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Recipes
PEACH-BERRY TART
By stepjo7269
Bon Ami restaurant
- Filling:
- SWEET BUTTERY TART CRUST
- 1 ½ C. unbleached all-purpose flour
- 1/4 C. very fine granulated sugar
- ½ tea. Salt
- 10 T. (1 1/4 sticks) sweet butter, chilled
- 2 egg yolks
- 1 tea. Vanilla extract
- 2 tea. Cold water
- ●Sift flour, sugar and salt into a mixing bowl. Cut chilled butter into pieces into the bowl.
- ●Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal. Be careful to use only your fingertips as your palms will warm the dough.
- ●Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork. Shape dough into a ball. (This should not take more than 30 to 45 seconds. Place the ball of dough on a pastry board.
- ●With the heel of the hand, smear about 1/4 cup of dough away from you into a 6 to 8 inch smear; repeat until all dough has been dealt with. Scrape dough together; reform into a ball, wrap in wax paper, and chill for 2 to 3 hours.
- ●Roll out dough between 2 sheets of wax paper or use a floured pastry cloth and floured stockinette on your rolling pin, into a round large enough to line your pan. (Work quickly, as the dough can become sticky.)
- ●Line either an 8 or 9 inch false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides. Trim edges 3/4 inch outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
- ●Preheat oven to 425 degrees.
- ●Line dough in the tart pan with a piece of aluminum foil or wax paper and weight with rice or beans. Bake for 8 minutes. Remove foil and beans.
- ●Prick the bottom of the dough with a fork in several places.
- ●For a partially baked shell, return to oven for 3 to 4 minutes longer.
- ●For a fully baked shell, return to oven for 8 to 10 minutes longer, or until edges are a light brown.
- 1 C. lemon juice (about 6 lemons)
- 5 T. grated lemon zest
- ½ C. (1 stick) melted sweet butter
- 6 eggs, slightly beaten
- 1 C. granulated sugar
- 1 recipe Sweet Buttery Tart Crust (see above)
- 1 ½ C. raspberries, blackberries and sliced peaches
- confectioners’ sugar, optional
- ●Preheat oven to 400 degrees.
- ●Whisk lemon juice, grated zest and melted butter in a medium size bowl. Beat in eggs and sugar. Mix well.
- ●Pour into the partially baked tart shell and bake about 20 minutes or until golden brown.
- ●Arrange blackberries, raspberries and peaches over the warm filling, pressing lightly.
GARLIC SCALLOPS
By stepjo7269
Real and Healthy Cooking by Nicholas Zhou
- Directions:
- 12 ounces scallop meat
- Half a small capsicum or (sweet or mild peppers such as bell peppers may be substituted)
- 1 teaspoon finely chopped garlic
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
- 1 teaspoon cornflour (cornstarch)
- 1 tablespoon cold water
- 2 tablespoons peanut oil for stir-frying
- 1 teaspoon sesame oil
- Shredded lettuce for garnish
- ●Remove any dark streaks on the scallops.
- ●Dice the capsicum. Crush or finely chop the garlic.
- ●Mix together the soy sauce, oyster sauce, and sherry.
- ●Mix cornflour with cold water in a separate container and have all the ingredients assembled before starting to cook.
- ●Heat wok, add peanut oil and heat again for 30 seconds, then swirl to spread oil.
- ●On low heat, fry garlic for a few seconds, stirring. Do not let it brown or it will taste bitter.
- Increase heat, add capsicum and stir-fry for 1 minute. Add scallops and stir-fry for 30 seconds. (Do not over-cook scallops or they will shrink and toughen.)
- ●Pour in the mixed seasonings, stir in the cornflour mixture and continue stirring until the sauce boils and thickens slightly.
- ●Sprinkle sesame oil over and garnish..
PLUM SAUCE
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 1 cup plum jam
- 1 tablespoon vinegar
- 1 teaspoon onion powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon allspice
- 1 pinch of garlic salt
- 1/3 - 1/2 cup of water (depending on how thick the jam is)
- ●Mix the ingredients together well. Bring to a boil on low heat.
- ●Cool the sauce and store in a jar in the refrigerator.
- .
COCONUT MACAROONS
By stepjo7269
Dee Gray's Churches Family Favorite Recipes p
- Directions:
- 14 oz. sweetened, shredded coconut (flaked)
- 14 oz. sweetened condensed milk
- 1 t. vanilla
- 2 extra-large egg whites, room temp
- 1/4 t. Kosher salt
- ●Preheat oven to 325 F.
- ●Combine coconut, milk and vanilla in a large bowl.
- ●Add salt to egg whites and whip on high speed with wisk attachment until they make medium firm peaks.
- ●Carefully fold into coconut mixuture.
- ●Drop batter onto sheet pans lined with parchment paper using scant tablespoon or ice cream scoop.
- ●Bake for 25-30 minutes or until golden brown.
ALMOND BONELESS CHICKEN
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Sauce:
- 2 whole chicken breasts, skinned, boned, and cut in half
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups broth
- 1 1/2 cups chopped mushrooms (optional)
- 3 tablespoons chicken fat or butter
- 2 teaspoons soy sauce
- 3 tablespoons chicken bouillon granules
- Batter:
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1 tablespoon water
- Serving:
- 1 cup shredded lettuce
- 1/3 cup toasted, slivered almonds
- 1 green onion, finely chopped (green and white parts) Oil for deep-frying
- Directions:
- ●Sprinkle chicken with salt and sherry and marinate for 15 minutes.
- ●While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth.
- ●Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.
- ●Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
- ●To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
- ●Heat wok or a large skillet and add oil to a depth of 1/2-inch.
- ●Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes.
- ●Drain the chicken on a tempura rack if you have one, or on paper towels.
- ●Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
ALFREDO SAUCE (WITH FETTUCCINE)
By stepjo7269
Cooking Light, OCTOBER 2001
- 1 pound uncooked fettuccine
- 1 tablespoon butter
- 1 1/4 cups half-and-half
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ● Cook pasta according to package directions, omitting salt and fat.
- ● Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.
MAKING A PIE CRUST: STEP BY STEP
By stepjo7269
Making a Pie Crust, Step by Step Don't let pastry intimidate you: homemade pie crusts are far better than the stor...
- AS FOLLOWS
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
By stepjo7269
Food
- Directions:
- 2 1/4 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 t. salt
- 1 cup butter (softened) or 1 cup margarine (softened)
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 (4 ounce) package instant vanilla pudding
- 2 large eggs
- 1 (12 ounce) package chocolate chips
- 1 cup nuts
- 1 . Preheat oven to 375 F.
- 2 . Mix flour with baking soda and salt in a bowl and set aside.
- 3 . In a large bowl, combine butter, sugars and pudding mix.
- 4 . Beat until smooth and creamy.
- 5 . Beat in eggs and vanilla; gradually add flour mixture.
- 6 . Stir in chips and nuts.
- 7 . Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet.
- 8 . Bake at 375 F for 8-10 minutes.
HOT JALAPENO BREAD
By stepjo7269
Warning -- this bread is hot! Use fewer jalapeños for a milder bread
- 1 tablespoon shredded Monterey Jack cheese
- 1 package yeast - (5/16 oz)
- 1 tablespoon sugar
- 1 cup unbleached flour
- 1 teaspoon salt
- 1 cup bread flour
- 7/8 cup water
- 2 tablespoons chopped jalapeño peppers -- or less to taste
- Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start.
- This recipe yields 1 loaf.
PEPPERED SHRIMP ALFREDO
By stepjo7269
Allrecipes By: JZELLER
- Directions:
- 12 ounces penne pasta
- 1/4 cup butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- 1/4 cup chopped parsley
- ●Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- ●Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes.
- ●Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- ●Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Parmesan cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.
- ●Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.