Sunday Dinner

Crème Caramel

May 6, 2011

Crème Caramel



1 Quart Whole Milk

1 ¼ Cups Plus 3 Tablespoons Sugar

5 Jumbo Eggs

3 Jumbo Egg Yolks

2 ¼ Teaspoons Vanilla Extract


½ Cup Plus 1 Tablespoon Sugar

3 Tablespoons Light Corn Syrup

3 Tablespoons Water

First arrange 8 (1 Cup) ramekins in a large roasting pan and set aside.  To make the caramel: in a small saucepan, bring the sugar, water and corn syrup to a simmer over medium heat.  Stir lightly to dissolve the sugar.  Simmer for 25 minutes or until a rich, amber caramel amber caramel forms.  Pour an equal amount of hot caramel into each ramekin.  If the caramel gets too hard, gently reheat it.  Preheat the oven to 300° F.  To make the custard: In a large saucepan, bring the milk and sugar just to a simmer over medium heat.  Stir for 5 minutes to dissolve the sugar.  Let cool until warm.  In a large bowl, whisk the whole eggs with the yolks.  Slowly whisk in the warm milk mixture and then the vanilla.  Strain the custard and pour into the prepared ramekins.  Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins.  Cover the pan with 2 layers of plastic wrap.  Bake the custard for 1 hour or until they are set, but still slightly wiggle in the center.  Remove the hot custards from the water bath and let them cool on a rack until they are room temperature.  Cover and refrigerate the custards overnight.  To serve pour 2 inches of extremely hot water into a small bowl.  Dip the ramekin in the hot water for 10 seconds and then run a thin knife around the edge of the ramekin to loosen the custard.  Invert the crème caramel onto a serving plate.  Repeat with the remaining crème caramels and serve.  Serves 8

Strawberry Tart

May 3, 2011

Strawberry Tart

This is such an easy dessert recipe.  Feel free to substitute the strawberries with your favorite berry. 


9 Inch Pie Crust

8 Ounces Softened Cream Cheese

1/3 Cup Sugar

2 Tablespoons Milk

1 Teaspoon Vanilla Extract

3 Cups Washed & Hulled Whole Strawberries

Bake the pie crust until golden brown. If you are using a frozen pie crust then follow the package directions.  Remove from the oven and set aside to cool.

In a mixing bowl, beat together cream cheese, sugar, milk and vanilla until smooth.  Spoon the filling into the cooled pie crust.  Spread the mixture evenly in the shell.  Arrange the strawberries on top of the filling.  Some people like to arrange the strawberries with the bottoms up, but arrange however you wish.  Chill for 1 hour before serving.  Serves 6

Chicken Pot Pie

May 2, 2011

Chicken Pot Pie

I remember eating the TV dinner chicken pot pies growing up.  Even as a kid I thought that the frozen ones were horrible.  Homemade chicken pot pie is so much better.  If you don’t feel like making your own crust purchase a prepared one. 


1 Pound Cubed Skinless/Boneless Chicken Breasts

1 Cup Sliced Carrots

1 Cup Green Peas

½ Cup Sliced Celery

1/3 Cup Butter

1/3 Cup Chopped Red Onion

1/3 Cup Unbleached Flour

½ Teaspoon Salt

¼ Teaspoon Black Pepper

1 ¾ Cups Chicken Broth

2/3 Cup Milk

1 (9inch) Unbaked Pie Crusts

Preheat the oven to 425° F.  In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from the heat and set aside.  In a separate saucepan cook onions in the butter until soft and translucent over medium heat.  Stir in flour, salt and pepper.  Slowly stir in chicken broth and milk. Simmer over low heat until thick.  Remove from the heat and set aside.  Place the chicken mixture in the bottom of the pie crust.  Pour the hot liquid mixture over the chicken mixture.  Cover with the top crust and seal the edges.  Cut away any excess dough.  Make several small slits in the top crust to allow steam to escape.  Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.  Serves 8

Julia’s Popovers

April 28, 2011

Julia’s Popovers


¼ Teaspoon Salt

1 Cup Sifted Flour

1 Cup Milk

2 Eggs

1 Tablespoon Melted Butter

Extra Butter For Muffin Wells

Put 1/3 teaspoon butter in each muffin well.  Heat the muffin tin in the oven for 5 minutes while you are mixing the batter.  Sift the flour and salt into a medium sized bowl.  In a separate medium sized bowl beat the eggs with a rotary beater.  Now add the milk, butter and flour while beating on low.  Mix only enough to make a smooth batter.  Do not over mix.  Fill the hot muffin wells 1/3rd full of the mixture. Bake in a preheated 450° F oven for 15 minutes.  After 15 minutes turn the oven down to 350° F and bake for another 30 minutes or until brown and popped.  Makes 12

Pasta Primavara

April 27, 2011

Pasta Primavara


8 Ounces Uncooked Linguine

1 Thinly Sliced Medium Carrot

½ Cup Chopped Onion

½ Cup Julienned Sweet Red Pepper

½ Cup Julienned Yellow Bell Pepper

1 Thinly Sliced Medium Zucchini

1 Thinly Sliced Medium Yellow Squash

1 Cup Broccoli Florets

1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus

½ Cup Diced Mushrooms (Optional)

1/3 Cup Unbleached Flour

2 Cups Cold Water

½ Cup White Wine

¼ Teaspoon Salt

¼ Cup Minced Fresh Basil

6 Tablespoons Grated Parmesan Cheese

Cook linguine according to package directions.  Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli.  Cover and cook over medium-low heat for 10 minutes.  Add the asparagus and mushrooms and cook 5 more minutes.  In a saucepan, combine flour and water until smooth.  Bring to a boil and cook for 2 minutes – stir constantly.  Add the wine and salt.  Stir well and pour over the cooked vegetables.  Drain the linguine and add to the vegetable mixture.  Add basil and toss to coat.  Sprinkle with Parmesan cheese.  Serves 6

Brown Sugar Glazed Carrots

April 26, 2011

Brown Sugar Glazed Carrots


1 Pound Peeled Baby Carrots

1 Tablespoon Butter

1 Tablespoon Packed Brown Sugar

Dash of Salt

Fresh Ground Black Pepper

In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes.  Drain and remove carrots from the pan.  In the same saucepan combine butter, brown sugar and salt.  Cook and stir over medium heat until combined.  Add carrots and cook, while stirring, for 2 minutes or until glazed.  Season to taste with pepper.  Serves 4

If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.

Parmesan Potato Wedges

April 25, 2011

Parmesan Potato Wedges


6 Medium Baking Potatoes (About 2 Pounds)

1/3 Cup Melted Butter

1 Minced Garlic Clove

¼ Cup Grated Parmesan Cheese

Sea Salt

Fresh Ground Black Pepper

½ Teaspoon Crushed Italian Seasoning

Line a 15x10x1 inch baking pan with parchment paper (or foil) and set aside.  Cut each potato lengthwise into eight wedges.  In a large bowl stir together butter, garlic, Parmesan cheese and Italian seasoning, ¼ teaspoon sea salt and 1/8 teaspoon black pepper.  Add potato wedges and stir to thoroughly coat.  Place the wedges on a prepared baking pan and bake in a preheated 425° F oven (uncovered) for 30 minutes or until tender.  Remove from oven and serve hot.  Serves 6

Almond Pound Cake

April 24, 2011

Almond Pound Cake


1 Teaspoon Plus ¾ Cup Softened Butter – Divided

2 Teaspoons Confectioners’ Sugar

1 Cup Slivered Almonds

1 Cup Sugar

2 Eggs

1/3 Cup Sour Cream

1 Tablespoon Grated Lemon Peel

1 Cup Unbleached Flour

1 Teaspoon Baking Powder

¼ Cup Lemon Juice

Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter.  Sprinkle with confectioners’ sugar and set aside.  Place the almonds and sugar in a food processor.  Cover and process until finely ground. 

In a small bowl, cream the remaining butter and beat in almond mixture until combined.  Add the eggs one at a time.  Beat well after each addition.  Stir in the sour cream and lemon peel.  Combine the flour and baking powder.  Add the flour mixture to the butter mixture alternating with the lemon juice.  Pour into the prepared pan of your choice.  Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean.  Cool on a wire rack for 10 minutes.  Invert onto a wire rack to cool completely.  Sprinkle cake with confectioners’ sugar.  Serves 6

Easy Easter Ham

April 22, 2011

Easy Easter Ham


1 Whole Bone in Ham

12 Ounces of Pineapple Juice

2 Cups Packed Brown Sugar

1 Cup Water

½ Teaspoon Ground Cloves

Place the ham in a large roasting pan.  In a saucepan bring pineapple juice, brown sugar, water and ground cloves.  Bring to a boil.  Pour mixture over the ham and bake uncovered in a preheated oven at 350° F for 2 to 2 ½ hours.   Baste occasionally.  Cover the ham with a foil tent if the ham is getting too brown.  Remove from the oven and let cool a bit before carving and serving.  Serves approximately 12 depending on how large of a ham you purchase.

Victoria’s Naughty Naughty Mashed Potatoes

November 26, 2010

Naughty Naughty Mashed Potatoes!

Serves 6


5 Pounds Peeled & Cubed Russet Potatoes

2 Sticks Butter

¾ Cup Heavy Whipping Cream

2 Teaspoons Kosher Salt

¼ Teaspoon Garlic Powder

½ Teaspoon Fresh Ground Pepper

Place potatoes in a large pot and cover with cold water.  Cook potatoes in boiling water until very tender for approximately 20 minutes.  Drain well.  Mash potatoes with butter.  Add cream, salt, pepper and garlic powder.  Mix well.  Super yummy and super naughty.

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