Bring water to boil in a saucepan. Drop in asparagus. Boil 1 minute. Drain; rinse with cold water.
Mix remaining ingredients and pour over asparagus.
May be kept covered in the refrigerator for about a week.
Serves 4 to 6
Preheat oven to 325 degrees F. Butter sides and bottom of 9-by-13-inch baking pan.
Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).
In large bowl with an electric mixer set on medium-high speed beat eggs until slightly thickened, about 5 minutes. Add sugar and vanilla and beat at medium speed until thoroughly combined. Reduce speed to low and add cream; mix until smooth.
Pour egg-cream mixture over bread and croissant slices. The slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
In a small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar. Sprinkle sugar-spice mixture over the bread pudding.
Fill a baking pan larger than the 9-by-13-inch bread pudding pan halfway up with hot water. Place in oven. Set bread pudding pan in the water bath. Bake 45-50 minutes or until custard is set. When set, remove bread pudding from the oven, and discard water in larger pan. Cool to room temperature. Refrigerate for 2 hours or until firm.
Yield: 12 servings
Peel the garlic cloves and cut each lengthwise into 3 or 4 slices. With a small sharp knife, cut deep slits in the meat and insert a slice of garlic into each slit. Use about half of the garlic slices, then turn it over and insert the rest of the garlic slices in the other side. (I get impatient and put them all in on one side.)
Preheat a heavy pot and brown the meat in it in a little oil. Add the wine or water, cover the pot, and turn the heat down to a gentle simmer. Cook the meat about 2 hours, or until very well done. (I’ve pulled it off shy of 2 hours and it was fine).
The secret to a really good pot roast is to let the meat boil nearly dry at a late stage in the cooking process; after this add just enough water to produce about a cup of pan juices. Pot roast that has been overcooked, or allowed to cook without any water for more than a minute or two, will be dry, even though there is enough fat. Meat cooked this way is very flavorful and does not really need seasoning, even pepper.
Always cut roast across the grain of the meat, not with the grain. Flank steak can be cut against the grain and at a slant for larger pieces. Freezes well. Try to freeze whole. Upon thawing, slice cold meat and gently warm up on stove top in juices.
Serve with mashed potatoes and steamed veggies. Pass a pitcher of the pan liquid when you serve the meat.
Serves 6.
Brown meat and onions in a non-stick skillet. Place in slow cooker. Add remaining ingredients. Cook on low for 8 hours or on high for 4 hours.
Serve with noodles or baked potatoes.
Makes 6 servings.
Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
Cook noodles in salted water, drain and cool.
Add eggs, sour cream, butter, salt and vanilla to cooked noodles. Mix well.
Prepare 9×13″ pan by buttering well.
Sprinkle brown sugar on bottom of pan.
Arrange pineapple slices over sugar. Put one cherry in center of each pineapple slice.
Pour noodle mixture in pan.
Bake at 350 for one hour.
Invert immediately onto serving platter.
Enjoy!
Can be frozen and reheated at serving time.
Put oven rack in middle position and preheat oven to 325 degrees.
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
Add onions to pot and sauté over medium-high heat, stirring frequently, until soft and brown, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
Let beef stand, uncovered, in onion sauce about 30 minutes.
Preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.
Combine all ingredients. Refrigerate overnight and serve with your favorite veggies. (My step-mother likes using endive, grilled asparagus and blanched snow peas).
Rehfwitz Recipes 