Wednesday, November 30, 2011

Original Nestle® Toll House Chocolate Chip Cookies

Original Nestle® Toll House Chocolate Chip Cookies

This is complete and utter theft of intellectual property, I know. But, for me, this is the ONLY chocolate chip cookie. This is The Standard of Chocolate Chip Cookies. My wife makes the best chocolate chip cookies, and this is the recipe, and the brand of chocolate chips, which she uses.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12 ounces) NESTLE® TOLL HOUSE Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Preheat oven to 375° Fahrenheit.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to coool completely.

Makes about 5 dozen cookies.

Source: The back of a package of Nestle® Real Semi-Sweet Chocolate Morsels

Website: www.nestle.com

Image shamefully stolen from www.melburyandappleton.co.uk

Wednesday, November 23, 2011

Perfect Hard-Boiled Eggs

Perfect Hard-Boiled Eggs

Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by one inch. Heat over high heat just to boiling. Remove from burner. Cover pan.

Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs, 18 minutes for extra large).

Drain immediately and serve warm, or cool completely under cold running water or in bowl of ice water, then refrigerate.

Tips:

Very fresh eggs can be difficult to peel, so buy and refrigerate them 7 to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, whch helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling, which causes the egg to contract slightly in the shell.

To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

Source: http://www.incredibleegg.org

Image courtesy of Buster Benson, http://busterbenson.com, Creative Commons license

Wednesday, November 16, 2011

Texas-Style Chili

Texas-Style Chili

A pot of this chili simmering on the range will bring your family in from the cold mighty quickly. Little chunks of tender beef with onions and green peppers -- but no beans -- are simmered in a thick tomato sauce.

  • 3 1/2 pounds beef for stew
  • 1/4 cups salad oil
  • 2 medium onions, chopped
  • 3 medium green peppers, diced
  • 4 cloves garlic, crushed
  • 2 cans (28-ounce) tomatoes
  • 1 cans (12-ounce) tomato paste
  • 1/3 cups chili powder
  • 1/4 cups sugar
  • 2 teaspoons salt
  • 2 teaspoons dried oregano leaves
  • 3/4 teaspoons cracked black pepper

Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.

Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium-high heat, cook 10 minutes, stirring occasionally.

Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.

Spoon chili into large bowl. Pass reserved onion to sprinkle over each serving. Serves 12.

Source: http://www.goodhousekeeping.com

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 United States License.

Wednesday, November 9, 2011

Microwave Coffee Cup Scrambled Eggs

Microwave Coffee Cup Scrambled Eggs

  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons shredded Cheddar cheese
  • Salt and pepper to taste

Coat microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.

Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.

Top with cheese; season with salt and pepper.

Note: Microwave ovens vary. Cooking times may need to be adjusted.

Variations:

Blend the eggs and pour them in a sprayed saucer for the start of a perfect egg sandwich.

Beat eggs, milk, and a little bit of extra shredded cheese in a separate bowl before pouring it in the cup. This adds a better cheese flavor throughout instead of just a cheese topping!

Try it with sauteed cubes of chicken or turkey in garlic and olive oil, and skip the milk.

Add chopped red onions and goat cheese.

Source: http://www.incredibleegg.org/recipes-and-more/recipes?page=rss_recipe

Creative Commons License
Microwave Coffee Cup Scrambled Eggs by Milt Reynolds is licensed under a Creative Commons Attribution 3.0 United States License.

Wednesday, November 2, 2011

Browned Butter

Browned Butter

Everyone knows butter can burn easily, but getting it one step before burned - to just browned - brings out a nutty flavor that's perfect for hearty fall foods.

Melt butter in a light-colored skillet so you can gauge the color. Swirl four minutes or until butter smells nutty and is golden brown.

Toss with pasta, winter squash or vegetables. Drizzle over fish or use for baking.

Source: http://www.relish.com/articles/how-to-brown-butter/

Image courtesy of Jessica Merz, http://merzville.blogspot.com, Creative Commons license