Tuesday, August 2, 2011
* 2 large eggs
* 3/4 cup milk
* 1/2 cup water
* 1 cup flour
* 3 tablespoons melted butter
* Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, and 1 teaspoon vanilla extract
3 Unsweetened Baking Chocolate Squares
1 Cup of boiling water
3/4 Cup of Sugar
16 Large Marshmallows
1/2 teaspoon of Peppermint Extract
1 quart of Milk
1. Chill a glass in the freezer
2. Melt chocolate squares in boiling water.
3. Add sugar and stir until dissolved and then pour into an electric blender container.
4. Add marshmallows and peppermint extract; cover and blend until smooth.
5. Mix into milk; chill thoroughly.
6. Mix well before pouring into tall chilled glasses.
* Olive oil, for frying
* 1 1/2 pounds chicken breast tenders
* Salt and pepper
* 1 cup all-purpose flour
* 2 large eggs, beaten with 1/4 cup water
* 2 cups Italian style bread crumbs
* 1 cup shredded Parmesan
* 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
* 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
* 2 handfuls chopped flat-leaf parsley leaves
* 4 cloves garlic, finely chopped
* 1 teaspoon crushed red pepper flakes
* Chicken Parmigiano, recipe follows
Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Simple Tomato Sauce for Chicken Parmigiano:
* 2 tablespoons extra virgin olive oil
* 1 small white onion, finely chopped
* 3 cloves garlic, minced
* 1 (14 ounce) can chunky style crushed tomatoes
* 1 (28 ounce) can crushed tomatoes
* 1 cup chicken broth or stock
* A handful fresh basil leaves, torn into small pieces
* Coarse salt
* 1 1/2 cups shredded provolone
* 1/2 cup grated Parmigiano-Reggiano
* 1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
* Nonstick cooking spray
* 3 (1/4-ounce) packages unflavored gelatin
* 1/2 cup cold water
* 2 cups granulated sugar
* 2/3 cup light corn syrup
* 1/4 teaspoon coarse salt
* 1/4 teaspoon pure peppermint extract
* Confectioners’ sugar, sifted, for coating
1.Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
2.In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
3.Add peppermint extract and mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
4.Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed a sharp knife. Place confectioners’ sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.
(Makes about 16)
4 large baking potatoes
1/4 cup sour cream
4 tablespoons butter
1/2 cup Cheddar cheese, shredded
8 green onions, sliced
8 slices bacon
1 packet of ranch seasoning
1/4 cup of BBQ sauce (optional)
Preheat oven to 350 degrees.
1. Poke holes in potatoes with fork and microwave for about three minutes per potato (check for tenderness).
2. While your potatoes are cooking, cook your bacon until brown and crispy and set aside.
3. When potatoes are done allow them to cool for a little while.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; save skins.
4. Place the potato skins back on the baking tray and toss them back in the oven for ten to fifteen minutes while you prepare the filling. This will ensure your potato skins are firm and slightly crispy.
5. Add butter and sour cream to the potatoes. Add about half of your ranch dressing seasoning packet and mix well. Taste the potato mixture to see if you need to add more ranch. Keep repeating until you’re happy with the amount of ranch. Stir in pepper, crumbled bacon, green onions and anything else you want.
6. Fill the potato skins with the potato mixture and top with cheddar cheese.
7. Bake for another 15 minutes or until the cheese is melted.
4 slices of bacon
4 slices of bread
1/2 cup shredded cheese (I prefer cheddar)
Salt and pepper, to taste
Preheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick cooking spray.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese on top of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.
Bake until eggs are cooked through to your liking (about 10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste, and serve immediately.
1-1/2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup heavy cream
2 lemons, zested and juice reserved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound rotini pasta
3 ounces baby spinach
1/4 cup grated Parmesan
1/2 pint grape or cherry tomatoes, halved
Set a large pot of water to boil.
1. Heat the olive oil in a medium saucepan over medium heat;
add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.
2. Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, stirring occasionally.
3. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.
4. Take the pot off heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.