2 pounds ground chicken breast
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Combine ground chicken with all other ingredients and chill for 1 hour. Form into 3-inch round patties. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
Sunday, October 28, 2007
Dutch Baby
This is from an Old Sunset Magazine cookbook--Favorite Recipes II. The important thing is to use a shallow container (no more than 3 inches tall). I also use a non-stick pan and that I would think is so important to getting it out of the pan. These are so good and so easy and is just the best thing in the morning.
For 2-3 qt pan:
1/4 C butter
3 eggs
3/4 C Each milk and flour
Place butter in pan and set pan in a 425 oven until butter is melted and foamy.
Meanwhile, Throw it all in the blender! Eggs first, once blended add milk with motor running, then slowly add flour. Keep the blender going for at least 30 seconds after the last of the flour.
Remove pan from oven (butter should be foamy).
Pour batter in pan and return to oven, bake for 20-25 minutes or until puffy and well browned.
My favorite way to eat this is ?
Dusting of freshly ground nutmeg, powdered sugar and a squeeze of lemon. Yum!
You could also just put fruit or syrup on it too.
Here are the proportions for other sized pans.
3-4 qt pan
1/3 C Butter
4 Eggs
1 C each flour/milk
4-4 1/2 qt pan
1/2 C
5 eggs
1 1/4 C each
4 1/2-5 qt
1/2 C
6 eggs
1 1/2 C each
For 2-3 qt pan:
1/4 C butter
3 eggs
3/4 C Each milk and flour
Place butter in pan and set pan in a 425 oven until butter is melted and foamy.
Meanwhile, Throw it all in the blender! Eggs first, once blended add milk with motor running, then slowly add flour. Keep the blender going for at least 30 seconds after the last of the flour.
Remove pan from oven (butter should be foamy).
Pour batter in pan and return to oven, bake for 20-25 minutes or until puffy and well browned.
My favorite way to eat this is ?
Dusting of freshly ground nutmeg, powdered sugar and a squeeze of lemon. Yum!
You could also just put fruit or syrup on it too.
Here are the proportions for other sized pans.
3-4 qt pan
1/3 C Butter
4 Eggs
1 C each flour/milk
4-4 1/2 qt pan
1/2 C
5 eggs
1 1/4 C each
4 1/2-5 qt
1/2 C
6 eggs
1 1/2 C each
Baklava
1 pound shelled walnuts, toasted
1/2 pound blanched almonds, toasted
1/2 pound shelled pistachios, toasted
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pound unsalted butter, melted
1 pound phyllo pastry sheets
Orange Scented Simple Syrup:
2 cups sugar
2 cups water
1/2 cup orange blossom honey
1 teaspoon vanilla extract
1/2 lemon, juiced
2 large strips orange peel
1 cinnamon stick
3 whole cloves
Preheat oven to 350 degrees F.
Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.
Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top.
If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil.
To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool.
Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving.
Note: I've never had to drain out the butter, it's always just cooked into the baklava. This is the best recipe, people request that I make this often. You'll love it!. - Jennifer
1/2 pound blanched almonds, toasted
1/2 pound shelled pistachios, toasted
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pound unsalted butter, melted
1 pound phyllo pastry sheets
Orange Scented Simple Syrup:
2 cups sugar
2 cups water
1/2 cup orange blossom honey
1 teaspoon vanilla extract
1/2 lemon, juiced
2 large strips orange peel
1 cinnamon stick
3 whole cloves
Preheat oven to 350 degrees F.
Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves.
Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out.
To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top.
If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil.
To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool.
Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving.
Note: I've never had to drain out the butter, it's always just cooked into the baklava. This is the best recipe, people request that I make this often. You'll love it!. - Jennifer
Whole Grain Buttermilk Pancakes
2/3 cup whole wheat flour, unsifted
1/4 cup oat bran (or part flax meal and wheat germ)
1 tablespoon cornmeal
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, separated
2 tablespoons corn oil
nonstick cooking spray
1. In a medium size bowl, combine the whole wheat flour, oat bran/flax/wheat germ, cornmeal, sugar, baking powder and baking soda, cinnamon and salt. In another bowl, combine the buttermilk, egg yolks and oil.
2. In a large bowl, beat the egg whites until stiff peaks form.
3. Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.
4. Lightly coat a skillet with cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each.
5. Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.
1/4 cup oat bran (or part flax meal and wheat germ)
1 tablespoon cornmeal
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, separated
2 tablespoons corn oil
nonstick cooking spray
1. In a medium size bowl, combine the whole wheat flour, oat bran/flax/wheat germ, cornmeal, sugar, baking powder and baking soda, cinnamon and salt. In another bowl, combine the buttermilk, egg yolks and oil.
2. In a large bowl, beat the egg whites until stiff peaks form.
3. Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.
4. Lightly coat a skillet with cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each.
5. Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.
Friday, October 26, 2007
Green Chiles
(1 )Large Can of Whole Green Chiles
1/4 Cup Cider Vinegar
1/4 Cup Canola Oil
(1) Tablespoon Oregano
3 or 4 Garlic Cloves
1/2 Teaspoon Salt
Drain can of green chilies. Take out seeds and strings. Chop in 1/4 inch size. In bowl combine all of the ingredients. Serve with Saltine Crackers and Cheese.
1/4 Cup Cider Vinegar
1/4 Cup Canola Oil
(1) Tablespoon Oregano
3 or 4 Garlic Cloves
1/2 Teaspoon Salt
Drain can of green chilies. Take out seeds and strings. Chop in 1/4 inch size. In bowl combine all of the ingredients. Serve with Saltine Crackers and Cheese.
Egg Custard
3 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups milk (scalded) - can be canned milk
1 pinch nutmeg
1 pat of butter (in pieces)
Beat together the eggs and sugar. Add the vanilla. Pour 2 cups scalded milk into egg mixture. Put in pan. Sprinkle nutmeg on top. Add pieces of butter. Bake in a water bath (put first pan in another pan with water to bake).
Note: this is the recipe card. I guess bake at 350 and until set. Not sure how long that is...good luck! - Jennifer
1/2 cup sugar
1 teaspoon vanilla
2 cups milk (scalded) - can be canned milk
1 pinch nutmeg
1 pat of butter (in pieces)
Beat together the eggs and sugar. Add the vanilla. Pour 2 cups scalded milk into egg mixture. Put in pan. Sprinkle nutmeg on top. Add pieces of butter. Bake in a water bath (put first pan in another pan with water to bake).
Note: this is the recipe card. I guess bake at 350 and until set. Not sure how long that is...good luck! - Jennifer
Nana's Quick Cake
My Quick Cake
1 (slight) cup sugar
2 eggs
1 teaspoon vanilla
1 cube butter (melted)
1 cup milk
flour mixture
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
Preheat oven to 350 degrees. Put stick of butter in pan in oven while preheating to melt the butter. Take it out before it burns and swirl around pan to coat.
Beat sugar and eggs 'til lemon color.
Add vanilla and mix.
Alternate adding milk and flour mixture until combined.
Bake at 350 degrees for 30 min.
Note: Above is mostly what is on the recipe card. I'm guessing the milk is whole (or whatever you have) and I'm guessing the pan is a 9 x 11" cake pan. It's probably a good idea to grease and flour the pan before adding the batter. - Jennifer
Chocolate Frosting
1/2 stick butter
2 squares Baker's unsweetened chocolate
1 cup powdered sugar
cream
1 teaspoon vanilla (optional)
1 (slight) cup sugar
2 eggs
1 teaspoon vanilla
1 cube butter (melted)
1 cup milk
flour mixture
- 1 3/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
Preheat oven to 350 degrees. Put stick of butter in pan in oven while preheating to melt the butter. Take it out before it burns and swirl around pan to coat.
Beat sugar and eggs 'til lemon color.
Add vanilla and mix.
Alternate adding milk and flour mixture until combined.
Bake at 350 degrees for 30 min.
Note: Above is mostly what is on the recipe card. I'm guessing the milk is whole (or whatever you have) and I'm guessing the pan is a 9 x 11" cake pan. It's probably a good idea to grease and flour the pan before adding the batter. - Jennifer
Chocolate Frosting
1/2 stick butter
2 squares Baker's unsweetened chocolate
1 cup powdered sugar
cream
1 teaspoon vanilla (optional)
Melt 1/2 stick of butter and add 2 squares of Bakers's unsweetened Chocolate.
Put 1 cup of powdered sugar in a bowl and pour over melted butter and chocolate.
Add more powder sugar and cream to make the right consistency.
Can add 1/2 to 1 teaspoon of vanilla if you want but you don't need to add the vanilla.
Note: Again, this is what Nana told me. I'm guessing the butter is unsalted since that's typical in baking and you can probably use milk instead of cream if you don't have it. - JenniferWelcome
Hello Smiths! My mom had the greatest idea for us to put our recipes online today. Now we will be able to run on a computer and get the green chili recipe (as if we hadn't memorized it already). This is open for us all to post and comment and be a great archive for the family. Enjoy!
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