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February 2nd, 2008


rainpuddle13
11:24 am - Monkey Bread
Monkey Bread

3 cans of buttermilk biscuits
1 cup sugar
2 teaspoons vanilla
1/2 cup butter
1 cup brown sugar

Cut each biscuit in quarters with scissors.  Shake biscuit pieces in a bag with the sugar and cinnamon. Layer biscuits in a greased tube pan.

Melt butter and  brown sugar in a heavy sauce pan, boil 1 minute.  Stir in vanilla.  Pour over biscuits.

Bake 35 to 40 minute at 350 degrees.  Let stand 10 minutes before turning out unto a plate.   Enjoy!
Current Mood: hungryhungry

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November 28th, 2007


cliodnahpfan
06:13 pm - Rich Pasta for the Poor Kitchen
Rich Pasta for the Poor Kitchen

8 T butter or margarine
2 T minced garlic
salt & freshly ground black pepper, to taste
1 T chopped fresh parsley, or 1/2 T dried parsley
pinch of cayenne pepper
1 c grated parmesan cheese

Cook your spaghetti noodles as you normally would (I used penne). Drain and set aside.

In a large skillet, melt the butter or margarine over medium-low heat. Add the garlic. Season with the salt, pepper, parsely, and cayenne pepper.

Add the pasta to the skillet. Toss pasta until it's well-coated with the butter. Increase the heat to medium and cook until the pasta has absorbed some of the butter.

Remove from heat and stir in the cheese.
Current Mood: satisfiedsatisfied
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November 27th, 2007


cliodnahpfan
05:40 pm - Crispy Rosemary Chicken & Potatoes
This is an all-in-one dish, and it is SOOO good! I love the smell of rosemary cooking =)

* 8 chicken thighs
* 6 small red potatoes, quartered
* 1/2 cup extra-virgin olive oil, or as needed
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons chopped fresh oregano
* 1 1/2 teaspoons garlic powder
* salt and pepper to taste

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Current Mood: blankblank

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November 26th, 2007


cliodnahpfan
10:25 pm - Basic Bechamel pasta
Sauce:

* 5 tablespoons butter
* 1/4 cup all-purpose flour
* 1 quart milk
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg

Cook your preferred type of pasta according to package directions.

For the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook until golden. Slowly add the milk and salt, stirring occasionally. Cook until sauce is thickened. Stir in nutmeg before serving.

I ♥ this! It's simple and tasty, and the basis for lots of tweaking, according to your tastes!
Current Mood: busy

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October 7th, 2007


annibug
02:03 pm - Recipe Request
Does anyone have a Brunswick Stew receipe that they've tried and love?

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September 23rd, 2007


rainpuddle13
10:16 am - Brown Sugar Pound Cake
Brown Sugar Pound Cake

Cake:

1 cup shortening
1/2 cup butter, softened
1 (16oz) box of light brown sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup evaporated milk
1 tsp. maple flavoring or vanilla extract

Beat shortening, butter, and brown sugar at medium speed with an electric mixer until creamy. Add eggs one at the time, beating well after each addition.

Combine flour, salt, and baking powder; add alternately with milk, beginning and ending with the flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.

Bake at 300 degrees for 1 hour and 15 minutes or unit a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on a wire rack. Pour warm Brown Sugar Glaze over cake. Let cake stand 30 minutes or until glaze is firm.

Glaze:

1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup evaporated milk
3 cups powdered sugar, sifted
1 tsp. vanilla extract

Melt butter in a medium sauce pan over medium heat. Whisk in brown sugar and cook 1 minute.

Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.
Current Mood: hungryhungry

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September 16th, 2007


rainpuddle13
11:20 am - Baked Polenta with Gorgonzola
    Baked Polenta with Gorgonzola
   
2 tbsp. olive oil
4 cups vegetable broth
1-1/2 cups cornmeal
1 tsp. salt
1/4 cup sun-dried tomatoes packed in oil, finely chopped
1/2 cup crumbled Gorgonzola cheese

Preheat oven to 425. Coat bottom and sides of 11 x 7-inch glass baking dish with 1 tablespoon olive oil; set aside.

Combine vegetable broth, cornmeal and salt in a large saucepot and bring to a boil. Reduce heat and simmer, stirring constantly, until polenta pulls away from the sides of pot, about 4 minutes. Remove from heat and let stand 5 minutes. Stir in tomatoes and remaining 1 tablespoon olive oil. Pour into prepared dish and top with cheese. Bake for 20 minutes or until cheese is melted.


Current Mood: calmcalm

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rainpuddle13
11:11 am - Blood Mary Soup
Blood Mary Soup

1 container chicken or vegetable broth
1 can (28 oz.) plum tomatoes
1 stalk celery, diced
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1/4 tsp. salt
1/2 cup vodka


Horseradish Cream:
1/2 cup sour cream
1 Tbsp. horseradish

Combine first 6 ingredients in a large saucepot and bring to a boil. Reduce heat and simmer for 2 minutes.

Puree soup in blender or food processor in two batches until smooth. Return to saucepot, stir in vodka and simmer for 2 minutes.

Meanwhile, combine sour cream and horseradish.

Top with a dollop of Horseradish Cream and a celery stalk. Bottoms up!

Can be served hot or cold.

Current Mood: chipperchipper

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rainpuddle13
10:50 am - Easy Shepard's Pie
Easy Shepard's Pie

1 lb. ground beef
1 medium onion, chopped
1 package brown gravy mix
1 package (10 oz.) frozen peas and carrots or mixed vegetables, thawed
1-1/4 cups water
1/4 cup ketchup
1/2 tsp. dried thyme leaves, crushed
2 lbs. all-purpose potatoes, peeled, cooked and mashed
2 tsp. butter, melted


Preheat oven to 425°. Spray 2-quart casserole with nonstick cooking spray; set aside.

Brown ground beef in a large nonstick skillet, over medium-high heat. Add onion and cook about 5 minutes, until tender, stirring occasionally. Stir in brown gravy mix and next 4 ingredients and bring to a boil. Reduce heat and simmer about 5 minutes. Season with salt and pepper; set aside.

Spoon ground beef mixture into prepared casserole. Evenly top with hot mashed potatoes, then drizzle with butter. Bake for 20 minutes or until potatoes are lightly browned and filling is bubbly.



Current Mood: calmcalm

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April 9th, 2007


bitteliten
11:49 pm - steamed broccoli in pesto
I usually have this with roasted salmon and rice, but the broccoli is so juicy and filled with taste that it will work well in salads too (with feta cheese... yum!).

--

1 broccoli
3 generous table spoons of a good pesto (on glass or freshly made)
1 handful of pine kernels

Cut the broccoli in medium sized bits. I like to keep the flowers intact, it looks pretty. Steam.

Roast the pine kernels in a bare roasting pan.

When the broccoli is al dente, turn the heat low. Drain the water and place the broccoli in the pan. Add the pesto and the pine kernels, and place a lid over the pan. Give it about 10 minutes.

--

If you want a bit more ooomph! add 2 finely chopped garlic cloves with the roasted pine kernels.


NOTE: Unsure about the words and the language here, so feel free to help me out with corrections!

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