3 eggs lightly beaten
4 cups of chicken stock
1 Tbsp of cornstarch
1/2 tsp grated ginger
1 Tbsp soy sauce
3 green onions, chopped
1/4 tsp white pepper
3/4 cup of mushrooms, chopped
Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.
Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil. Ad the cornstarch and stock mixture and stir. Reduce heat to a simmer.
Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Monday, December 1, 2014
12 oz fresh cranberries
1 cup sugar
1 6 oz raspberry jello mix
1 8 oz can crushed pineapple
3/4 cup orange juice
1 apple with peel, grated
1 cup whipping cream
1 8oz pkg cream cheese
1/4 cup powdered sugar
Process cranberries in blender or food processor. Pour sugar over cranberries, stir to dissolve.
Bring 3/4 cup water to boil. Stir in gelatin and cool. Stir cooled gelatin into cranberries, add pineapple, Orange juice, grated apple. Mix well, cover and refrigerate overnight.
Whip cream and beat in cream cheese and powdered sugar.
In glass serving dish layer half the cranberry mixture, then the whipped cream mixture, Then the remaining cranberry mixture.
We had a bacon Thanksgiving so a friend gave me this awesome recipe for a bacon pie crust. It was perfect for this cranberry apple pie. I'm thinking it would also be good in a chicken pot pie.
1 tsp Kosher salt
2/3 cup cold water
4 oz thick cut bacon; finely diced and frozen (4-5 strips)
4 cups all-purpose flour
1 cup unsalted butter, cut into 1/4 inch thick slices and chilled
1 9 inch deep dish pie crust
6 apples peeled, cored, and chopped
1 12 oz pkg fresh cranberries, roughly chopped
1 1/2 cups white sugar
1/3 cup quick cooking tapioca
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
2/3 cup unsalted butter
Preheat oven to 325. Invert pie shell over another pie pan of equal size. This will keep the crust from shrinking down into the pan. Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.
In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15-20 minutes, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell.
In a medium bowl, combine flour, brown sugar, cinnamon, salt and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg.
Place the pie on a cookie sheet to catch drips. Bake 45-60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.
1 pound bacon
1 16 oz pkg little smokies
1 cup brown sugar, or to taste
Preheat oven to 350. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on toothpicks. Arrange on a baking sheet and sprinkle liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
1 lb savory sage or original recipe sausage roll
1 lg onion, diced
3 stalks celery, diced
1 14 oz pkg cubed stuffing
1 tsp poultry seasoning
2 1/2 cups chicken broth
1/2 cup melted butter
In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a bowl combine the sausage mixture with the cubed stuffing. Add the poultry seasoning, broth and butter. Toss to combine. Pour into a 13x9 inch pan. cover. Bake at 350 for 45 minutes
Monday, November 24, 2014
1 cup butter
3 cups white sugar
1 Tbsp vanilla
1 1/2 cups all purpose flour
1 1/4 cups white sugar1 cup heavy cream
5 (1oz) squares unsweetened baking chocolate
1/2 cup butter
1 tsp vanilla
Directions:Preheat oven to 375 degrees. Grease a 9x13 baking pan. Place 8 oz of baking chocolate with 1 cup of butter in a microwave safe bowl and microwave on high until the chocolate is soft and the butter has melted, about 2 minutes. Sitr to mix. Place the eggs, 3 cups sugar, and 1 Tbsp of vanilla in a large bowl and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix). Spread the batter in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cook in the pan before frosting.
To make frosting, combine 1 1/4 cup of sugar with heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low and let hte mixture simmer for 7 minutes without stirring. Remove the cream mixture from the heat, and stir in 5 oz of baking chocolate and 1/2 cup butter, stirrin gto melt and blend the chocolate. Add 1 tsp vanilla; whisk until smooth. Place the frosting in the regrigerator and stir every few minutes until the frosting is chilled and thick about 30 minutes. Frost the cooled brownies and cut into squares. (I have yet to be able to make this work--I can never get it to thicken--so I just add in some powdered sugar until it's as thick as I want)