1/2 cup warm water
1 (1/4 ounce) packet active dry yeast
1 cup milk
1/4 cup (1/2 stick butter) unsalted butter
1/3 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all purpose flour
2large eggs
2/3 cups finely chopped pecans
Mape syrup
The warm water and yeast should be combined.allow to stand until foamy which should take about 15 minutes.
The milk and butter should be heated over medium heat untilbutter melts in a small saucepan. This should be taken off the heat and the pumpkinpie spice, salt, pumpkin puree and salt should be added stirring them in.
To the bowl with the yeast add pumpkin mixture then until combined stir in the flour.
Cover this mixture and at room temperature let stand overnight.
The waffle uron should be preheated. The eggs should be whisked into the batter then fold into pecans .the waffles should be made according to the instructions made with the directions in your waffle iron. When serving add syrup and a pat of butter!
It doesn't have to be Halloween or Thanksgiving for pumpkin think about servi g this great dish on Christmas morning. Especially good if you have overnight guests in town for the Holidays. But this is good any time of year!
Wednesday, December 24, 2014
Wednesday, December 17, 2014
Spaghetti Carbonara
1 pound spaghetti
8 slices bacon cut 1 inch thick crosswise
3 large eggs
3/4 cup plus more for serving of grated Parmesan cheese
1/2 cup half and half
coarse salt and freshly ground pepper
pinch freshly grated nurtmeg
optional chopped parsley for garnish
TO cook the pasta put water in large pot and bring to a boil.
Bacon should be cooked over medium heat stirring occasionally in large skillet over medium heat for 8 - 12 minutes transfer to a paper towel lined plate .
The boiling water should be salted generously and add pasta and cook how the package it conmes in says cooking until it is al dente .
While the spaghetti is cooking the eggs should be whisked together along with the Parmesan cheese and half and half set aside.
The pasta should be drained leaving some water left on the noodles . Quickly add the pasta while it is hot to egg mixture The bacon should be crumbled and added to pan, this should have as seasonings. pepper, nutmeg and salt and they should be all combined by tossing it together , The eggs will be cooked from the heat of the pasta which is why you immediately add pasta to egg mixture. This should be served immediately and served with additional Parmesan cheese and parsley.
Adapted from Marthastewart.com rewritten by Gretchen McKay
8 slices bacon cut 1 inch thick crosswise
3 large eggs
3/4 cup plus more for serving of grated Parmesan cheese
1/2 cup half and half
coarse salt and freshly ground pepper
pinch freshly grated nurtmeg
optional chopped parsley for garnish
TO cook the pasta put water in large pot and bring to a boil.
Bacon should be cooked over medium heat stirring occasionally in large skillet over medium heat for 8 - 12 minutes transfer to a paper towel lined plate .
The boiling water should be salted generously and add pasta and cook how the package it conmes in says cooking until it is al dente .
While the spaghetti is cooking the eggs should be whisked together along with the Parmesan cheese and half and half set aside.
The pasta should be drained leaving some water left on the noodles . Quickly add the pasta while it is hot to egg mixture The bacon should be crumbled and added to pan, this should have as seasonings. pepper, nutmeg and salt and they should be all combined by tossing it together , The eggs will be cooked from the heat of the pasta which is why you immediately add pasta to egg mixture. This should be served immediately and served with additional Parmesan cheese and parsley.
Adapted from Marthastewart.com rewritten by Gretchen McKay
Tuesday, November 25, 2014
gluten free baked potato soup
Soup ingredients
4 large baking potatoes
1/2 stick butter or 2 Tablespoons olive oil
1/2 CHOPPED ONION
8 cups low sodium chicken broth
Salt and freshly ground pepper
1/2 cup heavy whipping cream
2 cups shredded mild cheddar cheese
For the garnish
The oven should be preheated to 425 degrees.
The potatoes should be wiped with a paper towel after you rinse them. The potatoes should be pricked with forks to let the steam escape. Bake until cooked until cooked thorughly. For microwaving the potatoes, put the potatoes in the micrave and cook on high 5 minutes. Then after that five minutes turn over the baked potatoes and cook another 5 minutes. Remove and let rest for 1 minute.one potato should be cut with a sharp knife.if you find your potatoes not done then put in 1 minute then do the knofe test all over again.
In a large heavy soup pot add butter or olive oil.the. onion should then be added. Over medium low heat 4 -5 minutes or until it softens. The heat should be shut off. Then take the baked potato lengthwise and the baked potato flesh should scooped out and added to onion. Now add the chicken broth and season with salt and pepper, to taste.
Over medium heat let come to a boil. Stirring it while it boils on medium heat, then the heat should be put on low. Cover pot and let it simmer until soup is well combined about 15 minutes. Stir in cream.
The warm soup should be published while working in batches and put into a blender or food processor and puree until smooth.Return the soup to the pot and add 1 cup cheese.Cook stirring and add 1 cup of the cheese until it has melted 1-2 minutes. The soup can be refrigerated 2-3 days. To serve ladel soup into b o wls. Garnish with the one cup of cheese and add bacon .and chives or parsley.
4 large baking potatoes
1/2 stick butter or 2 Tablespoons olive oil
1/2 CHOPPED ONION
8 cups low sodium chicken broth
Salt and freshly ground pepper
1/2 cup heavy whipping cream
2 cups shredded mild cheddar cheese
For the garnish
The oven should be preheated to 425 degrees.
The potatoes should be wiped with a paper towel after you rinse them. The potatoes should be pricked with forks to let the steam escape. Bake until cooked until cooked thorughly. For microwaving the potatoes, put the potatoes in the micrave and cook on high 5 minutes. Then after that five minutes turn over the baked potatoes and cook another 5 minutes. Remove and let rest for 1 minute.one potato should be cut with a sharp knife.if you find your potatoes not done then put in 1 minute then do the knofe test all over again.
In a large heavy soup pot add butter or olive oil.the. onion should then be added. Over medium low heat 4 -5 minutes or until it softens. The heat should be shut off. Then take the baked potato lengthwise and the baked potato flesh should scooped out and added to onion. Now add the chicken broth and season with salt and pepper, to taste.
Over medium heat let come to a boil. Stirring it while it boils on medium heat, then the heat should be put on low. Cover pot and let it simmer until soup is well combined about 15 minutes. Stir in cream.
The warm soup should be published while working in batches and put into a blender or food processor and puree until smooth.Return the soup to the pot and add 1 cup cheese.Cook stirring and add 1 cup of the cheese until it has melted 1-2 minutes. The soup can be refrigerated 2-3 days. To serve ladel soup into b o wls. Garnish with the one cup of cheese and add bacon .and chives or parsley.
Thursday, August 28, 2014
cashew crusted pollock
4 (4 ounces) pollock fillets
1 lemon zested and juiced
2 teaspoon olive oil
1/4 cup chopped unsalted cashews
1/4 cup crushed cornflakes
1 teaspoon no salt added garlic herb seasoning
The oven should ve preheated to 450 degrees a rimmed baking sheet should be sprayed with nonstick cooking spray.
The fillets should be pit on baking sheet. The should be coated with nonstick cooking spray drizzle w ith lemon juice and oil. Set aside
Cashews, cornflakes, lemon zest and seasoning should be combined in a small bowl. Mix well. This spreads evenly over top of fillets, gently pressing to adhere.
Bakev10-12 minutes until the crust is golden brown and flakes eaily withva fork. Put fish on platter and serve.
1 lemon zested and juiced
2 teaspoon olive oil
1/4 cup chopped unsalted cashews
1/4 cup crushed cornflakes
1 teaspoon no salt added garlic herb seasoning
The oven should ve preheated to 450 degrees a rimmed baking sheet should be sprayed with nonstick cooking spray.
The fillets should be pit on baking sheet. The should be coated with nonstick cooking spray drizzle w ith lemon juice and oil. Set aside
Cashews, cornflakes, lemon zest and seasoning should be combined in a small bowl. Mix well. This spreads evenly over top of fillets, gently pressing to adhere.
Bakev10-12 minutes until the crust is golden brown and flakes eaily withva fork. Put fish on platter and serve.
Chicken and garden vegetables
1Reynolds Hot bags foil bag large size
1 Tablespoon flour
2 Tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 skinless , boneless chicken breast halves
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes cut into wedges
1/3 cup shredded Parmesan cheese
If using grill preheat to medium high or oven to 450 degrees. Foil bag should be opened.
Combine flour and water, pour inside foil bag. The basil should be combined, seasoned salt and pepper. Arrange chicken in foil bag in even layer. Sprinkle half of seasonings over chicken. Place vegetables in foil bag, sprinkle with remaining seasonings.
To seal double fold open end of foil bag. Place the the foil pan in a 1 inch deep pan. To cook, skide foil bag onto grill, or leave foil bag in supporting pan v and place in oven . Grill20-25 mibutes in covered grill or bake 40-45 minutes in supporting pan in oven
Source Reynolds wrap kitchens!
1 Tablespoon flour
2 Tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 skinless , boneless chicken breast halves
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes cut into wedges
1/3 cup shredded Parmesan cheese
If using grill preheat to medium high or oven to 450 degrees. Foil bag should be opened.
Combine flour and water, pour inside foil bag. The basil should be combined, seasoned salt and pepper. Arrange chicken in foil bag in even layer. Sprinkle half of seasonings over chicken. Place vegetables in foil bag, sprinkle with remaining seasonings.
To seal double fold open end of foil bag. Place the the foil pan in a 1 inch deep pan. To cook, skide foil bag onto grill, or leave foil bag in supporting pan v and place in oven . Grill20-25 mibutes in covered grill or bake 40-45 minutes in supporting pan in oven
Source Reynolds wrap kitchens!
Aji De Uchuvas a delicious Columbian recipe
3 1/2 ounces husked ground cherries
1/3 small white onion, chopped
7 Tablespoons water
6 Tablespoons sugar
7 Tablespoons Champagne Vinegar
3 1/2 Tablespoons olive oil
1/2 to 1 poblano pepper, chopped finely
1 teaspoon salt
In a food processor you should pulse together ground cherries, onion and water.
Combine the ingredients in food processor with the rest of the ingredients of the recipe in small pan and cook at low boil until sauce thickens, about 5 minutes..
Cool it then put in a refrigerator for about a month.after that toss it in the trash can.
Adapted from My Columbian Cocina (mycolumbiancocina)
1/3 small white onion, chopped
7 Tablespoons water
6 Tablespoons sugar
7 Tablespoons Champagne Vinegar
3 1/2 Tablespoons olive oil
1/2 to 1 poblano pepper, chopped finely
1 teaspoon salt
In a food processor you should pulse together ground cherries, onion and water.
Combine the ingredients in food processor with the rest of the ingredients of the recipe in small pan and cook at low boil until sauce thickens, about 5 minutes..
Cool it then put in a refrigerator for about a month.after that toss it in the trash can.
Adapted from My Columbian Cocina (mycolumbiancocina)
Saturday, August 2, 2014
Ginger Teriyaki chicken
3 pounds boneless skinless chicken thighs, cubed
2 packages (4.2 ounces each) ginger Teriyaki stir fry sauce, like Simply Asia
3 Tablespoons honey
2 Tablespoons cornstarch
1 bag (12 ounce) frozen broccoli florets thawed
Cubed chicken teriyaki sauce and honey should be combined in slow cooker. Cook on low 6-8 hours or high 3-4 hours , then add cornstarch mixed with with 2 Tablespoon cold water and the broccoli florets in the last 15 minutes of cooking Serve over rice
2 packages (4.2 ounces each) ginger Teriyaki stir fry sauce, like Simply Asia
3 Tablespoons honey
2 Tablespoons cornstarch
1 bag (12 ounce) frozen broccoli florets thawed
Cubed chicken teriyaki sauce and honey should be combined in slow cooker. Cook on low 6-8 hours or high 3-4 hours , then add cornstarch mixed with with 2 Tablespoon cold water and the broccoli florets in the last 15 minutes of cooking Serve over rice
poppy sesame clover rolls
2 Taablespoon olive oil
1/2 teaspoon garlic powder
1 pound frozen bread dough, thawed
1 teaspoon sesame seeds
1/2 poppy seeds
The oven should heat oven to 350 degrees.Combine olive oil and garlic powder.
Cut dough into 36 equal pieces roll each piece into a ball. 3 balls should be placed into each well of a greased 12 cup muffin pans.
Brush tops with garlic powder and oil mixture.sprinkle with sesame and poppy seeds . Bake 10 minutes or until golden . Serve warm if desired
1/2 teaspoon garlic powder
1 pound frozen bread dough, thawed
1 teaspoon sesame seeds
1/2 poppy seeds
The oven should heat oven to 350 degrees.Combine olive oil and garlic powder.
Cut dough into 36 equal pieces roll each piece into a ball. 3 balls should be placed into each well of a greased 12 cup muffin pans.
Brush tops with garlic powder and oil mixture.sprinkle with sesame and poppy seeds . Bake 10 minutes or until golden . Serve warm if desired
Italian Broccoli Tomato saute
4 cups broccoli florets
1/4 cup minced shallots
1 1/2 cups halved grape tomatoes
3 Tablespoons Prepared Italian dressing
1 Tablespoon fresh chopped oregano
Over medium high heat, cook broccoli florets and minced shallots in 1/4 inch water 5 minutes in large skillet, do this until water evaporates and the broccoli becomes crisp tender, constantly stirring.
The half of the tomatoes should be added , along with dressing and chopped oregano. Cook 3 minutes or until tomatoes are tender. Season with salt and pepper.
1/4 cup minced shallots
1 1/2 cups halved grape tomatoes
3 Tablespoons Prepared Italian dressing
1 Tablespoon fresh chopped oregano
Over medium high heat, cook broccoli florets and minced shallots in 1/4 inch water 5 minutes in large skillet, do this until water evaporates and the broccoli becomes crisp tender, constantly stirring.
The half of the tomatoes should be added , along with dressing and chopped oregano. Cook 3 minutes or until tomatoes are tender. Season with salt and pepper.
Apricot kissed roast pork
1/2 cup apricot preserves
3 Tablespoons assorted fresh herbs, like thyme, oregano, and parsley
2 Tablespoon Dijon mustard
1 boneless pork loin ( about 3 pounds)
3 Tablespoons Tuscan seasoning blend like McCormick
OVen is heated 400 degrees.
Apricot preserves, chopped fresh herbs and Dijon mustard should be combined in bowl.. the pork loin in a roasting pan on a rack.
Tuscan seasoning should be rubbed blend over pork loin., then these should should be lightly coated cooking spray. Roast 1 hour or until 160 degrees then brush on 1/2 mustard glaze during last 20 people cooking. It should sit 10 minute before slicing.
Skim and discard fat from pan drippings. In bowl , combine pan drippings and remaining mustard glaze heat if desired Serve sauce and pork.
3 Tablespoons assorted fresh herbs, like thyme, oregano, and parsley
2 Tablespoon Dijon mustard
1 boneless pork loin ( about 3 pounds)
3 Tablespoons Tuscan seasoning blend like McCormick
OVen is heated 400 degrees.
Apricot preserves, chopped fresh herbs and Dijon mustard should be combined in bowl.. the pork loin in a roasting pan on a rack.
Tuscan seasoning should be rubbed blend over pork loin., then these should should be lightly coated cooking spray. Roast 1 hour or until 160 degrees then brush on 1/2 mustard glaze during last 20 people cooking. It should sit 10 minute before slicing.
Skim and discard fat from pan drippings. In bowl , combine pan drippings and remaining mustard glaze heat if desired Serve sauce and pork.
Friday, August 1, 2014
Scampi with pasta
12 ounce linguine
3 Tablespoon butter, cut up
3 Tablespoon olive oil
4 teaspoons minced garlic
1 Pound, peeled, deveinef, extra large shrimp, thawed if frozen
1/4 cup chopped scallions
1/4 teaspoon each salt and pepper
2 Teaspoon grated lemon zest
1/4 cup each lemon huice and chopped parsley
The linguine should be boiled according to package directions.
Butter and oil should be heated until butter melts in a laarge skillet over medium heat.. Garlic should be added and cook 30 seconds.
The shrimp, scallions, salt and pepper should be added . Then frequently stirring cook about 5 minutes until shrimp turns pink. Removefrom heat, lemon . Zest and parsley stir in lemon juice.
Pasta should be drained then serve with shrimp.
3 Tablespoon butter, cut up
3 Tablespoon olive oil
4 teaspoons minced garlic
1 Pound, peeled, deveinef, extra large shrimp, thawed if frozen
1/4 cup chopped scallions
1/4 teaspoon each salt and pepper
2 Teaspoon grated lemon zest
1/4 cup each lemon huice and chopped parsley
The linguine should be boiled according to package directions.
Butter and oil should be heated until butter melts in a laarge skillet over medium heat.. Garlic should be added and cook 30 seconds.
The shrimp, scallions, salt and pepper should be added . Then frequently stirring cook about 5 minutes until shrimp turns pink. Removefrom heat, lemon . Zest and parsley stir in lemon juice.
Pasta should be drained then serve with shrimp.
Thursday, July 31, 2014
Pasta with uncooked tomato and fresh basil sauce
6 ripe plum tomatoes
3-4 cloves garlic minced
1 cup shredded fresh basil leaves, loosely packed
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 teaspoonds dried red pepper flakes
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound pasta, such as linguini, spaghetti, or vermicelli
2/3 cup Parmesan cheese
Tomatoes should be washed and pat dried. Then the cores of the tomatoes should be taken out and discarded. Horizontally cut each tomato in half and gently the seeds should be squeezed.
The tomatoes should be diced into one inch pieces and put them in a medium bowl. Then to that bowl add basil, garlic, parsley, olive oil, red p epper flakes, salt and pepper to taste . Then after all these ingredients in the bowl, it should be tossed well. It should marinate at room temperature for at least 2 bours, if you are going to marinate it longer it should be stored in the refrigerator, but if you put it in the refrigerator, make sure you take it long enough that you serve it at room temperature
A large pot of water should be brought to a boil and cook pasta until al dente. In collander drain well and return to room temperature before cooking.
Parmesan cheese should be immediately tossed on pasta. Toss well and serve immediately, it should be served warm, not hot.
From. Simply Satisfying by Jeanne Lemlin( The experiment $21.95)
Reprinted in Pittsburgh Post Gazette Thursday July 31, 2014
3-4 cloves garlic minced
1 cup shredded fresh basil leaves, loosely packed
1/2 cup chopped fresh parsley
1/2 cup olive oil
1/2 teaspoonds dried red pepper flakes
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound pasta, such as linguini, spaghetti, or vermicelli
2/3 cup Parmesan cheese
Tomatoes should be washed and pat dried. Then the cores of the tomatoes should be taken out and discarded. Horizontally cut each tomato in half and gently the seeds should be squeezed.
The tomatoes should be diced into one inch pieces and put them in a medium bowl. Then to that bowl add basil, garlic, parsley, olive oil, red p epper flakes, salt and pepper to taste . Then after all these ingredients in the bowl, it should be tossed well. It should marinate at room temperature for at least 2 bours, if you are going to marinate it longer it should be stored in the refrigerator, but if you put it in the refrigerator, make sure you take it long enough that you serve it at room temperature
A large pot of water should be brought to a boil and cook pasta until al dente. In collander drain well and return to room temperature before cooking.
Parmesan cheese should be immediately tossed on pasta. Toss well and serve immediately, it should be served warm, not hot.
From. Simply Satisfying by Jeanne Lemlin( The experiment $21.95)
Reprinted in Pittsburgh Post Gazette Thursday July 31, 2014
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