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 1   Kathee's Cookbook / Side Dishes / Herbed Bubble Loaf (AKA "Monkey Bread")  on: Oct 3rd, 2014, 10:46am 
Started by Kathee | Last post by Kathee
2-1 pound loaves frozen bread dough
1/2 stick butter
2 T grated Parmesan cheese
1 T dried thyme
1/2 t dried dillweed
1/2 t dried basil, crushed
1/4 t dried rosemary, crushed
 
Thaw dough in refrig over night and set out to rise for one hour. Melt butter and mix with Parmesan and herbs. Pinch of pieces of dough and roll in butter mixture and toss into a greased bundt pan. Each loaf should make about 12 pieces. Let rise, covered, in a warm place until doubled and light. Bake at 350 for 30-40 minutes. Cool in pan a few minutes and turn out onto plate. Best served warm.
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 2   Kathee's Cookbook / Appetizers and Snacks / Cranberry Brie Pizza  on: Nov 24th, 2013, 4:48pm 
Started by Kathee | Last post by Kathee
1 tube crescent roll dough
1/3- !/2 cup whole berry cranberry sauce
8 oz. package brie
1/2 cup pecans
 
Press dough into greased 9X13 pan.  Bake at 400 till lightly browned, about 5 minutes.
Top with small chunks of brie (if rind is vey dry, trim it off - otherwise, use it all.
Stir cranberries and dollop in small spoonfulls on the cheese.  Do not spread.  Top with pecans.
 
Bake another 5-7 minutes or till cheese is melted and starting to bubble.  Cool a few minutes before cutting into squares.
 
You can substitute raspberry or apricot jam for the cranberries if you wish.
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 3   Kathee's Cookbook / Main Dishes / Five-spice Tilapia  on: Feb 2nd, 2013, 7:32pm 
Started by Kathee | Last post by Kathee
This is so quick and easy.  But it is absolutely delicious!   Found it on Delish.
 
1 # tilapia fillets
1 t  Chinese Five-Spice powder
1/4 C reduced sodium soy sauce
3 T brown sugar
1 T canola oil or olive oil
3 sliced scallions
 
Sprinkle fillets on both sides with five-spice powder.  Heat oil over medium high heat in a large skillet.  Combine soy sauce and brown sugar in a small bowl.  Put the fillets in the skillet being careful not to crowd them.  You may have to do half at a time.  Cook until edges start to become opaque - about two minutes.  Reduce heat to medium, turn the fish over and add soy mixture to the pan, Cook about two more minutes or till sauce has thickened a little and fish is done. Add scallions and remove from heat.  Serve the fish drizzled with the pan sauce.
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 4   Kathee's Cookbook / Desserts / Lemon Poppyseed Cookies  on: Nov 12th, 2012, 6:33pm 
Started by Kathee | Last post by Kathee
1/4 C fresh lemon juice and the zest of 2 lemons
8 oz. unsalted butter, softened (2 sticks)
2 cups all purpose flour
1 t baking powder
1/2 t salt
1 1/2 cups sugar, divided
1 egg, large
2 t pure vanilla extract
1 T poppy seeds (plus more for topping)
 
In a small saucepan, bring lemon juice to a simmer over medium heat until reduced by half, about 2 T.  Add one stick of butter and stir till melted.
 
Whisk together flour, baking powder and salt. Cream 1 cup sugar with the remaining stick of butter until light.  Mix in egg and lemon butter.  Mix in vanilla, 2 t zest , flour mixture and poppy seeds.
 
At this point you will have a very soft dough.  You can either proceed and handle the dough with nimble little fingers or chill it awhile so it's easier to handle.
 
Stir  together remaining sugar and zest.  Roll spoonfuls of dough into 1" balls and roll them in sugar mixture.  Place on ungreased baking sheets and press with bottom of a small glass dipped in sugar to make them about 1/4" thick. Sprinkle lightly with more poppy seeds.  
 
 Bake at 375 degrees for 10-11 minutes or until edges start to brown. transfer to wire racks and cool completely.
 
These are nice and tangy.  Good with iced tea in summer or on your Christmas Cooky tray.
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 5   Kathee's Cookbook / Appetizers and Snacks / Shrimp Salsa  on: Sep 19th, 2011, 8:56am 
Started by Kathee | Last post by Kathee
Found this on AllRecipes.  It's great for a mixed group as it is flavorfull without a lot of heat.  You could add a minced jalepeno if you like.  It called for salad shrimp but I used chopped medium cooked shrimp which I think have more flavor and usually don't cost any more.
 
1/2 pound cooked shrimp, coarsely chopped
2 Roma tomatoes, chopped and seeded
1/2 red onion, diced
1/4 C minced parsley or cilantro
1/4 C fresh lime juice (must be fresh)
1 t freshly ground black pepper
1 clove garlic, minced
 
Combine all ingredients and serve with tortilla chips or Scoops.   Yummy!
 
I discovered this recipe during tomato time - the fresh tomatoes were splendid!
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 6   Kathee's Cookbook / Desserts / Browned Butter White Chocolate Blondies  on: Sep 19th, 2011, 5:07am 
Started by Kathee | Last post by Kathee
I have actually only tasted a few crumbs of this. I made it for church yesterday and everyone loved it and wanted more. I guess that qualifies for an "approved" recipe.
 
It's full of good things so how can it not be good? It's pretty deluxe! I tore it out from the paper a few weeks ago so don't even know who to give credit.
 
so here goes:
 
cooking spray
1 cup butter
2 1/4 cups flour
1 1/2 t baking powder
1 t salt
1 1/2 cups packed brown sugar (I used dark)
3 eggs
2 1/2 t vanilla (always use GOOD vanilla)
3/4 cup chopped macadamia nuts -I used less- 1/2 cup in package)
8 ounces chopped white chocolate (could use chips)
1 cup Craisins
 
Preheat oven to 350. Spray a 9x13 pan with cooking spray and line with foil. Spray the foil too.
 
Melt butter,( margarine will not do, it just burns - doesn't brown) in a medium saucepan over med-low heat. Cook until golden brown which will take 10 minutes or so. Be very careful not to burn.
 
Combine flour, baking powder and salt
 
Combine browned butter and sugar in a mixing bowl add eggs one at a time and beat until fluffy. Add vanilla and blend in. Add flour mixture, nuts, white chocolate and Craisins. Blend well and spread in prepared pan.
 
Bake at 350 25-30 minutes. Cool before cutting into squares.
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 7   Kathee's Cookbook / Other Yummy Treats / Clotted Cream  on: Jun 25th, 2011, 5:23pm 
Started by Kathee | Last post by Kathee
This is special occasion stuff - because it's rich not because it's hard. This is what our English ancestors left to us (besides plum pudding). Use it on scones with strawberry jam. Now you know why "tea" is an important occassion. Don't use Ultra Pasturized cream.
 
Start with 1 quart of whipping cream. Put it is a covered casserole of a size that makes the cream 2" deep and put it in the oven at 180 degrees for about 10 hours. It will have a slightly darker color crust. Then with the cover still on, refrigerate for 8-10 hours more. Lift the thick crust off the top and this is your clotted cream. Stir until smooth adding some of the liquid from the bottom to make a nice consistancy. It will keep in the fridge for about a month.
 
Yummy stuff!
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 8   Kathee's Cookbook / Main Dishes / Pasta with sausage, tomatoes and cream  on: Jun 15th, 2011, 6:47pm 
Started by Kathee | Last post by Kathee
This is quick enough for a fast weeknight dinner and special enough for guests. Use any kind of pasta you like that is big enough to hold on to the sauce. I use Bowties or Papardelle.
 
12 ounce package bow tie pasta
1 T olive oil
1 pound sweet or hot bulk Italian sausage. (can use links, just squeeze them out of the casings)
1/2 t red pepper flakes ( I often add extra fennel seed with this)
1/2 C diced onion
3 cloves garlic, minced
2 14 oz cans diced tomatoes, undrained
1 cup cream
1/2 t salt
3 T chopped parsley
 
Bring a large pot of lightly salted water to a boil and cook pasta til al dente; drain
While pasta is cooking, heat oil in a large deep frying pan. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook till onion is tender. Stir in tomatoes , cream and salt. Simmer until mixture thickens a bit - 8 to 10 minutes.
Stir cooked pasta into sauce and heat through. Serve topped with parsley.
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 9   Kathee's Cookbook / Main Dishes / Italian Sausage Soup  on: Jun 7th, 2011, 6:14pm 
Started by Kathee | Last post by Kathee
Great supper on a cold night. Serve with crusty bread and a salad and have a real feast! A nice big pot of soup in a short time.
 
1# bulk Italian sausage
2 onions, chopped
1 28 oz can chopped tomatoes
6 cups chicken broth
2 t basil
2 cups bow tie pasta
1 clove garlic, minced
1 cup sliced celery
1 cup chopped carrots
1 1/2 cup shredded cabbage
 
In a large soup kettle or Dutch oven, cook sausage over medium heat til browned. Add onions, celery, garlic and carrots and cook for five minutes or till onion is soft. Add tomatoes, chicken broth cabbage and basil. Bring to a boil. Stir in pasta and cover. Simmer about 10 minutes till pasta is tender. Enjoy!
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 10   Kathee's Cookbook / Main Dishes / Honey and Herb Grilled Pork  on: Jun 7th, 2011, 3:03pm 
Started by Kathee | Last post by Kathee
3# boneless pork loin roast
1 cup beer
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup veg oil
2 T onion powder (or1/4 cup finely minced onion)
1 1/2 t rosemary (1T fresh)
1 t salt
1t garlic powder
1/4 t black pepper
 
Place pork in heavy zip lock bag.  Combine remaining ingredients and pour over pork.   Squeeze out air and seal bag.  Marinate in refrigerator at least one hour.  Prepare an indirect fire in grill and place a drip pan in the middle.  Place pork over the drip pan and grill covered or bake in the oven at 350 till meat thermometer reads 150 degrees. Allow to rest for 10 minutes before slicing. Simmer remaining marinade for 5 minutes and use as basting sauce and to serve with meat.  
 
Good with grilled onions and apples.
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