Happy National Bagel Day!!! – Steak and Cheese Bagel Sandwich Recipe

Steak and Cheese Bagel Sandwich:
4 onion bagels

2 lb. shaved steak
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 slices of American cheese or cheese of your choice

Toast bagels. Optional step: wrap in aluminum foil for about 5 minutes to soften crust slightly. 

Heat a large skillet on medium high. To put a good sear on the steak, you don’t want to crowd the pan. Add half of the shaved steak and half of the seasonings. Cook until steak is no longer pink. Divide steak into 2 piles. Add two pieces of cheese on each pile and loosely cover with a lid or foil, avoiding touching cheese. Remove skillet from heat and allow to sit for a couple minutes until cheese melts. 

Transfer the steak and cheese piles onto 2 bagels and assemble the first two sandwiches. Loosely cover with foil to keep warm. Cook the remaining steak and assemble the remaining two sandwiches. Makes 4 sandwiches.

Happy Homemade Soup Day!!! – Feijoada, Brazilian black bean stew recipe

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FEIJOADA, BRAZILIAN BLACK BEAN STEW RECEIPE

INGREDIENTS

1 pound (450 grams) dry black beans

4 Tbsp olive oil

1 pound (450 grams) pork shoulder, cut into chunks

2 large onions, sliced

1 head of garlic, peeled and chopped

1 pound (450 grams) carne seca or corned beef, cut into chunks 

1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage

1 pound (450 grams) smoked sausage, such as linguica or kielbasa

1 smoked ham hock or shank

3-4 bay leaves

Water

1 14.5 ounce can (411 grams) of crushed tomatoes

Salt

DIRECTIONS

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

4 Add the tomatoes, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

receita-feijoada

Happy Croissants Day!!! – Bacon and Cheese Croissants Recipe

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Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 
4 slices (1 oz each) Cheddar cheese
4 slices bacon, crisply cooked, crumbled 
1/4 cup chopped onion 
1 egg, beaten

Steps

Separate dough into 8 triangles. Cut cheese slices to fit on triangles; place 1 slice on each. Top with bacon and onion. Roll up loosely as directed on can. Brush with egg. Place on ungreased cookie sheet.

Bake at 375°F 12 to 15 minutes.
Credit: Pillsbury

Happy National Blueberry Pancakes Day!!! – Todd’s Famous Blueberry Pancakes Recipes

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TODD’S FAMOUS BLUEBERRY PANCAKES

Ingredients

1 1/4 cups all-purpose flour

  • 
1/2 teaspoon salt
  • 
1 tablespoon baking powder
  • 
1 1/4 teaspoons white sugar
  • 
1 egg
  • 
1 cup milk
  • 
1/2 tablespoon butter, melted
  • 
1/2 cup frozen blueberries, thawed
  • PREP
10 mins
  • COOK
15 mins
  • READY IN
1 hr 15 mins

Directions

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Credit All Receipes

Bacon and Cane syrup Pecan Pie Recipe

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For the pie dough

  1. 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
  2. 2 Tbs. granulated sugar
  3. 1 tsp. kosher salt
  4. 6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
  5. 5 to 7 Tbs. ice water

For the filling

  • 8 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2/3 cup packed light brown sugar
  • 4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
  • 1/2 cup cane syrup, such as Steen’s or Lyle’s
  • 1/2 cup heavy cream
  • 1/4 tsp. kosher salt
  • 1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
  • 1/3 cup crumbled cooked bacon (3 or 4 strips)

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Credit: Fine Cooking

New England Clam Chowder Recipe by Dave Lieberman

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Ingredients

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces

3 tablespoons all-purpose flour

2 cups chicken or vegetable stock 

2 (10-ounce) cans chopped clams in juice

1 cup heavy cream

2 bay leaves

1 pound Idaho potatoes, cut into 1/2- inch cubes

Salt and freshly ground black pepper

Pan Toasted Croutons:

2 to 3 tablespoons unsalted butter

1/2 baguette, cut into 1-inch cubes

3 tablespoons freshly chopped flat-leaf parsley

Salt and freshly ground black pepper

Directions

Pan Toasted Croutons:

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

For the Pan Toasted Croutons:

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Hey you want to get Brunch? – Eggs in Muffin Cups Recipe

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Eggs in Muffin Cups Recipe

Ingredients

  • 12 thin slices deli roast beef
  • 6 slices process American cheese, quartered
  • 12 eggs

Directions

  1. Press one slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange two cheese pieces in each shell. Break one egg into each cup. 
  2. Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set. Yield: 6 servings (2 each). 

Credit: Taste of Home

Happy National Whipped Cream Day – What do you like to put whipped cream on?

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cool whip

Happy National Cream Puff Day!!! – How to Make S’mores Cream Puffs!

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Cream Puff Recipe (makes about 20 cream puffs)

Ingredients
½ cup (1 stick) butter
1 cup water
¼ tsp salt
1 cup flour
4 eggs

Directions
1. Preheat oven to 425 F.
2. Place butter and water in medium saucepan, and bring to a boil over medium-high heat. As soon as mixture comes to a boil, remove from heat and stir in salt and flour until mixture forms a ball
3. Stir in eggs one at a time, working quickly so eggs don’t scramble.
4. Place batter into pastry bag, and pipe out cream puffs. Bake for 20-25 minutes (do not underbake)!

Pastry Cream
2 packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

Directions:
Stir ingredients together, then place in fridge until ready to use (mixture will thicken).

Mousse Directions

Chocolate Glaze
4 T butter
½ cup semisweet chocolate chips
2 tsp light corn syrup

Directions
Melt butter in the microwave. Stir in chocolate chips and corn syrup. Glaze may be reheated if it sets/thickens too much.

Happy National Chocolate Candy Day!!! – What’s your favorite chocolate candy?

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The word “chocolate” comes from the word “xocoatl” or “chocolatl”.  Mayan “chocol” means hot or bitter and the Aztec “atl” means water. Chocolate is made from the cacao plant.  Before it was ever made into a sweet candy, it was ground into a beverage.  In ruling class society, the beverage was used for medical purposes.

Chocolate Facts

  • In 1828 technology was invented that allowed chocolate to be produced into a solid form.
  • In 1828, thanks to the invention of Dutch chemist Coenraad Van Houten we are able to enjoy chocolate in the form we have today.  His hydraulic press made it possible to remove the cocoa butter from the cacao producing a powder opening the way for the first chocolate confections.
  • In 1847 cocoa butter, cocoa powder and sugar where combined by British chocolate company J.S. Fry & Sons to produce the first edible chocolate bar.
  • Whitman’s produced their first box of chocolate.
  • The invention of the conching machine by Rodolphe Lindt in 1879 ushered in mass production of the creamy treat.
  • The first chocolate Easter egg was made sometime in the early 19th century. In 1875 John Cadbury introduced his first chocolate egg.
  • Hershey Chocolate company designed a special chocolate bar for the U.S. Army.  The D ration bar was included in the emergency rations and in the packs of soldiers when the Allied troops stormed the beach of Normandy on D-Day.
  • Americans consume 12 pounds of chocolate each year.

Lucy’s Famous Chocolate Scene