Tuesday, December 12, 2006

Buca Di Beppo's Chicken With Lemon

I have been CRAVING this recipe for a few weeks now and finally found the recipe online. It was incredibly easy to prepare and was delicious...just like at the restaurant. It looks nice and fancy too so a great dish to make for guests.

2 boneless skinless chicken breasts (6 oz ea)
Salt to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 lrg lemons
1/2 stk unsalted butter softened

A small handful drained capers

Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.

Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.

When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.

Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.

Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.

This recipe yields 2 servings.

Thursday, November 02, 2006

Cherries Jubilee

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup kirsch or brandy, warmed
2 pints vanilla ice cream

In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream

Sunday, October 15, 2006

Quick Delicious Homemade Cinnamon Rolls

I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out.

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup oil
6 to 7 cups of flour

Vanilla Glaze:

1/2 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
2-4 tbsp hot water

Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness.

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes.

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into 24 equal sized slices and place into two greased 9 x 13 pans. Put in a warm place to rise for 45 minutes
Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

Spoon warm vanilla glaze over the warm rolls. Enjoy!
This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide. (That is the way I did them and they were FABULOUS!!)

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

Thursday, October 12, 2006

Bennigans Ultimate Baked Potato Soup

This is so delicious and I have not made it in a long time. But fantastic on a cool crisp night. I was inspired to post this after reading Nicki's delicious sounding recipe for Potage Parmentier caught my eye.

3 pounds all-purpose potatoes, scrubbedand pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Wednesday, October 11, 2006

Chasen's Chili

Chasen's was a famous resturant in Los Angeles that was known for it's fabulous chili. Try this. Completely worth the time. I like to eat it with a dollop of sour cream and shredded cheddar cheese. Mmmm...

1/2 lb pinto beans
5 cups canned tomatoes
1lb chopped green pepper (optional - I do not add this)
1 1/2 tbsp salad oil. I use olive oil
1 1/2 lbs onions chopped
2 cloves garlic
1/2 cup chopped parsley
1/2 cup butter
2 1/2 lbs ground beef - lean
1 lb lean ground pork
1/3 cup chili powder
2 tbsp salt
1 1/2 tsp pepper
1 1/2 tsp cumin seed
1 1/2 tsp msg (optional - I do not add)

Wash beans. Soak overnight in water. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes. Saute greem pepper in oil 5 minutes. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter and saute meat 15 minutes, sturring and turning until red color is gone. Add to onion mixture. Stir in chili powder and cook 10 minutes. Add mixture to beans and add spices. Simmer covered for one hour. Uncover and cook another 30 minutes.

Wednesday, September 06, 2006

Wild Mushroom Pate

This is a recipe by Emerill. It sound so unique I look forward to giving it a whirl!

3 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped
8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped
8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped
1/2 cup dry white wine
1 1/2 teaspoons fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
1 teaspoon truffle oil
4 ounces softened cream cheese
4 ounces softened goat cheese

Toast points and crackers, accompaniment
In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds.
Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.
Serve chilled with toast points and crackers.

Sweet Baked Brie

My sister in law introduced me to this delictable appetizer. It is worth every calorie. It looks so classy and it is so easy to make. Surely will impress your guests.

1 package of brie. (The kind that is round and has the rind all the way around)
Sliced almonds.

Place the brie in an oven safe serving dish. Drizzle honey generously...the more the merrier...to taste. Garnish with almond slices. Bake in oven for 20 minutes at about 350. Serve with crackers or a crusty french baguette.

For a more savory dish, my friend, Shana uses the same method but drizzles it with olive oil and adds sundried tomatoes and garlic. Mmmm... gonna try that one next time.

Crispy Baked Butternut Squash

I cannot WAIT to try this recipe. It sounds amazing. I found this on Food Network

1 medium butternut squash (about 3 pounds)
2 to 3 tablespoons melted butter
2 to 3 tablespoons vegetable oil
1 teaspoon sugar
Salt and pepper
1 bunch rosemary
1 bunch thyme
3 to 4 bay leaves

Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.

Baked Salami Chips

Take about 1/4lb of thinly sliced salami (Genoa or Dry). Preheat oven to about 325 or 350.

Place salami slices on a foil lined baking sheet. Make sure they do not over lap. Bake until nice and brown. About 15-20 minutes.

Serve with dip. I had this at a party once with Emeril's spicey blue cheese dip. Fabulous! And so easy breezy!

Spiced Candied Walnuts

I got this recipe from the food network. I am thinking of making these to garnish the fruit plate for my wine party.

Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.

Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.

Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook.
Scatter on an unlined baking sheet to cool slightly.
n a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

Chocolate Chip Cheese Ball

I saw this online while I was searching for new recipes for my wine party. This sounds delicious and easy. Can't wait to try it.

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar / powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans, walnuts, almonds or hazelnuts toasted

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.

Sunday, July 09, 2006

Sweet Tea

This is a little something I learned while I lived down in the south. I don't normally enjoy iced tea, but this is fabulous and so refreshing on a hot day.

Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate. *the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste. Enjoy!!

I found this recipe at http://www.grits.com/tea.htm

Saturday, July 08, 2006

Veal Saltimbocca Alla Romana

This is my absolute favorite meal!! I had it for the first time in a little bistro in La Jolla called La Dolce Vita. If you are ever in San Diego, it is a must. I've never made it before but found this recipe on Food Network and decided I am going to give it a try next time Dan and I have an "at home date".

4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving

Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal.
Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.

Friday, July 07, 2006

Tunnel of Fudge Cake

This was always my dad's favorite cake as I was growing up. The original recipe called for boxed icing mix but has since been discontinued.

3 1/2 Sticks butter or margarine, softened (14 oz)
1 3/4 c Sugar
6 Eggs
2 3/4 c Powdered sugar
2 1/4 c Flour
1 c Unsweetened cocoa powder
2 c Chopped walnuts (8 oz.) **
1 1/2 tb (to 2 Tbsp.) milk

"In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:"

1. Preheat oven to 350°F. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess.

2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly.

3. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely.

4. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered.

* Nuts are essential for the success of this recipe. ** Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.

Thursday, July 06, 2006

Deluxe Divine Chicken Divan

Rachael Ray rocks! I saw her show 30 minute meals again today and have to try this. I'll let you know how it turns out. Sounds delicious and easy.

1/3 cup sliced almonds, a couple of handfuls
1 quart chicken stock
1 lemon, zested
2 to 3 sprigs fresh thyme
4 tablespoons butter, divided
1 1/2 cups white rice
1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets
Salt and pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons plus about 1/2 cup all-purpose flour, divided
2 tablespoons extra-virgin olive oil, 2 turns of pan
1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends
6 or 7 large button mushrooms, sliced
1/3 cup half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped
2 scallions, chopped
Toast almonds in a small skillet until golden. Set aside.

Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.

While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.

Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes. Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

Wednesday, July 05, 2006

Malibu Rum Cake

I got this recipe from Nicki and just adapted it a little. It was so moist and delicious. Gotta try it. And it is so easy!

For the Cake
1 cup chopped pecans or walnuts
1 box yellow cake mix (see note below)
1 3 3/4 ounce box Jell-o Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water (or you can use pineapple juice)
1/2 cup vegitable oil
1/2 cup Malibu Rum

For the Glaze
1/4 pound butter
1/4 cup water
1 cup Brown Sugar
1/2 cup Malibu rum
Whipped Cream (Optional)

NOTE: if using yellow cake mix with pudding alredy in the mix omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.

Preheat oven to 325 FGrease and flour 12-cup Bundt pan & Sprinkle nuts over bottom of pan. Mix cake ingreadients together & Pour over nuts. Bake for 1 hour & Cool.
For the Glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum. Prick the top of the cake. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Decorate with whipped cream if desired. Or serve with ice cream.

Nicki's recipe calls for Bacardi Rum (80 proof) and white sugar instead of brown. I'm gonna try that way next time.

Friday, June 30, 2006

Yummy Recipes from Shana

Shana sent me a list of 10 of her favorite recipes. Try them out, I know I will!

Chocolate Fondue

King Size mars bars
Whipping cream or ½ & ½
Any type of liqueur that strikes your fancy (I like grand mariner or kahula)
Serve With:
Strawberries (whole or halved)
Large Marshmallows
Pound Cake Cubed
Cream Puffs
Granny Smith Apples (sliced)
Bananas (Sliced)
Melt altogether in a pot, making sure to stir constantly to that it doesn’t burn. Heat until it just starts to bubble and transfer to a warm fondue pot.

Cheddar Cheese Fondue

1 can of Campbell’s Cheddar Cheese Soup
2 Green Onions (chopped really finely)
1 tsp of garlic (granules or fresh work best)
1 cup of grated Cheddar Cheese
½ Cup of Romano or Parmesan Cheese (freshly grated)
Dash of Tabasco Sauce
White Wine or Beer to taste
Serve With:
Freshly sliced French bread or a Baguette
Granny Smith Apples
Mix all ingredients together in a pot on low heat until in bubbles and transfer to a hot fondue pot.

Slow Cooker Split Pea & Ham Soup

1 16oz Package of Dried Split Peas (2-2 ½ cups) rinsed
1 Hambone or 2 cups of cubed ham meat
3 Carrots (peeled and sliced)
1 Medium White onion (chopped)
2 Stalks of Celery (chopped)
1 or 2 cloves of garlic (fresh is best)
1 bay leaf
¼ cup Fresh Parsley (chopped) optional
1 Tbsp seasoned salt
½ Tsp Fresh Pepper
1 ½ Quarts of HOT water (48 0z)
Layer all ingredients in slow cooker pour in water. DO NOT STIR. Cover and cook on high for 4-5 hours or on low 8-10 hours until peas are soft and ham falls off the bone. Remove bones and bay leaf.
(Freezes well)

French Onion Soup

4 Large Onions, thinly sliced
4 Tbsp of Butter
4 10oz cans of beef broth (I prefer consommé)
½ cup of dry sherry (I use whatever red wine I have)
2 Tsp of Worcestershire Sauce
Dash of Pepper
6 Slices of French bread (toasted)
¾ cup grated Parmesan or Romano cheese
1-2 cups of grated mozzarella cheese
In a large saucepan, cook onions in butter until tender but NOT brown. Add broth, sherry, Worcestershire sauce and pepper and bring to a rolling boil. Pour into ovenproof bowls. Float a slice of toasted bread, sprinkle with Parmesan and top with mozzarella. Broil until cheese bubbles.
(Very flavourful when consommé is used over broth)

Pancake Recipe

1½ cups of flour
1Tbsp Baking Powder
1 Tbsp or granulated sugar
2 tsp or Orange Rind (optional)
½ Tsp Salt
1 Egg
1¼ cup or Milk
½ cup or Sour Cream
3 Tbsp of Oil
In a large bowl, whisk together dry ingredients including (if using). In a separate bowl, beat together egg, milk, sour cream and oil. Add dry ingredients to liquid, mixing until almost smooth. Heat a skillet or electric griddle and cook for about 2 minutes per side until golden brown.
(I omit the orange rind and the salt and they are too DIE for!)

Hot Artichoke and Spinach Dip

1 package of Frozen Spinach
1 can of Artichoke Hearts (chopped)
½ white onion chopped
1-2 Tsp of fresh garlic (diced)
2-3 Tbsp of Sun dried Tomatoes (chopped)
1 8oz package of Cream Cheese
1 package of Italian cheese mix shredded (4 cheeses)
Serve With:
Mixed Tortilla Chips or your choice
Sliced French Baguette
Mix all ingredients together and pack into a low baking dish or corning ware serving dish and heat in over at 350’ for 20 or so minutes until it starts to brown and bubbles on the edge.
(No matter where you take this or serve it everyone will want the recipe!!!!)

Bread Pudding

8 slices of Cinnamon Raisin Bread
Dash of nutmeg
Dash of cinnamon
Can of sweet and condensed milk
Whipping cream
Butter both sides of bread and brown in frying pan and then cube the bread once toasted. In a small pot empty condensed milk and add spices. Heat on low. Assemble in parfait glasses by layering bread, milk mixture, whipping cream and repeat and then a dash of cinnamon on top of the whipping cream.
(Different than your ordinary bread pudding and very sweet!!!)

Fruit Dip

Cool Whip
Blueberry Yoghurt
Mix in equal parts and serve with all your favourite fruits, it is a hit for entertaining!

1lb of Ground Beef
2 – 28oz canned tomatoes
7½ oz of tomato sauce
¼ tsp of garlic or garlic salt
Spaghetti seasoning to taste
1 cup or cottage cheese
1 Egg
½ cup or freshly grated Parmesan or Romano cheese
Enough mozzarella cheese to cover casserole (grated)
Wide ready to use Lasagne noodles (the no cook kind work great)

Make sauce by browning meat and then adding all the tomatoes and tomato sauce and garlic and seasoning. Mix cottage cheese, egg and grated Romano cheese together and set aside.
Bit of meat sauce to line the bottom of a 9 x 13 pan
Layer of noodles
1/3 of meat sauce
½ of cottage cheese mixture
layer of noodles
1/3 or meat sauce
½ cottage cheese mixture
1/3 of meat sauce
All Mozzarella cheese
Cover with tin foil. Bake in a 350’ oven for about 45 minutes to 1 hour until noodles are tender. Let stand 10 minutes before cutting.
(I use Crushed Tomatoes rather than whole, and I use more cottage cheese and the result is a richer sauce!)

Sweet Potato Supreme
2 Cups of mashed cooked Sweet Potatoes
2 Tbsp cream or milk
2 Tbsp melted butter
Scant tsp salt
½ Tsp Paprika
½ Cup Brown sugar (packed)
½ cup butter
1 cup (approximately) Pecan Halves to cover casserole

Mix potatoes, cream, melted butter, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low hear, stirring constantly, until butter is barely melted. (It is REALLY important not to cook after butter is melted or topping will harden when casserole is heated) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. Can be warmed in an oven of any temperature or a microwave, but it should be bubbling hot to serve.

Tuesday, June 27, 2006

Homemade Hot Fudge Sauce

This is a fun and delicious recipe for these hot summer nights. Serve over ice cream or a warm fudgey cake. It is SUPER fast and easy and mmmmmm.....

1 can evaporated milk (12 oz)
1 Package Chocolate chips (12 oz)
1/2 cup sugar
1 tbsp butter
1 tsp vanilla

Heat milk, chocolate and sugar to boiling over medium heat, stirring constantly. Remove from heat.

Stir in butter and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.

Pulled pork sandwiches

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good.

Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both.
About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm....
Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.

Thursday, May 18, 2006


I've finally gotten back in the saddle and posted some new recipes on my other blog, Kristin's Yummy Stuff. I'm looking for new ideas, so if anyone has some special recipes they would like to share, please email me or comment and I'll post it on the other site. My family gets sick of the same old meals, so I am in search of new great recipes. Thanks for sharing!!

Chocolate Cups

I saw Rachael Ray on Oprah yesterday and she was making this recipe. I have not made it yet, but CANNOT wait to try it. So I thought I would share.

Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum (or any kind of liquor)
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional

Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

Tuesday, May 16, 2006

Lorraine's Mexican Pork

This is a wonderful recipe that my Aunt Lorraine used to make. She passed away a few years ago and every time I make it, it gives me the warm fuzzies just thinking of her. Enjoy.

Pork loin - I like to use a tenderloin it is SO yummy and tender that way.
1 large can of stewed tomatoes
Medium Onion
1 small can of chopped green chiles (I use mild, but you can use any spiciness you like)
Garlic to taste
Olive oil
salt and pepper to taste

In a large skillet or pot: Cut up the meat into small pieces, about 1 inch. Chop onion. Brown meat with olive oil and onion (garlic if you like) until pork in nicely browned and onions are tender. Add stewed tomatoes and chiles. Simmer until pork is tender. The longer the better. The last time I made it, I took it out of the skillet and tossed it in the crock pot for about 3 hours. YUM!
You can serve this with Spanish rice. My husband likes it with guacamole, rice and tortillas. He makes it into a taco.

Thursday, February 02, 2006

Bean Medley

3-4 slices of baconchopped
Medium onion chopped
1 large can of baked beans (like Bush's)
1 can lima beans
1 can kidney beans
1/2 cup brown sugar
1/4 cup ketchup
a few dashes worcestershire sauce
1 cup cheddar cheese cubed (I use LOTS of cheese - the cheesier the better)
1/4 cup parmesan

Sautee bacon and onion until onions are tender.
In a baking dish, mix beans, brown sugar, ketchup and worcestershire sauce
Toss in the bacon, onion and cheddar. Top with parmesan.
Bake in the oven at 350 for about 45 minutes.
Goes wonderfully with ham, but great with most meals.

Grandma's Chili

1lb Ground beef
Medium onion, chopped
1 large can kidney beans
1 bottle of chili sauce (I use Heinz ususally, I think)
worcestershire sauce to taste
chili powder to taste if desired

Brown meat and onions well. Add kidney beans, and whole bottle of chili sauce. Fill the bottle with water and add. Season as desired. Simmer for at least 30 minutes. So easy and tasty. I like to serve it with shredded cheddar cheese - and sometimes a dollop of sour cream on top.

Beef Stick Sausage

An old Schmidt family recipe that I love.

Buy the cheapest hambuger mean for the extra fat

For each lb of meat add:

1/2 tsp each whole mustard seed, coarse ground black pepper or peppercorns, garlic salt
1 rounded tsp Morton's Tender Quick Salt
3 drops of liquid smoke (1 tsp per 5lb meat)

In a large bowl thoroughly mix the meat and seasonings until well blended.

Cover tightly - refrigerate 3 days
On the 3rd day, take meat out and knead well for 10 minutes. Retrun to refrigerator covered.

4th day knead again and shape into long rolls, 3 inches in diameter. Wrap tightly in plastic wrap. Refrigerate overnight.

5th day, remove wrap, put rolls on broiler pan and bake for 8 hours at 150 (I cook at lowest temp, meat is done when thermostat reads well done. That is about 4-5 hours)


Wrap in plastic wrap and store in refrigerator.

Keeps well for 2-3 weeks. Longer storage in freezer.

Yummy green beans

Green beans (fresh, frozen or canned)
Onion soup mix (about 1/4 of the package)
water enough to cover the beans
Almonds - sliced and toasted

Put beans, soup mix, and water in a pot and boil until tender.
Toast sliced almonds in oven until golden.
Drain beans and add butter. Add almonds. Yum.

Hamburger Soup

I've had this since I was a kid and is really good on a chilly night with fresh bisquits.

1 1/2 lbs ground beef
1 med onion chopped
1 28 oz can tomatoes
2 cups water
3 cans of consumme
1 can tomato soup
4 carrots chopped
1 bay leaf
3 celery stalks chopped
parsley if desired (I never use)
1/2 tsp thyme
8 tbsps barley

Brown meat and onion well. Drain. Combine the rest of the ingredients in large pot. Simmer covered at least 2 hours, or all day for richer flavor.

This makes a really huge pot. You can half the recipe or make the whole thing and it freezes very well.
pepper and salt to taste

Fun-du: Smoked Gouda Fondue with Bacon and Almonds

I saw this on 30 Minute Meals with Rachel Ray. I have not tried it yet, but how could this not be amazing??

Salt 1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, (2 turns of the pan, plus some for drizzling)
2 shallots, thinly sliced 1 pound white mushrooms*
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.

Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias. While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop.

8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.

Honey Chicken

This is almost the exact recipe I use on spare ribs, but Shana uses is to make Honey Chicken. I made it last night and it was great. Shana suggests serving with mashed potatoes, but I used rice - either should be good.

1/4 cup honey
2 tbsp soy sauce
2 tsp ketchup

Stir together and pour over chicken breasts. Bake at 350 for 40 minutes.
That's it and it is wonderful!

Monday, January 23, 2006

Sweet and Sour Meatballs

I just made this for dinner tonight and it was GREAT! Another wonderful addition from Shana.

Mix together
1lb ground beef
1 lb ground pork
1 cup or so of bread crumbs
2 eggs
worcestershire sauce to taste
garlic to taste
salt and pepper
a little chopped onion if desired

Roll into 1 1/2 inch balls and place on foil lined cookie sheet. Bake at 350 for about 15 mintues until browned. Remove and place in baking dish.

In a saucepan mix
2 1/2 cups brown sugar - packed
1 1/4 cup water
2/3 cup vinegar
3 tbsp soy
heat to boiling
2 1/2 tbs cornstarch
3 tbsp water
Add to boiling sauce and stir until thickened

pour over meatballs, put them back in the oven for about 20 minutes at 350. Yum.

Chicken and Dumplings

3-3.5 lb chicken, cut up
4 celery stalk tops
1 medium carrot, sliced
1 small onion, sliced
2 sprigs parsley, chopped
1 tsp salt
1/8 tsp pepper
5 cups water
2 1/2 cups bisquick
2/3 cups milk

1. Remove any excess fat from chicken. Place chicken, giblets
(except liver) neck, celery, carrot, onion, parsley, salt, pepper and water in Dutch oven. Cover and heat to boiling. Reduce heat to low. Cook over low heat about 2 hours or until juice of chicken is no longer pink when centers of thicker pieces are cut.

2. Remove chicken and veggies from Dutch oven. Skim 1/2 cup fat from broth; reserve. Remove broth; reserve 4 cups

3. Heat reserved fat in Dutch oven over low heat. Stir in 1/2 cup of the baking mix. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat.

4 Stir in reserved broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken and veggies to Dutch oven. Heat until hot.

5. Mix remaining 2 cups baking mix and the milk until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture. (do not drop directly into liquid) Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Beef Burgundy Stew

This is the most wonderful and flavorful stew in the world. Enjoy!

2tbsp margarine and butter
5 medium oinons sliced
6 cups sliced mushrooms (I never use this much)
3 lbs beef stew meat, cut into 1 inch pieces
2 cloves garlic, chopped
2 tsp salt
1 tsp chopped fresh or 1/2 tsp dried marjoram
1 tsp chopped fresh or 1/2 tsp dried thyme
1/4 tsp pepper
3 cups beef broth
3 tbsp flour
3 1/2 cups red burgundy (I use any type of red wine)

1. Melt margerine in Dutch oven or 3 quart saucepan over medium heat. Cook onions and mushrooms in margarine about 10 minutes, stirring occasionally until onions are tender. Remove vegetables, drain and reserve.

2. Cook beef and garlic in Dutch oven over medium heat, stirring occasionally until beef is brown, drain. Sprinkle with salt, marjoram, thyme and pepper

3. Mix broth and flour, pour over beef. Heat to boiling, stirrling constantly. Boil and stir 1 minute

4. Stir in wine. Cover and simmer 1 1/2- 2 hours stirring in onions and mushrooms 5 minutes before end of simmer time. Serve in bowls with bread for dipping into sauce.

Thursday, January 19, 2006

Scotty's Nest Eggs

Now I will have to admit that I have never had these. But my friend, Shana, swears to me that this has to be on my blog and that they are fabulous. So here ya go, Shan!

Scotty's Nest Eggs
The Best of the Best - Vol. 1 (Page: 33)That's Trump (Page: 11)

Each Nest:2-3 thin slices Black Forest ham
1 egg
1 Tbsp. cream 15 mL
1 heaping Tbsp. grated Swiss cheese 25mL
sprinkle of dried basil
English muffin

Instructions: Preheat oven to 350 deg.F (180 deg.C). Grease large muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Bake 12-15 minutes. Serve on half a toasted English muffin. (Place water in any unused muffin cups to prevent damage.)

Tuesday, January 17, 2006

Black Pot

Good home made comfort food. Mmmm. It think the real name is Swiss Steak but our family renamed it Black Pot because my mom always made it in this big ancient black pot that I SWEAR makes it taste even better.

2 lbs Chuck steak or Stew Beef
1 onion sliced
1 green pepper sliced (I usually don't add - it over takes the dish)
1 can mushroom soup
1/4 cup ketchup
2 tsp worcestershire sauce

Place steak pieces in deep casserole or pot. Cover with onions and peppers. Mix remaining ingredients and pour over meat. Cover and bake at 350 degrees for 3 hours

Shrimp Etouffee

I am not a huge fan of Cajun food, but Dan loves it. We had this at one of our squadron parties and it was so good I begged Dan's boss for the recipe. We had it with shrimp, but you can do it with crawfish if you so desire. They're too creepy for me.

Crawfish (or Shrimp) Etouffee
Recipe from Paul Prudhomme’s Louisiana Kitchen

Seasoning mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green or red bell peppers
7 tablespoons peanut oil
¾ cup all-purpose flour
3 cups, in all, Basic Seafood Stock (recipe below)
½ pound (2 sticks) unsalted butter, in all
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice
Basic Seafood Stock:
1 ½ to 2 pounds rinsed shrimp/crawfish/crab heads and/or shells
¼ onion (Bill’s addition)
1 celery stalk (Bill’s addition)
Cold water (enough to cover all the other ingredients and what recipe needs)
1 teaspoon thyme (Bill’s addition)
In a stock pot, bring all to a boil over high heat. Cover and reduce heat to gently simmer for 4 hours. Strain, cool and refrigerate until ready to use.
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.
In a large skillet, preferably cast iron, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom). Remove from heat and set aside.
In a 4 quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter (optional from Bill), the remaining stock/roux mixture and the remaining 1 cup of stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines.) Serve immediately.
Bill’s notes: As the etouffee becomes better mixed, the spices will heat up. Wait until everything is together before adding more.
Constant stirring is required to keep both the roux and the mixture from burning. It’s a labor of love…

Mom's Mustard wine sauce

So delicious on chicken, fish, or anything else! I don't know the exact measurements because we always do it by sight so here goes.

One cube of butter
About 1/4 -1/3 cup of white wine or cooking sherry
2 tbsp dijon mustard (I have done it with other types of mustard, but I find dijon the best)
garlic to taste
pepper if desired
Simmer for a while and then just before serving add a little milk or cream

When I made a leg of lamb I added dried mint flakes for a mint mustard sauce. It is so good. I can almost drink this one down.

Easy old fashioned Fudge

I made this for Christmas and my mom said it was just like the fudge her mom made when she was a kid. It is so easy and tastes great.

1 package chocolate chips
2 cups sugar
2/3 cups evaporated milk
12 large marshmallows
1/2 cup butter
dash of salt
1 tsp vanilla

Cook all ingredients except chocolate chips and vanilla, stirring over medium heat until mixture comes to a boil.
Boil for 5 minutes then remove from heat.
Add chocolate chips and vanilla and stir until melted
Pour into 8x8 pan
Cool and cut into squares.

Ponderosa Cake

Ok, most of you Canadians have probably heared of or tried this. As some of you know, I ABHORE bananas, but really love this stuff. It is amazing.

*** I have been thoroughly reprimanded for not giving credit to my dear friend Shana for giving me this recipe. She told me for the longest time that I would love it and I mocked her severely for that. She was right. I love it. Will wonders never cease.***

Makes one 8" square cake. Double the recipe for a larger cake (9"x13").
1/2 cup butter, softened
3/4 cup granulated sugar (recipe calls for 1 cup)
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips
Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.
I usually double the recipe and use an entire bag of chocolate chips. Sometimes I even layer it one extra time to make it really chocolatey.

Chocolate Peanut Butter Pie

I have made this so much I am almost sick of it - but it is SO SO good. Dan insists on having it EVERY birthday instead of cake. Feel privileged. I NEVER give out the recipe until now.

2 1/4 cups chocolate-wafer cookie crumbs
4 tablespoons sugar
6 tablespoons unsalted butter, melted
1 1/4 cups creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 cup sugar
1 3/4 cups chilled heavy cream
2 teaspoons vanilla
3/4 cup heavy cream
7ounces semisweet chocolate
Preheat oven to 350 degrees.

To Make the Crust:
In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool. (Most often I buy ready made oreo or chocolate crusts - they are smaller and you can make 2 pies with the filling)
To Prepare the Filling:
In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form. Fold 1/3 into peanut butter mixture. Then gently fold in rest of the whipped cream. Pile filling into cooled crust. Cover with wax paper and chill at least 5 hours or overnight.
To Make the Topping:
Bring 3/4 cup heavy cream to a boil in small saucepan. Remove from heat. Stir in chocolate until smooth. Cool 10 to 15 minutes, until topping begins to thicken. Stir occasionally. Pour topping over pie and spread evenly. Chill at least 30 minutes, or until topping is set.

Mille Fait

This may sound very simple but it is FANTASTIC. A family favorite that we beg my mom to make every chance we get. Leftovers are great for breakfast!!

Graham Crackers - whole
2 large boxes of vanilla pudding (the cooked kind, not instant)
4 cups milk
1 pint whipping cream
2 cups Icing Sugar (powdered sugar for you Americans)
1 tsp vanilla
8 tsp hot water
chocolate sauce

Line 13x9 pan with graham crakers.
Cook pudding with milk.
Spread over crackers and cool
Whip the cream and spread over pudding
Top with another layer of graham crackers
Mix powdered sugar, vanilla and hot water and spread over crackers.
Drizzle chocolate sauce across the icing in about 4 lines
Take a knife and draw down through the lines in the opposite direction to make a fancy design.

Cheese Fondue

This is the greatest recipe in the world and I could eat a whole pot by myself! It is almost exactly like the cheddar fondue at Forever Fondue in La Jolla for those of you who are familiar with it. Give it a try and enjoy!!

3 c Cheddar cheese, shredded
1 c Swiss cheese, shredded
1/4 c All purpose flour
1 1/4 c Beer or dry white wine. I like to use beer.
3/4 ts Salt
Garlic to taste - you can also use garlic powder. I like ALOT
A few dashes of worcestershire and mustard powder
Crusty French bread cubes
Combine cheddar and Swiss cheeses in a bowl. (The original recipe calls for 2 cups of each cheese but I prefer more cheddar than swiss)
Sprinkle with flour; toss lightly to coat.
Heat wine, or beer, in a medium saucepan until
simmering but not boiling; reduce heat to maintain
temperature. Gradually add the cheese mixture, by
small handfuls, stirring constantly after each
addition until cheese melts (mixture will appear
curdled at first but smooths out as more of the cheese
mixture is added).
Stir in salt and garlic, worcestershire and mustard powder. Transfer to a fondue
pot and keep warm. Serve with bread cubes for dipping.
Makes about 2 3/4c