tag:blogger.com,1999:blog-15266506237469932672024-03-05T06:05:39.209-08:00Stirring It Up!Welcome to the offical forum of City Social's Stirrin It Up column! We hope that our readers will use this blog to share their reviews, substitutions, and comments about our recipes. We would also love to hear your suggestions on topics you would like to see in the future.Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1526650623746993267.post-27741924328164196922010-04-06T20:27:00.000-07:002010-04-06T20:31:33.600-07:00Sugar Free Treats<div><div><strong><span style="color:#993399;">Bananas Foster Crème Brulee</span></strong><br />12 egg yolks<br />1/3 cup sugar substitute or no calorie, sugar free sweetener<br />2 cups heavy whipping cream<br />1 teaspoon vanilla extract<br />1 teaspoon dark rum<br />3 tablespoons Splenda Brown Sugar Blend<br />2 bananas<br />1/4 cup butter, melted<br />1 1/2 tablespoons Splenda Brown Sugar Blend<br />1 tablespoon dark rum<br /><br />In a large bowl, whisk egg yolks and sugar substitute together until the mixture is thick and pale yellow. Set aside. Using a double boiler, bring the cream to a light simmer stirring constantly - do not boil. Remove the cream form heat, then slowly pour the cream into the egg mixture. Add vanilla and rum.<br /><br />Pour the egg and cream mixture back into the double boiler over low heat. Cook, stirring frequently, until the custard is thick, about 6 to 10 minutes. Remove from heat and strain through a mesh colander or sieve into a clean bowl. Allow the mixture to cool some then chill for at least 6 hours.<br /><br />Slice two ripe bananas and place in a bowl. Whisk together melted butter and brown sugar until the sugar is dissolved. Add dark rum and mix well. Add bananas and coat with mixture. Spoon bananas into serving cups then top with chilled custard mixture. Sprinkle top with Splenda Brown Sugar Blend and caramelize with a kitchen torch just slightly and serve.<br /><br /><strong><span style="color:#993399;">Angel Food Cake</span></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDg_7tLI727HQlmcFbsPoB_h9dRZdDenzvFn_ntz0qPIeQ3rBfEFH85eMLfzyqJ2UmZO8-sppYJkmum3jU_KJqDdpzZb76msIsAeJb5Vp9UP7Yy0xNZj38b0UC1_sAgZX_7APo8ti6DKk/s1600/Angel+Food+Cake+%2B+Berries.jpg"><img id="BLOGGER_PHOTO_ID_5457232573657038434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 170px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDg_7tLI727HQlmcFbsPoB_h9dRZdDenzvFn_ntz0qPIeQ3rBfEFH85eMLfzyqJ2UmZO8-sppYJkmum3jU_KJqDdpzZb76msIsAeJb5Vp9UP7Yy0xNZj38b0UC1_sAgZX_7APo8ti6DKk/s200/Angel+Food+Cake+%2B+Berries.jpg" border="0" /></a>1/2 cup sugar substitute or no calorie, sugar free sweetener<br />1 cup cake flour<br />1 1/2 cups egg whites (12)<br />1 1/2 teaspoons cream of tartar<br />1 cup sugar substitute or no calorie, sugar free sweetener<br />1 1/2 teaspoons vanilla<br />1/2 teaspoon almond extract<br />1/4 teaspoon salt<br /><br />Move oven rack to lowest position and preheat to 375 degrees Fahrenheit. Mix 1/2 cup sugar substitute and flour; set aside. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. On high speed, beat in one cup of sugar substitute by adding two tablespoons at a time. Add vanilla, almond extract and salt with the last addition of sweetener. Continue beating until stiff and glossy meringue forms. Fold in 1/4 cup sugar-flour mixture at a time, just until sugar-flour mixture disappears. Gently spoon into an ungreased tube cake pan. Cut gently through batter with metal spatula or butter knife to remove any air bubbles and to spread batter gently against the side of the pan. Bake 30 to 35 minutes or until the top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula and gently remove from pan.<br /><br /><span style="color:#993399;"><strong>Apple Cake</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnye-2xIuQRg2u-X1lhyphenhyphenxQQcv8SCfaMBGh8WDYK1fJWFxO5vyHDYMc-y3D5CXwXabKscJQRwin0CvwXoWRiPHXcw9pYCI7wzk_a7w4E4_0y2f6x_wim2fkSzfjnXcuHuudhhWnOovGR7Y/s1600/Apple+cake.jpg"><img id="BLOGGER_PHOTO_ID_5457232735084922338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnye-2xIuQRg2u-X1lhyphenhyphenxQQcv8SCfaMBGh8WDYK1fJWFxO5vyHDYMc-y3D5CXwXabKscJQRwin0CvwXoWRiPHXcw9pYCI7wzk_a7w4E4_0y2f6x_wim2fkSzfjnXcuHuudhhWnOovGR7Y/s200/Apple+cake.jpg" border="0" /></a>3 eggs<br />1/4 cup vegetable oil<br />1 cup unsweetened applesauce<br />1 cup lite or no sugar added apple juice<br />2 1/4 cups all-purpose flour<br />1 tablespoon baking soda<br />1 teaspoon ground ginger<br />1 teaspoon cinnamon<br />2 Fuji apples - peeled, cored and sliced<br /><br />Preheat oven to 350 degrees Fahrenheit. Grease and flour one 9-inch round or square baking pan.Beat the eggs until thick and light. Continue beating and add in the oil, applesauce and the apple juice. Stir in the flour gradually until well blended. Add the baking soda, ginger and cinnamon. Place sliced apples on the bottom of the baking pan. Pour the batter into the prepared pan and bake for about 30 to 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan.</div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-10521592400143497152010-04-06T20:16:00.000-07:002010-04-06T20:27:00.220-07:00Going Green-Organinc Food Recipes<strong><span style="color:#009900;">Creamy White Polenta with Mushrooms and Mascarpone<br /></span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHRKmQG5cGYO7HE1Umct20-MDfUfpou5bHAyunDgQQC1Pa3R_aOtDlkNqRHFkx-q1oLKagM8Cf5QD1D0nx5AAIKAuvuhM-euFNt6nVtPLM6kG9VyTf5jVrgiJaw-zzCbyPSkIRS1cjuA/s1600/Mushroom_Sauce.JPG"><img id="BLOGGER_PHOTO_ID_5457230743862916242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHRKmQG5cGYO7HE1Umct20-MDfUfpou5bHAyunDgQQC1Pa3R_aOtDlkNqRHFkx-q1oLKagM8Cf5QD1D0nx5AAIKAuvuhM-euFNt6nVtPLM6kG9VyTf5jVrgiJaw-zzCbyPSkIRS1cjuA/s200/Mushroom_Sauce.JPG" border="0" /></a>3 chicken breasts<br />1 pound of pre-cooked polenta<br />1 lb assorted fresh mushrooms such as baby bella, white, portabella and shiitake<br />3 tablespoons extra-virgin olive oil<br />1 garlic clove, smashed<br />1 teaspoon salt<br />1/2 teaspoon black pepper<br />3 tablespoons cold unsalted butter<br />1 1/2 tablespoons fresh lemon juice<br />1/2 cup heavy cream<br />1 tablespoon chopped fresh flat-leaf parsley<br />4 tablespoons fresh, finely grated Parmigiano-Reggiano<br />1/2 cup mascarpone cream cheese<br /><br />Cut chicken beast into thin strips and sauté in olive oil until done and set aside. (For faster preparation, precook chicken the night before and refrigerate.) Preheat oven to 350 degrees Fahrenheit. Slice polenta into 1/2-inch slices and place on a baking sheet and bake for 10-15 minutes. Coarsely chop mushrooms. Heat oil in a 10-inch heavy skillet over moderately high heat until hot. Sauté mushrooms, garlic, salt, and pepper in oil, stirring occasionally until mushrooms are golden, about 6 to 8 minutes. Add butter, lemon juice, and parsley and heat until butter melts and liquid forms a sauce. Slowly stir in cream and mascarpone and heat until sauce is warm and creamy. Remove from heat. Place a few slices of polenta on each plate and top with mushrooms, chicken and sauce. Serve immediately, sprinkled with Parmigiano-Reggiano.<br /><br /><strong><span style="color:#009900;">Tomato Basil Brushetta</span></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaaQQMWEzyrVuSSkUH258U39m8eTK807eBbopbU-5dPziRWi9czuBHWvS71aioqw6fMySBs934nV5t_Asph5vxoDc-Zdr1XucmMcH8Syhi0dT9ZDDHVpwSgLyVbTIA3pxZVqCE6CjKJU/s1600/Brushetta.JPG"><img id="BLOGGER_PHOTO_ID_5457231203706752978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 138px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOaaQQMWEzyrVuSSkUH258U39m8eTK807eBbopbU-5dPziRWi9czuBHWvS71aioqw6fMySBs934nV5t_Asph5vxoDc-Zdr1XucmMcH8Syhi0dT9ZDDHVpwSgLyVbTIA3pxZVqCE6CjKJU/s200/Brushetta.JPG" border="0" /></a>24 slices (1/2 inch thick) baguette (about 8 oz)<br />1 to 2 tablespoons olive oil<br />2 large cloves of garlic<br />1 can (14.5 oz) organic diced tomatoes, drained thoroughly<br />2 ripe, red organic tomatoes<br />3/4 cup fresh mozzerlla cheese, chopped<br />2 tablespoons chopped fresh basil leaves<br />1/4 teaspoon coarse sea salt<br />1/4 teaspoon pepper<br /><br />Slice baguette in long diagonal slices. Heat oven to 425°F. Place bread slices on ungreased cookie sheet, and brush with olive oil. Bake 4 to 5 minutes or until very light golden brown. Cool 5 minutes. While bread is baking, stir together all remaining ingredients except garlic. Cut garlic cloves in half. Rub cut sides of garlic over toasted bread slices. Spoon mixture onto bread slices. Serve immediately.Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com2tag:blogger.com,1999:blog-1526650623746993267.post-77318243770735923472010-04-06T19:57:00.000-07:002010-04-06T20:15:58.509-07:00Little Sweethearts – Valentine Treats Kids Will Love<strong><span style="color:#cc0000;">Chocolate Chip Heart Waffles</span><br /></strong><img id="BLOGGER_PHOTO_ID_5457228496389134178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 182px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLUMQJVQmRhBvp_cqMVM9T0kazz2f8rcuUonkHbr7ijvp_vpOfttTga2ogVOUYiFCxHOZMW8HXJ3gX_54_XNCi6mRqutPWXKNNzQYxcvLwTfWTRhakp2-E-eRZASHf2oIOacybfV4vxU/s200/Waffles.jpg" border="0" />1 3/4 cups all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 1/2 cups milk<br />1 tablespoon butter, melted<br />1 teaspoon vanilla extract<br />1 large egg, separated<br />1 tablespoon sugar<br />1/2 cup semisweet chocolate chips<br />Special Equipment – Heart shaped waffle iron<br /><br />Preheat waffle iron and grease with cooking spray, if necessary. Stir flour, baking powder, and salt together in a large bowl. Whisk in milk, butter, vanilla, and egg yolk into the flour mixture just until blended. Beat egg white and sugar with a mixer at high speed until stiff peaks form. Carefully fold into flour mixture. Spoon batter onto hot waffle iron, using the same amount you usually fill the iron and sprinkle chocolate chips over the waffle before closing the iron. Cook each waffle about 3 to 5 minutes or until done. Serve topped with whipped cream, chocolate syrup and sprinkles, if desired.<br /><br /><span style="color:#cc0000;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eDfVIXpa74c5eSulzsgxXmp8poXZKlnUWE2Dedd-50XZyR5a4kNW5MHtwtNQIJxpASPh2duOqTJrMxKLSzzX54vx-R8e8eMsy1lJYpfiLzolskMnSbBBCabc8WR0VpyUmn2xnppUCnU/s1600/Cinnamon+Cookies.jpg"></a>Sweet Cinnamon Valentine Cookies<br /></strong></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eDfVIXpa74c5eSulzsgxXmp8poXZKlnUWE2Dedd-50XZyR5a4kNW5MHtwtNQIJxpASPh2duOqTJrMxKLSzzX54vx-R8e8eMsy1lJYpfiLzolskMnSbBBCabc8WR0VpyUmn2xnppUCnU/s1600/Cinnamon+Cookies.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9eDfVIXpa74c5eSulzsgxXmp8poXZKlnUWE2Dedd-50XZyR5a4kNW5MHtwtNQIJxpASPh2duOqTJrMxKLSzzX54vx-R8e8eMsy1lJYpfiLzolskMnSbBBCabc8WR0VpyUmn2xnppUCnU/s1600/Cinnamon+Cookies.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikI5PXVXQUb-AcainvH9gye0M9To0wcVXeybRb9l9K-MzzO1W3fwhkTrAohpfHVztLN6DedXbwm2_NQ0Ws5BsQK3jQYAaFfYhzZA81lxs_GsEXZ56w0Akr1sXiQQ7Nq5AgEWtXd4bqWms/s1600/Cinnamon+Cookies.jpg"><img id="BLOGGER_PHOTO_ID_5457227141524507362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 191px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikI5PXVXQUb-AcainvH9gye0M9To0wcVXeybRb9l9K-MzzO1W3fwhkTrAohpfHVztLN6DedXbwm2_NQ0Ws5BsQK3jQYAaFfYhzZA81lxs_GsEXZ56w0Akr1sXiQQ7Nq5AgEWtXd4bqWms/s200/Cinnamon+Cookies.jpg" border="0" /></a>1 cup powdered sugar<br />1 cup butter, softened<br />1 tablespoon apple cider vinegar<br />2 1/4 cups flour<br />1 1/2 teaspoons ground cinnamon<br />3/4 teaspoon baking soda<br />1/4 teaspoon salt<br />10 drops red food coloring<br /><br />Preheat oven to 400 degrees Fahrenheit. Cream powdered sugar, butter and vinegar in a large bowl. Stir in remaining ingredients, except food coloring. Divide dough in half. Mix food color into one half and leave the other half as is. Roll dough to about 1/8 inch thickness on a lightly floured surface. Cut dough into heart shapes with cookie cutters. Mix and match sizes and colors as desired. Place cookies about two inches apart on a non-stick cookie sheet. Bake 6 to 8 minutes or until set and very lightly browned. Cool slightly in pan, then transfer to cooking racks.<br /><br /><strong><span style="color:#cc0000;">Valentine Brownie Hearts<br /></span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj723e0WN6OltBr0Td1SsWMkPP3qXH4NYzQkVzumX9pfUvSyyEzZY9QitOKK7bJwmV8Xf4UCZRhYTr4mLiPMKQOm-HDdQPUgun2WLRGjZJG5mvoexWlEsgRQEXU9D81OGqpB8TFVTp0Bgg/s1600/Brownies.jpg"><img id="BLOGGER_PHOTO_ID_5457227452138379602" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 185px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj723e0WN6OltBr0Td1SsWMkPP3qXH4NYzQkVzumX9pfUvSyyEzZY9QitOKK7bJwmV8Xf4UCZRhYTr4mLiPMKQOm-HDdQPUgun2WLRGjZJG5mvoexWlEsgRQEXU9D81OGqpB8TFVTp0Bgg/s200/Brownies.jpg" border="0" /></a>5 ounces unsweetened chocolate<br />2/3 cup butter<br />1 3/4 cups sugar<br />2 teaspoons vanilla<br />2 eggs<br />1 cup all purpose flour<br />1 cup semisweet chocolate chips<br />1 cup chopped walnuts, if desired<br /><br />Preheat oven to 350 degrees Fahrenheit. Line a jellyroll pan with parchment paper. Lightly spray the paper with cooking spray. Heat chocolate and butter in a double boiler, stirring frequently, until melted then remove from heat. While chocolate is cooling, cream sugar, vanilla, and eggs in a large mixing bowl on high speed for 5 minutes. Turn mixer speed down to low and slowly pour in chocolate. Stir in flour and chocolate chips until blended. Add nuts, if desired. Pour brownie batter into lined pan and bake for 20 to 30 minutes. Cool in pan then remove parchment to counter top and cut brownies with a heart-shaped cookie cutter. Dust with powdered sugar and serve.<br /><br /><strong><span style="color:#cc0000;">Sandwiches with Strawberries & Chocolate Hazelnut Spread</span><br /></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXa-FZotg6mK6ayNbb3nOBwJ8Yib_hD5C-VvwxUcla03EbeJpoNFgiSgYB58TPl8gffqnj3vTEV8vnM90WTZE0Zwvrx23FD9vcxh7p5OVHKIc1hM9HjB-1tu9be78Jd_gpnf-toXENTlY/s1600/Sandwiches.jpg"><img id="BLOGGER_PHOTO_ID_5457227663366037874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 178px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXa-FZotg6mK6ayNbb3nOBwJ8Yib_hD5C-VvwxUcla03EbeJpoNFgiSgYB58TPl8gffqnj3vTEV8vnM90WTZE0Zwvrx23FD9vcxh7p5OVHKIc1hM9HjB-1tu9be78Jd_gpnf-toXENTlY/s200/Sandwiches.jpg" border="0" /></a>1 1/2 cups chopped hazelnuts<br />1/2 cup semisweet chocolate chips<br />1 to 2 tablespoons canola oil<br />6 to 8 cleaned and sliced strawberries<br />Whole wheat sandwich thins<br /><br />Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown. Place the hazelnuts and the chocolate chips in a large food processor and blend until smooth, about 3 to 5 minutes. Add in one tablespoon of oil to chocolate and hazenuts while processing. Add another tablespoon of oil, if needed, until the mixture becomes smooth and easy to spread. Cut sandwich thins into heart shapes with a cookie cutter and spread the bottom piece with about one tablespoon of chocolate hazelnut spread. Top with strawberries and the top piece of the bread and serve.Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-33008241036180948872010-01-06T18:11:00.000-08:002010-01-06T18:16:16.094-08:00Edible Wedding Favors Made With Love<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiej-Rr9wb5QFvpiainKMWLokSf81PB3gOkF_u_XDbj2xWClhz8ost0fHr6XwlQDSWf3PZzZrxO7KcQR1ojMR1Rz48srXyawAAdXdYZCmYY0e0-0EFZmPPJd3oDcXn-YT1LnalaoSAmNg/s1600-h/Tray.jpg"><img id="BLOGGER_PHOTO_ID_5423815580130643234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiej-Rr9wb5QFvpiainKMWLokSf81PB3gOkF_u_XDbj2xWClhz8ost0fHr6XwlQDSWf3PZzZrxO7KcQR1ojMR1Rz48srXyawAAdXdYZCmYY0e0-0EFZmPPJd3oDcXn-YT1LnalaoSAmNg/s200/Tray.jpg" border="0" /></a> <span style="color:#ff6666;"><strong>Grandma Orth’s Peanut Butter Balls</strong><br /></span><em>Courtesy of Nancy Lee Zimpleman of Sumter, SC</em><br /><br />2 cups of peanut butter<br />2 1/2 cups of powdered sugar<br />1 stick of butter, melted<br />1/4 block of paraffin wax<br />1 package semi sweet chocolate chips<br /><br />Mix peanut butter, powdered sugar and butter. Chill until firm. Roll into balls and chill again or freeze until ready to coat with chocolate. Melt paraffin wax in a double boiler. Add chocolate chips and stir until melted. Using round toothpicks, dip the balls into melted chocolate and place on wax paper. Store in the refrigerator or freezer.<br /><br /><strong><span style="color:#ff9966;">Wedding Cake Cookies</span><br /></strong>3 1/2 cups all-purpose flour, plus some for dusting<br />1/2 teaspoon salt<br />2 teaspoons baking powder<br />2 sticks unsalted butter, softened<br />1 1/2 cups granulated sugar<br />2 eggs<br />1 1/2 teaspoons almond extract<br />Royal icing or cookie glaze for decorating<br /><br />Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together flour, salt, and baking powder and set aside. In a large mixing bowl, cream the butter and sugar until fluffy, about 2 minutes. Add the eggs one at a time. Add the almond extract and mix slowly until blended. Slowly add the flour mixture and fold with a spatula until a ball of dough forms. Transfer half of the dough to a well-floured surface. Store the other half of the dough in the refrigerator to keep cool until ready to use. Cover the dough you’re going to roll out with waxed paper over half of the dough and roll out to about 1/4 inch thick. Using a butter knife, cut the dough into rectangle pieces that graduate in size for to make a three-tired wedding cake shape when placed next to each other. Place cookies on a parchment lined cookie sheet. Bake for 11 to 13 minutes. Leave on the cookie sheet to cool. Decorate as desired. Repeat with the other half of the dough.<br /><br /><strong><span style="color:#ff6666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtxOc_6Qo33NJ0Yt_o8BSrsMkY035IEtKxF9Tgoh3gLVRooBIeBZ_ULH20yHVFzcNJJNBZWlBY0PGqLTQGFmW-4QyMnAqzN-3Mq5vfPuCaaHHZlh7zpzXQX7k97dnceu0C2THAanWoqE/s1600-h/Mini+Cake.jpg"><img id="BLOGGER_PHOTO_ID_5423815759779166082" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtxOc_6Qo33NJ0Yt_o8BSrsMkY035IEtKxF9Tgoh3gLVRooBIeBZ_ULH20yHVFzcNJJNBZWlBY0PGqLTQGFmW-4QyMnAqzN-3Mq5vfPuCaaHHZlh7zpzXQX7k97dnceu0C2THAanWoqE/s200/Mini+Cake.jpg" border="0" /></a>Lemon-Raspberry Mini-Cakes</span><br /></strong>1 box lemon cake mix<br />1 1/4 cups water<br />1/3 cup vegetable oil<br />3 eggs<br />6 tablespoons raspberry jam<br />1 container of classic white cake icing<br />Rolled fondant icing<br /><div><br />Heat oven to 350 degrees Fahrenheit. Grease bottoms and sides of two 12-cup muffin pans and lightly flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into baking pan about 1/3 full. Wisk jam in a small bowl just until is it is smooth. Spoon raspberry jam into the middle of the cups, then cover with more batter up to 2/3 of the cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove cakes from pans to wire rack. Cool completely. Once cooled, turn the cupcake upside down and trim the sides until they are even . Cover the cake with a then layer of icing to help the fondant stick. Roll out a circle of fondant that is 2 to 3 inches in diameter larger than the cake. Cover the cake with the fondant and smooth any creases with a fingertip dipped in water. Decorate as desired with more fondant or gum paste decorations. Store covered in refrigerator.</div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-67345295491795912762010-01-06T17:52:00.000-08:002010-01-06T18:10:40.745-08:00Christmas Cocktail Mix Up Party<div><div><strong><span style="color:#cc0000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauhfW834M6L3Ux4q-7dPzkA9zOxr1m0JWKZVNojAqRw4TI1Fclz-V0swglg9JjlF6pYCurk-9uym53_dH-hGb-wpODAnbT2Ej0zV2X2AqldpgE0tKHhJIyJtqznC-TidxrTRPLLJyc4k/s1600-h/Gingerbread+Eggnog.jpg"><img id="BLOGGER_PHOTO_ID_5423813208746675650" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauhfW834M6L3Ux4q-7dPzkA9zOxr1m0JWKZVNojAqRw4TI1Fclz-V0swglg9JjlF6pYCurk-9uym53_dH-hGb-wpODAnbT2Ej0zV2X2AqldpgE0tKHhJIyJtqznC-TidxrTRPLLJyc4k/s200/Gingerbread+Eggnog.jpg" border="0" /></a>Gingerbread Eggnog<br /></span></strong>1 1/2 oz. caramel Irish cream<br />1 1/2 oz. Vodka or brandy<br />Eggnog<br />Ground ginger<br /><br />Shake caramel Irish cream and Vodka in a cocktail shaker half full with crushed ice. Strain into small glass mug. Fill remainder of mug with eggnog and stir. Garnish with ginger.<br /><br /><strong><span style="color:#cc0000;">Champagne Red Rooster</span><br /></strong>2 bottles of chilled champagne<br />4 containers of frozen cranberry juice concentrate (undiluted)<br />1 cup orange juice<br />Fresh oranges or candy oranges<br /><br />Mix the punch just before serving to retain the champagne bubbles. Place cranberry juice into punch bowl. Pour champagne over the frozen juice. Wisk in the orange juice. Serve chilled and garnished with a sugared slice of orange on each punch cup. This can be served with breakfast to start if the party goes on past midnight. This can also be made with non-alcoholic champagne.<br /><br /><span style="color:#cc0000;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4wHUyzSR7ibxYwt410FsPDWAQCY8Qb5T7nygqPAcigutFfYND74YmMUGAn9WesmRxD6Q_0gukddnquU2366_VKIhtJKuz23I6vrErvEceK2iiE2EXSjrk5VJ7RbCNiUDPlWhC2Y6j38/s1600-h/Hot+Apple+Toddy.jpg"><img id="BLOGGER_PHOTO_ID_5423813603124380306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4wHUyzSR7ibxYwt410FsPDWAQCY8Qb5T7nygqPAcigutFfYND74YmMUGAn9WesmRxD6Q_0gukddnquU2366_VKIhtJKuz23I6vrErvEceK2iiE2EXSjrk5VJ7RbCNiUDPlWhC2Y6j38/s200/Hot+Apple+Toddy.jpg" border="0" /></a>Hot Apple Toddy</strong></span><br />2 oz. whisky or brandy<br />1 tsp honey<br />Hot apple cider<br /><br />Pour whisky and honey into tall glass mugs and stir. Pour in hot apple cider into each mug. Serve garnished with a cinnamon stick or whole cloves.<br /><br /></div><br /><div><br /><br /><div><div><div><div><strong><span style="color:#cc0000;"></span></strong></div><div><strong><span style="color:#cc0000;"></span></strong></div><div><strong><span style="color:#cc0000;"></span></strong></div><div><strong><span style="color:#cc0000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77BFjxSbQXyKbBAfbS4U8fYwmKlUZBPnnQUf1Sz3lp0jiU7YG4d2HfRCNTB2CkEobgayPmNkooZbuM0AcCwu5dWF33N4r5111gd28lS6ReUIj-Z3Z2FD_hN15Q-OD1Fxhsv3SXEf0Xvo/s1600-h/Peppermint+Martini.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49Uf17cZQ_-w2Q6DksfmOo7XeISSYFtXp9rErBRbQeIHPJ6zFENW0T4QzS1dwrliLBGf5D7HAyoCiOJsEGkyEYEJlR1pA5rBmLrvvY6aJjUv7wOmRigF4RTOnrp5ek6_d8MYthzXi_mU/s1600-h/Hot+Apple+Toddy.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZsWIuvlPcRHlTsYwnB2f5U8MHXdqEOGB_SBILYA06L-uL4PbeUSa-i0b-PVgcC9Ckwa6cf11DGnq7QZZ1pM1_pYc7ZHENn_PjE0TtuEv2oUR6-MnThyMvAPt5HpqHulyRnnH9aJicEU/s1600-h/Peppermint+Martini.jpg"><img id="BLOGGER_PHOTO_ID_5423814281894122210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 156px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZsWIuvlPcRHlTsYwnB2f5U8MHXdqEOGB_SBILYA06L-uL4PbeUSa-i0b-PVgcC9Ckwa6cf11DGnq7QZZ1pM1_pYc7ZHENn_PjE0TtuEv2oUR6-MnThyMvAPt5HpqHulyRnnH9aJicEU/s200/Peppermint+Martini.jpg" border="0" /></a>Peppermint Martini Recipe</span><br /></strong>5 ounces of vodka<br />2 ounces of white Creme de Menthe (green)<br />1/2 ounce of Peppermint Schnapps<br />Candy cane sticks and crushed candy cane pieces </div><div><br />Pour all vodka, Crème de Menthe and peppermint schnapps into a shaker half full of crushed ice. Shake vigorously then let the shaker rest for a few seconds. Strain into chilled or frosted martini glasses. Add a candy cane stick and crushed peppermint in each glass to garnish.</div></div></div></div></div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-55038475510827869622009-11-24T19:50:00.000-08:002009-11-24T20:03:30.306-08:00Our featured recipe on Dish and Dine.com<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lQf9CuQuErjpo7yD3m-aysSqkRTRHq0HyqUn38rUkiC6El34Ps37IXdJXHw9tJuhZ2zIXqQzQ6DoltTLeY3vHzKTRn84UK6zXc-6SmNl_EtbB8_Td_aAASQV7MtjHJVzMAGyO-QsZCs/s1600/Coffee+Cake.jpg"><img id="BLOGGER_PHOTO_ID_5407886881140514146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lQf9CuQuErjpo7yD3m-aysSqkRTRHq0HyqUn38rUkiC6El34Ps37IXdJXHw9tJuhZ2zIXqQzQ6DoltTLeY3vHzKTRn84UK6zXc-6SmNl_EtbB8_Td_aAASQV7MtjHJVzMAGyO-QsZCs/s200/Coffee+Cake.jpg" border="0" /></a><br /><div>Cranberry Walnut Coffeecake<br /><br />1 can of whole cranberry relish<br />1 tablespoon fresh orange zest<br />1 3/4 cups granulated sugar<br />2 cups all-purpose flour<br />2 teaspoons baking powder<br />3/4 teaspoon salt<br />1 stick (1/2 cup) unsalted butter, softened<br />2 large eggs<br />1 teaspoon vanilla<br />1/2 cup half and half<br />1 cup chopped walnuts </div><br /><div><br />Preheat oven to 350 degrees Fahrenheit. Pulse cranberries with orange zest and 1/2 cup granulated sugar in a food processor until finely chopped, but not puréed then stir in walnuts. Sift together flour, baking powder, and salt and set aside. Cream butter, sugar, eggs, vanilla, and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium speed. Reduce speed to low and add flour mixture and half and half alternately, beginning and ending with flour, stirring until just blended. Spread one third of batter evenly in well-greased loaf pan, then spoon half of cranberry-walnut mixture evenly over center of batter. Top with another layer of batter and more cranberries, then cover with remaining batter. Top with any left over cranberry mixture. Bake for 1 to 1 hours 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in loaf pan on a rack for at least 30 minutes. Serve warm. </div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-6678398609978948992009-10-04T20:35:00.000-07:002009-10-04T20:45:15.708-07:00Sweet Success: Making Candy at Home<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY9Z4rjtP_qZ0ixQpguxMYf3vlY-SbV8ADMEwmLjtxFfV6VuyzFDO-gjhv2iF1O6jT-5xV9w0Fh7wi7NsGg-KzR1HGqoC40B71rhQ4cmPpj7ooZKa9Tdy4PVeSZa1SFdDXAJGUAEDa1w/s1600-h/Lollipop.jpg"><img id="BLOGGER_PHOTO_ID_5388956474724827938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY9Z4rjtP_qZ0ixQpguxMYf3vlY-SbV8ADMEwmLjtxFfV6VuyzFDO-gjhv2iF1O6jT-5xV9w0Fh7wi7NsGg-KzR1HGqoC40B71rhQ4cmPpj7ooZKa9Tdy4PVeSZa1SFdDXAJGUAEDa1w/s200/Lollipop.jpg" border="0" /></a> <strong><span style="color:#ff9900;">Raspberry Orange Lollipops </span></strong><div><div></div><div>3/4 cup white sugar</div><div>1/4 cup unsalted butter </div><div>1/2 cup light corn syrup </div><div>1/2 of a 3-ounce box orange gelatin dessert </div><div>1/2 of a 3-ounce box raspberry gelatin dessert </div><div>Nonstick vegetable cooking spray </div><div>10-20 lollipop sticks </div><div>Candy molds, if desired </div><div></div><br /><div>Butter or spray nonstick vegetable cooking spray onto a parchment-lined cookie sheets or candy molds. Arrange lollipop sticks a few inches apart on cookie sheet or place in mold. In a small saucepan over medium heat, add sugar, butter, and corn syrup together until sugar has dissolved. Slowly bring to a boil, stir frequently, and continue cooking until temperature reaches 300 degrees Fahrenheit. Remove from heat. Stir in gelatin until dissolved. Using a metal spoon and working quickly, drop heaping spoonfuls of lollipop syrup on the end of each lollipop stick on the cookie sheet or fill in the molds. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.<br /><br /></div><div><div><div><strong><span style="color:#ff9900;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XWpXo16zSOwmjjheL3_BBaz8ySHGi9wEN_J-A2QxDV1xgRZIs9RggFXH9r72vjWOfxwg8dYfqpPqWUySsRQhndKf-_YdVJlUiasKKaJYTY4fQFZfdWkX8LQpWededM1IvN-XY7kF5bc/s1600-h/Caramel.jpg"><img id="BLOGGER_PHOTO_ID_5388956015170469330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XWpXo16zSOwmjjheL3_BBaz8ySHGi9wEN_J-A2QxDV1xgRZIs9RggFXH9r72vjWOfxwg8dYfqpPqWUySsRQhndKf-_YdVJlUiasKKaJYTY4fQFZfdWkX8LQpWededM1IvN-XY7kF5bc/s200/Caramel.jpg" border="0" /></a>Kahlua Butter Caramels</span></strong></div><div> </div><div>Nonstick vegetable cooking spray</div><div>2 cups packed light brown sugar </div><div>1 cup heavy cream</div><div>1/4 cup unsalted butter</div><div>1/4 teaspoon salt</div><div>1/4 cup plus </div><div>1 teaspoon Kahlua liqueur</div><div></div><div></div><br /><div>Line bottom and sides of an 8-inch square baking pan with parchment paper and spray with oil. Bring brown sugar, cream, butter, salt, and 1/4 cup Kahlua to a boil in a 3-quart heavy saucepan. Boil over moderate heat, stirring frequently, until thermometer registers 248 degrees Fahrenheit or firm-ball stage. Remove from heat and stir in remaining teaspoon of liqueur. Carefully pour into baking pan and cool completely until firm. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into squares with a pizza cutter. Store in an air-tight container.<br /><br /><span style="color:#ff9900;"><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96duGYt5ZDjmP81vhFtuGKRFxY7FeNDXSzMdA11z6lrRF1wKHaWokqA-KhvLJPQI66-kVCRX27iEzGWHnxVN7aVn4SMO3iEmz4NgefFbA8lHKjRWNeyA0bVEQqNTVzs_zwbJeygFO_6w/s1600-h/Truffles.jpg"><img id="BLOGGER_PHOTO_ID_5388955485717590594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96duGYt5ZDjmP81vhFtuGKRFxY7FeNDXSzMdA11z6lrRF1wKHaWokqA-KhvLJPQI66-kVCRX27iEzGWHnxVN7aVn4SMO3iEmz4NgefFbA8lHKjRWNeyA0bVEQqNTVzs_zwbJeygFO_6w/s200/Truffles.jpg" border="0" /></a>Peanut Butter Truffles</strong></span><br />1 cup heavy cream<br />3/4 cup creamy peanut butter<br />24 ounces semi-sweet chocolate chips<br />1 teaspoon pure vanilla extract<br />1/2 cup powdered sugar<br />Unsweetened cocoa powder<br /><br />Heat cream and peanut butter in a 2-quart heavy saucepan, stirring frequently with a whisk to melt evenly. While cooking the peanut butter and cream mixture, melt the chocolate chips in a double boiler over simmering water. When both the chocolate and peanut butter mixtures are smooth, combine the two using a whisk. Press the combined mixture through a medium mesh colander or sieve into another bowl with a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).<br /><br />Pour a moderate amount of cocoa in a small bowl. Line a large baking sheet or tray with waxed paper or 30 to 50, 1-inch paper candy cups. Let the truffle mixture sit out at room temperature 20 minutes (1 hour if chilled overnight) to soften. Using a teaspoon, scoop out small portions of the filling, press with your hands to warm the mixture and increase its ability to stick and form a ball. Roll truffle in cocoa mixture and place in candy cups. Keep chilled until ready to serve to maintain flavor and texture. </div></div></div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com1tag:blogger.com,1999:blog-1526650623746993267.post-61908444938412618582009-08-26T19:26:00.000-07:002009-08-26T19:43:27.344-07:00Food and Fiction: Great Book Club Recipies<div><strong><span style="color:#333399;">Roasted Garlic Hummus<br /></span></strong>1 bulb garlic, unpeeled<br />2 teaspoons olive oil<br />1 19-ounce can chick peas (garbanzo beans), drained reserving 1/4 cup liquid<br />1/2 cup tahini<br />3 tablespoons lemon juice<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br />Pita chips<br /><br />Heat oven to 350 degrees Fahrenheit. Cut 1/2-inch slice off top of garlic bulb. Drizzle olive oil over garlic bulb. Wrap garlic in foil. Bake 50 to 60 minutes or until garlic is soft then set aside. In food processor, place beans, reserved bean liquid, tahini, lemon juice, salt and pepper. Squeeze roasted garlic bulb into food processor over the other ingredients. Cover and blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Serve with pita chips.<br /><br /><strong><span style="color:#333399;">Tangy Chicken Pasta Salad</span></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1ZR5Y9YFqiHrBoCwFJw91A6zxKzAYpJeE52Daebima92fqhchN-IKZNc0pUr4jyET1QIrr0jh7X-6EMrAQL9iyVTsBFXXB1IM2Xj08lo1MbP0vjrkl5BhiPkdsZsJDWE_uAfGAusMuE/s1600-h/101_2773.JPG"><img id="BLOGGER_PHOTO_ID_5374468035639672306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1ZR5Y9YFqiHrBoCwFJw91A6zxKzAYpJeE52Daebima92fqhchN-IKZNc0pUr4jyET1QIrr0jh7X-6EMrAQL9iyVTsBFXXB1IM2Xj08lo1MbP0vjrkl5BhiPkdsZsJDWE_uAfGAusMuE/s200/101_2773.JPG" border="0" /></a>2 boxes Betty Crocker® Suddenly Salad® classic pasta salad mix<br />1 large green bell pepper<br />2/3 cup balsamic vinegar dressing<br />1/3 cup cold water<br />2 cups cooked breaded chicken tenders cut into strips<br />1 1/2 cups halved grape tomatoes<br />1 cup halved purple grapes<br /><br />Empty contents of pasta pouch (from salad mix) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally and adding bell pepper during last 2 minutes of cooking. Meanwhile, in small bowl, whisk together contents of seasoning mix packet, the dressing and cold water until blended; set aside. Drain pasta with bell pepper; rinse with cold water. Shake to drain well. In a large bowl, stir pasta with chicken, tomatoes and grapes. Pour dressing mixture over pasta and chicken. Serve immediately, or refrigerate and serve chilled.<br /><br /><strong><span style="color:#333399;">“Stephanie” Plum Crumble<br /></span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlLsV73uWMhOJLbfplurVEeMcm4iTvTbeqctsn-qWYvvF86Yj7VvH_J2jTQtq_bxXLJbGLyiSuy-VWey2AaohcP7fBfsFUQtZwccK386PoLCwwAbsf6OT01NODs8iQEoilKwBFz559v4/s1600-h/Plum+Crumble.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyJwiTLx-OyXfpJd2Ol9XAT6r_WIL2pUlRHvhJIogIrkKQWYxVTLKxELUwSbTk-AddVOlcmBMpUVMP4UL53n-tOfno19Spg8rszrDQ1nwToFIdPLJnqZdWLnpHW24XRhDOz-QhPuPYgE/s1600-h/Plum+Crumble.JPG"><img id="BLOGGER_PHOTO_ID_5374467800692080354" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 122px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyJwiTLx-OyXfpJd2Ol9XAT6r_WIL2pUlRHvhJIogIrkKQWYxVTLKxELUwSbTk-AddVOlcmBMpUVMP4UL53n-tOfno19Spg8rszrDQ1nwToFIdPLJnqZdWLnpHW24XRhDOz-QhPuPYgE/s200/Plum+Crumble.JPG" border="0" /></a>1 1/4 cups all purpose flour<br />2 packets of cinnamon roll flavor instant oat meal<br />1/3 cup sugar<br />1/2 cup (1 stick) chilled unsalted butter, cut into pieces<br />1 pound plums, halved, pitted, cut into wedges<br />1 tablespoon plum brandy<br />Vanilla ice cream<br /><br /><div><div>Mix flour and instant oatmeal packets in a medium bowl. Add butter and mix with a pastry blender until the mixture forms a coarse meal with moist clumps. This may be prepared 1 day ahead. Cover and refrigerate. Preheat oven to 350 degrees Fahrenheit. Toss plums, sugar and brandy in medium bowl. Transfer glass loaf-size baking dish. Cover with crumb topping. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve warm with ice cream. </div></div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com1tag:blogger.com,1999:blog-1526650623746993267.post-15353799273185251812009-08-26T18:47:00.000-07:002009-08-26T19:18:27.768-07:00Long Hot Summer: Cooking with Chiles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV8vQyLjKhMMeHpYLnrNozMzZ0AdPBHR4MJuid03D8d3c2cWotdK5fyddajGo26io4IE1RWlM_TLHWzCZqRR_cg8Iomafp_T9RDDGN7sQZrgpQUsRB-hLx70I0lT9IR4jjv9AZDFleAI/s1600-h/Pork+%26+Cornbread.jpg"><img id="BLOGGER_PHOTO_ID_5374462058048661170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAV8vQyLjKhMMeHpYLnrNozMzZ0AdPBHR4MJuid03D8d3c2cWotdK5fyddajGo26io4IE1RWlM_TLHWzCZqRR_cg8Iomafp_T9RDDGN7sQZrgpQUsRB-hLx70I0lT9IR4jjv9AZDFleAI/s200/Pork+%26+Cornbread.jpg" border="0" /></a> <div><strong><span style="color:#ff0000;">Pork Chops with Sweet-and-Spicy Chipotle Sauce <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGAAyGk2prQjbsyvLJLN3O4un8lh06GmcQ_kR123wl-2Byog2Nf_xmfjiRnlCMpJoGGy3InrpmCeMAXVDsErDLl0W5S7coIrW9Xq8GqOwb-H0EwhWI3DDjr6gcoxxotTrZKaX7jqbkRQ/s1600-h/Pork+%26+Cornbread.jpg"></a><br /></span></strong>1 1/2 cups fine dry breadcrumbs<br />1/2 cup extra-virgin olive oil<br />1 teaspoon cracked black pepper<br />3/4 teaspoon salt6 thick-cut boneless pork chops<br />1/2 yellow bell pepper<br />1 can (7.5 oz.) chipotle chiles in adobo<br />1/4 cup honey<br />3 tablespoons lime juice<br />1 teaspoon salt<br />3 tablespoons chopped fresh cilantro<br /><div><div><br /><div>Preheat oven to 400 degrees Fahrenheit. Stir together breadcrumbs, oil, pepper, and salt in a shallow dish. Coat pork chops with breadcrumb mixture. Place chops on a greased baking pan. Bake for 15 minutes. Turn and bake an additional 15 minutes or until the center of the thickest chop reaches 155 to 160 degrees Fahrenheit.</div><br /><div>Place bell pepper, chipotle chiles with adobo, honey, lime juice, salt and pepper in a food processor. Pulse just once or twice to coarsely chop the ingredients. Pour into a small bowl and stir in cilantro just before serving. Drizzle the sauce over the pork chops just before serving.<br /><br /><strong><span style="color:#ff0000;">Jalapeno and Chorizo Cornbread</span></strong><br />10 oz. tube chorizo (no casing)<br />1 box Jiffy Corn Muffin Mix<br />1/2 teaspoon salt<br />1 egg, lightly beaten<br />1/2 cup sour cream<br />1 (8 oz.) can creamed corn<br />1 to 2 jalapeno peppers, seeded and chopped<br />1/2 red bell peppe<br />1 cup shredded Mexican cheese<br /><br />Preheat the oven to 400 degrees Fahrenheit. Cook the chorizo in a heavy skillet over medium-high heat for 5 to 7 minutes. Remove from heat. In a large bowl, mix corn muffin mix, salt, egg, sour cream and creamed corn. Using a slotted spoon (to drain off some of the grease), spoon the sausage meat into the cornbread mixture. Stir in the jalapenos, bell pepper and 3/4 of the cheese. Pour the cornbread batter into a heavily greased 9-inch cake pan or heavy skillet. Sprinkle the top with the remaining 1/4 cup cheese. Bake for 20 to 30 minutes or until golden brown on top and the center is set.<br /><br /><span style="color:#ff0000;"><strong>Habanero Chile Salsa <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJWtDg7gMAmSdfea60V9uVaXGU1SXBYfQ1KVnLVv_bLStqqW3MaBIQAEqI5PVPk4v7WIKnZyxZb-O1b3W0gcvaVhuij4OZIuXw2E9VqD_tr2DD1mtNp4YMq4xRwtLQwl5S-fVZzg1veY/s1600-h/Salsa.jpg"><img id="BLOGGER_PHOTO_ID_5374458437326760882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJWtDg7gMAmSdfea60V9uVaXGU1SXBYfQ1KVnLVv_bLStqqW3MaBIQAEqI5PVPk4v7WIKnZyxZb-O1b3W0gcvaVhuij4OZIuXw2E9VqD_tr2DD1mtNp4YMq4xRwtLQwl5S-fVZzg1veY/s200/Salsa.jpg" border="0" /></a><br /></strong></span>14 medium tomatillos, husked and rinsed</div><div>1/2 medium white onion<br />2 garlic cloves, peeled<br />1 to 3 fresh habanero chiles (depending on pepper size and desired level of heat)<br />1 jalapeno chile<br />1/2 yellow bell pepper</div><div>1/4 cup chopped fresh cilantro<br />1 1/2 tablespoons fresh lime juice<br />1 teaspoon salt<br />2 tablespoons brown sugar<br /><br />Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, habaneros, jalapeno, and bell pepper on baking sheet. Broil until about 5 minutes for the peppers, onion, and garlic, and about 5 minutes per side for the tomatillos. Transfer vegetables to a food processor. Add cilantro, lime juice, salt and brown sugar. Pulse one to three times until vegetables are coarsely chopped. Transfer salsa to bowl and serve with tortilla chips.</div></div></div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-2433393712532735982009-06-02T20:01:00.000-07:002009-06-02T20:09:53.906-07:00The Pizza Experiment<div><div><div><strong><span style="color:#cc0000;">Grilled Mexican Pizza with Poblano Peppers </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_MTfbNhOlhuQl9uGiaA3EpF3i7LwlxdGR5nM_mqKW027wr06UwtQAFp3TXqFky3oitlv9wykQgWmQRr0HoMaOfBJF6SKKhrswhM0yDBbaaLBsIgIYvJ8-rRDCpfywqg2B9LyaCoJm08/s1600-h/Mexican_Pizza.JPG"><span style="color:#cc0000;"><img id="BLOGGER_PHOTO_ID_5342931892104709762" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 178px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_MTfbNhOlhuQl9uGiaA3EpF3i7LwlxdGR5nM_mqKW027wr06UwtQAFp3TXqFky3oitlv9wykQgWmQRr0HoMaOfBJF6SKKhrswhM0yDBbaaLBsIgIYvJ8-rRDCpfywqg2B9LyaCoJm08/s200/Mexican_Pizza.JPG" border="0" /></span></a><br /></strong>Prepared pizza dough<br />1 1/2 cups shredded cheddar and Monterrey Jack cheese blend<br />1 lb. marinated and gilled fajita steak, chopped coarsely<br />1/2 cup Fresh pico de gallo<br />1 to 2 poblano chile peppers, roasted<br /><br />To roast peppers: Grill peppers over an open flame, turning them using a long-handled fork, until skins are blackened, about five minutes. Place peppers to a bowl and cover until cool. While wearing rubber gloves, peel whole peppers. Cut off tops and clean out seeds and ribs. Chop coarsely.<br /><br />Prepare grill to medium heat. Roll out dough to desired size and thickness then lightly brush with olive oil. Oil grill rack and, before it gets too soft, carefully transfer the dough to the rack of the grill, oiled side down. Lightly brush top with more oil. Grill crust in a covered grill until underside is brown, about four minutes. Flip crust over with two metal spatulas. Top first with cheese then other ingredients. Grill pizza, covered, until cheese is melted and underside is lightly browned.<br /><br /><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhwikExdJvcJeXHVdefoYk_7dXwwQpdSyntVaZtdOEaDIFCOWwuXVkc7vetz24HUp7rTC2CB_U2V84HsQ7d4XUEUoMOycNRjFv5c-QiZ1Y9PhHL4xjvItYU9uNOxLoZGGZDbhbOf8dLg/s1600-h/SausagePancetta2.JPG"><img id="BLOGGER_PHOTO_ID_5342932144578663922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhwikExdJvcJeXHVdefoYk_7dXwwQpdSyntVaZtdOEaDIFCOWwuXVkc7vetz24HUp7rTC2CB_U2V84HsQ7d4XUEUoMOycNRjFv5c-QiZ1Y9PhHL4xjvItYU9uNOxLoZGGZDbhbOf8dLg/s200/SausagePancetta2.JPG" border="0" /></a><span style="color:#cc0000;">Italian Sausage and Pancetta</span></strong><span style="color:#cc0000;"><br /></span>Prepared pizza dough<br />1 1/2 cups coarsely grated Fontina cheese<br />6 slices pancetta<br />2 link sweet Italian sausage<br />1 cup fresh sliced mushrooms<br />1/4 cup chopped green onion<br /><br />Chop Italian sausage coarsely and brown in a skillet over medium heat. Drain and set aside. Top crust with half of Fontina cheese. Top cheese with pancetta, sausage, mushrooms, and green onions. Sprinkle remainder of cheese over the pizza and bake at 425 degrees Fahrenheit for 8 to 12 minutes or until crust is golden brown and cheese has melted. Slice and serve.<br /><br /><strong><span style="color:#cc0000;">Smoked Salmon Pizza with Dill Cream </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QhL8whcJNuvj0RHtU_-I2OJDzqOapamb7OLt_V-hP-2OgAcTyY9CVcor_TCuJgJ_r71SfgA7OMaAOeTgecXbCRT-9Cw-FJnbISUJ_ICr7IcVUDXceUg0oUlFLRRl6H56amtdZl_Rx_w/s1600-h/Salmon.JPG"></a><br /></strong>Prepared pizza dough<br />1/4 cup sour cream<br />1/4 cup cream cheese, softened<br />1 tablespoon chopped fresh dill<br />1 tablespoon chopped red onion<br />1 1/2 teaspoons fresh lemon juice<br />6 ounces thinly sliced smoked salmon, cut into squares<br /><br />Preheat the oven to 450 degrees Fahrenheit. On a lightly floured surface, flatten the dough out into a 10-inch round. Transfer dough to baking sheet and brush with olive oil. Bake the crust for 6 to 8 minutes and set aside. In a small bowl, stir together the sour cream, cream cheese, dill, onion and lemon juice. Spread the dill mixture over the top of the crust, leaving an inch around the edges bare. Top the cream with salmon, covering the surface. Sprinkle the pizza with capers and cracked black pepper, if desired. Slice in small squares, chill and serve as hors d’oeuvres. </div><div> </div><div><strong><span style="color:#cc0000;">Basic Pizza Dough</span></strong><br />3/4 cup hot tap water<br />1 1/2 teaspoons active dry yeast<br />2 cups all-purpose flour<br />1 teaspoon salt<br />Pinch of sugar<br /><br />In a small bowl, stir water and yeast together until yeast is dissolved. In a separate bowl, whisk together flour, salt and sugar together. Add yeast mixture and stir until a soft dough forms. Knead dough on a lightly floured surface until smooth and elastic. Coat another large bowl with olive oil and add ball of dough. Turn the dough to coat it with oil. Cover the bowl and place in a warm place to allow the dough to rise until it has roughly doubled in size, about one hour. On a lightly floured surface flatten dough with your hands, cut dough in half, and roll each half into a ball. Dust tops of balls with flour. Cover each ball with a clean towel and let dough rise again in a warm place until doubled in size. Makes enough dough for two 9-inch pizzas.</div></div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-84305341503973318442009-05-23T18:21:00.000-07:002009-05-23T18:41:29.506-07:00Drive-In Movie Night<strong><span style="color:#cc0000;"></span></strong><div><div><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpTHXkKQDVyGp_Gfz67FzzcVszZMatnUWlbzQoet-1LgJx6BlZe13OBtBEbM93X_Q3tTbgioScjhuuF5Fslkye-w9QBEoxrtbY05ogDTb7u8-FcLO0EdPReMWzpQGsJXvtNjfcPoNYMA/s1600-h/OrangeMIntShake.jpg"><img id="BLOGGER_PHOTO_ID_5339198772943034354" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 142px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpTHXkKQDVyGp_Gfz67FzzcVszZMatnUWlbzQoet-1LgJx6BlZe13OBtBEbM93X_Q3tTbgioScjhuuF5Fslkye-w9QBEoxrtbY05ogDTb7u8-FcLO0EdPReMWzpQGsJXvtNjfcPoNYMA/s200/OrangeMIntShake.jpg" border="0" /></a>Creamy Mint Orange Shake<br /></strong><br />2 cups ice cubes or slightly crushed ice<br />2 cups milk or soy milk<br />1 6-ounce can frozen orange juice concentrate<br />1 tablespoon chopped fresh mint leaves<br /><br />Place all ingredients in blender or food processor. Cover; blend on high speed 30 to 60 seconds or until smooth and frothy. Pour into four glasses. Serve in a tall glass and garnish with a sprig of fresh mint.<br /><br /><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge41L-NBVJfhTvNAChqoHmwp0VUmqkC8rlKhepTOVvtLYnFZ0Z2lzwpCGjudU8HIoHO8OMae7sJmjmKNxNOHAjBsRsBco9tDxj0ozndciVToOdZC7vcIJ_NmHoI1mMAb3909FMAUmlF94/s1600-h/101_2425.JPG"><img id="BLOGGER_PHOTO_ID_5339195210022778130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 155px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge41L-NBVJfhTvNAChqoHmwp0VUmqkC8rlKhepTOVvtLYnFZ0Z2lzwpCGjudU8HIoHO8OMae7sJmjmKNxNOHAjBsRsBco9tDxj0ozndciVToOdZC7vcIJ_NmHoI1mMAb3909FMAUmlF94/s200/101_2425.JPG" border="0" /></a>Parmesan Popcorn</strong><br /><br />2 tablespoons extra-virgin olive oil<br />2 regular-size bags of lightly buttered microwave popcorn<br />1/3 cup finely grated parmesan cheese<br />1/2 teaspoon coarsely ground black pepper<br />1/4 teaspoon salt<br /><br />Pop popcorn according to directions on the package. Pour into a large bowl, then drizzle olive oil over hot popcorn and toss to coat. Sprinkle with cheese, pepper and salt, and then toss to distribute the cheese evenly. Serve in individual bowls or paper boxes.<br /><br /><strong>Pita Burgers with Mediterranean Salad</strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gYayBS32zKHmAoIwuSlBaRPElM0j8wO_3BTd9Bk_cI_VirNPstV_p9m3-TtNmaWE1Lv2HXySlxaDBvrBbHPyTxoo1DQGU1KaJZtCPpg3aKJJYeqIQd9K0jtl7hWSp2atzjytnQ6rxeQ/s1600-h/Pita+Burger+copy.jpg"><img id="BLOGGER_PHOTO_ID_5339198435553864946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gYayBS32zKHmAoIwuSlBaRPElM0j8wO_3BTd9Bk_cI_VirNPstV_p9m3-TtNmaWE1Lv2HXySlxaDBvrBbHPyTxoo1DQGU1KaJZtCPpg3aKJJYeqIQd9K0jtl7hWSp2atzjytnQ6rxeQ/s200/Pita+Burger+copy.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnogqEEDfsvBPJxds8xzQJXLuSpAQhcoDhIdsA-bLd0yrzBZOUglu5T4VnApFsXRUCaYAl1XCEN1J6aB2aIq688VMV1OLAqcHjK64puedFkZM2yubueL3iQmZq_jefRyoDZjxN8czgLuQ/s1600-h/Pita+Burger+copy.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnogqEEDfsvBPJxds8xzQJXLuSpAQhcoDhIdsA-bLd0yrzBZOUglu5T4VnApFsXRUCaYAl1XCEN1J6aB2aIq688VMV1OLAqcHjK64puedFkZM2yubueL3iQmZq_jefRyoDZjxN8czgLuQ/s1600-h/Pita+Burger+copy.jpg"></a><br /><br />8 ounces ground chuck, formed into four patties<br />4 slices of Muenster cheese<br />2 tablespoons finely chopped red onion<br />1 large ripe tomato, chopped coarsely<br />1 garlic clove, minced<br />2 tablespoons chopped fresh parsley<br />3 tablespoons red wine vinegar<br />2 tablespoons extra-virgin olive oil<br />Salt and pepper to taste<br />1 ripe avocado, sliced<br />Fresh lettuce leaves<br />2 pita bread rounds, halved to make four pockets<br /><br />Heat grill to medium-high heat. Grill burgers to desired doneness (about 5 minutes per side for medium) and top with cheese until it melts slightly. Stir onion, tomato, garlic, and parsley together in a bowl, add olive oil and vinegar, and toss to coat vegetables. Season with salt and pepper as desired then set aside.<br /><br />Gently pry open pita pockets and place a layer of lettuce leaves on the thickest side. Add cheese burger, fill in salad, and then layer avocado slices last. Serve immediately.</div></div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-52845259562172067172009-03-28T09:36:00.000-07:002009-03-28T13:21:02.734-07:00Crazy 'Bout Crawfish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshXDuMRkHirjhijwN3nGliq4XsDC7JLQ7MAxgWu_Zle7kZx-bde8YyEUCzOm491q9EwZRdEnc4MMeK5V4JYQMh-y0mb2hs3yPEluGPC7VuJKDLIpQLoarmctRRRRAFmitgqw_qSaFCes/s1600-h/Crawfish+Empanadas-blog.jpg"><strong><img id="BLOGGER_PHOTO_ID_5318335535610232082" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 86px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshXDuMRkHirjhijwN3nGliq4XsDC7JLQ7MAxgWu_Zle7kZx-bde8YyEUCzOm491q9EwZRdEnc4MMeK5V4JYQMh-y0mb2hs3yPEluGPC7VuJKDLIpQLoarmctRRRRAFmitgqw_qSaFCes/s200/Crawfish+Empanadas-blog.jpg" border="0" /></strong></a><strong>Crawfish Empanadas with Spicy Aioli</strong><br /><br />2 pre made piecrust pastry sheets<br />2 tablespoons olive oil<br />1/3 cup chopped onion<br />1/3 cup chopped bell pepper<br />1 clove chopped garlic<br />12 ounce package crawfish tails, thawed<br />1/2 teaspoon Tony Chachere’s Creole Seasoning<br />Salt and pepper to taste<br />12 ounces shredded Monterey Jack and cheddar cheeses<br />1 egg white, beaten<br />4 to 6 cups vegetable oil<br />1 cup mayonnaise<br />2 teaspoons garlic powder<br />Juice from one fresh lime<br />1 teaspoon hot sauce<br />1/2 teaspoon red pepper<br />Salt and pepper<br /><br />Heat vegetable oil in a deep fryer or cast iron Dutch oven. Remove the pastry sheets from the refrigerator and allow them to come to room temperature. Heat olive oil in a large skillet. Sauté the onions, bell peppers, and garlic until tender. Add crawfish and season with Tony’s, salt and pepper. Cover and simmer for about five minutes. Remove from heat and stir in cheese.<br /><br />Roll out the pastry and cut into rounds 5 inches in diameter. Brush edges with egg whites. Place about two or three heaping tablespoons of crawfish mixture in the middle of the round. Fold over and press down on the edges of the pastry with the ends of a fork to seal. Poke the middle of the empanada with a fork twice. Carefully lower each empanada into the hot oil and deep fry until golden brown. This recipe makes about 10 empanadas at this size; smaller size rounds and a lesser amount of the filling should be used for hors d’ oeuvres.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3b4921SurHvlKjq-2Qdu5kIESx1qaEdEU_dZj_S_jUX55hmTVREiQT0uDsKjtAtzQWHrPyQLnCXfQGWbni8b6rbb9Wjhk10ZNOB1POykDWWU3manCM7E91XdoeMY060CNnwSfOb-b0e8/s1600-h/Crawfish+Salad.jpg"></a><br />For the aioli, whisk together mayonnaise, garlic powder, lime juice, hot sauce and red pepper. Season with salt and pepper and chill until ready to use. Drizzle over empanadas before serving.<br /><br /><strong>Creamy Crawfish & Cheese Ravioli </strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3q3XOGb7_5KY4Ee9DS4YweuM-TDReozsEEJum-DVRjBYTuOZc8xOi77yYhCS0o4qTdf2oCLKV5BiE1kBTIw0noX_i_WqTZcL9KDjDzXjdQexaQjOxnExX6K1gSpvSv1PGt5NIxKXGg34/s1600-h/Ravioloi-blog.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3q3XOGb7_5KY4Ee9DS4YweuM-TDReozsEEJum-DVRjBYTuOZc8xOi77yYhCS0o4qTdf2oCLKV5BiE1kBTIw0noX_i_WqTZcL9KDjDzXjdQexaQjOxnExX6K1gSpvSv1PGt5NIxKXGg34/s1600-h/Ravioloi-blog.jpg"></a><br /><br />1/2 stick butter<br />1 small yellow onion, chopped<br />3 cloves minced garlic<br />Cyan pepper, salt and white pepper to taste<br />1 pound cleaned crawfish tails<br />1/2 medium to large bell pepper<br />1 green onion, coarsely chopped<br />1 1/2 cups heavy whipping cream<br />1-Package fresh or frozen cheese ravioli or tortellini, thawed<br />Parmesan cheese to garnish<br /><br />Bring salted water to a boil in a medium stockpot. Add ravioli and cook for 4 to 5 minutes (see package for instructions as times may vary). In a heavy saucepan, melt butter over medium heat. Add onion, garlic, and bell pepper. Sauté until onions are clear and tender. Stir in crawfish tails and sauté for 3 to 5 minutes. Slowly stir in heavy whipping cream then season with cyan pepper, salt and black pepper. Allow to simmer for about 5 to 8 minutes over low to medium heat until sauce thickens.<br />Place cooked ravioli on plate or a shallow bowl. Ladle crawfish and cream mixture over the pasta. Garnish with parmesan cheese and top with chopped green onion or fresh parsley, if desired, and serve. Yields 4 servings.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lA7Wu5hxGOF9xoZ8yoob54OSOhiPLap6F33Ty34sH7KUtIX5pXQygtnDzcw1KCAw-uiKxP38v39xOQ4P41ZXbQS0Om3iHmkk7n5TY5gEbIEzdggTnAI2AnrvyGnGb1IHM7vH4RYj9eE/s1600-h/Crawfish+Salad-blog.jpg"><img id="BLOGGER_PHOTO_ID_5318335556193788274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 172px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lA7Wu5hxGOF9xoZ8yoob54OSOhiPLap6F33Ty34sH7KUtIX5pXQygtnDzcw1KCAw-uiKxP38v39xOQ4P41ZXbQS0Om3iHmkk7n5TY5gEbIEzdggTnAI2AnrvyGnGb1IHM7vH4RYj9eE/s200/Crawfish+Salad-blog.jpg" border="0" /></a><strong>Cold Crawfish Salad</strong><br /><br />1 pound boiled, peeled crawfish tails<br />2 bunches of green onions, chopped<br />1 rib of celery, finely chopped<br />1 to 2 teaspoons liquid crab boil<br />1/2 cup mayonnaise<br />1/2 teaspoon dill<br />Black pepper to taste<br /><br />Place the crawfish in a large mixing bowl and season with black pepper. If the crawfish tails are large, coarsely chop them first. Stir in the onions, celery, crab boil (use one or two teaspoons depending on desired level of heat), and mayonnaise. Stir in dill. Serve with crackers or stuff in a hollowed-out tomato or puff pastry shell on top of a bed of greens.Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-82316491255987516932009-03-02T21:54:00.000-08:002009-03-02T21:59:30.091-08:00Clambakes - Inland Style<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXdp0JixXovcRJKBeXW53BxQCfpveUCYFhW5MDgtJovETVK2kjqT6OZM_9A6ayHBscaL0xmrChZSupeOBkFlUXQR8ZTIy6EGa_5HqET5sIlSyFCI1FJIfWWWVMlJ7DV1_X6oiU8xxGxY/s1600-h/Clams+2.jpg"><img id="BLOGGER_PHOTO_ID_5308837065825489202" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 187px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXdp0JixXovcRJKBeXW53BxQCfpveUCYFhW5MDgtJovETVK2kjqT6OZM_9A6ayHBscaL0xmrChZSupeOBkFlUXQR8ZTIy6EGa_5HqET5sIlSyFCI1FJIfWWWVMlJ7DV1_X6oiU8xxGxY/s200/Clams+2.jpg" border="0" /></a><br />Kitchen Clambake with Herbed Butter Sauce<br /><br />Bouquet Garni for Seasoning: Place 12-inch square of cheesecloth on work surface. Place some fresh parsley, thyme, bay leaves, and peppercorns in center. Roll up and tie with string. Place bouquet garni in pot along with the other ingredients below.<br /><br />1 1/2 pounds kielbasa sausage 2 large yellow onions, sliced in rings<br />5 or 6 stalks of fresh celery, cut into long segments 1/4 cup extra virgin olive oil 1 1/2 pounds very small red potatoes<br />1 tablespoon kosher salt 1/2 tablespoon freshly ground black pepper 2 dozen littleneck clams, scrubbed 2 pounds mussels, cleaned and debearded (optional)1 1/2 pounds large shrimp, in the shell (optional)2 cups dry white wine<br />1 cup butter, room temperature3 large garlic cloves, finely chopped1 teaspoon dried oregano1 teaspoon dried basil<br />Lemon wedges<br /><br />Slice the kielbasa diagonally into about two-inch thick segments and set aside. Saute the onions and celery in the olive oil in a large stockpot over medium heat until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: first, the potatoes, salt, and pepper; then the kielbasa, little neck clams, mussels, and shrimp. Pour in the wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clams and mussels should open when they are done. Place the seafood, potatoes, and sausages to a large bowl. Season the broth in the pot with salt and pepper. Ladle the broth over the seafood before serving or serve it on the side. Avoid any sand left in the bottom of the pot. Melt butter, garlic, oregano and basil in a small saucepan. Serve in ramekins alongside the clambake with fresh lemon wedges.<br /><br />Sand Dollar Cookies<br /><br />1 1/2 sticks butter, softened<br />1/3 cup confectioners' sugar<br />4 1/2 teaspoons sugar<br />1 teaspoon almond extract<br />1 1/3 cups all-purpose flour<br />1/4 teaspoon salt<br />1 egg, lightly beaten<br />Slivered almonds and cinnamon-sugar<br /><br />Preheat oven to 325 degrees Fahrenheit. In a large bowl, cream butter and sugars until light and fluffy. Mix in almond extract. Combine the flour and salt; gradually stir into butter and sugar mixture. Cover and refrigerate for 45 minutes to one hour. Roll dough between waxed paper to 1/8-in. thickness. Cut with a round cookie cutter dipped in flour. Place one inch apart on ungreased baking sheets. Lightly brush with egg. Place almond slices in a sand dollar pattern and sprinkle with cinnamon-sugar. Bake for 12 to 15 minutes or until edges begin to brown. Cool for two minutes in pan before moving to wire racks. Makes about one dozen.Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-48491337146052849422009-01-20T21:03:00.001-08:002009-01-20T21:03:48.609-08:00The February issue including “Souffles Decoded” should be hitting stands within the next few days. Stay tuned for more recipes to come online that will be included in the March issue soon. Bon Appetite!Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-46520744398947905622009-01-12T19:49:00.000-08:002009-01-12T19:56:44.741-08:00Souffles Decoded<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepHLHzwsn2SCAv4-xuAYiYuIVQ_IoR2GaWQKb7zIaocjugn7jdbRsO5ev_RwPur8HXoKJUtvOAKlFI3MjlZwlHSm3wG-mMBO0SdiR-v7YfR4eZtQ1PLkBt-rtXLDzH-DbwhO86sw7zIc/s1600-h/Souffle+1.jpg"><img id="BLOGGER_PHOTO_ID_5290621156956651234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 190px; CURSOR: hand; HEIGHT: 171px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepHLHzwsn2SCAv4-xuAYiYuIVQ_IoR2GaWQKb7zIaocjugn7jdbRsO5ev_RwPur8HXoKJUtvOAKlFI3MjlZwlHSm3wG-mMBO0SdiR-v7YfR4eZtQ1PLkBt-rtXLDzH-DbwhO86sw7zIc/s320/Souffle+1.jpg" border="0" /></a><br /><div>White Chocolate Orange Souffle<br />1/2 cup whipping cream<br />1/4 cup granulated sugar<br />6 ounces imported white chocolate, coarsely chopped<br />4 large egg yolks, room temperature<br />2 teaspoons grated orange peel<br />2 teaspoons Triple Sec orange liqueur<br />3 large egg whites, room temperature<br />1/8 teaspoon cream of tartar<br />2 tablespoons sugar<br />2 ounces imported white chocolate, coarsely chopped<br />Powdered sugar<br /><br />Preheat oven to 350 degrees Fahrenheit. Butter 6-cup soufflé dish then sprinkle with granulated sugar to coat. Heat cream and 1/4 cup granulated sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves. Add white chocolate and stir until chocolate dissolves. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes - do not boil. Whisk in Triple Sec. Transfer mixture to large bowl.<br />Using electric mixer, beat egg whites and cream of tartar until soft peaks form. Add 2 tablespoons powdered sugar and beat until stiff peaks form. Fold in egg whites into warm egg yolk mixture in 2 additions. Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. Dust with powdered sugar and serve immediately.<br /><br />Gruyère and Parmesan Cheese Soufflé<br />1/4 cup butter<br />5 tablespoons all purpose flour<br />1/8 teaspoon ground nutmeg<br />1 1/4 cups whole milk<br />1/4 cup dry white wine<br />6 large egg yolks<br />1 teaspoon salt<br />1/4 teaspoon ground black pepper<br />1 1/4 cups coarsely grated Gruyère cheese<br />1/4 cup finely grated Parmesan cheese<br />8 large egg whites<br /><br />Position rack in center of oven and preheat to 400 degrees Fahrenheit. Generously butter one 10-cup soufflé dish or six small soufflé dishes; sprinkle with Parmesan cheese to coat. Melt butter in a large heavy saucepan over medium heat. Add flour and nutmeg. Cook until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth and thick but not quite boiling; stir constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl then add yolk mixture all at once to sauce. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese. Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold whites into warm cheese base in three steps. Transfer soufflé mixture to prepared dish. Sprinkle with more grated Gruyère cheese.<br />Place soufflé in oven; reduce heat to 375 degrees Fahrenheit. Bake until puffed and golden brown. The soufflé should be slightly set in center, about 40 minutes for large soufflé or 25 minutes for small dishes. Serve immediately after cooking. </div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-43693522820244023582009-01-12T19:47:00.000-08:002009-01-12T19:56:17.623-08:00Super Easy Soups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVB4bfjly115QzXOJ5EPdEi2ccY9mxyCJFdD62OHwjLkukrVV5RrXMKZVM3AUcZqzKHTUAqZVPCTxOkQUAuySZR5ZS9e27kOvEz5ewxhuFgIfKI1DiR6gLmwPYCPwuDCdxRBPaR6dUVMQ/s1600-h/Cajun+Minestrone.jpg"><img id="BLOGGER_PHOTO_ID_5290622111278020498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 187px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVB4bfjly115QzXOJ5EPdEi2ccY9mxyCJFdD62OHwjLkukrVV5RrXMKZVM3AUcZqzKHTUAqZVPCTxOkQUAuySZR5ZS9e27kOvEz5ewxhuFgIfKI1DiR6gLmwPYCPwuDCdxRBPaR6dUVMQ/s200/Cajun+Minestrone.jpg" border="0" /></a><br /><div>Cajun Minestrone<br /><br />1/4 cup olive oil<br />1 medium onion, chopped (1/2 cup)<br />1 lb Andouille sausage, cut into cubes<br />2 teaspoons finely chopped garlic<br />1, 1 lb bag frozen turnip greens, thawed and drained<br />1, 1 lb bag frozen “vegetable gumbo,” thawed and drained<br />1 can (15 oz) Trappey’s Jalapeno black-eyed peas<br />2 cups prepared tomato sauce<br />5 1/4 cups chicken broth + 2 cups water<br />8 oz. uncooked small shell or elbow macaroni pasta<br />Salt, black pepper, and Tobasco to taste<br /><br />In a large pot, heat broth and water to boiling, then add pasta and cook until al dente. Heat oil in a heavy stock pot over moderately high heat just until hot. Add onion, garlic and sausage to oil, stirring occasionally, and cook until onions are tender, about 5 minutes. Add greens, vegetables, and peas and sauté, stirring constantly for about one minute. Stir in tomato sauce until sausage and vegetables are coated. Add pasta and broth mixture. Season with salt, pepper and Tobasco. Simmer, uncovered, stirring occasionally for about 10 minutes. Serve with cornbread. Yields 10-12 servings.<br /><br />Artichoke & Asparagus Bisque with Blue Cheese<br /><br />2 tablespoons butter1 small onion, chopped1/3 cup dry vermouth1, 14-oz. cans artichoke hearts<br />1 lb asparagus, steamed and chopped3 cups chicken broth1/4 teaspoon dried thyme1 cup whipping cream1/4 cup crumbled blue cheese (about 2 ounces)<br />Melt butter in heavy large saucepan over medium heat. Add onion and sauté until clear, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 5 minutes. Add artichokes, asparagus, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Puree one half of soup at a time in a blender until smooth. Return soup to saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper and serve. Yields 6 to 6 servings.<br /><br />Easy Black Bean Soup<br /><br />2 tablespoons olive oil<br />1 small chopped red onion<br />2 garlic cloves, chopped<br />1 10-ounce can diced Rotel tomatoes and green chilies, mild or hot<br />1 or 2, 8-ounce cans of MexiCorn, drained<br />3, 15-ounce cans black beans, drain one.<br />2 cups chicken broth<br />4 tablespoons chopped fresh cilantro<br />1 tablespoon ground cumin<br />Garnish with fresh jalapeno peppers and sour cream, if desired<br />Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in Rotel, MexiCorn and cumin. Add beans and then pour in broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer about 15 minutes. Mix in cilantro. Season soup to taste with salt, pepper and cumin. Ladle soup into bowls. Top with dollop of sour cream and serve with tortilla chips. Sprinkle with shredded cheese and fresh cilantro, if desired. Yields 8 to 10 servings. Can be frozen</div>Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0tag:blogger.com,1999:blog-1526650623746993267.post-90800892249657990622009-01-12T19:45:00.000-08:002009-01-12T19:46:48.297-08:00WelcomeWelcome to the offical forum of City Social's Stirrin It Up column! We hope that our readers will use this blog to share their reviews, substitutions, and comments about our recipes. We would also love to hear your suggestions on topics you would like to see in the future.Stirrin' It Uphttp://www.blogger.com/profile/11031097606400087411noreply@blogger.com0