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| Artichokes |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in about minutes or less!
- Artichoke(s)
- -- For the pot of water --
- Salt & Pepper
- Dill
- Basil
- Cayenne
- Garlic
- Lemon
- -- For the dipping sauce --
- (Butter & Lemon) or (Ranch)
| | First trim the chokes. Cut off the stalk, right to the bottom of the bulb part.
Now cut off the top thistle ends. About one-fourth to one-third down from the top. Wash out in cold water.
I like to season the water with salt and pepper to taste, and some herbs, dill and basil are good, and other peppers, cayenne, white pepper, or pasilla, lemon and garlic.
Next place the choke in boiling water (I personally fill the water so it covers 2/3 of the choke), cover with lid, reduce heat to simmer, and steam for 20 to 40 minutes (depending on size) -- they are done when the leaves pull away easily.
Then when they are done, let them cool off, I turn them upside down in a bowl so all the water drains out.
Melt some butter and add some lemon for the dipping sauce. If you don't want to use butter, you can use ranch.
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| Pumpkin Roll-up |
Kari
Recipes: 3
Joined Oct '06
Favorites: 0 |
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Ready in about minutes or less!
- 1 (16 oz.) can pumpkin
- 1 (14 oz.) can sweetened condensed milk
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. each of ground ginger, nutmeg & salt
- 3/4 cup sifted all-purpose flour
- 1 tsp. baking powder
- 1 cup chopped walnuts, pecans, or almonds
- Cream Cheese Filling (recipe below)
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- Filling:
- 2 cups powdered sugar
- 1 (8 oz.) pkg. softened cream cheese
- 1 tsp. vanilla (almond or walnut extract)
| | Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet.
Line with wax paper. Grease and flour the wax paper. Mix together well, the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg & salt. Stir in the sifted flour and baking powder. Pour onto waxed paper covered baking sheet Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper.
Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cream Cheese Filling. Re-roll cake. Refrigerate until serving time.
Filling:
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast or to eat at anytime!!
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