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[personal profile] shalom

Since I seem to be on a roll with "cheater" recipes, here's another one that is absolutely delicious, easy, and of course (in the vein of cheater recipes) uses a premade and/or frozen item as a main ingredient.  I feel NO guilt cheating with this one, since it's so good.  Taken from an ancient Jewish cookbook that was compiled and sold as a fundraiser for a home for the elderly in my state.  This recipe can be easily halved.  It is best served hot out of the oven.  Some of my family members like to sprinkle a little cinnamon and sugar over theirs.

Ingredients
  • 12 frozen blintzes (2 boxes), either cheese or fruit blintzes, or one box of each
  • 16 ounce container of sour cream (light or no-fat is fine)
  • 4 eggs
  • 2 Tablespooons orange juice
  • 2 teaspoons vanilla
  • 1/8 cup of sugar
  • 1/2 teaspoon salt
  • 1/4 lb butter or margarine (lowfat spread is fine too)
Directions
  • Preheat over to 350 F
  • Using a baking dish big enough to allow all 12 blintzes to fit in one layer, melt butter and pour into the bottom of baking dish so that it coats the bottom
  • Lay blintzes in 1 layer in pan on top of butter
  • Thoroughly mix all other ingredients together and pour evenly over blintzes
  • Bake 45 minutes or until golden brown
shalom: (Default)
[personal profile] shalom

Here's another favorite from the New Year's Day brunch. It's perfect because it can be made the night before, then popped into the oven in the morning.  This recipe is also good for serving in a heated chafing dish. 

Ingredients
  • One 32 ounce bag of frozen hash brown potatoes (shredded or diced type - I like the consistency of the diced type, but either is fine).  Leave frozen and do not cook.
  • One 10 ounce can cream of chicken soup (cream of celery or cream of mushroom is also great if you want to make this meat-free)
  • 16 ounce container of sour cream (light or no-fat is fine)
  • 3 cups of shredded cheese (I use cheddar but any type of cheese that melts nicely will do)
  • 1/2 cup chopped onion
  • 1/2 teaspoon of ground black pepper
Directions
  • Mix everything together and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
  • If you're not baking immediately, cover and put in refrigerator overnight
  • Bake 350 F uncovered for at least 60 minutes, or until hot and bubbling
shalom: (Default)
[personal profile] shalom
Every year I throw a big brunch on New Year's Day.  This is a favorite and it gets devoured.  It's easy to make and the only skills required are ripping (or cutting) bread into pieces and beating eggs.  It's best made 4-24 hours prior to baking and can handle being served in a heated chafing dish for quite a while. 

Ingredients
  • One 16 ounce loaf of cinnamon toast bread
  • One dozen eggs
  • 3 cups milk (I used 1%, but any type will do)
  • 1 teaspoon vanilla
  • 4 teaspoons sugar
  • 3/4 teaspoon salt
Directions
  • Tear or cut the cinnamon toast into bite-sized (1") pieces and place evenly in a greased, deep (3"+) 3-quart baking or casserole dish (or disposable aluminum chafing dishes which fit in 1/2 of a chafer).
  • Beat together the rest of the ingredients and pour over the bread, making sure all the bread gets thoroughly wet.
  • Cover the pan and refrigerate 4-14 hours
  • Bake 60 minutes uncovered in a 350 F oven or until center has set. Center should not appear runny.

Serve with REAL maple syrup, or even a berry syrup.
mrkinch: albatross soaring (Default)
[personal profile] mrkinch
This is my version based on Betty Crocker 1961 and this recipe linked by [personal profile] isis.

Apple Bread Pudding

3 1/2 C torn up bread
2 C milk
pinch salt
2 eggs
1/3 to 1/2 C sugar (1/2 is fine, but I think 1/3 suits me better)
1/2 t cinnamon
1 baking apple, chopped
2 T butter

Place bread and milk in bowl and stir or knead with hand until milk is largely absorbed. I use whatever is at hand; lately it's been pita leftover from Israeli-style lunches at work, frozen until needed. Beat the eggs, add the sugar, salt and cinnamon. Stir into bread. Stir in chopped apple.

Melt butter in 1 1/2 quart baking dish. Pour in bread mixture. Bake an hour or so at 350° F until the top is lightly browned and the pudding is pulling away a bit from the sides of the dish. Let cool enough to eat! I don't make a sauce, but vanilla ice cream would do very well.
shalom: (Default)
[personal profile] shalom
Difficulty:  Easy

Time:  1.5 hours (1 hour roasting, the rest making the soup)

This is the 2nd year I've made this for Thanksgiving and it's delicious - even better if you make it a day or so ahead.  The little bit of cayenne adds a tiny kick at the end, but not burning.

Ingredients
1 large butternut squash, roasted then cut into pieces (mine was 4 lb.)
1 large onion, diced (I used a big sweet Vidalia onion)
1 apple, peeled, cored, and diced (I used a Granny Smith)
1/4 lb. butter (1 stick, or 8 Tbs)
32 oz. chicken broth (or if you want this vegetarian, use 8 cups water and equivalent amount of vegetarian boullion to make 32 oz.)
2 cups half & half (I used fat free, or light cream)
1/2 tsp dried tarragon
1/8 tsp. cayenne pepper
salt to taste
pepper to taste

Take a 4 lb. butternut squash, quarter it lengthwise, scoop out the seeds, rub with olive oil, then roast for 60+ min. at 350 degrees F or until tender.  Cool and peel.

In a pot, saute the onion and apple with the butter until they are soft.  Add the squash and the broth.  Using an immersion mixer (or in batches using blender), blend until smooth.  Add tarragon and cayenne pepper.  Simmer for 20 minutes.  Add half & half and heat through (do not boil).  Add salt and pepper to taste.  Serve.

(If you cool and serve later, you may need to add more broth or half & half, as the soup will thicken upon cooling.)
shalom: (Default)
[personal profile] shalom

In anticipation of Halloween, Alton Brown did a show all about garlic and vampires, in which he taught "The Count" not to be afraid of garlic.  Yes, it was hokey as hell - classic Alton Brown - but the recipe is ridiculously easy and very tasty.

Instead of a whole cut-up chicken, my grocery store had chicken thighs on sale for $0.73/lb, so this was also a steal to make.  Although I trimmed the skin on the thighs, I'm going to try it next time skinless, since there's no need for the additional fat, given the amount of olive oil in the recipe.  I used dried thyme as well, and a large (14" diameter) deep skillet, but if your frypan/skillet couldn't go into the oven, I think this would be fine to first brown it on the stovetop, then pop everything into a baking dish in the oven.  Given the ease of this recipe, it might make a good addition to a buffet dinner.  Either way, your kitchen will be filled with the delicious aroma of roasted garlic.

I served the many cloves of garlic over the chicken and on the side.  They were delicious spread on slices of fresh French bread.

Most time-consuming part of this recipe was simply skinning cloves from two large heads of garlic.  Once you separate the cloves, give each a light smash with a mallet or side of a broad knife to loosen the skins.

Ingredients

  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper

Directions

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Original recipe here:  http://www.foodnetwork.com/recipes/alton-brown/40-cloves-and-a-chicken-recipe/index.html
 

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