Search Results for '("C'

[BakerAunt]

Peppery Pickled Eggs
Submitted by virginislander on January 30, 2003 at 2:56 pm

2 dozen hard boiled eggs, peeled
4 cups white vinegar
1 jar (16 oz.) sweet cherry peppers (not the oil packed ones)
1 jar (16 oz.) chili peppers (I use the yellow peppers)
6 cloves garlic, halved (I use minced)
3 bay leaves
1 tsp chopped chives
1 tsp crushed red pepper
1 tsp whole peppercorns
1 tsp whole allspice (optional)
1 tsp salt
1 tsp mustard seed
1 tsp turmeric

Place eggs in (preferably) glass or ceramic 1 gallon container with cover. Add rest of ingredients, including juice from peppers. Cover and let age at least overnight, preferably 3 to 6 days.

Depending on your container shape, you may need to add additional white vinegar to cover eggs and peppers.

[BakerAunt]

Peanut Butter Cheesecake

Submitted by virginislander on September 06, 2006 at 11:44 am
I got this recipe from Hershey's Chocolate.

1-1/4 cups vanilla wafer crumbs
1/4 cup unsweetened cocoa
1/4 cup confectioner's sugar
1/4 cup butter or margarine, melted
1/2 cup peanut butter chips, chopped

Combine wafer crumbs, cocoa, confectioner's sugar and melted butter. Stir in chopped chips. Press into bottom of 9-inch springform pan.

1 8-oz pkg. of cream cheese, softened
1 tablespoon lemon juice
1-1/2 cups peanut butter chips
1-1/3 cups (14 oz. can) sweetened condensed milk (do not use evaporated milk)
1 cup heavy cream

Prepare crust, set aside. Beat cream cheese with lemon juice in large mixer bowl until light and fluffy.

Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Add warm mixture to cream cheese mixture.

Whip cream until stiff, fold into peanut butter mixture. Pour onto prepared crust, chill several hours or overnight.

[BakerAunt]

NY-Style Cheesecake with Peanutty Crust
Submitted by virginislander on February 15, 2005 at 9:55 am

This is a low carb cheesecake with 4g net carbs per serving. I have no idea where I found this recipe, but it is really good.

1-1/4 cups Carb Options Creamy or Super Chunk Peanut Spread
3/4 cups Splenda
4 eggs
2 Tbsp. honey
4 tsp vanilla extract
1/4 tsp salt
3 pkg. (8 oz. each) cream cheese, softened
1 cup sour cream
Optional cocoa powder to flavor some of the batter

1. Preheat oven to 325F

2. For crust, in medium bowl, combine 1 cup peanut spread, 1/4 cup sweetener, 1 egg - slightly beaten, honey, 1 tsp vanilla and salt until smooth. Evenly press in bottom and 1-inch up the sides of a 10-inch springform pan. Bake 12 minutes until golden; cool.

3. Meanwhile, in mixing bowl with electric mixer, beat cream cheese, remaining 1/2 cup sweetener, 3 tsp. vanilla and sour cream until smooth. Add remaining 3 eggs, one at a time, and continue beating until fluffy. Pour into prepared crust*.

4. Bake 40 minutes or until center is almost set. On wire rack, cool 1 hour. Refrigerate 3 hours or overnight. Just before serving, melt remaining peanut spread and drizzle over cheesecake.

* At this point, I withheld some of the batter and mixed in cocoa powder and drizzled it over the cheesecake batter.

NOTE: The next time I make this, I am going to put it in a water bath as the top cracked.
Serves 12

Calories 220
Total fat 20G
Saturated Fat 9g
Cholesterol
70mg
Sodium 190
Total carbohydrates 5g
Dietary fiber 1g
Sugar 0g
Protein 7g

[BakerAunt]

Nut flour pie crust and filling
Submitted by virginislander on October 07, 2006 at 12:39 pm

1 cup nut flour (any type)
1/2 stick butter (melted)
1/4 cup Splenda (if you want a sweet crust)

Mix together and pat into a pie pan (about the size of a graham cracker crust) to form a crust. Bake at 325 to 350 for 10-15 minutes to form a golden brown crust. Keep an eye on it so it doesn't burn. Cool and fill with pie filling and chill until set. Double ingredients if you have a large pie pan.

1 small package of any flavor sugar free instant pudding
1 cup heavy cream
1/2 cup water
1 - 8-oz package cream cheese (softened)

After crust has cooled. Mix pudding mix with heavy cream and water. Beat in cream cheese until smooth. Pour into crust and refrigerate.

[BakerAunt]

Nut flour crusted fish or chicken tenders
Submitted by virginislander on October 07, 2006 at 12:58 pm

1/2 cup soy flour or plain protein powder*
2 large eggs, beaten
1 cup nut flour (adjust amount to size of fish)
4 to 6 fish fillets
olive oil

Preheat oven to 325. Season fish or chicken with salt and pepper to taste. Coat each piece with soy flour* then dip in unbeaten egg and then dredge in nut flour. Coat completely.

Heat oil in a heavy skillet and brown coated fillets or tenders on both sides. Place on well oiled or with parchment paper lined baking dish. Bake in oven until done - this varies by size of fish or tenders.

Personally, I do not care for soy flour, so I use nut flour for both coatings.

[BakerAunt]

Nut flour crepes
Submitted by virginislander on October 07, 2006 at 12:48 pm

3 eggs
3 Tbsp. Nut Flour (any type)
1/4 tsp salt
1/3 cup heavy cream
1 Tbsp butter (for pan)
1/4 tsp vanilla or whatever flavor you wish

In a medium bowl, whisk eggs, nut flour, and salt until smooth. Gradually whisk in cream. Add vanilla. Let stand 5 minutes.

Melt a small amount of butter in a nonstick skillet over medium heat. Pour in 2 Tbsp. of batter, tilt the pan to coat bottom and cook until golden brown on bottom, flip and cook about a minute.

I fill these crepes with a mixture of 3/4 cup ricotta cheese, 1/4 cup sugar free jam, and a package of sugar substitute.

[BakerAunt]

Mullet's Marvelous Mackerel Morsels (for dogs)
Submitted by virginislander on October 18, 2003 at 9:16 pm

This is from Dog Bites! canine cuisine by Rick and Martha Reynolds - it stinks like heck at first, but goes away.

1 can mackerel (15 ounces)
1/2 cup whole grain bread crumbs
1 Tbsp. minced onion, optional
1 Tbsp. minced green pepper
2 Tbsp. vegetable oil
1 egg, beaten

Preheat oven to 350 degrees.

Using a fork, mash the mackerel in a medium-sized bowl. (See how long you can hold your breath.) Add the remaining ingredients and mix well. Using your hands, roll the dough into walnut sized balls. Press to flatten them slightly and bake on greased cookie sheers for about 20 minutes - they should be lightly brown and firm. Flip the fish cakes over and put back in the oven for about 5 minutes to dry them out slightly.

Cool completely before storing in an airtight (honest to God - make it airtight or you will be sorry) container in the refrigerator. They stink like heck when baking, but the smell goes away only to come back. My old dog, Sniffer just loves these.

[BakerAunt]

Mexican Shredded Meat
Submitted by virginislander on June 24, 2003 at 10:04 pm

This is a very versatile recipe. You can use almost any kind of meat you wish. I use chicken breast, turkey breast, pork roast, cheap cuts of beef, or whatever you like.

2 lb. boneless meat of your choice
water
1/2 medium onion, cut in half
1 large garlic clove
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 chopped onion
2 cloves garlic, crushed
2 tablespoons oil
1 can Rotel tomatoes, chopped
1/4 cup cilantro or parsley

Place meat in a 3-quart (minimum) saucepan. Add water to cover and the next five ingredients. Bring to a boil, reduce heat. Cover and simmer 1-1/2 to 2 hours. Drain, reserve broth. Or you can cook for 1/2 hour in a pressure cooker. When cool, shred meat by mashing and pulling apart with two forks.

Heat oil in a large (seriously) skillet, saute onion and garlic, add shredded meat, Rotel tomatoes, and cilantro (or parsley.) Simmer to heat through. Add some of the reserved broth when heating to keep meat from drying.

This makes enough to make two recipes of enchiladas or lots of flautas or tacos. I use half and freeze the other half.

[BakerAunt]

Meatball Soup - Sopa de Albondigas
Submitted by virginislander on June 24, 2003 at 9:45 pm

1-1/2 pounds of frozen pre-made meatballs, thawed
47 oz. regular strength chicken broth
3 cans condensed consomme'
1 teaspoon oregano leaves
2 medium sized onions, chopped
6 carrots, very thinly sliced
1/4 cup rice
1/4 to 1/3 cup chopped fresh cilantro (coriander)
3/4 pounds spinach
2 to 3 limes, cut in wedges

1. Bake thawed meatballs in 300F oven for 10 to 15 minutes to draw some of the fat out or zap in microwave on paper towels.

2. In an 8-quart pot, combine broth, consomme', oregano, and onions, and bring to a boil; reduce heat to low.

3. Add meatballs, carrots, rice, and cilantro to broth. Simmer uncovered for 20 minutes or until carrots and rice are tender.

4. While that is cooking, remove and toss out spinach stems, wash carefully, and cut crosswise into thin shreds (this goes really fast if you roll up piles of spinach before cutting).

5. Add spinach to stock and cook, uncovered, 5 more minutes.

Serve in soup bowls or plates with lime wedges to squeeze all over.
Makes 6 to 8 servings

[BakerAunt]

Light Rye Bread
Submitted by virginislander on April 09, 2003 at 10:29 pm

1 cup warm water
1-1/2 Tbsp. vegetable oil
1 egg
1-1/2 tsp sugar
1 cup rye flour
2 cups white bread flour
2 Tbsp. vital wheat gluten
1 Tbsp. dough enhancer - or 1 additional Tbsp. gluten
1 Tbsp. caraway seeds - optional
1 tsp salt
1-1/2 tsp dry yeast
Cornmeal for baking sheet

Add all ingredients (except corn meal) to bread pan and process on dough cycle. Shape dough into rye bread oblong shape on a floured board. Put loaf on a silpat mat with corn meal sprinkled where the bread will be. Let rise for 1/2 hour covered.

Bake at 350 degrees for 35 minutes. Cool on a rack.

If you don't use silpat, you can spray a baking sheet with cooking spray and then add the cornmeal.
I like to spritz the loaf with water a few times while baking. It makes the crust crustier.
This is like rye bread for dummies. I have NEVER screwed it up.

[Nina Beyt]

Mike, I just got an email from Cass and he wants to know if we have decided on what model to get. We need to make a decision. If it's ok with you, I'll tell him the aluminum one with the hole in the center.
Confirm and I'll let him know right away. Thanks, Nina

Scheda prodotto
STAMPO PANE ROSETTA
Stampo per pane in alluminio fuso. Disponibile nelle seguenti misure: DIAM CM 9,5 - CM 10,5 (A partire da)
Euro 24,89

[Euro 20,40
+ IVA 22%] Vedi prezzi

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• This topic was modified 9 years, 9 months ago by Nina Beyt.

[BakerAunt]

Honey Baked Ham
Submitted by virginislander on November 25, 2002 at 3:53 pm

This can be truly spectacular if done with panache. Instead of one of those weenie little kitchen propane torches, you may use a propane flame thrower that is meant for brush and weed burning. I got this recipe from Top Secret Recipes and modified it a bit.

1 fully cooked spiral sliced, half ham (bone in, any size)
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon paprika
dash ground ginger
dash ground allspice

1. Heat the ham following the instruction on the package.

2. Mix the remaining ingredients together in a small bowl.

3. Lay down a couple of sheets of waxed paper on the kitchen counter or a table. Pour the sugar mixture onto the waxed paper and spread it around evenly.

4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface.

5. Turn the ham onto its flat end on a heat-proof plate. (If you use a flame thrower, put it on a sheet of aluminum foil on your barbecue.) Use a torch to caramelize the sugar. Wave the torch over the sugar with rapid movement so that the sugar browns and bubbles. (Although not recommended in the instructions, my husband really over cooked a part of it and it was the best - really dark and crispy.) Spin the plate so that you can torch the entire surface of the ham. Repeat coating and caramelizing until the ham is well-glazed. Don't expect to use all of the sugar mixture. Serve hot, cold, or reheated.

[BakerAunt]

Greek Orzo Salad

Submitted by virginislander on March 25, 2003 at 2:50 pm
This recipe is from A Moveable Feast in Houston.

1 cup orzo
6 TBSP extra virgin olive oil (divided)
5 TBSP red wine vinegar
1 small red onion, minced
1-1/2 tsp salt
1/2 tsp fresh ground pepper
2 TBSP fresh oregano
1/4 cup fresh parsley, minced
2 large tomatoes, diced
1 cucumber, diced
16 greek olives, halved and pitted
6 ounces feta cheese

In a medium saucepan, bring 2 quarts water to a vigorous boil. Add orzo and cook until slightly al dente (8 to 10 minutes). Drain, place in a 2-quart serving dish and toss with 1 TBSP olive oil. Whisk together remaining olive oil, vinegar, onion, salt, pepper, oregano, and parsley. Pour over orzo and let marinate for 2 to 24 hours.

At serving time, toss tomatoes, cucumber, olives, and feta with marinated orzo. Season again, if necessary.

[BakerAunt]

Garbanzo, Feta and Tomato Salad

Submitted by virginislander on March 25, 2003 at 2:51 pm
This recipe is from A Moveable Feast in Houston. This is a family favorite.

2 cups garbanzo beans, drained and rinsed (one 15 oz. can is close enough)
1/2 cup feta cheese, crumbled
1/2 cup kalamata olives, pitted and drained
1 large tomato, seeded and diced
2 green onions, sliced
2 TBSP parsley, finely chopped
1 TBSP fresh oregano, chopped fine
1-1/2 TBSP extra virgin olive oil
1 TBSP red wine vinegar
1/2 tsp kosher salt
freshly ground pepper, to taste

Place garbanzo beans, feta, onions, and parsley in a bowl, toss gently to combine.

In a small bowl, whisk together olive oil and vinegar. Add the parsley, oregano and salt. Whisk together and pour over the salad, toss gently to coat. Season to taste with ground pepper.

NOTE: If fresh herbs are not available, I substitute about a third of the quantity of dried. Also, I usually double this recipe as it keeps well in the refrigerator. I like it cold or at room temperature. You can make it and eat it right away or refrigerate it for later or another day.

[BakerAunt]

Chinese Steamed Bun Meat and Vegetable Fillings
Submitted by virginislander on April 11, 2003 at 9:32 am

2 pkg. frozen spinach, chopped, defrosted
1/2 LB ground pork
2 Tablespoons sliced green onion
1/2 teaspoon chopped ginger
1 Tablespoon soy sauce
1 teaspoon salt
white pepper
2 Tablespoons sesame oil
1 pkg. frozen spinach, chopped, defrosted
1 lb. shrimp, shelled, cleaned, & deveined
2 Tablespoons green onion
1/2 teaspoon chopped ginger
1 Tablespoon soy sauce
1 teaspoon salt
white pepper
2 Tablespoons sesame oil

Saute meat (shrimp) until just cooked and add spinach, stir fry until heated through, about two minutes. Add green onion, chopped ginger & soy sauce, stir fry for just a minute or so, add salt. Stir in white pepper to taste and sesame oil. Cool slightly before filling buns.

1 LB ground pork
1 LB cabbage
1 Tablespoon chopped green onion
3 Tablespoons soy sauce
2 Tablespoons salt
1 Tablespoon sesame oil

Place the pork in a bowl, add green onions, soy sauce, sesame oil and mix well.
Cut the cabbage into small cubes, them sprinkle in salt. Add it to pork and mix together.
Note: In this filling, you do not have to precook the pork. I do anyway.