6 chicken breasts --fillet and pound with a meat mallet to flatten them
Monterey Jack cheese-- 12 1/4 inch thick slices about an inch wide
Black Forest ham--12 slices thin like sandwich meat
Sweet baby ray's BBQ sauce (or what ever sauce you like)--about 1-cup
After you fillet the chicken pound it with a meat mallet to flatten (this makes it easier to roll), place a slice of ham and a piece of cheese on the chicken and roll up. Poke a toothpick through the chicken to hold it together. Place the rolls into a 9x13 pan and pour the BBQ sauce over the chicken. Cover with foil and bake for 40 minutes on 350.
Makes 12 rolls
Sunday, September 12, 2010
Sunday, September 5, 2010
Pizza Factory Bread Twists
Recipe from a friend of mine for yummy breadsticks!
Dough:
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
3 1/2 – 4 cups flour
Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
Notes:
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor
Dough:
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
3 1/2 – 4 cups flour
Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
Notes:
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor
Wednesday, July 14, 2010
Broccoli salad
This is so yummy!!
Thanks for the recipe!!
BROCCOLI SALAD
1 large broccoli head
1 c. chopped celery
2 c. seedless red grapes
1/2 - 1 c. sunflower seeds, roasted and salted
1 c. craisins
12 oz. bacon, cooked and crumbled
1/4 c. red onion, thinly sliced
Dressing:
1 c. mayonnaise
1 Tbsp. white vinegar
1/4 c. sugar
Combine all salad ingredients.
Mix dressing and combine with salad. Stir well
Thanks for the recipe!!
BROCCOLI SALAD
1 large broccoli head
1 c. chopped celery
2 c. seedless red grapes
1/2 - 1 c. sunflower seeds, roasted and salted
1 c. craisins
12 oz. bacon, cooked and crumbled
1/4 c. red onion, thinly sliced
Dressing:
1 c. mayonnaise
1 Tbsp. white vinegar
1/4 c. sugar
Combine all salad ingredients.
Mix dressing and combine with salad. Stir well
Monday, July 5, 2010
Bagels
These chewy, ring-shaped white rolls were once the everyday bread of Eastern European Jews, but have since become equally associated with New York City and the classic breakfast of bagels and cream cheese. Before baking, the bagels are poached; this gives them their characteristically shiny, chewy exterior and dense, tender interior.
INGREDIENTS:
2 tsp dry yeast
1 1/2 Tbsp sugar
1 1/4 cups water
3 1/2 cups unbleached flour, plus extra for kneading
1 1/2 tsp salt
DIRECTIONS:
1. Sprinkle the yeast and sugar into 1/2 cup of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast.
2. Pour about half of the remaining water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.
3. Turn the dough out onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes. As you knead the dough, gradually work in as much additional flour as you can comfortably knead- this dough should be very stiff and firm.
(Dough is sufficiently kneaded if you gently press your finger into the top of the dough and it springs back immediately- if it does not, continue to knead)
4. Put the dough in a lightly oiled bowl, turning the dough to coat, and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 minutes.
(To make sure rising is complete, test the dough by gently pressing it with a fingertip. When rising is complete, the indentation made will spring back gradually. If the dough is under-risen the indentation will spring back at once. If the dough is over-risen the finger will create a permanent mark that will not spring back at all.)
5. Cut the dough into eight equal pieces. Shape each piece into a ball (see directions below). Form each ball into a ring by inserting a floured finger into the center of each one.
To form dough into a ball: press gently down on each piece of dough to expel any air bubbles. Cup the palm of your hand over each piece and roll it over a floured work surface until it forms a smooth ball.
6. Work the finger in a circle to stretch and widen the hole. Then twirl the ring around the index finger of one hand and the thumb of the other hand until the hole is about 1/3 of the bagel's diameter.
7. Place the bagels on a lightly oiled baking sheet, then cover with a damp dish towel and let rest for 10 minutes.
8. Bring a large pan of water to a boil (I used a pot), then reduce the heat to allow the water to simmer. Use a perforated skimmer to carefully lower the bagels into the water in batches of two to three at a time. Boil each batch of bagels, uncovered, until they rise to the surface, about 1 minute, turning them once. Remove the bagels from the water using a perforated skimmer, and drain.
9. Transfer the drained bagels to a lightly oiled baking sheet. Bake in the oven (preheated to 425°) for 20 minutes, until golden. Cool on a wire rack.
INGREDIENTS:
2 tsp dry yeast
1 1/2 Tbsp sugar
1 1/4 cups water
3 1/2 cups unbleached flour, plus extra for kneading
1 1/2 tsp salt
DIRECTIONS:
1. Sprinkle the yeast and sugar into 1/2 cup of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast.
2. Pour about half of the remaining water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.
3. Turn the dough out onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes. As you knead the dough, gradually work in as much additional flour as you can comfortably knead- this dough should be very stiff and firm.
(Dough is sufficiently kneaded if you gently press your finger into the top of the dough and it springs back immediately- if it does not, continue to knead)
4. Put the dough in a lightly oiled bowl, turning the dough to coat, and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 minutes.
(To make sure rising is complete, test the dough by gently pressing it with a fingertip. When rising is complete, the indentation made will spring back gradually. If the dough is under-risen the indentation will spring back at once. If the dough is over-risen the finger will create a permanent mark that will not spring back at all.)
5. Cut the dough into eight equal pieces. Shape each piece into a ball (see directions below). Form each ball into a ring by inserting a floured finger into the center of each one.
To form dough into a ball: press gently down on each piece of dough to expel any air bubbles. Cup the palm of your hand over each piece and roll it over a floured work surface until it forms a smooth ball.
6. Work the finger in a circle to stretch and widen the hole. Then twirl the ring around the index finger of one hand and the thumb of the other hand until the hole is about 1/3 of the bagel's diameter.
7. Place the bagels on a lightly oiled baking sheet, then cover with a damp dish towel and let rest for 10 minutes.
8. Bring a large pan of water to a boil (I used a pot), then reduce the heat to allow the water to simmer. Use a perforated skimmer to carefully lower the bagels into the water in batches of two to three at a time. Boil each batch of bagels, uncovered, until they rise to the surface, about 1 minute, turning them once. Remove the bagels from the water using a perforated skimmer, and drain.
9. Transfer the drained bagels to a lightly oiled baking sheet. Bake in the oven (preheated to 425°) for 20 minutes, until golden. Cool on a wire rack.
Monday, June 28, 2010
Cream of Chicken Soup
Cream of Chicken Soup is expensive in the Netherlands (about $3.00/can), so when I saw that my friend, Tami Barker, made homemade Cream of Chicken Soup, I had to have the recipe. I have tried it, and it is GOOD! So, thank you, Tami for sharing and for saving me money. :)
1-1/2 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder (I subbed with 1/4 fresh finely chopped red onion)
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1-1/2 cups milk
3/4 cup flour
In a sauce pan bring broth, seasonings and 1/2 cup of milk to a boil.
Ina separate bowl mix flour and 1 cup of milk.
Add flour mix to saucepan, whisking briskly until it boils & thickens. Let cool.
You can also add about a half a chicken breast of cooked and seasoned chicken to the soup.
It is equivalent to 2 cans cream of chicken soup.
If you want cream of mushroom soup, use vegetable broth instead of chicken broth and saute mushrooms to put in it. And I suppose you would cut out the poultry seasoning and add a little more garlic and onion.
1-1/2 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder (I subbed with 1/4 fresh finely chopped red onion)
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1-1/2 cups milk
3/4 cup flour
In a sauce pan bring broth, seasonings and 1/2 cup of milk to a boil.
Ina separate bowl mix flour and 1 cup of milk.
Add flour mix to saucepan, whisking briskly until it boils & thickens. Let cool.
You can also add about a half a chicken breast of cooked and seasoned chicken to the soup.
It is equivalent to 2 cans cream of chicken soup.
If you want cream of mushroom soup, use vegetable broth instead of chicken broth and saute mushrooms to put in it. And I suppose you would cut out the poultry seasoning and add a little more garlic and onion.
Sunday, May 9, 2010
Lemon Chiffon Pie
From Kathleen
Make a graham cracker crust. (Massacre 8 graham crackers in your food processor; with a fork, stir in a small bowl with 5 Tbsp. of melted butter and 2 Tbsp. of sugar until blended; press it into shape in a 9 inch pie pan with the bottom of a glass and bake at 350° for about 25 minutes.) Set the crust aside to cool.
1 14-oz can Sweetened Condensed milk (NOT Evaporated Milk)
1/2 Cup Lemon Juice (Tastes best if free lemons are used)
Optional - add a couple drops of yellow food coloring to make it more yellow
1 Cup (1/2 Pint) whipping cream,
whipped with 1 Tsp. vanilla & 2 Tbsp. powdered sugar
1. In medium bowl, combine Sweetened Condensed Milk, & lemon juice (plus food coloring if you want to use any). Stir until well blended.
2. Whip cream into peaks. Gently fold into the Condensed Milk mixture.
3. Pour into the baked crust and chill at least three hours to set. You can serve it with more whipping cream if you want, but it's fine just as is. Best served with friends, of course.
Make a graham cracker crust. (Massacre 8 graham crackers in your food processor; with a fork, stir in a small bowl with 5 Tbsp. of melted butter and 2 Tbsp. of sugar until blended; press it into shape in a 9 inch pie pan with the bottom of a glass and bake at 350° for about 25 minutes.) Set the crust aside to cool.
1 14-oz can Sweetened Condensed milk (NOT Evaporated Milk)
1/2 Cup Lemon Juice (Tastes best if free lemons are used)
Optional - add a couple drops of yellow food coloring to make it more yellow
1 Cup (1/2 Pint) whipping cream,
whipped with 1 Tsp. vanilla & 2 Tbsp. powdered sugar
1. In medium bowl, combine Sweetened Condensed Milk, & lemon juice (plus food coloring if you want to use any). Stir until well blended.
2. Whip cream into peaks. Gently fold into the Condensed Milk mixture.
3. Pour into the baked crust and chill at least three hours to set. You can serve it with more whipping cream if you want, but it's fine just as is. Best served with friends, of course.
Tuesday, January 19, 2010
Chile Verde II
From Allrecipes.com
Ingredients
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions
1.In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2.Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
from "Debra"
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!
Ingredients
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions
1.In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2.Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
from "Debra"
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!
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