This is a wonderful way to end a traditional meal. If you use half the amount of butter it is much healthier, and you can use the excess to make caramel. Once the excess brown sugar mixture has cooled to the touch, roll into balls, place on wax paper and enjoy your meal. Once you return to the kitchen, the caramel will have hardened, and will be perfect for storage as a future treat for guests who refuse dessert.
Ingredients:
Brown sugar - enough to pack the apple full
2 tablespoons butter
Juice of half a lemon
1 teaspoon cinnamon
1 red apple
Erections
Hollow the apple, but DO NOT core it. Leave the bottom intact. Pack it with brown sugar. Then squeeze the lemon over the sugar and sprinkle the cinnamon. Then place the butter on top, and place in the microwave on high for ten minutes. Enjoy the aroma and eat.
Sunday, January 24, 2010
Winter Wonderland Entree
This is a warm meal served well in the winter. Its very unusual but familiar tastes and aromas make this a good meal for when it's cold outside. Serves 3.
Ingredients
1/2 cup peas, uncooked
1/2 cup snap pea shells (optional)
2 cups tomato broth (optionally change to another broth)
2 cups pasta
Roughly 20 baby carrots chopped
4 pinches salt
One teaspoon pepper
1/2 cup corn (Optional)
Directions
Pour pasta in a large pot and cook according to box. Then get another large stew pot, pour in chopped carrots, peas, tomato broth and drained pasta. Finely chop pea shells and pour them into the pot. Then, mix until hot and bubbly. Serve.
Ingredients
1/2 cup peas, uncooked
1/2 cup snap pea shells (optional)
2 cups tomato broth (optionally change to another broth)
2 cups pasta
Roughly 20 baby carrots chopped
4 pinches salt
One teaspoon pepper
1/2 cup corn (Optional)
Directions
Pour pasta in a large pot and cook according to box. Then get another large stew pot, pour in chopped carrots, peas, tomato broth and drained pasta. Finely chop pea shells and pour them into the pot. Then, mix until hot and bubbly. Serve.
Saturday, January 16, 2010
South of the Border Dessert
This has been difficult to complete, but will be posted soon. Thanks for understanding. If you want, you can use our Summer Fresh dessert, WITHOUT nutella. Our famous fruit bizcohitos (mexican sugar cookies)will be coming soon!
South of the Border Entree
These enchiladas can be spicy, if you add cumin. Just place a small bowl of it on the table so people can really build their own.
Ingredients:
1 can black beans
2 sprigs cilantro
1/2 tablespoon olive oil
1/2 cup cheese
1/2 cup spinach
1/2 cup chopped tomatoes
5 totillas
Directions:
Pour the oil and beans in the pot, then add the ripped cilantro. Heat for 8 minutes. While it heats, pour cheese, spinach, tomatoes, salsa, and sour cream into bowls. Place the black bean mixture in a large bowl. Serve to your guests, family, or self. Serves 2-3.
Ingredients:
1 can black beans
2 sprigs cilantro
1/2 tablespoon olive oil
1/2 cup cheese
1/2 cup spinach
1/2 cup chopped tomatoes
5 totillas
Directions:
Pour the oil and beans in the pot, then add the ripped cilantro. Heat for 8 minutes. While it heats, pour cheese, spinach, tomatoes, salsa, and sour cream into bowls. Place the black bean mixture in a large bowl. Serve to your guests, family, or self. Serves 2-3.
South of the Border Appetizer
This delicious Mexican course is served well with amber beer, or lemon sparkling water. It is elegant and perfect for those picky guests of yours. It can be spicy or mild, but it's always good. This salsa has a very unique taste, coming from the clementine juice. But don't be scared off; it makes a perfect compliment to thick corn chips.
Ingredients:
1 tomato, chopped
4 sprigs cilantro, diced
1 sprig parsley, minced
3 minced slices jalepeno
3 "rounds" of onion, chopped
1/2 teaspoon olive oil
Juice from 1/2 a lemon
Juice of one clementine
Directions:
Mix the tomato, onion, jalepeno, cilantro, and parsley. Then, in a separate bowl, mix the oil, lemon, and clementine. Then, pour them together and mix well. Serve with thick corn chips. Serves two.
Ingredients:
1 tomato, chopped
4 sprigs cilantro, diced
1 sprig parsley, minced
3 minced slices jalepeno
3 "rounds" of onion, chopped
1/2 teaspoon olive oil
Juice from 1/2 a lemon
Juice of one clementine
Directions:
Mix the tomato, onion, jalepeno, cilantro, and parsley. Then, in a separate bowl, mix the oil, lemon, and clementine. Then, pour them together and mix well. Serve with thick corn chips. Serves two.
Saturday, January 2, 2010
A Taste Of Italy, Entree
What can we say about this pizza? It is reminiscent of Caprese salad, yet still delicious and unique. This whole recipe takes almost 2 hours, so it's not the greatest for surprise dinner guests. It is great for your family on pizza night, and much healthier than regular order in pizza.
Ingredients For Pizza Dough:
1/2 pound of flour(8 oz)
2/3 cup water
1 packet quick rise yeast
1/2 teaspoon salt
2 tablespoons olive oil
1 cup semolina flour
Directions For Pizza Dough:
Mix flour, yeast and water together, and make sure the water is warm, but not too hot. Then add salt and oil to the mixture. Then place a wet cloth over the bowl with the dough for about half an hour. That is a not a precise time, but you know when it's ready when the dough has doubled its size. Preheat the oven at 500F for 1 hour. Roll out the pizza dough and pour the sauce on (optional). Ingredients for the sauce are shown below.The amount shown is enough for about two slices. Then add toppings. You can put any toppings you want, but the ones shown below are the ones we used, and are recommended. Bake for 10 minutes.
Ingredients For Tomato Sauce:
1 cup Pomi brand marinara sauce
teaspoon salt
3 grinds pepper
2 large pinches salt
Directions For Tomato Sauce:
Mix well. Once you have followed the above directions for dough, pour it on. Cook as directed above.
Ingredients For Toppings:
1 tomato, sliced
7 slices of mozzerella, chopped
2 cloves of garlic, minced
1/2 cup of spinach
A sprinkle of salt
A sprinkle of olive oil
Directions For Toppings:
Top pizza before cooking. Make sure you space out the mozzerella well, so the whole pizza is covered with cheese once it melts.
Ingredients For Pizza Dough:
1/2 pound of flour(8 oz)
2/3 cup water
1 packet quick rise yeast
1/2 teaspoon salt
2 tablespoons olive oil
1 cup semolina flour
Directions For Pizza Dough:
Mix flour, yeast and water together, and make sure the water is warm, but not too hot. Then add salt and oil to the mixture. Then place a wet cloth over the bowl with the dough for about half an hour. That is a not a precise time, but you know when it's ready when the dough has doubled its size. Preheat the oven at 500F for 1 hour. Roll out the pizza dough and pour the sauce on (optional). Ingredients for the sauce are shown below.The amount shown is enough for about two slices. Then add toppings. You can put any toppings you want, but the ones shown below are the ones we used, and are recommended. Bake for 10 minutes.
Ingredients For Tomato Sauce:
1 cup Pomi brand marinara sauce
teaspoon salt
3 grinds pepper
2 large pinches salt
Directions For Tomato Sauce:
Mix well. Once you have followed the above directions for dough, pour it on. Cook as directed above.
Ingredients For Toppings:
1 tomato, sliced
7 slices of mozzerella, chopped
2 cloves of garlic, minced
1/2 cup of spinach
A sprinkle of salt
A sprinkle of olive oil
Directions For Toppings:
Top pizza before cooking. Make sure you space out the mozzerella well, so the whole pizza is covered with cheese once it melts.
A Taste Of Italy, Dessert
This is a lovely fresh sauce that can be served over many flavors of gelato, but we enjoyed raspberry and chocolate flavors. It is also a very delicious sauce for ice cream, or anything you see fit. This versatile sauce is perfect for company or if you just feel the need to indulge.
Ingredients
1/4 cup blackberries
1/4 cup blueberries
5 large strawberries
1 tablespoon sugar
Directions
First, puree the fruit and pour it into a saucepan. Add the sugar and heat until it is smooth. Then, strain the seeds and chill the sauce for 5 minutes, maximum. Pour over gelato, and serve.
Ingredients
1/4 cup blackberries
1/4 cup blueberries
5 large strawberries
1 tablespoon sugar
Directions
First, puree the fruit and pour it into a saucepan. Add the sugar and heat until it is smooth. Then, strain the seeds and chill the sauce for 5 minutes, maximum. Pour over gelato, and serve.
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