Recipes Made Better. Maybe. Use At Own Risk!
Ingredients
Directions
Need a kid-friendly sauce without bourbon? Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.
Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead.
Ingredients
Bread Pudding:
Bourbon Sauce:
1 Preheat oven to 350°F.
2 Soak bread in milk: Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
3 Make egg mixture, pour over bread: In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.
4 Butter baking pan, add bread mixture, bake: Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.
Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
5 Make the bourbon sauce while the bread pudding is cooking. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)
Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
Preparation
Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.
Directions
Ingredients:
4 medium Russet, Yukon Gold, or 6 to 8 Red potatoes*
Seasonings of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)
Olive Oil
* When shopping for potatoes, look for potatoes that are firm and smooth. Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.
Instructions:
Scrub and rinse the potatoes thoroughly. Cut potatoes into uniform-size cubes. Place into microwave-safe dish.
Drizzle a small amount of olive oil over potatoes. Sprinkle with seasonings of your choice. Toss to evenly disperse oil and seasonings.
Tightly cover dish with a lid or plastic wrap, and place in microwave. The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.
Microwave on HIGH for 10 minutes or until potatoes are done. Carefully remove from microwave and serve.
Makes 4 to 6 servings.
Epicurious | January 2011
by Chef Melissa Kelly
Primo, Orlando, Florida
Yield: Makes 36 zeppole
In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
Line a baking sheet with 2 layers of paper towels.
Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the zeppoles until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
Sprinkle with cinnamon-sugar mixture and serve immediately.
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.
Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
Ingredients:
6 oz (175 g) 93% lean ground turkey
1½ cups (375 mL) loosely packed fresh basil leaves
½ cup (125 mL) loosely packed fresh parsley
5 garlic cloves, peeled, divided
3 shallots, divided
1½ cups (375 mL) plus 2 tbsp (30 mL)
unsalted chicken stock, divided
½ oz (15 mL) Parmesan cheese, grated
¼ cup (50 mL) mascarpone cheese, divided
½ tsp (2 mL) coarsely ground black pepper, divided
24 round wonton wrappers
½ cup (125 mL) dry white wine such as Sauvignon Blanc
2 cups (500 mL) grape tomatoes
2 tsp (10 mL) sugar
Shaved Parmesan cheese and thinly sliced fresh basil leaves for garnish (optional)
Directions:
1. For ravioli, place turkey in Classic Batter Bowl; microwave, uncovered, on HIGH 3–4 minutes or until no longer pink. Break up turkey using Mix ‘N Chop. Drain well and return to batter bowl. Place basil, parsley, two of the garlic cloves, one of the shallots and 2 tbsp (30 mL) of the stock in Manual Food Processor; cover and pump handle until finely chopped. Add herb mixture,
Parmesan cheese, 2 tbsp (30 mL) of the mascarpone cheese and ¼ tsp (1 mL) of the black pepper to turkey; mix well.
2. Place 12 wonton wrappers on flat side of Large Grooved Cutting Board. Using level Medium Scoop, scoop turkey mixture onto centers of wrappers; lightly brush edges with water. Place remaining wrappers over filling, pressing around filling. Using rounded edge of (2 ½-in./6-cm) Biscuit Cutter, press around filling to seal firmly.
3. Finely chop remaining shallots using Food Chopper. Spray (12-in./30-cm) Skillet with olive oil using Kitchen Spritzer. Add remaining shallots and remaining garlic pressed with Garlic Press; cook and stir over medium heat 60–90 seconds or until fragrant. Stir in wine; cook 1 minute. Add
remaining 1½ cups (375 mL) stock, tomatoes and sugar; cook, covered, 3–4 minutes or until tomatoes begin to burst. Crush tomatoes with Mix ‘N Chop. Stir in remaining mascarpone and black pepper. Add ravioli to Skillet; cook, covered, 3–4 minutes or until tender, gently swirling Skillet to coat ravioli with sauce. Garnish with additional Parmesan and basil, if desired. Serve immediately.
Yield: 4 servings