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.
March 28, 2013
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December 18, 2012
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
- 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
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.
March 22, 2012
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.
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
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
March 12, 2012
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.
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.
Irish Car Bomb recipe
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
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!