DAILY RECIPE FEBUARY 25TH: BLUE CHEESE BURGERS

BLUE CHEESE BURGERS







Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ready In: 2 Hours 25 Minutes
Servings: 6
"These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor. Patties can also be broiled."
Ingredients:




1-1/2 pounds lean ground beef
2 ounces blue cheese, crumbled
1/4 cup minced fresh chives
1/8 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce

1/2 teaspoon coarsely ground black
pepper
3/4 teaspoon salt
1/2 teaspoon dry mustard
6 French rolls or hamburger buns
Directions:




1.
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.

2.
Preheat grill for high heat. Gently form the burger mixture into about 6 patties.

3.
Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls

DAILY RECIPE FEBUARY 23RD: MEXICAN POT ROAST TACOS

Mexican Pot Roast Tacos

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
6 servings
Ingredients
2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
Kosher salt
3 cups finely shredded white cabbage
Directions
Guacamole, recipe follows


1/4 bunch fresh cilantro leaves
For the simple salsa:
1 (28-ounce) can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.


For the simple salsa:
To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.


To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.

DAILY RECIPE FEBUARY RECIPE: INA GARTEN'S CREAM OF WILD MUSHROOM SOUP

Cream of Wild Mushroom Soup

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 1 hr 30 min Level:
Intermediate Serves:
5 to 6 servings Ingredients
6 ounces fresh shiitake mushrooms ( Do not be afraid to add more mushrooms, altogether I think I used 2 lbs
6 ounces fresh portobello mushrooms
6 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

DAILY RECIPE FEBUARY 19TH: CREAM OF WILD MUSHROOM SOUP

Cream of Wild Mushroom Soup

5 to 6 servings Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

DAILY RECIPE FEBURARY 16TH ROSEMARY BREAD

Rosemary Bread

Prep Time: 10 Minutes
Cook Time: 40 Minutes Ready In: 3 Hours
Servings: 12


"Wonderfully generous with the rosemary, with support from a little black pepper and Italian seasoning, this bread comes out light and fragrant from the bread machine."
Ingredients:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning 1/4 teaspoon ground black pepper
2 Tsp fresh rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

DAILY RECIPE FEBUARY 15TH: CHOCOLATE PECAN BOURBON CAKE

Chocolate Pecan Bourbon Cake









Prep Time
20min
Total Time
2hrs30min
Servings
16 servings






Ingredients
Cake
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans
Chocolate Glaze
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water
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Instructions
1Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.

2In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.

3Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.


Recipe Notes
Substitution
No buttermilk? Measure 2 1/4 teaspoons vinegar into measuring cup; add enough milk to make 3/4 cup. Stir and let sit a few minutes.

Special Touch
Sprinkle cake top with additional chopped nuts for a special touch.

DAILY RECIPE FEBUARY 13TH: CRUSTY ITALIAN BREAD

Crusty Italian Bread



1 1/3 cups water
1 1/2 tsp salt
1 tbsp granulated sugar
1 tbsp shortening
3 2/3 cups bread flour
1 1/4 tsp bread machine yeast

1. Measure ingredients into the baking pan ( the manufacturer may recommend the order ). Insert the pan into the oven chamber and select the Dough Cycle.

2. Remove and place the dough on a lightly floured surface. Cover it with a large bowel and let it rest for 10 to 15 minutes.

3. Divide the dough in half ( if the dough is sticky at this stage, flour your hands and add a small amount of flour to the board; too much flour, however, can result in a tough, heavy texture ). Form each half into a loaf measuring 10 by 4 by 2 inches. Flatten the top slightly.

4.Place the formed loaves onto a baking sheet dusted with cornmeal. Cover and let rise in a warm and draft-free place for 30 to 45 minutes, or until they double in volume. Bake at 400 degrees F ( 200 degrees C ) for 20 to 25 minutes, or until the loaves sound hollow when tapped on the bottom.

DAILY RECIPE FEBUARY 10TH:30 MINUTE SWEET AND SOUR CHICKEN

30 minute SWEET AND SOUR CHICKEN


1 1/2 lbs of Boneless chicken breast cut into slices or cubes
1 cup of sweet n sour mix
2 carrotts sliced
1 red pepper sliced
3 T cooking oil
2 T soy sauce
2 cups cooked rice
1 c pea pods
you can also add broccoli too
1 14oz can of pineapple chunks
in a bowl compine the chicken and soy sauce
cook rice, in a lg pan with 2T of the oil put the vegetables in and cook 3 to 4 minutes, take out and add the other 1T oil cook the chicken 4 minutes, in a small bowl add the pineapple and and sweet n sour sauce. add to the chicken cook 2 minutes add the veggies cook 2 minutes serve over rice

DAILY RECIPE FEBUARY 9TH: GRANDMOTHER PAULA'S RED VELVET CAKE

Grandmother Paula's Red Velvet Cake



Prep Time: 30 min Inactive Prep Time: 2 hr 0 min Cook Time: 25 min Level:
Intermediate Serves:
16 to 20 servings Ingredients
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

DAILY RECIPE: FEBUARY 6TH; MASHED POTATO TIMBALES

Mashed Potato Timbales




12 Servings




INGREDIENTS
2 1/2 pounds potatoes, peeled and cubed
1 tablespoon butter or stick margarine
1 tablespoon grated onion
1 carton (8 ounces) reduced-fat ricotta cheese
1 cup (8 ounces) reduced-fat sour cream
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
2 egg whites
2 tablespoons dry bread crumbs

DIRECTIONS
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside.


In a mixing bowl, beat ricotta cheese, sour cream, salt, garlic powder, rosemary and pepper until smooth. In a small bowl, beat egg whites until frothy; fold into cheese mixture. Fold into potato mixture.


Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with bread crumbs. Fill with potato mixture; smooth tops.


Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. Cool for 15 minutes. Loosen timbales from sides of muffin cups; invert onto a baking sheet to remove.

DAILY RECIPE FEBURARY 4TH: WISCONSIN BEER CHEESE SOUP

Wisconsin Beer Cheese Soup


45 min | 15 min prep

SERVES 4

1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/4 cup celery, finely chopped
1 (32 ounce) package Velveeta cheese, cut into small cubes
2 tablespoons butter
1/4 cup flour
1 (14 ounce) can chicken broth
1 1/2 cups cream
1/2 cup beer
Cook carrots, onions, and celery in butter until tender.
Stir in flour and chicken broth until thick and bubbly.
Stir in cream and beer.
Add cheese a little at a time.
*When adding the flour, I like to mix it in with a wire whisk to avoid getting lumps.
When adding the cheese, be sure to keep stirring the soup so it doesn't stick to the bottom of the pot, I add about 1/2 to 3/4 of the block, but you can add as much or less to fit your taste.

DAILY RECIPE FEBURARY 3RD: CINAMON-CHOCOLATE FUDGE

Cinnamon-Chocolate Fudge

Serves:
4 to 6 servings
Ingredients
Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional
Directions
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.