This is a wonderful quick and easy to make soup that is sure to please any seafood lover!
1 medium onion chopped fine (shallots may be used)
1/2 cup butter
3/4 cup all-purpose flour
2 cups chicken broth
1/4 teaspoon white pepper
2 1/2 cup fresh lobster meat
3/4 cup sherry (do not use cooking sherry)
3 cups light cream
2 tablespoons tomato paste for color
Saute onions in butter until onions are clear (2 to 3 minutes).
Stir in flour with a whisk and stir well until smooth Add chicken broth and pepper; cook, stirring constantly, until thickened.
Add lobster meat and cook approximately 10 minutes, or until done, on medium-low heat.
Blend in sherry, cream and tomato paste.
Serves 6.
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If you are a fan of spinach, this easy to make casserole will soon become one of your favorite dishes.
2 pkgs frozen chopped spinach
4 tbsp. butter
2 tbsp. flour
2 tbsp. minced onion
1/2 c. evaporated milk
1/2 c. spinach liquor (water from the spinach)
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
1 tsp. Worcestershire sauce
6 oz. jalapeno cheese (depending on how much heat you want either hot or mild or you can use 3 oz. jalapeno cheese and 3 oz. velveeta cheese)
Cook spinach as directed on package. Drain and reserve 1/2 cup liquor.
Saute onion in butter till soft but not brown in a large satue pan. Add flour and stir until thick and smooth--not brown. Add milk and spinach liquor and stir till thick. Add seasonings, then cheese cut in cubes. Stir till melted.
Combine with spinach and put in casserole. Top with bread crumbs or croutons.
If not served immediately may be refrigerated and reheated in moderate oven.
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Maybe you are looking to change things up a bit for your Christmas or New Year's dinner. If so, this recipe for Roast Beef Au Jus is elegant but not fussy.
1 750-ml bottle Cabernet Sauvignon
2 cups beef stock or canned broth
1 cups ruby Port
1 1/2 large garlic cloves, peeled
1/2 large shallot, peeled
1 bay leaves
1 1/2 teaspoons dried thyme
1 3-pound boneless prime rib beef roast
2 large garlic cloves, pressed
Fresh parsley sprigs
Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes.
Preheat oven to 450 degrees F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil
Tent should ONLY cover the top 1/3 of the roast!
Continue roasting until meat thermometerinserted into center registers 118 degrees F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes.
Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
Suggestion: Serve with a small baked potato and fresh steamed vegetables.
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Orange juice and cinnamon gives this pot roast a holiday flavor. You can change it up a bit by adding your own preferred veggies.
1 2-pound boneless beef chuck arm pot roast
Nonstick spray coating
3 inches stick cinnamon, broken
6 whole cloves
3 medium sweet potatoes (about 1 lb.)
1 pound turnips or rutabagas, peeled and cut into 1" pieces
1 medium onion, sliced and separated into rings
3 tablespoons quick-cooking tapioca
1/3 cup frozen Florida Orange Juice Concentrate, thawed
1/4 cup light corn syrup
1/2 teaspoon salt
Trim roast. Spray an unheated large skillet with nonstick coating and heat over medium heat. Brown roast on all sides. Place cinnamon and cloves on a double thickness of 100% cotton cheesecloth. Gather up the edges and tie with a string and place the spices in the slow cooker.
Wash, peel, and cut off woody portions and ends of the sweet potatoes and cut sweet potatoes into quarters. Place potatoes in slow cooker. Add turnips and onion; sprinkle tapioca over vegetables.
In a small bowl stir together thawed orange juice concentrate, corn syrup, and salt; pour over vegetables in cooker. Place roast atop vegetables.
Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours. Transfer roast and vegetables to a serving platter. Skim fat from cooking juices, if necessary. Discard spice bag. Pass the cooking juices with the meat.
Makes 6 servings.
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Saffron is a spice that comes from the flower saffron crocus. Saffron actually has a strong bitter taste on its own but when combined with the right ingredients it creates a perfectly pleasing taste and adds a golden hue to your dish.
1/2-cup butter
2 small onion, finely chopped
1-cup raw rice
3 cups chicken stock
1/4 tsp. saffron
Salt and pepper
Melt butter in a large skillet. Add onions and cook until the onions are transparent and lightly browned. Add the rice and a small amount of stock. Cook, stirring constantly, until the rice is tender but not mushy, adding more stock as it is absorbed. The trick is to stir and add small amounts as the rice cooks.
Add the saffron, salt and pepper to taste and serve immediately.
6 servings.
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Potatoes are a never fail side dish. Why not stray a bit from the usual mashed or baked poatoes? Try roasting them with garlic and rosemary for a sure to please new addition to your family dinner menu.
2 lb small new or red potatoes, washed, dried and quartered
8 to 12 cloves garlic (or more to taste), peeled
3 Tbs olive oil
1 tsp fresh rosemary, finely chopped OR 2 tsp dried rosemary, crushed
Salt and freshly ground pepper to taste
Make sure the potatoes are completely dry, and combine all ingredients in a large bowl. Toss gently to thoroughly coat the potatoes and garlic with the oil and seasonings.
Place the mixture on a baking sheet and roast in a preheated 350 degrees F oven for 30 to 45 minutes, until the potatoes are lightly browned and tender. Shake the baking sheet occasionally to turn the potatoes and assure uniform browning.
Serves 4 to 6.
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This cheesecake recipe uses your favorite Irish Cream Liqueur to create a decadent dessert for the holidays!
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours.
Makes 16 servings.
*Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
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Wonderful Italian style meatballs that compliment any pasta dish. These also make great appetizer meatballs for parties and get togethers, as pictured, just increase the ingredients as needed.
1/2 cup chopped onion
2 T. margarine
4 cups (2- 1 lb. cans) tomatoes
1- 6 oz. can tomato paste
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 lb. ground beef
grated Parmesan cheese
1/2 cup dry breadcrumbs
2 eggs
1/2 tsp. garlic salt
1/2 tsp. salt
all purpose oil
hot cooked spaghetti or pasta of choice
Cook onion in margarine until tender. Add tomatoes, tomato paste, & seasonings. Cover and simmer 30 minutes.
Combine meat, 1/2 cup Parmesan, breadcrumbs, eggs, & seasonings. Shape into 18 balls; brown in oil. Place meatballs in sauce;cover and continue cooking 30 minutes.
Serve over pasta and top with additional Parmesan.
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This recipe can be varied to meet your own taste. Substitutions for the red currant jelly may be made with raspberry or pomegranite jelly/sauce. And, you can make the cranberry sauce chunky or smooth. You decide. Don't be afraid to get creative!
Cranberry Sauce:
1 lb Fresh or thawed frozen cranberries (about 4 1/2 cups), picked over
1/4 c Red currant jelly
3/4 c Demerara or light brown sugar
2 tb Fresh lemon juice
2 tb Kirsch or brandy
Pastry:
1 Wheel (2-pound) firm Brie (rind intact), chilled
2 pk (17 1/4-ounce) frozen puff pastry sheets (4 pastry sheets), thawed
1 lg. Egg, beaten lightly
Make cranberry sauce: In a large saucepan simmer sauce ingredients, stirring frequently, until thickened, about 20 minutes. Transfer sauce to a heatproof bowl and cool. Cranberry sauce may be made 1 week ahead and chilled, covered.
Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds, pressing scraps together as necessary. Press thumb deep into middle of each round to form a small indentation and fill each cavity with about 1 teaspoon cranberry sauce, reserving remaining sauce. Chill cheese rounds on a baking sheet.
On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds. Transfer pastry rounds to another baking sheet and chill. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds (there will be pastry left over). Transfer pastry rounds to a third baking sheet and chill.
On cleaned work surface, arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes. Brie may be prepared up to this point 1 day ahead and chilled, covered loosely.
Preheat oven to 425 degrees F. and lightly grease another baking sheet.
Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. Cool Brie on baking sheet on a rack about 10 minutes.
Serve Brie warm with reserved cranberry sauce.
Serves 10.
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These cookies are easy to make and are a true treat with hot cocoa or coffee!
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup butter at room temperature
2 large eggs
1/2 teaspoon almond extract
1-1/2 cups dried cranberries
1 egg white
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Combine flour, baking powder, and salt in a medium bowl; whisk to blend. Using an electric mixer, beat sugar, eggs, butter, and extract together. Mix in flour and then dried cranberries. Divide dough in half. Using floured hands, shape each piece into a
log directly on the baking sheet.
Whisk egg white and brush top and sides of each log. Bake 30 to 35 minutes until golden. Cool completely.
Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment. Turn biscotti over and bake an
additional 5 minutes.
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'Tis the season for holiday parties and celebrations. This appetizer is sure to please any guest!
2 jars (6 ounce) marinated artichoke hearts, chopped
1 small onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 bread crumbs
1/4 tsp salt
1/8 tsp each pepper, oregano, Tabasco
2 cups shredded cheddar cheese
2 tbsp fresh parsley, chopped
Drain marinade from one jar of artichokes into a skillet. Sauté onion and garlic in pan until soft. In mixing bowl, beat eggs then add remaining ingredients including onions and garlic. Pour into a greased baking dish.
Place in a preheated 325 degree F oven for 30-40 minutes.
Let cool slightly in pan, about 10 minutes.
Cut into 1 -inch squares. Serve warm or at room temperature.
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This creamy casserole is great as a side dish or on its own.
2 tablespoons butter
3 small new red potatoes (1 cup) sliced 1/8 inch thick
1 medium onion, sliced thin, separated into rings
1/3 cup chopped parsley
1/3 cup milk
8 eggs beaten
1 cup shredded Swiss cheese
1/2 tsp. salt
1/4 tsp. pepper
1 medium ripe tomato, sliced 1/4 inch
Heat oven to 400 degrees F. In a 10-inch ovenproof skillet melt butter in oven (3-4 minutes). Add potatoes and onion. Bake, stirring once, for 15-20 minutes or until crisp tender.
Meanwhile in large bowl stir together remaining ingredients except tomato slices. Pour over potatoes and onion; arrange tomato slices over eggs. Return to oven, continue to bake 17-22 minutes until eggs are set and lightly browned.
Makes 4 servings.
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While I use this recipe specifically to make Gingerbread Men, it may also be used to create a Christmas Gingerbread House. Just increase the ingredients as needed.
2 cups sugar
1-1/2 tsp ginger
1 cup vegetable shortening
1 tsp cinnamon
1 cup light molasses
1 tsp allspice
2 egg yolks
3/4 tsp salt
2 tsp baking soda
8 cups all purpose flour
1 cup hot water
Creamy decorator icing
Raisins, currants, red cinnamon candies etc... for decoration
Combine sugar, shortening, molasses, and egg yolks in large mixing bowl; beat until smooth. In small bowl, add baking soda to hot water; stir until dissolved. Add to molasses mixture. Stir in flour, ginger, cinnamon, allspice, and salt. Cover and refrigerate dough at least 2 hours.
Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with floured cookie cutters. (If using as ornaments, poke a hole at top with a straw.) Place on lightly greased cookie sheets about 2 inches apart.
Bake at 350 degrees F for 10 to 12 minutes or until lightly browned around edges. Cook on wire racks. Frost with icing and decorate as desired.
Makes 42 large cookies.
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