June 11, 2010
Vegetable Oil 1/2 cup
Cumin Seed 4 teaspoons
Black mustard seed 4 teaspoons
Ground Ginger 2 teaspoons
Red Chili flakes 2 teaspoons
Turmeric 2 teaspoons
Russet potatoes, (don't peel) cut into small dice 6 pounds
Salt 1 teaspoon
Cucumber, seeded and sliced into 1/4 inch thick 4 cups
low fat plain yogurt 2 cups
Chopped cilantro 1/2 cup
Seeded finely diced serrano chilies 2 Tablespoons
In a saute pan, heat oil and add cumin seed, mustard seed, ginger, chili flakes and turmeric; sizzle for about 30 seconds or until fragrant. Add potatoes and salt and toss to coat potatoes with the spices
Transfer to a baking sheet and roast at 400 degrees until potatoes are golden and tender, stirring occasionally.
In a large bowl combine potatoes with remaining ingredients.
Posted by Penny Moline. Posted In : Salads
June 11, 2010
Red Onion diced 1 1/2 cup
Mushrooms diced 3 cups
Green Peppers diced 1 1/2 cup
Red Peppers diced 1 1/2 cup
Celery Diced 2 cups
Carrots shredded 2 cups
Olives Sliced 1 1/2 cup
Tomatoes Diced 1 1/2 cup
Fresh Herbs to taste
Vinaigrette 2 cups
This makes a very large batch...so cut it down unless you are going to feed the neighbors !
Needed to Assemble
Tortillas I like large flour totrillas
Shredded Lettuce
A mix of Cream cheese and dijon
Avocado
Prep vegetables and marinate them with the vinegarette
Spread Tortilla with the cream cheese mixture
Add avocado
Add Veggie mix
Top with Lettuce mix
Roll tortilla
Posted by Penny Moline. Posted In : Wraps and Sandwiches
June 11, 2010
Butter milk 1 quart
Mayonnaise 1 1/2 quarts
Dry parsley flakes 1 Tablespoon
Dry Dill Weed 1/2 Tablespoon
Celery Salt 1/2 Tablespoon
Garlic Powder 1/2 Tablespoon
White pepper 1/2 teaspoon
Onion Powder 1/2 Tablespoon
Tabasco 1/4 teaspoon
Lemon juice 1/2 Tablespoon
Combine Mayonnaise and buttermilk until smooth
Combine dry ingredients together. Add to mayonnaise and milk, mix until well blended
Add tabasco and lemon juice and rest overnight.
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
June 11, 2010
Ketcup 2 cups
Chili Sauce 2 cups
Horseradish 1/3 cup
Curry Powder 1 teaspoon
Lemon juice 1/2 teaspoon
Tasbaco 1/2 teaspoon
Mix together...
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
June 11, 2010
Melted butter 12 ounces
Flour 12 ounces
Potatoes Red cut into cubes that will fit on a spoon 2 pounds
Celery small dice 2 cups
Onions small dice2 cups
Green Peppers small dice 2 cups
Leeks cut into a small dice only using the white part..2 cups
.(if you don't have leeks add more onions)
jalopeno cut very small dice 1/2 ounce
Black pepper 1 Tablespoon
Salt 1 Tablespoon
Thyme 2 Tablespoons
Bay Leaf 6 each
Tabasco 1 Tablespoon ( more if desired)
Chicken Stock 1 gallon
Sherry 1/2 cup
Heavy Cream 2 Quarts
Clams 1 qt plus juice
Melt the butter add flour and cook roux to a nutty flavor
Prepare vegetable in a small dice, always remember they need to fit on a spoon... sweat the vegetables in butter
Add herbs and spices
Add Stock mixing in with the roux to prevent lumps
Add potatoes and cook for 45 minutes
Add Clams
Add warmed up cream
Adjust seasoning
Please remember to heat up your cream...two reasons...first you don't want to add a cold ingredient to a hot one...right before service....it will take more time to heat it up...the second and most important.... if the cream is bad...it will curdle with the heat...and you haven't wasted all the other ingredients.
Great in a bread bowl... invite your friends and enjoy!
Posted by Penny Moline. Posted In : Soup
June 11, 2010
Sugar 4 cups
Milk 1 cup
Cocoa 1 cup
Salt 1/4 teaspoon
Peanut butter 1 cup
Butter 1 cup
Oatmeal 6 cups
Mix butter, sugar, milk and salt...bring to a boil stirring constantly. Boil for 1 minute
Remove from heat and add remaining ingredients.
Stir thoroughly and drop by spoonfuls onto waxed paper or foil
Enjoy
Posted by Penny Moline. Posted In : Cookies
June 11, 2010
Butter 1/2 cup
Brown Sugar 1/2 cup
Granulated Sugar 1/2 cup
Egg 1 each
Vanilla 1 teaspoon
Milk 1 Tablespoon
All purpose flour 1 cup
Baking soda 1/2 teaspoon
Baking powder 1/2 teaspoon
Salt 1/2 teaspoon
Rolled oats 1 cup
Raisins 1/2 cup
Cream together butter and sugars
Combine eggs, vanilla and milk add to creamed mixture
Sift together flour, baking soda, baking powder and salt, add oats
Combine with cream mixture
Add raisins
Bake at 375
You can use chocolate chips instead of raisins if you like:)
Posted by Penny Moline. Posted In : Cookies
June 11, 2010
All Purpose Flour 2 1/4 cup
Baking Soda 1 teaspoon
Butter, Softened 1 cup
Brown Sugar 3/4 cup
White Sugar 1/4 cup
Instant Butterscotch Pudding Mix 1 package (3.4 oz)
Eggs 2 each
Vanilla Extract 1 teaspoon
Semi Sweet or Milk Chocolate or Butterscotch Chips 2 cups
Preheat oven to 350
In a large bowl, cream together butter, sugars.
Beat in pudding mix until well blended
Add eggs and vanilla
Blend in Flour and baking soda
Stir in the Chips of your choice
Drop cookies by rounded spoonfuls onto cookie sheets
Bake for 8 to 12 minutes until edges are golden brown.
You can use any flavor of instant pudding and pair it with the chips of your choice.... I am just a huge fan of butterscotch...
Posted by Penny Moline. Posted In : Cookies
June 11, 2010
Butter 24 ounces
Sugar 21 ounces
Brown Sugar 2 pounds
Eggs 4 each
Yolks 4 each
Vanilla 1 Tablespoon plus 1 teaspoon
Flour 3 pounds
Salt 2 teaspoons
Soda 2 teaspoons
Cinnamon 1/2 teaspoon
Chocolate Chips 1 pound 4 ounces
Cream butter and sugar together, add eggs and yolks and vanilla. Whisk together flour, salt, soda. and cinnamon in seperate bowl, then add to creamed mixture. Add Chocolate Chips. Bake at 350.
Posted by Penny Moline. Posted In : Cookies
November 17, 2009
Caramel Bread Pudding
Sugar 1 1/2 cup
Eggs, Beaten 4 each
Heavy Whipping Cream 1 1/2 cup
Milk 1 1/2 cup
Butter, melted 1/4 pound
White Bread (2 loaves) 1 1/2 pound cubed
1/2 cup caramel sauce (recipe follows)
non stick spray
Caramel Sauce
1/2 cup white sugar
1/2 cup brown sugar
1 stick butter (1/2 cup)
1 cup syrup (corn or maple)
1 1/2 cups heavy cream
Combine sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together. Add the bread and fold it in. Put mixture in a 9 x 13 baking pan that is sprayed with nonstick spray. Pour the caramel sauce over the top and bake at 350 degrees for 30 minutes. Check and rotate if needed up to 30 more mintues. HINT: if the top is browning too much cover with foil.
To make the sauce; combine white sugar, brown sugar, butter and syrup in a pot and cook over medium high heat until all ingredients liquefy. Caution this sauce is very hot! So BE CAREFUL, and remove from heat, then add the cream.
Serve hot in a bowl with ice cream and more caramel sauce.
THIS IS A KEEPER! and a great way to use old bread.
Posted by Penny Moline. Posted In : Desserts
November 13, 2009
Onions, diced 1 pound
Celery, diced 1/2 pound
Carrots, diced 1/2 pound
Butter 1 pound
Bread Flour 12 ounces
Chicken Stock 2 gallons
Bay leaf 1
Cream 2 quarts
Chicken Meat diced 1 pound
Rice, cooked 2 cups
Cook vegetables in butter until tender
Add flour and cook as a roux
Add stock and bay leaf, cook to simmer 30 minutes
Add chicken meat and rice and return to simmer
Adjust seasoning
Add dairy product
Garnish
Posted by Penny Moline. Posted In : Soup
November 13, 2009
Cream Cheese 1 1/2 pound
Ranch Dressing 1/2 to 1 cup
Celery Salt 1 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Onion, diced 1/2 cup
Tabasco to taste
Worcestershire to taste
Cheddar Cheese grated small 1/4 pound
Combine ingredients
Check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
Can be coated with chopped nuts and fresh herbs
Posted by Penny Moline.
October 22, 2009
This is really good banana bread, and very easy to make. It makes your home smell so good too!
Makes 1 large loaf
1 stick butter
3/4 cup sugar
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking soda
1 1/4 cup very ripe bananas
3 tablespoons sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans ( optional)
Preheat oven to 350
Butter your loaf pan
Cream butter and sugar, add eggs beat well
Sift together the dry ingredients ( you can put the dry ingredients in a bowl and use a whisk to incorporate the dry ingredients)
Combine with the dry ingredients to the wet ingredients. Pour into prepared pan.
Bake 1 hour or until a toothpick comes out clean.
Hint: If you have bananas that are getting too ripe but you don't have time to make banana bread ... place the bananas in a freezer bag and pop them in the freezer until ready to use
Posted by Penny Moline. Posted In : Quick Bread
October 16, 2009
Red peppers 1 1/2 pound
leeks 1 pound
garlic 1 tablespoon
butter 12 ounces
flour 10 ounces
chicken stock 6 quarts
half and half or heavy cream 1 quart
salt and pepper to taste
cilantro garnish
roast red peppers, peel and seed
cut vegetables in small dice...if you don't have leeks use onions instead
sweat vegetables in butter
add flour and cook as roux.... roux should be cooked for 4 to 8 minutes
add stock and simmer for 30 minutes
puree soup and strain if desired
adjust seasonings and consistency
temper cream then add ( two reasons.... one if you heat cream and it is bad it will curdle...and you don't want to add a cold liquid to a hot soup ... you would have to use more energy to heat the whole soup up)
Garnish with cilantro
Posted by Penny Moline. Posted In : Soup
October 16, 2009
This is easy...and oh boy... I can't stay out of it! AMAZING! Your family will love this... and it is the perfect time of year to give it a try....
3 cups yellow cake mix
1 cup water
1 1/3 cups evaporated milk
2 each eggs
1 1/2 cup pumpkin, canned
3 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup sugar
Spread half the cake mix into a prepared pan*
Sprinkle just less than half the water over dry cake mix
Place milk, beatened eggs, pumpkin, spice, salt, and sugar in mixer bowl.
Use paddle, mix on low speed for 1 minute
pour over top of cake mix
sprinkle rest of dry cake mix over the batter, sprinkle remaining water over that and let sit for 10 minutes
Bake for 30 to 40 minutes at 350 or until toothpick comes out clean.
*butter the 13 by 9 inch pan
Posted by Penny Moline. Posted In : Desserts
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
