December 2, 2011
Sirloin tip roast 1 pound
Soy sauce 3 1/2 Tablespoons
Dry Sherry 1 Tablespoon
Frozen Apple juice from concentrate 2 Tablespoons
Brown Sugar 2 1/2 Tablespoons
Sesame Oil 1 Tablespoons
Ground pepper 1/8 teaspoon
Grated ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green onion sliced or chopped 2 each
Vegatable oil 1 Tablespoon
Roasted Sesame Seeds 1 teaspoon
Slice roast 1/8 inch thick and put in covered container
Combine all ingredients except last two, and mainate sliced roast over night or at least for 2 hours
heat oil in skillet
cook beef over medium high heat one to 2 minutes on each side
Srpinkle with sesame seeds before serving
2 to 3 servings
Posted by Penny Moline. Posted In : Beef
December 2, 2011
Butter 1/2 cup
Granulated sugar 3/4 cup
Egg 1 ea
Vanilla 1 tsp
Flour 1 1/2 cup
Cocoa 4 Tablespoons
Baking powder 1/2 tsp
baking soda 1/2 tsp
Salt 1/4 tsp
In a large mixing bowl, cream butter and sugar together
Add egg and vanilla beat until light and fluffy
Combine flour, cocoa baking powder, baking soda, and salt
Add to cream mixture
Chill dough for 1 hour or longer
Heat oven to 325
Roll portions of dough on lightly floured service and cut to 1/4 inch thickness
Cut into desired shape
Bake 8 to 10 minutes until lightly golden around edges
Icing:
Blend 2 cups powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 Tablespoons milk or half and half
Stir until smooth
May add food coloring to frosting
Posted by Penny Moline. Posted In : Cookies
December 2, 2011
butter room tempature 1/2 cup
sugar 1/3 cup
brown sugar 1/3 cup
egg 1
vanilla 1 tsp
flour 1 cup
baking soda 1/2 tsp
salt 1/2 tsp
White Chocolate, coarsely chopped 6 to 12 ounces
Macadamia nuts chopped 3/4 cup
Preheat oven to 375
Sift together flour, baking soda and salt set aside
Beat the butter and both sugars, until fluffy
Add eggs and vanilla
Add flour, baking soda and salt and mix until just combined
Stir in the chocolate and nuts
Scoop onto lightly greased baking sheet
Bake 10 to 15 mintues until lightly golden around the edges
Makes 8 to 10 large cookies
Posted by Penny Moline. Posted In : Cookies
December 2, 2011
Milk 1 quart
Sugar 1/2 cup
Flour 1/4 cup
Butter 6 tablespoons
Vanilla 1 teaspoon
Scald milk.
In a bowl mix flour and sugar
Slowly whisk flour mixture into milk
Whisk until thick
Whisk in butter and vanilla
Posted by Penny Moline. Posted In : Sauces
December 2, 2011
butter 8 ounces
Shortening 4 ounces
powdered sugar 1 pound
egg whites 2 ea
lemon juice 1/2 teaspoon
Vanilla 1/2 teaspoon
Water optional
Using a paddle attachment, cream together butter shortening and sugar until well blended
add egg whites, lemon juice and vanilla
blend on medium speed , then mix on high until light and fluffy
may add water for a softer butter cream
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
December 2, 2011
Flour 2 cups
Butter 1 cup
eggs 8 each
Sugar 2 cups
hershey syrup 32 ounces
Mix together and bake 25 to 30 minutes until done and chill
Mix and spread on cooled cake the following
powdered sugar 4 cups
butter 1 cup
mint extract 2 tsp
Green food coloring
Soften butter, and mix on mixer at medium speed, add powdered sugar and mint. Mix until light and fluffy add food coloring if desired
Melt and smooth on top of mint topping
Butter 12 tablespoons
Semi Sweet chocolate chips 12 ounces
Posted by Penny Moline. Posted In : Desserts
December 2, 2011
Butter 2 pounds
cocoa 9.6 ounces
Sugar 3 lbs 8 ounces
Eggs 1 lb 6 ounces
Bread flour 1 pound
cake flour 1 pound 6 ounces
walnuts 1 pound
Melt butter and cocoa together
Cream with sugar
add eggs and cream together
Add flour and mix to combine
Stir in nuts
fill pans and smooth
bake at 35o in 1/2 sheet pan for 20 mintues
Rocky Road variation
Add 2 pounds miniature marshmalls to batter
Cherry Chocolate Brownies
Add 1/3 to 1/2 of a number 10 can cherry pie filling to batter
These may be extra moist
Posted by Penny Moline. Posted In : Desserts
December 2, 2011
Makes a full sheet pan
Brown sugar 4 pounds 6 ounces
Butter 1 pound
Vegetable shortening 1 pound 8 ounces
Eggs, ( about 18) 1 pound 10 ouncse
Cake Flour 1 pound 4.5 ounces
Bread Flour 1 pound 4.5 ounces
Baking powder 2 tsp
salt 3/4 ounce
Pecans or walnuts 1 pound 8 ounces if desired
Place brown sugar, butter and vegetable shortening in a sauce pot and melt over low heat
Mix on low speed gradually adding in eggs
Sift flour, baking powder and salt together
Add to egg mixture and mix until fairly smooth
Add desired nuts
Bake 350 for 30 to 35 mintues
Posted by Penny Moline. Posted In : Desserts
December 2, 2011
Butter 1 pound
Garlic minced 2 cloves or to taste
Parsley 1/3 cup
Heinz 57 3/4 to 1 bottle
salt and pepper to taste
Soften butter, whip in a mixer until fluffy, add remaining ingredients and whip until doubled. Slather on French Bread, Texas Toast or any bread, may add parmesan cheese and/or more parsley.... then bake in a 350 oven until toasted.
Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings
December 2, 2011
Zucchini 3 to 4 medium
Olive oil 1 Tablespoon or as needed
Onion 1/2 of a large sliced
Garlic 1 small clove
salt and pepper to taste
optional seasonings;
fresh herbs, dry herbs, peppers, parmesan cheese,
Cut zucchini in desired shapes/size. Heat a large skillet add oil, add onions and saute until tender, add zucchini and saute until al dente.
Season to taste
Posted by Penny Moline. Posted In : Vegetables
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
