From the Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 t finely chopped fresh thyme
1 t finely chopped garlic
1 T unsalted butter
2 c heavy cream
8 oz Cambozola or brie cheese, finely chopped
1/4 t pepper
Directions:
Cook time and garlic in butter in small sauce pan over medium-low heat for 2 mins or til garlic is soft [don't brown garlic]. Add cream and increase temp to medium-high. Bring to simmer. Decrease heat and simmer til cream is reduced by 1/3, stirring frequently. Stir in cheese using a fork. Cook til cheese is melted, stirring constantly. Stir in pepper. Pour into warm fondue pot, keep warm over low heat.
*note: you may make this sauce a couple hours in advance, but it should be reheated very slowly to prevent separation.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
Monday, February 6, 2012
Zesty Cheddar Fondue
From Melting Pot Cookbook
serves 4-6
Ingredients:
2 3/4 c (11 oz) shredded cheddar
3 T flour
1 c beer (substitutes: O'Douls (non-alcoholic beer), chicken or beef stock)
4 t horseradish
2 t Worcestershire sauce
4 t dry mustard
2 T chopped cooked bacon
2 t pepper
1 T chopped scallions
Directions:
Toss cheese with flour in a bowl. Warm beer. Stir in horseradish, Worcestershire sauce and mustard with fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook til cheese is melted, stirring constantly. Add remaining cheese in small amount at a time, stirring after each addition until cheese is melted. Fold in bacon and pepper. [can be cooked in double boiler or fondue pot]. Garnish with scallions.
*Note: Proper thickness is that of warm honey. Not all cheese may be necessary or may need additional cheese to get desired thickness.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
2 3/4 c (11 oz) shredded cheddar
3 T flour
1 c beer (substitutes: O'Douls (non-alcoholic beer), chicken or beef stock)
4 t horseradish
2 t Worcestershire sauce
4 t dry mustard
2 T chopped cooked bacon
2 t pepper
1 T chopped scallions
Directions:
Toss cheese with flour in a bowl. Warm beer. Stir in horseradish, Worcestershire sauce and mustard with fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook til cheese is melted, stirring constantly. Add remaining cheese in small amount at a time, stirring after each addition until cheese is melted. Fold in bacon and pepper. [can be cooked in double boiler or fondue pot]. Garnish with scallions.
*Note: Proper thickness is that of warm honey. Not all cheese may be necessary or may need additional cheese to get desired thickness.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
Wisconsin Trio Fondue
From The Melting Pot Cookbook
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
3/4 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sherry (substitute: pineapple juice)
2 t chopped shallots
1 t pepper
1/4 c crumbled blue cheese
2 T chopped scallions
Directions:
Toss Butterkäse & fontina cheese with flour in a bowl. Heat wine & sherry on medium til warm. Stir in shallots. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook til melted, stirring constantly. Add remaining cheese blend small amount at a time, stirring constantly til cheese is melted. Fold in pepper & blue cheese. [You can heat in double boiler or in fondue pot]. Garnish with scallions.
Note: Fondue should be consistency of warm honey when completed. Monitor cheese as it's being added. Not all cheese may be needed or it may need slightly more to get desired consistency.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
serves 4-6
Ingredients:
1 1/2 c (6 oz) shredded Butterkäse (substitutes: Fontina, fresh milk cheese (farmer's cheese)
1 1/2 c (6 oz) shredded Fontina (substitutes: Gruyere, Edam, Gouda, provolone)
3 T flour
3/4 c white wine (substitute: white grape juice or vegetable broth)
1/4 c dry sherry (substitute: pineapple juice)
2 t chopped shallots
1 t pepper
1/4 c crumbled blue cheese
2 T chopped scallions
Directions:
Toss Butterkäse & fontina cheese with flour in a bowl. Heat wine & sherry on medium til warm. Stir in shallots. Cook for 30 seconds, stirring constantly. Add half the cheese blend and cook til melted, stirring constantly. Add remaining cheese blend small amount at a time, stirring constantly til cheese is melted. Fold in pepper & blue cheese. [You can heat in double boiler or in fondue pot]. Garnish with scallions.
Note: Fondue should be consistency of warm honey when completed. Monitor cheese as it's being added. Not all cheese may be needed or it may need slightly more to get desired consistency.
**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.
Friday, January 20, 2012
Slow cooker Jambalaya
from AmericanFamily.com
serves 8
Ingredients:
2 lbs boneless, skinless chicken thighs
1 lb smoked sausage, cut into 1 inch slices
1 large onion, diced
1 large green pepper, seeded and chopped
3 celery stalks, chopped
1 (28 oz) diced tomatoes with juice
3 cloves garlic, diced
2 c chicken broth
1 T Cajun or Creole spice mix
1 t dried thyme
1 t dried oregano
1 lb extra large shrimp, pealed and deveined
1 3/4 c long-grain rice
parsley (optional)
Directions:
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in large (5 qt) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 mins more. Sprinkle with chopped parsley if desired.
Nutritional Jazz: 457 calories; 621 mg sodium; 43 g protein.
serves 8
Ingredients:
2 lbs boneless, skinless chicken thighs
1 lb smoked sausage, cut into 1 inch slices
1 large onion, diced
1 large green pepper, seeded and chopped
3 celery stalks, chopped
1 (28 oz) diced tomatoes with juice
3 cloves garlic, diced
2 c chicken broth
1 T Cajun or Creole spice mix
1 t dried thyme
1 t dried oregano
1 lb extra large shrimp, pealed and deveined
1 3/4 c long-grain rice
parsley (optional)
Directions:
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in large (5 qt) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 mins more. Sprinkle with chopped parsley if desired.
Nutritional Jazz: 457 calories; 621 mg sodium; 43 g protein.
Thursday, January 19, 2012
German Pot roast
From my friend Ryan, Danke!
Serves 8
Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)
Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Serves 8
Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)
Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
5 ingredient quiche
serves 6
Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese
Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese
Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.
Thursday, January 12, 2012
Mediterranean Lasagna
Ingredients
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese
Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.
Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.
Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese
Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.
Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.
Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.
Subscribe to:
Posts (Atom)