Tag: milk

January 23, 2012

Chai Tea Toddy

by notachef — Categories: Beverages — Tags: , , , — Leave a comment

8 cups boiling water
16 bags Chai black tea (Stash brand)
1/2 cup Spiced rum (Captain Morgan)
1/2 cup vanilla vodka (Stoli Vanil)
2 cinnamon sticks, plus more for serving
2 cups sweetened condensed milk (Eagle brand)

Pour boiling water into a 4 quart slow cooker. Place tea bags in slow cooker and secure lid with tea bag tabs hanging outside. Let steep for 10 minutes. Remove tea bags and discard. Stir in rum and vodka. Add cinnamon sticks. Cover and cook on low setting for 2 hours. Stir in condensed milk and switch to warm setting for serving.

Serve in Irish coffee mugs with cinnamon stick swizzles.

Serves 10

January 23, 2012

Cauliflower Gratin

by notachef — Categories: Side Dishes — Tags: , — Leave a comment

3 slices white sandwich bread, torn into large pieces
2 tablespoons grated Parmesan cheese
3 tablespoons butter
1/3 cup all-purpose flour
2 cups milk
1 head cauliflower (about 2 pounds), cored and cut into small florets
Coarse salt and ground pepper
4 ounces Gruyere cheese, grated (1 cup)

Preheat oven to 350°F. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.

In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.

Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.

Pour mixture into a 2-quart baking dish, and sprinkle with bread-crumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.

Serves 4.

January 23, 2012

Cheese and Onion on Toast

by notachef — Categories: Appetizers — Tags: , , , — Leave a comment

4 ozs grated tasty cheddar cheese
2 ozs unsalted butter
whole milk (1/4 cup)
cornflour (1 tablespoon)
fresh ground pepper
salt to taste
1 medium red onion, peeled and chopped finely
4 Rounds of toasted bread

Melt butter in a heavy based saucepan, add ground pepper, do not allow butter to brown – add the cornflour and beat like mad until a roué like consistency happens, gradually add the milk and continue to cook over a medium heat until the sauce has thickened, add the grated cheese and mix in well, once mixed in add the chopped onions and cook gently for 2 – 3 minutes.

Spread the cheese and onion mixture onto the toasted bread and place under a pre heated griller until golden brown.

Recipe for 4 persons

January 23, 2012

Blender Chocolate Mousse

by notachef — Categories: Desserts & Sweets — Tags: , , , — Leave a comment

1/4 cup milk
2 envelopes unflavored gelatin
1/2 cup strong-brewed coffee
6 ounces (1 cup) semisweet chocolate chips
2/3 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream (for a lighter version, substitute light cream or half-and-half)
1 heaping cup ice cubes
Grated semi-sweet chocolate, for garnish

Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse for just a few seconds to moisten the gelatin. Allow to sit for 2 to 3 minutes to soften.

Pour the coffee into a heatproof glass measuring cup and heat in the microwave to boiling. Pour the chocolate chips in the blender and then pour in the boiling coffee. Process at high speed until all of the chocolate is melted, stopping once to scrape the sides of the blender jar with a rubber spatula.

Add the sugar, vanilla and cream. Process for a minute or two or until smooth. With the motor running, add ice to the blender one cube at a time through the center of the lid. ( Hold hand or a paper towel over the opening in the lid to prevent splattering. ) Process at highest speed until ice is chopped and melted into the mixture. Pour immediately into a serving dish or individual serving dishes.

Chill for at least 30 minutes or until mixture is set. Garnish with grated semisweet chocolate.

Serves 4 to 6.

January 23, 2012

Steel Cut OatMeal

by notachef — Categories: Breakfast & Brunch, Crock-Pot — Tags: , — Leave a comment

1 cup steel cut oats
3 cups water
1 cup milk (or half-n-half or even cream)
1 cup dried fruit (blue berries are my current favorite)

Dump everything in and stir a little

Leave on low overnite

Stir before serving. Looks kinda nasty when you first take the lid off but don’t worry, it’s just fine. Refrigerates well too.

January 23, 2012

Marmalade Muffins

by notachef — Categories: Breads — Tags: , — Leave a comment

1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon salt
1 large egg
1 cup milk
4 tablespoons butter, melted and cooled
1 tablespoon grated orange zest
6 tablespoons orange or lemon marmalade or other fruit preserve

Preheat oven to 400°F.

In a large mixing bowl, sift flour, baking powder, baking soda, granulated sugar, brown sugar, and salt together. In a separate bowl, beat egg lightly, then beat in the milk. Mix butter and orange zest into egg-milk mixture. Make a well in the center of dry ingredients and add liquid mixture all at once. Using a large wooden spoon, stir batter with 10 to 15 swift strokes, or until ingredients are just combined. Do not overmix; batter should remain slightly lumpy.

Spoon about 2 tablespoons of batter into the bottom of each of 12 generously greased muffin tins. Add 1 1/2 teaspoons marmalade to each muffin tin. Then add enough additional batter to fill each three-fourths full.

Bake in the center of oven for 18 to 20 minutes, or until muffins are golden brown and a toothpick inserted into centers comes out free of batter. Turn out of muffin tins onto a wire rack to cool slightly.

Serve warm. Makes 12 muffins.

January 23, 2012

Classic White Cake

by notachef — Categories: Desserts & Sweets — Tags: , — Leave a comment

12 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla extract

Set rack at the middle level in the oven and preheat to 350°F. Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside.

Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture.

Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites

January 23, 2012

Cottage Cheese Mold

by notachef — Categories: Desserts & Sweets — Tags: , , — Leave a comment

3/4 cup milk
1 (3 oz.) pkg. lime Jello
3 cups cottage cheese
1 (6 oz.) can frozen limeade, thawed
1/2 cup chopped pecans
1 cup heavy cream, whipped

Pour milk into large saucepan, sprinkle jello over it. Place over low heat and stir until dissolved. Remove from heat.

Thoroughly beat in cottage cheese. Add limeade and pecans.

Turn into mold and chill at least 4-6 hours to set

Unmold

January 23, 2012

Lithuanian Bacon Buns

by notachef — Categories: Breads, Breakfast & Brunch — Tags: , , , — Leave a comment

4 – 8 oz. cans Pillsbury Dinner Rolls
1 pound bacon, chopped
1 onion, finely minced
2 eggs, separated
1 teaspoon salt
1 cup ham, chopped
1/2 to 1 cup Progresso Bread Crumbs
1/4 to 1/2 cup milk or water

Lightly grease cake pans or muffin tins. Preheat oven to 425°

Cook bacon until limp. Remove bacon from grease, then cook diced ham and onion in bacon grease. Put bread crumbs in skillet to absorb excess bacon grease.

Remove from the heat and mix in bacon. Stir in egg yolk, salt and pepper. Roll out each dinner roll on floured surface until flattened. Put a spoonful of bacon mixture inside the circle of dough. Pinch shut with milk or water.

Place in baking pan or tin. Glaze with egg whites. Bake for about 15 minutes or until browned. Let cool. Also good with shredded cheddar cheese added.

Great for breakfast or snacks.

Yields 32 buns.

January 22, 2012

Caramelized Onion and Goat Cheese Mashed Potatoes

by notachef — Categories: Side Dishes — Tags: , , , — Leave a comment

2 pounds Idaho potatoes, peeled and cut into 1-inch chunks (about 5 cups)
3/4 cup hot milk
4 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper

2 tablespoons olive oil
1 tablespoon butter
2 large onions, thinly sliced
2 tablespoons water
2 tablespoons balsamic vinegar
4 oz. goat cheese

(Have 1/2 cup hot milk on hand to add to your potatoes if needed for creamier consistency)

In a large pot, place potatoes and add enough water to cover. Cook 13 to 15 minutes or until very tender. Drain potatoes in colander.

Return cooked potatoes to pot. With potato masher, mash in hot milk, 4 tablespoons of butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Set potatoes aside and keep warm.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and let stand for about 5 minutes. Cook for 15 minutes more, stirring until golden brown. Toss well. Add water and balsamic
vinegar, stirring well. Continue cooking until completely reduced and deep golden brown. Pour caramelized onions into the hot mashed potatoes and stir. Finally, fold in the goat cheese. Serve warm.

Servings: 6

© 2012 Not a Chef? All rights reserved - Wallow theme v0.46.5 by ([][]) TwoBeers - Powered by WordPress - Have fun!

Social Widgets powered by AB-WebLog.com.