Bread Pudding

September 9, 2009 by

This needs to be made the night before and left to set in the fridge overnight.

1 loaf of French bread or 6 croissants
3 cups milk
6 large eggs
2 Tbsp. sugar
1 Tbsp. pure vanilla extract
1 tsp. ground cinnamon
1 Tbsp. cold butter, diced

Lightly grease a 9 x 13 baking dish.

Trim ends of bread loaf and cut diagonally into 1 inch thick slices. If using croissants, just arrange. Arrange the bread slices in a single layer in the dish, squeezing the slices to fit if that’s necessary.

In a large bowl whisk the milk, eggs, sugar, and vanilla until blended. Pour this slowly and evenly over the bread. Press down lightly with the back of a large spoon, or a spatula to make sure each piece is covered. Sprinkle the cinnamon over the top. cover with plastic wrap and place in the fridge overnight.

Next morning, take dish out of fridge and set on counter. Preheat oven to 350 degrees. Wait 30 minutes.

Uncover dish, dot it with butter and bake for 45 minutes or until set and light golden brown.

Filed Under: Breakfast / Brunch, Frontpage

In Memory

September 1, 2009 by

Sheila Lukins passed away on August 30th of brain cancer.  Sheila was co-owner of The Silver Palate food store in Manhattan and was one of my all-time favorite cookbook authors. She will be missed but I thank her for introducing me to brie cheese and adding prunes and black olives to many dishes. Please, do yourself a favor and get one of her cookbooks for your collection. She was a genius!

Filed Under: Frontpage Tagged With:

Pepper Steak II

August 20, 2009 by

img_0259.jpgEveryone needs more than just one of these recipes, and this is for a larger crowd. Serve with coleslaw, rice or egg noodles, and a bread – you’ll knock their socks off!

2 lbs. flank steak sliced thin (ask the butcher)
6 Tbsp. extra virgin olive oil or canola oil – Divided
3 medium onions, peeled & coarsely chopped
2 big green bell peppers, seeded & coarsely chopped
Heaping Tbsp. of minced garlic
24 oz. canned (or homemade) chicken stock/broth
2 Tbsp. soy sauce
Fresh ground pepper
1 Tbsp. corn starch – added at the end for a thickener, if needed

Heat 3 Tbsp. oil in large pan or dutch oven then brown the steak on all sides – about 10 minutes; remove steak from pan, set aside on plate and drain pan. Add the other 3 Tbsp. oil, heat, then add the onions, green peppers and garlic. Saute for 10 minutes. Add the reserved steak to the pan along with all the over ingredients except the corn starch. Cook for 30 minutes on simmer.

Place the corn starch in a small bowl and add about a teaspoon of cold water, whisk well and add to the pot while stirring the whole time – this will thicken up the gravy. Serve.

Filed Under: Beef, Frontpage

Cracker Snack Mix

August 16, 2009 by

This is so addictive, and it doubles well.

1 bag or box (about 11 oz.) of saltine oyster crackers
1/2 envelope of Knorr Leek Soup mix
1/2 tsp. Lawry’s seasoning salt
1/2 cup vegetable oil (NOT olive oil)
2 tsp. dried dill weed
1/2 Tbsp. lemon pepper
1/4 – 1/2 tsp. chili powder

Dump the crackers into a large mixing bowl. Add everything else and toss to coat everything very, very well. Combine well for a full 3 minutes to make sure all the crackers are coated.

Filed Under: Appetizers / Snacks, Frontpage

Chicken Chili

August 11, 2009 by

**8-11-09:  Updated recipe adjustment to ingredient list:  This recipe evolved from one I recently found in a cookbook that just didn’t work because it was too much work and used all the pots in the kitchen!  So I personalized it for me you.  Just make sure to have egg noodles, dinner rolls and coleslaw on the side. And for those who think it’s a bit too spicy, just plop a blob of sour cream on your bowlful.

1 whole roasted (rotisserie) chicken from your grocer
2 Tbsp. olive oil
1 large yellow onion peeled & diced or sliced
5 cloves garlic, minced
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/8 cup cumin
1/3 cup chili powder
1 oz. semi-sweet chocolate
1 can kidney beans (14 oz. can)
1 can pinto beans (14 oz. can)
1 box (32 oz.) chicken broth
1 can (28 oz.) crushed tomatoes
1/4 cup cornmeal
1/2 – 1 tsp. cayenne pepper (optional because it’ll be really a kick)

Separate the meat from the bones & skin of the chicken, placing the meat in a bowl to set aside and everything else in a large pot; pour in 2 cups water, bring to a boil & simmer 20-30 minutes. Strain broth and set aside – toss everything else out.

Now get out a large pot and add the oil; when hot add everything up to & including the chili powder and cook over low-med heat for about 7 minutes. Add everything else – don’t drain the beans! – the chicken and strained broth. Bring to a boil and simmer for 1 hour. Add more chicken broth, just a bit at a time if too thick.

Meanwhile make your other sides and then dig in!

Filed Under: Frontpage, Soups & Stews Tagged With: , , ,

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June 8, 2007 by

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