Stuffed Mushrooms

9 01 2012

Of all the appetizers I made during New Years Eve, the stuffed mushrooms were my favorite. I got them off of my favorite ever, annies eats. Thats really all I can say about this recipe. It’s awesome. The only change I made was I used whole white mushrooms instead of button, and I only had 21 mushrooms.

Stuffed Mushrooms

24 whole fresh button mushrooms

3-4 cloves garlic, coarsely chopped

2 tsp. vegetable oil

8 oz. cream cheese, softened

¼ cup grated Parmesan cheese

¼ tsp. pepper

¼ tsp. onion powder

¼ tsp. cayenne pepper

Bread crumbs and minced fresh herbs, for garnish (optional)

 

Preheat the oven to 350° F.  Lightly grease a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.  Add the stems to the bowl of a food processor.  Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat.  Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes.  Lower the heat to medium-low.  Stir in the cream cheese, Parmesan cheese and spices.  Stir together until the mixture is smooth and creamy; remove from the heat.  Using a small spoon, fill each mushroom cap with a generous amount of filling.  Arrange the mushroom caps on the prepared baking sheet.  Top with bread crumbs, if desired.  Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps.  Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.





Happy New Year!

4 01 2012

Hi everyone! Wow! this is my first post in 2012! One of my New Years resolutions was to post more, but we’ll see how that works out ;). Here’s a recipe that I made for New Years Eve that everyone loved, and I’m proud to say that it is something else on Recipe Quest! Fried Olives! Warning: not for people who are trying to be healthier as a New Years Resolution.

Fried Olives

Green or Black Olives (if they’re green or calamata, I would suggest stuffing with a cheese or other food that lowers the saltiness of the  olive)

flour

eggs (depending on how many olives you’re frying)

breadcrumbs

oil (for frying, I used canola)

 

Pat the olives dry with a paper towel, and pour the flour, egg(s) and breadcrumbs into seperate bowls.

Heat the oil in a skillet on the stove.

Dip the olives into the flour, then the eggs, and finally the breadcrumbs. Repeat if desired.

Fry the olives. It only takes a minute or two for the olives to develop a crispy coating.

Place the olives on a paper towel. Wait a couple minutes until they’re cooled, and enjoy!

 

 





Candy Corn and Pumpkin Cupcakes from boxes

10 11 2011

Hi! Sorry I haven’t updated in a while, but I’ve had a lot of schoolwork and stuff. So, I guess this is a little late, but I associate candy corn with fall, not just Halloween. With the pumpkin, I have a friend who’s allergic to egg, so I made those for her because of the lack of egg.

Candy Corn Cupcakes

Just so you know, this is not candy corn flavored, just colored, but you could put some candy corn in the batter, or use them as decoration on top. This really doesn’t need a recipe to explain. Just get one or two boxes of white cake mix, make them according to the directions, get two more bowls and third the batter, leaving one section plain, one food-colored yellow, the other orange. Then layer the cupcakes. (Remember, it’s yellow-orange-white, not orange-yelllow-white) The layering is time consuming, but it’s totally worth the end result.Finally you bake them according to the box. I wish I had pictures, but I forgot to take them.

Pumpkin Eggless Cupcakes

All you have to do is get a box of white cake mix, add a 14 oz can of pumpkin puree, beat according to the directions, and fill into cupcake tins. Bake as directed.

*For the pumpkin cupcakes, once you start beating it, it may seem really dry, but just keep beating, and it will work out.





Key Lime Pie

20 09 2011

This is really delicious pie. Really good. That’s all you need to know. I got it off of a bottle of Nellie & Joe’s famous key lime juice.

Key Lime Pie Recipe

14 oz can sweetened condensed milk

3 egg yolks

1/2 cup key lime juice

9″ graham cracker pie shell (I just used a premade one)

 

Blend everything but the pie shell until smooth. Pour into shell and bake at 350 for 15 minutes. Allow to stand 10 min. before refrigerating, then top with whipped cream when completely cool.





Lemon and Caper Salmon

15 08 2011

This is a recipe that my grandma gave to me, and its really, really good! And I don’t even really like salmon (besides lox and sushi, but like cooked salmon). This is amazing.

Recipe for Lemon and Caper Salmon-

about 2 1/2 lbs. salmon with skin  on one side

mayo

lemon pepper

seasoning salt

2 lemons, cut into thin slices

3 tbsp. capers (plus extra for after cooking)

 

Rub mayo on the skin side of the salmon, then put a lot of lemon pepper and a little seasoning salt. Flip onto tin foil.

Sprinkle lemon pepper and seasoning salt on the other side, then place the lemon and capers on it.

Wrap tightly in foil and grill for 25-30 minutes.





Vanilla Icecream

12 08 2011

Today we made vanilla icecream. Woo! I’ve been wanting to make homemade icecream for a while, but we couldn’t find some parts of the icecream maker. Finally, today I said,” I want to make icecream.” and we found the rest of the icecream maker.

It’s really good with chocolate syrup or pineapple. (I wonder if it would taste good with both?)

My brother’s creation.

Recipe for Vanilla Icecream-

3 cups milk (I used 1%)

1 cup heavy whipping cream

1 cup sugar

1 tsp. vanilla extract

Mix together and freeze as directed for your icecream maker.

 





Artichoke Tomato Pasta

10 08 2011

This is a recipe that I adapted from Pioneer Woman. You can use any kind of pasts you’d like, I used cork screw.

Recipe for Artichoke Tomato Pasta

2 tbsp. olive oil

1 tbsp. butter

1/2 an onion, small diced

3 garlic cloves, minced

1 can artichoke hearts

1 can diced tomato

1 red bell pepper, diced

salt, pepper, and oregano to taste

Melt the olive oil and butter together, then add the onion and garlic. Saute for a few minutes, then add the pepper, cook until semi-soft. Cut the artichokes into small pieces and put into pan with tomatoes. Add salt, pepper, and oregano, and serve on pasta with parmesan cheese.








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