Coffee Cake

Batter 1 white cake mix 4 eggs 1/2 cup oil 1 cup sour cream 2 packages instant vanilla pudding Filling 1 tsp cocoa 1/2 cup sugar 1/2 cup pecans, chopped 1 tsp cinnamon Mix batter. Mix filling. Grease and flour an angel food cake pan. Pour 3/4 batter in to cake pan. Sprinkle 3/4 of filling on to batter. Finish with remaing batter and filling. Bake 55 – 60 minutes at 350.
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Chicken Brochette Indonesian

1/2 cup finely chopped pineapple 1/2 ts grated ginger 1 TBL lime juice 2 TBL soy sauce 1 TBL sherry 1 tsp flour 1tsp softened butter Chicken breasts cut in to strips Butter for cooking Chopped peanuts Mix the first 5 ingredients. If you’re feeling brave, you can marinate the chicken in a bit of the sauce, but limit it to about 15 minutes. If you over do it, the acid in the sauce will start cooking the chicken and make it tough. Heat the sauce and finish it by stirring in the flour and softened butter. Cook until...
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Basic Lasagna

Lasagna noodles, cooked Mozzarella cheese Ricotta cheese (can substitute cottage cheese if you don’t like ricotta) Sauce (recipe below) Preheat oven to 350. Make several layers of noodles, sauce, and cheese. Bake for 45 minutes. Sauce 1 pound ground beef 2 cloves garlic, crushed 1 medium onion 2 TBL olive oil 1 lb 12 oz can Italian tomatoes 1 small can tomato paste 2 cups water 1/8 tsp cayenne 1 tsp sugar Pinch of basil 1 bay leaf salt to taste Brown first 4 items. Add the remaining ingredients and simmer together until they reach the proper consistency.
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Parchment Fish Fillet

Fish fillets 2 TBL butter 1/2 onion, sliced 1 clove garlic 1/4 cup white wine 1/4 tsp thyme 1 bunch spinach, washed and chopped 1/4 cup sliced mushrooms 1/2 tsp beau monde (Spice Islands brand) 1 beaten egg Preheat oven to 450. Sauté butter and onion until golden. Add garlic, wine, and thyme. Reduce until almost dry. Add spinach, mushrooms, and beau monde. Cook until all liquid has evaporated. Cut parchment paper in to heart shapes. For each serving place 1 fish fillet on buttered parchment paper. Top with 2 TBL spinach filling. Sprinkle with beau monde. Brush the...
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Killer Vegetable Lasagna

Cheese Sauce 2 TBL butter 8 oz cream cheese 2 1/2 cups milk 2 TBL corn starch 3 oz blue cheese Melt the butter and stir in the cream cheese in a 2 quart sauce pan. Gradually whisk in milk and corn starch. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Stir in blue cheese until melted. Set aside. Filling 2 TBL olive oil 1 cup chopped onion 1 red bell pepper 1 yellow bell pepper 8 oz mushrooms, sliced 2 cloves garlic, minced 16 oz ricotta cheese 8 oz shredded mozzarella cheese 1/2 cup grated...
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Poached Salmon with Orange-Ginger Sauce

2 – 4 salmon fillets, approximately 5 oz each Salt 1 TBL lemon juice 1/2 cup white wine Water Place salmon fillets in a buttered saucepan and sprinkle lightly with salt. Add lemon juice, wine and enough water to cover. Simmer until the salmon is just opaque. Remove from pan, blot dry, and blanket with orange-ginger sauce. Orange-Ginger Sauce 1 TBL finely chopped fresh giner 1 tsp orange zest Juice from 1 orange 1 tsp lemon juice 1 TBL white wine 3 TBL poaching liquid 2 TBL butter Combine everything except the butter and reduce over high heat to...
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Steamed Mussels with Tomatoes, Leeks & Herbs

1 TBL Butter 1 TBL chopped shallots 1 TBL chopped garlic 1/2 cup leeks 1/2 cup chopped tomatoes 1 tsp rosemary Salt Pepper 24 mussels – cleaned (pull beard, rinse in cold water). If you find a mussel that isn’t closed, throw it away. 1/2 tsp flour 3/4 cup white wine Juice from 1/4 lemon 3 TBL butter 1/4 cup white wine Chopped parsley or chives for garnish Sauté first 8 ingredients (through pepper) until tender. Add next 4 ingredients. Raise heat to high, cover, and steam until the mussels open. Remove the mussels from the pan, throwing away...
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Ragout of Scallops with Squash and Sole Frite

1/2 pound squash ( baby or cut up) 1/4 pound fillet of sole, cut in to thin strips 1/4 cup flour 1/4 cup cornstarch 1/2 cup dry breadcrumbs 1/2 tsp salt 1/2 pound scallops flour 1 TBL butter 1/4 cup white wine 1 tsp lemon juice 2 oz clam juice 2 TBL butter Steam squash until just tender, just slightly undercooked. Set aside. Dredge sole in the mixture of flour, cornstarch, breadcrumbs, and salt. Set aside. Heat oil to 350 for later deep frying of the sole. Sprinkle scallops with salt and pepper, and lightly dredge in flour. Heat...
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Black Bean Soup

2 15-ounce cans black beans, rinsed and drained ounce can Mexican stewed tomatoes, cut up ounce can diced tomatoes with green chilies 2 cups chicken broth 11 ounce can corn with chilies, drained 8 ounce can chopped green chilies 4 green onions, sliced thin 3 TBL chili powder 1 tsp ground cumin 1/2 tsp garlic Stir everything together in a slow cooker. Cook on hi heat setting 4 to 5 hours. Serve with cornbread.
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Sabayon with Grand Marnier

The measurements for this recipe calls for using the egg shells for measurements. Where it says “1 egg shell” it means filling up one of the half shells with the item. 2 egg yolks 2 egg shells sugar 1 egg shell Grand Marnier 1 egg shell white wine 1 tsp lemon juice, or to taste Over a double boiler using “steam heat” whisk everything together until thickened. Pour the sauce over sliced fruit and broil until golden.
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