ROASTED BONELESS LEG OF LAMB

17:24 | Libellés : , , , , , , , , , , ,



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INGREDIENTS
  • 1 (5-lb.) boneless leg of lamb, rolled and tied
  • 3 1/2 teaspoons kosher salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 1/4 cup loosely packed fresh rosemary leaves
  • 1/4 cup loosely packed fresh thyme leaves
  • 2 shallots, coarsely chopped
  • 6 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 10 tablespoon olive oil, divided
  • 2 pounds small new potatoes
THE METHOD
  1. 1. Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.
  2. 2. Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
  3. 3. Preheat oven to 450°. Toss together potatoes and remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.
  4. 4. Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.
  5. 5. Dice half of lamb; package in 2 (2 1/2-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets. Serve remaining lamb with potatoes and pan juices.
  6. Note: Peel the centers of the potatoes for a pretty presentation, if desired.



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    INCREDIBLE IRISH APPLE PIE

    17:20 | Libellés : , , , , , , , , , , ,


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    INGREDIENTS
    • 1 1/2 cups all-purpose flour
    • 3/4 cup cake flour
    • 1/2 teaspoon salt
    • 1 tablespoon white sugar
    • 1 cup unsalted butter
    • 3 tablespoons shortening
    • 1/4 cup sour cream
    • 1/8 teaspoon lemon juice
    • 5 large Granny Smith apples - peeled, cored and sliced
    • 1/2 cup white sugar
    • 2 tablespoons all-purpose flour
    • 1/4 tablespoon ground nutmeg
    • 1/8 teaspoon lemon juice
    • 1 egg, beaten
    THE METHOD
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
    2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
    3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
    4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
    5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
    6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.



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    incredible Breakfast Bake EASY TO MAKE

    17:16 | Libellés : , , , , , , , , , , ,




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    INGREDIENTS

    • 1 Can Flaky Grands
    • Bag shredded cheddar 8 oz.
    • Half cup milk
    • Cubed ham or ground cooked sausage 1 cup cooked
    • 5 eggs
    • Salt and pepper
    • Add all ingredients and mix saving biscuits for last.

    THE METHOD

    1. Cut biscuits into fours and carefully mix in.
    2. Transfer to roomy casserole dish that has been oiled. Cook 25 minutes at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner with a small salad.



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    Publié par Unknown

    Cherry Pie

    05:30 | Libellés : , , , , , , , , , , ,




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    INGREDIENTS
    • 1 can cherry pie filling
    • 1/2 cup butter
    • 16 ounces Sour Cream
    • 8 ounces Cream Cheese
    • 16 ounces marshmallows
    • 2 regular size keebler ready graham pie crusts (save plastic as cover)

    THE METHOD

    1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.
    2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
    3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.



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    Publié par Unknown

    Fudgy Cherry-Cheesecake Brownie Bars

    05:25 | Libellés : , , , , , , , , , , ,



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    INGREDIENTS

    • Topping
    • 2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
    • 1/2 cup sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • Brownie
    • 1 cup unsalted butter
    • 6 ounces unsweetened baking chocolate
    • 2 cups sugar
    • 3/4 teaspoon vanilla extract
    • 3/4 teaspoon salt
    • 4 large eggs
    • 1 1/4 cups all-purpose flour
    • 1 (21 ounce) can cherry pie filling

    THE METHOD

    1. 1 Heat oven to 350°.
    2. 2 Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
    3. 3 Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
    4. 4 Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
    5. 5 With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
    6. 6 Spoon brownie mixture into prepared baking pan.
    7. 7 Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsp of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
    8. 8 Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
    9. 9 Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
    10. 10 After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.



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    Publié par Unknown

    Lemon drop cake

    14:19 | Libellés : , , , , , , , , , ,




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    INGREDIENTS

    • 1 box Betty Crocker® SuperMoist® lemon cake mix
    • Water, vegetable oil and eggs called for on cake mix box
    • 1 cup powdered sugar
    • 1/4 cup fresh lemon juice (1 large lemon)
    • 1 container Betty Crocker® Rich & Creamy lemon frosting
    • Lemon drop candies, crushed, if desired
    HOW TO DO IT
    1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Line 2 (8-inch) square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease bottoms and sides of foil with shortening or cooking spray.
    2. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
    3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
    4. In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature.
    5. Tip:
    6. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.



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    MEXICAN POLENTA PIE

    14:19 | Libellés : , , , , , , , , , ,


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    INGREDIENTS





  • 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
  • 1 lb. dry pinto beans, soaked
  • 12 oz. light beer + 12 oz. water (just refill the bottle)
  • 1 14 oz. can diced tomatoes
  • 1 16 oz. jar salsa
  • 1 packet taco seasoning
  • 6-8 cloves garlic, minced
  • 1½ cups polenta
  • 6 cups water
  • 1 14 oz. can corn, drained and rinsed
  • salt and pepper to taste (be generous!)
  • shredded cheese, cilantro, and salsa for topping
  • HOW TO DO IT
  • Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
  • Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling - stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks - cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
  • Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.



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    Publié par Unknown
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