|1 lb Ground top round
1 Round onion
1/4 lb Bacon
1 large can Red kidney beans, drained
2 tsp Red wine
1 tsp Powdered chicken bouillon
1/4 tsp Ginger
1 Bay leaf, crushed
1 tsp Chili powder
|1/4 tsp Oregano leaves
Pinch Cumin seed
1 tsp Ajinomoto (MSG)
1/2 C celery, chopped
1/2 C Bell pepper, chopped
Dash Worcestershire sauce
1/2 tsp Sugar
1 large can Tomato sauce
1 can Campbell’s Cream of Mushroom Soup
|Brown the ground top round with onion. Add bacon. Then add the rest of the ingredients and simmer 30 minutes.|
|This is similar to the other Zippy’s Chili Recipe, but the Cream of Mushroom Soup (I heard) is a secret ingredient.|
Zippy’s Chili – so ONO! October 18, 2007
June 13 is…
SUBMITTED BY: EXCELUK
“This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.”
Original recipe yield:
|PREP TIME||30 Min|
|COOK TIME||10 Min|
|READY IN||40 Min|
- 1 medium (1 1/2 pound) cooked lobster
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 3/8 cups fresh fish stock
- 1/4 cup white wine
- 1/4 cup double cream
- 1/2 teaspoon hot English mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven’s broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
May 19 is…
Devil’s Food Cake
SUBMITTED BY: Debra Steward
“This is an old-fashioned, but easy-to-make devil’s food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.”
- 1/2 cup butter
- 3 (1 ounce) squares unsweetened chocolate
- 2 cups white sugar
- 2 eggs
- 1 cup water
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon distilled white vinegar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9×13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don’t end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
May 18 is…
Macadamia Cheese Souffle
3 yolks of large eggs
4 whites of large eggs
3 tablespoons unsalted butter
5/8 cup finely chopped or grated gruyere cheese
3 tablespoons white wheat flour
1 cup whole milk
4 tablespoons finely chopped macadamia nuts
1/4 teaspoon salt
1/8 teaspoon black pepper
pinch of cayenne pepper
pinch of cinnamon
pinch of nutmeg
1/8 teaspoon cream of tartar (optional)
Bring eggs and milk to room temperature.
Grease the inside of a 6-cup souffle dish with 1 teaspoon of the butter and then coat it with 1 teaspoon of the cheese (shake out and discard any cheese particles that do not stick). Cover and chill the prepared dish in the refrigerator for 20 to 30 minutes. Preheat the oven to 400 degrees F.
(Thoroughly grease the inside of the dish, and especially the side walls, because without the butter lubricant, the souffle mixture will stick to the dish and not rise freely. Chilling the dish keeps the butter from melting prematurely and sliding to the bottom during baking.)
Separate the eggs (all four whites in one bowl; three egg yolks in the other).
Prepare a roux with remaining butter and flour, then incorporate milk. Stir in beaten egg yolks. Add remaining cheese and stir until melted. Add nuts. Season with salt and spices. Turn off burner, stir well, and let the sauce cool to, or near, lukewarm (115 degrees F.). This will take about 15 minutes. (To prevent yolks from curdling when you add them to the hot sauce, first warm them by mixing into them one or two tablespoons of the hot sauce. Once the eggs are in the sauce, keep the sauce comfortably below the simmering point. The finer the cheese is grated or chopped, the more quickly it will melt.)
Add cream of tartar to egg whites and beat.
Fold egg whites into lukewarm sauce. But first, lighten the sauce base by mixing into it about one-third of the beaten egg whites on top of the mixture. Using a rubber spatula, cut directly downward through the middle of the mixture. Scrape the spatula across the bottom and up the side of the bowl and repeat. Keep repeating until nearly all the beaten whites have been incorporated into the mixture. (If the sauce is too warm or too cold when you fold in the egg whites, your souffle will not inflate to its maximum volume. Do not fold for more than a minute. Your souffle will suffer less from having some lingering specks of white than it will from not having sufficient volume because it was excessively folded.)
With a delicate touch, spoon-pour the mixture into the chilled souffle dish. If you have beaten the egg whites properly and incorporated them carefully into the sauce, the mixture should almost reach the rim of the dish.
Place the souffle dish on a rack set just below the middle of the oven. Immediately turn down the oven thermostat to 375 degrees F. Without once opening the oven door, bake for 22 minutes (for a moist center) to 27 minutes (for a firmer but still moist center). Your souffle will have risen two to three inches and will have acquired an attractive golden brown crust. Serve immediately.
Yield: 4 servings
Reserve a teaspoon of both the nuts and the cheese to sprinkle on top of the souffle mixture before it goes into the oven. Experiment with other cheeses, such as Emmentaler and Appenzeller. If freshly grated and used in a blend of milder cheese, Parmesan cheese can give your souffle pleasant zest.
Cheese is just one of numerous possible main ingredients. Should you incorporate meat, seafood, fruits, or vegetables and want to take precautions against having the food pieces settle during the baking period, consider chopping them fine or pureeing them. If your pieces are slightly larger — which would be true of crab meat chunks — construct souffle in three layers. First, place half of your souffle mixture in the dish, then add the star ingredient (being careful that the pieces do not touch the sides of the dish), and then cover with the remaining half of the souffle mixture.
If your main ingredient needs to be cooked, partially cook it before you add it to the souffle mixture. Otherwise, it will not be cooked enough by the time your souffle comes out of the oven.
Spices can also be varied, within reason, to suit your whims. Never make the same souffle twice — do at least one thing differenly each time.
You can give your souffle a decorative dome. Using the end of a wooden spoon or a finger, make a half-inch-deep groove in your mixture, following the circumference of the dish, just before you place the souffle in the oven.
From: Adapted from Kitchen Science by Howard Hillman (Houghton Mifflin)
May 17 is…
Fresh Cherry Cobbler
SUBMITTED BY: M_RANDA74
“This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.”
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 cup milk
- 2 cups pitted sour cherries
- 3/4 cup white sugar
- 1 tablespoon all-purpose flour
- Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9×13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
- In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
- Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
- Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
May 15 is…
Absolutely the Best Chocolate Chip Cookies
SUBMITTED BY: Nicole Faust Hunt
“This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!”