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---------- Recipe via Meal-Master (tm) v8.06
Title: Salmon Wraps
Categories: Appetizers
Yield: 20 Appetizers
4 oz Thin Sliced Smoked Salmon
1/4 c Whipped Cream Cheese
20 sm Sprigs Fresh Dill Weed
20 Fresh Sugar Snap Peas
Carefully separate slices of salmon; place
individually on work surface. Spread slices
with thin layer of cream cheese.
Cut salmon into 20 strips, about 3x1 inch each
(because salmon slices are irregular shape,
some strips may need to be cut in one direction
and some in another direction). Top each strip
with dill. Place 1 sugar snap pea crosswise on
each strip; roll up.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Waldorf Salad
Categories: Salads
Yield: 6 Servings
3/4 c Mayonnaise
1 tb Plus 2 Teaspoons Lemon Juice
1 tb Plus 2 Teaspoons Milk
3 md Unpeeled Red Apples, chopped
3 md Celery Stalks, chopped
1/3 c Coarsely Chopped Nuts
Salad Greens
Mix mayonnaise, lemon juice and milk in medium
bowl.
Stir in apples, celery and nuts. Serve on
salad greens. Cover and refrigerate any
remaining salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spanakopita Pie
Categories: Main Dish, Meat
Yield: 6 Servings
1 lb Lean Ground Beef
1 c Chopped Onion
9 oz Frozen Spinach, thawed
- and squeezed dry
1/4 c Chopped Italian Parsley
1/2 ts Salt
1/4 ts Pepper
15 oz Diced Tomatoes, undrained
12 Sheets Frozen Phyllo, thawed
6 tb Butter, melted
1/4 c Dry Bread Crumbs
1 c Crumbled Feta Cheese
Heat oven to 350°F. Spray 9-inch pie plate
with cooking spray.
In 10-inch skillet, cook beef and onion over
medium-high heat, stirring frequently; drain.
Stir in spinach, parsley, salt, pepper, and
all but 1/2 cup of the tomatoes. Cook and stir
until hot; set aside.
Cover phyllo sheets with damp paper towel.
Arrange sheets, layering 3 at a time, in an X
shape and then in a + shape to create a spoke
pattern on work surface, brushing each with
butter and sprinkling with 1 teaspoon of the
bread crumbs as it is added. Transfer all
layers of phyllo to pie plate, gently easing
dough down sides of pie plate and allowing
excess dough to hang over edge. Place beef
mixture in pie plate; top with feta cheese.
Fold overhanging phyllo up and over filling,
leaving 2- to 3-inch center of filling uncovered.
Spoon remaining 1/2 cup tomatoes in center.
Brush phyllo with butter.
Bake 40 to 50 minutes or until golden brown.
Let stand 5 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Confetti Rice
Categories: Side Dish
Yield: 4 Servings
1/2 c Vegetable Broth
3 Garlic Cloves, minced
1 c Chopped Green Onions
1 c Diced Green Bell Pepper
1 c Diced Red Bell Pepper
2 c Cooked Brown Rice
1/4 c Shredded Carrot
1 ts Soy Sauce
1/4 ts Ground Cumin
Heat broth to boiling in 10-inch nonstick
skillet over medium-high heat. Cook garlic,
onions and bell peppers in broth 5 to 8
minutes, stirring frequently, until bell
peppers are tender.
Stir in remaining ingredients; cook until
hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pinwheel Apple Cobbler
Categories: Desserts
Yield: 10 Servings
4 lg Snickers Bars
1 c Cake Flour
2 ts Baking Soda
3/4 c Seltzer Water
Vegetable Oil, for frying
Heat oven to 350°F. Place butter in a
13x9-inch glass baking dish; place in oven to
melt. In 2-quart saucepan, mix sugar and water.
Heat over medium heat, stirring frequently,
until sugar dissolves. Set aside.
Place flour in medium bowl. With pastry blender
or fork, cut in shortening until mixture looks
like coarse crumbs. Add milk; stir with fork
just until mixture begins to pull away from side
of bowl.
On lightly floured surface, knead dough just
until smooth. Roll out dough to 12x10x1/4-inch
rectangle.
In medium bowl, gently stir apples and cinnamon
until coated. Sprinkle apples evenly over dough.
Beginning with long side, roll up jelly-roll
fashion. Cut into 16 slices, each about 1/2 inch
thick. Arrange slices in baking dish over melted
butter. Pour sugar syrup carefully around and
over rolls. (This looks like too much liquid,
but crust will absorb it.)
Bake 40 to 45 minutes or until golden brown.
Cool 15 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chive Deviled Eggs
Categories: Appetizers
Yield: 12 Appetizers
6 Eggs
1/4 c Chive & Onion Cream Cheese
1/8 ts Salt
1 ts Milk
1 ts Yellow Mustard
1/8 ts Paprika
2 ts Chopped Fresh Chives
In 2-quart saucepan, place eggs in single layer;
add enough cold water to cover eggs by 1 inch.
Cover saucepan; heat to boiling. Remove from
heat; let stand covered 15 minutes. Drain.
Immediately place eggs in cold water with ice
cubes or run cold water over eggs until
completely cooled.
Peel eggs; cut in half lengthwise. Carefully
remove yolks; place in small bowl. Add cream
cheese spread, salt, milk and mustard; mash
with fork until well blended and smooth.
Spoon or pipe yolk mixture into egg whites.
Sprinkle with paprika and chives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Soba Noodle Salad
Categories: Salads
Yield: 4 Servings
8 oz Uncooked Soba Noodles
2 c Frozen Green Beans, thawed
1 tb Peanut Butter
1 tb Soy Sauce
1 tb Rice Vinegar
2 ts Honey
2 ts Hot Chili Paste
1/3 c Water
Cook noodles as directed on package, adding
green beans for the last 4 minutes of cook
time. Rinse with cold water; drain.
In microwavable bowl, mix remaining
ingredients; microwave uncovered on High
15 to 20 seconds or until softened. Beat
sauce with wire whisk until smooth.
In large bowl, toss green beans and cooked
noodles with sauce. Refrigerate at least 2
hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Turkey Burgers
Categories: Main Dish, Poultry
Yield: 4 Servings
1 1/4 lb Ground Turkey
1/2 c Plain Bread Crumbs
1 tb Canned Chopped Chipotle
- Chiles In Adobo Sauce
1/2 c Frozen Kernel Corn
2 tb Salsa
1 tb Chopped Fresh Cilantro
1/2 ts Salt
4 sl Cheddar Cheese
4 Hamburger Buns, split
Heat gas or charcoal grill. In large bowl, mix
turkey, bread crumbs and chiles. Shape mixture
into 8 patties, about 1/4 inch thick.
In small bowl, mix corn, salsa, cilantro and
salt. Spoon about 2 tablespoons corn mixture
onto center of 4 patties. Top with remaining
patties; press edges to seal.
Place patties on grill. Cover grill; cook over
medium heat 12 to 14 minutes, turning once,
until thermometer inserted in center of patties
reads 165°F. Top patties with cheese. Cover
grill; cook about 1 minute or until cheese is
melted. Serve on buns.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sweet Potato Puffs
Categories: Side Dish
Yield: 8 Servings
3 lg Sweet Potatoes, peeled
- and cut in 1" pieces
1/4 c Butter, softened
2 tb Packed Brown Sugar
1/2 ts Grated Orange Peel
1/4 ts Ground Cardamom
2 Eggs, beaten
1 tb Butter, melted
2 tb Chopped Crystallized Ginger
Place sweet potatoes in 3-quart saucepan; add
enough water to cover. Cover and heat to
boiling; reduce heat. Simmer covered about 20
minutes or until tender; drain. Shake potatoes
in saucepan over low heat to dry.
Heat oven to 425°F. Mash potatoes in medium bowl
until no lumps remain. Add remaining ingredients
except 1 tablespoon butter and the ginger. Beat
vigorously until potatoes are fluffy.
Drop potatoes by 1/2 cupfuls onto ungreased
cookie sheet, forming 8 mounds (or spoon
potatoes into decorating bag and form 8 rosettes.)
Brush 1 tablespoon melted butter over potatoes.
Bake about 15 minutes or until hot. Sprinkle
with ginger.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cream Puff Kabobs
Categories: Desserts
Yield: 6 Servings
6 10" Bamboo Skewers
18 sm Frozen Cream Puffs, thawed
12 md Fresh Strawberries
2 tb Semisweet Chocolate Chips
1 tb Butter
Line cookie sheet with waxed paper. On each
skewer, alternately thread 3 cream puffs and
2 strawberries.
In small resealable freezer plastic bag,
place chocolate chips and butter. Seal bag.
Microwave on High about 30 seconds or until
melted. Squeeze bag to mix melted chips and
butter.
Cut small tip from corner of bag. Drizzle
chocolate mixture over kabobs. Place on
cookie sheet. Refrigerate about 10 minutes
or until set. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Olive Cheese Bites
Categories: Appetizers
Yield: 48 Appetizers
2 c Shredded Sharp Cheddar
1 1/4 c All-Purpose Flour
1/2 c Butter, melted
48 sm Pimiento-Stuffed Olives,
- drained and patted dry
Stir together cheese and flour in large bowl.
Stir in butter thoroughly. (If dough seems dry,
work with hands.)
Mold 1 teaspoon dough around each olive; shape
into ball. Place 2 inches apart on ungreased
cookie sheet. Cover and refrigerate at least 1
hour but no longer than 24 hours.
Heat oven to 400°F. Bake 15 to 20 minutes
or until light brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bread Salad
Categories: Salads
Yield: 6 Servings
6 sl Day-Old French Bread,
- 1-inch thick
1 1/2 c Chopped Tomatoes
1 1/4 c Chopped Cucumber
1 sm Onion, thinly sliced
1/3 c Red Wine Vinegar Dressing
2 ts Dried Basil
1/4 ts Pepper
Tear bread into 1-inch pieces. Mix bread and
remaining ingredients in glass or plastic bowl.
Cover and refrigerate, stirring once, at least
1 hour to blend flavors and soften bread. Stir
before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Moroccan Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
8 Chicken Drumsticks,
- skin removed
8 oz Can Pineapple Tidbits,
- undrained
1 c Chopped Onion
2 Cloves Garlic, minced
2 tb Lemon Juice
1 ts Salt
1 ts Dried Marjoram
3/4 ts Crushed Red Pepper
1/4 ts Ground Turmeric
1 tb Cornstarch
1 tb Cold Water
1/4 c Pimiento-Stuffed Olives,
- sliced
1 tb Chopped Fresh Parsley
Place chicken in 5- to 6-quart slow cooker. Mix
pineapple, onion, garlic, lemon juice, salt,
marjoram, red pepper and turmeric; pour over
chicken.
Cover and cook on low heat setting 4 to 5 hours
or until juice of chicken is no longer pink
when centers of thickest pieces are cut. Remove
chicken from cooker, using slotted spoon; place
in serving dish. Cover to keep warm.
Remove fat from sauce. Mix cornstarch and water;
stir into sauce. Cover and cook on high heat
setting about 15 minutes or until thickened.
Stir in olives.
Pour sauce over chicken. Sprinkle with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Bean Bundles
Categories: Side Dish
Yield: 5 Servings
TOPPING:
1/4 c Panko Bread Crumbs
1 pn Salt
1 tb Minced Fresh Parsley
1 ts Grated Lemon Peel
1 tb Grated Parmesan
GREEN BEANS:
1 ts Salt
3/4 lb Fresh Green Beans
2 tb Extra-Virgin Olive Oil
Salt, to taste
Black Pepper, to taste
8 Thin Slices Prosciutto
Heat oven to 400°F. In small bowl, mix bread
crumbs, salt and pepper. Add parsley, lemon
peel and cheese; toss well to make topping.
In 3-quart saucepan, heat 4 cups water and 1
teaspoon salt to boiling. Add green beans. Heat
to boiling; reduce heat. Simmer 5 to 6 minutes
or until crisp-tender; drain.
Butter shallow baking dish. Toss cooled green
beans with 2 tablespoons olive oil; sprinkle
with salt and pepper. Divide green beans into
4 equal bundles. On work surface, arrange 2
slices of the prosciutto so they slightly
overlap each other. Top with 1 bundle of green
beans and roll up carefully in prosciutto.
Place in baking dish. Repeat with remaining
prosciutto and green beans. Flatten tops of
bundles slightly; sprinkle with topping.
Bake about 10 minutes or until thoroughly
heated and crisp. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Coconut Almond Macaroons
Categories: Desserts, Cookies
Yield: 48 Cookies
3 Egg Whites
1/4 ts Cream Of Tartar
1/8 ts Salt
3/4 c Sugar
1/4 ts Almond Extract
2 c Flaked Coconut
12 Candied Cherries,
- each quartered
Heat oven to 300°F. Cover cookie sheet with
aluminum foil or parchment paper. Beat egg
whites, cream of tartar and salt in small bowl
with electric mixer on high speed until foamy.
Beat in sugar, 1 tablespoon at a time; continue
beating until stiff and glossy. Do not
underbeat. Pour into medium bowl. Fold in
almond extract and coconut.
Drop mixture by teaspoonfuls about 1 inch apart
onto cookie sheet. Place 1 cherry piece on each
cookie. Bake 20 to 25 minutes or just until
edges are light brown. Cool 10 minutes; remove
from foil to wire rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lettuce Bundles
Categories: Appetizers
Yield: 24 Appetizers
1/2 c Orange Juice
2 tb Sugar
1 ts Cornstarch
1/8 ts Crushed Red Pepper Flakes
1 tb Cider Vinegar
1/2 ts Grated Orange Peel
2 Butterhead Lettuce,
- separated into 24 leaves
1 lg Red Bell Pepper, cut into
- thin 2-inch-long strips
1/2 English cucumber, cut
- into julienne strips
1 c Julienned Carrots
In 2-quart saucepan, stir orange juice, sugar,
cornstarch and pepper flakes with wire whisk
until cornstarch is completely dissolved. Heat
to boiling over medium-high heat, stirring
frequently. Boil 1 minute, stirring frequently.
Remove from heat; stir in vinegar and orange
peel. Cool completely, about 15 minutes.
Meanwhile, on center of each lettuce leaf,
place equal amounts of bell pepper, cucumber
and carrots; roll up, leaving ends open. Secure
with toothpick; place on serving platter. Serve
bundles with sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wild Rice Salad
Categories: Salads
Yield: 8 Servings
6 oz Pkg. Fast-Cooking Long-Grain
- And Wild Rice Mix
2 md Carrots, chopped
1 md Bell Pepper, chopped
1 md Stalk Celery, chopped
2/3 c Currants
2 tb Soy Sauce
2 tb Water
2 ts Sugar
2 ts Cider Vinegar
1/3 c Dry-Roasted Peanuts
Bibb Lettuce Leaves
Cook rice mix as directed on package. Spread
rice evenly in thin layer on large cookie sheet.
Let stand 10 to 12 minutes, stirring
occasionally, until cool.
In large bowl, mix carrots, bell pepper,
celery and currants. In small bowl, mix
soy sauce, water, sugar and vinegar until
sugar is dissolved.
Add rice and soy sauce mixture to carrot
mixture. Gently toss until coated. Add
peanuts; gently toss. Serve salad on
lettuce leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Pepper Steak
Categories: Main Dish, Meats
Yield: 4 Servings
4 Rib Eye Steaks, 1" thick
1/2 ts Garlic Salt
1/4 c Butter, melted
1 tb Dried Basil Leaves
2 ts Lemon-Pepper Seasoning
2 md Bell Peppers, cut
- lengthwise in half & seeded
Brush grill rack with vegetable oil. Heat coals
or gas grill for direct heat.
Trim fat on beef steaks to 1/2-inch thickness
if necessary. Sprinkle garlic salt over beef.
In small bowl, mix butter, basil and
lemon-pepper seasoning; brush over beef and
bell pepper halves.
Cover and grill beef and bell peppers over
medium heat 12 to 16 minutes, turning once,
for medium beef doneness. Brush tops of steaks
with butter mixture. Cut bell peppers into
strips; serve over beef.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hazelnut Asparagus
Categories: Side Dish
Yield: 8 Servings
2 c Water
2 lb Asparagus Spears
2 tb Butter
3 c Sliced Mushrooms
1/2 ts Dried Basil Leaves
1/4 ts Salt
1/4 ts Coarsely Ground Pepper
1/4 c Shredded Parmesan
1/4 c Chopped Hazelnuts
In 12-inch skillet, heat water to boiling. Add
asparagus. Heat to boiling; reduce heat to
medium. Cover and cook 4 to 6 minutes or until
crisp-tender. Drain; set aside.
In same skillet, melt margarine over
medium-high heat. Stir in mushrooms. Cook 2
to 3 minutes, stirring frequently, until
mushrooms are light brown.
Stir asparagus, basil, salt and pepper into
mushrooms until vegetables are coated with
seasonings and asparagus is heated through.
Sprinkle with cheese and hazelnuts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemonade Pie
Categories: Desserts, Pies
Yield: 8 Servings
CRUST:
1 1/2 c Crushed Graham Crackers
1/3 c Butter, melted
3 tb Sugar
FILLING:
4 c Vanilla Ice Cream, softened
6 oz Frozen Lemonade Concentrate,
- thawed
Heat oven to 375°F. In medium bowl, mix all
Graham Cracker Crust ingredients. Press
mixture firmly against bottom and side of
pie plate, 9x1 1/4 inches. Bake about 10
minutes or until light brown. Cool 30 minutes.
In large bowl, mix ice cream, and
lemonade concentrate. Mound ice-cream
mixture in crust.
Freeze about 4 hours or until firm. Let
stand at room temperature a few minutes
before cutting. Store covered in freezer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chiles Rellenos Puffs
Categories: Appetizers
Yield: 24 Appetizers
1 1/2 c Water
1/2 c Butter
1 c All-Purpose Flour
1/2 c Cornmeal
1 ts Salt
6 Eggs, beaten
3/4 c Shredded Monterey Jack
3/4 c Shredded Sharp Cheddar
9 oz Canned Chopped Green
- Chiles, drained
Heat oven to 400°F. Spray 24 regular-size
muffin cups with cooking spray.* In 3-quart
saucepan, heat water and butter over high heat
to a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture
forms a dough and all lumps have disappeared.
Gradually stir in beaten eggs until well
blended. Stir in both cheeses and the chiles.
Spoon dough evenly into muffin cups, filling
each 3/4 full.
Bake 25 to 29 minutes or until golden brown.
Cool 2 minutes; remove from muffin cups. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gazpacho
Categories: Soups
Yield: 4 Servings
GAZPACHO:
4 lg Tomatoes, seeded & chopped
2 lg Red Bell Peppers, chopped
2 md Cucumbers, peeled, chopped
1 md Celery Stalks, sliced
8 md Green Onions, sliced
4 c Tomato Juice
1/4 c Red Wine Vinegar
2 ts Red Pepper Sauce
1/2 ts Freshly Ground Pepper
1/2 ts Worcestershire Sauce
2 Garlic, finely chopped
30 oz Canned Black Beans, drained
- and rinsed
TOPPING:
2/3 c Sour Cream
1/4 c Chopped Fresh Basil Leaves
1/2 c Croutons
In large bowl, mix all gazpacho ingredients
until well blended. Cover and refrigerate 4
to 6 hours to blend flavors, stirring
occasionally.
In small bowl, mix sour cream and basil.
Stir gazpacho; ladle into serving dishes.
Top each serving with basil sour cream and
sprinkle with croutons.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Planked Salmon
Categories: Main Dish, Seafood
Yield: 4 Servings
SALMON:
1 Untreated Cedar Plank,
- 12x6 inches
1 lb Salmon Fillet, 1" thick
2 tb Mayonnaise
2 ts Dijon Mustard
1 ts Grated Lemon Peel
ACCOMPANIMENTS:
1/2 c Sour Cream
1/2 ts Dried Dill Weed
3 1/2 oz Jar Of Capers, drained
1/4 c Spicy Brown Mustard
2 Hard-Cooked Eggs, chopped
1 c Thinly Sliced Cucumber
Sliced Cocktail Rye Bread
Soak cedar plank in water 1 to 2 hours.
Heat gas or charcoal grill for indirect-heat
cooking as directed by manufacturer. Place
salmon, skin side down, on plank. In small
bowl, mix mayonnaise, mustard and lemon peel.
Brush generously over salmon.
Place plank with salmon on grill for indirect
cooking. Cover grill; cook over medium heat 25
to 30 minutes or until salmon flakes easily
with fork.
Remove salmon from plank to platter, using large
spatula, or leave salmon on plank and place on
large wood cutting board or platter.
In small bowl, mix sour cream and dill weed.
Place remaining accompaniments except bread in
individual small bowls. Place sour cream mixture
and remaining accompaniments around salmon.
Serve salmon and accompaniments with bread.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger-Glazed Carrots
Categories: Side Dish, Vegetables
Yield: 6 Servings
6 md Carrots, sliced
1/4 c Sugar
2 tb Butter
1 ts Finely Chopped Crystallized
- Ginger
Heat 1 inch salted water to boiling in 3-quart
saucepan; add carrots. Heat to boiling; reduce
heat. Cover and cook about 5 minutes or until
crisp-tender; drain and set aside.
Cook sugar, butter and ginger in same saucepan
over low heat, stirring constantly, until
bubbly; add carrots. Cook over low heat 1 to
2 minutes, stirring occasionally, until
carrots are glazed and heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Creme Caramel
Categories: Desserts
Yield: 6 Servings
CARAMEL:
1 md Apple
3/4 c Sugar
1 tb Water
CUSTARD:
2 Eggs
2 Egg Yolks
1/2 c Sugar
1 ts Vanilla
2 c Heavy Whipping Cream
Heat oven to 350°F. Peel and core apple. Cut
into thin slices; cut each slice in half
crosswise. Arrange in bottoms of 6 (6-oz)
ungreased custard cups.
In heavy 2-quart saucepan, mix 3/4 cup sugar
and the water. With pastry brush dipped in
water, wash any sugar off inside of pan.
Without stirring, cook over medium-high heat
5 to 6 minutes or until mixture begins to turn
amber in color. Gently swirl pan as mixture
darkens to golden brown (watch carefully, as
mixture can burn in seconds). Immediately
remove from heat. Carefully pour over apples
in custard cups. Place custard cups in
13x9-inch pan.
In medium bowl, beat eggs, egg yolks, 1/2 cup
sugar and the vanilla with electric mixer on
medium speed until well combined. Gradually
beat in whipping cream until blended. Carefully
pour over caramel mixture in cups.
Place pan with cups in oven; pour hot water
in pan until about halfway up sides of custard
cups. Bake 50 to 60 minutes or until knife
inserted in center comes out clean (apples may
float to top). Remove cups from water; place
on wire rack. Cool 30 minutes. Refrigerate
until completely chilled, about 1 hour.
To unmold, run thin knife around inside edge
of each cup. Place bottom of cup in hot water
for 30 to 60 seconds to loosen caramel. Unmold
onto individual dessert plates. Store in
refrigerator.
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