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Archive for January, 2016

Black Forest Tart

Black Forest Tart

Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

FILLING:
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

Directions
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.

Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread pie filling over the top.

In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set. Yield: 12 servings.

Editor’s Note: This tart is best served the day it is prepared.

Recipe found here: Black Forest Tart

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Beef Stroganoff

Beef Stroganoff

Ingredients

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth

Directions

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Prep
30 m
Cook
1 h
Ready In
1 h 40 m

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Sour Cream Pork Chops

Sour Cream Pork Chops

Ingredients
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
Onions Red Fresh
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Sour Cream

Directions

Directions

Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.

Preheat oven to 200 degrees F (95 degrees C).

After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart.

In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened.

Serve sauce over pork chops.

Cook 8 h 30 m Ready In 8 h 45 m

Notes: You can also add mushrooms.

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Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

Ingredients
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Directions
Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.

Recipe found here: Slow-Cooked Stuffed Peppers /a>

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Lady Baltimore Cake

Lady Baltimore Cake

Ingredients
1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy

CAKE:
2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 egg whites

FROSTING:
2 cups butter, softened
6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted

Directions
In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.

Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.

Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.

Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake. Yield: 16 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Lady Baltimore Cake

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Coconut Chicken Curry with Cashews

Coconut Chicken Curry with Cashews

Ingredients
2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
Salt and pepper
1 tablespoon grated ginger
2 teaspoons grated garlic
¼ teaspoon cloves
¼ teaspoon fennel seeds
¼ teaspoon cardamom seeds
¼ teaspoon allspice berries
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ teaspoon turmeric
¼ teaspoon cayenne, or more to taste
3 tablespoons lemon juice
¾ cup raw cashews
¼ cup shredded dried unsweetened coconut
1 pound small parsnips, peeled and cut in 2-inch batons, optional
2 tablespoons ghee, coconut oil or vegetable oil
1 ½ cups finely diced onion
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
3 cups chicken broth or water
1 cup thick coconut milk
A few sprigs mint and cilantro for garnish, optional

Directions
Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.

Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.

Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.

In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.

To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

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Tortellini with Tomato-Cream Sauce

Tortellini with Tomato-Cream Sauce

Ingredients
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender.

Add garlic; cook 1 minute longer.

Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.

Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings.

Recipe found here: Tortellini with Tomato-Cream Sauce

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