Eating Well

Wednesday, February 29, 2012

LEMON POPPY SEED MUFFINS

LEMON POPPY SEED MUFFINS




1/2 c. butter
1 c. white sugar
2 eggs
1/2 c. milk
1/4 c. poppy seeds
1 1/2 c. flour
1 tsp. flour
1 tsp. baking powder
1/2 tsp. salt
1 grated lemon rind
1 tsp. almond extract

Directions

In large bowl mix flour, baking powder, salt and lemon rind. Pour milk into bowl. Cream butter, sugar, and 1 egg and the almond extract. Beat in second egg. Blend in milk. Pour flour mixture over batter. Add poppy seeds. Stir only to moisten. Fill greased muffin tins 3/4 full. Bake at 375 degrees for 30 to 35 minutes.






Read more about it at www.cooks.com/rec/view/0,194,149169-227202,00.html

Content Copyright © 2012 Cooks.com - All rights reserved.

Tuesday, February 28, 2012

Sweedish Meatballs

Ingredients


1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
3 teaspoons kosher salt
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)

Directions

1.Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, and garlic and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, allspice, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine.

2.Shape into 1-inch balls. Sauté over medium-high heat, in 1 tablespoon olive oil, a few meatballs at a time, removing them when well browned on all sides.

3.Pour off all but 2 tablespoons of the fat. Whisk in 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, and a few grinds of black pepper. Cook over medium heat, scraping up any browned bits. Whisk in 1 3/4 cups light cream and 1 cup water. Bring to a boil, stirring constantly, until the sauce thickens, at least 1 minute.

4.Return the meatballs to the skillet and simmer over low heat for 20 minutes.

Monday, February 27, 2012

Chocolate Pie with Coconut

Ingredients

2 cups milk
1/4 cup butter or margarine, softened
3 oz unsweetened baking chocolate
1 cup coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons vanilla
3 eggs, slightly beaten
1 cup frozen (thawed) whipped topping


Directions
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

Sunday, February 26, 2012

Shirred Eggs with Black eyed pea Salsa

From SELF October 2011

Let's have brunch. It's Sunday. This looks really good. Tell me what you think.


ingredients

1 slice (2 ounces) thick bacon
1 cup chopped onion
10 ounces frozen chopped collard greens, thawed and drained
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 can (15 ounces) black-eyed peas, rinsed and drained
1/2 cup diced green bell pepper
1/2 cup diced tomato
2 tablespoons chopped fresh chives (or parsley)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small green chile, chopped (optional)
Vegetable oil cooking spray
4 large eggs
4 tablespoons 1 percent milk

preparation

In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
add your own note


Read More http://www.epicurious.com:80/recipes/food/views/Shirred-eggs-with-Black-Eyed-Pea-Salsa-and-Collard-Greens-367793#ixzz1nVrPn9v4

Saturday, February 25, 2012

Pork and Peas, Please

  •  Ingredients

1 pound rotini pasta
2 tablespoons olive oil
1/2 cup red onion
3 garlic cloves, thinly sliced
1 cup frozen peas
2 pork cutlets
1 cup chicken broth
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon lemon juice
salt to taste
1/4 cup roughly chopped fresh basil



Preparation

Cook pasta in lightly salted boiling water according to the package directions; drain. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, stirring occasionally. Add peas, pork cutlets, radicchio, chicken broth, kosher salt, freshly ground pepper, and the pasta. Cook until the liquid is absorbed and the meat andvegetables are heated through, about 5 minutes. Toss with lemon juice and more salt to taste. Top with fresh basil.

Tuesday, February 21, 2012

Mardi Gras Cupcakes

For the Cupcakes:



2 1/4 cups cake flour
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoons vanilla extract
1 1/2 cups + 2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoons table salt
12 tablespoons unsalted butter, softened but still cool
purple, green, and yellow food coloring
purple, green, and yellow sanding sugars

For the Buttercream Frosting:

20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

Directions:

Preheat oven to 350 degrees. Line muffin pan with paper liners.

In a 2-cup glass measure, combine milk, egg whites, and extracts and mix with fork until blended.

In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine cake flour, sugar, baking powder, and salt. Add butter and continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

Pour a scant cup of the cake mix into three separate mixing bowls. Mix in food colorings and place the colored batter into three individual Ziploc bags.

Squeeze cake batter into each cupcake well, alternating colors. (I did purple first, followed by green…)


Then yellow on top.


Bake 15 to 17 minutes or until toothpick inserted in the center comes out clean. Transfer muffin pan to wire racks to cool completely before removing cupcakes. Cool completely prior to frosting.


To make buttercream frosting, in standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.


Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Sprinkle with sanding sugars.

Source: cupcakes adapted from Bean Town Baker, frosting Crumbly Cookie

Saturday, February 18, 2012

Red Beans and Rice

ingredients

1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste

In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.


Read More http://www.epicurious.com:80/recipes/food/views/New-Orleans-Style-Red-Beans-and-Rice-with-Sausage-Fulcher-11359#ixzz1mhGQyW2E


Accompaniment: white rice
print a shopping list for this recipeview wine pairings


Read More http://www.epicurious.com:80/recipes/food/views/New-Orleans-Style-Red-Beans-and-Rice-with-Sausage-Fulcher-11359#ixzz1mhFtnrgU

Thursday, February 16, 2012

Polenta Primavera

This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal.

This sounds so good just like this. An addition i would make is to add stips of roasted bell peppers.




Ingredients


2 cups Water
2/3 cup Yellow Corn Meal
1 cup (4 ounces) shredded fontina or mozzarella cheese
1/2 cup Heavy whipping cream
1/4 cup (1 ounce) grated Parmesan cheese
1/2 tsp Salt
1/4 tsp Ground black pepper
1 can (14.5 ounces) primavera pasta-ready chunky tomatoes, undrained


Preparation

GREASE 9-inch pie plate.

BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened.

STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.

SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat tomatoes and juice; serve over wedges.


http://www.mealsmatter.org/recipes-meals/recipe/16301
Contributed By: stacyw


meals.com

Wednesday, February 15, 2012

Lamb's Ears

if you are a fan of Italian cooking shows  like i am, you've been introduced to a type of pasta called orecchiette. )ō-ˌrā-kˈe-te)


orecchiette is a small piece of pasta that looks like small shell or bowl.  It comes from another word that means ear. in Italian.
Well, orecchiette is fun little pasta to cook and eat. It's little bowl is perfect for holding sauce and cheese.

So here it is. This was the voted the best dish in San Francisco in 2004.





INGREDIENTS:

3 tablespoons salt
3 bunches broccoli rabe, about 1 1/2 pounds, coarsely chopped
10 ounces orecchiette (preferably Rustichella brand)
3 hot Italian sausage links, about 1 pound
2 tablespoons olive oil
1 cup chicken stock
1 1/2 ounces finely grated Pecorino Romano
1/2 lemon
1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)



INSTRUCTIONS:

Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.

Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.

Split the sausages lengthwise down the middle and remove from their casings.

Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.

Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to overcook it.

Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

Serves 4-6







Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/FDG83LGQE41.DTL#ixzz1mTf4HsrM

Tuesday, February 14, 2012

Heart Shaped Pizza

Want to make something different for Valentines?  How about a heart shaped pizza?

Igredients:

3 cups bread flour

1 (.25 ounce) envelope active dry yeast
1 1/4 cups warm water
3 tablespoons extra virgin olive oil, divided
3 tablespoons chopped fresh rosemary
1 (14 ounce) can pizza sauce
3 cups shredded mozzarella cheese
2 ripe tomatoes, sliced
1 zucchini, sliced
15 slices pepperoni
1 (2.25 ounce) can sliced black olives

Directions

1.Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough.

2.Preheat oven to 400 degrees F (200 degrees C).

3.Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.

4.Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

http://allrecipes.com/

Monday, February 13, 2012

Lemon Chicken and Rice

What You Need

1lb. boneless skinless chicken breasts, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1/4cup lemon  juice
3cups frozen stir-fry vegetables
3cups hot cooked long-grain white rice
1/4cup chopped PLANTERS COCKTAIL Peanuts

Make It


HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until done.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice; top with nuts.


Kraft Foods

Sunday, February 12, 2012

chocolate torte

well, it is all most Valentine's Day. are you ready? Do you know how you will be celebrattorte try this, it's not hard, but looks really good

ingredients

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Equipment:
a 9-inch round fluted tart pan (1 inch


preparation

Make crust:
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Cooks' note:
Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
add your own note


Read More http://www.epicurious.com:80/articlesguides/holidays/valentinesday/aphrodisiacs/recipes/food/views/Chocolate-Glazed-Chocolate-Tart-243610#ixzz1m8NvCb8F

Saturday, February 11, 2012

Chocolate Coconut Pie




INGREDIENTS


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (12 oz) coconut milk
1 cup granulated sugar
1 cup milk
1/3 cup cornstarch
1 cup water1
 bag (12 oz) semisweet chocolate chips
1 1/2 cups whipping cream
1/4 cup powdered sugar
1/4 cup chocolate shavings.

DIRECTIONS

1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
 
2 In 2-quart saucepan, heat coconut milk, granulated sugar and milk to boiling over medium heat, stirring constantly. In small bowl, mix cornstarch and water. Reduce heat to medium-low; stir in cornstarch mixture until thickened.
 
3 In large microwavable bowl, microwave chocolate chips uncovered on Medium (50%) about 2 minutes or until melted. Stir half (about 2 cups) of the coconut milk mixture (haupia) into the melted chocolate. Spread in baked shell. Gently spread white haupia on top of chocolate layer. Refrigerate pie 2 hours.
 
4 In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with chocolate shavings. Cover and refrigerate any remaining pie.
 
 
 
http://www.pillsbury.com/recipes/chocolate-haupia-pie/

Friday, February 10, 2012

Hot Sour Soup

Ingredients


5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves


Directions


Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.

Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving


* Search under the "Cooking baking supplies"  tab for these items, or they are available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Read More http://www.epicurious.com:80/recipes/food/views/Chinese-Hot-and-Sour-Soup-231354#ixzz1lzdUKUJl

Wednesday, February 8, 2012

Dressed up Burgers

Ingredients


.2 pounds ground chuck 1/2 teaspoon salt
1/2 teaspoon pepper
 1 tablespoon vegetable oil
1 large onion, chopped
1 medium-size green bell pepper, chopped
2 (8-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard



Directions:

Combine first 3 ingredients in a large bowl; shape into 6 patties.

Cook patties in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until browned; drain and remove from skillet.

Sauté onion and bell pepper in skillet over medium-high heat 2 minutes or until tender. Stir in tomato sauce, Worcestershire sauce, and dry mustard; bring to a boil. Add patties; cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 more minutes or until patties are no longer pink.



Southern Living

FEBRUARY 1999

Tuesday, February 7, 2012

Pork and Pots

Ingredients

4- center cut pork chops
2 cups baby carrots
1/3 cup pure maple syrup
4 tablespoons olive oil
2 teaspoons dried rosemary, crushed
1/4 teaspoon ground black pepper
1 1/2  lbs of russet  potatoes
Salt and ground black pepper

 
Directions
 
1.Preheat oven to 425 degree F.  Place chops  and carrots in a small beg. Add  maple syrup, 2 tablespoons of the oil, 1 teaspoon of the dried rosemary, and 1/4 teaspoon black pepper. Turn the bag around and mix well. Make sure carrots and meat are competly covered.  Pour out chops and carrots on one end of a large roasting pan.
2.  Wash and cut potatoes into small pieces like steak fries.

3. In a medium bowl toss potatoes with remaining 2 tablespoons olive oil and 1 teaspoon rosemary. Transfer to roasting pan beside carrots and meat.



4. Bake for 35 to 45 minutes or until a thermometer inserted into the thickest part of the meat registers 155 degree,  and potatoes are browned and crisp. Carefully remove meat and carrots. Cover meat and carrots with foil and let stand 10 minutes before serving. Season to taste with salt and black pepper. Makes 4 servings.




Adapted from Better Home and Gardens

Sunday, February 5, 2012

Stuffed Peppers

I remember these as a child. I always ate the filling out first. Others are topped with bread crumbs or cheese, but not this time time. Oh, and pleased don't be shocked at the secret ingredient...




Ingredients
1 lb gound beef
1/2 medium onion, chopped
2 cloves garlic, minced
4 bell peppers
2 cups cooked rice
1/2 stalk celery chopped
salt
pepper
italian seasoning
1 small can  plus 2 oz tomato sauce
1/4 cup stock
3 tablespoons ketchup
1/2 tablespoon worcestershire sauce

Directions

Cut top off the peppers Remove the core and stem.



. Brown ground beef, add salt, pepper and italian seasoning




 Cook 2 cups of rice according to the package directions.


Remove membrane, seeds, and rinse. Chop the  remaining peppers.


Mix ichopped onion, garlic and peppers in the ground beef.

Stir in the cooked rice.

Fill each pepper with beef and rice mixture

Add sauce and ketchup. Bake at 375 for 1 hour.


Cut the tops off the bell pepper, remove rthe stems, and mince the pieces. Chop the onion, garlic and celery and set them aside.
 Cook the rice according to package directions.
Brown the ground beef and add the salt, pepper and Italian seasoning. Gently remove the core, seeds, and the white pithy membranes from inside the peppers and gently rince out.
Add they chopped vegetables, and rice to the ground beef. add the broth and 2 tablespoons of tomato sauce. Mix well so it is all well incorperatoed.  The mixture should be moist and sticky.
Fill each pepper to the top, pack it down as you go. Mix the ketchup and the small can of tomato sauce together. Split the mix between the peppers.
Top with the tomato mixture and bake for one hour at 375 degrees.

Wednesday, February 1, 2012

Cookie Bowls

Ingredients:


2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon  Almond Extract
Makes:

12 bowls.

Tools:

Ice Cream Cookie Bowl Pan Easy-Add Ice Cream Cookie Bowl Pan
Instructions:

 1 Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

2 In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

 3 Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

4 Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

http://www.wilton.com/