Submitted by Becca Leeper
I have to give credit to my dad (Bob) for this delicious BBQ sauce. He puts it on grilled chicken or ribs. I love it and it brings back great summer memories.
INGREDIENTS:
1 cup Ketchup
5 Tblspns butter
1/4 cup strong black coffee
1 Tblspn brown sugar, packed
Tobasco sauce to taste (depends on how hot you want it)
TO PREPARE SAUCE:
In a 2 qt saucepan combine all the ingredients and allow the sauce to simmer, uncovered, over medium heat for 10 to 15 minutes. Set aside until you are ready to BBQ then generously spoon on the sauce the last 15 minutes. Reserve some for dipping of course.
Sunday, July 17, 2011
Red Wine Vinaigrette Dressing
Submitted by Becca Leeper
INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper
NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.
INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper
NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.
Thursday, July 14, 2011
The 1785 Inn's Fresh Blueberry Pie
Submitted by Emily Williams
From the 1785 Inn & Restaurant, North Conway, NH
Yield: 8 servings
Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream
Piecrust:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.
Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.
Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.
To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.
From the 1785 Inn & Restaurant, North Conway, NH
Yield: 8 servings
Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream
Piecrust:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.
Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.
Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.
To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.
Classic Gazpacho
Submitted by Joe Russo
Serves 4
Ingredients
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped, more for garnish
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons freshly squeezed orange juice
Salt to taste
Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.
Serves 4
Ingredients
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped, more for garnish
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons freshly squeezed orange juice
Salt to taste
Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.
Grandma's Cornbread (with a kick)
Submitted by Allie Jones
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
One can sweet corn
One jalapeno (small – med), chopped
~ 1/3 cup pine nuts
Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Then add about 2/3 of the can of corn, the pine nuts, and half of the jalapeno for more mild spice, or all of it for pretty spicy, and stir in well. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
One can sweet corn
One jalapeno (small – med), chopped
~ 1/3 cup pine nuts
Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Then add about 2/3 of the can of corn, the pine nuts, and half of the jalapeno for more mild spice, or all of it for pretty spicy, and stir in well. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Wednesday, June 22, 2011
Fantastic Black Bean Chili
Submitted by Kimberly Felix
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1/2 tablespoon cumin
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Note: I've made it with beef as well. The only change was draining some of the fat off after the meat browned.
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1/2 tablespoon cumin
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Note: I've made it with beef as well. The only change was draining some of the fat off after the meat browned.
Wednesday, June 8, 2011
Eggplant Parmesan
Submitted by Allie Jones
Ingredients:
1 huge eggplant (or 2 medium), peeled and sliced into about ½ inch slices
2 eggs, beaten, with a generous splash of milk, in a shallow bowl
2-3 cups Italian seasoned bread crumbs, spread about ¼ inch thick on plate (start with a cup or so, and add more crumbs as needed while doing the eggplant dipping)
One jar and a half favorite spaghetti (tomato) sauce
1 (12 or 16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
One small onion, sliced thinly
2-3 large cloves garlic, minced
~ 1 tblsp fresh rosemary, minced
~ tsp fresh thyme , minced
nutmeg
Directions:
Preheat oven to 350 degrees
In a skillet on low-med heat, sauté garlic, onions, rosemary and thyme in a generous amount of olive oil until onions “caramelized”
Dip eggplant slices in egg, then in bread crumbs until completely coated. Fry all eggplant slices up in a large skillet with olive oil, med-high heat, about 5 minutes per side (maybe more for thicker slices, less for really thin slices. NO matter what make sure eggplant is soft in middle before you remove). Place all fried eggplant rounds on paper towel to cool when done.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread over top of eggplant all of the onion sauté. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses on top. Depending on size of your eggplant(s) you will have 2 or 3 total layers of eggplant. Sprinkle a little nutmeg on top.
Bake in preheated oven for about 35 minutes, or until golden brown.
Ingredients:
1 huge eggplant (or 2 medium), peeled and sliced into about ½ inch slices
2 eggs, beaten, with a generous splash of milk, in a shallow bowl
2-3 cups Italian seasoned bread crumbs, spread about ¼ inch thick on plate (start with a cup or so, and add more crumbs as needed while doing the eggplant dipping)
One jar and a half favorite spaghetti (tomato) sauce
1 (12 or 16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
One small onion, sliced thinly
2-3 large cloves garlic, minced
~ 1 tblsp fresh rosemary, minced
~ tsp fresh thyme , minced
nutmeg
Directions:
Preheat oven to 350 degrees
In a skillet on low-med heat, sauté garlic, onions, rosemary and thyme in a generous amount of olive oil until onions “caramelized”
Dip eggplant slices in egg, then in bread crumbs until completely coated. Fry all eggplant slices up in a large skillet with olive oil, med-high heat, about 5 minutes per side (maybe more for thicker slices, less for really thin slices. NO matter what make sure eggplant is soft in middle before you remove). Place all fried eggplant rounds on paper towel to cool when done.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread over top of eggplant all of the onion sauté. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses on top. Depending on size of your eggplant(s) you will have 2 or 3 total layers of eggplant. Sprinkle a little nutmeg on top.
Bake in preheated oven for about 35 minutes, or until golden brown.
Subscribe to:
Posts (Atom)