Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
3large russet potatoespeeled and cut into 1/2-inch cubes (about 4 cups)
8ouncessliced smoked bacon
2carrots1/2-inch dice (about 1 cup)
Kosher salt and freshly ground pepper
3stalks celery1/2-inch dice (about 1 cup)
1small bundle fresh thymetied together with kitchen twine
1leekgreen top trimmed, 1/2-inch dice (about 1 cup)
1cuplight German beersuch as Pilsner 1/4 cup sliced fresh chives
1/4cupsliced fresh chives
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1Tbspegg whiteYou can use Pasteurized egg whites or one small egg white
Lime slicesLime slicesLime slices
In a blender container, combine the crushed ice, tequila, lime juice, powdered sugar, egg white, and Triple Sec.
Cover and blend till very frothy. Transfer to a pitcher; garnish with lime slices. Serve in salt-rimmed cocktail glasses.
Rub lime wedge on glass rim and invert glass into rim salt.
1cuppineapple chunksFresh is best but canned is okay.
1/3 cuporange juiceFresh squeezed is best
3TbspFresh Lime Juice
1Tbspsugar or honey(may also use Agave)
Scoop seeds from the melons. Remove fruit from rind with a peeler or knife and using a melon baller or cut into 3/4 inch wedges. Place in large bowl.
Add papaya, strawberries, pineapple and Jalapeño-Citrus Dressing; gently toss to combine. Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint leaves.
Combine orange juice, lime juice, mint, jalapeños and sugar in small bowl; mix well.
In large stockpot or skillet melt 1/2 cup of butter and then add a little olive oil, then brown 1 chopped onion chopped garlic brown slightly then add 1 bunch of parsley chopped add the chopped peppers and cook until limp, and cooked chicken and spices.
Chop 1 bunch parsley
Chop 1 sweet onion
Chop 1 red bell pepper
Chop 1 orange bell pepper
Chop 5 cloves garlic
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish.
Garnish with chopped parsley
Course: Main Dish
Cuisine: Meats, Mexican
1PkgSaffron Yellow Rice(Cook as directed)
1PacketSazon Goya Seasoning(for rice)
4boneless, skinless chicken breastscut into 1/2 inch chunks
1 MediumSweet onion (Maya, Vidalia, etc.)Chopped
1Chop 1 red bell pepperChop 1 red bell pepperChopped
1Chop 1 orange bell pepperChop 1 orange bell pepperChopped
5Chop 5 cloves garlicChop 5 cloves garlicChopped
4-5TbsExtra Virgin Olive Oil Divided
1bunchFlat Leaf ParsleyChopped
Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B
Cut four chicken breast halves into approx 1/2 inch chunks. In a deep skillet with 3 to 4 tablespoons of olive oil brown the chicken. Cook till no longer pink inside and remove from skillet.
Sauté all until veggies are tender but still have a crunch. Sprinkle with salt and pepper and add Mojo and Sazon.
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Dress with Parsley for Presentation.
16ozSoft Philadelphia cream cheese(Two 8 oz packages)
1 1/2 cupsGranulated Sugar
2 cans8 ounce canscrescent roll dough sheets(if grocer doesn't have, use the crescent rolls but do NOT separate)
Cinnamon Sugar Topping
Preheat an oven to 350º F (175º C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown about 45 minutes.
Cool completely in the pan before cutting into 12 squares.
Remove skins and slice plantains on the diagonal.
Heat organic coconut oil to in skillet to about 350º
Fry in skillet until lightly browned on both sides. Do NOT crowd the skillet, fry in batches.
Sprinkle with salt, pepper and sugar
Drain on paper towel and sprinkle with remaining sugar
This dish is prepared by "cooking" the shrimp in a marinade.
Author: Fr Andrew Umberg
1lbraw large shrimppeeled and deveined
1/4cupfresh lemon juiceabout two lemons
1/4cupfresh lime juiceabout 3 limes
1jalapeno pepperseeds and vein removed, minced
1/2cupchopped fresh cilantro
1/4cupred onionfinely chopped
kosher salt and fresh ground pepper
2TbspVirgin Olive Oil
First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.
1BoxWhite Cake MixMake the cake according to Box directions
24Flat-bottomed Ice cream ConesMay have leftover batter
4Food ColoringColors of your choice
Prepare cake mix according to directions.
Divide the Batter into four smaller bowls. Color each batter with a color of your choice example Pink, Purple, Blue and yellow. Spoon the different color batters, in layers, into the cones, filling 1/4 of the cup
Fill each cone about 3/4 full of batter, up to first ridge. ...
Bake at 350 Degrees F (175 degrees C) for 15 to 18 minutes.
Cool Completely before proceeding.
Divide the frosting into 3 or 4 bowls, add different color food coloring to each bowl. Prepare a Pipping Bag with a star tip. Spread the one color along one -quarter side of the bag. Spread the next color onto another, followed by the next color, and lastly the last color. Start Pipe rosettes onto the cupcake. Sprinkle with edible glitter.
1/2cupmilkcan be lactose free - I use ice water 1/4 cup
Heat oven to 400 degrees Fahrenheit.
For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside.
In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
1/2cupMiniature Seashell Pasta(Medium is a alternative)
Cut chicken into small cubes then poach in broth until done.
Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
Add the miniature seashells pasta and cook for another 8 to 10 minutes.
If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
Bring water to a boil in a saucepan. Add cauliflower, reduce heat to medium-low, place a cover on a saucepan, and cook cauliflower until tender, about 10 minutes; drain. Set cauliflower aside to cool for about 5 minutes; transfer to a blender. (We cooked in Microwave for 6 min)
1. Heat oil in a skillet over medium-high heat. Cook and stir onion and in hot oil until tender, 3 to 5 minutes. Set aside to cool for about 5 minutes; add to blender.
2. Pour yogurt into a blender or food processor with cauliflower and onion mixture; blend until smooth. Season with parsley lemon and Pepper to serve.
Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
Remove from heat, add vinegar, if desired, and stir.
4Medium Ripe AvocadosI used the Dark Black Avocados
4Smallfirm Roma tomatoesdiced them
1/4 cupwhite oniondiced
2Tablespoonsfresh cilantrochopped fine
1smallJalapeno Pepperseeded and chopped
1/2mediumGreen Bell Pepperseeded and chopped into thin strips
1/2mediumYellow Bell Pepperseeded and chopped into thin strips
1/2mediumOrange Bell Pepperseeded and chopped into thin strips
Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
Cut watermelon into triangles, about 12 or 13 then arrange watermelon triangles on a round plate, cut cucumbers an arrange cucumbers on top of watermelon then slice strawberries an add strawberries on top of cucumbers slices, spread the lime juice on top and decorate with mint leaves.
Jalapeno Peppers stuffed with Cream Cheese and Wrapped with Bacon and then Broiled.
Great Appetizer!!! Try it you will love it.
6Medium Jalapeno PeppersCut in half
18 oz Package Block Philadelphia cream cheeseSoftened
Use plastic gloves when working with Jalapeno Peppers
Cut Jalapeno Peppers in Half (long ways)
Clean all the seeds out of the peppers then take your cream cheese put in bowl and mash it. Then scoop up cream cheese with your hand and put it in the Jalapeno pepper to fill it completely. Then take the strip of bacon and wrap completely around the pepper put into pan and broil until bacon is browned.
Rev. Andrew Umberg, a regular guest chef joins Chef Kathryn Raaker to make a delicious Asian Summer Feast! First, they prepare the marinade for the grilled Asian chicken. Next, they prepare an Asian stir fry with rice. Lastly, they prepare a refreshing Ambrosia to finish off the meal. Enjoy
Add all liquid and dry ingredients and put in medium size bowl that is preferably round with deep well and blend with a spatula until all ingredients are mixed well. Slice the Chicken Breasts in three pieces length wise. Add to marinate refrigerate at least 8 hours. Then Grill until Chicken is done.
4carrotsPeel and slice carrots on diagonal in small pieces
2BunchesBrocolliCut the tops of Broccoli florets into small pieces
2TablespoonsGinger or Ginger paste
Prepare vegetables by cutting them or Julianne them, heat wok and pour oil and heat until hot them add garlic and ginger paste then gradually add vegetables do not overcook. Add Molasses and water. Serve with Rice
220 Oz CannedWater Based Chunk Pineappleor use half of fresh Pineapple cut in chunks
1teaspoon Almond Extract
1cupLight Cool Whipped Topping
Drain the Pineapple and save some of the juice, drain the Mandarin oranges, Use large mixing bowl add Pineapple, Mandarin Oranges add the almond extract, and juice reserved from pineapple, add mini marshmallows, mix well then add coconut and Whipped topping. Decorate with Maraschino Cherries Refrigerate for 2 hours and serve in dessert dishes.