2 lbs. boneless pork chop, grilled
Serve with shredded cheddar cheese on top.
Blueberry French Toast Casserole
You can use any berry you like, in case you don't like blueberries. You don't have to use sourdough bread either. See how flexible we are? Serves six.
Crust On Top
Grease 9"x13" baking dish. In bowl, mix berries with dry ingredients. Spread berries in bottom of pan. Dip bread in French Toast batter and place on top. Brush on melted butter. Bake at 400 degrees F for 30 minutes. Best to serve in bowls. Enjoy!!!
Puffy Apple Omelet
When autumn is in the air, it’s time to prepare this comforting breakfast or brunch dish. Take it right to the table from the oven. Like a soufflé, it will fall as it cools. From "The Complete Guide to Country Cooking. "
3 tablespoons all-purpose flour
In a small bowl, combine flour, baking powder and salt; mix will. Add egg yolks and milk; mix well and set aside. In a small mixing bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into yolk mixture; add lemon juice. Pour into a greased 8”x8” shallow baking dish. Arrange apple slices on top. Combine sugar and cinnamon; sprinkle over all. Bake, uncovered, at 375 F for 18-20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 4 servings.
Famous French Toast
Why do we call it Famous? Because we were written up in the October 2003 issue of Skiing Magazine for this! And, most of our return guests, request it. It's simply to-die-for! Serves 4 .
Substitution Option: Eliminate the sugar, nutmeg and cinnamon. Add same quantity of Tastefully Simple® Instant Mulling Spice.
Filling: 8 oz. cream cheese – softened.
Berry Topping: You can use any berry for this – strawberries aren't so good for this recipe
In a medium saucepan, combine the sugar and cornstarch. Gradually stir in water. Add berries; bring to a boil over medium heat. Boil for two minutes, stirring constantly. Remove from heat. Cover and keep warm.
1 lb. fresh cranberries
Mix all ingredients in a large sauce pan. Bring to a boil. Cover and reduce heat to simmer until skin of berries pops and they are soft.
Saturday, Oct. 16, 2004 Beer & Wine Tasting Dinner Recipes
Cream Cheese Hummus
The process of making hummus can be intimidating. So, if you're unsure of yourself, purchase the traditional hummus in the deli section and add the flavors to it. But, this recipe from the 2003 December issue of The Best of Sunset is really tasty!
Makes about 1 & ½ cups. Serve with fresh veggies and/or your favorite breads.
1-16 oz. can of garbanzos, drained (reserve liquid) and rinsed
In a food processor or blender, whirl garbanzos, ¼ cup of reserved liquid, and all other ingredients until smooth.
Garden-Fresh Garden Tomato Soup
The following recipe was found in The Complete Guide to Country Cooking .
½ cup butter
In a large saucepan, heat butter and oil over medium-high. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato past; stir to blend. Simmer for 10 minutes.
In a small bowl, combine flour and ¼ cup chicken broth until smooth. Stir into the tomato mixture. Add remaining broth. Simmer for 30 minutes, stirring frequently. Allow mixture to cool completely.
In batches, puree tomato mixture in a blender or food processor. Return mixture to the pan. Add sugar and cream. Heat through, stirring occasionally. Serve with croutons.
Chicken Tagine with Raisins and Pistachios
This is an Eastern, full-of-flavors and textures kind of dish. It's really different and VERY good. Serve with a hearty red wine - Shiraz. Again, The Best of Sunset December 2003 issue.
Makes 4 servings. The lemons are optional, so if you cannot find them, don't be too disappointed. The dish is still wonderful without them.
4 boneless/skinless chicken breast halves (about 1 & ½ pounds)
Rinse chicken and pat dry; cut into 2-inch cubes. Pour olive oil into a 12-inch frying pan over medium-high heat; when hot, add chicken and turn pieces often to brown on all sides - 5 to 8 minutes total. With a slotted spoon, transfer chicken to bowl.
Add butter to pan; when melted, add onions and garlic and stir often until onions are limp and beginning to brown - 5 to 7 minutes. Return chicken to pan and spread level. Sprinkle cumin, ginger, cinnamon, turmeric, paprika, salt, dark and golden raisins, and pistachios over chicken. If using, add lemons too. Pour chicken broth evenly over all. Cover and bring to a boil, then reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center (cut to test) - 5 to 6 minutes.
Meanwhile, in a 4 quart pan over high heat, bring 1 & ½ cups water to a boil; stir in couscous and return to a boil. Cover pan, remove from heat, and let stand until water is absorbed - about 5 minutes. Fluff couscous with a fork and stir in mint.
Scoop couscous equally onto dinner plates or into wide bowls. If chicken is drier than desired, thin with more broth. Spoon tagine over couscous and sprinkle with cilantro. Add salt and pepper to taste.
This muffin recipe comes from the Trappist Monks at the Abbey of the Holy Trinity Monastery in Huntsville, UT. If you ever get to our neck of the woods, you MUST go there - to hear them chant and purchase their honey, peanut butter, jams and grains. Form more information on the Monastery, go to www.xmission.com/~hta/ .
2 cups ALL BRAN cereal
Combine and set aside:
Combine all of the above.
Combine Dry Ingredients:
Add wet ingredients to dry ingredients and mix until just moistened thoroughly. Pour or spoon into lightly greased muffin tins or into cupcake papers (3/4 full). Bake at 375 F for 20 minutes.
Bran muffins, covered, store well in refrigerator for up to six weeks.
Kim's Greek Tortellini Salad
cheese filled Tortellini
After cooking the Tortellini, rinse in cold water.
Long Island Iced Tea
4 parts (2 oz.) vodka
Pumpkin Muffins from the Great Country Inns of America
2 eggs, lightly beaten
Fold wet ingredients into dry. Stir until just blended. Pour into greased muffin tins and bake at 350 F for approximately 30 minutes. Makes 18 regular or 12 large muffins.
Mom’s Shrimp Dip
Blend all ingredients together until consistency is smooth and creamy. Garnish with parsley and serve in bowl with plain potato chips.
Lynn’s Winter White Wonder Warm Cocktail
Gingerbread Waffles with Caramel Apples
2 cups flour
Garnishes: whipped cream, toasted/chopped pecans, ground cinnamon
Combine flour, ¼ cup brown sugar, baking soda, 1 tsp ginger, 1 tsp cinnamon and salt in large bowl. Stir together egg yolks, buttermilk, and ¼ cup butter; stir into flour mixture.
Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
Bake in a preheated, oiled waffle iron until golden.
Cook apples, remaining ¼ cup brown sugar, 1 tsp ginger, 1 tsp cinnamon and ¼ cup butter in a small saucepan over low heat, stirring constantly, until thoroughly heated.
Microwave caramel sauce in a 2-cup boawl at HIGHT 1-1/2 minutes, stirring once.
Serve waffles with apple mixture and caramel sauce; garnish.
Makes 12, 4 inch waffles.
16 fresh asparagus spears
Place asparagus in a skillet with a small amount of water; cook until crisp-tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tbsp on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmasan cheese. Cut roll-ups in half. Bake at 400 F for 10-12 minutes or until lightly browned. Makes 32.
Blackberry Champagne Cocktail
Champagne, Sparkling Wine or Sparkling Cider of your choice
Spinach Ricotta Pie from "The Moosewood Cookbook"
Sift together, then . . . cut in . . .
Makes about five crusts. One pie serves six to eight.
Bring water and butter to boiling point. Sift flour and salt into boiling liquid. Stir until a ball is formed which slips from side of pan. Remove from heat and cool slightly. Add eggs one at a time beating vigorously after each egg is added. Drop by spoonful on greased baking sheet. Bake for 35 minutes at 450 F for 10 minutes. (Or, turn to 400 F for 25 minutes.) When baked, remove from baking sheet and cool. Slit and fill.
1 cup coffee liqueur
Combine all ingredients in a blender and blend until smooth. Serve with spoons. Serves four to six.
Snowberry Breakfast Burritos
Sautee in olive oil:
Then, add 1 can black olives, sliced and 1 large tomato, chopped; 8 to 10, lightly beaten. Cook all together until eggs are cooked through.Wrap filling in tortillas with a little cheese & place in 9”x13” pan. Sprinkle left over cheese on top. Warm in oven until ready to serve. Serve with sour cream, salsa and avocado slices. Serves 10.
1 pkg (8 oz) softened cream cheese
Serve with sesame crackers.
1 1/3 cup dry milk
Combine ingredients for dry mix, except coffee creamer. Store in airtight container. Boil water; stir in mix to taste. Add coffee creamer, if desired. Makes 2 ½ cups mix.
Breakfast Waffle Club Sandwich w/Apple Honey Syrup
Apple Honey Syrup
To prepare, take ½ cup honey and apple juice in small sauce pan over medium heat; heat thoroughly, then reduce heat and simmer. In large, nonstick skillet, melt butter and remaining honey. Add apples. Cook and stir for about four minutes or until apples are lightly caramelized and crispy, yet tender. Makes enough for four servings.
2 cups whole-wheat flour
Preheat waffle iron. Mix dry ingredients in large bowl. In 2nd bowl, combine egg yolks, ilk and butter. Mix with dry ingredients. Beat egg whites until stiff and fold into flour mixture.
Spray waffle iron with non-stick oil and cook waffles until golden brown.
Makes enough for six waffles.
Serve with thinly sliced ham, bacon and turkey.
In a small bowl stir together the yogurt, mustard and chopped dill.
Spread the bread with the yogurt mixture. Place the cucumber slice and a bell pepper square on each piece of bread and top with a piece of salmon and a dill sprig.
Arrange the canapés on a platter and serve. If not serving the canapés immediately, cover the platter tightly with plastic wrap and refrigerate.
Hot Buttered Rum
2 cups butter
Let butter soften. Mix with rest of ingredients. To use for drinks, mix one large tsp with one jigger of bourbon and one cup of hot water. Keep frozen.
Simple Frittata from "Moosewood Restaurant Cooks at Home"
Heat oil. Sautee potatoes and onions for about five minutes. Then, spread evenly over bottom of the frying pan like a crust. Add sautéed vegetables and seasonings and four eggs over the top. Cover and cook over low heat until eggs are set. Sprinkle cheese on top and serve when cheese is melted.
Serve with sour cream and salsa. Makes about six servings.
Vegetarian Pate from "Weekends are Entertaining"
Stir the kasha into 2 cups of boiling water, reduce the heat to low, cover and simmer 8 to 10 minutes, or until the kasha is fluffy and the water is absorbed; set aside, covered.
Brush a 9”x4” glass loaf pan with 1 tsp of oil; set aside.
Pre-heat the oven to 350 F.
Stir the kasha into the vegetable mixture. Add the wheat germ, 1 tbsp of the mustard, the egg whites, salt, rosemary, thyme and pepper and stir until well blended.
Transfer the kasha mixture to the prepared pan. Cover the pate with foil, prick the foil in several places with a fork and place the loaf pan in a large roasting pan. Add ½ inch of hot water to the roasting pan and bake the pate 1 ½ hours.
When the pate is done, cool it on a rack for 30 minutes. Refrigerate overnight. Turn the pate out onto a platter and use a sharp knife to cut it into 16 slices. Serve the remaining mustard with the pate. Serves 16.
Pour all ingredients into frosted beer mug and stir gently.
Apple Spice Coffee Cake
4 oz whipped topping
Pre-heat oven to 350 F. Grease and 8” round or 8”x8” square pan. Combine the above ingredients, except Bisquick, in a food processor on pulse 10-15 times. Do not over process. In a large bowl, add the mixture to 2 ½ cups Bisquick. Stir gently (20-25 strokes) until moistened. The mixture will be lumpy. Spread inot pan. Top with crub topping. Bake for 30-35 minutes or until the toothpick comes out clean.
Mix well until crumbly.
Icing for Coffee Cakes:
Stir together bell pepper mixture, chicken, and next 5 ingredients. Shape mixture into 8 (3 1/2 “) patties.
Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat procedure with remaining 2 tbsp oil and patties.
Stir together first 6 ingredients until well blended. Makes about four servings.
One shot vanilla vodka
Toasty Breakfast Pockets
2 cups shredded Monterey Jack Cheese, divided
Pre-heat oven to 400 F.
Slice eggs. Add to 1 cup of shredded cheese, chopped ham, diced onion and mayo in mixing bowl. Mix lightly.
Cut crust from bread and make circles of each slice. Pat middle down slightly to make pocket.
Scoop filling into pockets. Top with second piece of bread and seal with fork. Arrange on cookie sheet. Melt butter and brush on top of each pie. Top with remaining Cheese. Bake 10 to 12 minutes or until lightly browned. Sprinkle with paprika. Serve with hash-browns, fresh fruit or sautéed asparagus.
Whole Alouette Baby Brie
Sautee almonds or pecans in butter until lightly browned. Top cheese with nuts. Wrap in Filo dough. Bake at 325 F until cheese is soft (about 10 minutes). Top with warmed preserves (blackberry, apricot, etc.) and French bread.
My Sweet’s Mimosa
Your favorite Champagne, sparkling wine or cider
Brunch Omelet from Celebrate the Seasons
8 eggs, beaten
Grease square baking dish. Blend eggs, milk, cream, mayo and flour. Add ham, cheese and onions. Pour into prepared dish. Bake uncovered at 325 F for 35 to 40 minutes or until omelet is set and top is golden brown. Serves six.
Athenian Artichoke Dip from "The Pampered Chef’s Stoneware Sensations"
1 can (14 oz) artichoke harts in water, drained and chopped
Pre-heat oven to 350 F. Mix chopped artichoke harts, feta cheese, bell pepper, pressed garlic clove, mayo, sliced onions and oregano. Spoon into baking dish and top with almonds. Bake for 25-30 minutes. Serve with Baked Pita Chips (see below).
Baked Pita Chips
5 whole-wheat pita bread rounds
4 parts light rum (2 oz)
Combine all ingredients, except lemon twist, with cracked ice in cocktail shaker. Shake well and strain into chilled cocktail glass. Garnish with lemon twist.
Scrambled Egg Casserole from "The Complete Guide to Country Cooking"
½ cup butter, divided
16 to 20 cherry tomatoes
Cut a think slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours before serving.
Cappucchino Milk Shake
1 cup milk
Place milk and cappuccino mix in blender container, cover. Blend on high speed until cappuchino mix is dissolved. Add one scoop of ice cream, cover. Blend until smooth. Serve at once with an additional scoop of ice cream.
Breakfast Creole Omelette Souffle from "Mastering the Zone"
12 egg whites plus 2 whole eggs
In a medium nonstick sauté pan, cook all vegetables and spices in 2/3 tsp oil until almost tender. Remove from heat and cool. When vegetable mixture has cooled, add beaten whole eggs and set aside. In a mixing bowl, whip egg whites and sugar to form a meringue (a marshmallow-like consistency). Heat 1 tsp oil in a second sauté pan. Gently pour half the meringue mixture into pan. On medium-high heat cook meringue until it has an omelet-like look and will slide around the pan. Carefully pour half the vegetable-egg mixture into the center of meringue. Continue cooking until filling is set. Fold meringue sides onto center to form a tri-fold. Remove to serving plate. Cut a slice down the middle of each souffle to reveal the filling. Repeat process to make second soufflé.
Chickaritos with Fiesta Dip from "The Complete Guide to Country Cooking"
In a bowl, combine chicken, cheese, chilies, onions and seasonings. Mix well; chill until ready to use. Remove half of the pastry from refrigerator at a time. On a lightly floured surface, roll to a 12”x9” rectangle. Cut into nine small rectangles. Place about two tablespoons of filling down the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Cripmp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425 F for 20-25 minutes or until golden brown. Serve warm with Fiesta Dip or just salsa and guacamole.
Combine beans and taco seasoning. Spread mixture on a round 12” serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream.
4 parts Irish whiskey (2 oz)
Pour the milk into a warmed coffee mug. Add the whiskey and sugar and stir well.
Zesty Balsamic Strawberries from "QUICK & LIGHT"
In small skillet or saucepan, combine the sugar and 1/4 cup of water, stirring to blend. Add the orange zest and lemon zest and bring to a boil over medium heat. Boil for two minutes, remove from the heat, cover, and let cool to room temperature, about 20 minutes. Remove the orange zest and lemon zest and discard.
Transfer the syrup to a medium bowl and stir in the vinegar. Add the strawberries, tossing to coat. Spoon the berries and syrup into four bowls and serve.