There's lots of excitement about 'Le Grand Chef Vilder Cooking School.
Here are some of the recipes fans have submitted already -- for me to try out later this month
1. Submitted from Puerto Rico:
Spinach bread!
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1 package frozen spinach, defrosted and squeezed to make sure it´s dry
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4 eggs
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11/2 cups vegetable oil
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2 cups sugar
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2 cups self-rising flour(I use Presto)
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1 tsp. vanilla extract
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Preheat oven to 350 degrees.
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Use Cuisinart, start with spinach, then all the other ingredients till well mixed (3-4 minutes)
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Pour into greased pan(whatever you prefer or have) and add a handful of craisins and walnuts, mixing well.
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Bake for @1 hour or until test knife comes out clean.
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I use the basic recipe, substituting spinach with either: 3 cups grated carrots, 3 ripe bananas, 1 small can pumpkin
2. Submitted a friend who took a page from Cooking.com recipe playbook:
| CHICKEN QUESADILLAS |
|
12 ounces cooked chicken breast halves 2/3 cup shredded monterey jack cheese 1/4 cup finely chopped green onion 8 (8") flour tortillas 1 cup salsa 1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas. Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream. |
3. Submitted from San Francisco:
- 4 eggs
- 1 cup whole milk
- 1 ¼ sticks (10 TBs) unsalted butter, melted
- 1 cup sour cream
- 2 cups all purpose flour
- 2 ¼ tsp. baking powder
- 5 Tbs. (Tablespoons) sugar
- ¾ cup fresh blueberries, plus more for garnish
- confectioner’s sugar for dusting
- Maple syrup for serving
This recipe can be halved very easily.
Remember -- Preheat waffle maker on medium high heat.
In a large bowl, whisk the eggs, then the milk, butter and
sour cream. Over a sheet of waxed paper (or another bowl), sift together the
flour, baking powder, baking soda and sugar. Add the flour mixture to the egg
mixture and whisk until smooth. Stir in the ¾ cup blueberries.
Pour about 1/3 cup of the batter into each well of the waffle
maker and close the lid. Cook until golden brown and crisp. Garnish the waffles
with blueberries, dust with confectioners’ sugar and serve hot with maple
syrup.
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