Search Results for '("C'

[rottiedogs]

Sweetielola's Exciting Bio -:)
Submitted by sweetielola on May 01, 2010 at 4:22 pm

DESCRIPTION
Sweetielola's Exciting Bio -:)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Ok, let's see. I am a 60-year-old woman who has lived in either Delaware or Maryland all of my life. I graduated from the University of Delaware and met my husband at my first job out of college.

I have an identical twin sister. We talk every day. Unfortunately she now lives in Florida and I miss her so much. I also have a half-sister that I hardly ever see, which I feel very sad about.

My husband and I have been married 39 years and have one child, a 36 year old son. My son is the light of our life. He graduated from the Culinary Institute of America and we are very proud of him. We are even more proud that he is a caring, loving, generous person. He works for a non-profit organization in Baltimore. He is the first to develop the curriculum and teach a Culinary Arts and Life Skills Training Program in Baltimore to students who live below the proverty line and when they graduate they are able to find and hold successful jobs. His first class graduated in April. He was filled with emotion and very proud--they all received job offers!

I have not worked full-time since 1992 when I developed lupus. It is hard because I loved working at the University of Delaware. I worked for one professor who had his own research lab. I miss my interaction with the graduate/undergraduate students. They were like my kids/family.

Since leaving the University in 1992 I have had several bad falls and now have five herniated discs--so this keeps me from doing a lot of my favorite hobbies (like reading for extended time or too much computer time).

My husband decided five years ago to leave the country life and come back up to Newark, where the University and my family is--even though this is only about 35 minutes difference it has made a big difference in the quality of life I now have. I can see my family a lot more or just meet some one for lunch in five minutes. Also if I'm not feeling well they can get to me. I appreciate that he made this sacrifice as he loved being out in the country!

I have taken cooking classes and have been lucky enough to meet Nick Malgeri, Madleine Kamman, Jeff Smith when I was a souf-chef for a local cooking school years ago. I love to bake but am learning so much from BC.

My favorite vacation destination is Hawaii. Now if we would just hit the powerball....:)

I will add more as I think of it.

Update: We now have a 19 month old granddaughter, Bella...crazy for that girl!

[rottiedogs]

Sweet And Spicy Nuts
Submitted by sweetielola on October 09, 2003 at 12:27 am

DESCRIPTION
Sweet and Spicy Nuts

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1/2 cup plus 2 TB honey
1 TB water
1 pound fancy pecan halves
1/2 c plus 2 TB Sugar in the Raw turbinado sugar, divided
1 tsp. ground cumin
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. cayenne
1/2 tsp. kosher salt

Warm honey and water; do not allow to boil. Mix well and cool to room temperature. In a small bowl combine 1/2 c of sugar (turbinado) and spices. In a large mixing bowl combine honey and nuts. Toss well until nuts are thoroughly coated and no honey syrup remains in the bottom of the bowl. Toss nuts quickly and thoroughly with sugar/spice mix. Spread nut mixture on parchment-lined baking sheet. Bake in a preheated 350F oven for 5 minutes. Remove from oven and separate nuts with a spoon (they will begin to clump together as the sugar begins to melt). Sprinkle with remaining 2 TB of sugar. Continue baking 5-7 minutes more until nuts are browned and crystallized.

[rottiedogs]

String Bean And Cherry Tomato Salad
Submitted by sweetielola on August 08, 2004 at 8:50 pm

DESCRIPTION
String Bean and Cherry Tomato Salad

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
String Bean and Cherry Tomato Salad

One pint grape or cherry tomatoes slice in half
1-1/12 # green beans (or mix with yellow if available)
1 med. Red onion, thinly sliced
1/4 c thinly slice fresh basil
5 TB extra-virgin olive oil
3 TB red wine vinegar
pinch or two of sugar

Cook beans until crisp-tender, about 5 minutes. Drain and rinse with cold water, drain well.

Combine beans, tomatoes and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with s & p. Add dressing to vegetables, toss to coat. Cover; chill at least 1 hr. Serve cold or room temp.

Enjoy!

[rottiedogs]

Sticky Buns - Dog Tavern
Submitted by sweetielola on June 08, 2004 at 9:43 pm

DESCRIPTION
Sticky Buns - Dog Tavern

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Sticky Buns

Makes about 24-32

2 med. potatoes, boiled in at least 3c water, drained (reserve cooking water, peeled and mashed (makes 1 cup)

1/2c sugar
1/2 cup butter room temp
1-1/2 tsp. salt
2 eggs
1 envelope dry yeast
7 cups (about) All-purpose flour

2 cups firmly packed brown sugar
6 TB water
3 cups chopped walnuts (optional)

1/2 cup sugar
2 tsp. cinnamon
4 TB butter, melted
Raisins if desired

Oil very large bowl and set aside. Combine 1 cup hot mashed potato, 1/2c sugar, 1/2 cup butter and salt in another large bowl and mix well. Cool to lukewarm. Add 1-1/2 cups lukewarm potato water, eggs and yeast and beat until thoroughly blended. Stir in enough flour to make stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Transfer to oiled bowl, turning to coat all surfaces. Cover bowl with greased plastic wrap. Let stand in warm draft-free area until doubled in volume, about 1-1/2 hours. Punch down dough. Cover with greased plastic wrap and refrigerate until throughly chilled. (Dough can be prepared several days ahead to this point and refrigerate).

Generously grease with butter three 8" round glass pans or one large and one small, whatever. Spread bottoms with brown sugar. Add 2 TB water to each pan. Sprinkle with walnuts, if using.

Combine 1/2 c sugar with cinnamon in 1 cup measure and mix well. Punch down dough, divide in half. Roll each half out on lightly floured surface into 10x16 rectangle about 1/4" thick. Brush each with 2 TB melted butter, sprinkle with cinnamon sugar, dividing evenly. Can sprinkle with raisins if desired. Starting at short end, roll dough up as for jelly roll. Cut each roll in about 15 slices. Arrange in pans until double in volume about 30 minutes. (If dough has been refrigerated for a long period, this will take several hours)

Preheat oven to 350, bake until golden, about 30-35 minutes. Immediately invert onto serving platters. Serve warm.

[rottiedogs]

Sour-Cream Banana Coffee Cake
Submitted by sweetielola on June 23, 2003 at 7:19 pm

DESCRIPTION
Sour-Cream Banana Coffee Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Sour-Cream Banana Coffee Cake

1/2 c semisweet, chocolate chips, chopped
1/2 c walnuts, chopped
2 tsp. ground cinnamon
1-3/4 c sugar
1/2 c unsalted butter, softened
3 eggs
2 ripe bananas
1 8-ounce container sour cream
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda

Heat oven to 350F. Lightly coat a 12-cup bundt pan with vegetable cooking spray, or oil/butter and flour.

In a small bowl, combine the chocolate chips, walnuts, 1/2 tsp. cinnamon and 1/4 cup sugar, set aside.

In a large bowl, with an electric mixer at medium-hi speed, beat the butter with the remaining sugar (1-1/2c) until light and fluffy. Reduce speed to slow, add the rest of the cinnamon (1-1/2 tsp)and the remaining ingredients, and beat 3 minutes or just until smooth.

Sprinkle a third of the chocolate-nut sugar on the inside of the pan. Drop in half the batter in big spoonfuls. Sprinkle with another third of the chocolate-nut sugar mixture and top with the remaining batter. Sprinkle with the remaining chocolate-nut sugar.

Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Turn the coffee cake out of the pan and cool completely before cutting. Serve crusty side up.

Enjoy

[rottiedogs]

Shrimp and Articoke (Boboli) Pizza
Submitted by sweetielola on April 08, 2003 at 7:20 pm

DESCRIPTION
Shrimp and Articoke (Boboli) Pizza

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Boboli or Itl flat bread, if frozen do not thaw

Prepared pesto

5-8 prunes or apricots, diced, optional

1 jar marinated artichoke hearts, drained and squeezed, cut larger pieces

1/3 c red pepper – diced

1/3 – ½ c thinly slice mushrooms

12-16 shrimp, large size, raw, do not precook

Grate Monterey jack and mozzarella cheese, as much as you like

Bake 375 15-16 minutes, check for doneness by lifting and see if bottom is brown or if cheese is melted nicely.’

Do not assemble pizza and let stand for more than 10-15 min before baking or the crust soaks up the pesto. If you want crisper set oven to 400.

[rottiedogs]

Seafood Gazpacho
Submitted by sweetielola on April 08, 2003 at 6:29 pm

DESCRIPTION
Seafood Gazpacho

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
2 c fresh bread crumbs
3 cloves garlic, minced
1 cuke, peeled, seeded, and cut into 1/4" dice
2 sweet red peppers, cored, seeded, and diced
3 jalapeno peppers, cored, seeded, and chopped
1 medium-size red onion, chopped
5 ripe tomatoes, seeded and chopped
1/2 c fresh lime ju (4 limes)
1/2 cup olive oil
1 TB ground cumin
s&p, to taste
1 pound lump crabmeat, picked over for shells
1 ripe avocado, pitted, peeled, and diced

I have never used avocado but would be good. Also I use crab sometimes and sometimes just plain.

1. Combine the bread crumbs and garlic and set aside.
2. Combine the cuke, red peppers, jalapeno pepeprs, onion, and tomatoes in a large bowl. lPour in the tomato juice and lime juice and stir to combine. Add the bread crumb mixture and stir int he oil.
3. Puree half the soup in food processor with a steel blade or a blender and stir back into the half that is not pureed.
4. Season with cumin and s&p to taste. Refrig until cold.
5. Just before serving, stir in crabmeat and avocado.

Serve 10

[rottiedogs]

Roger's Lemon Blueberry Bread
Submitted by sweetielola on April 18, 2003 at 3:16 pm

DESCRIPTION
Roger's Lemon Blueberry Bread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
1 c fresh blueberries
2 TB flour
6 TB butter
1 c sugar
2 tsp finely grated lemon zest
3TB fresh lemon ju
2 eggs
1-1/2 cups ap flour
1 tsp baking powder
1/4 tsp salt
1/3 c buttermilk

Grease and flour 8 x 5 loaf pan.

Preheat oven 350.

Toss blueberries with 2 TB flour.

Cream butter and sugar until light and fluffy.

Add lemon zest and lemon juice, beat in eggs one at a time.

Sift together flour, baking powder and salt. Add dry ingredients to batter a little at a time, alternating with buttermilk.

Mix only until batter is smooth. Fold in the flour/blueberry mixture. Spoon batter into prepared pan.

Place in center of oven and bake about 45 minutes. If top browns too quickly cover loosely with foil for last 15 minutes.

Let cool for 5 minutes. Romove from pan and cool on rack. While still warm drizzle syrup (recipe follows)--optional.

Lemon syrup: Combine juice of a lemon with 1/4 cup sugar, bring gently to boil and drizzle hot syrup over cooled bread; letting it soak in.

[rottiedogs]

Raspberry Chocolate Cheesecake
Submitted by sweetielola on April 05, 2004 at 6:13 pm

DESCRIPTION
Raspberry Chocolate Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Crust

1 9-oz. package chocolate wafer cookies
6 TB unsalted melted butter
2 teaspoons sugar

Filling

1-1/2 pounds (3 boxes) cream cheese, room temperature
1/2 cup sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate,
melted
1/2 cup raspberry liqueur
4 large eggs
1/2 cup whipping cream

1 cup chilled whipping cream
1 1/2 pint basket fresh raspberries
Fresh mint leaves

For crust: Position rack in center of oven and preheat to 350F. Butter 9" springform pan with 2-1/2" high sides. Grind cookies in processor. Add butter and sugar and blend until moist crumbs form. Press onto bottom and 2-1/4" up sides of pan.

For Filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, chocolate and liqueur and beat until well blended. Add eggs 1 at a time, beating after each addition just until combined. Don't over mix or may crack or rise too high during baking. Mix in cream.

Pour filling into crust-lined pan. Bake until filling is almost set but center still moves slightly when pan is shaken about 55 minutes. Transfer to rack.

In a medium bowl, beat 1 cup cream and 1-2 TB 10-x sugar (depending how sweet you want it) to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes around edge of cake. Place berries between each rosette. Garnish with mint. Serve with sauce and additional berries.

Raspberry Sauce - You could make a smaller portion of this if the raspberries are too expensive!

2 12-ounce packages frozen unsweetened raspberries, thawed
1/2 cup sugar
2 TB raspberry liqueur

[rottiedogs]

Quick Creme Fraiche
Submitted by sweetielola on May 14, 2003 at 1:44 am

DESCRIPTION
Quick Creme Fraiche

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Quick Creme Fraiche

1-1/2 cups heavy cream (12 ounces)
1/2 cup sour cream (4.25 ounces)
2 TB sugar (1 ounce)

In a large mixing bowl place all the ingredients and refrigerate for at least 15 minutes. Beat just until soft peaks form when the beater is raised or until it mounds when dropped from a spoon.

Enjoy!

[rottiedogs]

Pumpernickel Bagels
Submitted by sweetielola on May 31, 2003 at 12:03 am

DESCRIPTION
Pumpernickel Bagels

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
1 c water
1/4 cup dark molasses
2 TB cider vinegar
2 TB unsalted butter
1 TB unsweetened cocoa
1 package (1/4 ounce) active dry yeast

[rottiedogs]

Pound Cake With Variations
Submitted by sweetielola on June 23, 2003 at 12:51 am

DESCRIPTION
Pound Cake with Variations

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1 lb. sweet unsalted butter
6 egg
1 cup milk (use whole)
2 tsp. vanilla
1 TB baking powder
4 cups unbleached flour
3 cups sugar
dash salt

Cream together butter and sugar at high speed on mixer until light and fluffy. Add eggs one at a time beating well after each.

Sift dry ingredients. Mix together milk and vanilla. By hand using a wooden spoon dry and wet to butter mixture beginning and ending with flour. Mix thoroughly just enough to blend without excessive beating.

Pour into buttered and floured pan. Bake 1 hr until toothpick comes out dry.

Can use bundt or tube pan. Cool ten minutes and turn out.

Variations:

Mocha Swirl - Replace milk with 1 cup strong coffee (double strength). After all batter is combined remove 1/3 of batter and mix with 1 ounce square of melted unsweetened chocolate. Spread remaining two-thirds of batter into pan and spoon choc. batter in several places on top. Take a knife and swirl in a gentle folding motion - until marbled.

Lemon - Replace vanilla with lemon extract. Add fresh grated rind of 1 lemon.

Lemon & Blueberry - Replace vanilla with lemon extract. At last stage of folding in dry ingredients fold in 2 c blueberries and add 1 tsp fresh lemon rind.

Enjoy!

[rottiedogs]

Pot Roast With Rich Tomato Sauce In Crock Pot
Submitted by sweetielola on February 26, 2004 at 8:59 pm

DESCRIPTION
Pot Roast with Rich Tomato Sauce in Crock Pot

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 TB oil
1 (3- to 4- pound) Beef Pot Roast
2 onions, thinly sliced
3 large carrots, peeled and sliced 1/2" thick
2 garlic cloves, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/4 to 1/2 cracked black pepper
2 TB all-purpose flour
1/2 c beef broth
1 (10-1/2 oz) can tomato soup (undiluted)
2 TB packed brown sugar, optional--dry or light
2 TB balsamic or red wine vinegar, optional

Pat roast dry with paper towel, In a skillet, heat oil over med-high heat, add roast and cook, turning 7-10 minutes until brown on all sides. Transfer to slow cooker.

Reduce heat to medium and add onions, celery and carrots to skillet and cook, stirring, until vegetables are softened. Add garlic, dry mustard, thyme, salt and pepper and cook, stirring, 1 minute. Sprinkle mixture stirring, until thickened. Stir in Worcestershire sauce.

Pour mixture over roast, cover and cook on low 10-12 hours or high 5-6, until meat is very tender. Remove roast and stir in brown sugar and vinegar, if using, into pan juices. Pour sauce over sliced roast or serve in sauceboat. (I often take roast out slice it and put back in sauce until ready to serve).

Serve 6-8 well.

335 calories per serving, 30 percent from fat, 39 grams protein, 18 grams carb, 2 grams total fiber.

My sister got this recipe from her newspaper in FL, it was adapted from the 150 Best Slow Cooke Recipes (Robert Rose, 2001) by Judith Finlayson.

[rottiedogs]

Pizza Sauce
Submitted by sweetielola on May 17, 2003 at 9:05 pm

DESCRIPTION
Pizza Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1/4 c olive oil
1 large onion, chopped
6 cloves garlic, minced
2 cans (28 ounces each), Italian plum tomatoes with juice
1 can (14-1/2 oz) whole tomatoes, with juice
5 TB tomato paste
3/4 c dry red wine
1/4 c dried Italian herb blend
salt and pepper to taste

Heat the oil in a large sauce pan over medium-high heat and add onio and garlic and cook, stirring frequently, for 10 minutes. Stir in the canned tomatoes, tomato paste, and red wine. Season the sauce with the Italian herbs, salt and pepper. Simmer uncovered over medium heat, stirring occasionally with a large spoon to break up the tomatoes, for about 45 minutes.

Makes 2 quarts.

This recipe is from Sarah Leah Chase, I have made many time and really enjoy!

[rottiedogs]

Macaroni And Cheese
Submitted by sweetielola on February 05, 2004 at 10:09 pm

DESCRIPTION
Macaroni and Cheese

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
MACARONI AND CHEESE

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1-1/2 teaspoons dry mustard
1/2 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese
(about 12 ounces)
1 1/4 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Preheat oven to 350 F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.

In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter overtopping.

Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling. Serves 6 to 8 as an entre or 8 to 10 as a side dish.

Enjoy!!