2 cups sliced almonds
12 ounces milk or semi-sweet chocolate chips
2 sticks butter, cut into bits
1 & 1/2 cups packed light brown sugar
1. Preheat oven to 325º. Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes. Let Cool.
2. Coarsely chop chocolate chips in food processor, pulsing on and off. Transfer to medium bowl. In same processor bowl, coarsely chop almonds, pulsing on and off. Add to chocolate chips, tossing to combine. Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
3. In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat. Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300ºF on candy thermometer). At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
4. Pour hot syrup evenly over nut mixture. Top with remaining nut mixture, smoothing and pressing down gently with a spatula. Refrigerate until toffee is set and chocolate is firm, about 1-½ hours. Cut into squares or irregular pieces. Store in a tightly covered container in refrigerator up to 2 weeks.
Butternut Squash Soup Recipe
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook Butternut Squash Soup, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.
Serve the soup in warm bowls with a touch of Parmesan cheese if desired.
Nutritional Analysis per serving
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams
Butternut Squash Soup
Southern Collard Greens
Makes 6 servings.
Printed from Allrecipes, Submitted by Tina V. Hare
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens,
rinsed and trimmed
1/2 teaspoon crushed red
pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
1 Place the water and the ham hock in a large pot with a
tight-fitting lid. Bring to a boil. Lower the heat to very
simmer covered for 30 minutes.
2 Add the collards and the hot pepper flakes the pot.
Simmer covered for about 2 hours, stirring occasionally.
3 Add the vegetable oil and simmer covered for 30 minutes.
Hot Crab Canape
Recipe courtesy Paula Deen, The Lady & Sons Savannah Country Cookbook
Serves 6 to 8
one 8-ounce package cream cheese, softened
1 tablespoon milk
1/3 cup mayonnaise
1 1/2 teaspoons horseradish
8 ounces crabmeat, picked free of shell (I used imitation crabmeat)
2 tablespoons chopped onion
1/4 teaspoon garlic salt
Preheat oven to 350 degrees. With an electric mixer, mix all ingredients in a bowl. Place mixture in a shallow ovenproof casserole dish. Bake for 15 to 20 minutes or microwave until warm (2 to 3 minutes). Serve with crackers. This may be frozen for future use.
500g [ 1lb ] potatoes, peeled
125g [ 4oz ] grated cheese
1 1/2 tablespoons flour
1 1/4 cups [ 10 fl oz ] milk
250g [ 8 oz ] can salmon
50g [ 1 1/2 oz ] butter or 1 cup margarine
salt & pepper
1/2 cup [ 2 oz ] grated cheese
3 spring onions, finely chopped
Boil potatoes and mash with a little butter and milk.
Melt butter in saucepan on medium heat, stir in the flour
to make a smooth paste. Sprinkle in salt and pepper and slowly
pour in the milk. Stir gently. Return to heat and stir until
the sauce thickens. Add 1 1/2 cups grated cheese
and stir through the sauce. Add salmon and spring onion
until well mixed. Place in casserole dish and spread
the mashed potato on top. Sprinkle the remaining
cup of grated cheese over the top and place on
centre shelf of the oven and for 15 minutes at 350 degrees.
Or until golden brown.
Gourmet Guacamole Dip
1 ripe avocado
1/4 cup mayonnaise
1 teaspoon garlic powder
Juice of half a lemon or lime
1 cup sour cream
1 can refried beans
1 envelope taco seasoning
1 cup shredded sharp Cheddar cheese
Chopped black olives
In a bowl, mix the can of refried beans with the envelope of taco seasoning.
In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon
or lime juice, garlic powder and mayonnaise and mix very well. Spread the
refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the
sour cream. For the next layer, spread the avocado mixture. Sprinkle the
lettuce on that layer, and the cheese and tomatoes and olives on top of that
Refrigerate until 15 minutes before serving.
Serve with tortilla chips.
1 – 16 oz. bag of frozen turnip greens
1 can of Ro-Tel tomatoes & peppers
1 – 15 oz. can of tomato sauce
1/4 lb. of diced ham
1/4 lb. of bacon or salt pork
1 small onion, chopped
Cook greens, bacon or salt pork and onion according to
package directions. Drain, add Ro-Tel, ham and tomato sauce.
Remove bacon. Cook 10 to 15 minutes longer on stove top or
2 to 3 minutes in microwave on High. Let stand 2 to 3 minutes.
3 – 15 oz. cans black-eyed peas
1 lb. of sausage, sliced
2 tablespoons of oil
1 large onion, chopped
1 – 4 oz. can of diced green chilies
1 – 14 oz. can of whole tomatoes
Salt and pepper, to taste
Place black-eyed peas in large stew pan to simmer. Fry
sausage in oil until well browned. Drain all but 2
tablespoons of oil from skillet. Saute onion in remaining
oil. Add onions with oil and remaining ingredients to peas.
Simmer for 30 minutes over a low heat. Serve with corn bread
and tossed salad.
ORIENTAL BEEF AND BROCCOLI
¾ pound beef top round steak
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon molasses
1 clove garlic, minced
1/8 to ¼ teaspoon crushed red pepper
1 cup thinly bias-sliced carrots
6 cups fresh broccoli flowerets
1½ teaspoons cornstarch
1 tablespoon water
Partially freeze meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a 2-quart casserole stir together soy sauce, vinegar, molasses, garlic, and red pepper. Stir in meat. Cover and let stand at room temperature for 10 minutes.
Cook meat mixture, covered, on 100% power (high) for 3 to 5 minutes or till meat is no longer pink, stirring every 2 minutes. With a slotted spoon, remove meat from casserole; set aside. Reserve juices in casserole. Add carrots to juices in casserole. Cook, covered, on high for 1 minute. Add broccoli and cook 4 to 6 minutes more or till vegetables are nearly crisp-tender, stirring every 2 minutes. Stir together cornstarch and water; stir into vegetables. Cook, uncovered, on high for 2 to 3 minutes or till slightly thickened, stirring after every minute. Stir in meat. Cook, covered, on high for 1 minute or till heated through.
Blend Of The Bayou
1 package 8 ounces cream cheese, cubed
4 tablespoons butter, divided
1 large onion chopped
2 celery ribs chopped
1 large green pepper chopped
1 pound cooked medium shrimp peeled and devined
2 cans ( 6 ounces each ) crabmeat, drained flaked and cartilage removed
1 can ( 10 3/4 ounces ) condensed cream of mushroom soup, undiluted
1 jar ( 4 1/2 ounces ) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon ( or more if you wish ) Hot sauce of your choice
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded cheddar cheese
1/2 cup crushed butter flavored crackers ( about 12 crackers )
In a small saucepan, cook and stir the cream cheese and 2 tablespoons of
butter over low heat
until melted and smooth. In a large skillet saute the onion, celery and
green pepper in remaining butter until tender. Stir in cream cheese mixture.
Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce,
cayenne and rice.
Transfer to a greased 2 quart baking dish. Combine cheese and cracker crumbs
and sprinkle over the top.
Bake uncovered at 350 for 25-30 minutes or until bubbly.
Yield : 6-8 servings