Ingredients
4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnaise
1 Tbsp spicy brown mustard
1 1/2 tsp. salt
3/4 tsp. pepper
Preparation
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
Stir together potato and egg.
Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
Monday, June 27, 2011
Potato Salad
Ingredients
2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 Tbsp. Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped parsley
1 Tbsp. lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste
Preparation
Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
Whisk together buttermilk and next 3 ingredients. stir in carrots and next 6 ingredient; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.
Vegetable Crêpes
ingredients
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (see Tip)
directions
Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. “Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (see Tip)
directions
Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. “Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.
Thursday, June 9, 2011
Clark's Quiche
Ingredients
1/2 pound thick sliced bacon 1 (10 ounce) package frozen chopped spinach, thawed 1 (8 ounce) container sour cream salt and pepper to taste 2 (9 inch) unbaked pie crusts 2 tablespoons olive oil 1 onion, finely diced 1/2 pound fresh mushrooms, finely diced 2 cups finely diced smoked ham 8 ounces Monterey Jack cheese, shredded 8 ounces Cheddar cheese, shredded 4 ounces Parmesan cheese, grated 8 eggs 1 1/2 cups half-and-half cream 1 tablespoon dried parsley salt and pepper to taste
Directions
1) Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2) Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3) In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4) Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
1/2 pound thick sliced bacon 1 (10 ounce) package frozen chopped spinach, thawed 1 (8 ounce) container sour cream salt and pepper to taste 2 (9 inch) unbaked pie crusts 2 tablespoons olive oil 1 onion, finely diced 1/2 pound fresh mushrooms, finely diced 2 cups finely diced smoked ham 8 ounces Monterey Jack cheese, shredded 8 ounces Cheddar cheese, shredded 4 ounces Parmesan cheese, grated 8 eggs 1 1/2 cups half-and-half cream 1 tablespoon dried parsley salt and pepper to taste
Directions
1) Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.
2) Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.
3) In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
4) Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
Tuesday, June 7, 2011
Death by "Oreo"
4 whole packages of Oreos
2 jars of peanut butter*.
2 jars of Marshmallow Fluff.
4 bags of chocolate chip morsels
1 Tbsp of butter or butter subsitute
1) Lightly grease casserole dish or baking pan.
2) Open 3 Oreo packs and separate the cream into one bowl and the cookies into another bowl. The easiest way to do this is just scraping with a knife.
3) Melt 3 bags of chocolate chips in the microwave. Watch the chocolate in the microwave; do not use full power or you will burn the chocolate.
4) Mash the separated cookies into a fine powder.
5) Mix the melted chocolate with the mashed cookies.
6) Fill the casserole dish or baking pan with the crust and freeze for 5 minutes.
7) Add marshmallow fluff to the separated cookie cream and mix well.
8) Melt the mix in the microwave. Again, watch for it to be done melting.
9) Spread the marshmallow and cream mix on top of the pie crust.
10) Freeze for 5 minutes.
11) Melt the peanut butter in the microwave.
12) Pour ¾ of the peanut butter (use your judgment) onto the pie.
13) Freeze the whole pie for 5 minutes.
14) Melt the last chocolate chip bag and pour it over the top of the pie.
15) Crumble the last package of cookies and sprinkle them over the top of the pie.
16) Drizzle the remaining ¼ of the peanut butter on top of the pie.
17) Refrigerate until ready to serve
2 jars of peanut butter*.
2 jars of Marshmallow Fluff.
4 bags of chocolate chip morsels
1 Tbsp of butter or butter subsitute
1) Lightly grease casserole dish or baking pan.
2) Open 3 Oreo packs and separate the cream into one bowl and the cookies into another bowl. The easiest way to do this is just scraping with a knife.
3) Melt 3 bags of chocolate chips in the microwave. Watch the chocolate in the microwave; do not use full power or you will burn the chocolate.
4) Mash the separated cookies into a fine powder.
5) Mix the melted chocolate with the mashed cookies.
6) Fill the casserole dish or baking pan with the crust and freeze for 5 minutes.
7) Add marshmallow fluff to the separated cookie cream and mix well.
8) Melt the mix in the microwave. Again, watch for it to be done melting.
9) Spread the marshmallow and cream mix on top of the pie crust.
10) Freeze for 5 minutes.
11) Melt the peanut butter in the microwave.
12) Pour ¾ of the peanut butter (use your judgment) onto the pie.
13) Freeze the whole pie for 5 minutes.
14) Melt the last chocolate chip bag and pour it over the top of the pie.
15) Crumble the last package of cookies and sprinkle them over the top of the pie.
16) Drizzle the remaining ¼ of the peanut butter on top of the pie.
17) Refrigerate until ready to serve
How to Make Oreo Truffles
1 package Oreo cookies, finely crushed and divided
1 package Philadelphia cream cheese, softened
2 packages Baker's semi-sweet chocolate, melted
1) Crush the Oreo cookies into fine crumbs.
2) Mix 3 cups of the cookie crumbs and the cream cheese until it's well blended.
3) Shape the mixture into 42 1-inch (2.5cm) balls. Place each ball onto a baking sheet covered in wax paper.
4) Dip the balls in the melted chocolate. Return them to the wax-paper covered baking sheet. To coat them in the melted chocolate, use a candy or truffle dipper, or use two forks to roll each Oreo ball until it is evenly coated. Remove the dipper/forks from the balls and allow the excess chocolate from the balls to briefly drip back into the bowl before placing them onto the baking sheet.
5) Refrigerate for at least 1 hour, or until the balls are firm.
6) The finished Oreo truffle, cross-section peek
Serve and enjoy!
http://www.wikihow.com/Make-Oreo-Truffles
1 package Philadelphia cream cheese, softened
2 packages Baker's semi-sweet chocolate, melted
1) Crush the Oreo cookies into fine crumbs.
2) Mix 3 cups of the cookie crumbs and the cream cheese until it's well blended.
3) Shape the mixture into 42 1-inch (2.5cm) balls. Place each ball onto a baking sheet covered in wax paper.
4) Dip the balls in the melted chocolate. Return them to the wax-paper covered baking sheet. To coat them in the melted chocolate, use a candy or truffle dipper, or use two forks to roll each Oreo ball until it is evenly coated. Remove the dipper/forks from the balls and allow the excess chocolate from the balls to briefly drip back into the bowl before placing them onto the baking sheet.
5) Refrigerate for at least 1 hour, or until the balls are firm.
6) The finished Oreo truffle, cross-section peek
Serve and enjoy!
http://www.wikihow.com/Make-Oreo-Truffles
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