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Friday, December 25, 2009 Simple Sesame Noodles ¼ cups Soy Sauce 2 Tablespoons Sugar 4 cloves Garlic, Minced 2 Tablespoons Rice Vinegar 3 Tablespoons Pure Sesame Oil ½ teaspoons Hot Chili Oil 4 Tablespoons Canola Oil 2 Tablespoons Hot Water 4 whole Green Onions, Sliced Thin Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl with chopsticks. Yummy! http://thepioneerwoman.com/cooking/2009/09/simple-sesame-noodles/ Saturday, November 7, 2009 Carrot and Squash Curry Soup Prep Time: 20 Minutes Cook Time: 1 Hour Difficulty: Easy Servings: 8 Ingredients 3 Tablespoons Olive Oil 5 cloves Garlic, Minced 1 whole Large Onion, Diced 3 whole Carrots, Washed And Sliced Thin 4 whole Yellow Squash (sliced) Salt To Taste 1 Tablespoon Curry Powder (more To Taste!) ½ cups Dry White Wine (optional) 48 ounces, fluid Chicken Broth Heavy Cream (optional) Preparation Instructions Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder. Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat. Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top. http://thepioneerwoman.com/cooking/2009/11/carrot-and-squash-curry-soup/ Wednesday, November 4, 2009 Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook) 1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips 11/2 lbs (750 g) broccoli, cut into bite-size florets 1 tablespoon high-heat cooking oil 1 tablespoon minced garlic BEEF MARINADE 1 1/2 teaspoons soy sauce 1 teaspoon cornstarch 1/2 teaspoon cooking oil Freshly ground black pepper to season the beef STIR-FRY SAUCE 3 tablespoons oyster sauce 2 teaspoons Chinese rice wine (or dry sherry) 2 teaspoons Chinese black vinegar (or balsamic vinegar) 1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature. 2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce. 3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain. 4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side. 5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well. http://thepioneerwoman.com/cooking/2009/11/jadens-beef-with-broccoli/ Monday, November 2, 2009 Mushrooms Stuffed with Brie Cook Time: 15 Minutes Difficulty: Easy Servings: 8 Ingredients 1 package White Button Mushrooms, Washed And Stems Removed 4 cloves Garlic, Minced ¼ cups Flat-leaf Parsley, Chopped 4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part) Splash Of White Wine (optional) 1 slice (wedge) Of Brie Cheese Preparation Instructions Preheat oven to 350 degrees Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish. In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat. Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie. Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted. Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious http://thepioneerwoman.com/cooking/2009/11/mushrooms-stuffed-with-brie/ Thursday, October 29, 2009 Buttered Rosemary Rolls Cook Time: 20 Minutes Difficulty: Easy Servings: 7 Ingredients Frozen, Unbaked Dinner Rolls Melted Butter, Regular, Salted Fresh Rosemary, Coarsely Chopped Coarse Sea Salt Preparation Instructions Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. After rising, brush rolls with melted butter. Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt. Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top. Serve skillet on the table. http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/ Tuesday, October 27, 2009 Pear-Cinnamon Crisp with Vanilla Ice Cream Cook Time: 40 Minutes Difficulty: Easy Servings: 4 Ingredients FILLING INGREDIENTS: 4 whole (to 5) Large Pears (Bosc Work Well) ⅔ cups Sugar ¼ teaspoons Salt Topping Ingredients 1-½ cup All-purpose Flour ⅓ cups Sugar ⅓ cups Firmly Packed Brown Sugar ½ teaspoons Cinnamon ½ cups Pecans, Very Finely Chopped 1 stick Butter, Melted Preparation Instructions Preheat oven to 350 degrees. Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside. In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Pour pears into a baking dish; top with crumb topping. Bake at 350 degrees for 30 minutes. Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown. Serve warm with vanilla ice cream. http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/ Friday, October 23, 2009 Pastor Ryan’s Bronzed Sea Bass with Lemon Shallot Butter Cook Time: 10 Minutes Difficulty: Easy Servings: 1 Ingredients 6 ounces, weight (to 7 Ounces) Piece Of Sea Bass, With Or Without The Skin On 3 Tablespoons Butter 1 whole Medium-sized Shallot, Minced 1 whole Lemon, Zested And Juiced 3 Tablespoons Canola Oil Kosher Salt And Fresh Ground Pepper, to taste Preparation Instructions Preheat the oven to 375 degrees. Season both sides of the fish generously with salt and pepper. Heat canola oil in a medium-sized oven-safe pan over high heat for a few minutes to let the oil get nice and hot. Once the oil has heated up for a couple of minutes, drop the sea bass into place and let it sit there untouched for two minutes. (Don’t overcrowd the pan, as this will kill our ability to create a tasty crust on the fish.) Sear over high heat for 2 minutes, then transfer the pan into the 375-degree oven WITHOUT FLIPPING THE FISH OVER. Set the timer to 8 minutes. Meanwhile, begin making the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes. When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.) Once the fish has been in the oven for 8 minutes, remove it and let it rest for a moment before serving. Take this time to remove the pin bones if your butcher didn’t do it for you. This exact method will work well with halibut, salmon, or any other thick fish. Great results every time. http://thepioneerwoman.com/cooking/2009/10/bronzed-sea-bass-with-lemon-shallot-butter/ Wednesday, October 21, 2009 Sweet-Roasted Rosemary Acorn Squash Wedges Cook Time: 20 Minutes Difficulty: Easy Servings: 6 Ingredients 2 whole Acorn Squash, Cut Into 8 Wedges Each 4 dashes Olive Oil Salt To Taste 1 stick Butter ½ cups Brown Sugar (lightly Packed) 2 Tablespoons Rosemary (minced) Preparation Instructions Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized. Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete. Serve in the baking dish, drizzling more sauce at the end. Yummy! http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/ Monday, October 19, 2009 Chicken Parmigiana Cook Time: 45 Minutes Difficulty: Easy Servings: 6 Ingredients 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat ½ cups All-purpose Flour Salt And Pepper, to taste ½ cups Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Chopped 4 cloves Garlic, Minced ¾ cups Wine (white Or Red Is Fine) Crushed Tomatoes 2 Tablespoons Sugar ¼ cubes Chopped Fresh Parsley 1 cup Freshly Grated Parmesan Cheese 1 pound Thin Linguine Preparation Instructions Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside. At this time, you can start a pot of water for your pasta. Cook linguine until al dente. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes. Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately. http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/ Thursday, October 15, 2009 Chocolate Truffles with Sea Salt Cook Time: 15 Minutes Difficulty: Easy Servings: 36 Ingredients 8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate 8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate 1 can (14 Oz) Sweetened Condensed Milk 1 Tablespoon Vanilla Extract 8 ounces, weight Meltable Milk Chocolate Sea Salt Preparation Instructions Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla. Remove from heat, cover and refrigerate for two hours. Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles. http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/ Wednesday, October 14, 2009 Spaghetti with Artichoke Hearts and Tomatoes Cook Time: 30 Minutes Difficulty: Easy Servings: 6 Ingredients 2 Tablespoons Olive Oil 2 Tablespoons Butter 3 cloves Garlic, Minced ½ whole Medium Onion, Finely Diced 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained 1 can Diced Tomatoes With Juice (14.5 Oz.) 1 cup Heavy Cream ½ cups Chicken Broth (More As Needed) ½ teaspoons Nutmeg Salt And Pepper, to taste 1 pound Thin Spaghetti 1 cup Parmesan Cheese, Freshly Grated 2 Tablespoons Fresh Chives (or Other Herbs) Chopped Preparation Instructions Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Delicious! http://thepioneerwoman.com/cooking/2009/10/wednesday-night-dinner-spaghetti-with-artichoke-hearts-and-tomatoes/ Monday, October 12, 2009 Moist Pumpkin Spice Muffins (With Cream Cheese Frosting) Cook Time: 25 Minutes Difficulty: Easy Servings: 12 Ingredients Muffin Ingredients: 1 cup All-purpose Flour ½ cups Sugar 2 teaspoons Baking Powder 1-½ teaspoon Cinnamon ¼ teaspoons Ground Ginger ½ teaspoons Nutmeg ½ teaspoons Salt 4 Tablespoons Butter, cut into pieces 1 cup (heaping) Pumpkin Puree ½ cups Evaporated Milk 1 whole Egg 1-½ teaspoon Vanilla ½ cups Golden Raisins (optional!) Topping 2 Tablespoons Sugar 1 teaspoon Cinnamon ¼ teaspoons Nutmeg FOR FROSTING: ¼ cups Softened Butter 4 ounces, weight Cream Cheese ½ pounds Powdered Sugar ½ teaspoons Vanilla Preparation Instructions Preheat oven to 400 degrees. Generously grease 12 muffin tins. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature. http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/ Thursday, October 8, 2009 Roasted Garlic and New Potatoes Cook Time: 1 Hour15 Minutes Difficulty: Easy Servings: 10 Ingredients 20 whole Small To Medium New Potatoes 5 whole Heads Of Garlic, Or More To Taste (up To 7 Heads) ⅓ cups (to 1/2 Cup) Olive Oil ⅓ cups (to 1/2 Cup) Dry White Wine Kosher Salt To Taste Freshly Ground Black Pepper, To Taste Preparation Instructions Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine. Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden. http://thepioneerwoman.com/cooking/2009/10/roasted-garlic-new-potatoes/ Tuesday, October 6, 2009 Simple, Pan-Fried Pork Chops Cook Time: 5 Minutes Difficulty: Easy Servings: 8 Ingredients 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops) 1 cup All-purpose Flour 1 teaspoon Seasoned Salt 1 teaspoon Black Pepper Cayenne Pepper To Taste ½ cups Canola Oil 1 Tablespoon Butter Extra Salt And Pepper, To Taste Preparation Instructions Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops. Delicious and simple! Serve with smashed new potatoes. http://thepioneerwoman.com/cooking/2009/10/simple-pan-fried-pork-chops/ Friday, October 2, 2009 Baba Ghanoush, Baby! Cook Time: 30 Minutes Difficulty: Easy Servings: 8 Ingredients 3 whole Medium Eggplants 4 Tablespoons Tahini 4 cloves Garlic, Finely Minced ¼ cups Lemon Juice 3 Tablespoons Extra Virgin Olive Oil (good Quality) ⅓ cups Fresh Parsley, Minced Preparation Instructions IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork. On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes. Set them aside to cool slightly. When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.) Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed. Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt! Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon. http://thepioneerwoman.com/cooking/2009/10/baba-ghanoush/ Wednesday, September 30, 2009 Rosemary-Onion Bread with Blue Cheese Topping Cook Time: 20 Minutes Difficulty: Easy Servings: 12 Ingredients 1 Tablespoon Butter 1 whole Large Yellow Onion, Sliced 3 cloves Garlic, Minced 1-½ cup Warm Water 3 teaspoons Active Dry Yeast 1 Tablespoon Sugar 3 Tablespoons Olive Oil 3 cups Bread Flour 2 teaspoons Kosher Salt (more To Taste) Freshly Chopped Rosemary To Taste (be Generous!) ½ cups Crumbled Blue Cheese Preparation Instructions Saute sliced onions and minced garlic in 1 tablespoon butter over medium heat. Cook them until brown and caramelized, about 8 to 10 minutes. Allow to cool for a few minutes. Pour warm water into a bowl. Sprinkle yeast on top. Add sugar and olive oil, then stir gently with a fork until combined. Set aside. Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!) Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!) Drizzle olive oil in a separate bowl, then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours. Preheat oven to 400 degrees. Divide dough into eight portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time. To top with blue cheese, either place crumbled blue cheese on completely baked rolls and allow it to soften naturally, OR remove the rolls with five minutes baking time left, top with cheese, and return to the oven to finish baking and allow cheese to melt. Serve warm or at room temperature. Divine! http://thepioneerwoman.com/cooking/2009/09/rosemary-onion-bread-with-blue-cheese-topping/ Thursday, September 17, 2009 Delicious Hominy Casserole 8 slices thick bacon 1 large onion, finely diced 4 14.5-ounce cans white hominy, drained 2 4-ounce cans diced green chilies (Hatch chilies are splendid) 1 cup grated sharp cheddar cheese 1 seeded, finely diced fresh jalapeno (optional, for heat) Extra cheddar, bacon, and chilies for sprinkling Fry the bacon until almost crisp; remove from skillet and drain all but a couple of tablespoons bacon grease. Crumble the bacon and set aside. Add onion to skillet and cook for a couple of minutes. Pour in hominy and stir for a couple of minute until warm. Add cheese, chilies, jalapenos (if using), and bacon and stir until cheese is melted. Remove from heat. Pour mixture into a large baking pan and sprinkle with a little more cheese, bacon, and green chilies, if desired. Bake at 350 for 15 minutes, or until hot and heated through. Serve with hamburgers, brisket, steaks, or with a salad for a delicious lunch. You’ll love it! http://thepioneerwoman.com/cooking/2009/09/delicious-hominy-casserole/ Tuesday, September 15, 2009 Apple Cake in an Iron Skillet Adapted from Sara Moulton 4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices 1 3/4 sticks butter 3/4 cup sugar 1 stick butter 2/3 cup sugar 1 1/2 teaspoons vanilla 2 large eggs 1/2 cup sour cream 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1 small Granny Smith apple, peeled, cored, and chopped finely Preheat oven to 375 degrees. In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter. In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple. Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect! Serve warm with vanilla ice cream. http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/ Friday, September 11, 2009 Tres Leches Cake 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 eggs 1 cup sugar 1 teaspoon vanilla 1/3 cup milk 1 can evaporated milk 1 can sweetened condensed milk 1/4 cup heavy cream 1 pint heavy cream, for whipping 3 tablespoons sugar Preheat oven to 350 degrees. Spray 9 x 13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into other mixture very gently until just combined. Pour into prepared pan and spread to even out surface. Bake for 35 to 45 minutes or until toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve. Delicious! http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/ Wednesday, September 9, 2009 Quesadillas de Camarones (Shrimp Quesadillas) 8-12 Large raw shrimp, peeled and deveined 8 ounces Mexican red sauce 1 large onion 1 red bell pepper 1 green bell pepper 2 cups cheese, grated (Monterey Jack is best) 2 tablespoons olive oil Salt to taste Pour red sauce over shrimp. Set aside. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside. Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces. In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like! http://thepioneerwoman.com/cooking/2009/09/quesadillas-de-camarones/ Monday, September 7, 2009 Bacon Onion Cheddar Biscuits 1 cup finely diced onion 2 cups all-purpose flour 1 heaping teaspoon baking powder 3/4 teaspoon salt 1/4 cup vegetable shortening (Crisco, etc.) 10 tablespoons milk (whole milk is best) 4 tablespoons vegetable oil 1 egg 1 heaping cup grated sharp cheddar cheese Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together. Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined. Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 until golden Remove from pan and serve warm. http://thepioneerwoman.com/cooking/2009/09/bacon-onion-cheddar-biscuits/ Thursday, September 3, 2009 Grilled Ribeye Steak with Onion-Blue Cheese Sauce 2 ribeye steaks 2 tablespoons butter Salt Pepper 4 tablespoons butter 1 very large yellow onion 3/4 to 1 cup heavy cream 1/2 cup crumbled blue cheese Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint. Repeat as often as needed. http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/ Wednesday, September 2, 2009 SIMPLE, SCRUMPTIOUS CAESAR SALAD WITH QUICK GARLIC CROUTONS Serves 4 to 6 Garlic Croutons 4 cloves garlic A generous 1/4 cup pure olive oil 2 packed cups 3/4″ bread cubes, cut from a good-quality baguette or Italian loaf Large pinch of salt Salad 3 romaine hearts, separated into whole leaves 2 tablespoons lemon juice 2 1/2 tablespoons mayonnaise 1/4 teaspoon Worcestershire 5 tablespoon pure olive oil 1/4 teaspoon salt Ground black pepper to taste 1/4 cup grated Parmesan cheese (preferably Parmigiano Reggiano), plus extra for sprinkling. Heat a 10-inch skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl and add olive oil through feeder tube as well. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of the garlic for dressing. Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat. Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad. Place lettuce leaves in a large bowl. Whisk lemon juice, mayonnaise, half the reserved garlic, and Worcestershire in a small bowl. Drizzle lettuce with olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.) Drizzle lemon mixture over lettuce; toss again. Sprinkle Parmesan over greens; toss again. Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese. http://thepioneerwoman.com/cooking/2009/09/pams-simple-scrumptious-caesar-salad/ Friday, August 28, 2009 Simple Strawberry Jam Simple Strawberry Jam 5 cups hulled mashed strawberries 7 cups sugar 4 tablespoons fresh lemon juice 1 49g package powdered fruit pectin Place 8 or 9 8-ounce mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer center lids in separate saucepan full of water. Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. Bring strawberries to a strong boil. Add sugar (measure beforehand so you can add it all at once), then return mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top. Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe rim of jar with a wet cloth to remove any residue or stickiness. Remove center lid from simmering water and position it on top. Put screw bands on jars, but do not overtighten! Repeat with all jars, then place jars on canning rack and lower into the water. Place lid on canner, then bring water to a full boil. Boil hard for 10 to 12 minutes. Turn off heat and allow jars to remain in hot water for an addition five minutes. Remove jars from water using a jar lifter, and allow them to sit undisturbed for 24 hours. After 24 hours, remove screw bands and check the seal of the jars. Center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness. Enjoy! http://thepioneerwoman.com/cooking/2009/08/canning-101-and-strawberry-jam-part-1/ Wednesday, August 26, 2009 Quick Southern-Style Baked Beans recipe by Pam Anderson Serves up to 18 8 slices bacon, halved 1 medium onion, cut into small dice 1/2 medium green pepper, cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 teaspoons dry mustard or 2 tablespoons Dijon Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve. http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/ Tuesday, August 25, 2009 The Best Oven-Roasted Ribs recipe by Pam Anderson Serves 6 to 8 6 tablespoons brown sugar 6 tablespoons paprika 3 tablespoons ground black pepper 3 tablespoons garlic powder 1 1/2 teaspoons salt 3 slabs of pork spareribs or 4 slabs of baby-back ribs 9 tablespoons (1/2 cup + 1 tablespoon Dijon or yellow mustard 2 teaspoons liquid smoke (optional) Heavy-duty foil Your favorite barbecue sauce Adjust oven rack to upper-middle position and preheat the broiler. Mix sugar, paprika, pepper, garlic, and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, and then sprinkle both sides with the dry rub. Line a large jelly-roll pan or other shallow roasting pan with a sheet of foil large enough to cover the oven floor (or one of racks if the electric coil is installed in the oven floor). There should be enough foil overhang on the pan so that all slabs fit. (If not, cut one of the slabs in half.) Broil the ribs, moving the pan around so that they evenly brown. Remove pan from oven, and then place the broiled ribs directly on the oven rack. Place the foil-lined pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure that foil covers the entire oven level. Roast ribs at 250 degrees until fork tender, 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby backs. If coating the ribs with barbecue sauce, remove foil-lined pan from oven, pouring off excess fat. Transfer ribs from oven rack to foil-lined pan, meat side down. Turn on broiler. Brush ribs with half the sauce or glaze, return rack to oven and broil until glaze bubbles vigorously. Remove rack from oven, turn ribs over, brush with remaining glaze, return to oven and broil until glaze bubbles vigorously. Let stand 5 to 10 minutes, cut into individual ribs and serve. http://thepioneerwoman.com/cooking/2009/08/the-other-pam-anderson/ Monday, August 24, 2009 Pioneer Woman’s Coffee Cake Literally CAKE 2 cups flour 2 cups white sugar 1/4 teaspoon salt 2 sticks (1 cup) regular (salted) butter 3 tablespoons instant coffee (I used Folger’s Crystals) 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 2 teaspoons vanilla ICING 1 1/2 sticks (3/4 cup) regular (salted) butter 1 pound powdered sugar 1 to 2 tablespoons instant coffee 1/4 teaspoon salt 2 to 4 tablespoons heavy cream (add as needed) FOR THE CAKE Preheat oven to 350 degrees. Grease and flour two round baking pans. Add 3 tablespoons to 1 cup boiling water. Set aside. In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Combine above ingredients, then pour into pans. Bake for 20 to 22 minutes or until set. Allow to cool completely. Combine all icing ingredients, then ice cake. Chill for an hour before serving. Yummy! http://thepioneerwoman.com/cooking/2009/08/coffee-cake-literally/ Thursday, August 20, 2009 Red Pepper Risotto 8 cups chicken broth (low sodium if you’re buying it in the store) 3 tablespoons olive oil 1/2 medium onion, diced 2 red bell peppers, diced 1 3/4 cup Arborio rice 3/4 cup dry white wine. Salt to taste 4 to 6 ounces goat cheese 1/2 cup grated Parmesan (any combination of cheeses will do) 1/2 teaspoon Turmeric (optional) Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients. Pour in wine and cook for a minute or two. Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.) At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired. Add cheeses and stir. Serve immediately! http://thepioneerwoman.com/cooking/2009/08/red-pepper-risotto/ Tuesday, August 18, 2009 Banana Bread 2 sticks (1 cup) butter, softened 1 1/2 cups PLUS 2 tablespoons sugar 3 eggs 1 1/2 cups mashed ripe (overripe is good, too) bananas 4 cups plus 2 tablespoons flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1 1/2 cups sour cream Preheat oven to 350 degrees. Grease and flour bundt pan. Cream butter and sugar together. Add eggs one at a time, beating for a few seconds after each addition. Add mashed bananas and beat. Combine dry ingredients in a separate bowl. Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined. Pour into bundt pan and bake for 1 hour 10 minutes or until a toothpick comes out clean. Invert on a cooling rack and allow cake to cool slightly before slicing and serving with softened butter. http://thepioneerwoman.com/cooking/2009/08/just-a-recipe-banana-bread/ Monday, August 17, 2009 Caramel Apple Sticky Buns Rolls: 2 cups whole milk 1/2 cup sugar 1/2 cup canola oil 1 package (2 1/4 teaspoons) active dry yeast 4 cups flour 1/2 cup flour 2 teaspoons salt Scant 1/2 teaspoon baking soda Heaping 1/2 teaspoon baking powder 3/4 cup melted butter 3/4 cup sugar 4 tablespoons ground cinnamon Caramel Topping: 1 stick regular/salted butter 1 1/2 cups packed brown sugar 1 tablespoon dark brown corn syrup 2 tablespoons cream 2 tablespoons apple brandy OR apple juice (optional) 1 Granny Smith apple, peeled and finely diced. To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside. To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside. To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls. To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes. (Repeat with other half of dough if desired, or save dough in the fridge for another use.) Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving. http://thepioneerwoman.com/cooking/2009/08/caramel-apple-sticky-buns/ Thursday, August 13, 2009 Fresh Corn & Avocado Salsa 4 ears of sweet corn 1/2 red onion, diced 2 very firm avocados, diced 1/2 jalapeno, seeded and finely diced 1/2 hot chili pepper, seeded and finely diced Juice of 1 lime Plenty of chopped cilantro Salt to taste 1 tablespoon vinegar 1 teaspoon sugar (optional) Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving. Enjoy! http://thepioneerwoman.com/cooking/2009/08/fresh-corn-avocado-salsa/ Monday, August 10, 2009 Coq au Vin 1 whole cut up fryer chicken (this is a whole chicken the butcher has cut into pieces.) 4 slices bacon, cut into small pieces 1/2 medium onion, diced 1/2 cup roughly chopped carrots, washed and unpeeled 5 cloves garlic, minced 2 tablespoons butter 1 pound sliced white mushrooms 2 cups Burgundy wine 1 pound pasta (egg noodles or fettuccine) 2 tablespoons butter Fresh minced parsley Salt and Pepper to taste Sautee bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium. Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up. Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside. In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside. Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken. Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours. Cook pasta until al dente. Drain and toss with 2 tablespoons butter. Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything. Delicious! http://thepioneerwoman.com/cooking/2009/08/coq-au-vin/ Tuesday, August 4, 2009 Shortbread/Shortcake Cookies 2 sticks, plus 2 tablespoons regular (salted) butter, softened 1 cup sugar 2 cups all-purpose flour Scant 1 cup corn starch Preheat oven to 325 degrees. Cream butter and sugar together. Sift in flour and cornstarch and blend together using a pastry cutter until the ingredients all come together. (If mixture seems excessively dry, cut in 1 more tablespoon of butter—but only if you really need it. Form dough into a ball, wrap in plastic wrap, and refrigerate 20 minutes. Roll onto a lightly floured surface and cut into rounds. Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 20 minutes. Do not allow shortbread to brown; the edges should have the faintest golden tinge. http://thepioneerwoman.com/cooking/2009/08/shortbread-cookies/ Monday, August 3, 2009 Stuffed Mushrooms, Baby 24 ounces white button mushrooms, washed and stems removed and finely chopped 1/3 pound hot breakfast sausage (or Italian sausage) 1/2 medium onion, finely diced 4 cloves garlic, finely minced 8 ounces cream cheese 1 egg yolk 3/4 cup grated Parmesan 1/3 cup dry white wine Salt and pepper to taste Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. http://thepioneerwoman.com/cooking/2009/08/stuffed-mushrooms-baby/ Tuesday, July 28, 2009 Potato Bundles Russet potatoes, cut into chunks Yellow or white onion, cut into chunks Butter (regular, salted) Heavy cream Kosher salt Paprika Freshly ground black pepper 2 tablespoons minced parsley Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender. Serve foil bundles right on the plate! http://thepioneerwoman.com/cooking/2009/07/potato-bundles/ Monday, July 27, 2009 Pita Chip Panzanella 1 6-ounce bag Stacy’s Simply Naked Pita Chips 5 medium ripe tomatoes, tops and bottoms cut off, cut into eight wedges 1/2 medium red onion, sliced very thin 1/4 cup freshly shredded Parmesan cheese 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar Freshly ground black pepper Kosher Salt Combine pita chips, tomato wedges, onion slices, and Parmesan in a medium bowl. Mix together oil and vinegar, add a dash of salt, and pour over ingredients. Add lots of freshly ground black pepper and toss together to thoroughly combine. Cover with a tea towel or plastic wrap and allow Panzanella to sit at room temperature for 30 minutes to 1 hour before serving to make sure the pita chips absorb the flavors. Makes a fresh, filling summer salad! http://thepioneerwoman.com/cooking/2009/07/pita-chip-panzanella/ Thursday, July 16, 2009 Fettucine Alfredo 1 pound fettuccine 1 stick butter 1 cup heavy cream 2 cups grated Parmesan cheese dash of salt freshly ground black pepper to taste Cook pasta according to package directions. In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper. Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top. Drain pasta and immediately pour it into the bowl. Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious! http://thepioneerwoman.com/cooking/2009/07/fettuccine-alfredo/ Monday, July 13, 2009 Individual Raspberry Cobblers Makes 24 cobblers 2 cups self-rising flour (must use self-rising) 2 cups sugar 2 cups milk 2 sticks (1 cup) butter, melted 1 teaspoon vanilla extract 2 cups fresh raspberries Extra sugar for sprinkling Preheat oven to 350 degrees Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream. http://thepioneerwoman.com/cooking/2009/07/individual-raspberry-cobblers/ Wednesday, July 8, 2009 Delicious Vanilla Bean Ice Cream 1 vanilla bean, split and scraped 3 cups half-and-half 2 cup sugar 8 to 9 large egg yolks 3 cups heavy cream Heat half-and-half and 2 cups sugar in a separate saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Discard before moving to the next step.) Turn off heat when mixture is totally heated. Add heavy cream to a separate bowl. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine. Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate! Or, if you’re in a bind, serve with blackberry cobbler. (I won’t tell anyone.) Enjoy! http://thepioneerwoman.com/cooking/2009/07/vanilla-bean-ice-cream/ Tuesday, July 7, 2009 Edna Mae’s Escalloped Cabbage 1 15-ounce jar of original Cheez Whiz (Yes. I said Cheez Whiz) 1 can cream of chicken soup (Please don’t hate. Appreciate!) 1 to 2 fresh jalapenos, seeded and finely diced (1 is pretty spicy; 1 is very spicy) 1/4 cup milk Paprika for sprinkling Preheat oven to 350 degrees. Slice cabbage into six to eight pie shaped slices. Remove hard inner core. Parboil slices until nearly done but still slightly firm. Drain very well, then arrange in a buttered 9 x 13-inch dish. Mix Cheez Whiz, cream of chicken soup, and milk. Pour over the top of the cabbage. Sprinkle with paprika, then bake for 30 minutes or until golden and bubbly. Scrumptious! http://thepioneerwoman.com/cooking/2009/07/edna-maes-escalloped-cabbage-recipe/ Monday, July 6, 2009 Billie’s Italian Cream Cake 1 cup buttermilk 1 teaspoon baking soda 1 stick (1/2 cup) butter 1 cup vegetable oil 2 cups sugar 5 eggs, separated 3 teaspoons vanilla 1 cup flaked coconut (from PW: If you think you hate coconut, trust me: I do too, and I love it in this recipe) 1 teaspoon baking powder 2 cups all purpose flour Frosting: 2 8-ounce packages cream cheese 1 stick (1/2 cup) butter 2 teaspoons vanilla 1 2-lb package powdered sugar 1 cup chopped walnuts 1 cup sweetened, flaked coconut Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Beat egg whites until stiff. Set aside. Cake: In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder. Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites. Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely. Frosting: In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve. Note: Cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away. Thank you, Billie! I love you, Billie! And I really love your cake. Love, That crazy woman with the ponytail and the four kids with mismatched shoes who sits in the fifth pew back P.S. Can I keep your Tupperware cake transporter? Thank you. http://thepioneerwoman.com/cooking/2009/07/billies-italian-cream-cake-recipe/ Thursday, July 2, 2009 Firecracker Shrimp 2 tablespoons hot chili sauce (Sriracha is the best!) 2 tablespoons olive oil 1/4 teaspoon salt 2 teaspoons sugar 4 to 5 cloves garlic, pressed Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits. Serve on the Fourth of July, and have lots of cold drinks handy. Totally delicious! http://thepioneerwoman.com/cooking/2009/07/firecracker-shrimp-part-2-the-good-part/ Tuesday, June 30, 2009 Sundried Tomato Pasta Salad Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers) 1 7-oz jar sundried tomatoes, drained 4 cloves garlic 3 tablespoons red wine vinegar 1 cup extra virgin olive oil salt pepper Salad 16 ounces corkscrew pasta 1 jar Kalamata or assorted olives 1 pint rip cherry tomatoes, halved Several (10 to 15) basil leaves, chopped or julienne 1 1/2 cups freshly grated Parmesan cheese Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together. Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese. http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-sundried-tomato-pasta-salad/ Monday, June 29, 2009 P-Dub’s Potato Salad 1 1/2 cups real mayonnaise (NOT Miracle Whip) 4 tablespoons prepared mustard (regular, Dijon, or a mixture of both) 5 green onions, sliced up to the darkest green part 8 small sweet pickles (may use dill if that’s more up your alley) 1 teaspoon kosher salt (more to taste) 1/2 teaspoon paprika 1/2 teaspoon black pepper 4 hard boiled eggs, coarsely chopped Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture. Serve with baked beans, coleslaw, pasta salad, burgers…and two pieces of pie. And that’s an order. http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/ Friday, June 26, 2009 Hot Olive and Artichoke Dip 1 14-ounce can artichoke hearts 10 black olives 1 8-ounce package cream cheese 1 cup real mayonnaise 1 egg 1/4 cup diced red onion 1/4 cup grated Parmesan cheese 3 dashes Worcestershire sauce salt and pepper to taste Cayenne pepper for spice Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 for 20 to 25 minutes, or until hot and bubbly. Serve with Stacy’s Simply Naked chips. Delicious! http://thepioneerwoman.com/cooking/2009/06/hot-olive-artichoke-dip-yummy/ Monday, June 22, 2009 Springy Shells 1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts) 1/2 pound broccoli, cut into small florettes 1/2 pound zucchini (about 1 medium zucchini), diced 1/2 cup frozen peas 3 green onions, sliced (white and light green parts) 3 cloves garlic, minced 4 tablespoons butter 2 tablespoons olive oil 20 to 22 ounces whole milk ricotta cheese 2 eggs 1/2 teaspoon salt freshly ground black pepper 1 1/2 cup Parmesan cheese, grated Extra olive oil, for drizzling Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside. In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot. Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy! http://thepioneerwoman.com/cooking/2009/06/springy-shells/ Monday, June 15, 2009 P-Dub’s Gazpacho P-Dub’s Gazpacho 2 cloves garlic, minced 1/2 large red onion, diced 1 large cucumber, diced 5 ripe tomatoes, diced 1 zucchini, diced 2 celery stalks, diced 4 cups tomato juice 1/4 cup extra virgin olive oil 1/8 cup (more to taste) red wine vinegar 2 tablespoons (less to taste) sugar Tabasco to taste Salt and Black Pepper to taste Optional: Finely minced jalapeno (for those of you who love heat) Sliced avocado Cilantro Sour cream Grilled shrimp In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.) Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold! Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread. This is a to-die-for summer dinner. Friday, June 12, 2009 Mushroom Bacon Breakfast Strata 10 slices bacon, cut into 1/2 pieces 12 white mushrooms, sliced 8 eggs, beaten 1/2 cup half & half salt and pepper to taste 4 ounces cream cheese 1/2 cup grated cheddar cheese 10 ounces Stacy’s Simply Naked Pita Chips Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet (don’t clean skillet first) and cook until done. Mix eggs, half & half, salt, and pepper. Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten. Tear pieces of cream cheese and evenly distribute over the top. Distribute mushrooms and bacon over the top, followed by the cheddar cheese. Pour egg mixture evenly over all ingredients. Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately. Enjoy!http://thepioneerwoman.com/cooking/2009/06/mushroom-bacon-sausage-strata/ Wednesday, June 10, 2009 Pioneer Woman’s Spinach Salad 3 eggs 7 slices thick cut, peppered bacon 1 small red onion (or 1/2 large onion) 1 package white button mushrooms (about 12 mushrooms) 8 ounces baby spinach, washed, dried, and large stems removed 3 tablespoons red wine vinegar 2 teaspoons sugar 1/2 teaspoon Dijon mustard Dash of salt Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add’l tablespoons of grease to a separate skillet over medium heat. Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop bacon. Peel and slice eggs. Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly. Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve. Enjoy! http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/ Tuesday, June 9, 2009 Chocolate Peanut Butter Pie Crust: 25 Oreos 4 tablespoons butter, melted Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely. Filling: 1 cup creamy peanut butter 1 8-ounce package softened cream cheese 1 1/4 cups powdered sugar 1 8-ounce package Cool Whip, thawed Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!http://thepioneerwoman.com/cooking/2009/06/another-pie/ Monday, June 8, 2009 Pioneer Woman’s Key Lime Pie Crust 18 graham crackers (the 4-section large pieces) 1/3 cup sugar 1/3 cup melted butter Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. Filling 1 heaping tablespoon lime zest 1/2 cup lime juice 2 egg yolks 1 14-ounce can sweetened condensed milk Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest. Enjoy every single bite! http://thepioneerwoman.com/cooking/2009/06/key-lime-pie-sorta/ Friday, June 5, 2009 PW’s Corn Fritters 3/4 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 2 eggs 1/2 cup milk, more to thin if necessary 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 3 teaspoons chopped fresh chives Canola oil, for frying Optional ingredients: Powdered sugar, maple syrup Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter. Add corn and chives to batter. Fold together to combine. Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown. Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup. Divine! http://thepioneerwoman.com/cooking/2009/06/corn-fritters/ Thursday, May 28, 2009 Quick & Easy Apple Tart 3 to 4 apples, cored, halved, and sliced (but not peeled) 1 cup brown sugar 1/4 teaspoon salt Preheat oven to 415 degrees. Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown. Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar. Feel like a pastry chef. Repeat as needed. http://thepioneerwoman.com/cooking/2009/05/quick-easy-and-yummy-apple-tart/ Thursday, May 21, 2009 Pita Chip Crunch, by Pioneer Woman 6 ounces Stacy’s Simply Naked Pita Chips (can also use Stacy’s Cinnamon Sugar Pita Chips) 6 ounces milk chocolate bark 1/2 cup fine chopped pecans Line baking sheet with waxed paper. In a small skillet, lightly toast pecans over medium low heat for 3 to 4 minutes, or until flavor deepens. Melt chocolate in a double boiler or microwave. To assemble, spread pita chips in a single layer on top of waxed paper. Pour half the melted chocolate over the top, distributing as evenly as possible. Sprinkle half the toasted pecans over the top. Repeat with the rest of the chocolate an the rest of the pecans. Allow to sit at room temperature to harden, or place in the freezer for ten minutes to speed the process along. Crack apart with a fork and place on a serving platter. Chocolate/Peanut Butter: 6 ounces Stacy’s Simply Naked Pita Chips (can also use Stacy’s Cinnamn Sugar Pita Chips) 6 ounces white chocolate bark 2 ounces peanut butter chips (can also use milk chocolate for contrasting color) Line baking sheet with waxed paper. Melt white chocolate and peanut butter chips in separate bowls. Place melted peanut butter candy in a squeeze bottle or Ziploc bag (with tiny hole cut in corner.) Spread pita chips in a single layer on top of waxed paper. Pour melted white chocolate all over the top of the chips, spreading lightly if necessary to cover evenly. Place into the freezer for ten minutes to harden. Immediately drizzle melted peanut butter candy over the top in a pretty design. (Make sure it isn’t too hot or it will melt the white chocolate.) Place back into the freezer once more, to harden again. Crack apart with a fork and serve. Yummy! VARIATIONS: White chocolate - crushed M & M’s White chocolate - blue, green, pink melting chocolate White chocolate - dark chocolate Dark chocolate - white chocolate Milk Chocolate - crushed toffee candy Shout out your own ideas! I’d love to hear them. http://thepioneerwoman.com/cooking/2009/05/pita-chip-crunch/ Tuesday, May 19, 2009 Ryan’s Bolognese 1 large red onion, diced 1/2 cup olive oil 2 pounds ground beef 2 tablespoons dried oregano flakes 2 tablespoons dried basil flakes 1 6-ounce can tomato paste 5 cloves garlic, minced 1 to 2 cups red wine 2 tablespoons Worcestershire salt pepper 2 28-ounce cans whole tomatoes 1 cup milk Fresh Parmesan cheese Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture. Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine. Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need. Serve with pasta and a generous sprinkling of Parmesan cheese. Scrumptious! http://thepioneerwoman.com/cooking/2009/05/ryans-bolognese-sauce/ Wednesday, May 13, 2009 Baked Lemon Pasta 1/2 stick (4 tablespoons) butter 2 tablespoons olive oil 2 cloves garlic, minced Juice of 1 lemon Zest of 1 lemon 2 cups sour cream 1/2 teaspoon kosher salt, more to taste if desired Plenty of grated Parmesan cheese Flat leaf parsley, chopped Extra lemon juice Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end. Serve with crusty French bread and a simple green salad. http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/ Monday, May 11, 2009 Strawberry Shortcake Cake 1 1/2 cups flour 3 tablespoons corn starch 1/2 teaspoon salt 1 teaspoon baking soda 9 tablespoons unsalted butter, room temperature 1 1/2 cups sugar 3 large eggs 1/2 cup sour cream, room temperature 1 teaspoon vanilla Icing 1/2 pound cream cheese, room temperature 2 sticks (1/2 pound) unsalted butter 1 1/2 pounds powdered sugar, sifted 1 teaspoon vanilla 1 pound strawberries Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until flight and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely. Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes. Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier. Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides. Leave plain OR garnish with strawberry halves. IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge! http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/ Thursday, May 7, 2009 Pioneer Woman’s Classic Hummus 1/3 cup plus 1 tablespoon tahini 3-4 cloves garlic, chopped Juice of 1/2 lemon ½ teaspoon ground cumin 3 to 5 tablespoons cold water 1 tablespoon olive oil Salt to taste Fresh basil or Italian parsley Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. Pulse until mixture becomes somewhat smooth and combined, but do not overmix. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three time, just to incorporate. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge. http://thepioneerwoman.com/cooking/2009/05/classic-hummus/comment-page-2/#comment-371777 Monday, May 4, 2009 PW’s Perfect Pancakes 1/2 teaspoon salt 3 tablespoons baking powder 2 tablespoons sugar 2 cups milk 2 large eggs 3 teaspoons vanilla 4 tablespoons butter Extra butter Maple or Pancake syrup Mix together dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, stirring very gently until just combined. Melt butter and add it to the batter, stirring gently to combine. Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup. http://thepioneerwoman.com/cooking/2009/05/perfect-pancakes/ Monday, April 27, 2009 Spicy Peanut Pasta Salad 1 1/2 pounds linguine 5 cloves garlic, peeled 1 cup chunky peanut butter 1 1/2 cups soy sauce 4 to 5 tablespoons red wine vinegar 6 tablespoons brown sugar 3 to 4 tablespoons red chile oil 1/4 cup olive oil 1/4 cup sesame oil (can also use 1/2 cup olive oil) 1 to 2 tablespoons toasted sesame oil (sold in the Asian aisle) 1 large bunch cilantro, roughly chopped 4 green onions, thinly sliced Boil linguine. Drain and set aside. Keep cool or at room temperature. Make the dressing: to a blender, add garlic, peanut butter, soy sauce, red wine vinegar, and brown sugar. Pulse until smooth. Add chile oil and pulse again until smooth. With the food processor on, pour in other oils until mixture is smooth and pourable. Chill dressing until ready to use. To assemble the salad, combine linguine, dressing cilantro, and green onions and toss to combine. Add dressing gradually until the noodles are sufficiently coated. http://thepioneerwoman.com/cooking/2009/04/what-i-made-for-lunch-on-saturday/ Thursday, April 23, 2009 Pioneer Woman’s Creamed Spinach 1 stick butter8 tablespoons flour 1/2 medium onion, finely diced 3 garlic cloves, finely minced 2 cups milk Salt & Pepper to taste Pinch of ground nutmeg 3 tablespoons butter 24 ounces baby spinach Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach. Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately. (Though it tastes great cold out of the fridge the next day!) http://thepioneerwoman.com/cooking/2009/04/creamed-spinach-to-die-for/comment-page-5/#comment-331629 Tuesday, April 21, 2009 Pita Chip Pizza 8 ounces fresh mozzarella cheese, sliced or grated 4 tablespoons prepared pesto 2 to 3 roasted red peppers, sliced Preheat oven broiler. Slightly crush chips on a baking sheet. Sprinkle pesto evenly over the surface. Cover surface with mozzarella. Arrange roasted red pepper strips evenly over the surface.(May add optional ingredients such as green olives, onions, etc.) Broil for just a couple of minutes, or until cheese is just starting to bubble. You want the chips to remain crispy! Cut into squares and serve immediately. (8 -12 servings) http://thepioneerwoman.com/cooking/2009/04/pita-chip-pizza/ Monday, April 20, 2009 Pioneer Woman’s Quiche 7 eggs 1 1/2 cups heavy cream 2 cups grated Swiss cheese salt and pepper to taste 3/4 pound thick cut peppered bacon 1 stick butter 1 large or 2 medium yellow onions, very thinly sliced 2 boxes white mushrooms, washed and sliced 1 can quartered artichoke hearts Optional: fresh parsley, fresh chives In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan. Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes. Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired. Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly. Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges. Love, P-Widdy-Dub-Diddy http://thepioneerwoman.com/cooking/2009/04/quiche/ Tuesday, April 14, 2009 Good Morning Muffins 4 cups flour 1/2 cup sugar 2 tablespoons baking powder 1/2 cup shortening (can use 1/4 cup shortening with 1/4 cup butter) 2 cups orange marmalade 1 cup orange juice 1 teaspoon vanilla 2 eggs, beaten Topping: 3/4 cup sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1 tablespoon plus 1 teaspoon melted butter 1/4 teaspoon salt wheat germ (optional) Preheat oven to 375 degrees. Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening (or butter/shortening if desired). Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes. In a small bowl, mix topping ingredients. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle wheat germ over the top for extra crunch. Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature. Love, Pioneer Woman http://thepioneerwoman.com/cooking/2009/04/good-morning-muffins/ Tuesday, April 7, 2009 Macaroni & Cheese 4 cups dried macaroni 1/4 cup (1/2 stick, 4 tablespoons) butter 1/4 cup all-purpose flour 2 1/2 cups whole milk 2 heaping teaspoons dry mustard (more if desired) 1 egg, beaten 1 pound cheese, grated 1/2 teaspoon salt (more to taste) 1/2 teaspoon seasoned salt (more to taste) 1 teaspoon ground black pepper* Optional spices: cayenne pepper, paprika, thyme Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Yum. Yum Yum. Yum Yum Yum. http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/ Monday, March 30, 2009 PW’s Chicken Scallopine 6 boneless, skinless, trimmed chicken breasts Flour Salt & Pepper 2 tablespoons olive oil 4 tablespoons butter 12 ounces white mushrooms, sliced thin 1 cup dry white wine Chicken broth (optional) 1 lemon 1/2 cup heavy cream (can use half & half) 1 heaping tablespoon capers chopped fresh Italian parsley Cook pasta according to package directions. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside. Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt! Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top. People will fall in love instantly. They’ll like the pasta, too. Enjoy! Love, P-Dub http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/ Saturday, March 28, 2009 Blueberry Baked French Toast 1 Family Size Bag Stacy’s Pita Chips - Simply Naked 7 large eggs 2 cups whole milk 1/2 cup heavy cream 1/2 cup sugar 2 tablespoons vanilla extract 6 oz fresh blueberries (optional) 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar (use a little more) 1 tablespoon ground cinnamon 1/4 teaspoon salt 1 stick (1/2 cup) butter DIRECTIONS Grease 9 x 13 inch baking pan with butter. Pour in bag of pita chips and arrange evenly. In a bowl mix together eggs, milk, cream, sugar, and vanilla. Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least six hours. Preheat oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries over the top. Mix together flour, brown sugar, cinnamon, and salt. Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture. Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed. Bake for 35 to 45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy. Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm. Note: If you’re feeling naughty, top with whipped cream. Just don’t say I told you to do it. Love, Pioneer Woman http://thepioneerwoman.com/cooking/2009/03/blueberry-baked-french-toast/ Thursday, March 26, 2009 BBQ Meatballs - Comfort Food to the Max 1 1/2 pounds ground beef 3/4 cup oats 1 cup milk 3 tablespoons very finely minced onion 1 1/2 teaspoon salt plenty of ground black pepper Sauce 1 cup ketchup 2 tablespoons sugar 3 tablespoons vinegar 2 tablespoons Worcestershire 4 to 6 tablespoons onion Dash of Tabasco Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish. Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread. Enjoy! http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/ Tuesday, March 24, 2009 Pasta with Roasted Red Pepper Sauce 2 tablespoons pine nuts (optional) 1/2 medium onion, finely diced 3 cloves garlic, minced 1/2 cup heavy cream Flat leaf parsley, finely minced Fresh Parmesan, shaved or grated 1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc. Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan. Give thanks for Italy. Repeat as necessary. http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/ Wednesday, March 4, 2009 Ginger Steak Salad 2 tablespoons soy sauce 1 tablespoon sherry 2 minced garlic cloves 2 teaspoons brown sugar 1 rib-eye, strip, or sirloin steak 2 tablespoons olive oil Salad Dressing: 2 tablespoons soy sauce 2 tablespoons white sugar 1 tablespoon lime juice 2 garlic cloves, finely diced 1 generous tablespoon fresh ginger, minced 1/2 jalapeno, seeded and diced 8 ounces salad greens: baby lettuces, endive, radicchio, etc. Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours. Combine salad dressing ingredients. Slice green onion. When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly. Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up. http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/ Monday, March 2, 2009 Pasta alla Marlboro Man 2 pounds ground beef 1/2 large onion, diced 2 cloves garlic, minced Salt to taste Freshly ground black pepper to taste 1 generous teaspoon ground thyme 3 14-ounce cans whole tomatoes 1/4 cup freshly grated Parmesan cheese, plus more for sprinkling 1 1/2 to 2 pounds rigatoni Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic. Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes. Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls. Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve. http://thepioneerwoman.com/cooking/2009/03/monday-night-dinner-pasta-alla-marlboro-man/ Garlic Cheese Bread 1 stick butter 3/4 cup cheddar cheese, grated 3/4 cup Monterey Jack cheese, grated 1/2 grated Parmesan cheese 1/2 cup real mayonnaise 4 green onions, white and light green parts minced Dash of salt 4 cloves garlic, finely minced. Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it. Cut loaf of bread in half, then each half into half again. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown. Repeat with remaining butter, garlic, and bread. Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes. Slice and serve. Then get on the Stairmaster. Pronto. LoveP-Dub http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/ Tuesday, February 10, 2009 Yellow Cupcakes with Sticky Chocolate Icing 2 cups cake flour 2 teaspoons baking powder 3/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1 cup sugar 3 eggs, room temperature 2 teaspoons vanilla 3/4 cup (plus a tad more) whole milk Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition. Scrape sides of bowl, then mix one final time. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing. Sticky Chocolate Icing 3/4 cup sweetened condensed milk 6 ounces semi-sweet chocolate 2 tablespoons butter Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK! http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-yellow-cupcakes-with-sticky-chocolate-icing/ Saturday, February 7, 2009 Spreads 1 cup margarine 1 egg 2 cups flour 1/2 teaspoon salt 1 teaspoon vanilla 6 to 8 ounces chocolate chips Preheat oven to 350 degrees. Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well. Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch. Bake for 15 to 20 minutes, or until slightly brown. Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares. Love, P-Wizzle http://thepioneerwoman.com/cooking/2009/02/spreads-my-brothers-favorite-cookie/ Wednesday, February 4, 2009 Baked Fudge 1 cup sugar 2 heaping tablespoons cocoa 2 tablespoons flour 1/2 cup butter, melted 1 teaspoon vanilla extract Preheat oven to 300 to 325 degrees. Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined. Pour batter into four large ramekins or 1 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water. Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten minutes. Serve with sweetened whipped cream or vanilla ice cream, whatever makes your skirt fly up. Lotsa Love and Kisses and All That Jazz, Pioneer Woman http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-1-delicious-baked-fudge/ Sunday, February 1, 2009 Fatty’s Grandma’s Cheez Eggs 1 tablespoon evaporated milk Pinch of salt 1 to 2 tablespoons butter 1 slice Extra Thick Velveeta Cheese Heat small skillet over low to medium-low heat. Mix eggs, evaporated milk, and salt together until thoroughly combined. Add butter to skillet, swirl to coat. Pour in eggs. Tear cheese into pieces and add to the eggs. Stir eggs gently as they cook. When cheese is totally melted, eggs are done. Eat by themselves or serve over toast. http://thepioneerwoman.com/cooking/2009/01/fattys-grandmas-cheez-eggs/ Wednesday, January 7, 2009 PW’s Flank Steak 1/2 cup cooking sherry 3 tablespoons honey 2 tablespoons sesame oil 2 heaping tablespoons minced ginger 3 to 5 cloves minced garlic 1/2 teaspoons red pepper flakes 1 flank steak Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours. http://thepioneerwoman.com/cooking/2009/01/marinated-flank-steak-part-one/ Monday, January 5, 2009 PW's Mom's Cauliflower Soup 1/2 onion, finely diced 1 carrot, finely diced 1 celery stalk, finely diced 1 to 2 heads cauliflower, roughly chopped 2 tablespoons chopped fresh or dried parsley 2 quarts low-sodium chicken broth or stock 2 cups whole milk 6 tablespoons flour 1 cup half & half 2 to 4 teaspoons salt, to taste 1 generous cup sour cream, at room temperature In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately. And one more thing: Have a wonderful day! Love, Pioneer Woman http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/
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četvrtak, 31. ožujka 2016. Ajme, koliko nas je! Muškatni oraščić Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema u ožujku bio je muškatni oraščić a domaćica je bila Marija. Prva asocijacija na muškatni oraščić mi je kuhano vino, a kako je vani možda malo pretoplo za njega onda je moj izbor pao na ove mirisne keksiće. Ja sam malo prilagodila recept obzirom na temu ovomjesečne igrice, a original recepta možete pronaći ovdje. RECEPT: Recept za ispis 160 g brašna 160 g integralnog brašna 100 g sitno mljevenih badema 1/2 žličice sode bikarbone 65 ml vode 1 žlica meda od kestena 65 g kokosovog ulja 1 žlica mljevenih sjemenki lana 1 žličica svježe naribanog muškatnog oraščića 1/2 žličice anisa u prahu naribana korica limuna naribana korica naranče 1/4 žličice soli šećer u prahu U veću zdjelu prosijte brašno i integralno brašno pomiješano sa sodom bikarbonom. Umiješajte i mljevene bademe. U prikladni lonac stavite vodu, med, koksovo ulje i smeđi šećer. Kuhajte na umjerenoj vatri dok smjesa ne provrije i šećer se ne otopi. Ostavite smjesu da se ohladi 5 minuta pa u nju umiješajte mljevene sjemenke lana, muškatni oraščić, anis, koricu limuna i naranče i sol. Smjesu tekućih sastojaka ulite na suhe sastojke i sve dobro izmiješajte. Dobiveno tijesto omotajte rastezljivom folijom i stavite u hladnjak na 1 sat. Zagrijte pećnicu na 180 C. Dva veća lima obložite papirom za pečenje. Od ohlađenog tijesta oblikujte kuglice veličine oraha i slažite ih na pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 15-ak minuta. Ostavite keksiće da se malo ohlade pa ih uvaljajte u šećer u prahu. Čuvajte u hermetički zatvorenoj kutiji. Objavio/la Petra Kranjica u 20:51 Broj komentara: 7: Oznake: Ajme koliko nas je, anis, integralno brašno, keksići, kokosovo ulje, limun, med, muškatni oraščić, naranča, sjemenke lana ponedjeljak, 28. ožujka 2016. Francuska svilena pita Prvo bih Vam svima zaželjela sretan Uskrs! Kak ste? Jeste se fino napapali ovih dana? Ili ste pretjerali u svemu pa sad pokušavate probaviti svu tu finu papicu nasukani na kauču pred tv-om? Ili ste bili bili malo aktivniji pa ste malo izašli da malo iznojite sve te kalorije od razno raznih francuskih salata, šunkice, pince i naravno kolača? Koji god bio Vaš način nadam ste da ste zadovoljni i da ste se lijepo podružili sa dragim ljudima. To je ionako smisao ovakvih dana. Original recept RECEPT: Recept za ispis Za podlogu sa keksima: 300 g mljevenih čokoladnih keksi 175 g otopljenog maslaca 2 žlice arome vanilije Za čokoladnu kremu: 200 g tamne čokolade 1/4 žličice kave 2 žlice arome vanilije 170 g maslaca 50 g šećera 3 jaja 500 ml vrhnja za šlag Za ukras: 200 ml vrhnja za šlag 2 žlice šećera u prahu 1 žličica arome vanilije 1 žličica amaretta čokoladne strugotine Zagrijte pećnicu na 200 C. Namastite i pobrašnite okrugli kalup za pitu. Mljevene kekse pomiješajte sa otopljenim maslacem i aromom vanilije. Smjesu rasporedite u pripremljeni kalup pa je dnom čaše utisnite u njega. Pecite u prethodno zagrijanoj pećnici 10 minuta. Ohladite. Za kremu na pari kuhajte jaja sa šećerom; uz stalno miješanje, dok se smjesa ne počne zgušnjavati. Stavite sa strane da se malo ohladi. Također na pari otopite i čokoladu pa u nju umiješajte kavu i aromu vanilije. Ostavite da se malo prohladi. Mikserom pjenasto izradite maslac. Slatko vrhnje istucite u čvrsti šlag. Sada spojite sve pripremljene smjese sljedećim redosljedom: u pjenasto izrađeni maslac umiješajte otopljenu čokoladu, jaja kuhana na pari i na kraju šlag. Izmiješajte da dobijete svilenkastu i jednoličnu smjesu. Dobivenu kremu rasporedite po pečenoj i ohlađenoj kori. Stavite pitu u hladnjak da se ohladi i čokoladna krema stisne. Prije posluživanja vrhnje za šlag namjenjeno ukrašavanju istucite u čvrsti šlag s aromom vanilije, amarettom i šećerom u prahu. Rasporedite po čokoladnoj kremi i ukrasite čokoladnim strugotinama. Objavio/la Petra Kranjica u 17:00 Broj komentara: 7: Oznake: čokolada, čokoladni keksi, kava, pita, vrhnje za šlag četvrtak, 24. ožujka 2016. Kolač od jogurta i pšenićne krupice Pretpostavljam da ste ovih dana skroz u planovi što pripremiti za nedjeljni obiteljski ručak. Ovaj kolač nije za te svečane prilike ali je dobar da imate nešto za gricnuti dok planirate taj svečani menu :) RECEPT: Recept za ispis Za kolač: 125 g maslaca 150 g šećera u prahu 250 ml jogurta žlica limuncella 3 jaja naribana korica pola limuna 120 g brašna 125 g griza žličica praška za pecivo 50 g mljevenih badema Za preljev: umak od kupina Zagrijte pećnicu na 180 C. Namastite i pobrašnite manji četvrtasti kalup. Odvojite žumanjke od bjelanjaka pa mikserom bjelanjke istucite u čvrsti snijeg. Pjenasto izmiksajte maslac i šećer u prahu. Umiješajte jogurt, limuncello, žumanjke i naribanu limunovu koricu. Pomiješajte brašno, griz i prašak za pecivo pa polako umiješajte u smjesu žumanjaka. Nježno umiješajte bjelanjke istučene u čvrsti snijeg. Izlite tijesto u pripremljeni kalup pa ga pecite 30-ak minuta u prethodno zagrijanoj pećnici. Ohladite. Prije posluživanja narežite na kocke i prelite umakom od kupine. Objavio/la Petra Kranjica u 09:25 4 komentara: Oznake: bademi, griz, jogurt, kocke, limuncello, umak od kupina ponedjeljak, 21. ožujka 2016. Šunka u tijestu Kako se bliži Uskrs, kod nas doma počinju dogovori što ćemo kuhati i tko će što skuhati. Jednina stvar oko koje nema razgovora i koja se podrazumijeva je šunka u tijestu. Ja još voli na dno, ispod šunke umotati i jedan par češnjovke, koje su mi pripremljen na taj način iz nekog razloga posebno fine. RECEPT: Recept za ispis 1 kg brašna T-1100 80 g svježeg kvasca 500 ml mlijeka 1 žlica šećera 1 žlica soli 50 g rastopljenog maslaca 50 ml ulja 1,5-2 kg rolane šunke u komadu U mlakom mlijeku razmutiti kvasac sa šećerom. Staviti na toplo mjesto i ostaviti da odstoji 15-ak minuta dok se ne zapijeni. Na radnu površinu prosijati brašno i sol. U sredini brašna napravite udubinu pa u nju stavite rastopljeni maslac, ulje i zapjenjenu smjesu kvasca. Umijesite glatko tijesto. Prema potrebi dodajte mu mlijeka ili brašna. Gotovo tijesto oblikovati u kuglu i ostavite ga diže 15-ak minuta. Odstajalo tijesto razvaljajte pa u sredinu stavite šunka koju sa svih strana omotajte tijestom. Lim za pečenje obložite papirom za pečenje i na njega stavite pripremljenu šunku tako da su spojevi tijesta položeni na lim. Dižite još 15 minuta.Pećnicu zagrijte na 180 ºC. Stavite šunku u pećnicu pa pecite 1,5 do 2 sata. Dobro ohladite prije rezanja. Objavio/la Petra Kranjica u 09:12 4 komentara: četvrtak, 17. ožujka 2016. Lijena pita sa jabukama Baš si razmišljam o tim "starim" kolačima, kako su neki sve prisutni i često ih radimo poput pite od jabuke a za neke smo čuli i nekada smo ih jeli ali ovih dana baš i nisu popularni poput koha od griza koji smo ovog mjeseca radili u sklopu Patinog 15. Ja baš i ne koristim često mast u kolačima ali nakon vanilica i ove pite mislim da bih mogla početi dio maslaca mijenjati masti jer stvarno mi je jako sviđa tijesto sa masti. Tijesto je malo drugačije, malo više puca nego ono umiješano isključivo sa maslacem i nekako kao da je suše tijesto, tako da bez obzira koliko vam se čini da je kratko stajalo ipak ga premijesite prije nego što ga krenete valjati, biti će vam lakše raditi s njime kada ga toplina ruku ugrije. Original recept možete pronaći a gdje drugdje nego kod Maje, ja sam napisala kratku verziju dolje a kod Maje ćete pronaći sve detaljno i objašnjeno do zadnje sitnice tako da nema šanse da obmanete sa ovom pitom. Jedina razlika između mog i originalnog recepta je u tome što ja ne gulim jabuke i naravno da sam smanjila šećer, ali to već i vrapci na grani znaju da ja u svemu smanjujem količinu šećera. Sviđa mi se ovaj nadjev sa ukuhanim sokom koji puste jabuke, malo je puniji okus nadjeva. Mi smo to inače radili na klasičan način, jabuke smo samo naribali i umiješali malo usitnjenih keksa ili krušnih mrvica i to je bilo to. Uglavnom svaka preporuka za ovu pitu, barem od mene. RECEPT: Recept za ispis Za tijesto: 250 g masti 1 jaje 2 žumanjka 100 g šećera 30 ml mlijeka 1 vrećica praška za pecivo 1 vrećica vanilin šećera 500 g brašna Za nadjev: 1,5 kg kiselkastih jabuka 200 g šećera 1 žličica mljevenog cimeta 1 žlica griza naribana korica limuna Prvo pripremiti nadjev. Jabuke oprati i naribati. Trebalo bi dobiti oko kilogram naribanih jabuka.Naribane jabuke ostaviti da odstoje 15-ak minuta. Jabuke rukama dobro stisnuti kako bi se iz njih iscijedio sok. Ovisno o vrsti jabuka trebali bi dobiti 250 do 300 ml soka od jabuke. Dobiveni sok staviti u prikladan lonac pa dodati šećer ih kuhati na srednje jakoj temperaturi dok ne dio tekućine ne ispari i dobijete sirupastu tekućinu. Maknite sa vatre pa umiješajte naribanu limunovu koricu i ostaviti da se malo ohladi. Prohlađeni sirup preliti preko jabuka i dodati cimet i griz. Dobro izmiješati. Za tijesto u posudu staviti mast, jaja, žumanjke, šećer, mlijeko, prašak za pecivo i vanilin šećer pa se dobro izraditi mikserom. Na kraju umiješati brašno, prvo kuhačom a onda do kraja rukama. Namastiti i pobrašniti duboki lim za pečenje dimenzija 20 x 30 cm. Zagrijati pećnicu na 200 C. Pripremljeno tijesto podijeliti na dva djela. Polovicu razvaljati pa njima obložiti pripremljeni lim za pečenje. Na tijesto rasporediti pripremljeni nadjev od jabuka pa ga prekriti drugom polovici+om tijesta koju ste pretho0dno razvaljali na dimenzije lima. Po vrhu tijesta nožićem zarezati plitke linije, po obadvije dijagonale. Pitu staviti peći u prethodno zagrijanu pećnicu na 20 minuta. Nakon tog vremena smanjiti temperaturu pećnice na 180 C pa nastaviti pitu još peći 25-30 minuta. Ohladiti. Prije posluživanja posipati šećerom u prahu i narezati po želji. Objavio/la Petra Kranjica u 13:22 Broj komentara: 5: Oznake: jabuke, kocke, pita, svinjska mast utorak, 15. ožujka 2016. Patin 15-Koh od griza Patin petnaesti je food blogerska igrica koju je osmislila Mimi sa bloga Mimi s kingdom. Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti koh od griza. Volim ovakve jednostavne kolačić koji uz dodatak nekih preljeva postanu posebni. U originalu recepta je predloženo da se koh servira uz kremu od jaja ili neki voćni sirup. Kako bi moj koh bio još posebniji ja sam odlučila napraviti i jedan i drugi umak. RECEPT: Recept za ispis Za koh: 20 g maslaca 1 l mlijeka 250 g griza 6 jaja 3 žlice šećera naribana korica limuna Za umak od vanilije: 2 žumanjka 30 g šećera srž pola mahune vanilije 200 ml mlijeka Za posluživanje: umak od kupine U prikladan lonac stavite mlijeko i maslac pa kuhajte na umjerenoj vatri dok ne provrije. u kipuće mlijeko u jednoličnom mlazu, uz stalno miješanje, umiješajte griz. Smanjite vatru pa kuhajte griz uz stalno miješanje dok se ne skuha, otprilike 5 minuta. Ohladite. Zagrijte pećnicu na 200 C. Namastite i pobrašnite dublji lim za pečenje. Odvojite žumanjke od bjelanjka. Bjelanjke istucite u čvrsti snijeg pa ih odložite sa strane. Žumanjke i šećer miksajte dok ne dobijete pjenastu smjesu. Umiješajte naribanu limunovu koricu i ohlađeni griz. Na kraju nježno umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite u pripremljeni lim i zagladite površinu. Pecite u prethodno zagrijanoj pećnici 20-25 minuta, ili dok kolač ne dobije lijepu boju. Za umak od vanilije u vatrostalnoj posudi pomiješajte žumanjke, šećer, srž mahune vanilije i mlijeko. Kuhajte na pari uz stalno miješanje dok se smjesa ne zgusne. Još topli kolač narežite po želji pa ga poslužite uz mak od vanilije i kupine. Objavio/la Petra Kranjica u 19:10 4 komentara: četvrtak, 10. ožujka 2016. Jednostavniji čupavci Ja vam baš jako volim čupavce,. Jedino što me ponekad uhvati ljenivitis pa mi se ne da baš jako puno prtljati po kuhinji. Jednog manje više besposlenog poslijepodneva sam lutala internetom, točnije razgledavala sam stranicu Donne Hay koja mi apsolutno prekrasna i naišla sam na recept za ove jednostavnije čupavce. I nisu loši ali oni naši klasični oko kojih ima više posla su mi ipak puno bolji. U ovom slučaju trud se zaista isplati. RECEPT: Recept za ispis Za biskvit: 250 g omekšalog maslaca 200 g šećera 2 žlice arome vanilija 4 jaja 350 g brašna 1 prašak za pecivo prstohvat soli 240 ml mlijeka Za čokoladni preljev: 150 g šećera u prahu 4 žlice kakaa 160 ml kipuće vode 40 g maslaca Za posip: 200 g kokosa Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. Za biskvit pjenasto izradite maslac, šećer i aromu vanilije dok smjesa ne postane svijetla i prozračna. Umiješajte jedno po jedno jaje. Prosijte brašno sa praškom za pecivo i soli pa dobivenu smjesu umiješajte u smjesu sa jajima. Na kraju umiješajte i mlijeko. Dobivenu smjesu rasporedite u pripremljini lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 30-ak minuta. Ohladite. Ohlađeni biskvit narežite na kocke. Za čokoladni preljev pomiješajte šećer u prahu, kakao, vodu i maslac.Miješajte dok se smjesa ne poveže i maslac ne otopi. Dobiveni preljev prelite preko narezanog biskvita i posipajte kokosom. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 12:09 Broj komentara: 5: Oznake: kakao, kocke, kokos, šećer u prahu ponedjeljak, 7. ožujka 2016. Bučin kolač sa čokoladom i kavom Znate one dane kada Vam ništa ne ide od ruke i onda ste nervozni i sve Vam ide na živce. I onda se trudite ne eksplodirati i držite sve u sebi da ne iskalite svu tu svoju negativnu energija na Vama blisku osobu koja u stvari nije ništa kriva. A ta osoba to osjeti pa se povlači od Vas i onda vas time još više živcira. Uglavnom upali ste u loši začarani krug. E točno tako se ja osjećam od subote. I još mi je riknuo mikser sa kojim sam imala velike planove za vikend. I onda sam napravila ovaj kolač za koji ne treba mikser. Da mi malo digne raspoloženje. I uspio je, puno bolje se osjećam još samo da mi se i glava privikne na ideju da je sve u savršenom redu kad imaš pored sebe šnitu kolača i kavu. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 140 g brašna 210 g integralnog brašna 1 žličica sode bikarbone 1 žličica soli 1 žličica cimeta 1/4 žličice muškatnog oraščića 1/4 žličice đumbira 200 g pirea od buče 120 ml ulja 2 žličice fino mljevene kave 150 g šećera 2 jaja 1 žlica arome vanilije 180 g mlake vode 170 g kvalitetne tamne čokolade nasjeckane Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za pečenje. U prikladnoj posudi pomiješate obje vrste brašna , sodu bikarbonu, sol, cimet, muškatni oraščić i đumbir. U drugoj posudi pomiješajte pire od buče sa uljem. Dodajte kavu i šećer i izmiješajte. Dodajte jedno po jedno jaje dobro miješajući između dodavanja. Dodajte i vodu i mješavinu suhih sastojaka. Na kraju umiješajte i nasjeckanu čokoladu. Dobivenu smjesu izlite u pripremljeni lim, zagladite površinu pa pecite u prethodno zagrijanoj pećnici 65-80 minuta. Objavio/la Petra Kranjica u 10:30 4 komentara: Oznake: buča, čokolada, doručak, integralno brašno, šnite četvrtak, 3. ožujka 2016. Pita sa jabukama i sirom Ako živite u Hrvatskoj niste mogli a ne čuti za slučaj vračanja poklona na dječjem rođendanu. I da ja ne lamentiram jer sam preljuta i prezabrinuta za naše klince reakcija Andree Andrassy sa kojom se u potpunosti slažem. Pa zar smo zaista izgubili zdrav razum i u kojem nam je to točno trenutku moralni kompas skrenuo sa smjera da mi je znati? Original recepta RECEPT: Recept za ispis Za tijesto: 300 g brašna 200 g smeđeg šećera 250 g maslaca Za nadjev od sira: 300 g krem sira 100 g šećera 3 jaja 1 žlica arome vanilije Za nadjev od jabuka: 3 veće jabuke, naribane 1/2 žličice cimeta 1/2 žličice muškatnog oraščića Za posip: 100 g smeđeg šećera 150 g brašna 50 g zobenih pahuljica 125 g maslaca Zagrijte pećnicu na 180 C. Namastite i pobrašnite lim za pečenje dimenzija 30 x 30 cm. U prikladnoj posudi pomješajte brašno i smeđi šećer. Dodajte omekšali maslac narezan na manje komadiće pa umijesite glatko tijesto. Tijesto razvaljajte pa njime obložite pripremljeni lim za pečenje. Pecite u prethodno zagrijanoj pećnici 15-ak minuta dok tijesto malo ne porumeni. U prikladnoj posudi mikserom izardite krem sir i smeđi šećer. Dodajte jedno po jedno jaje i aromu vanilije. Dobivenu smjesu prelite preko pečene kore. U prikladnoj posudi pomiješajte naribane jabuke sa šećerom, cimetom i muškatnim oraščićem. Promiješajte pa dobivenu smjesu jednolično rasporedite po smjesi sira. Za posip u posudi pomiješajte šećer, brašno, zobene pahuljice pa mijesite vršcima prstiju dok ne dobijete mrvičastu smjesu. Rasporedite po jabukama. Stavite pitu u prethodno zagrijanu pećnicu i pecite 40-45 minuta. Ohladite. Prije posluživanja narežite po želji. Objavio/la Petra Kranjica u 16:32 Broj komentara: 6: Oznake: jabuke, kocke, krem sir, pita, zobene pahuljice Pretplati se na: Postovi (Atom)