May 14, 2021
STEW MEAT 20 POUNDS
ROSEMARY 1 t
THYME 1 t
PAPRIKA 1/2 CUP
FLOUR 1 LB
ONIONS MINCED 1 LB
CELERY MINCED 1 CUP
WHITE WINE 1 CUP
BEEF STOCK 2 1/2 GALLON
BAY LEAF 3 EACH
MUSHROOMS SLICED 4 LBS
PICKLES ( OPTIONAL)
SOUR CREAM 1 QT
COMBINE MEAT, SEASONING AND FLOUR
ADD ONION AND CELERY MIX
HEAT OIL IN ROASTING PAN AND SAUTEE MEAT
DEGLAZE WITH WINE AND BEEF STOCK BRING TO A SIMMER ADD BAY LEAVES AND ALLOW TO COOK AT LEAST 1 1/2 HOURS
ADD MUSHROOMS AND DILL PICKLES COOK FOR ADDITONAL TIME
MAY BE THICKENED WITH A ROUX
STIR IN SOUR CREAM AT SERVICE SERVE WITH EGG NOODLES
Posted by Penny Moline. Posted In : Entree
May 14, 2021
BERRY SAUCE
1 CUP FRESH OR FROZEN BLUEBERRIES, RASPBERRIES, BLACKBERRIES OR COMBO
2 T SUGAR
2 T WATER
1 T LEMON JUICE.
COMBINE IN A MEDIUM POT .HEAT OVER MEDIUM HEAR UNTIL SUGAR IS DISSOLVED. BRING TO A BOIL THEN SIMMER FOR ABOUT 8-10 MINUTES OR UNTIL SLIGHTLY THICKENED
PRESS THROUGH A SIEVE TO REMOVE SEEDS, AND ALLOW TO COOL. REFRIGERATE
LEMON MOUSE
1 t GELATON OR 2 SHEET
3 T WATER
1/2 CUP GREEK YOGURT
1/4 CUP HEAVY CREAM
2 T LEMON JUICE FRESHLY SQUEESED
2 T LEMON ZEST. RESERVE SOME FOR GARNISH
1 t VANILLA
3 EGG WHITE
1/3 CUP SUGAR
1/4 t CREAM OF TARTER
LIGHT LEMON MOUSSE
IN A SMALL DISH POUR 3 T OF WATER. SPRINKLW EITH GELATIN OVER THE TOP AND BLOOM
IN MED BOWL COMBINE GREEK YOGURT, HEAVY CREAM, LEMON JUICE, LEMON ZEST AND VANILLA SET ASIDE
SEPERATE EGGS AND PUT THE WITHES IN A MED BOWL
MIX EGG WHITES WITH SUGAR IN A MEDIUM HEAT PROOF BOWL OVER NOT IN SIMMERING WATER UNTIL THE TEMPERATURE REACHES 160. ADD SOFTENED GELATIN POWDER MIXTURE.
TRANSFER TO A BOWL OF YOUR STAND MIXER AND BEAT THE EGG WHITES UNTIL THEY FORM STIFF PEAKS ABOUT 4-5 MINUTES.
IMMEDIATELY ADD YOGURT-LEMON MIXTURE AND BEAT FOR ONE MORE MINUTE
SPOON INTO YOUR FAVORITE DESSERT GLASSES AND TOP WITH BERRIES. GARNISH WITH RESERVED LEMON ZEST.
Posted by Penny Moline. Posted In : Desserts
May 14, 2021
4-6 CHICKEN BREAST
1 PINT CHERRY TOMATOE
1.5 CUPS MARINATED ARTICHOKES
1/2 t DRIED OREGANO
1/4 t DRIED THYME
1.2 t SALT
1/4 t BLACK PEPPER
3 t BALSAMIC VINEGAR
6-8 LEAVE FRESH BASIL TORN
DRIZZLE A COUPLE OF TABLESPOON OF OIL FROM THE MARINATED ARTICHOKES IN A PAN OVER MEDIUM/HIGH HEAT.
SEAR CHICKEN ON EACH SIDE ABOUT 3 MINTUES
TOSS THE MARINATED ARTICHOKES AND TOMATOES IN
LOWER HEART TO MEDIUM. COVER WITH LID AND LET SIMMER FOR ABOUT 10 MINUTES
INCREASE HEAT UNTIL MOST OF THE LIQUID EVAPORATES, FLIP CHICKEN OCCASIONALL. COOK UNTIL CHICKEN IS DONE
REMOVE FROM HEAT AND GARNISH WITH FRESH BASIL
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 14, 2021
4-5 PORK CHOPS BONELESS
1/2 t GARIC POWDER
SALT AND PEPPER TO TASTE
2 LAREGE ONIONS CUT INTO RINGS
2 GARLIC CLOVES
1.5 T BUTTER
1 t OIL
SAND AND PEPPER TO TSTE
1 CUP BEEF BROTH/STOCK
2 T FLOUR
4 SLICES SWISS OR GRUYERE OR GOUDA
FRESH FINELY CHOPPED ROSEMARY
CARAMELISE THE ONIONS IN A MEDIUM SAUTE PAN WITH BUTTER AND GARLIC. COOK UNTIL GOLDEN BROWN AND CARMAELIZED REMOVE FROM SKILLET
SEASON PORK CHOPS WITH SALT AND PEPPER AND GARLIC POWDER
SEAR PORK CHOPS IN OIL REMOVE FROM HEAT
TURN HEAT DOWN AND RETURN ONIONS TO SAUTE PAN, ADD FLOUR AND MIX WELL
ADD BEEF BROTH AND MIX UNTIL SAUCE. SEASON WITH SALT AND PEPPER
ADD CHOP TO SAUCE AND SIMMER UNTIL PORK CHOPS ARE DONE
TOP WITH CHEESE .
Posted by Penny Moline. Posted In : Pork
May 14, 2021
need supreme sauce 1 quart ( see sauces)
salt and pepper as needed
cooked and chopped bacon 6 ounces
fresh or frozen spinach 10 ounces
mushrooms sliced 4 ounces
pepper jack or swill cheese
preheat oven to 375.
have prepared supreme sauce and pour in to a baking dish
marinate the chicken in 2 T lemon juice and 8 T oil, season with salt and pepper while preparing supreme sauce
grill mark or sear chicken in oil
place the chicken in the supreme sauce, top with cheese, mushroom's bacon and spinach
bake until tender. delish.
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 14, 2021
1/2 cup olive oil
1/2 cup ranch dressing
3 T Worcestershire sauce
1 T rosemary chopped
salt and pepper to taste
1 t lemon juice
2 t white vinegar
chicken breast 4 each
in a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary , lemon juice, white vinegar salt and pepper let stand for 5 minutes. pound chicken to 1/4 inch thickness. place in a gallons size ziplocked bag with the marinade. refrigerate for at least 8 hours. preheat grill and grill chicken until done.
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 14, 2021
MAYONNAISE
RANCH SEASONING
COOKED BACON
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHICKEN BREAST
GARLIC
SALT
PARSELY
PREHEAT OVEN 450
PREP THE BACON MIXTURE. USE A BLENDER OR FOOD PROCESSOR TO GRIND THE COOKED BACON, GARLIC AND SALT.THEN TRANSFER TO A SMALL BOWL
COAT IN A SEPERATE BOWL WITH MAYO, RANCH SEASONING THEN ROLL INTO THE BACON MIXTURE.
TOP WITH CHEESE AND MORE BACON. BAKE FOR 15 - 18 MINUTE.
GARNISH WITH PARSLEY AND SERVE
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 14, 2021
16 LARGE EGGS
2 TSP CREAM OF TARTER
1 CUP CREAM CHEESE
2 t SALT
2 t GARLIC POWDER OPTIONAL
CRACK THE EGGS AND SEPERAT THE WHITES FROM THE YOKES. PUT ALL THE WHITES INTO A BOWL AND WHIP FOR 2 MINUTES
ADD CREAM OF TARTER AND WHIP FOR 1 MINUTE. THE MIXTURE SHOULD START MAKING SOFT PEAKS.
IN ANOTHER BOWL ADD THE YOLKS AND CREAM CHEESE, GARLIC POWDER. MIX ON HIGH UNTIL COMBINED. GENTLY FOLD INTO EGG WHITE MIXTURE.
SPOON OUT ONTO A TRY LINED WITH PARCHMENT PAPER.
PUT IN THE OVEN AT 375 FOR 15-20 MINS UNTIL LIGHLY GOLDEN BROWN.
Posted by Penny Moline. Posted In : Gluten Free
May 14, 2021
SMALL ONION DICED
GARLIC GLOVE MINCED
CHICKEN BROTH 1 CUP
ORANGE PEEL 1 t ZEST
ORANCE JUICE 1 CUP
HONEY 1 T
CORNSTARCH 1 t
MEDIUM ORANGE SEGMENTED
FRESH PARSLEY
ADD A SMALL AMOUNT OF OIL AND SAUTE ONION AND GARLIC IN SMALL SAUCE PAN UNTIL ONION IS TENDER
STIR TOGEHTER THE CHICKEN STOCK WITH THE CORNSTARCH, ORANGE PEEL, ORANGE JUICE AND HONEY
STIR INTO ONIONS AND GARLIC COOK UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT SET ASIDE 1/2 OF THE SAUCE
IN A SHALLOW ROASTING PAN PLACE EACH HEN HALFON TOP OF AN ORANGE WEDGE. BASTE WITH SOME OF THE SAUCE.
ROAST IN A 375 DEGREE OVEN FOR 45 MINUTES AND. BASTE WITH THE REMAINING SAUCE. COOK UNTIL 165.
Posted by Penny Moline. Posted In : Chicken, poultry and such
May 14, 2021
1 CUP BUTTON MUSHROOMS QUARTERED
1 T CANOLA OIL
1/2 CU FRESH STRAWBERRIES
1/2 CUP FRESH BLUEBERRIES
1/4 CUP PISTACHIOS LIGHTLY TOASTED
3 CUPS BABY LETTUCE MIX
1/2 CUP SHREDDED MONTERY JACK CHEESE SHREDDED
DRESSING;
1 T SHALLOTS MINCED
1 t GARLIC MINCED
2 T DIJON MUSTARD
1/2 CUP WHITE BALSAMIC VINEGAR
2 t FRESH OREGANO
2 t FRESH THYME
1 t HONEY
1 CUP OIL
SALT AND PEPPER TO TASTE
Posted by Penny Moline. Posted In : Salads
May 14, 2021
BREAD CUBES 1 TRAY
BUTTER 1 CUP
OLIVE OIL 2 T
PEPPER 2 t
GARLIC POWDER 2 t
ONION SALT 2 t
CELERY SALT 2 t
PARSLEY FLAKES DRY 2 T
CUT BREAD AND ALLOW TO DRY
MELT BUTTER
ADD SPICES AND HERBS
COAT SHEET PAN WITH MIXTURE
TOSS WELL UNTIL COATED
BAKE AT 325 FOR ABOUT 6 MINUTES OR UNTIL CRUNCHY.
Posted by Penny Moline. Posted In : This and That
April 29, 2021
1 POUND GROUND PORK
1 t GROUND GINGER
1 t GARLIC POWDER
OIL FOR FRYING
2 T ALL PURPOSE FLOUR
2 T WATER
2 CUPS SHREDDED CABBAGE
2 OUNCES SHREDDED CARROTS
8 EGG ROLL WRAPPERS
2 T SESAME SEEDS OPTIONAL
SEASON PORK WITH SPICES. HEAT IN A MEDIUM SKILLET STIRING UNTIL THE PORK IS COOKED THROUGHLY
HEAT OIL
MIX VEGETABLES AND ADD TO THE PORK MIXTURE. WRAP IN EGG ROLL WRAPPERS
MAKE A PASTE WITH WATER AND FLOUR TO SEAL THE WRAPPERS
DEEP FRY. AND ENJOY.
Posted by Penny Moline. Posted In : Appetizer
April 29, 2021
NEED APPLE CIDER VINAGRETTE RECIPE IN COLD SAUCES
MARINATE CHICKEN BREAST IN AN APPLE CIDER VINAGRETTE
GRILL MARK CHICKEN AND BAKE TO FINISH TO 165
SLICE GREEN APPLESE AS THIN AS POSSIBLE THEN JULIENNE.
ADD ENOUGHT VINAGRETTE TO SLIGHLY COAT
ON THE BREAD OF YOUR CHOICE ADD MAYO
TOMATO SLICES ( SALT AND PEPPER YOUR TOMATO SLICES)
GREEN LEAF LETTUCE
SWISS CHEESE.
Posted by Penny Moline. Posted In : Sandwiches
April 29, 2021
2 T BUTTER
3 CLOVES GARLIC
16 OUNCES CREMINI MUSHROOMS THINLY SLICED
1/3 CUP HEAVY CREAM
1/2 t DRIED THYME
1/2 t OREGANO
SALT AND PEPPER TO TASTE
2 T GRATED PARMESAN
2 T CHOPPED FRESH PARSLEY
MELT BUTTER IN LARGE SKILLET, ADD GARLIC AND MUSHROOMS AND COOK STIRRING OCCASIONALLY. COOK UNTIL BROWNEED AND TENDER
STIR IN HEAVY CREAM, HERBS AND SALT AND PEPPER TO TASTE. BRING TO A BOIL REDUCE HEAT AND SIMMER ABOUT 5 MINUTES. ADD PARMEASON AND GARNISH WITH PARSLEY
SERVE IMMEDIATELY
Posted by Penny Moline. Posted In : Vegetables
April 29, 2021
2 1/2 CUPS SHREDDED ZUCCHINI SQUEESED DRY
2 LARGE EGGS
SALT AND PEPPER
RED PEPPER FLAKES TO TASTE
GARLIC POWDER 1/4 t
DRIED OREGANO 1/4 t
BASIL 1/4 t
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
MAKE SURE AS MUSH MOSTIRE AS POSSIBLE IS REMOVED FROM THE ZUCCHINI.
MIX ALL INGREDIENTS TOGETHER
GREASE PARCHMENT PAPER OR A SLIP MAT WELL ON A SHEET PAN
PUT THE MIXTURE ON THE SHEET PAN AND BAKE UNTIL NICE AND GOLDEN BROWN
USE YOUR FAVORITE PIZZA SAUCE ( THERE IS ONE ON THIS BLOG THAT IS PRETTY DARN GOOD)
TOP WITH YOUR FAVORITE TOPPINGS AND BAKE UNTIL CHEESE IS GOLDEN AND DELISH.
Posted by Penny Moline. Posted In : Gluten Free
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
