Serves 4 (1/4 cup each)
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Tuesday, January 22, 2008
Tres Leches
I had Tres Leches at Angel's Puerto Rican Food in El Condada in San Juan, Puerto Rico. I do not know if this is the same recipe, but it is Tres Leches.
INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with
raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with
raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Awesome and Easy Creamy Corn Casserole
This is delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Brown Rice--How to Cook and other recipes
I would like to give credit to the origin of this information, but I do not know where it came from.
Brown rice was something I became familiar with when I was in college. It is much healthier than white rice, but since it is not so commonly used, many people struggle with how to cook it well.
This is the information I had in a document which I have no idea who to give credit to:
At least one diet gaining popularity these days is big on "good carbs." One of these healthy complex carbohydrates -- brown rice -- should be part of any healthy diet. Not only is brown rice a healthy choice, it's an economical choice, too. But there is one drawback. Brown rice is not easy to prepare. Even following the instructions on the back of the bag will not necessarily produce a tasty result.
Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start it early and it won't be done in time.
See? Brown rice can be difficult. But it doesn't have to be. In fact, it can be as foolproof as preparing white rice, as long as you know that everything is different.
The secret for preparing perfect brown rice, according to the folks at Cooks Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure.
Foolproof Oven-Baked Brown Rice
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch-square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for 1 hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, and cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Yield: 4 to 6 servings
Variations:
SUCCULENT BROWN RICE: You can dress up the brown-rice recipe above by substituting chicken or vegetable broth for the water. Add half an onion, which has been chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN-RICE SALAD: Follow the recipe above. While rice is in the oven, whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest and 1/2 teaspoon salt in a small bowl. Toss orange-juice mixture with 1-1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-sized pieces and 1/2 cup finely chopped red onion. When you remove the rice from the oven, pour this spinach dressing over the hot, cooked rice and mix well. Cover and chill in the refrigerator until cold.
Brown rice was something I became familiar with when I was in college. It is much healthier than white rice, but since it is not so commonly used, many people struggle with how to cook it well.
This is the information I had in a document which I have no idea who to give credit to:
At least one diet gaining popularity these days is big on "good carbs." One of these healthy complex carbohydrates -- brown rice -- should be part of any healthy diet. Not only is brown rice a healthy choice, it's an economical choice, too. But there is one drawback. Brown rice is not easy to prepare. Even following the instructions on the back of the bag will not necessarily produce a tasty result.
Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start it early and it won't be done in time.
See? Brown rice can be difficult. But it doesn't have to be. In fact, it can be as foolproof as preparing white rice, as long as you know that everything is different.
The secret for preparing perfect brown rice, according to the folks at Cooks Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure.
Foolproof Oven-Baked Brown Rice
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch-square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for 1 hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, and cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Yield: 4 to 6 servings
Variations:
SUCCULENT BROWN RICE: You can dress up the brown-rice recipe above by substituting chicken or vegetable broth for the water. Add half an onion, which has been chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN-RICE SALAD: Follow the recipe above. While rice is in the oven, whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest and 1/2 teaspoon salt in a small bowl. Toss orange-juice mixture with 1-1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-sized pieces and 1/2 cup finely chopped red onion. When you remove the rice from the oven, pour this spinach dressing over the hot, cooked rice and mix well. Cover and chill in the refrigerator until cold.
Angie’s Orange Sugar Cookies
Cream together:
2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla
Add 1 egg that has been beaten until it is fluffy.
Stir in:
2 teaspoons milk
2 teaspoons orange juice
Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
Chill for at least one hour.
Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.
Frosting:
2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring
Add a little milk at a time to slowly make the frosting.
2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla
Add 1 egg that has been beaten until it is fluffy.
Stir in:
2 teaspoons milk
2 teaspoons orange juice
Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
Chill for at least one hour.
Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.
Frosting:
2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring
Add a little milk at a time to slowly make the frosting.
Jalapeno Crab Dip
1 pound crabmeat (grated)
1 teaspoon chopped garlic
1/2 cup chopped jalapeno
1/4 pound monterey jack cheese with jalapenos, (grated)
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounce parmigiano-reggiano cheese, (parmesan cheese) grated
Preheat the oven to 350 degrees F. Combine grated crabmeat, garlic, montery jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size bowl. Toss gently to mix well. If you want jalapenos add. Sprinkle parmesan cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand for 5 minutes. Serve with crackers.
1 teaspoon chopped garlic
1/2 cup chopped jalapeno
1/4 pound monterey jack cheese with jalapenos, (grated)
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounce parmigiano-reggiano cheese, (parmesan cheese) grated
Preheat the oven to 350 degrees F. Combine grated crabmeat, garlic, montery jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size bowl. Toss gently to mix well. If you want jalapenos add. Sprinkle parmesan cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand for 5 minutes. Serve with crackers.
Artichoke and crab dip
1 8 0z. cream cheese
1 c. mayo
1 lb. lump crab meat
1 can artichoke hearts
1 c. parmesan
1/3 c. chopped onions
Blend cream cheese and mayo, blend in artichokes, crab, parmesan, and onion. Place in 9' pie plate and bake at 375 for 20 minutes, stir well before serving.
1 c. mayo
1 lb. lump crab meat
1 can artichoke hearts
1 c. parmesan
1/3 c. chopped onions
Blend cream cheese and mayo, blend in artichokes, crab, parmesan, and onion. Place in 9' pie plate and bake at 375 for 20 minutes, stir well before serving.
Chiles Rellenos Casserole
A delicious brunch or main dish casserole, made with mild green chile peppers, eggs, and cheese.
INGREDIENTS:
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
PREPARATION:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings
INGREDIENTS:
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
PREPARATION:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings
Crazy Surprise Pie
This is the most unusual, albeit delicious, pie you could possibly imagine. If you follow the directions precisely, it will have no sauerkraut taste. In fact, you may wonder why it tastes so much like coconut. To make sure this remains our little secret, don't leave the empty sauerkraut can where anyone will see it.
3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell
Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.
In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings
3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell
Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.
In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings
Ham Green Bean Soup
2 lbs. meaty ham bone
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
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