INGREDIENTS:
1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
Coating
4 teaspoons cinnamon
3/4 cup sugar
DIRECTIONS:
1. Mix all ingredients in a large bowl.
2. Mix coating in a smaller bowl.
3. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make).
4. When golden brown, Remove, pat with paper towel to remove excess oil.
5. Sprinkle bread with coating.
NOTES:
I like to use hawaiian sweet bread. I've tried with regular white bread, not as good. I haven't used texas toast yet 'cause I haven't found it.
RESULTS:
We love this french toast! Make it!
http://www.food.com/recipe/disneys-french-toast-49232
Wednesday, October 20, 2010
Williams Sonoma Chocolate Chip Cookies
INGREDIENTS:
1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped
DIRECTIONS:
1. Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.
2. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.
3. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
4. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
5. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.
6. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.
7. With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.
8. Bake the cookies until golden brown around the edges, about 12 minutes.
NOTES:
I don't like nuts in my chocolate chip cookies, so I always leave them out. I like to use the Safeway brand milk chocolate chips. Make sure to use UNSALTED butter. It makes a difference! I just use the Safeway lucerne brand.
RESULTS:
Favorite chocolate chip cookie recipe EVER! I make these as often as I can.
1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped
DIRECTIONS:
1. Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.
2. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.
3. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
4. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
5. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.
6. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.
7. With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.
8. Bake the cookies until golden brown around the edges, about 12 minutes.
NOTES:
I don't like nuts in my chocolate chip cookies, so I always leave them out. I like to use the Safeway brand milk chocolate chips. Make sure to use UNSALTED butter. It makes a difference! I just use the Safeway lucerne brand.
RESULTS:
Favorite chocolate chip cookie recipe EVER! I make these as often as I can.
Lasagna
INGREDIENTS:
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS:
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
4. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
NOTES:
I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.
RESULTS:
It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS:
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
4. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
NOTES:
I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.
RESULTS:
It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
Tuesday, June 16, 2009
Zesty Slow Cooker Chicken Barbecue
INGREDIENTS:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle or 1 /12 cups barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS:
1. Place chicken in a slow cooker (frozen okay).
2. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
3. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
NOTES:
I used the Stubb's brand for the BBQ sauce. It was a little too vinegary for us, so I added a bit more brown sugar. I'll try the Jack Daniels brand next time.
Before the last hour, I went in and shredded the chicken. That is also when I tasted it and adjusted accordingly. We made sandwiches with the chicken and added some mayonnaise to the bread.
Oh, and I cut the recipe in half. That was more than enough to feed Vuong, Emma, and I for two days.
RESULTS:
This was very, very good.
UPDATE:
I've made this recipe several times. I've found that the best BBQ sauce is the original Sweet Baby Ray's. I usually have to add a little bit more brown sugar, though...but I don't add it until I go to shred the chicken so I can add according to taste. I once added way too much sugar and it kind of ruined the chicken. You want to add enough sugar so it doesn't taste too tart, but it still tastes like BBQ.
For the italian dressing and worcestershire sauce, brand types don't seem to matter. The last time I made it, I used the safeway generics and the chicken probably came out the best it ever did.
Oh, and I usually cook it in the crockpot for 6 hours on low. Shred the chicken. Then leave it on "keep warm" for another 30 minutes or so...just enough time for the chicken to absorb the sauce.
We use just regular white loaf bread for our sandwiches. It's also good with some sliced cheese.
Also, leftovers freeze very well!
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle or 1 /12 cups barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
DIRECTIONS:
1. Place chicken in a slow cooker (frozen okay).
2. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
3. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
NOTES:
I used the Stubb's brand for the BBQ sauce. It was a little too vinegary for us, so I added a bit more brown sugar. I'll try the Jack Daniels brand next time.
Before the last hour, I went in and shredded the chicken. That is also when I tasted it and adjusted accordingly. We made sandwiches with the chicken and added some mayonnaise to the bread.
Oh, and I cut the recipe in half. That was more than enough to feed Vuong, Emma, and I for two days.
RESULTS:
This was very, very good.
UPDATE:
I've made this recipe several times. I've found that the best BBQ sauce is the original Sweet Baby Ray's. I usually have to add a little bit more brown sugar, though...but I don't add it until I go to shred the chicken so I can add according to taste. I once added way too much sugar and it kind of ruined the chicken. You want to add enough sugar so it doesn't taste too tart, but it still tastes like BBQ.
For the italian dressing and worcestershire sauce, brand types don't seem to matter. The last time I made it, I used the safeway generics and the chicken probably came out the best it ever did.
Oh, and I usually cook it in the crockpot for 6 hours on low. Shred the chicken. Then leave it on "keep warm" for another 30 minutes or so...just enough time for the chicken to absorb the sauce.
We use just regular white loaf bread for our sandwiches. It's also good with some sliced cheese.
Also, leftovers freeze very well!
Saturday, March 21, 2009
Pancakes
INGREDIENTS:
4 eggs, well beaten
1/2 cup flour
1/2 cup melted butter
4 TB sugar
1 cup milk
1/2 tsp vanilla (optional)
DIRECTIONS:
1. Mix eggs, sugar, butter, & milk.
2. Add flour
3. Cook on greased griddle. Make the pancakes small.
NOTES:
The pancakes come out pretty thin. It's probably more of a crepe than a pancake. Don't flip onto the second side until it's almost cooked. It shouldn't have to cook too long on the second side.
RESULTS:
Yummmmmmy!!! You don't even need syrup with this. I am never making pancakes out of the box ever again. Vuong always wants me to make these pancakes and Emma eats an entire one by herself.
4 eggs, well beaten
1/2 cup flour
1/2 cup melted butter
4 TB sugar
1 cup milk
1/2 tsp vanilla (optional)
DIRECTIONS:
1. Mix eggs, sugar, butter, & milk.
2. Add flour
3. Cook on greased griddle. Make the pancakes small.
NOTES:
The pancakes come out pretty thin. It's probably more of a crepe than a pancake. Don't flip onto the second side until it's almost cooked. It shouldn't have to cook too long on the second side.
RESULTS:
Yummmmmmy!!! You don't even need syrup with this. I am never making pancakes out of the box ever again. Vuong always wants me to make these pancakes and Emma eats an entire one by herself.
Monday, March 9, 2009
Bran Muffins
INGREDIENTS
1 1/2 cups wheat bran
1 cup buttermilk (or 1 tablespoon vinger + enough milk to make 1 cup, let stand for 5 min)
1/3 cup oil (or applesauce)
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 375. Grease or line 12 muffin cups.
2. Mix together wheat bran and buttermilk. Let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla. Add to buttermilk mixture.
4. Sift together flour, baking soda, baking powder and salt.
5. Stir flour mixture into buttermilk mixture until just blended.
6. Spoon batter into prepared muffin tins.
7. Bake for 15 to 20 minutes.
NOTES
This recipe is enough to make exactly 12 regular sized muffins. The first time I made these, I used up the batter to fill about 10 cupcake cups. They didn't come out nice and round at the top. So if your batter fills up less than 12 cupcake cups, you probably overfilled. Doesn't matter really, 'cause you can still eat them. =P
As mentioned above, you can make your own buttermilk. Just take one tablespoon of white vinegar, add enough milk to make it a cup, and let it stand for 5 minutes. Now I'll never have to buy buttermilk and waste the rest of it again! Also, you can substitute oil with applesauce. You can pretty much do that for any baking recipe.
You can also add fruits or maybe some grated veggies (i.e. carrots or zucchini) to the batter. I plan to try blueberries next time. I also plan to try wheat flour next time too.
RESULTS
These are good and very moist! Emma looooooves these. She can eat one whole muffin by herself...and probably more if we let her. I baked these Friday night and we ate them over the whole weekend. It makes for a good breakfast or snack for Emma...and us!
1 1/2 cups wheat bran
1 cup buttermilk (or 1 tablespoon vinger + enough milk to make 1 cup, let stand for 5 min)
1/3 cup oil (or applesauce)
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 375. Grease or line 12 muffin cups.
2. Mix together wheat bran and buttermilk. Let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla. Add to buttermilk mixture.
4. Sift together flour, baking soda, baking powder and salt.
5. Stir flour mixture into buttermilk mixture until just blended.
6. Spoon batter into prepared muffin tins.
7. Bake for 15 to 20 minutes.
NOTES
This recipe is enough to make exactly 12 regular sized muffins. The first time I made these, I used up the batter to fill about 10 cupcake cups. They didn't come out nice and round at the top. So if your batter fills up less than 12 cupcake cups, you probably overfilled. Doesn't matter really, 'cause you can still eat them. =P
As mentioned above, you can make your own buttermilk. Just take one tablespoon of white vinegar, add enough milk to make it a cup, and let it stand for 5 minutes. Now I'll never have to buy buttermilk and waste the rest of it again! Also, you can substitute oil with applesauce. You can pretty much do that for any baking recipe.
You can also add fruits or maybe some grated veggies (i.e. carrots or zucchini) to the batter. I plan to try blueberries next time. I also plan to try wheat flour next time too.
RESULTS
These are good and very moist! Emma looooooves these. She can eat one whole muffin by herself...and probably more if we let her. I baked these Friday night and we ate them over the whole weekend. It makes for a good breakfast or snack for Emma...and us!
Thursday, February 26, 2009
Eggplant Gratin
INGREDIENTS
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
DIRECTIONS
1) Preheat the oven to 400 degrees F.
2) Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4) In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
5) Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
6) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
NOTES
Definitely a keeper. Even Vuong enjoyed it and he usually needs meat in his dishes. Next time, I'll try to put some ground beef in it. It was perfect to feed Emma also, 'cause the eggplant was nice and tender.
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
DIRECTIONS
1) Preheat the oven to 400 degrees F.
2) Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4) In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
5) Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
6) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
NOTES
Definitely a keeper. Even Vuong enjoyed it and he usually needs meat in his dishes. Next time, I'll try to put some ground beef in it. It was perfect to feed Emma also, 'cause the eggplant was nice and tender.
http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html
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