April 10, 2010

Lamb Roast with Spinach Stuffing

Leg of lamb (about 6 lb), boned and butterflied.
10 ounces of chopped spinach.
3 minced garlic cloves.
2 medium eggs, beaten.
6 cups of plain croutons.
¾ cup of onion, chopped.
½ cup of water.
½ cup of celery, chopped.
¼ cup of parsley, snipped.
¼ cup of grated Parmesan cheese.
¼ cup of olive oil.
3 tablespoons of basil, snipped.
1 teaspoon of dried rosemary, crushed.
Pinch of dried marjoram, crushed.
Pinch of freshly ground black pepper.
Mint sprigs, to garnish with.


Cook the onion, celery, and garlic in hot oil until tender.

In a suitably sized mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper.

Add onion/celery/garlic to the bowl.

Add the Parmesan cheese and the plain croutons, then drizzle with water and toss gently. Set aside.

Pound the lamb to an even thickness, then sprinkle with the dried rosemary.

Spread the stuffing over top of the lamb roast.

Roll up the meat and tie. Star sol.

Place the lamb seam side down on a rack in a shallow roasting pan.

Roast in an 350°F (175°C) oven for two hours.

Once cooked, allow to stand for twenty minutes before carving.

Garnish with mint sprigs and serve

White Chocolate Fudge

4 cups of confectioners sugar.
¾ cup of chopped pecans.
12 oz white chocolate, chopped.
8 oz of cream cheese.
1 ½ teaspoons of vanilla extract.


In a suitably sized bowl, beat the confectioners sugar, cream cheese and vanilla until smooth.

In the top of a double boiler, over lightly simmering water, heat the chocolate, stirring until it has melted and is smooth.

Fold the chocolate and chopped pecans into sugar/cream cheese/vanilla mixture.

Spread into a buttered eight-inch square baking dish.

Refrigerate for about one hour or until firm, then cut into squares.

Pumpkin Fudge

2 cups of sugar.
1 cup of chopped nuts.
½ cup of pumpkin mash.
½ cup of evaporated milk.
¼ cup of butter.
½ teaspoon of vanilla.
¼ teaspoon of cornstarch.
¼ teaspoon of pumpkin pie spice.

Cook the sugar, pumpkin mash, cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236°F (114°C).

Add the butter, vanilla, and chopped nuts.

Beat until the mixture is creamy.

Pour into a buttered plate and allow to cool.

Cut into small chunks.

Chocolate Peanut Butter Fudge

2 ½ cups of sugar.
1 cup of milk.
1 cup of chopped pecans.
½ cup of butter, divided.
½ cup of peanut butter.
¼ cup of cocoa.
1 tablespoon of light corn syrup.
2 teaspoons of vanilla extract.

In a large saucepan, combine the sugar, milk, cocoa and corn syrup.

Cook over a medium heat, stirring constantly, until the sugar has dissolved.

Add 2 tablespoons of butter, and stir until melted; then cover and boil the mixture for 3 minutes.

Remove the cover and continue to cook, without stirring, until mixture reaches soft ball stage.

Remove from heat, then add remaining butter, peanut butter, pecans, and vanilla extract.

Allow the mixture to cool for about 10.

Beat until the butter, peanut butter and pecans are thoroughly blended into the chocolate mixture.

Immediately pour into a buttered nine-inch square pan.

Cool and cut fudge into squares.

Butterscotch Fudge

14 oz of sweetened condensed milk.
11 oz of white chocolate chips.
11 oz of butterscotch chips.
1 teaspoon of rum flavoured extract.
1 teaspoon of butter flavoured extract.


Combine condensed milk, butterscotch chips and white chocolate chips in medium sauce pan over medium heat. Stir until the mixture has melted and is smooth. Take off the hear and mix in the rum and butter flavourings. Pour into a dish and refrigerate for about half an hour or until firm. Cut and serve.

Apple Fudge Squares

1 cup of all-purpose flour, sifted.
½ teaspoon of baking powder.
¼ teaspoon of baking soda.
¼ teaspoon of salt.
½ cup of butter.
2 oz of unsweetened baking chocolate.
1 cup of sugar.
2/3 cup of applesauce.
2 medium eggs.
1 teaspoon of vanilla.
½ cup of chopped pecans.
Preheat your oven to 350°F (175°C).

Grease an 8-inch square pan on bottom.

Sift the flour, baking powder, soda and salt together; then set aside.

In a double boiler, melt the butter and chocolate together over medium heat.

Remove from the heat and add the sugar and applesauce.

Beat in the eggs one at a time.

Blend in the vanilla and dry ingredients; then stir in pecans.

Pour into prepared pan and spread evenly.

Bake for 40 minutes or until done.

Allow to cool, then cut into squares.

Lemon Mousse

4 egg yolks.
2 grated lemons zest.
1 envelope of gelatin.
2 cups of heavy whipping cream.
2/3 cup of sugar.
½ cup of lemon juice, strained.
4 tablespoons of white rum.
Whipped cream, to garnish.
Berries, to garnish

In a suitably sized mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar.

Place over gently simmering water, and whisk until thickened.

Remove from heat, then beat with whip on medium speed until cold and thick.

In a small heatproof bowl, combine the gelatin and white rum, allowing to soak for about 5 minutes.

Place the bowl over a pan of simmering water until melted. Remove from heat and allow to cool slightly.

Whip the cream on medium speed until it just holds its shape.

Whisk the gelatin into the egg yolk mixture.

Fold in the whipped cream.

Pour the mousse into a bowl or individual glasses.

Garnish with whipped cream and berries.

Lemon Pancakes

½ cup of sour cream.
½ cup of freshly-squeezed lemon juice.
1 tablespoon of unsalted butter melted.
1 x egg.
1 cup of self-rising flour.
2 tablespoons of sugar.
1 tablespoon of lemon zest.
Powdered sugar to sprinkle on top.

1. Beat the sour cream, melted butter and egg in a bowl. Add the lemon juice and half the lemon zest. Stir in slowly to prevent curdling.
2. Add the flour and sugar and stir carefully.
3. Preheat a non-stick pan. When the pan is hot, pour silver-dollar-sized pancakes. Watch for small bubbles to form on the surface. Cook for 3-4 minutes per side.
4. Garnish with sugar and lemon zest.

Lemon Meringue Pie

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 medium egg whites.
2 cups of water.
1 ½ cups of sugar.
½ cup of cornstarch.
½ cup of sugar.
½ cup of lemon juice.
2 tablespoons of butter.
1 tablespoon of grated lemon peel.
½ teaspoon of cream of tartar.
Pinch of salt.

In a suitably sized saucepan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat, stirring frequently. Bring to the boil and boil for 60 seconds.

Gently stir half of the mixture into the egg yolks; then stir the yolk mixture into the saucepan.

Cook over a low heat, constantlystirring, for another 2 minutes.

Remove from the heat and add the butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat your oven to 350°F (175°C).

Beat the egg whites and cream of tartar until they turn foamy.

Gradually add half a cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling with a starsol spoon.

Bake for 20 minutes.

Lemon Ice Cream

3 medium eggs.
1 tablespoon of vanilla.
1 ¼ cups of sugar.
1 ½ quart milk.
1 cup of cream.
1 tablespoon of Lemon flavoring.

Beat the eggs until light.

Add the sugar and continue beating until smooth.

Add the cream and the flavorings and mix well.

Add the vanilla and freeze.

When the desired consistency is reached, remove the paddle and pack the ice cream in salt and ice mixture.

This recipe yields 2 quarts.

Baked Lemon Chicken

1lb skinless boneless chicken breast halves (4 halves).
1 egg white.
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).
Chopped green onions.
Lemon slices.

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
2 tablespoons rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.

Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.

CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Parmesan Fried Chicken

Oil, for frying.
2 medium eggs.
1 cup of milk.
¾ teaspoon of Tabasco sauce.
2 ½ lb of chicken pieces.
¾ cup of all purpose flour.
2/3 cups of grated Parmesan cheese.
1 tablespoon of parsley flakes.
1 teaspoon of salt.
1 teaspoon of oregano.

In a large heavy skillet, heat about ¾ inch of oil.

Beat together the eggs, milk and Tabasco.

Dip chicken pieces in mixture.

In a paper bag, mix together the flour, cheese, parsley, salt and oregano together.

Shake the chicken pieces in bag until coated thoroughly.

Place in hot oil and cook for about 20-25 minutes.

Nutty Oven-Fried Chicken

1 cup of biscuit mix.
2 teaspoons of paprika.
½ teaspoon of salt.
½ teaspoon of poultry seasoning.
½ teaspoon of sage.
1/3 cup of chopped pecans.
3 lb of chicken, cut up.
½ cup of evaporated milk.
1/3 cup of melted butter (or margarine).

Combine the biscuit mix, seasonings, and pecans; mix thoroughly.

Dip the cut up chicken in milk, then coat generously with the pecan mixture.

Place in a lightly greased 13*9*2 inch baking pan.

Drizzle the melted butter over then chicken.

Bake, uncovered, at 350°F (175°C) for 55-60 minutes or until done.

Baked Crispy Fried Chicken

1 cup of flour.
1 ½ cups of unseasoned breadcrumbs.
1 teaspoon of salt.
1 teaspoon of pepper.
1 tablespoon of paprika.
½ teaspoon of garlic powder.
½ teaspoon of onion powder.
1 chicken, cut-up.
2 medium eggs.

Preparation Instructions:

Mix flour, breadcrumbs, salt, pepper, paprika, garlic powder and onion powder together in a paper bag.

Dip the chicken pieces in egg then shake two or three pieces at a time in the bag.

Place the coated chicken skin side down in a greased pan.

Bake the chicken at 400°F (205°C) for 30 minutes, then turn over, reduce heat to 350°F (175°C), and continue baking for about another 25 minutes.

Asian-Style Spicy Deep-Fried Chicken

¾ lb of boneless chicken pieces.
2 cups of oil.
2/3 cup of all-purpose flour.

1 teaspoon of chili bean sauce.
2 teaspoons of rice wine.
1 teaspoon of light soy sauce.
1 teaspoon of dark soy sauce.
2 teaspoons of gingerroot, finely chopped.
1 tablespoon of scallions, finely chopped.
1 teaspoon of granulated sugar.

Preparation Instructions:

Cut the chicken into strips 2 inches by ½ inch and place in a large bowl.

Blend the the chili bean sauce, rice wine, soy sauces, gingerroot, scallions and sugar together; then pour the mixture over the chicken.

Allow the chicken to marinate for about 40 minutes at room temperature.

Heat the oil in a large wok or deep fat fryer until hot.

Lightly sprinkle the chicken strips with flour and deep fry them for 8 minutes.

Remove and drain on paper towels.

Serve immediately.

Almond Fried Chicken

1 cup of flour.
2 teaspoons of baking powder.
½ teaspoon of salt.
¼ teaspoon of MSG.
1 tablespoon of oil.
1 cup of cold water.
¼ cup of almond meal.
2 raw boned breast fillets.
Oil, to deep fry chicken.
1 teaspoon of hoisin sauce.
1 cup of chicken stock.
2 teaspoons of soy sauce.
¼ teaspoon of MSG.
1 tablespoon of cornstarch.
1 tablespoon of water.
¾ cup of toasted almonds.

Make the batter by combining flour, baking powder, salt, MSG, oil, water and almond meal.

Dip the chicken fillets into the batter, then deep fry them until brown. Cut into several slices.

In a small sauce pan, mix the hoisin sauce, stock, soy sauce and MSG.

Add the cornstarch and water.

Heat until thickened.

Pour over the chicken and sprinkle with toasted almonds.

Lobster Thermidor

6 lbs of lobster meat, chunked, raw.
1 ½ gallons of half and half.
16 oz of mushrooms, finely sliced.
10 oz of butter.
10 oz of flour.
12 oz of sherry.
2 oz of olive oil.
1 large onion, finely diced.
2 teaspoons of minced garlic.
1 ½ tablespoons of garden chervil.
½ tablespoon of dry mustard.

Make a roux using the butter and the flour. Set aside.

In a large pot, gently sauté the onions, mushrooms and garlic in the olive oil, until the mushrooms start to lose liquid.

Add the sherry, mustard, garden chervil and lobster and bring to a boil.

Strain out solids, reserving; reduce liquid by half.

Add the cream, whip in the roux, bring to a boil and simmer for 10 minutes.

Add solids to sauce and incorporate.

Serve in a puff pastry case.

Salmon Quiche

6 oz of freshly baked salmon.
6 mushrooms, sliced.
4 medium eggs.
Nine-inch pie crust.
¼ lb of grated dill Havarti cheese.
2 cups of whipping cream.
2 tablespoons of butter and 1 tablespoon of butter.
2 tablespoons of green onions, minced.
1 tablespoon of dill, fresh.
1 teaspoon of salt.
Pinch of pepper.
Juice of half a lemon.
Worcestershire sauce.

Preheat your oven to 425°F (215°C).

Spread one tablespoon butter into the pie crust.

Mix the whipping cream, eggs, and salt until they are blended well.

Stir in the havarti cheese; then set aside.

Saute with two tablespoons of melted butter with the minced green onions and sliced mushrooms for about 5-6 minutes. When tender, add to cream mixture.

Bake the salmon at 350°F (175°C) for about 20-25 minutes with melted butter, juice of half a lemon, and a squirt of Worcestershire sauce.

Flake the salmon into the cream mixture.

Add the dill and a pinch of pepper; then pour into the pie crust.

Bake at 425°F (215°C) for about 15 minutes, then at 350°F (175°C) degrees for about 30-35 minutes.

Serve as desired.

Grilled Salmon

1 lb of fresh salmon.
1 minced garlic clove.
1/4 cup of fresh cilantro, finely chopped.
1/4 cup of fresh oregano, finely chopped.
1/4 cup of green onion, finely chopped.
2 tablespoon of lemon juice.
1 tablespoon of olive oil.
1/4 teaspoon of pepper.
1/4 teaspoon of garlic powder.

Combine all of the ingredients except the salmon in a bowl and mix thoroughly.

Rub mixture onto both sides of the salmon.

Grill over a medium flame for about five minutes on each side.

Citrus Salmon

1 lb of salmon steaks.
½ cup of salad dressing.
½ cup of olive oil.
¼ cup of orange juice.
2 ½ tablespoons of vodka (or similar spirit).

Instructions for Citrus Salmon:

Mix the orange juice, vodka, salad dressing and olive oil until they are blended thoroughly.

Pour the mixture over top of the salmon.

Cover and refrigerate for one hour to marinate.

Drain.

Place the salmon on greased grill over medium coals.

Grill for about 5 mins on each side.

Serve.

Notes about this recipe:

Vodka can be replaced with a similar spirit.

Orange juice can be replaced with the juice of any other citrus fruit.

Barbecue Salmon

4 (1/2lb) salmon steaks, 1-inch thick.
3/4 cup of brown sugar.
2 tablespoons of lemon juice.
2 tablespoons butter or margarine.

Combine the sugar, lemon juice and butter in a saucepan.

Cook the mixture over low heat, constantly stirring, until sugar has dissolved.

Place the salmon steaks in a greased, hinged fish basket. Then grill about four inches from the coal.

Cook the salmon for about fifteen minutes on each side or until fish flakes easily, occasionally brushing with sauce.

Grilled Rainbow Trout

4 six-ounce fillets of rainbow trout.
¼ cup of canola oil.
2 tablespoons of fresh lime juice.
1 tablespoon of ginger root, minced.
1 teaspoon of grated lime peel.
1 teaspoon of crushed red pepper.

In a suitably sized saucepan over medium heat, sauté the minced ginger and grated lime peel in the canola oil, until just lightly browned and aromatic.

Remove the saucepan from the heat, then stir in the crushed red pepper.

Once the oil has completely cooled, gently whisk in the lime juice and reserve.

Heat the grill to a moderate temperature.

Brush the grill pan with some oil to reduce sticking, and grill the trout fillets with the flesh side down for about 2 minutes.

Gently turn the fillets and grill for 2 minutes more, or until the trout turns opaque.

Serve the trout immediately with a splash of the ginger/lime mixture.

Fried Lake Trout

One lake trout.
1 cup of sour cream.
2 tablespoons of butter.
½ teaspoon of lemon juice.
½ teaspoon of salt.
¼ teaspoon of lemon pepper.
Cornmeal, for dredging.
Shortening, for frying.

Clean and wash the trout; then cut into serving pieces (keeping the skin on).

Add salt and lemon pepper, and coat throughout with cornmeal.

In a frying pan bring about 1/3 inch of shortening to high heat.

Add the trout, and fry for about 3-5 minutes; then turn and cook for another 3-5 minutes or until the trout is browned.

Place the trout on a hot serving platter.

Pour off the fat from the pan and replace with the butter. Add the sour cream, then stir with a spoon to loosen any dredgings.

Cook for about 5-10 minutes, but do not boil.

Remove the from heat, add the lemon juice and stir; then and pour over the fish.

Serve.

Citrus Trout

8 trout fillets.
4 sliced lemons.
¼ cup of melted butter.
¼ cup of chopped parsley.
Salt and pepper, to taste.

Preheat your oven to 400°F (205°C).

In a shallow dish, combine the melted butter and salt and pepper.

Dip the trout fillets in the butter mixture and place on large rimmed baking sheets.

Sprinkle the chopped parsley over the trout, then top with slices of lemon.

Bake for about 15 minutes or until the fish flakes easily.

Serve.

Mexican Salsa

6-8 medium Roma tomatoes, cut into cubes.
2 serrano chilis, diced finely.
2 tablespoons of white onion, chopped finely.
2 tablespoons of cilantro leaves, chopped
1 ½ tablespoons of lime juice.
1 teaspoon of sugar.
1 teaspoon of salt.

Instructions for Mexican Salsa:

In a suitably sized bowl, mix all of the ingredients together.

Place mixture in a refrigerator for about 30-45 minutes, until chilled.

Serve as desired.

Guacamole

Guacamole ingredients list:

3 ripe avocados.
1 lime, juiced.
1 garlic clove, chopped.
½ fresh chili, seeded and chopped.
2 tablespoons of coriander, chopped.
Salt and freshly ground black pepper.

Instructions for Guacamole:

In a bowl, put half the lime juice, the chilli, the garlic and the coriander.

Halve, stone and peel the avocados; then chop roughly and add to the bowl.

Mash with a potato masher, then season with the salt and pepper.

Add the remaining lime juice.

Put the guacamole into a suitably sized container; then cover, making certain that there are not any air pockets.

Cover and chill until time to serve.

Green Salsa

Green Salsa ingredients list:

12 oz of tomatillos, cleaned with husks removed.
½ onion, chopped.
1 clove of garlic, minced.
1 tablespoon of cilantro, chopped finely.
1 teaspoon of serrano chilis, minced.
¼ teaspoon of ground cumin.
Pinch of sugar.
Pinch of salt.

Instructions for Green Salsa:

Take the tomatillos and put them in a saucepan. Add water until they are just covered.

Bring to the boil, then simmer for approximately 6 minutes, until the tomatillos are tender.

Remove the tomatillos and reserve the water.

Put all ingredients (including tomatillos) in a food processor and mix.

Add some of the reserved water to give your desired consistency.

Green and Yellow Chili salsa

Green and Yellow Chili salsa ingredients list:

5 green chilies
5 yellow chilies
4-5 large ripe tomatoes
¼ x chopped onion
2-3 chopped garlic cloves
chopped cilantro to taste

Instructions for Green and Yellow Chili salsa:

Grill green and yellow chiles and the tomatoes until skins swells. Turning occasionslly and watching to avoid scorching.

Cover with damp paper towels to aid peeling, peel and gently wash out seed from yellow and green chiles under running water. Peel tomatoes.

Crush garlic and chop onion.

Place the chilies and tomatoes into a food processor and blend until slightly lumpy.

Mix all ingredients together. Add salt and pepper to enhance flavours.

Cucumber Mango Salsa

1 ripe mango, diced.
1 small cucumber, diced.
1 tablespoon of red onion, minced.
¼ teaspoon of chili powder.
¼ teaspoon of cumin.
1 tablespoon of seasoned rice vinegar.
Juice of 1 lime.

Instructions for Cucumber Mango Salsa:

Mix together all of the ingredients and allow to sit in your refrigerator for around 30 minutes.

Serve over grilled fish, or as a side dish to poultry.

Cranberry Salsa

2 tomatoes, seeded, diced into small cubes, including juice.
1 jalapeno, seeded and minced.
1 ½ cups of cranberries.
¼ cup of red onion, minced.
3 tablespoons of sugar.
3 tablespoons of red wine vinegar.
3 tablespoon of chopped cilantro.
1 teaspoon of salt.
1 tablespoon of lemon juice.

Instructions for Cranberry Salsa:

In a food processor, mix the cranberries and the sugar.

Place in a suitably sized bowl and add all ingredients.

Cover and place in a refrigerator for at least 90 minutes.

Serve as desired.

Avocado and Corn Salsa

3 ripe avocados, peeled, pitted and diced into large cubes.
3 corn ears, (about 2 cups of kernels), husked.
1 red onion, finely diced.
1 red bell pepper, finely diced.
½ cup of olive oil.
½ cup of lime juice.
¼ cup of freshly chopped oregano.
¼ cup of red wine vinegar.
1 tablespoon of minced garlic.
1 tablespoon of ground cumin.
1 teaspoon of chili powder.
4 shots of tabasco sauce.
Salt and pepper, to taste.

Instructions for Avocado and Corn Salsa:

Blanch the corn in boiling water for 3 minutes, then drain and cool under cold water.

Cut the kernels off the cob and mix together with all the remaining ingredients in a suitably sized bowl.

Cover and refrigerate for up to 3 days.

Serve as desired (goes well with seafood such as shrimp).

Turkey with Cranberry and Bacon

4 turkey steaks.

12 slices of streaky bacon.

For the Cranberry Sauce:

12 oz of fresh cranberries, washed.
1 cup of maple syrup.
1 cup of cranberry juice.
Grated zest of one medium orange.

To make the Cranberry Sauce


Mix the berries, maple syrup, cranberry juice and orange zest together in a saucepan.

Bring to a boil, then cook on a medium heat for about 10 minutes.

Remove any foam from the surface of the pan.

Cool and refrigerate until serving time.

For the Turkey

Heat the oven to 370°F.

Take each steak and beat a small amount to make each steak so they are about 1/2" thick

Spread the cranberry sauce to cover 1 side of the meat

Roll the turkey up, keeping the cranberry sauce inside

Wrap the rolled turkey in the streaky bacon. Hold with cocktails sticks if required

Cook for about 20 minutes or until the turkey is thoroughly cooked.

Serve.

Turkey Meat Loaf

Turkey Meat Loaf ingredients list:

1 lb of ground turkey.
½ lb of ground beef.
2 eggs whites.
1 garlic clove, chopped finely.
¾ cup of onion, chopped.
½ cup of fresh breadcrumbs.
2 teaspoons of Dijon mustard.
½ teaspoon of salt.
¼ teaspoon of Worcestershire sauce.
Pinch of pepper.
Pinch of ground nutmeg.

Instructions for Turkey Meat Loaf:

Preheat your oven to 375°F (190°C).

Spray a suitably sized loaf pan with non-stick cooking spray.

Mix all of the ingredients together.

Spread in the loaf pan and bake for about 55-60 minutes, until no longer pink in center.

Drain immediately.

Turkey and Stuffing Pie

2 cups of cooked turkey, cut up.
1 cup of Bisquick.
1 cup of milk.
1 cup of chopped celery.
½ cup of chopped onion.
3 medium eggs.
1 teaspoon of sage.
½ teaspoon of salt.
½ teaspoon of poultry seasoning.
Pinch of pepper.

Instructions for Turkey and Stuffing Pie:

Preheat your oven to 400°F.

Grease a suitably sized pie plate.

Mix together the turkey, onion, celery and seasonings in the plate.

Combine the remaining ingredients in a blender and pour into the pie plate.

Bake for 30 minutes, then allow 5-10 to cool.

Roast Turkey with Chestnut Stuffing

12 lb whole turkey, with neck and giblets removed.
2 lb chestnuts.
10 cups of dried bread crumbs.
1 teaspoon of dried thyme.
1 teaspoon of dried marjoram.
1 teaspoon of dried savory.
1 teaspoon of dried rosemary.
2 cups of butter.
2 cups of minced onion.
2 cups of minced celery.
Salt and freshly ground black pepper, to taste.

Instructions for Roast Turkey with Chestnut Stuffing:

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for about five minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for about thiry minutes until tender. Drain, then chop coarsely.

Melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.

Preheat oven to 350°F (175°C).

Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.

Roast turkey for about four hours. A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from the oven, place on platter, and allow the turkey to stand for about twenty minutes before carving.

Cajun Fried Turkey

One 15 lb turkey.
2 cups of Italian dressing.
1 cup of mixed seasoning (try for example onion powder, cayenne, black pepper and garlic powder).
1 stick of butter.
Peanut oil.

Instructions for Cajun Fried Turkey:

The night before the turkey is to be cooked, melt the butter and add the dressing to it.

Add the seasoning to the mixture.

Place this mixture into an injector needle.

Insert the needle all the way into the turkey and squeeze.

Inject the turkey all over until all the mixture is used.

Place the injected turkey into a bag and keep in the the refrigerator overnight.

The next day, heat the oil to about 375°F (190°C).

Place the turkey into the heated oil. This should drop the temperature to around 300°F to 350°F. Do not allow it to rise to above 350°F (175°C).

Cook the turkey, uncovered, for about 3 minutes per pound (so around 45 mins for a 15 pound turkey).

Serve as desired.

Spanish Omelet

1 ½ cups of sliced potatoes.
½ cup of chopped onion.
½ cup of chopped red bell pepper.
1 garlic clove, minced.
¼ cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
½ cup of nonfat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
¼ teaspoon of salt.
Pinch of pepper.
½ teaspoon of olive oil, divided.
Vegetable cooking spray.

Place the sliced potato in a saucepan and cover with water.

Bring to a boil; reduce heat.

Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.

Heat a medium nonstick skillet over medium heat.

Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.

Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.

Remove from heat, stir in the cheese and set aside.

In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.

In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.

Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.

Cook for 3 minutes, then flip the omelet.

Spoon 1 cup of potato mixture onto half of omelet.

Loosen with a spatula and fold in half.

Cook an additional minute on each side.

Slide onto a plate.

Repeat this procedure with the other half of ingredients.

Smothered Quail

6 quail.
6 tablespoons of butter.
3 tablespoons of flour.
2 cups of chicken broth.
½ cup of sherry.
Salt and black pepper, to taste.
Rice, cooked, to serve with.

In a heavy skillet, brown quail in the butter.

Remove to baking dish.

Add the flour to skillet and stir thoroughly.

Gradually add the broth, sherry, salt and black pepper. Blend and pour over the quail.

Cover the baking dish and bake at 325°F (160°C) for 1 hour and 15 minutes.

Serve with rice.

Quail with White Grapes

4 quails.
1 tablespoon of lemon juice.
½ teaspoon of seasoned salt.
White pepper, to taste.
½ cup of flour.
1/3 cup of butter.
1/3 cup of white wine.
1/3 cup of chicken broth.
1 tablespoon of lemon juice.
¼ cup of seedless white grapes.
2 tablespoons of toasted almonds, sliced.

Rinse the birds and pat dry inside and out, then drizzle with 1 tablespoon of lemon juice and sprinkle with salt and white pepper.

Allow to stand for 1 hour then coat with flour.

In a saucepan, sauté the quail in butter until golden.

Add the white wine, chicken broth and remaining lemon juice; cover and simmer for 20 minutes.

Add the grapes and almonds and cook for 5 more minutes or until the birds are tender.

Quail Stuffed with Wild Mushrooms

4 large quail.
1 tablespoon of olive oil.
2 onions, diced.
2 cups of breadcrumbs.
2 cups of wild mushrooms, sliced.
Salt and freshly-ground black pepper.
2 tablespoons of thyme, chopped.
2 tablespoons of parsley, chopped.
½ cup of clarified butter.

Preheat your oven to 350°F (175°C).

Debone the quail from the back, leaving the bird whole.

In a heavy-bottomed frying pan, heat the olive oil over a medium heat.

Add the onion and cook until caramelized and brown (about 15 minutes).

Add the sliced mushrooms and cook for 1 minute.

Remove the pan from the heat and add the to the breadcrumbs.

Season to taste with salt and black pepper.

Lay the birds out flat and divide the stuffing equally between the 4 quail, putting the mixture in the middle of the flattened bird. Repeat with the chopped herbs.

Re-form the quail to their original shape, then place them in a tin foil nest and brush with clarified butter.

Place the quail in the oven to roast for 20 minutes.

Remove from the oven.

Serve.

Creamed Quail Casserole

8 quail breasts.
1 teaspoon of butter.
1 can (16 oz) of cream of chicken soup.
1 tablespoon of butter.
Salt and black pepper, to taste.
¼ cup of milk.
¼ cup of mushrooms, thinly sliced.

Brush the quail breasts with a small amount of butter and brown in a casserole in hot oven.

Cream together the soup, butter, seasonings and milk. Pour over browned quail breasts.

Sprinkle with the thinly sliced mushrooms.

Cover and bake at 300°F (150°C) for 50-55 minutes.

Roast Goose

1 cup of honey.
1 cup of white vinegar.
Water, to cover the goose (about 4-6 quarts).
1 fresh goose (about 11 lb).
2 tablespoons of salt.
2 tablespoons of freshly ground black pepper.
2 bay leaves.
2 tablespoons of dried thyme.
2 tablespoons of dried rosemary.
4 garlic cloves.
1 small onion.
2 tablespoons of olive oil.
½ cup of flour.
3 cups of chicken stock.

Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged.

Bring the liquid to the boil and add the raw goose to the pot.

Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the bird.

Remove the goose from the liquid and allow to cool at room temperature for about half an hour.

Preheat your oven to 325°F (160°C).

Prick the goose skin all around the carcass.

Season the cavity with half of the salt and pepper, add the herbs, onion and garlic.

Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.

Preheat a heavy roasting pan for 10 minutes.

Place the goose, breast-side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 90 minutes.

Turn the goose breast-side up and roast, basting it with pan juices and skimming the fat, for 120 minutes more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165°F (73°C).

Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil.

Skim off all but ¼ cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly.

Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes.

Season with salt and pepper and strain the gravy into a heated sauce boat.

Onion-Sage Stuffed Goose

3 lbs of onions.
½ cup of butter.
½ cup of celery, chopped with leaves.
6 cups of soft breadcrumbs.
1 tablespoon of salt.
½ tablespoon of freshly ground black pepper.
1 tablespoon of dried sage.
1 teaspoon of dried savory.
½ teaspoon of dried marjoram.
¼ teaspoon of ground nutmeg.
1 goose, about 11 lb.
1 tablespoon of fresh lemon juice.
Salt and pepper.
2 chicken bouillon cubes.
Boiling water.

Peel and cut the onions into quarters, then put them in a large saucepan, and add just enough boiling water to cover, and simmer, covered, for about 15 minutes or until just tender. Drain, cool, and coarsely chop the onions.

In a large heavy skillet, melt the butter.

Add the chopped celery and gently sauté for about 3 minutes, stirring frequently.

Add half the breadcrumbs and cook gently until lightly browned, stirring frequently to combine.

Place the remaining breadcrumbs in a large mixing bowl.

Add the salt, pepper, sage, savory, marjoram and nutmeg. Toss to combine the ingredients.

Add the prepared onions and the sautéed celery and breadcrumb mixture to the bowl and toss again to combine.

Allow to cool before stuffing the goose.

Preheat your oven to 400°F (205°C) degrees.

Rub the goose inside and out with lemon juice.

Generously sprinkle the inside of the goose with salt and pepper.

Stuff the neck cavity with some of the prepared stuffing and fasten the neck skin to the body of the goose with a skewer.

Stuff the body of the goose with the remaining stuffing, skewering and lacing the end closed.

Tie the legs and the wings to the body with butcher's twine.

Prick the skin of the goose all over, to let the fat escape while roasting.

Place the goose, breast side, down on the rack of a large roasting pan.

Add the chicken bouillon cubes to the two cups boiling water and stir until dissolved, then pour the mixture over the goose.

Roast for 60 minutes, uncovered.

Pour off half the drippings and discard.

Turn the goose over and pour two cups of boiling water over the bird.

Continue roasting for another 60 minutes.

Pour off the drippings from the pan, again.

Prick the skin of the goose all over and continue roasting for about 90 minutes more, or until tender.

To serve, place the goose on a large platter; remove the twine and skewers to carve.

Cream of Goose Soup

Carcass from one cooked goose.
1 cup of onion, chopped.
½ cup of celery and celery leaves, chopped.
1 teaspoon of salt.
½ teaspoon of freshly ground black pepper.
1 medium carrot, diced.
4 chicken bouillon cubes.
2 quarts of cold water.
3 tablespoons of butter.
3 tablespoons of all-purpose flour.
1 cup of whole milk.
2 tablespoons of chopped pimiento.

 

In a large pot, place the goose carcass, chopped onion, celery, salt, pepper, diced carrot, bouillon cubes and water.

Bring to a boil, reduce heat and simmer for 60 minutes.

Remove and strain liquid, reserving 3 cups.

Once the carcass has cooled, separate the meat from the bones.

In another soup pot, melt the butter; then blend in the flour and stir until the mixture is light brown.

Add the 3 cups of goose stock, and stir until the mixture thickens.

Add the milk and goose meat from the carcass; stir to heat.

Add pimiento and serve.

Christmas Goose

2 tangerines.
¼ cup (½ stick) of melted butter.
½ teaspoon of rubbed sage.
½ teaspoon of salt.
¼ teaspoon of black pepper.
1 goose, 8-9 lbs, thawed if frozen.
2 tablespoons of light brown sugar.
1 cup of orange juice.
1 tablespoon of cornstarch.

Preheat oven to 400°F (205°C).

Finely grate tangerine peel and set aside the tangerines.

In a bowl, combine the tangerine peel, 2 tablespoons of the butter, sage, salt and black pepper.

Place the goose in a large roasting pan and rub the butter mixture evenly over the entire bird.

Quarter tangerines and place in the cavity of the goose.

Roast for 30 minutes.

Reduce oven temperature to 325°F (160°C) and roast for 2 hours 30 minutes or until no pink remains inside, juices run clear and the internal temperature of the meat is 180°F (82°C), basting with the pan juices every 30 minutes.

Allow to sit 15 minutes before carving.

Meanwhile, in a saucepan, combine the remaining melted butter and brown sugar over medium-high heat.

Heat for 1 minute, or until sugar is melted, stirring occasionally.

In a bowl, combine the orange juice and cornstarch; mix thoroughly.

Add the orange juice mixture to the butter mixture and heat over medium-high heat, stirring until thickened.

Reheat sauce before serving with the goose.

Christmas Day Goose

One 8 lb goose, thawed if frozen.
2 tangerines.
1 cup of orange juice.
¼ cup of melted butter.
2 tablespoons of brown sugar.
1 tablespoon of cornstarch.
½ teaspoon of rubbed sage.
½ teaspoon of salt.
¼ teaspoon of black pepper.

Preheat your oven to 400°F (205°C).

Finely grate the tangerine peel and set aside the tangerines.

In a suitably sized bowl, combine the tangerine peel, 2 tablespoons of the butter, the sage, salt and pepper.

Place the goose in a large roasting pan and rub the butter mixture evenly over the entire bird.

Quarter the tangerines and place in the cavity of the goose.

Roast for 30 minutes, then reduce oven temperature to 325°F (160°C) and roast for 2 hours 30 minutes longer, or until no pink remains inside, juices run clear and the internal temperature of the meat is 180°F, basting with the pan juices every 30 minutes.

Allow to sit 15 minutes before carving.

Meanwhile, in a saucepan, combine remaining melted butter and brown sugar over medium-high heat. Heat 1 minute, or until sugar is melted, stirring occasionally.

In a bowl, combine the orange juice and cornstarch; mix thoroughly. Add to the butter mixture and heat over medium-high heat, stirring until thickened. Reheat sauce before serving with the goose.

Bayou Roast Goose

1 wild goose (about 8 lb), giblets reserved.
Garlic salt, to taste.
Paprika, to taste.
1 carrot, chopped.
1 ½ celery ribs, chopped.
1 ¼ teaspoon of salt.
1 medium onion, chopped.
4 tablespoons of flour.
1 cup of sour cream.
4 oz of canned mushrooms.

Using paper towels, wipe the goose as dry as possible inside and out.

Season the goose with garlic salt and paprika.

Put on a rack in a shallow baking pan and roast, uncovered, at 325°F (160°C) for 60 minutes, or until goose is browned and fat is rendered.

Pour off theliquid fat, reserving 3 tablespoons.

Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon of salt.

In the reserved 3 tablespoons of goose fat, cook the chopped onion until soft and yellow; stir in the 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup.

Stir the remaining 2 tablespoons of flour into the sour cream and then blend into gravy; season with remaining salt.

Put the goose back in roaster and pour gravy and mushrooms over it.

Cover roaster and roast for another 2 hours.

Asian Honey Goose

1 whole goose.
1 lemon.
4 cups of water.
3 tablespoons of honey.
3 tablespoons of dark soy sauce.
2/3 cup of rice wine or dry sherry.

If the goose, thaw it thoroughly.

Rinse the goose well and blot it completely dry with paper towels.

Insert a meat hook near the neck.

Using a sharp knife, cut the lemon into ¼-inch slices, leaving the rind on.

In a large pot, combine the lemon slices with the rest of the ingredients (other than the goose) and bring the mixture to a boil.

Turn the heat to low and simmer for about 20 minutes.

Using a large spoon, pour the mixture over the goose several times, until all of the skin is completely coated.

Hang the goose to dry for about 4 hours.

Once dried, the surface of the skin will feel like parchment.

Preheat your oven to 475°F (230°C).

Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan.

Put the goose into the oven and roast for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue to roast for 75 minutes.

Remove the goose from the oven and allow it to sit for at least 10 minutes before carving.

Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter.

Beef and Pepper Pie

1 pound lean ground beef.

2 cups of sweet red peppers (including sauce).

1 chopped onion.

1 can sliced mushrooms (drained).

1 cup of grated mature Cheddar cheese.

Pastry for a 9 inch double crust pie.

Place peppers, including liquid, into food processor; process until peppers are cut into very small pieces.

Brown meat and onions in a pan.

Add peppers, mushrooms, and cheese to pan.

Spoon into bottom crust.

Cover with top crust, and seal the edges.

Bake at 350°F until crust is golden-brown, and pie is heated through.

BBQ Oregano Steak

1 lb Sirloin steak, one inch thick.
2 teaspoons of olive oil.
2 teaspoons of dried oregano.
1 teaspoon of cracked black peppercorns.
½ teaspoon of coarse salt.

Slash the fat around steak at one-inch intervals.

Combine the olive oil, oregano, pepper and salt; rub over both sides of steak.

Place the steak on greased grill over medium-high heat; cover and cook, turning once, for about 15 minutes for medium-rare.

Transfer the steak to cutting board; tent with foil and allow to stand for 5 minutes before cutting into portions.

Raspberry Roasted Duck

2 tablespoons of vanilla vodka.
2 tablespoons of raspberry brandy.
2 tablespoons of brandy.
2 tablespoons of honey.
2 tablespoons of orange juice.
2 tablespoons of brown sugar.
2 tablespoons of garlic powder.
½ teaspoon of nutmeg.
2 tablespoons of salt.
¼ cup of Tabasco sauce.
1 duck, about 8 lb.
2 lb of onions.
1 quart of water.
2 tablespoons of flour.
2 tablespoons of water.

To make brine, combine the vodka, raspberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Tabasco sauce. Blend thoroughly.

Inject the duck with brine using a brining needle; then allow to marinate for about 10 hours or overnight.

Place the duck on a rack in a roasting pan and surround with the onions.

Roast at 300°F (150°C) about 2 hours 30 minutes. During last 30 minutes, pour 1 quart of water in the bottom of the pan.

Remove duck from oven and allow it to rest.

Place pan drippings with onions in a stock pan; bring to a boil.

Make a slurry with water and flour, then whisk into the boiling pan drippings.

Place the thickened drippings into a food processor and blend until smooth.

Break duck down into wing, breast, leg and thigh.

Serve duck with pan gravy as desired.

Tangerine Duck

1 duck, about 4-5 lb.
3 tangerines (2 peeled, peels reserved, 1 unpeeled).
2 tablespoons of sugar.
¼ cup of onion, chopped.
¼ cup of celery, chopped.
2 bay leaves.
Salt and freshly ground black pepper, to taste.

The day before, clean the duck, remove the excess visible fat, and refrigerate, uncovered overnight.

Preheat your oven to 475°F (250°C).

Remove the duck from your refrigerator, then prick the skin all over using a fork, without piercing the meat.

In a suitably sized bowl, combine the 2 peeled tangerines with the sugar, and mash them using a fork until the sugar is well mixed.

Lift the skin of the duck away from the breast meat, and pack the pulp under each breast.

Cut the single tangerine in half, and rub the skin of the duck all over with the cut sides of the fruit.

Squeeze out the remaining juices from the tangerine halves, add to the tangerine and sugar mash and stuff the tangerine halves into the duck cavity.

Pour the remaining tangerine and sugar mixture into and over the duck.

Stuff the duck cavity with the chopped onions, chopped celery, and bay leaves.

Sprinkle the salt and pepper over the duck and inside the cavity of the duck, rub well into the skin.

Place the duck in a roasting pan with a rack, and sprinkle the tangerine peel around the duck.

Roast the duck for 20 minutes, then reduce heat to 350°F (175°C) and roast for 35 minutes.

Turn the temperature up to 475°F (250°C) and roast until very dark and crisp (about 20 minutes).

Basted Duck with Oyster Dressing

1 duck.
1 teaspoon of salt.
¼ teaspoon of pepper.
1 cup of oysters.
1 quart of bread stuffing mix.
¼ cup of butter.
¼ cup of lemon juice.
¼ teaspoon of paprika.
1/8 teaspoon of thyme.

Season the duck cavity with the salt and pepper.

Add the oysters, drained and chopped, to the bread stuffing. Use the oyster liquid as part of liquid to moisten.

Lightly stuff the duck. Place remainder in separate pan to bake with duck.

Mix the butter, lemon juice, paprika and thyme.

Bake the duck on rack in covered roaster at 325°F (160°C) for about 2 hours 30 minutes, basting often with lemon mixture and its own juices.

Remove cover towards the end of the cooking period to brown the skin.

Duck Breasts in White Wine

4 duck breasts.
1 medium onion, sliced.
1 large carrot sliced.
1 celery stalk, sliced.
1 ¼ cups of dry white wine.
Salt and pepper, to taste.
Mashed potatoes, for serving with.

Remove the skin and attached layer of fat from duck breasts.

Place some of the skin fat in a flame-proof casserole and heat until about 3 tablespoons of fat run.

Remove the skin and brown the meat on all sides.

Remove from the pan.

Sauté the vegetables in the hot fat until softening.

Return the duck to the pan and pour in the wine.

Bring to a fast boil then season with salt and pepper.

Cover and place in a 300°F (150°C) oven for about 2 hours 30 minutes.

Serve with mashed potatoes .

Duck a L'orange

One 6 lb duck, cut.
½ cup of sweet red wine.
1 tablespoon of orange peelings.
1 clove garlic, minced.
3 tablespoons of salad oil.
1 tablespoon of potato starch.
1 ¼ cups of orange juice.
1 tablespoon of honey.
¼ teaspoon of ginger.
Pinch of pepper.
1 cup of orange sections.

Puncture the duck generously with fork; then place on rack in roasting pan.

Pour most of the sweet red wine over the duck pieces.

Roast at 325°F (160°C), basting occasionally, for about 2 hours 30 minutes or until done.

In a medium saucepan, sauté the orange peel and garlic in oil.

Mix in the potato starch until smooth.

Slowly add the orange juice, honey and remaining wine, then simmer for 1 minute.

Mix in the ginger, pepper and orange sections, then simmer for 5 minutes more.

Serve hot sauce with roast duck.

Cold Roast Duck with Pineapple Sauce

1 lb of roast duck.
2 cups of lettuce.
1 small can of pineapple chunks.
1 cup of pineapple juice.
2 teaspoons of cornstarch.
2 tablespoons of water.

Bone and slice the roast duck.

Shred the lettuce and arrange on a serving platter, with duck on top.

Drain the pineapple chunks and arrange over the duck.

Pour the pineapple juice into a saucepan and heat slowly.

Blend the cornstarch and water to a paste, then stir in to thicken.

Pour the sauce over duck and pineapple.

Refrigerate to chill before serving.

Cajun Wild Duck

2 mallard ducks, prepared to stuff.
Butter, as required.
1 onion, thinly sliced.
¾ cup of celery, minced.
¼ cup of parsley, minced.
20 pitted ripe olives.
2 garlic cloves, minced.
1 cup of fresh breadcrumbs.
1 teaspoon of freshly ground black pepper.
¾ teaspoon of salt.
¼ cup of Armagnac.
½ cup of Claret wine.

½ cup of duck or chicken stock.


Melt 4 tablespoons of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.

Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.


Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.


Roast at 400°F (205°C), basting every few minutes, for about 35 minutes.


Serve as desired.

 

Beef Pot Roast

3 lbs of rump or chuck roast.
3 medium potatoes, quartered.
3 medium carrots, cut into two-inch pieces.
2 medium onions, halved.
½ cup of beef broth.
1 teaspoon of salt.
Pinch of freshly ground black pepper.

Sprinkle the roast with the salt and pepper.

Place half of the veg in the bottom of crock, top with the roast, then add the remaining veg and beef brorth.

Cover on low for about 8 hours.

Barbecued Beef Brisket

3 ½ lb beef brisket.
5 carrots, peeled and cut into one-inch chunks.
5 medium red potatoes, unpeeled, quartered.
3 medium onions, sliced.
1 cup of ketchup.
1 cup of water.
2 tablespoons of onion, minced.
2 tablespoons of cider vinegar.
1 tablespoon of horseradish.
1 tablespoon of mustard.
Salt and pepper.

Mix together the ketchup, water, minced onion, cider vinegar, horseradish, mustard and pepper.

Place the brisket in a shallow glass baking dish and pour the marinade over. Cover and refrigerate overnight.

Preheat your oven to 375°F (190°C).
Scatter the sliced onions on top of meat.
Cover and bake for 3 hours.

Add the carrots and red potatoes. Cover and keep baking until the beef and the vegetables are tender (60 - 75 minutes).
Add salt to taste.
Cut the beef meat into slices and serve, using the juices as sauce.

Beef Lasagne

 1 chopped medium onion
2 tablespoons of olive oil.
1 clove garlic.
1 lb minced beef.
2 small tins of tomato paste.
2 teaspoons of salt.
¼ teaspoon of ground pepper.
½ teaspoon of dried rosemary.
3 cups of hot water.
½ lb ricotta cheese.
½ lb lasagna noodles.
½ lb grated mozzarella cheese.

Fry the onion and garlic in hot oil to softened add beef.

Cook while stiring until browned and crumbly.

Mix in salt and pepper, tomato paste, rosemary and hot water.

Simmer for 30 about minutes (uncovered).

In shallow baking dish, pour a thin layer of sauce, half the noodles, mozzarella and ricotta cheese.

Repeat with half the remaining sauce followed by the noodles.

Add the last of the sauce and cheese.

Bake for 30 minutes on a high heat. Leave to stand for 15 minutes before cutting.

Sweet Potato Casserole

4 medium sweet potatoes.
1/4 cup of packed brown sugar
1/4 cup of butter.
1/2 teaspoon of salt.
8 oz of crushed pineapple.
1 tablespoon of packed brown sugar.
1 tablespoon of butter.
1 teaspoon of water.
1/2 teaspoon of ground cinnamon.
1/4 teaspoon of ground nutmeg.
1 1/2 cups of mini marshmallows
1/4 cup of chopped pecans.


Wash the sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least an inch apart. Microwave at on full power until fork-tender (about ten minutes). Cover and let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave on full power 2 minutes. Stir and set aside.

Place one tablespoon brown sugar, 1 tablespoon butter, the water,cinnamon, and nutmeg in medium bowl. Microwave on full power until the butter is melted (about 90 seconds), stirring after half way through.

Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows.

Microwave on full power until the marshmallows are melted and potatoes are
heated through (about three minutes).

Sprinkle with pecans.

Peppers and Potatoes

6 large Poblano peppers, sliced.
2 medium onions, chopped.
1 tbsp. of olive oil,
2 1/2 lb of russet potatoes, unpeeled, cooked, cubed.
2 cups of cooked barley.
2 tbsp. of finely chopped cilantro leaves.
1 tsp. of dried cumin.
Salt and cayenne, to taste.

Saute the peppers and onions in the olive oil in a large skillet until crisp tender (4-5 minutes).

Add the potatoes;, saute until browned (6-8 minutes).

Add the barley to skillet; cook over medium heat until hot through (3-4 minutes).

Stir in cilantro and cumin.

Season to taste with salt and pepper.

Garlic Potato Pie

1 lb of scrubbed boiling potatoes.
6 cloves fresh garlic, sliced finely.
1 cup of milk.
¼ cup of breadcrumbs.
3 tablespoons of grated Parmesan cheese.
3 tablespoons of butter.

Preheat your oven to 380°F

Slice potatoes thinly.

Butter a 9-inch pie plate.

Arrange a layer of potatoes, garlic slices, Parmesan and slices of butter.

Repeat using the rest of the ingredients (other than the milk), saving some of the cheese and the butter.

Heat the milk and pour over top of the potatoes.

Top with bread crumbs and remaining cheese and butter.

Bake for 1 hour, until the potatoes are tender and top has turned golden brown. 

Chili-Beef-Potato Soup

1/2 lb of ground beef.
1/2 cup of chopped onion.
1/2 cup of chopped celery.
1 can (16 ounces) of tomatoes, cut up.
2 cup of potatoes, peeled and diced.
1 can (10 ounces) of condensed beef broth.
1 1/3 cups of water.
1 teaspoon of chili powder.
1/2 teaspoon of salt.
1/2 teaspoon of Worcestershire sauce.
1 cup of cooked peas.

Brown the beef in a saucepan; drain off the fat.

Add the onion and the celery and cook until the vegetables are tender-crisp.

Stir in the tomatoes, potatoes, beef broth, water, chili powder, salt and Worchester sauce.

Cover and cook until the potatoes are tender (approximately 12-15 minutes).

Stir in the peas and heat through.

Serve.

All-American Potato Salad

2 lb of russet potatoes, unpeeled.
2 tablespoons of apple cider vinegar.
3 hard-boiled eggs, peeled and cut into small dice.
5 green onions, diced.
3 stalks of celery, diced.
1/2 cup of mayonnaise.
Bacon bits
Sweet pickles, diced

For boiling the potatoes: Start with cold, well salted
water. Bring it to a boil, then reduce to a simmer and cook the spuds for
about 35 minutes.

2. When they're just tender, drain off the
water and grab your thickest oven mitts. You want to peel these potatoes
while they're hot to absorb the flavor of the dressing. In this case, a
component of the dressing, vinegar, salt and pepper.

3. Now let
the potatoes cool in the fridge while you chop the onions and celery, and
prepare the hard boiled eggs for the salad. Some bacon bits and or sweet
pickles would be great!

4. Toss all of the ingredients with the
mayonnaise and place the salad back in the refrigerator until you're ready
to serve.

For the problem of mushy potatoes, boil them with their
skins on. This will keep them intact. Start with cold, well salted water. If
you pick potatoes that are all about the same size they will cook up evenly.
If you peel and cube the potatoes while they're hot and drizzle them with
vinegar they will absorb the flavor. They won't absorb any flavor cold. 

Lobster Quiche

3 medium eggs.
1 ½ cups of half-and-half.
1 tablespoon of butter, melted.
1 ½ cup of lobster meat, coarsely chopped.
¾ cup of Swiss cheese, grated.
¾ cup of Cheddar cheese, grated.
1 small onion.
1 clove of garlic.
¼ teaspoon of dry mustard.
½ teaspoon of tarragon.
1 teaspoon of parsley.
Salt and pepper, to taste.
1 packet of prepared pie crusts.

Preheat your oven to 350°F (175°C).

Finely chop the onion and sauté in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.

In a large bowl, beat the eggs thoroughly.

Add the half-and-half and beat again.

Stir in the lobster meat, Swiss cheese and Cheddar cheese.

Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.

Pour into a pie crust that is lining a 9-inch quiche pan.

Bake for 45 minutes or until the quiche is set.

Allow to cool for 5 minutes before slicing.

Bacon stuffed Avocados

8 slices crisp bacon, crumbled.
4 medium avocados, ripe and unpeeled.
Lemon juice.
½ cup of butter.
¼ cup of brown sugar.
¼ cup of white wine vinegar.
¼ cup of garlic puree.
1 tablespoon of soy sauce


Slice the avocados in half, then remove pits and brush with lemon juice.

Fill the avocado with bacon.

Combine all of the remaining remaining ingredients and heat to boiling to produce the sauce.

Drizzle sauce over avocados and serve as desired.

Avocado Lime Pie

1 cup sieved avocado pulp.
1 (14 ounce) can sweetened condensed milk.
1 teaspoon grated lime zest.
1/2 cup fresh lime juice.
2 egg yolks.
1 pinch salt.
1 recipe pastry for a 9 inch single crust pie.

1. Combine sweetened condensed milk, lime zest,
lime juice, lightly beaten egg yolks, and salt; blend until mixture thickens. Stir in avocado pulp. Pour filling into pie shell.

2. Chill pie for several hours. Garnish with whipped cream, and serve.

Red Curry Beef

2 ½ lb of beef steak, cut into strips.
28 ounces of coconut milk.
14 ounces of baby corn.
¾ cup of fresh peas.
½ cup of fish sauce.
1 tablespoon of red curry base.
1 tablespoon of lemon zest.
2 teaspoons of sugar.
1 teaspoon of garlic chili pepper sauce.
Freshly chopped sweet basil, to garnish.

Combine half the coconut milk and red curry base in a large saucepan over a low heat.

Add the strips of beef and simmer for 5 minutes.

Add all other ingredients (except basil), cover and simmer for about 12 minutes, stirring a few times.

Serve over rice and garnish with the basil.

Chicken Curry

6 skinless boneless chicken breast halves, diced into bite size pieces.
2 cloves garlic, minced.
¾ cup of onion, chopped.
½ cup of green bell pepper, chopped.
2 tablespoons of olive oil.
1 tablespoon of margarine.
2 teaspoons of curry powder.
½ teaspoon of thyme.
½ teaspoon of salt.

In a large skillet, sauté chicken in the olive oil until chicken is cooked.

Remove chicken and set aside.

Melt the margarine in same skillet.

Saute the minced garlic, chopped onion, and chopped green pepper until soft.

Blend in the curry powder, thyme, and salt.

Add the chicken, then stir until well coated with sauce.

Serve as desired.

Baked Lemon Chicken

1lb skinless boneless chicken breast halves (4 halves).
1 egg white.
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).
Chopped green onions.
Lemon slices.

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
2 tablespoons rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.

Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.

CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Crunchy Tuna Casserole

10 ¾ oz (1 can) of condensed cream of mushroom soup.
6 ½ oz (1 can) of tuna, drained.
1 ½ cups of frozen green peas, thawed.
1 cup of cooked noodles.
¼ cup of breadcrumbs.
3 tablespoons of butter, melted.
1 small packet of potato chips, crushed.

Combine the drained cream of mushroom soup, tuna, green peas, and cooked noodles; then spoon into a greased baking dish.

Moisten the breadcrumbs with the melted butter; then sprinkle over top of the casserole.

Top with crushed potato chips.

Bake at 375°F (190°C) for 30-40 minutes or until bubbling.

Sweet Potato Casserole

4 medium sweet potatoes.
1/4 cup of packed brown sugar
1/4 cup of butter.
1/2 teaspoon of salt.
8 oz of crushed pineapple.
1 tablespoon of packed brown sugar.
1 tablespoon of butter.
1 teaspoon of water.
1/2 teaspoon of ground cinnamon.
1/4 teaspoon of ground nutmeg.
1 1/2 cups of mini marshmallows
1/4 cup of chopped pecans.

Directions:

Wash the sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least an inch apart. Microwave at on full power until fork-tender (about ten minutes). Cover and let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave on full power 2 minutes. Stir and set aside.

Place one tablespoon brown sugar, 1 tablespoon butter, the water,cinnamon, and nutmeg in medium bowl. Microwave on full power until the butter is melted (about 90 seconds), stirring after half way through.

Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows.

Microwave on full power until the marshmallows are melted and potatoes are
heated through (about three minutes).

Sprinkle with pecans.

Lobster Casserole

1 medium egg, well-beaten.
1 ½ cups of lobster meat.
1 cup of milk.
1 cup of soft breadcrumbs.
2 tablespoons of butter.
1 tablespoon of lemon juice.
½ teaspoon of dry mustard.

Crushed cornflakes.

Directions:

Preheat your oven to 350°F (175°C).

In a baking dish, combine all of the ingredients and top with crushed cornflakes.

Bake for 55-60 minutes.

Brownie Chocolate Chip Cheesecake


 Brownie Chocolate Chip Cheesecake
12-16 ServingsReady In Time 5 hours


  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie
  • 3 (8 oz.) pkgs. cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsps. vanilla extract
  • 1/2 cup mini chocolate chips

  • Heat oven to 350°F. Spray bottom only of 9-inch springform pan
  • with no-stick cooking spray. Prepare brownie according to package
  • directions for chewy brownies. Spread evenly in prepared pan.
  • Bake 35 minutes or until set.

  • Beat cream cheese until fluffy in large bowl. Gradually beat in
  • sweetened condensed milk. Add eggs and vanilla; mix well. Stir in
  • chocolate chips. Pour into prepared pan.

  • Reduce oven temperature to 300°F. Bake 50 minutes or until set.
  • Cool. Chill thoroughly. Remove side of springform pan. Garnish as
  • desired. Yield: 12 to 16 servings. 
  • found on: Taste of Home

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out more!

Roasted Red Pepper and Feta Rice

 from Closet Cooking
(makes 4 servings)

Ingredients:
1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
2 roasted red peppers (sliced)
1 teaspoon oregano (chopped or 1/2 teaspoon dry)
salt and pepper to taste
1 cup long grained rice (I used brown rice)
2 1/2 cups broth (chicken or vegetable)
1/4 cup feta (crumbled)

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the roasted red pepper and oregano and season with salt and pepper.
5. Add the rice and broth and bring to a boil.
6. Reduce the heat and simmer, covered, until the rice is cooked, about 20 minutes (40 minutes for brown rice).
7. Remove from the heat and mix in the feta.

Oreo Ice Cream Pie



Ingredients

  • 1 bag Oreo cookies
  • 1 jar hot fudge sauce
  • 1/2 gallon ice cream
  • 1/3 cup butter
  • 1 pint heavy whipping cream
  • 3 or 4 Tbsp sugar
  • These amounts were for a 10" pie pan. Make appropriate adjustments for different sized pans.

Preparation

  • Take 2 of the 3 rows of cookies in the bag, separate the cookie and cream parts, and crush the cookie pieces.
  • Melt butter, and combine melted butter and crushed cookies in a bowl. Press combined mixture into pie pan on the bottom and all the way up the sides, and place in freezer for at least 10 minutes to set up.
  • Let ice cream come to a temperature at which it can be worked with a spatula. (I worked mine in my Kitchenaid mixer until it was the consistency of thick frosting) Put ice cream into pie crust until it comes almost to the top of the pan. Place back in freezer to let ice cream set up again.
  • Pour unheated hot fudge sauce on top of ice cream, covering entire top of ice cream all the way to the edges. Place in freezer again for at least 30 to 45 minutes, until sauce is very firm.
  • Whip whipping cream and sugar until whipped cream is at stiff peak consistency. Spread across top of pie.
  • Cut 6 remaining whole Oreo cookies in half, and place halves in a circle on top of the pie.
  • Let set, at least a couple of hours, preferably overnight, and enjoy!

Brownie Sundae Ice Cream Pie

1 package fudge brownie mix,
(prepared as directed for cake-like brownies)
1 cup Semi-Sweet Chocolate Mini Baking Bits
1/2 cup chopped nuts, (optional)
1 quart vanilla ice cream, softened
1/4 cup caramel or butterscotch
ice cream topping

Line 2 (9-inch) round cake pans will aluminum foil, extending it slightly over the edges of the pan; lightly spray bottoms of each pan with vegetable cooking spray; set aside. Preheat oven as brownie mix package directs. Divide brownie batter evenly between the two pans; sprinkle half the Chocolate Mini Baking Bits and nuts over each. Bake 23 to 25 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove layers by lifting foil from pans. To assemble cake, place one brownie layer, topping side down in a 9-inch spring form pan. Spread ice cream over brownie layer; drizzle with ice cream topping. Place second brownie layer on top of ice cream layer, with topping side up; press down lightly. Wrap in plastic wrap and freeze until firm. Remove from freezer about 15 minutes before serving. Remove sides of pan. Cut into wedges.
MAKES 12 WEDGES.

Mint Chocolate Ice Cream Pie


  • Mint Chocolate Ice Cream Pie
    Photo: Jacqueline Hopkins

  • Active Time: 30 minutes
  • Total Time: 5 hours

    • 32 mint creme–filled chocolate sandwich cookies
    • 1/4 cup plus 2 Tbsp chocolate ice cream topping
    • 8 cups (1/2 gal) mint chocolate chip ice cream

1. Coat a 9-in. pie plate with nonstick spray. Have ready a small ice cream scoop.2. Crust: Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping; process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.3. Cut 8 cookies in half. Scoop 1/2 the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves; press them slightly into ice cream. Freeze 1 hour or until firm.4. Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.5. Spoon 2 Tbsp topping into a qt-size zip-top bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.

Mint Chocolate Chip Ice Cream

3 eggs, lightly beaten
1 ¾ Cup milk
¾ Cup sugar
Pinch salt
1 ¾ Cup whipping cream
1 teaspoon Vanilla
¼ teaspoon Peppermint extract
4 drops green food coloring, optional
½ Cup mini semisweet chocolate chips


In saucepan, combine eggs, milk, sugar and salt. Cook and stir constantly until mixture reaches 160 degrees on a candy thermometer. It will coat a metal spoon. Set aside and allow to cool. Then stir in cream, vanilla, peppermint extract and food coloring. Chill for 2 hours. Stir in chocolate chips. Fill ice cream freezer cylinder 2/3 full; freeze according to directions. Refrigerate remaining mixture until ready to freeze.

Pink Lemonade Pie



Graham Cracker Crust (below)
1 quart vanilla ice cream, softened
1/2 can (12-ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed
Few drops of red food color, if desired
Lemon or lime peel, if desired


Make Graham Cracker Crust.

Mix ice cream, lemonade concentrate, whipped topping and food color in large bowl. Mound ice-cream mixture in crust.

Freeze about 4 hours or until firm. Let stand at room temperature a few minutes before cutting. Decorate with lemon peel.

Graham Cracker Crust:
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup margarine or butter, melted
3 tablespoons sugar

Heat oven to 375 F. Mix all ingredients. Press mixture firmly against bottom and side of pie plate, 9x1 1/4 inches. Bake about 10 minutes or until light brown; cool.

Note: In a hurry? Pick up a ready-to-use graham cracker pie crust, and you can whip up this pie in 10 minutes! Just freeze and enjoy!

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.

Frozen Lemonade Pie

lemonade-pie-2

from The Neelys via FoodNetwork.com
Ingredients:
1 large-size store bought graham cracker pie crust
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container Cool Whip, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel for garnish 



Directions:
In a medium bowl, add chilled sweetened condensed milk and Cool Whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze for several hours or overnight.
Garnish with candied lemon peel, if desired.
Makes 8 servings.

Chocolate Peanut Butter Pie





Crust:
  • 1 cup chocolate wafer crumbs
  • 1/2 cup chopped peanuts
  • 6 Tbsp. unsalted butter, melted
  • 3 Tbsp. sugar
Filling:
  • 1 1/4 cup crunchy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tsp. vanilla
  • 1 1/4 cup whipping cream
Glaze:
  • 1/2 cup cream
  • 4 ounces semi-sweet or bittersweet chocolate, chopped
Garnish:
  • 3/4 cup whipping cream
  • chocolate curls
Butter a 10-inch glass pie pan. Mix all ingredients for crust and press firmly into prepared pan. Freeze while preparing filling. Use an electric mixer, beat peanut butter, cream cheese and 1/2 cup sugar until smooth. In another bowl, beat whipping cream with 1/2 cup sugar and vanilla until soft peaks form. Gently and gradually fold cream into peanut butter mixture. FILLING WILL BE THICK. Spread filling evenly into prepared crust. Refrigerate until firm.
Bring cream to a boil reduce the heat and stir in chopped chocolate until melted and smooth. Remove pie from refrigerator and pour glaze over top of filling, tilting pie pan to coat top of pie completely. Return to refrigerator until set or overnight.
Whip cream until stiff peaks form. Spoon into pastry bag fitted with a large star tip. Remove pie from refrigerator and pipe large stars on outside edge of pie. If desired, sprinkle with chocolate curls.
Slice and serve.
Yield: Serves 8
Recipe by:
Carole Resnick

Cleveland, OH 

Chocolate-Peanut Butter Pie

 
 
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Prep Time: 20 min
Total Time: 3 hours 20 min
Makes: 9 servings 
 
3cups Multi-Bran Chex® cereal
3tablespoons butter or margarine
1tablespoon peanut butter
1box (4-serving size) chocolate pudding and pie filling mix (not instant)
2cups milk
1/4cup peanut butter







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1.Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
2.In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3.Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
4.In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
High Altitude (3500-6500 ft): No change.         
 found on: Betty Crocker

Chocolate-Peanut Butter Pie


Chocolate-Peanut Butter Pie


The crumb crust, which arrived on the American dessert scene in the 1950s, set off a craze for easy icebox pies, such as this decadent peanut butter and choclate concoction.




Serves 8.
  • 1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons packed dark-brown sugar
  • Pinch of salt
  • 6 ounces cream cheese, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon coarse salt
  • 1 1/4 cups smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy cream
  • 1 ounce dark chocolate, melted, for decorating
  • 2 tablespoons smooth peanut butter, melted, for decorating


  1. Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
  2. Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
  3. Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
  4. Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.

found on Martha Stewart