Choco-Hot-Pots (4 Ramekins)
¾ cup semisweet chocolate chips
1 stick of unsalted butter
2 large eggs
¾ cup powdered sugar
3 tablespoons flour
½ cup white chocolate chips (optional)
Melt semisweet chips and butter.
In separate bowl, mix eggs, sugar and flour
Add in chocolate mixture
Fold in white chips (optional)
Place in 4 buttered ramekins
Bake at 400 degrees for 9-10 minutes until tops are cracked and inside is gooey
Choco-Hot-Pots (2 Ramekins = 4 cupcakes sizes using cupcake pan)
.375 cup semisweet chocolate chips
½ stick of unsalted butter
1 large egg
.375 cup powdered sugar
1.5 tablespoons flour
¼ cup white chocolate chips (optional)
Melt semisweet chips and butter.
In separate bowl, mix eggs, sugar and flour
Add in chocolate mixture
Fold in white chips (optional)
Place in 4 buttered ramekins
Bake at 400 degrees for 9-10 minutes until tops are cracked and inside is gooey
Monday, September 17, 2012
Monday, August 27, 2012
Sweet and Sour Fish
-flounder or tilapia
-batter fish with flour, and pan fry for a crust on both sides and remove
-in separate bowl add: 4 tablespoons of ketchup, 10 tablespoons of water, little vinegar, sesame oil, ginger, little soy sauce, scallions, lea and pepper, saracha, little honey or brown sugar-optional (for 2 fish)
-pour sauce in pan with fish drippings
-add large pieces of green pepper and onion -add fish back in (sauce will thicken)
For 5 thin filets of tilapia, I doubled sauce. Taste sauce when in bowl, if too sweet, add more vinegar, saracha (maybe a teaspoon). More sesame oil will give it a more oriental flavor.
-batter fish with flour, and pan fry for a crust on both sides and remove
-in separate bowl add: 4 tablespoons of ketchup, 10 tablespoons of water, little vinegar, sesame oil, ginger, little soy sauce, scallions, lea and pepper, saracha, little honey or brown sugar-optional (for 2 fish)
-pour sauce in pan with fish drippings
-add large pieces of green pepper and onion -add fish back in (sauce will thicken)
For 5 thin filets of tilapia, I doubled sauce. Taste sauce when in bowl, if too sweet, add more vinegar, saracha (maybe a teaspoon). More sesame oil will give it a more oriental flavor.
Chinese Scallion Pancakes
Ingredients:
- 1 1/2 cups all-purpose flour (cake flour also works, but lacks elasticity)
- 1 teaspoon yeast dissolved in 1/2 cup warm water + 1 teaspoon sugar to activate yeast
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 1 cup finely chopped scallions
Directions:
Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms.
In the second bowl, sprinkle 1 teaspoon of the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this “cooks” the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 to 40 minutes.
On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4″ or 5″ circles.
Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions and the remaining salt.
Roll up the circle, semi-tightly, making sure the scallions stay in place.
Now, roll it again lengthwise until it forms a coiled ball.
Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don’t cook immediately can be frozen for future use.)
Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.
- 1 1/2 cups all-purpose flour (cake flour also works, but lacks elasticity)
- 1 teaspoon yeast dissolved in 1/2 cup warm water + 1 teaspoon sugar to activate yeast
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 1 cup finely chopped scallions
Directions:
Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms.
In the second bowl, sprinkle 1 teaspoon of the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this “cooks” the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 to 40 minutes.
On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4″ or 5″ circles.
Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions and the remaining salt.
Roll up the circle, semi-tightly, making sure the scallions stay in place.
Now, roll it again lengthwise until it forms a coiled ball.
Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don’t cook immediately can be frozen for future use.)
Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.
Sunday, August 26, 2012
Baked Spinach Artichoke Dip
Ingredients:
-1cup mayonnaise or salad dressing
-1cup freshly grated Parmesan cheese
-1can (about 14 oz) artichoke hearts, drained and coarsely chopped
-1box (9 oz) frozen chopped spinach, thawed and squeezed to drain
-1/2 cup chopped red bell pepper
-1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
- Round bread loaf recommended
Toasted baguette slices or assorted crackers, if desired
1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. Add garlic powder, onion powder, red pepper flakes, black pepper, Italian seasonings and parsley.
3. Put in a bread bowl. Bake about 20 minutes or until cheese is melted. Serve warm with baguette slices. Also tortilla chips.
-1cup mayonnaise or salad dressing
-1cup freshly grated Parmesan cheese
-1can (about 14 oz) artichoke hearts, drained and coarsely chopped
-1box (9 oz) frozen chopped spinach, thawed and squeezed to drain
-1/2 cup chopped red bell pepper
-1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
- Round bread loaf recommended
Toasted baguette slices or assorted crackers, if desired
1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese. Add garlic powder, onion powder, red pepper flakes, black pepper, Italian seasonings and parsley.
3. Put in a bread bowl. Bake about 20 minutes or until cheese is melted. Serve warm with baguette slices. Also tortilla chips.
Spinach and Mushroom Lasagna
Ingredients
· 20 lasagna noodles
· 2 tablespoons olive oil
· 1 cup chopped fresh mushrooms – how many ever you want really!
· 1 cup chopped onion – I used about ½ a large onion
· 1 tablespoon minced garlic – I used about 4-6 cloves of garlic
· 2 cups fresh spinach – I used 3 bags of spinach…but I recommend 4 bags!
· 3 cups ricotta cheese – I used fat-free ricotta...it was great
· 2/3 cup grated Romano cheese
· 1 teaspoon salt
· 1 teaspoon dried oregano
· 1 teaspoon dried basil leaves
· 1/2 teaspoon ground black pepper
· 1 egg
· 3 cups shredded mozzarella cheese – I used fresh mozzarella cheese, grated (you can also slice)
· 3 cups tomato pasta sauce – I used 2 jars of Rinaldi pasta sauce…perfect
· 1 cup grated Parmesan cheese – I used powered Parmesan since I already had it
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. I cooked the sautéed the spinach with garlic, onions, mushrooms and olive oil…I had to drain some of the water, b/c I didn’t want to overcook the spinach
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Spread some sauce in the dish and lay 5-6 lasagna noodles in bottom of a 9x13 inch baking dish. Spread half of the spinach/mushroom mixture, then half of ricotta cheese picture. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top (even a little Romano if you like). Spread 1 cup spaghetti sauce over cheese. Repeat with another layer. Finish with noodles on the top, with a lot of sauce…then with fresh mozz and a little Romano and parmesan…whatever I had left.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour (or until cheese melts). Cool 15 minutes before serving.
· 20 lasagna noodles
· 2 tablespoons olive oil
· 1 cup chopped fresh mushrooms – how many ever you want really!
· 1 cup chopped onion – I used about ½ a large onion
· 1 tablespoon minced garlic – I used about 4-6 cloves of garlic
· 2 cups fresh spinach – I used 3 bags of spinach…but I recommend 4 bags!
· 3 cups ricotta cheese – I used fat-free ricotta...it was great
· 2/3 cup grated Romano cheese
· 1 teaspoon salt
· 1 teaspoon dried oregano
· 1 teaspoon dried basil leaves
· 1/2 teaspoon ground black pepper
· 1 egg
· 3 cups shredded mozzarella cheese – I used fresh mozzarella cheese, grated (you can also slice)
· 3 cups tomato pasta sauce – I used 2 jars of Rinaldi pasta sauce…perfect
· 1 cup grated Parmesan cheese – I used powered Parmesan since I already had it
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. I cooked the sautéed the spinach with garlic, onions, mushrooms and olive oil…I had to drain some of the water, b/c I didn’t want to overcook the spinach
4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Spread some sauce in the dish and lay 5-6 lasagna noodles in bottom of a 9x13 inch baking dish. Spread half of the spinach/mushroom mixture, then half of ricotta cheese picture. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top (even a little Romano if you like). Spread 1 cup spaghetti sauce over cheese. Repeat with another layer. Finish with noodles on the top, with a lot of sauce…then with fresh mozz and a little Romano and parmesan…whatever I had left.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour (or until cheese melts). Cool 15 minutes before serving.
Orzo Stuffed Peppers
Ingredients
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red work best)
Directions
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red work best)
Directions
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
Meat Lasagna
Ingredients
1 pound of sweet Italian sausage
1 pound of ground beef (I used pork)
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–
Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes (I used 29-oz of regular tomato sauce)
2 (8 ounce) (230 g) cans of tomato sauce (I used 14-oz of fire-roasted diced tomatoes)
2 (6 ounce) (168 g) cans of tomato paste (I used 14-oz sliced and stewed tomatoes)
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.
Add the following:
2 tablespoons (30 mL) white sugar (I put only 1 tablespoon sugar b/c I added some leftover port wine that we had)
1 teaspoon (5 mL) fennel seed (I didn’t have this)
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.
I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
1 pound of sweet Italian sausage
1 pound of ground beef (I used pork)
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–
Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes (I used 29-oz of regular tomato sauce)
2 (8 ounce) (230 g) cans of tomato sauce (I used 14-oz of fire-roasted diced tomatoes)
2 (6 ounce) (168 g) cans of tomato paste (I used 14-oz sliced and stewed tomatoes)
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.
Add the following:
2 tablespoons (30 mL) white sugar (I put only 1 tablespoon sugar b/c I added some leftover port wine that we had)
1 teaspoon (5 mL) fennel seed (I didn’t have this)
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.
I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
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