Pending recipes are those that I have not made yet and I will get around to... one of these days.
Venetian Panino
Recipe: Giada De Laurentiis
1 garlic clove
8 ounces Gruyere cheese, shredded
2 Tbsp unsalted butter, room temp
2 Tbsp Dijon mustard
12 ounces sliced turkey
12 slices wheat or sourdough bread
6 Tbsp olive oil
Finely chop the garlic in a food processor. Add the cheese, butter, and mustard. Blend until the mixture is thick, smooth and spreadable.
Spread the cheese mixture over one side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the slices. Top the sandwiches with the remaining bread slices, cheese side down, pressing gently to adhere. Trim the crusts from the sandwiches and cut in half on the diagonal.
Heat 3 Tbsp of oil in a large, heavy griddle or skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with the remaining 3 Tbsp of oil and sandwiches. Serve immediately.
Showing posts with label Pending. Show all posts
Showing posts with label Pending. Show all posts
PENDING- Oreo Bon Bons
Pending recipes are those that I think look interesting but I have not made yet. I will report back once I make this recipe. I found this one night putzing around on the computer instead of going to bed at a decent hour. Looks very rich and easy.
Oreo Bon Bons
1 package Oreo cookies
1 package cream cheese (room temperature)
chocolate for dipping
1. Chop Oreos in a food processor until nothing but crumbs remain. Put crumbs in a large bowl and mix thoroughly with cream chees until doughlike. Roll into balls about 1 inch in dimameter and chill.
2. After chilling, dip the Oreo balls in melted chocolate and let dry on waxed paper. An optional decoration would be to drizzle white choclate across the top or dip the Oreo balls in white chocolate and drizzle with dark chocolate.
Oreo Bon Bons
1 package Oreo cookies
1 package cream cheese (room temperature)
chocolate for dipping
1. Chop Oreos in a food processor until nothing but crumbs remain. Put crumbs in a large bowl and mix thoroughly with cream chees until doughlike. Roll into balls about 1 inch in dimameter and chill.
2. After chilling, dip the Oreo balls in melted chocolate and let dry on waxed paper. An optional decoration would be to drizzle white choclate across the top or dip the Oreo balls in white chocolate and drizzle with dark chocolate.
PENDING: Garlic-Herb Chicken con Broccoli
Pending recipes are those that look interesting but that I have not made yet. As much as I hate what I am about to type, I can't keep it in any longer. I like the Olive Garden. I certainly don't think that there food is any sorts of authentic Italian or that it's particularily innovative. I just know that when I go there, the chances are good that the food will be consistently comforting. Like Chili's or O'Charleys I know that when I go, no matter if it is in Baton Rouge or Charlotte, I know what the food is going to taste like. Every time I go to the OG I get their Garlic Chicken con Broccoli so I wanted to try to make it myself. I have tried a previous recipe that was wrong, so completely wrong that I was hesitant to ever try again until I found the recipe below on another blog. It looks like it will produce a very similar dish!
Garlic-Herb Chicken con Broccoli
(adapted from Epicurious.com and Recipezaar.com)
1 lb. chicken breasts
2 tsp. olive oil
4 oz. dry orecchiette pasta
1 c. heavy whipping cream
2 tbsp. butter
2 tsp. minced garlic
2 tsp. cornstarch
1/2 tsp. red pepper flakes
1 c. broccoli florets
Salt to taste
Ground black pepper to taste
2 tbsp. grated Parmesan cheese
Ingredients for Spice Rub:
2 tsp. each of dried basil, parsley and rosemary
salt and pepper to taste
Directions:
1) Cook pasta according to directions; drain, then return to pot.
2) Pound chicken breasts to about 1/2" thickness. Combine spice rub ingredients and rub onto chicken breasts.
3) Cook chicken in olive oil until done and nicely browned; set aside.
4) In the same pan with the remaining olive oil, saute the garlic over medium heat until it caramelizes.
5) Add the heavy cream, cornstarch and red pepper flakes, continuing to simmer over medium heat, until the sauce thickens.
6) Add the sauce, chicken and broccoli to the pasta; stirring to combine all ingredients.
7) Sprinkle with Parmesan cheese and season with salt and pepper to taste.
Garlic-Herb Chicken con Broccoli
(adapted from Epicurious.com and Recipezaar.com)
1 lb. chicken breasts
2 tsp. olive oil
4 oz. dry orecchiette pasta
1 c. heavy whipping cream
2 tbsp. butter
2 tsp. minced garlic
2 tsp. cornstarch
1/2 tsp. red pepper flakes
1 c. broccoli florets
Salt to taste
Ground black pepper to taste
2 tbsp. grated Parmesan cheese
Ingredients for Spice Rub:
2 tsp. each of dried basil, parsley and rosemary
salt and pepper to taste
Directions:
1) Cook pasta according to directions; drain, then return to pot.
2) Pound chicken breasts to about 1/2" thickness. Combine spice rub ingredients and rub onto chicken breasts.
3) Cook chicken in olive oil until done and nicely browned; set aside.
4) In the same pan with the remaining olive oil, saute the garlic over medium heat until it caramelizes.
5) Add the heavy cream, cornstarch and red pepper flakes, continuing to simmer over medium heat, until the sauce thickens.
6) Add the sauce, chicken and broccoli to the pasta; stirring to combine all ingredients.
7) Sprinkle with Parmesan cheese and season with salt and pepper to taste.
PENDING: Apple and Onion Beef Pot Roast
Pending recipes are those that I think are interesting but that I have not made yet. I will report back once I've made the recipe. A few months ago, James and I did a session at one of those assemble your own meals places. This was one of the meals that we made and James absolutely loved it. This recipe makes enough for 8 servings so I will probably split and freeze half of this recipe for another day.
Apple and Onion Beef Roast
Recipe courtesy of Allrecipes.com
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
Apple and Onion Beef Roast
Recipe courtesy of Allrecipes.com
1 (3 pound) boneless beef sirloin tip roast, cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
PENDING- Simmering Chinese Chicken
Pending recipes are those that look interesting but that I have not made yet. I will report back once I've made it.
Simmering Chinese Chicken
From the Online CookBook, by Dawn Wise)
1 (4 lb) chicken, cut apart (I used thighs and drums)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. ketchup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
1 cup uncooked rice
2 tsp toasted sesame seeds
Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, ketchup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.
To prepare, thaw the chicken overnight in the refrigerator. Place uncooked rice in a casserole pan and top with the chicken and sauce mixture. Cover with foil and bake on 350 degrees for an hour. Serve with steamed broccoli.
Simmering Chinese Chicken
From the Online CookBook, by Dawn Wise)
1 (4 lb) chicken, cut apart (I used thighs and drums)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. ketchup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
1 cup uncooked rice
2 tsp toasted sesame seeds
Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, ketchup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.
To prepare, thaw the chicken overnight in the refrigerator. Place uncooked rice in a casserole pan and top with the chicken and sauce mixture. Cover with foil and bake on 350 degrees for an hour. Serve with steamed broccoli.
PENDING: Apple Pie by Grandma Ople
Thanksgiving 2007 ~ 11.23.07
I've made this recipe and it is still pending because although it is a good base for a recipe, it needs some tweaking. I thought that the Granny Smith apples called for were too tart and did not cook down enough. It was still tasty and that is why I am keeping it pending until I have time to make the changes I note below.
Apple Pie by Grandma Ople
Recipe courtesy of allrecipes.com
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced (4 Red Delicious apples, sliced very thin)
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust (Mix apples into mixture in the saucepan and do an egg wash over the crust). Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven with a sheet pan on the rack below to catch drip off. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
PENDING: Pumpkin Swirl Cheesecake
Pending recipes are those that I think look interesting yet I have not made. I will report back once I've made them. I will be making this for Thanksgiving this year.
Pumpkin Swirl Cheesecake
8 cinnamon graham crackers (each 5" by 2 1/2") or 1 cup graham-cracker crumbs
2 tablespoons margarine or butter (1/4 stick), melted
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs
One 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
One 8-ounce container sour cream
1. In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form.
2. Preheat oven to 325 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and melted margarine or butter until moistened. With hand, press mixture onto bottom of pan. Bake crust 7 minutes. Cool completely in pan on wire rack.
3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy, vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula.
4. In medium bowl, mix pumpkin, cornstarch, cinnamon and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.
5. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect.
6. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
Pumpkin Swirl Cheesecake
8 cinnamon graham crackers (each 5" by 2 1/2") or 1 cup graham-cracker crumbs
2 tablespoons margarine or butter (1/4 stick), melted
Three 8-ounce packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs
One 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
One 8-ounce container sour cream
1. In food processor with knife blade attached or in blender at medium speed, blend graham crackers until fine crumbs form.
2. Preheat oven to 325 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and melted margarine or butter until moistened. With hand, press mixture onto bottom of pan. Bake crust 7 minutes. Cool completely in pan on wire rack.
3. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar. With mixer at low speed, beat in brandy, vanilla extract, and eggs just until blended, scraping bowl often with rubber spatula.
4. In medium bowl, mix pumpkin, cornstarch, cinnamon and salt. Stir half of cream-cheese mixture into pumpkin mixture until blended. Stir sour cream into remaining cream-cheese mixture.
5. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer to obtain swirl effect.
6. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled. Remove side of pan to serve.
PENDING: Brownie Thins
Pending recipes are those that I think look interesting yet I have not made. I will report back once I've made them. This recipe caught my eye because I really love the crispy edges on brownies. The description of this recipe says that it "tastes like the top of a brownie".
Brownie Thins
6 Tbsp unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 Tbsp plus 1 tsp all purpose flour
1/4 tsp vanilla extract
1/4 tsp almond extract
Pinch of coarse kosher salt
Position rack in the lowest third of oven; preheat to 350 degrees. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg' whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter sit 10 minutes.
Scoop rounded tsp of batter onto prepared baking sheets, spacing apart (12 per sheet). Press each mound into 2 1/2 inch round (oil fingers first). Bake cookies one sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack to cool completely.
Brownie Thins
6 Tbsp unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 Tbsp plus 1 tsp all purpose flour
1/4 tsp vanilla extract
1/4 tsp almond extract
Pinch of coarse kosher salt
Position rack in the lowest third of oven; preheat to 350 degrees. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg' whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter sit 10 minutes.
Scoop rounded tsp of batter onto prepared baking sheets, spacing apart (12 per sheet). Press each mound into 2 1/2 inch round (oil fingers first). Bake cookies one sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack to cool completely.
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