Curried Sweet Potatoes

Ingredients: 4 large Sweet Potato 1 stick butter 1 8oz cream cheese 1 tsp salt 1 tsp fresh ground nutmeg 2 tbl brown sugar 2-3 tbl yellow curry powder * 1/2 tsp cayenne pepper *

Place sweets (skin on) on cookie sheet and roast at 400 till soft. In mixing bowl add other ingredients. Start with only 2 tbl of curry and wait on the cayenne, see if hot enough without. Once potatoes are done pull skin off ( should come off easy ) and add. Heat from potatoes will soften butter and cheese. Mix until smooth. Taste and adjust salt and pepper. Add more curry and cayenne if needed.  This just adds a little kick to the meal.

Cream of Mushroom Soup (big batch)

         Ingredients:

          1 qt chicken broth

          1-2 qt heavy cream

          2 large onions (small dice)

          5 cloves of garlic (crush and chop)

          2# portabella mushrooms (sliced)

          3# button mushrooms (sliced)

          2 Tbl fresh rosemary (chop)

          2 tsp tarragon (chop)

                    salt and pepper

          1/2 tsp fresh ground nutmeg

          4 oz butter (1 stick)

          4 oz brandy

 Start with a large pot on high heat. Add butter and melt. Add onions and garlic, saut? stirring every few minutes. Add all mushrooms. Let this cook for about 15 min stirring often. Add herbs and some salt and pepper. Add the chicken stock and bring to boil. Add the cream and brandy and simmer for 20 min. get out the blender and puree about ? of the mixture. Soup should be a rich brown color with plenty of chunks of mushroom.   (To be even more decadent, forget the chicken broth and double the cream.)

                                                         Enjoy

A new twist on a popular dish.

I went to make a Chinese Chicken salad the other day and found the lettuce was not so great. So, I tried this and everybody loved it. 

INGREDIENTS: The Pasta Stuff:   1 # skinless Chicken Breast 1 # mushrooms sliced 1 bunch scallions  thin slice 1 cup sliced almonds 1 cup mandarin oranges 1 pkg. ramen noodles 1 pound pasta ( linguini ok?soba noodles best) 1 Tbl. hoisin sauce

Sauce:   1/2 cup rice wine vinegar  1/2 cup soy sauce  1 ounce hoisin sauce Salt to taste  Chili-garlic sauce to taste  1 tablespoon fresh ginger, minced  1 ounce honey  1/2 cup toasted sesame oil ? cup peanut oil Optional ? to 1 teaspoon wasabi powder for heat.   Add all to blender and combine

What to do:

Saut? chicken breast with little salt and pepper to taste in peanut oil. Remove from pan and slice into ? inch chunks. Add back to pan with ? cup of dressing on high heat. Cook until most of liquid is gone. At same time have pasta water going and cook pasta. Drain, DO NOT RINSE!!! And in one last pan saut? the mushroom in a little of the peanut oil. Do not add salt or pepper (this will draw out moisture and take longer to cook) once nice and golden add the hoisin sauce and stir till coated.

In a big bowl add, pasta, the mushrooms, chicken, scallions, and almonds and the crunched up ramen noodles (throw away the seasoning packet) and 1 cup of the sauce. Toss. Garnish with the oranges and a few extra scallions serves 3-4.

           Enjoy  and remember, it,s good to play with your food                       

                                  Chocolate Eggnog

           A twist on a popular favorite

           INGREDIENTS                                                                                         

• 1 cup milk
• 1 1/2 cups chocolate milk
• 5 eggs
• 1/4 cup brown sugar (packed)
• 1/2 cup whipping cream
• 1/2 cup Kahula (or strong coffee)
• 1/2 cup dark rum

           PREPARATION:

   Combine milk and chocolate milk in a saucepan and scald (do not boil). In another bowl,          beat eggs and  sugar together until thick. Add about 1/2 cup of the hot milk to the egg

         mixture and mix through. Then stir the egg mixture back into the hot milk, and place

         over low heat. Add whipping cream and Kahula. Cook and stir until mixture thickens.

 Do not boil. Remove from heat and add rum and cinnamon. Let cool and refrigerate until

chilled. Serve with a sprinkling  of grated chocolate and nutmeg.

           Crab Cakes

           Always a favorite

           INGREDIENTS

      1# fresh crab meat (frozen ok, no canned)

       1 # bay scallops

     1 large onion

        1 TBSP Garlic minced

       2 TBSP fresh parsley

       2 eggs

        1 roasted red pepper

        8 oz bread crumbs

        1 tsp Tabasco

       salt and pepper

        juice 2 lemons

        zest 1 lemon

        1 stick butter +/-

            PREPARATION

            Pick thru crab and add to bowl. Sautee onions and garlic and add. Chop scallops and roasted pepper and add. Add eggs, parsley, Tabasco add and mix together. Add lemon juice and zest add and mix. Add some of crumbs should be wet mixture. With one hand reach into mix and make 2oz ball. Drop into breadcrumbs and roll around to cover. With other hand take out and place on tray. ( no messy hands ). Heat saut? pan and melt butter add crab cake and lightly brown each side. Remove from pan and bake for extra 15 min at 350. Freeze extra and use later on crab stuffed mushrooms.

WINTER PORK LOIN

3# PORK RST

2 ONIONS SLICED

4 APPLES PEELED AND CORED

4 OZ. OF BRANDY  OR SPICED RUM

2 CLOVES GARLIC

? TSP EACH     GRND CLOVE,  MACE,  NUTMEG

1 CINN STICK

4 OZ. MAPLE SYRUP

IN CROCKPOT

LEAVE ROAST IN STRING WRAP

WHEN COOKED(ABOUT 8 HRS)

REMOVE STRING AND SLICE

PUREE SAUCE ( REMOVE CINN STICK ) WITH ONE STICK BUTTER

SERVE WITH BAKED SWEET POTATOES

BBQ PORK

Another option

In  CROCKPOT

2-3# PORK ROAST   ( SUB?3 # BEEF POT ROAST,  OR   4 CHX BREAST  )

3 ONIONS SLICED

1 BOTTLE FAVORITE BBQ SAUCE

4 OZ. BOURBON (WASH OUT BBQ SAUCE BOTTLE AND ADD TO POT)

3 TBL BRN SUGAR

ADD ALL TO POT AND TURN ON HIGH.

COME BACK IN 8 HOURS +/-

SHRED WITH 2 FORKS

STIR IN SAUCE AND LET SIMMER FOR 1 HOUR taste and adjust heat if needed.

            SERVE ON ONION ROLL

             Call me for the Carne Asada version of this recipe.

   Mushroom Stroganoff

1 large onion, finely chopped
3 tablespoons butter
1 (8-ounce) package sliced portabella mushrooms
1 tsp worchestershire sauce

1 tsp chopped garlic

8-ounce package of button mushrooms

1 1/2 cups chicken or vegetable broth  (or 1 ? cups water and 1 pkg. dry onion soup mix)
1 1/2 cups sour cream
3 tablespoons flour
1/4 cup chopped flat leaf parsley
Salt and freshly ground black pepper
8 ounces medium egg noodles, cooked according to package directions

In large, saut? pan over low heat, saut? onion in butter until softened. Increase heat to medium-high; add mushrooms and garlic and worchestershire, continue to saut? until mushrooms begin to brown. Remove mushroom and onion mixture to bowl. Set aside.
In same pan, over high heat, add broth to pan drippings, bring to a boil and reduce by 1/3. Lower heat to simmer and return mushroom/onion mixture to skillet.
In a small bowl, combine sour cream and flour until smooth. Stir in sour cream mixture and continue stirring until sauce thickens, stir in parsley and season with salt and pepper. Serve over hot cooked noodles.

Makes 3 to 4 servings.

* This recipe works well with fresh wild mushrooms.

*Also a great base to add beef to?call for details.

Sausage and shrimp ?pink? sauce pasta. Serves 3-4

    Ingredients:

        The sauce:  1 small onion (small dice)

                            2 Tbsp minced garlic

                            ? cup white wine

                            1 tsp dry basil

                            1 tsp dry oregano

                            ? tsp cayenne pepper

                            ? fresh ground black pepper

                            1 tsp salt

                            3 cups crushed tomato

                            1 cup grated cheese  (your choice)

                            1 ? cups heavy cream

         And then:  1 # Pasta ( your choice, fett, ling, spag, etc)

                             1 ? # sweet Italian sausage  cut small rings

                             1 # small shrimp or rock shrimp  (small dice chicken can be substitute)

         SO..            Start pasta water.

                                   (pasta water should have plenty of salt min 2 tbsp)

                             In large heavy bottom pot, start cooking sausage, add onion 

                             and garlic. Let cook till onions start to go clear. Add wine

                             and spices.  Let wine evaporate 80%. Add tomatoes.  Bring   

                             to soft boil. Add cream. Let simmer for 10 min. Start cooking

                             pasta. I like to cook the shrimp in a separate pan and add

                             just before serving. Add the cheese and get ready to serve.

                             Add the shrimp. Drain pasta. Add pasta to sauce and stir

                             and serve. Please do not hesitate to call if you have any questions.

ULTIMATE CHOCOLATE CHIP TOFFEE COOKIES

?       4 cups all-purpose flour
?       1 teaspoon baking powder
?       1 teaspoon baking soda
?       1 1/2 cups (3 sticks) butter, softened
?       1 1/4 cups granulated sugar
?       1 1/4 cups packed brown sugar
?       2 large eggs
?       1 tablespoon vanilla extract
?       2 Bags of  Chocolate Chips ( I prefer the mini morsels, although chocolate chunks work really well too)
?       1 bag of Heath Toffee Bits

       
Directions:
PREHEAT oven to 350? F.

COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and toffee bits. Drop table spoons of dough 2 inches apart onto ungreased baking sheets.

BAKE for 8 minutes or until light golden brown. Cool on baking sheets for 2 minutes; then remove to wire racks to cool completely. Be careful not to over bake, the cookies will continue to bake after you remove them from the oven. In order to have soft and chewy cookies it is important to make sure that you do not bake the cookies for too long and do not let them sit on the cookie sheet for too long after you remove them from the oven.                                                         Enjoy?

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

          Ingredients:

                ?       1 cup (2 sticks) butter or margarine
                ?       2 cups sugar
                ?       2 teaspoons vanilla extract
                ?       4 eggs
                ?       3/4 cup HERSHEY'S Cocoa
                ?       1 cup all-purpose flour
                ?       1/2 teaspoon baking powder
                ?       1/4 teaspoon salt ?      

  Directions:
  1. Heat oven to 350?F. Grease 13x9x2-inch baking pan.

  2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%)                  2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

  3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack

        CHOCOLATE CHIP COOKIE DOUGH LAYER

1 cup butter (softened)            1 cup brown sugar

1/2 cup sugar                            1/4 cup milk

1 tablespoon vanilla                   2 cups flour

2 cups chocolate chips

        Mix together softened butter and sugars,  add vanilla and milk, stir until      smooth. Stir in the flour and when dough forms add in the chocolate chips. When the brownies are completely cool spread the cookie dough mixture on top of the brownies. Store in refrigerator and most importantly        Enjoy?                                                                                         

My favorite summer pasta

What to do:

           Start heating pasta water once everything is chopped. This one goes quickly.

         Add Pasta to boiling salted water. Heat oil in large pan. Add onion and garlic, cook until onions just going translucent. Add red pepper flake and salt and pepper. Add chopped tomato. Cook 1 min and add basil. Pasta should be done. Drain pasta. Put pasta in large bowl. Add chunks of cheese. Pour sauce over top of pasta and toss. Cheese will just start to melt from heat. Serve and as always,

A Few Summer Beverage Ideas, Don?t mix individual drinks when friends show up, Mix up a batch of one of these summer specials.

        Mojito:

                 3 cups (packed) fresh mint leaves
                 ? cup tablespoons sugar
                 1 bottle light rum (750) Captain Morgan white
                 1 cup fresh lime juice

                 4 cups club soda
                 6 cups crushed ice
                 6 limes  cut quarter wedges

         in large pitcher add mint, limes, and sugar and ? the ice ,with zealous effort, stir/crush/mash this combo. Add lime juice and rum, stir. Finish with club soda to cut potency of drink, if needed.

          Sangria:

        1 gallon Zinfandel
1 cup brandy
1/2 cup Cointreau
1 quart orange juice
2 cups lemon juice
1 cup superfine sugar
6 cups
1 quarts chilled club soda
3 oranges, thinly sliced
3 lemons, thinly sliced

            Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices.            

                                                                                                                 And as always?Enjoy        

                             Important Safety tip #47   Please remember Drinking and Driving is not ok.