FROM 06.18.08 SHOW

Pina Colada Cake

From Nancy Rogers' everyday_ recipes @yahoo.com

1 pkg. white cake mix (10 1/2 oz.)

1 envelope (2 oz. whip topping mix) Dream Whip

4 eggs

1/2 cup water

1/2 cup Bacardi dark rum (80 proof)

1 cup flaked coconut

Frosting:

1 can (8 oz.) crushed pineapple, undrained

1 pkg. (4 serving size) instant coconut cream flavored pudding mix

1/3 cup Bacardi dark rum (80 proof)

1 1/2 cups heavy cream

In a large mixer bowl, combine all cake ingredients except the coconut.  Blend until moistened, beat 4 minutes at medium speed with electric mixer.  Pour into greased and floured 10-inch tube pan or bundt pan.  Bake at 350 degrees F. for 45 minutes or until done.  Cool in pan on wire rack for 15 minutes.  Turn out onto rack and cool completely.

For frosting, combine all ingredients except heavy cream.  Beat until well blended.  Whip cream into soft peaks.  Fold in pineapple mixture and frost cake.  Sprinkle generously with coconut.

FROM O6.04.08 SHOW

Orange Bread

Makes 1 large loaf or 2 small ones

2 tablespoons butter

1 cup granulated sugar

1 egg

1 teaspoon vanilla.

1 teaspoon salt

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup orange juice

6  ounces orange marmalade

Beat together butter and sugar until smooth.  Add remaining ingredients and thoroughly combine.  Pour into pans  treated with baking spray.  Bake at 350 degrees for 1 hour.  Cool on racks.

FROM 05.14.08 SHOW

Poaching fish

From "Cook It Quick" by Arthur Hawkins

Use any of the following as a poaching liquid:

Milk

Cream

Salted water

White wine

Fish stock

Chicken broth

Court bouillon (use your favorite recipe)

Or a selected combination

In a skillet, heat about an inch of poaching liquid to just below boiling.  Add the fillets one at a time, and simmer gently until they flake when tested with a fork (4 to 6 minutes).  Serve with your favorite sauce or garnish.

FROM 04.09.08 SHOW

Derby Pie

From Mac King

Comedy-magician appearing afternoons at Harrah's Las Vegas

1 cup sugar

1/2 cup flour

2 eggs, well beaten

1 stick margarine, melted

1 cup semi-sweet chocolate chips

1 teaspoon vanilla

1 unbaked pie shell       

Mix first six ingredients and pour into unbaked pie shell.  Bake at 350 degrees for 35 to 45 minutes.  Let cool.

Serve warm or cold, with whipped cream or ice cream.

Rich Potato Soup

1/4 cup butter

1/2 cup celery, sliced

1 cup onion, diced

1 clove garlic, minced

2 cups chicken broth

4 cups potatoes, peeled and cubed (about 6 small to medium potatoes)

1 pint half and half

1 teaspoon salt

1 teaspoon black pepper

1 pkg. chicken gravy mix, prepared as directed to make one cup.

Parsley for garnish

Melt butter in a soup pot, then cook celery and onion until translucent, about 5 minutes.  Add garlic and stir and cook for an additional minute, then add broth and potatoes and cook at a low boil, covered, until potatoes are done, 15-20 minutes.  Meanwhile prepare chicken gravy and keep warm. 

When potatoes are done, stir cream and salt and pepper into the mix and continue cooking until soup returns to a boil.     Remove from heat and use an immersion blender to beat the mixture until it's fairly smooth.  Add prepared gravy and blend until thoroughly mixed.  Ladle into bowls and top with parsley.

FROM 04.02.08 SHOW

Zucchini Soup

Serves 6-8

Adapted from the "Good & Garlicky Thick & Hearty Soul-Satisfying More-Than-Minestrone Italian Soup Cookbook"

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large onion, cut into 1/2-inch dice

2 large cloves garlic, minced

2 cans petite diced tomatoes, with the juice

4 cups zucchini, thinly sliced

4 cups beef broth

1 teaspoon dried basil

1/3 teaspoon red pepper flakes

Salt to taste

1 cup fresh or frozen corn kernels

1/2 cup Romano cheese

Heat the oil and butter in a large soup pot over medium heat.  Add the onion and sauté until beginning to turn golden, about 5 minutes.  Add the garlic and cook, stirring frequently, to soften slightly, 1 minute.  Add the tomatoes, zucchini, broth, basil, pepper flakes, and salt to the pot.  Bring to a boil, then lower the heat to a very slow but steady simmer and cook, covered, until the zucchini are nearly fork-tender, about 10 minutes.  Add the corn kernels and cook 5 minutes more.  Ladle the hot soup into warmed bowls, sprinkle with grated cheese and serve.

FROM 03.26.08 SHOW

Lamb Burger

Six servings

From Chef Les Kincaid, Las Vegas

1 1/2 pounds freshly-ground lamb

1 small onion, peeled and grated

1 clove garlic, peeled and very finely chopped

1 teaspoon ground cumin   

1/4 cup dry bread crumbs

1/4 teaspoon Worcestershire sauce (optional)

Salt and freshly ground pepper

6 lightly toasted hamburger buns

Sliced fresh tomatoes

Lettuce leaves

In a large stainless steel bowl, combine the lamb, onion, garlic, cumin, bread crumbs, Worcestershire sauce if desired and salt and pepper to taste.  Use your hands to lightly mix the ingredients together, taking care not to compress the meat.  Shape the mixture into six evenly-sized patties.  (These may be refrigerated, covered in plastic, for up to 8 hours.)

Preheat grill or broiler.  Season the patties lightly on both sides with salt and pepper and grill or broil for five minutes per side.  Serve on the buns with tomatoes, lettuce and any desired condiments alongside.

FROM 03.12.08 SHOW

Lobster Newburgh

From "Culinary Classics and Improvisations"

4 tablespoons butter

2 cups cooked lobster, cut into fairly large chunks and dried with paper toweling

1/4 cup cognac

1/4 cup Madeira

1 cup heavy cream

4 egg yolks

1/2 teaspoon salt

1/8 teaspoon cayenne1/2 teaspoon lemon juice

Melt the butter over moderate heat in a large enamel or stainless steel frying pan.  When it stops foaming, add the lobster meat and, stirring constantly, cook briskly for about 1 minute, then remove from the heat.  Warm the cognac in a small pan, set it alight with a match, and pour over the lobster.  Shake the pan back and forth until the flame dies out.  Then pour the Madeira and 1/2 cup of the cream over the lobster.  Bring this to a boil, reduce the heat, and cook for about 2 minutes, stirring constantly.

In a small bowl, mix the egg yolks and the remaining 1/2 cup cream.  Add 2 tablespoons of the hot sauce from the frying pan, the reverse the process and slowly pour the egg mixture into the frying pan, stirring constantly.  Heat until the sauce thickens, but under no circumstances let it come to a boil or it will most assuredly curdle.  Season with the salt, cayenne and lemon juice, adding more if you think it necessary.   Serve in patty shells or over cooked rice.

FROM 03.05.08 SHOW

Millionaire Pie

Adapted from www.nancys-kitchen.com

1 8-oz. package cream cheese, softened

1 box powdered sugar

1 large can crushed pineapple

1 large container Cool Whip

2  8-inch pie crusts (baked according to directions)

Whole pecans

Combine cream cheese, powdered sugar and pineapple, then fold in Cool Whip.  Divide evenly between baked pie shells.  Decorate rims with  pecans.  Chill thoroughly

FROM 02.06.08 SHOW

Persimmon Bread

Serves 8

From Carolyn in KY on Nancy’s Rogers Recipe Exchange Newsletter

 1 cup persimmon pulp

2 large eggs

1 cup sugar

2 ½ cups flour

3 teaspoons baking powder

½ teaspoon salt

½ cup cooking oil

1 cup pecans, chopped

In the bowl of an electric mixer, combine persimmon pulp, eggs and sugar, beating well.  Sift together flour, baking powder and salt.  Add the sifted dry ingredients to the persimmon mixture with the cooking oil.  Blend well.  Fold in the chopped nuts.  Turn into a greased loaf pan and bake at 325 degrees for 1 hour.

 Holiday Vegetable and Hass Avocado Sauté

Serves 4

From www.avocadocentral.com

 1 ½ tablespoons avocado oil or olive oil

2 teaspoons garlic cloves, finely chopped

½ large shallot, finely chopped

½ tablespoon fresh thyme leaves

3 zucchini, halved and sliced 1/4 –inch thick

½ red bell pepper, cut into 1-inch squares

1 tablespoon grated lemon peel

1 ½ tablespoons fresh lemon juice

1 ripe fresh Hass avocado, peeled, cut into chunks

 In a large skillet, heat oil over medium-high heat.  Add garlic, shallot and thyme, sauté for 3 minutes.  Mix in zucchini, bell pepper and lemon peel, stir and cook for 2 minutes.  Lower heat and cover, cooking for 3 minutes.  In a small bowl, combine lemon juice with avocado.  Add to skillet and gently mix.  Cook for 2 minutes to allow flavors to blend.

FROM 01.16.08 SHOW

Warm Chocolate and Raspberries in Phyllo

Serves 10-12

From Palace Court, previously in Caesars Palace

 Cake:

9 ounces bittersweet chocolate

2 ounces butter

6 eggs, separated

6 ounces cake flour, sifted

9 ounces sugar

Ganache:

1 pint heavy cream

1 pound sweet chocolate

 Other:

2 pints raspberries

1 box phyllo dough (8” x 12” or 8” x 14” sheets)

¼ cup butter, melted

Powdered sugar

Ice cream

For cake, melt chocolate and butter in a double boiler, stirring occasionally.  Cool mixture to lukewarm, then add in egg yolks, mixing in each one thoroughly before adding the next.  Fold in flour and sugar.  Beat egg whites until stiff peaks form, then fold them carefully into the chocolate mixture.  Pour into two square non-stick 9” pans and bake at 275 degrees for about 35 minutes or until cake tester comes out clean.

 Meanwhile, heat sweet chocolate in a double boiler until melted.  Mix in cream.  Reserve in refrigerator.

 Cut cake into ½” horizontal layers and then each layer into 2” x 2” squares.  Spread 1/2” of ganache on each square, then top with 8-10 raspberries.  Chill in refrigerator as each is completed.  Wrap each in a triple layer of buttered phyllo to create a “beggar’s purse.”  Brush outside with additional butter and bake on cookie sheets at 425 degrees for 10 minutes or until golden brown.  Sprinkle with powdered sugar and serve with ice cream.

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THE FOLLOWING ARE FROM VARIOUS 2007 SHOWS

 Corn Casserole

15 1/4 oz. can whole kernel corn, drained

14 3/4 oz. can creamed corn

8 oz. pkg. corn muffin mix

1 cup sour cream

1 stick butter, melted

1 1/2 cups shredded cheddar cheese

    Preheat oven to 350 degrees

    In a large bowl, stir together the two cans of corn, muffin mix, sour cream and melted butter.  Pour into a greased casserole dish.  Bake 45 minutes or till golden brown.  Remove from oven and top with cheese.  Return to oven for 5-10 minutes or until the cheese is melted.  Let stand for at least five minutes. Serve warm.

Shrimp Cocktail with Kiwifruit Guacamole

From Zespri New Zealand Kiwifruit

4 kiwis, peeled

1 avocado, peeled and pitted

1 T. fresh key lime juice

1 medium heirloom tomato, seeded and diced

2 kiwis, peeled and cubed

1/3 cup sweet onion, minced

1 T. fresh cilantro, chopped

1 clove garlic, minced

1 t. sugar

1/2 t. salt

1/2 t. pepper

24 large shrimp, cooked

    Mash the 4 kiwis, avocado, and lime juice together, leaving some lumps.  Stir in remaining ingredients except shrimp.  Divide mixture into four chilled martini glasses and arrange six shrimp around the rim.  Serve immediately.

POM & Balsamic Glazed Chicken

From POM Wonderful

2-3 T. olive or vegetable oil

4-6 boneless, skinless chicken breasts

1 cup packaged peeled baby carrots

3 green onions, sliced

1 cup chicken broth

3/4 cup pomegranate juice

1/4 cup balsamic vinegar

2 t. cornstarch

2 t. brown sugar

1 t. crushed dried basil

1/2 t. crushed dried oregano

1/2 t. salt

    Place oil in a large skillet and brown chicken in batches with carrots and onions for 5-6 minutes or until tender, stirring frequently.  Remove chicken pieces.  Keep carrots and onions warm.  Place broth in a pan and add back chicken pieces, then cover and simmer for 15-20 minutes, or until cooked.  Reserve 1/3 cup of chicken cooking liquid.  Transfer chicken and vegetables to a platter and keep warm.  Put reserved chicken liquid in skillet.  Stir in remaining ingredients and bring to a boil, then reduce heat and simmer 2 minutes.  Drizzle sauce over chicken and vegetables. 

Broccoli Salad (B&B Salad)

from "A Taste of the Gunflint Trail"

1 large bunch broccoli, broken into small florets

1 lb. of bacon, fried, drained, crumbled

1 small red onion, sliced into thin rings

1 cup cashews

1/2 cup raisins (I used the "jumbos")

1 cup mayonnaise

1/2 cup sugar

2T vinegar

    Toss together first five ingredients* and then in a separate bowl stir together the mayo, sugar and vinegar.  Pour over the broccoli mixture and toss to coat all ingredients.  Refrigerate at least 3 hours before serving, stirring occasionally.

*  As an alternative, sprinkle the bacon atop the salad just before serving (may then want less than a pound)

Tomato Soup

from Giorgio's Caffe in Mandalay Place in Las Vegas

8 servings

1 cup extra virgin olive oil, divided

14 oz. sweet onion, chopped

4 garlic cloves, sliced

3 lbs. ripe Roma tomatoes, peeled, seeded and quartered

1 quart vegetable stock

8 fresh basil leaves, chopped

8 slices of bread, toasted

Salt & pepper to taste

    In a stock pot over medium heat, braise the onions and garlic in a half cup of the olive oil, stirring until they're translucent.   Add the tomatoes, cover and cook over low heat for 10 minutes.  Add the stock, bring to a boil, and then simmer for about 15 minutes.

    Put basil and remaining olive oil in a blender and puree for 2 minutes.  Add half of the soup and puree for another 2 minutes, then return mixture to stock pot.  Season with salt and pepper and simmer again to desired thickness.  Serve over toasted bread.  As an alternative, chill and serve with diced cucumbers or your favorite pesto.

Ginger-Peanut Somen Noodles

from "Martha Stewart Living" magazine

4 servings

3T freshly grated ginger

Grated zest of 1 lime

3T freshly squeezed lime juice

3T rice-wine vinegar

1/2t coarse salt

1/4t freshly ground pepper

1/2 cup extra virgin olive oil

2 eight-ounce packages somen noodles

1/2 cup thinly sliced scallions, plus more for garnish

1/2 cup chopped roasted peanuts, plus more for garnish

    Make dressing: In a medium bowl, whisk together ginger, lime zest, lime juice, vinegar, salt, and pepper.  Whisking constantly, add oil in a steady stream until mixture is emulsified; set aside.

    Bring a large saucepan of water to a boil.  Add noodles, and cook until al dente according to package directions, about 6 minutes.  Drain in a colander, and transfer noodles to a serving bowl.

    Add dressing, scallions, and peanuts to noodles; toss to combine.  Serve warm, at room temperature, or chilled, and garnish with additional scallions and peanuts.

Chef Raul Villa's

Triple Chocolate Killer Cake

8 servings                    

Chocolate cake, baked in a sheet pan

Chocolate mousse (or substitute 1 package of chocolate pudding, prepared as directed)

1 can buttercream frosting

Chocolate glaze (melt 1 ½ cups chocolate chips with 1 cup of cream and 2 oz. sugar)

Whipped cream

Fresh berries

Fresh mint leaves

    Cut cake in 2 ½-inch squares (Chef Raul actually uses rounds).  For each serving, begin with a square of cake.  Top with mousse, then cake, then another layer of mousse and cake to create three layers.  Cover the “tower” with a thin coating of buttercream frosting, then let set in the refrigerator for about an hour.  Meanwhile prepare the glaze and let cool until comfortable to the touch.  Coat each dessert with the chocolate glaze.  Pipe whipped cream onto the plate and top with fresh berries and mint leaves.

Barbara's Peanut Sauce

1/2 cup peanut butter (I prefer smooth)

3T soy sauce

1T brown sugar

Juice of 1 lime

1/2 cup coconut milk

1/2T sesame oil (or more to taste)

1-2 cloves garlic, finely minced

1t hot sauce (or to taste - I use Srirachi)

 Whisk until blended and smooth.  Refrigerate until ready to serve.  Use on satay style meats, or celery and carrot sticks, or crackers, or ???