Browsing Archive: February, 2012

Garden salad with italian vegetables

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 

this is just the list of ingredients to add to a spiral pasta... you can make this as small or as large as you would like

spiral pastas
peppers julienne
broccoli florets ( blanched in hot water and quickly into ice water)
cauliflower
zucchini 1/2 inch rounds
yellow squash rounds
red onions julienne
white onions julienne
carrots julienne
olive oil
basil
parmesan cheese
italian dressing

prepare pasta, drain and season with salt and pepper
prepare vegetables in desired shapes and sizes
blanch broccoli keep cris...


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Oriental Pasta salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Low Mein Noodles 5 pounds
celery cut on the bias 8 ounces
carrot shredded 6 ounces
red pepper cut bias 6 ounces
green onions sliced 4 ounces
snow peas cut bias 8 ounces
bean sprouts washed and dried and chopped 1 pound
water chestnuts chopped 6 ounces
roasted sesame dressing 3 cups
garnish with toasted sesame seeds and more chopped green onion

Roasted sesame seed dressing
salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp

Mix oils together and d...
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Pasta veggie salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Pasta 3 pounds
peas 1 pound
olives sliced 2 cups
onions 1 pint
red peppers 1 cup
green pepper 1 cup
tomato chopped 1 pint
celery chopped 1 pint
cucumber chopped 1 pint
vinaigrette 1 pint
salt and pepper to taste
parsley 2 T

cook pasts, drain and season
preapre vegetables
add to pasta
add vinaigrette
adjust seasoning
add parsley and any desired fresh herbs
allow to marinate
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Curried Rice Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Rice ( cooked) 2 pounds  you can use brown, white or wild rice
celery diced 1 1/2 pound
green onions 1 cup

mayonnaise 1 pint
lemon juice 2 tsp
dill weed 2 tsp
curry 1 T or more to taste
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Waldorf salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Apples, red 1 1/2 pounds
granny smith apples 1 1/2 pounds
celery, large dice 1 pound
mayonnaise 1 cup
whipped cream 1/4 cup
walnuts 4 ounces

cut apples in 1/2 inch cubes with skin on
place in water with lemon juice
drain well
add apples and celery
dress with mayonnaise and cream
garnish with walnuts

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Frog eye salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
sugar 1/2 cup
flour 1 T
salt 1/4 tsp
pineapple juice 2 T
egg 1 each

Lemon juice 2 tsp

acini de pepe 8 ounces

Mardarin oranges drained 12 ounces
pineapple chuncks 12 ounces
pineapple crushed 6 ounces
(BE SURE TO DRAIN FRUITS WELL)
whipped topping1 to 2 cups
mini marshmallows 1/2 cup
coconut to taste

combine sugar, flour, salt and jice cook stirring
add egg as liaison and continue to cook until thickened
remove from heat
add lemon juice
allow to cool
cook pasta and drain
chill
combine pasta and egg mixture and refr...
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Potato salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
red potatoes 16 pounds
cider vinegar 1 cup
oil 2 tablespoons

celery, diced 1 1/2 pounds
onions, minced 1 1/2 pounds
eggs, hard boiled 12 each
mayonnaise mixed with yellow mustard or dijon your choice to make 1 quart to taste
parsley 1/4 cup
salt and pepper

you may add; dill pickles, chopped, olives, sliced green and /or red peppers chopped, celery seeds,

steam potatoes until al dente
add cider vinegar and oil over warm potatoes and stir
season with salt and pepper
put in a colander and allow to drain
add ...
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German Potato Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Red potatoes 1 quart sliced and steamed until al dente keep warm
bacon diced 1/4 pound
onion diced 1/2 cup
sugar 1/4 cup
salt 1 t
flour 2 T
vinegar 1/2 cup
water 1/2 cup
parsley chopped fine 1/2 cup
radish sliced thin ( optional) 1/2 cup

cook bacon until crisp
drain and reserve 2 T fat
saute onions in bacon fat until transparent, but not brown
add sugar, salt and flour and blend thoroughly
add vinegar and water, cook until smooth and thickened
add cooked potatoes and bacon
fold gently to advoid breaking pota...
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Bean Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Garbanzo beans 3 pounds
kidney beans 3 pounds
green beans, steamed and shocked 3 pounds
red onions 1 pound diced
garlic minced 2 T
celery, bruinoise 1 pound
red pepper 4 ounce diced small
green pepper 8 ounces diced small
black olives sliced 1 pint
capers 2 T
parsley as needed chopped
vinaigrette 1 quart
salt and black pepper to taste
Italian herbs to taste

Rinse canned beans, drain well
steam and shock green beans
combine and season with salt and pepper
prepare vegetables
combine with beans
add vinaigrette
seas...
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Marinated Kidney Bean Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Kidney beans, drained 1 number 10 can
celery diced 2 ribs
garlic minced 2 cloves
pimentos 1 ounce
onions diced 1 large
sugar 4 T
cider vinegar 1/2 cup
salad oil 1/2 cup
black pepper 1/2 t
salt 1 tsp

prepare vegetables
prepare marinade
season and combine
let marinate
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Marinated Green Bean Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Green beans 2 pounds
carrots, julienne 12 ounces
red onion julienne 4 ounces
vinaigrette dressing 1 1/2 cup
toasted sesame seeds 2 tsp
parsley chopped 2 T

steam green beans and shock in cold ice water
cut carrots and steam, and shock in cold ice water
drain
toss green beans with carrots and with onions
toss with vinaigrette dressing
sprinkle sees and parsley
Mix lightly

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Sliced cucumber and onion in sour cream

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
cucumbers 5 pounds
onions 8 ounces
sour cream 3 cups
mayonnaise 3 cups
salt 1 1/2 T
Sugar 3 T
vinegar 3/4 cup

cut cucumbers and onions into thin slices
blend rest of ingredients to form a thin cream dressing
pour dressing over cucumbers and onions
mix lighly
allow to marinate 2 hours
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Two bean salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Green bean 4 pounds
chick peas 2 pounds
red onions diced 12 ounces
black olives slice 1 pint
red pepper diced 1 cup
celery diced 1 cup
vinaigrette dressing 3 cups

steam and shock green beans
drain chick peas
combine beans, onions olives and peppers
season with salt and pepper
dress with vindaigrette
allow to marinate

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Marinated Carrots

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
carrots 6 pounds
sugar 3 cups
worcestershire sauce 6 T
catsup 3 cups
perpared mustard 1 1/2 t
bell peppers sliced thin 3 each
onions sliced thin 3 each
vinegar white 2 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

peel and diagonal cut carrots, cook until just tender
slice onions and bell peppers
mix in all other ingredients and add to the cooked carrots
let set overnight
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Seafood salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Shrimp, cooked peeled and chopped 3 1/4 pound
Crab flake, 2 1/2 pound
celery, diced 8 ounces
onions, red diced 8 ounces
dijon mustard mixed with mayonnaise to taste 1 ouart
dill fresh chopped 1/4 cup
lemon pepper to taste
worcestershire to taste
salt and pepper to taste

mix shrimp, crab, onions and celery and dill
mayo mixture
add seasonings
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Tabbouleh

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
red or green peppers 2 pounds
onions 1 pound
cucumber seeded 1 1/2 pound
tomato 1 1/2 pound
parsley minced 1 bunch
tabouleh and spices in box 2 boxes
barley ground 10 ounces
lemon juice 1/2 cup
olive oil 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

bruinoise the vegetables ( very small dice)
add the spice packet to the tabbouleh, 2 cups cold water and cover and let set
add the ground barley to 3 cups boiling water, cover and let set until tender.  rinse
mix lemon juice with oil and sesonins
mix all in...
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Macaroni salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Macaroni 2 pounds
eggs 12 each
celery diced 1 pound 8 ounce
onion diced 8 ounce
pimiento chopped 3 ounces
mixture of mustard and mayonnaise to desired flavor 3 cups

may add, chopped olives, radishes, dill pickles, to taste

Boil pasta to al dente
oil, and seaon with salt and pepper
prepare vegetables and toss with pasta
add mayonnaise and toss
add herbs of choice
adjust seasonings

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Pico de Gallo

Posted by Penny Moline on Friday, February 17, 2012, In : Cold Sauces and Homemade Salad Dressings 
Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup

Chop all the vegetables small
add lime juice
salt and pepper to taste
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Spinach Dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T

spinach 2 cup
romaine 2 cup
parsley 1/4 cup

Mayonnaise 1 qt
sour cream1 quart

Blend in blender or food processor
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Onion dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t

Mix together
serve with crackers
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greek salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Romaine lettuce 2 heads
Iceburg lettuce 1 head
cucumber cut into 1/2 moons 4 each
red onions 1/2  moons 2 each
green pepper julienne 2 each
tomatoes cut into wedges 4 each
Olives greek as needed
feta cheese 6 ounces


Prepare lettuce to bite size
Combine lettuce and vegetables
Toss with dressing at service
add feta and garnish with olives


Greek Dressing

Olive oil 1 cup
Salad oil 2 cups
lemon juice 1/2 cup
water 1/2 cup
salt 2 t
white pepper 1/2 t
sugar 2 tsp
garlic, minced 1 T
Oregano 1 T
Parsley, chopped 1 T

Emulsi...
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cucumber yogurt sauce

Posted by Penny Moline on Friday, February 17, 2012, In : Cold Sauces and Homemade Salad Dressings 
cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T

Peel, seed and puree cucumbers

Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper
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Italian Pasta Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Pasta noodles of choice
salt and pepper
celery 2 cups
red onions diced 1 cup
green pepper diced 1 cup
roasted red pepper 1/2 cup
peas 2 cups
olives sliced 1 cup
Italian dressing 1 1/2 pintss
parmesan cheese 1/2 cup
fresh chopped parsley 2 T

Boil pasta
Drain well, chill and season well with salt and pepper
prepare vegetables
Toss pasta with vegetables
season to taste with Italian dressing
Continue reading ...
 

Caprese Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
1/2 pound fresh mozzarella cheese, sliced 1/4 inch thick
2 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup fresh basil leaves
salt and pepper to taste
2 T capers (optional)

dressing

3 T balsamic vinegar
2 T lemon juice
1 T Dijon mustard
garlic minced ( to taste)
Olive oil/salad oil blend 1 cup

Caprese is one of the easiest and most delicious of salads.
You can also serve this as an appetizer.
Add some bread slices or cracker and it can make a excellent summer lunch or a ideal first course for a summer ...
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Spaetzle

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound

butter for service

beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top...
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BAR B Q sauce II

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
3 cups (24 ounce) instant ice tea mix
1 gallon (128 ounces) Catsup
1 gallon pineapple juice (can use apple, ice tea, or coke instead)
2 cups worcestershire sauce
2 cups A-1 steak sauce
3 cups dark brown sugar
1 cup lemon juice
1 cup liquid smoke
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup black pepper

mix all ingredients in a large stock pot
bring to a boil until reduced

you can also use a corn starck slurry to thicken

makes 10 to 12 jars of sauce
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Roasted Vegetable Stock

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Onions 1 pound
leeks 1 pound
celery 8 ounces
carrots 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each

coat vegetables with oil
roast vegetables until caramelized
add cold water , vegetables and sachet in a stock pot
bring to a simmer
simmer 45 minutes
strain

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Chicken Stock

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Bones 16 pounds
water 4 gallons
mirepoix 2 1/2 pounds
sachet 2 each

wash bones
add water and bones
bring to a simmer
if desired and you want a CLEAR stock discard water at this point
bring bones to a simmer in NEW COLD water
add mirepoix
add sachet
simmer 4 to 6 hours
strain, cool and store
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Fish Stock or Fumet

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Butter 3 ounces
onion 12 ounces
celery 6 ounces
mushrooms 6 ounces
fish bones 18 pounds
white wine 1 cup
sachet:  bay leaf, pepper corns, parsley stems, whole cloves

butter bottom of a heavy stock pot
place mirepoix in the bottom and the bones over the top
cook for 5 minutes
NO COLOR
add wine and water
bring to a simmer
add sachet
skim
let simmer for 30 to 45 minutes
strain through a china cup

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Vegetable Stock

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Onion 1 pound
Leeks 1 pound
celery 8 ounces
carrot 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each

Prepare vegetables
start in cold water and bring to a simmer
simmer 45 minutes
strain thru a china cap
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Red pepper pesto

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
red pepper, roasted 1 pound 4 ounces
fresh cilantro 1 1/2 cup
olive oil 1 cup, 1 T
balsamic vinegar 1/2 cup 1 T
garlic, minced 1 T
dry mustard 1 T
ground coriander 1 T
cinnamon ground 1 pinch

toasted whole almonds 8 ounce

salt and pepper to taste

prepare peppers and clean
add peppers cilantro, garlic, to processor and process
add olive oil and balsamic vinegar
process
add spices and adjust seasoning
add almonds and process to paste

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Steak marinade

Posted by Penny Moline on Friday, February 17, 2012, In : Marinades and Rubs 
Soy sauce 1 cup
red vinegar 1/4 cup
garlic minced 1 T
green onions 2 T
salt and black pepper
Continue reading ...
 

Dill Sauce

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
green onions 2 T
capers 1 T
parsley 1 T
horseradish 1 T
sour cream 1 quart
white pepper 1/4 tsp
dill weed 1 tsp

chop green onions, capers, and parsley
add remaining ingredients
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Tomato Sauce ( Mother sauce)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
salt pork, small dice 4 ounces
mirepoix 1 pound 8 ounces
tomatoes, fresh or canned 3 quarts
tomato puree 2 quarts

sachet:  thyme, bay leaf, garlic cloves, parsley stem, pepper corns

white stock 3 quarts
pork bones 2 pounds

render the salt pork over medium heat
add the mirepoix and saute but do not brown
add tomatoes, tomato puree, sachet
add stock and bones
simmer slowly for 1 to 2 hours or until desired consisency has been reached
remove bones and sachet
blend or run through a food mill

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Hand made pasta

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Flour all purpose 1 pound
Eggs 5 to 6
salt pinch

combine all ingredients in processor
process with blade attachment until mixture resembles course meal
gather the dough together to form a ball and let it rest 30 minutes before rolling it out
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Espagnole ( Mother Sauce) Brown Sauce

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
Mirepoix 8 ounces
Oil 2 ounces
tomato paste 1 ounce
flour 2 ounces
brown stock 1 quart
sachet 1 each

Carmalize Mirepoix ( 50 percent onions, 25 percent carrots, 25 percent celery)
add tomato paste
add flour and cook as roux
add brown stock and sachet
simmer 45 minutes and reduce by 1/3
skim
strain


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Veloute ( Mother sauce)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
Butter 8 ounces
Flour 8 ounces
 stock 5 quarts

Prepare roux
add cold stock to roux to combine
simmer 45 minutes
skim
strain

Stock can be chicken stock, beef stock, fish stock, veal stock depending on what you are making the sauce for.

heavy veloute increase roux to 12 ounces butter and 12 ounces flour
light veloute decrease roux to 6 ounces butter and 12 ounces flour
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Bechamel, Medium ( Mother sauce)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
butter 8 ounces
flour 8 ounces
salt 1 tsp
milk 1 gallon

melt butter in thick bottom pot,
stir in flour to make roux
cook over low heat stirring constantly for 8 to 10 minutes
do not allow roux to brown
add milk to roux, stirring to combine
bring to a simmer and cook 30 to 45 minutes
strain through a china cap


To make a heavy Bechamel sauce increase roux to 12 ounces butter and 12 ounces flour
To make a light Bechamel sauce decrease roux to 6 ounces butter and 6 ounces flour


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Hollandaise Sauce ( One of five mother sauces)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
                                                                                         


Egg yolks 12 each
water cold 2 ounces

clarified butter 2 1/2 pounds (warm, not hot)
lemon juice 2 lemons
cayenne pepper to taste
salt to taste

Whip egg yolks with water together in stainless steel bowl.
Place over pot of simmering water.
whip yolks lightly until a soft peak
stir down from edges
remove from range
slowly slowly slowly drizzle butter into eggs whipping lighlty to blend
add lemon juice and cayenne peppe...
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Mexican Lasagne

Posted by Penny Moline on Friday, February 17, 2012, In : Whats for dinner 
Ground beef 10 pounds
onion 2 pounds
garlic 1/4 cup
anaheim peppers, diced 1 pound
cumin 2 T
Red pepper flakes 1 T
Chili powder 1 T
salt and pepper to taste

Brown meat and drain
saute onion, garlic and peppers
add seasoning and combine
add meat and combine
adjust seasoning
reserve

Use these layers for the lasagne
Layer one bottom
*18 ounce sauce
Tortilla layer
12 ounce sauce
1 pound cheddar cheese, jack cheese, or any cheese you like
1 pound meat
8 ounce sauce
Layer two
tortilla layer
12 ounce sauce
1 pound cheese
1 p...
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Vegetable Lasagna

Posted by Penny Moline on Friday, February 17, 2012, In : Whats for dinner 
Garlic minced 1/4 cup
onion diced 2 pounds
carrots shredded 1 pound 8 ounce
green pepper 1 pound
zucchini, sliced 3 pounds
yellow squash sliced 3 pounds
mushrooms sliced 2 pounds
spinach, cleaned 2 pounds
basil 2 ounces

Pasta noodles 4 pounds
Ricotta,5 pounds mixed with eggs as binder 4 to 6 whole eggs, parmesan cheese, mozzarella cheese to taste add salt, pepper, italian seasoning, parsley
Mozzarella cheese, shredded 7 pounds
bechamel with basil 2 gallon
parmesan cheese

Prepare vegetables
saute garlic and...
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Granola bars

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola 6 cups

Marshmellows 4 cups mini or 40 large

Butter 1/4 cup

Melt butter and marshmellows

add granola and stir to mix together
when mixture has cooled slighly, add chocolate chips, nuts, coconut or dried fruit if desired
press into a 9 by 13 pan and cool
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Honey Granola Squares

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola ( low fat if possible)

dried fruit, such as cranberries, cherries, or finely chopped dried apriocts, apples or pears 3/4 cup

Honey 1/2 cup

Vegetable oil 1/4 cup

vanilla 3/4 t

egg white, lightly beaten

Mix together granola and dried fruit
in a small sauce pan, heat honey, oil and vanilla over medium heat, until honey is dissolved
pour mixture over granola and mix to coat
pour egg whites over granola mixture and mix to coat
pack into a 8 inch square pan and bake at 325 for 30 minutes or until dee...
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Potato Duchesse

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Potato 5 pounds
butter 4 ounces
egg yolks 5 each
cornstarch 4 ounces
salt 1 T
white pepper 1 t
nutmeg 1/8 t
* parmesan cheese 4 ounces

Boil potatoes until done
drain and allow to dry in oven
process potatoes in ricer, or grate
combine all ingredients together
adjust seasoning
pipe in pastry bag with star tip onto buttered baking sheets
brush with egg wash
brown in oven at 475 degress

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Sour Cream Cherry Dessert

Posted by Penny Moline on Friday, February 17, 2012, In : Desserts 
Base:

Butter, softened 2 cups
yellow cake mix 1 restaurant size box ( 5 pounds)

topping:
Cherry fruit pie filling 9 cups
sour cream 4 cups
whole eggs 5 each
almond extract 2 tsp
pecans, chopped 2 cups

Place base ingredients in mixer bowl; mix on low speed using a paddle until well combined
Press evenly in the bottom of a greased 18 x 26 inch sheet pan
spread pie filling evenly over base
combine sour cream, eggs and almond extact
pour evenly over pie filling
sprinkle with pecans
bake 350 in a conventional ov...
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Apple Brown Betty

Posted by Penny Moline on Friday, February 17, 2012, In : Desserts 
Flour 4 cups
sugar 2 cups
baking powder 2 tsp
salt 1/2 tsp
butter 1 pound
apples, sliced 12 cups
cinnamon 1 T
lemon juice, fresh 3 T
sugar 1 1/2 cup

In mixing bowl sift; flour, sugar;salt,and baking powder
Rub in butter until fine mixture, this is a crumb mixture for topping
Mix apples, sugar, cinnamon, and lemon juice
Put into a 12 x 18 pan
cover apples with crumb mixture
bake at 350 for about 60 minutes
serve warm with cream



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Shrimp Bisque

Posted by Penny Moline on Friday, February 17, 2012, In : Soup 

onion 8 ounces
carrot 4 ounces
celery 4 ounces
garlic 1 t
butter 2 ounces
shells 1 pound
tomato paste 2 ounces
Brandy 2 ounces
shrimp veloute 4 quarts
sachet 1 each
shrimp cooked and diced 1 pound
heavy cream 1 pint

Carmelize mirepoix in braising pan
Add shells and sear
add tomato paste and saute
add brandy and flame
add fish veloute and sachet
simmer 20 minutes
strain
remove solids
( some Chef's will blend up the shells and solids and return to the soup if you do this, please put the soup through a chinois or ...


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Brine for fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Combine all the ingredients for the brine, and cook for 20 minutes
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Brine for Fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Water 2 quarts
cider 1 quart
pickling spice 1 cup
brown sugar 3/4 pound
black pepper 2 T
Salt 3 T
Continue reading ...
 

Piqunte Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Shallots minced 4 ounces
wine vinegar 4 ounces
white wine 4 ounces
veloute 1 quart
caper 2 ounces
sour pickles
chopped parsley
taragon

saute shallots, deglaze with white wine and vinegar
add to hot veloute
Add capers, chopped pickles, parsley and chopped taragon


Continue reading ...
 

Enchilada sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
oil 3 cups
garlic 1 1/2 T
onion 2 cups
chili powder 3 cups
cocoa 1/3 cup
sugar 1/3 cup
flour 1 1/2 cup
mesa 1 1/2 cup
water 2 1/2 gallon
beef base 4 ounces
cumin ground 2 T
oregano ground 2 T
salt to taste
sugar to taste

saute onion and garlic to translucent
add chili powder, cocoa, and sugar
cook 3 to 5 minute
add flours and cook as roux
add remaining ingredients
bring to a simmer and simmer for one hour
adjust seasonings
strain
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Cheese Sauce One

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
butter 10 ounces
flour 10 ounce
onion 2 Tablespoons

Milk 1 1/2 gallons
bay leaf 1 each

Cheddar cheese 1 pound
Cheese other your choice or an additonal amount of cheddar cheese 1 pound

Paprika 1 T
Dry mustard 1 T
Worcestershire 2 T
Tabasco 2 to 3 drops
Sherry, Optional 1/4 cup

Prepare roux with onion

add milk and bay leaf and allow to simmer 30 mintues

Stir in cheese until melted and smooth
do not allow to curdle

adjust seasonings and liquid
strain before service
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Almadine

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
butter 2 pounds
almonds 12 ounces

brown butter in saute pan
stir over medium heat

toast almonds in oven

combine almonds with butter and heat a few minutes
do not allow to color


Continue reading ...
 

Spanish Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Green pepper 4 each
onions medium 4 each
celery 4 ribs
olive oil 4 ounces
chili powder 1/4 cup
garlic cloves 4 each
diced tomatoes( canned) one number 10 can
tomato sauce 1/2 of a number 10 can
basil leaves 1/2 cup
bay leaf 1 each
thyme leaves 1 tablespoon
sugar 1/4 cup
coarse black pepper 1 tablespoon
water 1 quart

cut green pepper and onions in diamond cut
cut celery diagonally cut
heat olive oil in brazier
add vegetables and cookal dente
add garlic and cook 1 to 2 minutes
add tomatoe products and water
bring ...
Continue reading ...
 

Demi Glaze

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Brown Sauce 1 gallon
Brown stock 1 gallon

Combine stock and sauce in a stock pot reduce by half
skim during cooking
strain thru cheesecloth

Continue reading ...
 

Bolognese\meat sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Mirepoix 1 pound
Garlic minced 1/2 cup
olive oil 1 cup
mushrooms small dice 1 1/2 pounds
Diced tomatoes 3 cans of Number 10 size
Tomato puree 1 can of Number 10 size
Water 2 quarts
salt 1 Tablespoon
sugar 1 Tablespoon
fresh minced parsley 1/2 cup
pepper 1 Tablespoon
Basil leaves dried 2 Tablespoons
Italian sausage 5 pounds
Ground beef 5 pounds

Sweat the mirepoix and garlic in olive oil
add mushrooms and sweat for 5 minutes
process tomatoes to smooth consistency then add with puree and water
add salt and sugar...
Continue reading ...
 

Sausage gravy

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Sausage chopped 2 pounds
butter 3 to 4 ounces
flour 5 to 6 ounces
milk 2 1/2 quarts
chicken base to taste
black pepper to taste
salt to taste

saute sausage to release fat and add butter
add flour
cook as roux ( until it has lost the starch flavor)
Add milk stir to combine
Simmer
Cook 30 minutes
add seasonings
adjust consistency by cooking and reducing or adding more milk if too thick
Continue reading ...
 

Bechamel, light method two

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
roux
butter 8 ounces
bread flour 8 ounces

Milk 1 gallon

onion peeled 1 each
whole clove 1 each
bay leaf 1 each

nutmeg to taste
white pepper to taste

Melt butter, add flour and cook until the starch flavor is gone
add milk
add onion with bay leaf attached by the whole clove
simmer for 30 minutes
strain

To make a cheddar cheese sauce

Add

Cheddar cheese 8 ounces
mustard dry 1/2 ounce
worcestershire sauce 2 teaspoons

Stir constantly
add seasoning
adjust to taste
strain
Continue reading ...
 

Polonaise

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 

Bread crumbs 4 cups
butter 12 ounces
parsley 1/2 cup
Eggs, hard boiled 6 each

place butter in a sauce pan or skillet and heat to golden brown
add crumbs and brown until golden
remove from heat
Blend in chopped egg and parlsey


Continue reading ...
 

BBQ sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
onion 1/2 cup
oil 1/4 cup
paprika 1/4 cup
chili powder 1/2 cup
chicken base 2 tablespoons
garlic salt 2 tablespoons
ground cloves 1/2 teaspoon
black pepper 1 1/2 teaspoon
brown sugar 1 1/2 tablespoons
honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
catsup 3 quarts

saute oinon in oil
add paprika and chili powder continue to saute

combine dry ingredients
combine liquid ingredients
Combine with the sauted ingredient...
Continue reading ...
 

Sweet and Sour Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Pineapple juice 15.5 ounces
Ketchup 1/4 cup
Brown sugar 1/4 cup
Vinegar 1/4 cup
Cornstarch 1 1/2 Tablespoon
Garlic granulaed or powder 1/2 teaspoon
Worcestershire sauce 1/4 Tablespoon
Ground Ginger 1/2 teaspoon

Mix together and cook over medium heat until thickened
Continue reading ...
 

Sauce Chausseur

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Clarified butter 1 ounce
mushrooms sliced thick 10 ounce
shallots minced 1 ounce
garlic minced 1 clove
Dry white wine 8 ounces
Brandy 3 ounces
Demi Glaze 1 quart
Tomato concasse cooked in olive oil 1 pint
parsley 1 tablespoon
meat glaze 1 ounce

Heat butter
add shallots and garlic
saute until aroma is released
add mushrooms and saute until brown
add wine and brandy reduce by half
add demi glaze and reduce
Finish the sauce, add concasse, meat glaze and parsley
adjust seasoning

Concasse:  Seeded, Diced and Peeled...
Continue reading ...
 

PiPizza sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Pizza sauce

Tomato puree 3 quarts
garlic powder 1 tablespoon
onion powder 1 tablespoon
salt 1 tablespoon
pepper 1 teaspoon
basil 2 tablespoons
oregano 2 tablespoon
olive oil 1/2 cup
water 1 pint

combine all ingredients
allow flavors to develop overnight
adjust thickness with water
Continue reading ...
 

Clam Sauce/White Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
olive oil 3 ounces
butter 3 ounces
garlic 2 ounces
onion 4 ounces
flour 9 ounces
clam juice 1 gallon
cream 2 cups
clams 1 pound 12 ounces
parsley 2 tablespoons
salt to taste
pepper to taste
lemon juice 2 tablespoons

Sweat onions and garlic in olive oil and butter
add flour for roux
add clam juice, simmer for 30 minutes
strain
Temper cream add to clam sauce stirring
add clams
season
hold for service
Continue reading ...
 

Basil Bechamel for Lasagna

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Butter 6 ounces
olive oil 1 ounce
garlic minced 1 Tablespoon
flour 6 ounce
Milk 1 gallon
salt and pepper to taste
basil, fresh chopped 1 ounce

Sweat the garlic in butter and olive oil
add flour and make roux
add milk
Cook for 30 minutes
strain
Season with salt and pepper
add chopped basil
Continue reading ...
 

Supreme Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Chicken Veloute 1 quart
Heavy Cream 1 cup
Cold butter 2 Tablespoons
Salt to taste
white pepper to taste
lemon juice to taste

Heat veloute in medium sauce pan and simmer until reduced by 1/4 stirring occasionally
Pour Cream into a metal bowl and temper by slowly incorporating a small amount of the hot veloute.
Slowly stir this into the sauce, return to a low simmer
Swirl in the raw butter until melted
Then season to taste
Strain
Continue reading ...
 

Robert Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Onion chopped 4 ounces
White wine 8 ounces
Demi Glaze 1 quart
Dijon Mustard to taste

cook onions in butter without browning
Add white wine and reduce by 2/3
Add Demi Glaze and Dijon Mustard
Simmer 20 minutes
Adjust flavor
Strain
Continue reading ...
 

Alfredo Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Butter 2 Tablespoons
Heavy Cream 3 Cups
Parmesan cheese 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon

Heat butter in a 12 inch skillet over medium heat.
Stir in Cream, heat to a simmer, reduce by half
Add Parmesan Cheese
Season to taste
Mix Pasta with sauce and serve with fresh ground pepper and chopped parsley

Garlic may be added to butter and cream when reducing

Continue reading ...
 

Jerk Seasoning

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 
Chili powder 1/4 cup
pepper corns 2 T
Cinnamon 2 T
paprika 2 T
Thyme 2 T
Fennel seed 2 T
cardamon 1 T
nutmeg 1 T

Roast spices and herbs in a dry saute pan over low heat for about 3 minutes
cool and grind ( a coffee grinder works well)
allow flavors to set
Continue reading ...
 

Potato Seasoning

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
Onion powder 2 T
Garlic powder 2 T

Combine
Continue reading ...
 

Creole/Cajun seasoning

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 
paprika 1/4 cup plus 1 T
salt 1/4 cup
garlic powder 1/4 cup
black pepper 2 T
onion powder 2 T
Cayenne pepper 2 T
oregano 2 T
thyme 2 T

Combine spices and herbs and allow flavors to blend
Continue reading ...
 

Dry Rub BBQ

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 

Onion powder 1 T
Garlic powder 2 T
salt 2 T
pepper 2 T
chili powder 1/4 cup
thyme 2 T
lemon pepper 2 T
red pepper flakes 1 T

Mix herbs and spices
Allow flavores to meld


Continue reading ...
 

Deviled Eggs

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Eggs 10 each
mayonnaise 2 ounces
yellow mustard 2 T
curry pinch
salt and pepper to taste

boil eggs
pull out yolks and sieve them or mash with a fork
add rest of ingredients
pipe mixture into egg whites

garnish with a small dice of red pepper and a small parsley leaf

Continue reading ...
 

Hot stuffed Seafood Mushrooms

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Crab flake 2 1/2 pound
shrimp bay 2 pound
lemon juice 1 to 2 T
salt and pepper  to taste
red onion  minced 1 1/2 cup
celery minced 1/2 cup
parsley 1/4 cup
bread crumbs 2 cups
mozzarella cheese grated 2 pounds
mayonnaise 1/2 cup
eggs 3 each

Chop crab flake and shrimp
Drain well, season with lemon juice and salt and pepper
add red onion, celery,parsley and bread crumbs mix well
add mozzarella cheese, mayonnaise and and eggs mix well
stuff perpared mushroom caps
bake until cheese melts

to prepare mushrooms:
remov...
Continue reading ...
 

Egg Roll

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Cabbage, shredded 2 pounds
bean sprouts chopped 2 pounds
onion minced 1 pound
carrot shredded 8 ounce
garlic salt 2 tsp
pepper 1 tsp
soy sauce 1/4 cup

may add cooked bacon/pork 8 ounce

Mix ingredients to combine
Stuff in a egg roll wrap
Fry
Continue reading ...
 

Spinach Boreks

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Spinach Boreks

Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces

Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen.  Unwrap and unfold the stack of sheets cut in half length wise
keep the p...
Continue reading ...
 
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Browsing Archive: February, 2012

Garden salad with italian vegetables

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 

this is just the list of ingredients to add to a spiral pasta... you can make this as small or as large as you would like

spiral pastas
peppers julienne
broccoli florets ( blanched in hot water and quickly into ice water)
cauliflower
zucchini 1/2 inch rounds
yellow squash rounds
red onions julienne
white onions julienne
carrots julienne
olive oil
basil
parmesan cheese
italian dressing

prepare pasta, drain and season with salt and pepper
prepare vegetables in desired shapes and sizes
blanch broccoli keep cris...


Continue reading ...
 

Oriental Pasta salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Low Mein Noodles 5 pounds
celery cut on the bias 8 ounces
carrot shredded 6 ounces
red pepper cut bias 6 ounces
green onions sliced 4 ounces
snow peas cut bias 8 ounces
bean sprouts washed and dried and chopped 1 pound
water chestnuts chopped 6 ounces
roasted sesame dressing 3 cups
garnish with toasted sesame seeds and more chopped green onion

Roasted sesame seed dressing
salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp

Mix oils together and d...
Continue reading ...
 

Pasta veggie salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Pasta 3 pounds
peas 1 pound
olives sliced 2 cups
onions 1 pint
red peppers 1 cup
green pepper 1 cup
tomato chopped 1 pint
celery chopped 1 pint
cucumber chopped 1 pint
vinaigrette 1 pint
salt and pepper to taste
parsley 2 T

cook pasts, drain and season
preapre vegetables
add to pasta
add vinaigrette
adjust seasoning
add parsley and any desired fresh herbs
allow to marinate
Continue reading ...
 

Curried Rice Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Rice ( cooked) 2 pounds  you can use brown, white or wild rice
celery diced 1 1/2 pound
green onions 1 cup

mayonnaise 1 pint
lemon juice 2 tsp
dill weed 2 tsp
curry 1 T or more to taste
Continue reading ...
 

Waldorf salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Apples, red 1 1/2 pounds
granny smith apples 1 1/2 pounds
celery, large dice 1 pound
mayonnaise 1 cup
whipped cream 1/4 cup
walnuts 4 ounces

cut apples in 1/2 inch cubes with skin on
place in water with lemon juice
drain well
add apples and celery
dress with mayonnaise and cream
garnish with walnuts

Continue reading ...
 

Frog eye salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
sugar 1/2 cup
flour 1 T
salt 1/4 tsp
pineapple juice 2 T
egg 1 each

Lemon juice 2 tsp

acini de pepe 8 ounces

Mardarin oranges drained 12 ounces
pineapple chuncks 12 ounces
pineapple crushed 6 ounces
(BE SURE TO DRAIN FRUITS WELL)
whipped topping1 to 2 cups
mini marshmallows 1/2 cup
coconut to taste

combine sugar, flour, salt and jice cook stirring
add egg as liaison and continue to cook until thickened
remove from heat
add lemon juice
allow to cool
cook pasta and drain
chill
combine pasta and egg mixture and refr...
Continue reading ...
 

Potato salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
red potatoes 16 pounds
cider vinegar 1 cup
oil 2 tablespoons

celery, diced 1 1/2 pounds
onions, minced 1 1/2 pounds
eggs, hard boiled 12 each
mayonnaise mixed with yellow mustard or dijon your choice to make 1 quart to taste
parsley 1/4 cup
salt and pepper

you may add; dill pickles, chopped, olives, sliced green and /or red peppers chopped, celery seeds,

steam potatoes until al dente
add cider vinegar and oil over warm potatoes and stir
season with salt and pepper
put in a colander and allow to drain
add ...
Continue reading ...
 

German Potato Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Red potatoes 1 quart sliced and steamed until al dente keep warm
bacon diced 1/4 pound
onion diced 1/2 cup
sugar 1/4 cup
salt 1 t
flour 2 T
vinegar 1/2 cup
water 1/2 cup
parsley chopped fine 1/2 cup
radish sliced thin ( optional) 1/2 cup

cook bacon until crisp
drain and reserve 2 T fat
saute onions in bacon fat until transparent, but not brown
add sugar, salt and flour and blend thoroughly
add vinegar and water, cook until smooth and thickened
add cooked potatoes and bacon
fold gently to advoid breaking pota...
Continue reading ...
 

Bean Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Garbanzo beans 3 pounds
kidney beans 3 pounds
green beans, steamed and shocked 3 pounds
red onions 1 pound diced
garlic minced 2 T
celery, bruinoise 1 pound
red pepper 4 ounce diced small
green pepper 8 ounces diced small
black olives sliced 1 pint
capers 2 T
parsley as needed chopped
vinaigrette 1 quart
salt and black pepper to taste
Italian herbs to taste

Rinse canned beans, drain well
steam and shock green beans
combine and season with salt and pepper
prepare vegetables
combine with beans
add vinaigrette
seas...
Continue reading ...
 

Marinated Kidney Bean Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Kidney beans, drained 1 number 10 can
celery diced 2 ribs
garlic minced 2 cloves
pimentos 1 ounce
onions diced 1 large
sugar 4 T
cider vinegar 1/2 cup
salad oil 1/2 cup
black pepper 1/2 t
salt 1 tsp

prepare vegetables
prepare marinade
season and combine
let marinate
Continue reading ...
 

Marinated Green Bean Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Green beans 2 pounds
carrots, julienne 12 ounces
red onion julienne 4 ounces
vinaigrette dressing 1 1/2 cup
toasted sesame seeds 2 tsp
parsley chopped 2 T

steam green beans and shock in cold ice water
cut carrots and steam, and shock in cold ice water
drain
toss green beans with carrots and with onions
toss with vinaigrette dressing
sprinkle sees and parsley
Mix lightly

Continue reading ...
 

Sliced cucumber and onion in sour cream

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
cucumbers 5 pounds
onions 8 ounces
sour cream 3 cups
mayonnaise 3 cups
salt 1 1/2 T
Sugar 3 T
vinegar 3/4 cup

cut cucumbers and onions into thin slices
blend rest of ingredients to form a thin cream dressing
pour dressing over cucumbers and onions
mix lighly
allow to marinate 2 hours
Continue reading ...
 

Two bean salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Green bean 4 pounds
chick peas 2 pounds
red onions diced 12 ounces
black olives slice 1 pint
red pepper diced 1 cup
celery diced 1 cup
vinaigrette dressing 3 cups

steam and shock green beans
drain chick peas
combine beans, onions olives and peppers
season with salt and pepper
dress with vindaigrette
allow to marinate

Continue reading ...
 

Marinated Carrots

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
carrots 6 pounds
sugar 3 cups
worcestershire sauce 6 T
catsup 3 cups
perpared mustard 1 1/2 t
bell peppers sliced thin 3 each
onions sliced thin 3 each
vinegar white 2 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

peel and diagonal cut carrots, cook until just tender
slice onions and bell peppers
mix in all other ingredients and add to the cooked carrots
let set overnight
Continue reading ...
 

Seafood salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Shrimp, cooked peeled and chopped 3 1/4 pound
Crab flake, 2 1/2 pound
celery, diced 8 ounces
onions, red diced 8 ounces
dijon mustard mixed with mayonnaise to taste 1 ouart
dill fresh chopped 1/4 cup
lemon pepper to taste
worcestershire to taste
salt and pepper to taste

mix shrimp, crab, onions and celery and dill
mayo mixture
add seasonings
Continue reading ...
 

Tabbouleh

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
red or green peppers 2 pounds
onions 1 pound
cucumber seeded 1 1/2 pound
tomato 1 1/2 pound
parsley minced 1 bunch
tabouleh and spices in box 2 boxes
barley ground 10 ounces
lemon juice 1/2 cup
olive oil 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

bruinoise the vegetables ( very small dice)
add the spice packet to the tabbouleh, 2 cups cold water and cover and let set
add the ground barley to 3 cups boiling water, cover and let set until tender.  rinse
mix lemon juice with oil and sesonins
mix all in...
Continue reading ...
 

Macaroni salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Macaroni 2 pounds
eggs 12 each
celery diced 1 pound 8 ounce
onion diced 8 ounce
pimiento chopped 3 ounces
mixture of mustard and mayonnaise to desired flavor 3 cups

may add, chopped olives, radishes, dill pickles, to taste

Boil pasta to al dente
oil, and seaon with salt and pepper
prepare vegetables and toss with pasta
add mayonnaise and toss
add herbs of choice
adjust seasonings

Continue reading ...
 

Pico de Gallo

Posted by Penny Moline on Friday, February 17, 2012, In : Cold Sauces and Homemade Salad Dressings 
Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup

Chop all the vegetables small
add lime juice
salt and pepper to taste
Continue reading ...
 

Spinach Dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T

spinach 2 cup
romaine 2 cup
parsley 1/4 cup

Mayonnaise 1 qt
sour cream1 quart

Blend in blender or food processor
Continue reading ...
 

Onion dip

Posted by Penny Moline on Friday, February 17, 2012, In : Appetizer 
Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t

Mix together
serve with crackers
Continue reading ...
 

greek salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Romaine lettuce 2 heads
Iceburg lettuce 1 head
cucumber cut into 1/2 moons 4 each
red onions 1/2  moons 2 each
green pepper julienne 2 each
tomatoes cut into wedges 4 each
Olives greek as needed
feta cheese 6 ounces


Prepare lettuce to bite size
Combine lettuce and vegetables
Toss with dressing at service
add feta and garnish with olives


Greek Dressing

Olive oil 1 cup
Salad oil 2 cups
lemon juice 1/2 cup
water 1/2 cup
salt 2 t
white pepper 1/2 t
sugar 2 tsp
garlic, minced 1 T
Oregano 1 T
Parsley, chopped 1 T

Emulsi...
Continue reading ...
 

cucumber yogurt sauce

Posted by Penny Moline on Friday, February 17, 2012, In : Cold Sauces and Homemade Salad Dressings 
cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T

Peel, seed and puree cucumbers

Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper
Continue reading ...
 

Italian Pasta Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
Pasta noodles of choice
salt and pepper
celery 2 cups
red onions diced 1 cup
green pepper diced 1 cup
roasted red pepper 1/2 cup
peas 2 cups
olives sliced 1 cup
Italian dressing 1 1/2 pintss
parmesan cheese 1/2 cup
fresh chopped parsley 2 T

Boil pasta
Drain well, chill and season well with salt and pepper
prepare vegetables
Toss pasta with vegetables
season to taste with Italian dressing
Continue reading ...
 

Caprese Salad

Posted by Penny Moline on Friday, February 17, 2012, In : Salads 
1/2 pound fresh mozzarella cheese, sliced 1/4 inch thick
2 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup fresh basil leaves
salt and pepper to taste
2 T capers (optional)

dressing

3 T balsamic vinegar
2 T lemon juice
1 T Dijon mustard
garlic minced ( to taste)
Olive oil/salad oil blend 1 cup

Caprese is one of the easiest and most delicious of salads.
You can also serve this as an appetizer.
Add some bread slices or cracker and it can make a excellent summer lunch or a ideal first course for a summer ...
Continue reading ...
 

Spaetzle

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound

butter for service

beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top...
Continue reading ...
 

BAR B Q sauce II

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
3 cups (24 ounce) instant ice tea mix
1 gallon (128 ounces) Catsup
1 gallon pineapple juice (can use apple, ice tea, or coke instead)
2 cups worcestershire sauce
2 cups A-1 steak sauce
3 cups dark brown sugar
1 cup lemon juice
1 cup liquid smoke
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup black pepper

mix all ingredients in a large stock pot
bring to a boil until reduced

you can also use a corn starck slurry to thicken

makes 10 to 12 jars of sauce
Continue reading ...
 

Roasted Vegetable Stock

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Onions 1 pound
leeks 1 pound
celery 8 ounces
carrots 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each

coat vegetables with oil
roast vegetables until caramelized
add cold water , vegetables and sachet in a stock pot
bring to a simmer
simmer 45 minutes
strain

Continue reading ...
 

Chicken Stock

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Bones 16 pounds
water 4 gallons
mirepoix 2 1/2 pounds
sachet 2 each

wash bones
add water and bones
bring to a simmer
if desired and you want a CLEAR stock discard water at this point
bring bones to a simmer in NEW COLD water
add mirepoix
add sachet
simmer 4 to 6 hours
strain, cool and store
Continue reading ...
 

Fish Stock or Fumet

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Butter 3 ounces
onion 12 ounces
celery 6 ounces
mushrooms 6 ounces
fish bones 18 pounds
white wine 1 cup
sachet:  bay leaf, pepper corns, parsley stems, whole cloves

butter bottom of a heavy stock pot
place mirepoix in the bottom and the bones over the top
cook for 5 minutes
NO COLOR
add wine and water
bring to a simmer
add sachet
skim
let simmer for 30 to 45 minutes
strain through a china cup

Continue reading ...
 

Vegetable Stock

Posted by Penny Moline on Friday, February 17, 2012, In : Stocks 
Onion 1 pound
Leeks 1 pound
celery 8 ounces
carrot 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each

Prepare vegetables
start in cold water and bring to a simmer
simmer 45 minutes
strain thru a china cap
Continue reading ...
 

Red pepper pesto

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
red pepper, roasted 1 pound 4 ounces
fresh cilantro 1 1/2 cup
olive oil 1 cup, 1 T
balsamic vinegar 1/2 cup 1 T
garlic, minced 1 T
dry mustard 1 T
ground coriander 1 T
cinnamon ground 1 pinch

toasted whole almonds 8 ounce

salt and pepper to taste

prepare peppers and clean
add peppers cilantro, garlic, to processor and process
add olive oil and balsamic vinegar
process
add spices and adjust seasoning
add almonds and process to paste

Continue reading ...
 

Steak marinade

Posted by Penny Moline on Friday, February 17, 2012, In : Marinades and Rubs 
Soy sauce 1 cup
red vinegar 1/4 cup
garlic minced 1 T
green onions 2 T
salt and black pepper
Continue reading ...
 

Dill Sauce

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
green onions 2 T
capers 1 T
parsley 1 T
horseradish 1 T
sour cream 1 quart
white pepper 1/4 tsp
dill weed 1 tsp

chop green onions, capers, and parsley
add remaining ingredients
Continue reading ...
 

Tomato Sauce ( Mother sauce)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
salt pork, small dice 4 ounces
mirepoix 1 pound 8 ounces
tomatoes, fresh or canned 3 quarts
tomato puree 2 quarts

sachet:  thyme, bay leaf, garlic cloves, parsley stem, pepper corns

white stock 3 quarts
pork bones 2 pounds

render the salt pork over medium heat
add the mirepoix and saute but do not brown
add tomatoes, tomato puree, sachet
add stock and bones
simmer slowly for 1 to 2 hours or until desired consisency has been reached
remove bones and sachet
blend or run through a food mill

Continue reading ...
 

Hand made pasta

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Flour all purpose 1 pound
Eggs 5 to 6
salt pinch

combine all ingredients in processor
process with blade attachment until mixture resembles course meal
gather the dough together to form a ball and let it rest 30 minutes before rolling it out
Continue reading ...
 

Espagnole ( Mother Sauce) Brown Sauce

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
Mirepoix 8 ounces
Oil 2 ounces
tomato paste 1 ounce
flour 2 ounces
brown stock 1 quart
sachet 1 each

Carmalize Mirepoix ( 50 percent onions, 25 percent carrots, 25 percent celery)
add tomato paste
add flour and cook as roux
add brown stock and sachet
simmer 45 minutes and reduce by 1/3
skim
strain


Continue reading ...
 

Veloute ( Mother sauce)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
Butter 8 ounces
Flour 8 ounces
 stock 5 quarts

Prepare roux
add cold stock to roux to combine
simmer 45 minutes
skim
strain

Stock can be chicken stock, beef stock, fish stock, veal stock depending on what you are making the sauce for.

heavy veloute increase roux to 12 ounces butter and 12 ounces flour
light veloute decrease roux to 6 ounces butter and 12 ounces flour
Continue reading ...
 

Bechamel, Medium ( Mother sauce)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
butter 8 ounces
flour 8 ounces
salt 1 tsp
milk 1 gallon

melt butter in thick bottom pot,
stir in flour to make roux
cook over low heat stirring constantly for 8 to 10 minutes
do not allow roux to brown
add milk to roux, stirring to combine
bring to a simmer and cook 30 to 45 minutes
strain through a china cap


To make a heavy Bechamel sauce increase roux to 12 ounces butter and 12 ounces flour
To make a light Bechamel sauce decrease roux to 6 ounces butter and 6 ounces flour


Continue reading ...
 

Hollandaise Sauce ( One of five mother sauces)

Posted by Penny Moline on Friday, February 17, 2012, In : Sauces 
                                                                                         


Egg yolks 12 each
water cold 2 ounces

clarified butter 2 1/2 pounds (warm, not hot)
lemon juice 2 lemons
cayenne pepper to taste
salt to taste

Whip egg yolks with water together in stainless steel bowl.
Place over pot of simmering water.
whip yolks lightly until a soft peak
stir down from edges
remove from range
slowly slowly slowly drizzle butter into eggs whipping lighlty to blend
add lemon juice and cayenne peppe...
Continue reading ...
 

Mexican Lasagne

Posted by Penny Moline on Friday, February 17, 2012, In : Whats for dinner 
Ground beef 10 pounds
onion 2 pounds
garlic 1/4 cup
anaheim peppers, diced 1 pound
cumin 2 T
Red pepper flakes 1 T
Chili powder 1 T
salt and pepper to taste

Brown meat and drain
saute onion, garlic and peppers
add seasoning and combine
add meat and combine
adjust seasoning
reserve

Use these layers for the lasagne
Layer one bottom
*18 ounce sauce
Tortilla layer
12 ounce sauce
1 pound cheddar cheese, jack cheese, or any cheese you like
1 pound meat
8 ounce sauce
Layer two
tortilla layer
12 ounce sauce
1 pound cheese
1 p...
Continue reading ...
 

Vegetable Lasagna

Posted by Penny Moline on Friday, February 17, 2012, In : Whats for dinner 
Garlic minced 1/4 cup
onion diced 2 pounds
carrots shredded 1 pound 8 ounce
green pepper 1 pound
zucchini, sliced 3 pounds
yellow squash sliced 3 pounds
mushrooms sliced 2 pounds
spinach, cleaned 2 pounds
basil 2 ounces

Pasta noodles 4 pounds
Ricotta,5 pounds mixed with eggs as binder 4 to 6 whole eggs, parmesan cheese, mozzarella cheese to taste add salt, pepper, italian seasoning, parsley
Mozzarella cheese, shredded 7 pounds
bechamel with basil 2 gallon
parmesan cheese

Prepare vegetables
saute garlic and...
Continue reading ...
 

Granola bars

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola 6 cups

Marshmellows 4 cups mini or 40 large

Butter 1/4 cup

Melt butter and marshmellows

add granola and stir to mix together
when mixture has cooled slighly, add chocolate chips, nuts, coconut or dried fruit if desired
press into a 9 by 13 pan and cool
Continue reading ...
 

Honey Granola Squares

Posted by Penny Moline on Friday, February 17, 2012, In : Breakfast 
Granola ( low fat if possible)

dried fruit, such as cranberries, cherries, or finely chopped dried apriocts, apples or pears 3/4 cup

Honey 1/2 cup

Vegetable oil 1/4 cup

vanilla 3/4 t

egg white, lightly beaten

Mix together granola and dried fruit
in a small sauce pan, heat honey, oil and vanilla over medium heat, until honey is dissolved
pour mixture over granola and mix to coat
pour egg whites over granola mixture and mix to coat
pack into a 8 inch square pan and bake at 325 for 30 minutes or until dee...
Continue reading ...
 

Potato Duchesse

Posted by Penny Moline on Friday, February 17, 2012, In : Starches, Sides, Potatoes and Grains 
Potato 5 pounds
butter 4 ounces
egg yolks 5 each
cornstarch 4 ounces
salt 1 T
white pepper 1 t
nutmeg 1/8 t
* parmesan cheese 4 ounces

Boil potatoes until done
drain and allow to dry in oven
process potatoes in ricer, or grate
combine all ingredients together
adjust seasoning
pipe in pastry bag with star tip onto buttered baking sheets
brush with egg wash
brown in oven at 475 degress

Continue reading ...
 

Sour Cream Cherry Dessert

Posted by Penny Moline on Friday, February 17, 2012, In : Desserts 
Base:

Butter, softened 2 cups
yellow cake mix 1 restaurant size box ( 5 pounds)

topping:
Cherry fruit pie filling 9 cups
sour cream 4 cups
whole eggs 5 each
almond extract 2 tsp
pecans, chopped 2 cups

Place base ingredients in mixer bowl; mix on low speed using a paddle until well combined
Press evenly in the bottom of a greased 18 x 26 inch sheet pan
spread pie filling evenly over base
combine sour cream, eggs and almond extact
pour evenly over pie filling
sprinkle with pecans
bake 350 in a conventional ov...
Continue reading ...
 

Apple Brown Betty

Posted by Penny Moline on Friday, February 17, 2012, In : Desserts 
Flour 4 cups
sugar 2 cups
baking powder 2 tsp
salt 1/2 tsp
butter 1 pound
apples, sliced 12 cups
cinnamon 1 T
lemon juice, fresh 3 T
sugar 1 1/2 cup

In mixing bowl sift; flour, sugar;salt,and baking powder
Rub in butter until fine mixture, this is a crumb mixture for topping
Mix apples, sugar, cinnamon, and lemon juice
Put into a 12 x 18 pan
cover apples with crumb mixture
bake at 350 for about 60 minutes
serve warm with cream



Continue reading ...
 

Shrimp Bisque

Posted by Penny Moline on Friday, February 17, 2012, In : Soup 

onion 8 ounces
carrot 4 ounces
celery 4 ounces
garlic 1 t
butter 2 ounces
shells 1 pound
tomato paste 2 ounces
Brandy 2 ounces
shrimp veloute 4 quarts
sachet 1 each
shrimp cooked and diced 1 pound
heavy cream 1 pint

Carmelize mirepoix in braising pan
Add shells and sear
add tomato paste and saute
add brandy and flame
add fish veloute and sachet
simmer 20 minutes
strain
remove solids
( some Chef's will blend up the shells and solids and return to the soup if you do this, please put the soup through a chinois or ...


Continue reading ...
 

Brine for fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Combine all the ingredients for the brine, and cook for 20 minutes
Continue reading ...
 

Brine for Fish

Posted by Penny Moline on Wednesday, February 15, 2012, In : Fish 
Water 2 quarts
cider 1 quart
pickling spice 1 cup
brown sugar 3/4 pound
black pepper 2 T
Salt 3 T
Continue reading ...
 

Piqunte Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Shallots minced 4 ounces
wine vinegar 4 ounces
white wine 4 ounces
veloute 1 quart
caper 2 ounces
sour pickles
chopped parsley
taragon

saute shallots, deglaze with white wine and vinegar
add to hot veloute
Add capers, chopped pickles, parsley and chopped taragon


Continue reading ...
 

Enchilada sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
oil 3 cups
garlic 1 1/2 T
onion 2 cups
chili powder 3 cups
cocoa 1/3 cup
sugar 1/3 cup
flour 1 1/2 cup
mesa 1 1/2 cup
water 2 1/2 gallon
beef base 4 ounces
cumin ground 2 T
oregano ground 2 T
salt to taste
sugar to taste

saute onion and garlic to translucent
add chili powder, cocoa, and sugar
cook 3 to 5 minute
add flours and cook as roux
add remaining ingredients
bring to a simmer and simmer for one hour
adjust seasonings
strain
Continue reading ...
 

Cheese Sauce One

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
butter 10 ounces
flour 10 ounce
onion 2 Tablespoons

Milk 1 1/2 gallons
bay leaf 1 each

Cheddar cheese 1 pound
Cheese other your choice or an additonal amount of cheddar cheese 1 pound

Paprika 1 T
Dry mustard 1 T
Worcestershire 2 T
Tabasco 2 to 3 drops
Sherry, Optional 1/4 cup

Prepare roux with onion

add milk and bay leaf and allow to simmer 30 mintues

Stir in cheese until melted and smooth
do not allow to curdle

adjust seasonings and liquid
strain before service
Continue reading ...
 

Almadine

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
butter 2 pounds
almonds 12 ounces

brown butter in saute pan
stir over medium heat

toast almonds in oven

combine almonds with butter and heat a few minutes
do not allow to color


Continue reading ...
 

Spanish Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Green pepper 4 each
onions medium 4 each
celery 4 ribs
olive oil 4 ounces
chili powder 1/4 cup
garlic cloves 4 each
diced tomatoes( canned) one number 10 can
tomato sauce 1/2 of a number 10 can
basil leaves 1/2 cup
bay leaf 1 each
thyme leaves 1 tablespoon
sugar 1/4 cup
coarse black pepper 1 tablespoon
water 1 quart

cut green pepper and onions in diamond cut
cut celery diagonally cut
heat olive oil in brazier
add vegetables and cookal dente
add garlic and cook 1 to 2 minutes
add tomatoe products and water
bring ...
Continue reading ...
 

Demi Glaze

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Brown Sauce 1 gallon
Brown stock 1 gallon

Combine stock and sauce in a stock pot reduce by half
skim during cooking
strain thru cheesecloth

Continue reading ...
 

Bolognese\meat sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Mirepoix 1 pound
Garlic minced 1/2 cup
olive oil 1 cup
mushrooms small dice 1 1/2 pounds
Diced tomatoes 3 cans of Number 10 size
Tomato puree 1 can of Number 10 size
Water 2 quarts
salt 1 Tablespoon
sugar 1 Tablespoon
fresh minced parsley 1/2 cup
pepper 1 Tablespoon
Basil leaves dried 2 Tablespoons
Italian sausage 5 pounds
Ground beef 5 pounds

Sweat the mirepoix and garlic in olive oil
add mushrooms and sweat for 5 minutes
process tomatoes to smooth consistency then add with puree and water
add salt and sugar...
Continue reading ...
 

Sausage gravy

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Sausage chopped 2 pounds
butter 3 to 4 ounces
flour 5 to 6 ounces
milk 2 1/2 quarts
chicken base to taste
black pepper to taste
salt to taste

saute sausage to release fat and add butter
add flour
cook as roux ( until it has lost the starch flavor)
Add milk stir to combine
Simmer
Cook 30 minutes
add seasonings
adjust consistency by cooking and reducing or adding more milk if too thick
Continue reading ...
 

Bechamel, light method two

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
roux
butter 8 ounces
bread flour 8 ounces

Milk 1 gallon

onion peeled 1 each
whole clove 1 each
bay leaf 1 each

nutmeg to taste
white pepper to taste

Melt butter, add flour and cook until the starch flavor is gone
add milk
add onion with bay leaf attached by the whole clove
simmer for 30 minutes
strain

To make a cheddar cheese sauce

Add

Cheddar cheese 8 ounces
mustard dry 1/2 ounce
worcestershire sauce 2 teaspoons

Stir constantly
add seasoning
adjust to taste
strain
Continue reading ...
 

Polonaise

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 

Bread crumbs 4 cups
butter 12 ounces
parsley 1/2 cup
Eggs, hard boiled 6 each

place butter in a sauce pan or skillet and heat to golden brown
add crumbs and brown until golden
remove from heat
Blend in chopped egg and parlsey


Continue reading ...
 

BBQ sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
onion 1/2 cup
oil 1/4 cup
paprika 1/4 cup
chili powder 1/2 cup
chicken base 2 tablespoons
garlic salt 2 tablespoons
ground cloves 1/2 teaspoon
black pepper 1 1/2 teaspoon
brown sugar 1 1/2 tablespoons
honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
catsup 3 quarts

saute oinon in oil
add paprika and chili powder continue to saute

combine dry ingredients
combine liquid ingredients
Combine with the sauted ingredient...
Continue reading ...
 

Sweet and Sour Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Pineapple juice 15.5 ounces
Ketchup 1/4 cup
Brown sugar 1/4 cup
Vinegar 1/4 cup
Cornstarch 1 1/2 Tablespoon
Garlic granulaed or powder 1/2 teaspoon
Worcestershire sauce 1/4 Tablespoon
Ground Ginger 1/2 teaspoon

Mix together and cook over medium heat until thickened
Continue reading ...
 

Sauce Chausseur

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Clarified butter 1 ounce
mushrooms sliced thick 10 ounce
shallots minced 1 ounce
garlic minced 1 clove
Dry white wine 8 ounces
Brandy 3 ounces
Demi Glaze 1 quart
Tomato concasse cooked in olive oil 1 pint
parsley 1 tablespoon
meat glaze 1 ounce

Heat butter
add shallots and garlic
saute until aroma is released
add mushrooms and saute until brown
add wine and brandy reduce by half
add demi glaze and reduce
Finish the sauce, add concasse, meat glaze and parsley
adjust seasoning

Concasse:  Seeded, Diced and Peeled...
Continue reading ...
 

PiPizza sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Pizza sauce

Tomato puree 3 quarts
garlic powder 1 tablespoon
onion powder 1 tablespoon
salt 1 tablespoon
pepper 1 teaspoon
basil 2 tablespoons
oregano 2 tablespoon
olive oil 1/2 cup
water 1 pint

combine all ingredients
allow flavors to develop overnight
adjust thickness with water
Continue reading ...
 

Clam Sauce/White Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
olive oil 3 ounces
butter 3 ounces
garlic 2 ounces
onion 4 ounces
flour 9 ounces
clam juice 1 gallon
cream 2 cups
clams 1 pound 12 ounces
parsley 2 tablespoons
salt to taste
pepper to taste
lemon juice 2 tablespoons

Sweat onions and garlic in olive oil and butter
add flour for roux
add clam juice, simmer for 30 minutes
strain
Temper cream add to clam sauce stirring
add clams
season
hold for service
Continue reading ...
 

Basil Bechamel for Lasagna

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Butter 6 ounces
olive oil 1 ounce
garlic minced 1 Tablespoon
flour 6 ounce
Milk 1 gallon
salt and pepper to taste
basil, fresh chopped 1 ounce

Sweat the garlic in butter and olive oil
add flour and make roux
add milk
Cook for 30 minutes
strain
Season with salt and pepper
add chopped basil
Continue reading ...
 

Supreme Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Chicken Veloute 1 quart
Heavy Cream 1 cup
Cold butter 2 Tablespoons
Salt to taste
white pepper to taste
lemon juice to taste

Heat veloute in medium sauce pan and simmer until reduced by 1/4 stirring occasionally
Pour Cream into a metal bowl and temper by slowly incorporating a small amount of the hot veloute.
Slowly stir this into the sauce, return to a low simmer
Swirl in the raw butter until melted
Then season to taste
Strain
Continue reading ...
 

Robert Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Onion chopped 4 ounces
White wine 8 ounces
Demi Glaze 1 quart
Dijon Mustard to taste

cook onions in butter without browning
Add white wine and reduce by 2/3
Add Demi Glaze and Dijon Mustard
Simmer 20 minutes
Adjust flavor
Strain
Continue reading ...
 

Alfredo Sauce

Posted by Penny Moline on Wednesday, February 15, 2012, In : Sauces 
Butter 2 Tablespoons
Heavy Cream 3 Cups
Parmesan cheese 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon

Heat butter in a 12 inch skillet over medium heat.
Stir in Cream, heat to a simmer, reduce by half
Add Parmesan Cheese
Season to taste
Mix Pasta with sauce and serve with fresh ground pepper and chopped parsley

Garlic may be added to butter and cream when reducing

Continue reading ...
 

Jerk Seasoning

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 
Chili powder 1/4 cup
pepper corns 2 T
Cinnamon 2 T
paprika 2 T
Thyme 2 T
Fennel seed 2 T
cardamon 1 T
nutmeg 1 T

Roast spices and herbs in a dry saute pan over low heat for about 3 minutes
cool and grind ( a coffee grinder works well)
allow flavors to set
Continue reading ...
 

Potato Seasoning

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
Onion powder 2 T
Garlic powder 2 T

Combine
Continue reading ...
 

Creole/Cajun seasoning

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 
paprika 1/4 cup plus 1 T
salt 1/4 cup
garlic powder 1/4 cup
black pepper 2 T
onion powder 2 T
Cayenne pepper 2 T
oregano 2 T
thyme 2 T

Combine spices and herbs and allow flavors to blend
Continue reading ...
 

Dry Rub BBQ

Posted by Penny Moline on Wednesday, February 1, 2012, In : Marinades and Rubs 

Onion powder 1 T
Garlic powder 2 T
salt 2 T
pepper 2 T
chili powder 1/4 cup
thyme 2 T
lemon pepper 2 T
red pepper flakes 1 T

Mix herbs and spices
Allow flavores to meld


Continue reading ...
 

Deviled Eggs

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Eggs 10 each
mayonnaise 2 ounces
yellow mustard 2 T
curry pinch
salt and pepper to taste

boil eggs
pull out yolks and sieve them or mash with a fork
add rest of ingredients
pipe mixture into egg whites

garnish with a small dice of red pepper and a small parsley leaf

Continue reading ...
 

Hot stuffed Seafood Mushrooms

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Crab flake 2 1/2 pound
shrimp bay 2 pound
lemon juice 1 to 2 T
salt and pepper  to taste
red onion  minced 1 1/2 cup
celery minced 1/2 cup
parsley 1/4 cup
bread crumbs 2 cups
mozzarella cheese grated 2 pounds
mayonnaise 1/2 cup
eggs 3 each

Chop crab flake and shrimp
Drain well, season with lemon juice and salt and pepper
add red onion, celery,parsley and bread crumbs mix well
add mozzarella cheese, mayonnaise and and eggs mix well
stuff perpared mushroom caps
bake until cheese melts

to prepare mushrooms:
remov...
Continue reading ...
 

Egg Roll

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Cabbage, shredded 2 pounds
bean sprouts chopped 2 pounds
onion minced 1 pound
carrot shredded 8 ounce
garlic salt 2 tsp
pepper 1 tsp
soy sauce 1/4 cup

may add cooked bacon/pork 8 ounce

Mix ingredients to combine
Stuff in a egg roll wrap
Fry
Continue reading ...
 

Spinach Boreks

Posted by Penny Moline on Wednesday, February 1, 2012, In : Appetizer 
Spinach Boreks

Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces

Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen.  Unwrap and unfold the stack of sheets cut in half length wise
keep the p...
Continue reading ...
 
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Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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