Archive for the ‘Recipes’ Category
Shepherd’s pie recipe
Posted on: January 13, 2010
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This recipe is so delicious and hearty that the whole family will love it! And what makes it even better is that it’s inexpensive and uses the ingredients you probably already have in your kitchen.
Shepherd’s Pie Recipe
Ingredients
1 1/2 lbs ground round beef
1 onion chopped
1 cup peas *we prefer fresh diced green beans (1/4 inch) instead
1 cup diced carrots
1 can corn
1 1/2 – 2 lbs potatoes (4 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Method
- Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)
- While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan
- Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots and/or green beans in with the onions. Add corn either at the end of the cooking of the onions, or after the meat has initially cooked.
- Add ground beef and sauté until no longer pink. Add salt, pepper and Worcestershire sauce. Then add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist
- Mash potatoes in bowl with rest of butter, season to taste (you can add sour cream or cheese to the potatoes if you’d like)
- Place beef mixture into baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
- Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves four.
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In a groundbreaking study about Super Bowl parties which came out nearly a decade ago, Pace found that the Super Bowl had become as much about the food as it is about football.
In preparation for Super Bowl XLIV (taking place Feb. 7 in Miami), here is one of Pace Kitchens’ favorite recipes, to help make your party more festive and memorable:
Sweet & Spicy Chicken Wings
Prep: 10 min.
Bake: 35 min.
Makes: 24 pieces
Ingredients:
12 chicken wings or 24 chicken drumettes
1 cup Pace® Picante Sauce
1/4 cup honey
1/2 tsp. ground ginger
1. Cut off chicken wing tips and discard. Cut chicken wings in half at joint. Place chicken into foil-lined shallow baking pan.
2. Stir picante sauce, honey and ginger in large bowl. Toss chicken with 1/3 cup of picante mixture.
3. Bake at 500°F. on lowest oven rack 35 min. or until crispy and cooked through, turning chicken over once halfway through baking. Remove chicken and toss with remaining picante mixture.
Elvis-inspired drinks
Posted on: January 6, 2010
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In honor of Elvis’s would-be 75th birthday this Friday, January 8th, Three-O Vodka has put together a few cocktail recipes that will help you remember “The King.”
Jailhouse on the Rocks
2 oz. Three-O Mango Vodka
4 oz. Iced Tea
Mix in a glass filled with ice and garnish with lemon wedge
Blue Suede Shooters
1 ½ oz. Three-O Cherry Vodka
¼ oz. black raspberry liqueur
¼ Blue Curacao
Shake with ice and strain into a shot glass
All Shook Up
3 oz. Three-O Grape Vodka
½ oz. Blue Curacao
½ oz. grenadine
Splash club soda
Shake first 3 ingredients with ice and strain into a martini glass. Splash club soda and garnish with an orange wedge.
The Hound Dog2 oz. Three-O Tomato Vodka
Top with Bloody Mary mix
Add a few dashes of hot sauce and sliced jalapenos
Mix in a glass filled with ice and garnish with speared peppers
For a more complete celebration, try pairing your cocktails with some of Presley’s favorite foods – peanut butter & banana sandwiches, sweet potatoes, cheeseburgers, and burnt bacon.
January is soup month. Are you looking for some recipes to help warm you up this winter? We found this free downloadable cookbook for Betty Crocker Soups, Stews & Chilies.
Mmm…can’t wait to try some of them!
Easy holiday cocktail recipes
Posted on: December 21, 2009
With the holidays fast approaching, it’s time to start planning your party menu. Make celebrating a cinch with these easy-to-mix cocktails from Ketel One vodka, Bushmills Irish Whiskey, and Baileys Irish Cream. These drinks are sure to get your guests in the holiday spirit:
Sugar and Spice
Ingredients
1 ounce Ketel Citroen Vodka
1 ounce Cranberry Juice 1/2 ounce Lime
3/4 ounce Honey syrup
Dash of St. Elizabeth All Spice Dram
Preparation
1. Add all ingredients to a cocktail shaker.
2. Add ice and shake vigorously.
3. Strain into a sugar rimmed martini glass.
Bushmills Maple Nut Egg Nog
Ingredients
1 1/2 ounces Bushmills Irish Whiskey
1/2 ounces Hazelnut Flavored Liqueur
1 1/2 ounces Cream
1 ounces Maple Syrup
1 Whole Egg
Preparation
1. Add all ingredients to a cocktail shaker.
2. Add ice and shake vigorously.
3. Strain into a Collins glass and garnish with grated Nutmeg.
Baileys Peppermint Cream
Ingredients
2 ounces Baileys with a hint of Mint Chocolate
4 ounces hot chocolate
Fresh whipped cream
Candy cane
Mint leaf
Preparation
1. Crush candy cane with the back of a spoon.
2. Pour hot chocolate and Baileys into a coffee mug.
3. Top with a dollop of whipped cream.
4. Sprinkle crushed candy cane on top.
5. Garnish with mint leaf?
Also, do you need a last minute gift for a spirits enthusiast this season? Cross them off your list by picking up a Ketel One gift set complete with a bottle of Ketel One and a stainless steel cocktail shaker for a suggested retail price of $23.
The last night of Chanukkah is approaching, and if you’re looking for a delicious dish to celebrate the holiday, look no further. This traditional latke recipe from Bon Appetit is marvelous! The combination of smoked salmon, sour cream, potato and chives is simply brilliant!
Ingredients
1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium Granny Smith apple (unpeeled), quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)
Garnish
1 8-ounce container crème fraîche or sour cream
2 tablespoons drained prepared white horseradish
8 ounces thinly sliced smoked salmon
Chopped fresh chives
Preparation
Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.
Here’s something delightful to serve during the holidays from the Food Channel. A traditional dish served during the days of Charles Dickens.
Ingredients
8 red apples (gala or rome beauty)
2 tablespoons fresh lemon juice
½ cup finely chopped dried apricots
4 tablespoons chopped pecans, toasted
4 tablespoons packed dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons softened unsalted butter
4 tablespoons unsalted butter cut into 2 pieces
1 cup apple cider
Preparation
- Preheat oven to 350°F.
- Core apples. Peel about 1/3 down the apple. Stand apples up in a large ceramic or glass pie plate and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside and outside of peeled apple with lemon juice.
- Toss together apricots, pecans, brown sugar, cinnamon, and nutmet in a bowl. Rub softened butter into dried fruit mixture with your fingers until combined well. Pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider around apples and cover pie plate tightly with foil.
- Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 45 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20-30 minutes more.
- Transfer to serving dishes and spoon sauce over and around apples.
Why try? This holiday sweet is packed with wholesome goodness of fruits and nuts.
Foodie Byte: Try placing the apples on the turkey platter for a lovely and tasty garnish.
The holiday season is upon us and that means delicious and sometimes not so healthy treats. Laurel Hudson, culinary instructor at Wellspring Academies, gave Marvelous Girl a tasty cookie recipe that your family will love:
Gingerbread Cookies
Yield: 3 dozen cookies
Ingredients:
½ cup Fiber One original bran cereal
1 package whole wheat gingerbread cake or cookie mix
1 tbsp cinnamon
1 tbsp ginger
1 tsp pumpkin pie spice
¼ tsp baking powder¼ cup granulated Splenda
Pinch of salt
½ cup canned pure pumpkin
¼ cup warm water
3 tbsp molasses
1 tsp vanilla
6 packets of Truvia no calorie sweetener
Pam spray
Directions:
- Preheat oven to 350 F.
- Line a baking pan with parchment paper and spray lightly with Pam.
- In a food processor, grind the cereal until it looks like flour, then pour into a bowl.
- Add the gingerbread mix, all the spices, the baking powder, Splenda, and salt and mix well.
- In a small bowl, combine the pumpkin with the warm water, molasses, and vanilla and mix well.
- Add the pumpkin mixture to the other bowl and stir until blended.
- Knead the dough to combine.
- Roll the dough into 1/2” balls, making 36 cookies dough balls total, and place them on the cookie sheet.
- Flatten balls or scoops with the back of a spoon dipped in the Truvia, so the dough doesn’t stick to the spoon.
- Bake in the oven for 10-20 minutes, or until the edges are firm.
- Let cool for 5 minutes, then place in the refrigerator to cool completely.
- Remove from the pan and enjoy!
Approximate Nutritional Information:
54 calories/0.1g per cookie
Eggnog cookies recipe
Posted on: December 5, 2009
The holidays are here and who isn’t looking for a festive snack to celebrate the occasion? When my good friends, Brinton and Charlotte Colburn, said these cookies were fantastic and their three kids loved them, I knew I had to share the recipe with Marvelous Girl readers. Here’s the recipe from About.com:
Ingredients:
2 1/2 cups flour, all purpose
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups granulated sugar
3/4 cup butter, room temperature
1/2 cup purchased eggnog
1 1/2 teaspoons vanilla extract
2 large egg yolks
2 to 3 teaspoons ground nutmeg
Preparation:
Preheat oven to 300°. In a bowl combine flour, baking powder, cinnamon and nutmeg. Blend well with a whisk and set aside. In a large mixing bowl cream sugar and butter with an electric hand-held mixer. Add eggnog, vanilla and egg yolks; beat at medium speed until smooth. Add the flour mixture and beat at low speed just until dry ingredients are moistened. Drop by rounded teaspoons onto ungreased baking sheets, about 2 inches apart. Sprinkle lightly with nutmeg. Bake for 20 to 25 minutes, or until bottoms are lightly browned. Remove to a flat surface with a spatula.
Cook Time: 20 minutes
Makes about 3 dozen
If your family isn’t into nutmeg, Charlotte substituted cinnamon on her cookies instead. Another option is using canned icing. Whatever you do, make the recipe your own. Then you’ll have a special treat your family will look forward to every holiday.
Thanks again to the Colburns for this marvelous recipe!!
The holiday party season is in full swing and with it comes mistletoe, tree lightings and of course cocktails! When planning celebrations, Hood River Distillers recommends making the drink menu creative and seasonal with concoctions that highlight a party’s theme and set a festive tone:
SnowPak: This layered cocktail packs in three distinct flavors to warm guests up. Select your favorite tall, narrow, clear glass, preferably a liqueur glass, chilled carefully. Layer in this order:
1/2 ounce Monarch coffee liqueur
1/2 ounce Knickers Irish Cream
1/2 ounce ULLR Nordic Libation
Marvelous Girl Has Moved! 
