Barbara Pagani's Tresor Cache 101

recipe via: http://whiteonricecouple.com/recipes/baked-brie-dip-recipe/ Baked Brie Recipe YIELD:   3-4 COOK TIME:   30 MIN. ingredients: about 10 oz. Brie 8 oz. jar of sun dried tomatoes packed in oil, drained & chopped 2 medium garlic cloves, minced 1 heaping teaspoon of dried thyme or 3/4 teaspoon fresh thyme leaves fresh cracked black pepper Baguette or crackers directions: 1 . Preheat oven to 350 degrees 2.  Remove rind from Brie, then cut brie into cubes. 3.  In medium bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper 4.  In small-medium baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture. 6.  Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the bakin...

recipe via: To Die For Banana Cake with Vanilla Bean Frosting Printable Recipe makes one 8x8-inch pan (double recipe for a 9x13 pan) Cake: 2/3 cup sugar 1/2 cup sour cream 1 egg 2 tablespoons unsalted butter, softened 2 mashed super ripe bananas (about 3/4 cup) 1 teaspoon pure vanilla extract  1 cup flour 1/4 teaspoon salt 1/2 teaspoon baking soda Frosting: 2 tablespoons unsalted butter, softened 1/4 cup heavy cream 1/2 teaspoon vanilla bean paste* (see below) 1 1/4 cups confectioner's sugar To make cake (easily mixed by hand): Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting. To make frosti...

MAKES 4 DOZEN 1 cup scalded milk 1/2 cup shortening or margarine 1/2 cup sugar 1 teaspoon salt 2 packages dry yeast, regular or rapid rise 2 eggs, well beaten 4 to 41/2 cups flour, sifted FILLING (RECIPE FOLLOWS): 1 pound lean bacon 1 medium onion, chopped 1 pound lean ham (optional) 1/2 teaspoon freshly ground pepper Topping: 1 egg yolk mixed with 2-3 tablespoons milk 1/2 teaspoon freshly ground black pepper Pour scalded milk into a large bowl. Add shortening, sugar and salt. Let mixture cool to lukewarm, 105 degrees. Stir in yeast until dissolved. Add beaten eggs and then add flour gradually, mixing until dough is workable. Turn dough onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Put in greased bowl, cover and let rise in a warm place until dough doubles in size, about 1 hour. While dough is rising, make the filling. Fry bacon until limp. Remove from fat and drain on paper towels. Fry chopped onions in bacon...

via : http://browniesfordinner.com/2010/05/11/easy-pad-thai/ Easy Pad Thai (adapted from Everyday Food) Serves 4 8 ounces dried, wide and flat rice noodles 2 tablespoons brown sugar 2 tablespoons fresh lime juice, plus wedges for serving 3 tablespoons soy sauce 1 squirt (about 1/8 teaspoon) Sriracha (optional) 2 teaspoons vegetable oil 3 scallions (green onions), white and green parts, separated and thinly sliced 1 garlic clove, minced 2 large eggs, light beaten (optional) 1/2 cup fresh cilantro 1/4 cup chopped roasted, salted peanuts Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. In a large nonstick skillet, heat oil over medium-high heat. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate. Add noodles, scallion ...

recipe via: http://www.theeverythingsoapblog.com/2011/03/ceviche.html I am going to try this version of the ceviche this year for our annual Christmas party. We'll serve it with fried tortilla's or maybe as indicated on original blog with  fried plantains..... Ingredients 2 pounds any firm white fish fillets, I usually use tilapia 2 hot peppers, red or green 4 garlic cloves 4 large shallots 2 Roma tomatoes 1 orange bell pepper 1 yellow bell pepper 15-20 limes 1 bunch of cilantro 1 teaspoon salt (optional) Directions Cut the fish fillets into bite sized chunks.  Place the raw fish pieces in a glass dish.  Remove the seeds from the peppers and finely dice.  Finely dice the garlic cloves, shallots, orange and yellow bell peppers and cilantro.  Remove the seeds from the tomatoes and finely dice.  Squeeze all 20 limes in a glass bowl.  Pour the lime juice into the bowl with the fish.  Add all ...

via: Food network http://www.foodnetwork.com/recipes/food-network-kitchens/fruit-leather-roll-ups-recipe/index.html Directions Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth. Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes. Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on...

via : http://notwithoutsalt.com/2011/08/11/homemade-mascarpone-and-broiled-peaches/ Mascarpone 2 cups pasteurized (not ultra-pasteurized, if possible) cream 1 T fresh lemon juice Heat to 190* on medium low. Continually stir, taking care not to scorch the bottom. When the cream has reached 190* add the lemon juice. It will immediately get a touch thicker. Heat at 190* for another 5 minutes, stirring often. Remove from the heat, cover the pan and refrigerate over night or until completely cool. Once cream has cooled it will be nearly as thick as sour cream. Place a strainer lined with four layers of cheesecloth over a medium bowl. Add the thickened cream to the cheesecloth. Gather the corners and carefully tie the ends to form a bundle. Hang this in the fridge and let drain into the bowl for another 12-24 hours, or overnight. There should be a couple tablespoons of whey left in the bowl after it’s finished draining. After the cream has hung and drained your mas...

especially those with upset tummies after eating sticks and yes, stones. Recipe via  http://simmertilldone.com/2009/10/07/retriever-retriever-pumpkin-eater/ Cleo’s Pumpkin Dog Biscuits 2 eggs 1/2 cup canned pumpkin 2 tablespoons dry milk 1/4 teaspoon sea salt 2 1/2 cups brown rice flour * 1 teaspoon dried parsley (optional) Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on b...

source:  http://imgoingtotexas.blogspot.ca/search?updated-max=2010-10-07T22:28:00-05:00&max-results=100 Potstickers  (serves two) Filling  2 Tbs safflower or peanut oil 3/4 pound ground pork 1/2 cup rough chopped shitake mushroom tops 1 garlic clove 1 inch peeled fresh ginger 1/4 cup thin sliced scallions 1/2 cup finely shredded cabbage Sesame oil Soy sauce Microplane box grater (this thing scared the heck out of me when I first got it, but now I use it all the time) Slice green scallions into thin rounds.  Finely shred the cabbage using a medium-sized microplane blade. Heat the oil in a saute pan, throwing in the pork and shitakes first.  As the pork begins to cook, gently break it up with a wooden spoon (I used an old bamboo paddle that came with a wok that has long since departed ... it's one of my favorite cooking tools). Grate the garlic and ginger on the finest microplane blade and toss them into the pan, turning the heat down to medium high if...

Ingredients *Please note: If you do not have access to Nudo Italian olive oil with mandarins, use a high quality olive oil that you have on hand and add the zest of two oranges or three or four mandarins. This substitution also works for lemons. 7 oz / 200g hazelnuts, ground and blanched 1/3 cup /50g polenta 1/3 plus 1 tablespoon /50g of 00 flour* 8 tbsp extra virgin olive oil crushed with mandarins 7 tbsp /100g butter 3 eggs 1 tsp baking powder 1/2 cup /100g soft brown sugar 1/2 cup /100g caster sugar mascarpone, a spoonful for each serving *all-purpose white flour will work fine here Preparation 1. If you are starting with whole, unroasted hazelnuts (better), heat the oven to 200°C. Lay out the hazelnuts on the baking tray, no more than a single layer deep, and cook for 5–10 minutes, when the skins should start to peel off. Take them out of the oven, pour onto a clean tea towel and rub to remove the skins. Grind the nuts in a food p...

One of my good friends gave me a piece of this starter years ago and literally I baked my head off. I think I had a piece of this starter cake for a couple of years until everyone I knew was fed up with it. It has been at least 15-20 years since then and just recently someone asked me if I had the recipe so here it is. This one is a keeper. Ingredients Yield   2 -8 or 9 inch loaf pans 1/2 teaspoon active dry yeast 1 fluid ounce warm water 1 tablespoon white sugar 1 tablespoon distilled white vinegar 1/2 teaspoon salt 3 cups all-purpose flour 3 cups milk 1 cup sourdough starter 2/3 cup vegetable oil 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3 eggs 1 cup white sugar 2 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla extract 1 cup chopped walnuts Directions To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non...

5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (MicroSafe) Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous)..  And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Source:  http://homeiswheretheholmansare.blogspot.com/2010/03/spicy-chicken-tortilla-roll-ups.html Spicy Chicken Tortilla Roll-Ups Adapted from  Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts 1 can Ro-tel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded cheddar or monterey jack cheese 1 clove garlic, minced 3 tsp ancho chili powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp garlic salt (I like Lawry's) 1/4 cup cilantro, chopped 6 scallions, white and green parts, chopped 6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-...

Source:  http://deliacreates.blogspot.com/2010/10/best-bread-ever.html

omg this look like Naiamo bars by Grandma source:  http://www.loveandoliveoil.com/2011/02/grasshopper-brownie-bars.html grasshopper brownie bars Makes 16 large brownies or 32 small brownies (halve recipe for an 8x8 pan). Recipe from  Baked Explorations , via  Serious Eats . INGREDIENTS: For the brownie base: 3/4 cups flour 1/2 teaspoon salt 1 tablespoon dark unsweetened cocoa powder (like Valrhona) 5 ounces good quality dark chocolate (60 to 72%), coarsely chopped 1/2 cup (1 stick) butter, cut into 1 inch cubes 3/4 cups sugar 1/4 cup firmly packed light brown sugar 3 large eggs, at room temperature 1 teaspoons vanilla extract For the buttercream: 3/4 cups sugar 2 tablespoons flour 3/4 cup milk 2 tablespoons heavy cream 1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes 3 tablespoons creme de menthe 1 teaspoon peppermint extract For the chocolate glaze: 6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped 1 teasp...

Source:  http://meggielynne.tumblr.com/ Pasta with creamy roasted pepper and basil sauce by  One Lovely Life Ingredients: 3 red bell peppers 1/2 onion, diced 2 cloves garlic, minced olive oil salt and pepper to taste 1/4c cream, or half-and-half 1/4c fresh basil, minced 1/2 lb. small pasta, such as rotini, fusilli, or gemelli fresh parmesan, to taste Directions: Cook pasta, according to package directions. Meanwhile, on a gas burner or in the broiler (I used the broiler), roast peppers until they are charred well on the outside. Be sure to rotate peppers often, so that they blacken evenly. Remove peppers from burner or broiler and place in a paper or plastic bag to steam for about 10 minutes to loosen the skins. Scrape off charred skin, remove stems, and scrape out seeds. Puree peppers in a blender or food processor until smooth, almost like a pesto. In a medium saucepan, saute onion in a drizzle of olive oil until tender and translucent. Add garlic and cook...