Pinch Me, I Must Be Cooking
Saturday, February 11, 2006
Heinz 57 Ketchup...we mean Catch-Up
Charlie Brown's Peanut Cookies
from Maida Heatter's Book of Great Cookies
This was a very labor-intensive recipe, with mixed reviews on the final product, which was extra peanutty (peanut butter in the cookie dough, rolled in finely chopped peanut) but not quite as sweet enough, even with the butterscotch chips on top. Next time, we will go back to the standard PB cookie recipe.
Murghi Doopiaza (Chicken with Onions)
from The Art of Indian Cuisine, by Sen Gupta
This is a delicious Indian recipe that did not call for too many exotic ingredients. Lots of onions slowly cooked until lightly browned complement the chicken breasts (cooked with skin and on the bone), which are baked in a foil-covered dish in the oven after browning on the stove top and come out tender and succulent.
Old-Fashioned Jumbo Lemon Watersfrom Maida Heatter's New Book of Great Desserts
These are easy to make (basic drop butter cookie ingredients, plus lemon and mace), and melt in the mouth. The lemon and mace combination is an intriguing flavor accent. These would be nice with afternoon tea.
Classic Creme Brulee
from Elegantly Easy Creme Brulee & Other Custard Desserts, by Debbie Puente
The best creme brulee we've ever had. It was worth running out to the gourmet kitchen gadget store to get a butane refill for the mini blowtorch.
Parmesan Chicken Breasts
from 15-Minute Low-Carb Recipes, by Dana Carpender
C.'s not much of a low-carber anymore, but this is truly a quick and simple recipe: boneless, skinless chicken breasts, dredged in beaten egg and "shake cheese" (green can Parmesan), oregano, garlic powder, paprika, and pepper, and sauteed in melted butter. May not be for those watching their sodium and cholesterol, but easy and tasty.
Marshmallow Chocolate Chip Crispiesfrom The Art of Making Good Cookies Plain and Fancy, by Annette Laslette Ross and Jean Adams Disney
Oh yeah...we all know what these are: R.K. treats, with semi-sweet chocolate chips melted in for that extra special touch. Mmm mmm good.
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