Tuesday, March 14, 2017

Pure Gold: St. Patrick's Day Recipe

Whether you’re celebrating the luck of the Irish on St. Patrick’s Day or in need of a minimal-effort dinner on a weeknight, you’re in luck! This slow-cooker recipe is the one you’ve been searching for.

Slow-Cooker Corned Beef and Cabbage
BettyCrocker.com



Corned beef is a quintessential recipe to have on hand for the Irish holiday. With the help of your trusty slow cooker, this classic corned beef recipe is celebration-ready but also easy and hearty enough for a family dinner on any day of the week. It covers all of your bases with meat, veggies and potatoes, and can cook in the slow cooker all-day long.

The recipe has eight servings, perfect for feeding a large family or for those who love re-purposing leftovers. We recommend using your leftover corned beef for these Reuben sandwiches or this Reuben casserole.


Ingredients

Beef and Vegetables

4
medium red potatoes, unpeeled, cut into 1-inch pieces
4
medium carrots, cut into 1-inch pieces
1
medium onion, cut into 6 wedges
1
corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1
can (12 oz) beer or nonalcoholic beer
Water
8
thin wedges cabbage

Sauce

1/4
cup applesauce
2
tablespoons Dijon mustard

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  • 2 Cover; cook on Low heat setting 10 to 12 hours.
  • 3 Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  • 4 Meanwhile, in small bowl, mix sauce ingredients.
  • 5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
  •  ENJOY

Sunday, November 13, 2016

What's Cooking: Recipes from America's Greatest Dietitians and Chefs


My New Book:  "What's Cooking"
I am pleased, proud and humbled to share with you my new book called "What's Cooking."  It was published October 06, 2016 by Authorhouse.com .  This will be a great cookbook to add to anyone's collection, for that cook in your home or just a great Christmas Gift!

Thank you for considering a new purchase of my cookbook!  A portion of the proceeds will go to The Handicapped Children's Association of the Southern Tier New York.

Respectfully,
-Anthony













                                                                                         

Wednesday, September 28, 2016

Baked Banana Oatmeal

Ingredients

1/4 cup uncooked rolled oats
1-2 inches of a cinnamon stick
1 tsp. freshly ground nutmeg
2 egg whites
3 packets Splenda or other heat-stable sugar substitute
4 drops of maple flavoring
1/2 ripe banana, sliced thinly
1 cupful of banana extract

Method:

Bring 1/2 cup water to a boil in a microwave.  Pour oatmeal into Very large bowl.  Drip in cinnamon stick and nutmeg.   Add boiling water to oatmeal and cook on HIGH about 3 minutes.

While the oatmeal cooks, empty Splenda into a very small bowl, carefully add 4 drops of maple flavoring and stir with a fork to blend.  The resulting mixture should look like brown sugar.  Set aside.

When the microwave stops, remove cinnamon stick.  Whisk in egg white mixture and banana extract.  Continue whisking about 10-15 seconds after mixture has changed consistency and has turned creamy.  Transfer oatmeal to a serving-size ovenproof bowl and stir in sliced banana.  Carefully distribute brown Splenda mixture over the top of the oatmeal with a fork and bake oatmeal 10 minutes at 350 degrees.  Remove carefully will be very hot and enjoy.    
Serves: 1 The Joy of Eating Cookbook.

Monday, September 5, 2016

Happy Labor Day Snack

Happy Labor Day!!

Did you ever just have this craving to have a snack?  Sometimes you want a healthy snack and sometimes, you don't.  Well, this is a healthy snack and I hope it hits your palate-- just right-- and that you like this.  This is a savory snack! This snack is called:  Old Bay Buffalo Cauliflower Bites.  This courtesy of Alison Massey, MS, RD, LDN, Health Monitor Guide to Diabetes, which she explains is an alternative to standard fried wings, and of course you need to watch your portions.

Old Bay Buffalo Cauliflower Bites

Ingredients:

1/2 cup brown rice flour
1 tsp. + 1/4 tsp. Old Bay seasoning
1 head of cauliflower (cut into bite-sized florets)
1/3 cup Frank's Red Hot Buffalo Sauce (or your favorite, if desired)
2 Tbsp. Sriracha
1 Tbsp. margarine, melted
1/4 tsp. garlic powder
1/2 cup water

Method:

1. Preheat the oven to 450 degrees.
2.  In a bowl mix 1/2 cup brown rice flour, 1 tsp. Old Bay seasoning and 1/2 cup water.  Dip cauliflower pieces in the batter until coated evenly Place them on a lightly greased non-stick baking sheet.
3.  Bake about 10-12 minutes (look for the batter to harden), flip and bake an additional 5-6 minutes.  remove from oven when done.
4.  In a separate bowl mix together 1/3 cup Frank's Red Hot Buffalo Sauce,, 2 Tbsp. Sriracha, 1/4 tsp. garlic powder, 1/4 tsp. Old Bay seasoning and margarine.
5.  Use a plastic pastry brush to evenly coat each cauliflower bite with the hot sauce mixture.
6.  Bake the cauliflower until crispy (~ 9 minutes).
7. Serve with blue cheese or french onion dip and sliced celery.

Nutrition Facts:
Calories 286, Fat 7g, Protein 8g, carbohydrates 46g, sodium 1926mg, sugar 9g.
Enjoy!

Thursday, August 25, 2016

Oreo Caramel Apples: Just Right for Your Palate

Ingredients:

6-10 wooden pop sticks
6-10 small Gala apples or your favorite apple
2 Tbsp. skim or non fat milk
1 pkg (14 oz.) caramels or diet caramels
20-25 Oreo cookies, coarsely crushed
1 pkg dark chocolate chips
2 Tbsp. shortening

Method:

  1. Insert pop sticks into tops of apples.  Place caramels and milk in a small saucepan. Heat and stir over medium-low heat, 3-5 minutes or until smooth, stirring frequently.  Dip apples in caramel mixture, coating completely.  Place on a waxed paper-lined baking sheet; let stand until set--about 10 minutes.
  2. Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth.  Dip apples in chocolate mixture; let excess drip off.  Roll apples through cookie crumbs.  return to baking sheet; refrigerate until set, about 15 minutes.  cut into wedges; serve.
  3. Enjoy yourself.
Adapted from Jennifer Gilbert  Makes 12 servings.

Wednesday, August 24, 2016

Greetings

Good Day Blogger-land:

It has been awhile since I have been able to blog.  I had a death in my family and was away from blogging longer than I had anticipated.  It is nice to be back and to be back blogging with you again.

Sincerely,
Anthony

Saturday, February 22, 2014

Boiling Water in a Covered Pot

 

In theory, water in a covered pot should boil faster because as water changes to steam, it absorbs energy, which it carries away from the pot as it vaporizes. In a closed pot, most of the steam is trapped so it condenses (or turns back to water) on the lid and releases its captive energy inside the pot. To find out if the lid made a perceptible difference in practice, we did two tests. In the first, we put 2 quarts of water in each of two identical pots, submerged temperature probes in each, and then put a lid on one. We heated both pots over high heat on identical burners with timers running. The water in the covered pot took 10 minutes and 30 seconds to come to a boil (212 degrees), while the uncovered water took 13 minutes and 20 seconds—about 25 percent longer. We repeated the test with 2 gallons of water in 3-gallon stock pots to see if more water made more of a difference. It did. The covered water boiled in 26 minutes and 20 seconds, while the uncovered water took 34 minutes and 42 seconds—about 30 percent longer. Problem solved.

THE BOTTOM LINE: Water boils faster in covered pots. The more water you have in the pot the more of a difference the lid will make. When boiling water in a pot for which you have no lid, cover it with a baking sheet or aluminum foil.

Water boils about 30% faster with a lid.

Source:  Cook’s Country April/May 2012

Saturday, December 7, 2013

Christmas Baskets: How To Make Your Own!

 

 

These are very nice. Source: Howcast

Do you have homemade Christmas gift ideas and how do you make them?

Thursday, November 21, 2013

Friday, November 15, 2013

Cook’s Corner: My Homemade Cinnamon Applesauce!

My Homemade Cinnamon Applesauce

Apples in the hot tub for cinnamon  applesauce                                        

Photo: © 2013 Anthony Sepe.  All Rights Reserved

.Made Applesauce for mom-Nov 6, 2013-IMG_20131106_183451_781

Photo: © 2013 Anthony Sepe. All Rights Reserved.

 

 

Hi Everyone,
Here's some homemade applesauce! It is so good, and here's what I did.

Ingredients:

3 # McIntosh Apples, cored

100% Orange Juice (not from concentrate, no pulp)

Ground Cinnamon Spice (per tolerance)

Pumpkin Pie Spice (per tolerance)

 

Directions:

1.  Cored apples and placed them (with the skin on) in a deep pot on the stove.  (Leaving the skins on gives the applesauce a nice tinge of the red color and fiber.)

2.  Poured pure 100% orange juice (not from concentrate, no pulp) over the apples to just cover them. Brought the apples to a boil; turned down the heat to low until soft.

3.  Added: ground cinnamon and pumpkin pie spice, and stirred well.

4.  Removed from heat. Poured into blender and pulsed about 10-12 times, until the skins were blenderized and applesauce was smooth.

5.  Poured into serving dish and served warm.   Enjoy!

Hope you try it!   -Anthony 

Monday, November 11, 2013

Applebee’s Provides Veterans Free Meal Today

 

 

Monday, November 11, 2013

Applebee’s Provides Veterans Free Meal Today

Thank you for your service. What a beautiful world we live in because of your service and your sacrifice!

1254685035B7HGZ6_thumb Who says that there’s no such thing as a free lunch—or even a free dinner? Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.

With many years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode. The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.

1178380886oTczxd_thumb To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.

Sunday, November 10, 2013

Healthy Buffalo Chicken Pizza Recipe From Liz Weiss, RD

 

Healthy Buffalo Chicken Pizza Recipe

Registered Dietitian Liz Weiss combines pizza and buffalo chicken for a unique, tasty treat.

Healthy-Buffalo-Chicken-Pizza-R

 

Enjoy!

Saturday, November 9, 2013

Pumpkin Cheesecake

 

 

The Cheesecake Factory Pumpkin Cheesecake

 

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  • Prep Time: 40 mins
  • Total Time: 1 hrs 44 mins
  • Servings: 8

Ingredients

    • 1 1/2 cups graham cracker crumbs
    • 5 tablespoons butter, melted
    • 1 cup sugar, plus
    • 1 tablespoon sugar
    • 3 (8 ounce) packages cream cheese
    • 1 teaspoon vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon allspice
    • whipped cream

Directions

  1. Preheat oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
  3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
  4. Keep it crumbly.
  5. Put foil partway up the outside part of an 8-inch springform pan.
  6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
  7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
  8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
  9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
  10. Mix with an electric mixer until smooth.
  11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
  12. Pour the filling into the pan.
  13. Bake for 60-70 minutes.

 

Additional Directions

  1. The top will turn a bit darker at this point.
  2. Remove from the oven and allow the cheesecake to cool.
  3. When the cheesecake has come to room temperature, put it into the refrigerator.
  4. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
  5. Serve with a generous portion of whipped cream on top.
  6. Enjoy!
Nutrition Facts

Serving Size: 1 (186 g)

Servings Per Recipe: 8

Amount Per Serving
% Daily Value
Calories 564.1
Calories from Fat 358
63%
Amount Per Serving
% Daily Value
Total Fat 39.8g
61%
Saturated Fat 21.8g
109%
Cholesterol 182.5mg
60%
Sugars 35.3 g
Sodium 512.8mg
21%
Total Carbohydrate 45.0g
15%
Dietary Fiber 1.4g
5%
Sugars 35.3 g
141%
Protein 8.9g
17%

Source: Cheesecake Factory

Wednesday, October 30, 2013

Hot Sauce in HOT Water

 

 

CBS News October 30, 2013 Gail is Awesome!

How do you like your sauce, and what do you use it on?