Archive for the ‘chef’ Category
April 18, 2009
Raspberry Coconut Truffles
Ingredients
1 Homemade Gourmet® Basic Cheesecake Mix
32 oz powdered sugar
1 14-ounce package flaked coconut
1 package (10 ounces) frozen raspberries in syrup, thawed and undrained
1 stick butter, softened (use butter for best results)
1 24-ounce package chocolate almond bark
Red Food Coloring
Directions
1. Place raspberries with syrup in blender, process until smooth. Stain raspberry mixture through fine-mesh stainer. Discard seeds and pulp
2. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, raspberries and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.
3. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape. The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.
4. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.
5. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.
Posted in chef, Confectionery, cooking, culinary, Dessert Recipes, easter, gourmet, Home Cooking, mothers day, recipe, Taste of Home |
April 18, 2009
Lime Coconut Truffles
Ingredients
1 Homemade Gourmet® Key Lime Cheesecake Ball Mix
32 oz powdered sugar
Zest of one Lime
1 tbsp fresh-squeezed lime juice
1 14-ounce package flaked coconut
1 14-ounce can sweetened condensed milk
1 stick butter, softened (use butter for best results)
1 24-ounce package vanilla almond bark
Green Food Coloring
Directions
1. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, condensed milk, lime zest, lime juice and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.
2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape. The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.
3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted. Add a few drops of green food coloring and 1 tsp lime juice
4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.
Posted in chef, Christmas Recipes, Confectionery, culinary, easter, gourmet, mothers day, Taste of Home |
April 17, 2009
Orange Candy
Adapted from Homemade Gourmet
Ingredients
4 tablespoons butter or margarine, softened
1 16-ounce box powdered sugar
2 tablespoons Homemade Gourmet® Orange Dreamsicle Smoothie Mix
4 tablespoons milk
2 tablespoons light corn syrup
1 7-ounce package shredded coconut
Directions
1. In a mixing bowl, cream butter, 3 cups sugar, and smoothie mix; add milk, and corn syrup. Stir until well blended.
2. Add remaining sugar and coconut. Cover and chill for 1 hour.
3. Shape into 1-inch balls. Store chilled in airtight container.
Posted in chef, Christmas Eve Recipes, Christmas Recipes, Comfort Food, Confectionery, cooking, culinary, Day After Thanksgiving Recipes, Dessert Recipes, easter, gourmet, Home Cooking, Meal Planning, mothers day, recipe, Southern Cooking, Taste of Home | Tags: cooking, eating, gourmet, mothers day, recipes |
April 17, 2009
Lasagna
Adapted from Homemade Gourmet
Ingredients
2 cups shredded mozzarella, divided
15 ounces ricotta cheese
1/2 cup parmesan cheese
1 egg
1/4 cup Homemade Gourmet® Garlic Basil Seasoning
2 pounds Homemade Gourmet® Garlic Basil Seasoned ground beef, precooked (see recipe)
3-1/2 cups Homemade Gourmet® Homestyle Spaghetti Sauce, prepared
1 8-ounce box of oven ready lasagna noodles
Directions
1. Preheat oven to 350. Combine 1 cup mozzarella with next four ingredients; set aside.
2. In a separate bowl, combine seasoned beef and spaghetti sauce. In greased 13x9x2 pan, pour thin layer of meat sauce to cover bottom of pan. Layer 1/3 of lasagna noodles over the meat sauce. Spread 1/2 of cheese mixture on top of meat sauce. Repeat layering until all ingredients are used and top with 1 cup reserved mozzarella cheese.
3. Bake, covered, for 30 minutes, remove cover and bake an additional 15 minutes until cheese is lightly browned.
Posted in chef, Comfort Food, cooking, culinary, Dinner Recipes, easy meals, family dinner, gourmet, Home Cooking, Italian Recipes, Meal Planning, mothers day, recipe, Southern Cooking, Taste of Home | Tags: cooking, dinner, eating, gourmet, gourmet meals, italian, mothers day, recipes |
April 17, 2009
Coconut Truffles
Adapted from Homemade Gourmet
Ingredients
1 Homemade Gourmet® Basic Cheesecake Mix (or 1 cup of pantry staple)
8 cups powdered sugar, divided
1 14-ounce package flaked coconut
1 14-ounce can sweetened condensed milk
1 stick butter, softened (use butter for best results)
1 24-ounce package chocolate almond bark
Directions
1. In a large mixing bowl, combine cheesecake mix, 6 cups powdered sugar, coconut, condensed milk, and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.
2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm.
3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.
4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.
Posted in chef, Christmas Recipes, Confectionery, cooking, culinary, Dessert Recipes, easter, gourmet, mothers day, recipe, Taste of Home | Tags: cooking, eating, gourmet, mothers day, recipes |
April 16, 2009
Cranberry Orange Scones
Adapted from Homemade Gourmet
1 Homemade Gourmet® White Chocolate Cran-Orange Cookie Mix
1¼ cups flour
1½ tablespoons baking powder
2 sticks cold butter/margarine, cut into chunks
1 cup cold buttermilk
Preheat oven to 400 degrees. Remove chocolate/craisins packet from mix and set aside.
In a large bowl, combine the cookie mix, flour and baking powder. Using a pastry cutter or two knives, cut butter into flour mixture until crumbly. Stir in chocolate/craisins. Add buttermilk and stir until all mixture is moistened.
On a generously floured surface, knead dough 15-20 times until dough is no longer sticky. Pat dough flat in rectangle about 1 inch thick. Cut into desired shapes, about 3 inches in diameter, with knife or cookie cutter.
Place scones 2 inches apart on lightly greased baking sheet. Bake about 15 minutes until lightly browned on top. Makes 15 scones.
Posted in Breakfast Recipes, chef, Christmas Recipes, Comfort Food, cooking, culinary, easy meals, gourmet, Home Cooking, Meal Planning, mothers day, recipe, Southern Cooking, Taste of Home | Tags: cooking, cranberry, eating, gourmet, recipes, scones |
April 16, 2009
Banana Bread
Adapted by Homemade Gourmet
Ingredients
1 Homemade Gourmet® BasicSweet Bread Mix
2 eggs
1/2 cup oil
1 cup mashed banana
Directions
1. Preheat oven to 325 degrees. In a mixing bowl, combine bread mix, eggs, oil, and banana; stir until well blended.
2. Pour mixture into greased 5×8 loaf pan. Bake 60 to 80 minutes or until toothpick inserted in center comes out clean.
Serves: 10
Baking Options
Bake in greased pans for the time indicated below:
Mini loaf pan 25 to 30 minutes (4 to 6 loaves)
Regular size muffin pan 13 to 18 minutes (18 muffins)
Mini muffin pan 8 to 10 minutes (3 ½ dozen muffins)
Posted in Breakfast Recipes, chef, cooking, culinary, easy meals, gourmet, mothers day | Tags: cooking, eating, gourmet, muffins, recipes |
April 16, 2009
Baked French Toast
Adapted from Homemade Gourmet
Ingredients
CASSEROLE:
16 ounce loaf French bread
8 large eggs
1 cup half and half
1 cup milk
1/2 teaspoon salt
1 Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple)
1 teaspoon vanilla
PRALINE TOPPING:
1 cup butter, softened
1 Homemade Gourmet® Old Fashioned Apple Crisp
1/2 cup packed brown sugar
3/4 cup pecans
1/2 teaspoon nutmeg
Maple syrup or honey to serve over French Toast
Directions
1. Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13x9x2 baking dish in 2 rows, overlapping the slices.
2. In a large bowl, combine eggs, half and half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate over night.
3. Preheat oven to 350. Combine Praline topping ingredients (butter, apple crsip mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread. Bake for 55 – 60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.
Posted in Breakfast Recipes, chef, Comfort Food, cooking, culinary, easy meals, gourmet, Home Cooking, Meal Planning, mothers day, recipe, Southern Cooking, Taste of Home | Tags: cooking, eating, gourmet, recipes |
April 16, 2009
Garlic Basil Beef Filled Manicotti
Adapted from Homemade Gourmet
Ingredients
2 8-ounce boxes manicotti noodles (14-count each box)
1-1/2 pounds ground beef
2 tablespoons Homemade Gourmet® Garlic Basil Seasoning
1/2 cup milk
3 slices bread, moistened with 2 tablespoons water and then, crumbled
1 egg, whisked
2 cups mozzarella cheese, divided
5 tablespoons Homemade Gourmet® Homestyle Spaghetti Sauce Mix, prepared according to package directions
wax paper
non-strick cooking spray
Directions
1. Preheat oven to 350 degrees. Cook manicotti noodles according to package directions. Do not overcook. When noodles are finished cooking, drain, separate and lay out to cool on wax paper that has been sprayed with non-stick cooking spray.
2. Brown ground beef with Garlic Basil Seasoning. Combine cooked beef, milk, bread, egg and 1 cup cheese to create filling mixture.
3. Stuff cooked shells gently with mixture. Add leftover meat mixture to your sauce, cover bottom of 13x9x2 pan with thin layer of sauce. Lay stuffed manicotti in spaghetti sauce.
4. Top stuffed manicotti with remaining spaghetti sauce and mozzarella cheese. Bake for 25-30 minutes.
Posted in chef, cooking, culinary, Dinner Recipes, easy meals, family dinner, gourmet, Italian Recipes, mothers day, recipe | Tags: cooking, eating, gourmet, italian, recipes |
April 16, 2009
Italian Mozzarella Meatballs
Adapted by Homemade Gourmet
Ingredients
10 tablespoons Homemade Gourmet® Italian Mozzarella Meatloaf Seasoning Mix
1-1/2 ground beef
1/2 cup ketchup
1 egg
1 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350°. In a large bowl, combine all ingredients.
2. Shape mixture into 1-inch meatballs.
3. Place meatballs on foil lined pan or baking sheet and bake for 15 to 20 minutes.
Homestyle Spaghetti Sauce
Adapted by Homemade Gourmet
Ingredients
5 tablespoons Homemade Gourmet Homestyle Spaghetti Sauce Mix
1 6-ounce can tomato paste
1 15-ounce can tomato sauce
2 cups water
1 pound cooked hamburger meat, drained optional
Directions
1. In a pot, combine all ingredients except optional cooked hamburger meat.
2. Bring to a boil, then reduce heat and simmer 20 to 30 minutes. If you like, add cooked meat and heat through, about 5 minutes. Serve over cooked pasta.
Slow Cooker Option:
Place all ingredients except cooked meat in a crockpot and cook on low for 4 to 6 hours. Then, if you like, add cooked meat and heat through, about 5 minutes.
Meal Idea:
Pasta topped with our Homestyle Spaghetti Sauce is great served with a fresh-baked loaf of our Tomato Basil Bread and a crisp salad.
Posted in chef, cooking, culinary, Dinner Recipes, easy meals, family dinner, gourmet, Italian Recipes, mothers day | Tags: cooking, dinner, eating, gourmet, italian, recipes |