This recipe is completely made up based on my memory of something I made a LONG time ago (maybe 6 years ago?) but couldn't find a recipe for.
No picture because I forgot.
Make raspberry jello (the big packages--6oz?) according to package instructions for jigglers. Open a can of mandarin oranges and pour the juice into the jello. Mix well then allow to cool for half and hour to 45 minutes to thicken. When the jello is thick (but not hard) drop in some mandarin oranges and blueberries. Stick back in the fridge to harden for a few hours.
While the jello is hardening, soften an 8oz package of cream cheese. Add 4-8oz of sour cream, half a cup of sugar and a teaspoon of vanilla. Mix until smooth (oh, Kitchenaid mixer, how I heart thee). Add a little whipped cream (the Cool Whip kind) if you want a thinner texture.
When the jello is set, slather the frosting on top. Thick is yummy. :-) The first time I made this, I froze it after spreading on the frosting. This time, I just refridgerated it because there wasn't enough time to freeze it before everyone wanted some.
Wednesday, January 30, 2008
Friday, January 18, 2008
Spicy Beef Stew
What do you get when you throw beautifully marbled beef short ribs, two carrots, three celery sticks, a carton of mushrooms, two potatoes, two cans of diced tomatoes (because you know I can't do the fresh ones), tomato paste, tobasco, red pepper flakes, a little salt, course ground pepper and beef broth into a slow cooker and leave it on while you sleep at night?
mmmm.....
The veggies were all soft but still had their flavor and the meat was soooo soft. This was so good I want to figure out how to make chowders.
mmmm.....
The veggies were all soft but still had their flavor and the meat was soooo soft. This was so good I want to figure out how to make chowders.
Lasagna Rolls
aka Cheater Cannelloni/Manicotti
I threw 8-10 artichoke hearts into a mixing bowl and broke them up a little with a fork. Then I added a little over 16oz of ricotta, some garlic powder, italian seasoning, parsley and a little salt and course ground pepper. I forgot to add a beaten egg, which I always add to my cheese mixture in lasagna.
I cooked the lasagna until they were almost al dente then rinsed them in cold water. In a shallow baking dish, I poured a little bit of marinara sauce to keep the noodles from sticking to the bottom.
For the rolls, I broke a full lasagna noodle in half, spooned a little bit of the artichoke-ricotta mixture in and rolled it up. Tada!
On the left you can see one that I experimented with. I didn't rip the noodle in half and instead rolled the whole thing up. This yields VERY messy rolls that don't stay together.
Put them in the oven at 375 for 40min and they're done and super yummy. Next time I'll try them with a meat filling.
Makes 14-15 rolls
I threw 8-10 artichoke hearts into a mixing bowl and broke them up a little with a fork. Then I added a little over 16oz of ricotta, some garlic powder, italian seasoning, parsley and a little salt and course ground pepper. I forgot to add a beaten egg, which I always add to my cheese mixture in lasagna.
I cooked the lasagna until they were almost al dente then rinsed them in cold water. In a shallow baking dish, I poured a little bit of marinara sauce to keep the noodles from sticking to the bottom.
For the rolls, I broke a full lasagna noodle in half, spooned a little bit of the artichoke-ricotta mixture in and rolled it up. Tada!
On the left you can see one that I experimented with. I didn't rip the noodle in half and instead rolled the whole thing up. This yields VERY messy rolls that don't stay together.
Put them in the oven at 375 for 40min and they're done and super yummy. Next time I'll try them with a meat filling.
Makes 14-15 rolls
Wednesday, January 16, 2008
Mushroom Chicken Revisited
Instead of just chicken and mushroom soup, I marinated the chicken in beer (winter ale) and chicken seasoning.
After I added the mushroom soup, I topped it with cayenne pepper and fresh sage. 45min at 375 degrees later...
Sangria Beef
beef shoulder + red wine + orange juice + fruits + onions or shallots + whole garlic cloves + slow cooker + 3 hours = mmmmmmmmm
Steak Pasta...stuff
aka Using Leftovers Wisely
We had some leftover beef from something. This was a while ago, so I actually don't remember why. Anyway, I cut the beef up into strips, sauteed it in some olive oil until the pink was gone (undercooked meat scares me the second day). Then I added half a jar of tomato cream sauce that I had leftover from a previous dish.
Meanwhile I cooked up a leftover half a box of campanelle pasta (told you this was all leftovers). Once that was done, I mixed it all together. Simple and yummy.
We had some leftover beef from something. This was a while ago, so I actually don't remember why. Anyway, I cut the beef up into strips, sauteed it in some olive oil until the pink was gone (undercooked meat scares me the second day). Then I added half a jar of tomato cream sauce that I had leftover from a previous dish.
Meanwhile I cooked up a leftover half a box of campanelle pasta (told you this was all leftovers). Once that was done, I mixed it all together. Simple and yummy.
Wednesday, January 2, 2008
Eggs Benedict
Eggs Benedict is my favorite way to eat eggs. Hollandaise sauce can be tricky, but it's so worth it!
I used 6 eggs yolks, a couple tablespoons of cold water, 1 cup butter (that's 2 sticks. sounds gross, I know, but I never said Hollandaise sauce was healthy! :-P), 2 tablespoons fresh lemon juice, cayenne pepper, salt and fresh ground pepper to taste.
I whisked together the egg yolks and the water in a metal bowl (because I don't have a double broiler) until it turned light and frothy. Then I put it the bowl over a pot of simmering water and whisked the mixture until it thickened. Be very careful here because if you don't keep the mixture moving you'll end up with scrambled eggs instead of sauce!
Next, while still whisking the eggs, I added the butter, lemon juice, salt and peppers. If the sauce gets too thick (as mine did), whisk in a tablespoon or so of warm water.
I used 6 eggs yolks, a couple tablespoons of cold water, 1 cup butter (that's 2 sticks. sounds gross, I know, but I never said Hollandaise sauce was healthy! :-P), 2 tablespoons fresh lemon juice, cayenne pepper, salt and fresh ground pepper to taste.
I whisked together the egg yolks and the water in a metal bowl (because I don't have a double broiler) until it turned light and frothy. Then I put it the bowl over a pot of simmering water and whisked the mixture until it thickened. Be very careful here because if you don't keep the mixture moving you'll end up with scrambled eggs instead of sauce!
Next, while still whisking the eggs, I added the butter, lemon juice, salt and peppers. If the sauce gets too thick (as mine did), whisk in a tablespoon or so of warm water.
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