Author Archives:
Cheddar Braids
Ingredients:
1 c Water; Warm, 110-115 Deg. F.
3/4 c Butter; Room Temperature
1 pk Active Dry Yeast; OR
4 ea Eggs; Lg, Room Temperature
1 tb Active Dry Yeast; Bulk
6 oz Cheddar; Extra Sharp, Diced
3 1/2 c Unbleached Flour;
1 ea Egg; Lg
1 ts Sugar
1 tb Milk
1 1/2 ts Salt
2 tb Celery Seeds
Description:
Pour the warm water [...]
Cheddar Biscuits
Ingredients:
2 c Unbleached Flour; Sifted
1 c Cheddar; Sharp, Grated
4 ts Baking Powder
1/4 c Butter
1/2 ts Salt
2/3 c Milk
Description:
Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. [...]
Cheddar Bacon Treat
Ingredients:
4 oz Cheddar; Sharp, Shredded, 1C
2 tb Dairy Sour Cream
1/2 ts Lemon Juice; Fresh
3 ea Bacon; Slices, *
1/2 ts Worcestershire Sauce
4 ea Bread; Slices, Buttered
1/8 ts Paprika
1 x Lettuce
1/8 ts Garlic Powder
1 x Tomato Slices
1 ds Pepper
Description:
Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend [...]
Cheddar Apple Dandy
Ingredients:
6 c Apples;
1/4 c Sugar
1/4 c Sugar
1/2 ts Cinnamon; Ground
2 tb Unbleached Flour
1/4 ts Salt
1 1/2 c Cheddar; Sharp, Shredded
1/2 c Butter
3/4 c Unbleached Flour
Description:
Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the [...]
Chayote Squash with Mint
Ingredients:
1 medium chayote (about
1/2 pound)
1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh or
1 teaspoon dried mint leaves
1/4 teaspoon salt
1/4 cup apple juice
1 tablespoon lemon juice
1 cup cherry tomato halves
Description:
Peel chayote. Cut lengthwise into halves; remove seed. Cut crosswise into thin slices.
Heat oil in 10-inch skillet over medium heat. Stir [...]
Chartreuse Cocktail
Ingredients:
1 1/2 oz Tequila; 3 t
1 oz Green charteuse liqueur; 2 t
1 oz Lime juice; 1 t
1/4 c Crushed ice
Description:
Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.
Charcoaled Chuck Roast
Ingredients:
1 3 to 3 1/2 lb. boneless
3 tb Lemon juice
Chuck roast 1
tb Instant minced onion
2 ts Seasoned meat tenderizer
2 tb Dried thyme leaves
1 c Red wine vinegar
1 Bay leaf, crushed
1/4 c Olive oil
1 ts Medium-grind black pepper
Description:
Sprinkle one side of roast with 1 tsp. meat tenderizer. Pierce deeply with a fork [...]
Char Siu Roast Pork
Ingredients:
12 oz. pork farce
3 oz. caul
1-1/2 lb. pork loin, trimmed
1 pt. char siu barbecue sauce
ADDITIONAL COMPONENTS
6 rice noodle crepes
24 green beans, steamed
6 acorn squash wedges
24 baby corn ears
18 garlic cloves, roasted
18 baby carrots, steamed, bias cut
Description:
Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in [...]
Char Siu Barbecue Pheasant
Ingredients:
6 oz. char siu barbecue marinade
8 oz. pheasant tenderloin
Description:
Place marinade and pheasant in glass dish; marinate to produce desired flavor strength.
Remove tenderloin; place in pan.
Roast at 350 degrees F for 15 to 18 minutes.
Remove from oven; let cool.
Refrigerate overnight.
Slice into 8 portions.
Chanterelle Salad
Ingredients:
1 tbsp. butter
2 shallots, pared and finely chopped
10 oz. chanterelles, sliced
2 oz. Balsamic vinegar
1 oz. walnut oil
1 tbsp. parsley, chopped
1 tsp. tarragon, chopped
salt and pepper, to taste
Description:
Melt butter in medium saute pan.
Add shallots; sweat.
Add chanterelles; cook until tender.
Place in bowl; add vinegar, oil and herbs.
Toss to combine. Season to taste.
Refrigerate [...]
