May 2008 Archives
Becker Burgers
Divide into 4 equal portions and form each into a burger about 3/4 inch thick:
1.5 lbs ground chuck
Heat in a heavy skillet over medium-high heat:
2 Tbs olive oil
Add the burgers and cook for 2 minutes. Turn and cook on the other side for 4 minutes for medium-rare. Sprinkle the burgers generously with:
black pepper
And then:
2 Tbs soy sauce
2 Tbs port
Several drops of hot pepper sauce
Remove the skillet from the heat, cover and let stand for 5 minutes before serving.
Divide into 4 equal portions and form each into a burger about 3/4 inch thick:
1.5 lbs ground chuck
Heat in a heavy skillet over medium-high heat:
2 Tbs olive oil
Add the burgers and cook for 2 minutes. Turn and cook on the other side for 4 minutes for medium-rare. Sprinkle the burgers generously with:
black pepper
And then:
2 Tbs soy sauce
2 Tbs port
Several drops of hot pepper sauce
Remove the skillet from the heat, cover and let stand for 5 minutes before serving.
Old Glory Fruit Pizza
1 tube (18 ozs) refrigerated sugar cookie dough *2 cups of any sugar cookie dough can be substituted
2 pkgs (one 8 ozs and one 3 ozs) cream cheese, softened
3/4 cup confectioners sugar
4.5 tsp lemon juice
1/2 cup fresh blueberries
2 cups quartered fresh strawberries
Press cookie dough into a greased 15 x 10 x 1 inch baking pan. Bake at 350 deg for 10-12 minutes or until golden brown. Cool on a wire rack. In a mixing bowl, beat cream cheese, sugar and lemon juice until smooth. Set aside /4 cup. Spread remaining cream cheese mixture over crust. Decorate with blueberries and strawberries to resemble a flag. Cut a small hole in a corner of a pastry or plastic bag. Insert star tip #16. Fill with reserved cream cheese mixture. Beginning in one corner, pipe stars in the spaces between the blueberries. Yield: 12-15 servings.
1 tube (18 ozs) refrigerated sugar cookie dough *2 cups of any sugar cookie dough can be substituted
2 pkgs (one 8 ozs and one 3 ozs) cream cheese, softened
3/4 cup confectioners sugar
4.5 tsp lemon juice
1/2 cup fresh blueberries
2 cups quartered fresh strawberries
Press cookie dough into a greased 15 x 10 x 1 inch baking pan. Bake at 350 deg for 10-12 minutes or until golden brown. Cool on a wire rack. In a mixing bowl, beat cream cheese, sugar and lemon juice until smooth. Set aside /4 cup. Spread remaining cream cheese mixture over crust. Decorate with blueberries and strawberries to resemble a flag. Cut a small hole in a corner of a pastry or plastic bag. Insert star tip #16. Fill with reserved cream cheese mixture. Beginning in one corner, pipe stars in the spaces between the blueberries. Yield: 12-15 servings.
Ice Cream Sandwich Dessert
19 ice cream sandwiches
1 carton ( 12 ozs) frozen whipped topping, thawed
1 jar (11.75 ozs) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
19 ice cream sandwiches
1 carton ( 12 ozs) frozen whipped topping, thawed
1 jar (11.75 ozs) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
Baked French Toast
Whisk together in a large bowl:
1 cup heavy cream, half and half, or milk
6 eggs
1/4 cup maple syrup
2 Tbs light brown sugar
1 tsp vanilla extract
1/4 tsp salt
Trim the crusts from:
8 slices white sandwich bread or challah
One slice at a time, turn the bread in the egg mixture to coat it, then fit the coated bread into an 8 x 8 inch baking dish, making a double layer. Very gently press the bread with the back of a fork to compress the slices slightly. Cover with plastic wrap pressed directly onto the bread to help it soak up the egg mixture. Refrigerate overnight.
Preheat the oven to 400 deg. Lightly butter a baking sheet, preferably nonstick. Using a wide spatula, or if easier, your hands, lift the bread slice by slice, out of the soaking mixture, allowing the excess liquid to drip back into the pan, and place on the baking sheet. Bake until puffed and golden, 12-15 minutes, turning the slices halfway through baking. Serve immediately.
Whisk together in a large bowl:
1 cup heavy cream, half and half, or milk
6 eggs
1/4 cup maple syrup
2 Tbs light brown sugar
1 tsp vanilla extract
1/4 tsp salt
Trim the crusts from:
8 slices white sandwich bread or challah
One slice at a time, turn the bread in the egg mixture to coat it, then fit the coated bread into an 8 x 8 inch baking dish, making a double layer. Very gently press the bread with the back of a fork to compress the slices slightly. Cover with plastic wrap pressed directly onto the bread to help it soak up the egg mixture. Refrigerate overnight.
Preheat the oven to 400 deg. Lightly butter a baking sheet, preferably nonstick. Using a wide spatula, or if easier, your hands, lift the bread slice by slice, out of the soaking mixture, allowing the excess liquid to drip back into the pan, and place on the baking sheet. Bake until puffed and golden, 12-15 minutes, turning the slices halfway through baking. Serve immediately.
Brunch Scramble
1 medium red onion, chopped
1 medium green pepper, chopped
1 can or jar (4.5 ozs) sliced mushrooms, drained
3 Tbs butter or margarine
12 eggs
3/4 cup half & Half
1.5 tsp salt
1/4 tsp pepper
1.5 cups (6 ozs) shredded cheddar cheese
1 Tbs minced chives
In a skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. In a mixing bowl, beat the eggs, cream, salt and pepper; add to skillet. Cook over medium heat until eggs are almost set, stirring occasionally. Sprinkle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted. Yield: 6 servings.
1 medium red onion, chopped
1 medium green pepper, chopped
1 can or jar (4.5 ozs) sliced mushrooms, drained
3 Tbs butter or margarine
12 eggs
3/4 cup half & Half
1.5 tsp salt
1/4 tsp pepper
1.5 cups (6 ozs) shredded cheddar cheese
1 Tbs minced chives
In a skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. In a mixing bowl, beat the eggs, cream, salt and pepper; add to skillet. Cook over medium heat until eggs are almost set, stirring occasionally. Sprinkle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted. Yield: 6 servings.
Taco Casserole
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can ( 16ozs) refried beans
1 cup ( 4 ozs) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake uncovered at 375 deg for 15-20 minutes or until heated through. Top with lettuce, tomatoes, and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Carmelitas
1 cup plus 1 Tbs all purpose flour, divided
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, melted
1 cu (6 ozs) semisweet chocolate chips
1 jar (12.25 ozs) caramel ice cream topping
1/2 cup chopped walnuts
In a bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2 inch baking pan. Bake at 350 deg for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can ( 16ozs) refried beans
1 cup ( 4 ozs) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake uncovered at 375 deg for 15-20 minutes or until heated through. Top with lettuce, tomatoes, and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Carmelitas
1 cup plus 1 Tbs all purpose flour, divided
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, melted
1 cu (6 ozs) semisweet chocolate chips
1 jar (12.25 ozs) caramel ice cream topping
1/2 cup chopped walnuts
In a bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2 inch baking pan. Bake at 350 deg for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.
