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What's cookin' on Rosies Day Off

  
(Page 1 of 8: Viewing entries 1 to 10)  
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Nemo (until- we meet- again)

What\'s for- dinner
 
 
Purred: Tue May 6, '08 1:17pm PST 
Post your favorite recipes here! We are can-I-lick-your-plate hungry!!

Thanks Abi for the name and RJ for the description. happy dance
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Nemo (until- we meet- again)

What\'s for- dinner
 
 
Purred: Tue May 6, '08 1:19pm PST 
Now here's my staff's "Light as the clouds" cheese biscuit recipe:

Cheese Biscuits
Makes 8-12 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
¼ pound (1 stick) cold unsalted butter (or margarine), diced
¾ cup skim milk
1 to 2 cloves of garlic (finely chopped)
½ to 1 cup of cheese (cheddar, parmasean, any non-melting cheese, or mixed)
Approx. 1 teaspoon garlic powder
½ cup chopped fresh chives or parsley (optional)
1 egg mixed with 1 tablespoon water, for egg wash (optional)

Preheat the oven to 400 degrees.

Combine the flour, baking powder, salt, sugar, garlic powder, and chopped garlic in the bowl of an electric mixer fitted with the paddle attachment. (I use regular hand-held mixer. It works just fine. It’s a little trouble getting the dough off the mixer but it’s no big deal.) Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the milk and beat until just mixed. Add the cheese (and chives or parsley) and mix until just combine.

Divide the dough into 8 pieces (I do 12 pcs) and place on a sheet pan lined with parchment paper (I use Silpat). Brush with the egg wash.

Bake for 20 to 22 minutes, or until the tops are browned and the insides are firm.

Serve hot (very important! The texture is completely different cold.) We usually cut the ingredients in half to make 5-6 only.

Enjoy!! cheercheercheer
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Abigail

There's always- room for snacks
 
 
Purred: Tue May 6, '08 1:28pm PST 
This is a really yummy summertime dessert - and really easy to make too!
Frozen Key Lime Pie


Crumb Crust:
1 ¾ to 2 cps graham cracker crumbs (about 1 ½ packs)
5 T margarine, melted
1 T sugar

Lime Filling
3 or 4 limes – enough to make 1 T grated lime peel and ½ cp lime juice
1 (14 oz) can sweetened condensed milk
1 cp whipping cream
Whipped cream and lime-peel slivers for garnish


Prepare Crumb Crust: Preheat oven to 375 degrees. Mix crust ingredients until moistened. With hand, press mixture onto bottom and up side of 9 inch pie plate. Bake crust 10 minutes. Cool completely in pie plate on wire rack.

Prepare Lime Filling: From limes, grate 1 T peel and squeeze ½ cup fresh lime juice. In large bowl, with wire whisk or fork, stir sweetened condensed milk, lime peel, and lime juice until blended; set aside. In small bowl, with mixer at medium speed, beat whipping cream until stiff peaks form. Gently fold whipped cream into lime mixture, one-third at a time.

Pour filling into cool crust. Cover with plastic wrap and freeze at least 3 hours or until firm. If not serving pie same day, wrap completely with plastic wrap and freeze up to 1 week. To serve, sprinkle pie with lime-peel slivers and garnish with whipped cream. Makes 10 servings.
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Phoebe

Is it playtime?
 
 
Purred: Tue May 6, '08 1:53pm PST 
This is a family favorite, and even Rachel and I like it.

FENNEL PASTA SAUCE

1 lb. bucatini pasta (hollow flat pasta or any fun shape that will collect the sauce)
Salt
3 T extra-virgin olive oil, divided
1 lb. bulk sweet Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered, thinly sliced
1 yellow onion, thinly sliced
2 Cuban Elle peppers, seeded and sliced
Pepper
1 C dry white wine or stock.
1 (28 oz) can crushed Italian imported tomatoes
½ C grated Parmigiano-Reggiano cheese, plus some for the table
1 C basil, 20 leaves, shredded or torn
Crusty bread, for mopping

Place a large pot of water on to boil for pasta. Salt water, add pasta, and cook to al dente.

NOTE: This freezes beautifully.
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Logan- (1996-2009)

Because I'm the- Capt. That's- why!
 
 
Purred: Wed May 7, '08 7:44am PST 
Mom just invented a dessert yesterday. Serves One

Peel a bannana and break it in half. Place the halves side by side on plate.

Spead a big glop of peanut butter on the bannana.

Top it with a scoop a vanilla ice cream

Dizzle with chocolate syrup.

Serve immediatly
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Blade- (2000-2010)

BE RESPONSIBLE,- SPAY AND NEUTER!
 
 
Purred: Wed May 7, '08 9:10am PST 
I have a similar banana dessert.
Take one banana per person, do not peel it. Slit through the skin and about 2/3 through the banana, down the length of the banana. Push pieces of some fine quality chocolate into the slit.
Wrap each banana in foil (balance with slit facing upwards) and bake in a moderate oven for about 10 minutes (skin will blacken).
Then remove peel from hot baked bananas (watch you don't burn your paws!) which will now be filled with melted chocolate.
Serve with ice cream and/or cream
If you cook them too long, they go mushy.
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Zoe

The Queen of- Binge and Purge!
 
 
Purred: Wed May 7, '08 7:03pm PST 
Tangy Chicken Wings (Mom's favorite chicken wing marinade, excellent with Ranch dressing)

1 cup soy sauce
1 cup dark brown sugar (packed)
1/2 cup honey
1 cup butter (or Smart Balence type subsititute)
1/2 cup oil
1 tsp. dry mustard
1 tsp hot sauce (such as Tabasco Sauce)
2 TBSP fresh garlic (minced)
12-15 chicken wings

Disjoint wings and discard bony tips. Pat wings dry. In sauce pan over medium heat, mix the first 8 ingredients to dissolve. Cool and pour over wings. Marinate in refrigerator for 2 hours, turning occasionally to coat well. Cook wings on barbecue grill for about 30 minutes or until done.
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Abigail

There's always- room for snacks
 
 
Purred: Fri May 9, '08 10:08am PST 
Mmm, this all sounds yummy - come on kitties - more recipes! cheer
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Pepsi

FRISKY=RISKY,- SPAY & NEUTER!
 
 
Purred: Sat May 10, '08 10:51am PST 
Potato, Cheese and Asparagus Tart
If you can't get Lancashire cheese then use double the amount of cheddar or you could use something else like feta.
You could also make a different type of pastry for the case instead of using sheets of filo.

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
Pinch fresh nutmeg
Freshly ground black pepper

Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.

Preheat the oven to 190C/375 degrees F.

Get an ovenproof dish - ideally rectangular with a removable base (although it doesn't really matter) but it should look something like THIS. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

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

Edited by author Sat May 10, '08 11:01am PST

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Peaches

My way or the- highway		 
 
Purred: Sun May 11, '08 5:59pm PST 
This was given to us by a friend and been a favorite of many.....easy, and makes lots if you need to "bring a dish".

Toumie Salad

3 cups shredded cabbage
1/4 cup shredded carrots (optional)
1/8 - 1/4 cup onion chopped finely
1 package Ramen noodles - uncooked and crunched up (excluding flavor packet)
1 small package slivered almonds
1/3+ cup rice vinegar
1/4 cup olive oil
* sugar - a dash if you included carrots, 1/2 - 1 tsp. if not

Brown almonds lightly, Mix first 6 ingredients and toss well, chill at least a half hour. Add olive oil and sugar and toss well before serving. It tastes better the longer it marinates.
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