Friday, March 2, 2007
Thai Curry Paste for Desserts:
* 1 stalk lemon grass, finely sliced. Use only the bottom 6”of the stalk. ------------* 1 teaspoon lime zest, preferably kaffir lime, but any lime will do! * 1-2 dried Thai bird chilies, seeds removed. * 1/2 teaspoon ground cinnamon * 2 cardamon pods, husked * 1- 1/4 teaspoons turmeric * 1 tablespoon coriander seeds * 1-1/2 teaspoons cumin seeds * 1 tablespoon fresh galangal or ginger root, minced (see Chef's note) * 1 tablespoon coconut milk (optional) Preparation 1. Dry toast cumin, coriander, cardamom and cinnamon in a skillet under medium heat for 3-4 minutes. Do not leave unattended, and shake the pan often to prevent burning. Remove from heat, cool. 2. If making in a mortar and pestle, pound all the ingredients into a smooth paste. If making in a blender or food processor, blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen. Read Chef’s note. [Chef’s Note: this paste will keep for up to two weeks refrigerated and can be frozen in one-teaspoon quantities in n ice cube tray. To grind the ingredients use either a mortar and pestle, a blender, coffee grinder or spice mill. Remember that the number of chiles is up to you. If you find a paste too hot, simply reduce the number of chiles used. Galanga, sometimes called “galangal”, is known as “kah” in Thailand and is used even more widely than fresh ginger. Use whole pieces of dried galangal and reconstitute them by soaking them in water. Powdered “kah” has very little flavor. Fresh ginger can be used as a substitute for kah.] Yield ½ cup |
Luscious Thai Truffles
ngredients: For the Spicy Semi-Solid Ganache: * 1 lb(16 oz) Semi sweet chocolate, chopped * 1 teaspoon “Thai Curry Paste for desserts” or to taste, recipe follows. * 1-1/2 cups heavy cream Preparation 1. Place chopped chocolate in food processor and pulse until pea size. Bring heavy cream to boiling point and mix in the curry paste for desserts. Stir to combine. Remove from heat, cover and infuse no more than 3 hours. Strain through a very fine sieve and re-heat to a boiling point. 2. Pour the chocolate mix into the tube of a running food processor. Process until mixture becomes smooth. Transfer into a clean bowl and let set overnight, covered, in the refrigerator. 3. Pipe onto a parchment lined cookie sheet and freeze overnight. 4. Pre-coat truffles with thin layer of tempered chocolate and dust with cocoa powder, OR toss in toasted coconut flakes. Important Note: chocolate is tempered when its temperature is between 84° and 88° F (29° and 31° C). One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted, be specially careful not to over do it. You may see lumps, but they will be dissolved with the residual heat of the chocolate. To speed this process up, you can use an immersion blender or a whisk. When the chocolate begins to set, scrape the sides of the bowl and mix in. It is very important to have your food thermometer on hand to verify when the mixture reaches ideal temperature. |
Flan de Champagne
4 servings -------------Ingredients: Custard * 1/3 cup sugar * 3 eggs, whole * 3 egg yolks * 2-1/2 cups champagne * 1 teaspoon grated lemon peel * 1/2 teaspoon cinnamon, ground Caramel * 1 cup white sugar Preparation Pre-heat the oven to 325F (170C). Butter 6 small custard cups 6 oz or one large and place in a shallow baking pan. Heat one cup sugar in a small pan until syrupy and golden brown in color. Pour syrup evenly into prepared custard cups. Beat eggs, egg yolks and 1/3 cup sugar in a large bowl until thick and pale. Gradually add champagne, lemon peel and cinnamon; beat until combined. Pour custard mixture into prepared cups. Make a water bath by pouring enough hot water into baking pan to come half way up sides of the custard cups. Bake 60 minutes or until a knife inserted in center of custards comes out clean. Remove from oven and cool completely. Carefully remove from the water bath. Refrigerate overnight or until ready to serve. [Chef’s Note: This little custards benefit from a night in the refrigerator so that the hard caramel base can slowly melt into a syrup. They are the perfect dessert for dinner parties because you can prepare them in advance. After removing them from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.] Service Invert flan onto individual serving dishes, letting the syrup run down sides of the custard. |
Fish Fillets with Hot Buttered Garlic Sauce & Vegetables
| VegetablesIngredients: Sauce: * 15 cloves garlic, peeled (add more if you want) * 1/2 cup green bell pepper, stems and seeds removed, and chopped * 1 cup onion, chopped * 3 1/2 Tablespoons fresh cilantro or parsley, minced * 1 1/2 Tablespoons freshly squeezed lime juice * 8 Tablespoons hot melted butter or olive oil * Salt and freshly ground black pepper to taste Vegetables: * 2 tablespoons olive oil, divided * 3 tablespoons butter * 2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc) chopped * 1/2 cup dry white wine * 1 tablespoon fresh oregano leaves * 1 teaspoon sugar Fish: 1 pound trout, salmon, or corvina fish fillets, freshly ground pepper to taste Instructions: 1. Sauce: Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the lime juice, cilantro (or parsley), chopped cooked garlic, and cook for 3-5 minutes. 2. Vegetables: in a skillet over medium heat, warm 2 tablespoons of olive oil. Cut the vegetables and add to the pan. Saute for 2 minutes. De-glaze with the wine, add a tablespoon of water and cook for 3-5 minutes. Season with salt, sugar, fresh herbs, pepper and stir. Cook for 2 more minutes an set aside. 3. Fish: In a nonstick pan over medium heat, warm the remaining tablespoon of butter. Add the fish fillets and cook until browned, about 3 minutes on each side. Season with salt and pepper and remove from the pan. 4. To serve: transfer the fish to a platter and arrange the vegetables around it. Top the fish with the garlic sauce. Serve Immediately. Buen Provecho! (4 servings) ----------------- |
Thursday, March 1, 2007
Irish Boiled Dinner Recipe
INGREDIENTS: * One 3 1/2-pound fresh beef brisket * Two 12-ounce bottles lager beer * 2 cups water (or enough to cover) * 2 bay leaves * 10 black peppercorns * 1/2 cup chopped parsley * 2 teaspoons salt * 2 tablespoons butter or olive oil * 3 cloves garlic, peeled and sliced * 2 cups chopped and rinsed leeks (white parts only) * 1 medium yellow onion, peeled and sliced * 3/4 pound large carrots, cut into large pieces * 3/4 pounds small red potatoes * 1 pound turnips, peeled and quartered * 2 pounds green cabbage, cut in sixths (secure with toothpicks) * Salt and freshly ground black pepper to taste PREPARATION: Place an 8- to 10-quart stove-top covered casserole on the burner and add the beef, beer, water, bay leaves, peppercorns, parsley, and salt. Heat a frying pan and add the butter or olive oil. |
Creole Spice Mix
Ingredients 2-1/2 Tbsp paprika 2 Tbsp salt 2 Tbsp garlic powder 1 Tbsp black pepper 1 Tbsp onion powder 1 Tbsp cayenne powder 1 Tbsp oregano 1 Tbsp thyme Instructions Mix all ingredients well. Store in an airtight container away from heat and sunlight. Yield: about 1 cups |
Chicken Biryiani Recipe
Ingredients ----------1 (3-pound) chicken, quartered 2-1/2 cups chicken stock 1 green serrano (medium-hot) chili, seeded and chopped 3 inches fresh ginger, peeled and sliced 2 cinnamon sticks, crushed 1/2 teaspoon sea-salt flakes 2 onions 6 tablespoons ghee (clarified butter) 1-1/4 cups basmati rice 20 green cardamom pods 6 whole cloves 1/4 cup blanched almonds 1/4 cup shelled pistachios, blanched and skinned 1/2 cup dried mango pieces, raisins or sultanas 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 4 garlic cloves, chopped 1 teaspoon saffron powder or 2 pinches saffron threads, crushed Fresh cilantro leaves, chopped Instructions Place chicken, stock, chili, ginger, cinnamon and salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until fairly tender. Remove chicken to a plate and set aside. Pour cooking liquid into a measuring cup and add water if necessary to make 2-1/2 cups. Quarter onions, then separate into petal-like layers. Add ghee to saucepan and heat until melted. Add onion and fry until golden. Remove with a slotted spoon and set aside on a small plate. Add rice, cardamom pods and cloves to pan; stir-fry 2 minutes or until rice is browned slightly. Return chicken to pan; add almonds, pistachios, mango, coriander, cumin and garlic. Sprinkle saffron into mixture and cook 2 minutes. Return stock and onions to pan, bring to a boil, reduce to a simmer, cover, and cook, undisturbed, 12 to 15 minutes. Rice should be tender and the liquid completely absorbed. Sprinkle cilantro on top. Note: Though it is usual to remove the skin when cooking chicken in the Indian way, if you leave it on, the flavor will be richer and even more delicious. Yield: 4 servings |
Corn Bread Stuffed Cabbage Recipe
1 large head green cabbage ------------2 medium-size onions, minced 3 medium-size cloves garlic, minced 2 Tbsp margarine (or butter) 2 stalks celery, minced 1/2 tsp salt 1/2 tsp celery seed 1 tsp ground ginger 1/2 tsp dried sage 1/2 tsp dried thyme 1/2 tsp dried tarragon 2 tsp dried basil 2 tsp dried dill 1/4 tsp allspice 1 tsp paprika Generous amount of freshly ground black pepper 2-1/2 to 3 cups crumbled corn bread 1 Tbsp fresh lemon juice Sauce: 1-1/2 cups soy milk (you can use low-fat milk for dairy meals) 1 pound fresh mushrooms, cleaned and thinly sliced 3 Tbsp margarine or butter 3 Tbsp brandy or dry sherry 3 Tbsp unbleached white flour 1/4 tsp salt Black pepper Instructions Core cabbage and place it in a soup pot full of simmering water, core end down. Cover and cook until cabbage leaves pull off easily and are supple enough to roll without breaking. Then remove head of cabbage, drain well in a colander and set aside. In a heavy skillet, cook onions and garlic in margarine over medium heat for several minutes until onions become translucent. Add celery, salt and all seasonings except lemon juice. Cover and cook over medium-low heat, stirring intermittently for 10-15 minutes, or until celery is very tender and everything is well mingled. Meanwhile, transfer corn bread to a large bowl. Add the saute mixture to corn bread. Add lemon juice and mix thoroughly. To assemble, break off cabbage leaves one at a time. Place about 3 Tbsp of stuffing at the core end and roll toward the tip, tucking in the sides. Arrange cabbage rolls in a 9- by 13-inch baking pan in rows, touching. Preheat oven to 350 degrees F. and then make sauce. For sauce, heat milk just to boiling point. Remove from heat and set aside. In a large, heavy skillet, saute mushrooms in butter or margarine over medium heat for about 5 minutes, stirring occasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. Keep whisking and cooking another 5 minutes. Be sure the heat is not too high. Stir in hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season with salt and pepper, and remove from heat. Ladle half the sauce over the rolls. Cover pan with foil and bake for about 40 minutes, or until rolls are heated through and sauce is bubbly. Ladle extra sauce onto each serving. Serve hot. Yield: 16 rolls |
Wednesday, February 28, 2007
Dirt Cake
20 ounce package Oreo® Cookies 2 (3 1/2 ounce) vanilla instant pudding 3 1/2 cups milk 16 ounce carton Cool Whip® 8 ounce package cream cheese 1/2 cup butter 1 cup powdered sugar Chop cookies up in a blender or food processor and set aside. Make pudding according to directions. Stir in Cool Whip. Mix cream cheese, butter and sugar together in separate bowl making sure that all lumps are dissolved. Combine pudding mixture with cream cheese mixture by stirring together. Use a deep glass bowl and layer the cream mixture with the chopped cookies beginning and ending with the cookies. Refrigerate for at least 3 hours before serving. Hints: This dessert always goes first at gatherings. Kids especially love this! You can make this dessert even more fun by doing the following: Line a clay or plastic flower pot with plastic wrap. Layer the cookie and cream mixture in the pot ending with the cookies. Before serving, stick a plastic or silk flower in the top of the pot. Take a few gummy worms and stick in the top of the mixture leaving just the top of their heads peeking out! This will look like a real potted flower! Please make sure to bring extra gummy worms along as there is always a struggle over who gets the worm! -------------------- |
Cracker Candy
1/4 pound (one sleeve) saltine crackers 1 cup butter (margarine won't work) 1 cup sugar 1 large bag of chocolate chips, optional chopped Almonds, optional Line cookie sheet with foil and butter well. Break the crackers and try to layer them evenly on the foil.If you are going to use the Almonds, I like to brown them in the butter. Boil the butter and sugar for exactly 3 minutes. Pour over the cracker and bake in the oven at 400° for 10 minutes. Remove from the oven and sprinkle with the chocolate chips. As the chips melt, spread them evenly over the mixture. You can then sprinkle with the almonds if you wish. When cool, break into pieces. |
Sticky Carmel Popcorn
80 small Marshmallows, approx 1/2 cup butter 1/2 cup brown sugar 2 quarts of popped popcorn Melt butter and brown sugar in the microwave on high. Add marshmallows and cook on high until melted together, stirring after each minute. Cool only until just melted for sticky popcorn, approximately 3 minutes for crunchy. Pour over popcorn and mix well. Variations Chocolate: Use 1/2 cup white sugar and 2 Tbs. Unsweetened cocoa, instead of brown sugar Popcorn lovers will love this!! ------------ |
Dippy Dogs
One package hot dog wieners 4 tablespoons oil (or more if needed) 1 package Jiffy corn bread mix (or yellow self-rising corn meal, one egg, and 1/3 cup milk) Cut wieners in half, drop in cornbread meal mixture, spoon onto hot griddle, brown on both sides. Serve with ketchup or mustard. This is a quick and easy lunch treat for kids! |
Buttermilk Baking Mix
10 1/2 C flour 1/4 C baking powder 1 1/2 T salt 1/2 C sugar 2 C shortening 1 C buttermilk powder 2 1/2 tsp baking soda In a large bowl mix all with electric mixer until particles are small and uniform in size. Store on a shelf in a tightly covered container. Makes 13 cups of mix. Storage life: 3 months. ----------------- |
Bake It All Mix
2 Cups Vegetable shortening 9 Cups All-purpose flour -- sifted 1 Tablespoon Salt 1/4 Cup Double Acting Baking Powder Combine sifted flour, salt and baking powder. Stir well. Sift into a large bowl or pan. Add shortening. Use a pastry blender to distribute shortening throughout dry ingredients until the mixture resembles coarse cornmeal and small peas. The Bake-It-All Mix is ready to use or store in a canister on your cupboard shelf. A cool area is desirable. Yield: About 12 cups |
Almost Impossible Basic Baking Mix
2 3/4 cups All-purpose flour -- * 1/3 cup Nonfat dry milk powder -------------------1 tablespoon Sugar 1 tablespoon Double-acting baking powder 1 teaspoon Salt 6 tablespoons Solid vegetable shortening Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using. *To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. |
All Purpose Biscuit Mix
6 cups all purpose flour -- unbleached preferred --------------3 tablespoons baking powder 1 tablespoon salt 1 1/4 cups solid shortening -- butter flavor, Crisco preferred Combine flour, baking powder, and salt in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse corn meal. Store in a container with tight-fitting lid. Variations: For a healthier mix with improved flavor and more interesting texture, make All-Purpose Biscuit Mix with 3 cups white flour and 3 cups whole wheat flour. For Buttermilk All-Purpose Biscuit Mix, add 9 tablespoons dry buttermilk powder to the basic mix. |
Tuesday, February 27, 2007
Linnie's Spanish Rice
INGREDIENTS * 1 cup uncooked white rice * 1 teaspoon minced garlic * 2 cups water * 1 (16 ounce) jar salsa DIRECTIONS 1. Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished. --------- |
Jeera (Cumin) Rice
INGREDIENTS * 2 tablespoons vegetable oil * 1/2 teaspoon cumin seeds * 1 cup dry jasmine rice * 1 3/4 cups water * salt to taste DIRECTIONS 1. Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute. 2. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork. ------------------ |
Jasmine Rice
INGREDIENTS * 2 tablespoons olive oil * 2 tablespoons chopped onion * 1/4 cup green peas * 1 bay leaf * 1 1/2 cups dry jasmine rice * 3 cups water * salt to taste DIRECTIONS 1. In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice. 2. Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes. ------------------- |
Easy Spiced Brown Rice With Corn
| INGREDIENTS * 2 cups water * 1 cup brown rice * 1 tablespoon olive oil * 1/2 teaspoon salt * 1 cup frozen corn kernels * 1/2 teaspoon dried cilantro * 1/2 teaspoon cumin seed DIRECTIONS 1. In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed. ------------- |
Candied Yams
INGREDIENTS * 1 (29 ounce) can sweet potatoes * 1/4 cup butter, cut into pieces * 1/2 cup brown sugar * 1 1/2 cups miniature marshmallows DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). 2. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. 3. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted. |
Gourmet Sweet Potato Classic
INGREDIENTS * 5 sweet potatoes * 1/4 teaspoon salt * 1/4 cup butter * 2 eggs * 1 teaspoon vanilla extract * 1/2 teaspoon ground cinnamon * 1/2 cup white sugar * 2 tablespoons heavy cream * 1/4 cup butter, softened * 3 tablespoons all-purpose flour * 3/4 cup packed light brown sugar * 1/2 cup chopped pecans DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned. ------------------ |
Broccoli Casserole
INGREDIENTS * 2 (10 ounce) packages frozen chopped broccoli * 8 ounces processed cheese food, shredded * 1/4 pound butter * 32 buttery round crackers, crushed DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place broccoli in casserole dish and cover with cheese. 3. In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese. 4. Bake for 30 minutes. |
Squash-Carrot Casserole
INGREDIENTS * 24 buttery round crackers * 8 ounces cream cheese, softened * 2 (10.75 ounce) cans condensed cream of chicken soup * 2 eggs, beaten * 1/2 cup butter, melted * 8 cups cooked yellow summer squash, sliced * 6 small carrots, grated * 1 cup finely diced onion * 1 cup herb-seasoned stuffing mix DIRECTIONS 1. Place crackers in a greased 13x9x2 inch baking dish; set aside. 2. Combine cream cheese, soup, eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix. 3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. ------------ |
Baked Asparagus with Balsamic Butter Sauce
NGREDIENTS -----------------* 1 bunch fresh asparagus, trimmed * cooking spray * salt and pepper to taste * 2 tablespoons butter * 1 tablespoon soy sauce * 1 teaspoon balsamic vinegar DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). 2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper. 3. Bake asparagus 12 minutes in the preheated oven, or until tender. 4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. |
Asparagus with Parmesan Crust
INGREDIENTS ------------* 1 pound thin asparagus spears * 1 tablespoon extra virgin olive oil * 1 ounce shaved Parmesan cheese * freshly ground black pepper to taste * 1/4 cup balsamic vinegar, or to taste DIRECTIONS 1. Preheat oven to 450 degrees F (230 degrees C). 2. Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. 3. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste. |
Asparagus with Tomatoes
INGREDIENTS * 1 pound thin asparagus spears, trimmed and cut in half * 1 tablespoon extra-virgin olive oil * 2 teaspoons minced garlic * 1 large tomato, seeded and chopped * 1 pinch salt and pepper to taste DIRECTIONS 1. Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender. 2. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot. ----------- |
Mediterranean Potato Salad
INGREDIENTS * 2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces * 1 pint grape tomatoes, halved * 1 cup sliced celery * 1 cup sliced green onions, with green * 1/2 cup basil leaves, shredded * 2 garlic cloves, crushed * 2 tablespoons white balsamic vinegar, or other white vinegar * 6 tablespoons extra-virgin olive oil * 2 teaspoons Dijon mustard * 1 pinch Salt and freshly ground black pepper, to taste DIRECTIONS 1. In a large bowl, combine potatoes, tomatoes, onions, basil, and celery. 2. In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve. -------------- |
Roasted New Potato Salad With Olives
GREDIENTS * 2 pounds small red new potatoes, rinsed, dried and halved * 2 tablespoons olive oil * 1 1/4 teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves * Salt and freshly ground black pepper * 1/2 cup pitted and coarsely chopped Kalamata olives * 1/2 small red onion, cut into thin slivers * 2 tablespoons chopped fresh parsley * 1 1/2 tablespoons malt vinegar or rice wine vinegar * 1 tablespoon mayonnaise * 1 small garlic clove, minced * 3 tablespoons extra-virgin olive oil DIRECTIONS 1. Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a lipped cookie sheet. Set pan on lowest rack of cold oven; heat oven to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes. 2. Transfer potatoes to a large bowl; add olives, onion and parsley. 3. Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup. Slowly whisk in oil, first in droplets, then in a slow, steady stream. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor. --------------- |
Garlic, Spinach, and Chickpea Soup
INGREDIENTS -------------* 2 tablespoons olive oil * 4 cloves garlic, peeled and crushed * 1 medium onion, coarsely chopped * 2 teaspoons ground cumin * 2 teaspoons ground coriander * 1 1/3 quarts vegetable stock * 3 medium potatoes, peeled and chopped * 1 (15 ounce) can garbanzo beans, drained * 1 cup heavy cream * 2 tablespoons tahini * 2 tablespoons corn meal * 1/2 pound spinach, rinsed and chopped * ground cayenne pepper to taste * salt to taste DIRECTIONS 1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander. 2. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender. 3. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup. 4. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through. |
Hamburger Steak with Onions and Gravy
INGREDIENTS ------------* 1 pound ground beef * 1 egg * 1/4 cup bread crumbs * 1/8 teaspoon ground black pepper * 1/2 teaspoon seasoned salt * 1/2 teaspoon onion powder * 1/2 teaspoon garlic powder * 1 teaspoon Worcestershire sauce * 1 tablespoon vegetable oil * 1 cup thinly sliced onion * 2 tablespoons all-purpose flour * 1 cup beef broth * 1 tablespoon cooking sherry * 1/2 teaspoon seasoned salt DIRECTIONS 1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. 2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. 3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. |
Pizza Pinwheels
INGREDIENTS ---------* 1 (8 ounce) can refrigerated crescent roll dough * 2 cups shredded mozzarella cheese * 24 slices sliced pepperoni sausage * 1 (14 ounce) can pizza sauce DIRECTIONS 1. Preheat oven to 375 degrees F (190 degrees C). 2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 pepperonis and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. 3. Bake in the preheated oven 12 minutes. or until golden brown. Serve with pizza sauce for dipping. |
Grilled Pizza Wraps
INGREDIENTS ----------* 2 tablespoons margarine, softened * 8 (10 inch) flour tortillas * 1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend * 1/2 cup pizza sauce * 4 ounces sliced pepperoni DIRECTIONS 1. Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas. |
Filipino Lumpia
INGREDIENTS * 1 tablespoon vegetable oil * 1 pound ground pork * 2 cloves garlic, crushed * 1/2 cup chopped onion * 1/2 cup minced carrots * 1/2 cup chopped green onions * 1/2 cup thinly sliced green cabbage * 1 teaspoon ground black pepper * 1 teaspoon salt * 1 teaspoon garlic powder * 1 teaspoon soy sauce * 30 lumpia wrappers * 2 cups vegetable oil for frying DIRECTIONS 1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. 2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. 3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. |
Bacon Wrapped Water Chestnuts
INGREDIENTS * 1 cup ketchup * 1 cup brown sugar * 1 teaspoon Worcestershire sauce * * 16 ounces sliced bacon * 2 (8 ounce) cans water chestnuts, drained DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts. 3. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan. 4. Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes. ------------ |
Bacon Chestnuts
INGREDIENTS * 1 pound thick cut bacon * 1 (8 ounce) can water chestnuts DIRECTIONS 1. Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place. 2. Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm. |
Corn Dip
INGREDIENTS * 3 (11 ounce) cans Mexican-style corn, drained * 1 cup mayonnaise * 2 cups sour cream * 1 bunch green onions, chopped * 1/2 cup chopped fresh cilantro * 1 pound Cheddar cheese, shredded * 1 teaspoon fresh lime juice * 1 teaspoon ground cumin * 1 pinch cayenne pepper, or to taste * 1 pinch salt DIRECTIONS 1. In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving. ----------- |
Annie's Fruit Salsa and Cinnamon Chips
INGREDIENTS -------------* 2 kiwis, peeled and diced * 2 Golden Delicious apples - peeled, cored and diced * 8 ounces raspberries * 1 pound strawberries * 2 tablespoons white sugar * 1 tablespoon brown sugar * 3 tablespoons fruit preserves, any flavor * * 10 (10 inch) flour tortillas * butter flavored cooking spray * 2 cups cinnamon sugar DIRECTIONS 1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture |
Drunken Fruit Salsa
INGREDIENTS ---------------* 1 medium mango, peeled and finely diced * 3/4 cup chopped fresh strawberries * 1 kiwi, peeled and finely diced * 1 jalapeno pepper, seeded and finely chopped * 2 tablespoons chopped fresh mint * 1/4 cup rum DIRECTIONS 1. Stir together mango, strawberries, kiwi, jalapeno, mint, and rum in a glass bowl. Refrigerate for 1 to 3 hours, stirring once or twice. |
Spicy Fruit Salsa
INGREDIENTS * 5 kiwis, peeled and diced * 1 quart strawberries, finely chopped * 1 pint fresh blackberries, chopped * 4 Granny Smith apples - peeled, cored and coarsely shredded * 2 tablespoons any flavor fruit jelly * 3/4 cup brown sugar * 1 tablespoon cayenne pepper * 3 tablespoons habanero hot sauce * 1 (7 ounce) can green salsa * 1/3 cup lime juice DIRECTIONS 1. Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together. -------------- |
Chinese Roast Pork
GREDIENTS * 4 pounds bone-in pork roast * 3/4 cup soy sauce * 1/2 cup dry sherry * 1/3 cup honey * 2 cloves garlic, minced * 1/2 teaspoon ground ginger * 1 tablespoon cornstarch * 1 tablespoon water DIRECTIONS 1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally. 2. Preheat oven to 325 degrees F (165 degrees C). 3. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with marinade. 4. Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast. --------- |
Monday, February 26, 2007
JEWELED RICE WITH DRIED FRUIT
ingredents: 3 cups basmati rice (1 1/4 lb)4 qt water 3 tablespoons salt 1/2 cup dried apricots (3 1/2 oz), quartered 1/2 cup golden raisins (3 oz) 1/2 cup dried cranberries (2 oz) 1 stick (1/2 cup) unsalted butter 1/2 teaspoon ground cardamom 1/2 teaspoon black pepper 1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz) Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve. Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve. Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes. Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes. Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios. Cooks' notes: • Rice can be parboiled and drained 4 hours ahead and transferred to a bowl. Keep, covered with a dampened kitchen towel, at room temperature. • Rice can stand off heat up to 1 hour. • If you're short on time, you can skip letting the rice stand after cooking: Spoon loose rice onto a platter and then dip bottom of pot into a large bowl of cold water for 30 seconds to loosen crust. Makes 8 to 10 servings. Using a heavy pot helps keep the rice hot, too. ----------------- |
Persian Naan
The look of this bread is at once dramatic and rustic. Long — snowshoe-shaped, actually — and dimpled from stem to stern with fingerprints that give it an undulating appearance and and interesting crisp-here-chewy-there texture, this thin flatbread of Central Asia is traditionally baked in a tandoor, a deep clay oven. But you need no out-of-the-ordinary equipment to turn out authentic breads at home. The making of the dough follows standard techniques for mixing and rising — it's the shaping that's odd and fun. The breads are stretched, wet to just this side of soaked, pummeled with your fingertips, and tossed onto hot quarry tiles (or a baking sheet) to bake for a mere five minutes, finishing with a firm, toasty bottom crust and a crumb that's soft but stretchy, warm, and wheaty. Don't even think about slicing these breads; they're meant to be stacked on the table, and edible centerpiece, and torn into pieces big and small. This same dough makes Oasis Naan, a round bread speckled with scallions. 2½ cups tepid water (80°F to 90°F) 2 teaspoons active dry yeast 5 to 6 cups bread flour or unbleached all-purpose flour 1 tablespoon salt 4 teaspoons sesame seeds Put the water and yeast in a large bowl and stir to blend. Add 3 cups of the flour, about a cup at a time, stirring in one direction with a a wooden spoon. Beat for 1 minute, or about 100 strokes, to develop the gluten. Sprinkle the salt over the mixture and start adding the remaining flour, again about a cup at a time, stirring after each addition and then stirring until the dough is too stiff for you to work. You may not need to use it at all. Turn the dough out onto a lightly floured work surface and knead it vigorously, adding more flour as necessary, until it is smooth and easy to handle, about 10 minutes. Rise: Transfer the dough to a lightly oiled bowl, turning to cover the entire surface with oil, cover the bowl with plastic wrap, and let the dough rest at room temperature until it has more than doubled in bulk, about 2 hours. Don't worry if it goes longer — it will be just fine. If it's more convenient, you can put the bowl in the refrigerator and let the dough rise overnight; bring the dough to room temperature before continuing. When you're ready to bake, line the center rack of your oven with quarry tiles or a baking stone, leaving a 1-inch air space all around, and preheat the oven to 500°F. (If you do not have tiles, place an inverted baking sheet on the oven rack and preheat it with the oven.) Shaping the Dough: Deflate the dough, turn it out onto a lightly floured work surface, and divide it into 4 pieces. Flatten the pieces and shape them into ovals, each about 6 inches wide and 8 inches long. Cover the ovals with plastic wrap and let them rest for a few minutes to relax the gluten. Start shaping the first bread a few minutes after the oven reaches 500°F. Fill a small bowl with cold water, dip your fingers into the water, and, starting at one end of the oval, press your fingertips into the dough to make deep, closely spaced rows of indentations all across the dough. (Don't be timid — the impressions have to be deep enough to remain after you've stretched the dough.) Keep moistening your fingers as you work so that the dough's surface remains wet — really wet. In fact, it may look a little sloppy to you, but that's the way it's supposed to be. Lift the dough, drape it over your hands, and stretch it by slowly pulling your hands apart. You will need to drape and stretch a couple of times in order to get the right shape — you're aiming for an oval that is about 5 inches wide and between 16 and 18 inches long. Don't worry if there are a few holes in the dough — carry on. Baking the Bread: Put the dough down on the work surface and sprinkle with a teaspoon of the sesame seeds. Then carefully lift the dough with both hands and place it on the baking stone (or baking sheet). (If you are adept at using a peel, transfer the bread to the oven on a cornmeal-dusted peel.) Bake until the bread has golden patches on top and is brown and crusty on the bottom, about 5 minutes. Remove the bread from the oven, let it cool on a rack for 5 minutes, and then wrap it in a cotton towel to keep it soft and warm. While one bread is baking, shape the next bread. When you've had some practice shaping, you'll become fast enough to slip a second bread into the oven by the time the other is halfway through its bake time. Serve warm or at room temperature. Storing: The breads are best eaten shortly after they're baked, but they'll keep, wrapped in a towel, for a day. For longer storage, wrap the breads airtight and freeze for up to a month. Keep the breads in their wrappers while they thaw at room temperature and then warm them for a few minutes in a 400°F oven before serving. Makes 4 long narrow breads. -------------- |
Pita Toasts
This may not be an authentic Middle Eastern recipe, but these toasts are fabulous with dips like hummus and baba ghanouj, served alongside salads, or just by themselves. -------------1-1/2 sticks butter, softened 2 Tbsp. minced parsley 1 Tbsp. each of snipped chives and lemon juice Salt and pepper to taste Let stand for 1 hour covered 2 packages pita bread (must be room temperature) Halve 6 pita loaves horizontally. Cut each half into 2 pieces. Spread with butter mixture. (Must be room temperature.) Arrange on baking sheet. Put in top third of a pre-heated 450 degree oven. Bake five minutes. Makes 24. |
Moroccan Anise Bread
There is really no single Moroccan bread, but there are countless variations on a theme: Almost all are flat, round and leavened. Some are made from unbleached white flour, others from whole wheat and white, and others from corn or barley or wheat. Household bread in Morocco was traditionally made with a sourdough starter — usually soured with vinegar and then left to stand for 24 hours — but that is now changing as commercial dry yeast becomes more widely available. This particular home-style bread is known as ksra. Flavored with anise, it is an excellent accompaniment to Berber bean purée. 2 teaspoons dry yeast 2 ½ cups warm water 3 cups hard unbleached white flour 2 teaspoons salt 1 tablespoon anise seed 1/4 cup cornmeal, plus extra for dusting 2 to 2 ½ cups hard whole-wheat flour, plus extra for kneading You will need a bread bowl and one large or two small baking sheets. In a bread bowl, dissolve the yeast in the warm water. Stir in the unbleached white flour a cup at a time, stirring in the same direction. Then stir approximately 100 times, about 1 minute, in the same direction to help the gluten develop. Let this sponge sit, covered, for 30 minutes to 2 hours. Sprinkle the salt and anise seed over the sponge. Add the cornmeal and stir to mix. Stir in the whole-wheat flour, a cup at a time, until the dough becomes too stiff to stir. Turn out onto a lightly floured bread board, and knead for 8 to 10 minutes, until smooth and elastic. Clean and lightly oil the bread bowl. Transfer the dough to the bowl, cover with plastic wrap, and allow to rise until doubled in volume, approximately 1 ½ hours. Gently punch down the dough. Divide the dough in half. Knead each piece for about 30 seconds, working it into a ball. Lightly grease two small baking sheets (or one large sheet), and dust lightly with cornmeal. With your palms, flatten each piece of dough into a flat round loaf approximately 9 to 10 inches in diameter. Set the loaves on the baking sheets or sheet, cover, and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees. Just before baking, prick the top surface of each bread decoratively 8 to 10 times with a fork. Place in the upper third of your oven, and bake for 25 to 30 minutes, until nicely browned on top. To test for doneness, tap with your knuckles on the bottom of each loaf. The bread should sound hollow. Cool on a rack for 10 minutes to allow bread to firm up. Ksra is most delicious when eaten warm. Makes 2 round, slightly domed, flat loaves, about 10 inches in diameter and 1 ½ to 2 ½ inches thick. |
Sunday, February 25, 2007
Garlic Chicken Kabobs
* 8 cloves garlic, minced ----------* 1/2 teaspoon salt * 1/4 cup minced fresh cilantro * 1 teaspoon ground coriander * 1/2 cup reduced-fat plain yogurt * 2 tablespoons lemon juice * 1 1/2 teaspoons olive oil * 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes * GARLIC DIPPING SAUCE: * 4 garlic cloves, minced * 1/4 teaspoon salt * 2 tablespoons olive oil * 1 cup reduced-fat plain yogurt DIRECTIONS 1. Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. 2. For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving. 3. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce. |
Yogurt-Marinated Chicken
INGREDIENTS * 1/2 cup fat-free yogurt * 3 garlic cloves, minced * 2 tablespoons lemon juice * 1 tablespoon canola oil * 1 teaspoon sugar * 1 teaspoon chili powder * 1 tablespoon minced fresh ginger root * 1/2 teaspoon salt * 1/2 teaspoon ground cumin * 6 (6 ounce) bone-in chicken breast halves DIRECTIONS 1. In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, sugar and seasonings; add the chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. 2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear. ---------------- |
15-Minute Marinated Chicken
INGREDIENTS * 1/4 cup Dijon mustard * 2 tablespoons fresh lemon juice * 1 1/2 teaspoons Worcestershire sauce * 1/2 teaspoon dried tarragon * 1/4 teaspoon pepper * 4 boneless, skinless chicken breast halves DIRECTIONS 1. Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear. ---------------- |
Curried Carrot Soup
Carrots cooked in vegetable broth are pureed with curry powder and sauteed onions in this soup which is suitable to serve vegetarians. ----------------- |
Grandma's Apple Dumplings
* 2 Granny Smith apples - peeled, cored and quartered * 1 (8 ounce) can refrigerated crescent rolls * 1/8 teaspoon ground cinnamon * 1/2 cup butter * 3/4 cup white sugar * 1 cup orange juice * 1 teaspoon vanilla extract DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon. 2. In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls. 3. Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving. --------------- |