We have only real s'mores once a year, as a satisfyingly gooey finale to a lobster bake on a deserted Maine island. While there's nothing to compare to making them over a roaring beach fire, this is an equally delicious way to enjoy them indoors with less mess and more chew..
Many years ago my friend Becki brought the recipe back from a family reunion. By the time she shared it with me a week later, she confessed she'd made it several times, and and I'd be embarassed to tell you how many times I made it that week, too. The graham crackers bake right into the chocolate crust, and another layer of hardened chocolate rests under the marshmallows for a satisying bite of gooey goodness..
Heat oven to 325 F . Grease and flour a 9x13 pan. In a large bowl combine 1 devils food cake mix, 1/3 c . graham cracker crumbs, 1/4 c firmly packed brown sugar, 1/4 c softened- not melted - margarine, 1/2 c water, 2 eggs. no need to use a mixer. Spread into the pan and bake for 30-40 minutes, until a toothpick in center comes out cleanly.
Remove from the oven, turn oven to Broil, and immediately cover the cake layer with 2 cups semi sweet chocolate chips and 2 c miniature marshmallows. Broil about 8" from broiler until marshmallows are puffed and starting to turn golden. Remove from the oven and sprinkle a few graham crumbs over them. Cool completely. Once it's fairly cool you can hasten the progress and harden up the chocolate for easier cutting by popping the pan in the freezer or fridge. Store in the refrigerator until you cut and serve. Chilling completely until that layer of chocolate is firm will make a world of difference when you cut them....it will be a sticky task unless it's hard, but when solid it will slice easily.
The bars don't need to be refrigerated, I think they taste best cold. Cut in small squares to serve.
...mmmmmm...I believe I'll have s'more of those, please!
Easy, delicious recipes shamelessly collected, swiped, begged & borrowed from friends & family, TV chefs, cookbooks & magazines ~~ and some original creations too.
Nov 4, 2009
Oct 20, 2009
Roast Pork Egg Foo Yung
Crisp-fried egg patties, crammed with soft onions and crunchy sprouts....mmmm. I know there are more authentic and complex recipes, but I've happily thrown this one together for years and find it not only acceptably passable but delicious, and ready in 15 minutes.
I can indulge myself by smotherimg the patties in gravy, substituting an envelope of dry gravy mix instead of making the gravy from scratch with fat and flour. Gravy.....at an unbelievable 4 carbs per 1/4 cup..and almost no fat.....I now use no-sodium gravy mixes. If you're not concerned with carbs, serve the patties with steamed or fried rice or lo mein noodles and /or a salad for a satisfying quick supper.
Feel free to change the meat to chicken, shrimp, or just about anything, but stick with pork or chicken gravy. If you can score some leftover Chinese-style roast pork to use, all the better.
Prepare the gravy: use a packet of chicken or pork gravy mix and make as directed, using 3/4 c. broth or water, and adding 2 TB soy sauce as it thickens. Have the gravy prepared and rice hot before you fry the eggs.
In a big bowl beat 5 eggs well while 1/3 c. vegetable oil is heating in a large skillet over medium-high heat. To the eggs, add 1/2 c. (cooled) diced ham, roast pork, chicken or whatever, 1/2 c chopped onion ( not diced finely, just chopped up) 1/4 c. chopped green onion tops, 1/2 c. sliced or chopped water chestnuts , drained, 1 cup canned bean sprouts, drained, 1/4 tsp salt. When I use ham I like it a bit crispy, so I frizzle it briefly in a little hot oil and drain& cool briefly before adding to the egg mixture.
Using a 1/4 c. measure, drop portions of the egg mix into the hot oil and fry until golden and crispy on both sides, turning once. If your oil is hot enough it will sputter and sizzle when poured in the pan. Cook a minute or two on each side., just be sure the centers are firm. Drain briefly on paper towels. Serve hot, with the gravy and extra soy sauce. This will make about a dozen 4" patties and serve about 3-4 people. I usually make them twice that size. If you have a few patties left, freeze or refrigerate. Nuke them a few seconds to warm, then repurpose as a breakfast sandwich.
I can indulge myself by smotherimg the patties in gravy, substituting an envelope of dry gravy mix instead of making the gravy from scratch with fat and flour. Gravy.....at an unbelievable 4 carbs per 1/4 cup..and almost no fat.....I now use no-sodium gravy mixes. If you're not concerned with carbs, serve the patties with steamed or fried rice or lo mein noodles and /or a salad for a satisfying quick supper.
Feel free to change the meat to chicken, shrimp, or just about anything, but stick with pork or chicken gravy. If you can score some leftover Chinese-style roast pork to use, all the better.
Prepare the gravy: use a packet of chicken or pork gravy mix and make as directed, using 3/4 c. broth or water, and adding 2 TB soy sauce as it thickens. Have the gravy prepared and rice hot before you fry the eggs.
In a big bowl beat 5 eggs well while 1/3 c. vegetable oil is heating in a large skillet over medium-high heat. To the eggs, add 1/2 c. (cooled) diced ham, roast pork, chicken or whatever, 1/2 c chopped onion ( not diced finely, just chopped up) 1/4 c. chopped green onion tops, 1/2 c. sliced or chopped water chestnuts , drained, 1 cup canned bean sprouts, drained, 1/4 tsp salt. When I use ham I like it a bit crispy, so I frizzle it briefly in a little hot oil and drain& cool briefly before adding to the egg mixture.
Using a 1/4 c. measure, drop portions of the egg mix into the hot oil and fry until golden and crispy on both sides, turning once. If your oil is hot enough it will sputter and sizzle when poured in the pan. Cook a minute or two on each side., just be sure the centers are firm. Drain briefly on paper towels. Serve hot, with the gravy and extra soy sauce. This will make about a dozen 4" patties and serve about 3-4 people. I usually make them twice that size. If you have a few patties left, freeze or refrigerate. Nuke them a few seconds to warm, then repurpose as a breakfast sandwich.
Oct 19, 2009
Apple Cider Pecan Pancakes with Cider Syrup
Crisp blue autumn mornings inspire me to make somethng special for breakfast, forgetting about carbs for a few minutes now and then. Whether I make the pancakes from scratch or am in a hurry and/or lazy and use whatever pancake mix I have on hand; the cider and other add-ins make them delicious. If you must, top with maple syrup, but since you have the cider there take a moment to make this tasty alternative.
Make almost any pancake batter as directed, with the amount of oil and egg directed on the box or following your usual recipe. For the liquid, instead of milk or water use either regular cider or sparkling cider. Look for sparkling cider packaged like a bottle of wine. It produces lighter, pouf-ier pancakes. Stir in chopped apples, skin on, and chopped walnuts or pecans, and 1/4 tsp apple pie spice per cup of dry pancake mix. or flour. Cook as directed.
Cider Syrup:
In a small saucepan, combine 1/4 c. sugar, 2 tsp cornstarch and 2/3 c. regular apple cider until smooth; then add one cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir a dash of nutmeg into syrup along with a TB of butter. Serve pancakes with warm syrup and additional butter if desired. Makes 2/3 cup syrup that's also delicious on French toast.
Make almost any pancake batter as directed, with the amount of oil and egg directed on the box or following your usual recipe. For the liquid, instead of milk or water use either regular cider or sparkling cider. Look for sparkling cider packaged like a bottle of wine. It produces lighter, pouf-ier pancakes. Stir in chopped apples, skin on, and chopped walnuts or pecans, and 1/4 tsp apple pie spice per cup of dry pancake mix. or flour. Cook as directed.
Cider Syrup:
In a small saucepan, combine 1/4 c. sugar, 2 tsp cornstarch and 2/3 c. regular apple cider until smooth; then add one cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir a dash of nutmeg into syrup along with a TB of butter. Serve pancakes with warm syrup and additional butter if desired. Makes 2/3 cup syrup that's also delicious on French toast.
Oct 7, 2009
Crispy Maple Green Salad
Funny that this is my favorite salad, since I'm not a big fan of maple. Yet, this just-right not- too-sweet maple-y dressing is undoubtedly the perfect topping for the salty curls of fresh Romano cheese, sweet caramelized onion, and smoky bacon.
Mix dressing ingredients together in a jar or briefly in a blender just long enough to emulsify well: 1/4 c. rice wine vinegar; 1/2 c canola oil, 1/2 c. maple syrup ( preferably 'real' maple, although I successfully use sugar free maple flavored pancake syrup often ), 1/2 tsp dry mustard, 1 shallot, minced, s & p to taste.
Fry 8 oz. bacon til crisp, drain and break into thirds. Caramelize 2 medium vidalia or other sweet onions, thinly sliced, in the bacon fat ...... cook over medium heat, stirring now and then, til slightly browned, probably about 10 minutes. Drain on a paper towel. You can do this ahead of time.
In a serving bowl or on individual plates, mix 1 small head butter ( Boston) lettuce & 1/2 bag baby spinach. Top with bacon strips, 3/4 c pecan halves, 4 oz freshly shaved Romano or Parmesan cheese strips ( shaved off with a vegetable peeler) and the caramelized onions. Pour dressing over all and top with a few pecans.
I can happily make a meal of this salad by itself.
Don't be tempted to use precooked packaged bacon for this - the onions need to caramelize in bacon fat. And I will not even entertain the horrendous thought that you might try to use powdered Parmesan cheese from a green can on this wonderful salad.....right?
Mix dressing ingredients together in a jar or briefly in a blender just long enough to emulsify well: 1/4 c. rice wine vinegar; 1/2 c canola oil, 1/2 c. maple syrup ( preferably 'real' maple, although I successfully use sugar free maple flavored pancake syrup often ), 1/2 tsp dry mustard, 1 shallot, minced, s & p to taste.
Fry 8 oz. bacon til crisp, drain and break into thirds. Caramelize 2 medium vidalia or other sweet onions, thinly sliced, in the bacon fat ...... cook over medium heat, stirring now and then, til slightly browned, probably about 10 minutes. Drain on a paper towel. You can do this ahead of time.
In a serving bowl or on individual plates, mix 1 small head butter ( Boston) lettuce & 1/2 bag baby spinach. Top with bacon strips, 3/4 c pecan halves, 4 oz freshly shaved Romano or Parmesan cheese strips ( shaved off with a vegetable peeler) and the caramelized onions. Pour dressing over all and top with a few pecans.
I can happily make a meal of this salad by itself.
Don't be tempted to use precooked packaged bacon for this - the onions need to caramelize in bacon fat. And I will not even entertain the horrendous thought that you might try to use powdered Parmesan cheese from a green can on this wonderful salad.....right?
Oct 1, 2009
Polish Hunter's Stew
Bigos, or Hunter's Stew, is considered the most traditional of all Polish dishes. Often mentioned in poetry and novels, this stew was served at royal banquets and hunts and still is the king of all dishes. Traditionally made with several kinds of wild game, this is a contemporary 'tamer' version that only requires entering the nearest supermarket to capture the main ingredients.
Bigos is a thick, flavorful dish that's is perfect for fall and winter meals. Serve with black bread to mop up the sauce, and/or braised cabbage or boiled potatoes on the side to be authentic. This recipe makes 8-10 servings, and because there are no potatoes or other starchy veggies to up the carb ante, those who care will appreciate that a very generous serving has only 11 grams of carbohydrate.
I recommend making it a day or two before serving, because it reheats so well and flavors intensify each time . If you're determined to enjoy it the same day, start it at least 3 hours prior to serving, so you can let it cool and reheat it at least once before serving.
* use whatever beef and pork you have on hand; cut up thick pork chops or a pork roast, use beef stew meat, beef roasts or swiss or round steak...
Cover and bake 2 to 2 1/2 hours at 375 or until meat is tender, stirring three or four times, and enjoy your 'not-so-wild game'.
Sep 23, 2009
Simple, Crunchy Calamari with Nutty Angel Hair Pasta - and it's baked!
I'm a calamari fiend. Love it, love it. Granted, it's difficult to find it prepared decently - usually breaded and terribly over- fried in little rings so crunchy there's little sign of the tender calamari inside...but now and then I'll stumble across calamari done right, such as the incredible huge, battered, light-as-air rings at the long-defunct Chestnut Street Grille at Water Tower Place in Chicago, and the tender strips, not rings, at Jay's Seafood in Dayton, Ohio.
Monterey, California is the calamari fishing capital of the world. I've not been lucky enough to make it to the annual Memorial Day weekend's 'Great Monterey Squid Festival' where men, women and children pour into the grassy, sun-dappled Monterey County Fairgrounds at 10 a.m. each day to breakfast, lunch, dine and snack on two tons of squid prepared in infinite variations. But I have sampled plenty in the Monterey area, where there are fried calamari stands in every park, pier and street corner. I still revel in the memory of an enormous calamari steak at a floating restaurant on Monterey Bay.
Direct from the pages of RR magazine, this is version is very simple and quite divine. It's a family recipe from an editor at the magazine, traditionally served on Christmas Eve. Cleaned, frozen calamari is extremely inexpensive and readily available. And, I love that despite being baked, not fried, it is just as crunchy.
Ingredients: 3/4 cup extra-virgin olive oil, 3/4 cup sliced almonds with skins; 4 cloves garlic, thinly sliced; 1 tablespoon anchovy paste; 1 1/2 pounds small, cleaned squid—bodies cut into 1/3-inch rings, tentacles halved, patted dry; Salt and pepper; 2 1/4 cups seasoned bread crumbs; 1/2 pound angel hair pasta; 1/2 cup finely chopped flat-leaf parsley; lemon wedges, for serving
Preheat the oven to 500°. Line 2 large baking sheets with foil and grease each with 1 tablespoon olive oil. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the almonds and cook, stirring, until toasted, about 3 minutes; transfer to a plate. Add 2 tablespoons olive oil and the garlic to the skillet and cook for 2 minutes. Stir in the anchovy paste and cook for 1 minute.
In a medium bowl, toss the squid with 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Pour the breadcrumbs into a large bowl. Working with a handful at a time, coat the squid in the breadcrumbs, opening up the rings to cover well. Spread the squid in a single layer on the prepared baking sheets and sprinkle the remaining 2 tablespoons olive oil on top. Bake until golden and crunchy, 12 minutes; season with salt and pepper. Have your pasta water boiling when you put the calamari in the oven.
In a large pot of boiling, salted water, cook the pasta until al dente, about 2 minutes; drain, reserving 2 cups of the pasta water.
Stir the reserved pasta water into the anchovy mixture and bring to a boil. Add the pasta and cook, turning with tongs, to heat through. Add the almonds and parsley, toss well and transfer to a large bowl. Surround the pasta with the squid and lemon wedges for squeezing.
Be nice and share.
Aug 23, 2009
3 Green-Tomato Treats
When my tomato plants approach jungle extremes, I question the sanity of planting so many. Then I remember the delicious things I can do with green tomatoes all summer long rather than waiting until fall frost warnings to enjoy the last green stragglers. Green-tomato cake, no-proccessing raspberry green-tomato jam, and of course, fried green tomatoes are all tasty and worth putting in an extra plant or two specifically to use before they ripen. All three recipes are super-fast to prepare.
Green Tomato Cake
is so dense, moist and rich that you will want to cool and taste before deciding whether to frost it....seriously. The jury is divided on whether or not frosting is just plain overkill. I like that the tomato bits stay green and don't disappear into the cake when baked.
Preheat oven to 350. Mix 2 1/4 c. sugar, 1 c. vegetable oil, 3 eggs, and 2 tsp. vanilla. In another bowl combine 3 c. flour, 1 tsp salt, 1 tsp. baking powder and 1 tsp. cinnamon. Combine both mixtures - the batter will be very thick - and then stir in 2 1/2 c. diced green tomatoes, 1 c. chopped pecans or walnuts, and 1 c. raisins. This is a very stiff batter. Place in a greased or sprayed 9x13 pan and bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost with a cinnamon cream cheese frosting......or not!
Simple Raspberry Green-Tomato Jellyjam for non-'canners'
Jelly, by definition, is clear and has no fruit pulp or texture like jam does . This incredibly tasty concoction is somewhere between the two and is so easy that a visiting 11-year old made a batch this week in just a few minutes. The original recipe directed grinding the tomatoes, I use the cutting blade in a food processor.
Put 5 c. ground green tomatoes (to get 5c. you will probably need more tomatoes than you expect) in a large pot with 2 TB. lemon juice. Boil for one minute. If using a standard 5 qt.dutch oven pot, keep an eye on it later to avoid boil over, it will be VERY full. Add three small boxes of raspberry jello and 5 c. sugar and boil for 5 minutes. If you are into canning, put in jars & process in a hot water bath for 10 minutes. I'm not, so I just pour it into old pickle jars or plastic freezer containers. Refrigerate until set, then freeze any you won't be using in a month or so...this is what the original recipe said but on a few occasions when I made giant batches, I've just kept some in my refrigerator for several months...in the end it will just get a bit watery...time to throw it out. Whether you 'can' it, refrigerate it, or freeze it, this makes about 5 pints of beautiful raspberry-red jellyjam!
Fried Green Tomatoes
There are as many ways to make this classic southern dish as there are cooks. Some dip the slices in beaten egg either before breading, or both before and after, dipping and breading twice. I sometimes dip them once in buttermilk or sour milk. Some cooks use only flour, some use only cornmeal, some new-agers use Panko or even regular dry breadcrumbs. I am not fond of the panko/breadcrumb versions but do like all the others. If you like the basic version here, you can experiment to find your own favorite method.
Mix equal parts white flour and yellow cornmeal. Add salt and pepper and maybe a little garlic powder to taste. Slice green tomatoes and dip them immediately in the flour mixture, coating well. ( they'll be moist right when they're cut, so the coating should stick) Place in a skillet in a small amount of hot oil, and cook until browned and crisp on both sides, just a few minutes. Drain on paper towels and serve with salt and a dip made of 2 parts mayonnaise and 1 part grainy mustard. Oh my. Little slices of heaven! Good side dish, or appetizer, or to serve with breakfast.......and absolutely wonderful with the sauce on a hamburger, or inside grilled-cheese or BLT sandwiches.
Aug 20, 2009
Huevos Rancheros
Mexican Ranch Eggs - there are dozens of versions of this dish, but this is the one we like for breakfast any time I have a handful of ground beef on hand. As often as not, we skip the tortilla base. This recipe serves 6 people but is easy to make just a portion or two.
If using tortillas as a base, heat oven to 400 and lightly spray a baking sheet. Lay 6 flour tortillas on the sheet and bake 8-10 minutes. Or, just heat your skillet and put them in briefly, one at a time, to warm a bit, then cover the stack of them with foil to stay warm.
Cook beef in a skillet over medium heat, adding 3 Tb taco seasoning and some salt and pepper as it browns. Add 2 bell peppers, red and green, cut in strips, and stir fry til crisp-tender, about 3-4 minutes. I sometimes add half an onion, sliced. Drain on paper toweling, cover to keep warm.
Either poach or cook eggs 'over easy', one or two per person. Assemble the stack: on a tortilla: place the beef & peppers,then an egg. Sprinkle with a TB or two of shredded cheddar cheese, and spoon on a bit of taco sauce or salsa. ole' !
Aug 13, 2009
Artichoke-Cheese Stuffed Pork Tenderloin
We really liked this fast, easy and flavorful dish that we found in Men's Health Magazine - and it only uses 5 ingredients. Buy a 2- lb tenderloin...... note to novices, this is not a regular pork loin or loin 'roast'...it's the skinny piece sold pre-packaged at your market, usually 2 lbs or smaller. You can ask the butcher to butterfly it, but tenderloins being small, it's easy to do it yourself. Just slice it lengthwise, cutting not quite all the way through, so you can open it flat, like a book.....or a butterfly!
Stir together 1 c. ricotta cheese, 1/2 tsp dried basil, 2 c. chopped fresh baby spinach leaves, and a 5 oz. jar of artichokes, drained and diced. I use oil-packed, but water-packed would work too.
Spread this mixture on the inside of the loin, close it and tie with cotton string in at least 5 places. Brush the loin lightly with olive oil, sprinkle with salt and pepper, and place in a preheated 400 degree oven for about 25-35 minutes. It's ready when the thermometer reaches about 150-155 (it will continue to cook up to 160 after you remove it from the oven).
We eat a lot of fresh asparagus and it's a perfect accompaniement for the pork. A 400 degree oven is perfect....just toss a bunch of fresh asparagus, woody ends broken off, with salt, pepper, and a little olive oil and place on a flat cookie sheet until lightly brown, about 10 minutes depending on it's size...don't let it get limp ro shrivel-y. Wonderful tossed with a bit of with sea salt!