It is simple, basic, but the best pineapple upside-down cake you will ever eat...Pineapple Upside-Down Cake ~~ adapted by the Brass Sisters ~Heat oven temp to 350 degrees F.Sprinkle 1 cup (packed) dark brown sugar in a round standard-size cake pan that has been coated with 1/2 cup melted unsalted butter-- coat along sides of pan, also. Canned pineapple, for … [Read more...]
Mint Julep in a Ball Jar
The things we might wait for to enjoy...Mint Julep(Derby Day Mint Julep Cocktail ~ Cook Fresh)In a small saucepan, stir 25 fresh spearmint or apple mint leaves with 3/4 cup sugar; crush mint lightly with a spoon. Bring to a boil on medium-high heat, boil for 1 minute. Remove from heat-- let cool in the pan, about 30 minutes. Strain into a small … [Read more...]
Pineapple Salsa
This is fantastic, a natural salsa without condiments or sauces added; tastes superb-- perfectly healthy, as well.Pineapple Salsa ~~ Ultimate Mexican ~In a medium bowl, stir together 1 cup diced fresh pineapple,about half of a pineapple.Chop 1/2 cup red sweet bell pepper,1/4 cup red onion,1 fresh serrano or jalapeno chile pepper-- seeded and finely chopped.Finely shred 1 … [Read more...]
Chili-Lime Corn on the Cob
You control the amount of heat, spicy or not; or so spiced up--Chili-Lime Corn on the Cob ~~ Sunset Cookbook ~Into a plastic ziplock bag, put in 1/4 cup softened butter, 1 teaspoon finely grated lime zest, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon granulated garlic; mush with fingers, combining all.Pull back husks from 6 ears of … [Read more...]
Cauliflower Panko
You must have this with the dip, recipe for it at the end of article; goes together, is not complete without dip.Cauliflower Panko ~~ Sunset Cookbook ~Preheat oven to 475 degrees F. In a large bowl, whisk together-- 1/2 cup flour, 1/2 cup panko, 1/2 teaspoon garam masala, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon turmeric, 1/4 teaspoon … [Read more...]
Grilled Eggplant w/Tomato-Caper Vinaigrette
Grilled Eggplant w/Tomato-Caper Vinaigrette ~~ adapted by Sunset Cookbook ~Lightly brush eggplant slices of 3/8-inch thick rounds with 1/4 cup olive oil. Mince capers to measure 1 1/2 teaspoons.Finely chop 1 shallot, 1 garlic clove, and basil leaves to equal 1 teaspoon.Add ingredients mentioned to 1 chopped Roma tomato in a bowl...Pour over the mixture … [Read more...]
Sesame Chicken w/Ginger & Snow Peas
Sesame Chicken w/Ginger & Snow Peas ~~ Fine Cooking ~Needed for this recipe: 2 tablespoons soy sauce, 1 tablespoon Asian sesame oil, 1 tablespoon rice vinegar, 2 tablespoons ketchup, 3 tablespoons canola oil, 2 tablespoons sesame seeds...... 1 to 1 1/4 lb. boneless, skinless chicken breast halves (2 to 3), sliced thin on the diagonal... So toss the chicken … [Read more...]
Coconut Bread
Coconut Bread ~~ adapted by Lucinda Scala Quinn ~Mixing ingredients needed to combine together: 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 cup granulated sugar. Add 1 egg and 1 teaspoon vanilla.Pour in 1/2 cup coconut milk. If you do not have coconut milk, you can bring to heat milk with coconut in a pan; then extract the coconut from the … [Read more...]
Ham & Cheese Strata
Ham & Cheese Strata ~~ adapted by Lucinda Scala Quinn ~Whisk 10 eggs,2 1/2 cups whole milk, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika and 1 teaspoon salt.Break up the paprika.Cut 1 loaf of bread into 1-inch cubes; put half in the bottom of the baking dish.Weigh 1/2 pound of baked ham, slice it and cut into pieces--Place over the bread cubes.Chop … [Read more...]
Rhubarb Water
It is a beauty of Spring, red rhubarb. This is good to drink on a warm day as freshly squeezed lemonade.Rhubarb Water ~~ adapted by French Food at Home ~Wash rhubarb stalks...Cut into chunks--2 pounds. Pour 4 cups of boiling water over rhubarb, submerging all of it to soak overnight, covered, at room temperature.The next day, drain into a saucepan; … [Read more...]