Hash brown casserole
French toast casserole
Blueberry oatmeal muffins
Biscuits and sausage gravy
Blueberry orange bread
French toast with maple apples
Blueberry biscuits
Buttermilk biscuits
Featherbed eggs
naan
sally lunn bread
challah
buttermilk bread
Double chocolate chip cookies
My mother’s chess cake
Apple and calvados tart
Granny Adams
Guinness ginger cake
Banana toffee pie
Green apple dip
Chocolate cake with vanilla buttercream
Apple dumplings
Southern pecan fudge
Peach cobbler
Hummingbird cake
Blueberry ice cream
The perfect brownies
Blueberry-pecan pie
Blueberry buckle
Dirt cake
Caramel glazed pear cake
Black Bean soup in a crock-pot
Wonton soup with bok choi
Latin bean stew with bacon and onions
Tuscan bean and swiss chard soup
Beef stew
Gypsy soup
Moong dal
Taco soup
Hot and sour soup
Egg drop soup
The best green beans ever
Saffron rice
Saucy eggplant
Roasted garlic mashed potatoes
Peas pilau
Glazed green beans
Roast vegetable pan roast with chestnuts and apples
Okra in tomato sauce
Broccoli in oyster sauce
Five-spice oven cooked rice
Corn pudding
Warm cannellini beans with sage
Mexican rice
Cardamom rice pilaf
Sister’s baked beans
Fattoush
Grape salad
Asian cole slaw with miso-ginger dressing
Hot pineapple salad
Spinach salad with chili pepper dressing
Figs with chorizo
Chicken empanada with chorizo, raisins, and olives
Hot pepper and garlic shrimp
Meatballs in tomato sauce
Chickpeas and spinach
Marinated olives
Carrots seasoned with herbs
Lamb meatballs with mint
Phyllo rolls with sherry dipping sauce
Garlicky shrimp
Pork in adobo sauce
Minted eggplant
Potatoes with peppers and chorizo
Dried figs in red wine
Pesto mold
Seafood mold
Roasted red pepper, artichoke, and olive dip
Tapenade dip
Sun dried tomato dip
Martha’s chicken curry triangles
Bacon wrapped dates
Spicy almonds
Garlic roasted potato skins
Fiery carrot dip
Spiced party mix
Onion and spinach dip
Antipasto salad
Ranch dip
Prosciutto, tomato and olive bruschetta
Spicy prawns
Salsa verde dip plus
Pickled shrimp
cooked vera cruz sauce for tamales
Honey mustard sauce
Pumpkin chutney
Fresh tomato sauce
Basic French vinaigrette
Sun-dried tomato vinaigrette
Mustard-dill vinaigrette
Chicken picadillo enchiladas
Chicken enchiladas
Penne with bacon and olives
Linguine with shrimp and feta
Zesty black bean chili
Better than pizza casserole
Red beans, rice, and andouille
Chicken parmesan
Halibut with puttanesca sauce
Oven-fried chicken fingers
Tandoori chicken
Coconut curry chicken
Oven porcupines
Chicken gumbo
Brined turkey
Asian noodles with chicken and pineapple
Punjabi shrimp
Asian osso buco
Basque chicken and chorizo sauté
Chicken biryani
Minted lamb burgers
Lamb tagine with pumpkin, sultanas and chickpeas
Spaghetti with stuffed meatballs
Pasta with tuna, pancetta and spinach
Salmon with mustard maple sauce
Chicken with almonds and honey
Chicken curry with cashews
Chicken with prosciutto and sage
Winter vegetable Jalfrezi
Pasta and vegetable casserole
Yummy baked ziti
Pad Thai
Teepee tacos
Potato masala
Baked tofu with ginger stir fried vegetables
Braised tofu with mushrooms
Black bean tofu with vegetables
Vegetarian chili
this is a modified version of a bon appetit recipe from august 2007.
wrap 4 boneless chicken breasts in foil (no seasoning) and bake at 400 degrees for 40 or so minutes. leave in the foil until needed.
heat oil in a skillet over medium high heat. add a large chopped onion and a head of chopped garlic. saute about 4 minutes, until the onion is tender. stir in a tablespoon of chili powder. add a big can crushed tomatoes, a tin of chipotles in adobo sauce, and 1/4 cup olive juice (yes, the brine from the jarred olives). simmer for ten minutes or so. season with pepper.
dice the chicken. mix with 1/2 cup raisins (yes, raisins, stop complaining and just trust me), and 1/2 cup sliced kalamata olives. mix in 3 cups sauce.
spread a veil of sauce over the bottom of a shallow casserole. heat 6"corn tortillas and prepare by smearing each tortilla with a tablespoon of fat free sour cream and loading with 1/3 cup filling, then rolling and placing seam side down in the casserole. repeat until you've used all the filling (about 10-15 enchiladas).
pour remaining sauce over. my sons like to sprinkle a generous handful of jack cheese over the sauce.
bake for 20-25 minutes.
top with sour cream, cilantro, and scallions.
serves oh, three teenagers or 10-15 regular people. i serve it with a chopped salad (lettuce, cilantro, avocado, red onion, lime) and tecate.
toss into a crockpot:
1 pound black beans, sorted and rinsed
1 huge onion, chopped
1 head garlic (yes head not clove), peeled and coarsely chopped
1 tsp ground cumin
1 small tin chipotles in adobo, sauce and all
1 pint british lager
1 cup water
cook on high for 4 or so hours, until beans are meltingly soft.
stir in salt to taste.
sprinkle with cilantro and serve with chopped avocado, fresh salsa, homemade tortillas, and fresh queso.
adapted from a ghiradelli recipe from some years ago.
in a double boiler over hot water, melt a 11.5 bag 60% cacao bittersweet chocolate chips and 6 tbsp sweet butter.
in a large bowl, beat 3 eggs and 1 cup sugar with electric mixer until thick thick thick. stir in melted chocolate mixture.
in a small bowl, stir together 1/3 cup flour, 1/2 tsp salt, and 1/2 tsp baking powder. stir into chocolate mixture.
gently mix in 12 ounce bag milk chocolate chips and 1 cup chopped pecans.
use a sheet of plastic wrap to create two logs, each 2" wide by 8" long. the dough will be so soft you'll have to help it make this shape. i place the two logs side by side in a loaf pan to retain height. wrap tightly and refrigerate at least 1 hour or until firm.
preheat oven to 375. unwrap dough and cut with a sharp knife into 3/4" slices. place slices 1.5" apart on parchment-lined cookie sheet.
bake 12-14 minutes or until a shiny crust forms on top but the interior is still soft.
cool on baking rack.
tastes like a crisp-edged slices of gooey brownie heaven, omg.
yields 2 dozen cookies.
oh so good. from the august 1997 issue of gourmet. our only change has been to serve with wheat buns -- or naked -- instead of pita.
seed and chop 1/4 english cucumber. in a small bowl, mix the cucumber with 1/2 cup plain yogurt, 2 tablespoons chopped mint, and salt to taste.
in a large bowl, blend 1.25 pounds ground lamb, 1/2 tsp ground cumin, 2 tablespoons chopped mint, and salt and pepper to taste. form mixture into four 1"-thick patties.
grill burgers, 4-4.5 minutes each side. serve on buns with the cucumber sauce.
yum.
not even arguable.
from an out of print cookbook -- i copied it out in a library many years ago and have used it ever since.
serves 6
2 pounds green beans
sauce:
1/4 cup soy sauce
3 tablespoons rice wine or sake
1.5 tablespoons sugar
1/2 cup water
1 tablespoons oil
1/2 cup minced scallions
cut beans on the diagonal into 3" lengths.
combine the sauce ingredients.
heat a wok until hot, add the oil, and heat until very hot.
add the scallions and stir-fry over high heat for about 15 seconds (just count), until fragrant.
add the beans and stir-fry for another minute.
add the sauce and heat until boiling. cover and reduce the heat to medium. cook for about :12.
uncover, increase the heat to high, and cook until the sauce has reduced to a glaze.
toss lightly and serve.
we have over the years eaten this with savory tofu dishes, rice, and a little ginger salad. so so good.
this is something the boys can whip up for themselves when friends come over and nobody wants to go out for pizza.
line a 9x13 pan with canned biscuits.
saute 1# ground turkey with 1 bell pepper and 1 large onion. when the meat is done, mix in 2 cups marinara.
pour the marinara mixture over the biscuit crust.
top with 1/2 cup parmesan and 6 ounces mozzarella.
bake at 350 degrees for :25.
then let the boys take over.
(football game food)
so rich. but when you have weekend company, so predictable, premixable, and good.
mix:
2# bag frozen hash browns
1/2 cup chopped onion
10 ounces grated cheddar
1 cup sour cream
1 can of cream of chicken soup (i know, but it is an alabama recipe)
1 stick butter, melted
pour into a 3 quart casserole. bake at 350 degrees for 1 hour.
believe it or not, this is great as part of a breakfast spread including eggs, ham, biscuits, and sliced melon. whoooee.
then go for a nice long run.
i think this was originally in an auburn university cookbook. my mother whips them up and takes them absolutely everywhere, and they just disappear.
melt 1 stick margarine and pour into 9x13 pan (pan size is key, she says).
combine 1 egg and 1 box yellow cake with pudding. spread over margarine. (bear with me. it's actually really good, not that you will eat it anyway. its for the other people.)
combine 2 eggs, 8 ounces room-temperature cream cheese, and 1 box confectioners' sugar. spread over cake mixture.
bake at 350 degrees for :30.
cut into squares.
so classes start this week and i should be perfecting the assignment for essay 1. but here i am, cobbling together this little personal cookbook space.
which means a cobbler recipe is probably just perfect.
this is a "hot fruit"cobbler, a very southern sort of thing, something i've seen done in cast iron skillets. but the dough is plopped over the top, which brings to mind new england-style fruit puddings. it's a simplish, wonderful, high-summer thing.
this recipe calls for peaches, but really any summer fruit (blueberries, nectarines, even cherries) will work well as long as it's not too watery.
peel and slice 3 big peaches.
mix with 1/4 cup sugar.
put in am 8" pan or cast iron skillet at 375 degrees while you make the dough.
mix:
1/2 cup flour
1/2 tsp salt
3 tsp baking powder
1 Tbsp sugar
1/3 cup softened butter
then mix in 1/2 cup milk and 1 beaten egg.
spread dough over hot peaches. (i love the sound of that: hot peaches. oooh.)
sprinkle with a quick dusting of sugar.
bake for :40.
lovely, lovely topped with homemade vanilla ice cream after a barbeque.
not really a cake at all -- but kids love it. we're taking it on our picnic at the lake today.
clean and set aside:
1 plastic bucket & shovel
Crush 1 lb. Oreo cookies with a rolling pin. (I dump them into a gallon ziploc bag first.)
Mix 2 pkgs. vanilla pudding according to directions on box. Add 8 oz. softened fat free cream cheese and mix until well blended. In your clean bucket, layer half the pudding, half the cookie crumbs, the repeat.
Keep refrigerated (or in the cooler) until ready to serve.
At serving time, serve with the shovel. If kids under the age of ten are involved, I also have several gummi worms wriggling out of the dirt. Younger kids -- especially boys -- love it. For girls, i use light plastic flowers that are "planted"in the dirt.
Sometimes, a little dollop of whipped topping (whipped cream, tofu whip, cool whip, whatever) is a nice addition.
in a 350 degree oven:
place 2 large pita, halved and each half cut into eighths
toast for :12.
break cooled wedges into pieces.
place in a bowl:
3/4 cup cherry tomatoes, halved
3/4 coup English cucumber, thinly sliced and then halved
1/2 small red onion, thinly (super thinly) sliced
q/4 cup finely chopped cilantro
1/4 cup finely chopped mint
3 romaine hearts, thinly sliced crosswise
2/3 cup feta cheese, crumbled
12-15 pitted kalamata olives
whisk together:
2 cloves minced garlic
juice of 2 lemons
1 Tbsp brown rice vinegar
1 tsp toasted cumin seed
1/2 cup extra virgin olive oil
season to taste with salt and pepper.
toss salad with vinaigrette and toasted bread.
yum.
feeds 4 hungries.
bring 2 coups chicken broth to a boil.
stir in 1/2 Tbsp soy sauce and 1/4 tsp toasted sesame oil
whisk in 1 Tsbp cornstarch. keep whisking as it thickens.
in a separate bown, whisk an egg. drizzle it in while stirring the broth with a spoon.
sprinkle a few scallions on top.
eat. (serves 2)
more summer party food.
a million years ago, i was in the junior women's club in a southern
town somewhere far far away. this recipe is from our little cookbook of
the time:
junior women's club pesto mold
(keep in mind that this works beautifully with fat free cream cheese or
even tofu "cream cheese" -- the butter seems necessary in my
experiments.)
Whip together:
16 ounces cream cheese, softened
1 stick unsalted butter, softened. Set aside.
In a food processor, chop a jar of sundried tomatoes in oil. Set aside.
In a food processor, make the pesto by grinding together:
1/4 cup toasted pecans
3-6 garlic cloves
3 cups basil (fresh)
1/2 tsp salt
3/4 cup freshly grated parmesan.
Line a 4 cup mold with plastic wrap.
Place 1/4 cheese mixture in a layer.
Top with 1/3 tomatoes, then 1/3 of the pesto.
Repeat until you end with a layer of cheese.
Fold wrap over top and pack down firmly.
Lay a plate on top of the wrap, if your mold shape accepts it.
Chill at least 8 hours.
Unmold to serve. (Great with water crackers and crudités.)
a bed and breakfast recipe from a wonderful place in marshall, michigan. yum.
combine:
2 cups brown sugar
3/4 cups melted butter
1/2 teaspoon cinnamon.
spread evenly in the bottom of an 11x17" baking dish. sprinkle with 1 cup chopped pecans.
arrange 10-12 slices crustless leftover french bread, challah, or brioche over the mixture.
whisk together:
10 eggs
3 cups milk
1.5 tsp vanilla
1/2 tsp freshly grated nutmeg.
pour evenly over the bread. cover and refrigerate overnight.
in the morning, preheat the oven to 350 degrees. bake for 45-60 minutes until puffed and golden. make sure casserole is fully cooked; knifing the middle will let you know. if a little runny custard oozes out, it's not ready yet.
a yummy caramelly syrup will have formed beneath the custard. goodness gracious. spoon it up over everything, serve with berries and a little cream and maybe maple syrup, and be happy.
the perfect chilled summer party food. yum.
place in a soup pot:
2.25 cups water
3 tbsp rice vinegar
2 tbsp minced fresh lemongrass
1.5 tbsp pickling spice
1 tbsp salt
1 tsp whole black peppercorns
add 2 pounds shell-on medium shrimp.
cover and bring to a boil. uncover and boil until shrimp are just cooked through, about 2 minutes. remove from heat.
stir in:
1/2 cup chopped cilantro
4 small green onions, chopped
3 tbsp pickled ginger
2 tbsp ginger brine
cool 1 hour.
chill uncovered until cold, then cover and chill at least 4 hours and up to a day.
using a slotted spoon, transfer shrimp to an ice bowl.
i make an ice bowl using a larger bowl with a smaller bowl of similar shape inside. tape the smaller bowl across the top to hold it in place. fill the bowl 2/3 with water (it will swell when frozen) and slide herbs, flowers, shells, and/or whole anise into the water. freeze, then remove the bowls right before serving. place on a platter and line the edges with glossy leaves (lime leaves are best).
an ice bowl as part of a party spread last summer (no shrimp just yet):
sigh.
simply the best, the best best way to do figs. of course, a truly fresh fig, halved and wrapped with velvety paperthin prosciutto , ... that is the best. so i fibbed, but just a little.
i've served this all sorts of ways. my favorites are simply, with crusty bread, manchego, and olives, or as part of a full tapas spread.
10 beautiful ingredients:
1 pound spanish chorizo (firm, but not dried, and not the soft mexican style)
1 small onion, sliced lengthwise
a little handful of coarsely chopped garlic (half a head, if you like garlic)
1 tablespoon olive oil
half cup red wine
1 can figs or 1.5 cups fresh figs
1/2 cup sugar
1/4 cup red wine vinegar
1 stick cinnamon
1/2 tsp cloves
heat the oil to shimmering. add the chorizo, cut into 1" pieces, garlic, and onions. saute until the garlic is golden. add the remaining ingredients and simmer for 30 minutes.
so wonderful, i can't even tell you. true gasp and moan food.
so yes. you will see so many cakes here. and yes that's bad, bad, bad. i agree. i should behave.
my longtime trick in the sweets area is to lovingly carefully make something i love -- and then take a slice for each family member, just one (just one), then take the rest to friends or the office.
social responsibility, waistline management, whatever. world peace could happen this way, i swear. try it.
this recipe is not for anjou pears. it's for those awful texture-y bartletts that some people have in their yards. at the end of the summer, the pears fall like mad, and the pear-tree owners look at you pleadingly like, you know, zucchini gardeners, and beg you to take their pears. take a bag, they say. here, go into the yard and just take what you want.
this cake gives you permission to go and take all the pears you want. it's cheap, super easy, and delicious. make a few at the same time and take one to your friend who's had a shitty week.
first:
peel and dice 4-6 bartlett pears. toss them with 1 tbsp sugar.
beat:
3 eggs
2 c sugar
1.25 c melted butter (eeek! yes this is a southern recipe)
2 tsp vanilla
add:
3 c flour
1 tsp salt
1 tsp soda
mix all together with 1.5 cups chopped pecans. walnuts will work but they sometimes get bitter.
pour into a prepared bundt pan.
bake at 350 degrees for an hour or until a toothpick tests clean.
turn it out onto a rack. place a plate beneath it.
when it's cool to the touch, mix:
1 c packed brown sugar
1/2 c butter
1/4 c evaporated milk
bring to a boil in a small saucepan. then cook on medium for 2.5 minutes, stirring constantly. ooooh, caramel or something like it.
pour the glaze over the cake.
it helps if you move the cake to a plate with parchment or wax paper beneath; otherwise the glaze sticks.
works well without the glaze as well.
and yes, then go to the gym. but with love in your heart.
we're all familiar with restaurant-style cheese dips, the gloppy stringy (but yes delicious) stuff we love so much, fantasy food for kids.
this dip combines the lovely complexity and bite of a great salsa verde with the lighter consistency of crumbly queso fresca. you can substitute paneer or even ricotta, and you can leave out the epazote if you don't have it on hand (dry is not suitable). the dip will still be tasty.
toss a handful of garlic cloves, 4 or 5 medium-sized tomatillos, a few jalapenos, and a small onion into a food processor. process to a rough chopped consistency (not a puree).
saute in a teaspoon or so of olive oil for several minutes. the mixture will start as a paste, release water midway, and then start to dry a bit. when it dries almost to sticking, remove from heat and stir in several chopped epazote leaves (about a tablespoon).
return to heat and stir in 8 ounces of crumbled queso fresca. the cheese will not really melt; you just want it to warm with the salsa.
remove from heat, taste for salt, squeeze in a lime, and serve with tortilla chips.
(it's also wonderful rolled into warm tortillas with shredded greens and chopped tomatoes.)
i've tweaked zarela martinez' wonderful recipe for salsa a la veracruzana, from her book zarela's veracruz. i had to make it last night after kat and i found wonderful tamales at a market in pontiac.
heat a few tablespoons olive oil until it shakes. add a handful of whole garlic cloves and cook them for a few minutes, until golden but not brown. remove them (when they're cool, they're awesome as munchfood while you sip some patron).
add a handful of minced garlic and a chopped white onion. cook until the onion is translucent. stir in 4 or 5 large ripe tomatoes. if it's not summer, use a 28 ounce can san marzanos. reduce heat and simmer 15 minutes.
then add:
3 pickled jalapenos
1 tablespoon capers
1/2 cup flat leaf parsley
a dozen or so big green olives stuffed with chiles (not pimientos)
several sprigs each fresh thyme and oregano
1/4 teaspoons cinnamon or, if you have it, canela
1/2 cup dry white wine
stir well and cook, covered, for another 20 minutes. taste for salt, but it should be fine.
this will be wildly spicy, so be sure your tamales are sweeeeet corn.
i served this sauce with sweet tamales, chorizo, queso fresca, and sliced avocados with a squeeze of lime.
add jasmine rice, a light salad or pickled vegetables, and uniced water alongside your tequila.
when we lived in athens georgia many years ago (1989-91), things were good. we saw peter buck at the grocery store, michael stipe actually walked the streets without any fanfare, and we made a few pilgrimages each june to miller's blueberry farm in watkinsville to pick blueberries.
for years, i made their blueberry buckle recipe. sometime in 2003-04 (it's important enough that i remember when), i lost the tattered paper from miller's on which the recipe was printed. i've tried since then to replicate the recipe, and this is as close as i've come. thus far.
it is luscious. made it midafternoon. tonight, after grilling out, we'll have it, topped with homemade ice cream (recipe to follow, perfect, yum, oooh la la.).
and then, of course, 70 hours of cardio. heh.
cream together:
1/2 c butter, well softened
1/2 c sugar
add:
1 egg, at room temperature.
add:
2 c flour
2.5 tsp baking powder
1/4 tsp salt
1/2 c milk
pour into a greased deep dish pie pan or 11x8 casserole.
pour 2 c fresh blueberries.
mix together:
1/2 c sugar
1/2 c flour
1/2 tsp cinnamon
1/4 c butter
sprinkle over the berries.
bake at 350 degrees fahrenheit for :45.
total summer-only yum. don't you dare use canned fruit in here, though you can use almost any combination of fresh fruit. one of my aunts used to mix pecans into the streusel; another would mix pecans into the actual batter. the true southern cobbler has the fruit stirred in, but you'll see that the batter rises around the fruit as it cooks.
first, a failure of sorts.
gabriel says they taste really good. but something went pretty wrong. the leavening worked out great, the cakes have a delicate crumb, and the flavor is faintly but not overpoweringly chocolatey. but they are really
delicate, falling apart or collapsing as i remove them from the pan. and something went funny with the marshmallows. so here they are: coke cupcakes.
a family friend's recipe.
with an electric mixer, combine:
1 c butter
2 c flour
1.75 c sugar
5 Tbsp cocoa
1 tsp soda
1 tsp vanilla
2 eggs
1/2 c buttermilk
1 c coke
When the ingredients are well combined, fold in 1.5 cups miniature marshmallows.
Bake in muffin tins :20 at 350 degrees fahrenheit.
the icing (yes, it's an alabama recipe, so of course there's icing):
beat together:
1/2 c butter
3 Tbsp cocoa
1/3 cup coke
1 pound confectioners sugar
then stir in 1 cup chopped pecans.
spread icing on cooled cakes.
makes 24.
this always tasted wonderful when i was a girl. was i delusional? is memory really so unreliable? am i just a bad or unreliable cook?
who knows.
they do taste rockin. perfect for the teenage boy crowd.
Recent Comments