Cooking With Steve And Kim: milk

Showing posts with label milk. Show all posts

Saturday, November 26, 2011

Butternut Squash Soup

If this doesn't warm you up nothing will. Kim's favorite soup is butternut squash and here is the recipe for you to enjoy.

INGREDIENTS:
1 peeled, seeded and chopped butternut squash
1 peeleed and quartered onion
1 peeled and quartered baking potato
1 quart of chicken broth
1/2 to 1 cup of whole milk

PREPARATION:
Preheat your over to 400 degrees. Then, in a 9 X 13 inch baking dish, toss the butternut squash, onion and baking potato with 2 tablespoons of extra-vigfin olive oit to coat; season with salt and pepper.
Bake this until tender which normally takes around 45 minutes to 1 hour. After it is baked transfer the vegetables and any juices to a large soup pot and add the chicken broth bringing it to a simmer over medium-high heat.
Remove from the heat and, using an immersion blender, puree untl smooth. Stir in the milk according to the thickness you prefer and season with just a little bit more salt and pepper.

That's it. Simple to prepare, great to eat and oh how warm your tummy will be when you finish eating this wonderfully rich and creamy soup delight.

Tuesday, August 24, 2010

RED LOBSTER CHEDDAR BAY BISCUITS

Image by Kodamakitty via Flickr
I've seen many recipes that say they are Red Lobster original biscuits but they never seem to hit the nail on the head like this one does. It has the "exact" ingredients they use to prepare these mouth-watering delights.

INGREDIENTS:

2 1/2 cups of bisquick baking mix
1 cup cheddar cheese finely grated3/4 cup Whole Milk
2 talbespoons butter, melted
1/8 teaspoon garlic powder

1/2 teaspoon dried parsley flakes

1 dash of salt (don't forget to throw a little bit over your left shoulder for good luck)

PREPARATION:

Preheat your oven to 400 degrees

Combine the Bisquick with cheddar cheese, milk, 2 tablespoons of melted butter. Add 1/8 teaspoon of garlic powder in a medium bowl and mix until well-combined.

Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.

Mix together 1/4 cup butter with 1/2 teaspoon of garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.

Serve Warm. Make more and enjoy them again and again.

Steve and Kim

Saturday, June 26, 2010

CHOCOLATE FUDGE POPS

Image by jspace3 via Flickr

Baby it is hot outside! The kids are cranky and want something NOW! So what do you do when it's hot? Well of course you try to find ways to cool down. Here's one of my favorites and I think you'll love it too. Chocolate Fudge Pops. They're easy to prepare and just the answer you are looking for on a hot, sticky day. Cool down today with one of these delicious treats.

INGREDIENTS:
3/4 cup evaporated milk
1/2 cup corn syrup
1 cup water
3 tablespoons golden brown sugar
1/2 cup unsweetened Dutch-process cocoa
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon unsalted butter

PREPARATION:
In a small saucepan, whisk the milk, water, corn syrup, sugar, cocoa and salt. Heat over medium heat for about 5 minutes, stirring occasionally until all of the solids are dissolved and there are no lumps. Remove from heat and stir in the vanilla and butter until melted.

Cool the mixture to room temperature. Pour into molds and freeze for about 6 hours or until solid.

To Store: Freeze up to 3 months. Store in molds or release, wrap well in waxed paper and store in a marked sealable plastic bag.

There you have it. Now take some time to cool down with these delicious chocolate fudge pops.

Happy Summer Fun To Everyone!
Steve and Kim

Monday, May 3, 2010

Lemon Sponge Pudding

Image by stu_spivack via Flickr

I simply love the zesty taste of lemon when added to anything. And, in that line of thinking, here's a wonderful way to get the lemon-fresh taste without the lemon-like sour face. Lemon Sponge Pudding.

INGREDIENTS:
1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 tablespoon of grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons of unsalted butter or margarine, softened
1 cup of sugar
1/2 cup of flour
As a garnish for this dish I would recommend raspberries but it is your choice of course.

PREPARATION:
Heat your oven to 325 degrees. You'll need eight 4-ounce ramekins or custard cups and a roasting pan large enough to hold them.

In a medium saucepan, heat milk just until it is simmering. Remove from heat. In a medium bowl, whisk yolks to blend then gradually whisk in hot milk. Whisk in lemon zest and juice and then add butter until it melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In another medium-sized bowl, beat egg whites with electric mixer until stiff peaks form when the beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into ramekins. If the mixture in the bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.

Place the ramekins into your roasting pan. Carefully add very hot tap water to pan to come about halfway up the sides of the ramekins.

Bake for 25 minutes or until puddings are firm to the touch and very light golden brown. Remove from the water and place on a rack to cool. Let them cool about 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

To serve your lemon sponge pudding, run a knife along the edges of the ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with your raspberries.

You're going to love this!
Steve and Kim

Thursday, June 18, 2009

Corn Pudding

I found this unique recipe on Hulu.com. It looks delicious and I can't wait to give it a try. But, until then, I thought I'd share it with you. If you make it before I do be sure to let me know what you think of it.

Steve