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Entrees
Friday, May 28, 2004
2 cups of dark brown sugar, firmly packed
4 eggs
2 cups of flour
2 teaspoons of baking soda
3/4 teaspoon of salt
2 teaspoons of cinnamon
1 1/4 cup of cooking oil
1 cup of walnuts, chopped
2 cups of carrots, coarsely grated
Add eggs to the sugar one at a time, mixing well. Combine flour, baking soda, salt and cinnamon. Add flour mixture and oil to the egg mixture, beginning and ending with the flour. Fold in nuts and carrots. Pour into two greased and floured 9 inch layer cake pans. Bake in 350ºF. oven for 30 - 40 minutes. Cool 10 minutes in the pan. Turn onto racks and cool thoroughly, then frost. Makes 12 servings.
Cream Cheese Icing
1 lb. powdered sugar
One 8 ounce package of pkg. cream cheese, softened
1/2 cup of butter, softened
1 teaspoon of vanilla
2 tablespoons of milk
Mix all ingredients until smooth and creamy.
Posted at 05:28 pm by ChefGrace
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GARLIC PIE CRUST~
1 cup all-purpose flour, sifted
1/2 teaspoon salt
1/4 cup shortening
2 tablespoons butter or margarine
1 small garlic clove, pressed
1 1/2 tablespoons milk
QUICHE~
2 large garlic cloves
2 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped fresh spinach
1/2 cup grated fresh carrots
2 large eggs
2/3 cup milk
3/4 teaspoon salt
1/4 teaspoon tarragon
1/4 teaspoon dill weed
3/4 cup grated Swiss cheese
FOR CRUST~
Combine flour and salt. Cut in shortening and butter or margarine until particles are size of peas. Mix garlic with milk and sprinkle over flour mixture, mixing to a stiff dough; adding a few drops more milk, if needed. Shape into a ball, then roll out into a 10 inch circle. Fit into an 8 inch deep-dish pie pan. Set a sheet of foil in the quiche pan and add a half-inch layer of uncooked beans (or aluminum pie weights). Bake at 425ºF. for 10 minutes until crust is partially baked. Remove foil and weights
QUICHE:
Preheat oven to 425ºF. Finely chop garlic. Melt butter and add garlic and mushrooms. Saute over moderate heat about 5 minutes, stirring constantly. Add spinach, cover pan and turn heat low. Cook about 2 minutes longer, just until spinach is wilted. Remove from heat and add carrot (if carrot is very moist, squeeze out excess liquid). Beat eggs; stir in milk, salt, herbs and cheese. Add vegetable mixture and mix well. Pour into partially baked shell. Return to lowest rack of oven and reset thermostat to moderate (350ºF.) Bake about 35 minutes, until set in center. Remove from oven and cool at least 15 minutes, before cutting. Makes one 8-inch quiche
Posted at 11:57 am by ChefGrace
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Grilled Chicken and Vegetable Salad
I got this off the internet a while back. (Sorry, I don't remember where). It's very good. The dressing is wonderful!
Serves 4
4 boneless skinless chicken breasts
Bibb lettuce, 1 large or two small heads
1/2 large red bell pepper
1/2 large yellow bell pepper
2 red onions, sliced
1 zucchini, sliced in half lenghthwise
12 cherry tomatoes
1 avocado, pit removed and sliced 1/3" thick
2 limes, quartered
1 1/2 cups Cilantro Lime Vinaigrette (Recipe Below)
Marinate the chicken breasts in about a half cup of the dressing below. Discard any dressing after using as marinade.
About 20 minutes before salad time, grill the chicken and vegetables until the chicken is firm and golden brown (about 7 to 9 minutes) and the vegetables( with the exception of the avocado ) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces.
To assemble the salad, make four small beds of Bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Now carefully slice each chicken breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices. Repeat the procedure with the remaining salads.
Serve with the remaining vinaigrette.
Cilantro Lime Vinaigrette
1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped
Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.
Posted at 11:48 am by ChefGrace
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2/3 C. long-grain rice
2 tsp. vegetable oil
1 lg. green bell pepper, diced
1 med. onion, chopped
1 (8 3/4 ounce) can whole kernel corn, drained
1/2 C. medium bottled salsa
1 C. grated Monterey Jack cheese
8 8-inch flour tortillas
1 16-ounce can refried beans
1 8-ounce can tomato sauce
1/8 tsp. black pepper
1/2 c sour cream
2 tbs. chopped fresh cilantro
1. In small saucepan, prepare rice according to package directions.
2. Meanwhile, in nonstick 10-inch skillet, heat vegetable oil over medium; heat until hot. Add bell pepper and onion and cook until vegetables are tender. Remove skillet from heat; stir in corn and salsa.
3. Preheat oven to 400 degrees. When rice is done, stir into vegetable mixture then add the cheese.
4. Spread each tortilla with a scant 1/4 cup refried beans. Spoon about 1/2 cup of rice mixture along center of each tortilla. Roll up tortillas to enclose filling and arrange, seam-side down, in 13 x 9-inch glass or ceramic baking dish. In small bowl, stir tomato sauce and ground pepper together.
Spoon sauce along center of rolled tortillas; spoon sour cream over sauce. Cover baking dish with foil and bake casserole 30 minutes or until hot.
5. To serve, sprinkle with cilantro.
Serve with additional sour cream and salsa
Serves 4.
Posted at 11:36 am by ChefGrace
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Speaking of vegetables. I am one.
I totally skipped week V, and went on with week W. Thanks TVJ for keeping better track of the weeks and for pre-posting your entries.
Let's try this again....
Food Friday V is for VEGETABLES!
Posted at 10:16 am by ChefGrace
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