32396 karen swiss top crock Recipes

swiss chard, butter, plus more for buttering dish, salt, garlic, minced, white pepper, grated ricotta salata cheese, eggs, heavy whipping cream, grated gruyere cheese

swiss chard, red onion, halved and sliced, garlic cloves, minced, salt, pepper, olive oil, sliced beets, drained and julienned, lemon juice, crumbled feta cheese, coarsely chopped walnuts, toasted

top sirloin steaks (or 1 2- to 3-lb steak), 1 inch thick, olive oil, balsamic vinegar or red wine vinegar, garlic cloves, minced, onion, sliced, red bell pepper, sliced, green bell pepper, sliced, unsalted beef broth or low-salt chicken broth, crumbled gorgonzola or other blue cheese, minced fresh italian parsley

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

chicken breasts, boneless and skinless, swiss cheese, cream of mushroom soup, milk, butter or 1/2 cup margarine, melted

pastry for double-crust pie (top and bottom crust), salmon, cooked or canned, broccoli, chopped and cooked, eggs, hard-boiled and sliced thinly, celery, finely chopped, scallion, thinly sliced, dried dill, pepper, mayonnaise, swiss cheese, shredded and divided

chicken bones, with skin (add extra wings if you can, they help richness), celery ribs, chopped (no leaves), carrots , chunked, onion, yellow, halved with skin on, peppercorns, bay leaf, garlic clove, canning salt, saffron thread, water , filtered (or fill to the top of your crock pot)

coffee, grounds, ground chipotle chile pepper (mrs. dash makes a ground chipotle spice blend), unsweetened cocoa powder, cinnamon, garlic powder, dried oregano, cumin, sea salt, coconut oil, top round roast (the recipe calls for chuck roast, but i prefer top round), red onion, halved and sliced, water

top ramen noodles, frozen peas, cooked ground beef (stored in refrigerator or freezer)

top round london broil beef (ours was a montana steer named clyde), cream of chicken soup, water (karen omits this for thicker gravy), beef base (karen only used 1, but also had onion soup mix, which i ommitted. maybe i over did it here.), peeled and chopped medium carrots, onion, peeled and chopped into large chunks, onion powder, fresh mushrooms (that is going to seem like a lot. you might want to tone it down if you have little ones.), apples, large chunks, lime juice, black pepper, table salt, dried ground sage, diced garlic cloves, sections

boneless chicken breasts, swiss cheese, cream of mushroom soup, cream of chicken soup, white wine (i like white port wine), milk, seasoned stuffing mix (stove top herb or chicken), butter (1 stick), salt, pepper

boneless skinless chicken breast halves, swiss cheese, condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, milk, stove top stuffing mix, dry, melted butter, salt and pepper

butter, sliced fresh mushrooms, chopped onion, boneless skinless chicken breasts, cut in 1-inch pieces, dry white wine, dried tarragon, crushed, salt, red pepper flakes, ground pepper, dried lasagna noodles, light cream cheese, cut up, nonfat yogurt, plain, flour, evaporated skim milk, shredded swiss cheese, shredded muenster cheese, almonds, toasted, snipped fresh parsley

chopped broccoli, cooked and drained, colby cheese, diced, cream of celery soup, stove top stuffing mix, butter

broiler-fryer chicken (recipe calls for fryer), stove top chicken flavor stuffing mix, cream of celery soup, cream of mushroom soup, swanson chicken broth

boneless skinless chicken breasts, cooked ham, thick, diced, olive oil (or other cooking oil), garlic powder, salt, thyme, basil, milk, butter, cream cheese, swiss cheese, diced

bone in ham roast, baby carrots, crisp apples (i prefer honey crisp or granny smilth), apple juice or 2 cups water with 2 tsp ham soup base, nutmeg and ground ginger, brown sugar to top ham (optional), crushed pineapple to top ham (optional)