1 (14 ounce) can Hunt’s diced tomatoes
1/4 cup Splenda brown sugar
1-1/2 tablespoons butter
dash of Herbs de Provence
salt & pepper
Put diced tomatoes in mini-Cuisinart and “chop” for 7-8 seconds.
Put tomatoes and rest of ingredients in a sauce pan. Heat on medium heat for 5 to 10 minutes.
Note: only make this for Mom & Dad.
3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups chicken broth (low fat, reduced sodium)
Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth)
2 cups flour
2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish
1 tablespoon baking powder
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
1 cup whole milk
3 tablespoons butter
1 tablespoon canola oil
1 onion, preferably Vidalia, chopped
3 large carrots, cut into 1/2-inch rounds
1 cup peas
1 clove garlic, finely chopped
To poach the chicken, in a large saucepan, add the breasts and the chicken broth to cover. Add the bouquet garni. Bring to a boil over high heat, then decrease the heat to low. Simmer, skimming off the foam occasionally, until the chicken is tender, 10 to 15 minutes. (If the stock is cloudy, don’t worry; it’s simply protein clarified from the stock. Just ignore it or strain it out.) Transfer the poached chicken to a warm plate; reserve the broth. Cover with a lid and set aside.
To prepare the dumplings, in a bowl, combine the flour, cheese, baking powder, parsley, and ¾ teaspoon of the salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with black pepper. Add the milk mixture to the dry ingredients and stir to combine.
In a second large saucepan, heat the oil over medium heat. Add the onion, carrots, and peas. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the reserved broth and bring to a boil over high heat. Decrease the heat to low. Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.
To assemble, add the reserved chicken and cook just until heated through, about 5 minutes.
To serve, ladle into shallow bowls and garnish with additional cheese; serve immediately.
1/2 pound (2 sticks) unsalted butter
14 ounces semisweet chocolate chips (divided into 8 ounces & 6 ounces)
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon plus 1 teaspoon powdered instant espresso
1 tablespoon vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped walnuts
Preheat the oven to 350 degrees.
Butter and flour a 13″X 9″ baking sheet.
Melt together the butter, 8 ounces of chocolate chips, and the unsweetened chocolate in a double boiler. Remove from heat and let cool to almost room temperature.
In a large bowl, stir (do not beat) together the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture into the egg mixture and set aside.
In a medium bowl, sift together the flour, the baking powder, and salt. Add to the cooled chocolate mixture. Fold in the walnuts and remaining 6 ounces of chocolate chips. Pour into the baking sheet.
Bake for 15 minutes, then open the oven, lift the backing sheet and rap it against the oven shelf to force the air to escape from between the pan and the brownie dough. Turn the pan around and rap the other side. (This stops the rising process and will give the brownies their deliciously dense texture.) Bake another 15 or so minutes, just until a toothpick comes out clean – do not overbake.
Allow to cool thoroughly, refrigerate, and cut into squares.
Note: This recipe is from the Barefoot Contessa cookbook but her version was double in size and used a 12×18 jelly roll pan, which Mom did. So the baking time of 30 minutes for a halved recipe and 13×9 pan is approximate. Also note that these are very rich.
1/4 cup (1 ounce) grated Swiss cheese
1/4 cup (1 ounce) grated Cheddar cheese
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup unseasoned bread crumbs
1 tablespoon olive oil
1/4 teaspoon thyme
1/4 teaspoon crushed rosemary
1/4 salt
2 medium tomatoes
Preheat oven to 450F.
In a medium bowl, combine cheeses. Add bread crumbs, olive oil, thyme and rosemary. Mix well.
Cut tomatoes in half. Top each tomato with an equal amount of cheese mixture.
Bake at 450F for 10 minutes or until lightly browned.
Crust
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) butter, cut into 1/2′ cubes
3/4 to 1 cup buttermilk
Filling
2 pounds large ripe tomatoes, cored and cut into 1/4′ slices
2-1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1/2 cup mayonnaise
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 tablespoons cornmeal
Crust
Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
Filling
Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
Preheat oven to 425°.
Roll out dough between 2 sheets of plastic wrap to an 11″ round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk mayonnaise, marjoram, thyme, vinegar, sugar, salt, and pepper in a small bowl.
Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over.
Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool 15 to 20 minutes before serving or it will be very soupy.
2 teaspoons butter
1/2 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon ground black pepper
1/2 salt
1/2 pound mushrooms, washed and sliced
1/4 cup white wine
1/3 cup flour
1 and a half cans of chicken broth (21 ounces broth, total)
1 cup (4 ounces) shredded fresh Parmesan cheese, divided
1/4 cup (2 ounces) cream cheese
3-1/2 cups of cooked vermicelli (about 8 ounces of uncooked pasta)
2 cups chopped cooked chicken breast (about 3/4 pounds)
1/4 cup breadcrumbs
1 3-rib standing beef rib roast (about 6 pounds)
3 small gloves of garlic, minced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 teaspoon thyme
1/2 teaspoon rosemary
2 teaspoons salt
1/2 teaspoon pepper
Place beef in shallow baking dish on top of a wire rack. Pat dry. Allow to sit at room temperature for one hour.
Combine remaining ingredients and brush all over beef.
Roast at 450*F for 30 minutes, then reduce heat to 350 and roast for an hour or until beef reaches 125 in center for medium-rare.
When done, remove from oven, cover with foil and let it rest for 30 minutes before serving. If desired, serve with Bearnaise sauce.
1.5 pounds fresh lean lamb shoulder, boneless, cut into 3/4 inch cubes
1 medium onion, chopped
1 tablespoon olive oil
1 12-ounce bottle of beer
1/2 t. pepper
2 cans (14.5-ounces each) beef broth
1 package (0.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
Heat the olive oil an a 3-quart saucepan. Add onion and salute until lightly brown. Add lamb, stirring until browned. Stir in beer and pepper. Cover and simmer for 30 minutes.
Mix in broth and gravy mix. Add potatoes and carrots. Cover and simmer 15 to 20 minutes, until vegetables are tender.
Stir in cabbage and cook just until cabbage turns bright green. Serve.
Crust
1/2 cup chopped pecans
1-1/4 cups flour
2 tablespoons sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
wax paper
parchment paper
Filling
2 cups firmly packed light brown sugar
2/3 cup flour
1/2 teaspoon salt
2-1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup cold butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
Meringue
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 cup unsalted butter
1 cup strong-brewed coffee
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla
6 tablespoons milk
1 pound (one 16 oz box) powdered sugar
1 cup pecans, chopped and toasted
Preheat oven to 400F. Lightly grease 15-1/2 by 10-1/2 by 1 inch jelly roll pan.
In a saucepan, add 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil. Cook over medium heat, stirring until smooth. Remove from heat.
In a large bowl, mix together flour, sugar, baking soda, and salt. Stir in warm cocoa mixture.
In a medium bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla. Add to flour mixture and blend well. Spread into prepared cake pan.
Bake for about 20 minutes or until toothpick comes out clean.
Reduce oven temperature to 350F.
To toast the pecans, lightly spritz baking sheet with cooking spray.
When the oven temperature is down to 350, put the pecans on the baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched. When done, remove from oven and let cool.
Meanwhile, in a saucepan, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa. Cook over medium heat, stirring until smooth. Remove from heat. Add powdered sugar and remaining 1 teaspoon of vanilla. Whisk until smooth.
Spread frosting over warm cake. Sprinkle with pecans.