Recipe that I found that I want to try. From recipezaar.com one of my favorite sites:
Panera's Cream Cheese Potato Soup (recipe #150863(
Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks
Directions
1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.
Tuesday, September 8, 2009
Thursday, September 3, 2009
Brownies
I want to try these... saw the recipe on two blogs and they were going on and on about them.
Update: Made them. Oh my, they are majorly yummy. And fudgey. I ended up cooking mine for 45 minutes, but I like mine a bit underdone.
Fudge Brownies
from the LA Times' Culinary SOS feature; this is the brownie from the Brownie Hot Fudge Sundae at a restaurant called BLD
1 1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1 1/2 teaspoons ground espresso
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups flour
1. Preheat the oven to 325 degrees.
2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.
3. In a medium bowl, combine the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.
4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 45 minutes to an hour and ten minutes (start checking around 35 minutes; the original recipe said they'd be done in 45 minutes, but at 45 minutes mine were still pretty liquid in the center. They were in there for a good hour). Remove the brownies and cool the pan on a rack to room temperature. Cut into squares to serve.
Update: Made them. Oh my, they are majorly yummy. And fudgey. I ended up cooking mine for 45 minutes, but I like mine a bit underdone.
Fudge Brownies
from the LA Times' Culinary SOS feature; this is the brownie from the Brownie Hot Fudge Sundae at a restaurant called BLD
1 1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1 1/2 teaspoons ground espresso
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups flour
1. Preheat the oven to 325 degrees.
2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.
3. In a medium bowl, combine the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.
4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 45 minutes to an hour and ten minutes (start checking around 35 minutes; the original recipe said they'd be done in 45 minutes, but at 45 minutes mine were still pretty liquid in the center. They were in there for a good hour). Remove the brownies and cool the pan on a rack to room temperature. Cut into squares to serve.
Katy's Balls
I want to try Katy's balls recipe, so I am saving it here. I hope Katy doesn't mind me putting it here, but this is where I am keeping recipes nowadays... and it's not like anybody reads this anyway!
I use 93% lean ground beef in my balls. And make them pretty small...about 1 T. size.
The sauce has nothing pointy added.
2 cans crushed tomatoes
1 can tomato paste
2 cloves garlic
oregano
parsley
salt
pepper
onion powder
garlic powder
crushed red pepper
shake of parm. cheese.
Meatballs:
1 lb 93% gr. beef
1/4 c. eggbeaters
salt
pepper
garlic powder
onion powder
Maybe 1/4 c. bread crumbs
The key is to cook the meatballs in the sauce. It makes them extra tender and the sauce soaks into them so they get great flavor.
I throw all of the ingredients for the sauce in the crockpot in the a.m. before work.
Whichever one of us gets home first does the meatballs and throws them in the sauce. They need about an hour to cook in the sauce if it's boiling/bubbling.
I have a 1 T. scoop for making cookies that I use to make the balls
I use 93% lean ground beef in my balls. And make them pretty small...about 1 T. size.
The sauce has nothing pointy added.
2 cans crushed tomatoes
1 can tomato paste
2 cloves garlic
oregano
parsley
salt
pepper
onion powder
garlic powder
crushed red pepper
shake of parm. cheese.
Meatballs:
1 lb 93% gr. beef
1/4 c. eggbeaters
salt
pepper
garlic powder
onion powder
Maybe 1/4 c. bread crumbs
The key is to cook the meatballs in the sauce. It makes them extra tender and the sauce soaks into them so they get great flavor.
I throw all of the ingredients for the sauce in the crockpot in the a.m. before work.
Whichever one of us gets home first does the meatballs and throws them in the sauce. They need about an hour to cook in the sauce if it's boiling/bubbling.
I have a 1 T. scoop for making cookies that I use to make the balls
Tuesday, September 1, 2009
Aligot Potatoes
I have no freaking clue how to pronounce these things, but they made me say Mmmmmmm. I got this recipe from the website framed-mylifeonepictureatatime.blogspot.com. She takes beautiful pictures of beautiful food. This recipe makes a LOT of potatoes, so the next time I am going to halve it.
ALIGOT POTATOES
2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.
2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.
ALIGOT POTATOES
2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese
1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.
2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.
3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.
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