6 large or 8 medium bananas
4 Eggs
2 Cups Sugar
¾ cups oil
4 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
½ cup walnuts chopped
Mix dry and wet ingredients in separate bowls and then combine. Add nuts.
Pour into two greased METAL 5x7(or slightly larger) pans
Make cinnamon/sugar blend in small bowl and sprinkle over the top until moisture from batter does not seep through. Press cinnamon/sugar down with fork until absorbed slightly by batter. You can add more nuts to the top for real banana nut bread feel. Use knife to cut a seam along the top before baking. This allows the bread to rise properly with a good shape.
Bake at 325 for approx. 45 minutes.
Test with toothpick before removing from oven. Bake no longer than 65 min.
Friday, June 15, 2007
Caramel Popcorn
Popcorn:
2/3 cup unpopped popcorn
4 Tbsp. canola oil (optional if using an airpopper)(**Or you can just 3-4 bags of microwave popcorn)
Prepare popcorn according to manufacturer directions. (I use an old-fashioned stovetop popper and it takes two batches 1/3 cup popcorn plus 2 Tbsp. oil.) Set aside in a very large bowl.
Caramel:
1 stick (1/2 cup) butter
2 cups packed brown sugar
1 (14 oz.) can sweetened condensed milk
1 cup corn syrup
pinch of salt (unless you are using microwave popcorn)
In a large saucepan (I use a 3 qt. pan) melt butter and add the remaining ingredients. Bring to a rapid boil over medium high to high heat stirring constantly so bottom does not burn. When caramel begins to boil. Turn off heat. Place lid on pan and let sit for 3 minutes without removing lid. After 3 minutes, remove lid and stir caramel well. Pour over the popcorn and stir to coat all pieces. Serve warm, if you want to. Or you can form it into balls. We eat it out of the bowl with a spoon. The bottom is the best part! Enjoy.
*cafejohnsoniarecipes.blogspot.comCarolyn's Chocolate Chip Cookies
MAKES 30
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
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2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
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Carolyn's Chocolate Chip Cookies
MAKES 30
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
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Chocolate Mint Layer Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
2 eggs
1 cup buttermilk
1 cup very hot water
1/2 cup vegetable oil
1/2 package of Andes Mints, chopped, for the top (optional)
Heat oven to 350 degrees. Prepare 2, 9" round cake pans by greasing well and lining the bottom with a 9" round piece of wax paper, and greasing the wax paper.
Sift all the dry ingredients into a large mixing bowl. Whisk together the buttermilk, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.
Using a 1-cup measuring cup, evenly distribute the cake batter between the 2 pans.
Bake the cakes at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Place in fridge or freezer until ready to frost the cake--this will make it easier to frost and there will be less loose crumbs.
White Chocolate Mint Filling (adapted from an Epicurious recipe)
3/4 lb. (12 oz.) good quality white chocolate (such as Ghirardelli or Lindt)
1/2 cup heavy cream
1-2 tsp. pure peppermint extract
1 tsp. water
several drops of green food coloring
Chop the white chocolate into small chunks and place in a medium sized bowl. Heat cream in the microwave or in a pan on the stove until it boils. Pour hot cream over the white chocolate and let sit for 5-10 minutes, stirring occasionally with whisk, until all the chocolate has melted. In a small bowl, mix together the extract, water, and food coloring. Slowly add to the melted chocolate and cream. Cover with plastic wrap and refrigerate until the ganache thickens. Make sure it doesn't get too thick, or you won't be able to whip it, or spread it very well.
If you want to, you can whip the ganache on medium speed with an electric mixer. It may get quite a bit thicker--too thick to spread. Just place it in the microwave for a few seconds to soften it to spreading consistency. Spread between the two cake layers and return the cake to the fridge to set up. Then frost with the chocolate icing.
Whipped Ganache Icing
6 oz. semi-sweet chocolate (I used 1/2 bag of chocolate chips)
6 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 stick butter
1/4 cup corn syrup
Place chocolates in a large mixing bowl. Microwave cream on high for about 1-2 minutes until it boils. (Watch it so it doesn't overflow.) Pour hot cream over the chocolate and let sit for 5-10 minutes. Stir with a whisk until smooth. You may need to let it sit a little longer for all the pieces of chocolate to melt. Refrigerate for about an hour, stirring occasionally. You don't want it to get too thick and hard.
When the ganache has cooled and thickened, use an electric mixer to start whipping the ganache. Add the butter one tablespoon at a time, mixing well after each addition. Pour the corn syrup in a slow stream while the mixer is on low speed. Continue beating until all the ingredients have been well mixed--no lumps of butter should remain. If it gets too thick, place the bowl in the microwave for 10 seconds, repeating if necessary, to get the ganache to a spreading consistency.
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1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
2 eggs
1 cup buttermilk
1 cup very hot water
1/2 cup vegetable oil
1/2 package of Andes Mints, chopped, for the top (optional)
Heat oven to 350 degrees. Prepare 2, 9" round cake pans by greasing well and lining the bottom with a 9" round piece of wax paper, and greasing the wax paper.
Sift all the dry ingredients into a large mixing bowl. Whisk together the buttermilk, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.
Using a 1-cup measuring cup, evenly distribute the cake batter between the 2 pans.
Bake the cakes at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Place in fridge or freezer until ready to frost the cake--this will make it easier to frost and there will be less loose crumbs.
White Chocolate Mint Filling (adapted from an Epicurious recipe)
3/4 lb. (12 oz.) good quality white chocolate (such as Ghirardelli or Lindt)
1/2 cup heavy cream
1-2 tsp. pure peppermint extract
1 tsp. water
several drops of green food coloring
Chop the white chocolate into small chunks and place in a medium sized bowl. Heat cream in the microwave or in a pan on the stove until it boils. Pour hot cream over the white chocolate and let sit for 5-10 minutes, stirring occasionally with whisk, until all the chocolate has melted. In a small bowl, mix together the extract, water, and food coloring. Slowly add to the melted chocolate and cream. Cover with plastic wrap and refrigerate until the ganache thickens. Make sure it doesn't get too thick, or you won't be able to whip it, or spread it very well.
If you want to, you can whip the ganache on medium speed with an electric mixer. It may get quite a bit thicker--too thick to spread. Just place it in the microwave for a few seconds to soften it to spreading consistency. Spread between the two cake layers and return the cake to the fridge to set up. Then frost with the chocolate icing.
Whipped Ganache Icing
6 oz. semi-sweet chocolate (I used 1/2 bag of chocolate chips)
6 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 stick butter
1/4 cup corn syrup
Place chocolates in a large mixing bowl. Microwave cream on high for about 1-2 minutes until it boils. (Watch it so it doesn't overflow.) Pour hot cream over the chocolate and let sit for 5-10 minutes. Stir with a whisk until smooth. You may need to let it sit a little longer for all the pieces of chocolate to melt. Refrigerate for about an hour, stirring occasionally. You don't want it to get too thick and hard.
When the ganache has cooled and thickened, use an electric mixer to start whipping the ganache. Add the butter one tablespoon at a time, mixing well after each addition. Pour the corn syrup in a slow stream while the mixer is on low speed. Continue beating until all the ingredients have been well mixed--no lumps of butter should remain. If it gets too thick, place the bowl in the microwave for 10 seconds, repeating if necessary, to get the ganache to a spreading consistency.
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New York Cheesecake
Graham Cracker Crust:
8 whole graham crackers (4 ounces), broken into pieces and processed into fine crumbs in a food processor until uniformly fine
1 Tbsp. sugar
5 Tbsp. melted butter, plus 1 Tbsp. for greasing pan
Filling:
2 1/2 lbs. cream cheese (5, 8 oz. bars, not low-fat), cut into 1" chunks and left to stand at room temperature for 45 minutes
1/8 tsp. salt
1 1/2 cups (10 1/2 ounces) white sugar
1/3 cup sour cream
2 tsp. juice from one lemon
2 tsp. vanilla extract
2 large egg yolks
6 large whole eggs
1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush a 9" sprinform pan with 1/2 Tbsp. melted butter. Combine cracker crumbs, sugar, and 5 Tbsp. melted butter in a medium bowl. Toss with a fork until evenly moistened. Place the crumbs in the springform pan and press evenly in the bottom of the pan. Use the flat bottom of a measuring cup or a ramekin to get the surface smooth and even. Bake until fragrant and golden brown, about 13 minutes. Cool on a wire rack while you make the filling.
2. For the filling: Increase the oven temp. to 500 degrees. Using an electric stand mixer and using a paddle attachment, beat the cream cheese at medium-low speed to break up and soften the pieces--about 1 minute. Scrape the beater, bottom, and sides of the bowl with a spatula. Add the salt and half the sugar. Beat at med-low speed for 1 minute. Scrape beater and bowl again, and beat in remaining sugar for 1 minute. Scrape bowl, add sour cream, lemon juice, and vanilla, and beat for 1 minute. Scrape bowl, add the 2 egg yolks and beat at med-low speed for 1 minute. Scrape bowl and add the remaining eggs 2 at a time, beating for 1 minute after each addition, and scraping bowl in between. DO NOT OVERMIX.
3. Brush the sides of the springform pan with the remaining 1/2 Tbsp. melted butter. Set sprinform pan on a rimmed baking dish--in case the pan leaks. Pour the filling into the cooled crust and bake for 10 minutes at 500 degrees. Without opening the oven door, reduce the oven temperature to 200 degrees and continue baking until the cheesecake registers an internal temperature of 150 degrees on an instant-read thermometer. That will take about 1 1/2 hours--but check after about an hour. The center should still be jiggly. Transfer the cake to a wire rack and let it cool until barely warm--about 2 1/2 to 3 hours. Run a thin paring knife between the cake and pan sides. Wrap the entire pan in plastic wrap and place in the refrigerator for at least 3 hours, or up to 4 days. (You can also freeze it for up to 2 months.)
4. To unmold, remove pan sides. Either serve directly from the pan, or use a thin, metal spatula to slide the cake onto a serving platter. Let the cheesecake stand at room temperature for 30 minutes before serving. Cut into wedges and serve.
Serve alone, or with a fruit coulis--mango, strawberry, raspberry, blueberry, etc. Just a note--don't be alarmed if the top gets very brown. That is supposed to happen with this type of cheesecake. Be careful to follow directions exactly as written and to not overbeat the batter. It will rise up and fall if you do. Make sure you don't over bake, or you will have a huge crack down the middle. If that happens, don't panic. It will still taste good. Enjoy!
*cafejohnsoniarecipes.blogspot.com
8 whole graham crackers (4 ounces), broken into pieces and processed into fine crumbs in a food processor until uniformly fine
1 Tbsp. sugar
5 Tbsp. melted butter, plus 1 Tbsp. for greasing pan
Filling:
2 1/2 lbs. cream cheese (5, 8 oz. bars, not low-fat), cut into 1" chunks and left to stand at room temperature for 45 minutes
1/8 tsp. salt
1 1/2 cups (10 1/2 ounces) white sugar
1/3 cup sour cream
2 tsp. juice from one lemon
2 tsp. vanilla extract
2 large egg yolks
6 large whole eggs
1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush a 9" sprinform pan with 1/2 Tbsp. melted butter. Combine cracker crumbs, sugar, and 5 Tbsp. melted butter in a medium bowl. Toss with a fork until evenly moistened. Place the crumbs in the springform pan and press evenly in the bottom of the pan. Use the flat bottom of a measuring cup or a ramekin to get the surface smooth and even. Bake until fragrant and golden brown, about 13 minutes. Cool on a wire rack while you make the filling.
2. For the filling: Increase the oven temp. to 500 degrees. Using an electric stand mixer and using a paddle attachment, beat the cream cheese at medium-low speed to break up and soften the pieces--about 1 minute. Scrape the beater, bottom, and sides of the bowl with a spatula. Add the salt and half the sugar. Beat at med-low speed for 1 minute. Scrape beater and bowl again, and beat in remaining sugar for 1 minute. Scrape bowl, add sour cream, lemon juice, and vanilla, and beat for 1 minute. Scrape bowl, add the 2 egg yolks and beat at med-low speed for 1 minute. Scrape bowl and add the remaining eggs 2 at a time, beating for 1 minute after each addition, and scraping bowl in between. DO NOT OVERMIX.
3. Brush the sides of the springform pan with the remaining 1/2 Tbsp. melted butter. Set sprinform pan on a rimmed baking dish--in case the pan leaks. Pour the filling into the cooled crust and bake for 10 minutes at 500 degrees. Without opening the oven door, reduce the oven temperature to 200 degrees and continue baking until the cheesecake registers an internal temperature of 150 degrees on an instant-read thermometer. That will take about 1 1/2 hours--but check after about an hour. The center should still be jiggly. Transfer the cake to a wire rack and let it cool until barely warm--about 2 1/2 to 3 hours. Run a thin paring knife between the cake and pan sides. Wrap the entire pan in plastic wrap and place in the refrigerator for at least 3 hours, or up to 4 days. (You can also freeze it for up to 2 months.)
4. To unmold, remove pan sides. Either serve directly from the pan, or use a thin, metal spatula to slide the cake onto a serving platter. Let the cheesecake stand at room temperature for 30 minutes before serving. Cut into wedges and serve.
Serve alone, or with a fruit coulis--mango, strawberry, raspberry, blueberry, etc. Just a note--don't be alarmed if the top gets very brown. That is supposed to happen with this type of cheesecake. Be careful to follow directions exactly as written and to not overbeat the batter. It will rise up and fall if you do. Make sure you don't over bake, or you will have a huge crack down the middle. If that happens, don't panic. It will still taste good. Enjoy!
*cafejohnsoniarecipes.blogspot.com
Lion House Gingerbread
1/2 cup granulated sugar
1/2 cup butter, softened
1 egg, well beaten
1 cup molasses
2 1/2 cups all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water
1. Preheat oven to 350 degrees. Grease a 9X13" baking pan with non-stick cooking spray or butter.
2. Cream butter and sugar until light and fluffy. Add egg and molasses; beat well.
3. Sift dry ingredients together and add in several additions to the creamed mixture.
4. Add hot water and carefully beat into other ingredients. The batter will be thin.
5. Bake for about 40 minutes (sometimes way less--check after about 30 minutes with toothpick to the center--do not overbake). Serve warm or cold with desired toppings--I recommend lemon curd and whipped cream, or bananas and whipped cream.
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1/2 cup butter, softened
1 egg, well beaten
1 cup molasses
2 1/2 cups all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water
1. Preheat oven to 350 degrees. Grease a 9X13" baking pan with non-stick cooking spray or butter.
2. Cream butter and sugar until light and fluffy. Add egg and molasses; beat well.
3. Sift dry ingredients together and add in several additions to the creamed mixture.
4. Add hot water and carefully beat into other ingredients. The batter will be thin.
5. Bake for about 40 minutes (sometimes way less--check after about 30 minutes with toothpick to the center--do not overbake). Serve warm or cold with desired toppings--I recommend lemon curd and whipped cream, or bananas and whipped cream.
*cafejohnsoniarecipes.blogspot.com
Poppy Seed Bundt Cake with Lemon Cream-Cheese Glaze
(adapted from a Lion House recipe)
1 (18 ounce) box yellow or white cake mix
1 (3 3/4 ounces) box instant vanilla pudding mix
1 stick butter, melted
1 cup sour cream
4 large eggs
1/4 cup poppy seeds
1 tsp. pure lemon extract
1 tsp. pure almond extract
Glaze:
2 Tbsp. cream cheese
juice of one lemon
1 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a regular or two mini-size Bundt pans.
Beat all the cake ingredients together with an electric mixer until thick--about 5 minutes. Spread evenly in Bundt pan. (Be careful not to over fill the mini-Bundt pan if using. It will only take about 1/4 cup of batter for each mini-cake.)
Bake approximately 45 minutes for regular size and about 20 minutes for mini-size, or until a cake tester comes out clean.
Remove from oven and cool in pan for 15 minutes. Turn out onto a cooling rack to finish cooling.
Prepare glaze:
Whisk the cream cheese with a little powdered sugar. Add the lemon juice and remaining powdered sugar together until smooth. (You may not need all the powdered sugar.)
Drizzle over the cooled cake and let set before serving.
*cafejohnsoniarecipes.blogspot.com
1 (18 ounce) box yellow or white cake mix
1 (3 3/4 ounces) box instant vanilla pudding mix
1 stick butter, melted
1 cup sour cream
4 large eggs
1/4 cup poppy seeds
1 tsp. pure lemon extract
1 tsp. pure almond extract
Glaze:
2 Tbsp. cream cheese
juice of one lemon
1 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a regular or two mini-size Bundt pans.
Beat all the cake ingredients together with an electric mixer until thick--about 5 minutes. Spread evenly in Bundt pan. (Be careful not to over fill the mini-Bundt pan if using. It will only take about 1/4 cup of batter for each mini-cake.)
Bake approximately 45 minutes for regular size and about 20 minutes for mini-size, or until a cake tester comes out clean.
Remove from oven and cool in pan for 15 minutes. Turn out onto a cooling rack to finish cooling.
Prepare glaze:
Whisk the cream cheese with a little powdered sugar. Add the lemon juice and remaining powdered sugar together until smooth. (You may not need all the powdered sugar.)
Drizzle over the cooled cake and let set before serving.
*cafejohnsoniarecipes.blogspot.com
Peppermint Bark Brownies
Brownies:
2 sticks unsalted butter (if using salted butter use 1/4 tsp. salt instead of 1/2 tsp.)
2 1/2 cups firmly packed brown sugar
6 squares unsweetened chocolate squares (6 oz.)
4 eggs
2 tsp. vanilla
2 cups flour
1/2 tsp. salt
Peppermint Bark Topping:
1 bag semisweet chocolate chips, divided in half
1 bag white chocolate chips (make sure they have cocoa butter in them)
5-6 candy canes, crushed
For Brownies: Preheat oven to 325 degrees. Line a 9" by 13" pan with aluminum foil. Make sure there is a 2" overhang on each edge for handles. Spray with non-stick cooking spray or grease with butter. Cut a piece of waxed or parchment paper to fit the bottom. Set aside.
Melt butter and chocolate in microwave. Start with one minute and then use 10 second intervals until chocolate is almost all melted. It will continue to melt as you stir it. Add the sugar and mix well. Beat in eggs one at a time using a wooden spoon. Then add the vanilla. Stir in the flour and salt. Stir half of the semisweet chips into the batter.
Pour batter into the prepared pan and bake for 25 minutes. (Check after about 20.) The brownies won't be completely done yet.
For the Peppermint Bark Topping:
Sprinkle the remaining semisweet and the bag of white chocolate chips evenly over the surface of the brownies. Place pan back in the oven for 5 minutes. Remove from oven and use a spatula to spread the melted chips in an even layer. Sprinkle the crushed candy canes over the top.
Either refrigerate or freeze the brownies until the chocolate is hardened. Use the foil handles to pull the brownies from the pan. Peel away the foil and the waxed paper. Place the brownies on a cutting board. Use a sharp knife to score the surface of the chocolate and then go back and cut through to the bottom. (I used my big chef's knife.) Depending on the size, you could get anywhere from 20 to 30+ brownies. Serve. Keep cool when storing--I recommend in the fridge.
*cafejohnsoniarecipes.blogspot.comBrownie Cookies
14 Tbsp. butter (1 3/4 sticks)
1 oz. unsweetened chocolate
1 1/2 cups firmly packed brown sugar
1/2 cup cocoa powder
1 whole egg
1 egg yolk
1-2 tsp. vanilla extract
Whisk together:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Place butter and unsweetened chocolate in a large, microwave-safe bowl. Microwave for several minutes on 50% power until melted. Whisk to combine. Add the brown sugar and the cocoa powder. Whisk well until smooth. Let the mixture cool slightly. Add egg and egg yolk, whisking well again. Add the vanilla.
Add the dry ingredients a little at a time and whisk well between additions. (You may need to switch to a wooden spoon towards the end. Add the chocolate chips.
Use a small ice cream scoop (1 Tbsp. size) or two spoons to drop tablespoon size balls of dough onto a parchment lined baking sheet. Bake cookies for about 8-9 minutes. (Check a little before just to make sure...) The cookies will look dry on top, but will be soft in the middle.
Let the cookies cool on the baking sheet and then remove to a cooling rack to let the chocolate chips set before storing. Makes about 3 dozen
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1 oz. unsweetened chocolate
1 1/2 cups firmly packed brown sugar
1/2 cup cocoa powder
1 whole egg
1 egg yolk
1-2 tsp. vanilla extract
Whisk together:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Place butter and unsweetened chocolate in a large, microwave-safe bowl. Microwave for several minutes on 50% power until melted. Whisk to combine. Add the brown sugar and the cocoa powder. Whisk well until smooth. Let the mixture cool slightly. Add egg and egg yolk, whisking well again. Add the vanilla.
Add the dry ingredients a little at a time and whisk well between additions. (You may need to switch to a wooden spoon towards the end. Add the chocolate chips.
Use a small ice cream scoop (1 Tbsp. size) or two spoons to drop tablespoon size balls of dough onto a parchment lined baking sheet. Bake cookies for about 8-9 minutes. (Check a little before just to make sure...) The cookies will look dry on top, but will be soft in the middle.
Let the cookies cool on the baking sheet and then remove to a cooling rack to let the chocolate chips set before storing. Makes about 3 dozen
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Fizzy Limonada Suiza
1 can frozen limeade concentrate
1 can sweetened condensed milk
whole milk (enough to fill empty limeade can one time)
sparkling water/lemon-lime soda (more or less depending on how many servings you want)
Mix limeade concentrate, s.c. milk, and whole milk together. Freeze. (Sometimes I use my ice cream maker if I need it in a hurry.)
When ready to serve, either scoop the frozen limonada into individual glasses, or fill a punch bowl with the entire amount. Pour sparkling water or soda into each glass or into the punch bowl. Either mix together until slushy, or serve as a "float."
**You can stretch the recipe by adding more milk or using more bottles of soda.
*cafejohnsoniarecipes.blogspot.com
1 can sweetened condensed milk
whole milk (enough to fill empty limeade can one time)
sparkling water/lemon-lime soda (more or less depending on how many servings you want)
Mix limeade concentrate, s.c. milk, and whole milk together. Freeze. (Sometimes I use my ice cream maker if I need it in a hurry.)
When ready to serve, either scoop the frozen limonada into individual glasses, or fill a punch bowl with the entire amount. Pour sparkling water or soda into each glass or into the punch bowl. Either mix together until slushy, or serve as a "float."
**You can stretch the recipe by adding more milk or using more bottles of soda.
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Strawberry Sorbet
1 cup water1
1/4 cups granulated sugar
16 oz. (or a little more) strawberries
juice of 2 lemons
tiny pinch of salt
Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.
Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.
If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer directions.
Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.
Makes approximately 1 to 1 1/2 quarts.
*cafejohnsoniarecipes.blogspot.com
1/4 cups granulated sugar
16 oz. (or a little more) strawberries
juice of 2 lemons
tiny pinch of salt
Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.
Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.
If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer directions.
Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.
Makes approximately 1 to 1 1/2 quarts.
*cafejohnsoniarecipes.blogspot.com
Lisa's Apple Dip
8 oz softened cream cheese
¼ cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 bag skor chips
Mix and eat with dipped fruit.
*Lindsey Jensen Recipe
¼ cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 bag skor chips
Mix and eat with dipped fruit.
*Lindsey Jensen Recipe
Layne's Ice Cream Fudge
1 stick of butter
1 can sweetened condensed milk
1 bag chocolate chips
Melt chocolate chips in microwave for 1 min and
stir, melt again for another 30 sec and stir
some more
Mix chocolate with the butter and milk
Voila!
1 can sweetened condensed milk
1 bag chocolate chips
Melt chocolate chips in microwave for 1 min and
stir, melt again for another 30 sec and stir
some more
Mix chocolate with the butter and milk
Voila!
White's BBQ Sauce
¾ cup packed brown sugar
1 to 2 tablespoons ground black pepper
11 ¼ oz package chili seasoning
2 teaspoons dry mustard
1 teaspoon powdered ginger
½ teaspoon ground allspice
¼ teaspoon ground red pepper
¼ teaspoon ground mace
1 cup distilled vinegar
¼ cup molasses
¼ cup water
1 32oz bottle ketchup
1-3 teaspoons liquid smoke
In a large saucepan, combine brown sugar, black pepper, chili seasoning, mustard, ginger, allspice, red pepper and mace
Add vinegar, molasses and water. Stir until dry ingredients are dissolved.
Stir in ketchup. Add liquid smoke if desired. Bring to a boil, stirring constantly to avoid spattering.
Reduce heat to low, and simmer, covered, for 30 minutes. Serve warm.
Refrigerate unused sauce up to several weeks.
*Lindsey Jensen Recipe
1 to 2 tablespoons ground black pepper
11 ¼ oz package chili seasoning
2 teaspoons dry mustard
1 teaspoon powdered ginger
½ teaspoon ground allspice
¼ teaspoon ground red pepper
¼ teaspoon ground mace
1 cup distilled vinegar
¼ cup molasses
¼ cup water
1 32oz bottle ketchup
1-3 teaspoons liquid smoke
In a large saucepan, combine brown sugar, black pepper, chili seasoning, mustard, ginger, allspice, red pepper and mace
Add vinegar, molasses and water. Stir until dry ingredients are dissolved.
Stir in ketchup. Add liquid smoke if desired. Bring to a boil, stirring constantly to avoid spattering.
Reduce heat to low, and simmer, covered, for 30 minutes. Serve warm.
Refrigerate unused sauce up to several weeks.
*Lindsey Jensen Recipe
Chocolate Chip Cookies
1 1/3 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
½ cup butter
½ cup sugar
½ cup brown sugar
1large egg
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees
Mix flour, baking powder, baking soda, salt
In another bowl, cream butter then add sugar until mixture is no longer gritty
Add egg and vanilla, beat on low
Add flour mixture to butter mixture, beat on low until just blended
Add chocolate chips
Shape dough into 1 inch balls
Bake for 12 min, transfer to wire rack to cool
*Lindsey Jensen Recipe
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
½ cup butter
½ cup sugar
½ cup brown sugar
1large egg
1 teaspoon vanilla
1 cup chocolate chips
Preheat oven to 350 degrees
Mix flour, baking powder, baking soda, salt
In another bowl, cream butter then add sugar until mixture is no longer gritty
Add egg and vanilla, beat on low
Add flour mixture to butter mixture, beat on low until just blended
Add chocolate chips
Shape dough into 1 inch balls
Bake for 12 min, transfer to wire rack to cool
*Lindsey Jensen Recipe
Real Brownies
½ cup butter cut into 4ths
3 oz (90g) unsweetened chocolate
1 cup sugar
Pinch salt
2 large eggs
1 teaspoon vanilla
¾ cup flour
¾ cup chocolate chips
Preheat oven to 350 degrees
Lightly grease 8 inch square glass pan
In saucepan, melt butter and chocolate
Remove from heat
Stir in sugar and salt
Add eggs and vanilla
Mix in flour until just blended
Fold in chocolate chips
Pour batter in pan. Bake for 30 min
*Lindsey Jensen Recipe
Amazing Apple Pie
PIE CRUST
1 ¼ cup flour
1 tablespoon sugar
½ teaspoon salt
¼ cup cold butter cut into pieces
3 tablespoons cold shortening
3 tablespoons cold water
PIE FILLING
3 lb apples, peeled cut ¼” slices
2/3 cup brown sugar
3 tablespoons flour
1 ¼ teaspoon cinnamon
Pinch cloves
1 teaspoon vanilla
1 teaspoon grated orange zest
Pinch salt
Combine flour, sugar, salt in bowl
Add pieces of butter and shortening
With 2 knives, cut into flour mixture, until crumbly
Dribble with water, toss with fork until evenly moist
Shape dough into disks, refrigerate 2hrs
Roll and use (Makes 1 single pie tart)
In large bowl, combine all pie filling ingredients
Put into unbaked pie crust
Top with crust, cut 3 vent lines into dough
Put in oven with cookie sheet on rack beneath
Cook for 15 min at 425 degrees
Lower temp to 350 and cook 50 min longer
*Lindsey Jensen Recipe
1 ¼ cup flour
1 tablespoon sugar
½ teaspoon salt
¼ cup cold butter cut into pieces
3 tablespoons cold shortening
3 tablespoons cold water
PIE FILLING
3 lb apples, peeled cut ¼” slices
2/3 cup brown sugar
3 tablespoons flour
1 ¼ teaspoon cinnamon
Pinch cloves
1 teaspoon vanilla
1 teaspoon grated orange zest
Pinch salt
Combine flour, sugar, salt in bowl
Add pieces of butter and shortening
With 2 knives, cut into flour mixture, until crumbly
Dribble with water, toss with fork until evenly moist
Shape dough into disks, refrigerate 2hrs
Roll and use (Makes 1 single pie tart)
In large bowl, combine all pie filling ingredients
Put into unbaked pie crust
Top with crust, cut 3 vent lines into dough
Put in oven with cookie sheet on rack beneath
Cook for 15 min at 425 degrees
Lower temp to 350 and cook 50 min longer
*Lindsey Jensen Recipe
Nauvoo Gingerbread Men
1 cup sugar
1 cup molasses
¾ cup oil
½ cup hot water
2 eggs
1 teaspoon soda
2 teaspoons cinnamon
½ teaspoon salt
2 teaspoons ginger
6-7 cups flour
Combine sugar, molasses, oil and water
Add eggs
In bowl, combine soda cinnamon, salt and ginger
Add flour
Mix flour mixture with sugar mixture
Refrigerate dough overnight (makes for softer and more flavorful cookie)
Roll out and cut out with cutters
Bake at 350 degrees for 10 minutes
*Lindsey Jensen Recipe
1 cup molasses
¾ cup oil
½ cup hot water
2 eggs
1 teaspoon soda
2 teaspoons cinnamon
½ teaspoon salt
2 teaspoons ginger
6-7 cups flour
Combine sugar, molasses, oil and water
Add eggs
In bowl, combine soda cinnamon, salt and ginger
Add flour
Mix flour mixture with sugar mixture
Refrigerate dough overnight (makes for softer and more flavorful cookie)
Roll out and cut out with cutters
Bake at 350 degrees for 10 minutes
*Lindsey Jensen Recipe
Pumpkin Delight
32 Gingersnap cookies, finely chopped (1 1/3 cup)
¼ cup butter, melted
½ gallon vanilla ice cream, divided in half
2 ½ cup frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 ½ tsp pumpkin pie spice
Crumb cookies, add melted butter
Press into bottom of spring form pan
Refrigerate half the ice cream for 10 min to soften
Fold in 1 cup of cool whip and all of toffee bits, just until blended
Spread evenly over crust
Freeze until firm (approx 1 hr)
Soften other half of ice cream (refrigerate 10 min)
In bowl, mix pumpkin, brown sugar and spice
Add to softened ice cream, just until blended
Spread over ice cream layer and freeze overnight
Before serving:
Refrigerate for 20 min
Run utility knife around outside, remove collar from springform pan
Smooth sides with spreader
Garnish with cool whip and spice blend
*Lindsey Jensen Recipe
¼ cup butter, melted
½ gallon vanilla ice cream, divided in half
2 ½ cup frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 ½ tsp pumpkin pie spice
Crumb cookies, add melted butter
Press into bottom of spring form pan
Refrigerate half the ice cream for 10 min to soften
Fold in 1 cup of cool whip and all of toffee bits, just until blended
Spread evenly over crust
Freeze until firm (approx 1 hr)
Soften other half of ice cream (refrigerate 10 min)
In bowl, mix pumpkin, brown sugar and spice
Add to softened ice cream, just until blended
Spread over ice cream layer and freeze overnight
Before serving:
Refrigerate for 20 min
Run utility knife around outside, remove collar from springform pan
Smooth sides with spreader
Garnish with cool whip and spice blend
*Lindsey Jensen Recipe
Eric's Snickerdoodles
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup sugar
2 teaspoons cinnamon
Set oven at 400˚
Sift together flour, cream of tartar, baking soda, salt and set aside.
Beat shortening until creamy at medium speed.
Gradually beat in 1 1/2 cup sugar until fluffy.
Beat in eggs and vanilla.
Gradually beat in flour mixture.
In small bowl, combine remaining 1/4 cup sugar and add cinnamon.
Roll dough into 1 inch balls.
Roll balls in cinnamon/sugar mixture.
Place on ungreased cookie sheet about 2 inches apart.
Bake for 8-10 min
*Thanks Eric!
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup sugar
2 teaspoons cinnamon
Set oven at 400˚
Sift together flour, cream of tartar, baking soda, salt and set aside.
Beat shortening until creamy at medium speed.
Gradually beat in 1 1/2 cup sugar until fluffy.
Beat in eggs and vanilla.
Gradually beat in flour mixture.
In small bowl, combine remaining 1/4 cup sugar and add cinnamon.
Roll dough into 1 inch balls.
Roll balls in cinnamon/sugar mixture.
Place on ungreased cookie sheet about 2 inches apart.
Bake for 8-10 min
*Thanks Eric!
Yannick's French Crepes
2 ¼ cup flour
½ cup sugar
2 T butter
3 eggs
2 cups milk
1 pinch of salt
Additional flavoring of choice: vanilla, orange zest, lemon zest, almond
Measure flour and pour in bowl to make a mound. Add half the milk around the flour and stir with wooden spoon until very smooth (for approx 3 minutes).
Add the eggs and stir the batter again very well.
Add sugar, salt, butter and any additional flavoring. Stir then add the remaining milk.
Let batter sit in fridge for one hour before making crepes.
*Lindsey Jensen Recipe
½ cup sugar
2 T butter
3 eggs
2 cups milk
1 pinch of salt
Additional flavoring of choice: vanilla, orange zest, lemon zest, almond
Measure flour and pour in bowl to make a mound. Add half the milk around the flour and stir with wooden spoon until very smooth (for approx 3 minutes).
Add the eggs and stir the batter again very well.
Add sugar, salt, butter and any additional flavoring. Stir then add the remaining milk.
Let batter sit in fridge for one hour before making crepes.
*Lindsey Jensen Recipe
Moist Carrot Cake
CAKE:
2 tsp soda
2 tsp salt
2 tsp cinnamon
2 cups flour
2 cups sugar
¼ cup applesauce
4 eggs
4 cups shredded carrots
CREAM CHEESE FROSTING:
1 package of cream cheese softened
¼ cup butter softened
2 tsp milk
1 tsp vanilla
4 cups powdered sugar
Mix dry ingredients
Add applesauce and mix well
Beat in eggs one at a time
Mix carrots
Bake at 350° for 40-45 min
Frosting:
Beat cream cheese, butter, milk and vanilla until smooth
Add powdered sugar 1 cup at a time until smooth and spreadable
*Lindsey Jensen Recipe
2 tsp soda
2 tsp salt
2 tsp cinnamon
2 cups flour
2 cups sugar
¼ cup applesauce
4 eggs
4 cups shredded carrots
CREAM CHEESE FROSTING:
1 package of cream cheese softened
¼ cup butter softened
2 tsp milk
1 tsp vanilla
4 cups powdered sugar
Mix dry ingredients
Add applesauce and mix well
Beat in eggs one at a time
Mix carrots
Bake at 350° for 40-45 min
Frosting:
Beat cream cheese, butter, milk and vanilla until smooth
Add powdered sugar 1 cup at a time until smooth and spreadable
*Lindsey Jensen Recipe
Mom's Sesame Chicken
5 Tablespoons butter
8 chicken breasts
1 large egg
1 ½ Tablespoons soy sauce
1 ½ Tablespoons water
1/3 cup flour
Sesame seeds
Preheat oven to 450 degrees
Melt butter in pan for a bit in the oven
Mix egg, soy sauce, and water
Toss chicken in flour, dredge in egg
Place chicken in pan, coat with butter
Add remaining egg mix to pan (optional)
Top with sesame seeds
Cook for 40-45 min
Voila! Soo good
*Definitely a family favorite. Thanks Mom!
8 chicken breasts
1 large egg
1 ½ Tablespoons soy sauce
1 ½ Tablespoons water
1/3 cup flour
Sesame seeds
Preheat oven to 450 degrees
Melt butter in pan for a bit in the oven
Mix egg, soy sauce, and water
Toss chicken in flour, dredge in egg
Place chicken in pan, coat with butter
Add remaining egg mix to pan (optional)
Top with sesame seeds
Cook for 40-45 min
Voila! Soo good
*Definitely a family favorite. Thanks Mom!
Chicken and Sausage Jambalaya
2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick
slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth
Boil chicken until half cooked, set aside on platter
Sauté onion, bell peppers, parsley and garlic until onions are tender, about 5 minutes
Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves;
Sauté until spices are fragrant and flavors blend, about 5 minutes.
Add rice; stir to coat.
Pour broth over rice mixture in pot with chicken
Bring to boil then reduce heat to low
Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 min
Remove bay leaves
Season with salt, pepper and more cayenne pepper, if desired
Serve hot
(Serves 8)Bon Appétit, February 1997
*Lindsey Jensen Recipe
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick
slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth
Boil chicken until half cooked, set aside on platter
Sauté onion, bell peppers, parsley and garlic until onions are tender, about 5 minutes
Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves;
Sauté until spices are fragrant and flavors blend, about 5 minutes.
Add rice; stir to coat.
Pour broth over rice mixture in pot with chicken
Bring to boil then reduce heat to low
Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 min
Remove bay leaves
Season with salt, pepper and more cayenne pepper, if desired
Serve hot
(Serves 8)Bon Appétit, February 1997
*Lindsey Jensen Recipe
String Cheese Mozzerella Chicken
4 chicken breast
1/8 teaspoon salt
¾ teaspoon basil, divided
¼ teaspoon crushed red pepper
¼ cup minced green bell pepper
4 sticks of string cheese
2 tablespoon Italian dressing
1/8 teaspoon paprika
¼ cup dry bread crumbs
Cooking spray
Preheat oven to 400 degrees
With chicken inbetween plastic wrap, pound it using mallet or rolling pin to ¼ inch thick
Sprinkle chicken with salt, ¼ tsp basil and red pepper
Sprinkle each chicken with 1T green bell pepper
Place one cheese stick lengthwise down center
Roll-up chicken
Brush with Italian dressing
Dredge chicken in mixture of paprika and crumbs
Place on spayed cooking sheet, seam side down
Sprinkle with remaining basil, bake 15 min
*Lindsey Jensen Recipe
1/8 teaspoon salt
¾ teaspoon basil, divided
¼ teaspoon crushed red pepper
¼ cup minced green bell pepper
4 sticks of string cheese
2 tablespoon Italian dressing
1/8 teaspoon paprika
¼ cup dry bread crumbs
Cooking spray
Preheat oven to 400 degrees
With chicken inbetween plastic wrap, pound it using mallet or rolling pin to ¼ inch thick
Sprinkle chicken with salt, ¼ tsp basil and red pepper
Sprinkle each chicken with 1T green bell pepper
Place one cheese stick lengthwise down center
Roll-up chicken
Brush with Italian dressing
Dredge chicken in mixture of paprika and crumbs
Place on spayed cooking sheet, seam side down
Sprinkle with remaining basil, bake 15 min
*Lindsey Jensen Recipe
Mediterranean Chicken
2 chicken breasts, cut into strips
28 oz can whole peeled tomatoes (or fresh)
1 can green beans, drained (or fresh)
1 clove garlic, minced (1 tablespoon garlic powder)
1 beef bouillon cube
Italian seasoning
Boil Chicken, and then add to skillet
Open can of tomatoes, pour juice over chicken
Chop tomatoes and add to chicken
Stir in green beans
Add Italian seasoning to taste along with garlic and
bouillon cube
Simmer about 5-10 minutes
(Serve over cooked rice)
*Lindsey Jensen Recipe
28 oz can whole peeled tomatoes (or fresh)
1 can green beans, drained (or fresh)
1 clove garlic, minced (1 tablespoon garlic powder)
1 beef bouillon cube
Italian seasoning
Boil Chicken, and then add to skillet
Open can of tomatoes, pour juice over chicken
Chop tomatoes and add to chicken
Stir in green beans
Add Italian seasoning to taste along with garlic and
bouillon cube
Simmer about 5-10 minutes
(Serve over cooked rice)
*Lindsey Jensen Recipe
Chicken Pillows
6-8oz cream cheese
¼ cup butter or margarine
Pepper and salt
2 cups cubed chicken
Broccoli, Celery, Green Onions
2 cans crescent rolls
Italian seasoning bread crumbs
Half red onion, diced
Clove of garlic, minced
Soften cream cheese with butter salt & pepper
Unroll crescent rolls and place ¼ cup chicken mixture on wide end of roll
Fold together sides, roll and seal
Dip in melted butter and roll in bread crumbs
Place on ungreased cookie sheet
Bake at 350° for 20-25 minutes
Serve with gravy if desired
*Lindsey Jensen Recipe
¼ cup butter or margarine
Pepper and salt
2 cups cubed chicken
Broccoli, Celery, Green Onions
2 cans crescent rolls
Italian seasoning bread crumbs
Half red onion, diced
Clove of garlic, minced
Soften cream cheese with butter salt & pepper
Unroll crescent rolls and place ¼ cup chicken mixture on wide end of roll
Fold together sides, roll and seal
Dip in melted butter and roll in bread crumbs
Place on ungreased cookie sheet
Bake at 350° for 20-25 minutes
Serve with gravy if desired
*Lindsey Jensen Recipe
Chicken Divan
4 chicken breast halves
1 lb fresh broccoli or one package (10 oz) frozen
1 can cream of chicken soup
(or see soups to make cream of chicken)
½ cup mayonnaise, sour cream, or plain yogurt
½ teaspoon curry powder
1 cup shredded sharp cheddar cheese
Boil chicken until done and cut into chunks
Steam broccoli until done (do not over cook) and put in pan with chicken
Mix chicken soup, mayonnaise and curry powder, and pour over chicken and broccoli
Sprinkle cheese over top
Cover with foil Bake at 350° for 30-35 minutes
*Lindsey Jensen Recipe (and family favorite)
1 lb fresh broccoli or one package (10 oz) frozen
1 can cream of chicken soup
(or see soups to make cream of chicken)
½ cup mayonnaise, sour cream, or plain yogurt
½ teaspoon curry powder
1 cup shredded sharp cheddar cheese
Boil chicken until done and cut into chunks
Steam broccoli until done (do not over cook) and put in pan with chicken
Mix chicken soup, mayonnaise and curry powder, and pour over chicken and broccoli
Sprinkle cheese over top
Cover with foil Bake at 350° for 30-35 minutes
*Lindsey Jensen Recipe (and family favorite)
Crock Pot Black Beans
1 lb. black beans (pick over them, sometimes there are little rocks)
1 packet Goya Sazon seasoning (culantro y achiote)
1 tsp. salt
6 cups water, divided
Pour 4 cups hot water into crockpot. Add beans and seasonings. Turn on to high. Leave it alone for a couple of hours. When you see that most of the water has been absorbed, add the remaining 2 cups water. You may only need one. The beans should be submerged by 1/2 to 1" of water. At this point either leave the temperature on high for another couple of hours (taste them to make sure they don't get overcooked) or turn it down to low and leave it for 4 hours.
Optional:
When the beans are almost done cooking, you can add garlic and onion to enhance the flavor. We also add a couple bay leaves. Do it your own way and own the recipe, I say!We eat the beans on rice (toasted in oil before adding water--made by Fred) with whatever the main course is. In Brazil, they eat beans and rice at every meal, no matter what else they are eating with it. Yum!
*cafejohnsoniarecipes.blogspot.com
1 packet Goya Sazon seasoning (culantro y achiote)
1 tsp. salt
6 cups water, divided
Pour 4 cups hot water into crockpot. Add beans and seasonings. Turn on to high. Leave it alone for a couple of hours. When you see that most of the water has been absorbed, add the remaining 2 cups water. You may only need one. The beans should be submerged by 1/2 to 1" of water. At this point either leave the temperature on high for another couple of hours (taste them to make sure they don't get overcooked) or turn it down to low and leave it for 4 hours.
Optional:
When the beans are almost done cooking, you can add garlic and onion to enhance the flavor. We also add a couple bay leaves. Do it your own way and own the recipe, I say!We eat the beans on rice (toasted in oil before adding water--made by Fred) with whatever the main course is. In Brazil, they eat beans and rice at every meal, no matter what else they are eating with it. Yum!
*cafejohnsoniarecipes.blogspot.com
Chicken Cacciatore
¾ cup flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
(or just 5 chicken breasts)
3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
3 tablespoons sun-dried tomatoes, chopped
(or 1 whole tomato)
1 cup water (or sprite to replace white wine)
2 sprigs sage
2 sprigs rosemary
Pinch crushed red pepper flakes
pepper
Shake chicken in bag with salt and flour
Saute chicken in olive oil until browned on sides
Add rest of ingredients to crock-pot
Cook on low 3-8hrs (Crock Pot)
*Lindsey Jensen Recipe
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
(or just 5 chicken breasts)
3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
3 tablespoons sun-dried tomatoes, chopped
(or 1 whole tomato)
1 cup water (or sprite to replace white wine)
2 sprigs sage
2 sprigs rosemary
Pinch crushed red pepper flakes
pepper
Shake chicken in bag with salt and flour
Saute chicken in olive oil until browned on sides
Add rest of ingredients to crock-pot
Cook on low 3-8hrs (Crock Pot)
*Lindsey Jensen Recipe
All In One Chicken
2 med potatoes, washed, quartered, not pealed
2 medium carrots, cut into 2 inch chunks
1 medium onion, cut into wedges
1 lb chicken
½ cup chicken stock
1 bay leaf broken in half
10 oz green beans
Put everything in the crock pot
Pour broth over chicken, add bay leaf
Low for 6 hrs, High for 3 hrs (Crock Pot)
*Lindsey Jensen Recipe
2 medium carrots, cut into 2 inch chunks
1 medium onion, cut into wedges
1 lb chicken
½ cup chicken stock
1 bay leaf broken in half
10 oz green beans
Put everything in the crock pot
Pour broth over chicken, add bay leaf
Low for 6 hrs, High for 3 hrs (Crock Pot)
*Lindsey Jensen Recipe
Classic Beef Roast
1 roast, eye of round
2 med potatoes, washed, quartered, not pealed
2 medium carrots, cut into 2 inch chunks
1 medium onion, cut into wedges
1 package lipton onion soup mix
Saute roast in McCormic Steak seasoning
Put everything in crockpot (meat on bottom)
Low for 6 hrs, High for 3 hrs (Crock Pot)
(if you want thicker sauce add a little flour)
*Lindsey Jensen Recipe
2 med potatoes, washed, quartered, not pealed
2 medium carrots, cut into 2 inch chunks
1 medium onion, cut into wedges
1 package lipton onion soup mix
Saute roast in McCormic Steak seasoning
Put everything in crockpot (meat on bottom)
Low for 6 hrs, High for 3 hrs (Crock Pot)
(if you want thicker sauce add a little flour)
*Lindsey Jensen Recipe
Beef Bourguignon
1 can cream of mushroom
2 T onion soup mix
2 T beef broth
1 T quick cooking tapioca
1 lb beef stew meat (or roast cut into chunks)
Put all in crock pot on low for 6-8 hours
You might want to double this
Serve over egg noodles
*Lindsey Jensen Recipe
2 T onion soup mix
2 T beef broth
1 T quick cooking tapioca
1 lb beef stew meat (or roast cut into chunks)
Put all in crock pot on low for 6-8 hours
You might want to double this
Serve over egg noodles
*Lindsey Jensen Recipe
PF Chang-like Lettuce Wraps
MILD SAUCE:
¼ cup sugar
½ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon lemon juice
1/8 teaspoon sesame oil
HOT SAUCE:
(make mild sauce and add following)
1 tablespoon hot Chinese mustard
1-3 teaspoon garlic chili paste
3 tablespoons spirachi hot chili sauce
FOR WRAPS:
2 tablespoons oil
1 pound ground pork
½ tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons brown sugar
½ teaspoon rice vinegar
1 can water chestnuts, chopped course
3 tablespoons green onion, chopped
1 teaspoon garlic, minced
1 pkg Yakasoba soft noodles, cut small pieces
Chilled lettuce cups
Make sauce before hand and refrigerate
Stir-fry pork in hot oil
When browned add oil, soy sauce, sugar and vinegar
Mix in noodles
Just before serving, add onions, garlic, and chestnuts
Serve in lettuce cups with sauces as a side
Makes 8 wraps
*Lindsey Jensen Recipe
¼ cup sugar
½ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon lemon juice
1/8 teaspoon sesame oil
HOT SAUCE:
(make mild sauce and add following)
1 tablespoon hot Chinese mustard
1-3 teaspoon garlic chili paste
3 tablespoons spirachi hot chili sauce
FOR WRAPS:
2 tablespoons oil
1 pound ground pork
½ tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons brown sugar
½ teaspoon rice vinegar
1 can water chestnuts, chopped course
3 tablespoons green onion, chopped
1 teaspoon garlic, minced
1 pkg Yakasoba soft noodles, cut small pieces
Chilled lettuce cups
Make sauce before hand and refrigerate
Stir-fry pork in hot oil
When browned add oil, soy sauce, sugar and vinegar
Mix in noodles
Just before serving, add onions, garlic, and chestnuts
Serve in lettuce cups with sauces as a side
Makes 8 wraps
*Lindsey Jensen Recipe
Orange Chicken
3 chicken breasts, cut into strips
1/3 cup white sugar
1/3 cup rice vinegar
1 tablespoon frozen orange juice concentrate
(or ½ cup orange juice)
1 tablespoon soy sauce
¼ cup corn starch
2 teaspoons orange zest
2 tablespoons grated fresh ginger
1 tablespoon garlic, minced
Olive oil
Combine sugar, vinegar, orange concentrate, and soy sauce, set aside
Heat oil in wok
Toss dried chicken in corn starch to coat
Fry chicken on wok until crispy and golden, set chicken aside
Briefly saute orange zest, garlic and ginger
Add soy sauce mixture to wok, bring to boil
Cook about 5 min until syrupy and thick
Add chicken until heated through
Serve over steamed rice, recommended with broccoli
*Lindsey Jensen Recipe
1/3 cup white sugar
1/3 cup rice vinegar
1 tablespoon frozen orange juice concentrate
(or ½ cup orange juice)
1 tablespoon soy sauce
¼ cup corn starch
2 teaspoons orange zest
2 tablespoons grated fresh ginger
1 tablespoon garlic, minced
Olive oil
Combine sugar, vinegar, orange concentrate, and soy sauce, set aside
Heat oil in wok
Toss dried chicken in corn starch to coat
Fry chicken on wok until crispy and golden, set chicken aside
Briefly saute orange zest, garlic and ginger
Add soy sauce mixture to wok, bring to boil
Cook about 5 min until syrupy and thick
Add chicken until heated through
Serve over steamed rice, recommended with broccoli
*Lindsey Jensen Recipe
Stir-Fry Beef and Broccoli
FOR THE BEEF
2 teaspoons soy sauce
1/4 teaspoon sugar
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices (or pork)
FOR THE SAUCE
1 tablespoon cornstarch
1 tablespoon soy sauce
½ tablespoon apple cider
½ tablespoon vinegar (rice)
1/4 cup chicken or beef broth or water
1 teaspoon sugar
2 teaspoons Oriental sesame oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
A 4-inch fresh red chili, seeded and minced (wear rubber gloves) or ½ teaspoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems, peeled and cut into 1/2-inch-thick sticks
carrots cut into julienne strips
3 tablespoons olive oil
Stir together soy sauce and sugar
Add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating:
Dissolve the cornstarch in soy sauce
Stir in the cider, vinegar, broth, sugar, and oil
Heat wok over high heat until it is hot
Add 2 tablespoons of the vegetable oil and heat it
Stir-fry the beef until done (approx 1 minute)
Transfer beef to a plate with slotted spoon
Add remaining 1 tablespoon vegetable oil to wok
Heat it until it is hot but not smoking
Stir-fry gingerroot, garlic, and chili for 30 seconds
Add the broccoli and stir-fry for 1 minute
Add 1/3 cup water and steam the broccoli
Cover for 1 1/2 to 2 minutes, or until done
Stir in the sauce, add to wok, with the beef
Cook the mixture, stirring, for 2 minutes
Serve when sauce is thickened and beef is heated
Serves 2.
Gourmet, October 1990
*Lindsey Jensen Recipe
2 teaspoons soy sauce
1/4 teaspoon sugar
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices (or pork)
FOR THE SAUCE
1 tablespoon cornstarch
1 tablespoon soy sauce
½ tablespoon apple cider
½ tablespoon vinegar (rice)
1/4 cup chicken or beef broth or water
1 teaspoon sugar
2 teaspoons Oriental sesame oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
A 4-inch fresh red chili, seeded and minced (wear rubber gloves) or ½ teaspoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems, peeled and cut into 1/2-inch-thick sticks
carrots cut into julienne strips
3 tablespoons olive oil
Stir together soy sauce and sugar
Add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating:
Dissolve the cornstarch in soy sauce
Stir in the cider, vinegar, broth, sugar, and oil
Heat wok over high heat until it is hot
Add 2 tablespoons of the vegetable oil and heat it
Stir-fry the beef until done (approx 1 minute)
Transfer beef to a plate with slotted spoon
Add remaining 1 tablespoon vegetable oil to wok
Heat it until it is hot but not smoking
Stir-fry gingerroot, garlic, and chili for 30 seconds
Add the broccoli and stir-fry for 1 minute
Add 1/3 cup water and steam the broccoli
Cover for 1 1/2 to 2 minutes, or until done
Stir in the sauce, add to wok, with the beef
Cook the mixture, stirring, for 2 minutes
Serve when sauce is thickened and beef is heated
Serves 2.
Gourmet, October 1990
*Lindsey Jensen Recipe
Coconut Peanut Curry
2-3 tablespoons canola oil
8 chicken breasts, partially broiled
Salt and pepper
2 carrots, sliced ½ inch thick
2 celery sticks, sliced ½ inch thick
2 onions, chopped ( ½ cup)
2 Tablespoons peeled and grated ginger
2 cloves garlic, minced
2 teaspoons curry powder
3 cups chicken stock
½ cup smooth peanut butter
(to taste, start with less!)
1 cup coconut milk
2 Tablespoons cornstarch
Serve with rice, snow peas, chopped peanuts, fresh cilantro, toasted coconut
Season half cooked chicken with salt and pepper
Saute carrots, celery, add onions, ginger and garlic
After 1 minute add curry, stir for 15 seconds
Add stock and chicken, bring to broil
Reduce heat to low, simmer uncovered until chicken all the way cooked
Add peanut butter to taste!
Dissolve cornstarch in coconut milk, whisk
Add milk and cornstarch to pot, bring to simmer
Serve over rice
Top with garnishes as desired
*Lindsey Jensen Recipe
8 chicken breasts, partially broiled
Salt and pepper
2 carrots, sliced ½ inch thick
2 celery sticks, sliced ½ inch thick
2 onions, chopped ( ½ cup)
2 Tablespoons peeled and grated ginger
2 cloves garlic, minced
2 teaspoons curry powder
3 cups chicken stock
½ cup smooth peanut butter
(to taste, start with less!)
1 cup coconut milk
2 Tablespoons cornstarch
Serve with rice, snow peas, chopped peanuts, fresh cilantro, toasted coconut
Season half cooked chicken with salt and pepper
Saute carrots, celery, add onions, ginger and garlic
After 1 minute add curry, stir for 15 seconds
Add stock and chicken, bring to broil
Reduce heat to low, simmer uncovered until chicken all the way cooked
Add peanut butter to taste!
Dissolve cornstarch in coconut milk, whisk
Add milk and cornstarch to pot, bring to simmer
Serve over rice
Top with garnishes as desired
*Lindsey Jensen Recipe
Peanut Satay
8 chicken breasts, cut into strips
MARINADE1 cup cream of coconut (or coconut milk)¼ cup lime juice
2 tablespoons vegetable oil
½ cup soy sauce
2 cloves garlic, minced
1/8 teaspoon ground red pepper
PEANUT SAUCE
2/3 cup chunky peanut butter
2/3 cup water
¼ cup soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon ground red pepper
2 cloves garlic, crushed
Combine marinade ingredients until well blended
Coat chicken in marinade and refrigerate for 4hrs
Skewer chicken onto wooden skewers
Broil or grill chicken on med heat 2-3 min
Serve over rice with peanut sauce
Blend peanut sauce together in small bowl
*Lindsey Jensen Recipe
MARINADE1 cup cream of coconut (or coconut milk)¼ cup lime juice
2 tablespoons vegetable oil
½ cup soy sauce
2 cloves garlic, minced
1/8 teaspoon ground red pepper
PEANUT SAUCE
2/3 cup chunky peanut butter
2/3 cup water
¼ cup soy sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon ground red pepper
2 cloves garlic, crushed
Combine marinade ingredients until well blended
Coat chicken in marinade and refrigerate for 4hrs
Skewer chicken onto wooden skewers
Broil or grill chicken on med heat 2-3 min
Serve over rice with peanut sauce
Blend peanut sauce together in small bowl
*Lindsey Jensen Recipe
Country Captain Chicken
2 teaspoons vegetable oil
1 onion, chopped
1 tart green apple, peeled, cored, chopped
3 garlic cloves, chopped
2 tablespoons curry powder (preferably Madres)
4 plum tomatoes, chopped
1 3/4 cups canned unsalted chicken broth
1/4 cup currants (optional, or try grapes)
4 boneless skinless chicken breast halves, well
trimmed, cut into 1-inch pieces
Steamed rice
Chopped fresh cilantro
Toasted unsweetened coconut
Heat oil in large saucepan over medium-high heat Add onion, apple and garlic and sauté until tender (about 10 minutes)
Mix in curry and stir 1 minute
Add tomatoes, chicken broth and currents
Reduce heat to low.
Cover; simmer 30 minutes to mellow flavors.
Add chicken and simmer until cooked through, about 10 minutes
Season to taste with salt and pepper
Ladle chicken over steamed rice
Garnish with cilantro and coconut and serve
Serves 4.
Bon Appétit, Light and Easy, 1991
*Lindsey Jensen Recipe
1991
1 onion, chopped
1 tart green apple, peeled, cored, chopped
3 garlic cloves, chopped
2 tablespoons curry powder (preferably Madres)
4 plum tomatoes, chopped
1 3/4 cups canned unsalted chicken broth
1/4 cup currants (optional, or try grapes)
4 boneless skinless chicken breast halves, well
trimmed, cut into 1-inch pieces
Steamed rice
Chopped fresh cilantro
Toasted unsweetened coconut
Heat oil in large saucepan over medium-high heat Add onion, apple and garlic and sauté until tender (about 10 minutes)
Mix in curry and stir 1 minute
Add tomatoes, chicken broth and currents
Reduce heat to low.
Cover; simmer 30 minutes to mellow flavors.
Add chicken and simmer until cooked through, about 10 minutes
Season to taste with salt and pepper
Ladle chicken over steamed rice
Garnish with cilantro and coconut and serve
Serves 4.
Bon Appétit, Light and Easy, 1991
*Lindsey Jensen Recipe
1991
Muligatawny
2 qts chicken stock
2 qts half & half
2 stalks celery
½ onion diced
½ red bell pepper
½ green bell pepper
½ yellow bell pepper
¼ C chopped parsley
1 T hot sauce
1 ½ lb chicken, diced
3-5 carrots, diced
1 lb apples, diced
1 bunch of grapes
1/8 cup curry powder
½ cup honey
Roux: ½ lb butter and ¾ lb flour
Make roux and set aside
Poach chicken in stock until ¾ done
Remove chicken, add half and half, roux and curry
Simmer until roux dissolves and soup thickens
Add celery, onion, bell peppers, carrots, chicken,
hot sauce, and honey
Cook until veggies are half done
Add apples and grapes
Stir well, adjust seasoning
Add parsley when ready to serve.S
erve with rice.
*Lindsey Jensen Recipe
2 qts half & half
2 stalks celery
½ onion diced
½ red bell pepper
½ green bell pepper
½ yellow bell pepper
¼ C chopped parsley
1 T hot sauce
1 ½ lb chicken, diced
3-5 carrots, diced
1 lb apples, diced
1 bunch of grapes
1/8 cup curry powder
½ cup honey
Roux: ½ lb butter and ¾ lb flour
Make roux and set aside
Poach chicken in stock until ¾ done
Remove chicken, add half and half, roux and curry
Simmer until roux dissolves and soup thickens
Add celery, onion, bell peppers, carrots, chicken,
hot sauce, and honey
Cook until veggies are half done
Add apples and grapes
Stir well, adjust seasoning
Add parsley when ready to serve.S
erve with rice.
*Lindsey Jensen Recipe
Korma
MARINADE:
2 cloves garlic
½ chopped onion
1 teaspoon salt
2 teaspoon ginger root
2 cups plain yogurt
2 pounds chicken
CURRY:
½ chopped onion
½ cup + 1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
3 cardamom seeds
3 whole black peppercorns
1 teaspoon curry powder
1/3+ cup hot water
Pound the garlic, onion, salt and ginger in a mortar (or just stick in the blender or food processor)
Mix in the yogurt and chicken and marinate for at least an hour, longer is better
In a large skillet, lightly brown the onion in the butter, and then blend in the turmeric,
Crush the peppercorns, cumin, mustard and cardamom seeds
Combine these with curry powder, add the spice mixture to the browned onions and simmer
for about 1 minute
Add the chicken to marinade and simmer until sauce is reduced by half
Stir in 1 tablespoon of butter and hot water
Cover and simmer until the chicken is tender (about 15 minutes)
Check occasionally and add more water if the curry becomes too dry
Serve with rice.
*Lindsey Jensen Recipe
2 cloves garlic
½ chopped onion
1 teaspoon salt
2 teaspoon ginger root
2 cups plain yogurt
2 pounds chicken
CURRY:
½ chopped onion
½ cup + 1 tablespoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
3 cardamom seeds
3 whole black peppercorns
1 teaspoon curry powder
1/3+ cup hot water
Pound the garlic, onion, salt and ginger in a mortar (or just stick in the blender or food processor)
Mix in the yogurt and chicken and marinate for at least an hour, longer is better
In a large skillet, lightly brown the onion in the butter, and then blend in the turmeric,
Crush the peppercorns, cumin, mustard and cardamom seeds
Combine these with curry powder, add the spice mixture to the browned onions and simmer
for about 1 minute
Add the chicken to marinade and simmer until sauce is reduced by half
Stir in 1 tablespoon of butter and hot water
Cover and simmer until the chicken is tender (about 15 minutes)
Check occasionally and add more water if the curry becomes too dry
Serve with rice.
*Lindsey Jensen Recipe
Cafe Rio Guacamole
3 large avacados
1 large tomato diced finely
2 cloves garlic – mashed
1 Tablespoon olive oil
3 Tablespoons lime juice
Salt and pepper to taste
Mix and enjoy
*Lindsey Jensen Recipe
1 large tomato diced finely
2 cloves garlic – mashed
1 Tablespoon olive oil
3 Tablespoons lime juice
Salt and pepper to taste
Mix and enjoy
*Lindsey Jensen Recipe
Cafe Rio Salad Dressing
1 Ranch dressing mix
1 cup milk
1 1/3 cup sour cream
¾ cup mayonnaise
1 bunch cilantro
2 tomatillos or 4 tablespoon salsa verde
2 clove garlic
1/8 teaspoon green tobasco sauce (or 1 jalapeno keeping seeds if you like it hot)
Juice of one lime
Add ingredients in food processor
Refrigerate
*Lindsey Jensen Recipe
1 cup milk
1 1/3 cup sour cream
¾ cup mayonnaise
1 bunch cilantro
2 tomatillos or 4 tablespoon salsa verde
2 clove garlic
1/8 teaspoon green tobasco sauce (or 1 jalapeno keeping seeds if you like it hot)
Juice of one lime
Add ingredients in food processor
Refrigerate
*Lindsey Jensen Recipe
Cafe Rio Rice
4 cups water
2 cups white rice
¼-1/2 cup cilantro
3-4 T butter
1-1 ½ T minced garlic
4-5 tsp chicken bouillonJuice of 1 lime, plus rind
Saute rice with butter on low until rice browns
Add garlic and bouillon
Stir in water, cilantro lime juice and lime rind. Reduce heat, cover until done.
(Makes 6 cups! You might want to half this recipe!)
*Lindsey Jensen Recipe
2 cups white rice
¼-1/2 cup cilantro
3-4 T butter
1-1 ½ T minced garlic
4-5 tsp chicken bouillonJuice of 1 lime, plus rind
Saute rice with butter on low until rice browns
Add garlic and bouillon
Stir in water, cilantro lime juice and lime rind. Reduce heat, cover until done.
(Makes 6 cups! You might want to half this recipe!)
*Lindsey Jensen Recipe
Cafe Rio Shredded Chicken
5 lb chicken
Small bottle of Italian dressing
1 Tablespoon chili powder
1 Tablespoon cumin3 cloves garlic minced
Cook in crock-pot and shred
After shredding let cook an hour longer
*Lindsey Jensen Recipe
Small bottle of Italian dressing
1 Tablespoon chili powder
1 Tablespoon cumin3 cloves garlic minced
Cook in crock-pot and shred
After shredding let cook an hour longer
*Lindsey Jensen Recipe
Black Bean Salsa
1 (15 oz) can black beans, rinsed and drained
2 (15 oz) cans whole kernel corn, drained
8 green onions, chopped
1 green bell pepper, chopped
1 avocado, peeled and diced
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing½ tsp garlic salt
In large bowl, combine all ingredients
Season with garlic salt
Toss and chill until served
(Makes a great salsa when eaten with chips, or serve as part of a taco bar)
*Lindsey Jensen Recipe
2 (15 oz) cans whole kernel corn, drained
8 green onions, chopped
1 green bell pepper, chopped
1 avocado, peeled and diced
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup Italian salad dressing½ tsp garlic salt
In large bowl, combine all ingredients
Season with garlic salt
Toss and chill until served
(Makes a great salsa when eaten with chips, or serve as part of a taco bar)
*Lindsey Jensen Recipe
Puerto Vallarta Enchiladas
FILLING
Black beans
Choice of meat
Rice
onion
TOMATO CREAM SAUCE
1 cup sour cream
½ can enchilada sauce
Couple sprigs chopped cilantro
ASSEMBLE ENCHILADAS
Corn tortillas
Pepper Jack / Cheddar cheese shredded
Meat and bean filling
Rice
½ can of enchilada sauce
Tomato cream sauceCilantro
Nothing specific for the filling here, I find a crock pot of any meat and black beans works well with enchilada seasoning and onions, hot pepper if you like kick
For tomato cream sauce, blend all ingredients
Microwave corn tortillas in ziplock 10 sec to avoid cracking
Wrap tortillas around spoonful of meat, beans, rice, cheese
Spoon over enchilada sauce to avoid dryness
Place in casserole dish
Top with leftover sauces and cheese
Cover with tomato cream sauce and cilantro
Bake 350 for half an hour
*Lindsey Jensen Recipe
Black beans
Choice of meat
Rice
onion
TOMATO CREAM SAUCE
1 cup sour cream
½ can enchilada sauce
Couple sprigs chopped cilantro
ASSEMBLE ENCHILADAS
Corn tortillas
Pepper Jack / Cheddar cheese shredded
Meat and bean filling
Rice
½ can of enchilada sauce
Tomato cream sauceCilantro
Nothing specific for the filling here, I find a crock pot of any meat and black beans works well with enchilada seasoning and onions, hot pepper if you like kick
For tomato cream sauce, blend all ingredients
Microwave corn tortillas in ziplock 10 sec to avoid cracking
Wrap tortillas around spoonful of meat, beans, rice, cheese
Spoon over enchilada sauce to avoid dryness
Place in casserole dish
Top with leftover sauces and cheese
Cover with tomato cream sauce and cilantro
Bake 350 for half an hour
*Lindsey Jensen Recipe
Thursday, June 14, 2007
Polynesian-Style Teryaki Sauce
1 cup Polynesian soy sauce (regular soy will work, too)
1 cup white sugar
1 cup water
fresh ginger and garlic, minced (to your taste)
Mix well to dissolve sugar. Use as a condiment or as a marinade for chicken, beef, or pork.
We like to make this sauce and keep it in the fridge so it's ready at a moment's notice. Sometimes I will add red pepper flakes, lime juice, and a little oil when I'm using it to marinate chicken or beef.
1 cup white sugar
1 cup water
fresh ginger and garlic, minced (to your taste)
Mix well to dissolve sugar. Use as a condiment or as a marinade for chicken, beef, or pork.
We like to make this sauce and keep it in the fridge so it's ready at a moment's notice. Sometimes I will add red pepper flakes, lime juice, and a little oil when I'm using it to marinate chicken or beef.
Sun-Dried Tomato Pesto
1. A handful each of toasted almonds and pine nuts
2. 3 oz. or so soaked sun-dried tomatoes (or packed in oil)
3. Parmigiano-Reggiano to taste (I used 1/2 cup and it was a little too much.)
4. grated onion (abt. 1/4 of a small onion), 1 clove garlic (or more to taste), fresh parsley, red pepper flakes, freshly ground black pepper, kosher salt, dried basil (use fresh if you have it on hand)
5. Really good Extra Virgin Olive Oil
Place the sun-dried tomatoes in the bowl of a food processor. Pulse until the tomatoes are roughly chopped. Add the remaining ingredients up to the olive oil. Process until smooth. Add enough olive oil to make the pesto the desired consistency--about 1/2 to 3/4 cup.
Serving suggestions:
Spread for crackers, toasted bread rounds, sandwichesDip for veggiesPasta sauce--you should a little pasta cooking water for a smoother sauce
Easy View Ingredient List:
1, 3 oz. package sun-dried tomatoes, soaked in hot water
1/4 to 1/2 cup good Parmesan cheese (read: not Kraft)
1/2 to 3/4 cup good extra-virgin olive oil
black pepperred pepper flakes
salt
basil
parsley
1/4 sweet onion
1 clove garlic
2. 3 oz. or so soaked sun-dried tomatoes (or packed in oil)
3. Parmigiano-Reggiano to taste (I used 1/2 cup and it was a little too much.)
4. grated onion (abt. 1/4 of a small onion), 1 clove garlic (or more to taste), fresh parsley, red pepper flakes, freshly ground black pepper, kosher salt, dried basil (use fresh if you have it on hand)
5. Really good Extra Virgin Olive Oil
Place the sun-dried tomatoes in the bowl of a food processor. Pulse until the tomatoes are roughly chopped. Add the remaining ingredients up to the olive oil. Process until smooth. Add enough olive oil to make the pesto the desired consistency--about 1/2 to 3/4 cup.
Serving suggestions:
Spread for crackers, toasted bread rounds, sandwichesDip for veggiesPasta sauce--you should a little pasta cooking water for a smoother sauce
Easy View Ingredient List:
1, 3 oz. package sun-dried tomatoes, soaked in hot water
1/4 to 1/2 cup good Parmesan cheese (read: not Kraft)
1/2 to 3/4 cup good extra-virgin olive oil
black pepperred pepper flakes
salt
basil
parsley
1/4 sweet onion
1 clove garlic
Moroccan Spiced Beef Patties
1 1/2 lbs. ground beef
1 medium onion, minced (about 2/3 cup)2
medium carrots, grated (about 1 cup)
2 Tbsp. olive oil
3-4 Tbsp. water
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Mix all the spices together in a small bowl and set aside. Crumble the ground beef in a large bowl and mix in the onion and grated carrot. Sprinkle the spices evenly over the beef and veggies. Using your hands or a wooden spoon, mix everything together. Separate the meat in half, and continue dividing until you have 8 patties.
Heat a heavy duty or cast-iron skillet over high heat. Spray with non-stick cooking spray and add the patties. (You may have to do this in two batches.) Adjust the heat a little bit if you need to. Cook each side of the patty for about 4 minutes, careful not to burn.
Serves 6 to 8
*cafejohnsoniarecipes.blogspot.com
1 medium onion, minced (about 2/3 cup)2
medium carrots, grated (about 1 cup)
2 Tbsp. olive oil
3-4 Tbsp. water
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Mix all the spices together in a small bowl and set aside. Crumble the ground beef in a large bowl and mix in the onion and grated carrot. Sprinkle the spices evenly over the beef and veggies. Using your hands or a wooden spoon, mix everything together. Separate the meat in half, and continue dividing until you have 8 patties.
Heat a heavy duty or cast-iron skillet over high heat. Spray with non-stick cooking spray and add the patties. (You may have to do this in two batches.) Adjust the heat a little bit if you need to. Cook each side of the patty for about 4 minutes, careful not to burn.
Serves 6 to 8
*cafejohnsoniarecipes.blogspot.com
Easy Peanut Noodles
1 9.5 oz. pkg. Japanese-style noodles, or 1/2 lb. spaghetti
1/2 cup creamy peanut butter
3-4 Tbsp. dark soy sauce (I like tamari the best--it's really thick)
3-4 Tbsp. brown sugar
1 tsp. fresh ginger1
/4 tsp. garlic powder, or 1 clove minced garlic
1/4-1/2 tsp. sambal oelek (fresh red chile paste--use sparingly because it's SPICY)
1/4 cup roasted peanuts, chopped finely
1 cooked chicken breast, shredded
Prepare noodles according to package directions. Reserve 1/2 cup cooking water and drain noodles. (Use salted water.) Place in a large serving bowl and keep warm.
While the noodles are cooking, place peanut butter and brown sugar in a medium-sized mixing bowl. Place in the microwave for about 30 seconds--just long enough to melt it slightly. Add the remaining ingredients and stir to mix well. Taste and adjust seasoning to taste. Toss the noodles with the peanut sauce and add the pasta water, if necessary, so the sauce evenly coats the noodles. Add the shredded chicken, if using, and sprinkle with peanuts. Serves 4.
*cafejohnsoniarecipes.blogspot.com
1/2 cup creamy peanut butter
3-4 Tbsp. dark soy sauce (I like tamari the best--it's really thick)
3-4 Tbsp. brown sugar
1 tsp. fresh ginger1
/4 tsp. garlic powder, or 1 clove minced garlic
1/4-1/2 tsp. sambal oelek (fresh red chile paste--use sparingly because it's SPICY)
1/4 cup roasted peanuts, chopped finely
1 cooked chicken breast, shredded
Prepare noodles according to package directions. Reserve 1/2 cup cooking water and drain noodles. (Use salted water.) Place in a large serving bowl and keep warm.
While the noodles are cooking, place peanut butter and brown sugar in a medium-sized mixing bowl. Place in the microwave for about 30 seconds--just long enough to melt it slightly. Add the remaining ingredients and stir to mix well. Taste and adjust seasoning to taste. Toss the noodles with the peanut sauce and add the pasta water, if necessary, so the sauce evenly coats the noodles. Add the shredded chicken, if using, and sprinkle with peanuts. Serves 4.
*cafejohnsoniarecipes.blogspot.com
Rosemary Balsamic Chicken
4 boneless chicken breast halves (or thighs--cook longer if using)
1/2-3/4 cup good balsamic vinegar
1 Tbsp. (or more if you like it) Dijon mustard3
-4 Tbsp. brown sugar or honey
Fresh rosemary and thyme--to taste, about 1 Tbsp. each(if using dry herbs, only 1 tsp. and crush in your palm before adding)
Freshly ground black pepper
1-2 cups low-sodium chicken stock
2 Tbsp. cold butter
Mix the vinegar, mustard, sugar, garlic, and herbs in a bowl or large ziploc bag. Add the chicken breasts. Refrigerate for thirty minutes, or up to several hours.
Heat a large skillet over med-high heat. Drizzle a little olive oil to cover the bottom of the skillet. When oil shimmers, the pan is ready. Remove the chicken from the marinade, but reserving the marinade for later. Sear the chicken breasts for about 2 minutes per side, or until dark brown. Lower heat and add the reserved marinade. Continue to simmer over low heat until the chicken has cooked through and the marinade has started to thicken. You may add chicken broth at this time. Add the amount you want according to how thick or thin you want your sauce.
Remove chicken from skillet and place on a warm plate. Cover with foil and set aside. Let the sauce thicken a little more. Adjust seasonings--more sugar if you like it sweeter, etc. When the sauce has thickened to desired consistency, add cold butter and whisk it quickly into the sauce to incorporate it. Serve the chicken and sauce immediately.
**We often eat the chicken sliced over a spinach or mesclun mix with candied pecans, dried cranberries, parmesan cheese, green onions, and apples. The sauce becomes the dressing.
Also good with Yukon Gold or Red Potatoes.
*cafejohnsoniarecipes.blogspot.com
1/2-3/4 cup good balsamic vinegar
1 Tbsp. (or more if you like it) Dijon mustard3
-4 Tbsp. brown sugar or honey
Fresh rosemary and thyme--to taste, about 1 Tbsp. each(if using dry herbs, only 1 tsp. and crush in your palm before adding)
Freshly ground black pepper
1-2 cups low-sodium chicken stock
2 Tbsp. cold butter
Mix the vinegar, mustard, sugar, garlic, and herbs in a bowl or large ziploc bag. Add the chicken breasts. Refrigerate for thirty minutes, or up to several hours.
Heat a large skillet over med-high heat. Drizzle a little olive oil to cover the bottom of the skillet. When oil shimmers, the pan is ready. Remove the chicken from the marinade, but reserving the marinade for later. Sear the chicken breasts for about 2 minutes per side, or until dark brown. Lower heat and add the reserved marinade. Continue to simmer over low heat until the chicken has cooked through and the marinade has started to thicken. You may add chicken broth at this time. Add the amount you want according to how thick or thin you want your sauce.
Remove chicken from skillet and place on a warm plate. Cover with foil and set aside. Let the sauce thicken a little more. Adjust seasonings--more sugar if you like it sweeter, etc. When the sauce has thickened to desired consistency, add cold butter and whisk it quickly into the sauce to incorporate it. Serve the chicken and sauce immediately.
**We often eat the chicken sliced over a spinach or mesclun mix with candied pecans, dried cranberries, parmesan cheese, green onions, and apples. The sauce becomes the dressing.
Also good with Yukon Gold or Red Potatoes.
*cafejohnsoniarecipes.blogspot.com
Chicken Pot Pie with Buttermilk Biscuit Topping
2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)
3 large carrots, peeled and cut into 1/2" pieces
3 celery stalks, peeled and cut into 1/2" pieces
2 potatoes, cut into small cubes
1 cup frozen baby peas (uncooked)
1 onion, finely chopped1
garlic clove, minced
1/2 tsp. each: fresh rosemary and thyme, chopped finely
freshly ground black pepper
salt (add last to adjust to taste)
3 cups (or so) chicken stock
1 cup milk1/4 cup butter
1/4 cup flour
Buttermilk Biscuits (see recipe under "Rolls")
Bring the chicken stock to a boil in a medium saucepan. Add the chicken and cook until no longer pink. Remove from the pan and set aside to cool. Add the carrots, celery, potatoes, and onion to the stock. Cook the veggies until just tender. Strain the veggies from the stock with a colander over a large bowl (reserve the stock) and place them in a 9" by 13" baking dish. When the chicken is cooled enough to handle, shred with you hands--but don't make the pieces too small. Evenly distribute the chicken over the veggies. Sprinkle the frozen peas over everything.
Add the butter to the saucepan and melt it until it foams. Add the flour and cook while stirring with a wooden spoon for about 1 minute. Add the milk and the reserved stock. Switch to a whisk to remove any lumps. You may need to add more milk to get it to the right consistency. It should be a little thinner than gravy. Add the herbs and the pepper. Taste to see if it needs salt. Pour the gravy evenly over the chicken and vegetables.
Prepare the Buttermilk Biscuits with 1 cup buttermilk. Drop evenly over the chicken and veggies. Place in the oven and bake at 400 degrees for about 20-25 minutes, or until the biscuits are golden and the filling is bubbling.
*cafejohnsoniarecipes.blogspot.com
3 large carrots, peeled and cut into 1/2" pieces
3 celery stalks, peeled and cut into 1/2" pieces
2 potatoes, cut into small cubes
1 cup frozen baby peas (uncooked)
1 onion, finely chopped1
garlic clove, minced
1/2 tsp. each: fresh rosemary and thyme, chopped finely
freshly ground black pepper
salt (add last to adjust to taste)
3 cups (or so) chicken stock
1 cup milk1/4 cup butter
1/4 cup flour
Buttermilk Biscuits (see recipe under "Rolls")
Bring the chicken stock to a boil in a medium saucepan. Add the chicken and cook until no longer pink. Remove from the pan and set aside to cool. Add the carrots, celery, potatoes, and onion to the stock. Cook the veggies until just tender. Strain the veggies from the stock with a colander over a large bowl (reserve the stock) and place them in a 9" by 13" baking dish. When the chicken is cooled enough to handle, shred with you hands--but don't make the pieces too small. Evenly distribute the chicken over the veggies. Sprinkle the frozen peas over everything.
Add the butter to the saucepan and melt it until it foams. Add the flour and cook while stirring with a wooden spoon for about 1 minute. Add the milk and the reserved stock. Switch to a whisk to remove any lumps. You may need to add more milk to get it to the right consistency. It should be a little thinner than gravy. Add the herbs and the pepper. Taste to see if it needs salt. Pour the gravy evenly over the chicken and vegetables.
Prepare the Buttermilk Biscuits with 1 cup buttermilk. Drop evenly over the chicken and veggies. Place in the oven and bake at 400 degrees for about 20-25 minutes, or until the biscuits are golden and the filling is bubbling.
*cafejohnsoniarecipes.blogspot.com
Eden & Layne's Chicken Alfredo Pizza
DOUGH
1 cup warm water
1 package instant yeast (1 Tablespoon)
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
3 cups all-purpose flour
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
GARLIC BUTTER
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
SAUCE
4 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
¾ cup grated Romano cheese
CHICKEN
2 boneless chicken breast halves, roasted
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
DOUGH
In bowl, dissolve yeast in warm water
Add oil, sugar, salt, flour, rosemary, and garlic
Mix together and knead mixture until a smooth ball forms.
Preheat oven to 400 degrees F
GARLIC BUTTER
Melt butter in saucepan over medium heat
Blend in garlic, rosemary and salt
Cook, stirring constantly, until garlic is tender but not browned
Remove from heat, cover and set aside.
SAUCE
Melt butter in saucepan over medium heat
Blend in salt, pepper and flour
Add milk and cheese
Simmer, stirring constantly, until thickened
Remove from heat, cover and set aside
CHICKEN
Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt
Chop or shred chicken and mix in with sauce.
TO ASSEMBLE PIZZA
Spread dough out on prepared pizza stone or cookie sheet (sprinkle rosemary and garlic
powder on stone or cookie sheet).
Top with garlic butter, covering entire crust
Spread with alfredo sauce and chicken mixture, leaving crust edges. Sprinkle mozzarella cheese if desired
Bake 20 min
*Thanks Eden and Layne!
1 cup warm water
1 package instant yeast (1 Tablespoon)
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
3 cups all-purpose flour
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
GARLIC BUTTER
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
SAUCE
4 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
¾ cup grated Romano cheese
CHICKEN
2 boneless chicken breast halves, roasted
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
DOUGH
In bowl, dissolve yeast in warm water
Add oil, sugar, salt, flour, rosemary, and garlic
Mix together and knead mixture until a smooth ball forms.
Preheat oven to 400 degrees F
GARLIC BUTTER
Melt butter in saucepan over medium heat
Blend in garlic, rosemary and salt
Cook, stirring constantly, until garlic is tender but not browned
Remove from heat, cover and set aside.
SAUCE
Melt butter in saucepan over medium heat
Blend in salt, pepper and flour
Add milk and cheese
Simmer, stirring constantly, until thickened
Remove from heat, cover and set aside
CHICKEN
Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt
Chop or shred chicken and mix in with sauce.
TO ASSEMBLE PIZZA
Spread dough out on prepared pizza stone or cookie sheet (sprinkle rosemary and garlic
powder on stone or cookie sheet).
Top with garlic butter, covering entire crust
Spread with alfredo sauce and chicken mixture, leaving crust edges. Sprinkle mozzarella cheese if desired
Bake 20 min
*Thanks Eden and Layne!
Tomato Pizza Sauce
2 tablespoons olive oil
½ small onion, chopped
2 cloves garlic, minced
16 oz can crushed tomatoes
1 teaspoon sugar
1 teaspoon oregano
½ teaspoon basil
½ teaspoon salt
¼ teaspoon pepper
FAVORITE TOPPINGS:
Grilled pepper chicken
Sun-dried tomatoes
Spinach
Pesto
Red onion
Artichoke hearts
Feta
Saute onion and garlic in olive oil until soft (5 min)
Add tomatoes, stir in seasonings
Simmer for about 10 min
Saute all toppings together, leaving onion and feta
Separate
*Lindsey Jensen Recipe
½ small onion, chopped
2 cloves garlic, minced
16 oz can crushed tomatoes
1 teaspoon sugar
1 teaspoon oregano
½ teaspoon basil
½ teaspoon salt
¼ teaspoon pepper
FAVORITE TOPPINGS:
Grilled pepper chicken
Sun-dried tomatoes
Spinach
Pesto
Red onion
Artichoke hearts
Feta
Saute onion and garlic in olive oil until soft (5 min)
Add tomatoes, stir in seasonings
Simmer for about 10 min
Saute all toppings together, leaving onion and feta
Separate
*Lindsey Jensen Recipe
Pizza/Focaccia Dough
1 Tablespoon active dry yeast
3/4 cup warm water
2 ½ cups flour
1 teaspoon salt
Olive oil
Combine yeast and water in small bowl and let it stand until yeast is dissolved and foamy (5 min)
In large bowl, mix flour and salt
Add yeast and stir with wooden spoon
When doughy, gather in ball and knead
Knead on floured surface until smooth, elastic and not sticky (approx 10 min)
Warm large bowl with hot water and dry
Place dough ball in bowl, drizzle olive oil on top and turn until ball completely covered in oil
Cover with towel, set in warm place to rise (45-50 min) until double in size
Makes 2 ten inch pizzas
(if using stone set oven for 500 degrees, bake at 475 degrees for 10 minutes)
*Lindsey Jensen Recipe
3/4 cup warm water
2 ½ cups flour
1 teaspoon salt
Olive oil
Combine yeast and water in small bowl and let it stand until yeast is dissolved and foamy (5 min)
In large bowl, mix flour and salt
Add yeast and stir with wooden spoon
When doughy, gather in ball and knead
Knead on floured surface until smooth, elastic and not sticky (approx 10 min)
Warm large bowl with hot water and dry
Place dough ball in bowl, drizzle olive oil on top and turn until ball completely covered in oil
Cover with towel, set in warm place to rise (45-50 min) until double in size
Makes 2 ten inch pizzas
(if using stone set oven for 500 degrees, bake at 475 degrees for 10 minutes)
*Lindsey Jensen Recipe
Fettuccine Bolognese
3/4 pound whole-wheat fettuccini
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
1/4 cup grated Parmesan
Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.
In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
*cafejohnsoniarecipes.blogspot.com
1 tablespoon olive oil
1 small onion finely chopped (about 1 cup)
2 carrots, finely chopped (about 1/2 cup)
2 stalks celery, finely chopped (about 1/2 cup)
8 ounces mushrooms, finely chopped
3 cloves garlic, minced
1 pound lean ground beef (90 to 95 percent lean)
2 tablespoons fresh thyme leaves or 2 teaspoons dried
2 (14 1/2-ounce) can no salt added diced tomatoes with juice
1/2 cup low-sodium chicken broth
1/4 cup fat-free evaporated milk or regular whole milk
Salt and pepper to taste
1/4 cup grated Parmesan
Set a large pot of water on the stove to boil, and cook the fettuccini according to the directions on the box.
In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.
*cafejohnsoniarecipes.blogspot.com
Olive Garden Parmesan Chicken
3 Tablespoons Dijon Mustard
1 teaspoon white wine vinegar
½ teaspoon salt (optional!)
½ teaspoon ground pepper
6 small chicken breasts (2 lbs), patted dry
1 ½ English muffins
¾ cup finely grated Parmigiano-Reggiano
1 Tablespoon unsalted butter, melted
Classico Spaghetti SauceShredded mozzarella
Line cookie sheet with parchment paper
Preheat oven to 450 degrees
Wisk together mustard, vinegar, salt, and ¼ teaspoon pepper
Add chicken to mixture, toss to coat well (chicken can marinate in fridge up to 2 hrs)
Crumble English muffins with cheese, add butter and remaining ¼ teaspoon pepper
Put crumb mixture in shallow dish or pie plate
Dredge chicken in crumbs, put on baking sheet
Bake until cooked through (15-20 min)
Put heaping spoonful of classico sauce on top of Chicken
Top with shredded Mozzarella
Put back in oven until cheese is melted
Serve immediately
*Lindsey Jensen Recipe
1 teaspoon white wine vinegar
½ teaspoon salt (optional!)
½ teaspoon ground pepper
6 small chicken breasts (2 lbs), patted dry
1 ½ English muffins
¾ cup finely grated Parmigiano-Reggiano
1 Tablespoon unsalted butter, melted
Classico Spaghetti SauceShredded mozzarella
Line cookie sheet with parchment paper
Preheat oven to 450 degrees
Wisk together mustard, vinegar, salt, and ¼ teaspoon pepper
Add chicken to mixture, toss to coat well (chicken can marinate in fridge up to 2 hrs)
Crumble English muffins with cheese, add butter and remaining ¼ teaspoon pepper
Put crumb mixture in shallow dish or pie plate
Dredge chicken in crumbs, put on baking sheet
Bake until cooked through (15-20 min)
Put heaping spoonful of classico sauce on top of Chicken
Top with shredded Mozzarella
Put back in oven until cheese is melted
Serve immediately
*Lindsey Jensen Recipe
Pesto Presto
Sun-dried tomatoes
Pesto
Basic Cheese Sauce (see Fondue)
Pasta (fettuccini works well)
Pine nuts
Chicken, broiled and cut into strips
Add desired steamed vegetables, I love broccoli and red bell pepper
Cook pasta, set aside
Broil chicken, cut into strips, set aside
Make cheese sauce, add sun-dried tomatoes and pesto to taste, salt and pepper
Mix sauce with pasta and chicken
Top with pine nuts and parmesan
*Lindsey Jensen Recipe
Pesto
Basic Cheese Sauce (see Fondue)
Pasta (fettuccini works well)
Pine nuts
Chicken, broiled and cut into strips
Add desired steamed vegetables, I love broccoli and red bell pepper
Cook pasta, set aside
Broil chicken, cut into strips, set aside
Make cheese sauce, add sun-dried tomatoes and pesto to taste, salt and pepper
Mix sauce with pasta and chicken
Top with pine nuts and parmesan
*Lindsey Jensen Recipe
Penne alla Apple Cider
5 large tomatoes, cut into strips
Boiled chicken, cut into strips
1/3 cup olive oil (or not so much!)
2 cloves garlic, minced
¼ cup cider
Salt and pepper to taste
Pinch of red pepper flakes
1 lb penne
½ cup heavy creamParsley sprigs
Cook pasta, set aside
Warm olive oil in pan, sauté garlic, add cider
Cook until cider reduced by half
Add tomatoes, salt and pepper, red pepper flakes
Simmer for about 10 min
Add pasta and chicken
Add cream and stir over medium heatAdd parsley and serve
*Lindsey Jensen Recipe
Boiled chicken, cut into strips
1/3 cup olive oil (or not so much!)
2 cloves garlic, minced
¼ cup cider
Salt and pepper to taste
Pinch of red pepper flakes
1 lb penne
½ cup heavy creamParsley sprigs
Cook pasta, set aside
Warm olive oil in pan, sauté garlic, add cider
Cook until cider reduced by half
Add tomatoes, salt and pepper, red pepper flakes
Simmer for about 10 min
Add pasta and chicken
Add cream and stir over medium heatAdd parsley and serve
*Lindsey Jensen Recipe
Stuffed Pasta Shells
12 jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic
1 cup ricotta cheese
1/3 cup grated parmesan cheese
1 Tbl fresh basil (or 1 ½ tsp dried basil)
1 egg
14 oz jar spaghetti sauce (Classico tomato&basil)
¼ lb ground beef (optional)Spinach good addition as well
Preheat oven to 375 degrees
Spray an eight inch (2qt) baking dish
Cook pasta and rinse with cold water
Ground beef; sauté garlic.
In a separate bowl, combine cheese, basil, egg, garlic, and meet
Spoon cheese mixture into shells
Place in baking dish; top with spaghetti sauce. Cover with foil.
Bake for 35-40 minutes
*Lindsey Jensen Recipe
1 tablespoon olive oil
2 cloves garlic
1 cup ricotta cheese
1/3 cup grated parmesan cheese
1 Tbl fresh basil (or 1 ½ tsp dried basil)
1 egg
14 oz jar spaghetti sauce (Classico tomato&basil)
¼ lb ground beef (optional)Spinach good addition as well
Preheat oven to 375 degrees
Spray an eight inch (2qt) baking dish
Cook pasta and rinse with cold water
Ground beef; sauté garlic.
In a separate bowl, combine cheese, basil, egg, garlic, and meet
Spoon cheese mixture into shells
Place in baking dish; top with spaghetti sauce. Cover with foil.
Bake for 35-40 minutes
*Lindsey Jensen Recipe
Rachel's Cinnamon Rolls
¼ c. water ½ tsp salt
¼ c. milk ½ c. sugar
½ c. melted butter 2 ¼ tsp yeast
1 tsp vanilla 4 ½ c. flour
*Mix all ingredients adding yeast last. Knead & roll into rectangle.
Filling:
1 c. brown sugar
½ c. sugar ¾ c butter
5 TBS of cinnamon OR orange
Zest of 2 oranges.
Spread filling, roll, cut into slices. Place into greased pan. Let rise 1 Hour. 325° for 20 minutes.
Frosting:
4 oz softened cream cheese
½ c. softened butter
1 ¾ c powdered sugar
1 tsp. vanilla
½ tsp lemon flavor
Beat cream cheese and butter. Add 1 cup powdered sugar and beat til smooth. Add remaining powdered sugar and beat until smooth. Add vanilla and lemon. Blend and spread on rolls.
¼ c. milk ½ c. sugar
½ c. melted butter 2 ¼ tsp yeast
1 tsp vanilla 4 ½ c. flour
*Mix all ingredients adding yeast last. Knead & roll into rectangle.
Filling:
1 c. brown sugar
½ c. sugar ¾ c butter
5 TBS of cinnamon OR orange
Zest of 2 oranges.
Spread filling, roll, cut into slices. Place into greased pan. Let rise 1 Hour. 325° for 20 minutes.
Frosting:
4 oz softened cream cheese
½ c. softened butter
1 ¾ c powdered sugar
1 tsp. vanilla
½ tsp lemon flavor
Beat cream cheese and butter. Add 1 cup powdered sugar and beat til smooth. Add remaining powdered sugar and beat until smooth. Add vanilla and lemon. Blend and spread on rolls.
Anziano Moscon's Mission Famous Cheesecake
1,500 Grams creamcheese
5 uova med.
13/4 cup Zucchero
3 tablespoons Farina
1 pinch of Salt
1 busta di Vanilla
* Mix it all up and spread it over the crust
Crust
* Enough ground up frollini Cookies (cheap cookies) to fill bottom of pan.
* 6-8 tablespoons burro sciolto
* Mix it all together and even it out in the pan
Oven Setting
Do not preheat the oven! Simply turn it up to the highest level of heat and let it cook for 30 minutes. Then set the oven at 93 C* and let it cook for 2 hours. But make sure you check it every half hour just incase it finishes before the two hours are up.
5 uova med.
13/4 cup Zucchero
3 tablespoons Farina
1 pinch of Salt
1 busta di Vanilla
* Mix it all up and spread it over the crust
Crust
* Enough ground up frollini Cookies (cheap cookies) to fill bottom of pan.
* 6-8 tablespoons burro sciolto
* Mix it all together and even it out in the pan
Oven Setting
Do not preheat the oven! Simply turn it up to the highest level of heat and let it cook for 30 minutes. Then set the oven at 93 C* and let it cook for 2 hours. But make sure you check it every half hour just incase it finishes before the two hours are up.
Sorella Himes Chocolate Peanut Butter Bars
1 c. peanut butter 1 tsp. vanilla
¾ stick butter 1 c. flour
1 ¼ c. sugar 2 c. chocolate chips
3 eggs
Combine peanut butter and butter, mix until smooth.
Add sugar, eggs and vanilla; beat well. Blend in flour.
Sitr in 1 cup chocolate chips. Pour into a 9 x 13 inch baking pan and bake 25 to 30 minutes at 350°.
Remove from oven and sprinkle the remaining 1 cup chocolate chips on the top. Let stand until chocolate can be spread evenly on top.
Let cool and cut into bars.
¾ stick butter 1 c. flour
1 ¼ c. sugar 2 c. chocolate chips
3 eggs
Combine peanut butter and butter, mix until smooth.
Add sugar, eggs and vanilla; beat well. Blend in flour.
Sitr in 1 cup chocolate chips. Pour into a 9 x 13 inch baking pan and bake 25 to 30 minutes at 350°.
Remove from oven and sprinkle the remaining 1 cup chocolate chips on the top. Let stand until chocolate can be spread evenly on top.
Let cool and cut into bars.
Sorella Himes Zucchini Bread
1 c. sugar
2 eggs
¾ c. oil
1 ½ c. flour
½ t. baking soda
¼ t. baking powder
½ t. salt
1 t. cinnamon
½ t. nutmeg
1 c. zucchini, peeled &finely grated
Mix together all ingedients. Put into greased bread pan. Bake for about 40 min. @ 350° / 175°C.
Makes 2 medium loaves or 1 large
2 eggs
¾ c. oil
1 ½ c. flour
½ t. baking soda
¼ t. baking powder
½ t. salt
1 t. cinnamon
½ t. nutmeg
1 c. zucchini, peeled &finely grated
Mix together all ingedients. Put into greased bread pan. Bake for about 40 min. @ 350° / 175°C.
Makes 2 medium loaves or 1 large
Gnocchi
3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup canola oil
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
Spinelli Lemon Chicken
¼ inch chicken filets rubbed in flour (a lot) and a pinch of salt.
Melt 1/3 c. butter in skillet and add sage. Lay the filleted chicken in hot butter.
Douse with lemon juice. ½ cup? A lot!
Add a few pinches of brown sugar to each filet.
Flip each filet to cook on other side.
When both sides are browned, add a little cream or milk to each filet.
Cook about 5-6 min.
Place in baking dish and warm in oven before serving.
Melt 1/3 c. butter in skillet and add sage. Lay the filleted chicken in hot butter.
Douse with lemon juice. ½ cup? A lot!
Add a few pinches of brown sugar to each filet.
Flip each filet to cook on other side.
When both sides are browned, add a little cream or milk to each filet.
Cook about 5-6 min.
Place in baking dish and warm in oven before serving.
Pesto alla Genovese
Nothing says Italian like Pesto...mmm!
This makes a quart + and may be Frozen…
Leaves from 3 large basil bundles- (washed!) (30-40 leaves)
50 grams of pine nuts.
½ c olive oil.
2 garlic cloves.
Blend until fine paste adding basil, nuts, oil alternately. Add ¼ c. parmigiano cheese. Add cheese and oil to taste and consistency.
This makes a quart + and may be Frozen…
Leaves from 3 large basil bundles- (washed!) (30-40 leaves)
50 grams of pine nuts.
½ c olive oil.
2 garlic cloves.
Blend until fine paste adding basil, nuts, oil alternately. Add ¼ c. parmigiano cheese. Add cheese and oil to taste and consistency.
Sorella Rhien's Famous New Mexican Flour Tortillas
1 ¼ c. flour
1 teaspoon salt
1 teaspoon baking powder
1/8 c. butter (softened to room temperature)
½ + cup quite warm water
Mix all above mixing water in carefully to form a soft pliable dough
Divide the dough into 2” balls and keep warm (covered with a cloth).
Cook on a hot ungreased skillet or griddle
Makes 4-5 tortillas
1 teaspoon salt
1 teaspoon baking powder
1/8 c. butter (softened to room temperature)
½ + cup quite warm water
Mix all above mixing water in carefully to form a soft pliable dough
Divide the dough into 2” balls and keep warm (covered with a cloth).
Cook on a hot ungreased skillet or griddle
Makes 4-5 tortillas
Bruschetta
Also a favorite of mine. A good appetizer to the lasagna!
4-5 cherry tomatoes per person –diced
1 garlic clove sliced in two - per 3 portions of tomato
½ tsp salt per portion
2 TBS olive oil per portion
Mix the above and allow to sit for 2 hours or so, so flavors can blend.
Add chopped fresh basil to taste.
Place on sliced bread adding mozzarella ‘chunks’ on the tomato
Moisten the bread slices with the remaining juice from the tomato/garlic mixture.
Heat in the oven until well warmed through and cheese is softened/melted.
Serve and eat immediately.
4-5 cherry tomatoes per person –diced
1 garlic clove sliced in two - per 3 portions of tomato
½ tsp salt per portion
2 TBS olive oil per portion
Mix the above and allow to sit for 2 hours or so, so flavors can blend.
Add chopped fresh basil to taste.
Place on sliced bread adding mozzarella ‘chunks’ on the tomato
Moisten the bread slices with the remaining juice from the tomato/garlic mixture.
Heat in the oven until well warmed through and cheese is softened/melted.
Serve and eat immediately.
Pasta al forno
An Italian favorite!
Red sauce:
Grate carrot, celery, zucchini - 2 each into a large pot
Add 1 finely chopped small onion and finely chopped garlic clove
Saute briefly in 1/2 c up olive oil.
Add 3 bottles of salsa di pomodoro (2-3 cans of diced tomotoes - blended)
Basil leaves as desired.
(Optional: lightly seasoned ground beef)
Cook 2 kilos of pasta al dente, grain, add sauce
Pour into cake pan and top with mozzarella
Bake 20 minutes at 175 C
Red sauce:
Grate carrot, celery, zucchini - 2 each into a large pot
Add 1 finely chopped small onion and finely chopped garlic clove
Saute briefly in 1/2 c up olive oil.
Add 3 bottles of salsa di pomodoro (2-3 cans of diced tomotoes - blended)
Basil leaves as desired.
(Optional: lightly seasoned ground beef)
Cook 2 kilos of pasta al dente, grain, add sauce
Pour into cake pan and top with mozzarella
Bake 20 minutes at 175 C
White Lasagna
Cook about 2/3 lb. of Italian sausage.
Saute 1 sm. onion (minced)
Saute 2 cloves of garlic (minced)
Add a variety of chopped mushrooms (about 1 1/2 c.) and saute together
Add 1 cup of peas
Mis all the above with 3 cups besciamella (see recipe for Lasagna di Silvio)
Layer the pan as follows: sauce on the bottom, noodles, sauce, mozzarella, and parmesan.
Cook at 350 for 35-40 minutes.
Saute 1 sm. onion (minced)
Saute 2 cloves of garlic (minced)
Add a variety of chopped mushrooms (about 1 1/2 c.) and saute together
Add 1 cup of peas
Mis all the above with 3 cups besciamella (see recipe for Lasagna di Silvio)
Layer the pan as follows: sauce on the bottom, noodles, sauce, mozzarella, and parmesan.
Cook at 350 for 35-40 minutes.
Lasagna di Silvio
This is my all-time favorite Italian meal... the first and last meal I had in Italia. Che buonissimo! (Silvio was the chef at the Mission Home... and is now about to open a restaurant in Salt Lake!)
Ragu (red sauce):
1 finely chopped small onion
2 finely chopped garlic cloves
1 carrot - grated
1 celery stalk - grated
1-2 TBSP Olive Oil
Saute the above ingredients together and then add 1 pound of hamburger and cook on a low heat.
Add basil, oregano, and parsley and 1 qt of tomato juice (2 cans of diced tomatoes, blended beforehand. I would drain some of the juice in the cans before blending the tomatoes and would add tomato paste or sauce to thicken it if necessary).
Simmer the sauce on a very low heat for 45 minutes to an hour, with the lid on the pot.
Besciamella:
3 cups of roux (1/3 c. butter, 1/3 c. flour, and 2 1/2 cups milk. Blend butter and flour over low heat and add milk. Blend. (Sauce needs to be relatively thick, so maybe add 1/2 c. flour.)
In the lasagna pan:
Cover the bottom with red sauce
Layer: Lasagna noodles (the thin kind!! no ruffles on the edges!), red sauce, besciamella, fresh mozzarella, and parmesan cheese. (Silvio's lasagna has about 7 layers of noodles).
Cook at 350 for 35-40 minutes. Don't let the top get too dark.
Buon appetito!
Ragu (red sauce):
1 finely chopped small onion
2 finely chopped garlic cloves
1 carrot - grated
1 celery stalk - grated
1-2 TBSP Olive Oil
Saute the above ingredients together and then add 1 pound of hamburger and cook on a low heat.
Add basil, oregano, and parsley and 1 qt of tomato juice (2 cans of diced tomatoes, blended beforehand. I would drain some of the juice in the cans before blending the tomatoes and would add tomato paste or sauce to thicken it if necessary).
Simmer the sauce on a very low heat for 45 minutes to an hour, with the lid on the pot.
Besciamella:
3 cups of roux (1/3 c. butter, 1/3 c. flour, and 2 1/2 cups milk. Blend butter and flour over low heat and add milk. Blend. (Sauce needs to be relatively thick, so maybe add 1/2 c. flour.)
In the lasagna pan:
Cover the bottom with red sauce
Layer: Lasagna noodles (the thin kind!! no ruffles on the edges!), red sauce, besciamella, fresh mozzarella, and parmesan cheese. (Silvio's lasagna has about 7 layers of noodles).
Cook at 350 for 35-40 minutes. Don't let the top get too dark.
Buon appetito!
Chicken Noodle Soup
1medium onion
2 carrots, sliced
1 cup peas
1 stick celery, sliced
1 clove garlic, minced
4 cups chicken broth
2 chicken breasts, thawed & cubed
½ cup basatmi rice
Egg noodles
1 small red potato, cubed
SPICES: (all to taste)
Ground pepper (generous)
Lemon pepper
Ginger (light sprinkle to cover top)
Sage
Basil
Tarragon leaves (little)
Marjoram (little)
Saute onion, add garlic
Add chicken cook half way
Add carrots, peas, and potato until browned a little
Add broth bring to boil
Add rice, noodles, celery, and spices to taste
Cover and simmer until everything is cooked
*Lindsey Jensen Recipe
2 carrots, sliced
1 cup peas
1 stick celery, sliced
1 clove garlic, minced
4 cups chicken broth
2 chicken breasts, thawed & cubed
½ cup basatmi rice
Egg noodles
1 small red potato, cubed
SPICES: (all to taste)
Ground pepper (generous)
Lemon pepper
Ginger (light sprinkle to cover top)
Sage
Basil
Tarragon leaves (little)
Marjoram (little)
Saute onion, add garlic
Add chicken cook half way
Add carrots, peas, and potato until browned a little
Add broth bring to boil
Add rice, noodles, celery, and spices to taste
Cover and simmer until everything is cooked
*Lindsey Jensen Recipe
Corn Chip Soup
1 12 oz. jar salsa verde (made with tomatillos, green chiles, and cilantro)
1-2 tsp. ground cumin (depending on how spicy you like it)
2-3 cooked chicken breasts, shredded
6 cups chicken broth
2 cans cannellini (white kidney beans) or pinto beans, drained and rinsed
1 cup frozen corn
Tortilla chips
Garnishes:
shredded cheese (Monterey Jack is great), cilantro, sour cream, and lime wedges.
Pour salsa verde into a 3 qt. heavy bottomed pot or Dutch oven. Add the ground cumin. Cook over medium high heat until the salsa starts to thicken and darken a little in color. About 3-5 minutes.
Add the chicken stock and remaining ingredients (up to tortilla chips.) Simmer until heated through--another 5-10 minutes.
Place tortilla chips in the bottom of the serving bowls. Ladle the soup over the top and add the garnishes. Serves between 6-8 people. Or 3 to4 if you go back for seconds....which you will.
*cafejohnsoniarecipes.blogspot.com
1-2 tsp. ground cumin (depending on how spicy you like it)
2-3 cooked chicken breasts, shredded
6 cups chicken broth
2 cans cannellini (white kidney beans) or pinto beans, drained and rinsed
1 cup frozen corn
Tortilla chips
Garnishes:
shredded cheese (Monterey Jack is great), cilantro, sour cream, and lime wedges.
Pour salsa verde into a 3 qt. heavy bottomed pot or Dutch oven. Add the ground cumin. Cook over medium high heat until the salsa starts to thicken and darken a little in color. About 3-5 minutes.
Add the chicken stock and remaining ingredients (up to tortilla chips.) Simmer until heated through--another 5-10 minutes.
Place tortilla chips in the bottom of the serving bowls. Ladle the soup over the top and add the garnishes. Serves between 6-8 people. Or 3 to4 if you go back for seconds....which you will.
*cafejohnsoniarecipes.blogspot.com
Chicken Tortilla Soup
2 Tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 (4 oz) chopped green chilies
15 oz chopped tomatoes
5 cups chicken broth
1 teaspoon lemon pepper
½ teaspoon chili powder
½ teaspoon cumin
2 lb cooked chicken, cut into strips
½ cup water
4 Tablespoons flour
Tortilla chips
Cheddar cheese
Sour cream
Saute onion, garlic and chilies
(Add flour to chopped tomatoes and spices before putting it in the soup to help the flour not glob up)
Add tomatoes, broth, lemon pepper, chili powder, cumin, and chicken
Bring to boil, simmer for 20 min
Serve over tortilla chips, cheese and sour cream
*Lindsey Jensen Recipe
1 medium onion, chopped
2 cloves garlic, minced
2 (4 oz) chopped green chilies
15 oz chopped tomatoes
5 cups chicken broth
1 teaspoon lemon pepper
½ teaspoon chili powder
½ teaspoon cumin
2 lb cooked chicken, cut into strips
½ cup water
4 Tablespoons flour
Tortilla chips
Cheddar cheese
Sour cream
Saute onion, garlic and chilies
(Add flour to chopped tomatoes and spices before putting it in the soup to help the flour not glob up)
Add tomatoes, broth, lemon pepper, chili powder, cumin, and chicken
Bring to boil, simmer for 20 min
Serve over tortilla chips, cheese and sour cream
*Lindsey Jensen Recipe
Broccoli-Cheese Soup
All ingredients in Cream of vegetable soup (use beef broth) plus:
¼ cup apple cider (optional)
1 tsp Worcestershire sauce
¼ tsp garlic powder
Salt and pepper to taste
Up to 3 cups coarsely chopped broccoli flowerets
1 cup grated cheese
1 T minced fresh parsley or dill (optional)
Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through.
Add cheese (swiss with a harder bite cheese like gruyere, comte, parmesan is good, just cheddar is great too…anything goes)
*Lindsey Jensen Recipe
¼ cup apple cider (optional)
1 tsp Worcestershire sauce
¼ tsp garlic powder
Salt and pepper to taste
Up to 3 cups coarsely chopped broccoli flowerets
1 cup grated cheese
1 T minced fresh parsley or dill (optional)
Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through.
Add cheese (swiss with a harder bite cheese like gruyere, comte, parmesan is good, just cheddar is great too…anything goes)
*Lindsey Jensen Recipe
Cream of Vegetable Soup
3 cups Steamed Vegetable of choice
1 ½ cup chicken or beef broth
1 Tablespoon butter
1 Tablespoon flour
Seasonings
Salt and pepper to taste
1 cup milk, half and half, or light cream
Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through
(Great to make soup of any kind, or even to replace cream of “fill in the blank” soup cans to avoid hydrogenated oils)
*Lindsey Jensen Recipe
1 ½ cup chicken or beef broth
1 Tablespoon butter
1 Tablespoon flour
Seasonings
Salt and pepper to taste
1 cup milk, half and half, or light cream
Melt butter, stir in flour, seasonings, salt and pepper
Add milk all at once
Stir in figure 8 until slightly thickened and bubbly, stir 1 minute more
Stir in vegetable and broth, cook until heated through
(Great to make soup of any kind, or even to replace cream of “fill in the blank” soup cans to avoid hydrogenated oils)
*Lindsey Jensen Recipe
Easy Gazpacho
2 large cans whole tomatoes in juice
1 large cucumber, peeled, seeded, roughly chopped
1 medium green pepper, seeded and roughly chopped
1 small onion
2 garlic cloves
1/4 cup red wine vinegar
3 Tbsp. good extra virgin olive oil
hot sauce, to taste
salt to taste
Finely chop the cucumber and green pepper in a food processor or blender. Remove to a large bowl. Roughly chop the onion and place in the food processor. Pulse until it is finely chopped, but not pureed. Remove to the large bowl.
Add the tomatoes with their juice and the garlic cloves to the food processor. Pulse until the tomatoes are almost pureed and the garlic is finely chopped. Pour into the bowl with the other veggies. Add the vinegar, olive oil, hot sauce and salt.
Chill the soup for several hours to blend the flavors. Best eaten the day it is made.
Makes about 6 cups.
*cafejohnsoniarecipes.blogspot.com
1 large cucumber, peeled, seeded, roughly chopped
1 medium green pepper, seeded and roughly chopped
1 small onion
2 garlic cloves
1/4 cup red wine vinegar
3 Tbsp. good extra virgin olive oil
hot sauce, to taste
salt to taste
Finely chop the cucumber and green pepper in a food processor or blender. Remove to a large bowl. Roughly chop the onion and place in the food processor. Pulse until it is finely chopped, but not pureed. Remove to the large bowl.
Add the tomatoes with their juice and the garlic cloves to the food processor. Pulse until the tomatoes are almost pureed and the garlic is finely chopped. Pour into the bowl with the other veggies. Add the vinegar, olive oil, hot sauce and salt.
Chill the soup for several hours to blend the flavors. Best eaten the day it is made.
Makes about 6 cups.
*cafejohnsoniarecipes.blogspot.com
Minestrone
1/2 pound (about 1 1/4 cups) dried white beans
1/2 teaspoon salt
1/2 lb sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 lb green beans, trimmed and cut into 1/2-inch pieces
1/2 lb boiling potatoes, pealed ¾ inch dice
4 cups shredded green cabbage
1/2 lb kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
28 oz can tomatoes, chopped coarse, drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan as accompaniments
TO PREPARE DRY WHITE BEANS
Soak beans overnight in water covering by 2” Drain beans, cover again with water, simmer uncovered in saucepan for 45 minutes to 1 hour, or until they are tender
Add salt and simmer beans for 5 minutes more
Remove from heat and let stand, uncovered
FOR SOUP
In a heavy kettle, cook bacon until crips
Add onion, sauté until soft
Add the carrots, the celery, and the garlic and cook for 4 minutes, stir occasionally
Add the zucchini, the green beans, and the potatoes, cook
Add the cabbage and the kale and cook until the cabbage is wilted
Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
Drain the white beans, reserving the liquid
Purée half of beans with 1 cup of the reserved liquid,
Stir the purée and the remaining white beans into the soup
Simmer the soup, uncovered, for 15 minutes
Thin soup if desired with some of the remaining reserve liquid
Season it with salt and pepper, and parmesan
(may be made 3 days in advance)
Makes about 10 cups, serving 6 to 8.Gourmet, March 1993
*Lindsey Jensen Recipe
1/2 teaspoon salt
1/2 lb sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 lb green beans, trimmed and cut into 1/2-inch pieces
1/2 lb boiling potatoes, pealed ¾ inch dice
4 cups shredded green cabbage
1/2 lb kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
28 oz can tomatoes, chopped coarse, drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan as accompaniments
TO PREPARE DRY WHITE BEANS
Soak beans overnight in water covering by 2” Drain beans, cover again with water, simmer uncovered in saucepan for 45 minutes to 1 hour, or until they are tender
Add salt and simmer beans for 5 minutes more
Remove from heat and let stand, uncovered
FOR SOUP
In a heavy kettle, cook bacon until crips
Add onion, sauté until soft
Add the carrots, the celery, and the garlic and cook for 4 minutes, stir occasionally
Add the zucchini, the green beans, and the potatoes, cook
Add the cabbage and the kale and cook until the cabbage is wilted
Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
Drain the white beans, reserving the liquid
Purée half of beans with 1 cup of the reserved liquid,
Stir the purée and the remaining white beans into the soup
Simmer the soup, uncovered, for 15 minutes
Thin soup if desired with some of the remaining reserve liquid
Season it with salt and pepper, and parmesan
(may be made 3 days in advance)
Makes about 10 cups, serving 6 to 8.Gourmet, March 1993
*Lindsey Jensen Recipe
Roasted Yukon Gold or Red Potatoes
Wash the desired amount of potatoes in cold water. Cut into quarters and place in a greased casserole dish or on a greased, foil-lined baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with sea salt. Bake in a 400 degree oven until fork tender. The balsamic sauce is really good as a "gravy" on the potatoes. Serve with steamed veggies.
*cafejohnsoniarecipes.blogspot.com
*cafejohnsoniarecipes.blogspot.com
Oven Roasted Veggies
1 lb sweet potatoes, peeled
½ lb carrots
1-2 onions
3 Tbs olive oil
2-4 cloves of garlic, chopped
¼ tsp dried tyme
Salt and pepper
McCormic Steak Seasoning
Basically any vegetable you want roasted
Place on sheet in a single layer
Drizzle with olive oil and sprinkle with seasonings Roast until tender when pierced with a fork
(35-40 minutes).
*Lindsey Jensen Recipe
½ lb carrots
1-2 onions
3 Tbs olive oil
2-4 cloves of garlic, chopped
¼ tsp dried tyme
Salt and pepper
McCormic Steak Seasoning
Basically any vegetable you want roasted
Place on sheet in a single layer
Drizzle with olive oil and sprinkle with seasonings Roast until tender when pierced with a fork
(35-40 minutes).
*Lindsey Jensen Recipe
Hawaiian Haystacks
SAUCE:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup chicken broth
(add extra bouillon for extra chicken flavor)
TOPPINGS:
Diced chicken
Pineapple tidbits
Cheddar cheese, grated
Chopped celery
Chowmein noodles
Toasted coconut
Sliced almonds
Green onions, chopped
Melt butter and mix in flour
Add broth and milk, stir in figure 8 until thick.
Serve toppings over rice, cover with sauce/gravy
*Lindsey Jensen Recipe
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup chicken broth
(add extra bouillon for extra chicken flavor)
TOPPINGS:
Diced chicken
Pineapple tidbits
Cheddar cheese, grated
Chopped celery
Chowmein noodles
Toasted coconut
Sliced almonds
Green onions, chopped
Melt butter and mix in flour
Add broth and milk, stir in figure 8 until thick.
Serve toppings over rice, cover with sauce/gravy
*Lindsey Jensen Recipe
Southwestern Wraps
Cardini’s Southwestern Caesar Salad dressing
Tortillas
Chicken breasts, thawed cut into strips
1 lime
Salt and pepper to taste
Red pepper, cut into strips
Diced hot chili pepper
TOPPINGS:
bacon
black beans
corn
avocado
shredded cheddar cheese
romaine lettuce
cilantrogreen onion
Cook chicken in skillet squeezing lime over chicken
Sprinkle with pepper
Saute chili and red pepper
Assemble wrap with desired toppings and chicken
(The Cardini’s Southwestern Caesar Salad dressing is key to this dish!)
*Lindsey Jensen Recipe
Tortillas
Chicken breasts, thawed cut into strips
1 lime
Salt and pepper to taste
Red pepper, cut into strips
Diced hot chili pepper
TOPPINGS:
bacon
black beans
corn
avocado
shredded cheddar cheese
romaine lettuce
cilantrogreen onion
Cook chicken in skillet squeezing lime over chicken
Sprinkle with pepper
Saute chili and red pepper
Assemble wrap with desired toppings and chicken
(The Cardini’s Southwestern Caesar Salad dressing is key to this dish!)
*Lindsey Jensen Recipe
Broccoli Salad
1 package broccoli slaw mix
(find in produce section)
I package chicken flavored ramen noodles
2 cups diced cooked chicken
4 green onions, diced
¼ cup vinegar
2 tablespoons olive oil
2 tablespoons honey
Flavor packet from ramen noodles
½ cup sunflower seeds
Tortilla chips
Hammer ramen noodle packet to break noodles
Mix noodles with cooked chicken, broccoli mix, and green onions
Mix vinegar, oil, honey, and flavor packet
Poor over vegetables
Mix in sunflower seeds
Serve chilled with baked tortilla chips
*Lindsey Jensen Recipe (and family favorite!)
(find in produce section)
I package chicken flavored ramen noodles
2 cups diced cooked chicken
4 green onions, diced
¼ cup vinegar
2 tablespoons olive oil
2 tablespoons honey
Flavor packet from ramen noodles
½ cup sunflower seeds
Tortilla chips
Hammer ramen noodle packet to break noodles
Mix noodles with cooked chicken, broccoli mix, and green onions
Mix vinegar, oil, honey, and flavor packet
Poor over vegetables
Mix in sunflower seeds
Serve chilled with baked tortilla chips
*Lindsey Jensen Recipe (and family favorite!)
Creamy Apple Poppy Seed Dressing
1/3 cup sour cream
3 Tbsp. mayonnaise
3 Tbsp. frozen apple juice concentrate
1 Tbsp. poppy seeds
salt and pepper to taste
Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. Keep refrigerated until ready to serve the salad. Keeps a few days in the fridge.
*cafejohnsoniarecipes.blogspot.com
3 Tbsp. mayonnaise
3 Tbsp. frozen apple juice concentrate
1 Tbsp. poppy seeds
salt and pepper to taste
Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. Keep refrigerated until ready to serve the salad. Keeps a few days in the fridge.
*cafejohnsoniarecipes.blogspot.com
Candied Almonds
2 cups whole almonds
1/2 cup white sugar
2 Tbsp. butter
1/2 tsp. vanilla extract
Over medium-high heat and in a large skillet (10" to 12") melt the butter. Add nuts and sugar. Stir constantly with a wooden spoon until the sugar starts to melt. Lower the heat and cook until the sugar turns a golden brown and no lumps of undissolved sugar remains. Add the vanilla--it will sputter and bubble furiously. Stir quickly to combine. Pour out the nuts and syrup onto a well-greased or parchment covered cookie sheet. Let cool completely.
*cafejohnsoniarecipes.blogspot.com
1/2 cup white sugar
2 Tbsp. butter
1/2 tsp. vanilla extract
Over medium-high heat and in a large skillet (10" to 12") melt the butter. Add nuts and sugar. Stir constantly with a wooden spoon until the sugar starts to melt. Lower the heat and cook until the sugar turns a golden brown and no lumps of undissolved sugar remains. Add the vanilla--it will sputter and bubble furiously. Stir quickly to combine. Pour out the nuts and syrup onto a well-greased or parchment covered cookie sheet. Let cool completely.
*cafejohnsoniarecipes.blogspot.com
Easy Asian Dressing
1/4 cup reserved mandarin orange syrup/juice
3 Tbsp. tamari (very dark soy sauce)
2 Tbsp. lime juice
2 Tbsp. rice wine vinegar
2-4 Tbsp. sesame oil (depending on taste)
1 tsp. fresh ginger, minced (or from a jar)
a sprinkle of garlic powder
*cafejohnsoniarecipes.blogspot.com
3 Tbsp. tamari (very dark soy sauce)
2 Tbsp. lime juice
2 Tbsp. rice wine vinegar
2-4 Tbsp. sesame oil (depending on taste)
1 tsp. fresh ginger, minced (or from a jar)
a sprinkle of garlic powder
*cafejohnsoniarecipes.blogspot.com
Balsamic Viniagrette
3 Tablespoons Balsamic Vinegar
1 Tablespoon Dijon Mustard
5 Tablespoons Olive Oil
1 Tablespoon fresh chopped basil
Pinch minced garlicSalt and pepper to taste
Shake in Jar
*Lindsey Jensen Recipe
1 Tablespoon Dijon Mustard
5 Tablespoons Olive Oil
1 Tablespoon fresh chopped basil
Pinch minced garlicSalt and pepper to taste
Shake in Jar
*Lindsey Jensen Recipe
Madame Stoltz Soy Sauce Vinaigrette
½ cup rice vinegar
½ cup olive oil
6 tablespoons mayo
¼ cup soy sauce
¼ cup chopped peeled ginger
2 cloves garlic, chopped½ teaspoon sesame oil
Puree in blender until smooth
*Lindsey Jensen Recipe
½ cup olive oil
6 tablespoons mayo
¼ cup soy sauce
¼ cup chopped peeled ginger
2 cloves garlic, chopped½ teaspoon sesame oil
Puree in blender until smooth
*Lindsey Jensen Recipe
Gingerbread Pancakes
1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons molasses (not robust or blackstrap)
1 egg
1 cup sour cream
3 tablespoons whole milk2 tablespoons melted butter or pam
Preheat oven to 400 degrees
Mix flour, baking powder, baking soda, salt, spices
In separate bowl, mix molasses, egg, sour cream,
milk and butter
Add wet mixture to dry, stir until just combined
Brush hot griddle with butter or pam
Drop ¼ cup batter on skillet for pancakes
Flip pancakes when bubbles appear
Serve with accompaniments and have fun
*Lindsey Jensen Recipe
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons molasses (not robust or blackstrap)
1 egg
1 cup sour cream
3 tablespoons whole milk2 tablespoons melted butter or pam
Preheat oven to 400 degrees
Mix flour, baking powder, baking soda, salt, spices
In separate bowl, mix molasses, egg, sour cream,
milk and butter
Add wet mixture to dry, stir until just combined
Brush hot griddle with butter or pam
Drop ¼ cup batter on skillet for pancakes
Flip pancakes when bubbles appear
Serve with accompaniments and have fun
*Lindsey Jensen Recipe
Waffles
1 3/4 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 egg yolks
2 egg whites
1 tsp. sugar
1 3/4 cups milk
1/2 cup canola oil, or melted butter
1. In a large mixing bowl stir together flour, baking powder, and salt. In a small mixing bowl beat egg yolks with a fork. Beat in milk and cooking oil (if using melted butter, add after you add the liquid to the flour mixture or butter will clump and not distribute evenly). Add to the flour mixture all at once. Stir mixture together until blended, but slightly lumpy. Do not overmix!
2. In another small, clean mixing bowl, beat egg whites and sugar until stiff peaks form. Gently fold the beaten egg whites into the flour-milk mixture, leaving a few fluffs of egg white. Do not overmix!
3. Pour batter onto grids of a preheated waffle baker. Close lid and bake according to manufacturer directions. Use a fork to lift waffle from the grid.
4. Keep waffles warm on a wire rack over a baking sheet in a 200 degree oven. Makes three 9" waffles.
*cafejohnsoniarecipes.blogspot.com
1 Tbsp. baking powder
1/2 tsp. salt
2 egg yolks
2 egg whites
1 tsp. sugar
1 3/4 cups milk
1/2 cup canola oil, or melted butter
1. In a large mixing bowl stir together flour, baking powder, and salt. In a small mixing bowl beat egg yolks with a fork. Beat in milk and cooking oil (if using melted butter, add after you add the liquid to the flour mixture or butter will clump and not distribute evenly). Add to the flour mixture all at once. Stir mixture together until blended, but slightly lumpy. Do not overmix!
2. In another small, clean mixing bowl, beat egg whites and sugar until stiff peaks form. Gently fold the beaten egg whites into the flour-milk mixture, leaving a few fluffs of egg white. Do not overmix!
3. Pour batter onto grids of a preheated waffle baker. Close lid and bake according to manufacturer directions. Use a fork to lift waffle from the grid.
4. Keep waffles warm on a wire rack over a baking sheet in a 200 degree oven. Makes three 9" waffles.
*cafejohnsoniarecipes.blogspot.com
Buttermilk Cornmeal Waffles
1 cup fine cornmeal
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
3 large egg yolks
3 large egg whites
1/2 cup cooking oil
Preheat your waffle iron while preparing the batter.
Whisk all the dry ingredients together in a large mixing bowl. Set aside.
Place the 3 egg whites in a clean glass or metal bowl--not plastic, and beat with an electric mixer (or by hand with a clean whisk) until soft peaks form. When you pull the beaters up, the egg whites will hold a soft shape and fall back on themselves. Set aside.
In a large measuring cup, whisk together the 3 egg yolks, buttermilk, and cooking oil.
Add this mixture to the dry ingredients. Gently stir--do not overmix. There should be quite a few lumps left. Add the egg whites, folding very gently and slowly. Streaks of egg white should be visible.
Using a ladle or large spoon, place batter on the waffle iron plates and cook according to manufacturer directions.
*cafejohnsoniarecipes.blogspot.com
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
3 large egg yolks
3 large egg whites
1/2 cup cooking oil
Preheat your waffle iron while preparing the batter.
Whisk all the dry ingredients together in a large mixing bowl. Set aside.
Place the 3 egg whites in a clean glass or metal bowl--not plastic, and beat with an electric mixer (or by hand with a clean whisk) until soft peaks form. When you pull the beaters up, the egg whites will hold a soft shape and fall back on themselves. Set aside.
In a large measuring cup, whisk together the 3 egg yolks, buttermilk, and cooking oil.
Add this mixture to the dry ingredients. Gently stir--do not overmix. There should be quite a few lumps left. Add the egg whites, folding very gently and slowly. Streaks of egg white should be visible.
Using a ladle or large spoon, place batter on the waffle iron plates and cook according to manufacturer directions.
*cafejohnsoniarecipes.blogspot.com
Omelet
Eggs (approx one per person)
Touch of milk or cream
Salt and pepper
Pam or butter
TOPPINGS:
Feta cheese
Spinach
Garlic salt
Touch red onion
Anything you like!
Spray skillet and heat
Beat eggs and milk, pour onto warm skillet
Cover skillet until top of eggs aren’t runny
Add desired toppings
Fold eggs over with spatula and serve
*Lindsey Jensen Recipe
Touch of milk or cream
Salt and pepper
Pam or butter
TOPPINGS:
Feta cheese
Spinach
Garlic salt
Touch red onion
Anything you like!
Spray skillet and heat
Beat eggs and milk, pour onto warm skillet
Cover skillet until top of eggs aren’t runny
Add desired toppings
Fold eggs over with spatula and serve
*Lindsey Jensen Recipe
Puffed Apple Pancake
2 apples, peeled, cored and sliced ¼” thick
1 tablespoon lemon juice
3 tablespoons brown sugar
4 tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
¾ cup milk
3 eggs
2/3 cup flour
Pinch salt½ teaspoon vanilla
Preheat oven to 425 degrees
Toss apples with lemon juice, brown sugar, sugar, cinnamon and cloves
Heat 1 ½ tablespoon butter in skillet, when foamy add apples and cook until tender (approx 4 min)
Transfer apples and liquid to bowl and let cool
Heat pie tin in oven for 5 min (or until hot)
Combine eggs, milk, flour, leftover tablespoon of sugar, salt and vanilla in blender until smooth
Melt remaining 1 ½ tablespoon butter in pie plate
Pour batter into pie plate
Spoon apple mixture evenly over top
Bake until puffed and golden (toothpick test) - approx 15-20 minutes
Sprinkle with sugar if desired
*Lindsey Jensen Recipe
1 tablespoon lemon juice
3 tablespoons brown sugar
4 tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
¾ cup milk
3 eggs
2/3 cup flour
Pinch salt½ teaspoon vanilla
Preheat oven to 425 degrees
Toss apples with lemon juice, brown sugar, sugar, cinnamon and cloves
Heat 1 ½ tablespoon butter in skillet, when foamy add apples and cook until tender (approx 4 min)
Transfer apples and liquid to bowl and let cool
Heat pie tin in oven for 5 min (or until hot)
Combine eggs, milk, flour, leftover tablespoon of sugar, salt and vanilla in blender until smooth
Melt remaining 1 ½ tablespoon butter in pie plate
Pour batter into pie plate
Spoon apple mixture evenly over top
Bake until puffed and golden (toothpick test) - approx 15-20 minutes
Sprinkle with sugar if desired
*Lindsey Jensen Recipe
Elaine's Sweet Rolls
MAKES ABOUT 16 GOOD SIZED ROLLS
1 Tbsp. SAF instant yeast
1/4 cup white sugar
1 tsp. salt
3 1/2 cups flour (may not need all of it)
1 cup warm milk
1/4 cup butter (or shortening, but I changed it to butter)*
1 egg
1. Beat the egg with a fork in a large bowl. Microwave milk, butter and sugar in a large measuring cup until the temperature is 110-115 degrees F. and the butter is melted. Slowly whisk the milk mixture into the egg.
2. Place 1 1/2 cups of the flour in the bowl of an electric mixer. Add the yeast. Slowly add the milk mixture while the motor is running. Add the remaining flour slowly--you may not need all of it, until the dough is sticky, but comes away from the sides of the bowl. Add the salt. Continue mixing/kneading the dough until it's smooth and elastic. (Pinch off a small piece and see if it stretches.)
3. Spray a large bowl with non-stick cooking spray and place dough in the bowl to rise. Cover with plastic wrap that has also been sprayed with non-stick cooking spray. Place in a warm place to rise. When dough has doubled in size, punch down and turn out onto a lightly floured surface.
4. Depending on the kind of rolls** you want to make, either cut into 16 pieces for individual rolls, or roll out entire dough to make cinnamon rolls. You can also make them into regular dinner rolls.
5. Let the rolls rise again until double in size. Bake on a parchment lined baking sheet, or a greased 9" by 13" baking dish, at 375 degrees F. for less than 12 minutes. Watch closely so they don't burn on top. Cover with foil if they are gettting too brown. Serve warm.
*If you want to make hamburger buns or dinner rolls, you can substitute oil for the butter or shortening.
**For making orange rolls: Form the dough pieces into ropes of equal length. Dip in 1/4 cup melted butter and then in 1/2-1 cup granulated sugar mixed with the grated rind of 2 oranges. Form into knots and bake as directed above.
For the glaze:
1/2 cup melted butter
1-2 cups powdered sugar
the juice of 2 oranges
Drizzle or spread over the warm rolls.
*cafejohnsoniarecipes.blogspot.com
1 Tbsp. SAF instant yeast
1/4 cup white sugar
1 tsp. salt
3 1/2 cups flour (may not need all of it)
1 cup warm milk
1/4 cup butter (or shortening, but I changed it to butter)*
1 egg
1. Beat the egg with a fork in a large bowl. Microwave milk, butter and sugar in a large measuring cup until the temperature is 110-115 degrees F. and the butter is melted. Slowly whisk the milk mixture into the egg.
2. Place 1 1/2 cups of the flour in the bowl of an electric mixer. Add the yeast. Slowly add the milk mixture while the motor is running. Add the remaining flour slowly--you may not need all of it, until the dough is sticky, but comes away from the sides of the bowl. Add the salt. Continue mixing/kneading the dough until it's smooth and elastic. (Pinch off a small piece and see if it stretches.)
3. Spray a large bowl with non-stick cooking spray and place dough in the bowl to rise. Cover with plastic wrap that has also been sprayed with non-stick cooking spray. Place in a warm place to rise. When dough has doubled in size, punch down and turn out onto a lightly floured surface.
4. Depending on the kind of rolls** you want to make, either cut into 16 pieces for individual rolls, or roll out entire dough to make cinnamon rolls. You can also make them into regular dinner rolls.
5. Let the rolls rise again until double in size. Bake on a parchment lined baking sheet, or a greased 9" by 13" baking dish, at 375 degrees F. for less than 12 minutes. Watch closely so they don't burn on top. Cover with foil if they are gettting too brown. Serve warm.
*If you want to make hamburger buns or dinner rolls, you can substitute oil for the butter or shortening.
**For making orange rolls: Form the dough pieces into ropes of equal length. Dip in 1/4 cup melted butter and then in 1/2-1 cup granulated sugar mixed with the grated rind of 2 oranges. Form into knots and bake as directed above.
For the glaze:
1/2 cup melted butter
1-2 cups powdered sugar
the juice of 2 oranges
Drizzle or spread over the warm rolls.
*cafejohnsoniarecipes.blogspot.com
Refrigerator Rolls
(adapted from the Lion House Recipes Cookbook)
1 stick unsalted butter
1 cup milk
1/4 cup sugar
3 eggs
4 cups all-purpose flour (can use some bread flour)
1 Tbsp. instant SAF yeast
2 tsp. salt
Place butter, sugar and milk in a large, glass, 4-cup measuring cup. Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch.
In a large bowl, whisk the eggs well. Slowly drizzle the milk into the eggs while whisking continuously. The bowl and the eggs should be warm.
In the bowl of an electric mixer, place the flour and yeast. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise. When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down.Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
When you are ready to bake the rolls, sprinkle a little flour over a flat, clean surface.For crescent rolls, roll dough into a large circle and use a pizza cutter or knife to cut dough evenly into triangles. Start with the wide end and roll up the dough to form the crescent.
Place rolls on a parchment lined jelly roll pan and brush with butter (if desired). Cover with a large disposable aluminum pan or a clean, plastic garbage bag and let rise until double in size. (The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours!)
Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
*cafejohnsoniarecipes.blogspot.com
1 stick unsalted butter
1 cup milk
1/4 cup sugar
3 eggs
4 cups all-purpose flour (can use some bread flour)
1 Tbsp. instant SAF yeast
2 tsp. salt
Place butter, sugar and milk in a large, glass, 4-cup measuring cup. Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch.
In a large bowl, whisk the eggs well. Slowly drizzle the milk into the eggs while whisking continuously. The bowl and the eggs should be warm.
In the bowl of an electric mixer, place the flour and yeast. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise. When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down.Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
When you are ready to bake the rolls, sprinkle a little flour over a flat, clean surface.For crescent rolls, roll dough into a large circle and use a pizza cutter or knife to cut dough evenly into triangles. Start with the wide end and roll up the dough to form the crescent.
Place rolls on a parchment lined jelly roll pan and brush with butter (if desired). Cover with a large disposable aluminum pan or a clean, plastic garbage bag and let rise until double in size. (The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours!)
Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
*cafejohnsoniarecipes.blogspot.com
Buttermilk Biscuits
MAKES 12 SMALL BISCUITS
2 cups flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold butter, cut into pieces
3/4 cup buttermilk
Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is worked into the flour and it looks like coarse meal**. Add the buttermilk and stir quickly, but not too much.Using two large spoons, or a small ice cream scoop, place 12 mounds of biscuit dough on an ungreased baking sheet (you can line it with parchment of Silpat.)Bake at 425 degrees for 10 to 12 minutes, or until the tops are golden. Serve warm.
**You can prepare the biscuits in advance by following the recipe up until adding the buttermilk and placing in the fridge. When ready to bake, add the buttermilk and continue with the recipe.
*cafejohnsoniarecipes.blogspot.com
2 cups flour
1 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 Tbsp. cold butter, cut into pieces
3/4 cup buttermilk
Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is worked into the flour and it looks like coarse meal**. Add the buttermilk and stir quickly, but not too much.Using two large spoons, or a small ice cream scoop, place 12 mounds of biscuit dough on an ungreased baking sheet (you can line it with parchment of Silpat.)Bake at 425 degrees for 10 to 12 minutes, or until the tops are golden. Serve warm.
**You can prepare the biscuits in advance by following the recipe up until adding the buttermilk and placing in the fridge. When ready to bake, add the buttermilk and continue with the recipe.
*cafejohnsoniarecipes.blogspot.com
Julia Folsom's Banana Bread
4 cups flour
1 ½ cup butter
2 cups sugar
4 beaten eggs
2 tsp soda
6 bannanas
1 cup nuts (optional)
Mix
Bake 1 hour at 325 degrees
Makes one bunt or 2 loafs
*Lindsey Jensen Recipe
1 ½ cup butter
2 cups sugar
4 beaten eggs
2 tsp soda
6 bannanas
1 cup nuts (optional)
Mix
Bake 1 hour at 325 degrees
Makes one bunt or 2 loafs
*Lindsey Jensen Recipe
Kashi Raisin Bran Muffins
1 cup whole wheat flour
2 teaspoon baking powder
½ teaspoon salt
1 ¾ cup Kashi Good Friends cereal
¾ cup milk
2 egg whites
¼ cup honey
¼ cup unsweetened applesauce
1 medium ripe banana, mashed
raisins
Nonstick cooking spray
Preheat oven to 400 degrees
Stir together flour, baking powder, and salt
In separate bowl, combine cereal and milk letting it stand for 2-3 minutes
Add egg whites, beat well
Stir in applesauce, banana, honey, and raisins
Add flour mixture and mix until moistened
Fill muffin tins and bake for 20-25 min
(fiber friendly and low cal)
*Lindsey Jensen Recipe
2 teaspoon baking powder
½ teaspoon salt
1 ¾ cup Kashi Good Friends cereal
¾ cup milk
2 egg whites
¼ cup honey
¼ cup unsweetened applesauce
1 medium ripe banana, mashed
raisins
Nonstick cooking spray
Preheat oven to 400 degrees
Stir together flour, baking powder, and salt
In separate bowl, combine cereal and milk letting it stand for 2-3 minutes
Add egg whites, beat well
Stir in applesauce, banana, honey, and raisins
Add flour mixture and mix until moistened
Fill muffin tins and bake for 20-25 min
(fiber friendly and low cal)
*Lindsey Jensen Recipe
Blueberry Muffins
MAKES 12 REGULAR SIZE MUFFINS
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt1 cup granulated sugar
1 large egg4
Tbsp. butter, melted and cooled
1 1/4 cups sour cream
1 1/4 cups frozen blueberries, preferably wild
1. In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
2. In another bowl, whisk egg for 20 seconds and add granulated sugar. Continue whisking sugar and eggs until the mixture becomes light yellow and uniform in texture--about 30 more seconds to a minute. Add melted butter in 2-3 additions, whisking well after each addition. Add sour cream in 2 additions, whisk lightly until just combined.
3. Add the blueberries to the dry ingredients and toss to coat with the flour mixture.
4. Carefully fold the wet ingredients into the flour and blueberries. Don't overmix. The batter will be very, very thick and some flour streaks may remain.
5. Using an ice cream scoop or a regular spoon, fill lined or well-greased muffin cups with thebatter. The cups will be very full--almost to the top.
6. Bake at 350 degrees for 25-30 minutes, rotating the muffin tin halfway through the baking time. The muffins will be ready when golden on top and a toothpick or skewer comes out clean. As soon as muffins come out of the oven, place them on a wire rack to cool.
**This recipe comes from Cooks' Illustrated and cafejohnsoniarecipes.blogspot.com.
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt1 cup granulated sugar
1 large egg4
Tbsp. butter, melted and cooled
1 1/4 cups sour cream
1 1/4 cups frozen blueberries, preferably wild
1. In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
2. In another bowl, whisk egg for 20 seconds and add granulated sugar. Continue whisking sugar and eggs until the mixture becomes light yellow and uniform in texture--about 30 more seconds to a minute. Add melted butter in 2-3 additions, whisking well after each addition. Add sour cream in 2 additions, whisk lightly until just combined.
3. Add the blueberries to the dry ingredients and toss to coat with the flour mixture.
4. Carefully fold the wet ingredients into the flour and blueberries. Don't overmix. The batter will be very, very thick and some flour streaks may remain.
5. Using an ice cream scoop or a regular spoon, fill lined or well-greased muffin cups with thebatter. The cups will be very full--almost to the top.
6. Bake at 350 degrees for 25-30 minutes, rotating the muffin tin halfway through the baking time. The muffins will be ready when golden on top and a toothpick or skewer comes out clean. As soon as muffins come out of the oven, place them on a wire rack to cool.
**This recipe comes from Cooks' Illustrated and cafejohnsoniarecipes.blogspot.com.
Cinnamon-Crunch Sweet Potato Muffins
FOR THE TOPPING:
3 Tbs sugar
1 tsp cinnamon
FOR THE MUFFINS:
2 smaller sweet potatoes, peeled
and cut into chunks
1 ¾ cup flour
½ tsp cinnamon
½ tsp nutmeg
2 tsp baking powder
½ tsp salt
2 eggs
½ cup sugar
½ cup canola oil
½ cup milk
Grated zest of 1 orange
¾ cup pecans (optional)
Stir topping ingredients together, set aside
Boil the sweet potatoes until tender(15-20 minutes), drain, mash with mixer and cool all the way to room temp.
Preheat oven to 400 degrees F, grease muffin tins
In bowl, mix flour, cinnamon, nutmeg, baking powder, salt
In another bowl, combine eggs, sugar, oil, milk, orange peel
Whisk vigorously for 1 minute
Add mashed sweet potatoes and beat until blended
Fold by hand dry ingredients and stir until evenly moistened, careful not to over mix (batter will be slightly be lumpy)
Fold in pecans if desired
Spoon batter into tins careful not to be more than ¾ full, sprinkle with topping
Bake until golden, dry, and springy to touch (20-25 minutes), toothpick test
Transfer to wire rack, cool for 5 minutes, unmold.
*Lindsey Jensen Recipe
3 Tbs sugar
1 tsp cinnamon
FOR THE MUFFINS:
2 smaller sweet potatoes, peeled
and cut into chunks
1 ¾ cup flour
½ tsp cinnamon
½ tsp nutmeg
2 tsp baking powder
½ tsp salt
2 eggs
½ cup sugar
½ cup canola oil
½ cup milk
Grated zest of 1 orange
¾ cup pecans (optional)
Stir topping ingredients together, set aside
Boil the sweet potatoes until tender(15-20 minutes), drain, mash with mixer and cool all the way to room temp.
Preheat oven to 400 degrees F, grease muffin tins
In bowl, mix flour, cinnamon, nutmeg, baking powder, salt
In another bowl, combine eggs, sugar, oil, milk, orange peel
Whisk vigorously for 1 minute
Add mashed sweet potatoes and beat until blended
Fold by hand dry ingredients and stir until evenly moistened, careful not to over mix (batter will be slightly be lumpy)
Fold in pecans if desired
Spoon batter into tins careful not to be more than ¾ full, sprinkle with topping
Bake until golden, dry, and springy to touch (20-25 minutes), toothpick test
Transfer to wire rack, cool for 5 minutes, unmold.
*Lindsey Jensen Recipe
Pumpkin Bread
1 ½ cups sugar
1 cup pumpkin puree
2 eggs
½ cup oil
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmegChocolate chips
Preheat oven to 350 degrees
Grease 9x5 inch loaf pan
Wisk sugar, pumpkin, eggs and oil together
In another bowl, combine remaining ingredients
Add flour mix to pumpkin mix until just combined
Fold in chocolate chips, spoon in pan
Bake 60-70 minutes
Transfer to wire rack, cool for 10 minutes
Unmold
*Lindsey Jensen Recipe
1 cup pumpkin puree
2 eggs
½ cup oil
1 ¾ cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmegChocolate chips
Preheat oven to 350 degrees
Grease 9x5 inch loaf pan
Wisk sugar, pumpkin, eggs and oil together
In another bowl, combine remaining ingredients
Add flour mix to pumpkin mix until just combined
Fold in chocolate chips, spoon in pan
Bake 60-70 minutes
Transfer to wire rack, cool for 10 minutes
Unmold
*Lindsey Jensen Recipe
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