Appetizers:
Double-Quick Shrimp Cocktail:
Ingredients:
1 8oz carton
sour cream
¼ cup
prepared horseradish
2
tablespoons snipped fresh chives or thing sliced green onion
1 tablespoon
lemon juice
1 12 oz. jar
cocktail sauce or chilli sauce
1 ½ lb.
peeled, cooked, and deveined shrimp, cold.
1.
In a medium
bowl, combine sour cream, horseradish, chives, and lemon juice.
2.
Spoon
cocktail sauce in ½ of a small bowl. Spoon sour cream mixture into the other
size sprinkle with chives/onions.
3.
Place well
chilled shrimp on platter garnish with lemon wedges and chive stems.
Romaine Sweet Hearts
-
1 1/2
tablespoons
chopped fresh mint
-
2
teaspoons
fresh lemon juice
-
1/2
cup
chopped marinated artichoke hearts
-
1/2
cup
chopped hearts of palm
-
4
leaves romaine lettuce from the heart
-
In a medium bowl, stir together the mayonnaise,
mint and lemon juice. Add the artichoke hearts, hearts of palm and
avocado and toss to combine. Season with salt.
-
In a bowl of water, peel the pomegranate to
release the seeds; drain. Spoon the tossed salad onto the lettuce leaves
and sprinkle the pomegranate seeds on top.
Salad:
Green
Salad with Strawberries & Goat Cheese
From EatingWell: May/June 2009
Servings (4), about 1 1/2 cups
each
Active Time: 20 minutes Total Time: 20 minutes
Ingredients
- 1 tablespoon pure maple syrup , or brown
sugar
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper , to taste
- 3 cups baby spinach
- 3 cups watercress, tough stems removed
- 2 1/2 cups sliced fresh strawberries ,
(about 12 ounces)
- 1/3 cup fresh chives, cut into 2-inch
pieces
- 1/2 cup toasted chopped pecans , (see
Tip)
- 1/4 cup crumbled goat cheese
Preparation
- Whisk maple syrup (or brown sugar),
vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress,
strawberries and chives; toss to coat. Divide the salad among 4 plates and
top with pecans and goat cheese.
Tips & Notes
- Tip: To toast chopped or sliced nuts, stir
constantly in a small dry skillet over medium-low heat until fragrant and
lightly browned, 2 to 4 minutes.
Entrée
Grilled Beef
Filet Topped with Mushrooms
Grilled Beef recipe from: Fresh Everyday:
More Great Recipes from Foster’s Market, by Sara Foster.
Serves 4
Ingredients:
4 beef tenderloin steaks, cut 2 inches thick
(about 8 oz each)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Sea salt and freshly ground black pepper to
taste
1.
Preheat oven
to 400 F
2.
Rub the filets
on all sides with the vinegar and oil. Sprinkle with the rosemary, salt, and
pepper and press the rosemary into both sides of the filets. Cover and marinate
in the refrigerator for at least 1 hour or overnight. Bring to room temperature
before cooking.
3.
Heat a grill
pan or ovenproof cast-iron skillet over medium-heat until it is hot, about 3
minutes. A pink of salt will sizzle when dropped into the pan. Lay the filets
in the pan, reserving the marinade. Reduce the heat to medium and sear the
steaks for about 3 minutes, until the undersides are a rich brown color. Turn
the steaks and pour the remaining marinade over them. Sear the other sides
until they are a rich brown color, 2 to 3 minutes.
4.
Transfer the
grill pan to the over and cook the steaks for 10-12 minutes, or until an
instant-read thermometer registers 110F for rare, 120F for medium rare, 130 for
medium. Remove the steaks from the oven and let them rest, loosely covered with
foil, for about 5 minutes before serving.
5.
Place each
steak on a plate and top with mushrooms.
Onion and
Mushroom Saute
Ingredients:
1 med. Onion, chopped (1/2 cup)
4 Tablespoonsbutton mushrooms
4 tablespoons salted butter
4 tablespoons garlic minced
salt and pepper to taste
In a medium sauté pan, melt butter. Add
garlic and sauté for 1 min. or until tender. Add the onions and mushrooms to
mixture and sauté til the mushrooms are soft. Serve over meat or as a side
dish.
Source: Cook class
One Hour Rolls (with tips from Mallory Moon)
Here is the link
. I've add my tips in the red. Rolls are easy if you can get the yeast to
rise, that is really the trickiest part, so don't be disappointed if
they don't turn out just right. I've been working on it for a few years.
If anything you can always dump the yeast, water, and sugar mixture and
restart. Good luck!
1 tablespoon yeast, rounded
1/2 teaspoon sugar
1 1/4 cup milk, scalded
4 tablespoons butter
2 eggs, beaten
3 tablespoons sugar
1 teaspoon salt
1/2 cup warm water
4 cups flour, plus more for kneading and surface
2 tablespoons melted butter, optional
Sprinkle the yeast and sugar over the warm water
(I have found that as soon as I turn on the hot water I keep my finger
in the water and as soon as it starts getting a little too hot that's
the water I use).
Melt the butter in the scalded milk.(I've found that as soon as little bubbles start to form around the edge I take it off the burner) Stir to cool.
Mix eggs, 3 remaining tablespoons sugar, salt and dissolved yeast mixture to a bowl.
When milk mixture is cooled a bit (not hot), add to egg mixture.
Mix in flour (one cup at a time, it's always better to under flour at first). Knead dough on a floured surface, or in a mixer, adding flour until rolls are no longer sticky to touch (the
tip I learned from my Grandma is to butter your hands and knead it, I
just scoop some butter from our butter tray and rub my hands together)
This is where usually, rolls are left alone to raise for about an hour. No need with this recipe.
Roll out in desired shapes and place on lightly greased baking pan.
Place rolls in draft free place*, brush lightly with melted butter and let raise while oven is preheating. I left my rolls to raise until the rest of dinner was about 15 minutes away from being done.
Turn oven to 400 degrees and place rack in middle of oven. When oven is
preheated, bake rolls for 10-12 minutes or until golden brown.
Honey Rosemary Carrots
serves 4
4 large
carrots, peeled and cut diagonally into 1/4-inch slices
1/4 cup
water
2 tablespoons
butter
1/4 cup
honey
1 sprig
fresh rosemary, leaves stripped
Bring carrots, water, and butter
to a boil in a small saucepan; reduce heat to medium and simmer for 10
minutes. Add honey and rosemary; continue simmering until carrots are
tender, about 5 minutes more.
Strawberry Ice Cream
Source: Cuisinart Recipe Booklet
Makes about 10 ½ cup servings
Ingredients:
8 ounces very red, ripe strawberries—fresh
summer berries or frozen berries thawed
2/3 cup granulated sugar
¼ teaspoon pure vanilla extract
2/3 cup whole milk
1 1/3 cups heavy cream
Place strawberries, granulated sugar, vanilla
and whole milk in a blender jar or food processor fitted with the metal “s”
blade, and blend on high speed until completely smooth and homogenous, about
40-50 seconds. Pour into a bowl and stir in heavy cream. If not making ice
cream immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until desired serving consistency is
reached. Begin checking consistency about 12 to 15 minutes of freezing. If ice
cream is not thick enough, pour back into the freezer bowl and continue
mixing/freezing until desired consistency is reached, checking every few
minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Coconut Cake
Betty Crocker white cake mix
1 box instant coconut pudding
1 cup coconut milk (instead of water)
1/2 cup butter (instead of oil)
1 tsp coconut extract
4 eggs (instead of 3 eggs)
Bake as directed, replacing the added ingredients with these listed.
Coconut Buttercream
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
5 to 6 tablespoons whole milk
1 tablespoon coconut extract
Cream ingredients together to desired consistency.
