Month: April 2005

Potato-Portobello Kugel

Ingredients: 1 cup diced onion2 cups Portobello mushrooms3 cups shredded potatoes (I used russet)¾ cup plain yogurtSaltBlack pepperOlive oil Directions: Preheat oven to 375. Grease 9 inch glass baking dish with olive oil. In a large nonstick pan or wok, heat about a tablespoon of olive oil. Add onions and […]

Slow Cooker Burgundy Beef

Ingredients:2 pounds beef bottom round, cubed2 tablespoons flour1/4 teaspoon allspice1 cup burgundy wine1 tablespoon Worcestershire sauce1 tablespoon good quality Dijon mustard8 ounces sliced Portobello mushrooms5 ounces white pearl onions2 cloves garlic, chopped2 tablespoons quick-cooking tapioca (to thicken)olive oilsaltblack pepper Directions: In a large bowl, mix together wine, Worcestershire sauce, Dijon […]

Buttermilk Waffles

Ingredients:2 cups flour3 1/2 teaspoons baking powder1 teaspoon sugar1/4 teaspoon salt2 large eggs4 tablespoons butter, melted *1 3/4 cups buttermilk Directions:Into a large bowl, sift the dry ingredients together. In another bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the […]

Chicken Corn Chowder

Ingredients: 8 strips bacon3 cups chopped onions½ teaspoon cayenne pepper½ teaspoon hot paprika2 cloves garlic, minced1 bay leaf1 tablespoon fresh thyme3 cups Yukon gold potatoes, peeled and diced8 cups chicken stock2 cups heavy cream1 lb boneless, skinless chicken breasts6 cups fresh corn, reserve cobs Directions: In large pan, cook bacon […]

Chicken-Bacon Grilled Cheese

Ingredients:4 slices rye bread4 strips bacon2 chicken cutlets, pounded flat2 teaspoons olive oil2 teaspoons balsamic vinegar1 teaspoon good quality Dijon mustard plus some for spreadinghorseradish cheddar, sliced (we used Cabot brand)saltpepper Directions:In a frying pan over medium heat, fry bacon. Meanwhile, shake together the mustard, olive oil, vinegar and salt […]