2014年10月08日

Shepherd's Pie


1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas


Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
posted by alice at 00:40| Comment(0) | 牛肉 | このブログの読者になる | 更新情報をチェックする

2014年09月28日

No Sugar Chocolate Chip Cookies


Ingredients
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/4 cup raisins or nuts
1 cup good chocolate chunks
1 tsp vanilla
1 tsp cinnamon

Directions
preheat oven to 350 degrees
bake for 15-20 minutes
posted by alice at 00:39| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年09月06日

Butter Cake Bars



Ingredients
1 box yellow cake mix
3 egg
1 stick (1/2 cup) butter, melted
8 oz. Cream Cheese
1 lb bag (about 3-3/4 cups) powdered sugar
1 teaspoon vanilla

Instructions
Preheat oven to 350 F. Line an 8 x 8 inch baking dish with parchment paper.
In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms.
Press into the bottom of the baking dish.
In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth.
Spread over the cake mix layer.
Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
Cool COMPLETELY before slicing into bars and serving.
posted by alice at 22:28| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年07月30日

Herby Oil Dip

1 tsp. Italian Herb Mix (or Sage, Rosemary or Thyme)
1/2 tsp. Parsley
1/2 tsp. Basil
1/2 tsp. Crushed Red Pepper
1/2 tsp. Ground Pepper
3/4 tsp. Salt
1 tsp. Garlic Powder
1/2 tsp. Minced Garlic
1 cup Olive Oil
posted by alice at 22:33| Comment(0) | ソース類 | このブログの読者になる | 更新情報をチェックする

2014年07月03日

Strawberry Pretzel Salad


1 1⁄2 cup pretzels, crushed
4 1⁄2 tbsp white sugar
3⁄4 cup butter, melted
1 cup white sugar
2 package (8 ounces each) cream cheese
1 container (8 ounce) frozen whipped topping, thawed
1 package (6 ounce) strawberry gelatin
2 cup boiling water
1 package 16 ounce : frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
posted by alice at 00:12| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年06月13日

Creole seasoning

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
posted by alice at 23:28| Comment(0) | その他 | このブログの読者になる | 更新情報をチェックする

2014年05月28日

10 ways to kill weeds


1. Use Boiling Water. This is a method you do not want to use when your kids are around, as you do not want them to get burned. If you pour boiling water on the weeds it will scald and kill them. You don’t even need to make a fresh pot of boiling water, just empty the one from your corn on the cob, potatoes or other items directly onto the weeds!

2. Shake the Salt. Use rock salt (yes - the stuff you use on your slick driveway in the winter). Pour this into crevices to stop weeds from growing. Just be careful as it will make the area barren (so you don’t want it to get onto areas where you want grass and other plants.

3. Use Vinegar. Make a mixture of one part water and one part vinegar and pour it into a spray bottle. Spray the weeds and within a few days they will be dead. This is a really good one to use on dandelions.

4. Use Dishsoap. This one will also help to eliminate your weeds. You can mix equal parts dish soap and and water in a spray bottle. Douse the weeds with the mixture.

5. Burn Them. Well, don’t actually set them on fire, but if you slightly torch them, that can make them die quickly!

6. Plant ground cover. When plants are in groups, they are all competing for the nutrients and water from the soil. If you have more healthy plants (or those you want) than weeds, they can actually choke out the weeds by “stealing” the water and nutrients to grow, thereby causing them to die.

7. Use alcohol. Mix 1 – 5 tablespoons of alcohol with about 4 cups of water into a spray bottle. Spray the weeds with the mixture to kill them naturally.

8. Block the sunlight. Without sunlight, they can not grow and they will die. Place newspaper or other items, such as empty coffee or tin cans, over them. Within a few days they will choke from lack of sunshine and die.

9. Get Your Hand Dirty and Pull Them. This is really the simplest method. You simply pull the weed out of the ground. OK, well, this isn’t always simple, but it is an easy way to get rid of weeds quickly. Make sure you try to get the entire root out, or it will grow again. Either pull them out when the ground is wet (after it rains), or water them slightly and that will make pulling them out simpler. You can also use a screwdriver, small knife or trowel to help you loosen the root so you can pull it out.

10. Use corn meal gluten. Use corn meal gluten to prevent weeds from growing. What is great is that this not only stops weeds from sprouting, but also breaks down into nitrogen which will fertilize your lawn and garden! It won’t kill existing plants, but will stop new ones from growing. This won’t kill existing weeds, but will stop new ones from sprouting.
posted by alice at 04:37| Comment(0) | 生活の知恵 | このブログの読者になる | 更新情報をチェックする

2014年05月23日

Champagne Ice Cream

2- egg yolks
1 -cup milk
40- gr - ( 3 tbsp icing sugar
rind of 1/2 lemon
1 -glass champagne
1/4 -cup whipped cream

Put the milk, sugar and lemon rind in a saucepan and break in the yolks of two eggs, stir on low heat and continue stirring until it comes to the boil.
Remove the rind and let it cool.
When it is cold fold in the whipped cream and the champagne and place in an ice cold metal container.
Place in the freezer for an hour and stir every 20 minutes with an electric blender or whisk.
posted by alice at 00:19| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2014年05月22日

Limoncello Creme Cake



LEMON CURD
8 large egg yolks, reserve whites of three
1 1/2 c sugar
2/3 c fresh lemon juice (from 7-8 zested lemons, egg-sized)
lemon zest, finely grated from the 7-8 lemons used for the juice
1 stick chopped butter
3 tsp lemon extract
CAKE
10-inch springform pan
1 duncan hines moist deluxe white cake mix
1 3 oz. box of lemon pudding and pie filling, not instant
3 egg whites, reserved from some of the 8 yolks used in the curd (room temperature)
2 Tbsp cooking oil
1 1/3 c water
LEMON MASCARPONE MOUSSE
3 c mascarpone cream, room temperature
1 recipe lemon curd (made ahead and cooled)
1/2 c granulated sugar
1 Tbsp lemon extract
1 Tbsp limoncello liqueur
LIMONCELLO SOAKING LIQUID
2/3 c water
zest of two lemons, egg sized
6 Tbsp white granulated sugar
2 tsp lemon extract
7-8 Tbsp limoncello, lemon flavored liqueur
GARNISHES
optional: white chocolate bar for grating
mint and lemon slices or
raspberries and raspberry sauce

-How To Make-
LEMON CURD: (Make Ahead) Roll room temperature lemons to loosen the juice inside. Then zest 7-8 lemons using a fine grater. Cut lemons and use strainer to strain seeds from juice as you squeeze into bowl.

In top of a double boiler, mix egg yolks and sugar, the 2/3 cup FRESHLY SQUEEZED lemon juice, and the lemon zest from all of the lemons.

Bring the double boiler to simmer and keep it there. SIMMER and WHISK constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.

Remove from heat and whisk in lemon extract and butter until butter dissolves completely. For absolutely smooth lemon curd, you may strain the curd to remove zest. I leave it in because I like the slight chewiness one gets from the zest.

Pour into bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in refrigerator to cool completely. This will be used to make the mascarpone mousse.

Limoncello Creme Cake
CAKE: Preheat oven to 350 degrees. Cut parchment paper to fit bottom of 10-inch springform pan. Spray cooking spray onto pan. Place parchment paper in bottom, and then spray paper too. Dust slightly with some dry cake mix.

Mix pudding mix and cake mix, and then add 3 egg whites, 2 tablespoons of oil, and 1 1/3 cup of water until cake mix is moist. Mix 2 minutes.

Pour into springform pan. Place this into a larger roasting pan in case of leaking and then place into the oven for 30-40 minutes or until toothpick inserted into center comes out clean. After removing springform sides, place cake in freezer for cooling. If baking the night before, I place it into the refrigerator, and then place it into the freezer for about 2 hours the morning before I assemble the cake.

LEMON MASCARPONE MOUSSE: Whip mascarpone until smooth. CONTINUE TO BEAT WHILE ADDING sugar and lemon extract. Check to see that sugar is dissolved. Then continue to beat while adding lemon curd. (If you stop beating while adding these ingredients, the acid of the lemon could curdle the mascarpone.) Add limoncello while beating. When it's smooth, chill in refrigerator.

LIMONCELLO SOAKING LIQUID: Combine water, sugar, and lemon zest in saucepan. Cook over medium-low heat, stirring consistently until sugar is completely dissolved.

Bring the heat up to medium-high and bring the syrup to a boil.

Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.

Stir in the limoncello and the lemon extract and keep the syrup covered until ready to assemble the cake.

TO ASSEMBLE THE CAKE: Remove cooled cake from freezer. Using a bread knife, carefully split layer into two layers, cutting all of the way through. Remove top layer, carefully, to wax paper with cut side up. Carefully, loosen bottom of springform pan from bottom layer by sliding knife or spatula between parchment paper and pan bottom. Then slide cake onto cake plate with cut side up.

Using a pastry brush or a spoon, put limoncello soaking liquid on each layer.

Using half of the mascarpone mousse on the layer of cake on the cake plate, smooth it out, and then place into freezer until well set. If you rush this, the mousse will squeeze out when the other layer is placed upon it. Return other layer to freezer also.

Carefully, place top layer onto the frosted bottom layer and spread mousse along the top of the cake. Grate white chocolate on top of the marscapone mousse. Chill cake for several hours. It takes awhile for the mousse to firm up, and it's even better the day after it's assembled.

GARNISHES: When slicing, you may garnish with fresh mint and a lemon slice, or it looks really great garnished with a raspberry and some raspberry sauce.
posted by alice at 23:41| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

Margarita Cookies


2 1/4 cup all purpose flour
3/4 cup sugar
zest of 1 lemon, zest of 2 limes and zest of 1 orange
1 egg yolk
1 cup butter room temp. (2 sticks)
2 tsp tequila
2 tsp triple sec or orange liquer
1/4 tsp salt

350F for 15 min.
posted by alice at 23:21| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする
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