What's your favorite recipe from 2009?

Croissant Breakfast Casserole

Croissant Breakfast Casserole ~ by MarieAlice
Posted by Dawn_MO

Serving Size: 4 (more like 6 to smileys/bigeyes.gif

4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.

 
Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.


1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream

1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.

2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)

Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)

CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g

Sunset, SEPTEMBER 2007

 
Chicken Salsa Verde with Cilantro Lime Rice

Chicken Salsa Verde

4-5 boneless, skinless chicken breasts, cut into 1 ½” cubes
1 16oz. jar Herdez brand salsa verde
1 can stewed tomatoes
1 can black beans, drained and rinsed
2 cups corn (I used frozen, from Costco)

Cut the chicken into cubes, and season with salt and pepper.

Heat saucepan on medium high heat, add oil, and brown chicken pieces.

When all pieces are browned, add the salsa verde, stewed tomatoes and black beans. Reduce heat to low, cover and simmer for about 15-20 minutes, until the chicken is cooked.

Add the frozen corn, and heat thru. (I think the Costco frozen corn is key here - I love the crunch it gives.) Cilantro to garnish would be good too.


Cilantro Lime Rice
3 cups rice, cooked
1 small bunch cilantro, chopped
Juice of 1 lime
Drizzle of olive oil
1 teaspoon salt

Cook rice in rice cooker. After rice is done steaming, add the rest of the ingredients and toss.

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Giada's Orecchiette with Mini Chicken Meatballs

We loooved this! I made few changes:

-Ground chicken thighs in the food processor, instead of using pre-ground chicken.

-Didn't make my meatballs as small as she did, mine were probably the size of a rounded tablespoon

-Used spaghetti instead of orecchiette

-Didn't use the bocconcini mozza balls

-Didn't use the full amount of chicken broth, nor any of the pasta water.

I made the meatballs last night, and deglazed the pan with a little bit of chicken broth, and stored the cooked meatballs with the deglazing liquid in the fridge.

Tonite, when I came home, I boiled the pasta, reheated the meatballs with the rest of the chicken broth, then tossed it with the cooked spaghetti, along with the tomatoes and basil.

I wasn't able to make nice round meatballs - they were more like flat patties, but it went well with the spaghetti.

This dish had soo much flavor! It really surprised me, because the pasta is only sauced with chicken broth! It was important to deglaze the pan after frying the meatballs - I'm sure that added a lot of flavor too.


Orecchiette with Mini Chicken Meatballs
Recipe courtesy Giada De Laurentiis
4 to 6 servings (about 60 mini meatballs)

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.

Drain the pasta, reserving about 1 cup of the pasta water.

Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta.

Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

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kpinky's Feta with Pink Peppercorns and Olive Oil

Feta with olive oil and pink peppercorns (appetizer you will NOT be able to stop eating!):
kpinky posted to Thread #3298 at 1:43 am on Aug 31, 2006


*One block Feta cheese - best if about 1/2 inch thick. I like Mt. Vikos brand for its size.
*Herbs de Provence
*Extra virgin olive oil
*Pink (sometimes called red) peppercorns (which are not actually real peppercorns but have a lovely peppery taste).

Place the cheese block in a shallow bowl or small lipped dish.
Pat on Herbs de Provence all over the top with a few sprinkles around the dish.

Pour pink peppercorns over all liberally, crushing some with your fingers. Press the ones on top into the cheese. Have lots around the sides.

Pour EV olive oil liberally over all - enough so it's pooled.

Let sit out at room temp for about an hour before serving with little spreaders and plain crackers. I like the "Petit Toasts" best,or water crackers. Petit Toasts look like little tiny slices of bread and come in a cellophane wrap. Make sure you get all components on your cracker. It's so addicting!! The most wonderful combination of flavors. You may have to add a bit more oil if, halfway through, if it's running out.

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Michael in Phoenix's Chocolate Cake, with Ina Garten's Peanut Butter frosting

I used your chocolate cake recipe, a peanut butter filling, and the blender chocolate frosting. Everyone loved it!

The peanut butter filling was a hit, even tho I kinda messed it up. It has heavy cream in it, and I subbed Coffee Mate creamer (looking for a non-dairy alternative). I didn't work - that stuff doesn't whip, and the frosting broke when I tried. It's supposed to be soft and fluffy, and it wasn't, so I hid it in the middle of the cake. Original plan was to frost the whole cake with it. Plan B was using the blender frosting smileys/smile.gif

Everyone loved the peanut butter filling. The slightly salty filling nicely offset all the chocolate smileys/smile.gif The cake was soooo chocolate-y and moist and wonderful. Thanks!

One recipe of the filling and one recipe of the frosting was enough to frost two cakes. (I made one 9" cake, and one 8" cake, both two layers.
When I made the 8" cake, I also made a little loaf cake with the extra batter. The layers were pretty high, so next time, I'd make two little loaves. Cook's treat smileys/smile.gif

Michael's Favorite Chocolate Cake

1 cup standard cocoa (not dutched)
4 tsp. instant coffee powder
2 cups boiling water
1 cup butter, unsalted, softened
2 1/2 cups sugar
4 eggs, room temp
2 3/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 tsp. vanilla extract

Combine cocoa and instant coffee. Add boiling water, stirring until smooth; set aside until mixture comes to room temp. Stir in vanilla.

Preheat oven to 350 degrees F.

Line the bottoms of three 8-inch greased cakepans with parchment; grease parchment and flour pans. Remove excess flour by inverting pans and tapping edges sharply. Note: 9-inch pans work fine. With 3 layers, sometimes a 9-inch layer is preferable --not as tall.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer, scraping down sides when needed. Add eggs, one at a time, beating well after each addition, one full minute for each egg.

Combine flour, soda, baking powder, and salt in a medium bowl; add to creamed mixture alternately with cocoa mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Do not overbeat.

Pour batter into cakepans. Smooth to the edges with a spatula.

Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, peel off parchment, and cool layers completely on wire racks.


Kathleen's Peanut Butter Icing
From Ina Garten's Barefoot Contessa at Home

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.


Debbie in GA's Chocolate Frosting

6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar

Melt the chocolate in the top of a double boiler placed over the simmering water. (I use the mocrowave at 70% power for about 1 1/2 minutes.) Cool slightly.

Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.

Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer’s sound will change when the frosting has thickened.

Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don’t plan to use it for several days.

Makes 1 3/4 cups, enough to fill and frost a two-layer cake.

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Dorie Greenspan's Perfect Party Cake with Lemon Buttercream

I had to make a birthday cake and the birthday girl likes citrus, so I made the Perfect Party Cake from Baking: From My Home to Yours.

OMG, that lemon buttercream was FABULOUS! So light and fluffy, not too sweet, and definitely lemony. The cake was also lightly lemony, but it was the buttercream that put it over the top.

I didn't use the lemon extract in the cake, and it really didn't need it. I didn't do the raspberry jam between the layers either - thought it would detract from the lemon flavor. Nor did I split the layers - mine was just 2 layers.

It really was a perfect party cake! The Daring Bakers did it, and I've linked one of their blog posts to show you the steps. Mine did not look as beautiful as Use Real Butter's, but it was just as yummy smileys/smile.gif

Perfect Party Cake
from Dorie Greenspan’s Baking From My Home to Yours

Cake
2 1/4 cups (9 oz) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I used soy milk)
4 large egg whites
1 1/2 cups (10 1/2 oz) sugar
2 teaspoons grated lemon zest
1 stick (4 oz) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract (I omitted)

Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 oz) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
1 1/2 cups sweetened shredded coconut
(I omitted both of these)

Center a rack in the oven and preheat the oven to 350 degrees F (I did 330º convect). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Buttercream: Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.

Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

Assemble: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

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Savannah Chocolate Chewies from the All American Cookie Book

Hubby has been buying these chocolate chewy cookies from Safeway. When he first bought them, he told me to try them. The cookie snob in me said "I don't eat store bought cookies!" But I looked at the ingredients, and it looked like real ingredients - egg whites, cocoa, pecans, etc.

I tried them, and although I hate to admit it, it was really good! They're like chewy brownies, and they're made with no butter!

This recipe is pretty close. The cookie is lighter in color, so I'll try dutch process instead of natural cocoa the next time. The parchment or silpat on the baking sheet is a must.


Savannah Chocolate Chewies
Yield: 2 dozen chews

From The All-American Cookie Book, by Nancy Baggett

2 cups (8 oz) chopped pecans
2 1/4 cups (8 oz) powdered sugar
1/4 cup plus 2 tablespoons (1 ¼ oz) unsweetened natural cocoa powder*
2 tablespoons (1/2 oz) all-purpose white flour
Generous pinch of salt
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce bittersweet or semisweet chocolate, grated (not unsweetened)

*Author calls for natural cocoa. I’m going to try dutch-process the next time I make this.

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Spread the pecans in a medium baking pan and toast in the oven, stirring occasionally, for 7-9 minutes, or until fragrant. Immediately turn out into a medium bowl let cool.

Sift together the powdered sugar, cocoa powder, flour and salt into the bowl of an electric mixer.

Beat the egg whites one at a time into the powdered-sugar mixture with an electric mixer on low speed. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated. (The dough will be quite liquid, like a cake batter.)

Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart.

Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack.

Let cool completely, then carefully peel the cookies from the parchment.

The cookies can be stored in an airtight container up to three days or in the freezer for 1 month.

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I also loved the Peanut Butter Oatmeal Chocolate Chunk Cookies - you're welcome, Scott!

Peanut Butter Oatmeal Chocolate Chunk Cookies from Baker's Chocolate
Recipe yield 30 cookies


Double the recipe. Really. I love that all the classic cookies are mixed up together here - chocolate chip, peanut butter and oatmeal.

If the cookies are round and puffy when they come out of the oven, rap the cookie sheet on the counter, so the cookies flatten out. The cookies will stay chewy longer. I baked my cookies last week Sunday and by Friday, it was still nice and chewy.

Refrigerate the dough for at least a day – it really makes a difference in the chewiness of the cookie. (I baked half of the dough fresh on Saturday, and the remainder of the dough on Sunday. The second batch was definitely better than the first!


1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1 1/2 teaspoons vanilla
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I used Ghirardelli 60% Chocolate Chips, my favorite)

Preheat oven to 375 degrees F. Mix flour, oats, baking soda, baking powder and salt; set aside.

Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

(Refrigerate the dough overnight to improve the texture of the cookie.)

Drop by heaping tablespoonfuls, 2 inches apart, onto ungreased baking sheets.

Bake 10 to 12 min. or until lightly browned. (Remove the cookie sheet from the counter and rap it lightly on the counter, so the cookies flatten out.)

Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

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Rachel Ray's Golden Lemon Orange Bars

Golden Lemon Orange Bars
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Golden-Lemon-Orange-Bars


2 sticks (8 ounces) unsalted butter, softened
2 cups plus 2 tablespoons flour
1/2 cup confectioners' sugar, plus more for dusting
1-1/2 teaspoons grated lemon peel
1/2 teaspoon grated orange peel
2 cups granulated sugar
4 large eggs
1/2 cup fresh lemon juice
1/4 cup orange juice
1 teaspoon baking powder

Preheat the oven to 350°. Using an electric mixer, combine the butter, 2 cups flour and the confectioners' sugar until the mixture is the consistency of coarse sand. Stir in 1/2 teaspoon lemon peel and the orange peel. Press the mixture into the bottom of a 9-by-13-inch baking pan. Bake until golden, about 25 minutes.

Meanwhile, using an electric mixer, combine the granulated sugar, eggs, lemon juice, orange juice, remaining 1 teaspoon lemon peel, remaining 2 tablespoons flour and the baking powder and mix for 1-1/2 minutes. Pour the filling into the crust and bake until the top is golden, about 40 minutes. Let cool completely. Cut into bars and dust with confectioners' sugar.

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Milanese Style Cutlets with Roasted Red pepper Tomato Sauce

Milanese Style Cutlets with Roasted Red pepper Tomato Sauce

For the Sauce:
• 1/2 cup diced onion
• extra virgin olive oil for Sautéing
• 1 can dice tomatoes
• 3/4 cup roasted red bell pepper, chopped
• 1/4 cup chopped fresh parsley leaved, divided
• 1 T. balsamic vinegar
• Kosher salt and black pepper to taste


For the Cutlets:
• 1 cup panko bread crumbs
• 2 eggs
• 1 T. flour
• 12 oz veal, beef, pork or chicken cutlets
• Olive oil for sauteing

Pour tomatoes, roasted peppers, 2 T. parsley, and vinegar in blender.

Saute onion in 1 T. oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes. When done add to blender and puree. Pour into saucepan and salt and pepper to taste. Keep sauce warm until ready to serve.

Combine panko with the remaining 2 T. parsley in a shallow dish. Whisk together eggs and Dijon in another shallow dish. Place flour in a third shallow dish. Season panko mixture, egg mixture, and flour with salt and pepper.

Coat meat in flour, tapping to remove excess. Dip meat into the egg mixture, and then into the panko mixture.

Heat 4 T. of remaining oil in a large nonstick skillet over high heat. (I still spray the skillet with non-stick spray). Working in two batches, sauté cutlets in hot oil until they’re crisp and golden on both sides, about 5 minutes total. Transfer cutlets to a paper-towel lined plate to absorb excess oil, then to a cooling rack so bottoms of cutlets don’t get soggy. Add remaining 2 T. oil to skillet and repeat with remaining cutlets.

Serve cutlets with roasted pepper/tomato sauce.

Adapted from CuisineatHome, Oct. 2009

 
Indoor Barbecued Pork Chops

* Exported from MasterCook *

Indoor BBQ Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pork

4 rib pork chops
2 quarts water
1/2 cup table salt -- (or 1 cup kosher salt)
1 tablespoon oil -- plus 1 teaspoon
Rub:
1 tablespoon paprika
2 tablespoons brown sugar
2 teaspoons coriander
1 teaspoon ground cumin
1 teaspoon black pepper
Sauce:
1/2 cup ketchup
2 tablespoons molasses
2 teaspoons reserved spice rub
1 tablespoon worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons grated onion
2 tablespoons brown sugar
1 teaspoon cider vinegar

Mix salt and water and place chops in this mixture. Refrigerate for 30 minutes. After this time, remove chops from brine and pat dry. Cut slits in edges to prevent chops from curling.

Mix dry rub ingredients together and remove 2 teaspoons for sauce. Place remaining mixture in a shallow bowl and coat both sides of each chop. Place on paper towels until pan is ready.

Heat nonstick pan to medium and saute chops in one tablespoon of oil for 5 to 8 minutes. While chops are browning combine alll ingredients for sauce mixture and set aside.

Turn chops and cook on second side for about 3 minutes or until meat registers about 130 degrees near bone. ( Chops will have additional cooking to bring their temperature up to about 140 degrees. ) Remove from pan and wipe out pan with paper towel.

Return pan to heat and add one teaspoon of oil. Brush one side of each chop with sauce mixture and place in pan glazed-side down. Cook for one to two minutes until glaze is nicely browned. Turn chops and glaze second side. Turn glazed-side down and cook another minute or two until browned.

Remove chops from pan and cover with foil. Pour sauce ingredients into pan and cook for a few minutes until thickened. Spoon sauce over chops and serve.

Source:
"America's Test Kitchens"

 
Filet of Sole with Parmesan Crust and Lemon Chive Sauce

* Exported from MasterCook *

Fillet of Sole with Parmesan Crust and Lemon Chive Sauce

4 sole fillets -- (5 ounce)
salt and pepper
1 cup panko crumbs
1/2 cup grated parmesan cheese
2 eggs -- beaten
1/2 cup whipping cream
8 tablespoons butter -- divided into 8 slices
Juice of 1/2 lemon
1/2 teaspoon grated lemon peel
1 teaspoon chopped chives
1 tablespoon vegetable oil

Season the fillets with salt and pepper. Stir together panko crumbs and parmesan cheese. I use Kraft grated parmesan in this recipe because it makes a much better crust than freshly grated cheese. Roll the fish in the beaten eggs and then in the crumb mixture to coat. Set aside so the crust can dry a bit while you prepare the sauce. Twenty to thirty minutes is about right.

In a small, heavy saucepan bring the cream to a boil over medium heat. Cook 3-4 minutes to reduce by about 25 percent. Stir in 8 tablespoons butter, one tablespoon at a time, whisking constantly after each addition until the sauce is thickened. Stir in the lemon juice, lemon peel and chives. Remove from heat.

In a large skillet, over medium high heat, heat the remaining butter and the vegetable oil. Saute the fish in the butter mixture for about 3 minutes per side or until golden brown and cooked through. Transfer to warm dinner plates, top with sauce, and serve.

Source:
"Food Gawker"

NOTES : Excellent - Sauce is delicious
I used tilapia

 
Wildly Wicked Chocolate Fudge Crackle Cookies

* Exported from MasterCook *

Wildly Wicked Chocolate Fudge Crackle Cookies

3 cups semisweet chocolate chips
1/2 cup golden brown sugar -- (packed)
1/4 cup granulated sugar
2 large eggs
2 tablespoons dark corn syrup
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Butter baking sheets or line with parchment.

Melt 1 1/2 cups chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.

Using electric mixer set on low speed, beat both sugars, eggs, corn syrup, coffee granules and extract in medium bowl to blend. Increase speed to high and beat until thickened, about 3 minutes. Add barely lukewarm melted chocolate and beat until smooth. Reduce speed to low. Add flour and baking powder and beat just until combined. Mix in 1 1/2 cups chocolate chips.

Chill the dough for 1 hour, then form one-inch balls. Roll the balls in powdered suga and place on baking sheets.

Bake cookies 5 minutes. Reverse cookie sheets and continue baking until cracked on top and softly set, about 5 minutes longer. As the cookies bake, they will crack, leaving pretty chocolate cracks in the powdered sugar.

Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

These keep best if stored in freezer. Thaw before serving.

Source:
"cooking.com"


NOTES : These look like chocolate crinkles but taste better - wonderful fudgey texture.

 
Apple Chips

* Exported from MasterCook *

APPLE CHIPS


2 crisp apples
6 tablespoons confectioners' sugar

Preheat oven to 225°F. and line 2 large baking sheets with parchment paper.

Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total (begin checking at 1 1/2 hours), or until slices are pale golden and starting to crisp.

Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment.



Source:
"Epicurious Gourmet October 1997"
Yield:
"2 cups"
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: .

NOTES : Great snack and very easy to make.

 
Cream Filled Chocolate Cupcakes

* Exported from MasterCook *

Cream Filled Chocolate Cupcakes




For the Cupcakes:
1 1/3 cups all-purpose flour -- sifted
1/2 teaspoon baking soda
1 Pinch salt
1/4 cup unsweetened cocoa powder -- sifted
6 tablespoons unsalted butter -- (3/4 stick/) at room temperature
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Filling:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
For the Frosting:
4 ounces semi-sweet chocolate -- chopped
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon cold unsalted butter

TO MAKE THE CUPCAKES:

Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda, salt, and cocoa powder and set aside.

In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 20 to 25 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tins on a cake rack.

TO MAKE THE FILLING:

In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. Use a thin decorating tip (about 1/8 in.) and pastry bag to press whipped crem filling into the cupcakes. You can do so by pushing the tip through the top of the cupcake to the center and squeezing filling in until cream reaches top of cupcake. Wipe off pastry tip each time before inserting in new cupcake. Place cupcakes on rack and refrigerate while preparing frosting.

TO FROST THE CUPCAKES:

In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing to a bowl, whisk in the butter, and cool until the icing has set up a bit. This takes about 20 minutes at room temperature. Remove the cupcakes from the fridge, then spoon the icing on each cupcake and spread the icing out to the edges. Refrigerate until ready to eat.

Note: The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks. Thaw in refrigerator and let sit at room temperature about 30 minutes before eating.

Note: Recipe indicated yield to be 12 cupcakes. My yield was 16 for one batch. A double batch yielded 36 cupcakes. There was more than enough of the whipped cream and chocolate frosting.

Source:
"Diana's desserts web site"

Yield:
"16 cupcakes"
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NOTES : Excellent! Freeze well too.

 
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