Boy, I feel so comforted! I think that warm feeling comes more from the good company than the good meal, with maybe just a little help from some good wine. Having said that, the food was pretty dog-goned tasty. Thanks, everyone, for the food and the fun!
Here's our menu:
Stuffed Mushrooms with Sausage http://www.foodnetwork.com/recipes/tyler-florence/stuffed-mushrooms-with-sausage-recipe/index.html
Tuscan White Bean Soup http://www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-white-bean-and-garlic-soup-recipe/index.html
Meat Loaf with Red Wine Glaze http://www.foodandwine.com/recipes/meat-loaf-with-red-wine-glaze
Twice Baked Potatoes http://homecooking.about.com/od/vegetablerecipes/r/blv318.htm
Spinach and Crab Soufle (I do not have the recipe for this)
Apple-Cinnamon Bread Pudding with Apple Brandy Sauce http://southernfood.about.com/od/breadpuddingrecipes/r/bl60915f.htm
Chocolate Decadence http://www.epicurious.com/recipes/food/views/Chocolate-Decadence-103084
So, --I hope this works--rather that writing out all the recipes, you can click on the link get it online.
love you, Shirley
Sunday, February 1, 2009
Saturday, November 8, 2008
Celebrating Fall
Mushroom, Broccoli & Cheddar Bundles
Shirley and Andy
Ingredients:
1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen chopped broccoli (2 cups), thawed and drained
2 cups sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded sharp Cheddar cheese
Directions:
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.
HEAT oil in skillet. Add broccoli, mushrooms, onion and garlic and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in cheese.
UNFOLD pastry on lightly floured surface. Roll each sheet into 12" square and cut each into 16 (3") squares. Place 2 tsp. broccoli mixture in center of each square. Brush edges of squares with egg mixture. Fold corners to center over broccoli mixture. Press edges to seal. Place 2" apart on baking sheet. Brush with egg mixture.
BAKE 15 min. or until golden. Makes 32 appetizers.
Shirley and Andy
Ingredients:
1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen chopped broccoli (2 cups), thawed and drained
2 cups sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 cup shredded sharp Cheddar cheese
Directions:
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Mix egg and water.
HEAT oil in skillet. Add broccoli, mushrooms, onion and garlic and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in cheese.
UNFOLD pastry on lightly floured surface. Roll each sheet into 12" square and cut each into 16 (3") squares. Place 2 tsp. broccoli mixture in center of each square. Brush edges of squares with egg mixture. Fold corners to center over broccoli mixture. Press edges to seal. Place 2" apart on baking sheet. Brush with egg mixture.
BAKE 15 min. or until golden. Makes 32 appetizers.
Monday, October 13, 2008
a taste of China
Cantonese-style Pork and Shrimp Dumplings
(Andy and Shirley)
INGREDIENTS
1/4 pound ground pork
1 cup chopped watercress
1/2 (8 ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp
DIRECTIONS
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
(Andy and Shirley)
INGREDIENTS
1/4 pound ground pork
1 cup chopped watercress
1/2 (8 ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp
DIRECTIONS
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
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