I like to call this Teriyaki Pasta Salad since it gives a better description of what is in it. The friend and link I received it from calls it Tuxedo Salad. I rarely add the sesame seeds and green onions just because I don't usually have those on hand. And I like to use some of the teriyaki sauce to marinate the chicken and grill it.
Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbsp sugar
2/3 cup vinegar
1/2 tsp salt
1/2 tsp pepper
Salad:
16 oz. bow tie pasta
Add pasta to the salad dressing and marinade in the fridge for a few hours
Add:
10oz pkg fresh baby spinach
6 oz. craisins
3 (11oz.) cans mandarin oranges, drained
1 bunch chopped green onions
1/4 cup sesame seeds
6 oz honey roasted peanuts
1 bag grilled chicken strips or teriyaki chicken strips
This recipe makes a huge amount of salad, but if you half it you end up with half a can/bag of most of the ingredients. Also, make sure you've got a BIG bowl to mix it all together in. Enjoy!
Tuesday, November 1, 2011
Italian Cream Cake
Very time consuming, but it's worth every minute! My method for making this cake - first toast coconut and walnuts, whip the egg whites, make the cake and while it's baking make the custard (I don't put it over an ice bath, I just let it cool in a bowl and stir it occasionally). While the cake and custard cool, make the frosting.
Italian Cream Cake
For the cake:
½ cup butter
½ cup solid vegetable shortening
1 ½ cups plus 1/3 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
½ cup buttermilk
½ cup toasted sweetened coconut flakes (toasted in oven at 350º or in skillet on stove over medium heat)
½ cup toasted walnuts (toasted in oven at 350º or in skillet on stove over medium heat)
For the pastry cream filling:
6 large egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
2 cups milk
1 ½ teaspoons vanilla extract
For the butter-cream cheese frosting:
¼ cup butter
¾ cup (6 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 ½ cups toasted sweetened grated coconut
Preheat the oven to 325º F.
To prepare the cakes, place the butter, shortening, and 1 ½ cups granulated sugar in the work bowl of an electric mixer. Beat at medium speed for about 30 seconds, until the mixture is fluffy. Turn down the speed to low and beat in the 4 egg yolks and vanilla, stopping to scrape down the sides of the mixing bowl. In a bowl, sift together the cake flour and baking soda and then add to the bowl of the mixer. Beat on slow speed for about 15 seconds, stopping once to scrape down the sides of the mixing bowl. Add the buttermilk, ½ cup toasted coconut, and ½ cup walnuts and beat for about 15 seconds longer, again scraping down the sides. Transfer the batter mixture to a clean mixing bowl. Clean and dry the work bowl of the mixer and add the egg whites and remaining 1/3 cup granulated sugar. Using the whisk attachment, beat on high speed for about 1 ½ minutes, until stiff peaks form. Fold the egg white mixture into the batter and mix well.
Spray two 9-inch cake pans with non-stick spray (or lightly butter the pans), line the bottoms with parchment paper, and evenly divide the cake batter between the pans. Transfer to the over and bake for about 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Transfer the pans to a wire rack to cool. When cooled, run a paring knife around the inside rim of the cake pans to loosen the cakes, and invert them onto plates to release.
To prepare the pastry cream filling, place the egg yolks and granulated sugar in a mixing bowl and whisk with a wire whisk until pale yellow in color and ribbons form. In a separate bowl, sift together the flour and cornstarch and beat into the whisked egg yolk mixture. Pour the milk and vanilla into a small heavy-bottomed saucepan and bring to a simmer over medium heat. Slowly add the hot milk mixture to the egg yolk-flour mixture and whisk vigorously to temper. Pour the tempered mixture into the saucepan and continue cooking over low heat, whisking constantly, until almost boiling and thickened (if lumps form, whisk more vigorously until they disappear). Remove the pan from the heat and whisk for about 1 minute longer. Transfer to a clean bowl and set over an ice bath for about 5 minutes. Cover the surface of the pastry cream with plastic wrap and refrigerate until set, about 2 hours.
To prepare the frosting, place the butter and cream cheese in the work bowl of an electric mixer fitted with paddle attachment. Beat on medium speed for about 30 seconds, until fluffy. Add the confectioners’ sugar, vanilla, and lemon juice, and beat for about 30 seconds longer, until the mixture is completely incorporated.
Using a long, clean bread knife, cut the cakes in half horizontally (giving you four sections). Reserve one of the bottom-half sections. Top each of the remaining three sections with one-third of the pastry cream, using a spatula to evenly spread the pastry cream over the surface. Place the three cake sections on top of one another, with the pastry cream facing up. Place the reserved cake section upside-down on the top of the other three sections, so the bottom side faces up.
Using a metal spatula or a pallet knife, evenly cover the top and sides of the cake with the frosting. Once the cake is frosted, lift it up, holding the cake from the bottom, and press the coconut flakes into the sides of the cake. Place the cake on a serving platter and top with the remaining coconut, gently pressing it into the frosting. Serves 10-12
Italian Cream Cake
For the cake:
½ cup butter
½ cup solid vegetable shortening
1 ½ cups plus 1/3 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
½ cup buttermilk
½ cup toasted sweetened coconut flakes (toasted in oven at 350º or in skillet on stove over medium heat)
½ cup toasted walnuts (toasted in oven at 350º or in skillet on stove over medium heat)
For the pastry cream filling:
6 large egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
2 cups milk
1 ½ teaspoons vanilla extract
For the butter-cream cheese frosting:
¼ cup butter
¾ cup (6 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 ½ cups toasted sweetened grated coconut
Preheat the oven to 325º F.
To prepare the cakes, place the butter, shortening, and 1 ½ cups granulated sugar in the work bowl of an electric mixer. Beat at medium speed for about 30 seconds, until the mixture is fluffy. Turn down the speed to low and beat in the 4 egg yolks and vanilla, stopping to scrape down the sides of the mixing bowl. In a bowl, sift together the cake flour and baking soda and then add to the bowl of the mixer. Beat on slow speed for about 15 seconds, stopping once to scrape down the sides of the mixing bowl. Add the buttermilk, ½ cup toasted coconut, and ½ cup walnuts and beat for about 15 seconds longer, again scraping down the sides. Transfer the batter mixture to a clean mixing bowl. Clean and dry the work bowl of the mixer and add the egg whites and remaining 1/3 cup granulated sugar. Using the whisk attachment, beat on high speed for about 1 ½ minutes, until stiff peaks form. Fold the egg white mixture into the batter and mix well.
Spray two 9-inch cake pans with non-stick spray (or lightly butter the pans), line the bottoms with parchment paper, and evenly divide the cake batter between the pans. Transfer to the over and bake for about 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Transfer the pans to a wire rack to cool. When cooled, run a paring knife around the inside rim of the cake pans to loosen the cakes, and invert them onto plates to release.
To prepare the pastry cream filling, place the egg yolks and granulated sugar in a mixing bowl and whisk with a wire whisk until pale yellow in color and ribbons form. In a separate bowl, sift together the flour and cornstarch and beat into the whisked egg yolk mixture. Pour the milk and vanilla into a small heavy-bottomed saucepan and bring to a simmer over medium heat. Slowly add the hot milk mixture to the egg yolk-flour mixture and whisk vigorously to temper. Pour the tempered mixture into the saucepan and continue cooking over low heat, whisking constantly, until almost boiling and thickened (if lumps form, whisk more vigorously until they disappear). Remove the pan from the heat and whisk for about 1 minute longer. Transfer to a clean bowl and set over an ice bath for about 5 minutes. Cover the surface of the pastry cream with plastic wrap and refrigerate until set, about 2 hours.
To prepare the frosting, place the butter and cream cheese in the work bowl of an electric mixer fitted with paddle attachment. Beat on medium speed for about 30 seconds, until fluffy. Add the confectioners’ sugar, vanilla, and lemon juice, and beat for about 30 seconds longer, until the mixture is completely incorporated.
Using a long, clean bread knife, cut the cakes in half horizontally (giving you four sections). Reserve one of the bottom-half sections. Top each of the remaining three sections with one-third of the pastry cream, using a spatula to evenly spread the pastry cream over the surface. Place the three cake sections on top of one another, with the pastry cream facing up. Place the reserved cake section upside-down on the top of the other three sections, so the bottom side faces up.
Using a metal spatula or a pallet knife, evenly cover the top and sides of the cake with the frosting. Once the cake is frosted, lift it up, holding the cake from the bottom, and press the coconut flakes into the sides of the cake. Place the cake on a serving platter and top with the remaining coconut, gently pressing it into the frosting. Serves 10-12
Easy Homemade French Bread
So easy and so delicious! Takes a little time but well worth it. It makes two large loaves. I use this for french toast, garlic bread, sandwich bread, etc.
Easy Homemade French Bread
½ cups Warm Water
2 packages (7g Packet) Dry Active Yeast
1. Combine the warm water and the dry active yeast. Set aside.
2. In a large bowl, combine the hot water, oil, sugar, salt and half of the flour. Stir with a wooden spoon.
3. Add yeast mixture and stir.
4. Add the remaining flour and stir. Leave spoon in the dough.
5. Let rest for 10 minutes.
6. Stir and let rest for 10 minutes again.
7. Repeat rest and stir process three more times (for a total of five times).
8. Divide dough in half.
9. Turn out one half on a floured surface. Press out to a rectangle. Roll up (like making cinnamon rolls) and place on a greased baking sheet. Repeat with the other half.
10. Let rise in a warm place for 30 minutes.
11. With a sharp knife, make 3 diagonal slashes across each loaf. Brush with egg white.
12. Bake in a 400-degree oven for 25-30 minutes. Remove from the baking sheet to a cooling rack.
Easy Homemade French Bread
½ cups Warm Water
2 packages (7g Packet) Dry Active Yeast
2 cups Very Hot Water
⅓ cups Oil
3 Tablespoons Sugar
1 Tablespoon Salt
6 cups All-purpose Flour
Preparation Instructions
1. Combine the warm water and the dry active yeast. Set aside.
2. In a large bowl, combine the hot water, oil, sugar, salt and half of the flour. Stir with a wooden spoon.
3. Add yeast mixture and stir.
4. Add the remaining flour and stir. Leave spoon in the dough.
5. Let rest for 10 minutes.
6. Stir and let rest for 10 minutes again.
7. Repeat rest and stir process three more times (for a total of five times).
8. Divide dough in half.
9. Turn out one half on a floured surface. Press out to a rectangle. Roll up (like making cinnamon rolls) and place on a greased baking sheet. Repeat with the other half.
10. Let rise in a warm place for 30 minutes.
11. With a sharp knife, make 3 diagonal slashes across each loaf. Brush with egg white.
12. Bake in a 400-degree oven for 25-30 minutes. Remove from the baking sheet to a cooling rack.
Chocolate Chip Cookies
This recipe was all over the internet a few years ago claiming to be the Neiman Marcus cookie recipe. Well it's not, I actually have that recipe in a cookbook that explains it all. But this recipe is really good and a little good for you with the added oatmeal. It also freezes well and bakes up in about the same time.
1 cup brown sugar
2 eggs
1 tsp vanilla
2 ½ cups oatmeal (blended in blender until fine)
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
12 oz. Chocolate chips
4 oz Hershey Bar (grated)
Cream butter and sugars together. Add vanilla and eggs, mix 30 seconds. Add oatmeal, flour, baking soda, baking powder and salt, mix until dough starts to form. Add chocolate chips and grated Hershey bar. Bake at 375° for 10 minutes. Remove from cookie sheet and let cool.
*I rarely add the hershey bar and they are still great.
1 cup butter
1 cup granulated sugar1 cup brown sugar
2 eggs
1 tsp vanilla
2 ½ cups oatmeal (blended in blender until fine)
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
12 oz. Chocolate chips
4 oz Hershey Bar (grated)
Cream butter and sugars together. Add vanilla and eggs, mix 30 seconds. Add oatmeal, flour, baking soda, baking powder and salt, mix until dough starts to form. Add chocolate chips and grated Hershey bar. Bake at 375° for 10 minutes. Remove from cookie sheet and let cool.
*I rarely add the hershey bar and they are still great.
Sunday, November 9, 2008
Caramel Popcorn
Caramel Popcorn
Yield 18 servings (serving size: 2/3 cup)
Ingredients
Cooking spray
2/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 teaspoon molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)
Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.Combine sugar, corn syrup, butter, and molasses in amedium saucepan; bring to a boil over medium heat.Cook 5 minutes, stirring once. Remove from heat; stirin vanilla, baking soda, and salt. Place popcorn in alarge bowl; pour sugar mixture over popcorn in asteady stream, stirring to coat.Spread popcorn mixture into prepared pan. Bake at 250°for 1 hour, stirring every 15 minutes.Remove from oven; stir to break up any large clumps.Cool 15 minutes. Serve warm or at room temperature.Note: Store in an airtight container for up to 1 week.
*I used a roasting pan instead of ajelly roll pan, it was easier to stir the popcorn. Ialso kept stirring it while it cooled to break it upand keep it from sticking to the bottom of the pan.
Yield 18 servings (serving size: 2/3 cup)
Ingredients
Cooking spray
2/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 teaspoon molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)
Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.Combine sugar, corn syrup, butter, and molasses in amedium saucepan; bring to a boil over medium heat.Cook 5 minutes, stirring once. Remove from heat; stirin vanilla, baking soda, and salt. Place popcorn in alarge bowl; pour sugar mixture over popcorn in asteady stream, stirring to coat.Spread popcorn mixture into prepared pan. Bake at 250°for 1 hour, stirring every 15 minutes.Remove from oven; stir to break up any large clumps.Cool 15 minutes. Serve warm or at room temperature.Note: Store in an airtight container for up to 1 week.
*I used a roasting pan instead of ajelly roll pan, it was easier to stir the popcorn. Ialso kept stirring it while it cooled to break it upand keep it from sticking to the bottom of the pan.
Penne with Sun-Dried Tomato Pesto
Penne with Sun Dried Tomato Pesto
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
*I added the pesto to some sauteed chicken and then added the pasta and pasta water.
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
*I added the pesto to some sauteed chicken and then added the pasta and pasta water.
Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread or Muffins
*Great as a bread, but I like to make this recipe as muffins. Cook muffins for 20 min.
Makes 24 muffins.
Ingredients
2 cups sugar
2 cups canned pumpkin (I use Trader Joes canned pumpkin, it tastes better than the Libby's)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (Ijust use a vanilla pudding pack)
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
*Great as a bread, but I like to make this recipe as muffins. Cook muffins for 20 min.
Makes 24 muffins.
Ingredients
2 cups sugar
2 cups canned pumpkin (I use Trader Joes canned pumpkin, it tastes better than the Libby's)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (Ijust use a vanilla pudding pack)
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
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