Soaps.com - MESSAGE BOARDS

Sausage Stuffed Mushrooms

Ingredients
1 1/2 pounds white button mushrooms, wiped clean
1/4 cup plus 1 teaspoon extra virgin olive oil
6 ounces hot Italian sausage
6 ounces sweet Italian sausage
1/4 cup finely chopped yellow onions
2 tablespoons finely chopped green bell peppers
2 tablespoons finely chopped celery
1 teaspoon minced garlic
1/4 cup plain dry bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons plus 2 teaspoons minced fresh parsley
1 teaspoon Emeril's Original Essence

Directions

Preheat the oven to 400°F.
Remove the stems from the mushrooms and mince to make 1 cup. Discard the remaining stems.
In a large bowl, toss the mushroom caps with 1/4 cup of the olive oil.

In a medium skillet over medium-high heat, cook the sausage, stirring, until browned, about 4 minutes. Add the onions, bell pepper, celery, and minced mushroom stems and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from heat.

Place the sausage mixture in the bowl of a food processor. Add 2 tablespoons of the bread crumbs, 2 tablespoons of the cheese, 2 tablespoons of the parsley, the Essence, and the remaining teaspoon of olive oil. Pulse to combine.
Fill each mushroom cap with about a heaping teaspoon of the sausage filling and place on a large baking sheet.

In a small bowl, combine the remaining 2 tablespoons bread crumbs and 2 tablespoons cheese and sprinkle over the mushroom caps. Bake until the filling is browned and the mushrooms are tender, 15 to 18 minutes.
Transfer to a serving dish or platter, garnish with the remaining 2 teaspoons parsley and serve warm or at room temperature. Makes 8 servings

Chocolate and Peanut butter Rice Krispies Treats

Ingredients
1/2 stick unsalted butter, plus more for greasing the dish
10 ounces jumbo marshmallows
3/4 cup creamy peanut butter (recommend Jif or Skippy)
6 cups crispy rice cereal (recommend Rice Krispies)
6 ounces semisweet chocolate chips

Directions

Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains.
Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture.
Pour out onto a lightly greased 9-by-13-inch rectangular baking dish. Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool.

Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn, chocolate side up, and place in a baking dish or on a rack until set. Makes 15

Fruits of Summer Delight

Ingredients
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2 tablespoons water
2 tablespoons granulated sugar
1 cup fresh blackberries
1 cup fresh blueberries
1 cup fresh golden raspberries
1 cup fresh red raspberries
1 cup sliced fresh strawberries
1 star fruit, peeled and sliced
1 bunch fresh mint leaves
1/4 cup chocolate sauce

Directions

Place a metal bowl in the freezer and let chill about 20 minutes. Place cream in chilled bowl and beat with a whisk until soft peaks form. Add powdered sugar and vanilla and continue to whisk until stiff peaks form. Set whipped cream aside.
In a small saucepan combine water and granulated sugar. Heat over medium heat until sugar is dissolved. Set simple syrup.

In a large bowl place all berries and star fruit; gently mix together. Add simple syrup. Chop about mint leaves and add to bowl; gently mix. Drizzle with chocolate sauce. Top with whipped cream.

Joan Lundens Peach Crisp

Ingredients
3 cups sliced fresh, frozen, or canned (drained) peaches
1/2 cup brown sugar, packed
1/2 cup flour
1/2 cup oatmeal
1 1/2 teaspoon cinnamon
1/4 cup soft butter (1/2 stick)

Directions

Preheat oven to 375°F.

Put three cups of peaches in the bottom of a 10-by-6-inch pan or 8-by-8-inch baking pan.
In a large bowl, mix the brown sugar, flour, oatmeal and cinnamon. Then, using an electric mixer cut the soft butter evenly into the dry ingredients.
Sprinkle the mixture evenly over the fruit. If you prefer more topping, you can make two thin layers of fruit with two layers of topping.
Bake at 375°F around 40 minutes to 45 minutes, or until the top is slightly browned. The fruit should feel tender when you test with a toothpick.
If peaches aren't in season, you can use apples, pears, blueberries, blackberries or fresh plums.

First Ladies Hot Chocolate

Ingredients
6 Tbsp. unsweetened cocoa
6 Tbsp. sugar
pinch of salt
2 1/2 cups milk
2 1/2 cups light cream
1/2 teaspoon vanilla
pinch of cinnamon powder
whipped cream
orange zest

Directions

1. Mix cocoa, sugar and salt.

2. Add milk. Heat to dissolve.

3. Add light cream, vanilla and cinnamon. Heat to just under boiling.

4. Mix very well and pour into warm mugs.

5. Top with whipped cream, cocoa powder and fine orange zest.

Serves 6 to 8.

Raspberry Mocha Parfait

Ingredients
2 cups whole milk
1/2 cup sugar
4 large egg yolks
3 tablespoons cornstarch, sifted
2 ounces semisweet chocolate, chopped
2 tablespoons instant espresso powder
1 pint fresh raspberries, wiped clean
Sweetened whipped cream

Directions

In a medium, heavy saucepan, combine the milk and sugar. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Add the espresso powder and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat. Add the chocolate pieces, let sit for 2 minutes, then stir to melt. Strain into a clean container. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until chilled and ready to use.

To assemble, spoon a portion of the chocolate pastry cream into the bottom of 4 parfait glasses or large, tall wine glasses. Arrange a layer of berries over the cream, and repeat layering, ending with berries on top. Top each with a large dollop of whipped cream. Refrigerate until chilled, 1 to 2 hours. Makes 4 servings

Cornish Game Hens with Garlic and Rosemary
Servings: 4

Ingredients:
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Five Onion Soup With Scallion and Gruyere Croutons
Serves 8

Ingredients

2 large yellow onions, chopped (1/4 - 1/2-inch pieces)
2 red onions, chopped (as above)
4 shallots, chopped
2 leeks, halved lengthwise and sliced (white part only)
1 cup scallion, sliced (white part only, save greens for the croutons)
1 garlic clove, minced
salt & fresh ground pepper, to taste
4 tablespoons olive oil
2 cups red wine
8 sprigs fresh thyme
1 gallon beef stock
1 French baguette, sliced into 1/2-inch thick coins
3/4 cup shredded gruyere cheese

Directions

1-In a large stockpot, saute the five onions, garlic, and a heavy pinch of salt in 2 tbsp oil until the onions are carmelized. Deglaze with the wine. Add thyme and stock to the pot. Bring to a boil and reduce heat to simmer for about an hour. Adjust seasoning as needed, and remove the thyme stems.
2-Shortly before the soup is finished, preheat the broiler. Mix a generous amount of the scallion greens with the cheese. Coat the bread coins with the remaining 2 tbsp olive oil, and place on the broiler pan. Top each coin with some of the cheese mixture. Bake in the middle of the broiler for about 3 minutes to melt the cheese, then move them closer to the broiler element to get the cheese brown and bubbly.
3-Ladle the soup into a bowl, and top with several Gruyere croutons. Allow them to rest a bit, to soak up some of the soup, before eating.

Cauliflower and Parmesan Soup --- Serves 4

Ingredients

1 cauliflower, 2 1/4 lbs
1/2 lb potato, a little over
5 1/4 cups water or vegetable stock
2 leeks, trimmed
1 tablespoon butter
sea salt and pepper
40 g grated parmesan cheese
grated nutmeg
1 tablespoon finely chopped parsley
1 tablespoon finely snipped chives

Directions

1-Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
2-Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
3-Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.

Slow Cooker Provencal Beef Stew

Ingredients

2 teaspoons olive oil
1 1/2 lbs boneless chuck roast,
trimmed and cut into 1-inch cubes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 tablespoons all-purpose flour
2 medium onions, cut into quarters
8 garlic cloves, crushed
1/4 cup dry red wine
1 cup fat free low-sodium beef broth
2 tablespoons tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14 1/2 ounce) can diced tomatoes, drained
3 cups sliced zucchini (1-inch slices)
2 cups sliced carrots (1-inch slices)

Directions

1-Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker or crock pot.
2-Add onions and garlic to skillet; saute 5 minutes. Add wine to skillet, scraping pan to loosen browned bits. Place onion mixture in slow cooker.
3-Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
4-Cover and cook on LOW for 8 hours or until beef is tender. Stir in remaining 1 t. salt and 1/4 t. pepper. Discard bay leaves and thyme sprigs.

Chocolate Mouse Serves 8 - 10

Ingredients

8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar

Directions

1-Melt chocolate and water in saucepan.
2-Whisk in the vanilla.
3-Allow to cool.
4-Whip the cream.
5-Add the confectioner's sugar.
6-On low beater, blend in the chocolate.
7-Scoop the Chocolate Mousse into a clear, glass bowl.
8-Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

Make-Ahead Party Mashed Potatoes

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 6 cups water
• 12 tablespoons unsalted butter
• 2 teaspoons garlic salt
• 2 teaspoons onion salt
• 2 (8 oz.) packages cream cheese, cubed and softened
• 2 cups milk
• 1 (16 oz.) container sour cream
• Paprika
• 1 (15.3 oz.) package Hungry Jack® Mashed Potatoes, (9 cups), flakes
• Cooked bacon, chopped (optional)
• Chopped fresh parsley (optional)


Preparation Directions:

1. HEAT oven to 350°F. Spray a 13 x 9-inch oven safe casserole with no-stick cooking spray; set aside. Heat water, butter, garlic salt and onion salt to boiling in a 6 quart Dutch oven. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2. STIR in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3. SPRINKLE with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley, if desired.
TIP Before adding paprika and baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Sprinkle with paprika and bake as directed above.

Dutch Cream Waffles -- Servings: 2

Ingredients:

1 cup all-purpose flour
1/4 teaspoon salt
3 eggs, separated
1 cup heavy whipping cream

Directions:

1. In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream. Beat for 1 minute. Add to flour mixture; combine on low speed, then beat on medium-high until smooth.
2. In another small mixing bowl and with clean beaters, beat egg whites on high until stiff peaks form. Gently fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season.

Swiss Chicken -- Servings: 8

Ingredients:
8 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of
chicken soup
1/3 cup white wine
8 slices Swiss cheese
2 cups Italian seasoned bread crumbs
1/2 cup butter

Directions:
1. Preheat oven to 350 degrees F(175 degrees C).
2. In a 9x13 inch baking dish, layer the chicken breasts, soup and wine. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
3. Bake in the preheated oven for 45 minutes. Let cool and serve.

Bacon Jack Chicken Sandwiches -- Servings: 4

Ingredients:
8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese(or use cheese you like)
4 hoagie buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle

Directions:
1. Preheat a grill for medium heat.
2. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.

3. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.

4. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.