Tag Archive | Butter

Recipe: Fettuccine Alfredo (Buttery Pasta)

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Fettuccine Alfredo (Buttery Pasta)

This is another one of my husband’s favorite dishes. We first made this while I was pregnant and it became a staple during that time of fickle taste buds.

Ingredients:

1/2 lb Fettuccine Pasta (or spaghetti noodles)
4 Tbs Butter
2/3 c Grated Parmesan Cheese
1/2 c Cream (or milk)
Pepper (optional)
Nutmeg (optional)

Instructions:

Bring a large pot of water to boil. Cook pasta according to directions. Meanwhile, melt butter in a large saute pan over low heat. Add the cream and stir to combine. Keep the burner at it’s lowest setting while the pasta finishes cooking. Once the pasta is al dente, take it out of the pot with tongs (do not strain the pasta!) and put it in the saute pan. Bring the heat on the saute pan up to medium. Swirl the pasta around, adding extra pasta water if needed. Add half the cheese, swirl to coat, and then add the remainder of the cheese. Once it’s all incorporated, dish up and serve topped with pepper and/or nutmeg.

Recipe: Chocolate Babka

babka!

Chocolate Babka

This is a wonderful dessert that my husband once requested I make after seeing a certain Seinfeld episode. This will make 16 slices.

Ingredients:

Dough:
1 tsp Sugar
2 1/4 tsp Yeast (1 package)
3/4 c Milk, warm
6 Tbs Sugar
1/2 tsp Vanilla
1/4 tsp Salt
1 Egg Yolk
1 2/3 c Flour, all-purpose
1 1/4 c Bread Flour
5 Tbs Butter, softened
Vegetable Oil

Filling:
1/2 c Sugar
3 Tbs Cocoa
1/2 tsp Cinnamon
1/4 tsp Salt
4 oz. Semisweet Chocolate, finely chopped

Streusel Topping:
2 Tbs Powdered Sugar
1 Tbs Flour, all-purpose
1 Tbs Butter, softened

Instructions:

Dough:
In a large bowl, dissolve 1 tsp sugar and yeast in milk. Let stand 5 minutes. Stir in 6 Tbs  sugar, vanilla, 1/4 tsp salt, and egg yolk. Add 1 1/3 c all-purpose flour and bread flour to milk mixture. Stir with a danish dough whisk, or wooden spoon, until well blended. Add 5 Tbs butter, stir until well blended. Scrape dough out onto a floured surface. Knead until smooth and elastic (about 10 min). While kneading, add about 1/3 c all-purpose flour a little at a time, to prevent the dough from sticking to your hands. Place the dough in a large bowl coated with vegetable oil, turning to coat top. Cover and let rise in a warm place 1 1/2 hours or until doubled in size. Punch dough down then cover and let dough rest 5 more min. Line the bottom of a 9 x 5 pan with parchment paper. Coat the sides of pan with vegetable oil.

Filling:
Combine 1/2 c sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl and set aside.

Assembly:
Place dough on a floured surface. Roll dough out into a 16″ square. Sprinkle filling, leaving a 1/4″ border around edges. Roll up dough tightly, jelly-roll fashion and pinch seam and ends to seal. Holding dough by ends, twist dough 4 times. Fit dough into pan. Cover and let rise 45 minutes or until doubled in size. Preheat the oven to 350°.

Topping:
To prepare streusel, combine powdered sugar, 1 Tbs and 1 Tbs softened butter, stirring with a fork until mixture is crumbly. Sprinkle streusel evenly over dough.

Bake for 40 minutes. Cool bread in pan for 10 minutes on a wire rack. Remove from pan and cool bread completely on wire rack before slicing.

Recipe: Upside Down Berry Cobbler

Upside-Down Berry Cobbler

Ingredients:

Filling:
3 lb. Berries
2/3 c Sugar
1 Orange (both zest and juice)
2 Tbs Cornstarch

Crust:
3 c Flour
1 tsp Salt
1 Tbs Sugar
1 Tbs Baking Powder
1/2 c Cold Butter, sliced
1 1/2 c Buttermilk

Instructions:

Preheat oven to 350°. Take a 9×13 pan and butter it. Then sprinkle flour all over it to avoid sticking. While the oven is heating up, slowly bring berries, 2/3 c sugar, orange zest & juice to a boil in a large saucepan. Stir occasionally. Carefully sprinkle the cornstarch in and stir to avoid lumps. Let it simmer for about 10 minutes or until it starts to thicken. While the berries are cooking, take a large bowl and combine the flour, salt, sugar, and baking powder. Add the butter and cut it in until it is combined and crumbly. Then add the buttermilk and mix until it’s very sticky. Take this and cover the bottom of the 9×13 baking pan. Pour the berries over the “crust” and bake for 40 minutes. When the berry mixture is thick and the crust starts to peek through to the top, it’s done! Let it sit at least 15 minutes before you dig in. I like to serve this with Vanilla Bean ice cream.

Recipe: Chicken Poppy Seed Casserole

Chicken Poppy Seed Casserole

Chicken Poppy Seed Casserole

This recipe comes from a dear friend of mine. She made this for me shortly after I had my son. My husband loved it so much that he asked for the recipe. And now, I share it with all of you.

Ingredients:

3 Chicken Breasts, diced
16 oz. Sour Cream
2 cans Cream of Chicken
2 Tbs Poppy Seads
1 Sleeve Ritz Crackers
1 Stick Butter

Instructions:

Pre-heat oven to 350°. Mix together the sour cream, cream of chicken and poppy seeds in a glass 9×13 pan. Mix in the chicken. Crush the crackers and sprinkle over the top. Melt the butter and pour over everything. Bake for 30 minutes.

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Recipe: Mashed Plantains

Mashed Plantains

Mashed Plantains

Little man loves Plantains and this is another one of Dad’s creations for him. He still likes the Plantain Pudding Dad made earlier for him too.

Ingredients:

3 Plantains
2Tbs Butter
1/2 tsp Cinnamon

Instructions:

Bring a pot of water to boil. Cut the ends of a very ripe (black) plantain. Slice the skin down the middle to remove. Slice each plantain into rounds and boil until fully cooked (20 minutes). Drain and rinse the plantain rounds. Return to pan and add butter and cinnamon. Mash the plantains with the butter and cinnamon. If the mixture is too thick, add water or milk until you’ve reached you’re desired consistency. It will solidify more as it cools.

Recipe: Egg Flower Soup (Egg Drop Soup)

Egg Flower Soup

Egg Flower Soup

Ingredients:

3 Tbs Cornstarch
3 Tbs Water
3 c Chicken Stock
1 c Water
1 – 14 oz. Can Corn, drained
2 tsp Olive Oil
2 Tbs Soy Sauce
1 tsp Pepper
2 Tbs Dried Minced Onion
2 Tbs Butter
1 tsp Ground Ginger
3 Eggs
1/4 c Peas

Instructions:

In a small bowl, mix cornstarch and 3 Tbs water together and set aside. In a large pot, combine everything except the eggs, peas, and cornstarch mix. Bring to a rapid boil. Beat the eggs together in a small bowl. Then transfer then to a pourable container. Stir the soup rapidly to create a whirlpool and slowly drizzle the eggs into the boiling soup, very slowly. Once the eggs have “flowered” in the soup, add in the peas and cornstarch mix and stir. Once the peas have cooked to your liking, dish up and enjoy!

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Recipe: Scalloped Potatoes with Ham

Scalloped Potatoes with Ham

Scalloped Potatoes with Ham

Ingredients:

3 lb. Potatoes, peeled and thinly sliced
6 Tbs Butter
1/4 c Flour
1 Onion, diced
1 – 10 1/2 oz. can Cream of Mushroom Soup
2 c Milk
Pepper
2 c Ham, sliced and bite size
1 c Cheddar Cheese
1 c Monetary Jack Cheese

Instructions:

Preheat oven to 350°. Butter a 9×13 baking pan and set aside. Pre-cook the potatoes in boiling water for 10 minutes. Drain and let cool. In a small pot, saute onion in butter. Add flour, whisk to create a roux. Whisk in milk and cream of mushroom. Bring to bubbling, add pepper and cheese. Once cheese is melted, remove from heat. Place a small amount of cheese sauce in the bottom of the baking pan. Then layer potatoes, ham, and cheese sauce. Cover with foil and bake for 1 hour. Remove foil and bake for another 45 minutes or until the potatoes are tender and fully cooked.

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