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Archive for the ‘Eggs/Dairy’ Category

Makes 2 servings

  • 1 can (19 oz) tomato basil soup
  • 1 can (7 oz) chopped green chiles
  • 1 cup whipping cup
  • 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In 2-qt saucepan, heat soup and green chiles over medium heat to boiling.  Reduce heat to low; beat in whipping cream with wire whisk until blended.  Cook just until thoroughly heated (do not boil). 
  2. Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated. 
  3. Ladle soup into individual soup bowls.  Top each serving with 1/4 cup crabmeat and parsley. 

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Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.

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Makes 9

  • 1 stick (4 oz) unsalted butter, softened
  • 3/4 cup plus 1 tbsp granulated sugar
  • 2 large eggs, at room temperature
  • 2 tbsp plus 1 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tbsp confectioners’ sugar
  • 1/2 tsp ground cinnamon. 
  1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
  2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Makes 20 – 24

  • 3/4 cup flour
  • 1/3 cup packed brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup buttermilk
  • 3 tbsp creamy peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Peanut oil, for frying
  • Whipped cream and raspberry jam for serving
  1. Preheat oven to 200°F.  Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.  In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.  Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. 
  2. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310° on a deep-fry or candy thermometer. 
  3. Working in 3 or 4 batches, drop the batter by rounded tsp into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. 
  4. Using a slotted spoon, transfer the fritters to paper towels to drain.  Keep the fritters in the oven as you continue frying.  Serve hot wil the whipped cream and jam. 

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Makes 4 servings

  • 4 zucchini (about 1 1/2 lbs total)
  • Salt & pepper
  • 2 large eggs
  • 1/2 cup flour
  • 3 tbsp extra-virgin olive oil, plus more as needed
  • 1 jar (12 oz) roasted red peppers, drained
  • 1 clove garlic, smashed and peeled
  • Hot pepper sauce
  1. Preheat the oven to 300°F.  Place a cooling rack on a baking sheet and set aside.  Using the large holes on a box grater, grate the zucchini into a large colander.  Toss with 1/2 tsp salt and let stand for 10 minutes.  Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture. 
  2. In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy.  Using a whisk, stir in the zucchini, then the flour. 
  3. In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat.  Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side.  Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed. 
  4. Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste.  Serve the dip with the warm fritters.

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Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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Makes 4 burgers

  • 2 to 3 Anaheim peppers
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1-1/2 pound ground beef
  • 3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
  • 4 sesame hamburger buns
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
  1. Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
  2. Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
  4. Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments.

Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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