4 1/2 lbs of red potatoes...or any potato washed but unpeeled (I sometimes just partially peel them) and cut into quarters.
2-3 med red onions...each onion cut into 6 wedges ( like sections of an orange)
1/4 cup of olive3 oil
1 tsp. dried thyme
1 1/4 tsp. Salt
1.2 tsp black pepper
3 cloves of garlic...put through a garlic press....or minced.
Preheat the oven to 425 (this is important!) Cut up the potatoes and onions and toss together in a large bowl with the olive oil, thyme, salt, pepper and garlic. Pour into a buttered large roasting pan...cleaning out the bowl with a rubber spatula so that all the garlic bits get into the pan. Place the pan on the upper middle level of the oven. Roast...turning occasionally with a metal spatula...for 1 hour to 1 1/2 hours. Sometimes I add a little butter half way through the cooking process (about 3 Tbs) this helps with the browning and adds a little more flavor. Cook until golden brown and fork-tender.
Thursday, February 24, 2011
Wednesday, February 23, 2011
Caramel Bread Pudding
6 slices day-old bread, cut into 1/2 inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
1. Place bread in a greased 2 qt baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 for 50 to 60 min or until a knife inserted near the canter comes out clean.
I topped this with whipping cream with cinnamon and sugar mixed in...YUMMY
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
1. Place bread in a greased 2 qt baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350 for 50 to 60 min or until a knife inserted near the canter comes out clean.
I topped this with whipping cream with cinnamon and sugar mixed in...YUMMY
Easy Slow Cooker Pot-Roasted Steak
1 1/2 lb boneless beef top round steak (1 inch thick)
1/2 tsp paprika
1/4 tsp pepper
1 cup julienne cut carrots
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup
2 Tbs dry onion soup mix
1. Spray 3- 3 1/2 quart slow cooker with cooking spray. Sprinkle beef with paprika nd pepper; cut into 4 serving pieces. place in slow cooker.
2. In a med bowl, mix carrots, mushrooms, soup and soup mix; pour over beef.
3. Cover; cook on low heat setting 5 to 6 hours.
4. Serve steak topped with gravy and vegetables.
1/2 tsp paprika
1/4 tsp pepper
1 cup julienne cut carrots
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup
2 Tbs dry onion soup mix
1. Spray 3- 3 1/2 quart slow cooker with cooking spray. Sprinkle beef with paprika nd pepper; cut into 4 serving pieces. place in slow cooker.
2. In a med bowl, mix carrots, mushrooms, soup and soup mix; pour over beef.
3. Cover; cook on low heat setting 5 to 6 hours.
4. Serve steak topped with gravy and vegetables.
Mashed Potatoes...Deluxe
12-15 Yukon gold ... or ordinary potatoes...peeled and quartered. (Yukon Gold....makes the best tasting and best looking mashed potatoes.) If your potatoes are not uniform in size...try to make the cut up pieces pretty uniform in size so that they will all get done at the same time.
5-10 cloves of garlic...peeled and cut in half
3 tbs. sour cream
1 bar of butter
1/4 cup whole milk
1 tsp salt...add more if necessary
1. In a large pot...cover the potatoes with about 2 inches of water and add to this your garlic cloves...each one cut in half. Add to the water several Tbs of salt. Bring the water to a boil and cook until the potatoes are tender...45 min to 1 hour...(if you are the coast or at sea level...this will only take about 30 min) Drain all the water.
2. Pace the cooked potatoes and garlic in a bowl and add the sour cream , butter, milk and salt....( a little salt at first until it is right for you) You can then beat with a mixer or mash by hand with a potato masher... until the potatoes are smooth. Once they are done... you can place them in the oven until the rest of the meal is ready so that they will stay warm.
5-10 cloves of garlic...peeled and cut in half
3 tbs. sour cream
1 bar of butter
1/4 cup whole milk
1 tsp salt...add more if necessary
1. In a large pot...cover the potatoes with about 2 inches of water and add to this your garlic cloves...each one cut in half. Add to the water several Tbs of salt. Bring the water to a boil and cook until the potatoes are tender...45 min to 1 hour...(if you are the coast or at sea level...this will only take about 30 min) Drain all the water.
2. Pace the cooked potatoes and garlic in a bowl and add the sour cream , butter, milk and salt....( a little salt at first until it is right for you) You can then beat with a mixer or mash by hand with a potato masher... until the potatoes are smooth. Once they are done... you can place them in the oven until the rest of the meal is ready so that they will stay warm.
Meat loaf
I know that meat loaf isn't the most glamorous of meals....but it is a family favorite. And this recipe is easy and de-lish if you like a good old fashioned meat loaf.....topped with ketchup and all.
1 lb lean ground beef
1 clove garlic or 1/8 teaspoon garlic powder
1 small onion
2 slices bread with crust
1/4 cup milk
2 tsp Worcestershire sauce
1 tsp chopped fresh or 1/4 tsp dried sage leaves
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp pepper
1 egg
1/3 cup ketchup, chili sauce or barbecue sauce
1. Heat oven to 350. Break up the beef into small pieces in a large bowl, using a fork or spoon.
2. Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure 3 Tbs. Add the garlic and onion to the beef.
3. Tear the bread into small pieces and add to beef mixture.
4. Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.
5. Place the beef mixture in the ungreased baking pan. Almost any size pan will work: just be sure the pan has sides on it to catch the juices that will accumulate while the meat loaf bakes. Shape the mixture into the 8x4 inch loaf and spread ketchup over the top.
6. Bake uncovered 50 or 60 min or until beef in center of loaf is no longer pink. A meat thermometer inserted in the center of the loaf should read 160. Let the loaf stand 5 min, so it will be easier to remove from the pan. Cut the loaf into slices.
1 lb lean ground beef
1 clove garlic or 1/8 teaspoon garlic powder
1 small onion
2 slices bread with crust
1/4 cup milk
2 tsp Worcestershire sauce
1 tsp chopped fresh or 1/4 tsp dried sage leaves
1/4 tsp salt
1/4 tsp ground mustard
1/8 tsp pepper
1 egg
1/3 cup ketchup, chili sauce or barbecue sauce
1. Heat oven to 350. Break up the beef into small pieces in a large bowl, using a fork or spoon.
2. Peel and finely chop the garlic. Peel the onion, and chop enough of the onion into small pieces to measure 3 Tbs. Add the garlic and onion to the beef.
3. Tear the bread into small pieces and add to beef mixture.
4. Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to the beef mixture. Mix with a fork, large spoon or your hands until the ingredients are well mixed.
5. Place the beef mixture in the ungreased baking pan. Almost any size pan will work: just be sure the pan has sides on it to catch the juices that will accumulate while the meat loaf bakes. Shape the mixture into the 8x4 inch loaf and spread ketchup over the top.
6. Bake uncovered 50 or 60 min or until beef in center of loaf is no longer pink. A meat thermometer inserted in the center of the loaf should read 160. Let the loaf stand 5 min, so it will be easier to remove from the pan. Cut the loaf into slices.
Tuesday, August 31, 2010
Pineapple upside - down cupcakes
yellow cupcake batter
2 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
2 cups sugar
1 cup canola or corn oil
2 teaspoons vanilla extract
1 cup sour cream
1. sift the flour, baking powder, baking soda and salt into a med bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min.
3. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.
Pineapple topping
6 Tbs unsalted butter
2 tablespoons light corn syrup
1 cup packed dark brown sugar
12 pineapple slices...drained
Whipped cream topping
1 cup heavy whipping cream
1 Tbs sugar (or more if you like)
1/2 tsp vanilla
Preheat the oven to 350. line the bottoms of 12 extra-large muffin tin cups with wax paper circles. Spray the inside of each cup and the paper circles with nonstick cooking spray. ( I use non-stick tinfoil instead of the wax paper....but you do what you want)
2. Make the topping. In a medium saucepan, combine the butter, corn syrup, and brown sugar and cook over med heat, stiring constantly, u8ntil the butter and brown sugar melt and the mixture is smooth. Remove from Heat.
3. Make the cupcakes, Put 1 tablespoon plus 1 tsp of the brown sugar glaze in the bottom of each muffin cup. Put a slice of pineapple of the brown sugar glaze in each cup. Spoon a generous 1/3 cup of batter over each pineapple slice: the batter will come just to the top of each cup.
4. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 min. Cool the cupcakes for 5 min in the pan on a wire rack.
5.Use a small knife to loosen any tops that might have stuck to the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holder and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Leave the cupcakes upside-down to cool completely.
6.Make the whipping cream, if using. In a large bowl, using an electric mixer on med-high speed, beat the cream, sugar, and vanilla until firm peaks form.
7. Serve each cupcake topped with a large spoonful of whipped cream, if desired.
2 1/2 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
2 cups sugar
1 cup canola or corn oil
2 teaspoons vanilla extract
1 cup sour cream
1. sift the flour, baking powder, baking soda and salt into a med bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 min.
3. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.
Pineapple topping
6 Tbs unsalted butter
2 tablespoons light corn syrup
1 cup packed dark brown sugar
12 pineapple slices...drained
Whipped cream topping
1 cup heavy whipping cream
1 Tbs sugar (or more if you like)
1/2 tsp vanilla
Preheat the oven to 350. line the bottoms of 12 extra-large muffin tin cups with wax paper circles. Spray the inside of each cup and the paper circles with nonstick cooking spray. ( I use non-stick tinfoil instead of the wax paper....but you do what you want)
2. Make the topping. In a medium saucepan, combine the butter, corn syrup, and brown sugar and cook over med heat, stiring constantly, u8ntil the butter and brown sugar melt and the mixture is smooth. Remove from Heat.
3. Make the cupcakes, Put 1 tablespoon plus 1 tsp of the brown sugar glaze in the bottom of each muffin cup. Put a slice of pineapple of the brown sugar glaze in each cup. Spoon a generous 1/3 cup of batter over each pineapple slice: the batter will come just to the top of each cup.
4. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 min. Cool the cupcakes for 5 min in the pan on a wire rack.
5.Use a small knife to loosen any tops that might have stuck to the pan. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holder and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Leave the cupcakes upside-down to cool completely.
6.Make the whipping cream, if using. In a large bowl, using an electric mixer on med-high speed, beat the cream, sugar, and vanilla until firm peaks form.
7. Serve each cupcake topped with a large spoonful of whipped cream, if desired.
Monday, August 30, 2010
Peach Tart with Almond Cream
4 large ripe peaches
2/3 cup blanched almonds
2 Tbs flour
7 tablespoons unsalted butter, at room temperature
1/2 cup plus 2 Tbs sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
For the crust
1 1/4 cups flour
3/4 tsp salt
7 Tbs cold unsalted butter, cut in pieces
1 egg yolk
2 1/2-3 Tbs ice water
1. For the crust, sift the flour and salt into a bowl.
2. Add the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in the egg yolk and just enough water to bind the dough. Gather into a ball, wrap in wax paper, and refrigerate for at least 20 min.
3. Place a baking sheet int the oven and preheat to 400
4. On a lightly floured surface roll out the dough 1/8 inch thick. Transfer to a 10-inch tart pan. Trim the edge, prick the bottom and refrigerate.
6. Grind the almonds finely with the flour in a food processor, blender, or nut grinder. With an electric mixer, cream the butter and 1.2 cup of the sugar until light and fluffy. Gradually beat in the egg and yolk. Stir in the almonds and vanilla.( sometimes I add a little almond extract as well...about a 1/4 tsp) Spread in the pastry shell.
7. Skin and Halve the peaches and remove the pit. Cut crosswise in thin slices and arrange on top of the almond cream like the spokes of a wheel: keep the slices of each peach half together. Fan out by pressing down gently at a slight angle.
8Bake until the pastry begins to brown, 10-15 min. Lower the heat to 350 and continue baking until the almond cream sets, about 15 min. Ten min before the end of the cooking time, sprinkle with the remaining 2 Tbls of sugar.
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