Heraldry

Peanut Butter Pie

Ingredients

  • 1 cup powdered sugar
  • 1/2 cup milk
  • 8 ounces cream cheese
  • 1/2 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 1 pre-made graham cracker or oreo pie crust
  • chocolate hardshell topping

Instructions

  1. Dissolve powdered sugar in milk.
  2. Add softened cream cheese and peanut butter.
  3. Beat until smooth.
  4. Fold in the Cool Whip.
  5. Pour into the pie crust.
  6. Freeze.
  7. Prior to serving, cover with chocolate hardshell.

Preparation time: 25 minute(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

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Mirrored from N & L Cookbook.

Heraldry

Buttermilk Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted and slightly cooled (plus some extra for the pan)

Instructions

  1. Mix the dry ingredients together.
  2. Whisk the wet ingredients together.
  3. Add the wet ingredients to the dry and mix just until the batter comes together.
  4. Set the batter aside to rest for five minutes.
  5. Heat a nonstick frying pan over medium-low heat.
  6. Add the extra butter to your pan, just enough to coat, and ladle the batter in.
  7. Cook until bubbles form and the bottom is golden.
  8. Flip and cook until the second side is golden.

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Mirrored from N & L Cookbook.

Heraldry

Quinoa Salad with Asparagus, Dates, and Orange

Ingredients

  • Salad:
  • 1 teaspoon olive oil
  • 1/2 cup finely chopped red onion
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup fresh orange sections (about 1 large orange)
  • 1/4 cup chopped pecans, toasted
  • 5 dates, pitted and chopped
  • 1/2 pound (2-inch) slices asparagus, steamed and chilled
  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Instructions

  1. To prepare salad:
  2. heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add onion to pan; sauté 2 minutes.
  4. Add quinoa to pan; sauté 5 minutes.
  5. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil.
  6. Cover, reduce heat, and simmer 15 minutes.
  7. Remove from heat; let stand 15 minutes or until water is absorbed.
  8. Transfer quinoa mixture to a large bowl.
  9. Add orange and rest of salad ingredients
  10. Toss gently to combine.
  11. To prepare dressing:
  12. Combine ingredients in a small bowl, stirring with a whisk.
  13. Pour dressing over salad; toss gently to coat.
  14. Serve at room temperature.

Number of servings (yield): 8

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Mirrored from N & L Cookbook.

Heraldry

Stuffed London Broil

Ingredients

  • 3 pieces white bread
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 tablespoon chopped garlic
  • 1 pound sweet Italian turkey sausage, crumbled and cooked
  • 3/4 cup pine nuts
  • 1 package frozen spinach
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 1 teaspoon dry thyme
  • 1 (2 pound) London broil

Instructions

  1. Soak bread in milk.
  2. Preheat pan on medium high heat
  3. Add olive oil and onion and cook for 3 minutes.
  4. Add garlic and cook for 1 minute.
  5. Add sausage and pine nuts and cook for 5 minutes.
  6. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and salt.
  7. Heat through while mixing well to incorporate the bread.
  8. Spread out on a sheat pan and let cool.
  9. Cut a pocket into the London broil
  10. Stuff with the above mixture and close with toothpicks.
  11. Rub the outside of London broil with garlic and olive oil.
  12. Broil or grill for 20 minutes (until internal temp is 165)
  13. Rest for 20 minutes prior to serving

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

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Mirrored from N & L Cookbook.

Heraldry

Baked Macaroni and Cheese

Summary: 7 Weight Watchers Points per serving

Ingredients

  • 12 oz uncooked pasta
  • 1/2 cup fat-free sour cream
  • 12 oz fat-free evaporated milk
  • 8 oz low- fat cheese, shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 2 tbsp dried bread crumbs
  • 2 tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350º.
  2. Cook pasta according to package directions. Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream.
  3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges.
  4. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and stir in mustard, salt, pepper and nutmeg.
  5. Add cheese mixture to pasta and mix well. Transfer to a 3-quart casserole dish.
  6. Combine bread crumbs and Parmesan cheese and sprinkle over pasta. Bake until top is golden, about 30 minutes.

Diet tags: Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

5 :  ★★★★★ 1 review(s)

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Mirrored from N & L Cookbook.

Heraldry

Artichoke and Goat Cheese Strata

Ingredients

  • 1 tsp olive oil
  • 1/2 cup shallots, finely chopped
  • 10 oz frozen artichoke hearts, thawed
  • 2 cloves garlic, minced
  • 1/2 tsp dried herbes de Provençe
  • 1 3/4 cups 1% milk
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 4 lg eggs
  • 1 1/2 oz grated Parmigiano-Reggiano cheese
  • 1/2 lb artisianal white bread, but into 1″ cubes
  • 3 oz crumbled goat cheese
  • cooking spray

Instructions

  1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook 2 minutes. Stir in artichoke and garlic. Cook 8 minutes or until artichoke begins to brown. Remove from heat and add herbes de Provençe. Cool for 10 minutes.
  2. Whisk together milk, pepper, salt, and eggs in a large bowl. Add parmigiano-reggiano cheese and bread, and toss lightly. Stir in artichoke mixture and let stand 20 minutes.
  3. Preheat oven to 375°.
  4. Coat an 8″ square baking dish with cooking spray, and pour in half of the bread mixture. Scatter half the goat cheese crumbles on top. Spoon on remaining bread mixture, and top with remaining goat cheese. Bake for 50 minutes or until browned and bubbly.

Diet type: Vegetarian

Number of servings (yield): 6

Calories: 286

Fat: 10.7

Protein: 16.8

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Mirrored from N & L Cookbook.

Heraldry

Slow Cooker Meat Sauce

Ingredients

  • Olive oil
  • 2 cups onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 6 cloves garlic, minced
  • 2 (4 oz) links Italian sausage, casings removed
  • 1 lb ground sirloin
  • 1 cup red wine
  • 1/4 cup no-salt-added tomato paste
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1/2 tsp dried basil
  • splash of balsamic vinegar
  • 28 oz chopped tomatoes, undrained
  • 1 cup no-salt-added canned tomato sauce

Instructions

  1. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add onion to pan and brown lightly. Add carrot, celery, and garlic and sauté until vegetables are fragrant and translucent. Pour into a 6 qt slow cooker.
  2. Add sausage and beef to to skillet. Sauté until browned, stirring to crumble. Evacuate with a slotted spoon to a plate coated with paper towels to drain.
  3. Pour beef mixture into slow cooker. If there are any browned bits stuck to the bottom of the pan, deglaze with the wine. Otherwise, add it to the slow cooker along with the remaining ingredients. Cook on low for 8 hours.

Notes

Reading through the original recipe, it seemed a bit one diminsional so I made a few additions to boost the flavor.

Preparation time: 25 minute(s)

Cooking time: 8 hour(s)

Number of servings (yield): 8

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Mirrored from N & L Cookbook.

Heraldry

Trappist Patersbier

Ingredients

  • 8 gallons water
  • 9 lbs Belgian pilsner malt -or- 6 lbs pilsner malt and 3 lbs Munich malt
  • 4 oz Cara Hell Dextrine malt
  • 4 oz Cara Amber (aka Biscuit) malt
  • 1/2 lb Turbinado sugar
  • 1  oz German Hallertauer hops
  • 1/4 oz coriander seed
  • 1/2 tsp Wyeast Brewer’s Nutrient Blend
  • 1 oz Saaz hops
  • Wyeast #3787 Trappist High Gravity Yeast -or- #3789-PC Trappist Blend

Instructions

  1. Heat 6 gallons of water to 147°. Add the malt, and soak for 60-90 minutes, giving the grains a good swirl every 20 minutes or so.
  2. Sparge with remaining 2 gallons of water, adding the run off back to the mash tun.
  3. Bring to a boil. Let boil for 15 minutes, then add sugar.
  4. Boil for another 30 minutes. Add Hallertauer hops, and coriander and boil another 10 minutes.
  5. Cool to room temperature and tranfer to primary fermenter. Add Wyeast Brewer’s Nutrient Blend, Saaz hops, and yeast. Cover and insert airlock. Allow to ferment.

Notes

Most Trappist breweries feature a Patersbier or “fathers’ beer” that is only available to the monks themselves, although it is sometimes offered at the monestery’s on site café. It is usually a relatively weak beer, and may only be offered to the brothers on festive occasions, both of these facts relating to the Trappist tradition of austerity. Examples include Chimay Dorée and Petite Orval.

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Mirrored from N & L Cookbook.

Heraldry

Honey Porter

Ingredients

  • 1/4 lb black patent malt
  • 1/2 lb chocolate malt
  • 1 lb 60 lava bond crystal malt
  • 2 (3.3 lb) packages dry amber malt extract
  • 2 lbs honey
  • 1 oz Perles Hops
  • 1 tsp Irish Moss
  • 1 oz Willamette Hops
  • 5 gallons purified water
  • 1 package ale yeast

Instructions

  1. Place grains in grain socks and pace grain socks in a pot with at least 1/2 a gallon of water. Bring water to between 150° & 170° and hold for 30 minutes.
  2. Remove grain socks and pour water over them until you have at least 1 gallon.
  3. Add malt extract and honey. Stir until completely dissolved. Heat mixture until it boils and foams.
  4. Remove from heat until foam subsides. Add Perles Hops, and boil for 60 minutes.
  5. Add Irish Moss and half the Willamette Hops. Boil for another 5 minutes, then remove from heat and chill to room temperature.
  6. Pour 4 gallons of water to the primary fementer, and add remaining Willamette Hops and beer wort. Stir well. Note the specific gravity. Add yeast. Put lid and air lock on the fermenter.
  7. Allow to ferment until bubbling slows to 30 to 60 seconds, and transfer to a glass carboy. Note the specific gravity.
  8. Allow fementation to continue until bubbling stops completely. Note the specific gravity, prime and bottle.

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Mirrored from N & L Cookbook.

Heraldry

Blackberry Wheat Beer

Ingredients

  • 6.6 lbs wheat malt extract
  • 2 lbs honey
  • 1/2 oz cascade hops
  • 1 tsp Irish Moss
  • 1/4 oz tetanang hops
  • 5 gallons purified water
  • 1 package American Wheat Ale Yeast
  • blackberry syrup

Instructions

  1. Bring 1 1/2 gallons water to beween 150° & 170°. Add the malt extract and honey. Stir until extract is dissolved. Heat until mixture boils and foams. Remove from heat until the foam subsides.
  2. Add cascade hops and mix well. Boil for 45 minutes.
  3. Add Irish Moss and boil for 5 minutes. Remove from heat. Chill wort to room temperature.
  4. Pour 3 1/2 gallons of water into primary fermenter. Add Tetanang hops and beer wort and stir well. Pour in yeast, ad lid and air lock.
  5. After 2 days, transfer to glass carboy. Add blackberry syrup.
  6. Once fermentation is complete, bottle.

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Mirrored from N & L Cookbook.