Submitted by Emily Williams
2lbs medium mushrooms
1 6-8oz can inced clams
1/2 cup butter
1 glove garlic
1/2 cup dried bread crumbs
1/3 cup chopped parsley
3/4 tsp. salt
1/4 tsp pepper
Remove stems from mushrooms~minced
Place mushroom caps, round side down on rack in broiling pan
Drain liquid from clams, reserving clam liquid
In skillet melt butter, brush some butter on mush caps. In remaining butter over medium heat cook chopped stems, garlic and reserve clam liquid until mush stems are tender, about 5 min Stir in clams and remaining ingredients
Spoon clam mixture into mush caps
Broil 8 min
YUM!!!!!
Monday, January 16, 2012
Golden-crusted Brussels Sprouts
Submitted by Deidre Russo
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves 4.
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves 4.
Salmon Dip Recipe
Submitted by Allie Jones
1 block cream cheese
2-3 tblsp mayo
1 package smoked salmon (I think usually like 8-10 oz?)
1/3 cup finely chopped green onions or scallions
You simply mix all the ingredients together – less mayo for less “light and creamy,” and more for creamier. Serve with crackers.
1 block cream cheese
2-3 tblsp mayo
1 package smoked salmon (I think usually like 8-10 oz?)
1/3 cup finely chopped green onions or scallions
You simply mix all the ingredients together – less mayo for less “light and creamy,” and more for creamier. Serve with crackers.
Swedish Pancakes
Submitted by Emily Williams
1 cup milk
3 Eggs
1 cup flour
1/2 tsp powder
1/2 tsp salt
3 tbls sugar(optional) i don't since they are using maple syrup
Add ins: 1/4 cup pumpkin, 1 smashed banana, 1/4 cup smashed beets, 1/4 cup applesauce, cinnamon, blueberries, blackberries, 1/4 cup smashed peaches, whatever your heart desires!!
Mix with wire whisk and pour onto hot griddle with thin layer of butter--yummy!!
1 cup milk
3 Eggs
1 cup flour
1/2 tsp powder
1/2 tsp salt
3 tbls sugar(optional) i don't since they are using maple syrup
Add ins: 1/4 cup pumpkin, 1 smashed banana, 1/4 cup smashed beets, 1/4 cup applesauce, cinnamon, blueberries, blackberries, 1/4 cup smashed peaches, whatever your heart desires!!
Mix with wire whisk and pour onto hot griddle with thin layer of butter--yummy!!
Zucchini Bread
Submitted by Emily Williams
Makes 2 Loaves
Ingredients:
3 Eggs
1 cup veg oil (I substitute apple sauce 1 to 1)
1 1/2 cup sugar
1 tsp vanilla
2 1/2 cups shredded zucchini, spinach or a mixture of both
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp powder
1/2 cinn
Directions:
Beat eggs, add oil/applesauce, sugar and vanilla
Mix well, add zucchini/spinach
Sift together dry ingredients, add together lightly
Bake in 2 greased loaf pans 45-50 minutes
Makes 2 Loaves
Ingredients:
3 Eggs
1 cup veg oil (I substitute apple sauce 1 to 1)
1 1/2 cup sugar
1 tsp vanilla
2 1/2 cups shredded zucchini, spinach or a mixture of both
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp powder
1/2 cinn
Directions:
Beat eggs, add oil/applesauce, sugar and vanilla
Mix well, add zucchini/spinach
Sift together dry ingredients, add together lightly
Bake in 2 greased loaf pans 45-50 minutes
Zucchini Brownies
Submitted by Kimberly Felix
2 C grated zucchini
1/2 C oil
1 1/2 C sugar
2 tsp vanilla
2 C flour
1/4 C cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 C nuts (optional)
Pre-heat oven to 350. Mix zucchini, oil, sugar, and vanilla in a large bowl. Add dry ingredients and mix very well. Bake in greased 9x13 pan for 30 minutes at 350.
2 C grated zucchini
1/2 C oil
1 1/2 C sugar
2 tsp vanilla
2 C flour
1/4 C cocoa
1 1/2 tsp baking soda
1 tsp salt
1/2 C nuts (optional)
Pre-heat oven to 350. Mix zucchini, oil, sugar, and vanilla in a large bowl. Add dry ingredients and mix very well. Bake in greased 9x13 pan for 30 minutes at 350.
Bon Bons
Submitted by Kimberly Felix
Ingredients:
3 large Hershey's chocolate bars with Almonds - I think they're a little more than 6 oz each (symphony bars have been used too)
1 12 oz tub o' Cool Whip
Nilla Wafers finely crushed (about 1/2 a box)
1 tsp rum or almond extract - Optional
Directions:
Melt chocolate bars (double boiler or microwave). Once melted, stir in Cool Whip. Add extract, if desired. Shape into balls about 1 1/2 inches in diameter and roll in vanilla wafer crumbs. Place on waxed paper lined cookie sheet and set in the refrigerator until cooled thoroughly. Makes about 50 balls. Place in miniature cupcake/candy liners.
Ingredients:
3 large Hershey's chocolate bars with Almonds - I think they're a little more than 6 oz each (symphony bars have been used too)
1 12 oz tub o' Cool Whip
Nilla Wafers finely crushed (about 1/2 a box)
1 tsp rum or almond extract - Optional
Directions:
Melt chocolate bars (double boiler or microwave). Once melted, stir in Cool Whip. Add extract, if desired. Shape into balls about 1 1/2 inches in diameter and roll in vanilla wafer crumbs. Place on waxed paper lined cookie sheet and set in the refrigerator until cooled thoroughly. Makes about 50 balls. Place in miniature cupcake/candy liners.
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