Friday, March 28, 2014

Snickers Commercial

Thursday, March 20, 2014

Spinach Pancakes

This recipe makes 6 medium size pancakes.
 
2 c. chopped frozen spinach, 2-10 oz. packages
1/2 c. flour
1 t. salt
2 eggs
2 t. dried basil
pepper
1 clove fresh garlic, chopped or pressed
oil for frying
  1. Cook spinach and squeeze out the excess water by placing in a clean dishcloth and squeezing.
  2. Add the rest of the ingredients and mix to combine.
  3. Heat the oil in a large skillet over medium heat.
  4. Place desired amount of mixture for each patty.
  5. Cook each side until golden brown.
  6. Serve hot with sour cream or Parmesan.


Saturday, February 22, 2014

Creamy Swedish Rice Pudding

1/2 c. uncooked rice, (will make 1 c. cooked rice)
3 c. boiling water
1 1/2 t. salt
one-15 ounce can of Eagle Brand Sweetened Condensed milk
1/2 c. raisins, optional
2 eggs
1 t. vanilla
1/4 t. nutmeg
1 whole almond, optional 
cinnamon for dusting
  1. Put rice, water and salt into a heavy 2 quart saucepan.
  2. Cover and cook until the rice is cooked, about 10 to 15 minutes.
  3. Remove from heat and drain.
  4. Place the cooked rice back in the pan.
  5. Add the Eagle Brand Sweetened Milk and raisins.
  6. Beat eggs in a small bowl until just blended.
  7. Add gradually while stirring briskly, to the rice-condensed milk mixture.
  8. Return to medium heat and cook, stirring constantly, until mixture is noticeably thickened and looks like pudding.
  9. Remove from the heat. 
  10. Add the vanilla extract and nutmeg.
  11. Place in a serving dish and hide one whole almond in the mixture. 
  12. Dust with a light sprinkle of cinnamon.
  13. Serve hot or chilled.
  14. The person who gets the whole almond is said to be the next to marry in Swedish tradition.

Thursday, February 6, 2014

Easy Spinch Ravioli with Zucchini Ribbons

2 medium zucchini, very thinly sliced lengthwise 
Tip(to make "ribbon thin" zucchini, slice lengthwise with a vegetable peeler or a mandolin slicer)
1 pound fresh or frozen spinach and cheese ravioli
2 cloves garlic, crushed
1/2 t. salt
1/2 c. half and half
2 t. flour
1 T. butter
1 large shallot, minced
1/4 c. dry white wine
1/4 c. thinly sliced fresh basil
1/4 t. ground pepper
1/4 shredded Parmesan cheese
  1. Put a pot of water on to boil.
  2. Place zucchini in a bowl.
  3. Cook ravioli according to the package directions in the pot of boiling water.
  4. Drain the water in to the zucchini bowl to cook the zucchini.  Just cook until tender crisp.  Time will vary with the thickness of the zucchini.  Remove to plate.
  5. Mash garlic and salt together in a small bowl to make a paste.
  6. Combine half and half with the flour in another small bowl.
  7. Heat butter in a large skillet over medium heat.
  8. Add shallot and the garlic paste and cook stirring until fragrant about 1  minute.
  9. Add wine and cook stirring until almost completely evaporated, 2 to 3 minutes more.
  10. Add the flour mixture and cook until thickened, about 30 seconds.
  11. Gently stir in the ravioli and the zucchini, basil and pepper.
  12. Sprinkle with Parmesan and serve.  Yummy!

Monday, January 27, 2014

Roast Chicken

1 six-pound roasting chicken 
2 tablespoons unsalted butter 
Salt and freshly ground black pepper 
2 medium onions, peeled and sliced crosswise 1/2 inch thick 
1 lemon 
3 large cloves garlic, peeled 
4 sprigs fresh thyme  
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth
  1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one.
  2.  Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. 
  3. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  4.  In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. 
  5. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. 
  6. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  7. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. 
  8. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  9. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. 
  10. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. 
  11. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. 
  12. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. 
  13. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Tuesday, January 7, 2014

Saturday, January 4, 2014

Puffy Egg Casserole

Photo by K. Ercius

  This recipe is probably for about 12 servings. I halve this for 2 people and had leftovers.

12 eggs
2 cups small curd cottage cheese
1 t. baking soda
1/2 c. flour
1/2 c. melted butter
4 c. finely shredded Mexican Blend cheese
diced green pepper, jalapenos or other add ins
  1. Preheat oven to 350°.
  2. Mix the eggs and cottage cheese until blended and set aside.
  3. Add baking soda, flour and melted butter.  Stir in cheese.
  4. Pour into a 9 x 13" greased baking dish.
  5. Serve with hot sauce or salsa.