Archive for the ‘Uncategorized’ Category
Cheddar Pancakes
March 3rd, 2010 | 
Author: 
Ingredients
8 oz medium Cheddar, grated
3/4 cup sour cream
3 large egg yolks, beaten
3/4 tsp salt
1 1/2 tsp thyme
1/2 tsp dry mustard
2 tsp butter
2 tbsp unflavored protein powder
Preparation
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Grits Casserol
Ingredients
4 cups milk
1 cup hominy grits
1 (6 oz) roll garlic cheese
2 eggs, well beaten
1/2 cup cheddar cheese, grated
Preparation
Preheat oven to 375 degrees. Bring 3 1/2 cups milk to boiling point in medium pan. Stir in grits gradually. Cook over medium heat, stirring constantly, until thick, about 10 minutes. Remove from heat. Add butter and cheese, stir until melted. Stir in eggs and 1/2 cup milk. Pour into 2 quart casserole. Bake uncovered for 30 minutes. Sprinkle cheese over top. Bake 15 minutes longer.
Savory Risotto
Ingredients
4 tbsp margarine
1 medium onion, chopped
1/2 cup sliced celery
1/4 cup chopped bell pepper
1 cup rice
1/2 cup dry white wine
1 3/4 cups chicken broth
Dash thyme
1/2 tsp salt
Preparation
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Rhubarb Marmalade
Ingredients
2 lb sliced rhubarb (about 8 cups)
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tbsp coarsely chopped fresh ginger root
2-1/4 cups sugar
1 tbsp grated orange peel
2 tsp grated lemon peel
2 oranges, peeled, seeded, sectioned
1 lemon, peeled, seeded, sectioned
1-1/2 cups walnut halves
Preparation
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Veal Stew
Ingredients
1 lb Veal, trimmed of all visible fat and cut into 1 inch cubes.
1 cup baby carrots or 2−3 large carrots, cut into 1 inch pieces
6 to 8 small onions, peeled
2 cloves of garlic, peeled
2 large boiling potatoes, peeled and cut into 1 inch cubes
2 to 3 cups de−fatted chicken or beef stock
1 tbsp Worcestershire Sauce
Pepper and Herbs to taste (sage, rosemary, thyme)
2 tbsp cornstarch mixed with 2 tbsp cold water
Preparation
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Summer Corn Chowder
Ingredients
4 oz bacon, cut into 1/4 dices
1 small onion
2 ribs celery, strings removed, cut into 1/2-inch dices (approx. 3/4 cup)
8 sprigs of thyme
Salt & freshly ground pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears of corn, kernels removed (approx. 2-1/2 cups)
5 oz small fingering potatoes, cut into 1/2-inch thick slices
1 poblano chili, seeded and cut into 1/2-inch dices
1-1/2 cups half & half
Preparation
Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered (approx. 4 minutes). Remove bacon with slotted spoon, transfer to paper towel to drain, set aside. Discard all but 2 tablespoons of bacon fat. Add onions, celery, thyme, and salt and pepper to taste stockpot, cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to boil. Reduce heat to medium; simmer 15 minutes. Add corn, potatoes, and chili; cook until potatoes are tender 8-10 minutes. Remove and discard thyme. Add seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.
Brandied Orange Rabbit With Mushrooms
Ingredients
4 lb rabbit pieces
1/2 cup brandy
1/2 cup frozen orange juice concentrate
4 tbsp butter
2 cups mushrooms, sliced
1 tbsp cornstarch dissolved in 1/2 cup orange juice
2 cloves garlic, crushed
Curry powder, to taste
Salt and pepper
4 carrots, julienned
Preparation
Marinate rabbit in brandy and orange juice concentrate overnight. Arrange rabbit in baking dish reserving marinade. In a skillet, melt butter and saute mushrooms until barely tender. Add reserved marinade, garlic, curry, salt and pepper. Thicken with cornstarch/orange juice
mixture and pour over rabbit. Bake, uncovered, at 325F for 1 hour. Add carrots and bake 1 hour longer.
Turkey Breast with Country-Style Gravy
Ingredients
1 to 1-1/2 pounds turkey breast tenderloin
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste
2 tbsp butter
1 tbsp olive oil
1/2 cup chicken broth
1/2 pint whipping cream (1 cup)
Preparation
Remove silver membrane from turkey tenderloins; in so doing you will cut each piece into 2 long narrow pieces. Brush with 1 tablespoon lemon juice and sprinkle with salt and pepper. In a large heavy skillet, heat butter and oil. Add turkey. Cook over medium heat 10 to 15 minutes or until just cooked through, turning often. Do not overcook meat or it will be dry. Remove and keep warm. Add remaining lemon juice and chicken broth to skillet. Bring to a boil; scrape up brownings. Add cream. Boil until thickened and reduced by about half. Add salt and pepper. Add turkey to sauce. Cook only until heated to serving temperature. Makes 4 servings.
Roast Goose with Currant Stuffing
Ingredients
1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed
Preparation
In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.
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Jamaica-Kingston Sweet and Sour Meatballs
Ingredients
1 lb lean ground beef
1/2 tsp salt
1 cup soft bread crumbs
1 pinch black pepper
1 egg beaten
1 tbsp cooking oil
1/4 cup onion minced
1/2 cup Get Jamaica Sauce
2 tbsp milk
1 clove garlic minced
Preparation
Combine first 8 ingredients and form into bite size meatballs. Brown lightly in oil. Cover; cook over low heat for 5 minutes. Drain. Take Get Jamaica sauce and pour over meatballs. Heat, stirring occasionally and allow to simmer 10 to 12 minutes or until sauce has thickened, basting occasionally.
