.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
4 to 6 servings.Ingredients
•1 1/2 cups milk
•1 1/2 cups water
•1/2 teaspoon salt
•1 cup uncooked long grain white rice
•1 (14-ounce) can sweetened condensed milk
•2/3 cup dried cherries
•2 tablespoons heavy cream
•2 tablespoons vanilla extract
•1/2 orange, zested
•Ground nutmeg, for garnish, optional
Directions
Put the rice in the top of a double boiler set over simmering water. Add milk, water, salt and rice. Cover and cook until the rice is tender. Stir in the condensed milk, cherries, and heavy cream. Cook over simmering water about 20 minutes or until the pudding thickens slightly, stirring frequently. Remove from heat and stir in the vanilla and orange zest. Spoon pudding into individual bowls and sprinkle with nutmeg. Serve warm.
Wednesday, April 7, 2010
Chantilly Potatoes
*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving
From melskitchencafe.com
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving
From melskitchencafe.com
Chicken Cordon Bleu
Note: To make sure the cheese doesn’t leak out of the chicken while baking, use large (at least 8-ounce) chicken breasts and chill the stuffed chicken breasts in the refrigerator before breading.
Make-Ahead Tip: The breaded chicken can be refrigerated covered for up to 1 day.
*Serves 4 to 6
25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total), see note
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!). Leave the oven on.
Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too smile, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.
In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)
Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving
From Melskitchencafe.com
Make-Ahead Tip: The breaded chicken can be refrigerated covered for up to 1 day.
*Serves 4 to 6
25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total), see note
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish (a pie plate works great!). Leave the oven on.
Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too smile, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Following the pictures below, cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.
In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)
Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving
From Melskitchencafe.com
Sugar gems
Sugar Gems
from The Sister’s Cafe
Note* I like to underbake these because when you cook them for 12-14 min. I think it is to long. So I bake them for 10-11 min. and them let them sit on the cookie sheet for a minute. I also just roll the cookie in sugar and then flatten them with a cup and then I don't frost them because I think they are sweet enough.
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) – I used coconut flavoring and it was delicious!
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency
from The Sister’s Cafe
Note* I like to underbake these because when you cook them for 12-14 min. I think it is to long. So I bake them for 10-11 min. and them let them sit on the cookie sheet for a minute. I also just roll the cookie in sugar and then flatten them with a cup and then I don't frost them because I think they are sweet enough.
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) – I used coconut flavoring and it was delicious!
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency
Chocolate truffle cookies
*Makes about 3 dozen cookies
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.
Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.
Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.
Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.
Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.
mexican wedding cookie
1 cup butter
1/2 cup powdered sugar
1 cup powdered sugar for rolling
1/2 tsp vanilla
1 3/4 cup flour
1/2 cup chopped nuts ( I like to use Pecans)
1/2 tsp pure almond extract
Mix butter pwd. sugar, vanilla and almond. add in flour and nuts.
Chill dough in fridge for about 30 min.-1 hour
roll chilled dough into balls
bake at 350 degrees for 20 minutes. Let cool and roll into powdered sugar.
1/2 cup powdered sugar
1 cup powdered sugar for rolling
1/2 tsp vanilla
1 3/4 cup flour
1/2 cup chopped nuts ( I like to use Pecans)
1/2 tsp pure almond extract
Mix butter pwd. sugar, vanilla and almond. add in flour and nuts.
Chill dough in fridge for about 30 min.-1 hour
roll chilled dough into balls
bake at 350 degrees for 20 minutes. Let cool and roll into powdered sugar.
Tomato, black bean and corn salsa dip
1 can black beans, drained
1 can sweet corn, drained or equal amount of thawed frozen corn
2-3 roma tomato's diced
small amount of diced red onion
cut up cilantro
mild, med. or hot salsa
lemon juice
add black beans, corn, tomato's, cilantro, and onion to bowl. Mix. add salsa and lemon juice. Mix all ingredients together. add onion, cilantro and lemon juice by taste. Serve with tortilla chips.
1 can sweet corn, drained or equal amount of thawed frozen corn
2-3 roma tomato's diced
small amount of diced red onion
cut up cilantro
mild, med. or hot salsa
lemon juice
add black beans, corn, tomato's, cilantro, and onion to bowl. Mix. add salsa and lemon juice. Mix all ingredients together. add onion, cilantro and lemon juice by taste. Serve with tortilla chips.
Creamy Chicken with bacon and penne
Creamy Chicken with Bacon & Penne
4 slices Bacon
4 small boneless skinless chicken breast halves (1 lb.)
2 cups penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup cherry tomatoes, halved
2 green onions, chopped
Cook bacon in microwave, cut into small bite sized peices and set aside. Cut up chicken breast into bite sized peices. Heat large nonstick skillet on medium-high heat. Add chicken and season with salt and pepper. cover. Cook until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
Substitute
Substitute farfalle (bow-tie pasta), fusilli, ziti or your favorite pasta for the penne.
4 slices Bacon
4 small boneless skinless chicken breast halves (1 lb.)
2 cups penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup cherry tomatoes, halved
2 green onions, chopped
Cook bacon in microwave, cut into small bite sized peices and set aside. Cut up chicken breast into bite sized peices. Heat large nonstick skillet on medium-high heat. Add chicken and season with salt and pepper. cover. Cook until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
Substitute
Substitute farfalle (bow-tie pasta), fusilli, ziti or your favorite pasta for the penne.
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