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Recipes
Baked Pineapple
By Connie
Mix above ingredients. Put in ungreased casserole dish
- 2 beaten eggs
- 1/2 cup sugar
- 1 TBSP cornstarch
- 1 can crushed pineapple not drained
* Southwest Potato-Corn Chowder (Cooking for Two)
By Connie
DIRECTIONS * 1In 2-quart saucepan, place potatoes
- INGREDIENTS
- 3 unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes
- 1 1/2
- cups Progresso® chicken broth (from 32-oz carton)
- 3/4
- teaspoon sugar
- 1/4
- teaspoon garlic salt
- 1/8
- teaspoon pepper
- Pinch ground red pepper (cayenne)
- 3/4
- cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 2
- tablespoons chopped roasted red bell pepper (from a jar), well drained
- 2
- tablespoons all-purpose flour
- 1/2
- cup milk
- 1/2
- cup shredded reduced-fat sharp Cheddar cheese (2 oz)
- 1/3
- cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)
- 2
- tablespoons chopped fresh cilantro
- 2
- medium green onions, finely chopped (2 tablespoons)
- 2
- slices bacon, crisply cooked and crumbled
Roast Beef
By Connie
Rub roast with salt and pepper
- 8 lb. standing rib roast
- Salt and pepper to taste
Sticky Toffee Pudding
By Connie
Directions Preheat the oven to 350 degrees F
- Pudding:
- 2 cups pitted dates
- 3/4 cup dark spiced rum
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 cups brown sugar
- 1 stick butter, at room temperature, plus extra for baking dish
- 3 eggs, separated
- Toffee Sauce:
- 3 sticks butter
- 1 1/2 cups brown sugar
- 1/2 cup brandy
- Heavy cream, whipped, for topping, optional
Mache with Warm Brie and Apples
By Connie
Directions Preheat the oven to 350 degrees
- Ingredients
- 1 French baguette, sliced 1/2 inch thick diagonally
- 12 ounces good French Brie, cut into 4 wedges
- 6 tablespoons honey
- 3 tablespoons roasted and salted pistachios
- 4 ounces mache leaves (8 to 10 ounces with roots attached)
- 1 tablespoon syrupy aged balsamic vinegar
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 1 large Granny Smith apple, cored and thinly sliced
Elegant White Chocolate Banana Cream Pie
By Connie
Directions: 1. To Make White Chocolate Pastry Cream: In a medium bowl, whisk together egg yolks and sugar until p...
- Ingredients:
- 1 (9 inch) pie crust, baked
- 6 egg yolks, beaten
- 5 tablespoons white sugar
- 1/4 cup sifted cornstarch
- 2 cups milk
- 1 vanilla bean, halved
- 2 tablespoons butter, diced
- 3 ounces white chocolate, melted
- 8 ripe bananas
- 1 lemon, juiced
- 1 pint whipping cream
- 1 fluid ounce white chocolate liqueur
- 1 fluid ounce banana liqueur
- 12 ounces white chocolate
- 2 teaspoons unsweetened cocoa
- powder, for garnish
Vanilla Extract
By Connie
Directions Find a tall bottle that will hold at least a dozen vanilla beans
- Ingredients
- 12 vanilla beans
- Vodka
Famous Butter Chicken
By Connie
Directions: 1. Preheat oven to 375 degrees F (190 degrees C)
- Ingredients:
- 2 eggs, beaten
- 1 cup crushed buttery round cracker
- crumbs
- 1/2 teaspoon garlic salt
- ground black pepper to taste
- 4 skinless, boneless chicken breast
- halves
BEEF BOURGUIGNON
By Connie
Directions Preheat the oven to 250 degrees F
- For serving:
- 1 tablespoon good olive oil
- • 8 ounces dry cured center cut applewood smoked bacon, diced
- • 2 1/2 pounds chuck beef cut into 1-inch cubes
- • Kosher salt
- • Freshly ground black pepper
- • 1 pound carrots, sliced diagonally into 1-inch chunks
- • 2 yellow onions, sliced
- • 2 teaspoons chopped garlic (2 cloves)
- • 1/2 cup Cognac
- • 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- • 1 can (2 cups) beef broth
- • 1 tablespoon tomato paste
- • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- • 4 tablespoons unsalted butter at room temperature, divided
- • 3 tablespoons all-purpose flour
- • 1 pound frozen whole onions
- • 1 pound fresh mushrooms stems discarded, caps thickly sliced
- • Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- • 1/2 cup chopped fresh parsley, optional
Savory Mushroom Crepes with Gruyere
By Connie
Directions In a medium saute pan heat the Grapeseed Oil over medium heat
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