Recipes

[Zhills]

Creamed Pearl Onions

Provided by: Chef Thomas Keller

Ingredients

80 white pearl onions, unpeeled
2 oz. applewood-smoked bacon, cut into small dice
1 cup heavy cream
1/4 tsp. nutmeg, grated
2 tbs. sherry
1/2 bunch chives, cut into 1/2-inch batons
Kosher salt

Instructions

In a large pot of salted boiling water, blanch the pearl onions for about 3 minutes. Remove from the water, shock in a bowl of ice water, and drain. Peel onions, leaving a little of the root end intact.

In a medium saucepan, cook the bacon until crisp. Remove the bacon, and drain on a paper towel. Leave 2 tablespoons of the bacon fat in the pan, and add the pearl onions, heavy cream, and nutmeg. Season to taste with kosher salt.

Cover the onions and cream with a cartouche (a circular piece of parchment paper with a 1-inch-diameter hole in the center that will fit on top of the saucepot).

Cook the pearl onions on medium heat until the cream has reduced by half and the onions are cooked through. Stir in the sherry.

Garnish with the bacon and chives. (Published 2010)

Next ingredient: Cream cheese

[house_cat]

Zhills, thank Aunt Gladys for the soup recipe. I'm going to try it

Next ingredient: cream cheese

[walker]

Chocolate Chip Mini-Cupcakes

8 oz. softened cream cheese

1/2 cup sugar

1 egg

pinch of salt

Beat the above together and add 1 cup of chocolate chips. Set aside.

Next mix the following together:

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1 cup water

1/3 cup oil

1 teaspoon vanilla

Using mini-muffin tins (approximately 4)....grease or use non-stick spray.....fill 1/3 full with the chocolate mixture. Put 1 teaspoonful of the chocolate chip/cream cheese mixture on top. Bake at 350 for 15-20 minutes. Makes about 4 dozen.

NEXT INGREDIENT: KARO SYRUP, light or dark

[Zhills]

Granny’s Pecan Pie

¾ cup sugar
¼ cup butter
¾ cup dark karo
3 eggs
1 tsp vanilla
½ tsp salt
1 cup pecans

Cream sugar & butter. Add syrup, eggs (slightly beaten), vanilla & salt.

Pour into shell and top with pecans. Bake 350° 45 minutes.

Next ingredient: Eggplant

[forrestwolf]

Roasted Sesame Eggplant

1 medium eggplant (1 pound), cut into 1-inch dice

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

Toasted sesame seeds

Toasted sesame oil

Preheat the oven to 425°. On a large rimmed baking sheet, toss the eggplant with the olive oil and season with salt and pepper. Roast for about 20 minutes, tossing half way through, until golden and tender. Transfer the eggplant to a bowl. Sprinkle with sesame seeds, drizzle with sesame oil and serve.

NEXT INGREDIENT: ASPARAGUS

[DiamondGirly]

On 11/3/2014 house_cat said:

The World's Best Carrot Cake - trust me, it really is!

2 cups sugar
1 1/4 cups vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 cups flour
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 tsp. baking soda
1 tsp. salt
2 cups shredded carrots
2 cups flaked coconut
1 cup chopped pecans
1 cup raisins
1 cup crushed pineapple, with juice
Makes three 8" round layers. Bake at 350 for about 50 minutes. Cream Cheese Frosting
12 oz. cream cheese
1 tsp. vanilla
1/4 cup milk

Next ingredient: canned diced tomatoes

Hello house_cat - For the Cream Cheese Frosting, does it need confectioners' (powdered) sugar? If so, how much? The recipe sounds great, but I want to make sure before making!

Thank you!

[house_cat]

On 11/7/2014 DiamondGirly said:

Hello house_cat - For the Cream Cheese Frosting, does it need confectioners' (powdered) sugar? If so, how much? The recipe sounds great, but I want to make sure before making!

Thank you!

I'm so sorry! I left that out when I cut and pasted it.

It's 3-4 cups confectioner's sugar

You will not be disappointed with this cake. Over the years friends and coworkers have asked me to make it for their parties - some of which I didn't even attend!

I got the recipe many years ago, in what seems like another lifetime. I used to watch Regis and Kathie Lee when my kids were little. They had on the show the winners of some national baking contest and this cake had won first prize. You can add chopped nuts, which were in the original recipe, but I prefer to make it without them.

Next ingredient is still: ASPARAGUS

[Beebee2]

I have served this with Easter Dinner: it's a winner.

Fresh Asparagus Soup

1 lb fresh asparagus
3/4 c chopped onion
1/2 c chicken broth
1 T butter
2 T all-purpose flour
1 t salt
1 pinch ground black pepper
1 1/4 c vegetable broth
1 c milk
1/2 c yogurt
1 t lemon juice
1/4 c grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 c chicken broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 c broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

adapted recipe from Safeway.com

next ingredient: fresh pears

[vabreeze]

On 11/7/2014 house_cat said:

On 11/7/2014 DiamondGirly said:

Hello house_cat - For the Cream Cheese Frosting, does it need confectioners' (powdered) sugar? If so, how much? The recipe sounds great, but I want to make sure before making!

Thank you!

I'm so sorry! I left that out when I cut and pasted it.

It's 3-4 cups confectioner's sugar

You will not be disappointed with this cake. Over the years friends and coworkers have asked me to make it for their parties - some of which I didn't even attend!

I got the recipe many years ago, in what seems like another lifetime. I used to watch Regis and Kathie Lee when my kids were little. They had on the show the winners of some national baking contest and this cake had won first prize. You can add chopped nuts, which were in the original recipe, but I prefer to make it without them.

Next ingredient is still: ASPARAGUS

House_Cat, do you mind posting the directions for your Carrot Cake recipe? Thx.

[forrestwolf]

I love to eat fresh pears with a freshly baked ham, and then when Cabot came out with some new cheeses, I had to try them all, and they came out with this recipe........

BACON-WRAPPED PEARS WITH HORSERADISH CHEDDAR

Ingredients:

12 slices bacon

3 small to medium ripe pears

About 2 tablespoons lemon juice

About 2 ounces Cabot Horseradish Cheddar

Wooden toothpicks

Directions:

1.Preheat oven to 375ºF.

2.Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.

3.Meanwhile, cut each pear into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.

4.With vegetable peeler, make shavings of cheddar and drape some over each pear wedge.

5.While still hot, cut each cooked bacon slice in half and wrap around pear and cheese, holding in place with toothpick. Serve at room temperature.

NEXT INGREDIENT: CANNED BISCUITS