Okay I am going to share a recipe with you that is very dear to my heart :).. This is a recipe that I ate growing up, we had family friends that really new how to cook and she finally gave me the recipe.. It may sound weird but PLEASE try it :)..
To start off you need to make a yellow cake, I just use the one from the box..
Dunnam's Gravy for cake (came from Barry's Mom)
1 can evaporated milk (measures 1 2/3 cup)
1 2/3 c. sugar
1 2/3 c. butter
pinch salt
vanilla
Bring to simmer, STIR CONSTANTLY while simmering 5 minutes ...it's gravy from there!!!!
As u can see the first 3 ingredients are equal measurements which may come in handy if u only have part of a can of milk, etc...
The last time I made it we ate it with vanilla ice cream on top, but it doesnt really need anything :)...
Wednesday, November 18, 2009
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
Ingredients
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Directions
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Directions
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
Dirty Risotto
Ingredients
5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves
Directions
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves
Directions
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
Apple Tarte Tatin
Ingredients
1 (12-inch) round piece of puff pastry, about 1/8-inch thick
3/4 pound McIntosh apples, peeled, cored, and quartered
3 tablespoons softened butter
2/3 cup sugar
1/2 cup fresh whipped cream
Directions
Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on the buttered surface of the pan. Arrange apples in circles to cover the entire surface of the skillet. Sprinkle the remaining sugar on top of the apples and dot with the remaining butter. Cover the apples with the puff pastry, tucking it under the edge of the dish. Place in the oven and bake for 30 to 35 minutes. Remove from oven and let cool slightly. Place a serving dish on top of the skillet and turn it upside down and the tart should gently fall out of the skillet. Serve warm with fresh whipped cream or vanilla ice cream..
This is actually and Emeril recipe..
1 (12-inch) round piece of puff pastry, about 1/8-inch thick
3/4 pound McIntosh apples, peeled, cored, and quartered
3 tablespoons softened butter
2/3 cup sugar
1/2 cup fresh whipped cream
Directions
Preheat oven to 425 degrees. Coat the bottom of a 10-inch cast iron skillet with 1 tablespoon of butter. Sprinkle 1/3 cup of the sugar on the buttered surface of the pan. Arrange apples in circles to cover the entire surface of the skillet. Sprinkle the remaining sugar on top of the apples and dot with the remaining butter. Cover the apples with the puff pastry, tucking it under the edge of the dish. Place in the oven and bake for 30 to 35 minutes. Remove from oven and let cool slightly. Place a serving dish on top of the skillet and turn it upside down and the tart should gently fall out of the skillet. Serve warm with fresh whipped cream or vanilla ice cream..
This is actually and Emeril recipe..
Wednesday, November 11, 2009
Creamy Tomato Ricotta Pasta Bake With Turkey Italian Sausage
This is a recipe that I made up today!
1 Jar of your Favorite tomato sauce
1 pound Turkey Italian sausage
1 Cup part skim Ricotta cheese
2 cloves of garlic
1 small onion
6 Mushrooms
1/4 Cup Parmesan cheese, plus extra for garnish
1/2 t salt
Fresh ground black pepper to taste
1 T olive oil
1 Box of Penne pasta
Boil the pasta in large pot of salted water, until al dente...
Add the oil to a large skillet, add the turkey sausage brown, add the mushrooms,garlic,onion, as well as salt&pepper saute until onions are tender. Add the tomato sauce cook for another 5 to 10 minutes then add the ricotta and combine together..
Combine pasta and sauce, put in a large baking dish and top with the parmesan cheese. Bake at 400 for 15 minutes. Serve topped with parm cheese..
1 Jar of your Favorite tomato sauce
1 pound Turkey Italian sausage
1 Cup part skim Ricotta cheese
2 cloves of garlic
1 small onion
6 Mushrooms
1/4 Cup Parmesan cheese, plus extra for garnish
1/2 t salt
Fresh ground black pepper to taste
1 T olive oil
1 Box of Penne pasta
Boil the pasta in large pot of salted water, until al dente...
Add the oil to a large skillet, add the turkey sausage brown, add the mushrooms,garlic,onion, as well as salt&pepper saute until onions are tender. Add the tomato sauce cook for another 5 to 10 minutes then add the ricotta and combine together..
Combine pasta and sauce, put in a large baking dish and top with the parmesan cheese. Bake at 400 for 15 minutes. Serve topped with parm cheese..
Monday, November 9, 2009
Banana Oat Pancakes
These are healthy and supper yummy!
1/2 cup rolled oats
1/2 cup unbleached flour
1/4 cup soy flour
1 T baking powder
1 1/2 cups plain soymilk
2 bananas- thinly sliced
In a large bowl combine all the dry ingredients. Add soymilk, stir just until combined. Fold in the banana slices.
Cook on a hot nonstick griddle or pan.
Serve with maple syrup, we put natural peanut butter on them to and they are yum..
1/2 cup rolled oats
1/2 cup unbleached flour
1/4 cup soy flour
1 T baking powder
1 1/2 cups plain soymilk
2 bananas- thinly sliced
In a large bowl combine all the dry ingredients. Add soymilk, stir just until combined. Fold in the banana slices.
Cook on a hot nonstick griddle or pan.
Serve with maple syrup, we put natural peanut butter on them to and they are yum..
Mini Pot Pies
This is a recipe that is fun for the kids to help with, and fun to eat..
1 (7.5)Can pillsbury buttermilk biscuits ( or your favorite ones)
5 oz Diced cooked chicken breast
1 Can Cream of chicken soup
1 1/2 c frozen peas and carrots mix
1/2 c milk
salt and pepper to taste
1/2 t garlci powder
Preheat oven to 400 degrees. Seperate biscuits and place each biscuit into the well of an un-greased nonstick muffin pan. ( you can use a rolling pin to get them to the right size, or press them in with your fingers). Combine all the ingredients. Spoon mixture evenly into each each biscuit cup. Bake approx 15 min or until golden brown. Let stand a few minutes, then serve..
1 (7.5)Can pillsbury buttermilk biscuits ( or your favorite ones)
5 oz Diced cooked chicken breast
1 Can Cream of chicken soup
1 1/2 c frozen peas and carrots mix
1/2 c milk
salt and pepper to taste
1/2 t garlci powder
Preheat oven to 400 degrees. Seperate biscuits and place each biscuit into the well of an un-greased nonstick muffin pan. ( you can use a rolling pin to get them to the right size, or press them in with your fingers). Combine all the ingredients. Spoon mixture evenly into each each biscuit cup. Bake approx 15 min or until golden brown. Let stand a few minutes, then serve..
Granola
Use as many organic products as you have, it makes a difference..
1/2 c shredded coconut
4 cups rolled oats
1/4 c toasted wheat germ ( to toast put in a dry skillet until the germ smells nutty)
1/4 c unsalted sunflower seeds
1 c chopped almonds
1 T sesame seeds
1/2 t cinnamon
1 t Vanilla
1/2 c honey
8 T unsalted butter,melted
Throw all the dry ingredients in a bowl, stir honey, vanilla, and butter together then pour over dry ingredients combine.Pour onto cookie sheet, and Bake at 300 until golden brown, about 25 minutes. After its cooked pour it onto parchment paper and cool.. Store in a a ziplock or plastic container..
1/2 c shredded coconut
4 cups rolled oats
1/4 c toasted wheat germ ( to toast put in a dry skillet until the germ smells nutty)
1/4 c unsalted sunflower seeds
1 c chopped almonds
1 T sesame seeds
1/2 t cinnamon
1 t Vanilla
1/2 c honey
8 T unsalted butter,melted
Throw all the dry ingredients in a bowl, stir honey, vanilla, and butter together then pour over dry ingredients combine.Pour onto cookie sheet, and Bake at 300 until golden brown, about 25 minutes. After its cooked pour it onto parchment paper and cool.. Store in a a ziplock or plastic container..
Grandmommie's Texas Pecan Pie
3 Eggs
1 C. Sugar
1 C. White Karo
1 tsp. Vanilla
1 T. White vinegar
1 C. Chopped pecans
Beat eggs until frothy, add sugar, vinegar, and vanilla. Mix well. Add karo stir, then add the choppedd pecans. Pour into pie shell. Bake at 375 for 15 min, then lower to 350 for about 45 min or until the filling is set (center does't shake when you move it)..
*Before you pour the filling in the shell make sure that you use a fork and poke holes in the bottom of the crust..
1 C. Sugar
1 C. White Karo
1 tsp. Vanilla
1 T. White vinegar
1 C. Chopped pecans
Beat eggs until frothy, add sugar, vinegar, and vanilla. Mix well. Add karo stir, then add the choppedd pecans. Pour into pie shell. Bake at 375 for 15 min, then lower to 350 for about 45 min or until the filling is set (center does't shake when you move it)..
*Before you pour the filling in the shell make sure that you use a fork and poke holes in the bottom of the crust..
Arancini di Riso
Reminds me of Sicily
Ingredients
• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes
• Salt
•
• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Directions
Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
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 freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients
• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes
• Salt
•
• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Directions
Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
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 freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Organic Breakfast cookies
Breakfast cookies
For these cookies I use all organic products, except for sugar, splenda, and baking soda..
1 1/2 cups flour
2 1/2 cups oatmeal
1/2 tsp salt...
2 tsp cinnamon
a few sprinkles (about 1/8 tsp nutmeg)
1 tsp baking soda
2 tsp vanilla extract
2 eggs
3/4 Splenda
3/4 cup brown sugar
1/4 cup honey
about 1/4 cup applesauce
1 jar of carrot baby food ( weird I know)
2 TBSP Butter
1/4 cup oil
1/2 cup coconut
1 cup chopped pecans
You could also add a cup of choc chips or peanut butter chips..
you can add raisins or other dried fruit if you want, also if you don’t have the carrot baby food you could add half of a banana, or half a cup of pumpkin..
Bake at 350. I mixed all the dry ingredients together and then used and hand mixer and mixed all the wet ingredients together.. Add the two together once both a mix well. To make the breakfast size I used and ice cream scope, a whole scope leveled off to make the bottom flat.. Bake until they are starting to get brown, you don’t want them dry or gummy so just watch them.. I think it took about 12-15 minutes.. Enjoy!!!
For these cookies I use all organic products, except for sugar, splenda, and baking soda..
1 1/2 cups flour
2 1/2 cups oatmeal
1/2 tsp salt...
2 tsp cinnamon
a few sprinkles (about 1/8 tsp nutmeg)
1 tsp baking soda
2 tsp vanilla extract
2 eggs
3/4 Splenda
3/4 cup brown sugar
1/4 cup honey
about 1/4 cup applesauce
1 jar of carrot baby food ( weird I know)
2 TBSP Butter
1/4 cup oil
1/2 cup coconut
1 cup chopped pecans
You could also add a cup of choc chips or peanut butter chips..
you can add raisins or other dried fruit if you want, also if you don’t have the carrot baby food you could add half of a banana, or half a cup of pumpkin..
Bake at 350. I mixed all the dry ingredients together and then used and hand mixer and mixed all the wet ingredients together.. Add the two together once both a mix well. To make the breakfast size I used and ice cream scope, a whole scope leveled off to make the bottom flat.. Bake until they are starting to get brown, you don’t want them dry or gummy so just watch them.. I think it took about 12-15 minutes.. Enjoy!!!
Recipes
Ok people I am going to start a blog to share some of the recipes that I have written as well as just some that my favorites.. Just a warning I cook allot of Italian food, so if your not a fan I doubt that you will like my food :).. I try and cook healthy with mostly organic products, but sometimes a girl just wants some good soul food, so I will share some of the recipes that have been in my Texan family for along time.. This should be fun!! :)
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