1 stick butter, softened
1 (1 lb) box powdered sugar
1 C chopped pecans
4 Tbs bourbon (Maker's Mark)
4 oz semisweet chocolate
4 oz bitter chocolate
One day ahead, cram butter and sugar. Add chopped pecans, mixing well. Add bourbon and quickly shape into balls using about 1 tsp of mixture for each ball. Refrigerate overnight.
Next day, melt the chocolates in a double boiler until chocolate has a smooth consistency. Dip chilled bourbon balls into chocolate. Place candy on wax paper in refrigerator to harden. Yields 4 dozen.
Showing posts with label *Jan. Show all posts
Showing posts with label *Jan. Show all posts
12/23/15
8/20/08
Asian Noodle Salad
Salad Ingredients
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS
Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS
Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
12/25/07
Accordian Potatoes
8 lg red potatoes
2 Tbs. extra virgin olive oil
salt & pepper
1 Tbs chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves
Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper.
Cook in microwave on high 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan.
Carefully drizzle oil between slices.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. coarsely ground black pepper.
Roast in oven 25 min. or until lightly browned.
Transfer potatoes to platter.
Sprinkle with herbs.
Tip: An easy trick to ensure that potatoes are sliced as far down as possible without cutting through to the other side is to rest potatoes, one at a time, in the bowl of a wooden spoon and slice down until the knife can't go any farther.
2 Tbs. extra virgin olive oil
salt & pepper
1 Tbs chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves
Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper.
Cook in microwave on high 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan.
Carefully drizzle oil between slices.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. coarsely ground black pepper.
Roast in oven 25 min. or until lightly browned.
Transfer potatoes to platter.
Sprinkle with herbs.
Tip: An easy trick to ensure that potatoes are sliced as far down as possible without cutting through to the other side is to rest potatoes, one at a time, in the bowl of a wooden spoon and slice down until the knife can't go any farther.
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