Plum Chicken with Orange Rice
Jenny Adventures For the love of Pumpkins
Wednesday, July 29, 2015
Tuesday, July 28, 2015
Tuesday, May 19, 2015
Hungarian Paprikash
Hungarian Paprikash
Ingredients- 2 pounds beef stew meat
- 2 onions, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup mushrooms, sliced
- 14 oz can diced tomatoes
- 1 can of cream of mushroom soup
- 1 Tbsp paprika
- 1 tsp thyme
- 1/4 tsp black pepper
Directions
Cut meat into 1 inch pieces. In a slow cooker add all ingredients and cover.
Cook either on High for 4-5 hours or Low for 8-10 hours.
Serve on noodles and top with sour cream.
An old world long braising stew, Paprikash is a Hungarian dish that is often made with meat, onion and paprika.
Hungarian Paprikash
Hungarian Paprikash
Ingredients- 2 pounds beef stew meat
- 2 onions, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup mushrooms, sliced
- 14 oz can diced tomatoes
- 1 can of cream of mushroom soup
- 1 Tbsp paprika
- 1 tsp thyme
- 1/4 tsp black pepper
Directions
Cut meat into 1 inch pieces. In a slow cooker add all ingredients and cover.
Cook either on High for 4-5 hours or Low for 8-10 hours.
Serve on noodles and top with sour cream.
An old world long braising stew, Paprikash is a Hungarian dish that is often made with meat, onion and paprika.
Friday, May 15, 2015
Extra Espresso Brownies
Extra Espresso Brownies
Recipe is from the Star Tribune Newspaper - August 31, 2014
Palm Beach Brownies
Makes about 2 dozen brownies.
Note: Adapted from several Maida Heatter cookbooks, including “Maida Heatter’s Book of Great Chocolate Desserts.”
Ingredients
• 1 c. (2 sticks) unsalted butter, plus 2 tbsp. for pan
• 8 oz. unsweetened chocolate, coarsely chopped
• 5 eggs
• 1 tbsp. vanilla extract
• 1/4 tsp. almond extract
• 1/4 tsp. salt
• 1 tbsp. dry instant espresso powder
• 3 3/4 c. sugar
• 1 2/3 c. flour
• 8 oz. (2 generous c.) walnut, roughly chopped
Directions
Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
Invert
a 9- by 13-inch baking pan and drape it with a piece of aluminum foil,
shiny side down, long enough to cover the pan’s sides. Using your hands,
carefully press down on the foil around the sides and the corners to
shape it over the pan to create a foil liner. Remove foil, turn pan
right side up, place foil liner in pan and carefully press into place.
Place 2 tablespoons butter into prepared pan. Place pan in oven for 1 to
2 minutes to melt butter, then brush melted butter evenly across bottom
of foil-lined pan.
In
a double boiler over gently simmering water (or in a microwave oven),
combine chocolate with remaining 1 cup butter, stirring occasionally,
until chocolate and butter have melted and are thoroughly combined and
smooth. Remove from heat and set aside to cool to room temperature.
In
the bowl of an electric mixer on low speed, beat eggs, vanilla extract,
almond extract, salt, espresso powder and sugar for 1 minute. Increase
speed to medium-high and beat for 9 additional minutes. Scrape bottom
and sides of bowl, reduce speed to medium, add cooled chocolate-butter
mixture and mix until combined. Reduce speed to low, add flour and mix
until just combined. Stir in nuts.
Scrape batter evenly into prepared pan and smooth the top with a rubber spatula.
Bake
for 16 minutes, then rotate pan halfway. Cover pan loosely with
aluminum foil and continue baking for another 16 minutes. At this point,
the brownies should be pulling away from the pan’s edges and the top
should have developed a few modest cracks. The brownies should have a
thick, crisp crust, but if you insert a toothpick in the middle, it will
come out wet. If no cracks have appeared, remove aluminum foil cover
and bake an additional minute (up to three minutes, checking after each
minute). Do not overbake.
Remove
from oven, transfer pan to a wire rack and cool to room temperature.
Cover with aluminum foil and freeze at least overnight.
When
ready to serve, thaw brownies. Cover with a wire rack or cookie sheet
and invert, removing the pan and peeling away the aluminum foil layer.
Cover with a cutting board and invert, leaving brownies right-side up.
Using
a serrated knife, trim the dark, dry edges (saving as a treat for the
baker, with a glass of cold milk) and cut brownies into squares or
rectangles. Serve chilled or at room temperature. Wrap individual
brownies in plastic wrap, or store in an airtight container.
Extra Espresso Brownies
Extra Espresso Brownies
Recipe is from the Star Tribune Newspaper - August 31, 2014
Palm Beach Brownies
Makes about 2 dozen brownies.
Note: Adapted from several Maida Heatter cookbooks, including “Maida Heatter’s Book of Great Chocolate Desserts.”
Ingredients
• 1 c. (2 sticks) unsalted butter, plus 2 tbsp. for pan
• 8 oz. unsweetened chocolate, coarsely chopped
• 5 eggs
• 1 tbsp. vanilla extract
• 1/4 tsp. almond extract
• 1/4 tsp. salt
• 1 tbsp. dry instant espresso powder
• 3 3/4 c. sugar
• 1 2/3 c. flour
• 8 oz. (2 generous c.) walnut, roughly chopped
Directions
Adjust rack one-third up from the bottom of the oven and preheat oven to 400 degrees.
Invert
a 9- by 13-inch baking pan and drape it with a piece of aluminum foil,
shiny side down, long enough to cover the pan’s sides. Using your hands,
carefully press down on the foil around the sides and the corners to
shape it over the pan to create a foil liner. Remove foil, turn pan
right side up, place foil liner in pan and carefully press into place.
Place 2 tablespoons butter into prepared pan. Place pan in oven for 1 to
2 minutes to melt butter, then brush melted butter evenly across bottom
of foil-lined pan.
In
a double boiler over gently simmering water (or in a microwave oven),
combine chocolate with remaining 1 cup butter, stirring occasionally,
until chocolate and butter have melted and are thoroughly combined and
smooth. Remove from heat and set aside to cool to room temperature.
In
the bowl of an electric mixer on low speed, beat eggs, vanilla extract,
almond extract, salt, espresso powder and sugar for 1 minute. Increase
speed to medium-high and beat for 9 additional minutes. Scrape bottom
and sides of bowl, reduce speed to medium, add cooled chocolate-butter
mixture and mix until combined. Reduce speed to low, add flour and mix
until just combined. Stir in nuts.
Scrape batter evenly into prepared pan and smooth the top with a rubber spatula.
Bake
for 16 minutes, then rotate pan halfway. Cover pan loosely with
aluminum foil and continue baking for another 16 minutes. At this point,
the brownies should be pulling away from the pan’s edges and the top
should have developed a few modest cracks. The brownies should have a
thick, crisp crust, but if you insert a toothpick in the middle, it will
come out wet. If no cracks have appeared, remove aluminum foil cover
and bake an additional minute (up to three minutes, checking after each
minute). Do not overbake.
Remove
from oven, transfer pan to a wire rack and cool to room temperature.
Cover with aluminum foil and freeze at least overnight.
When
ready to serve, thaw brownies. Cover with a wire rack or cookie sheet
and invert, removing the pan and peeling away the aluminum foil layer.
Cover with a cutting board and invert, leaving brownies right-side up.
Using
a serrated knife, trim the dark, dry edges (saving as a treat for the
baker, with a glass of cold milk) and cut brownies into squares or
rectangles. Serve chilled or at room temperature. Wrap individual
brownies in plastic wrap, or store in an airtight container.
Wednesday, May 13, 2015
Wednesday, March 25, 2015
Monday, March 23, 2015
Friday, March 20, 2015
Thursday, March 19, 2015
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