STOP CHEESECAKE FROM CRACKING – Cheesecakes often crack on the top because they lose moisture while they cook. If you’re adding a topping, it doesn’t matter, but if you’re serving the cake without anything on top, it’s nice to have it looking perfect. Avoid cracking by putting a small dish of water on the rack beside your cake while it is baking. This will keep it moist & crack-free.
1/4 tsp salt
1 lg egg, lightly beaten
1/4 cup milk
3/4 cup grated parmesan cheese
2 cups ground pecans
1 (9 oz) pkg frozen four-cheese ravioli
oil, for frying ravioli
1/8 tsp ground black pepper
marinara cream sauce (recipe follows)
MARINARA CREAM SAUCE
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
pour oil to a depth of 1/2″ in a skillet or dutch oven & heat oil to 360°.
bring water to a boil over high heat & cook ravioli for 2 minutes. place cooked ravioli on paper towels to drain; set aside. combine pecans & parmesan cheese in a shallow dish. whisk together milk, egg, salt & pepper in a separate bowl. dip ravioli in egg mixture, then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. drain on paper towels. serve with marinara cream sauce.
for marinara cream sauce: in a lg saucepan, combine marinara sauce & cream. bring to a boil over medium-low heat. boil 2 minutes. remove from heat.
4 servings
The first ring doughnuts were produced in 1847 by a 15-year-old baker’s apprentice, Hanson Gregory, who knocked the soggy center out of a fried doughnut.
To determine the percentage of alcohol in a bottle of liquor, divide the proof by two.
COOKING FRESH PASTA – Fresh pasta needs less water than dried pasta. To cook fresh pasta, have a large pot of rapidly boiling water ready. Make sure you have enough boiling water for the pasta to cook in. Add a little oil to the water so the pasta doesn’t stick together. Add pasta to the pot. Ensure the water stays boiling, & stir slowly for 10 seconds to separate the pasta. Boil pasta for 2-4 minutes, depending on the type you’re using.
MISE EN PLACE – French term meaning “everything in place.” The setup for production. All the preparations & organization that must be made before actual production can begin.
HOLDING TEMPERATURES – Sauces & soups are frequently kept hot, above 140°F, for service in steam tables or holding equipment. Many foods, such as vegetables, however, should be kept hot for only short periods, because they quickly become overcooked.
Refrigerator temperatures, below 40°F, are best for preserving the quality of most foods, especially perishable meats, fish, & vegetables, before final cooking or reheating.
SET MEAL SERVICE – Service of a meal at which all the customers eat at one time.
ROUGH PREP – The preliminary processing of ingredients to the point at which they can be used in cooking
BRUNOISE – (1) Cut into very small (1/8″) dice. (2) Garnished with vegetables cut in this manner
SMALL DICE – 1/4″x1/4″x1/4″
MEDIUM DICE – 1/2″x1/2″x1/2″
LARGE DICE – 3/4″x3/4″x3/4″
JULIENNE – (1) Cut into small, thin strips, about 1/8″x1/8″x2 1/2″ (2) Garnished with food cut in this manner
ALLUMETTE – Cut into matchstick shapes; usually refers to potatoes
BATONNET – Cut into sticks, about 1/4″x1/4″x2 1/2-3″
CHOP – To cut into irregularly shaped pieces
CONCASSER – To chop coarsely
MINCE- To chop into very fine pieces
EMINCER – To cut into very fine slices
SHRED – To cut into thin, but irregular strips, either with the coarse blade of a grater or with a knife
BLANCH – To cook an item partially & very briefly in boiling water or in hot fat. Usually a pre-preparatiom technique, as to loosen peels from vegetables, fruits, & nuts, to partially cook french fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.
MARINATE – To soak a food in a seasoned liquid
STANDARD BREADING PROCEDURE – The procedure for coating a food product with bread crumbs (or other crumbs or meal) by passing it through flour, then egg wash, then crumbs
BATTER – Semiliquid mixture containing flour or other starch used for the production of such products as cakes and breads & for coating products to be deep-fried
CONVENIENCE FOOD – Any food product that has been partially or completely prepared or processed by the manufacturer
CHEETOS BRITTLE
1 cup butter
1 cup sugar
1 cup brown sugar
1/2 cup light karo syrup
1 tsp vanilla
1/2 tsp baking soda
1 (16 oz) bag crunchy cheetos
bring butter, sugars, & karo to a boil, stirring constantly for 5 minutes (while boiling).
remove from heat. add vanilla & baking soda. stir well.
add cheetos.
spread out on an ungreased cookie sheet.
bake at 250° for 45 mins-1 hour, stirring every 15 minutes.
when cool enough to handle, break into pieces.
8 servings
SAUCE:
2 tbs unsalted butter
4 tsp flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp ground black pepper
pinch ground nutmeg
LASAGNA:
1 (15 oz) container whole milk ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbs grated parmesan
3 oz thinly sliced prosciutto, chopped
1 lg egg, beaten
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1-2 tbs olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz)
to make the sauce: melt the butter in a heavy medium saucepan over medium-low heat. add the flour & whisk for 3 minutes. whisk in the milk. increase the heat to medium-high. whisk the sauce until it comes to a simmer and is thick & smooth, about 3 minutes. whisk the salt, pepper & nutmeg into the bechamel sauce.
preheat the oven to 450°.
whisk the ricotta, spinach, 1 cup parmesan, prosciutto, egg, salt & pepper in a medium bowl to blend.
add a tbs or two of oil to a lg pot of boiling salted water. boil the noodles until just tender but still firm to bite. drain. arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
butter a 13″x9″x2″ glass baking dish. pour the bechamel sauce over the bottom of the prepared dish. lay out 4 lasagna noodles on a work surface, then spread about 3 tbs of ricotta mixture over each noodle. starting at one end, roll each noodle like a jelly roll. lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. repeat with the remaining noodles & ricotta mixture. spoon 1 cup of marinara sauce over the lasagna rolls. sprinkle the moxzarella & remaining 2 tbs of parmesan over the lasagna rolls. cover tightly with foil. bake until heated through & the sauce bubbles, about 20 minutes. uncover & bake until the cheese on top becomes golden, about 15 minutes longer. let stand for 10 minutes. meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot and serve on the side.
6 servings
6 cups sliced, peeled tart apples
1 1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 tbs butter OR margarine, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup bisquick
TOPPING:
1 cup bisquick
1/3 cup packed brown sugar
3 tbs cold butter OR margarine
1/2 cup sliced almonda
ice cream OR whipped cream, optional
in a lg bowl, toss apples with cinnamon, allspice & nutmeg. place in a greased slow cooker. in a mixing bowl, combine milk, butter, sugar, eggs, vanilla & bisquick; mix well. spoon over apples.
for topping: combine bisquick & brown sugar in a bowl; cut in butter until crumbly. add almonds; sprinkle over apples. cover & cook on LOW for 6-7 hours or until the apples are tender. serve with ice cream or whipped cream, if desired.
6-8 servings
CRUST:
1 1/3 cups finely chopped peanuts
3 tbs butter OR margarine, melted
2 tbs sugar
FILLING:
1/4 cup peanut butter
1/4 cup light corn syrup
1/4 cup flaked coconut
3 tbs chopped peanuts
1 qt vanilla ice cream, softened
mini m&m’s OR semi-sweet chocolate chips
combine the peanuts, butter & sugar; press onto the bottom & up the sides of a greased 9″ pie plate. cover & refrigerate for 15 minutes.
in a lg bowl, combine peanut butter & corn syrup. add coconut & peanuts. stir in ice cream until just combined.
spoon into crust. cover & freeze overnight, or until firm. just before serving, sprinkle with mini m&m’s or chocolate chips.
6-8 servings
