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A twist on mashed potatoes..
Ingredients:
2 baking potatoes (1 pound)
1 cup extra-virgin olive oil
3/4 cup blanched almonds, coarsely chopped
1/2 cup water
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon freshly squeezed lemon juice
Salt
1. In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.
2. In a blender, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth. Stir the almond mixture into the potatoes until smooth. Season with salt and serve warm or at room temperature.
Serve with grilled or fried peppers or zucchini.
2 baking potatoes (1 pound)
1 cup extra-virgin olive oil
3/4 cup blanched almonds, coarsely chopped
1/2 cup water
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon freshly squeezed lemon juice
Salt
1. In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.
2. In a blender, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth. Stir the almond mixture into the potatoes until smooth. Season with salt and serve warm or at room temperature.
Serve with grilled or fried peppers or zucchini.
Bananas Foster
by Brennan's
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.
Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.
Ingredients:
•1/4 cup (1/2 stick) butter
•1 cup brown sugar
•1/2 teaspoon cinnamon
•1/4 cup banana liqueur
•4 bananas, cut in half lengthwise, then halved
•1/4 cup dark rum
•4 scoops vanilla ice cream
Directions:
•Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
•Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
•When the banana sections soften and begin to brown, carefully add the rum.
•Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
•When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
•Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.
Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.
Ingredients:
•1/4 cup (1/2 stick) butter
•1 cup brown sugar
•1/2 teaspoon cinnamon
•1/4 cup banana liqueur
•4 bananas, cut in half lengthwise, then halved
•1/4 cup dark rum
•4 scoops vanilla ice cream
Directions:
•Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
•Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan.
•When the banana sections soften and begin to brown, carefully add the rum.
•Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
•When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
•Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four
SINFULLY CRAZY GOOD OATMEAL CHOC CHIP COOKIES
1 1/4 cups flour
1/4 cup whole wheat flour
1/4 cup Nestle's Quick powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats
2 sticks unsalted butter
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tsp vanilla
1 cup choc chips
1/2 cup raisins
1/2 cup chopped walnuts
Sift together first 5 ingredients. Add oats. Beat softened buttter and add sugars. Beat til light and fluffy. Add eggs one at a time and beat well. Add vanilla beat. Add dry ingredients and beat til just combined. Fold in chips, nuts and raisins.
Bake 375 X 13-15 min
Makes 3 dozen 2 inch cookies
I just made these and have made them before. The cocoa powder makes them incredilbe. Make sure the butter and eggs are at room temp. You can use light brown sugar. I also beat cookies by hand and think it makes a better cookie. Plus using all that elbow grease I can taste test an extra cookie!
1/4 cup whole wheat flour
1/4 cup Nestle's Quick powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats
2 sticks unsalted butter
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tsp vanilla
1 cup choc chips
1/2 cup raisins
1/2 cup chopped walnuts
Sift together first 5 ingredients. Add oats. Beat softened buttter and add sugars. Beat til light and fluffy. Add eggs one at a time and beat well. Add vanilla beat. Add dry ingredients and beat til just combined. Fold in chips, nuts and raisins.
Bake 375 X 13-15 min
Makes 3 dozen 2 inch cookies
I just made these and have made them before. The cocoa powder makes them incredilbe. Make sure the butter and eggs are at room temp. You can use light brown sugar. I also beat cookies by hand and think it makes a better cookie. Plus using all that elbow grease I can taste test an extra cookie!
My try at lentil soup
The lentil soup turned out rather bland. We spiced it up by adding Tabasco sauce to taste. What spices are usually added to lentil soup to give it flavor?
Wait for It
Yet another great surprise, is coming our way. Massracin, our really tech savvy moderator, is working on a great feature for our members. An all new Welcome post, is coming our way. Wait for it to show up, on a computer screen near you.
I think you are gonna love it!!!
I think you are gonna love it!!!
Clementine Muffins
By Rebecca Franklin, About.com Guide
This fresh-flavored clementine muffins recipe is easy to whip up on a busy day. These fragrant treats make a great breakfast with a cup of coffee or a light dessert on the go. French-style clementine yogurt muffins are best made when tiny clementines are in season, but taste great with standard oranges starring as a year-round substitute.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 clementine muffins
Ingredients:
•3 cups all-purpose flour
•1/3 cup granulated sugar
•2 1/2 teaspoons baking powder
•1 teaspoon salt
•1/2 teaspoon baking soda
•1/4 cup butter, melted
•1 cup yogurt
•1 egg
•1 tablespoon clementine zest
•1 1/2 teaspoons vanilla extract
•5 clementines, peeled and chopped
•Raw sugar for sprinkling
Preparation:
Preheat the oven to 350F.
Combine the flour, sugar, baking powder, salt, and baking soda. Whisk together the butter, yogurt, egg, zest, and vanilla. Stir the wet ingredients into the dry ingredients just until the flour mixture is moistened. Fold the chopped clementines into the batter.
Divide the batter between 12 paper-lined muffin cups, sprinkle with raw sugar, and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire cooling rack.
This clementine muffins recipe makes 12 servings.
This fresh-flavored clementine muffins recipe is easy to whip up on a busy day. These fragrant treats make a great breakfast with a cup of coffee or a light dessert on the go. French-style clementine yogurt muffins are best made when tiny clementines are in season, but taste great with standard oranges starring as a year-round substitute.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 clementine muffins
Ingredients:
•3 cups all-purpose flour
•1/3 cup granulated sugar
•2 1/2 teaspoons baking powder
•1 teaspoon salt
•1/2 teaspoon baking soda
•1/4 cup butter, melted
•1 cup yogurt
•1 egg
•1 tablespoon clementine zest
•1 1/2 teaspoons vanilla extract
•5 clementines, peeled and chopped
•Raw sugar for sprinkling
Preparation:
Preheat the oven to 350F.
Combine the flour, sugar, baking powder, salt, and baking soda. Whisk together the butter, yogurt, egg, zest, and vanilla. Stir the wet ingredients into the dry ingredients just until the flour mixture is moistened. Fold the chopped clementines into the batter.
Divide the batter between 12 paper-lined muffin cups, sprinkle with raw sugar, and bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire cooling rack.
This clementine muffins recipe makes 12 servings.
