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Corn Kernel Bread

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
4 tablespoons unsalted butter
1 cup flour
1 cup cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
¾ cup milk
1 cup frozen corn

Directions
Put the butter in an 8-inch square baking pan or a 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together the rest of the ingredients, except the corn, until just combined. Stir in the frozen corn. Spoon batter into a prepared pan and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

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Mandarin Tabsco Salad

from: soupsong.com

Ingredients
¾ pound broccoli, florets cut off and reserved, stems lightly peeled and chopped (woody end discarded)
2 tablespoons olive oil
1 onion, chopped
1 stalk celery with leaves, chopped
½ to 1 hot pepper (jalapeño, cherry, or Serrano)
4 cups vegetable (or chicken) stock
1 potato, peeled and diced
¼ to ½ cup parsley, chopped
salt and pepper to taste
brick of cheddar cheese for grating

Directions
In a large saucepan, sauté the onion, broccoli stems, celery and hot pepper in the olive oil over low heat – sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender – then return to the pot.

When you’re five or so minutes away from serving, bring to the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout. Ladle soup into bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.

from: Paula Kafer

Ingredients
1 bag (10 oz.) raw spinach, rinsed, drained & refrigerated
(break into bite sized pieces and remove any large veins)
1 can (16 oz.) bean sprouts drained (or use fresh)
1 can (8 oz.) water chestnuts, drained and sliced
4 hard cooked eggs (chopped)
8 strips crisply fried bacon, drained and crumbled
1 recipe Sweet & Sour Dressing

Directions
Toss all ingredients with Sweet & Sour Dressing to taste.

from: Paula Kafer

Ingredients
Ingredients
1 bunch red leaf lettuce
8 slices bacon, cooked and crumbled
Thin slices red onion, to taste
2 avocados, diced
2 small cans Mandarin oranges, drained and chilled
½ cup sugared pecans
Tabasco dressing

Directions
It’s a salad, not a space ship! Toss all the ingredients together, mmmmkay?

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Spinach Salad

from: soupsong.com

Ingredients
¾ pound broccoli, florets cut off and reserved, stems lightly peeled and chopped (woody end discarded)
2 tablespoons olive oil
1 onion, chopped
1 stalk celery with leaves, chopped
½ to 1 hot pepper (jalapeño, cherry, or Serrano)
4 cups vegetable (or chicken) stock
1 potato, peeled and diced
¼ to ½ cup parsley, chopped
salt and pepper to taste
brick of cheddar cheese for grating

Directions
In a large saucepan, sauté the onion, broccoli stems, celery and hot pepper in the olive oil over low heat – sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender – then return to the pot.

When you’re five or so minutes away from serving, bring to the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout. Ladle soup into bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.

from: Paula Kafer

Ingredients
1 bag (10 oz.) raw spinach, rinsed, drained & refrigerated
(break into bite sized pieces and remove any large veins)
1 can (16 oz.) bean sprouts drained (or use fresh)
1 can (8 oz.) water chestnuts, drained and sliced
4 hard cooked eggs (chopped)
8 strips crisply fried bacon, drained and crumbled
1 recipe Sweet & Sour Dressing

Directions
Toss all ingredients with Sweet & Sour Dressing to taste.

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Skillet Potato cake

from: Paula Kafer

Ingredients
2 lbs frozen hashbrowns
½ cup melted butter
½ tsp. Salt
¼ tsp. Pepper
½ cup chopped onions
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar
2 cups crushed cornflakes

Directions
Defrost and separate hashbrowns and mix them together with the salt, pepper, sour cream, soup, and cheddar. In a separate bowl, combine cornflakes and butter. Spread hashbrown mixture in a large casserole dish. Cover it evenly with the cornflakes mixture. Bake at 350 for 45 minutes.

from: Martha Stewart Kids Holidays 2002

Ingredients
2 slices bacon
4 large eggs
½ cup milk
½ cup spinach, touch stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese, plus more for topping
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

Directions
In a large, nonstick skillet over medium high heat, cook bacon until browned about 4 minutes per side. Drain slices on paper towels, then crumble. Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).

Heat an ovenproof 10-inch nonstick skillet over medium low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. transfer to broiler and cook until top is set and puffy, about 1 minute. Remove from heat and immediately slide onto a cutting board; let rest 1 minute.

Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife. Place one portion on the bottom half of each muffin. Transfer to a baking sheet.

Sprinkle remaining cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds. Place top half of muffins on each sandwich and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
1 ½ pounds baking potatoes (2 or so) peeled and cut into chunks
3 tablespoons butter
2 tablespoons vegetable oil
3 scallions, including the green parts, thinly sliced (about ½ cup)
salt and pepper

Directions
Preheat oven to 425. Put the potatoes in a medium sauce pan of salted water. Bring to a boil, reduce the heat to medium, and cook until tender – about 10 minutes. Drain.

In a 10-inch cast-iron skillet (or any oven proof frying pan) heat butter and olive oil over medium heat. Stir in the potatoes, scallions, ¼ teaspoon salt and 1/8 teaspoon pepper. With the back of a large spoon, press the potatoes into the pan, crushing them slightly.

Bake the potato cake until the edges are golden-brown, about 20 minutes. Loosen the cake with a heatproof spatula if necessary. Cover the pan with a plate, flip over, and remove the pan.

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OMG We're Moving

My family will be here tomorrow. That is going to be great! I haven't seen my parents since Christmas and Kelly since France! Oddly enough, until really recently, I sort of disconnected the fact that my parents arriving means we're T-10 days from packing up the big yella Penske truck and moving!! That's so freaky. So little of the apt. is packed. Argh. I'm getting edgy.

Yesterday we went to Uhaul and managed to spend nearly $100 in moving supplies (boxes, padding, etc). How depressing is that?? Luckily, if you don't use what you buy, Uhaul will buy it back.

Carly Patterson was awesome last night. This olympics thing really needs to end so I can get some packing and cleaning done. How cruel!!

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Raspberry Lemon Pudding Cake

from: 94

Ingredients
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh or frozen raspberries
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1/2 teaspoon pure vanilla extract
pinch of salt
1/2 cup unleached white flour
1/2 teaspoon baking powder

Directions
Preheat oven to 350. Lightly oil six ovenproof custard cups or six 8 ounce ramekins. Place the cups in a 2-inch-deep baking pan. Being to heat water to add to the pan just before baking.

In a bowl, combine the lemon juice with the cornstarch. Add the raspberries and 1/2 cup of the sugar and toss lightly. In a separate bowl, with an electric mixer or whisk, beat the egg whites until stiff. Set aside. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup of sugar. Beat in the lemon peel, vanilla, salt, flour, and baking powder. Gently stir in the raspberry mixture, then fold in the beaten eggwhites.

Spoon the batter evenly into the prepared cups. Pour very hot water into the baking pan until the water reaches about halfway up the sides of the cups. Bake until puffed, firm on top, and golden, 40 to 50 minutes. Refrigerate and serve chilled.

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Grilled Peaches with Chilled Sabayon

from: Martha Stewart

Ingredients
5 large egg yolks
1/3 cup plus 1 tablespoon sugar
1/3 cup champagne or sparking wine
2 tablespoons peach liqueur (optional)
3/4 cups heavy cream, chilled
2 peaches, halved and pitted
2 tablespoons unsalted butter, melted
2 tablespoons light-brown sugar

Directions
Heat grill or grill pan. Prepare an icebath; set aside. Make the sabyon: combine yolks, sugar, champagne, and liqueur in a large metal bowl and set over a large pan of simmering water. WIhisk until mixture is very thik and has expanded in volume, about 7 minutes. Place bowl in ince bath; let cool completely.

Place cream in a large bowl and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap and place in refrigerator at least 20 minutes.

Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is carmelized, 6 to 7 minutes. Divide sabayon amon four dishes and top each with a peach half.

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Homemade Ice Cream

from: Jess Nichols

Ingredients
¾ cup granulated sugar
3 tablespoons vanilla extract
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk

Directions
In a large saucepan, combine sugar, vanilla extract, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs.

from: 103

Ingredients
pudding
1 18-inch loaf of french bread
2 tablespoons vanilla
4 cups milk
1 teaspoon cinnamon
3 eggs, beaten
1 cup raisins
2 cups sugar
3 tablespoons butter

sauce
1 stick butter
1 egg, beaten
1 cup sugar
¼ cup bourbon

Directions
Break bread into bite-size pieces in a large bowl. Cover iwth milk and soak 60 minutes. Mix well. Add egg and sugar. Stir in vanilla, cinnamon, and raisins. Melt butter in a 9X13X2 inch baking dish, tilting to coat all sides. Pour pudding into dish. Bake at 375 for 60 minutes. To prepare sauce, heat butter and sugar in the top of a double boiler. Slowly whisk in egg. Cool slightly. Add bourbon. Serve warm over pudding or in a sauceboat on the side.

from: Zack Newton

Ingredients
1-8oz. pkg. brownie mix
2-8oz pkgs. cream cheese, softened
1/2 c. sugar
1 teas. vanilla
2 eggs
1 c. milk chocolate pieces, melted

Directions
Preheat oven to 350. Grease bottom of 9″ spring-form pan. Prepare brownie mix according to package directions. Pour batter evenly into pan. Bake at 350 for 15 min. Combine cream cheese, sugar, and vanilla, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Pour over brownie layer. Spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect. Bake at 350 for 35 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Chill.

from: 102

Ingredients
3 cups heavy whipping cream
6 egg yolks
2/3 cup sugar
whatever fruit you like

Directions
Puree a cup of fruit and set aside. If you want slightly chunky ice cream, chop another ½ cup of fruit and set aside, otherwise omit the chopped fruit. Separate your eggs. Combine cream, yolks, and sugar in a sauce pan and heat on medium heat, stirring frequently. Heat until mixture is warm, and thickens slightly. Once heated, remove from heat and cool. Add the fruits to the mixture. Then pour into ice cream maker canister and follow manufacturer's directions to freeze the ice cream. Make sure to stir during setting for “chunk distribution” if you have chosen the chunky route.

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Vanilla Creme

from: Jess Nichols

Ingredients
¾ cup granulated sugar
3 tablespoons vanilla extract
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk

Directions
In a large saucepan, combine sugar, vanilla extract, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs.

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Hot Chocolate

from: meals.com

Ingredients
¾ cup granulated sugar
½ cup cocoa
½ teaspoon salt
5 cups water
1 cup milk
12 oz can evaporated milk
½ pound mini marshmallows

Directions
In a large saucepan, combine sugar, cocoa, and salt. Slowly stir in water and bring to a boil. Add milk and evaporated milk and heat thoroughly. Ladle into mugs and top with mini marshmallows.