I use left and right indiscriminately. I throw out the extremists, i.e. tips.
Ingredients:
4 lbs chicken wings (frozen works but I prefer fresh Washington)
1/2 cup salad oil
2 tsp salt
2 tbl vinegar
4 tbl sugar
2 tsp ginger
1 cup soy sauce
1 tsp ground pepper
The following ingredients are optional and approximate:
2 tbsp parsley
2 tsp garlic powder (chopped clove works)
4-5 whole cloves (or equivalent powered)
1 cup water
Directions:
1. Cut off tip of wing and throw away. Separate at joint.
2. Marinate at least 2 hours in fridge (I do it overnight).
3. Bake 1 hour at 350 deg on foil lined cookie sheet, skin side up. If I have any doubts, I put it back for 10 minutes.
4. Pat off extra oil with paper towels. Keep it moving or it will stick to the towels.
Monday, December 15, 2008
Anita's Daddy's Delight
Ingredients:
1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
3 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)
Directions:
1. Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool.
2. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust.
3. Combine pudding mix and 1 3/4 cups milk, beat well until thickened, spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer.
4. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.
1 cup flour
½ cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 oz instant chocolate pudding
3 cups milk
1 (8 oz) Cool Whip (thawed)
1 (8 oz) cream cheese
1 (8 oz) Cool Whip (thawed)
Directions:
1. Mix flour, margarine and pecans. Press into a 9x13" pan. Bake 15 minutes and cool.
2. In large bowl mix cream cheese and powdered sugar until fluffy, fold in 8 oz Cool Whip. Spread this over cooked crust.
3. Combine pudding mix and 1 3/4 cups milk, beat well until thickened, spread over cheese layer. Spread last 8 oz Cool Whip over pudding layer.
4. Chill several hours and garnish with shaved chocolate. Cut into squares to serve.
Nana's Baby Food Cake
Ingredients:
2 cups self-rising flour
2 cups sugar
½ tsp. Of allspice, nutmeg and cinnamon (each)
1-cup oil
3 jars strained baby food (apricots, apples or peaches are best)
3 eggs
1-cup nuts
Directions:
Place all of the above items in large bowl all at one time, and beat well. Grease and flour tube pan. Pout batter in pan. Bake in 300 oven for one hour 15 minutes.
2 cups self-rising flour
2 cups sugar
½ tsp. Of allspice, nutmeg and cinnamon (each)
1-cup oil
3 jars strained baby food (apricots, apples or peaches are best)
3 eggs
1-cup nuts
Directions:
Place all of the above items in large bowl all at one time, and beat well. Grease and flour tube pan. Pout batter in pan. Bake in 300 oven for one hour 15 minutes.
Anita's Italian Crescent Zucchini Pie
Ingredients:
2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard
Directions:
1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard
Directions:
1. Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.
4. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Thursday, December 11, 2008
Sue's Chocolate Oreo Balls
1 package Oreo cookies
1 8 ounce package cream cheese
2 cups chocolate chips
1 teaspoon shortening
Directions:
Combine the cookies and cream cheese in a food processor or blender, mix until the mixture is smooth and without lumps/chunks. Chill the mixture until firm.
Roll into small bite sized balls and re-chill.
Melt the chocolate chips in the microwave oven or stove top using a double-boiler. Add approx 1 teaspoon shortening and stir until smooth. (I followed the directions on the toll house chips for melting).
Roll each ball in the melted chocolate and chill again.
I got this recipe from my sister's co-worker and they both say these should be illegal! The combination possibilities are endless. Might try, mint Oreos and roll the chocolate coated
Balls in crushed candy canes, or the peanut butter Oreos rolled in peanut butter melted chips, or crushed nuts.
Sunday, November 30, 2008
Bill's Chocolate Tart Recipe
Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature
Directions:
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
Preheat the oven to 350 degrees F.
Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature
Directions:
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
Preheat the oven to 350 degrees F.
Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.
Bill's Sausage Turkey Stuffing
Ingredients:
1 package herbed bread cubes
1 pound Isernio Sausage (use Italian, Apple or Breakfast Sausage)
1 large onion, chopped
1 cup chopped celery
½ teaspoon salt
1 apple, peeled, cored and diced
1 cup pecans, sautéed, broken up
½ teaspoon black pepper
2 eggs, slightly beaten
½ cup grated Parmesan cheese
Directions:
1. In oiled skillet, cook sausage (remove from casing) over medium heat, breaking it up with a fork until all redness is gone. Do not brown. With a slotted spoon, remove sausage meat.
2. Sautee apples and nuts briefly, reserve.
3. In sausage drippings, add onion and celery. Cook over medium low heat until onion is transparent and celery is tender. Remove with slotted spoon.
4. Mix all of the ingredients in a bowl adding enough broth to moisten.
Enough for a 16-pound turkey.
1 package herbed bread cubes
1 pound Isernio Sausage (use Italian, Apple or Breakfast Sausage)
1 large onion, chopped
1 cup chopped celery
½ teaspoon salt
1 apple, peeled, cored and diced
1 cup pecans, sautéed, broken up
½ teaspoon black pepper
2 eggs, slightly beaten
½ cup grated Parmesan cheese
Directions:
1. In oiled skillet, cook sausage (remove from casing) over medium heat, breaking it up with a fork until all redness is gone. Do not brown. With a slotted spoon, remove sausage meat.
2. Sautee apples and nuts briefly, reserve.
3. In sausage drippings, add onion and celery. Cook over medium low heat until onion is transparent and celery is tender. Remove with slotted spoon.
4. Mix all of the ingredients in a bowl adding enough broth to moisten.
Enough for a 16-pound turkey.
Subscribe to:
Posts (Atom)