Friday, July 31, 2009

Lisa's Gourmet Night- Feb. 2008

Spiced Almonds
2 ½ C almonds

Spice Mix
¼ C sugar
1 tsp ginger
1 tsp cinnamon
1/8 tsp cayenne
½ tsp salt

Base
1 T water
1 T honey
1 tsp canola oil

To toast almonds, spread on baking sheet & place in 325 preheated oven 15 min. Set aside. Combine spice mix in a bowl & set aside. Combine base mix in a saucepan & heat to boiling. Add nuts & stir until completely coated & no moisture remains in pan. Remove from heat & quickly toss with spice mix until coated. Spread on baking paper & allow to dry 2-3 hours.



Orange Tossed Salad
3 tsp sugar
½ C slivered almonds
1 head red leaf or green leaf lettuce
1 medium red onion, sliced
1 11oz can mandarin oranges, drained
1 jicama, julienne

Dressing
½ tsp orange peel, grated
1/3 C orange juice
2 tsp wine vinegar
½ C oil
2 tsp sugar
1 tsp dry Italian salad dressing seasonings from dressing package

Put sugar & almonds is a heavy saucepan. Heat until sugar melts and cots almonds. Pure on wax paper and break apart with two forks while still hot. Set aside to cool.

Toss lettuce, onion, oranges and jicama together. Set aside.

Combine all dressing ingredients.

Toss with salad & sugared almonds. Serve immediately.


Butterscotch Apple Dip
Ingredients:
1 (14-0z) can sweetened condensed milk
1 c. butterscotch flavored chips
¼ tsp. salt
2 tsp. white vinegar
¼-½ tsp. ground cinnamon
Apple wedges

Instructions:
In a heavy saucepan, over low heat, combine condensed milk chips and salt. Cook and stir until chips melt.
Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Refrigerate leftovers.

To Reheat: in small heavy saucepan, combined desired amount of sauce with small amounts of water. Over low heat, stir constantly until heated through.


Velvet Chocolate Sauce
Ingredients:
2 C powdered sugar
1 C evaporated milk
½ C margarine
1 Tbsp corn syrup
1 C semi-sweet chocolate chips
1 tsp vanilla

Combine powdered sugar, evaporated milk, margarine, corn syrup and chocolate chips in a saucepan. Cook on medium heat until it boils (occasionally stirring) then let it boil for 8 minutes. Add Vanilla.


Glazed Almond Broccoli
Ingredients:
2 lb fresh broccoli, trimmed and cut into florets
½ C butter
½ C flour
¾ C chicken broth
1C light cream
2 Tbsp lemon juice
¼ C grated Parmesan cheese
¼ C slivered almonds

Heat oven to 350.

Steam broccoli in vegetable steamer for 5-8 minutes. Melt butter in a small saucepan, mix in flour and stir until well blended. Add chicken broth, cream and lemon juice. Cook, stirring until thickened. Arrange broccoli in a 9 x 13 inch glass baking pan. Pour white sauce over broccoli. Sprinkle with cheese and almonds. Bake 25 minutes.


Caramel Brownies
Brownies:
1 box German chocolate cake mix
1 cube butter
½ C. evaporated milk

Carmel:
50 caramels
1/3 C. evaporated milk
1 large Hershey bar

Mix brownie ingredients and spread half in a 9x13 pan. Make sure entire bottom is covered. Bake at 350 degrees for 8 minutes.

While brownies are baking, melt 50 caramels with 1/3 cup evaporated milk. Melt and stir in the microwave at 30-second intervals. Be careful not o scorch. Sprinkle chopped chocolate bar over brownies (while still hot) and pour melted caramels over that. Finger drop the rest of the cake mix on the top. Return to oven for 15 minutes. Let cool for a long time.

Brownies are even better the second day!



Farfalle Salad With Caesar Dressing

5 qt water
2 tsp salt
12 oz dried farfalle
1 tsp & ¼ C extra-virgin olive oil
Caesar Dressing
¼ lb country style bread, crest removed, cut into ¾-inch cubes
3 cloves garlic, peeled and minced
Salt
Freshly ground pepper
½ C. grated Parmesan cheese

Preheat oven to 350.

In a large pot over high heat, bring the water to a boil. Add the 2 teaspoons, and the farfalle and cook according to the package directions or until al dente, 10-12 minutes.

Drain the farfalle and toss it immediately with the 1 tablespoon olive oil. Cover and cool completely in the refrigerator.

Prepare the Caesar Dressing.

To make the croutons, toss the bread with the ¼ cup olive oil, garlic and salt and pepper to taste. Place on a baking sheet and bake, tossing with a spatula occasionally, until golden and crisp, 10-15 minutes.

To serve, place the farfalle in a serving bowl. Add the Caesar Dressing and slat and pepper to taste. Toss to mix well. Garnish with the croutons and Parmesan cheese.



Caesar Dressing

2 garlic cloves, peeled and minced
2 tsp Dijon-style mustard
2 Tbsp fresh lemon juice
4 anchovy fillets in olive oil, drained and mashed (I decided that this can be optional)
½ C. bottled mayonnaise
¼ C. extra-virgin olive oil
¼ C. heavy cream

In a large bowl, whisk together the garlic, mustard, lemon juice, anchovies and mayonnaise. In a slow, steady steam, whisk in the oil. Gradually stir in the cream.


BBQ Mushroom Chicken
8 chicken breasts
10 oz mushrooms, washed and sliced
3 tbsp butter
1tsp Italian seasoning
8 slices Swiss cheese
1 C Mesquite 30 min. marinade with lime
2 limes, wedged

Wash chicken. Put chicken in bowl and pour the marinade on top. Refrigerate for at least a hour.

Grill chicken on medium heat, turning chicken over about every 8 minutes until done (about 25 minutes total).

While chicken is cooking, put butter in a heavy sauté pan over medium heat. Add mushrooms and Italian seasoning, stir occasionally. Remove from heat when mushrooms start to shrink and brown.

Keep the chicken on the grill when finished cooking. Put the cheese and mushrooms on top of the chicken until cheese starts to melt (about 3 minutes). Remove from grill and squirt the fresh lime juice on top.

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