Peppercorn Red Wine Sauce

Ingredients:

1 tablespoon butter
1 shallot (or garlic) minced
1 TBS Dijon mustard
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup beef broth
1/4 cup half and half
1 ½ TBS Black peppercorns
Salt and pepper and Thyme to taste

Directions:

Sauté the shallots in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the beef broth and mustard, and reduce slightly. Whisk in the half and half to heated and add peppercorns.

Creamy Mustard Tarragon Cheese Sauce

(This sauce is great to use over fish, chicken, pork, ham and also vegetables)

Ingedients:

2 TBS Butter
1 TBS Flour
1 cup half and half or whole milk (maybe a little more)
3 TBS White Wine
2 TBS Dijon Mustard
2 TBS Parmesan Cheese
¼ cup Shredded Swiss Cheese
Salt, Pepper, Smoked Paprika, Tarragon

Directions:

In a medium saucepan add the flour and butter, over med/high heat blending with a whisk to make a rue (until it becomes a honey colored paste). Slowly start adding the milk a little at a time, while continually whisking. Add the White wine, and let bubble on a low simmer for about 5 minutes. Add the Mustard, Parmesan, Salt, Pepper, and Smoked Paprika to taste. Let simmer for 2-3 minutes on medium heat. Reduce to low heat, then add in the Swiss cheese, stir to melt, toss in the Tarragon, stir and serve. 

Farfalle with Sun Dried Tomatoes and Artichokes

Serves 4

Ingredients:

1 lb Farfalle pasta (Bowties)
1 jar of sun dried tomatoes in oil, chopped, reserve the oil
2 TBS Chopped garlic
1 can (14oz) can artichoke hearts (sliced in half)
¾ cup white wine
1 ½ cups whole milk (or half and half)
1 TBS flour
¾ cup parmesan cheese
¼ stick unsalted butter
1 tsp parsley
Salt and Pepper

Directions:

In a medium pasta pot, boil the pasta in salted water to al dente, drain, leave in the colander. In the pasta pot add the garlic and the reserved oil from the Sun dried tomatoes . Cook until garlic is medium brown. Whisk in the butter, white wine and milk. Add in the flour, salt and pepper and whisk continually while simmering for 5 minutes or so. (Add in more milk if it becomes too thick) Lastly mix the Parmesan cheese and Parsley. Add the chopped tomatoes and artichokes to heat through. Return the pasta to the pot and toss. Serve immediately with some parmesan cheese and parsley over the top

Hot Spinach and Artichoke Dip

Recipe courtesy Alton Brown
Prep Time:10 min
Cook time: 5 min

Ingredients:

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions:

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

White Chocolate Raspberry Cheesecake

Prep Time: 1 Hour

Cook Time: 1 Hour

Ready In: 10 Hours

Servings: 16

Allrecipes.com

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25642&origin=detail&servings=16

Ingredients:

1 cup chocolate cookie

crumbs

3 tablespoons white sugar

1/4 cup butter, melted

1 (10 ounce) package frozen

raspberries

2 tablespoons white sugar

2 teaspoons cornstarch 1/2 cup water

2 cups white chocolate chips

1/2 cup half-and-half cream

3 (8 ounce) packages cream

cheese, softened

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Angela's Awesome Chicken Enchiladas

all recipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=83549&origin=detail&servings=5

Ingredients:

2 pounds skinless, boneless chicken
breast meat - cut into chunks
1 (10.75 ounce) can condensed cream
of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies,
drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded,
divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions:

Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

Seared Flat Iron Steaks with Wine Sauce

Recipe from Martha Stewart.com
http://www.marthastewart.com/recipe/seared-flat-iron-steaks-with-wine-sauce?backto=true&backtourl=/photogallery/quick-recipes-for-entertaining#slide_19
Serves 4

Ingredients:

4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
Coarse salt and ground pepper
1 cup dry red wine, such as Merlot or Cabernet Sauvignon
2 tablespoons cold butter, cut into pieces

Directions:

Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).

Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.

Peanut Butter Cupcakes

Recipe courtesy of AllRecipes.com
http://allrecipes.com/Recipe/Peanut-Butter-Cupcakes-2/Detail.aspx

Ingredients:

1/3 cup butter or margarine,

softened

1/2 cup peanut butter*

1 1/4 cups packed brown

sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt 1/4 teaspoon ground

cinnamon

3/4 cup milk

FROSTING:

1/3 cup peanut butter*

2 cups confectioners' sugar

2 teaspoons honey

1 teaspoon vanilla extract

3 tablespoons milk

Directions:

1.  In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the

    dry ingredients; add to creamed mixture alternately with milk. Fill paper-lined muffin cups two-thirds full.

    Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes

    before removing from pans to wire racks to cool completely.

2. For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in

    enough milk to achieve a spreading consistency. Frost cupcakes

Spaghetti Carbonara

Prep Time:16 min
Cook Time:14 min
Level: Easy
Serves:6 servings
Recipe courtesy of Food Network Magazine

Ingredients:

Kosher salt
6 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 cup cognac or brandy (optional)
12 ounces spaghetti
3 large eggs
3/4 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup freshly grated pecorino romano cheese
2 tablespoons chopped fresh parsley
Freshly ground pepper

Directions:

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

Slow Cooker Thai Peanut Pork

Prep Time: 10 Minutes
Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 20 Minutes
Servings: 8

"Thai flavors of peanuts and pork come together easily in this simple slow cooker recipe."
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=186965&origin=detail&servings=8

Ingredients:

2 red bell pepper, seeded and
sliced into strips
4 (8 ounce) boneless pork loin
chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted
peanuts
2 limes, cut into wedges

Directions:

1.  Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow  
     cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from
    the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and
   cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve

The Milky Way Martini

"This sweet and rich martini made with vanilla-flavored vodka, creme de cacao, and Irish cream is a perfect dessert cocktail or evening treat."

all recipes.com
http://allrecipes.com/Recipe/The-Milky-Way-Martini/Detail.aspx?ms=1&prop25=31876874&prop26=DailyDish&prop27=2010-02-12&prop28=RecipeOption&prop29=FullRecipe&me=1

Ingredients:

1 1/2 cups ice cubes
1/4 cup cold water
2 fluid ounces vanilla-flavored
vodka
2 fluid ounces white creme de cacao
2 fluid ounces Irish cream
liqueur
1 tablespoon chocolate syrup

Directions:

1. Chill a martini glass by filling it with 1/2 cup of ice and cold water.
2. Place 1 cup of ice cubes into a cocktail shaker. Pour the vanilla-flavored vodka, white creme de cacao, and Irish cream liqueur over the ice; cover and shake vigorously. Dump the ice and water from the martini glass and drizzle the inside of the glass with chocolate syrup. Strain the cocktail into the glass to serve.

Lobster Bisque

Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Servings: 4

Ingredients:

1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk 1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire
sauce
1 pinch ground cayenne pepper

Directions:

1. In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled

Chocolate Truffle Cake

From: http://twicebakedtwins.com/

Ingredients:

1 Pound of semisweet chocolate, coarsely chopped
10 Tablespoons (1 1/4 sticks) salted butter
5 Eggs, separated, room temperature

Directions:

Melt chocolate and butter in double boiler over gently simmering water; stir until smooth. Remove from heat and cool.

Preheat oven 375 degrees. Generously butter a 9 inch springform pan. Beat yolks to blend. Stir into cooled chocolate. Beat whites to stiff peaks and gently fold 1/4 of whites into chocolate to lighten. Fold in remaining whites. Pour batter into prepared pan. Bake 12 minutes; do not over bake (cake will be loose). Cool completely in pan.

Franny's Lamingtons

Ingredients:

1 stick (4 oz) of butter

2/3 cup of sugar

2 eggs

Vanilla

1/2 cup milk

2 cups self-raising flour

Directions:

Preheat oven to 375 degrees.

Beat butter and sugar to cream. Add vanilla, eggs then add sifted flour and milk alternately, to a soft dough. Bake for a half hour or until light golden brown. When cold cut into squares.

Icing:

1 ½ cups confectioners sugar

3-4 TBS Cocoa

Boiling water

Vanilla

Sift sugar into bowl, add cocoa and a little water into a cup, add sugar, then add the rest of the water and vanilla. DIP CAKE INTO ICING THEN ROLL IN THE COCONUT. SET ASIDE UNTIL FIRM. CAN PUT IN FREEZER OR IN FRIDGE GOOD FOR SCHOOL OR TEA PARTIES.

6 Different Chocolate Cake Recipes

"Flourless Chocolate Cake"
Ingredients

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.


“Chocolate Cake 1”

Ingredients

1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened

Directions

Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.


“Mmmmm Chocolate Cake”

Ingredients

1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup shortening
2 cups white sugar
2 cups self-rising flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon hot water
1/2 cup butter, melted
4 cups confectioners' sugar
1 cup chopped pecans
1 teaspoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

Frost while cake is hot and icing is still soft.


“German Chocolate Cake 1”

Ingredients

1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened

Directions

Peheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan.

Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.

Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.

To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.


“Richest Ever Chocolate Pound Cake”

Ingredients

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions

Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.


“Best Moist Chocolate Cake“

Ingredients

1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Recipes from: AllRecipes.com
http://allrecipes.com/