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Easter Recipes

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Getting ready for Easter? Take a look at some of the recipes below for your Easter Dinner. In reviewing I realized that I had not yet made a baked ham, so you won’t see one down there. I’ll rectify that this year.

Appetizer

Photo May 06, 5 14 24 PM

Caprese Salad Crostini

Bread

Photo Sep 03, 5 37 42 PMPerfect Dinner Rolls

Salad

Photo Sep 03, 5 37 12 PMSpinach Salad with Warm Bacon Dressing

Main Dish

Photo May 23, 5 57 32 PMBaked Salmon with Orange Ginger Sauce

Photo Nov 11, 5 04 25 PMBeef Wellington

Photo Dec 04, 5 28 26 PMPineapple Glazed Pork Loin,

IMG_1799Roasted Leg of Lamb

Photo Nov 25, 5 38 17 PMTuscan Style Pork Roast

Sides

Photo Sep 08, 5 53 49 PMApple Sweet Potato Bake

butternut-macncheeseButternut Mac and Cheese

Photo Nov 20, 5 25 31 PMParmesan Crusted Baby Carrots

Photo Nov 28, 5 35 46 PMSpinach Gratin

Photo Mar 11, 11 58 21 AMVegetable Frittata

Dessert

IMG_2050Glazed Lemon Cake

IMG_3483Gooey Butter Tarts

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DICED! A Ranting Chef Competition – Call for Entrants

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Calling all cooks:

I am announcing the first Ranting Chef cooking competition. In homage to, and in separation from a certain Food Network cooking show, I am announcing a call for entrants to a cooking competition: DICED! The competition works as follows:

  • Entrants  will be given a list of a few ingredients. With that they must create (or find) a recipe that contains and features those ingredients. They then must make the recipe, document it with a blog post, and take pictures of it. All writing and photography MUST be their own, even if they use a recipe they find elsewhere. Entrants will have a two week period from receiving the ingredient list to submit their post. I will post each blog on consecutive days
  • I will provide instructions to the readers of the blog to “like” the post as a vote. They will be asked to vote based on the use of the ingredients, desirability of the recipe, quality of the writing and great looking photos. The readers will vote on the one they like the best with the number of “likes”. The number the posts receives within one week of their posting date will count toward their total. Once a week goes by I will record the number of “likes” as their total. Readers can, and probably will, like more than one recipe.
  • Blog entries will be edited only for grammar, spelling mistakes and to add measurements typical to a US audience (if originally given in metric). Posts will go up in a random order.
  • Ingredients will be ones that I can obtain in my local grocery store and while I cannot guarantee you will be able to find them, I will not choose anything that I suspect to be obscure.
  • The first round will be posts about appetizer, soup or salad and will have five entrants. The top four will move on to the next round.
  • The second round will be post about a main course and relevant sides and will have four entrants. The top three will move on to the final round.
  • The final round will be a post about a dessert and will have three entrants.
  • In the event of a tie, the Ranting Chef will choose the winners of the tie.

Your prize will be the pride of winning and acclaim on this blog to readers around the world. I am working to see if I can get a sponsored prize or two, and if I do there will be something more tangible to win.

If you would like to compete and can fulfill the requirements stated above, send me an email at rantingchef@yahoo.com no later than midnight on February 28, 2013. I need your name, email address and a sentence or two about why you should be chosen. Those not selected for the first contest may be selected for future ones (if this goes well). For this first competition, I cannot guarantee any specific diet can be observed (gluten free, vegetarian, kosher).

Bombs of Savory, Salty Goodness

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There are a number of party appetizers that deserve to go down into the party food hall of fame.

  • Seven layer dip – oh yeah. You did some work here and can use a chip (added bonus)
  • Shrimp and cocktail sauce – Cheap on time, but it shows you spent some cash and the bigger the shrimp, the better.
  • Buffalo Chicken Pizza – Buffalo wings and pizza all in one? ‘Nuff said.

This recipe, Bacon Wrapped Water Chestnuts, deserves to be in there too. These little bombs of savory, salty goodness are just awesome.

Not the best pic, but they were fresh out of the oven. Fantastic flavor, easy to eat and just one more word…..BACON!

I did add a dash of MSG (Accent) and used already cooked bacon. This cut down on the cooking time quite a bit.

The longer they sit, the more flavor they have (and they are easier to spear). This recipe will take time, but they are worth it. Make sure you watch them near the end to ensure they don’t burn.

BACON WRAPPED WATER CHESTNUTS

Ingredients:

  • 1 can water chestnuts
  • 1/4 c. soy sauce
  • 1/4 tsp. ginger (optional)
  • 1/8 tsp. MSG (optional)
  • 1 tsp. sugar
  • 1/2 lb. bacon
  • Sugar

Directions:

Combine all ingredients except water chestnuts and bacon. Cut water chestnuts in half and marinate in mixture for 2 hours. Cut bacon in thirds. Wrap chestnuts in bacon and secure with toothpicks. Roll in sugar. Place on rack and bake for 20 minutes at 400 degrees. Makes 4 dozen.

Source: http://www.cooks.com/rec/doc/0,191,146180-229204,00.html

Can’t Pass Over the Mushroom Dip

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I am ecstatic to have another contributor to The Ranting Chef. Naomi is a friend from high school (eons ago) and after she put this post out on Facebook, I pestered her to let me put it up. Naomi brings another view as she eats both vegetarian and kosher. Please welcome Naomi.

Let the festivities begin! And cleaning and cooking!

This week my daughters came home and asked my husband, Rob, why he had bought so many cans of mushrooms; he told them it was the first round of Pesach (Passover) shopping. The mushrooms are for one of our favorite recipes – mushroom dip – that has been in our family for a long time.

When I was a teenager at Mira Costa High School, my friend Jim… used to host a New Year’s Eve party every year. He would serve a delicious artichoke heart dip (served warm) with toasted pieces of homemade bread. When Rob and I got married, Jim gave us the cookbook with the recipe, Horn of the Moon Cookbook: Recipes from Vermont’s Renowned Vegetarian Restaurant by Ginny Callan.

At some point in the early years of our marriage, Rob suggested we make it with mushrooms. I was skeptical at first, but it came out delicious, and thus was born one of our favorite recipes. We make it for special occasions and has made its way into many friends homes. With one simple modification of matza meal for bread crumbs, the recipe can also be made kosher for Passover.

Mushroom Dip

Ingredients:

15 ounces canned mushrooms

3-4 cloves garlic

1 tablespoon lemon juice

1/2 cup grated Parmesan cheese plus

2 tablespoons grated Parmesan cheese

1/4 cup mayonnaise

1/4 cup cream cheese

2 tablespoons bread crumbs
Directions:

Preheat oven to 350 degrees.

Drain the liquid from the mushrooms. Blend or process the mushrooms and garlic. Add the lemon juice, 1/2 cup of Parmesan, mayonnaise and cream cheese. Mix well. Put it in a small oven-proof pan. Sprinkle with the bread crumbs and remaining 2 tablespoons of Parmesan. Bake for 20 to 25 minutes.

Found in Hoboken Cooks: Favorite Recipes from the Mile Square City, compiled by the United Synagogue of Hoboken

Gourmet Club Report: Irish Dessert and Drinks

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The Gourmet Club dinner last week started with the Irish Egg Rolls, continued with Irish Beef Stew and Steak and Guinness Pie and ended with a wonderful dessert. First off, take a look at the picture below. Can you believe that it started with a yellow cake mix? It did. It had the right balance of the chocolate and Baliey’s Irish Cream. Dennis made a dessert that was a great culinary finish to the evening.

Throughout the night we were treated to our choice of a number of Irish themed drinks. In addition to the milk of the Irish (Guinness), we tried the Dirty Irishman, the Nutty Irishman, Irish Coffee and Irish Car Bombs.

Bailey’s Cake

 1 box yellow cake mix
1 large box instant chocolate pudding
4 eggs room temperature
3/4 cup oil
3/4 cup water
1/4 cup sugar
1/2 cup Bailey’s Irish cream
1 cup chocolate chips (use regular size semi sweet)
 
Glaze
1/2 cup Bailey’s
1/2 cup sugar
Mix all cake ingredients except chocolate chips on medium speed for 3 minutes. Stir in chocolate chips, preheat oven to 350. Grease and flour bundt pan. Pour in batter and bake for 1 hour. Cool and remove from pan. Mix the Bailey’s and sugar together. Pour glaze on top of cake when completely cool.

Dirty Irishman

1 (1.5 fluid ounce) jigger Irish cream liqueur

1 (1.5 fluid ounce) jigger Irish whiskey

Fill a short glass with ice, and pour in the Irish cream liqueur, and Irish whiskey. Stir and serve.

Nutty Irishman

1  oz Bailey’s Irish  cream
1  oz Frangelico hazelnut  liqueur
1  oz cream
 
Pour ingredients into a stainless  steel shaker over ice and shake until completely cold. Strain into a chilled,  stemmed or rocks glass filled with ice.

Irish Car Bomb recipe

Irish Car Bomb is one of the most popular  drinks worldwide. The ingredients are simple and widely available, and beer  lovers will almost certainly enjoy it. If you ask for one of these in an Irish  pub you’ll be greeted with either a smile, or a black eye. Enjoy.
 
3/4  pint Guinness stout
1/2  shot Bailey’s Irish  cream
1/2  shot Jameson Irish whiskey
 
Add the Bailey’s and Jameson to a  shot glass, layering the Bailey’s on the bottom. Pour the Guinness into a pint  glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into  the Guinness and chug. If you don’t drink it fast enough it will curdle and  increasingly taste worse.

That was from one of three Irish Car Bombs I finished that night! The sweetness of the whisky and Bailey’s give the Guinness a creamy and not bitter taste. Do drink them fast.

Bailey’s Irish Coffee

Fresh brewed coffee

Bailey’s Irish Cream

Whipped Cream

Pour hot coffee into a coffee mug (or tempered glass). Add Baliey’s until the coffee is a nice caramel color. Top with whipped cream and enjoy!

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