I'll share my recipe, if you'll share yours, December 19, 2010

13 years ago

Garlic Studded Herb Roast Beef

LifeÃ¢ÂÂs Ambrosia

One reason I like this roast is that itÃ¢ÂÂs small, just enough for 2 people, with maybe a sandwich the next day.

Serves 4

You will need:

1 (2 pound) top round roast at room temperature

3 - 4 cloves garlic chopped

2 teaspoons herbs de Provence

1 teaspoon black pepper

2 teaspoons olive oil

10 crimini mushrooms, quartered (optional)

1/2 teaspoon kosher salt.

1. Preheat oven to 325 degrees.

2. Make several small incisions all over the roast stuff pieces of garlic in the holes.

3. Mix Herbs de Provence and black pepper together in a bowl. Rub mixture all over meat. Place meat on a rack in a shallow roasting pan. Scatter mushrooms around the roast if using. Roast in oven for 1 hour or until the internal temperature reaches 135 degrees for medium rare.

4. Remove roast from the oven, sprinkle with salt, loosely cover and let stand for 15 minutes. The roast will continue to cook during this time. The roast is done when it reaches 145 degrees.

5. Slice thin, about 1/4 inch, and serve.

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Comments (3)

Marilyn Sue McClintock
13 years ago
Italian Sausage And Potato Soup

* Time 50 minutes
* Serves 8

Ingredients

* 1 Cup spicy or sweet Italian sausage links
* 2 medium potatoes, cut in half lengthwise, and then cut into 1/4 inch slices
* 3/4 Cup onions, diced
* 6 slices bacon
* 1/2 teaspoon minced garlic
* 2 Cup kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 qt. water
* 1/3 Cup heavy whipping cream

How to make it

* Preheat oven to 300Ã¯Â¿Â½F.
* Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into Ã¯Â¿Â½ inch slices.
* Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
* Remove bacon and crumble.
* Add garlic to the onions and cook an additional 1-minute.
* Add chicken base, water, and potatoes, simmer 15 minutes.
* Add crumbled bacon, sausage, kale and cream.
* Simmer 4 minutes and serve.

* Makes 8 servings

Sue
Jasdip
13 years ago
After trying a few recipes, this is my favourite, and go-to recipe.
I cut it in half, for the two of us.

Baking Powder Biscuits

4 cups flour
2 tbsp baking powder
3/4 tsp salt
1 cup butter, cubed
2 cups milk

In large bowl, whisk flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until coarse crumbs. Pour 1 3/4 cups of the milk over top, stirring with fork to form ragged dough.

Turn dough onto lightly floured surface. With lightly floured hands, knead gently until dough comes together.

Pat or roll into 3/4" thickness. using 3 1/4" floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and cut more rounds, pressing remaining scraps into final biscuit.

Brush tops with remaining milk. Bake in center of 375 degree oven 30 minutes or until golden. Let cool on pan on rack.
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Mustard-Crusted Pork Roast with Shallots 16 shallots, unpeeled 3 tablespoons olive oil kosher salt and black pepper 1 6-pound bone-in center-cut pork rib roast (8 ribs);chine bone removed, bones Frenched, at room temperature 1/4 cup whole-grain mustard 2 tablespoons Dijon mustard 2 tablespoons chopped fresh sage 2 cups dry white wine 1/2 cup sour cream 2 tablespoons chopped fresh chives Heat oven to 400* F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Push toward the edges. Place the pork in the center of the roasting pan and season with 1 teaspoon salt and 1/2 teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork. Roast until the internal temperature of the pork registers 145*, 85 to 95 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing. Place the roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture's recommendation for maximum safety is 15 to 20 degrees higher.
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I'll share my recipe, if you'll share yours, December 15, 2010
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Berliner Donuts * Time 8 minutes * Serves 18 Ingredients * 1 cup milk * 3 tablespoons unsalted butter * 1 package rapid rise dry yeast * 3 tablespoons sugar * 3 egg yolks, slightly beaten * 3 1/2 cups (1 pound) cake flour * 1/2 teaspoon salt * Fat for frying, such as canola oil * 10 ounces raspberry jam * 2 cups confectioners' sugar How to make it * In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. * Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. Sue
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I'll share my recipe, if you'll share yours, December 7, 2010
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Here's a meatloaf recipe using chipotle ketchup for a bit of kick. It makes a lot, so I'm going to cut it in half. Adelle's Meatloaf with Chipotle Ketchup 2 slices applewood smoked bacon, diced 1 small yellow onion, finely chopped 1 carrot, diced 1 celery stalk, diced 1 cup shiitake mushrooms, julienned 1/4 cup red pepper, diced 2 cloves garlic, minced 1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme, chopped 1 1/2 pounds ground veal 1 1/2 pounds ground pork 1 1/2 pounds ground beef 2 eggs 2 tablespoons Worcestershire sauce 6 tablespoons plain ketchup 1 tablespoon Dijon mustard Salt and pepper to taste Chipotle ketchup 4 cups tomatoes, chopped 3/4 cup tomato paste 2 cups onion, chopped 1 green pepper, chopped in 1-inch pieces Canned chipotle peppers to taste 1 bay leaf 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon black pepper, ground 1/4 teaspoon cinnamon 1/4 teaspoon dry mustard 1 teaspoon garlic, minced 1/4 cup malt vinegar 1/4 cup brown sugar For the meatloaf: Heat oven to 350 degrees. Cook bacon in skillet just until fat melts; drain and cool. In separate pan sweat the onions, carrots, celery, mushrooms, red pepper and garlic until soft. Remove from heat; add fresh basil and thyme; cool. In large bowl combine veal, pork, beef, eggs, Worcestershire, plain ketchup, mustard, salt and pepper. Add bacon and vegetables and combine well. Divide mixture among two large loaf pans, cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. While the meatloaf bakes, prepare chipotle ketchup. For the ketchup: Combine tomatoes, tomato paste, onion, green pepper and chipotle pepper in saucepan. Bring to boil and simmer for about 30 minutes. Add bay leaf, cloves, allspice, pepper, cinnamon, dry mustard, garlic, vinegar and brown sugar. Bring to boil and simmer, stirring often, for 10 minutes. Serve over meatloaf.
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this is the recipe I have used for many many years for our New Years Hoppin John Hoppin' John 4 (or more- I prefer more) slices of bacon 1 large onion, chopped 1 large green bell pepper, chopped 1 stalk celery, chopped 2 Tbsp. chopped fresh garlic 2 cans chicken broth 1 lb. smoked sausage, chopped in 1' chucks 1 pound dry black-eyed peas (soaked overnight and drained) 2 Bay leaves 1 tsp. dried thyme 1 14 oz can of tomatoes, undrained Rice, cooked Green onions, chopped for garnish. Brown the bacon in a Dutch oven. Remove the bacon and eat it. Saute the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so. Be careful not too burn the garlic. Add broth, sausage, peas and seasonings. Cover and let simmer on low heat for about 2 hours- check to make sure it's not stickin'. Check to make sure the peas are done before proceeding. Add tomatoes and cooked rice (about 3 cups, give or take, depending on how thick you like it) and cook uncovered on low heat, stirring often. Sprinkle chopped green onions on top just prior to serving. Cornbread and coleslaw make fine accompaniments to this and ham may be substituted for sausage. You can use rotel as part of the tomato for more kick, and I always add some Tony's seasoning to the batch.
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glenda_al
13 years ago
Made these Thanksgiving and they were really good. I made them too big, so next time will make them smaller.

Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
CriscoÃ¯Â¿Â½ Original No-Stick Cooking Spray
2 cups Martha WhiteÃ¯Â¿Â½ Self-Rising Flour
1/4 cup CriscoÃ¯Â¿Â½ All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450Ã¯Â¿Â½F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter.

I'll share my recipe, if you'll share yours, December 19, 2010

Comments (3)

Marilyn Sue McClintock

Jasdip

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glenda_al

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