Semana 12

Week 12, Cooking With Kim

Creamy Cheesy Broccoli Soup

Cook about 15 min., until tender:

• 2 lb head broccoli, chopped
• 4 green onions, chopped
• 6 chicken bouillon cubes
• 4 1/2 c water

Add, bring to boil:

• 1 tsp Worcestershire sauce
• 2 cups cream

Add slowly, boil about 1 minute (until thick)

• 3 Tbsp cornstarch mixed with 3 Tbsp water

Remove from heat, stir in:

• 8 oz. grated medium or sharp cheese

Can garnish with green onions and cheese.

Cheese Cake

• 1 8-oz cream cheese (softened)
• 1 c powdered sugar
• 1 tsp vanilla
• 1 c whipping cream (or 8 oz cool whip)
• 1 graham cracker pie crust
• pie filling for topping (or sugared strawberries)

Whip the cream. Blend cream cheese & sugar. Stir in whipping cream. Add vanilla. Pour in crust. Chill. Serves 6.

Texas Sheet Cake

• 2 c sugar
• 2 c flour
• 1/2 tsp salt
• 2 eggs
• 2 cubes butter (1 cup)
• 1 c water
• 1/4 c cocoa
• 1tsp soda
• 1/2 c sour cream

In large bowl mix sugar, flour & salt. In heavy pot bring to boil butter, water & cocoa. When it boils pour over dry ingredients in large bowl. Add sour cream, soda & eggs (mix after each addition). Pour in a greased cookie sheet. Bake at 375f for 20-25 min.

FROSTING:

• 2 cubes butter (1 cup)
• 6 Tbsp canned milk
• 4 c powdered sugar
• 1 tsp vanilla
• 1/4 c cocoa

Boil milk, butter & cocoa in a heavy pot until bubbly. Pour over sugar & vanilla & beat. Spread over warm cake.

Apple Crisp

• 4 c sliced apples (not peeled)
• 3/4 c packed brown sugar
• 1/2 cup flour (regular or self-rising)
• 1/2 cup oatmeal
• 1/3 cup butter
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg

Grease small casserole dish and place apples on bottom. Mix remaining ingredients and sprinkle over apples. Bake at 375f for 30 mins, or until topping is golden brown. Serve warm with ice cream.

• Zucchini Bread
• 3 eggs
• 1 c oil
• 2 1/4 c sugar
• 2 c zucchini, grated
• 3 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp cinnamon
• 1 tsp salt
• 3 c flour

Combine all ingredients. Grease & flour 2 loaf pans. Bake for 1 hour at 325. Done when toothpick is clean. Remove from pans once completely cooled.

Semana 11

Week 11, Cooking With Kim!

Peach-Glazed Pork Chops

• 1 can (8 1/2 oz) peach slices, undrained
• Hot water
• 1/4 (1/2 stick) butter, cut into pieces
• 1 pkg (6 oz) Stove Top (about 2 heaping cups)
• 6 pork chops, 1/2 inch thick
• 1/3 cup peach or apricot jam or preserves
• 1 Tbsp. Dijon mustard

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture and butter in large bowl until utter is melted. Stir in contents of stuffing mix pouch & peaches. Let stand 5 minutes.

Spoon stuffing mixture into 13x9" baking pan. Arrange chops over stuffing mixture. Mix jam & mustard. Spoon over chops.

Bake at 375f for 40 minutes or until chops are cooked through. Makes 6 servings.

Maybe someday Jumbo will carry it, but until then...

Stove-Top Stuffing (a little too white in the picture... darker is better!)

• 30 slices bread (dense), 1/2" cubes
• 1/3 c oil
• 3 Tbsp instant minced onion
• 3 Tbsp parsley
• 2 tsp garlic salt
• 3/4 tsp ground sage
• 1/2 tsp seasoned pepper or salt

Heat oven to 300f. Mix all ingredients and place on cookie sheets. Toast 20-40 minutes (until browned & looks like dry Stove Top), stirring occasionally. Cool. Makes 12 cups. Store in air-tight container for up to 12 weeks.

Bread Pudding and Caramel Sauce
5 cups stale bread
3 cups warm milk
¼ teaspoon salt
3 eggs
½ cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon

Preheat oven to 350 F. Break up bread into pieces. Soak in warm milk. Combine and beat well, salt, eggs, sugar, vanilla and cinnamon. Pour egg mixture over the soaked bread and toss lightly. Bake in a baking dish set in a pan of hot water for 45 minutes. Serve with caramel sauce.

Caramel Sauce (there is always too much sauce for the bread pudding, but I like it that way... try dipping apple slices in the leftover sauce)
1 cup brown sugar
1 cup half and half
1 cup butter

Heat to boiling. Whisk quickly. Stir until desired consistency. Serve at room temperature, over bread pudding.

Semana 10

Week 10

Cinnamon Rolls
Original Recipe from the Pioneer Woman



Ingredients (rolls):
1 quart whole milk
1 cup vegetable oil
2 cups sugar
2 packages Active Dry Yeast (4 1/2 teaspoons)
10 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 scant teaspoon salt
2 cups melted butter
cinnamon--a lot

Directions:
Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan.
"Scald" the mixture (heat until just before the boiling point.)
Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages (4 1/2 teaspoons) Active Dry Yeast.

Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least an hour.

Then, add 1 more cup of flour, 1 heaping teaspoon baking powder, and 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Stir mixture together.
Sprinkle surface generously with flour.
Take half the dough and form a rough rectangle.
Then roll the dough thin, maintaining a general rectangular shape (rectangle should increase in both width and length as you roll it out).

Now drizzle 1 1/2 to 2 cups melted butter over the dough.

Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the end closest to you, begin rolling the dough in a neat line away from you. Keep the roll relatively tight as you go.

Next, pinch the seam to the roll to seal it

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes. After rolls are removed from the oven, spread icing over the top.

Cinnabon Icing
(yields 2lbs.--enough for 7 pans of rolls)

Ingredients:
1/2 pound Margarine
1/2 pound cream cheese
1 pound powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

Directions: Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.




Traditional Christmas Breakfast Casserole



Ingredients:
1 package bacon
1/4 cup chopped green onions
8 Tbsp. margarine
12 eggs
2 1/2 cups soft bread--cut into small squares --approx. 5 slices of white bread
1/8 tsp. paprika

Cheese sauce ingredients:
2 Tbsp. butter/margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup grated cheddar cheese

Directions:
Cook bacon. Crumble and set aside.
Next, cook the green onions in 3 tablespoons of margarine until tender but not brown.

Now, make the cheese sauce. On medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 cups of milk. Once incorporated, add 1 cup grated cheddar cheese until melted. Remove from heat and set aside.

Then, take 12 lightly beaten eggs and scramble with green onions in a skillet just until set but not firm (a teeny bit runny). Remove from heat and fold in the cheese sauce. Pour eggs and cheese sauce into a greased 9X13 pan. Sprinkle cooked bacon and cut bread over the eggs. Melt 5 tablespoons of butter in a small bowl. Add 1/8 teaspoon paprika to melted butter and pour over the bread. **If you like you can cover and chill overnight. Remove 1/2 hour before ready to cook.

Bake uncovered at 350 degrees for 30 minutes.

Semana 9

Week 9, Cooking With Ruth!

Baked Empanadas
Stuffed Tomatoes
Baked Apples

Empanadas con Queso

Stir:
1 tsp salt
4 heaping cups of flour (1 lb)

Add & mix with hands until almost dry, but not sticky.
1 ¼- 1 ½ c of hot water
just over ½ c lard (or shortening)- melted but not hot

Work it when it is warm, not cold.

Grate 1 lb cheese (manteceso or gouda) Put in middle of dough & pinch down edges. Set on waxed paper. Poke 2 holes in each empanada. Fry in heated oil. The secret is lemon peel. When the peel turns brown throw it away & add another.

Can keep in fridge for 24 hrs before frying. If cooked later, re-poke the 2 holes.

Semana 8

Week 8, Cooking With Yamin!

Enchaladas

Semana 7

Week 7, Cooking With Kim!

Stuffed Shells

Mix Together:

• 1/2 # Mozzarella cheese (grated)
• 2 # cottage cheese
• 2 eggs
• 1/2 c parmesan
• parsley (for color)

1 jar Ragu (or Hunts) sauce

large pasta shells (1/2 of recipe fills 18 shells)

• Cook pasta shells in salted water
• drain on paper towel
• spread spagetti sauce on bottom of 9x13 pan
• stuff large shells with mix
• place on top of sauce
• bake for 30 min. @ 350

Garlic Bread

• 1/4 c melted butter
• 1/4 c cooking oil
• 1-2 cloves of garlic (depending on how strong you want it)
• grated mozzerella (enough that it almost reaches the top of the top of the liquid)
• parmesan (maybe 1/4 c)

Combine all ingredients when butter is cooled (I have melted the cheese into a big yucky ball before... not good). Spread on top of french bread & broil until cheese is melted and lightly browned.

Molten Chocolate Cakes prep: 15 min total time: 29 minutes

• 4 squares semi-sweet baking chocolate (2/3 c semi-sweet chocolate chips)
• 1/2 c butter
• 1 c powsered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbsp. flour

Preheat oven to 425f. Butter 4 (3/4-cup) custard cups of souffle dishes. Place on baking sheet.

Microwave choclate & butter in large microwaveable bowl on high 1 minute or until butter is melted. Stire with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife round cakes to losen. Invert cakes onto dessert dishes. Serve immediately. Tastes amazing with a scoop of ice cream.

Semana 6

Week 6

Spring Spinach Salad



Ingredients:
2 packages spinach blend salad (or 1 package spinach leaves and 1 spring mix--whatever you prefer)
2 small cans of mandarin oranges--drained
1/2 red onion--thinly sliced
8 slices of cooked bacon--crumbled
5 slices of swiss cheese--cut into small squares
1/2 package of Honey Roasted Almond Accents

(dressing)
1/3 cup vinegar
3/4 cup vegetable oil
1/3 cup sugar
1/4 diced red onion
3/4 tsp salt
3/4 Tbsp poppy seeds
1 Tbsp mustard

Directions:
This is pretty much a dump and toss kind of recipe. Toss the salad ingredients in a large bowl. Then, in a separate bowl, combine the dressing ingredients and whisk until well blended. Pour dressing over salad and toss again. Eat right away.

*Note: Alone, this recipe will feed 4-5 people. As a side, it feeds approximately 15. If you want to make this ahead of time, do not add the dressing until right before you eat. Enjoy!


Mexican Green Sauce



Ingredients:
2 medium (1 large) ripe avocados
1/4 diced large onion
2 diced garlic cloves (about 1 - 2 tsp. diced garlic)
1 handful of chopped cilantro
1 jalapeño pepper
1 teaspoon salt
about 1 cup of water
a dash of lemon juice

Directions:
Dice avocado, onion, garlic, and cilantro.
Toss into blender/food processor.
Chop jalapeño pepper.
Add the diced pepper and 1/2 of it's seeds to blender/food processor.
Add water.
Blend.
Add salt and a dash of lemon juice.
Blend again.

**Add more water and salt until you like the texture and taste. You can also add more jalapeño seeds if you like it hot.

You really can't mess this up. Add more or less of everything, until it tastes good to you!

Enjoy this sauce with tortilla chips, tacos, burritos, enchiladas, quesadillas, or anything with tortilla, cheese, meat, or vegetables.
(click here to see what that means)


Still to come:
Zucchini and Egg Casserole

Semana 5

Week 5, Cooking with Ruth!

Pie de LimonCrust:
2 c flour
3 eggs (only yolks, save whites)
100 g butter (a little less than a stick), melted but not hot
1 heaping t baking powder

Mix all with electric beaters. Add water until dough is sticky. Butter pie dish- pres dough into pie plate & prick w/fork. Bake @ 350 for about 10 min.

Filling:
2 cans sweetened condensed milk
1 can (from the sweetened condensed milk) of fresh lemon juice (about 6 lemons)

Beat. Add 4 heaping tbsp sugar & beat more. Put filling in crust & bake about 10 min, until not much comes off when touched.

Beat saved egg whites for meringue. With cake decorating bag & large tip put meringue on top of pie.

Leche Nevada

Boil:

• 1 litre milk
• 1 cinnamon stick

Beat really well for Meringue:

• 3 egg whites
• sugar (powdered or granulated)

"Fry" pieces of meringue in boiling milk. Remove from milk. Remove cinnamon stick from milk. Add 3 TBSP sugar to milk.

Whip really well, then add really fast to milk (or eggs will cook):

• 3 egg yolks
• 1/2 c milk
• 2 TBSP corn starch

Boil for 3 minutes. If it's too thick , add more milk (with more milk, add more sugar). Remove from heat. Add meringue. Cool and serve.

Papas Rellenas

10 potatoes (only potatoes- can’t use leftover mashed potatoes)

boil, mash (while hot), then cool completely.

Add & mix w/hands
a little less than ¼ tsp pepper
1 whole egg

add a Tbsp + flour, until it feels like play dough

With flour on 1 hand, take a ball of dough & smash it flat. Put cheese sticks (& whatever else you want... ground beef, onions, etc) in middle & roll the dough around the filling. Put on waxed paper. If it’s sticking add flour to the outside of the dough. Boil in hot oil (make sure there is enough oil to cover completely). Can sprinkle w/powdered sugar.

*if cooking later, add more flour to the outside before frying
**put a little piece of lemon rind in the oil to prevent a fried smell... once it’s brown remove & add another.

Semana 4

Week 4, Cooking with Yamin!

Imperial Rice

• 3 Cups of rice
• 2 lbs of chicken breast
• 1 Caldo de pollo Maggi
• 2 Tb of Tomato Paste
• 1 Onion
• 3 cloves of garlic
• 2 bay leaves
• Cummin
• 1 Green Pepper
• 1 Red Pepper
• SALT
• White Pepper
• Mayonnaise
• 1 Lb of mozzarella cheese
• Yellow Coloring (Bijol)
  

Preparation
Boil the chicken with a whole onion (chopped), 2 cloves of garlic, bay leaves, dash of cummin, 2 tb of tomato sauce, salt and the Caldo Maggi. The chicken must be boiled until tender.
WHen the chicken is tender, take it out of the broth and chop it. For an enhances flavor you may sauté the chicken breast with onion and garlic and 1 tb of tomatoe paste.
Cook the rice with the chicken broth and add ½ cup of additional broth so the rice is slightly over cooked (it needs to stay together). Chop half a red pepper in cubes and add to the cooking rice, when making the rice consider that the salt evaporates a bit when cooking, so u may add a dash more than usual.
Once rice is cooked and cooled, put the rice, pushing to the bottom until it’s a layer of rice firmly presses in the (PYREX in ENGLISH???), approximately 2 CM high, make sure is pushed down so that its even. The cover the rice with mayonnaise (for those who are not mayo fans, you may use more cheese instead. After put the layer of chicken, green pees, petit pois and a final layer of rice, and firmly press so the layer is ever, cover with mayonnaise, petit pois, strips of red pepper and peas, and cover with shredded mozzarella cheese. (Some people use mayo instead of cheese altogether).
Take to oven at medium high temperature until cheeses is melted and golden.

This rice is supposed to be served in squares, lasagna style, hence the reason the rice must be slightly over cooked so that it can be kept together.

Semana 3

Week 3, Cooking with Kim!

Chicken Croissants

• 1 8oz pkg cream cheese
• 2 c cooked chicken
• 4 T butter
• 1/2 t lemon pepper (I always add a ton more... LOVE lemon pepper!)
• bread crumbs (I add parsley for flavor, but the Italian bread crumbs that Lynette taught would be super yummy)
• melted butter
• croissant rolls (if you use the recipe below you will have about twice as much dough as needed, so adjust or make orange rolls!)

Heat oven to 375. Mix chicken, cream cheese, butter and lemon pepper. Roll up mixture in croissant dough. Roll in melted butter, followed by bread crumbs. Bake 15-20 min.Tastes great with gravy on top... my favorite is cream of chicken soup and cream cheese combined and warmed... not the healthiest, but very good.

Croissant Rolls

• 2 ½ c warm water (not hot)
• 3 T yeast- sprinkle
• ½ c sugar on top

Let develop (about 10 minutes)

Add & knead (add flour if needed):

• ½ c oil
• ½ t salt
• 2 eggs
• 6 c flour

Let rise. Divide into 4 balls. Roll into circles and cut into 12 triangles (I prefer to use a pizza cutter). Roll & bake 15-20 min. at 375.

Orange Rolls

• ½ c butter
• ½ c sugar
• 1 T orange peel

Combine and spread on roll dough.

Don't know what I was thinking... we made soooo much food! 100 chicken croissants and well over 100 orange & plain croissants. At least they were yummy!

We made over 100 croissants... YUMMY!

Semana 2

Week 2, Cooking with Lynette!

Lynette taught us 2 yummy and simple chicken dishes... talk about putting the pressure on when it's my turn in week 3! It was fun to eat something that tasted so much like 'home', yet different from any recipes that I have. These recipes are very different than any Chilean dish, so Ruth was excited to learn them (Yamin was on vacation, but I'm sure she's going to be begging for the recipes when she returns).

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time: 15 min Total Time: 1 hr Makes: 8 servings, one stuffed chicken breast each

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained


• 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided


• 1/4 cup chopped fresh basil


• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (you can use prepared rice)


• 8 small boneless skinless chicken breast halves (2 lb.)


• 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remainingchicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken.Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Chicken Parmigiana

Prep: 35 minutes Total: 35 minutesServes 4

• 3/4 cup Italian breadcrumbs


• 3/4 cup grated Parmesan cheese


• 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally


• Salt and freshly ground pepper


• 1 large egg, lightly beaten


• 2 cups jarred diced tomatoes with basil


• 1/4 cup olive oil


• 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Progresso Italian Bread Crumbs

• 1 cup plain breadcrumbs


• 1/2 teaspoon salt


• 1/2 teaspoon parsley flakes


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 1/4 teaspoon sugardash oregano

Measure ingredients in a Ziploc bag, seal & shake to combine.

Semana 1

Week 1, Cooking with Ruth!

Ruth taught us this week... these foods are very traditional in Chile, but the recipes might sound a bit funny... not only does Ruth not speak English, she doesn't use recipes, so Lynette & I were both writing down all the details as we tried to help with the food. Enjoy!

Pastel de Choclo

• 3 chicken breasts, cooked & torn
• 4-5 hard-boiled eggs, chopped
• 1 very large onion, diced
• 5 cobs of white corn
• 10 basil leaves
• 2 onions, diced
• salt
• white pepper
• poultry seasonings
• favorite chicken seasonings

Saute large onion in a little oil until transparent, & season with salt (if you add too much, put in a little sugar). Add the chicken and season as desired (white pepper, poultry seasoning, etc). Remove the corn from the cob, scraping the cob for juices. Put corn and basil in a food processor. If the consistency is dryer than that of cottage cheese, add a little milk. Stir the 2 onions into the corn mixture. Cook, stirring continually about 15 minutes, until it comes to a boil and you can smell the corn & basil and all of corn changes to a darker and more transparent yellow (looks cooked). If it is hard to stir add a little milk. It should be about the consistency of a runny potato salad. Put the chicken/onion and eggs in the bottom of a casserole dish. Top with the corn mix. Cook at 350 for about 30 minutes, or until brown on top. Wait about 10 minutes to thicken, then serve.

Humitas

• 10 cobs of white corn
• handful of basil
• 4 onions, sauteed in oil with salt until transparent
• cooking string
• corn husks (just the pretty ones)

Cut the kernels from the cob, but don’t scrape… don’t want it juicy. Add basil to corn while in the food processor. Add the sauteed onions. Take the husks, cut off ends and put two together so that the middles are shared and each end had a point. Put about 1 cup of sauce in the husks and wrap (roll up, then fold one side over, followed by the other side). Tie tightly with string. Put boiling water (rolling boil) with salt. Bring to a boil again and cook at least 20 minutes. Serve with sugar or pebre sauce (a fresh salsa).