Wednesday, January 30, 2013
Friday, January 18, 2013
Creamy Coconut Cake
Directions
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Sunday, January 13, 2013
Fish Cakes
Serves 4
Fresh fish will make these cakes
taste even better. if the meat smells clean and
fresh when you first open the package that is good
Ingredients
- 1 pound white fish
- 1 cup milk
- 1 1/2 cups panko bread crumbs
- Salt and pepper
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 1 garlic clove, peeled and smashed
- 1 tablespoon unsalted butter
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- 4 tablespoons vegetable oil
Instructions
- 1. Place fish and milk in bowl, making sure fish is totally submerged. Cover and refrigerate for at least 20 minutes.
- 2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
- 3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
- 4. Strain fish through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up .
- 5. vegetables add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add fish and fold gently with rubber spatula, being careful not to over mix and break up . Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
- 6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.
Wednesday, January 2, 2013
Sweetie Pie’s Macaroni and Cheese
Sweetie Pie’s Macaroni and Cheese
Sweetie Pie's Macaroni and Cheese
- Author: Source Unknown via CopyKat Recipes
- Recipe Type: Casserole Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Pasta Recipes
- Prep time: 25 minutes
- Cook time: 45 minutes
- Serves: 8
Ingredients
- 1 pound elbow macaroni pasta
- 1 cup whole milk
- 2 cans (12 ounce) evaporated milk
- 3 eggs
- 1 cup butter (2 sticks) cut into small pieces
- 1/2 pound Colby cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 1/2 pound sharp Cheddar cheese, shredded
- 1 pound Velveeta cheese, cut into small chunks
- Salt, to taste
- 1 tablespoon white pepper
- 1 tablespoon sugar
- 1 cup shredded American or Mild Cheddar cheese
Instructions
Heat oven to 350F. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside. In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, Sharp Cheddar, and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar, and toss. Sprinkle the top of the pasta with the remaining cup of American or Cheddar cheese. Bake for 30 to 45 minutes (or until the top is lightly golden brown).
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