Sunday, February 24, 2008


Dar, our computer that has all of my recipes on it, won't connect to the internet. Errr! So here's the gyoza recipe. I'll get around to the others one of these days... Thanks for posting all those recipes!

GYOZA (pot stickers)

1 lb. ground pork
1 can sliced water chestnuts, diced
1 bunch green onions, diced small
1/3 c. oyster sauce
1/4 to 1/2 tsp. freshly ground pepper
2 dashes of garlic powder
1 pkg. round gyoza/won ton wrappers (find these in the veggie section of the supermarket)

Dipping Sauce

1/3 c. soy sauce
1/4 c. vinegar
1 clove garlic, minced fine
Dash of sesame oil
sugar to taste (depending on the brand of soy sauce, I like to add a little sugar so it isn't too salty.)

Mix all the gyoza ingredients, minus the wrappers, with your hands to combine well. Fill the gyozas by putting a teaspoon of filling into the center of each wrapper. Have a bowl of water on hand and wet half of the edge of the wrapper with your finger. Fold in half, press to seal. Make sure each is sealed well. Don't overstuff or it won't seal.

Fry gyozas in 2-3 teaspoons oil on medium to medium-high heat until golden brown on both sides. They don't need to be cooked all the way through. Add a few tablespoons of water to the pan and cover immediately. Let gyozas steam 2-3 minutes until cooked through. Heat may need to be adjusted while steaming to prevent bottoms from burning.

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Wednesday, February 20, 2008

Past Gourmet Nights

I thought I'd try to post the recipes from some of our past gourmet nights. Jill, I can't find your recipes from your Japanese night anywhere! Will you put them on here? I've been wanting to make your gyoza. Let me know if I missed any of the recipes!

p.s. Brooke (or anyone else who knows), I have all the recipes from your other 2 nights, but I can't remember which ones went together! Let me know & I'll put them on!

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Lisa's Parmesan Chicken

Gourmet Night At Lisa's

Fruit and Feta Green Salad
8 cups Assorted greens
1/2 cup Feta cheese, crumbled
1 can Mandarin oranges (11 oz.)
1/2 cup Dried cranberries or cherries
1 small Red onion, chopped
1/2 cup Toasted almonds
4 TB. Raspberry vinegar
1/2 cup Oil
1/4 tsp. Pepper
Dash Tabasco sauce
1/2 tsp. Salt
4 TB. Sugar

Combine first 6 ingredients in large salad bowl and toss. Mix together remaining ingredients for dressing; pour over salad just before serving.

Roasted Potatoes with Garlic and Rosemary
¼ cup Olive oil
5 cloves Garlic, smashed
1 TB. Chopped fresh rosemary
2 lb. Yukon gold and/or red skinned potatoes, unpeeled & cut into large chunks
Coarse sea salt and pepper to taste

Preheat oven to 450 degrees with rack in lower third.
Bring 6 quarts salted water to a boil.
Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat. Don’t allow garlic to brown.
Boil potatoes in water for 1 minute; transfer to baking sheet on stove and stir and coat with oil.
Roast potatoes in oven for 20 minutes. Toss and roast another 10 minutes or until browned and crisp. Season with salt and pepper.

Homemade Rolls
2 pkg. Dry yeast
½ cup Warm water
1 ½ cup Milk
½ cup Butter
2 tsp. Salt
½ c. + 3 TB. Sugar
3 Eggs, beaten
5 ½ cup Flour
¼ cup butter

Pour warm water over yeast in mixing bowl. Let stand. Scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. Add butter, sugar, and salt and stir until butter melts and sugar dissolves. Pour into mixing bowl with yeast, add beaten eggs and mix well. Add flour and combine (dough will be sticky). Refrigerate dough in large Tupperware bowl overnight.
Melt ¼ cup butter. Grease 3 cookie sheets. Divide dough in half. Roll half out on a floured surface into a large circle. Spread half of the melted butter on to with a pastry brush and cut into 18 slices with a pizza cutter. Roll each slice “croissant-style” and place on cookie sheet. Repeat with remaining dough. Let rise for 3 hours. Bake for 7-9 minutes at 400 degrees or until golden brown.

Parmesan Crusted Chicken with Sage Butter Sauce
2 Boneless chicken breasts
2 Egg whites
2 tsp. Cornstarch
Juice of 1 lemon

1 cup Coarse dry bread crumbs
1 TB. Chopped fresh parsley
½ cup Parmesan cheese, grated
1 tsp. Salt
¼ tsp. Pepper
Zest One lemon
3 TB. Olive oil

Cut each breast in half lengthwise down the center and lightly pound each piece to an even thickness.. Blend egg whites, cornstarch and lemon juice with a fork in a wide shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and lemon zest in a second, wide, shallow dish. Coat chicken in egg mixture, then bread mixture. Let chicken rest at room temp. on a rack for 20 min. to set crust.
Saute chicken in oil in a large, ovenproof skillet over med-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with spatula and transfer skillet to the oven to finish cooking (350 degrees). Roast chicken just until done, about 8 more minutes. Serve with sage butter sauce.

Sage Butter Sauce
1 TB. Unsalted butter
3 TB. Shallot, minced
½ cup Dry white wine
½ cup Heavy cream
½ cup Chicken broth
1 tsp. Fresh lemon juice
4 TB. Cold unsalted butter, cubed
1-2 tsp. Minced fresh sage
Salt to taste
White pepper to taste
Cayenne to taste

Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes. Whisk in butter 1 TB. at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in water bath until ready to serve.

Chocolate Cake with Chocolate Almond Frosting
3 cups Flour
6 TB. Cocoa
2 tsp. Baking soda
2 cups Sugar
1 tsp. Salt
½ cup Vegetable oil
2 tsp. Apple cider vinegar
2 tsp. Vanilla
2 cups Cold water
½ cups Butter or margarine, softened
5 ¼ cup Powdered sugar
1 cup Cocoa
¼ cup Milk
1 tsp. Vanilla
1 tsp. Almond extract

Pre-heat oven to 350 degrees. Mix first five ingredients with a fork. Make one big hole and 2 small holes in the dry ingredients. Pour oil in the biggest hole, pour vinegar and vanilla in the smaller holes. Pour cold water over all the mix. Mix with a beater until smooth. Bake for 30 minutes (2 9-inch round cake pans).
Mix powdered sugar and cocoa with a fork. Add milk, butter, vanilla and almond extract and mix with beater. Add another ¼ cup milk and keep adding milk 1 tsp. at a time until desired consistency is reached. Frost cooled cake.

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Jaime's Fiesta

Gourmet Night at Jaime's

2 lg. Avocados, peeled, pitted and cut into ½ inch pieces
¼ cup Minced red onion
1 Tomato, chopped
2 TB. Minced fresh cilantro leaves
1 TB. Fresh lime juice, or more to taste
1 tsp. Minced Serrano chili
¼ tsp. Minced garlic
¼ tsp. salt

In large bowl, combine all ingredients and mash with the back of a fork until mostly smooth. Adjust seasonings to taste, and serve.

Emeril’s Pico De Gallo
1 ½ lb. Plum tomatoes, cored, seeded and diced
½ cup Finely chopped red onion
¼ cup Green onions
½ cup Chopped fresh cilantro leaves
1 TB. Fresh lime juice
2 TB. Minced, seeded jalapeno or Serrano chili
1 tsp. Minced garlic
½ tsp. Salt
Pinch Cayenne

Combine all ingredients in bowl and stir. Cover and allow to rest at room temp. for 1 hour for the flavors to blend.

Refreshing Lime Slush
1 can Frozen limeade (12 oz.)
3 cups Sugar
8 cups Water
Green food coloring (optional)
7-Up or Sprite

1. Stir together until sugar is dissolved and freeze until solid. Spoon chunks of frozen slush into punch bowl and pour in 7-up or sprite. Mix slightly and serve. Garnish with fresh lime slices.

Café Rio’s Creamy Tomatillo Salad Dressing
3 Tomatillos, cut into quarters
Juice 1/2 of a lime
1/2 cup Buttermilk
1/2 cup Mayonnaise
1/2 cup Sour cream
1 pkg. Dry ranch buttermilk dressing mix
1 cup Fresh cilantro
5 stalks Green onions w/ends
2 cloves Garlic, crushed
1/2 tsp. Salt
1/4 tsp. Cayenne pepper
1 tsp. sugar

1. Combine well in blender and refrigerate one hour.

Shredded Beef Enchiladas
2 LB. Roast (top roast or chuck)
1 TB. Oil
1 tsp. Salt
1 tsp. Pepper
1 Onion, quartered
2 cloves Garlic, crushed
1 can Crushed tomatoes
4 cups Favorite enchilada sauce
1 cup Sour cream
1 can Chopped green chilies
2 cups Monterey jack cheese
10-12 Corn tortillas

Rub roast with salt and pepper and set aside. Heat large skillet on high, add oil. Brown on all sides of roast. Place in oven proof pan with lid or slow cooker. Cover meat about 1/2 way with water. Add onion, garlic and tomatoes. Cook meat on low for 6-8 hours. Shred meat and add cheese and green chilies.
In another small bowl, mix sour cream and enchilada sauce and set aside. Cook tortillas in hot skillet for a minute or two on each side. Roll meat mixture into tortillas.
Place enchiladas in baking dish and cover with sauce mixture. Sprinkle enchiladas with extra cheese and bake at 350 degrees for 30 minutes.

*Jaime, I'm pretty sure you made a cheesecake but I can't find that recipe! Please add it if you can. Thanks!

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Nicole's Balsamic Pork

Gourmet Night at Nicole's

St. Paul Grill Salad
1 head Romaine lettuce
1 head Spinach
Sliced Strawberries (or apples)
Mandarin oranges
Candied slivered almonds
1/4 cup Sugar
1/4 cup Olive oil
2 TB. Raspberry vinegar
1/2 tsp. Worcestershire sauce
1/4 tsp. Chopped onion
1 TB. Poppy seeds
1/2 TB. Paprika
2 TB. Sesame seeds

Mix first 5 ingredients in salad bowl. Combine remaining ingredients to make dressing. Toss just before serving.

Cheese Vegetables
Any fresh vegetables
Olive oil
Salt and pepper
Fresh parmesan cheese, grated

Cut up any fresh vegetables (Can boil for 5 min. if you want softer vegetables).
Coat veggies in olive oil, salt and pepper. Lay out flat on a jelly roll pan covered in foil.
Sprinkle with fresh Parmesan cheese; cook 20 min. at 400 degrees (if veggies are already cooked 10 min. should work).

Honey Balsamic Pork
2 pack Pork tenderloin (4 loins come in a 2 pack at Costco)
4 Cloves garlic, minced
1 T. Fresh rosemary, chopped (1 1/2 tsp. dried; grind up small)
1/2 cup Balsamic vinegar
3 T. Honey
2 T. Olive oil
1 T. Dijon mustard
Salt and pepper to taste

Trim fat off pork. Put some of glaze in a small bowl. Using the small bowl, brush pork with glaze. Braise pork in skillet on all sides for about 5 min.
Put a little sauce in 9X13 dish and put browned pork in the dish. All 4 loins should fit.
Bake in oven at 400 degrees for 30 minutes. After pork is cooked take out of oven and slice on a plate. Drizzle the rest of the glaze (not the one touched with uncooked pork) on pork, Serve and enjoy.

Brownie Ice Cream Cake
1 Cooked brownie mix
½ gallon Ice cream, softened (any flavor you like)
1 jar Chocolate frosting (or hot fudge)

Put plastic wrap in a big bowl to cover the whole inside. Push cooked brownie along edges, covering bowl. Add softened ice cream. Put in freezer until frozen. Take out of freezer and tip over on a plate. Take off plastic wrap. Heat frosting in microwave and pour over brownie. Serve immediately.

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Natalie's Thai Night

Gourmet Night at Darla's

1 ½ C. coconut milk
½ C. water
2 lemon grass stalks, cut 1” long
4 Kaffir lime leaves
4-6 Thai chilies
1/3 lb. boneless chicken, cut in strips
20 canned straw mushrooms, drained
2 TB. Fish sauce
2 TB. Lime juice
1 TB. Chopped green onion
Cilantro as desired

1. Bring coconut milk, water, lemon grass, kaffir leaves and chilies to a boil.
2. Add chicken, mushrooms, fish sauce and lime juice and cook until meat changes color (about 10-15 min.).
3. Sprinkle with green onion and cilantro and serve. (The lemon grass and kaffir leaves are just for flavor, so you can take them out before serving, or just avoid them when dishing up.)

2 oz. bean thread noodles
4-5 dried shiitake mushrooms
1 TB. Sesame oil
1 cup green cabbage, shredded
1/4 cup soy sauce
¼ cup maple syrup
10 paper spring roll wrappers
1 ¼ cups carrots, shredded
½ cup fresh cilantro
½ cup cucumber, seeded and julienned

2 TB. Sesame oil
3 cloves garlic, finely chopped
1 TB. Red curry paste
8 TB. Coconut milk
1 cup chicken broth
1 TB. Sugar
1 TB. Salt
1 TB. Lemon juice
4 TB. Peanut butter

1. The first two ingredients can be soaking at the same time in separate bowls of hot water: Soak bean thread noodles until softened, about 10 min. Drain and set aside. Soak mushrooms until softened, about 15 min. Remove and discard stems and chop the mushrooms fine; set aside.
2. Heat oil in medium saucepan over medium heat. Add mushrooms and cook about 2 min. Add cabbage and cook another 2 min. Add noodles, cucumbers, soy sauce and maple syrup and cook another 2 min. Cool mixture to room temp.
3. Fill large bowl with warm water. Working with one rice paper wrapper at a time, soak wrapper in water until pliable, 10-30 seconds. Transfer wrapper to clean kitchen towel and pat dry. Spread 2 TB. carrots in 1-inch-wide layer across bottom half of wrapper. Top with a portion of mushroom mixture and several leaves of cilantro. Roll up like a burrito, folding in sides as you roll. Serve with peanut sauce.

Heat oil. Add garlic and fry until golden. Add the curry paste and mix well. Add coconut milk. Add broth, sugar, salt and lemon juice. Stir well. Cook for a minute, constantly stirring. Add peanut butter. Stir to blend.

½ lb. beef or chicken, cut in pieces
1 TB. Oil
1 ½ TB. Green curry paste
4 TB. Coconut milk
1 ¼ C. Coconut milk
2 TB. Fish sauce
1 tsp. palm sugar
1 C. canned bamboo shoots
¼ C. green peas
6 Kaffir lime leaves
10 Thai basil leaves

1. Stir-fry oil, green curry paste and 4 TB. coconut milk in medium heat until fragrant.
2. Add meat and remaining ingredients and bring to a boil.
3. Reduce heat to medium and cook 10 minutes. Serve over hot rice.

MANGO STICKY RICE (Khao Nieow Ma Muang)
1 ¼ C. Thai Sticky rice (this is different than Japanese rice. You must go to an Asian market to get it)
¾ C. Thick coconut milk (do not shake can before opening; spoon out thick part on top of can)
¼ C. Sugar
¾ C. Thick coconut milk for topping the rice
½ tsp. salt
6 mangoes, peeled and sliced

1. Cook rice that has soaked in water overnight in steamer 20-25 minutes.
2. Heat on low ¾ cup coconut milk. Add sugar and salt and cook until dissolved.
3. Remove from heat and pour over cooked rice. Stir to mix well and set aside for 15 minutes.
4. Heat remaining coconut milk for topping rice.
5. To serve, place mangoes over rice and top with 1-2 tsp. coconut sauce.

¼ lb. chicken and/or tofu, sliced
1 lb. Sen Lek noodles (thin rice noodles)
1 tsp. garlic, minced
1 tsp. Thai chili, minced
2 eggs
1 ½ TB. fish sauce
1 ½ TB. tamarind juice
1 TB. sugar
¼ tsp. paprika powder
1/3 lb. bean sprouts
1-2 TB. crushed peanuts

*½ lb. dry Sen Lek noodles soaked and softened according to package directions will double in weight to 1 lb.

1. Heat 1 TB. oil and stir-fry noodles until hot; remove and set aside.
2. Heat 2 TB. oil and stir-fry garlic and chili until fragrant; add meat and/or tofu and stir-fry until color changes. Add eggs and stir-fry until slightly dry.
3. Add remaining ingredients and noodles and stir-fry briefly. Take off heat and toss with more bean sprouts and big pieces of green onion, if desired.
4. Serve with sugar, lime wedges, crushed peanuts and red pepper flakes on the side. (This allows people to add flavor as they wish- some like hot more than sweet and visa versa.)

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Liz's Brunch

Gourmet Night at Liz's

Fruit Dip
8 oz. Crushed pineapple with juice
3 ½ oz. Instant coconut pudding
¾ cup Milk
½ cup Sour cream

1. Combine all ingredients and blend for 30 seconds. Refrigerate overnight or for several hours.

Hot Cranberry Drink
2 cups Water
1 ½ C. Sugar
4 Cinnamon sticks
1 QT. Cranberry juice
1 QT. Water
2 cups Orange juice
2 TB. Lemon juice

1. Simmer water, sugar and cinnamon sticks for 10 minutes.
2. Stir in remaining ingredients and simmer for 30 minutes.

Cinnamon Coffee Cake
1 pkg. Yellow cake mix
1 cup Sour cream
4 Eggs
1 sm. pkg. Vanilla instant pudding
1/2 cup Oil
2 TB. Cinnamon
3/4 cup sugar

1. Place cake mix, sour cream, pudding, oil, and eggs in large bowl. Blend on low speed for one minute, then on high speed for 10 minutes.
2. Spread 1/2 of batter in greased bundt pan. Top with half of sugar and cinnamon mixture. Spread rest of batter on and top with remaining cinnamon and sugar.
3. Swirl with a knife to get a marbled effect. Bake at 350 degrees for 45-55 minutes.

Ham and Egg Casserole
4-6 slices Bread
1 cup Grated cheddar cheese
1 1/2 cup Chopped baked ham
1 doz. Eggs
1 1/2 cup Milk
3/4 tsp. Dry mustard
3 Green onions, chopped
1/2 Green pepper, chopped
Salt and pepper to taste

1. Butter a 9X13 glass dish. Line with bread slices after removing crusts.
2. Cover bread with cheese and ham.
3. Beat eggs and add mustard, milk, onion and pepper. Pour over bread, cheese and ham.
4. Cover tightly and refrigerate overnight.
5. Bake uncovered at 300 degrees for 1 1/2 hours.

Gingerbread Waffles
2 cups Flour
1 1/2 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Ginger
1/4 tsp. Cloves
1/4 tsp. Salt
2 Eggs, separated
1/4 cup Butter
1/2 cup Brown sugar
1/2 cup Molasses
1 cup milk

1. Mix together flour, baking powder, cinnamon, ginger, cloves and salt. Set aside.
2. Beat 2 egg whites and set aside. In large mixing bowl, beat butter and brown sugar until fluffy. Beat in molasses, egg yolks and milk.
3. Add dry ingredients and mix until combined. Fold in egg whites.
4. Bake on waffle iron and serve with maple syrup or honey and whipped cream.

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Nicole's Cajun Chicken

5 Cups Chopped roma tomatoes
½ Cup Olive oil
½ Cup Balsamic Vinegar
2 Garlic cloves, minced
1 TB. Dried basil
Salt as needed

1. Combine all ingredients. Let sit, the longer the better.
2. Serve over buttered & toasted baguettes.

Olive Garden Italian Salad Dressing
1/2 cup White vinegar
1/3 cup Water
1/3 cup Vegetable oil
1/4 cup Corn syrup
2 1/2 T Grated Romano cheese
2 TB. Pectin
1 tsp. Salt
1 tsp. Lemon juice
1/2 tsp. Minced garlic
1/4 tsp. Dried parsley flakes
Pinch Dried oregano
Pinch Crushed red pepper flakes

1. Combine all ingredients in blender for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use as marinade.

Broccoli and Swiss Cheese
2 lb. Broccoli or 2 pkg. frozen spears
¾ lb. Shredded Swiss cheese
2/3 cup Mayo
2 TB. Green onions, minced
¼ tsp. Salt
1/8 tsp. pepper
½ tsp. mustard

1. Cook broccoli in salt water until just tender; drain. Mix remaining ingredients and spread over broccoli in a large casserole dish. Bake at 350 degrees for 15 minutes.

Cajun Chicken Pasta
½ cup Whipping cream
½ cup Butter
½ cup Parmesan cheese
2-3 Chicken breasts
Cajun dust
Homemade noodles

1. Pound chicken. Roll in Cajun dust, then fry in Veg. oil.
2. In another pan, cook cream, butter and cheese.
3. Cook noodles.
4. When chicken, noodles, and sauce are done, combine and serve.

Chocolate Trifle
1 Chocolate cake or brownies, made in 9X13
1 lg. Chocolate pudding, reduce milk by ½ cup

4 cups Cool whip
1 pkg. Skor bits or Heath bits

1. Layer in Trifle dish. Cake, pudding, cool whip, skor. Repeat until finished, ending with Skor bits.

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Andrea's French Delights

Gourmet Night at Andrea's

Roquefort Pinwheels
1 sheet Frozen Pepperidge Farm puff pastry, thawed
4 oz. Roquefort blue cheese
1 large Egg, lightly beaten with 1 tsp. water

1. Preheat oven to 400 degrees. Butter an 8 or 9 inch baking dish. Open the sheet of puff pastry and flatten with rolling pin.
2. Crumble blue cheese on the sheet, leaving a good inch-wide border all around.
3. Roll up the pastry the long way; cut into twelve 14 ½ inch slices with a sharp knife.
4. Place the rounds in the prepared dish; brush with egg wash.
5. Bake until puffed up and golden brown, 10-12 minutes.
*may use sharp cheddar cheese with very crisp bacon as well.

Brie in Puff Pastry
2 lb. Brie wheel
1 pkg. Frozen Pepperidge Farm puff pastry
1 Egg, separated
Brown sugar
Chopped nuts (pecans, walnuts, hazelnuts)

1. Cut wheel of Brie in half horizontally. Sprinkle on brown sugar and chopped nuts. Replace top of Brie.
2. Place Brie on one sheet of pastry. Beat the egg white with a fork and brush onto the cheese and pastry.
3. Place the other sheet of pastry on top of the cheese, cutting off excess pastry. Wrap bottom pastry up to the top and crimp edges to enclose cheese completely.
4. Beat egg yolk and brush over top and sides of pastry.
5. Place on baking sheet and bake at 425 degrees for 30 minutes, or until lightly browned.
6. Remove and let stand 10 minutes before serving. Serve with sliced apples, sliced French baguettes, grapes, etc.

Christmas Salad
1 head Red leaf lettuce
1 head Green leaf lettuce
2 large Ruby grapefruits
1 large Pomegranate
1 large Avocado
1 large Pear
1 cup Sugar
2 tsp. Dry mustard
1 tsp. Salt
2/3 cup Apple cider vinegar
2 cups Vegetable oil
1 TB. Poppy seeds

1. Blend sugar, mustard, salt, vinegar, oil, and poppy seeds in food processor to make dressing; refrigerate until ready to use.
2. Tear lettuce into pieces. Peel grapefruits and cut into sections. Seed pomegranate. Peel and slice avocado & pear.
3. Assemble salads on individual plates; place lettuce on plate, arrange grapefruit sections, pomegranate seeds, avocado & pear slices on top, then drizzle with dressing.

French Dip Sandwiches
3-4 lb. Beef brisket
1 can Beef consommé soup
1 can Water
1 pkg. Good Seasons Italian seasoning salad dressing
1 pkt. Au Jus gravy

1. Cut fat off brisket and place in slow cooker. Add all other ingredients. Cook 9+ hours on high. Shred meat three hours before it is finished cooking.
2. When meat is done, pour through a strainer keeping the juices to dip in. Serve on rolls with a slice of Swiss cheese or provolone cheese.

Classic Crème Brulee
8 Egg yolks
1/3 cup Granulated sugar
2 cups Heavy cream
1 tsp. Vanilla
¼ cup Granulated sugar for caramelized tops

1. Preheat oven to 300 degrees. In large bowl, whisk together egg yolks and sugar until sugar has dissolved and mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 6 ramekins or custard cups. Place in a water bath (a pan with water measuring halfway up the ramekin) and bake until set, but still a little loose in the center, about 40-50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
3. When ready to serve, sprinkle about 2 tsp. of sugar over custard. For best results, use a small, hand-held torch to melt sugar. When using a torch, make sure sugar is all over custard because it makes black marks if it touches the custard instead of the sugar. If you don’t have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving.

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Andrea's Thanksgiving

Gourmet Night at Andrea's

½ cup Butter, melted
2/3 cup Sugar
2 Eggs
1 cup Buttermilk
½ tsp. Baking soda
1 cup Corn meal
1 cup Flour
½ tsp. Salt

1. Stir together and pour into greased 8-inch square pan.
2. Bake at 400 degrees for 30 minutes. Serve with honey butter.

French Peasant Bread
1 pkg. dry yeast
2 cups warm water
1 TB. sugar
4 cups flour
corn meal
melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir unitl blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp. to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Balsamic Onions and Blue Cheese Salad
3 small Red onions
1/4 cup + 2 TB. Good Balsamic Vinegar
1 cup Good olive oil
1-2 tsp. Salt
1 tsp. Ground black pepper
6 TB. Minced shallots (2 large)
2 tsp. Dijon mustard
1/4 cup Good red wine vinegar
1 lb. Blue cheese
2 heads Red-leaf lettuce, washed, spun dry and torn
1/2 cup Walnut halves
2 TB. Brown sugar
1/4 tsp. Salt
Pinch Cayenne
1 tsp. oil

1. Preheat oven to 375 degrees.
2. Cut onions in half and slice 1/4 inch thick. Place on baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Bake for 12-15 minutes, until onions are tender. Remove from the oven, toss with 2 more TB. Balsamic vinegar, and let cool to room temperature.
3. To make dressing, whisk shallots, mustard, red wine vinegar, 1/2 tsp. salt, and 1/2 tsp. pepper in small bowl. While whisking, add 3/4 cup olive oil until dressing is emulsified.
4. To caramelize walnuts, combine walnuts, sugar, salt, cayenne, and oil in skillet over medium heat. Cook until sugar coats and caramelizes the nuts, about 5 minutes. Transfer to wax paper to cool.
5. To assemble, toss enough lettuce for 6 people with dressing to taste (dressing is very potent, so go easy!). Place lettuce on 6 plates and arrange onions, blue cheese, and walnuts on top. Sprinkle with salt and pepper and serve.

Cranberry Salad
2 cans Jelly cranberry sauce
6 TB. Lemon juice
6 oz. Cream cheese
½ cup Miracle whip
½ cup Powdered sugar
2 cups Chopped almonds
2 cups Cool whip

1. Whip cranberry and lemon juice until smooth. Pour into Jell-o mold and freeze.
2. Mix together remaining ingredients and pour over frozen cranberry mixture and spread out evenly.
3. Freeze again until hard. Dump out on bed of greens and serve.

Slow Cooker Turkey and Stuffing
12 oz. Stuffing
1 cup Chicken broth
2 TB. Butter, melted
1 Onion, chopped
½ cup Celery, chopped
¼ cup Dried cranberries
3-5 lb. Boneless turkey breast, thawed
¼ tsp Dried basil
½ tsp. Salt
½ tsp. Pepper

1. Grease slow cooker and spread dried stuffing mix on bottom.
2. Add broth, onion, celery, and cranberries; mix well.
3. Sprinkle turkey with basil, salt, and pepper. Place over stuffing mixture. Cover.
4. Cook on low for 5-6 hours or until done. Remove turkey.
5. Gently stir stuffing and allow to sit for 5 minutes before serving.
6. Place sliced turkey on platter with stuffing around it.

*Andrea- I can't find your apple pie recipe. Will you put in on? Thanks!

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Brooke's Easter

Gourmet Night at Brooke's
*I'm guessing on these...let me know if I missed any or mixed them up.

Syd’s Strawberry Spinach Salad
1 LB. Cleaned and drained spinach
5-6 Bacon strips, cooked and crumbled
1/2 Red pepper, cut into strips
1/2 cup Shredded fresh Parmesan cheese
3/4 cup Toasted, slivered almonds
2 cup Strawberries, cut in quarters
3-4 Won ton wraps, cut diagonally in quarters, fried and drained
1/2 cup Red wine vinegar
1/2 tsp. Dry mustard
1 tsp. Salt
1/2 cup Jam (strawberry or raspberry- I like raspberry)
3/4 cup Oil
1/3 cup Sugar

Toss first 7 ingredients in salad bowl. Combine remaining ingredients to form dressing. Mix and chill dressing; toss with salad just before serving.

Connie Bowman’s Ultimate Creamed Corn
2 lbs. Frozen whole kernel corn (I like the Costco variety)
12 oz. Cream cheese, cut into cubes
1 cup Milk
½ cup Butter
1 tsp. Salt
¼ tsp. pepper

1. Spread corn over bottom of slow cooker. Top with cream cheese cubes. Stir together remaining ingredients in small bowl; pour over corn and creamed cheese.
2. Cover and cook on high 2-3 hours.
3. Stir well before serving. Corn will hold on low heat up to 2 hours. Stir occasionally.

Chicken Cordon Bleu
8 Chicken breasts
½ lb. Ham sliced thin
¼ lb. Swiss cheese sliced thin
1/3 cup Parmesan cheese
3 tsp. Parsley
1 pkg. Mild Italian dressing
3 cup Bread crumbs
1 cup Cream of chicken soup
½ cup Sour cream

1. Slice pocket in chicken, put ham and cheese in pocket. Roll in flour and dip in beaten egg.
2. Combine cheese, parsley, dressing and crumbs. Roll chicken in crumb mixture and brown in oil in frypan.
3. Combine soup and sour cream; pour over chicken. Bake at 325 for 40 minutes.

Carrot Cake
2 cups Flour
2 cups Sugar
2 tsp. Baking soda
2 tsp. Cinnamon
½ tsp. Salt
½ tsp. Allspice
1 ½ cup Veg. oil (or 1 cup applesauce and ½ cup oil)
4 Eggs, beaten (or 6 egg whites)
3 cups Carrots, peeled and grated
1 cup Finely chopped nuts (optional)

Cream cheese frosting:
8 oz. Cream cheese, softened
½ cup Butter, softened
2 cups Powdered sugar
2 tsp. vanilla

1. Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes.
2. Spread in greased 9X13 pan or 2 8” round pans.
3. Bake at 350 degrees for 30-35 minutes. Cool, then frost with cream cheese frosting.
4. Cream cheese frosting: blend cream cheese & butter well. Gradually add powdered sugar. Add vanilla and blend well.

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Brooke's Stroganoff

Gourmet Night at Brooke's

Artichoke Dip
13 oz. Canned quartered artichoke hearts, drained
1 cup Fresh grated parmesan cheese
1 cup Mozzarella cheese
1 cup Mayonnaise
4 oz. Can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees. Serve warm with white corn tortilla chips.

Warner’s Light Punch
Ocean Spray light cranberry juice
Diet 7-Up

Mix equal parts juice and soda.

Lindsey’s Salad
1 head Red leaf lettuce
1 head Spinach
8 oz. Sliced almonds in sugar glaze*
2 cups Monterey Jack cheese, cubed small
1 lb. Bacon, cooked and chopped
2 cans Mandarin oranges, drained
3/4 cup Oil
1 cup Sugar
1/2 cup Red wine vinegar
1/2 tsp. Salt
1 tsp. Dry mustard
1 tsp. Dried onion

Combine first 6 ingredients in salad bowl. Blend remaining ingredients to make dressing. Toss together just before serving.

*I glaze the almonds by putting 2/3 cup sugar in a saucepan at med-high heat until it starts to melt and turns into a gooey glaze. I then add the almonds and stir them until they are just barely browned and covered in sugar. Remove from heat and let them cool on wax paper.

Honey Carrots
1 bag Baby carrots (small bag)
Salt, pepper, and honey

Steam carrots for 15-20 minutes. Drizzle honey over top and season with salt and pepper.

Beef Stroganoff
1 1/2 lb. Sliced round steak
1 can Sliced mushrooms, drained (4 oz.), or fresh mushrooms
1/2 cup Chopped onion
1/4 cup Butter or margarine
1 can Beef broth
1/4 cup Water
2 TB. Flour
1/2 cup Sour cream

Cut meat into thin strips. In skillet brown meat, mushrooms, onion in butter; season with salt and pepper. Add broth. Cover; simmer 1 hour or until tender. Gradually blend 1/4 cup water into 2 TB. Flour. Slowly add to sauce. Cook and stir until thickened. Slowly blend in sour cream. Heat; serve over egg noodles.

Frozen Peppermint Chocolate Cake
1 box Betty Crocker brownie mix
½ gallon Light peppermint ice cream (dreyer’s slow churned)
1 container Light cool whip, thawed
Crushed peppermint candies

Bake brownie mix in an 8-inch round spring form pan. When they cool, put them in the freezer for about 20 minutes. Pull the pan out of the freezer and spread softened peppermint ice cream over the top. Spread cool whip over the ice cream. Sprinkle crushed peppermint candies on the top and re-freeze. About 10 minutes before serving, pull the pan out of the freezer and release the sides of pan. Put the dessert on a serving dish and serve.

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Liz's Soup Night

Gourmet Night at Liz's

White Bean Dip and Garlic Toasts
2 Baguettes, sliced at the bakery counter
½ cup Olive oil
2 cloves Garlic, popped from skin
2 cans White cannelloni beans, drained (15 oz. each)
1/3 cup Olive oil
2 cloves Garlic, popped from skin
Salt and pepper to taste
4 sprigs Fresh rosemary, leaves stripped form stem

Heat oven to 325 degrees. Place sliced baguettes on cookie sheet in single layer. Toast for 10 min. or until lightly browned. Heat oil and garlic in microwave for 45 seconds on high. Brush bread with a dab of garlic oil.
Place beans in food processor. Heat 1/3 cup oil and garlic in microwave for 45 seconds. Add oil, garlic, salt, pepper, and rosemary to beans. Process until smooth. Serve with toasts.

Butternut Harvest Bisque
1 (3 LB) Butternut squash
1 Onion, chopped
2 ½ TB. Butter
2 large Tart apples, peeled and chopped
1 large Bartlett pear, peeled and chopped
3 ½ cups Chicken broth
2 tsp. Fresh thyme
1 tsp.Fresh sage
1/8 tsp. Nutmeg
1 Bay leaf
½ tsp. Salt
½ tsp. Pepper
½-1 cup Half and half
Finely chopped walnuts

Cut the squash into halves lengthwise and discard seeds. Peel and cut into 1 ½ inch chunks.
Sauté the onion in the butter in saucepan until tender. Add squash, apples, pear and chicken broth.
Add spices and bay leaf. Bring to a boil and reduce heat. Simmer 20 minutes or until squash is very tender. Cool to room temp; discard bay leaf.
Puree in food processor in 3-4 batches. Combine in a clean saucepan. Stir in half-and-half; adjust seasonings. Heat just to simmering- do not boil.
Ladle soup into bowls. Garnish with walnuts.

Mexican Chicken Corn Chowder

1 ½ lb. Chicken breasts, cut into bite-sized pieces
½ cup Chopped onions
1-2 cloves Garlic, minced
3 TB. Butter
2 Chicken bouillon cubes
1 cup Hot water
½-1 tsp. Cumin
2 cups Half and half
2 cups Shredded Monterey Jack cheese
1 (14 oz.) Can cream-style corn
1 (4 oz.) Can diced green chilies, undrained
1 med. Tomato, chopped

In large saucepan brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in water. Add to pan along with cumin; bring to boil.
Reduce heat, cover and simmer 5 minutes. Add half and half, cheese, corn and chilies. Cook and stir over low heat until cheese is melted. Stir in chopped tomato. Serve immediately.

Meatball Winter Soup
½ lb. Lean ground beef
½ lb. Lean sausage
1 Egg
3 Onions, chopped
2 TB. Butter or oil
3 cloves Garlic, minced
2 (28 oz.) Cans diced tomatoes
1 QT. Beef stock
2 large Potatoes, diced
1 cup Chopped celery
1 cup Green beans
1 cup Carrots
1 cup Zucchini
1 cup Baby lima beans (frozen)
1 cup Beef broth
2 TB. Fresh parsley
½ tsp. Basil
½ tsp. Thyme
½ tsp. pepper

Mix ground beef, sausage and egg; for into balls and brown lightly. Refrigerate for ½ hour before browning.
Sauté onions, butter and garlic.
Mix all together. Add meatballs and simmer until vegetables are tender (about 1 hour). Sprinkle with freshly grated Parmesan cheese.

Applesauce Cake
2/3 cup Oil
1 cup Sugar
2 cups Flour
¼ tsp. Salt
½ tsp. Cloves
½ tsp. Nutmeg
1 tsp. Cinnamon
15 oz. can Applesauce
2 tsp. Baking soda
1 cup Chocolate chips
8 oz. Cream cheese
1/3 cup Powdered sugar

Blend oil and sugar. Add flour, salt, cloves, nutmeg and cinnamon. Mix well. Heat applesauce in microwave for 30 seconds. Add baking soda to applesauce and stir.
Add applesauce mixture to other ingredients and blend. Add chocolate chips. Bake in greased bundt pan at 350 degrees for 45 minutes.
Frosting- Blend cream cheese, powdered sugar and a little milk until smooth. Drizzle over cake and serve.

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Wednesday, February 13, 2008

cream cheese-oatmeal-sugar cookies

This recipe was given to me years ago by our dear friend, Bagley. I LOVE these cookies and so does everyone I make them for. For Valentine's Day, it's fun to shape them into hearts. Just do it with your hand after you roll into balls and smash.

1 c. butter
6 oz cream cheese (lowfat will work)
1 c. sugar
1 tsp. vanilla
2 c. flour
1 Tbl. Bak. Powder
1/4 tsp. salt
1 c. oats

Cream liquid ingreds. Add dry ingreds. Refrigerate 30 min. Roll into balls on cookie sheet, smash w/hand. Bake 350 12-15 min

2 c. powd. Sugar
3 Tbls. Milk
3 Tbl. Butter
¾ tsp. vanilla

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Tuesday, February 12, 2008

A fun Valentine treat

Strawberry Heart Pillows

Makes:16 servings, one heart each

1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 350°F. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
BAKE 20 min. or until golden brown. Remove to wire racks; cool completely.
CUT each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and refrigerate up to 1 hour.

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