Lemon chicken

Posted on December 26, 2006 by -ls/cm

INGREDIENTS:
Thawed boneless, skinless chicken breasts
Progresso Italian bread crumbs
Milk
1 stick of butter
8 Lemons
DIRECTIONS:
Squeeze juice out of lemons
Set large skillet on medium heat
Briefly soak chicken breasts in milk
Thoroughly cover with bread crumbs
Cook in skillet for 10 - 15 minutes
When chicken is nearly finished, melt butter in small serving bowls
Pour lemon juice into small serving bowls in order to double volume

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Grilled Artichokes

Posted on August 28, 2006 by -ls/cm

INGREDIENTS:
Large artichoke
Extra virgin olive oil
Fine sea salt
Pepper
Lemon
Crushed garlic
DIRECTIONS:
Cut off stem of artichoke and cut away first layer of exterior leaves, discard.
Slice off top inch or inch and a half of artichoke, discard.
Squeeze lemon and add salt into pot of water.
Boil artichoke in salted & lemoned water for 12 minutes
Remove from water, scoop out purple center and hair-like strands.
Cut into quarters, place in plastic bag with olive oil, pepper, and crushed garlic.
Allow to soak for 4 hours
Throw on grill for 5 to 7 minutes.

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Jalapeno Cheddar #2

Posted on April 30, 2006 by -ls/cm

INGREDIENTS:
3/4 cup sour cream
1 egg
3 cups bread flour
1 cups shredded cheddar cheese
1 1/2 teaspoons salt
1 tablespoon sugar
1/4 cup sliced and seeded jalapenos
2 teaspoons yeast
1/4 cup water
DIRECTIONS:
Wash and blot-dry jalapenos thoroughly to get rid of excess brine
Add sour cream and egg, then dry ingredients
Introduce water gradually until dough is moist but not gloppy
Use white bread cycle.
Use 1 1/2 pound loaf setting.
Use light crust setting.
Allow to sit in pan for several hours.

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Stuffed Mushrooms

Posted on February 11, 2006 by -ls/cm

INGREDIENTS:
2 packages whole mushrooms
1 diced onion
1 tablespoon butter
1 cup Italian breadcrumbs/breading
2 cans deviled ham
1 tablespoon grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup red wine
DIRECTIONS:
Remove stems from mushrooms, leaving caps
Sautee onions in butter
Mix deviled ham, parmesan cheese, garlic, basil, oregano
Add onion to mix until a dryish paste
Stuff mushrooms with mixture and place in baking dish
Pour one cup red wine over mushrooms
Bake at 350 degrees for 15 to 20 minutes

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Cheesy Onion

Posted on February 11, 2006 by -ls/cm

Sherrie sent this one to me...
INGREDIENTS:
1 1/4 cup fresh milk
1 tablespoon sugar
2 tablespoons of butter
1 teaspoon of salt
1/8 teaspoon ground paprika
1/2 teaspoon garlic powder
3 1/2 cups of bread flour
1/3 cip minced red onion
2 1/4 teaspoons of yeast
DIRECTIONS:
Add wet ingredients, then dry ingredients
Use 1 1/2 pounds setting
Use fruit/nut bread setting
Use medium crust setting
Brush with milk before baking cycle begins
Sprinkle with cheddar and remaining red onion bits before baking

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Havarti Stuffed Jalapenos

Posted on February 4, 2006 by -ls/cm

INGREDIENTS:
Whole jalapeno peppers
Any variety creamy Havarti cheese
Chopped onions
Chopped cilantro
Proscuito
DIRECTIONS:
Cut off tops of jalapeno peppers
Core out centers of jalapenos
If you don't have a knife thin enough to core out and fillet the jalapenos whole, you can slide down one side to ease the scooping process.
Slice Havarti cheese into blocks that will fit into jalapenos
Microwave briefly to soften
Stuff cheese into jalapenos
You can add the cilantro or onion here for flavor
Place jalapenos on grilling rack to hold upright
Place on grill until skins show a slight blackening

I've used several other kinds of stuffing such as:

  • Almond-covered port wine cheese balls. Use proscuito to wrap the cheese, and then smooth it out like a bullet before stuffing it into the jalapeno.

  • Leftover thanksgiving turkey and stuffing
  • Edam or some other soft swiss cheese
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Sausage Rolls

Posted on January 1, 2006 by -ls/cm

INGREDIENTS:
2 packages Pillsbury Crescent Rolls
1 package Jimmy Dean Sausage
DIRECTIONS:
Remove crescent rolls from package
Divide crescent rolls into squares
Pinch diagonal perforations
Spread sausage across each square evently
Roll up crescent rolls into tube
Wrap crescent rolls up in tinfoil
Freeze crescent rolls overnight
When you're ready took cook them...
Remove from freezer
Allow to thaw for a bit
Preheat oven to 375 degrees Fahrenheit
Slice rolls into quarter-inch thick segments
Place on greased baking sheet
Heat for 15 minutes
Add a few minutes if the crescent roll part isn't golden brown
Serve with mustard or any other dipping sauce you'd like

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Coffee Shake

Posted on September 10, 2005 by -ls/cm

INGREDIENTS:
1 cup of cold coffee
1 1/2 cups of ice
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoons chococolate syrup
DIRECTIONS:
Put all in blender
Run on ice crushing mode

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BBQ Sauce

Posted on August 26, 2005 by -ls/cm

(From Weber Real Grilling book)
INGREDIENTS:
1/2 cup ketchup
2 tablespoons molasses
1 teaspoon white whine vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon Tabasco sauce
1/4 teaspoon minced garlic
1/4 teaspoon ground black pepper
DIRECTIONS:
Put everything in a sauce pan
Bring to a boil
Reduce to a simmer for 10 minutes while stirring

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Chopped Liver

Posted on August 23, 2005 by -ls/cm

INGREDIENTS:
1 egg
2 tablespoons vegetable oil
1 yellow onion
1 pound raw sliced beef liver
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
DIRECTIONS:
Boil egg
Remove from shell and dice it
Toss aside the empty shell
Heat oil in skillet medium-medium high
Dice onion, grill in oil until brown/golden brown
Set aside oil and onion in a bowl
Melt butter in skillet
Reduce heat to medium
Pour out excess blood and fluids from beef liver container
Fry liver until no longer pink, 3 minutes on each side should do
Add liver to onions, salt, and pepper
Place in blender or food processor and grind
Add egg and refrigerate overnight
Serve on rye bread or crackers
Muenster cheese is good with chopped liver in a rye bread sandwich

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