19 February, 2012

Spinach and Artichoke Dip like Houston's®

Spinach and Artichoke Dip
like Houston's® ingredients
Makes 12 appetizer servings
For dip:
2 cloves garlic, minced
2 Tbps minced onion or 1 Tbsp dried minced onion
1/4 cup butter (no substitutes)
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp fresh-squeezed lemon juice
1/2 tsp hot sauce
1/2 tsp salt
1/4 cup sour cream
2 (10-oz) boxes frozen chopped spinach, thawed and squeezed dry
12-oz marinated artichoke hearts in a jar, drained and coarsely chopped
1/2 cup shredded white cheddar cheese

For serving:
Tortilla Chips

18 February, 2012

Gulf Coast Jambalaya

  • Becca's Biloxi Jambalaya

You'll need an 8-quart stockpot for making this batch of jambalaya. With a larger pot, you can easily double or triple this recipe.

17 February, 2012

Chocolate Almond Cream Pie | Judy's Kitchen

Chocolate Almond Cream Pie ingredients
Makes 6 to 8 servings
Almond graham cracker crust:
1/2 cup almond meal or finely ground almonds
3/4 cup graham cracker crumbs
1.5 Tbsp sugar
5 Tbsp butter, melted
1 (8-inch) pie pan

Chocolate almond filling:
3/4 + 1/3 cup whole milk (divided use / see Notes:)
2 large eggs
1/8 tsp sea salt (or kosher salt)
3 Tbsp cornstarch
1.5 Tbsp Penzey’s High-fat Natural Unsweetened Cocoa®
1/2 cup sugar
3 Tbsp freshly brewed, cooled, coffee
1.5 oz chopped unsweetened (or bittersweet) chocolate
1 tsp pure vanilla extract
1/8 tsp almond extract
2 Tbsp butter

Whipped cream topping:
1.5 cups heavy whipping cream, chilled well
4 Tbsp confectioner’s sugar
1/2 tsp vanilla extract
1 Tbsp almond extract (or liqueur)

Chocolate shavings or curls

Notes: For an even richer filling, use 1/3 cup heavy cream in place of milk.

Crab Cakes | The Pat Conroy Cookbook

Pat Conroy's Crab Cakes ingredients
Makes 4 servings (8 crab cakes)
1-LB lump crabmeat, picked over and cleaned, with all shell fragments removed
1 egg white, lightly beaten (until just foamy, not stiff)
1 Tbsp all-purpose flour
2 Tbsp fresh chives, finely snipped
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 tsp coarse or kosher salt
3 Tbsp unsalted butter
2 tsp peanut oil

For serving:
Lemon wedges

Notes: small pastry spatula (with a thin tongue) will make lifting and turning the delicate crab cakes a lot easier.

16 February, 2012

Three-Flavor Oil for Chinese Stir-frying | Fancy Pantry

Three-Flavor Oil for Chinese Stir-frying ingredients
Makes about 2 cups
2 cups peanut oil (preferable) or corn oil
8 quarter-size slices of fresh ginger root, 1/8-inch thick (no need to peel it)
6 medium or large scallions
4 large cloves garlic

15 February, 2012

Menu: Sunday Dinner ca 1890 South Carolina

Sunday Dinner Menu
Chester County, SC
Circa 1890

Fried Chicken

Mashed Potatoes   Hot Biscuits   Gravy

Sliced Tomatoes

Green Beans

Macaroni and Cheese Pie

"Some of the desserts" included

Sliced Peaches with Whipped Cream

Strawberry Short Cake or Applefloat

and Sweet Potato Pie

11 February, 2012

Mocha Pecan Ice Cream Sauce | Coco López®

Mocha Pecan Ice Cream Sauce ingredients
Makes about 2 cups
1 (15-oz) can Coco López Cream of Coconut
3 egg yolks, beaten
1 Tbsp cornstarch
1 tsp instant coffee
2 Tbsp coffee-flavored liqueur
1 Tbsp chocolate flavored syrup
1/2 cup chopped pecans
1/2 cup flaked coconut

DIY: Handprint Turkey Puppet | The Iowa Farmer's Wife

Decorating Ideas for Mardi Gras Cupcakes

(Bailey's Irish Cream Cupcakes with Bailey Chocolate 
Ganache Filling and Bailey Buttercream Frosting
 and fondant decorations.)

(Yellow Cake with Cinnamon Buttercream Frosting)

(Lemon cake with Lemon Cream Cheese Frosting)

(Vanilla Cinnamon Cupcake with a Sugar Glaze)

(Mix of Chocolate and White Cake)

(Yellow cake mix and 2:1 ratio of red to blue-- 
12 drops red and 6 drops blue to make purple.)

You might like:

Mardi Gras products via Showcase Cake and Cookie Supplies

Page Last Updated 24 March 2015

Candied Carrots

Candied Carrots ingredients
Makes ??
1-LB carrots
1 cup orange marmalade
1 tsp cornstarch

French Vanilla Butter Rum Cupcakes | Tidy Mom

French Vanilla Butter Rum Cupcakes ingredients (20-22)
Makes qty??
1 French Vanilla cake mix
1 (1.75-oz/4 serving) box Instant French vanilla pudding mix
1 tsp cinnamon
1/2 tsp nutmeg
4 eggs
1 tsp vanilla
1/2 cup cold milk
1/2 melted butter (not margarine)
1/2 cup rum (e.g., Captain Morgan Spiced Rum)

Butter Rum Glaze
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup rum

Butter Cream Frosting
1 cup butter (not margarine), at  room temperature
1 cup vegetable shortening
Pinch of salt
1 tsp vanilla
4 cups confectioner's sugar
1/4 - 1/3 cup heavy whipping cream
Paste food coloring (purple, green, gold)

Coarse sugar (also here or there) sprinkles

Pizza: Mediterranean

Inspired by Papa Murphy's

Mediterranean Pizza ingredients
Makes about 6 servings
Ready to bake pizza crust
Olive oil
Crushed garlic
Fresh baby spinach
Jar of sun-dried tomatoes or Bruschetta
Mrs. Dash Italian Seasonings
Feta cheese
1 cup shredded mozzarella

Preheat oven to 375ºF.

Sprinkle pizza pan with Panko; place pizza crust on top and brush it with olive oil and the crushed garlic.

Next, arrange fresh spinach on the crust. Leaving 1/2-inch border around edges, spread the jar of sun dried tomatoes; then sprinkle with seasonings.

Cover tomatoes with feta cheese; sprinkle the mozzarella and bake until cheese melts and starts to bubble, about 10 to 12 minutes. 

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08 February, 2012

Savory Bread

  • Garlic Bread
  • Savory Bread

Garlic Bread
Makes 6 servings
6 slices Italian bread
3 tsp fresh garlic, chopped
Dash dried oregano
Dash freshly ground pepper
1 Tbsp fresh parsley, chopped
6 Tbsp olive oil

Slice bread and place on aluminum foil-covered baking sheet.

Spread each slice with chopped garlic and sprinkle with other seasonings. Drizzle each slice with olive oil and broil until browned.

think this adapts a recipe from a Junior League or other local cookbook.

Savory Bread
Makes 1 loaf
1 loaf French bread
1/4 cup butter
3 Tbsp Salad Supreme
3 Tbsp Worcestershire Sauce

Notes:  Leftovers make tasty croutons.

Preheat broiler. Slice loaf horizontally and place on aluminum foil-covered baking sheet.

Microwave butter until melted. Stir in Salad Supreme and Worcestershire Sauce.

Brush butter mixture on cut sides of the loaf and broil until bubbly, about 2 - 3 minutes. Serve warm.

I think this recipe is from a Junior League or other local cookbook.

Red Robin® Mountain High Ice Cream Pie | Top Secret Restaurant Recipes

Red Robin® Mountain High Ice Cream Pie ingredients
Makes 12 servings
6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1 2/3 cups creamy peanut butter
3/4 cup chopped peanuts
4 chocolate-flavored graham crackers, crushed
1 cup fudge topping
1 (20-oz) squirt bottle chocolate topping
1 (20-oz) squirt bottle caramel topping

Chocolate sauce
1 can Redi-Whip
3/4 cup chopped peanuts
12 maraschino cherries, with stems

Zucchini Bread | The Commercial Appeal

Zucchini Bread ingredients
Makes 1 loaf
3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups zucchini squash, grated
3 cups flour
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
1 tsp soda
1 cup broken nuts (optional)
1 cup raisins or dates (optional)

Allspice instead of cinnamon

1 cup zucchini and 1 cup mashed banana instead of 2 cups zucchini

Preheat oven to 350ºF. Slightly grease and flour 9- x 5- x 3-inch loaf pan and set aside.

Mix eggs, oil, sugar and vanilla, beating to blend.

Sift dry ingredients together; add to first mixture and add squash. Add nuts and raisins; spoon into prepared loaf pan and bake at 350ºF for one hour.

This recipe is from "Sara Kaye," published about 1975 to 1985 in The Commercial Appeal.

You might like:
Strawberry Bread and Spread
Pineapple Team Loaf
Carrot Bread

Quick breads

Page Last Updated 27 April 2015

Carrot Bread | The Commercial Appeal

Carrot Bread ingredients
Makes 1 loaf
2/3 cup vegetable oil
1 cup sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp cinnamon
1 cup grated carrots

Preheat oven to 350ºF. Grease 9- x 5- x 3-inch loaf pan and set aside.

Cream oil and sugar. Mix egg in well.

Add flour and cinnamon and mix until smooth. Stir in carrots.

Turn batter into prepared loaf pan and bake in 350ºF oven for 55 minutes.

Serve warm with butter or cream cheese, or for better slicing,wrap in foil and refrigerate for about 12 hours.

This recipe is from "Sara Kaye," published about 1975 to 1985 in The Commercial Appeal.

You might like:
Strawberry Bread and Spread
Pineapple Tea Loaf
Zucchini Bread

Quick breads

Page Last Updated 27 April 2015

Pineapple Tea Loaf | The Commercial Appeal

Pineapple Tea Loaf ingredients
Makes 1 loaf
2 cups sifted flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1 egg
1/4 cup melted butter
1/4 cup milk
1 (8.5-oz) can pineapple tidbits, undrained

Preheat oven to 350ºF. Grease a 8- x 4- x 3-inch ovenproof glass loaf pan and set aside.

Sift together flour, sugar, baking powder, baking soda and salt. Mix 1 Tbsp of flour mixture with walnuts; set aside.

Beat egg until light and fluffy; add butter, milk and undrained pineapple. Combine with dry ingredients; stir to moisten.

Gently stir in walnuts. Turn batter into prepared glass loaf pan; bake in 350ºF oven for 50 minutes, or until bread tests done.

Remove from pan; cool on rack. Wrap in aluminum foil and let stand overnight.

This recipe is from "Sara Kaye," published about 1975 to 1985 in The Commercial Appeal.

You might like:
Strawberry Bread with Spread
Carrot Bread
Zucchini Bread

Quick breads

Page Last Updated 27 April 2015

Strawberry Bread with Spread | The Commercial Appeal

Strawberry Bread with Spread ingredients (11)
Makes 2 loaves
3 cups flour
1 tsp baking soda
1 tsp cinnamon
2 cups sugar
1 tsp salt
2 (10-oz) box frozen strawberries, thawed and sliced (reserve syrup)
1 1/4 cups vegetable oil
4 eggs, well-beaten
1 cup chopped pecans

1/2 cup strawberry syrup/juice (reserved above from frozen berries)
8-oz cream cheese, softened

Strawberry Bread with Spread Directions
Prepare bread
Reserve 1/2 cup strawberry juice for spread. Preheat oven to 350ºF. Grease and flour two (9- x 5- x3-inch) loaf pans and set aside.

Mix all dry ingredients together; make a hole in the center.

Pour strawberries, oil and eggs into the hole; mix by hand until all ingredients are thoroughly combined.

Stir in the chopped pecans; pour batter into prepared loaf pans.

Bake and serve
Bake at 350ºF for 40 to 60 minutes. 

Serve warm, or for better slicing, wrap in foil and refrigerate for about twelve (12) hours.

Prepare Spread
Place strawberry juice and cream cheese in blender; process until it reaches spreading consistency

Spread on cooled bread. Refrigerate any remaining spread.

This recipe is from "Sara Kaye," published about 1975 to 1985 in The Commercial Appeal.

You might like:
Pineapple Tea Loaf
Carrot Bread
Zucchini Bread

Condiments > Spreads > sweet
Quick Breads

Page Last Modified 30 May 2015

Sassy Sweet Potato Stew | Everyday Southwest

Sassy Sweet Potato Stew ingredients
Makes 10 to 12 servings as a first course
or 6 to 8 as a main dish
For the stew:
3 large sweet potatoes, about 2.5-lbs, peeled and cut into 1-inch chunks
1 medium yellow onion, chopped
3 cloves garlic, diced
2 chipotle peppers in adobo sauce, diced
2 tsp smoked paprika
1 tsp cumin
6 cups vegetable broth
1 Tbsp apple cider vinegar, preferably infused with herbs
2 Tbsp soy sauce
1 Tbsp canola oil
1/2 cup light sour cream, plus extra for garnish
Kosher salt, to taste
Freshly ground pepper to taste

For garnish:
Reserved sweet potato cubes, roasted
Additional sour cream
Fresh cilantro sprigs
1 cup diced toasted pecans (or try these or Diablo Pecans)

Notes: This is more like a soup. Tinker by adding bite-size roasted sweet potatoes,yams, and/or tomatoes, and perhaps some hominy, all warmed through at the end. Rotisserie chicken might be good, too.

06 February, 2012

Endive Salad with Tomato Pesto & Green Chile Mini-Quiches | Everyday Southwest

Green Chile Mini-Quiches and 
Endive Salad with Tomato Pesto ingredients
Makes 10 servings
For quiche:
1/4 large yellow onion, minced
2 Anaheim or poblano green chiles, roasted, peeled, seeded and diced (or 10-oz canned)
4 large eggs, whole
4 large egg whites
8-oz milk or half-and-half
8-oz grated Monterrey Jack cheese
Kosher salt and black pepper, to taste

For salad:
3 heads endive
4 handfuls of spring mix greens
1 (7-oz) bottle sun-dried tomatoes in olive oil
1 clove garlic, peeled
1/4 cup fresh Mexican oregano
1/4 cup cotija cheese, grated
1/4 cup pepitas or pine nuts
1/4 cup olive oil (optional to loosen the pesto a little)

Notes: Prep time accounts for using roasted chiles from the Latin Market. You will need about 15 additional minutes if you roast the chiles yourself.

Roasted Beets | The NY Times

It’s easy to love fresh beets, and not just for their nutritional advantages. Beets have an earthy, hard-to-define flavor like no other vegetable’s, one reason they so often appear on high-end restaurant menus. Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator.
Beets are available year-round, but the best time to buy them is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. In addition to the usual red variety, you may find beautiful golden beets, and pink-and-white striated Chioggia beets. Unless a red color is important to the dish, either type can be used interchangeably with red beets.
Often purchasers ask that the greens be chopped off. That’s a mistake -- the greens bring an additional set of nutrients to the plate, most notably beta-carotene, vitamin C, iron and calcium. Take your beets home from the farmer’s market with the greens intact. Roasting is the easiest way to cook beets, not least because the skins will slip right off. ~Martha Rose Shulman on NYTimes.com.
Roasted Beets ingredients

Frittata With Red Peppers and Peas | The NY Times

The filling can be made a day or two before making the frittata and held in a covered bowl in the refrigerator. The frittata can be made several hours ahead of serving, or a day ahead if serving cold. It does not reheat well. ~Martha Rose Shulman

Frittata With Red Peppers and Peas ingredients
Makes 1 (10-inch) frittata 
Serves 6 as a main dish or 12 as a starter
2 Tbsp extra virgin olive oil
2 bunches scallions, trimmed and cut in thin slices
1 large red bell pepper, seeded and diced
1 to 2 plump garlic cloves (to taste), minced
Salt and freshly ground pepper
1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)
10 large or extra-large eggs
3 Tbsp low-fat milk
2 Tbsp minced flat-leaf parsley

Soupe au Pistou | The New York Times

This seasonal vegetable soup is perhaps Provence’s answer to minestrone.
The ingredient list is long, but the labor involved in making this soup is minimal.  It tastes best if you make it through step 2 a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. ~Martha Rose Shulman 

Soupe au Pistou ingredients
Makes 6 to 8 servings
For the soup:
1 1/2 cups white beans, soaked for six hours in 6 cups water and drained
2 quarts water
1 large onion, chopped
4 large garlic cloves, minced or pressed
A bouquet garni made with a few sprigs each thyme and parsley, a Parmesan rind and a bay leaf
Salt to taste
1 Tbsp extra virgin olive oil
2 leeks, white and light green part only, cleaned and sliced
1-LB tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
2 cups shredded savoy or green cabbage
2 large carrots, diced
2 celery stalks, diced
1 medium-size zucchini, scrubbed and diced
2 medium-size turnips, peeled and diced
1/2-LB green beans, trimmed and broken into 1-inch pieces (about 2 cups), blanched for five minutes and set aside
1/2 cup soup pasta, such as macaroni or small shells
Freshly ground pepper

For the pistou:
2 large garlic cloves, halved, green shoots removed
Salt to taste
2 cups, tightly packed, fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
Freshly ground pepper

For serving:
1/2 cup freshly grated Parmesan

White Beans With Celery | The New York Times

Martha Rose Shulman was inspired by a Greek recipe from Diane Kochilas’s The Glorious Foods of Greece that calls for giant white beans and about three times as much olive oil. She says, 'The celery retains a little crunch, which contrasts nicely with the soft beans.'

White Beans With Celery ingredients
Makes 4 servings
1/2-LB (about 1 1/8 cups) white beans, rinsed, picked over and soaked for 6 hours or overnight in 1-QT water
Salt to taste
1/4 cup extra virgin olive oil
4 to 5 cups chopped celery, including the leaves
4 large garlic cloves, minced
1 (8-oz) can tomato sauce, or 2 Tbsp tomato paste diluted in 1 cup water
1/4 to 1/2 cup finely chopped parsley (to taste)
Juice of 1 to 2 lemons, to taste

Valentine's Cake Inspirations (photos & links)

Potter+Butler 'Valentine's Day Cake Topper Garland in Red
 and Pink' via Jennifer Lynn Events 

Potter+Butler 'Valentine's Day Embellish Cake Topper in Red 
with Custom Sash' via Jennifer Lynn Events