1 1/2 pounds flounder fillets
1 cup crabmeat – drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
1/4 teaspoon ground dry mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
1/4 cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
1/2 teaspoon paprika
1 tablespoon dried parsley

Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.

Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.

Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.

Bake the fillets at 400 degrees for 15 minutes.

While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.

Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

CREAM CHEESE BROWNIES

4 squares unsweetened chocolate
3/4 cup (1-1/2 sticks) butter
2-1/2 cups sugar
5 eggs
1-1/4 cups flour
1 8 oz pkg cream cheese, softened

Preheat oven to 350°F. Grease a 13×9-inch aluminum foil baking pan.

Read through this recipe entirely before you begin, as you will need to divide ingredients into separate batters in order to create two layers.

Microwave together the chocolate and butter on high setting 2 minutes. Stir in 2 cups of the sugar and blend well. Stir in 4 eggs and 1 cup of flour. Spread this mixture in the greased pan.

Beat cream cheese, gradually adding remaining ingredients. Combine well.

Spoon second mixture over batter already in pan. Swirl together lightly stirring with knife to create a marble-like pattern. Bake in Preheated 350 degree oven for 40 minutes or until toothpick has grainy fudge bits but is not clean, like in a cake. Be careful not to overbake.

]]> http://cleanyourplate.net/2013/02/10/cooking-thought-february-10th-2013/feed/ 1 thedeafchef cream-cheese-brownies http://cleanyourplate.net/2013/02/10/cooking-thought-february-9th-2013/ http://cleanyourplate.net/2013/02/10/cooking-thought-february-9th-2013/#comments Sun, 10 Feb 2013 21:46:25 +0000 thedeafchef http://cleanyourplate.net/?p=2992 ]]> Today is National Bagels and Lox Day!

Recipe Ingredients for Bagel with Cream Cheese and Lox

1 small egg bagel
2 T whipped cream cheese
1 1/2 oz lox

Recipe Directions for Bagel with Cream Cheese and Lox

Toast bagel.

Apply cream cheese.

Apply lox.

Eat.

MOLASSES SPICE BARS

2 eggs
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. butter, melted
1/4 c. dark molasses
1 1/4 c. flour
1 tsp. cinnamon
1/2 tsp. allspice
1 tbsp. cocoa
1 c. chopped nuts (opt.)
Confectioners’ sugar

In small bowl at medium speed on mixer, beat together eggs, sugar, salt and vanilla, about 1 minute until light. Add butter and molasses. Continue beating until thoroughly blended. Mix in flour, cocoa and spices at low speed. Stir in nuts if desired. Spread evenly in greased 8″ square dish. Microwave at High 8 to 10 minutes, rotating dish 1/4 turn every 2 minutes. Sift confectioners’ sugar on top. Variation: Substitute honey for molasses. Increase cinnamon to 2 teaspoonfuls if desired. Yield: about 20 bars.

Today is National Fettucine Alfredo Day!

This is one of my favorites!

INGREDIENTS
1/2 pound dry fettuccine pasta
3-4 Tbsp unsalted butter
2/3 cup finely grated parmesan cheese
Black pepper

Additional, for creamy version:
1/2 cup cream
Nutmeg

METHOD
1 Bring a large pot of salty water to a boil and drop in your fettuccine.

2a Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off.

2b Creamy version Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.

3 When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat.

4 Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.

Try our Creamy Tomato and Basil Soup

What you need:

1 can condensed tomato soup (Yes, you read that correctly. Trust me.)

1 ½ pint of Heavy Cream

2 small cans Tomato Juice

1 can Crushed or Diced Tomatos

3-4 leaves Fresh Basil (finely chopped)

1½ tablespoons Dried Basil

Garlic Powder

Salt

Pepper

Italian Croutons (found in the salad dressing isle)

Your favorite Shredded Cheese

The preparation of this is easy.  What you do:

In a medium sauce pan over medium heat add cream, tomato soup, tomato juice and crushed/diced tomatoes, whisking until blended.

Stir in freshly chopped Basil and dried Basil.

Add Garlic Powder, Salt and Pepper to taste.

Allow to simmer 30-45 minutes to allow flavors to blend.

When ready, spoon healthy portion in a bowl top with shredded cheese and croutons and dive in.

As with all our recipes, I recommend playing with your food.  Try new things and new combinations to see what you like best.

1 1/2 cups water
3/4 cup uncooked white rice
2 cups crushed pineapple, drained
1 (10.5 ounce) package miniature marshmallows
1 (4 ounce) jar maraschino cherries, halved
1 cup heavy cream
1/2 cup confectioners’ sugar, or to taste

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.

In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan.

Prepare cake mix with egg and almond extract. Pour into prepared pan.

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.

Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.

Preheat oven to 425 degrees F (220 degrees C).

Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

]]> http://cleanyourplate.net/2013/02/01/cooking-thought-february-1st-2013/feed/ 0 thedeafchef baked alaskan http://cleanyourplate.net/2013/01/31/cooking-thought-january-31st-2013/ http://cleanyourplate.net/2013/01/31/cooking-thought-january-31st-2013/#comments Fri, 01 Feb 2013 03:43:38 +0000 thedeafchef http://cleanyourplate.net/?p=2959 ]]> Today is National Brandy Alexander Day

1 tablespoon brandy
1 tablespoon creme de cacao
1 1/2 cups milk
1 pint French vanilla ice cream
1/4 cup sweetened whipped cream
1 pinch ground cinnamon

In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

STUFFED CHICKEN CROISSANTS
1 lb. or so cooked chicken (no bones or skin)
2 pkgs. Pillsbury Croissants
1/2 tsp. lemon pepper
1 (4 oz.) pkg. cream cheese with chives
1/2 c. butter, melted
Croutons, crushed

Mix chicken, lemon pepper and cream cheese.
Lay your croissants out and stretch them a bit so you can fill them. Put a good tbsp. or so on each croissant and roll it up tucking the sides over so as to leave no openings for the mix to leak out.

Then roll your croissants in the melted butter and then in the crushed croutons. Bake according to the croissant package.