Well, it has been a long time since I posted anything to this blog but now I'm back. To get things started again, I decided to post some of my favorite cajun (or at least cajun-inspired) recipes.
Cajun Corn and Bacon Maque Choux
Ingredients
* 6 ears corn, husked and cleaned
* 2 tablespoons vegetable oil
* 1 large onion, thinly sliced
* 1 cup green bell pepper, chopped
* 1 large fresh tomato, chopped
* 1/4 cup milk
* salt to taste
* cayenne pepper
* 1/4 cup chopped green onions
* 8 strips crisply cooked bacon, crumbled
Directions
1. Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Chicken Creole
Ingredients
* 1 tablespoon olive oil
* 1 clove garlic, minced
* 1 onion, thinly sliced
* 1 stalk celery, sliced thin
* 1 green bell pepper, minced
* 2 (16 ounce) cans diced tomatoes
* 1 bay leaf
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 4 skinless, boneless chicken breasts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
3. Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
4. Bake 15 to 20 minutes, until the chicken is tender and white throughout.
Andouille and Chicken Creole Pasta
Ingredients
* 1/2 pound andouille sausage, diced
* 2 skinless, boneless chicken breast halves - cut into strips
* 3 tablespoons Creole seasoning
* 2 tablespoons margarine
* 1 green bell pepper, seeded and sliced into strips
* 1 red bell pepper, seeded and sliced into strips
* 8 ounces fresh mushrooms, sliced
* 4 green onions, chopped
* 1 (14.5 ounce) can fat-free chicken broth
* 1 cup 2% milk
* 2 teaspoons lemon pepper
* 2 teaspoons garlic powder
* 1/4 cup cornstarch
* 1/2 cup cold water
* 1 (16 ounce) package linguine pasta
Directions
1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
2. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.
3. Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
Monday, November 16, 2009
Interesting Chicken and Salad Recipes
Well, that's enough for the cajun food for now. Here are some more recipes for you to enjoy.
Asian-Inspired Honey-Vanilla Chicken
Ingredients
* 3 tablespoons soy sauce
* 1 tablespoon orange juice
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon vanilla extract
* 1 tablespoon light brown sugar
* 1 tablespoon honey
* 1/2 teaspoon minced garlic
* 1/2 tablespoon garlic powder
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon sesame oil
* 1/2 cup vegetable oil
* 2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Chicken with Mango-Tomato Salsa
Ingredients
* 1 (14.5 ounce) can mango slices, drained and diced
* 2 (14.5 ounce) cans RED GOLD® PETITE DICED TOMATOES or REDPACK® PETITE DICED TOMATOES, drained
* 1 serrano chile, minced
* 1 tablespoon minced red onion
* 1 small bunch cilantro leaves, chopped
* 1 lemon, juice only
* Pinch red pepper flakes
* 1 green onion, chopped
* 1 tablespoon olive oil
* Salt and black pepper to taste
* 4 boneless skinless chicken breasts
Directions
1. In a medium bowl combine all the ingredients, except chicken. Mix well and let stand for 30 minutes to blend flavors.
2. Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to a uniform thickness. Broil or grill chicken 4 minutes on each side or until cooked through. Top the chicken with the salsa.
Chicken Souvlaki Gyro Style
Ingredients
Souvlaki Marinade:
* 3/4 cup balsamic vinaigrette salad dressing
* 3 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1/2 teaspoon freshly ground black pepper
* 4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):
* 1/2 cup seeded, shredded cucumber
* 1 teaspoon kosher salt
* 1 cup plain yogurt
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 tablespoon rice vinegar
* 1 teaspoon olive oil
* 1 clove garlic, minced
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon Greek seasoning
* kosher salt to taste
* freshly ground black pepper to taste
* 4 large pita bread rounds
* 1 heart of romaine lettuce, cut into 1/4 inch slices
* 1 red onion, thinly sliced
* 1 tomato, halved and sliced
* 1/2 cup kalamata olives
* 1/2 cup pepperoncini
* 1 cup crumbled feta cheese
Directions
1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. Preheat an outdoor grill for high heat.
3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Cherry Tomato Corn Salad
Ingredients
* 1/4 cup minced fresh basil
* 3 tablespoons olive oil
* 2 teaspoons lime juice
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups frozen corn, thawed
* 2 cups cherry tomatoes, halved
* 1 cup chopped seeded peeled cucumber
Directions
1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
Borboletas
Ingredients
* 1 (16 ounce) package dry farfalle (bow tie) pasta
* 1 large fresh tomato, chopped
* 1 medium cucumber, peeled and chopped
* 4 ounces feta cheese, crumbled
* 1/4 cup Italian salad dressing
* 1 teaspoon dried oregano
Directions
1. Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Asian-Inspired Honey-Vanilla Chicken
Ingredients
* 3 tablespoons soy sauce
* 1 tablespoon orange juice
* 1 teaspoon hot pepper sauce, or to taste
* 1 teaspoon vanilla extract
* 1 tablespoon light brown sugar
* 1 tablespoon honey
* 1/2 teaspoon minced garlic
* 1/2 tablespoon garlic powder
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon sesame oil
* 1/2 cup vegetable oil
* 2 pounds skinless, boneless chicken breast meat - cut into strips
Directions
1. Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
2. Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. Adjust oven rack to its top position, and turn oven on to Broil.
4. Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.
Chicken with Mango-Tomato Salsa
Ingredients
* 1 (14.5 ounce) can mango slices, drained and diced
* 2 (14.5 ounce) cans RED GOLD® PETITE DICED TOMATOES or REDPACK® PETITE DICED TOMATOES, drained
* 1 serrano chile, minced
* 1 tablespoon minced red onion
* 1 small bunch cilantro leaves, chopped
* 1 lemon, juice only
* Pinch red pepper flakes
* 1 green onion, chopped
* 1 tablespoon olive oil
* Salt and black pepper to taste
* 4 boneless skinless chicken breasts
Directions
1. In a medium bowl combine all the ingredients, except chicken. Mix well and let stand for 30 minutes to blend flavors.
2. Place the chicken breasts between two sheets of plastic wrap and flatten with a rolling pin to a uniform thickness. Broil or grill chicken 4 minutes on each side or until cooked through. Top the chicken with the salsa.
Chicken Souvlaki Gyro Style
Ingredients
Souvlaki Marinade:
* 3/4 cup balsamic vinaigrette salad dressing
* 3 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1/2 teaspoon freshly ground black pepper
* 4 skinless, boneless chicken breast halves
Tzatziki Sauce (cucumber sauce):
* 1/2 cup seeded, shredded cucumber
* 1 teaspoon kosher salt
* 1 cup plain yogurt
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 tablespoon rice vinegar
* 1 teaspoon olive oil
* 1 clove garlic, minced
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon Greek seasoning
* kosher salt to taste
* freshly ground black pepper to taste
* 4 large pita bread rounds
* 1 heart of romaine lettuce, cut into 1/4 inch slices
* 1 red onion, thinly sliced
* 1 tomato, halved and sliced
* 1/2 cup kalamata olives
* 1/2 cup pepperoncini
* 1 cup crumbled feta cheese
Directions
1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. Preheat an outdoor grill for high heat.
3. Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Cherry Tomato Corn Salad
Ingredients
* 1/4 cup minced fresh basil
* 3 tablespoons olive oil
* 2 teaspoons lime juice
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups frozen corn, thawed
* 2 cups cherry tomatoes, halved
* 1 cup chopped seeded peeled cucumber
Directions
1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
Borboletas
Ingredients
* 1 (16 ounce) package dry farfalle (bow tie) pasta
* 1 large fresh tomato, chopped
* 1 medium cucumber, peeled and chopped
* 4 ounces feta cheese, crumbled
* 1/4 cup Italian salad dressing
* 1 teaspoon dried oregano
Directions
1. Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain.
2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano.
Creole Stuffed Tomatoes
Ingredients
- 6 large tomatoes
- 1/2 teaspoon salt
- 2 cups cooked long-grain rice
- 1/2 pound sliced bacon, cooked and crumbled
- 3/4 cup shredded Cheddar cheese
- 1/2 cup finely chopped onion
- 1/4 cup minced fresh parsley
- 1 egg, beaten
- 1/2 teaspoon pepper
- 1 pound cooked small shrimp
- 1/4 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
Directions
- Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
Cajun Style Corn Soup
Ingredients
- 4 cups water
- 1 1/3 (6 ounce) cans tomato paste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups fresh corn kernels
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/2 pound ground beef
Directions
- In a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. Bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
- In a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. Add to the simmering soup. In the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. Stir well and simmer for 10 more minutes.
Too Much Chocolate Cake
Ingredients
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Sunday, March 29, 2009
Pork Chops
Smothered Pork Chops
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a Ziploc bag and add the onion powder, garlic powder, cayenne, salt, and pepper; shake well to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and place them in the bag with the seasoned flour and shake well to coat; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a Ziploc bag and add the onion powder, garlic powder, cayenne, salt, and pepper; shake well to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and place them in the bag with the seasoned flour and shake well to coat; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Salsa Chicken
Salsa chicken is an easy to make recipe with only a few ingredients. Seasoning chicken strips with Taco Seasoning Mix is perfect for nights when you're short on time but want a great meal to serve your family.
Salsa Chicken
1 package Taco Seasoning Mix
1 pound chicken tenders or boneless skinless chicken breasts, cut in strips
2 tablespoons oil
1 can (14 1/2 ounces) diced tomatoes
1/3 cup apricot or peach preserves
1. Place Seasoning Mix on plate or in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in tomatoes and preserves. Reduce heat to low; cover and simmer 10 minutes. Serve over rice, if desired.
Salsa Chicken
1 package Taco Seasoning Mix
1 pound chicken tenders or boneless skinless chicken breasts, cut in strips
2 tablespoons oil
1 can (14 1/2 ounces) diced tomatoes
1/3 cup apricot or peach preserves
1. Place Seasoning Mix on plate or in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in tomatoes and preserves. Reduce heat to low; cover and simmer 10 minutes. Serve over rice, if desired.
Bourbon Chicken
No one really knows why this is called bourbon chicken - there's no bourbon in the chicken. Almost everyone has stopped by Panda Express and had a good fill of chinese chicken. Anyway, here is a recipe for this delicious misnomer.
Bourbon Chicken
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned. Remove chicken.
3. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice.
Bourbon Chicken
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned. Remove chicken.
3. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice.
Sunday, March 22, 2009
Pasta with Tomato and Peas
This is another recipe that I got off television. It's quick, simple and delicious. This is definitely one of those quick dinner recipes for when you've had a long day at work and don't really feel like cooking.
Pasta with Tomato and Peas
Pasta with Tomato and Peas
- 1 pound linguine
- 3 tablespoons extra-virgin olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan
- 1/4 cup grated Romano
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
Parmesan Crisps
I saw these one night while I was watching the TV and I thought they sounded wonderful. They make a good side for chili or soup and can even be used for appetizers. Enjoy!
Parmesan Crisps
- 3 ounces Parmigiano-Reggiano
- Freshly ground black pepper, smoked paprika, or cayenne, optional
Preheat the oven to 300 degrees.
Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
Monday, March 16, 2009
Fried What?
This is gonna sound so weird and I thought so too when I first saw this recipe but it works. Plus it is a great way to get rid of left-over pasta, chicken or turkey. Before you dismiss it, at least try it.
Fried Macaroni
2 cups of cooked macaroni
2 chicken breast – cut bite sized (or leftover turkey)
1 large onion, thinly sliced
1 carrot - julienned
2 cloves of garlic
2 tbsp of chili paste – or use chili sauce
2 tbsp of tomato sauce
1 tsp of dark soy sauce
1/2 tsp of sugar
salt to taste
2 green onions – cut 1” length
1. Heat oil in wok. Add onion slices and garlic and stir-fry till fragrant and lightly brown.
2. Add meat and carrot and stir-fry until meat is cooked.
3. Add a bit of water (about half a cup) and put in the pasta. Stir-fry for a few seconds and add in all the rest of the ingredients (except the green onions). Stir until everything is well combined.
4. Lastly add in the green onions. Give it a quick stir and dish out. Serve warm.
Fried Macaroni
2 cups of cooked macaroni
2 chicken breast – cut bite sized (or leftover turkey)
1 large onion, thinly sliced
1 carrot - julienned
2 cloves of garlic
2 tbsp of chili paste – or use chili sauce
2 tbsp of tomato sauce
1 tsp of dark soy sauce
1/2 tsp of sugar
salt to taste
2 green onions – cut 1” length
1. Heat oil in wok. Add onion slices and garlic and stir-fry till fragrant and lightly brown.
2. Add meat and carrot and stir-fry until meat is cooked.
3. Add a bit of water (about half a cup) and put in the pasta. Stir-fry for a few seconds and add in all the rest of the ingredients (except the green onions). Stir until everything is well combined.
4. Lastly add in the green onions. Give it a quick stir and dish out. Serve warm.
Fancy Manchego Mac with Chorizo
I saw this recipe on TV and then found it on the net. It's awesome if you like chorizo.
Fancy Manchego Mac with Chorizo
Salt & Pepper
1 pound cavatappi (hollow corkscrew) or other short-cut pasta
Extra Virgin Olive Oil (For drizzling)
1/2 pound raw chorizo sausage, casings discard, chopped
3 Tbsp Butter
2 Shallots, chopped
3-4 cloves of garlic, finely chopped
3 Tbsp flour
1/3 Cup Dry Sherry
1 Cup chicken broth
1 Cup whole milk
2 Cups shredded Manchego cheese
2 Cups frozen peas, thawed
1/4 Cup jarred pimento peppers
1/2 Cup coarsely chopped flat leaf parsley
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.
In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
Drain the pasta, toss with the sauce and top with the chorizo and parsley.
Soup? Pasta? Fagioli!!!!!!!!
A while back I was looking around the net and found this wonderful recipe for pasta fagioli. Now I have had this soup several times at Olive Garden but had never tried to make it. I tried this recipe and loved it.
Pasta Fagioli
Pasta Fagioli
2 tablespoons butter, divided
1 package sweet Italian sausage, casings removed
½ large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz. can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz. beef broth (I used a little less)
28 oz. can tomato sauce
2 teaspoons dried parsley
1/2 teaspoon dried basil
1 teaspoon salt
4 oz. small dry pasta (such as ditalini)
Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot.
Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.
A Texan breakfast - Migas
One of the fondest memories I have of living in Texas was being able to stop in one of the many restaurants around town and having a plate of migas in the morning. Here is a recipe I found on a site called the Homesick Texan.
Migas
8 eggs
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced
1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes.
4. Pour egg mixture into skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
Serves four and note that migas go mighty fine with refried beans and flour tortillas.
Migas
8 eggs
1/4 cup of milk or half-and-half
1/3 cup of peanut oil
4 corn tortillas cut into strips
1/2 an onion diced (about 1/2 a cup)
4 jalapeno peppers diced
1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
1 to 2 cups of salsa
1 cup of cilantro
Salt and pepper to taste
1. In a bowl, whisk eggs together with milk. Add a dash of salt and pepper.
2. In a large iron skillet, heat up peanut oil on medium-high, and place tortilla strips into skillet, cooking for about three minutes, turning once.
3. Add onions and jalapenos to the pan, and cook for a couple of minutes.
4. Pour egg mixture into skillet and let eggs sit for about one minute or until set on the bottom and then gently stir.
5. Sprinkle cheese on top of eggs and continue to cook until melted.
6. Add salt and pepper to taste and top eggs with salsa and cilantro.
Serves four and note that migas go mighty fine with refried beans and flour tortillas.
General Tso's Chicken
Here is a recipe for General Tso's chicken that I discovered years ago. The funny thing is that this dish is not really Chinese food. It began as a Taiwanese dish in New York City to appeal to the American taste for fried chicken. This recipe calls for boneless thighs but you could substitute boneless, skinless chicken breasts. The only difference is that your chicken won't be as moist or juicy.
General Tso's Chicken
1 pound boneless, skinless chicken thighs
6 dried red chilis (or red pepper flakes)
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish
Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk
Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water
Mix ingredients for marinade. Slice chicken into 1-inch cubes and add to marinade mixture. Let sit for 15 to 20 minutes.
Mix ingredients for the sauce. Set aside.
Place the cornstarch in a large Ziplok bag. Drip excess marinade off the chicken and toss cubes in the bag with the cornstarch. Shake to coat the chicken and then shake off excess cornstarch before frying.
Add about 2 inches of peanut oil to your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat wok over medium-heat heat. Add dried chilis, garlic, and ginger to wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add sauce mixture and stir until thickened, about 1 to 2 minutes. Return chicken to wok and stir well to coat with sauce. Transfer chicken to serving dish. Serve with white rice and vegetables.
This should serve 2 to 3 people as part of a meal.
Saturday, March 7, 2009
Chocolate anyone?
Cookie Dough Truffles
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.
Saturday, February 28, 2009
Bananas?????
I was bored and decided to try this at home one day. I had no idea if it would turn okay or not but once I finished it, my daughter loved it. She is still bugging me to make this again. I guess that you could call these fried banana empanadas. Anyway, whatever you want to call them, here is the recipe.
Fried Banana Empanadas
Ingredients:
Bananas, peeled and sliced in half
Brown sugar
Cinnamon
Package of egg roll wrappers
Oil for frying or deep fryer
Method:
Fried Banana Empanadas
Ingredients:
Bananas, peeled and sliced in half
Brown sugar
Cinnamon
Package of egg roll wrappers
Oil for frying or deep fryer
Method:
- Take the banana halves and slice each half into thirds.
- Take an egg roll wrapper and place it on your work surface.
- Roll a section of banana in the brown sugar and place in the center of the wrapper
- Sprinkle with cinnamon
- Fold ends of wrapper over banana and then roll the wrapper up to enclose the banana. Dip your finger in water and brush the edge of the wrapper to seal it.
- When you have your empanadas completed, fry to a crisp golden brown.
Friday, February 27, 2009
Garfield would love this
Here is one of my recipes for lasagna. Lasagna
Ingredients:
8 ounces uncooked lasagna noodles
1/2 pound ground beef
1/2 pound mild Italian sausage, casings removed
1 medium onion, chopped (optional)
2 cloves garlic, minced
1 can (14-1/2 ounces) whole peeled tomatoes, undrained and chopped
1 can (6 ounces) tomato paste
2 teaspoons dried basil
1 teaspoon dried marjoram leaves
1 can (4 ounces) sliced mushrooms, drained (optional)
2 eggs
2 cups (16 ounces) cream-style cottage cheese
3/4 cup grated Parmesan cheese, divided
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
3 cups (12 ounces) shredded mozzarella cheese
Preparation:
1. Cook lasagna noodles according to package directions; drain.
2. Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
3. Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
4. Preheat oven to 375°F. Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
5. Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar cheese and mozzarella cheese. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
6. Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.
Tip: Lasagna can be assembled, covered and refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375°F oven 60 minutes or until bubbly.
Burritos anyone?
Okay, that's enough alcohol and dessert so now I'll move on to one of my favorite ethnic dishes. It is burrito pollo con salsa rojo or a chicken burrito with red sauce.
Burrito Pollo con salsa rojo
For the sauce:
1 1/2 tablespoons olive oil
1/2 tablespoon flour
1/8 cup chili powder
1 1/2 cups chicken stock (or a bit more depending how thin you want it to be)
6 ounces tomato paste (1 small can)
1/2 teaspoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1 tablespoon honey
1/2 cup sour cream
For the filling:
1 tablespoon olive oil
3-4 chicken boneless skinless chicken breasts (depending on size)
1 small onion, chopped (optional)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 garlic cloves, peeled and minced
4 small plum tomatoes, diced
1/2 cup chopped cilantro
1 tablespoon cumin
salt and pepper to taste
juice of 1 small lime
4 large (not extra large) flour tortillas
1 cup shredded colby jack cheese (or cheese of your choice)
sour cream for garnish
sprigs of cilantro for garnish
Make the sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cumin, and salt. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add the honey and sour cream and adjust the seasonings if needed. Keep warm until you're ready to ladle it over your wet burrito.
Make the filling:
Start by cooking your chicken in a bit of olive oil until cooked through. No need to even season the chicken at this point because it will be seasoned later when it's mixed with the vegetables. Remove the chicken from the pan and set aside.
In the same pan, heat some more olive oil if needed, then add the onions (optional), bell peppers and garlic. Saute for a minute or so, then add most of the tomatoes (reserving some for garnishing the burrito), cilantro, cumin, salt, and pepper. Stir to combine. While that's cooking, quickly chop up the cooked chicken and add it to the pan along with the juice of 1 lime. Cook for a few minutes more and it's done.
Assemble the burritos:
Pop the flour tortillas into the microwave for 30 seconds or until they're warm, soft, and easy to bend and work with. Quickly spoon some of the filling into the tortilla, fold in the sides of the tortilla, then roll the tortilla enclosing the filling inside. Do this with the other four tortillas to make four burritos.
Ladle as much sauce over the burritos as you like, then top with some of the shredded cheese immediately so it can start to melt.
Garnish the burrito with the rest of the tomatoes, sour cream, and a sprig of cilantro. Serve with a knife and fork.
Burrito Pollo con salsa rojo
For the sauce:
1 1/2 tablespoons olive oil
1/2 tablespoon flour
1/8 cup chili powder
1 1/2 cups chicken stock (or a bit more depending how thin you want it to be)
6 ounces tomato paste (1 small can)
1/2 teaspoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1 tablespoon honey
1/2 cup sour cream
For the filling:
1 tablespoon olive oil
3-4 chicken boneless skinless chicken breasts (depending on size)
1 small onion, chopped (optional)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 garlic cloves, peeled and minced
4 small plum tomatoes, diced
1/2 cup chopped cilantro
1 tablespoon cumin
salt and pepper to taste
juice of 1 small lime
4 large (not extra large) flour tortillas
1 cup shredded colby jack cheese (or cheese of your choice)
sour cream for garnish
sprigs of cilantro for garnish
Make the sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, cumin, and salt. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Add the honey and sour cream and adjust the seasonings if needed. Keep warm until you're ready to ladle it over your wet burrito.
Make the filling:
Start by cooking your chicken in a bit of olive oil until cooked through. No need to even season the chicken at this point because it will be seasoned later when it's mixed with the vegetables. Remove the chicken from the pan and set aside.
In the same pan, heat some more olive oil if needed, then add the onions (optional), bell peppers and garlic. Saute for a minute or so, then add most of the tomatoes (reserving some for garnishing the burrito), cilantro, cumin, salt, and pepper. Stir to combine. While that's cooking, quickly chop up the cooked chicken and add it to the pan along with the juice of 1 lime. Cook for a few minutes more and it's done.
Assemble the burritos:
Pop the flour tortillas into the microwave for 30 seconds or until they're warm, soft, and easy to bend and work with. Quickly spoon some of the filling into the tortilla, fold in the sides of the tortilla, then roll the tortilla enclosing the filling inside. Do this with the other four tortillas to make four burritos.
Ladle as much sauce over the burritos as you like, then top with some of the shredded cheese immediately so it can start to melt.
Garnish the burrito with the rest of the tomatoes, sour cream, and a sprig of cilantro. Serve with a knife and fork.
Still have some bourbon left?
Well, here is another alcohol tinged dessert for you to try. I loved it.
Bourbon Pecan Tarts
Bourbon Pecan Tarts
For cookie crust 4 sticks unsalted butter, diced 4 cups unbleached all-purpose flour 1/2 cup sugar 1/2 teaspoon salt For filling 3 large eggs 1 cup sugar 1/3 cup unsalted butter, melted 1/2 cup dark corn syrup 1/2 cup light corn syrup 3 tablespoons bourbon 2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 3 cups pecan halves Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms Make crust: Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill. |
Make filling:
Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.
Cooks' note:
Tarts can be made 2 days ahead and kept in an airtight container at room temperature.
Make filling:
Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.
Why is the rum gone???? Well, open the bourbon.
Okay, since you just got a recipe for rum balls, it's not that far of a leap to make bourbon balls. So here you go.
Bourbon Balls
Ingredients
- 1 cup pecans
- 8 ounces vanilla wafers, enough to make 2 cups
- 1/2 cup unsweetened Dutch-processed cocoa, divided
- 1 cup confectioners' sugar, divided
- 1/4 cup light corn syrup
- 1/4 cup bourbon
Directions
Preheat oven to 325 degrees F.
Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.
Since we are using rum......
Well, since I am on the topic of rum, here is another recipe that I recently made for the very first time this Christmas. Once again, I made them for work too and everyone loved them. By the way, this one was pirated from Emeril Lagasse.
RUM BALLS
Ingredients
RUM BALLS
Ingredients
- 1 1/2 cups confectioners' sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon ground allspice
- 1/2 cup dark rum
- 2 tablespoons light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped, toasted walnuts or pecans
Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
Let's Get Started
Well, I decided to start this blog off with a cake recipe. It's funny because I never baked before Christmas. Now I loved to cook and cooked all the time but for some reason, I never tried baking. But this Christmas I needed to take something to my fiance's family get together and couldn't think of anything. Then I remembered that my mom used to make a rum cake around the holidays and decided that I would try it. Well, everyone loved it and then I made it again for a potluck at work. Seems that they loved it too so I thought that I would share the recipe with you.
Rum Cake
Rum Cake
Ingredients:
- ---Cake---
- 1 cup chopped, toasted pecans or walnuts
- 1 18-1/2 ounce yellow cake mix
- 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold milk*
- 1/2 cup vegetable oil
- 1/2 cup Bacardi dark rum
- ---Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Bacardi dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. 
Welcome
Welcome to my new blog. I decided to do this blog after I was reading a ton of other cooking blogs. Since I love to cook and have had a few people comment about my cooking, I decided to create this blog as a way to share my recipes with, well, whoever wants them. So I hope you enjoy these recipes and have fun cooking.
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