Recipes That Drew Likes
Here is a page of recipes that I like. It contains a lot of recipes, so grab a cup of coffee and read through them all. The recipe management tool I recommend is BigOven. Check it out! Enjoy!
Tag: bigoven
RECIPE: Spaghetti Carbonara
-= Exported from BigOven =- Spaghetti Carbonara Recipe By: From “Garlic and Sapphires” by Ruth Reichel Serving Size: 3 Cuisine: Italian Main Ingredient: Pasta Categories: Easy, Pasta, Main Dish -= Ingredients =- 3/4 pound Spaghetti 1/4 to 1/2 pound Bacon ; Good Quality Thickly sliced 2…
RECIPE: Banoffee Pie
-= Exported from BigOven =-
Banoffee Pie
This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. GOURMET magazine, January 2005, page 45. Toffee can be chilled up to 2 days (cover after 1 hour). Toffee-filled crust can be chilled up to 3 hours.
Recipe By:
Serving Size: 8
Cuisine: English
Main Ingredient: Banana
Categories: Gourmet Magazine, Fruit, Desserts
-= Ingredients =-
2 ea 14 ounce Sweetened Condensed Milk
1 ea 9 inch Refrigerated Pie Crust
3 ea large Bananas
1 pint Heavy Cream ; Chilled
1 1/4 tablespoon Light Brown Sugar ; Packed
-= Instructions =-
* Special Equipment: a 9-inch pie plate, preferably deep-dish.
1. Put oven rack in middle position and preheat oven to 425.
2. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours and 10 minutes. Remove pie plate from wather bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 1 hour.
3. While the toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.
4. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Can be prepared ahead to this point. Cover toffee-fille crust after 1 hour.
5. Cut bananas into 1/4-inch-thick slices and pile over toffee.
6. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161247 **
** Easy recipe software. Try it free at: http://www.bigoven.com **
RECIPE: Mom Vogel's Taco Pie
-= Exported from BigOven =- Mom Vogel’s Taco Pie You should always make TWO of these at one time — one to eat while you’re making the other! Recipe By: Serving Size: 6 Cuisine: Main Ingredient: Categories: Easy, Appetizers -= Ingredients =- FILLING 8 ounces…
RECIPE: Noodle Salad With Spicy Peanut Butter Dressing
                     -= Exported from BigOven =-            Noodle Salad with Spicy Peanut Butter Dressing To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage. Recipe By: Bon Appetit magazine, February 2004, page 130 Serving…
DINNER 183: Sunday, July 2, 2006
This evening, Wendy & I went to her clients/friends Tammy & Johnny’s housewarming/fireworks show at their new log home in Batavia. It was nice to hang around on their large plot of land, and their new house is really awesome.
We dined on burgers, bratts, and dogs, along with other items brought by other guests at the party. I made an Herbed Goat Cheese Spread that was pretty darned good. After dinner (and several rounds of Cornhole and enjoyable antics by their dogs), a fireworks show was presented and was very nice.
With this meal, we’ve crossed the halfway point in this year-long exercise!Â
Here’s the recipe:
-= Exported from BigOven =-
Goat Cheese Spread with Herbs and Olive Oil
Serve with good crackers or slices of walnut bread. Garnish with cherry tomatoes and celery, cut into sticks.
Recipe By: FINE COOKING magazine, April/May 2006, page 41
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Cheese
Categories: Quick, Fine Cooking Magazine, Easy, Hors dOeuvres, Appetizers
-= Ingredients =-
11 ounces Goat Cheese
2 tablespoons Heavy cream ; more if needed
2 tablespoons Extra virgin olive oil ; plus more for drizzling
2 tablespoons Dry white wine
to taste Salt & pepper
2 tablespoons Fresh herbs ; chopped (choose two or more: parsley, chives, tarragon, dill)
1 tablespoon Lemon zest ; finely grated
1 ea Celery ; cut into sticks — for dipping
1 box Crackers ; good crackers — for dipping
1 pint Cherry tomatoes ; for dipping
-= Instructions =-
Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it’s too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 teaspoon of the herbs for sprinkling, add the rest to the processor. Add 2 teaspoons of the lemon zest. Pulse once more to blend.
Line a small (about 1 1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours.
To serve, invert the bowl onto a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small shallow depression. Drizzle olive oil over the top, filling the depression. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161325 **
** Easy recipe software. Try it free at: http://www.bigoven.com   **
DINNER 184: Monday, July 3, 2006
We went to a party at the house of one of Wendy’s tech’s parents this evening. They host an Independence Day party each year, and we were pleased to have been invited. Dinner was Montgomery Inn Pulled Pork sandwiches and lots of side dishes. I…