iNET Recipes: 11/2/08

Wednesday, November 5, 2008

Fettuccine with Mushroom and Garlic Sauce and Italian Sausage

Fettuccine with Mushroom and Garlic Sauce and Italian Sausage (Fettuccine con Salsa Boscaiola e Salsiccia)

Servings: 4-6

Ingredients
1 box BARILLA Fettuccine
1 jar BARILLA Mushroom & Garlic Sauce
1/3 cup extra virgin olive oil
1 cup white onions, julienne
to taste red chili pepper flakes, crushed (optional)
1 pound Italian sausage, crumbled
1 tablespoon fresh parsley, chopped
1/2 cup Parmigiano cheese, freshly grated

BRING a large pot of water to a a boil.
HEAT olive oil in a large skillet over medium heat. Add onions and saute until golden, about 5 minutes. Add crushed red pepper flakes , if desired.
ADD sausage and cook 5-7 mminutes until brown and cooked through.
ADD Mushroom and Garlic Sauce and continue cooking 3-5 minutes until sauce is heated through. Set aside.
COOK pasta according to package directions. Drain and immediately add to hot sauce. Mix well. Transfer to a serving platter or bowl.
GARNISH with chopped parsley and grated cheese

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Flaky Vinegar Pie Crust

Flaky Vinegar Pie Crust

Makes enough dough for 1 (9 or 10-inch) double crust pie.

Ingredients:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons granulated (white) sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
8 tablespoons (1 stick/ 4 oz.) unsalted butter
10 tablespoons solid shortening (such as Crisco)
2 large egg yolks
4 teaspoons distilled white vinegar
6 ice cubes
1 cup cold water

Instructions:

1). Measure butter and shortening onto a plate, put into freezer for about 20 minutes.

2). Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

3). Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

4). Take remainder of the cold butter and cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage.

5). In a measuring cup, mix egg yolks and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

6). Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle in approximately 7-12 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The very important thing here is you do not want a wet dough, and you do not want to overmix.

7). Place the dough into plastic wrap or plastic bag; chill in refrigerator for a 30 minutes. (May also be frozen for a few weeks at this stage for future use).

8). Remove dough from refrigerator; let rest at room temperature for 10 minutes; then roll out.

Makes enough dough for 1 (9 or 10-inch) double crust pie.

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Farfalle with Roasted Garlic Sauce and Chicken

Farfalle with Roasted Garlic Sauce and Chicken (Farfalle con salsa Campagnola e Pollo)

Servings: 4-6

Ingredients
1 box BARILLA Farfalle
1 jar BARILLA Roasted Garlic Sauce
2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken, thinly sliced
1/3 cup Romano cheese, grated
2 tablespoon fresh basil, chopped

HEAT olive oil in a large skillet. Add chicken and saute until golden brown.
ADD Sauce and simmer for 5-10 minutes.
COOK pasta according to package directions. Drain.

ADD hot pasta to sauce. Add basil and grated cheese. Mix well and serve

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Sweet Potato Casserole

Sweet Potato Casserole
Serving Size: 8

Ingredients:
Two 16 Oz Cans Sweet Potatoes
1/4 Cup Butter
3/4 Cup Sugar
1/2 Tsp. Salt
2 Eggs
1/2 Cup Milk
1 Tsp. Vanilla

Topping:
1 Cup Brown Sugar
1/4 Cup Butter
2 Tsp. Cinnamon
1/4 Cup Flour

Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9" square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

NOTES: May be made the day before and refrigerated before baking.
Happy cooking - Mom

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Crockpot Beef And Potatoes

Yield: 6 servings

Ingredients

2 lb Lean ground beef

1 can Condensed tomato soup

1 ts Salt

6 Medium potatoes

1/2 ts Pepper

1 cup Light cream

1/4 cup Finely chopped onions

Instructions

1. In large skillet or crock-pot with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In crock pot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours.

Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 min.

Makes 6 servings.

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Never Fail Pie Crust

Never Fail Pie Crust for 6 Crusts Recipe

by alice

INGREDIENTS

4 cups flour

1 teaspoon salt

2 tablespoons sugar

1 3/4 cups Crisco

2 tablespoons vinegar

1 egg

DIRECTIONS

1. Mix flour, salt and sugar.
2. Cut in Crisco until finely mixed (mixture will begin to stick together).
3. In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).

4. Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in fridge.
5. Crust is better if it stands overnight in the refrigerator.
6. When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
7. Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.

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Tags: Crust, Crusts, Fail, Never, Pie

Pumpkin Butter

From Country Living
This recipe has been tested by Country Living

Spread this sweet butter enriched with fresh pumpkin puree on one of our tender Pumpkin Biscuits.

INGREDIENTS

.5 cup(s) (1 stick) unsalted butter, softened
.25 cup(s) pumpkin puree
2 teaspoon(s) Dijon mustard
2 teaspoon(s) dark brown sugar
.25 teaspoon(s) nutmeg
.25 teaspoon(s) ginger
.25 teaspoon(s) allspice
.25 teaspoon(s) cinnamon
DIRECTIONS

1. Make the butter: Combine all ingredients in a small bowl. Stir until well blended, cover, and chill until ready to use. Refrigerate for up to three days.

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Pumpkin Biscuits

From Country Living
This recipe has been tested by Country Living

Stuff tender pumpkin biscuits with thin slices of smoked ham and spread them with a little of our Pumpkin Butter - sweet butter enriched with fresh pumpkin puree.

INGREDIENTS

4 cup(s) all-purpose flour
2.5 tablespoon(s) baking powder
2 teaspoon(s) salt
2 teaspoon(s) ginger
.5 teaspoon(s) cayenne pepper
1 cup(s) (2 sticks) unsalted butter, chilled
1.5 cup(s) pumpkin purée
1 tablespoon(s) honey
.5 cup(s) buttermilk

DIRECTIONS

1. Make the biscuit dough: Preheat oven to 400 degrees F. Combine flour, baking powder, salt, ginger, and cayenne in a large bowl. Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter, two knives, or your hands until the mixture resembles coarse meal. Set aside. Combine the pumpkin purée and honey in a small bowl. Add the pumpkin mixture to the flour mixture and stir until just combined. Add the buttermilk and stir just until mixture clings together and is combined.
2. Roll out the biscuits: Lightly coat a baking sheet with vegetable oil and set aside. Turn the biscuit dough out onto a lightly floured surface and knead about 10 times. Roll the dough out to 3/4-inch thickness, cut biscuits out with a 3 1/2-inch round cutter, gather the scraps, gently press together, and repeat until all of the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden -- 25 to 30 minutes. Transfer to a wire rack to cool.

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Cajeta (dulce de leche)

Cajeta (dulce de leche)
in Diana's Recipe Book
Average Rating:
(total ratings: 1)
Servings: Makes 1 cup cajeta

Comments:
The slow cooker allows a mixture of goats and cow's milk to caramelize to a delicate golden brown with little monitoring. The result is Cajeta, the South American milk caramel sauce also known as Dulce de Leche. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream.

Ingredients:
1 vanilla bean
2 cups goat milk
2 cups whole milk
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon cornstarch

Instructions:
With a sharp knife, slit vanilla bean horizontally (across the length of the bean, not down the middle) and scrape out seeds from the inside. You may discard the vanilla bean or use to flavor sugar* (See Tip).

TIP
Flavoring Sugar:
Bury 1 dried vanilla bean in a container holding 2 cups confectioners' sugar, superfine or regular granulated sugar. Cover the container tightly. The sugar will be sufficiently scented with vanilla to be used in a week or so.

Add more sugar to the jar when you use some of it's contents; the beans will be effective for many months.

To Make Cajeta:
Combine all ingredients (including vanilla bean seeds) in a slow cooker (crock pot), stir well, and cook on HIGH for 10 hours. Stir occasionally the last hour. Strain through a very fine strainer and store refrigerated for up to three weeks. Serve at room temperature.

Makes 1 cup cajeta (dulce de leche).

Source: Country Living

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Pumpkin Cranberry Custard-Slow Cooker

in Diana's Recipe Book
Servings: 4-6

Ingredients:
1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) evaporated milk
1 cup dried cranberries
4 eggs, beaten
1 cup crushed or whole ginger snap cookies (optional)
Whipped cream (optional)

Instructions:
Combine pumpkin, evaporated milk, cranberries and eggs in slow cooker; mix thoroughly. Cover; cook on HIGH 4 to 4-1/2 hours. Serve with crushed or whole ginger snaps and whipped cream, if desired.

Makes 4-6 servings.

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Victoria Sponge Cake

in Diana's Recipe Book

Servings: 8

Comments:
This is the ultimate holiday, special occasion or birthday cake; the cake layer is filled with luscious strawberry jam and fresh sliced strawberries, then sweetened whipped cream is spread over the berries. Next, the top layer is placed over this decadent filling and then dusted with confectioners' sugar and decorated with sliced strawberries, or if desired, spread whipped cream over top of cake and garnish with fresh strawberries.

Ingredients:
For the Cake:
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups (8 oz./225g) cake flour
2 tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
4 tbsp. milk

Strawberry and Whipped Cream Filling:
4 tbsp. strawberry jam
2 cups sliced fresh strawberries
1 1/2 cups heavy whipping cream, chilled
2 tbsp. granulated sugar

Topping:
1 - 2 tbsp. confectioners' sugar or granulated sugar or whipped cream

Instructions:
For the Cake:
Preheat oven to 350°F/180°C. Butter and flour 2 round (8-inch x 1 1/2-inch deep) cake pans. Line bottom of pans with parchment paper and butter parchment paper.

In a small bowl, combine the flour, baking powder and pinch of salt; set aside.

With electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla; then add the eggs one at a time, mixing well after each addition. On low speed, slowly add the flour mixture. When flour mixture has been fully incorporated, add the milk, one tablespoon at a time until mixed into batter well.

With a rubber spatula, scrape batter into prepared cake pans and even out tops with the back of a spoon. Bake on middle rack of preheated oven until the cakes are beginning to come away from edges of pan and a cake tester inserted in center of cakes comes out clean, about 20 to 25 minutes. Remove cakes from oven and place pans on wire rack for 10 minutes, then invert cakes from pans onto racks (right side up), and let cool completely, approximately 1 hour.

Strawberry and Whipped Cream Filling:
Chill the mixing bowl and beaters that you will use to whip the cream with, in the freezer for 15 minutes or in the refrigerator for 30 minutes. Whip the chilled cream, adding the 2 tbsp. sugar, until soft peaks form.

Invert one cooled cake layer on serving plate. Spread with the 4 tbsp. strawberry jam. Place sliced strawberries over jam, then spread half of the whipped cream over sliced strawberries, leaving a 1-inch border around edge of cake. Top with second cake layer, right side up. Sift confectioners' sugar over top of cake, or sprinkle granulated sugar over top of cake or frost cake with remaining half of whipped cream. Cover and refrigerate cake until serving time. Garnish with fresh strawberries, if desired. Cut cake into wedges to serve. Cover and refrigerate any leftover cake.

Makes 8 servings.

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Southern Fried Okra

Southern Fried Okra

1 lb fresh okra, cut 1 inch pieces
1 lg green tomato, diced
1 med onion chopped
1 clove garlic, minced (optional)
1 jalapeño pepper halved & sliced, remove seeds if too hot
2 eggs beaten
1/4 tsp salt
1/4 tsp black pepper
1/2 cup milk
1 cup cornmeal
1/4 cup vegetable oil

Combine okra, tomato, onion, garlic & jalapeño in large bowl. In
separate bowl combine eggs, salt, pepper, milk. Pour egg mix over
veggies and toss to thoroughly coat. Gradually add cornmeal until
mixture on the okra and at the bottom of the bowl soaked up. Continue to
toss till ingredients evenly mixed. Mixture will have a gooey consistency.

Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when
dash of cornmeal sizzles.

Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry
till underside golden brown, 10-15 minutes. Then invert on plate and
slide other side up into skillet and cook uncovered 5-8 min until golden

brown. Remove from skillet to paper towels to drain excess oil. Serve hot.

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Benne Cakes

in Diana's Recipe Book

Servings: 3 dozen

Comments:
Benne cakes are traditionally associated with the Deep South, where bennes - sesame seeds - are considered good luck. The recipe actually originated in West Africa, and is enjoyed the world over for its wonderful taste. Wafers and cookies made from benne are now a part of Kwanzaa ("first fruit" in Swahili), the African-American family festival that lasts from December 26 through January 1.

Serve these crunchy little cakes ( also called wafers) at your Kwanzaa parties and celebrations as a delicious appetizer before the meal.

Ingredients:
1 cup brown sugar, firmly packed
1/4 cup unsalted butter, softened
1 egg, beaten
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Instructions:
Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice.

In a small bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture and stir in the sesame seeds.

Drop by the teaspoonful onto the prepared cookie sheet about two inches apart. Bake for 15 minutes, or until the edges are lightly browned.

Makes 3 dozen Benne Cakes

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Crusty Chicken Breasts with Chopped Salad

Colin Mochrie's Crusty Chicken Breasts with Chopped Salad

CRUSTY CHICKEN BREASTS:
3/4 cup fresh bread crumbs (175 ml)
1/4 cup grated Parmesan cheese (50 ml)
1 tsp. grated lemon rind (5 ml)
1 egg, lightly beaten
4 boneless skinless chicken breasts (about 1 lb/ 500g)
Pinch each salt and pepper
2 tbsp olive oil (25ml)

SALAD:
2 tbsp chopped fresh basil (25ml) or 1/2 tsp (2ml) dried
2 tbsp olive oil (25ml)
1 tbsp each balsamic vinegar and lemon juice (15 ml)
Pinch each salt and pepper
6 cups arugula, trimmed (1.5 L)
4 ripe plum tomatoes, seeded and chopped
1/4 cup chopped red onion (50 ml)

In a shallow dish, combine bread crumbs, Parmesan cheese and lemon rind.
Pour egg into a second shallow dish.
Sprinkle chicken salt and pepper. Dip each breast into egg, turning to
coat; dip into crumb mixture, turning and pressing to coat evenly. In a
large skillet, heat oil over medium-high heat; cook chicken for about 5
minutes per side or until browned and no longer pink inside.

Meanwhile, in a large bowl, whisk together basil, oil, vinegar, lemon
juice, salt and pepper. Add arugula, tomatoes and onion; toss to coat.

Divide salad among plates; top each with chicken.

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Chocolate Malt French Toast

Chocolate Malt French Toast

6 slices of brioche sliced thick
3 large eggs
1/4 cup half and half cream
1/2 cup chocolate Malt Powder
2 Tablespoons butter
1 dash salt
In a medium shallow bowl, beat the eggs with the cream, malt powder and
salt. Set Aside.

Slice Brioche into equal triangles.

Heat skillet/fry pan to just above medium heat. Melt 1 Tablespoon of butter.

Dip slices into the egg mixture until evenly coated. Place on skillet/pan.

Cook bread on each side for about 2-3 minutes, until golden brown.

Repeat with remaining slices and replenish butter half-way through.

Terrific served with maple syrup, fresh berries or just on its own with
a bit of butter.

(3 servings)

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Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

For the filling:
6 cups (1.5 L) canned or fresh sliced peaches
1/2 cup (125 ml) water
1/2 cup (125 ml) sugar
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) all-purpose flour
3 Tbs (45 ml) melted butter
2 tsp (10 ml) lemon juice
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) freshly grated nutmeg

For the dough:
1 1/4 cups (310 ml) lard (traditional) or butter
3 cups (750 ml) all-purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 cup (125 ml) water

Combine all the filling ingredients in a Dutch oven and bring to a
boil over moderate heat. Cook until the mixture thickens and begins
to stick to the pot, about 15 minutes. Remove from the heat and
scrape the sides and bottom of the pot to loosen the filling. Set
aside.

To make the dough, cut the lard into the flour until the mixture
resembles coarse meal. Add the sugar, salt, cinnamon, and baking
powder and stir to combine. Add the water and stir just enough to
make a dough. Roll to a thickness of about 3/4 inch (2 cm) on a
floured surface and cut into circles with a biscuit cutter. Place as
close together as possible on top of the peach mixture. Bake
uncovered over hot coals or in a preheated 350F (180C) oven until the
peach mixture is bubbling and the biscuits are lightly browned, about
30 minutes. Cool for at least 20 minutes before serving.

Serves 8 to 12

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Boston Baked Beans

Boston Baked Beans

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water
until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F (165 degrees C).

Arrange the beans in a 2 quart bean pot or casserole dish by placing a
portion of the beans in the bottom of dish, and layering them with bacon
and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to cover
the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.

Find this recipe at:

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Cornish Finnish Michigan Pasties

Cornish Finnish Michigan Pasties

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
1/2 cup hot water

Whisk together flour and salt in a large bowl. Cut shortening. Make a
well in the center of the mixture, and quickly stir in ice cold water.
Form dough into a ball. Set aside.

Dissolve the bouillon cube in the hot water. Combine uncooked
vegetables, uncooked meats, salt, pepper, monosodium glutamate, and
bouillon.

Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups
of filling in the center of each rectangle. Bring 6 inch sides together,
and seal. Cut a slit in the top of each pasty. Place on dull, not black,
baking pans.

Bake at 425 degrees F (220 degrees C) for 45 minutes.

Find this recipe at:

http://inet-recipes.blogspot.com/

Easy Banana Pudding Cake

Easy Banana Pudding Cake

This is sooooo good. We like it for birthdays and special occasions.

~Judy in CA~

4 ripe medium size bananas

1 box yellow cake mix

4 eggs

1 1/3 cups water

1 Tbsp. vegetable oil

1/3 cup mini chocolate chips

1 carton vanilla pudding snack cups (6 snack cups)

1 1/2 cups frozen nondairy whipped topping, thawed
2 Tbsp. unsweetened cocoa powder
chocolate curls for garnish, optional

Heat oven to 350F. Grease two 9-in. cake pans. Mash 1 banana. On low speed, beat in mix, eggs, water and oil. On medium high, beat 3 min. Scrape into pans. Sprinkle chips over tops of cakes. Bake in 350F oven 32 to 35 min. until toothpick tests clean. Cool cakes. Trim top of each layer; slice layers in half horizontally. Spread bottom layer with 2 pudding snack cups; top with 1 sliced banana. Repeat layering, ending with cake. Combine topping and cocoa; spread over top layer. Garnish with chocolate curls.

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Cucumber Pickles

Submitted by: "Jennifer/ Texas"

Here is my grandmother's recipe

7 lbs. cucumbers (sliced)
2 cups lime
2 gallons water
2 quarts vinegar
1 teaspoon cloves
1 teaspoon celery seed
1 teaspoon pickling spice
1 tablespoon salt
9 cups sugar

Mix lime and water. Soak sliced cucumbers in lime water for 24
hours. wash well (rinse about 4 times in fresh water each time)
soak in ice water for 3 hours. drain. Mix remaining ingredients and
pour over cucumbers. Let set overnight. Bring to a slow boil (will
take a little while) Simmer for 1 hour or until cucumbers are
clear. While simmering, wash jars and rinse in very hot water. In a
small pan put the lids (not the rings) and bring to a boil. Fill hot
jars with cucumbers and liquid to just below the rim (about 1/2
inch) Wipe rim off with hot, damp rag. Remove a lid from hot water,
dry it off, and place it on jar. Secure tightly with ring, set
upside down and let sit for a few hours. Will know they are set when
lid doesnt pop back when pressed.

I hope you enjoy these. My grandma is bringing me a batch of
cucumbers tomorrow and I will be making another batch of pickles. An
extra note, if I ever come up short on cucumbers I just add yellow
squash, onions, and tomatoes. It makes an awesome "pickled Medley"

and my family actually prefer it over the regular pickles.

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Tuesday, November 4, 2008

Cream of Pumpkin Soup

2 tablespoons unsalted butter
1 onion, diced
4 cups pumpkins, pureed canned or fresh
3 quarts chicken stock, or low sodium canned chicken broth
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon white pepper
3 cups milk, and/or whipping cream
1/3 cup walnut oil ( I can't find walnut oil.. i've used. olive or
veg. oil.. then even times none at all.. )

MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and
cook, stirring occasionally, until onion softens, about 10 minutes.
Add the pumpkin and salt and continue to cook, stirring, another 15
minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt,
coriander, curry and pepper. Cover, increase heat to high and bring
to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat
and place in a food processor or blender and puree until smooth.
Combine puree, milk and walnut oil. Cover, bring to the boil and cook

2 minutes. Serve piping hot.

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Cream of Pumpkin Soup with Brunoise Gruyere and Buttery Croutons

Cream of Pumpkin Soup with Brunoise Gruyere and Buttery Croutons:

3/4 cup unsalted butter, cut into 12 tablespoons
1 medium onion, minced
2 pounds fresh pumpkin, peeled, seeded, & coarsely chopped
3 cups chicken stock
2 cups half and half
Sea salt
Freshly ground cracked black pepper
1/4 cup unsalted butter, melted and clarified
2 slices dense white sandwich bread with crusts removed, cut into ¼ inch cubes
1/3 pound gruyere cheese, cut into ¼ inch cubes (brunoise)
1 bunch chives, finely chopped
1 sprig rosemary leaves, minced

In a small, heavy bottomed soup pot or casserole, melt 2 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until softened and slightly translucent but not browned, about 4 minutes. Add the pumpkin, stock and half and half and stir to combine. Season generously with salt and pepper, reduce heat to medium low and cook 30 minutes, stirring occasionally. Remove from the heat, then transfer the mixture to the bowl of a food processor. Puree for 10 seconds, until very smooth. Pour through a fine strainer into a clean pot. Add 6 tablespoons of butter and stir to combine.

In a small skillet, warm 4 tablespoons butter over medium heat until gently bubbling. Add the bread cubes, stir to coat with the butter and sauté until golden brown. Transfer croutons to a small plate lined with a paper towel.

Raise the heat under the soup to medium high and heat until very hot for several minutes but not boiling, stirring frequently with a whisk to blend the butter and to keep the soup from burning on the bottom. Ladle soup into bowls, sprinkle with diced gruyere, croutons, chives and rosemary.

*Can replace fresh pumpkin with one 16 ounce can of pumpkin puree and reduce the cooking time from 30 to 15 minutes.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 35 minutes (unless using canned pumpkin puree, then cook time is 20 minutes)
Ease of Preparation: Intermediate
Type: Appetizer or Main Dish

Find this recipe at:

http://inet-recipes.blogspot.com/

Spiced Pumpkin Soup

Spiced Pumpkin Soup

Serves: 6

Yum! You've probably never had soup like this before, but we bet you'll be coming back for more.

INGREDIENTS

1 tablespoon butter

1 cup onion, chopped

3 tablespoons whole wheat flour

1/2 teaspoon curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and cubed sweet potato

1/4 teaspoon salt

2 (14 oz.) cans of low sodium chicken broth

1 (15 oz.) can of pumpkin

1 cup 1% milk

1 tablespoon fresh lime juice

DIRECTIONS
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.

NUTRITION INFO
Calories: 160.3
Fat: 4.3 g
Carbohydrates: 21.6 g

Protein: 10.3 g

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Pumpkin Soup with Pernod Flavored Herb Sorbet

From: Sara

Soup
1 1/3 lb. pumpkin
1 onion
1 Tbsp olive oil
1 cup water
2/3 cup skim milk
1 pinch anise powder
salt
pepper

Sorbet
3 Tbsp Pernod
3 Tbsp water
14 oz. light cream cheese
6 basil leaves
6 chive leaves
6 parsley leaves
salt
pepper

Preparation of soup - Cut the pumpkin and onion into small pieces and
saute with a tablespoon of olive oil in a large soup pan. Add water, milk,
anise powder, salt and pepper to taste. Let simmer for 20 minutes before
stirring.

Preparation of sorbet - Pour the Pernod in a pan, warm it up, then flame
it. Add 3 tablespoons of water and add this mixture to the light cream
cheese. Add salt and pepper to taste. Put mixture into the fridge for
about an hour before using the ice cream maker. Wash the herbs, dry and
chop finely. Pour the light cream cheese and Pernod mixture into the ice
cream maker. When the sorbet processing begins, add your herb mixture and
continue until well blended. Presentation: Serve the soup warm with a
long scoop of sorbet down the middle. Yields 6 servings.

Find this recipe at:

http://inet-recipes.blogspot.com/

Pumpkin Soup

SUBMITTED BY: Lea Ogawa

"This delicious, cream-like soup is served at our family's dinner every year. Originally submitted to ThanksgivingRecipe.com."

INGREDIENTS

* 6 cups chicken stock
* 1 1/2 teaspoons salt
* 4 cups pumpkin puree
* 1 teaspoon chopped fresh parsley
* 1 cup chopped onion
* 1/2 teaspoon chopped fresh thyme
* 1 clove garlic, minced
* 1/2 cup heavy whipping cream
* 5 whole black peppercorns

DIRECTIONS

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Yields: 9 servings

Find this recipe at:

http://inet-recipes.blogspot.com/

Prize Pumpkin Pie

Paul Ribey's pie has a lustrous top and sweet, mildly spicy filling. Serve with a dollop of whipped cream, and be sure to refrigerate leftovers.

Servings: 8
Ingredients:

2 eggs
1 can pumpkin puree (14 oz/398 mL)
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each ground cloves, ginger and nutmeg
1 unbaked 9-inch (23 cm) pie shell

Preparation:

In large bowl, beat eggs; blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour into pie shell.

Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 375°F (190°C) and bake for about 35 minutes longer or until pastry is golden and knife inserted into centre comes out clean. Let cool on rack.

Find this recipe at:

http://inet-recipes.blogspot.com/

Pumpkin Carrot Soup with Mustard

Servings: 4

Ingredients:

2 tbsp (25 mL) vegetable oil
3 cups (750 mL) cubed peeled pumpkin or squash (1 lb/500 g)
8 carrots, cubed (about 1 lb/500 g)
1 cup (250 mL) cubed peeled potato
1 large onion, thinly sliced
3 cups (750 mL) chicken stock
2 tbsp (25 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1mL) pepper
2 tbsp (25 mL) chopped fresh parsley

Preparation:

In large saucepan over medium-low heat, heat oil; cook pumpkin, carrots, potato and onion, stirring often, until onion is softened, about 10 minutes.

Add stock and 1 cup (250 mL) water; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.

Using immersion blender or in food processor or blender in batches, purée soup. Whisk in mustard, salt and pepper; cook over medium-low heat, stirring, just until heated through. (Make-ahead: Let cool for 30 minutes Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.) Garnish with parsley.

Nutritional Info
Per serving: about -
cal 235
pro 8 g
total fat 9 g
sat. fat 1 g
carb 34 g
fibre 7 g
chol 0 mg
sodium 1.073 mg
% RDI: -
calcium 9%
iron 19%
vit A 380%
vit C 27%

folate 21%

Find this recipe at:

http://inet-recipes.blogspot.com/

Monday, November 3, 2008

Pick a Cake (snagged)

Pick a Cake

This is remarkable & just in time for the holiday baking season! Even if you have no particular interest, please pass on to the bakers in your life. Just click on the name of the cake and bam the recipe appears!

'Night Before Christmas' Coffee Cake

'Real New York Style' Cheesecake Supreme

A Cake That's Fit For A Queen

Amaretto Italian Sour Cream Cake

Amazing Tropical Fruit Cake

Apricot Nectar Pound Cake

Baby Cheescakes Baby Cheesecakes

Banana Cake