Chef Time!

Chef Time!

Monday, August 29, 2011

A Bunch of Recipes, Fresh From My Laboratory Part 2

Here are some more recipes that are looking for a new home, fresh from my laboratory (My Kitchen) hope you will all enjoy them and give them a new home. I cleaning my files so that I can have a cleaner filing cabinet and desk. So far, neither is getting done quick enough.

Durbin Hotel Sugar Cream Pie

1 prepared deep dish pie shell, baked and cooled
1/2 c. milk
1/2 c. butter
1 c. sugar
1 c. heavy cream
1/4 c. cornstarch
1/2 c. milk

Preheat oven to 400.
In a double boiler, combine butter, sugar, 1/2 cup milk and cream. Cook until butter is completely melted and sugar is dissolved, allow to simmer. In a small bowl, whisk together cornstarch and 1/2 cup milk until smooth. Slowly pour into hot cream mixture, whisking constantly until thickened. Pour filling into the pie shell and sprinkle with nutmeg. Bake for 5 minutes. Allow to cool before serving.

Chicken Tikka Masala

1 c. yogurt
1 tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
2 tsp. cayenne
2 tsp. black pepper
2 tsp. fresh ginger, minced
4 tsp. salt or to taste
3 boneless chicken breasts, cut into bite-size pieces
1 tbsp. butter
1 garlic clove, minced
1 jalapeno, finely chopped
2 tsp. cumin
2 tsp. paprika
3 tsp. salt or to taste
1 (8 oz.) can tomato sauce
1 c. heavy cream
1/4 c. fresh cilantro, chopped for garnish
In a large bowl, combine yogurt, lemon juice, 2tsp. cumin, cinnamon, cayenne, black pepper, ginger and salt. Stir in chicken, cover and refrigerate for 1 hour.
Preheat a grill or broiler for high heat.
Lightly oil grill grate or broiler grate. Thread chicken onto skewers and discard marinade. Grill or broil untl juices run clear, about 5 minutes on each side.
Melt butter in a heavy skillet over medium heat. Saute garlic garlic and jalapeno for 1 minute. season with 2 tsp. cumin, paprika and salt. Stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. Remove chicken from skewers and add to the sauce and simmer for 10 minutes. Serve on rice or couscous, then garnish with chopped cilantro.

Funnel Cakes

3 Large eggs
2 1/4 c. Milk
1/2 tsp. lemon extract
4 c. flour
1 c. brown sugar
1 tbsp. baking powder
1/2 tsp. salt
oil for frying
cinnamon powdered sugar for dusting
Heat oil to 375.
In a mixing bowl, whisk the eggs, milk and lemon extract. Whisk well. In another bowl, mix together flour, sugar, baking powder and salt until well combined. Fold flour mixture into the egg mixture. Stir until smooth.
Hold your finger over the funnel opening, fill funnel with about 3/4 cup of the mixture. Place funnel over the hot oil and carefullyremove your finger. Scribble and crisscross the batter into the hot oil.
Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamonpowdered sugar and ENJOY!


1 head of cabbage
1 lb. bacon
2 onions
1 lb. Wide noodles or Egg noodles
Slice cabbage into 1/4 inch slices or cut into 1 inch squares. Put cabbage in a large pot , cover with water and boil until tender. While cabbage is cooking, cut bacon into small pieces and chop onions. Put both onions and bacon into a skillet and cook until bacon is crispy and onions are tender. Put pasta into a pot of boiling water, cook until tender. Drain cabbage and return cabbage to the large pot, add bacon and onions, along with the bacon drippings. Drain pasta and add pasta to the cabbage mixture. Stir to mix completely, heat if needed to be warmer and serve. 

Chicken Lemonada

This is a slightly different version of Chicken Alfredo, only it tastes better.
1 c. butter
2 c. heavy cream
2 c. white wine
2 c. mozzarella and parmesan mixed
1 lb. fettuccine pasta
16 oz. Italian salad dressing or viniagrette
4 boneless chicken breasts
2 tbsp. lemon juice
2 lemons
Put chicken breasts in a zip lock bag with the salad dressing and marinate for at least 2 hours. Best if marinated overnight. Boil pasta until cooked. Melt butter over medium-low heat, add cream and wine, stir and slowly add the cheese mix to melt. Grill or pan-fry chicken breasts. Spoon sauce over chicken and pasta, garnish with lemon slices.

BBQ Cheddar Mini Meatloaf Muffins

Here is a fun and easy recipe, that you can have the kids (or yourself) prepare.

1 lb. ground beef
1 pkg. Stove Top Suffing Mix, prefer chicken flavor
1/2 c. water
1 egg
3/4 c. BBQ sauce, divided
1/2 c. shredded cheddar cheese

Preheat oven to 400. Grease 12 count muffin pan and set aside.
In a gallon sized zip lock baggie, add all ingredients except 1/2 of the BBQ sauce and the cheese. Squeeze bag until completely mixed (this keeps the mess out of the kitchen). Spoon mixture into the prepared muffin pan and press firmly with back of spoon. Top with remaining BBQ sauce and bake for 25-35 minutes. Remove from the oven and sprinkle with the cheese and put back into the oven for another 5 minutes. Allow to cool before removing from the pan.

Jalik (Cucumber Soup)

4 cucumbers
1 1/2 tsp. salt
2 garlic cloves, minced
2 tbsp. lemon juice
6 c. yogurt, plain
1 tbsp. dill, finely chopped
1/4 c. sesame oil or olive oil
2 tsp. mint, chopped

Peel cucumbers, cut in quarters lengthwise, scoop out the seeds, then slice thin. Sprinkle with salt and let stand for 15 minutes. Drain well Stir together the garlic, lemon juice, yogurt and dill. Mix with the cucumbers. Pour oil over the top and sprinkle with the mint. Serve at room temperature.

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