Eggs Benedict for a Crowd

Thinking of making this Xmas morning...

Eggs Benedict for a Crowd
Domino Magazine, December 2005

Ingredients

• no-stick cooking spray
• 12 eggs
• 12 slices Canadian bacon
• 6 English muffins, split
• 6 tablespoons butter, softened
• bennie sauce (see recipe below)
• snipped chives, for garnish

Bennie Sauce

• ½ cup mayonnaise
• 2 tbsp. Dijon mustard
• 1 tsp. cayenne pepper
• 1 tsp. lemon juice, freshly squeezed

Preheat oven to 375 degree. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup.

Cover each egg with a slice of Canadian bacon.

Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.

Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove.

Top each egg with a spoonful of Bennie sauce (simply whisk together the ingredients above to make the sauce).

Sprinkle with chives and serve with simple watercress salad on the side.

Easy Turtles

Wow, it's been a while since I've posted here. Well, I don't have much but I saw this and didn't want to forget where the recipes was.

http://www.twigandthistle.com/blog/2009/04/homemade-turtles/

I think I could handle this recipe.

Apple Cottage Cheese Pancakes

Hi Mom, this is for you. These were good today...peach sour cream version. Looks like someone already posted the recipe online. Or just go buy the book: Moosewood Cookbook

http://photos1.blogger.com/blogger2/7420/3748/1600/cottage%20cheese%20pancake%20recipe.jpg

Krab Casserole

Ingredients:
1 package of frozen chopped spinach thawed and drained
6 tablespoons ap flour
2 lb small curd cottage cheese
6 eggs
1 stick butter diced
1/2 lb of sharp cheddar cheese shredded
7.5 oz of cooked krab

Mix and bake for 1 hr at 350 in a 13 x 9" greased pan

Great looking peanut noodle recipe

http://everydaydish.tv/index.php?page=recipe&recipe=119

Fudgy Vegan Brownies

Ingredients

• 1 1/2 cups unbleached flour
• 1/2 cup cocoa
• 1 1/2 cups brown sugar
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup coffee
• 3/4 cup soymilk
• 1/3 cup vegetable oil
• 1/2 cup walnuts, roasted and chopped (optional)
• 1/2 cup chocolate chips or carob chips

Glaze for extra decadance

• 7 ounces dark Belgian chocolate (optional)
• 5 ounces margarine (optional)

Directions

1. 1

   Sift together the flour, sugar, baking powder and soda, and salt.

2. 2

   In a separate bowl, combine the coffee, soy milk, and oil.

3. 3

   Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.

4. 4

   Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.

5. 5

   (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).

6. 6

   For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.

7. 7

   (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).

Vegan Popovers

Something to try when I'm feeling up to it.

1 1/3 cups all-purpose flour
2 tablespoons chickpea flour
1 tablespoon baking powder
1/4 cup vital wheat gluten
1/2 teaspoon salt
pinch of tumeric
1/2 of a 14 oz. block tofu, pressed
1 3/4 cups soymilk
1/4 cup water
2 tablespoons nondairy butter, melted

Preheat oven to 450 degrees. Grease muffin tin.

Whisk together dry ingredients and set aside. In a blender or food processor, blend the tofu until smooth, then add the milk, water, and butter and blend until creamy and no bits of tofu remain.

Pour the tofu-milk mixture into the dry ingredients and stir with a wooden spoon until batter is thick and smooth.

Fill muffin tins about 3/4 full and bake at 450 for 15 minutes, then reduce temperature to 350 and bake for an additional 10-15 minutes. The popovers should be golden and their tops firm to the touch.

Let cool on a cooling rack for 5-10 minutes, then dig in.

Camille's Borsht

BORSHT					SUBMITTED BY: Camille Craw
1/2 to 3/4 Head of Cabbage
1 Can of String Beets
1 to 2 Medium Carrots
3/4 to 1 Medium Onion
1/3 C Tomato Sauce
1/8 C Flour
1/8 Cup Vinegar
1 Bay Leaf
1 to 2 Large Cloves of Garlic
Chicken Bouillon
Salt and Pepper
Plenty of Vegetable Oil
Cut onions into strips and shred carrots on a cheese grater. Sautee the onions and carrots together
in some oil until cooked through.
While your onions and carrots are cooking, make 6-8 cups of chicken stock using your bouillon
depending on how thick you want the borsh (I usually use about 6 1/2).
Shred your cabbage cabbage with a knife and cook it in the chicken stock for about 15 minutes.
Combine your beets, vinegar and tomato sauce in a small pan and warm them, mixing well.
Put your 1/8 cup of flour in a pan and heat it slightly with some oil. Then add hot stock to it to thin
it out until it's soupy.
When all the above is done combine everything in the pan of cabbage and chicken stock.
Crush your garlic into the mix, salt and pepper, add your bay leaf and put it in the flour/oil mix you
just made. Let it all simmer for 10-15 minutes. You should also let it sit a little after that (they
recommend 1/2 hour).
It is a tradition to put a dollop of sour cream in your bowl with the borsh, but it's up to you.

Artichoke Dip

I just read about this on a blog and I think I tasted it at the farmers market today (different people) I really want to try this. The farmers market version (not sure of recipe) tasted great on tortilla chips!

1 (14oz.) can Quartered Artichokes
1 (4oz.) can diced green chilies
1 c. Mayonnaise
1 c. grated Parmesan

Dice artichokes into chunk size. Mix all ingredients together in a bowl. Pour and spread into 9×13 pan.
Bake at 350* for 20-25 minutes. Enjoy! Fun to eat with Tortilla chips or French bread slices.
(Double this if it’s for more than 5 people.)

Lazy Daisy Cake - Not Nana's

I made this tonight and Sean looooved it but Nana says this wasn't what she used to make. Her friend has a copy of the recipe. So, until we get that, we're using this one.

Lazy Daisy Cake

This is a wonderful, old-fashioned cake. Make it when there are people around to enjoy it warm from the oven.

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 1/4 cup (1/2 stick) butter

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.

Sift together the sifted flour, baking powder and salt, and set aside.

With an electric mixer, beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.

In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil.

Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40 minutes, or until a toothpick in center of cake comes out clean.

While the cake is baking, mix the icing, but don't start cooking it until the cake is done.

• 1 cup brown sugar
• 1/4 cup heavy cream
• 6 tablespoons butter
• 1/2 cup finely chopped pecans
• 1/2 cup flaked coconut

Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat, and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.

Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as necessary for even browning. Cool completely on wire rack.

Kim's Spaghetti Sauce

(1) Pkg. Lean Hamburger

(1) Pkg. Farmer John's Sausage Regular

(1) Large Onion Chopped

(4) Cloves Of Garlic Minced

(1) Can Chopped Tomatoes

(1) Small Can Tomato Paste

(1) Jar Of Spaghetti Sauce (Paul Newman's with Basil or Any Other That you Like)

(1/2) Cup Of Water

(3) Tablespoon's of Italian Seasoning

(1) Teaspoon Of Anise Seed

(2) Bayleaves

Salt and Pepper To Taste



Brown and drain hamburger and sausage. Add onion and garlic cook about 5 Min. Then add Italian Seasoning and Anise Seed. Add the rest and simmer about 1/2 Hour or longer.

Cincinnati-Style Chili

here's one I want to try.


Cincinnati-Style Chili

Servings: 6-8


Ingredients:
1 (48 ounce) can tomato juice
1 teaspoon allspice
1 teaspoon black pepper
1 1/2 tablespoon vinegar
1/4 teaspoon red pepper
5 bay leaves
1 teaspoon cinnamon
1 teaspoon cumin
1 tablespoon salt
2 tablespoon chili powder
1/8 teaspoon garlic powder
1 large onion, minced
2 pounds lean ground chuck

Directions:
Combine all ingredients except for meat in a medium stock pot. Heat thoroughly. Add raw meat by dropping it into pot by small amounts. Cook uncovered slowly for 2 hours.

Serve over Spaghetti. Top with grated cheddar cheese, diced onions, kidney beans, oyster crackers and hot sauce.

Tamale Pie

made this tonight, it's still cooling. i think it's gonna be good!

ps: turned out great!!!! patrick loved it!

Hot Tamale Pie

1 tablespoon olive oil 1 medium onion, finely chopped 1 medium yellow, red, or green bell pepper, seeded and finely chopped 2 garlic cloves, minced 1 16-oz. can unsweetend tomato sauce 1 16-oz. can pinto beans, rinsed and drained 1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon fine sea salt pinch of cayenne pepper 3 cups water 1 cup yellow stone-ground cornmeal 1 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350°. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

Cool for 10 minutes before serving. Makes 8-inch square pie.

Chinese Chicken Salad with Ramen Noodles

SERVES 4

Ingredients

For Salad

* 1 head napa cabbage, shredded or thinly sliced
* 4 green onions, thinly siced
* 2 tablespoons sesame seeds, toasted
* 1/4 cup cilantro
* 3 tablespoons toasted almonds, sliced
* 2 (3 ounce) packages uncooked oriental-flavor instant ramen noodles or chicken-flavored ramen noodles, crushed (save 1 seasoning mix packet for dressing)
* 2 cups chicken breasts, cooked and shredded or cubed

For Dressing

* 4 tablespoons sugar
* 1/4 cup sesame oil and 1/4 cup canola oil
* 1/2 teaspoon fresh ground black pepper
* 6 tablespoons rice vinegar
* 1 teaspoon fresh gingerroot, minced (optional)

Directions

1
Combine salad ingredients in a large bowl.
2
Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad.
3
Mix well.
4
Refrigerate overnight or several hours.

Chocolate Pudding

Note to self: make this

Silky Chocolate Pudding
Adapted from John Scharffenberger, via Wednesday Chef

Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).

Play Clay

Haven't made this yet...but I want to and I will. Found it on a cute blog.

PlayClay

Squeeze, roll, cut, press, model, and play with this super soft homemade playclay that is a delight to touch. There are many commercial playdoughs and homemade recipes that are too hard and stiff for the smallest hands to manipulate, but this one is great!

Materials:

2 cups water

1 cup salt

food colouring*

4 tsp. cream of tartar

4 tbsp. oil

2 cups flour*

Method:

- Combine water, salt, cream of tartar and food colouring (.5 tsp for pastel colour and 1.5 tbsp for vivid colour) in a large saucepan.

- Cook on low heat and stir. As the mixture heats up, stir in the oil and then the flour slowly.

- Keep Stirring the mixture until it starts looking dry and pulling away from the pan. Remove from heat and pinch a piece between two fingers. If it is not sticky, it is done. Otherwise, continue stirring over low heat.

- Place the dough on counter and knead until smooth. Children will enjoy kneading the warm dough when it cools enough for them, too!

- When finished playing, store playclay in an airtight container or plastic bag to re-use again and again. Do not refrigerate.

* For children who cannot tolerate gluten or food colouring, you may subsitute rice flour for flour and use natural beet (red), spinach (green) or carrot (orange) juice for colour.

Vegetable Pot Pie

This is very very very tasty. The changes I made when I made it tonight was:

halved the recipe
made the dough the day before and refrigerated
would have added tofu if I had it - or chicken or turkey or ham or beef
omitted the fennel, saffron, whole onions, asparagus and parsley
subbed dry sherry for the pernod and earth balance for the butter in the filling
added frozen corn and peas ('cause that's what I had)
turned up the oven to 375 on convect and cooked it for 45 min

It came out grrrrrrrrrrrrreat!

Ingredients

nocoupons

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 2 cups sliced yellow onions (2 onions)
• 1 fennel bulb, top and core removed, thinly sliced crosswise
• 1/2 cup all-purpose flour
• 2 1/2 cups good chicken stock
• 1 tablespoon Pernod
• Pinch saffron threads
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 1 1/2 cups large-diced potatoes (1/2 pound)
• 1 1/2 cups asparagus tips
• 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
• 1 1/2 cups peeled, 3/4-inch-diced butternut squash
• 1 1/2 cups frozen small whole onions (1/2 pound)
• 1/2 cup minced flat-leaf parsley

For the pastry:

nocoupons

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.