Sweet Potato Casserole

November 5, 2012 by Leave a Comment
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Sweet Potato Casserole
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Serves: 8
Ingredients
  • 1 (40 ounce) can cut sweet potatoes, undrained
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup butter
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/3 cup butter, melted
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
  2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
  3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
  4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
  5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

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Filed Under: Recipes, Sides

Blue Cheese and Pear Tartlets

November 5, 2012 by Leave a Comment
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Blue Cheese and Pear Tartlets

Recipe Type: Appetizer
Prep time:
Cook time:
Total time:
Ingredients
  • 4 ounces blue cheese, crumbled
  • 1 ripe pear – peeled, cored, and chopped
  • 2 tablespoons light cream
  • ground black pepper to taste
  • 1 (2.1 ounce) package mini phyllo tart shells
Instructions
  1. Pre-bake phyllo shells according to package directions. Set aside to cool.
  2. Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
  3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

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Filed Under: Appetizers, Recipes

Pumpkin Ravioli

October 30, 2012 by Leave a Comment
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Pumpkin Ravioli

Recipe Type: Entree
Serves: 6
Ingredients
  • 2-1/2 to 3 cups all-purpose flour
  • 5 eggs
  • 1 tablespoon olive oil
  • FILLING:
  • 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
  • 4 teaspoons chopped shallot
  • 1/3 cup butter, cubed
  • 2 teaspoons minced fresh sage
  • 3/4 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup heavy whipping cream
  • 1 small bay leaf
  • 1 egg, lightly beaten
  • SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage
Instructions
  1. Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
  3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  4. Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
  5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.

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Filed Under: Main Dishes, Recipes

Creamy Tomato Soup

October 18, 2012 by Leave a Comment
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Creamy Tomato Soup

Recipe Type: Appetizer
Serves: 8
Ingredients
  • 1/4 cup (1/2 stick) unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup tomato paste
  • 2 28-ounce cans whole tomatoes
  • 1/2 teaspoon sugar, divided
  • 1/4 cup (or more) heavy cream
  • Kosher salt, freshly ground pepper
Instructions
  1. Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10-12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes.
  2. Add tomatoes with juices, 1 teaspoon sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45-55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
  3. Stir in 1/4 cup cream. Simmer soup until flavors meld, 10-15 minutes longer. Season to taste with salt, pepper, and remaining 1 teaspoon sugar. Add more cream, if desired.

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Filed Under: Appetizers, Recipes

Pumpkin Turnovers

October 18, 2012 by Leave a Comment
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Pumpkin Turnovers

Recipe Type: Entree
Serves: 24
Ingredients
  • Fresh Pumpkin Filling
  • 4 to 5 pound pumpkin (orange or striped)
  • 2 cups water
  • 3 cinnamon sticks
  • 5 whole cloves
  • 16 ounces piloncillo or 2 cups packed dark brown sugar
  • Empanada Dough
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon (optional)
  • Glaze
  • Canned evaporated milk or egg white
  • Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)
Instructions
  1. Make pumpkin filling:
  2. Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
  3. In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
  4. Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
  5. In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
  6. Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
  7. Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
  8. To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
  9. You can make the empanada dough after your filling has chilled.
  10. Make empanada dough:
  11. Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  12. Assemble and bake empanadas:
  13. Preheat the oven to 350 degrees F.
  14. Take out half the dough and split it into 12 equal balls of dough.
  15. On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
  16. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
  17. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
  18. Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.

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Filed Under: Main Dishes, Recipes

Bistro Turkey Calzone

October 10, 2012 by Leave a Comment
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Bistro Turkey Calzone

Recipe Type: Entree
Serves: 6
Ingredients
  • 1 tablespoon cornmeal
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 3/4 pound thinly sliced cooked turkey
  • 8 slices cheddar cheese
  • 5 bacon strips, cooked and crumbled
  • 1 small tart apple, peeled and thinly sliced
  • 1 egg, beaten
  • 1/2 teaspoon Italian seasoning
Instructions
  1. Sprinkle cornmeal over a greased baking sheet. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to prepared pan. Arrange half of turkey over half of the dough; top with cheese, bacon, apple and remaining turkey. Fold dough over filling and pinch edges to seal.
  2. With a sharp knife, cut three slashes in the top. Brush with egg and sprinkle with Italian seasoning. Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting into wedges.

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Filed Under: Main Dishes, Recipes

Panda Express Beijing Beef Replica Recipe

October 9, 2012 by Leave a Comment
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Panda Express Beijing Beef Replica Recipe

Recipe Type: Entree
Cuisine: Chinese
Ingredients
  • 1 lb flank steak, sliced into thin strips
  • 6 tablespoons cornstarch, for dusting
  • oil, for frying
  • Marinade
  • 1 egg
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Sauce
  • 4 tablespoons water
  • 4 tablespoons sugar
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar
  • 1/4 teaspoon crush chili pepper
  • 2 teaspoons cornstarch
  • Vegetables
  • 1 teaspoon garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 medium white onion, sliced
Instructions
  1. Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
  2. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
  3. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.
  4. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
  5. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

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Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Cashew Peach Sweet Potatoes

October 9, 2012 by Leave a Comment
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Cashew Peach Sweet Potatoes

Recipe Type: Side Dish
Serves: 10
Ingredients
  • 6 medium sweet potatoes
  • 1/2 cup packed brown sugar
  • 1/3 cup coarsely chopped cashews
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 3 tablespoons butter
Instructions
  1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain and cool slightly; peel and cut into cubes.
  2. In a small bowl, combine the brown sugar, cashews, salt and ginger. Place half of the sweet potatoes in an ungreased 11-in. x 7-in. baking dish; top with half of the peaches and brown sugar mixture. Repeat layers; dot with butter.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through.

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Filed Under: Recipes, Sides

Rustic Rigatoni

October 6, 2012 by Leave a Comment
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Rustic Rigatoni

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 12 ounces rigatoni (or other large tube-shaped pasta)
  • 2 tablespoons olive oil, divided
  • 1/2 thinly sliced medium red onion
  • 3/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 10 sun-dried tomatoes in oil, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup pine nuts
  • 1 cup crumbled feta cheese
  • 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)
Instructions
  1. Cook the pasta according to package directions.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.
  3. When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.

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Filed Under: Main Dishes, Recipes

Arugula Salad with Lemon-Dijon Dressing

October 6, 2012 by Leave a Comment
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Arugula Salad with Lemon-Dijon Dressing

Recipe Type: Side Dish
Serves: 1
Ingredients
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 cups arugula
  • 1/2 cup grape tomatoes
  • 1/2 cup canned white beans, rinsed and drained
  • 2 slices rye bread, toasted and cut into 1-inch cubes
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
  2. Combine arugula, tomatoes, and beans in a large bowl. Add dressing; toss gently. Top with rye bread croutons and cheese.

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Filed Under: Recipes, Sides
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