Wednesday, April 18, 2012
Saturday, April 14, 2012
Buttery Cracker Candy
About 40 Keebler Club Crackers
2 sticks of butter
1/2 cup brown sugar
1/4 teaspoon baking soda
12 ounces semisweet chocolate chips
1/2 cup finely chopped pecans or walnuts
Line a 10 by 16-inch cookie sheet with nonstick aluminum foil. Arrange crackers on top of foil, covering entire cookie sheet.
In medium saucepan, bring butter and brown sugar to a boil, stirring often. Boil for 1 minute. Remove from heat and add baking soda to butter mixture. Stir well. Pour the mixture on top of arranged crackers. Smooth out so all crackers are covered.
Bake at 375 for 6 to 8 minutes. Watch carefully so crackers do not burn.
Remove from oven, sprinkle chocolate chips and nuts on top of crackers. Allow to cool, then break into pieces to serve or store. You may cool in fridge before breaking.
This is easy and wonderful! Makes a great gift. You may use white or milk chocolate as well and/or chopped almonds.
Serves 15.
From: Janice L. Thompson, Casper
2 sticks of butter
1/2 cup brown sugar
1/4 teaspoon baking soda
12 ounces semisweet chocolate chips
1/2 cup finely chopped pecans or walnuts
Line a 10 by 16-inch cookie sheet with nonstick aluminum foil. Arrange crackers on top of foil, covering entire cookie sheet.
In medium saucepan, bring butter and brown sugar to a boil, stirring often. Boil for 1 minute. Remove from heat and add baking soda to butter mixture. Stir well. Pour the mixture on top of arranged crackers. Smooth out so all crackers are covered.
Bake at 375 for 6 to 8 minutes. Watch carefully so crackers do not burn.
Remove from oven, sprinkle chocolate chips and nuts on top of crackers. Allow to cool, then break into pieces to serve or store. You may cool in fridge before breaking.
This is easy and wonderful! Makes a great gift. You may use white or milk chocolate as well and/or chopped almonds.
Serves 15.
From: Janice L. Thompson, Casper
Mediterranean Salad
Bow tie pasta
Spinach
Feta cheese
Sun dried tomatoes
Kalamata olives
Roma tomatoes
Balsamic dressing
Spinach
Feta cheese
Sun dried tomatoes
Kalamata olives
Roma tomatoes
Balsamic dressing
Asparagus Pasta Salad
Penne pasta
Asparagus
Parmesan cheese
Red onion
Olive oil
Lemon juice
Garlic
Crushed red pepper
Red pepper sauce
Asparagus
Parmesan cheese
Red onion
Olive oil
Lemon juice
Garlic
Crushed red pepper
Red pepper sauce
Wednesday, April 11, 2012
Braised Lamb Shanks
Recipe courtesy Anne Burrell
Prep Time:20 minInactive Prep Time:2 hr 30 minCook Time:3 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
Directions
Preheat the oven to 400 degrees F.
Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
Call yourself a superstar!!!
Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.
From: Food Network
Notes: Didn't puree the vegetables. Cooked at 325 for about 5 hours or so.
Prep Time:20 minInactive Prep Time:2 hr 30 minCook Time:3 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
Directions
Preheat the oven to 400 degrees F.
Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
Call yourself a superstar!!!
Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.
From: Food Network
Notes: Didn't puree the vegetables. Cooked at 325 for about 5 hours or so.
Wednesday, April 4, 2012
Ten Minute (really 60 minute) Chipotle Spiced Beef and Bean Chili
Submitted By: Twila Davis Reed
Photo By: Lauren Vavala
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 4
"Browned ground beef is combined with cans of beans and minced chipotle peppers in adobe sauce in this spicy tomato based chili. Serve with a dollop of sour cream and grated cheddar cheese."
INGREDIENTS:
1 pound lean ground beef
1 onion, chopped
2 chipotle peppers in adobo sauce
1 (10 ounce) can diced tomatoes with
green chile peppers
2 (15 ounce) cans kidney beans, drained
and rinsed
2 teaspoons kosher salt
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1 teaspoon chili powder
3 teaspoons hot pepper sauce
1/4 cup shredded Cheddar cheese
DIRECTIONS:
1. In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well.
2. In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.
From Allrecipes.com
Note: Made corn bread and put the batter over the chili mixture in a casserole and baked for 25 minutes or so.
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