If you like lemon you will love this cake. I saw this recipe on Barefoot Contessa and couldn't wait to make it. It has a great lemon flavor and it melts in your mouth. This one is diffidently a winner.
Ingredients
2 sticks unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs at room temperature
1/3 cup lemon zest (6-8 lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk
1 tsp vanilla extract
for the glaze:
2 cups granulated sugar sifted
3 1/2 TB freshly squeezed lemon juice
for the frosting:
8 oz cream cheese
1/2 stick butter
2 tsp vanilla extract
1 box confectioners sugar (sifted)
Directions
Pre heat oven to 350 degrees
Grease 9x13 baking pan or 2 loaf pans
With mixer cream butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. Add1 egg at a time then the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour into 9x13 pan or 2 loaf pans. Smooth the top of the batter and bake 45 minutes or until cake tester come out clean.
Glaze Directions
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in small saucepan and cook over low heat until sugar dissolves. When cake is done, allow to cool for 10 minutes. spoon the glaze over the top of the cake and allow it to penetrate the cake. Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting Directions
Beat cream cheese, butter together until creamy. Add vanilla and 1 cup at a time add confectioners sugar until desired consistency.
Friday, November 4, 2011
Karen's Famous Spaghetti Sauce
I've been making this sauce for years and it has been a favorite with my family and friends although I have never shared the recipe. You can also use it for Lasagna, Manicotti or other pasta dishes. I usually freeze some because I never know when someone may come by and request I make spaghetti for dinner. So everyone here it is.
Ingredients
1 pound ground beef
1 large red onion
6 cloves of garlic minced (reserve 3 cloves)
3 cans Hunts spaghetti sauce with mushrooms or Paul Newman's Marinara
28 ounces crushed tomatoes
1 12 ounce can tomato paste
1 cup water
1-2 Tb Italian seasoning
Directions
Brown ground beef, onion and 3 cloves of garlic in large skillet. Drain well.
In large stock pot combine ground beef, canned sauce, crushed tomatoes and remainder 3 cloves of garlic. Add water to rinse out cans and add to sauce. Add tomato paste and Italian Seasoning. If sauce is to thick add a little more water. Bring sauce to a boil then reduce heat to low and simmer for
3-4 hours. Serve over spaghetti or favorite pasta.
This can also be cooked in the crock pot for 6 hours on low
Ingredients
1 pound ground beef
1 large red onion
6 cloves of garlic minced (reserve 3 cloves)
3 cans Hunts spaghetti sauce with mushrooms or Paul Newman's Marinara
28 ounces crushed tomatoes
1 12 ounce can tomato paste
1 cup water
1-2 Tb Italian seasoning
Directions
Brown ground beef, onion and 3 cloves of garlic in large skillet. Drain well.
In large stock pot combine ground beef, canned sauce, crushed tomatoes and remainder 3 cloves of garlic. Add water to rinse out cans and add to sauce. Add tomato paste and Italian Seasoning. If sauce is to thick add a little more water. Bring sauce to a boil then reduce heat to low and simmer for
3-4 hours. Serve over spaghetti or favorite pasta.
This can also be cooked in the crock pot for 6 hours on low
Gingerbread
Gingerbread is one of those recipes that everyone forgets about, but you can make it year round and serve it for brunch or dessert. I love Gingerbread but Maren loves it more. I remember a time when she came to visit and she couldn't wait until we got home so I surprised her and she ate some on the way home. It was a quiet way home until she was done.
8x8 baking dish greased
Ingredients
1 egg beaten
1/2 cup sugar
1/2 cup molasses
5 Tb butter melted
2/3 cup cold water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Directions
Combine egg, molasses, butter, and water. Mix well. In medium bowl stir together flour baking soda, salt, ginger, cinnamon, cloves and nutmeg. Add to molasses mixture. Beat until well mixed. Pour into baking dish and bake 30 minutes or until toothpick comes out clean. Serve with a dollop of whip cream.
Serves 6
8x8 baking dish greased
Ingredients
1 egg beaten
1/2 cup sugar
1/2 cup molasses
5 Tb butter melted
2/3 cup cold water
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
Directions
Combine egg, molasses, butter, and water. Mix well. In medium bowl stir together flour baking soda, salt, ginger, cinnamon, cloves and nutmeg. Add to molasses mixture. Beat until well mixed. Pour into baking dish and bake 30 minutes or until toothpick comes out clean. Serve with a dollop of whip cream.
Serves 6
Thursday, November 3, 2011
Karen's cheesecake
This is my all time favorite dessert. I can't count how many times I have made this over the years. Its rich and creamy with a buttery graham cracker crust and sour cream topping.
9 inch glass pie pan
Pre Heat oven to 350 degrees
Ingredients
2 packages 8 ounces cream cheese softened
3/4 cup sugar
2 eggs
1 tsp vanilla
Sour cream topping
8 ounces sour cream
4 Tb sugar
Crust
12 graham crackers
1 stick butter
1 Tb sugar
Directions
Place graham crackers in large zip lock baggie and crush by rolling over graham crackers with a glass until they are small beads. Add sugar and mix together. dump graham crackers in pie pan.
Melt butter and cool slightly, pour over graham crackers and mix well. press mixture into bottom of pie pan and up the sides. Set aside.
In medium bowl using a hand mixer combine cream cheese, sugar and eggs together. Add eggs and beat until smooth. Pour into graham cracker crust and bake 20 minutes.
In the meantime in small bowl combine sour cream and sugar together.
When filling has baked 20 minutes remove from oven and gently starting from the edges working your way in a circle around to the middle, spoon sour cream mixture over the filling. Return to the oven and continue baking another 15-20 minutes. Center will be slightly giggly when its done. Cool for 1 hour then refrigerate for 6 hours before serving.
Serves 8
9 inch glass pie pan
Pre Heat oven to 350 degrees
Ingredients
2 packages 8 ounces cream cheese softened
3/4 cup sugar
2 eggs
1 tsp vanilla
Sour cream topping
8 ounces sour cream
4 Tb sugar
Crust
12 graham crackers
1 stick butter
1 Tb sugar
Directions
Place graham crackers in large zip lock baggie and crush by rolling over graham crackers with a glass until they are small beads. Add sugar and mix together. dump graham crackers in pie pan.
Melt butter and cool slightly, pour over graham crackers and mix well. press mixture into bottom of pie pan and up the sides. Set aside.
In medium bowl using a hand mixer combine cream cheese, sugar and eggs together. Add eggs and beat until smooth. Pour into graham cracker crust and bake 20 minutes.
In the meantime in small bowl combine sour cream and sugar together.
When filling has baked 20 minutes remove from oven and gently starting from the edges working your way in a circle around to the middle, spoon sour cream mixture over the filling. Return to the oven and continue baking another 15-20 minutes. Center will be slightly giggly when its done. Cool for 1 hour then refrigerate for 6 hours before serving.
Serves 8
Cranberry Raspberry Jello Salad
This is a family tradition during the holidays. Mom usually makes it although all of us kids have made it at least a time or two. We only have it about twice a year but we all look forward to it. Thanksgiving and Christmas wouldn't be the same without it. It does take some time with the different layers, so plan ahead.
9x13 glass baking pan
Bottom layer
1 6 oz package raspberry jello
1 1/2 cup boiling water
2 packages (10 ounce) frozen raspberries
1 tsp lemon juice
Dissolve raspberry jello in boiling water, add frozen raspberries and lemon juice. Pour into 9x13 dish. Chill until firm.
Middle layer
1 quart sour cream
Spread sour cream over bottom layer
Top Layer
1 6 ounce package cherry jello
1 cup boiling water
1 large can (15-18 ounces) crushed pineapple with juice
1 can cranberry sauce
Dissolve cherry jello in boiling water. Add crushed pineapple with juice and cranberry sauce. Allow jello mixture to slightly thicken then pour over sour cream layer. Chill 6 hours before serving
Serves 12
9x13 glass baking pan
Bottom layer
1 6 oz package raspberry jello
1 1/2 cup boiling water
2 packages (10 ounce) frozen raspberries
1 tsp lemon juice
Dissolve raspberry jello in boiling water, add frozen raspberries and lemon juice. Pour into 9x13 dish. Chill until firm.
Middle layer
1 quart sour cream
Spread sour cream over bottom layer
Top Layer
1 6 ounce package cherry jello
1 cup boiling water
1 large can (15-18 ounces) crushed pineapple with juice
1 can cranberry sauce
Dissolve cherry jello in boiling water. Add crushed pineapple with juice and cranberry sauce. Allow jello mixture to slightly thicken then pour over sour cream layer. Chill 6 hours before serving
Serves 12
Chocolate Mousse
This is a very elegant dessert and easy to make. It will impress your guests and they will think you slaved all day on this one, but it will be our secret that you didn't.
Ingredients
6 (4 ounce) bars bittersweet chocolate
2/3 cup strong black coffee
4 large eggs at room temperature separated
1 cup sugar plus 1/2 cup
2 cups whipping cream
whip cream for garnish
berries for garnish
Directions
Break chocolate in smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In separate bowl beat 3 egg yolks and 1 cup of sugar mixing well, add mixture to melted chocolate and cook over medium heat 5 minutes until sugar is dissolved. remove from heat. Cool to room temperature
Using handheld electric mixer beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Using handheld mixer beat whipping cream with remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in parfait glasses. Garnish with a dollop of whip cream and berries
Serves 4
Ingredients
6 (4 ounce) bars bittersweet chocolate
2/3 cup strong black coffee
4 large eggs at room temperature separated
1 cup sugar plus 1/2 cup
2 cups whipping cream
whip cream for garnish
berries for garnish
Directions
Break chocolate in smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In separate bowl beat 3 egg yolks and 1 cup of sugar mixing well, add mixture to melted chocolate and cook over medium heat 5 minutes until sugar is dissolved. remove from heat. Cool to room temperature
Using handheld electric mixer beat 4 egg whites until they form soft peaks. Fold into chocolate mixture.
Using handheld mixer beat whipping cream with remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in parfait glasses. Garnish with a dollop of whip cream and berries
Serves 4
Cranberry Orange Bread
For all of you that have enjoyed the cranberry bread I make for the Holidays well here is the recipe. This bread is so good and will stay fresh for 2 weeks in the refrigerator. Now that you will have the recipe maybe someone will make some for me.
Ingredients
1 2/3 cup sugar
2/3 cup vegetable oil
1/2 cup orange juice
1 Tb grated orange peel
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups whole cranberries
Pre heat oven to 350 degrees
grease 6 mini loaf pans
Directions
In medium bowl combine flour, baking soda, baking powder and salt. Mix well. In large bowl stir together sugar, oil, orange juice, orange peel, vanilla and eggs. Add cranberries. Add dry ingredients and stir until just combined. Do not over mix batter or bread will be tough. Spoon batter into mini loaf pans and bake 25-30 minutes or until toothpick comes out clean.
You can also use a loaf pan and bake 50-60 minutes.
makes 6 mini loafs
Ingredients
1 2/3 cup sugar
2/3 cup vegetable oil
1/2 cup orange juice
1 Tb grated orange peel
4 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups whole cranberries
Pre heat oven to 350 degrees
grease 6 mini loaf pans
Directions
In medium bowl combine flour, baking soda, baking powder and salt. Mix well. In large bowl stir together sugar, oil, orange juice, orange peel, vanilla and eggs. Add cranberries. Add dry ingredients and stir until just combined. Do not over mix batter or bread will be tough. Spoon batter into mini loaf pans and bake 25-30 minutes or until toothpick comes out clean.
You can also use a loaf pan and bake 50-60 minutes.
makes 6 mini loafs
Roasted Tomato and Basil Soup
If you like tomato soup you will love this recipe and you will never have canned tomato soup again
Pre heat oven to 400 degrees
Ingredients
3 pounds plum tomatoes cut in half lengthwise
1/4 cup plus 2 Tablespoons olive oil
salt and pepper
2 cups red onion
6 minced garlic cloves
2 Tb butter
2 Tb olive oil
1/8 tsp crushed red pepper flakes
12 oz can tomato paste
1 Tb sugar
28 oz can whole plum tomatoes with their juice
1 cup chopped fresh basil
1 Tb chopped Thyme
1 Quart chicken or vegetable stock
Directions
Toss together the tomatoes olive oil and salt and pepper. Arrange tomatoes in a single layer on baking sheet and roast for 45 minutes.
In 8 quart stockpot on medium heat saute onions and garlic with 2 Tablespoons of each olive oil and butter. add red pepper flakes and cook for 10 minutes. Add the tomato paste and mix well. Add the canned tomatoes, basil, thyme and chicken or vegetable stock. Add the roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Puree with a immersion blender to desired consistency.
( you can use a regular blender to puree the soup but let it cool, and do it small batches)
Serves 6
Pre heat oven to 400 degrees
Ingredients
3 pounds plum tomatoes cut in half lengthwise
1/4 cup plus 2 Tablespoons olive oil
salt and pepper
2 cups red onion
6 minced garlic cloves
2 Tb butter
2 Tb olive oil
1/8 tsp crushed red pepper flakes
12 oz can tomato paste
1 Tb sugar
28 oz can whole plum tomatoes with their juice
1 cup chopped fresh basil
1 Tb chopped Thyme
1 Quart chicken or vegetable stock
Directions
Toss together the tomatoes olive oil and salt and pepper. Arrange tomatoes in a single layer on baking sheet and roast for 45 minutes.
In 8 quart stockpot on medium heat saute onions and garlic with 2 Tablespoons of each olive oil and butter. add red pepper flakes and cook for 10 minutes. Add the tomato paste and mix well. Add the canned tomatoes, basil, thyme and chicken or vegetable stock. Add the roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Puree with a immersion blender to desired consistency.
( you can use a regular blender to puree the soup but let it cool, and do it small batches)
Serves 6
Karen's Au Gratin Potatoes
Au Gratin potatoes have been around for years and there are so many different recipes, after trying many of them I came up with my own version. It's easy and gets rave reviews from everyone who tastes it. a 5 out of 5 in my book! yum yum
9 x 13 baking dish lightly greased with butter
Pre heat oven 375 degrees
Ingredients
6 medium russet potatoes (uncooked and sliced thin)
1 cup grated sharp cheddar cheese
1 cup grated Gruyere or Swiss cheese
1/2 cup grated Parmesan cheese
garlic powder
minced onion
2 cups half and half (you can use whole milk but don't use low fat milk)
Directions
Mix cheeses together in medium bowl
Arrange a layer of uncooked potatoes in bottom of baking dish. Sprinkle lightly with garlic powder and minced onion, add 1/3 of cheese. add another layer of potatoes, garlic powder, minced onion and cheese. Add 1 more layer of potatoes and top with remaining cheese. Pour half and half over potatoes and cover with foil. Bake 1-1 1/2 hours or until knife comes out easily.
Serves 8
9 x 13 baking dish lightly greased with butter
Pre heat oven 375 degrees
Ingredients
6 medium russet potatoes (uncooked and sliced thin)
1 cup grated sharp cheddar cheese
1 cup grated Gruyere or Swiss cheese
1/2 cup grated Parmesan cheese
garlic powder
minced onion
2 cups half and half (you can use whole milk but don't use low fat milk)
Directions
Mix cheeses together in medium bowl
Arrange a layer of uncooked potatoes in bottom of baking dish. Sprinkle lightly with garlic powder and minced onion, add 1/3 of cheese. add another layer of potatoes, garlic powder, minced onion and cheese. Add 1 more layer of potatoes and top with remaining cheese. Pour half and half over potatoes and cover with foil. Bake 1-1 1/2 hours or until knife comes out easily.
Serves 8
Quiche Lorraine
Quiche is very popular in our family. Quiche Lorraine is my favorite but you can use other ingredients like: ham or chicken. Spinach, bell peppers,tomatoes, broccoli, green onion, etc. Use your imagination and create your own unique quiche.
Ingredients
9 inch frozen deep dish pie crust
8 slices bacon cut into 1/2 inch pieces
1/4 cup green onions
2 cups (8 ounces) cubed Swiss cheese
4 eggs beaten
1 1/4 cup half and half
1/2 tsp pepper
pinch of nutmeg
Directions
Pre heat oven too 375 degrees
Cook bacon and drain on paper towel. cut into pieces. Sprinkle bacon in bottom of pie shell, add green onion and Swiss cheese.
Combine eggs, half and half, salt, pepper and nutmeg and whisk together for 30 seconds until frothy, pour into pie shell and bake for 40-45 minutes until
middle is firm and knife comes out clean. Let stand 10 minutes before cutting.
Ingredients
9 inch frozen deep dish pie crust
8 slices bacon cut into 1/2 inch pieces
1/4 cup green onions
2 cups (8 ounces) cubed Swiss cheese
4 eggs beaten
1 1/4 cup half and half
1/2 tsp pepper
pinch of nutmeg
Directions
Pre heat oven too 375 degrees
Cook bacon and drain on paper towel. cut into pieces. Sprinkle bacon in bottom of pie shell, add green onion and Swiss cheese.
Combine eggs, half and half, salt, pepper and nutmeg and whisk together for 30 seconds until frothy, pour into pie shell and bake for 40-45 minutes until
middle is firm and knife comes out clean. Let stand 10 minutes before cutting.
Chicken Pesto Pizza
I created this recipe years ago and it has always been a favorite. It's a different twist on pizza but is very tasty with the Boboli crust.
Ingredients
8-12 in Boboli crust ( I usually use the 8 in and make individual pizza's)
1 cup grated Fontina cheese or any aged Swiss cheese
1/2 cup pesto
1 chicken breast cubed (see cooking directions below)
6 mushrooms sliced
2 Tb Parmesan cheese
Directions for Chicken:
Cut chicken in cubes. In medium skillet add 1/4 cup Italian dressing
and cook chicken until done about 10 minutes.
Directions for Pizza
Pre heat oven to 450 degrees
Cook Boboli crust on cookie sheet or pizza pan for 5 minutes for 8 inch crust and 10 minutes for 12 inch crust.
Mix chicken and pesto in medium bowl and then cover bottom of crust. Add fontina cheese and mushrooms. Sprinkle with Parmesan cheese.
Bake for 10 minutes for 8 inch pizza
Bake for 20 minutes for 12 inch pizza
or until cheese is melted and crust is golden brown. Let cool for 5 minutes before cutting.
Ingredients
8-12 in Boboli crust ( I usually use the 8 in and make individual pizza's)
1 cup grated Fontina cheese or any aged Swiss cheese
1/2 cup pesto
1 chicken breast cubed (see cooking directions below)
6 mushrooms sliced
2 Tb Parmesan cheese
Directions for Chicken:
Cut chicken in cubes. In medium skillet add 1/4 cup Italian dressing
and cook chicken until done about 10 minutes.
Directions for Pizza
Pre heat oven to 450 degrees
Cook Boboli crust on cookie sheet or pizza pan for 5 minutes for 8 inch crust and 10 minutes for 12 inch crust.
Mix chicken and pesto in medium bowl and then cover bottom of crust. Add fontina cheese and mushrooms. Sprinkle with Parmesan cheese.
Bake for 10 minutes for 8 inch pizza
Bake for 20 minutes for 12 inch pizza
or until cheese is melted and crust is golden brown. Let cool for 5 minutes before cutting.
Lasagna With Turkey Sausage
Ingredients
2 Tb olive oil
1 cup chopped yellow onions
2 cloves garlic minced
1 pound sweet turkey sausage
1 28 oz can crushed tomatoes in tomato puree
1 6 oz can tomato paste
1/4 cup chopped flat leafed parsley-divided (take out 2 Tb for filling)
1/2 cup chopped basil leaves
1 tsp salt
1/2 tsp pepper
1 box lasagna noodles
15 oz ricotta cheese
1 pound mozzarella cheese
1 cup Parmesan cheese
1 large egg
Directions
Pre heat oven to 400 degrees
Heat the olive oil in 10 inch skillet. dd the onion and cook for 5 minutes over medium heat until translucent. Add the garlic and cook 1more minute. add the sausage breaking it up with a fork and cook for 8-10 minutes or until no longer pink. Add the crushed tomatoes and tomato paste, 2 Tablespoons of the parsley, the basil, salt and pepper. Simmer uncovered for 25 minutes.
Meanwhile fill a large bowater very hot water. Add the noodles and allow them to sit in the water for 20 minutes. Drain
In medium bowl, combine ricotta cheese, Parmesan cheese, the egg, 1/2 tsp salt, 1/4 tsp pepper. set aside.
Ladde 1/3 of the sauce into a 9x13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: 1 layer of pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add another layer of noodles, mozzarella, ricotta, then sauce. Add final layer of noodles and top with remaining sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 minutes, until sauce is bubbling. Let stand for 15 minutes before serving.
Serves 8
2 Tb olive oil
1 cup chopped yellow onions
2 cloves garlic minced
1 pound sweet turkey sausage
1 28 oz can crushed tomatoes in tomato puree
1 6 oz can tomato paste
1/4 cup chopped flat leafed parsley-divided (take out 2 Tb for filling)
1/2 cup chopped basil leaves
1 tsp salt
1/2 tsp pepper
1 box lasagna noodles
15 oz ricotta cheese
1 pound mozzarella cheese
1 cup Parmesan cheese
1 large egg
Directions
Pre heat oven to 400 degrees
Heat the olive oil in 10 inch skillet. dd the onion and cook for 5 minutes over medium heat until translucent. Add the garlic and cook 1more minute. add the sausage breaking it up with a fork and cook for 8-10 minutes or until no longer pink. Add the crushed tomatoes and tomato paste, 2 Tablespoons of the parsley, the basil, salt and pepper. Simmer uncovered for 25 minutes.
Meanwhile fill a large bowater very hot water. Add the noodles and allow them to sit in the water for 20 minutes. Drain
In medium bowl, combine ricotta cheese, Parmesan cheese, the egg, 1/2 tsp salt, 1/4 tsp pepper. set aside.
Ladde 1/3 of the sauce into a 9x13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: 1 layer of pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add another layer of noodles, mozzarella, ricotta, then sauce. Add final layer of noodles and top with remaining sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 minutes, until sauce is bubbling. Let stand for 15 minutes before serving.
Serves 8
Crab Cakes
Ingredients
2 Tb unsalted butter
2 Tb olive oil
3/4 cup diced red onion ( 1 small onion)
1 1/2 cup diced celery
1/2 diced red or green pepper
1/2 cup yellow pepper
1/4 cup chopped parsley
1 Tb capers, drained (optional)
1 tsp Worcestershire sauce
1 1/2 tsp Bay seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 pound lump crab mean
1/2 cup plain bread crumbs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 large eggs
Directions
Place the 2 Tablespoons butter and 2 Tablespoons olive oil and heat in large saute pan until hot, then place onion, celery, red and yellow peppers, parsley, capers, and Worcestershire sauce, old bay, salt and pepper and cook over medium heat about 15-20 minutes until vegetables are tender. Cool to room temperature. In large bowl break up crab meat into small pieces and toss with breadcrumbs, mayonnaise, mustard and eggs. Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes. Shape into 2 inch crab cakes.
In Large saute pan heat 4 Tablespoons unsalted butter and 1/4 cup olive oil, add crab cakes and saute for 5 minutes over medium heat on both sides until browned. Serve with Remoulade sauce
Serves 6
Remoulade Sauce
1/2 cup mayonnaise
2 Tb sweet pickles or cornichons
1 tsp coarse-grained mustard
1 Tb champagne or white wine vinegar
pinch of salt and pepper
Place all ingredients in food processor fitted with steel blade and pulse several times until pickles are finely chopped and all ingredients are well mixed but not pureed
2 Tb unsalted butter
2 Tb olive oil
3/4 cup diced red onion ( 1 small onion)
1 1/2 cup diced celery
1/2 diced red or green pepper
1/2 cup yellow pepper
1/4 cup chopped parsley
1 Tb capers, drained (optional)
1 tsp Worcestershire sauce
1 1/2 tsp Bay seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 pound lump crab mean
1/2 cup plain bread crumbs
1/2 cup mayonnaise
2 tsp Dijon mustard
2 large eggs
Directions
Place the 2 Tablespoons butter and 2 Tablespoons olive oil and heat in large saute pan until hot, then place onion, celery, red and yellow peppers, parsley, capers, and Worcestershire sauce, old bay, salt and pepper and cook over medium heat about 15-20 minutes until vegetables are tender. Cool to room temperature. In large bowl break up crab meat into small pieces and toss with breadcrumbs, mayonnaise, mustard and eggs. Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes. Shape into 2 inch crab cakes.
In Large saute pan heat 4 Tablespoons unsalted butter and 1/4 cup olive oil, add crab cakes and saute for 5 minutes over medium heat on both sides until browned. Serve with Remoulade sauce
Serves 6
Remoulade Sauce
1/2 cup mayonnaise
2 Tb sweet pickles or cornichons
1 tsp coarse-grained mustard
1 Tb champagne or white wine vinegar
pinch of salt and pepper
Place all ingredients in food processor fitted with steel blade and pulse several times until pickles are finely chopped and all ingredients are well mixed but not pureed
Parmesan Chicken
Ingredients
4 boneless skinless chicken breasts
1 cup flour
1 tsp salt
1/2 tsp pepper
3 eggs
1 1/2 cup Italian Bread Crumbs
1 tsp Thyme
3/4 cup Parmesan cheese
Directions
Pound chicken breasts between wax paper until they are 1/4 in thick.
Combine the flour, salt and pepper on a plate. In shallow dish beat eggs with 1Tablespoon of water. On second plate combine bread crumbs, thyme and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in egg mixture, then dredge both sides in bread crumb mixture pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in large saute pan and cook chicken breasts on medium heat for 5-6 minutes on each side or until cooked through.
Serves 4
4 boneless skinless chicken breasts
1 cup flour
1 tsp salt
1/2 tsp pepper
3 eggs
1 1/2 cup Italian Bread Crumbs
1 tsp Thyme
3/4 cup Parmesan cheese
Directions
Pound chicken breasts between wax paper until they are 1/4 in thick.
Combine the flour, salt and pepper on a plate. In shallow dish beat eggs with 1Tablespoon of water. On second plate combine bread crumbs, thyme and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in egg mixture, then dredge both sides in bread crumb mixture pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in large saute pan and cook chicken breasts on medium heat for 5-6 minutes on each side or until cooked through.
Serves 4
Stuffed Mushrooms
Ingredients
1/2 cup Italian bread crumbs
1/2 cup grated Romano cheese
2 minced garlic cloves
2 Tb chopped parsley
2 Tb green onion
salt and pepper to taste
1/3 cup olive oil
28 large white mushrooms (stems removed)
Directions
Pre heat oven to 400 degrees
combine bread crumbs, Romano cheese, garlic,parsley, green onion and salt and pepper in medium bowl to blend.
clean mushrooms with damp paper towel. drizzle large baking sheet with olive oil to coat the bottom. spoon the filling into the mushroom cavity. Arrange on the baking sheet with the cavity side up. Drizzle remaining olive oil over each mushroom. Bake until mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
Serves 12
1/2 cup Italian bread crumbs
1/2 cup grated Romano cheese
2 minced garlic cloves
2 Tb chopped parsley
2 Tb green onion
salt and pepper to taste
1/3 cup olive oil
28 large white mushrooms (stems removed)
Directions
Pre heat oven to 400 degrees
combine bread crumbs, Romano cheese, garlic,parsley, green onion and salt and pepper in medium bowl to blend.
clean mushrooms with damp paper towel. drizzle large baking sheet with olive oil to coat the bottom. spoon the filling into the mushroom cavity. Arrange on the baking sheet with the cavity side up. Drizzle remaining olive oil over each mushroom. Bake until mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
Serves 12
Wednesday, November 2, 2011
Karen's Scallops with Lemon Sauce
Ingredients
1/2 pound sea scallops
1/4 cup milk
2 Tb flour (seasoned with salt and pepper)
1 Tb olive oil
1/2 cup white wine
2 Tb green onion chopped
1 shallot minced
2 tsp fresh parsley
1/4 cup lemon juice
Dip scallops in milk and roll in flour. In medium skillet saute scallops in olive oil for 3 minutes on each side. transfer scallops to baking dish. pour wine into skillet. Add green onions, shallots and parsley and lemon juice. simmer for 5 minutes. Pour over scallops.
Serve over rice
Serves 2
1/2 pound sea scallops
1/4 cup milk
2 Tb flour (seasoned with salt and pepper)
1 Tb olive oil
1/2 cup white wine
2 Tb green onion chopped
1 shallot minced
2 tsp fresh parsley
1/4 cup lemon juice
Dip scallops in milk and roll in flour. In medium skillet saute scallops in olive oil for 3 minutes on each side. transfer scallops to baking dish. pour wine into skillet. Add green onions, shallots and parsley and lemon juice. simmer for 5 minutes. Pour over scallops.
Serve over rice
Serves 2
Coctail Meatballs
Ingredients
1 1/2 lean ground beef
1 egg
1/2 tsp garlic powder
1 Tb Worcestershire sauce
3/4 cup breadcrumbs
1/2 cup water
1 12oz bottle chili sauce
6 oz grape jelly
2 Tb Lemon juice
Combine ground beef, garlic powder, egg, Worcestershire sauce, breadcrumbs and water and mix well. Form into bite size meatballs. In large saucepan stir together chili sauce, grape jelly and lemon juice. Heat over medium heat until blended. Place meatballs into sauce and cook for 15 minutes. Skim off any fat, continue cooking 8-10 minutes.
Transfer to crock pot or chaffing dish
makes 60 meatballs
1 1/2 lean ground beef
1 egg
1/2 tsp garlic powder
1 Tb Worcestershire sauce
3/4 cup breadcrumbs
1/2 cup water
1 12oz bottle chili sauce
6 oz grape jelly
2 Tb Lemon juice
Combine ground beef, garlic powder, egg, Worcestershire sauce, breadcrumbs and water and mix well. Form into bite size meatballs. In large saucepan stir together chili sauce, grape jelly and lemon juice. Heat over medium heat until blended. Place meatballs into sauce and cook for 15 minutes. Skim off any fat, continue cooking 8-10 minutes.
Transfer to crock pot or chaffing dish
makes 60 meatballs
Crab Dip
1 quart round baking dish
Pre heat oven 350 degrees
Ingredients
2 cans (6 oz) crab (drained)
8 oz cream cheese softened (cut in cubes)
2 tsp Worcestershire sauce
1 Tb Dijon or spicy mustard
3 Tb green onion
1/2 tsp bay seasoning
1/4 tsp dill
2 Tb milk or half and half
salt and pepper to taste
In medium saucepan mix all ingredients until smooth. If consistency is to thick add a little more milk. transfer into baking dish and bake 30 minutes or until heated through.
Yield: 2 cups
Serve with assorted crackers or pieces of french bread
Pre heat oven 350 degrees
Ingredients
2 cans (6 oz) crab (drained)
8 oz cream cheese softened (cut in cubes)
2 tsp Worcestershire sauce
1 Tb Dijon or spicy mustard
3 Tb green onion
1/2 tsp bay seasoning
1/4 tsp dill
2 Tb milk or half and half
salt and pepper to taste
In medium saucepan mix all ingredients until smooth. If consistency is to thick add a little more milk. transfer into baking dish and bake 30 minutes or until heated through.
Yield: 2 cups
Serve with assorted crackers or pieces of french bread
Water Chestnuts Wrapped in Bacon
Ingredients:
aluminum broiler or cake pan
toothpicks
1 1/2 cup low sodium soy sauce
1/2 cup sugar
1 can whole water chestnuts
1/2 pound bacon
Combine soy sauce, sugar in covered bowl, add water chestnuts. marinate water chestnuts for 5-6 hours in refrigerator.
Cut bacon in thirds. Wrap bacon around water chestnuts and secure with toothpick. Place on broiler pan and broil 6 minutes, turn and broil another
5-6 minutes or until bacon is browned.
serves 4
aluminum broiler or cake pan
toothpicks
1 1/2 cup low sodium soy sauce
1/2 cup sugar
1 can whole water chestnuts
1/2 pound bacon
Combine soy sauce, sugar in covered bowl, add water chestnuts. marinate water chestnuts for 5-6 hours in refrigerator.
Cut bacon in thirds. Wrap bacon around water chestnuts and secure with toothpick. Place on broiler pan and broil 6 minutes, turn and broil another
5-6 minutes or until bacon is browned.
serves 4
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