Tomatoes tart

Tomatoes tart

Ingredients

  • Dough:
  • 80 grams of rye flour
  • 100 grams of wheat flour
  • 60 grams of cold butter
  • pinch of salt
  • 5-6 tablespoons of butter milk
  • Filling:
  • 700 grams of red and yellow tomatoes
  • 300 ml of cream
  • 2 eggs
  • 2 tablespoons of dried herbs (oregano, basil, mint)
  • pinch of salt
  • 1 teaspoon of nutmeg
  1. Knead flour with butter till the butter is equally mixed with flour without big butter chunks.
  2. Add buttermilk to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
  3. Place it in a fridge for minimum 30 min.
  4. Meanwhile, wash tomatoes, slice them and place in colander to remove excess of liquid. Whisk eggs, add cream, salt, nutmeg and herbs.
  5. Take out the dough from the fridge, roll out, place into baking tray.
  6. Bake 15 min in preheated oven in 180 C degrees.
  7. Take out from the oven, pour over half of eggs & cream mixture, arrange tomatoes and pour remaining eggs & cream.
  8. Continue baking about 25 min.

Recipe source

Bacon Wrapped Smokies with Brown Sugar and Butter

Bacon Wrapped Smokies with Brown Sugar and Butter

Ingredients

  • 1 pound smokies
  • 2 cups brown sugar
  • 1 pound bacon, cut Into thirds
  • 1 stick butter

Directions:

  • Preheat oven to 375 degrees F.
  • Wrap each smokie with the bacon thirds.
  • Put all of them on a baking dish in a single layer.
  • Melt half of the brown sugar and the stick of butter and stir until well combined.
  • Drizzle over wrapped smokies.
  • Sprinkle with the rest of the brown sugar.
  • Bake about 20 minutes then turn the heat up to 400 degrees and bake for about 5 minutes.

Submitted by: Vanessa Curtis

Chicken and Buttermilk Herb Dumplings

Chicken and Buttermilk Herb Dumplings

Ingredients

  • CHICKEN AND STOCK:
  • 1 (3 to 31/2 pound) whole organic chicken
  • 2 bay leaves
  • 6 sprigs thyme
  • 5 black peppercorns
  • 5 cloves garlic, roughly chopped
  • 2 tablespoons salt
  • BUTTERMILK HERB DUMPLINGS:
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chives, chopped
  • 1/4 cup parsley, chopped
  • 1 cup buttermilk
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 1/4 cup heavy cream
  • Freshly ground black pepper, for garnish
  • Chopped chives and parsley, for garnish

This is a delicious and creamy Chicken and Dumplings recipe – perfect for a cold night. If you don’t have time to make your own stock you can simply use canned chicken stock and add 2-3 cups of shredded chicken meat. Try this recipe after Thanksgiving with leftover turkey and stock (if you made it)!

Directions:

  • Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and foam as it cooks.
  • When done remove the chicken to a cutting board. Strain and reserve the stock and shred the meat into pieces.
  • Make the dumplings: In a large bowl, sift the dry ingredients together.
  • In a small bowl, using a whisk, lightly beat the eggs, chives, parsley and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together.
  • To prepare sauce: In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.
  • Stir in the flour to make a roux. Continue to stir and cook for 2 minutes.
  • Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  • Add frozen peas and pearl onions.
  • Let sauce simmer until it is thick enough to coat the back of a wooden spoon, about 15 minutes.
  • Stir in heavy cream.
  • Fold the reserved shredded chicken into the sauce and bring up to a simmer.
  • Remove and discard the bay leaves.
  • Using 2 spoons carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be too crowded.
  • Let the dumplings poach for about 10 minutes until they are firm and puffy Turn the dumplings over and let poach another 5 minutes.
  • Season with freshly cracked black pepper.
  • Garnish with chopped chives and parsley before serving.

Yield: 8

Recipe Source

Kraft Recipes – How to Make Slow-Cooker BBQ Beef Stew

Joanne teaches us an easy slow-cooker beef stew recipe. Convenience has never tasted so good!

Grilled Cheese Rolls

Grilled Cheese Rolls

Ingredients

  • 1-7.5 oz. Container of Pillsbury Buttermilk Biscuits (10 ct.)
  • 1 Container of Pillsbury Grands Flaky Layers Biscuits (8 ct.)
  • 1/2 cup melted butter
  • Velveeta Cheese about 3/4 of an entire box.
  • You”ll need:
  • A 9″ round cake pan

Directions:

  • Melt the butter.
  • Pour half of melted butter into a cake pan.
  • Cut the Velveeta cheese into about cubes (1-2″).
  • Pop open the biscuits and place a cube of cheese or two into each of them.
  • Roll the dough, covering the cheese and form a ball.
  • Place the balls into the greased cake pan. Top with the remaining butter.
  • Protect your oven from spill-overs by placing the cake pan onto a large baking sheet.
  • Preheat oven to 350 degrees.
  • Bake for 12 minutes. Cover with foil and bake again for about 15 minutes.
  • Let them cool.
  • Enjoy!

Submitted by: Nancy Robinson