Ingredients:
6 cups greens, cleaned and chopped
2 cups steak, cooked and cut into strips
3 cups green beans, cooked with garlic
4 to 6 green onions, chopped
1/2 lb. mushrooms, sliced
Directions:
Place greens in a large bowl.
Quickly saute steak in a bit of oil.
Add steak, warm green beans, green onions and mushrooms to the greens. Drizzle a little dressing (Honey Mustard is fabulous) over the top.
Showing posts with label five ingredients or less. Show all posts
Showing posts with label five ingredients or less. Show all posts
Sep 15, 2011
Sep 2, 2011
Pizza Dough for the Grill
From:
The Cafe Sucre Farine
Ingredients:
4 cups all-purpose flour
1 ½ cups hot tap water
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
½ teaspoon active dry yeast
Directions:
1. Place dry ingredients in the bowl of a stand mixer with dough hook attached. Mix for about 30 seconds until well combined. Add hot water and olive oil. Mix with dough hook for about 10 minutes. After several minutes dough will leave the sides of the bowl and form a ball - continue kneading with the dough hook for the remaining time. After 10 minutes, remove bowl from mixer and turn dough out onto a floured surface. Divide into four equal pieces and turn to coat each with flour. Cover with a clean dish towel and let rest for 10 more minutes. This rest time allows the glutens in the dough to relax which will make rolling much easier.
2. Roll each ball out into approximately a 14-15 inch circle . Dough will be very thin, almost paper thin. Don't worry if circles aren't perfectly shaped - these are rustic pizzas, anything goes! Repeat rolling the other balls of dough and place each rolled circle onto an individual piece of parchment paper. (I put a piece of parchment paper on top of a large cutting board and then stack them up on top of each other, each one on it's own sheet of parchment paper. There is no rise involved with this thin-crusted pizza so you can just stack them up until ready to grill.)
3. Heat grill to medium high setting. Brush the grill surface with extra virgin olive oil. Quickly flip one circle of pizza dough onto the grill surface and carefully peel back parchment. Leave on the surface of the grill for 1-2 minutes checking often to see how the bottom looks. You want this side to be slightly browned with nice grill marks. At this point flip the pizza over and grill this side for about 1 minute or until just beginning to see grill marks. Remove from grill, place on a sheet pan and repeat process for other dough circles. At this point you can either top your pizzas and proceed with the next step or cool to room temperature and freeze for using at another time.
4. Turn grill down to medium-low heat level and place cover down while you are assembling your pizzas. I like to put my pizza stone on the grill and do the final baking on the stone but this is not necessary; you can bake right on the grill as long as your temperature is not too high.
5. To assemble pizzas, place lighter colored surface of crust face down. Top as desired and return to grill. Bake on grill with cover down until cheese is melted and bottom of pizza is crisp and nicely browned. Timing with vary from grill to grill - on my grill this takes about 3-5 minutes. If your grill is hotter, it will take less time. Check pizza frequently to make sure underside is not browning too fast. When cheese is melted and bottom is nicely browned, remove from grill, place on a cutting board, wipe the drool off your mouth and serve!
The Cafe Sucre Farine
(Photo from The Cafe Sucre Farine)
4 cups all-purpose flour
1 ½ cups hot tap water
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
½ teaspoon active dry yeast
Directions:
1. Place dry ingredients in the bowl of a stand mixer with dough hook attached. Mix for about 30 seconds until well combined. Add hot water and olive oil. Mix with dough hook for about 10 minutes. After several minutes dough will leave the sides of the bowl and form a ball - continue kneading with the dough hook for the remaining time. After 10 minutes, remove bowl from mixer and turn dough out onto a floured surface. Divide into four equal pieces and turn to coat each with flour. Cover with a clean dish towel and let rest for 10 more minutes. This rest time allows the glutens in the dough to relax which will make rolling much easier.
2. Roll each ball out into approximately a 14-15 inch circle . Dough will be very thin, almost paper thin. Don't worry if circles aren't perfectly shaped - these are rustic pizzas, anything goes! Repeat rolling the other balls of dough and place each rolled circle onto an individual piece of parchment paper. (I put a piece of parchment paper on top of a large cutting board and then stack them up on top of each other, each one on it's own sheet of parchment paper. There is no rise involved with this thin-crusted pizza so you can just stack them up until ready to grill.)
3. Heat grill to medium high setting. Brush the grill surface with extra virgin olive oil. Quickly flip one circle of pizza dough onto the grill surface and carefully peel back parchment. Leave on the surface of the grill for 1-2 minutes checking often to see how the bottom looks. You want this side to be slightly browned with nice grill marks. At this point flip the pizza over and grill this side for about 1 minute or until just beginning to see grill marks. Remove from grill, place on a sheet pan and repeat process for other dough circles. At this point you can either top your pizzas and proceed with the next step or cool to room temperature and freeze for using at another time.
4. Turn grill down to medium-low heat level and place cover down while you are assembling your pizzas. I like to put my pizza stone on the grill and do the final baking on the stone but this is not necessary; you can bake right on the grill as long as your temperature is not too high.
5. To assemble pizzas, place lighter colored surface of crust face down. Top as desired and return to grill. Bake on grill with cover down until cheese is melted and bottom of pizza is crisp and nicely browned. Timing with vary from grill to grill - on my grill this takes about 3-5 minutes. If your grill is hotter, it will take less time. Check pizza frequently to make sure underside is not browning too fast. When cheese is melted and bottom is nicely browned, remove from grill, place on a cutting board, wipe the drool off your mouth and serve!
Dec 22, 2009
Great Grandma Rose's Pierogi Dough
Ingredients:
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi
Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi
Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.
Jan 7, 2009
Pistachio Chicken
Ingredients:
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil
Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.
I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil
Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.
I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.
Oct 29, 2008
Dried Beef Dip
Ingredients:
2 1/2 oz package dried beef, diced
8 oz cream cheese, softened
1/3 cup sour cream
1 tbsp horseradish
Directions:
Blend well, chill. Serve with rye bread or crackers.
2 1/2 oz package dried beef, diced
8 oz cream cheese, softened
1/3 cup sour cream
1 tbsp horseradish
Directions:
Blend well, chill. Serve with rye bread or crackers.
Oct 28, 2008
Cranberry Punch
Ingredients:
2 quarts cranberry juice
6 oz frozen lemonade concentrate
2 quarts 7-up or Sprite
1 jar maraschino cherries, undrained
orange slices
Directions:
In a punch bowl, combine all ingredients, stirring to mix. Float a block of ice and orange slices on top.
2 quarts cranberry juice
6 oz frozen lemonade concentrate
2 quarts 7-up or Sprite
1 jar maraschino cherries, undrained
orange slices
Directions:
In a punch bowl, combine all ingredients, stirring to mix. Float a block of ice and orange slices on top.
Sunny Citrus Cooler
Ingredients:
1 can (46 oz) pineapple juice
2 cans (12 oz each) frozen orange juice concentrate, thawed
3/4 cup lemonade concentrate
6 cups ginger ale, chilled
Directions:
In a 1 gallon pitcher, combine pineapple juice and concentrates. Add soda and mix well. Serve over ice. Refrigerate leftovers.
1 can (46 oz) pineapple juice
2 cans (12 oz each) frozen orange juice concentrate, thawed
3/4 cup lemonade concentrate
6 cups ginger ale, chilled
Directions:
In a 1 gallon pitcher, combine pineapple juice and concentrates. Add soda and mix well. Serve over ice. Refrigerate leftovers.
Orange Raspberry Smoothie
Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)
Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)
Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.
Cranberry Smoothie
Ingredients:
1 cup cranberry juice
8 oz vanilla yogurt
1 pint fresh strawberries
1 banana, sliced
Directions:
Blend until smooth.
1 cup cranberry juice
8 oz vanilla yogurt
1 pint fresh strawberries
1 banana, sliced
Directions:
Blend until smooth.
Hot Apple Cider
Ingredients:
1 gallon apple cider
1/2 cup brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice
Directions:
In stockpot or slowcooker, blend cider and sugar. Stir till sugar is dissolved. Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners and tie with a string to form a small bag. Cut off excess and add spice
bag to cider. For stockpot, heat and simmer 5 minutes. For slowcooker, cover and cook on low for 2 to 5 hours. Remove spice bag before serving.
Can float orange slices on top.
Notes:
1 gallon apple cider
1/2 cup brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice
Directions:
In stockpot or slowcooker, blend cider and sugar. Stir till sugar is dissolved. Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners and tie with a string to form a small bag. Cut off excess and add spice
bag to cider. For stockpot, heat and simmer 5 minutes. For slowcooker, cover and cook on low for 2 to 5 hours. Remove spice bag before serving.
Can float orange slices on top.
Notes:
- can add 4 cups dry red wine for Wassail.
- can use 1/2 gallon apple cider and 1/2 gallon cranberry juice, proceed as above.
Cream Cheese Mints
Ingredients:
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar
Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.
Makes about 150.
8 oz cream cheese
1 to 2 tsp peppermint extract
powdered colors (not liquid food coloring)
2 lbs powdered sugar
white sugar
Directions:
Mix cream cheese, flavoring, color, and powdered sugar by hand til it resembles pie dough. Roll into small balls and roll in white sugar. Flatten or press into small molds and pop out immediately. Can be eaten immediately or will store indefinitely
in refrigerator if stored in covered containers.
Makes about 150.
Peppermint Bark
Ingredients:
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies
Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.
1 lb. vanilla candy coating
3/4 cup crushed candy canes or crushed round striped peppermint candies
Directions:
Line a cookie sheet with wax paper. In a saucepan, heat candy coating over low heat until melted, stirring constantly. Stir in peppermint candy, spread on wax paper. You'll want it about 1/4 inch thick - too thick and it won't break, too thin and it'll splinter. Cool; break into bite size pieces.
Chocolate Pretzels
Ingredients:
small round pretzels
plain Hershey's kisses
M&Ms
Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.
small round pretzels
plain Hershey's kisses
M&Ms
Directions:
Place pretzels on large cookie sheet. Put a kiss in the center of each. Place in 225 degree oven for about 4 minutes or til soft. Remove and quickly press an M & M in the center of each. Chill.
Chocolate Toffee
Ingredients:
1 cup butter (2 sticks)
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped
Directions:
Heat butter and sugar in saucepan to boiling over medium heat, stirring constantly. Boil 6 minutes. Pour into buttered 9 inch square baking pan; let stand 3 minutes. Sprinkle chips over top. Let stand 5 minutes. Spread chocolate over top. Sprinkle with walnuts, press down slightly. Chill til firm. Break into bite size pieces. Store in fridge.
1 cup butter (2 sticks)
1 cup brown sugar
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped
Directions:
Heat butter and sugar in saucepan to boiling over medium heat, stirring constantly. Boil 6 minutes. Pour into buttered 9 inch square baking pan; let stand 3 minutes. Sprinkle chips over top. Let stand 5 minutes. Spread chocolate over top. Sprinkle with walnuts, press down slightly. Chill til firm. Break into bite size pieces. Store in fridge.
Quick Fudge
Ingredients:
1/2 cup light corn syrup
1/3 cup evaporated milk
3 cups semi-sweet chocolate chips
2 tsp. vanilla
3/4 cup powdered sugar
1 cup walnuts, chopped (optional)
Directions:
Grease 8 inch square pan. In pan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over med-low heat til chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon, beat til smooth and creamy. Stir in nuts, spread in pan. Chill and store in fridge.
1/2 cup light corn syrup
1/3 cup evaporated milk
3 cups semi-sweet chocolate chips
2 tsp. vanilla
3/4 cup powdered sugar
1 cup walnuts, chopped (optional)
Directions:
Grease 8 inch square pan. In pan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over med-low heat til chocolate is melted. Remove from heat. Stir in vanilla; add powdered sugar. With wooden spoon, beat til smooth and creamy. Stir in nuts, spread in pan. Chill and store in fridge.
Fudge
Ingredients:
18 oz semi-sweet chocolate chips (3 cups)
14 oz. sweetened condensed milk
dash salt
1/2 cup walnuts, chopped (optional)
1 1/2 tsp. vanilla
Directions:
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly into waxed paper lined 8 inch square pan. Chill 2 hours or til firm. Peel off paper and cut into squares. Store covered in refrigerator.
18 oz semi-sweet chocolate chips (3 cups)
14 oz. sweetened condensed milk
dash salt
1/2 cup walnuts, chopped (optional)
1 1/2 tsp. vanilla
Directions:
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly into waxed paper lined 8 inch square pan. Chill 2 hours or til firm. Peel off paper and cut into squares. Store covered in refrigerator.
Caramel Corn
Ingredients:
6 quarts popped corn
1 1/3 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 tsp vanilla extract
Directions:
Remove all unpopped kernels from popped corn. Place popcorn in a large bowl. In a pan, combine sugar, butter, and corn syrup; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat, add vanilla. Pour over popcorn, stir to coat. Place on 2 greased cookie sheets to dry, about 1 hour. Store in an airtight container.
Note: can add chopped walnuts or almonds.
6 quarts popped corn
1 1/3 cups brown sugar
1 cup butter
1/2 cup light corn syrup
1 tsp vanilla extract
Directions:
Remove all unpopped kernels from popped corn. Place popcorn in a large bowl. In a pan, combine sugar, butter, and corn syrup; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat, add vanilla. Pour over popcorn, stir to coat. Place on 2 greased cookie sheets to dry, about 1 hour. Store in an airtight container.
Note: can add chopped walnuts or almonds.
Mo's Toffee
Ingredients:
35 saltine crackers
1 cup butter, melted
1 cup brown sugar
1 1/2 cups chocolate chips
1 cup walnuts or pecans, chopped
Directions:
Line a 15x10x1 jelly roll pan with foil. Arrange crackers in one layer to cover foil. Set aside.
In a saucepan, combine butter and sugar. Stir over low heat for 1-2 minutes or until well combined. Spread evenly over crackers. Bake at 375 for 10 minutes. Remove from oven and sprinkle with chips. Let stand 2 minutes, then spread chocolate evenly over the top. Sprinkle with nuts and press gently into the chocolate.
Cool for about 20 minutes. Chill in refrigerator until firm. Break into pieces. Store in refrigerator.
35 saltine crackers
1 cup butter, melted
1 cup brown sugar
1 1/2 cups chocolate chips
1 cup walnuts or pecans, chopped
Directions:
Line a 15x10x1 jelly roll pan with foil. Arrange crackers in one layer to cover foil. Set aside.
In a saucepan, combine butter and sugar. Stir over low heat for 1-2 minutes or until well combined. Spread evenly over crackers. Bake at 375 for 10 minutes. Remove from oven and sprinkle with chips. Let stand 2 minutes, then spread chocolate evenly over the top. Sprinkle with nuts and press gently into the chocolate.
Cool for about 20 minutes. Chill in refrigerator until firm. Break into pieces. Store in refrigerator.
Ham Rollups
Ingredients:
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
large dill pickles, quartered
ham slices, thin
flour tortillas
Directions:
Blend cream cheese with chives, and spread on tortillas. Top with a ham slice and a pickle; roll up. Slice each roll into 1 inch sections, secure with toothpicks.
1 8 oz. pkg. cream cheese, softened
1 tsp. chives
large dill pickles, quartered
ham slices, thin
flour tortillas
Directions:
Blend cream cheese with chives, and spread on tortillas. Top with a ham slice and a pickle; roll up. Slice each roll into 1 inch sections, secure with toothpicks.
Cucumber Sandwiches
Ingredients:
1 8 oz. cream cheese, softened
salt, pepper, chives, parsley, paprika
1-2 cucumbers, sliced and drained
1 cocktail rye loaf
dill weed
Directions:
Mix cream cheese and seasonings. Spread on each slice of rye. Cover each bread with a cucumber slice, and sprinkle with dill weed.
1 8 oz. cream cheese, softened
salt, pepper, chives, parsley, paprika
1-2 cucumbers, sliced and drained
1 cocktail rye loaf
dill weed
Directions:
Mix cream cheese and seasonings. Spread on each slice of rye. Cover each bread with a cucumber slice, and sprinkle with dill weed.
Subscribe to:
Posts (Atom)