I'll share my recipe, if you'll share yours, August 31, 2011

14 years ago

Figs and Toasted Almonds Brie

Allrecipes.com

This is a great appetizer for the holidays or when figs are in season."

Original Recipe Yield 12 servings

Ingredients

1/2 cup brown sugar

2 tablespoons water

6 fresh figs, stemmed and quartered

1 (14 ounce) round 4 1/4-inch diameter round Brie cheese

1/2 cup toasted almonds

1/2 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 C).

Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.

Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

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Comments (4)

Jasdip
14 years ago
Chipotle and Orange Chicken (Eating Well)

2 tablespoons orange-juice concentrate, thawed 1
tablespoon finely chopped chipotle peppers in adobo sauce, (see Note)
1 tablespoon balsamic vinegar
2 teaspoons unsulfured molasses
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken breasts, trimmed
Salt to taste

1 Preheat grill or broiler.
2 Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3 Lightly oil the grill or broiler rack.

Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.

Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
patti43
14 years ago
Ooh, I've been looking for something to do with figs and that recipe will be perfect to serve Saturday while we watch the FSU game. GO NOLES! Thanks, Luckygardnr!

Almost apple picking time.

APPLES AU GRATIN

4 pounds Granny apples, peeled and sliced
1 cup raisins
1 teaspoon cinnamon
1/2 cup lemon juice
1-1/2 cup brown sugar, packed
1 cup flour
1/3 teaspoon salt
1/2 cup butter, softened
2 cup sharp cheddar cheese, grated

Arrange apples in a well buttered casserole. Sprinkle with raisins, cinnamon and lemon juice. Stir together with a fork the brown sugar, flour, salt, butter and cheese; sprinkle over the apples. Bake at 350 for 30 minutes or until apples are tender.
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Braised Chicken with 40 Cloves of Garlic (Fine Cooking) The garlic is good squeezed on baguette slices to sop up the juices. Chicken pieces can be used instead of a whole chicken if you prefer. 3-1/2- to 4-lb. chicken Kosher salt and freshly ground black pepper One-half lemon 1/4 tsp. sweet Hungarian paprika 2 Tbs. extra-virgin olive oil 40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads) 1/2 cup dry white wine 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh flat-leaf parsley 1 cup lower-salt chicken broth Toasted baguette slices for serving Position a rack in the lower third of the oven and heat the oven to 400F. Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon half in the chicken's cavity. Cross the chicken legs and tie them together; tuck the wings under the chicken. Using a small sieve, dust the breasts and legs with the paprika. Heat the oil in a 3- to 4-quart Dutch oven (large enough to fit the chicken snugly) over medium-high heat. Add the chicken, breast side down, and cook until the skin is browned, about 2 minutes. Turn and cook the back and sides until browned, 2 to 3 minutes per side. Transfer the chicken to a plate and pour off and discard the oil left in the pot. Return the pot to medium-high heat. Add the garlic and wine to the pot, stirring to deglaze the browned bits from the bottom. Return the chicken to the pot, setting it breast side up on top of the garlic. Add the herbs to the pot, pour the broth over the chicken, and bring to a boil. Cover and transfer the pot to the oven. Cook, basting the chicken every 20 minutes, until an instant-read thermometer inserted in the thigh registers 160F, 45 minutes to 1 hour. Uncover and continue to cook the chicken until the thermometer registers 165 to 170F in the thigh and the juices from the thigh run clear when the thermometer is removed, about 10 minutes more. Transfer the chicken to a cutting board and the garlic cloves to a serving platter; cover both loosely with foil to keep warm. Strain the braising liquid from the pot into a small saucepan; discard the herbs. Tilt the pan so the juices collect in one corner and spoon off and discard as much of the fat as possible. Bring to a boil over medium-high heat. Simmer until reduced to 3/4 cup, about 5 minutes. Season to taste with salt, pepper, and some of the reserved lemon juice. Carve the chicken and transfer the pieces to the serving platter with the garlic. Serve with the sauce and the baguette slices.
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Family loves when I make this. Lava cake is served every dinner service on Carnival. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
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S'MORES PIE (Pixelated Crumb) Crust: 2 cups graham cracker crumbs (from about 16 whole graham cracker rectangles) 8 tablespoons (1 stick) butter, melted Filling: 3/4 cup heavy cream 3/4 cup milk 10 ounces semisweet chocolate, chopped Pinch of salt 2 eggs, whisked bag of large marshmallows (you'll only need about half of the bag) Preheat oven to 325 degrees F (160 degrees C). In a medium mixing bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press mixture into a 9 inch pie plate (I used a shallow pie plate and didn't need all of the crumb mixture). Bake for 8-10 minutes, or until fragrant. Keep the oven on. In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add the whisked eggs and mix until smooth. Pour the chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until it's covered. Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take from 1-5 minutes, so watch those marshmallows very closely! Chill the pie in the refrigerator to set for at least 2-3 hours. To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. While the pie can be eaten cold, it's really best when slightly warmed. Heat the pie in microwave for 8-12 seconds before serving for the best results. Drizzle with chocolate sauce, if desired. (8-10 servings).
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I'll share my recipe, if you'll share yours, August 5, 2011
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This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
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Marilyn Sue
14 years ago
HONEY SWEET POTATO COOKIES

1/2 c. shortening
1 1/4 c. honey, divided
2 eggs
1 1/2 c. cooked, mashed sweet potatoes
2 1/2 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. raisins
1 1/2 c. chopped pecans
4 tsp. baking powder

Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes.

Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Frost with vanilla frosting when cool. Makes 6 dozen cookies.

VANILLA FROSTING:

2 c. powdered sugar
1/4 c. softened butter
1 tsp. vanilla
1-2 tbsp. milk

Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency.

I hope to try to make these as I have a good supply of sweet potatoes from last year and a new crop will be ready to dig before long.

Sue
pattico_gw
14 years ago
We had this recipe a few weeks ago and we loved it.
Can't wait to fix it again.

Chicken Cordon Blue Casserole

1 quarter of a ham (chunked)
3 good sized chicken breast (chunked)
1 bag of garlic butter croutons\
6 or 7 slices of processed
swiss cheese product.
5 or 6 slices of deli swiss cheese
1 teaspoon of ground mustard (optional)
1 teaspoon chicken bouillion
1 can of cream of mushroom soup
1 can of cream of chicken soup
(or 2 cans of cream of mushroom instead of
1 of mushroom and one of chicken)

cube chicken and boil in the chicken bouillion
cube ham

mix chicken and ham together, add soups and mustard.

layer mixture and cheese in layers (I cut my cheese in small pieces)

top with crushed crutons

Bake at 350 degrees for 25-30 mins

it calls for two different kinds of swiss cheese because one gives flavor and one gives a smoother texture.

I'll share my recipe, if you'll share yours, August 31, 2011

Comments (4)

Jasdip

patti43

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Marilyn Sue

pattico_gw

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