Buttermilk Biscuits

BUTTERMILK BISCUITS (with Sausage Gravy)

Ingredients:
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

To prepare:
Preheat oven to 425°F.
Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend.
Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.
Add buttermilk and stir until evenly moistened.
Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.
Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

To serve:
Serve warm with sausage gravy or jam (or just eat them plain)

Makes 12 servings.
Bon Appétit
October 2000
recipe can be found at epicurious.com

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Breakfast Pizza

BREAKFAST PIZZA

Ingredients:
1 Package Mama Mary's Gourmet Thin and Crispy Pizza Crust
6 large eggs
6 slices bacon
1 Package of shredded hash-browns (can be refrigerated or frozen) enough to fill a 12 inch skillet
1/2 package frozen spinach, thawed and drained (optional)
1/2 package mozzarella cheese
1 package cheddar cheese
Salt and pepper to taste

For this recipe the steps and ingredients are somewhat flexible depending on personal preference. For example you can add or substitute sausage or ground beef for the bacon, you could add mushrooms, peppers, or onions, and you could leave the spinach out of the scrambled eggs. For the preparation there are two ways to do it, one is to prepare all the elements first and assemble them on the crust, the other is to prepare as you assemble, which probably takes longer.

To prepare:

1. If you are going to prepare everything first, go ahead and cook the bacon and break it into small pieces, cook the scrambled eggs but be careful not to over-do them because they will be heated again and you don't want them to be dried out, and cook the hash-browns until slightly crispy (this adds nice texture).

2. Take the thin pizza crust, put it on a baking sheet, and drizzle olive oil on top.


3. Cover generously with shredded mozzarella cheese or an "italian blend" and place in oven until cheese is just melted (not bubbling).


4. Remove pizza from oven and cover with cooked hash-browns.


5. Top hash-browns with cooked scrambled eggs (spinach optional, but a great and healthy addition).


6. Add crumbled bacon on top.


7. Cover entire pizza with cheddar cheese (or additional italian blend if desired).


8. Cook in oven at 400°F for about 10 minutes until cheese is melted and pizza is heated through.


To serve:
Remove from oven, cut into slices, and enjoy!

Serves 4.
Recipe courtesy of Mom and Emily.

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Ben & Jerry's Coconut Ice Cream

BEN & JERRY'S COCONUT ICE CREAM

Ingredients:
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1 can coconut cream (15 ounces) such as Coco Lopez
Sweetened shredded coconut (optional, as desired)

To prepare:
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I used my stand mixer for this, it worked wonders).
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
3. Pour in the cream and milk and whisk to blend.
4. Add the coconut cream and blend.
5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. In most cases you freeze 20 to 30 minutes until the mixture has thickened considerably, you then transfer to closed containers and freeze until ready to eat.

The nice thing about this recipe is that the ice cream stays soft and creamy no matter how long it's the in the freezer. Even guests who claimed not to like coconut enjoyed this ice cream and were excited by the almonds lurking in their scoops.

If you add things like almonds or sweetened shredded coconut do it in the last few minutes of freezing, not at the beginning.

Variations:
***This is the one I used, it was amazing***
Coconut Almond-Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Chip- Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Rum-Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.

Makes generous 1 quart.
recipe from Ben & Jerry's Homemade Ice Cream & Dessert Book
recipe at razzledazzlerecipes.com

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Brunswick Stew

BRUNSWICK STEW

Ingredients:
1 large hen or 3 fryers
2 c. lightly salted water
3 qts. Tomatoes
4 c. sliced onion
2 (16- oz.) cans tiny green lima beans
1(16- oz.) can cream style white corn
1 (16- oz.) can shoe peg white corn
4 c. mashed potatoes, seasoned with salt and butter
3-4 tbs. Worcestershire sauce
3-4 good shakes of Tabasco sauce
Salt to taste


To prepare:
Cook chicken in 2 cups water, lightly salted, until tender.

Let cool; take from water; shred meat, removing skin and giblets.

Simmer tomatoes and onions together in stock from boiled chicken about 30 min.

Add meat and cook about an hour longer.

Add lima beans, then corn, stirring often to keep from sticking.
Add seasoning, then potatoes. Stir well.

Simmer 2-3 hours longer, stirring occasionally to prevent sticking.


Serves 6 to 8.
Chapel Hill Favorites Cookbook
1982

Stuffed Roasted Strawberries

STUFFED ROASTED STRAWBERRIES

Ingredients:
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped (or any other type of chocolate you have on hand)
1 teaspoon sugar, optional

Spray whipping cream (the kind that comes in a can or whip your own)
Cocoa powder, for garnishing

To prepare:
Preheat the oven to 400°F.
Slice the tops of the berries off just below the stem. Cut the bottoms off (about 1/4-inch), so that the berries will sit upright.
Next, use a melon ball scoop to hollow out the tops of the strawberries, to create a bowl in each one.
Stuff some chopped chocolate into the hollow part of each strawberry and place them upright in a baking dish.
Lightly sprinkle the berries with sugar.
Roast the strawberries until soft and the chocolate is melted, about 10 to 12 minutes.

To serve:
Place 3 strawberries on a dessert plate in a triangle. Spoon baking juices over them. Top each berry with a little bit of whipped cream if desired and sift a little cocoa powder over the plate.

Serves 4.
Rachael Ray
30 Minute Meals
foodnetwork.com

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Corn Flake Cookies

CORN FLAKE COOKIES

Ingredients:
1 c. Karo syrup
1 c. white sugar
1 c. peanut butter
6 c. cornflakes

To prepare:
Mix together the syrup and sugar and stir over high heat bringing to a boil.
Remove from the stove and add peanut butter stirring until smooth.
Pour mixture over measured cornflakes and mix well.
Drop by spoonful onto waxed paper.

Yields 2 dozen large cookies.

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Lemonade Pie

LEMONADE PIE

Ingredients:
1 can condensed milk
6 oz. can frozen lemonade, slightly thawed (if for some reason you can't find the small cans, I couldn't, just get the big can and use half of it)
9 oz. Cool Whip
1 graham cracker crust

To prepare:
Mix condensed milk and lemonade. Fold in the chilled Cool Whip. Pour into crust. Chill a few hours before serving.

Notes: One variation is to use pink lemonade...tastes pretty much the same, but has a festive pink color. It is normal to have leftovers when you use the regular sized pie crust. Apparently they sell a slightly larger than average graham cracker crust, and if you get that one then all the filling fits, you just have a few spoonfuls left over. So, you can either make a bigger pie, or a regular one and save the leftovers. The leftovers are good frozen and then served as mousse or eaten with fresh fruit.

To serve:
Slice and serve cold. It is good on its own, with whipped cream, or with fresh fruit.

Serves 8.
Recipe complements of Debbie Williams

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Chicken with 40 Cloves of Garlic

CHICKEN WITH 40 CLOVES OF GARLIC

Ingredients:
3 whole heads garlic, about 40 cloves
2 (3 1/2 pound) chickens, cut into eighths [or just get one whole fryer chicken, 4 pounds feeds 4 people] ****I've since made this recipe again using a 6 pack of chicken thighs and a 6 pack of drumsticks (both with bone and skin), this is great if you like dark meat because it stays very tender, comes off the bone more easily, and fits in the pot better while cooking****
Kosher salt
Freshly ground black pepper
1 Tbs unsalted butter
2 Tbs good olive oil
3 Tbs Cognac, divided
1 1/2 cups dry white wine
1 Tbs fresh thyme leaves
1 Tbs fresh rosemary
2 Tbs all-purpose flour
2 Tbs heavy cream

To prepare:
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds.

Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.

Heat the butter and oil in a large pot or Dutch oven over medium high heat.

In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium.

When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to a plate...

Add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned.

Add 2 Tbs of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.

Return the chicken to the pot with the juices and sprinkle with the thyme and rosemary leaves.

Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm.

In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper to taste; it should be very flavorful because chicken tends to be bland. (An alternative to this is to leave out the flour and simply smash up the garlic in the pot, it will thicken the sauce and better disperse the garlic pieces. Even if you want the flour as a thickener, the garlic can still be smashed if you wish.)

Pour the sauce and the garlic over the chicken and serve hot.


To serve:
I prefer to leave the sauce on the side so it can be poured onto each plate as it is served. The sauce it essential though, it is the best part of the dish, don't be afraid of the garlic.

Serves 4.
Barefoot Contessa
Barefoot in Paris
Another version available at Williams-Sonoma.

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Mushroom Risotto with Peas

MUSHROOM RISOTTO WITH PEAS

Ingredients:
8 cups low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and ground black pepper

To prepare:
1. Bring the broth to a simmer in a heavy medium saucepan then keep the broth warm over very low heat.
2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes.
3. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
4. Stir in the rice and let it toast for a few minutes.
5. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring as constantly as possible, about 3 minutes. Continue to add broth a little at a time and cook, stirring, until the rice is just tender and the mixture is creamy. This should take about 30 minutes (the rice will absorb 6 to 8 cups of broth).
6. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
7. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste, and serve.

Serves 6.
recipe courtesy Giada De Laurentiis
recipe at foodnetwork.com

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Soupe de Poisson

SOUPE DE POISSON (Fish Soup with croutons)

Ingredients:
3 tbsp olive oil
1/4 cup finely chopped onion
1 tsp finely chopped garlic
1/2 cup chopped green pepper (we used red)
1/2 cup chopped leeks
1/2 cup finely chopped carrots
1 hot red pepper, crumbled
1 bay leaf
2 tsp fresh thyme sprigs (or 1/2 tsp dried thyme)
1 cup dry white wine
1 cup chopped fresh or canned tomatoes (we used Pomi)
1/3 pound potatoes
1 cup water
1 1/4 pounds white-fleshed, non-oily fish (cod, flounder, or a combination)
1/2 pint bay scallops (about 1/2 lb)
1 cup heavy cream
1/4 cup finely chopped fresh parsley
salt and freshly ground pepper
16 toasted croutons (recipe follows)

To prepare:
1. Heat the oil in a kettle and add the onion, garlic, green pepper, leeks, and carrots. Cook, stirring often, until the onions are wilted (soft).
2. Add the crumbled red pepper, bay leaf, thyme, wine, and tomatoes. Bring to a boil.
3. Peel the potatoes and cut them into half-inch cubes. Drop them into cold water briefly. Then drain, and add the potatoes to the soup.
4. Cover closely and cook 10 minutes.
5. Add the water and cook uncovered for 5 minutes.
6. Add the fish and scallops and simmer 2 or 3 minutes. Do not overcook or the fish will fall apart. Add the cream and bring to a boil. The soup must be served piping hot.
7. Gently stir in the parsley and add salt and pepper to taste.

To serve:
Serve the soup hot and add one or two croutons to each serving (serving the remainder on the side).

Croutons


Half a loaf of French bread
1 clove garlic, peeled and left whole
1/4 cup olive oil.

1. Rub the outside crust of the bread all over with garlic.
2. Cut the bread into sixteen thin slices. Arrange the slices on a baking sheet and brush with oil.
3 Broil until golden on one side. Turn and brown lightly on the other side.

Yield: 16 croutons.

Serves 4.
The New York Times 60-Minute Gourmet
Pierre Franey
amazon.com

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Poppy Seed Chicken

POPPY SEED CHICKEN

Ingredients:
3-4 boneless skinless chicken breasts
8 oz. package of mushrooms, sliced
1 can condensed cream of chicken soup
1 small container sour cream
1 stack of Ritz crackers
1/2 stick of butter, melted
poppy seeds
salt and pepper

To prepare:
Slice chicken into bite-sized pieces. While you're doing this bring about a quart of water (you can also add chicken broth for flavor) to a boil.

When the liquid boils, add the chicken pieces. Reduce heat and allow to simmer gently while you prepare other ingredients (about 10 to 12 minutes).

Add mushrooms, soup, and sour cream to mixing bowl and mix well. Crush the Ritz crackers into crumbs and set them aside.

Preheat the oven to 325°F.

Drain chicken, and stir into mixture, adding salt and pepper to taste. Spread mixture into medium sized casserole dish, and cover with cracker crumbs. Drizzle melted butter on top, and sprinkle generously with poppy seeds.

Bake at 325°F for 30 minutes.

To serve:
This goes well with peas cooked with pearl onions and spiral pasta tossed with olive oil.
It can also be served over rice, or just be eaten on it's own. Leftover are perfectly good, but the topping is only crispy the first day, so enjoy it while it's there.

Serves 4 hungry people.
recipe courtesy of Craig Lovin

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Double Delicious Cookie Bars (Killer Bars)

DOUBLE DELICIOUS COOKIE BARS ("Killer Bars")

Ingredients:
1/2 cup butter
1 1/2 cups graham cracker crumbs (I found a potato masher to be the most effective tool for this job)
1 (14oz.) can Sweetened Condensed Milk (NOT evaporated milk)
3 cups (18oz.) chocolate chips of your choice. I used 1 cup each of semi-sweet, milk chocolate, and white chocolate. The original recipe calls for 2 cups semi-sweet, 1 cup peanut butter chips. I'm sure any combination will work, just as long as there are three cups worth.

To prepare:
Preheat the oven to 350°F (325°F for glass dish).
If you want to make it easy on yourself and have perfectly cut bars, start by lining the entire pan with a sheet of aluminum foil. This is not necessary, but I found it to be helpful in removing the bars and having an easy cleanup. In a 13x9-inch pan, melt butter in oven. Remove pan from oven and sprinkle crumbs evenly over butter. Pour the condensed milk evenly over the crumbs, and spread to cover. Top with the chips of your choice (there will be a lot, this is good), and press them down firmly.
Bake 25 to 30 minutes or until lightly browned, and allow to cool. If you used foil, lift up the edges to remove the entire sheet of bars from the pan and cut. Otherwise cut the bars in the pan like brownies. Store these loosely covered at room temperature.

To serve:
These are plenty addictive and deadly on their own, but also consider serving them with ice cream.

Makes 24 to 36 bars.
Eagle Brand Recipe on can
October 2000
recipe at eaglebrand.com

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Chicken with Bacon, Tomato, and Thyme

CHICKEN WITH BACON, TOMATO, AND THYME

Ingredients:
8 pieces bacon, par-cooked half-way (may use precooked)
1 1/2 pounds boneless skinless chicken breast, cut into halves
2 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
2 tablespoons red onion, chopped
2 Roma tomatoes, sliced
1 bunch fresh thyme

To prepare:
Preheat the oven to 400°F.
To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.

Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.

Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes.

Serves 4.
George Stella
Low Carb and Lovin' It
recipe from foodnetwork.com

To serve:
One commenter made an interesting suggestion on the original post of this recipe. Catdaddy-n-Dr.Squeeky said...
The chicken recipe looks great. If you wanna kick it up a notch, though, you can serve it on a butternut squash sauce (which goes very well with chicken and herbs).

Ingredients:
1 large butternut squash
1 medum shallot
1/2 cup Spanish brandy
1/2 cup chicken stock
1/4 cup maple syrup
Butter
Kosher salt
Pepper
Olive oil
Spices (optional)

To prepare:
Roast a butternut squash (cut in half, seeds out, sprinkled with olive oil, kosher salt and pepper) cut side down on cookie sheet lined with aluminum foil) at 400-425°F for 50-60 minutes, until skin is a little brown and the squash is tender. let cool enough to handle.

In a sauce pan melt some butter (to taste) and saute one medium minced shallot. Once the shallot is translucent, deglaze the sauce pan with about 1/2 cup of spanish brandy (preferably sherry brandy - "brandy de jerez," which gives it a nice sweetness). Once the alcohol evaporates, add about 1/2 cup of chicken stock and about 1/4 cup of maple syrup. Lower the heat to low, then add the flesh of the butternut squash and mix. Adjust consistency by adding chicken stock if too thick. Transfer to blender or use a hand held (the hand held yields a more rustic sauce, the blender a smooth one) and blend until smooth. You can adjust thickness with chicken stock to get as thick or thin a sauce you want.

Once blended, transfer back to sauce pan and simmer for about 5 minutes and taste for salt and pepper. Ready to serve.

Some optional additions are about 1/2 tsp of cinnamon or quattre epices (a french combination of cinnamon, white pepper, cloves, and nutmeg).

What to do with the left over sauce?
-freeze in a freezer bag (squeeze air out)
-mix in some cream and make soup, add grilled shrimp, scallops, or crab meat.

Sounds delicious, no? And as is mentioned this can go with many chicken and herb dishes or can be eaten as a soup as suggested above. Thanks so much to Catdaddy-n-Dr.Squeeky for this wonderful suggestion, and for sharing the recipe!

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Turtle Ice Cream

TURTLE ICE CREAM

This recipe makes 1 quart of ice cream. If you want 2 quarts, double it.

Ingredients:
1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1.5 cups pecan halves (5 oz)
3 oz best-quality sweet chocolate, diced**
**(she recommends that you use Lindt Lindor truffles--a 3.5 oz package. If you can't find the truffles, use Lindt Swiss Milk Chocolate or, according to her, "any good milk chocolate is fine, too.")

To prepare:
Place 1/4 cup of water and the sugar in a large heavy-bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahagony or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occassionally so the caramel cooks evenly.

Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.

Preheat the oven to 350°F. Roast the pecans on a baking sheet for 8 to 10 minutes until crisp. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.

Freeze the caramel mixture in an ice cream maker according to the manufacturer's directions (about 25 minutes). When it is frozen, add the cold chopped pecans and chocolate and mix in completely (about 5 minutes more). Transfer to quart containers and store in the freezer until ready to serve. Unlike other homemade ice creams this recipe stays soft in the freezer, it never hardens completely, but stays very creamy.


Makes one quart of soft, delicious, rich ice cream.
Ina Garten, Barefoot Contessa Parties Cookbooks
March 2001
recipe from amateurgourmet.com

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Apple-Fig Crisp with Cherry Ice Cream

APPLE-FIG CRISP (with Cherry Ice Cream)

Ingredients:
3/4 cup plus 1 tablespoon all purpose flour
2/3 cup plus 2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons pumpkin pie spice
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup pecans (about 3 ounces), toasted, chopped
1 1/4 cups chopped stemmed dried black Mission figs (about 6 1/2 ounces)
1/4 cup applejack or brandy
2 1/4 pounds Golden Delicious apples, peeled, cored, sliced 1/2 inch thick
Warm cream (optional)

To prepare:
Whisk 3/4 cup flour, 2/3 cup sugar and 1/2 teaspoon pumpkin pie spice in medium bowl to blend. Rub in butter with fingertips until mixture forms moist clumps. Mix in pecans. (Topping can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Combine figs and applejack in large bowl. Let stand 30 minutes, stirring occasionally. (If you don't have anything available try apple juice instead, or just skip this step altogether, that's what I did).

Mix apples, 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon pumpkin pie spice into figs. Transfer mixture to prepared baking dish. Sprinkle with topping. Bake 40 minutes. Cover loosely with foil. Continue to bake until apples are very tender, about 20 minutes longer. Uncover; let cool at least 30 minutes.

To serve:
Spoon crisp into large shallow bowls. Serve with ice cream or cream, if desired.

Serves 6.
Bon Appétit
December 1998
recipe can be found here from epicurious.com

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