Bread Pudding
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From the Galley of
EZ2CY AQUA EPICUREAN
Bread Pudding: This recipe is unbelievably good, easy and done entirely in the microwave. Serves four. (Small portions.)
2 tablespoons butter
2 eggs
1 cup milk
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 cups day old bread cut into 1 inch cubes. I like to use raisin bread or something similar and interesting from the supermarket bakery. If you dont have day old, just cut into pieces and let sit in air for a few hours.
In a one quart casserole microwave melt butter for approx 40 seconds. Add eggs; beat well. Blend in milk, sugar, vanilla and salt. Stir in bread cubes and let stand for 5 minutes. Stir gently before microwaving on high for 3 minutes, stir and microwave for 3 more minutes.
Serve and enjoy!
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From the Galley of
EZ2CY AQUA EPICUREAN
Eggplant Parmesan: Serves four (if you have salad first). This recipe is easy and done entirely on the stove-top utilizing deep frying pan with cover. You will love!
2 medium Eggplant
1 egg beaten with 1/3 cup milk
Bread crumb mixture
½ cup Italian bread crumbs
½ cup all purpose flour
½ teaspoon basil
½ teaspoon oregano
½ teaspoon marjoram
1/8 teaspoon pepper
Pinch salt
Olive oil for pan
½ cup grated parmesan cheese
Jar of your favorite spaghetti sauce
1 cup shredded mozzarella cheese
Peel eggplant and cut lengthwise into ½ slices. Dip each piece into egg/milk and then coat with bread crumb mixture. Using hot pan with olive oil coated bottom, fry one layer of egg plant about 3 minutes (I use lid during this process.), turn and cook 3 minutes more. Remove this batch and keep warm then continue process until all eggplant is cooked.
Fill bottom of pan with one layer of eggplant and sprinkle generously with parmesan cheese. Repeat with layers until all eggplant is expended. Pour in jar of spaghetti sauce and sprinkle top with mozzarella cheese. Cover and heat for approx 7 minutes.
Serve hot and enjoy!
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Eggplant Parmesan
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Shrimp & Eggplant Parmesan
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From the Galley of
EZ2CY AQUA EPICUREAN
Shrimp Eggplant Parmesan: Serves four (if you have salad first). This recipe is easy and done entirely on the stove-top utilizing deep frying pan with cover. You will love!
1 large Eggplant
½ pound medium shrimp
1 egg beaten with 1/3 cup milk
Bread crumb mixture
1/3 cup Italian bread crumbs
1/3 cup all purpose flour
½ teaspoon basil
½ teaspoon oregano
½ teaspoon marjoram
1/8 teaspoon pepper
Pinch salt
Olive oil for pan
½ cup grated parmesan cheese
Jar of your favorite spaghetti sauce
1 cup shredded mozzarella cheese
Peel eggplant and cut lengthwise into ½ slices. Dip each piece into egg/milk and then coat with bread crumb mixture. Using hot pan with olive oil coated bottom, fry one layer of egg plant about 3 minutes (I use lid during this process.), turn and cook 3 minutes more. Remove this batch and keep warm then continue process until all eggplant is cooked. Lightly cook shrimp in butter and olive oil sprinkled with Old Bay.
Fill bottom of pan with one layer of eggplant and sprinkle generously with parmesan cheese. Repeat using shrimp for next layer and then repeat with eggplant until all eggplant is expended. Pour in jar of spaghetti sauce and sprinkle top with mozzarella cheese. Cover and heat for approx 7 minutes.
Serve hot and enjoy!
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From the Galley of
EZ2CY AQUA EPICUREAN
Potato Salad:
6 medium potatoes
1 ¼ cup mayonnaise
1 tablespoon mustard
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon (generous) Old Bay
*(optional: 1/3 cup onion chopped fine)
6 hard boiled eggs coarsely chopped
Bring potatoes to a boil then simmer for approximately 20 minutes or till just tender. Cool slightly then peel and cube.
In a large bowl combine next five ingredients. (*When I use onion I cook it first in bowl with 1 teaspoon butter, sprinkled with sugar then covered and microwaved on high for approx 3 minutes.) Gently stir in potatoes and eggs then cover and chill for 5 to 10 hours before serving.
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Potato Salad
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Salad Surprise
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From the Galley of
EZ2CY AQUA EPICUREAN
Salad Surprise: (requires oven) Who would have thought this combination would be soooo good? Great compliment to a ham steak!
Mix into casserole bowl:
2 cans chunky pineapple, drained well
4 tablespoons flour
1 cup sugar
2 cups shredded sharp cheddar cheese.
Crumble one tube of Ritz crackers over the top.
Cut one stick of butter into patties and lay on top of the crackers.
Bake at 325 for 30 minutes.
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From the Galley of
EZ2CY AQUA EPICUREAN
Chesapeake Cole Slaw:
2lbs. shredded cabbage
2 carrots
4 Tbsp. sugar
1 ½ c. Mayonnaise
1 ½ Tbsp. mustard (I usually use ½ honey mustard ½ reg.)
1 Tbsp. Old Bay Seasoning
Mix sugar, mayo, mustard and Old Bay together well then combine and mix with cabbage and carrots. Cover and refrigerate overnight. Just before serving stir to blend.
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Chesapeake Slaw
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Dessert Dumplings
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From the Galley of
EZ2CY AQUA EPICUREAN
Easy Stove-top Dessert Dumplings
2 tablespoon butter
1/3 - 1/2 cup sugar
Dash of salt
2 cupsof: sliced Peaches or Apples or Blueberries or Strawberries, etc. Use your imagination! Use combinations, add banana with blueberries or strawberries
. It is up to you!
(1/2 teaspoon cinnamon with apples or peaches)
1 1/2 cup boiling water
Combine all the above in heavy skillet or saucepan with a lid. Bring to boil; reduce heat and simmer 5 minutes. Meanwhile make your dumpling batter.
1 cup self rising flour
2 tablespoon butter
1/3 - 1/2 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
vanilla ice cream
1. Mix flour and sugar, cut in butter. Add vanilla to milk and add to flour mixture to make a soft dough; stirring only until flour is well moistened. Bring peaches to a low boil. Drop the batter by spoonfuls into boiling sauce. Reduce heat to simmer.
2. Cook dumplings uncovered 5 minutes then cover and steam gently for 15 minutes longer. Serve warm with a scoop of vanilla ice cream.
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From the Galley of
EZ2CY AQUA EPICUREAN
Sweet Potato Salad:
6 medium sweet potatoes
1 ¼ cup mayonnaise
1 tablespoon Ms. Buttersworth or similar
½ teaspoon ginger
¼ teaspoon cardamom
Bring potatoes to a boil then simmer for approx 25 minutes or till just tender. Cool slightly then peel and cube.
In a large bowl combine next four ingredients. Gently stir in potatoes and then cover and chill for 5 to 10 hours before serving.
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Sweet Potato Salad
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