Kamis, 27 September 2007

Sauteed Green Beans with Tomatoes and Basil





Adapted from Giada De Laurentiis' Giada's Family Dinners

Serves 6

1 1/2 pounds fresh green beans, trimmed
2 Tb unsalted butter
1 Tb olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 28 oz. can diced tomatoes in juice
2 Tb thinly sliced fresh basil
Salt and freshly ground black pepper

Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain the beans, then rinse with cold water. Drain again very well and set the beans aside.

Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the basil. Simmer 2 minutes longer. Season with salt and pepper to taste. Transfer to a bowl with a slotted spoon to discard excess liquid and serve.

source : http://cookie-crumbles.blogspot.com

Pumpkin Muffins










From: hammond@odin.scd.ucar.edu (Steve Hammond)
This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981
 
2    cups flour
2    cups yellow corn meal
2    Tbs baking powder
1    tsp baking soda
2    tsp salt
3    eggs
1    cup pumpkin puree
5
cup honey
5    cup light molasses
2    cups buttermilk
25  pound butter, melted  (1 stick)
 
 
Preheat oven to 425 F.  Sift dry ingredients together.  Beat eggs thoroughly,
then add pumpkin, honey, molasses, and buttermilk.  Combine with dry
ingredients and mix well.  Stir in butter.  Grease muffin tins and fill
2/3 full with batter.  Bake for 20 min., or until golden brown.  Cool on
wire rack.  Makes 2.5 dozen, send some to Steve :-)

Banana muffins








From: c2028h@ac.dal.ca


Makes 12

---------------------

3 large bananas

3/4 C white sugar

1 egg

1 t baking soda

1 t baking powder

1/2 t salt

1 1/2 C all purpose flour

1/3 C melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well.

Add the melt butter. Make a well in the middle and add the dry

ingredients. Bake at 375 (F) for 20 min.

I also remember my mother used to add brown sugar to the tops

of the muffins before baking. This made them crunchy on top,

but I haven't tried it myself.

Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (not

much publication information included)

Baked Beefsteak






Instructions

Cut 2 pounds of sirloin, 1/2 inch thick.
Mix one cup bread crumbs, 1 tablespoon vegetable shortening, 1 tablespoon chopped parsley, 1/2 tablespoon chopped onion, 1/2 teaspoon each of salt, pepper, and red pepper, 1/2 teaspoon kitchen bouquet, and moisten with stock.
Spread this over steak and roll it up, fastening with skewers or tying, and put on rack in roasting pan.
Add 1/2 cup stock, and bake 1/2 hour, basting often.
Place on hot platter, and pour around it sauce made from 2 tablespoons vegetable shortening and 3 tablespoons flour blended together, with salt and pepper to taste, and 1 1/2 cups beef stock cooked until boiling, then strained and added to 1 tablespoon Worcestershire sauce.

Asparagus Soup Recipe





2lbs asparagus
2 large potatoes
2 T. dill
1/4 c. unbleached flour
1 c. rice milk
salt

Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown :)). Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don't throw out any of the cooking water.

Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green. Salt to taste. Yum.

Cinnamon Rolls Recipes


Ingredients:
3 1/4 cups all-purpose flour, divided
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional

Turn this recipe into a puzzle! [click]

Directions:

Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl.

Heat milk, water, and 1/4 cup margarine until hot to the touch, 125F-130F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes.

Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins if using. Roll from long side, jelly-roll style; pinch to seal the seam.

Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins.

Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool. Serve warm.

Apple Coffee Cake Recipe



From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.

Delicious coffee cake goes together fast. Great for breakfast or dessert. Save a lot of time by using canned apple pie filling or feel free to use your own homemade canned apples. Experiment with other fruit pie fillings.

INGREDIENTS:

  • 1/2 cup chopped pecans
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 sticks butter, at room temperature
  • 1-1/2 cups granulated sugar
  • 4 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 can (20.5 ounces) more fruit apple pie filling

PREPARATION:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease generously with butter.

Stir together pecans, cinnamon, nutmeg, allspice, and 2 tablespoons of sugar in a small bowl.

Set aside.

Whisk together flour and baking powder in a medium bowl. Set aside.

Cream butter and sugar in a large mixing bowl until well-combined, about 2 minutes. Add eggs, one at a time, beating until light and fluffy. Mix in vanilla extract.

Beat flour mixture into egg mixture one-third at a time until completely blended. Batter will be very thick. Pour batter into prepared pan.

Using a tablespoon, drop apple pie filling evenly on top of batter. Sprinkle pecan mixture on top of apples.

Bake 40 to 45 minutes until center tests done with a toothpick. Cool to room temperature. Lift cake out on the foil and cut for serving.

Yield: 24 to 36 servings, depending on cut size

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.