1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)
In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving.
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.
Makes one rolled loaf
3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread
Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh sage, divided
1/2 teaspoon salt
1/4 teaspoon black pepper, divided
4 teaspoons olive oil, divided
2 cups thinly sliced onion (about 1 large)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
12 pitted dried plums, halved
1 1/2 teaspoons balsamic vinegar
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove ch ...
The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.
2 cups chopped onion
1 cup chopped fennel bulb
1/2 to 1 teaspoon crushed red pepper
20 ounces hot Italian sausage links, casings removed
8 garlic cloves, minced
1/4 cup chopped fresh sage
1 tablespoon tomato paste
1 cup dry white wine
6 cups unsalted chicken stock
2 cups chopped plum tomato
4 (14.5-ounce) cans organic cannellini beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garl ...
There are hundreds of species of Salvia and probably dozens that would be appropriate for this recipe – Salvia officinalis (garden sage), S. elegans (honeydew melon sage, and pineapple sage), S. melissodora (grape scented sage), and S. dorisiana (fruit-scented sage) come to mind.
10 fresh sage leaves
2 cups vodka
1 2/3 cups sugar
Crush the sage in a mortar with a pestle until it is fragrant and transfer it to a 1-pint jar. Rinse out the mortar with some of the vodka, pour all the vodka over the sage, and let the mixture stand, covered, shaking it occasionally, in a dark place for 8 days.
In a saucepan combine the sugar with 2/3 cup water and simmer the mixture, stirring until the sugar is just dissolved. Transfer the sugar syrup to another 1-pint jar and chill it, covered, for 8 days.
Pour the sage mixture through a dampen ...
This savory combination of sage, garlic and cheese makes an easy and delicious appetizer. It can be rolled into a log or made into a ball or dome and covered with toasted pecans or sliced pimento olives. Tightly covered, it will keep in the refrigerator for 3 to 4 weeks.
Makes about 2 cups
8 ounces finely grated sharp cheddar cheese
8 ounces cream cheese, softened
1 large clove garlic
12 fresh sage leaves cut into chiffonade (scant 1/4 cup)
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, port, brandy, or cream
Toasted pecans or sliced pimento olives, optional
In the bowl of a food processor or in a mixing bowl combine the cheddar and cream cheeses and blend well. Squeeze the garlic through a garlic press into the cheese or mince it ver ...
2 cups + 2 T sugar
1 cup vegetable oil
4 T + 2 T softened butter
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 egg yolks
4 egg whites
1 T vanilla
¼ cup buttermilk
3 cups plums, pitted and chopped
2 tsp. chopped rosemary
1 cup pecans, coarsely chopped
½ cup brown sugar
2 T milk
Preheat oven to 350º.
Spray a 12 cup Bundt pan with cooking spray. Lightly dust with flour. Heat 2 T butter in a skillet over medium heat. Add plums and 2 T sugar and rosemary and simmer gently until plums are slightly softened. Stir in pecans. Set aside.
In a large bowl, cream the sugar, ½ cup oil, and butter until fluffy. Add dry ingredients and mix until blended. Add egg yolks, vanilla and buttermilk. Blend well. Whip egg whites until they hold a ...
Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make; rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.
1 ¾ c unbleached all-purpose flour
1 Tbsp chopped rosemary plus 2 (6-inch) sprigs
1 tsp baking powder
¾ tsp salt
½ c water
1/3 c olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450ºF with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt n a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll o ...
Glaze (enough for 2 tenderloins)
¼ c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp minced fresh rosemary
In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.
Pat the tenderloins dry and brush them with the glaze.
Put the tenderloins on a hot grill grate. Close lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees. If not, close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from th ...
2 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
3 Tbsp minced garlic
1 Tbsp olive oil
1 tsp kosher salt
1 tsp ground red pepper
1 tsp chopped peeled fresh ginger
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 chicken breast halves
Combine all ingredients well. Rub over chicken pieces. Let marinate for at least 2 hours. The longer the better.
Place chicken pieces on the rack of a roasting pan coated with cooking spray. Add water to pan to a depth of ¼ inch. Bake at 425 degrees until done. Probably around 30 - 40 minutes depending on the thickness of the pieces, and whether they are bone-in or boneless.