lit cookbook! share a recipe

[respeito]

French Toast Casserole

recipe courtesy of the Brewster House B&B of Freeport, Maine

Ingredients

1 loaf French bread (13-16 ounces) (may substitute Italian or challah bread for a slightly different texture)
8 large eggs
2 cups half-and-half
1/2 cup milk
2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
dash salt
Pecan Praline Topping (recipe follows)
maple syrup (the Brewster House uses & recommends 100% pure Maine maple syrup)
fresh sliced strawberries (or other seasonal fresh fruit) to top as desired (may substitute fresh blueberries, kiwi, bananas or other fruit that is in season where you live)

Directions

Slice bread into 20 slices, each approximately 1-inch thick. Arrange slices upright, leaning back slightly, in a generously buttered 9 x 13-inch baking dish; set bread slices in two rows, overlapping if necessary. In a large bowl, combine the eggs, half-and-half, milk, vanilla, cinnamon and salt, whisking well until blended. Pour this egg mixture over the bread slices, making sure all slices are covered evenly. Spoon some of the mixture in between the slices to ensure thorough and even coating of each slice. Cover and refrigerate the casserole overnight.

The next morning, remove casserole from refrigerator and allow to come to room temperature while you prepare the Pecan Praline Topping (recipe as follows). Spread prepared, praline topping evenly over the bread before placing the casserole in a cold oven and setting oven temperature to 350 degrees F. Once the oven has come to temperature, bake casserole for approximately 40 minutes, or until the bread is puffed and lightly golden.

Serve French toast casserole fresh from oven, with pure maple syrup and a generous helping of sliced strawberries or other fruit fruit.

Pecan Praline Topping

1/4 pound (1 stick) butter, softened
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Combine all ingredients in a medium bowl and blend well. Use to top French Toast Casserole prior to baking as directed above.

 

[respeito]

Coney Island Hot Dogs
recipe courtesy of : rachaelraymag.com

Ingredients

8 hot dog buns
1 pound ground beef
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 6 ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
8 beef hot dogs in natural casings
shredded cheddar cheese
salt and pepper to taste
1 cup of water - plus more to add to the chili if it's too thick for you


Directions

Preheat the oven to 300 degrees F. Wrap the hot dog rolls in foil. In a large skillet, cook the beef, half of the onions and the garlic over medium-high heat, breaking up the meat, until the onions are softened and the meat is cooked though, about 5 minutes. Stir in the chili powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cup water, the tomato paste, mustard, Worcestershire sauce and brown sugar. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes.

Meanwhile, in a large saucepan, cover the hot dogs with water and bring to a boil. Cook until heated through, about 8 minutes. Place the rolls in the oven and heat through. Place the hot dogs in the rolls and top with the chili, cheese, the remaining onions and extra mustard.

note from respeito : i'm not really a fan of boiling hot dogs. i usually toss mine in the oven to cook them, but grilling them would work just as nicely.

 

[BIGDPLUS2]

hey here is a video i just did for my cooking show on youtube check it out BBQ CHICKEN PACKET on the grill they are good

http://www.youtube.com/watch?v=jJqjXWUrm5o

 

[bailadora]

Grilled Zucchini Rolls with Herbed Goat Cheese and Kalamata Olives

Ingredients

1 whole Very Large Or 3 Small Zucchini
3 Tablespoons Olive Oil
1 teaspoon Kosher Salt (approximately)
1 teaspoon Freshly Ground Black Pepper (approximately)
3-½ ounces, weight Herbed Goat Cheese
1-½ ounce, weight (about 7 Or 8) Pitted Kalamata Olives, Finely Chopped

Preparation Instructions

Preheat grill to high heat.

Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.

Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.

Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming while cooling.

Place goat cheese in a medium bowl. Stir olives into the goat cheese.

Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.

Recipe courtesy of tastykitchen.com

 

[sunandshadow]

This method is so fast and easy to make I'm surprised more people don't know about it.

One can cream of chicken soup
One can white chicken meat
One packet taco seasoning
Shredded cheddar cheese
Tortillas

Isn't this extremely salty? I've had that problem repeatedly with recipes that call for cream soup - the condensed soup is just so excessively salty that it makes the result taste bad. Even the low sodium ones taste salty because they substitute potassium.

 

[respeito]

Kentucky Butter Cake
recipe courtesy of : justapinch.com

Ingredients
3 c all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c real butter
2 c sugar
4 eggs
1 c buttermilk
2 tsp vanilla extract

Butter Sauce (this can be doubled if you want more sauce)
1 c sugar
1/4 c water
1/2 c butter
1 tsp vanilla extract


Directions
1. Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside. Cream: 1 cup butter, 2 cups sugar, and then blend in eggs, mix in buttermilk, and vanilla, adding alternately buttermilk and flour mixture into creamed mixture. Pour in bundt pan and bake for 1 hour.

2. Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla, When cake is still very hot, leave in bundt pan, poke small holes in top and drizzle butter sauce over cake, Transfer to dish and dust with powdered sugar.

 

[respeito]

Grilled Pineapple Guacamole

recipe courtesy of : Pinterest

Ingredients

2 large avocados
Juice of 1 lime
Salt
1/3 cup finely diced red onion
Small handful of cilantro
1-2 serrano peppers, seeds removed and finely diced
2 pineapple rings : 1/2-inch thick, core removed
Olive oil or cooking spray


Instructions

1. Preheat grill to high.
2. Spray or brush both sides of the pineapple rings with olive oil or cooking spray.
3. Grill 4 minutes on each side, until nicely browned.
4. Remove from the grill and set aside to cool to room temp.
5. Cut the pineapple into small cubes.
6. Remove the pit and scoop the avocado from its shell.
7. Add lime and salt, and then lightly smash with a fork.
8. Stir in onion, cilantro, peppers, and pineapple cubes.
9. Serve with tortilla chips or as a taco topping.

 

[remy_lebeau8]

http://cookingwithbilly.tumblr.com

Finally got around to making a cooking blog after making numerous threads on lit about cooking.

 

[glynndah]

http://cookingwithbilly.tumblr.com

Finally got around to making a cooking blog after making numerous threads on lit about cooking.

I enjoyed reading your blog, but that great big black UNTITLED at the top of the page annoyed me. You might want to consider changing that.

 

[dannyboy1958]

Toad in the hole

Theres a delicious UK receipe called Toad in the hole, which is basically sausages in a batter baked.

Ingredients:
Sausages
Oil
Eggs


Take you sausage and massage very carefully until stiff.
Apply batter liberally and smooth all over.
Check that eggs are good and not over fertilised and therefore spoilt.
Take vessel to accept sausages and oil liberally.
Cover sausage with protective film to stop burning.
Apply sausage and beat generously.
If sausage bursts clear up and start again.
Leave for ten or so minutes and start again repeating 1st step if required

Enjoy

 

[sunandshadow]

Sweet mead (takes approximately one month)

Ingredients and Equipment:

Fermenting bucket, bottle, or large food-safe tupperware with airtight lid or stopper. Vessels made for fermenting will come with a hole for the airlock; if using a tupperware you will need to cut one yourself.

Liquid dish soap or other food-safe sanitizer.

Airlock (purchased at a brewing supply store for under $5) The lid of the fermenting container will need to have a hole sized to match the airlock's tube. There are two common types, S and bucket; either is fine.

Packet or tube of brewers yeast. For sweet mead you need a beer/ale/cider yeast with low attenuation; do not use a wine yeast. Lager yeasts cannot be used unless you have a cold room to ferment in. (WLP023 Burton Ale yeast recommended) One packet or tube can be used for up to 10 gallons of water.

Thermometer.

Long stirring spoon, any kind normally used for cooking (not wood though).

Blender.

Water. The largest brewing buckets hold 5 gallons of water, but this makes them quite heavy and difficult to move, so plan ahead. From 5 gallons of water you should get at least 3 gallons of mead.

Honey (4 lbs. per gallon of water)

Raisins/sultanas (any color, 4 oz. per gallon)


Directions:

If you are using tap water, it should be boiled then cooled to room temperature first, if possible. Bottled water should also be allowed to equalize to room temperature before use.

Yeast also should be removed from the refrigerator to slowly come to room temperature before use.

Fermenting vessel, airlock, blender pitcher, thermometer, long stirring spoon, etc. should all be sanitized with liquid dish soap or other food-safe sanitizer before beginning.

If your fermenting vessel does not already have a mark at the desired number of gallons, add one (on the outside).

Add desired amount of honey to container (4 lbs. per gallon of water). A small amount of hot water can efficiently rinse the last bits of honey out of a bottle. If you see any impurities like bee parts or chunks of wax, remove them.

Blenderize raisins in batches, adding some of your water to each batch for lubrication. Blending raisins is hard work for a blender, so only fill the blender about 1/4 with raisins at a time. Use about as much water as raisins. When they are reduced to a slightly-chunky liquid, add them to fermenting vessel. After the last batch use more water to rinse out the blender pitcher into the fermenting vessel so the raisin bits coating the inside of the pitcher and lid aren't wasted.

Add the rest of the water to the mark for the desired number of gallons. There will be a little extra water - it was replaced by the honey and raisins. You can use some of this water for the airlock later.

Check the temperature, and also check the desired temperature printed on your yeast packet. If both are good, and the yeast has also come up to room temperature, stir in the yeast and seal the fermenting vessel. If the room temperature is too warm for the yeast, move the fermenting vessel to a cooler part of the house, and vice-versa.

Add water to the airlock, it will have a line indicating where water should go. Then insert the airlock into the lid of the fermenting vessel. All done! Fermentation should take 3 or 4 days to become noticeable. If the airlock becomes fouled, remove it, sanitize it, replace the water, and put it back. You probably did not leave enough airspace in the top of the fermenting vessel; fill it less full next time. Either that or you substituted a fruit other than raisins which generates more foam.

For the sweetest mead, you will want to stop fermentation before it has quite stopped bubbling on its own. Typically a siphon hose is used to "rack off" finished mead into a pitcher, growler, or bottles while avoiding the sediment at the bottom. A growler is a bottle with a built-in cork designed to release excess gas pressure. If you're having difficulty siphoning from the vessel, divide the mead, sediment and all, into multiple narrower vessels, wait for it to settle, then siphon. Discard sediment.

Or, if you're going to drink all the mead at once at a party of something, a dipper can be used to remove mead from the top of the vessel, again avoiding the sediment at the bottom. Sealed bottles can be dangerous, as they can continue to ferment, building up gas pressure. To avoid this, either keep the bottles in the fridge, or for glass bottles sealed with corks or bottle caps you can pasteurize them in a large stock pot of hot water on your stove. A kegging system is a third possibility, but if you actually have one of those I'll assume you know how it works.

Finished sweet mead should have approximately 8% alcohol content, and at least as much sugar content as an equal amount of non-diet soda. If you let it go until it has completely stopped fermenting it will have slightly more alcohol and less sugar.

 

[remy_lebeau8]

I enjoyed reading your blog, but that great big black UNTITLED at the top of the page annoyed me. You might want to consider changing that.

I have and I'm trying to figure out how....might have to consult the help section. Baked porkchops will be up tonight though

 

[remy_lebeau8]

Sweet mead (takes approximately one month)

Ingredients and Equipment:

Fermenting bucket, bottle, or large food-safe tupperware with airtight lid or stopper. Vessels made for fermenting will come with a hole for the airlock; if using a tupperware you will need to cut one yourself.

Liquid dish soap or other food-safe sanitizer.

Airlock (purchased at a brewing supply store for under $5) The lid of the fermenting container will need to have a hole sized to match the airlock's tube. There are two common types, S and bucket; either is fine.

Packet or tube of brewers yeast. For sweet mead you need a beer/ale/cider yeast with low attenuation; do not use a wine yeast. Lager yeasts cannot be used unless you have a cold room to ferment in. (WLP023 Burton Ale yeast recommended) One packet or tube can be used for up to 10 gallons of water.

Thermometer.

Long stirring spoon, any kind normally used for cooking (not wood though).

Blender.

Water. The largest brewing buckets hold 5 gallons of water, but this makes them quite heavy and difficult to move, so plan ahead. From 5 gallons of water you should get at least 3 gallons of mead.

Honey (4 lbs. per gallon of water)

Raisins/sultanas (any color, 4 oz. per gallon)


Directions:

If you are using tap water, it should be boiled then cooled to room temperature first, if possible. Bottled water should also be allowed to equalize to room temperature before use.

Yeast also should be removed from the refrigerator to slowly come to room temperature before use.

Fermenting vessel, airlock, blender pitcher, thermometer, long stirring spoon, etc. should all be sanitized with liquid dish soap or other food-safe sanitizer before beginning.

If your fermenting vessel does not already have a mark at the desired number of gallons, add one (on the outside).

Add desired amount of honey to container (4 lbs. per gallon of water). A small amount of hot water can efficiently rinse the last bits of honey out of a bottle. If you see any impurities like bee parts or chunks of wax, remove them.

Blenderize raisins in batches, adding some of your water to each batch for lubrication. Blending raisins is hard work for a blender, so only fill the blender about 1/4 with raisins at a time. Use about as much water as raisins. When they are reduced to a slightly-chunky liquid, add them to fermenting vessel. After the last batch use more water to rinse out the blender pitcher into the fermenting vessel so the raisin bits coating the inside of the pitcher and lid aren't wasted.

Add the rest of the water to the mark for the desired number of gallons. There will be a little extra water - it was replaced by the honey and raisins. You can use some of this water for the airlock later.

Check the temperature, and also check the desired temperature printed on your yeast packet. If both are good, and the yeast has also come up to room temperature, stir in the yeast and seal the fermenting vessel. If the room temperature is too warm for the yeast, move the fermenting vessel to a cooler part of the house, and vice-versa.

Add water to the airlock, it will have a line indicating where water should go. Then insert the airlock into the lid of the fermenting vessel. All done! Fermentation should take 3 or 4 days to become noticeable. If the airlock becomes fouled, remove it, sanitize it, replace the water, and put it back. You probably did not leave enough airspace in the top of the fermenting vessel; fill it less full next time. Either that or you substituted a fruit other than raisins which generates more foam.

For the sweetest mead, you will want to stop fermentation before it has quite stopped bubbling on its own. Typically a siphon hose is used to "rack off" finished mead into a pitcher, growler, or bottles while avoiding the sediment at the bottom. A growler is a bottle with a built-in cork designed to release excess gas pressure. If you're having difficulty siphoning from the vessel, divide the mead, sediment and all, into multiple narrower vessels, wait for it to settle, then siphon. Discard sediment.

Or, if you're going to drink all the mead at once at a party of something, a dipper can be used to remove mead from the top of the vessel, again avoiding the sediment at the bottom. Sealed bottles can be dangerous, as they can continue to ferment, building up gas pressure. To avoid this, either keep the bottles in the fridge, or for glass bottles sealed with corks or bottle caps you can pasteurize them in a large stock pot of hot water on your stove. A kegging system is a third possibility, but if you actually have one of those I'll assume you know how it works.

Finished sweet mead should have approximately 8% alcohol content, and at least as much sugar content as an equal amount of non-diet soda. If you let it go until it has completely stopped fermenting it will have slightly more alcohol and less sugar.

Thanks! I've been looking for a mead recipe!

 

[talikat]

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/941772_4667749572950_2130978881_n.jpg


PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.

*******************************

https://sphotos-b.xx.fbcdn.net/hphotos-ash4/405834_169023859928045_355793878_n.jpg

Chocolate chip cookie cheesecake

INGREDIENTS:
Chocolate chip cookie dough, purchased or prepared
2 8-ounce packages cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8oz tub Cool Whip or about 3/4 of a 12oz tub
1 teaspoon lemon juice (optional, to taste)
DIRECTIONS:
Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*
Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).
Slowly beat the Cool Whip into the cream cheese mixture.
Spoon filling onto cookie crust. Chill for 4-6 hours before serving.

Topping is optional of course, chocolate chips or whatever you like, or nothing.

NOTES:
I used my favorite Chocolate Chip Cookie recipe as the crust.
If substituting whipping cream for Cool Whip you will need 1 cup. In a clean chilled bowl, beat the whipping cream until soft peaks form and replace with step 3.

*You CAN make this in a standard springform pan instead of 4 (6 inch) minis. You just need to adjust your cookie baking time. I would start with 350° for 20-25 minutes.

 

[wantingwench]

Grilled Pineapple Guacamole

recipe courtesy of : Pinterest

Ingredients

2 large avocados
Juice of 1 lime
Salt
1/3 cup finely diced red onion
Small handful of cilantro
1-2 serrano peppers, seeds removed and finely diced
2 pineapple rings : 1/2-inch thick, core removed
Olive oil or cooking spray


Instructions

1. Preheat grill to high.
2. Spray or brush both sides of the pineapple rings with olive oil or cooking spray.
3. Grill 4 minutes on each side, until nicely browned.
4. Remove from the grill and set aside to cool to room temp.
5. Cut the pineapple into small cubes.
6. Remove the pit and scoop the avocado from its shell.
7. Add lime and salt, and then lightly smash with a fork.
8. Stir in onion, cilantro, peppers, and pineapple cubes.
9. Serve with tortilla chips or as a taco topping.

Thanks that sounds good I may have to try that

 

[sunandshadow]

Thanks! I've been looking for a mead recipe!

Cool. This is about the sweetest you will find, comparable to alcoholic eggnog. If you want one more like a dry white wine, use only 3 lbs honey per gallon and a high-attenuation wine or champagne yeast.

 

[desertslave]

Chicken Enchilada Casserole

preheat oven to 400
serves 8, or 4 with leftovers

2 boneless, skinless chicken breasts
1 can diced green chilis (they're mild)
2 cans creamy green chili sauce (usually it's with the enchilada sauce at stores)
1 can refried beans
1 can Ro-Tel tomatoes
18 corn tortillas
2 cups shredded cheddar or mexican mix cheese

Precook the chicken breasts: Cover with water in medium saucepan, bring to a boil, and simmer 20 minutes. Remove from water and let cool, then shred.

Lightly coat a 9x13 baking pan with cooking spray
lay down 6 tortillas in bottom of pan (4 corners and 2 in the middle, overlapping)
spread half the refried beans over the tortillas (I spoon it out and smear with back of spoon)
spread half of shredded chicken, 1/3 of cheese, and pour over 1/3 the green sauce
Sprinkle with half the diced green chilis and half the Ro-tel tomatoes
lay down 6 more tortillas and repeat the layers
lay down 6 more tortillas on top of the 2nd layer, pour over remaining green sauce and sprinkle with remaining cheese.

Bake for 30 minutes and let rest for 5 before serving

Serve with a dollop of light sour cream on top.
This is really very mild, but you could spice it up to taste