grape juice

Juice of 1 lemon

Juice of 1 grapefruit

1 C. (250ml) grated fresh pineapple

Pinch of salt

2 C. (500ml) ginger ale

 

Place the mint in the bottom of a pitcher. Gently crush with a wooden spoon, until you can smell the fresh perfume of the mint. Add the grape juice, lemon juice and the grapefruit juice. Stir until well blended, then cover and refrigerate. Also refrigerate the grated fresh pineapple in a covered bowl, as well as the ginger ale. When ready to serve, place 4 or 5 cubes of ice in some tall glasses. Divide the pineapple equally into each glass, then do the same with the refrigerated juice. Fill each glass with ginger ale. Add some sugar if you like the drink sweeter.

 

Tea Party Drink

 

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Toscana Soup

Toscana Soup

olive-garden33 slices of bacon, cooked and crumbled

3 Italian sausage links

1/2 onion, diced

3 cloves of garlic, minced

5 C. of chicken stock

2 russet potato, peeled and diced into bite sized chunks

2 C. of kale or green Swiss chard, chopped

2 C. of 2% milk

Sea salt and fresh cracked pepper to taste

Pinch of crushed red pepper (more if you want it spicy)

 

Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste. Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!

 

 

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Vietnamese Iced Coffee

Vietnamese Iced Coffee

3/4 to 1 C. low-fat sweetened condensed milk

1 1/2 C. fine-ground French roast or espresso roast coffee

Ice cubes

 

Pour 3/4 C. condensed milk into a coffee pot or pitcher. Put the ground coffee into a filter cone and set it onto the pot. Pour 3 C. boiling water, in batches, into filter until it all drips into the pot.. Mix coffee and milk. Taste, and if desired, add more milk. Pour into ice-filled glasses.

 

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Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients. Dressing: 1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

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Zucchini Corn Muffins

Zucchini Corn Muffins

3/4 C. all purpose flour

1/4 C. yellow cornmeal

3/4 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

1/8 tsp. ground cumin

1 C. shredded zucchini

2 T. vegetable oil

2 T. honey

1 egg white, lightly beaten

1 tsp. skim milk

Vegetable cooking spray

 

Combine first 6 ingredients; stir. Add zucchini to flour mixture; make a well in center of mixture. Combine oil, honey, egg white, and milk; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into muffin pans coated with cooking spray, filling two thirds full. Bake at 375°F for 20 minutes or golden.

 

 

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Heather Honey Ice Cream

Heather Honey Ice Cream

honeyicecream2 plump, moist vanilla beans

2 C. heavy cream

1 C. whole milk

1/2 C. heather honey (or substitute another aromatic honey such as chestnut or eucalyptus)

 

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey.  Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Remove the vanilla pods, and stir the mixture again to blend. Transfer it to an ice cream maker and freeze according to manufacturer’s instructions.

 

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Hearty Tuna Melts

Hearty Tuna Melts

6 oz. canned water packed tuna, drained, flaked

1/3 C. fat-free mayonnaise

1/2 C. chopped celery

1/3 C. chopped green bell peppers

2 T. chopped ripe olives

1/4 tsp. crushed dried thyme

6 slices dark rye bread

6 slices Healthy Choice Fat Free Past. Process Cheese Singles

 

Heat oven to 350 degrees F. Combine tuna, mayonnaise, celery, green pepper, olives, and thyme; mix lightly. For each sandwich, top bread slice with 1/4 C. tuna mixture; cover with slice of cheese. Bake at 350 degrees F., 10 minutes or broil until cheese melts.

 

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Green Garden Soup

Green Garden Soup

2 T. butter

1 medium onions, chopped

2 cloves garlic, chopped

1 cucumbers, peeled, seeded, and chopped

1 (13-oz.) cans of artichokes, chopped

4 green onions, chopped

1 bunches asparagus, chopped

½ lb. chicken tenders, cut into small chunks

One 10 oz.) packages button mushrooms, quartered

3 C. chicken broth

½ C. heavy cream

2 T. lemon juice

Salt and pepper

garden

In a large stock pot, melt butter over medium high heat. Add the onion, garlic, cucumber, artichokes, green onions, and asparagus. Cook until soft, about 20 minutes. Add the chicken, mushrooms, and broth, and bring to a boil. Cook for another 20 minutes. Remove from heat, and add half of the cream and the lemon juice. In batches, puree soup mixture in blender until smooth. Add soup back to pot. Return to a boil to warm through and stir in remaining cream. Add salt and pepper to taste.

 

 

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Fruit Fuzz

Fruit Fuzz

1 – 6 oz. can frozen lemonade concentrate
6 ounces of dark rum
Fresh fruit: 1 large peach, OR 4 apricots, OR 1 basket strawberries, OR 2 nectarines, OR anything else that tastes good.
Ice

Place the lemonade concentrate in the blender jar. Fill the empty can with rum and pour it into the blender. Add the fresh fruit. Blend until mixed. Add ice to top of blender and blend at high speed until mixed. Serve at once in chilled glasses.

 

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette

0043636F1_Elk-Carpaccio-with-Grilled-Corn-Tortillas-and-Arugula-with-Lemon-Vinaigrette_s4x3_lg1 pound fresh domestic elk rib-eye

1 minced fresh jalapeno pepper

1 dozen fresh corn tortillas

1 tablespoon good olive oil, plus more for drizzling

1/2 teaspoon fresh lemon juice

Kosher salt and fresh ground pepper

1/4 cup freshly grated dry Mexican cheese

Lemon Vinaigrette:

2 tablespoons good olive oil

1/2 fresh lemon, juiced

2 dashes green hot sauce (recommended: Tabasco)

1/2 teaspoon finely chopped jalapeno

Kosher salt and fresh ground pepper

1 1/4 pounds baby arugula

 

Chill the rib-eye in the freezer for 10 minutes to make it easier to slice. Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor). Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often. You want them crisp and with grill marks. Mix your vinaigrette using a whisk in a small metal bowl. Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter. Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice. Season with salt and pepper and garnish with the cheese. Break up the grilled tortillas by hand and use the pieces to enjoy the elk.

 

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Crunchy Sweet Onion Salad

Crunchy Sweet Onion Salad

1 sweet onion

1 zucchini

1 carrot

1 C. plain yogurt

2 T. chopped parsley

1 T. each: chopped fresh dill and lemon juice

1 tsp. Dijon mustard

1/4 tsp. each: sugar, salt and pepper

Cayenne pepper to taste

Dill sprigs for garnish, optional

 

Cut onion, zucchini and carrot into 1/4-inch-wide matchstick strips. Combine yogurt, parsley, chopped dill, lemon juice, mustard, sugar, salt and pepper. Season dressing with cayenne pepper. Pour over vegetables; toss well. Serve immediately, or chill several hours before serving.

 

 

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Chickpea Poppers

Chickpea Poppers

nonstick Cooking Spray

2 15oz. cans Chickpeas, rinsed and drained

2 T. EVOO

1 ½ tsp. Salt

 

Preheat oven to 375. Lightly spray rimmed baking sheet with nonstick cooking spray. Pat chickpeas dry and add them to baking sheet. Drizzle oil and sprinkle with salt and toss. Add additional seasonings if desired (ideas below). Bake until they are golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard. This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.

chickpea poppers

 

Chili Powder + Cumin

Minced Garlic + Minced Rosemary (store in fridge)

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

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Bruschette Carrabba

Bruschette Carrabba

bruschette1 loaf Italian-style or French bread

1/2 C. (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 tsp. garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 oz. mushrooms, sliced, and sauteed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 T. pesto sauce

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

 

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

 

 

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Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce

3 tablespoons Powdered mustard

2 tablespoons Hot water

1/2 cup Soy sauce or tamari sauce

2 tablespoons Sesame seeds, toasted

1 Garlic clove

 

In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

 

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Auntie Anne’s Pretzels

Auntie Anne’s Pretzels

1 1/2 C. warm water

1 1/8 tsp. active dry yeast (1 1/2 pkg.)

2 T. brown sugar

1 1/8 tsp. salt

1 C. bread flour

3 C. regular flour

2 C. warm water

2 T. baking soda

To taste, coarse salt

2 – 4 T. butter (melted)

 

The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 C. warm water and 2 T. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse sale.

 

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