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
October 16, 2009
350 degrees..
This is my daughters very favorite pie. Yes, it does have odd ingredients...but the price to make this pie is almost nothing...and the taste... AMAZING. My Mom has made this special pie every year for Thanksgiving... and our family loves it... I hope your family will too.
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1/2 cup walnuts
1 teaspoon vanilla
16 saltine crackers
Beat egg whites till stiff. Beat in sugar until dissolved. Add the baking powder and crumbled crackers over the top. Add nuts and fold in. Pour into a buttered pie pan. Bake until firm. Top with whipped cream.
Posted by Penny Moline. Posted In : Desserts
September 21, 2009
water boiling 1 3/4 cup
oats 1 cup
brown sugar 1 cup
sugar 1 cup
butter 1/2 cup
eggs 2 each
flour 1 3/4 cup
cocoa 1 Tablespoon
Soda 1 tsp
salt 1/2 tsp
chocolate chips 16 to 24 ounces
Combine oats and water and let stand
cream sugar, butter and eggs
combine flour, cocoa, soda, salt and mix
Mix cream mixture and dry mixture. Add oats and 1/2 the chips mix to combine
Pour batter ina a greased pan
Add 1/2 chips to the top of cake
Bake 350 F. for 40 minutes (hint) Check after 30
Posted by Penny Moline. Posted In : Desserts
September 21, 2009
1/3 cup skim milk
2 1/2 cups heavy cream
1 (.25 ounce envelope) unflavored gelatin
1/2 cup sugar
2 teaspoons vanilla extract
Pour milk into a small bowl and stir in gelatin. Set aside... make sure your milk is COLD
In a sauce pan stir together the heavy cream and sugar over medium heat
Bring to a full boil. Watch out the cream will quicky rise to the top.
Pour the gelatin into the cream stirring until dissolved.
Cook for one minute
Remove from heat and pour into individual ramekins
Cool...and refrigerate over night or at least 4 hours.
Easy to make and wonderful!
Posted by Penny Moline. Posted In : Desserts
September 19, 2009
1 1/2 pound pork tenderloin or 4 to 6 pork chops (hint) this would be great with chicken too
1/4 cup olive oil
4 Tablespoon sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic
4 ounces cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley
Marinate pork chops in olive oil, sesame oil 1 hour in refrigerator
sprinkle with sesame seeds (hint) you may toast the sesame seeds if desired
Bake at 375 until brown and crispy. Serve with garlic cream sauce
Sauce:
Melt butter till golden add garlic cook on low until tender. Add in cream cheese and milk cook until smooth add in herbs.
Posted by Penny Moline. Posted In : Whats for dinner
September 19, 2009
4 salmon fillets about 6 ounces each
1/4 cup lemon juice
3 Tablespoon olive oil
1 or 2 fresh lemons plus 1 for garnish
1 bunch spinach leaves
1 bunch dill 3/4 of it chopped and 1/4 not chopped for garnish
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1 egg white whipped stiff
Marinate the salmon in lemon juice and oil for 1/2 hour. Do not marinate any longer as the lemon juice will cook the salmon.
In a pan over medium heat cook spinach until soft drain well and set aside ( hint:) frozen spinach would work too just thaw completely
Mix together chopped dill, mayonnaise, Dijon, Worcestershire, salt and pepper. Carefully fold in stiff egg white.
Remove salmon from lemon juice and put on a baking sheet. Place some of the cooked spinach over each salmon and evely spread mustard mixture over each spinach covered fillet.
Bake in preheated 450 oven 18 to 20 minutes
Each guest gets a salmon fillet garnished with a bunch of dill and a lemon wedge.
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Posted by Penny Moline. Posted In : Salmon
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
