Browsing Archive: January, 2012

Super Bowl Menu....

Posted by Penny Moline on Tuesday, January 31, 2012, In : SUPER BOWL SUNDAY 
Looking for some great super bowl recipes? 

Look thru my recipes, and I would recommend making the following:

Bruschetta,

Melted Cheese Appetizer

Pizza on the grill ( if it is too cold where you live, you can also cook the pizza in the oven.)

Along with a vegetable tray, and maybe some hot wings... recipe follows... you are sure to enjoy...
 

Wonder who is going to win... I am just sad that my beloved Steelers aren't playing this year.... but I am a true fan...and will be excited to watch them play ...
Continue reading ...
 

Blue cheese Dressing II

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
mayonnaise 2 qt
sour cream 2 qt
butter milk 1 qt
salad oil 3 cup
olive oil 1 cup
tabaso 1 T
white pepper 1 T
worcester 1 T
garlic powder 1 T
onion powder 1 T
dry mustard 2 T

White wine 3/4 cup
cider vinegar 2 cup
lemon jice 2 cup
blue cheese 1 1/2 pounds

Combine mayonnaise, sour cream, buttermilk, salad oil, olive oil and mix on speed one
Combine dry ingredients
Add to above liquid ingredients
Add white wine, cider vinegar, lemon juice add to creamed mixture
Add in blue cheese crumbles

Makes 2 gallons

Continue reading ...
 

Blue cheese Dressing I

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
sour cream 1 pint
mayonnaise 1 qt plus 1 pint
white wine  2 T
white wine vinegar 2 T
worcester 1 T
olive oil 1 T
tabasco sauce 4 to 5 drops
white pepper 1 tsp

blue cheese crumbled 12 ounces
milk 2 cups

combine ingredients and mix
adjust consistancy with milk

Continue reading ...
 

Clam Dip

Posted by Penny Moline on Wednesday, January 25, 2012, In : Appetizer 
Cream cheese 1 pound plus 4 ounces
clams, minced 2 cups
sour cream 1 1/2 cup
horseradish 1 T
lemon juice 1 T
onion grated 2 T
clam juice 2 ounces

Combine ingredients together in a mixer and season with salt and pepper
Continue reading ...
 

Roasted Sesame Seed Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
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

add soy sauce and vinegar with sugar, and white pepper
drizzle oil slowly
Continue reading ...
 

Boiled Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
whole eggs 5 each

flour 1/2 cup
sugar 1/4 cup
salt 1 T
dry mustard 1 1/2 T

milk 5 cups
vinegar 5 ounces
butter 1/4 cup

Place eggs in a double boiler
combine flour, sugar, salt and dry mustard blend together

add milk and whip until smooth
Combine milk flour mixture in the double broiler with the eggs
cook whipping constantly until thick and smooth

Drip in vinegar slowly

remove from hear and whip in butter
pour into a bain-marie let cool
refrigerate


Continue reading ...
 

Avocado Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
White wine vinegar 1 pint
salad oil 3 pints
white pepper 2 tsp
salt 2 T
avocado pureed 2 pints

Emulsified

makes 3 quarts
Continue reading ...
 

Mayonnaise Makes 2 Quarts

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
egg yolk 6 each
vinegar 2 T
salt 2 t
dry mustard 2 t

salad oil or olive oil 3 pints plus 1 cup
vinegar 4 T
Lemon juice 2 T
water 2 T

Mix yolks in mixer until well beaten
add vinegar and continue to beat
add salt and mustard

With mixer running slowly add drop by drop the oil
as emulsificaton begins, oil can be added slighly faster
As mayonnaise thickens thin with lemon juice or vinegar
adjust tartness by adding lemon
adjust thickness with water

Continue reading ...
 

Raspberry Vinagrette

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Oil 3/4 cup
olive oil 1/4 cup
raspberry vinegar 1/2 cup
minced green onion 1 to 2 T
mustard Dijon 1 T
cream 1/2 cp
salt to taste
pepper to taste
sugar if needed to taste

Emusilication

Continue reading ...
 

Balsamic Vinaigertte large and small recipe

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
salt 2 t
pepper 1 T
sugar 2 T plus 2 t
dijon 2 T plus 2 t

Oil 36 ounces
olive oil 12 ounce
vineger red 8 ounces
vinegar balsamic 8 ounces
garlic 1 T
parsley 1/4 cup

SMALL RECIPE

salt 1/2 t
pepper 1/2 T
sugar 1 T
Dijon 1 T

oil 9 ounces
olive oil 3 ounces
vinegar red 2 ounces
vinegar balsamic 2 ounces

garlic 1/2 T
Parsley 1 T

Combine all ingredients EXCEPT OIL AND HERBS
slowly drizzle in oil
add herbs

Continue reading ...
 

Classic French III

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Dijon 1/2 cup
salt 1 T
white pepper 1 t
vinegar white 2 cups
oil 3 1/2 cup
olive oil 1 1/2 cup

add all ingredients EXCEPT oil, drizzle in slowly

Continue reading ...
 

Italian Blush Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Red wine vinegar 1 cup
white pepper 3/4 teaspoon
sugar 1 1/2 teaspoon
garlic minces 1 1/2 teaspoon
fresh parsley 1 1/2 teaspoon
salt to taste
oil salad 3 cups
olive oil 1/2 cup
Italian seasoning 1 1/2 teaspoon

Add vinegar with all ingredients EXCEPT oil(s) and herbs
Drizzle in oil
Add herbs

Continue reading ...
 

Ranch Dressing small

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
1 cup mayonnaise
3/4 cup buttermilk
1 tsp garlic powder
1 tsp dill weed
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
Tabasco to taste
lemon juice 1/2 teaspoon

mix well and let rest overnight

Continue reading ...
 

Ranch Dressing, Large

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Butter milk 2 quarts
Mayonnaise 3 quarts

Dry parsley flakes 2 Tablespoon
Dry dill weed 1 Tablespoon
Celery Salt 1 Tablespoon
Garlic powder 1 Tablespoon
White pepper 1 1/2 teaspoon
Onion powder 1 Tablespoon

Tabasco 1/2 teaspoon
Lemon Juice 1 Tablespoon

Combine mayonnaise and buttermilk.  Mix until smooth
Combine dry ingredients together add to the mayonnaise and milk
Blend well
Add liquid seasoning mix well
Rest overnight
Continue reading ...
 

Thousand Island Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces

Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each

Combine ingredients and mix well
Continue reading ...
 

Vinaigrette

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp

oil 6 ounces
olive oil 6 ounces

vinegar red 2 ounces
vinegar cider 2 ounces

garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon

add all ingredients EXCEPT oils and parsley

SLOWLY drizzle in oil
add parsly at the finish...check seasoning


Continue reading ...
 

Mayonnaise

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick

Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice



Continue reading ...
 

American French Dressing II

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste

Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to ...
Continue reading ...
 

American French Salad dressing AKA catalina

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon

Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined

makes 2 quarts

Continue reading ...
 

Italian Vinaigrette

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon

Continue reading ...
 

Black bean and corn salad

Posted by Penny Moline on Wednesday, January 25, 2012, In : Salads 
Black beans 1 pint ( use canned)
corn 3 cups
onions 1 1/2 cup
cilantro 1 Tablespoon ( or more if desired)
sweet red pepper 1 cup
Italian dressing 2 ounces

Combine all ingredients in bowl mixing well
Aloow to marinate at least 4 hours

Continue reading ...
 

Marinated Mushroom salad

Posted by Penny Moline on Wednesday, January 25, 2012, In : Salads 
Vinaigrette 1 quart
Tomato puree 1/4 cup
onion 1/4 cup
mushrooms 4 pounds

Simmer vinaigrette, puree and onions
Add the mushrooms and simmer for a few more minutes
allow mushrooms to marinate and absorb marinade for 4 to 5 hours
Garnish with fresh herbs

Continue reading ...
 

Monte Cristo Sandwich

Posted by Penny Moline on Wednesday, January 25, 2012, In : Wraps and Sandwiches 
This is for each sandwich...

Swiss Cheese 2 slices
Ham Sliced 3 ounces
Turkey Sliced 3 ounces
Bread 2 slices

Egg wash:

Half and Half or cream or milk as needed
eggs whipped as needed ( liquid egg works well for this)

Put sandwich together

Swiss, Ham,Turkey, Swiss

Dip in egg wash and cook on grill.  Turn, place in bake proof pan and cook in oven 350 until cheese is melted


Continue reading ...
 

Bulgogi

Posted by Penny Moline on Wednesday, January 25, 2012, In : Beef 
Sirloin tip roast 1 pound

Soy sauce 3 1/2 Tablespoon
Dry Sherry 1 Tablespoon
Frozen Apple juice concentrate 2 Tablespoon
Brown sugar 2 1/2 Tablespoon
Sesame Oil 1 Tablespoon
Ground Pepper 1/8 teaspoon
Grated Ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green Onions sliced 2 each

Vegetable oil 1 Tablespoon
Roasted Sesame Seeds 1 Tablespoon

Slice roast 1/8 inch thick

Combine all ingredients and mix with beef in a covered contain over night or at least 2 hours

Heat oil in skillet. 
Cook beef in skillet over me...
Continue reading ...
 

Vichyssoise

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste

sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste
Continue reading ...
 

Cream of Tomato Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts

prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, l...
Continue reading ...
 

Wild Rice Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)

cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley

seasonings:::: salt and pepper, sherry, franks red hot sauce
Continue reading ...
 

Potato bacon chowder 2

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts

cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon
Continue reading ...
 

Hot and Sour Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste

Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock

add hot pepper sauce to taste, add ri...
Continue reading ...
 

Cream of tomato soup with bacon

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound

sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as ro...
Continue reading ...
 

Cream of Spinach soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste

sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning
Continue reading ...
 

cream of onion soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives

caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives
Continue reading ...
 

Cream of mushroom soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces

sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with pars...
Continue reading ...
 

Cream of cauliflower soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons

Simmer cauliflower in water with lemon juice for 20 minutes until tender.  Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute. 
Check flavor
add 4 pounds...
Continue reading ...
 

Cream of Broccoli Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts

Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets

Chicken veloute sauce
12 ounce ...
Continue reading ...
 

Cream of Asparagus

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound

simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish
Continue reading ...
 

Country Style Mushroom Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste

sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy

garnish with sauteed sliced mushrooms
Continue reading ...
 

Corn chowder recipe 2

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups

cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes...
Continue reading ...
 

corn chowder

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups

cook bacon to render fat,
 remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cr...
Continue reading ...
 

Cheddar Broccoli Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces

sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, a...
Continue reading ...
 

Cheddar Cheese Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups

garnish with cooked bacon, sliced green onions and croutons

cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!
Continue reading ...
 

Tortilla Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound

Roux 1 pound butter, 1 pound flour

Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
a...
Continue reading ...
 

Cream of Carrot Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound

Chicken stock (strong) 6 quarts
cream 1 quart

Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice

Continue reading ...
 

Tapioca Pudding

Posted by Penny Moline on Friday, January 20, 2012, In : Desserts 
3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean

pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)

Whisk egg yolks, salt and sugar with remai...
Continue reading ...
 

Quinoa Pilaf (Quinoa is pronounced Keen Wah) and is oh so good for you!!!

Posted by Penny Moline on Friday, January 20, 2012, In : Starches, Sides, Potatoes and Grains 
Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa  ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed

You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green pepp...
Continue reading ...
 
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Browsing Archive: January, 2012

Super Bowl Menu....

Posted by Penny Moline on Tuesday, January 31, 2012, In : SUPER BOWL SUNDAY 
Looking for some great super bowl recipes? 

Look thru my recipes, and I would recommend making the following:

Bruschetta,

Melted Cheese Appetizer

Pizza on the grill ( if it is too cold where you live, you can also cook the pizza in the oven.)

Along with a vegetable tray, and maybe some hot wings... recipe follows... you are sure to enjoy...
 

Wonder who is going to win... I am just sad that my beloved Steelers aren't playing this year.... but I am a true fan...and will be excited to watch them play ...
Continue reading ...
 

Blue cheese Dressing II

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
mayonnaise 2 qt
sour cream 2 qt
butter milk 1 qt
salad oil 3 cup
olive oil 1 cup
tabaso 1 T
white pepper 1 T
worcester 1 T
garlic powder 1 T
onion powder 1 T
dry mustard 2 T

White wine 3/4 cup
cider vinegar 2 cup
lemon jice 2 cup
blue cheese 1 1/2 pounds

Combine mayonnaise, sour cream, buttermilk, salad oil, olive oil and mix on speed one
Combine dry ingredients
Add to above liquid ingredients
Add white wine, cider vinegar, lemon juice add to creamed mixture
Add in blue cheese crumbles

Makes 2 gallons

Continue reading ...
 

Blue cheese Dressing I

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
sour cream 1 pint
mayonnaise 1 qt plus 1 pint
white wine  2 T
white wine vinegar 2 T
worcester 1 T
olive oil 1 T
tabasco sauce 4 to 5 drops
white pepper 1 tsp

blue cheese crumbled 12 ounces
milk 2 cups

combine ingredients and mix
adjust consistancy with milk

Continue reading ...
 

Clam Dip

Posted by Penny Moline on Wednesday, January 25, 2012, In : Appetizer 
Cream cheese 1 pound plus 4 ounces
clams, minced 2 cups
sour cream 1 1/2 cup
horseradish 1 T
lemon juice 1 T
onion grated 2 T
clam juice 2 ounces

Combine ingredients together in a mixer and season with salt and pepper
Continue reading ...
 

Roasted Sesame Seed Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
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

add soy sauce and vinegar with sugar, and white pepper
drizzle oil slowly
Continue reading ...
 

Boiled Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
whole eggs 5 each

flour 1/2 cup
sugar 1/4 cup
salt 1 T
dry mustard 1 1/2 T

milk 5 cups
vinegar 5 ounces
butter 1/4 cup

Place eggs in a double boiler
combine flour, sugar, salt and dry mustard blend together

add milk and whip until smooth
Combine milk flour mixture in the double broiler with the eggs
cook whipping constantly until thick and smooth

Drip in vinegar slowly

remove from hear and whip in butter
pour into a bain-marie let cool
refrigerate


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Avocado Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
White wine vinegar 1 pint
salad oil 3 pints
white pepper 2 tsp
salt 2 T
avocado pureed 2 pints

Emulsified

makes 3 quarts
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Mayonnaise Makes 2 Quarts

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
egg yolk 6 each
vinegar 2 T
salt 2 t
dry mustard 2 t

salad oil or olive oil 3 pints plus 1 cup
vinegar 4 T
Lemon juice 2 T
water 2 T

Mix yolks in mixer until well beaten
add vinegar and continue to beat
add salt and mustard

With mixer running slowly add drop by drop the oil
as emulsificaton begins, oil can be added slighly faster
As mayonnaise thickens thin with lemon juice or vinegar
adjust tartness by adding lemon
adjust thickness with water

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Raspberry Vinagrette

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Oil 3/4 cup
olive oil 1/4 cup
raspberry vinegar 1/2 cup
minced green onion 1 to 2 T
mustard Dijon 1 T
cream 1/2 cp
salt to taste
pepper to taste
sugar if needed to taste

Emusilication

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Balsamic Vinaigertte large and small recipe

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
salt 2 t
pepper 1 T
sugar 2 T plus 2 t
dijon 2 T plus 2 t

Oil 36 ounces
olive oil 12 ounce
vineger red 8 ounces
vinegar balsamic 8 ounces
garlic 1 T
parsley 1/4 cup

SMALL RECIPE

salt 1/2 t
pepper 1/2 T
sugar 1 T
Dijon 1 T

oil 9 ounces
olive oil 3 ounces
vinegar red 2 ounces
vinegar balsamic 2 ounces

garlic 1/2 T
Parsley 1 T

Combine all ingredients EXCEPT OIL AND HERBS
slowly drizzle in oil
add herbs

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Classic French III

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Dijon 1/2 cup
salt 1 T
white pepper 1 t
vinegar white 2 cups
oil 3 1/2 cup
olive oil 1 1/2 cup

add all ingredients EXCEPT oil, drizzle in slowly

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Italian Blush Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Red wine vinegar 1 cup
white pepper 3/4 teaspoon
sugar 1 1/2 teaspoon
garlic minces 1 1/2 teaspoon
fresh parsley 1 1/2 teaspoon
salt to taste
oil salad 3 cups
olive oil 1/2 cup
Italian seasoning 1 1/2 teaspoon

Add vinegar with all ingredients EXCEPT oil(s) and herbs
Drizzle in oil
Add herbs

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Ranch Dressing small

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
1 cup mayonnaise
3/4 cup buttermilk
1 tsp garlic powder
1 tsp dill weed
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
Tabasco to taste
lemon juice 1/2 teaspoon

mix well and let rest overnight

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Ranch Dressing, Large

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Butter milk 2 quarts
Mayonnaise 3 quarts

Dry parsley flakes 2 Tablespoon
Dry dill weed 1 Tablespoon
Celery Salt 1 Tablespoon
Garlic powder 1 Tablespoon
White pepper 1 1/2 teaspoon
Onion powder 1 Tablespoon

Tabasco 1/2 teaspoon
Lemon Juice 1 Tablespoon

Combine mayonnaise and buttermilk.  Mix until smooth
Combine dry ingredients together add to the mayonnaise and milk
Blend well
Add liquid seasoning mix well
Rest overnight
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Thousand Island Dressing

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces

Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each

Combine ingredients and mix well
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Vinaigrette

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp

oil 6 ounces
olive oil 6 ounces

vinegar red 2 ounces
vinegar cider 2 ounces

garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon

add all ingredients EXCEPT oils and parsley

SLOWLY drizzle in oil
add parsly at the finish...check seasoning


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Mayonnaise

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick

Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice



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American French Dressing II

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste

Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to ...
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American French Salad dressing AKA catalina

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon

Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined

makes 2 quarts

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Italian Vinaigrette

Posted by Penny Moline on Wednesday, January 25, 2012, In : Cold Sauces and Homemade Salad Dressings 
Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon

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Black bean and corn salad

Posted by Penny Moline on Wednesday, January 25, 2012, In : Salads 
Black beans 1 pint ( use canned)
corn 3 cups
onions 1 1/2 cup
cilantro 1 Tablespoon ( or more if desired)
sweet red pepper 1 cup
Italian dressing 2 ounces

Combine all ingredients in bowl mixing well
Aloow to marinate at least 4 hours

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Marinated Mushroom salad

Posted by Penny Moline on Wednesday, January 25, 2012, In : Salads 
Vinaigrette 1 quart
Tomato puree 1/4 cup
onion 1/4 cup
mushrooms 4 pounds

Simmer vinaigrette, puree and onions
Add the mushrooms and simmer for a few more minutes
allow mushrooms to marinate and absorb marinade for 4 to 5 hours
Garnish with fresh herbs

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Monte Cristo Sandwich

Posted by Penny Moline on Wednesday, January 25, 2012, In : Wraps and Sandwiches 
This is for each sandwich...

Swiss Cheese 2 slices
Ham Sliced 3 ounces
Turkey Sliced 3 ounces
Bread 2 slices

Egg wash:

Half and Half or cream or milk as needed
eggs whipped as needed ( liquid egg works well for this)

Put sandwich together

Swiss, Ham,Turkey, Swiss

Dip in egg wash and cook on grill.  Turn, place in bake proof pan and cook in oven 350 until cheese is melted


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Bulgogi

Posted by Penny Moline on Wednesday, January 25, 2012, In : Beef 
Sirloin tip roast 1 pound

Soy sauce 3 1/2 Tablespoon
Dry Sherry 1 Tablespoon
Frozen Apple juice concentrate 2 Tablespoon
Brown sugar 2 1/2 Tablespoon
Sesame Oil 1 Tablespoon
Ground Pepper 1/8 teaspoon
Grated Ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green Onions sliced 2 each

Vegetable oil 1 Tablespoon
Roasted Sesame Seeds 1 Tablespoon

Slice roast 1/8 inch thick

Combine all ingredients and mix with beef in a covered contain over night or at least 2 hours

Heat oil in skillet. 
Cook beef in skillet over me...
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Vichyssoise

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste

sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste
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Cream of Tomato Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts

prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, l...
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Wild Rice Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)

cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley

seasonings:::: salt and pepper, sherry, franks red hot sauce
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Potato bacon chowder 2

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts

cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon
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Hot and Sour Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste

Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock

add hot pepper sauce to taste, add ri...
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Cream of tomato soup with bacon

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound

sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as ro...
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Cream of Spinach soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste

sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning
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cream of onion soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives

caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives
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Cream of mushroom soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces

sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with pars...
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Cream of cauliflower soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons

Simmer cauliflower in water with lemon juice for 20 minutes until tender.  Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute. 
Check flavor
add 4 pounds...
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Cream of Broccoli Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts

Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets

Chicken veloute sauce
12 ounce ...
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Cream of Asparagus

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound

simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish
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Country Style Mushroom Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste

sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy

garnish with sauteed sliced mushrooms
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Corn chowder recipe 2

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups

cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes...
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corn chowder

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups

cook bacon to render fat,
 remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cr...
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Cheddar Broccoli Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces

sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, a...
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Cheddar Cheese Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups

garnish with cooked bacon, sliced green onions and croutons

cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!
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Tortilla Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound

Roux 1 pound butter, 1 pound flour

Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
a...
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Cream of Carrot Soup

Posted by Penny Moline on Friday, January 20, 2012, In : Soup 
Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound

Chicken stock (strong) 6 quarts
cream 1 quart

Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice

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Tapioca Pudding

Posted by Penny Moline on Friday, January 20, 2012, In : Desserts 
3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean

pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)

Whisk egg yolks, salt and sugar with remai...
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Quinoa Pilaf (Quinoa is pronounced Keen Wah) and is oh so good for you!!!

Posted by Penny Moline on Friday, January 20, 2012, In : Starches, Sides, Potatoes and Grains 
Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa  ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed

You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green pepp...
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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