Archive for June, 2012
This is a Martha Stewart recipe.
- 2 lbs of potatoes (around 4 big ones) peeled and sliced
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 6 medium carrots (we cut ours into rounds)
- 6 celery stalks, thinly sliced
- 1 large onion, chopped
- 1/2 teaspoon thyme
- 1/4 cup flour
- 1/4 cup tomato paste
- 2 pounds ground beef (we used a little less)
- 1 cup milk
- 1 1/2 cup shredded old cheddar, divided
1. Preheat oven to 450F.
2. Place potatoes in water and bring to a boil. Cook until potatoes are tender.
3. Meanwhile, heat the oil in a large skillet or pot over medium high heat. Add carrots, celery, onion and thyme. Cook, stirring occasionally, for 8 to 10 min, until vegetables are tender. Add flour and tomato paste and cook another minute. Add beef and cook until no longer pink. Transfer beef filling to an oven safe dish.
3. Drain potatoes and return to pot. Add milk and 1 cup of the cheese and mash until smooth. Season with salt and pepper to taste.
4. Cover beef filling with mashed potato topping. Sprinkle with rest of cheese. Bake until topping in browned and filling in bubbling, 20 min.
Verdict: This was an interesting recipe. The tomato paste made kind of a sauce/gravy, which is different to the Shepherd’s Pie we normally make. I like the addition of cheese to both the mashed potato topping and then again on top of that. I will say, that it didn’t feel like my family’s traditional Shepherd’s Pie, though, because you couldn’t eat it with ketchup.
I found this recipe on another food blog.
- 2 cups flour
- 1/2 teaspoon salt (omitted because we use salted butter)
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1 3/4 cup buttermilk (we used one of the recommended substitutes: 1 1/2 cup plain yogurt and 1/4 cup milk)
- 2 eggs, separated
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla
- Cooking spray for waffle iron
1. Combine the dry ingredients in a large bowl.
2. In a medium bowl, mix together the buttermilk (or substitutes), egg yolks, butter and vanilla.
3. Stir the wet ingredients into the dry.
4. Beat the eggs whites until stiff peaks form and retain their shape. Gently mix into batter.
5. Spread onto preheated waffle iron coated with cooking spray and cook as per directions of your waffle iron.
Verdict: These were good but lacking a distinctive taste to them.
Posted by tkitchenbuddies in Uncategorized on June 26, 2012
I found this recipe on another food blog. The original recipe had a lot of possible combinations/substitutions, so I have just listed what I used.
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 3 very ripe bananas, mashed
- 2 eggs
- 1/3 cup plain yogurt
- 2 cups flour
- 1 teaspoon baking soda
- 1/3 cup raisins
1. Preheat oven to 350F.
2. In a large bowl, beat together butter and sugar. Add in the bananas, eggs and yogurt.
3. Add flour and baking soda. Add raisins.
4. Pour into a mould and bake for 1 hour and 10 min (this one only needed about 45 min).
Verdict: I liked this recipe. The raisins were an interesting addition. It probably wasn’t the best banana bread recipe I’ve had, though.
This is another recipe I found in the French Metro newspaper.
- 12 large sized marshmallows
- 1/2 cup milk
- 3 Caramilk chocolate bars
- 1/2 cup whipped cream
- 20 crushed Oreo cookies (I ate a little too many of them before making the cake and had 18 left, which worked just fine.)
- A little less than 1/4 cup butter, melted
1. Melt together the marshmallows, chocolate bars and milk. Let cool.
2. Meanwhile, mix the crushed Oreos with the butter. Press into the bottom of a cake mould or pie plate.
3. When the marshmallow mixture is cool, mix in the whipped cream.
4. Pour the marshmallow mixture over the Oreo base (it is quite liquidy). Cover with plastic wrap and let cool until it sets (at least 2-4 hours).
Verdict: I was a little worried that this would taste too much like the 3 layered chocolate cake, but the caramel and marshmallows gave it a different taste. The caramel kind of all settled right above the Oreos and the marshmallows rose to the top. It was very good.
I found this recipe on Yahoo.
- 4 ounces dried noodles (we used Rigatoni, though probably closer to a couple of cups worth)
- 2 2/1 cups cooked chicken
- 1/2 cup onion, chopped
- 10 ounces of frozen broccoli, thawed
- 1 can of cream of condensed mushroom soup
- 1/2 cup milk
- 1/2 cup shredded Swiss cheese
- 1 teaspoon basil
- 1/8 teaspoon pepper
- Paprika to taste
1. Cook noodles according to package. Drain.
2. In a 2 quart casserole dish, mix the noodles, chicken, broccoli and onion.
3. In a medium bowl, mix together soup, milk, cheese, basil and pepper. (The paprika was originally meant to be sprinkled on top prior to serving, but we mixed it in here as well.) Stir into noodle mixture.
4. Bake, covered, at 350F for 40 to 45 min.
Verdict: We really like this. The only thing I would probably change for the next time is that I would cook the onions before hand, probably with the chicken. Even after 45 minutes in the oven, the onions were still pretty raw, which I didn’t like. The rest was cheesy pasta goodness!