Angels Cooking Corner    

On Awesomeradio

17th/July/08

Click the links below the titles to see the picture of the dish

Cornbread 
http://www.yummyfood.net/recipes-id442.html
Serves/Yields 8-9 servings 

1 cup all purpose flour 
1 cup yellow corn meal 
1 heaping Tbsp baking powder 
1/2 tsp salt 
1 tbsp granulated sugar (optional)
2 eggs
1/4 cup vegetable oil 
1 cup milk

Grease the bottom and sides of a 9x9x2-inch baking pan. I prefer to use a cast iron skillet. In a medium mixing bowl stir together the dry ingredients.
In another bowl combine eggs, milk, and oil. Add egg mixture to flour mixture and stir just until dry ingredients are moistened. 
Pour batter into the prepared pan. Bake in a 425 degree F. oven for 20 to 25 minutes or until a wooden toothpick inserted near the centre comes out clean or the bread sounds hollow when tapped. Cool on a wire rack. Makes 8 or 9 servings.

If using a cast iron skillet. Heat the skillet till very hot, add a couple of tablespoons of vegetable oil and pour in batter. Bake as directed above.

Variations:

Add 1 can drained whole kernel corn to the batter. Bake as directed.

Add 1/2 cup shredded cheddar or jack cheese ,1 small can chopped green chilli's and or 1/2 cup minced onion to the batter. Bake as directed.

Australian Damper Bread
http://www.yummyfood.net/recipes-id54.html
3 cups self raising flour 
1 to 2 teaspoons salt 
90 grams (3oz) butter ,melted 
1/2 cup of water 
1/2 cup of milk 
extra milk for glazing 
extra flour for dusting top 
butter for spreading 
Lyles golden syrup 

Pre heat oven to moderately hot 210C (190C gas) 
or 375 F 
Brush an oven tray with melted butter or vegetable oil. 
Sift flour and salt into large mixing bowl; make well in centre. 
Combine butter, water and milk, add to flour. 
Stir until just combined. 
Turn onto lightly floured surface; knead for 20 seconds or until smooth. 
Transfer dough to tray; press out to a 20cm or 10 inch round. Using sharp pointed knife; score into 8 sections 1cm (half inch) deep. Brush with milk; dust with flour. Bake for 10 minutes. Reduce heat to 180C (350 F) bake for further 15 minutes or until Damper is golden and sounds hollow when tapped. 

Best served hot with butter and syrup. 

Almond Poppy seed Muffins
http://www.yummyfood.net/recipes-id536.html
1/2 cup butter 
1 cup granulated sugar 
2 large eggs
2 tsp almond extract 
1 tsp vanilla extract 
1 3/4 cup all-purpose flour 
1 1/4 tsp baking powder 
1/2 tsp baking soda 
1/4 tsp salt 
1/2 cup buttermilk 
1/4 cup applesauce 
2 1/2 Tbsp poppy seeds

Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each one. 
Blend buttermilk, extracts, poppy seeds and applesauce. Sift dry ingredients together into a separate bowl. Add to creamed mixture alternately with buttermilk mixture, mixing just until well combined. 
Spoon into greased and floured muffin tins, or use paper baking liners, filling 2/3 full.
Bake at 350 degrees for 15-18 minutes. Remove from pan to cool on rack. 

Baked Eggs In Ham Cups
http://www.yummyfood.net/recipes-id266.html
Baked eggs are a real treat for breakfast, but these would make a nice light lunch also. When I bake eggs to my own preference, I bake them for 20 minutes so the yolk is still soft but not runny. if you don't like tarragon, chives can be used instead. 
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot 
2 tablespoons unsalted butter 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
2 tablespoons creme fraiche or sour cream 
1 tablespoon finely chopped fresh tarragon 
12 slices Black Forest Ham or Virginia Ham (without holes and medium thin sliced, about 10oz)
12 large eggs

Preheat oven to 400 degrees F. 
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon. 

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas. 

Buttermilk Biscuits
http://www.yummyfood.net/recipes-id319.html
2 cups all purpose flour
2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
1 Tbsp granulated sugar 
6 Tbsp unsalted butter 
2/3 cup buttermilk 
Flour or buttermilk , for topping 
Directions 
Step: 1 Preheat oven to 425°. Butter a baking sheet or line with baking parchment. 
Mix flour, baking powder, baking soda, sugar and salt. With a pastry blender, cut butter into biscuit mix until mixture is the consistency of fine crumbs.
Pour in buttermilk and stir to mix. As soon as mixture holds together, turn out onto a floured work surface and knead lightly. 
Roll or pat dough to a thickness of 1/2 to 3/4 inch; cut into 2 1/2-inch rounds with a floured cutter. An easier way is to cut dough into squares with a sharp knife. This eliminates re rolling and any wasted dough. 

For crustier biscuits, place rounds about 1 inch apart on prepared baking sheet. For softer sides set touching or 1/4 inch apart. Brush lightly with flour or buttermilk and bake until golden brown.

Amatriciana
http://www.yummyfood.net/recipes-id191.html
This sauce was created in the Roman town of Amatrice. It is commonly served over thick, hollow-tube pasta called bucatini, however I serve it over almost any pasta, I often use spaghetti or penne.
1 Medium Onion , Finely Chopped 
2 garlic cloves , Minced 
4 Tablespoons Olive Oil 
3 Slices of Bacon or Pancetta , Chopped into Small Pieces 
1 (14oz) Can Chopped Tomatoes 
Salt & Black Pepper 
Red Pepper Flakes 
1/4 Cup Chopped Fresh Parsley 
1 Pound Dried Pasta 
Fresh Grated Pecorino Romano Cheese

Put the oil in a sauce pan with the onion and cook until translucent.
Add the pancetta or bacon and cook for a few minutes more.
Add the garlic and mix well. Add the tomatoes, salt, pepper and pepper flakes and simmer the sauce over low heat for about 30 minutes.
Cook the pasta al dente in plenty salted water, according to package directions
Drain pasta very well and mix with the sauce. Serve piping hot with a sprinkle of the fresh chopped parsley and abundant grated cheese.

Asparagus Frittata
http://www.yummyfood.net/recipes-id588.html
1/2 pound fresh asparagus 
6 large eggs *
4 oz (about 1 cup) grated Parmigiano Reggiano *
1/4 tsp sea salt 
1/8 tsp freshly ground pepper 
2 Tbsps extra virgin olive oil *
For a firmer frittata, a handful of dry bread crumbs can be added to the egg mixture, about 1/4 cup.

Step: 1Rinse asparagus and remove white end. Cut in 1/2 inch pieces. Bring a pot of salted water to a boil and cook asparagus pieces for 3 minutes. Drain and set aside. 
Step: 2 In a separate bowl, beat the eggs, salt, pepper and parmesan.
Step: 3 In a 9 inch wide skillet, at least 2 inches deep, heat the oil over medium heat. Add asparagus and sauté for 2 minutes. 
Step: 4 Pour egg mixture over asparagus and cook, stirring gently for about 2 minutes. Shake pan to settle the egg mixture.
Step: 5 Cook the frittata until the bottom is golden brown, about 6 minutes. * Flip and cook on the other side until golden.

*To flip easily and without tearing the frittata, place a plate upside down over the pan, place your hand over the plate and turn the whole thing over. Slip the frittata back into the pan to finish cooking.
Step: 6 Cut into wedges and serve.

BBQ Sloppy Joes
http://www.yummyfood.net/recipes-id535.html

1 pound lean ground beef or turkey
1 large onion , diced
3 Tbsp butter 
1 cup ketchup 
1/2 cup water
1/4 cup brown sugar 
2 Tbsps yellow mustard 
1/8 tsp liquid smoke (or to taste)
1/2 Tbls onion powder 
1/2 Tbls garlic powder 
Salt and black pepper to taste
6 large hamburger buns
6 slices cheese if desired

In a deep skillet over medium heat, melt the butter. Add diced onion and sauté until onion is translucent. Add the ground beef, stirring to break up any really large pieces.
When meat is browned, add water, ketchup, mustard and seasonings. Mix well and add brown sugar. Turn heat down to a simmer and cook until desired consistency. Season again with salt and pepper if needed.

Spoon meat mixture onto buns, top with cheese and enjoy!

Broccoli Chicken and Rice
http://www.yummyfood.net/recipes-id244.html
1 can (10 oz) condensed cream of mushroom soup
1 1/2 cups chicken broth or stock 
1 cup short grain brown rice 
1 16 oz bag frozen broccoli florets
1 cup shredded Cheddar cheese 
6 boneless chicken breast halves
1 8 oz package sliced mushrooms 
Paprika 
Salt & pepper 

Combine soup with water and whisk to blend well. Pour rice into a buttered roasting pan. Season chicken breasts with salt and pepper. Arrange chicken pieces over rice. Arrange broccoli and mushrooms over chicken. Pour soup over the chicken and vegetables.
Bake at 375°F for 1 hour or until chicken is cooked through. The last 10 minutes of cooking, sprinkle cheese over casserole and sprinkle cheese with a little paprika, return to oven.

Note: During baking you may need to add a little more water or broth to the pan if the rice absorbs it all.

Creamy Vegetable Dip
http://www.yummyfood.net/recipes-id618.html
1 cup non fat small curd cottage cheese
2 tsps mayonnaise 
1 tsp (or to taste) McCormick Vegetable Supreme™ (buttery herb flavor)
1/8 tsp garlic salt 

Blend everything together and chill at least 30 minutes. 
Serve with assorted veggie sticks such as carrot, celery, cucumber and zucchini. Also good with tortilla chips.

Almost Fat Free Chicken and Mushroom Pot Pie
http://www.yummyfood.net/recipes-id622.html
To make the pie crust; 
1 medium carnival squash (also known as acorn squash )
1 egg 
2 1/4 cups all-purpose flour 
1 egg for egg wash glaze if desired 

To make the filling; 

1 1/2 cups mushrooms 
4 skinless boneless chicken breasts 
1 x 295g can reduced fat condensed cream of mushroom soup 
1 x 295g can of water 

Step: 1 Pre-heat oven to 200 C. (400 F)

Step: 2 Cut squash in half, scoop out seeds. Peel squash and cut into cubes. Place in a medium sized saucepan and cover with cold water. Bring to a boil and cook until tender when pierced with a fork. Drain well, then mash and leave to cool. 

Step: 3 Chop the mushrooms and dice the chicken. 

Step: 4 Cook the chicken and mushrooms in a saucepan with no oil (the juice from the mushrooms will stop the chicken from sticking) until the chicken is thoroughly cooked. 

While waiting for the chicken to cook, add the egg and flour to the mashed cooled squash, mixing to form the pastry. 

Drain chicken and mushrooms, and add mushroom soup & water, keeping on the heat so that they mix well (about 2-3 minutes). 

Roll the pastry out on to a well floured surface (it will be very sticky so use loads of flour). 

Line the 3 non stick pie tins (or disposable ones which have been greased to prevent sticking) with pastry, pricking the bottom of the tins to prevent the pastry from going soggy. 

Spoon filling into the pastry lined tins and use remaining pastry for the lid. 

Brush with egg wash glaze if desired. 

Bake in a pre-heated oven on 200 degrees C for 30 minutes or until golden. 

Asparagus Risotto
http://www.yummyfood.net/recipes-id983.html
3/4 Lb Carnaroli or Arborio rice
3/4 Lb fresh asparagus (smaller and thinner are better)
1 medium onion , diced
1/4 cup white wine
1 Tbsp butter (vegans use margarine or extra virgin olive oil)
2 quarts vegetable stock (or 2 quarts water and enough vegetable stock cubes to taste)
Salt 
Grated Parmigiano Reggiano for serving.

Carefully clean asparagus, peeling the white part of the stem.  (use a potato peeler)
Boil the stalks for about 5 minutes in the vegetable broth,
Remove the asparagus from the broth and cut the tip off leaving about 2" and set aside.
Cut the rest in bits, about 3/4" long.
Place the tips back into the vegetable stock and keep warm. 
Step: 2 In a large pot, sauté chopped onion with butter (or oil or margarine ) , until translucent.
Add rice, and cook for 2 minutes stirring constantly. 
Pour in the wine and cook, stirring constantly until the wine has evaporated. 
At this point add the asparagus bits to the rice , but not the tips.

Step: 3 With a ladle start adding the vegetable broth ,one ladle at a time, to the rice mixture. When that is absorbed add another ladle, stirring constantly, until the broth is used up and the rice is done (about 15-18 minutes).

Arrange on serving dishes, garnish with the asparagus tips and sprinkle with grated Parmigiano. 
Vegans can omit the cheese. 

 Easy Enchilada Casserole
http://www.yummyfood.net/recipes-id865.html
1 pound ground beef or turkey
2 1/2 cups shredded cheese, a combination of Monterey jack and cheddar are best
Salt and black pepper 
1 tsp onion powder 
1/2 tsp garlic powder 
4-6 flour or corn tortillas (I like flour the best)
Pan spray
1 1/2 cups easy enchilada sauce, or your favorite canned sauce
3/4 cup sliced olives
1 medium tomato , diced
Sour cream / guacamole for serving 
Directions 
Step: 1 Spray a round , deep casserole (about 1 quart) that the tortillas will fit flat in. Cook the ground beef and season with salt, pepper and onion and garlic powder. 
Step: 2 Lay a tortilla in the bottom of the casserole. Top with some of the ground beef, a couple of spoonfuls of enchilada sauce, some of the cheese mixture and some olive slices. 
Step: 3 Top with another tortilla and press down slightly. Repeat this step until the casserole is full. Top with a tortilla and cover with the remaining enchilada sauce. 
Step: 4 Place the casserole in the microwave and cook for 10 minutes at 100% power (based on a 750 watt oven) Top with some of the shredded cheese and cook about 3 more minutes or until cheese is melted. 
Top the casserole with some sour cream, the diced tomato and sliced olives. Cut into wedges to serve. Pass extra sour cream and guacamole.

This casserole can also be baked in the oven at 350 for 30 minutes. If the casserole has been in the refrigerator prior to cooking, microwave for 25 to 30 minutes or bake for 1 hour in the oven.