Toaster Oven Recipes no. 14 pays tribute to the versatile egg that we know and love.
Remember the "Egg guy" from the main page? Well one time I heard my kids gigling and laughing that got me curious. Turns out that they are watching this video and since our topic is all about eggs, I can't help but squeeze in this video before you browse thru the recipes below
BAKED EGGS ON CREAMED SPINACH
1 bunch spinach (about 3/4 lb.)
2 tablespoons. minced onion
1 tablespoons unsalted butter
3 tablespoons heavy cream
Freshly grated nutmeg to taste
2 large eggs
Preheat oven to 400°F and butter two 1/3− to 1/2−cup ramekins.
Discard coarse stems from spinach.
In a 2− to 3−quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible.
Finely chop spinach.
In a small nonstick skillet cook onion in butter over moderately low heat, stirring,until softened.
Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook,stirring, until hot.
Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
Season eggs with salt and pepper and serve immediately.
8 hard−cooked eggs
1 cup (4 oz.) shredded sharp
Cheddar cheese, divided
3 tablespoons non−fat milk
1/2 teaspoon salt, optional
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 tablespoon butter
2 cans (8 oz. each) no−salt−added tomato sauce
Hot cooked rice (optional)
Parsley sprigs (optional)
Preheat oven to 350ºF.
Cut eggs in half lengthwise.
Remove yolks and set whites aside.
In small bowl, mash yolks with fork.
Stir in 1/2 cup of cheese,milk, salt, and pepper until well blended.
Fill each white with one heaping tablespoon yolk mixture.
Place in 8x8x2−inch baking dish.
In medium saucepan over medium heat, cook onion and pepper in butter until crisp−tender, about 3 minutes.
Stir in tomato sauce and bring to boiling. Pour over eggs. Sprinkle with remaining cheese.
Bake until hot and bubbly and cheese is melted, about 15 minutes.
Serve over rice and garnish with parsley, if desired.
CURRIED EGG PUFFS
1 teaspoon butter
1 teaspoon curry powder
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped green onions with tops
1 can (2 oz.) sliced mushrooms, drained and finely chopped
8 eggs, well beaten
1/2 package (17.25 oz.) frozen puff pastry, thawed
In 10−inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water.
Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes.
Stir in curry powder and vegetables.
Reserve 3 to 4 tablespoons beaten egg.
Pour remaining egg over vegetables.
As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan.
Continue until eggs are thickened and no visible liquid egg remains.
Break up any large curds.
Remove from heat.
On lightly floured surface, roll 1 sheet of pastry into 15 x 15−inch square.
Brush with some of the reserved beaten egg.
Cut rolled pastry in half.
Place one half on baking sheet.
Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart.
Top with other half of rolled pastry.
Press outside edges together to seal.
Firmly press pastry together in lines between dollops.
Bruch with more of the beaten egg, cut into squares at centers of pressed lines.
Bake in preheated 375°F oven until puffed and golden brown, about 30 minutes.
1 (4 to 5-pound) beef tenderloin
1 cup vinaigrette salad dressing
1 (2-pound) lobster, cooked
2 (1-pound) lobsters, cooked
6 tablespoons butter or margarine, divided
2 tablespoons minced shallots
3 tablespoons vermouth
1/4 teaspoon dried tarragon, crushed
1/2 cup heavy cream
salt and pepper to taste
Place beef tenderloin in a plastic bag set into a shallow dish.
Pour salad dressing over tenderloin. Close bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.
Remove meat and tomalley (green liver or lobster paste) from lobster. (If desired, reserve shells for use in stock).
Cut lobster into bite-size pieces.
In a 10-inch skillet, melt 4 tablespoons of the butter.
Add tomalley and cook over low heat for 5 minutes. Add shallots and cook 1 minute more.
Stir remaining butter, vermouth and tarragon into the tomalley mixture. Cook and stir over medium heat until liquid is reduced to half.
Stir in cream. Continue to cook and stir until thick. Stir in lobster meat. Season with salt and pepper. Set lobster mixture aside.
Preheat oven to 500 .
To butterfly the meat, make a lengthwise cut down the center of the meat, cutting to within 1 inch of the other side and within 1 inch of ends.
Spread meat open slightly and spoon in lobster mixture. Fold in the thin end portion. Bring sides of tenderloin together and tie with heavy string at 1 1/2-inch intervals to secure.
Place tenderloin on a rack in a shallow roasting pan.
Insert a meat thermometer. Roast, uncovered, for 5 minutes. Reduce oven temperature to 350 and roast about 30 minutes for rare (140 ).
Let stand 10 to 15 minutes before slicing. Remove string; slice to serve.
Cherry French Toast
1 1/2 cup milk
1/8 cup maple syrup
3 tablespoons sugar, divided
1 tablespoon grated orange peel
1/2 teaspoon salt
8 slices (4 1/2 x 3 1/2 x 1/2-inch) French bread
4 cups pitted Northwest fresh sweet cherries, halved
1/2 cup orange juice
Combine the milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well.
Pour half of mixture into each of two 9-inch square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight.
Marinate the cherries in orange juice and remaining 1 tablespoon sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking.
Bake in a pre- heated 400F oven 15 to 18 minutes; turn slices over halfway through baking time.
Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt.
HEART-SHAPED MOZZARELLA and FONTINA PIZZA
1 (10 oz.) can refrigerated pizza crust
4 teaspoons butter, divided
1/2 red pepper, thinly sliced
1 leek, cut into 1-inch strips
1 boneless, skinless chicken breast half, cut into small cubes
1/4 cup pesto
artichoke hearts, coarsely chopped, to taste
4 ounces Fontina cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 teaspoon dried oregano
Preheat oven to 425°F.
Unroll refrigerated pizza dough into rectangle or square shape.
Create a heart shape template out of paper towels or cardboard. Place template on dough and cut around heart shape using scissors.
Place heart-shaped dough on greased cookie sheet and follow instructions on dough can for prebaking pizza crust. Set crust aside.
Saute red pepper and leeks in half of the butter until almost tender. Remove from skillet.
Add chicken and other half of the butter to skillet and cook until chicken is done and lightly browned.
Spread pesto over prebaked pizza crust. Top with sautéed leeks, red peppers, and chicken.
Add artichoke hearts. Top with cheeses and bake at 425°F. for 7 to 10 minutes.
Sprinkle with oregano.
There you have it. Toaster Oven Recipes.net valentine presentation. Hope these recipes gave you inspiration to prepare and enjoy with your friends, family, and with your significant other this love month.
Only a few days left before VDay, Some of you still deciding what to give to your special someone. What "gimmicks" to spring up to bring a smile on the person's face( a perfect day to propose perhaps?). What ever they are, I'm sure that your valentine's day will a be a day to remember.
For those who like to prepare a sumptuous meal, Take a look at the recipes below……you might like them.
ROMANTIC DINNER CHICKEN
4 skinned and boned chicken breasts
1 package (4 oz.) chopped beef
1 pint (small) sour cream
1 can undiluted mushroom soup
3/4 cup butter or margarine
45 crushed Ritz Crackers
Cover bottom of 8 x 12 dish with broken pieces of beef.
Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken.
Melt 3/4 cup of margarine and mix with 45 crushed Ritz crackers.
Put on top of chicken. Refrigerate.
When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil.
Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325F for 2 hours.
Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan.
Lower heat and simmer while basting ham every 15 minutes until done.
Garnish with pineapple slices, and spiced apples, these are optional – but hey! It's valentines day
HEART SHAPED VALENTINE PIZZA
1 large Pizza shell; pre-baked
1/3 cup Pizza sauce
1/3 cup Mozzarella or Jack cheese; grated
12 large Shrimp; cooked
1 medium Red Bell Pepper
3 Pieces artichoke hearts; frozen and thawed, sliced
Trim the pizza shell(s) or foccacia bread into heart shape, place on pizza pan or baking sheet.
Spread pizza sauce on shell to near edge.
Sprinkle cheese over sauce, not quite to edge of sauce.
Place shrimp, in pairs, tails touching, to make hearts, on top of cheese. Do the same with some slices of red bell pepper, using the top, where it curves, for the top of the heart.
Put a few slices of artichoke heart here and there. drizzle a little olive oil over top. Sprinkle with minced basil (optional).
Bake at 375^ degrees until cheese melts and pizza is piping hot. Serve hot
We continue to celebrate the Year of the Water Snake. We have another Toaster Oven Recipes that you'll love. Give these a try
6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying
Make gravy if desired ( pls. see recipe below).
Preheat oven to 200F. Line a platter with several thicknesses of paper towel. Mix all ingredients except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium. Stir up the omelette mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan. When the first omelet has stiffened, gently move it over to make room for the next. The number of omelettes you can make at once depends on the size of your frying pan. When one side of the omelette has turned golden brown, turn over gently with pancake turner to fry the other side.
When done, transfer from frying pan onto paper−lined platter. Keep warm in oven until all the omelets can be served together.
Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.
8 oz. All−purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.
Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.
Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.
You have about 15 seconds working time before the cookie hardens.
Place the "Fortune" in the middle of the cookie.
Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.
2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing
Sift the flour, baking powder and salt into a bowl. Cream the margarine(or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.
"L'amour est dans les airs" – truly love is in the air and just a few days before the V-Day, here at ToasterOvenRecipes.net will give you recipe suggestions that will put that mood for this special day.
1 1/2 cups applesauce
1 cup skim milk
1 tsp ground cinnamon plus a little more for tops
Heat oven to 350 degrees F.
Whirl ingredients in a blender until smooth.
Pour into individual custard cups, sprinkle with a little more cinnamon, and place in large baking pan.
Add hot water to depth of one inch.
Bake for 45 minutes, until custard is set and a toothpick inserted in center comes out clean.
Cool and refrigerate until serving time.
Here's a light dessert to serve your loved ones after a big, hearty dinner.
QUEEN of HEARTS STRAWBERRY TART
For the Crust
1/2 cup butter, melted
1 teaspoon sugar
1 cup flour
For the Filling
4 cups whole strawberries, hulled
1 1/2 cup warm water
1 1/2 cup sugar
4 tablespoons corn starch
1 package (3-ounce size) strawberry gelatin mix
2 drops red food coloring
Preheat oven to 400°.
Mix all crust ingredients and pat into a 9-inch pie plate. Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned . Cool.
Arrange whole strawberries in the crust.
In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear.
Add gelatin and stir until dissolved. Add food coloring.
Pour over the strawberries that are in the crust.
Top with whipped cream before serving.
SWEETHEART APPLE CRIP for TWO
2 cups sliced apples
1 teaspoon honey
cinnamon and nutmeg to taste
1/3 cup whole wheat flour
2 teaspoons honey
1 teaspoon real vanilla
In a bakable baking dish, add apples, and sprinkle with cinnamon and nutmeg. Next, drizzle the 1 tsp of honey over the top of the apples and spices.
Mix the ingredients for the topping all together and spread over the apples, spices and honey.
Place in 300* oven and bake until a toothpick comes out clean.
We suggest that this is great with French vanilla ice cream or topped with whipped cream.
Kung Hei Fat Choi – To the Chinese, 2013 is the year of the water snake. Some say that the good fortunes from the previous year(year of the dragon) will carry over this year.
Please feel free to look at the recipes that I thinks will be a nice addition to your feast this weekend.
CANTONESE ROAST DUCK
1 duck, about 5 pounds,fresh or frozen
1 tablespoon salt
3 slices fresh ginger
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce
Few sprigs fresh cilantro, for garnish
Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out,with the salt. Cover and refrigerate for several hours, or, overnight.
Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.
1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese).
Amount based on how "cheesy" you prefer.
1 can (6 ounces) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package (48 count) won ton skins
vegetable spray coating
Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended.
To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet−sour sauce or mustard sauce.
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano −− seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick
Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.
Note: I know the last recipe don't require your trusty toaster oven – but I need to include this if you need it in the future.
New Year's Eve…Everybody is gearing up for parties with family and friends. May the coming year brings hope and prosperity to all
Happy New Year to All!!!
Hope you like these recipes.
CREOLE BAKED FISH
1 Med. onion, chopped
2 Tablespoon Shortening
2 Cup Cooked whole tomatoes
1 Bay leaf
2 Pound Fish filet
1/4 Cup Bell pepper, chopped
2 Tablespoon Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Package Frozen kernel corn OR>>>
1-1/2 Cup Cooked corn
Saute onion and green pepper in shortening until tender.
Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil.
Cover and simmer 10 min.
Add corn and cook over low heat 10 min. longer,stirring occasionally.
Remove bay leaf.
Arrange fish in greased shallow baking dish.
Cover with vegetable mixture and abke at 400 F. for 30 min or until done.
BAKED VEGETABLE GUMBO CREOLE
1 Pound Fresh okra,diag. sliced
2 Package Frozen sliced okra[10oz]
Boiling salted water
1 Rib celery,diagonally sliced
2 Bell peppers,in strips
2 Package Frozen lima beans[10oz]
8 Ears fresh corn kernels
2 Package Frozen corn,thawed[10oz]
Butter or margarine
1 Small onion,chopped
4 Ripe tomatoes,sliced
2 Serrano chiles,thinly sliced
1 Teaspoon Chopped fresh basil
1/2 Teaspoon Dried basil,crumbled
Salt to taste
Black pepper to taste
1/2 Cup Shredded Monterey Jack
Cook fresh okra briefly in boiling salted water; drain.
Blanch celery in boiling salted water.
Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn [do not overcook], then drain vegetables.
Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.
Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.
Sprinkle with chiles and season with salt and pepper.
Dot with butter and sprinkle with bread crumbs.
Repeat layering until casserole is filled.
Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired.
Bake uncovered in preheated 300' over for 1 hour.
NOTE: This can be baked in the morning and reheated slowly before serving.
It tastes even better the second day.
BASIC COOKED RICE
2 Cup Uncooked rice
2 1/2 Cup Basic stock
1-1/2 Tablespoon Onions, chopped very fine
1-1/2 Tablespoon Celery, chopped very fine
1-1/2 Tablespoon Bell peppers,chopped very fine
1-1/2 Tablespoon Unsalted butter [preferred]
1/2 Teaspoon Salt
1/8 Teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper
In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil.
Bake at 350F until rice is tender, about 1 hour,10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.
To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.
Day 3 of our ToasterOvenRecipes.netChristmas 2012 special. My family are busy doing last minute shopping and attending Christmas parties. Hope you enjoy the recipes I've prepared for you today…Enjoy
CHEESE & OLIVE BRUSCHETTA
1/2 cup mayonnaise (or you can use salad dressing)
1 cup mozzarella chesse, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and refrigerated).
Cut the baguette into 1" slices. Butter one side.
Arrange on a cookie sheet, buttered side up.
Divide the mixture among the slices and spread.
Bake in 350F oven for about 15 minutes and the cheese has melted
2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1−1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs (such as Progresso)
1/2 cup all−purpose flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)
Preheat oven to 350F.
Saute green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes.
Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl.
Mix bread crumbs and flour into ground chuck and ground pork with your hands.
Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it up using your hands.
Press the mixture into a meat loaf pan (the kind of pan with drainage holes in the bottom) or a large loaf pan.
Bake for 30 minutes, then spread 1/4 cup of ketchup over the top of the meatloaf and bake for another hour.
Remove from oven and allow it to sit for awhile before slicing and serving.
APPLE PIE With CHEDDAR CHEESE CRUST
2−1/2 cups plus 1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, chilled and cubed
1/2 cup iced water
1/2 cup white cheddar cheese, grated
1/2 cup yellow cheddar cheese, grated
7 to 8 Granny Smith apples, cored and coarsely chopped
1 teaspoon cinnamon
2 tablespoons brown sugar
4 tablespoons butter, cubed
Combine 2−1/2 cups flour, salt and sugar in a food processor.
Add chilled butter; pulse until mixture reaches a coarse meal consistency.
While processing, drizzle in ice water until a dough ball forms.
Pour into a bowl;toss with cheeses.
Pour onto plastic wrap; form dough into a ball.
Wrap tightly and chill 1 hour.
For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated.
Pour mixture into pie crust; top with butter.
If desired, place top crust on top of apples; crimp edges to seal.
Slice air vents into the top crust.
Bake at 350 degrees for about 45 minutes.
Cover edges of crust with foil if they begin to brown too quickly.
Day 2 of our countdown to Toaster Oven Recipes Christmas 2012 edition. Enjoy…
2 6 oz. cans of minced or chopped clams
2 medium onions
5 cloves minced garlic
2 medium shallots
1/4 cup fresh parsley
1 cup grated cheese (optional: equal portions of romano, gruyere(or edam cheese) and parmesan)
1-2 tablespoon dried oregano
2 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic powder
salt and pepper
Heat the oil and butter over medium heat
Saute the onions, garlic, and shallots until soft and semitransparent
For the last few minutes of cooking, add the parsley and spices into the pan.
Turn off the heat and stir in the clams, breadcrumbs, and most of the cheese.
Use the reserved clam juice as needed to moisten the mixture.
Stir in garlic powder, salt and pepper to taste.
Spread the mixture in a buttered, shallow, glass or porcelain baking dish.
Sprinkle the rest of the cheese on top, bake at 325° for 35 – 40 minutes.
Garnish with parsley and lemon wedges.
Can be served for 8-12 pax when spread on plain crackers. Bake in individual clam or scallop dishes serve as a deliciuous hors d'ouerve.
BAKED PORK CHOPS
Pork Chops (Plan how many do you need)
Dijon Mustard or any substitute
1 pc. Bell Pepper
1 pc. medium onion
Coat pork chops with mustard.
Lightly dredge in flour and then brown quickly in skillet.
Place in baking dish.
Add salt and pepper to taste.
Add thinly sliced pepper and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.
1/2 cup butter
1 cup sugar
2 cup unsifted flour
1/2 cup milk
2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cup fresh blueberries
2 teaspoon sugar for top
1 teaspoon vanilla
On low mixer speed, cream butter and sugar until fluffy.
Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk and vanilla.
Mash 1/2 cup blueberries and stir in by hand.
Add rest of blueberries whole and stir in by hand.
Grease muffin tins well with butter (grease top surface of tins as well).