3/4 c finely chopped English walnuts
2 c finely shredded carrots
1 c crushed pineapple(8 oz can w/juice)
1/2 c raisins that have been soaked in water until plump and drained
1 1/4 c veg. oil
1 1/2 c sugar
1/2 c brown sugar
3 eggs
3 c flour
2 t b. powder
2 t b. soda
2 t vanilla
2 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/2 t salt
Mix together dry ingred. and set aside.
In large bowl mix w/ beater oil, sugars, vanilla and eggs until smooth and fluffy.
Add pineapple,walnuts,coconut,carrots and raisins and blend well.
Gradually add dry ingredients half at a time until blended through.
Pour batter into a greased and floured 9x13" pan and bake @ 350 f for about 40-50 minutes(do the toothpick test).
When cool, frost w/cream cheese frosting.
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Cream Cheese Frosting
1 8oz cream cheese,softened at room temp
1 stick of butter, softened at room temp
1 t vanilla
2 c 10x(powdered) sugar
1/2 cup choppedpecans for garnish
Blend cream cheese and butter. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle w/ pecans.
Monday, February 2, 2009
SWEET SPANISH CORN CAKE (LIKE CHI-CHI'S)
Makes 8 servings
1/2 cup butter or margarine, softened
1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets
1/4 cup water
1 package (10 oz.) frozen corn, thawed
1/3 cup sugar
3 tbsp. yellow cornmeal
2 tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
sliced chili peppers, chopped parsley
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed,beat in water.
Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan.
Bake at 350 degrees for 50 minutes ot until set.
Remove smaller pan from water, uncover, and let stand 15 minutes.
Sprinkle with chilies and parsley, ifdesired.
1/2 cup butter or margarine, softened
1/3 cup masa harina (a type of corn flour available in specialty food stores and many supermarkets
1/4 cup water
1 package (10 oz.) frozen corn, thawed
1/3 cup sugar
3 tbsp. yellow cornmeal
2 tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
sliced chili peppers, chopped parsley
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed,beat in water.
Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan.
Bake at 350 degrees for 50 minutes ot until set.
Remove smaller pan from water, uncover, and let stand 15 minutes.
Sprinkle with chilies and parsley, ifdesired.
Black Bean and Corn Salad
BLACK BEAN AND CORN SALAD
1/4 cup fresh lime juice
1/3 cup olive oil1 clove garlic, minced
1/4 to 1/2 teaspoon salt (or to taste)
1/8 teaspoon ground cayenne pepper (or to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 avocado - peeled, pitted and diced
1 red bell pepper, cored and chopped
2 medium tomatoes, chopped
4 green onions, thinly sliced
1/4 to 1/2 cup chopped fresh cilantro (optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl. Whisk until ingredients are well mixed.
In a larger bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
Pour dressing over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
1/4 cup fresh lime juice
1/3 cup olive oil1 clove garlic, minced
1/4 to 1/2 teaspoon salt (or to taste)
1/8 teaspoon ground cayenne pepper (or to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 avocado - peeled, pitted and diced
1 red bell pepper, cored and chopped
2 medium tomatoes, chopped
4 green onions, thinly sliced
1/4 to 1/2 cup chopped fresh cilantro (optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl. Whisk until ingredients are well mixed.
In a larger bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
Pour dressing over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Sunday, February 1, 2009
White Chicken Chili with Cheddar Hushpuppy Crust
White Chicken Chili with Cheddar Hushpuppy Crust
Recipe courtesy Gaynell Lawson
Prep Time: 30 min
Cook Time: 35 min
Level: Easy
Serves: 6 servings
Ingredients
1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin’ or Buttermilk)
1 cup shredded cheddar
Sour cream, optional, for garnish
Salsa, optional, for garnish
Fresh cilantro sprigs, optional, for garnish
Directions
Preheat oven to 400 degrees F.
Filling:
In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
Crust:
In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.
If desired, top with sour cream, salsa, and cilantro before serving.
Recipe courtesy Gaynell Lawson
Prep Time: 30 min
Cook Time: 35 min
Level: Easy
Serves: 6 servings
Ingredients
1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin’ or Buttermilk)
1 cup shredded cheddar
Sour cream, optional, for garnish
Salsa, optional, for garnish
Fresh cilantro sprigs, optional, for garnish
Directions
Preheat oven to 400 degrees F.
Filling:
In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
Crust:
In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.
If desired, top with sour cream, salsa, and cilantro before serving.
The Lady's Cheesy Mac:
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Vegetarian Pot Stickers
Cook Time 30 minutes
Yield 20 to 24
Prep Time 1hr
Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Directions
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve with dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Combine all.
Yield 20 to 24
Prep Time 1hr
Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Directions
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve with dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Combine all.
Chicken Fried Rice
This sounds yummy!
From ChinatownConnection.com
Chicken Fried Rice Recipe
Yield: 6 servings
1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soy sauce
Salt
Pepper
Cut up and prepare all ingredients. Reserve.
Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tablespoons more oil to wok. Heat until smoking.
Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.)
Add bean sprouts, peas, celery.
Stir and cook 2 minutes with wok covered.
Uncover wok, add all the rest of the vegetables.
Stir fry and cook covered for 2 additional minutes.
Add cooked rice, season with salt, pepper, soy sauce.
Reduce heat to medium.
Take your turner and break up clumps of rice as finely as possible.
Make sure rice takes up soy sauce and does not remain white.
Keep stir-frying until all rice is broken up and heated through.
Shut heat off.
Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.
NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap.
From ChinatownConnection.com
Chicken Fried Rice Recipe
Yield: 6 servings
1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soy sauce
Salt
Pepper
Cut up and prepare all ingredients. Reserve.
Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tablespoons more oil to wok. Heat until smoking.
Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.)
Add bean sprouts, peas, celery.
Stir and cook 2 minutes with wok covered.
Uncover wok, add all the rest of the vegetables.
Stir fry and cook covered for 2 additional minutes.
Add cooked rice, season with salt, pepper, soy sauce.
Reduce heat to medium.
Take your turner and break up clumps of rice as finely as possible.
Make sure rice takes up soy sauce and does not remain white.
Keep stir-frying until all rice is broken up and heated through.
Shut heat off.
Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.
NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap.
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