Archive for March, 2014

Portobello Mushroom Burgers With

Recipe

1 Mar

PORTOBELLO MUSHROOM BURGERS WITH

Recipe By : Bon Appétit July 1995
Serving Size : 6 Preparation Time :0:00
Categories : Mc BBQ
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dressing
1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
Everything else
1 1/2 cups mesquite wood chips — soaked in cold
water 1 hour (optional)
6 to 5-inch-diameter portobello mushrooms — ¥ stems
removed
6 to 4-inch-diameter whole-grain hamburger — ¥ split
buns
6 large romaine lettuce leaves
6 large tomato slices

Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk
olive oil and garlic in another small bowl.
Prepare barbecue (medium-high heat). When coals turn white, drain chips, if
using, and scatter over coals. When wood chips begin to smoke, brush
mushroom caps on both sides with garlic oil. Season with salt and pepper.
Grill mushrooms until tender and golden brown, about 4 minutes per side.
Transfer to platter; cover with foil to keep warm. Grill cut side of
hamburger buns until light golden, about 2 minutes.
Place bottom half of hamburger bun on each plate. Top each with 1 mushroom,
then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over
tomato and top with bun. Pass remaining basil-mustard sauce separately.
6 Servings
Bon Appétit July 1995
Brushed with garlic oil, grilled over the fire and stacked onto crusty buns
with plenty of burger trimmings, portobellos are this season’s snazziest
alternative sandwich filling.

– – – – – – – – – – – – – – – – – –

NOTES : Brushed with garlic oil, grilled over the fire and stacked onto
crusty buns with plenty of burger trimmings, portobellos are this season’s
snazziest alternative sandwich filling.

Filed under: Chinese, Oriental, Pork, Seafood

Christmas Tree Loaves: Klippta Kransar

Recipe

1 Mar

Christmas Tree Loaves: Klippta Kransar (Clip’-ta Krahn’-sar

Recipe By : Best Loved Foods of Christmas
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package active dry yeast
1/4 cup warm water
1/2 cup butter
1 1/2 cups hot scalded milk
1/2 cup sugar
2 eggs — unbeaten
2 teaspoons salt
1/4 teaspoon French’s Cardamom
6 cups Pillsbury’s Best All Purpose Flour* — sifted
1 cup sugar
1/2 cup Funsten’s Nuts — chopped
4 teaspoons French’s Cinnamon
3 tablespoons butter
Vanilla Glaze
red and green cherries
French’s Colored Sugars
Funsten’s Nuts (additional)

BAKE at 350 degrees for 20 to 25 minutes. MAKES 3 Christmas trees.
Soften yeast in warm water. Melt butter in hot scalded milk in large bowl.
Cool to lukewarm. Stir in sugar, eggs, salt and cardamom (if desired) and
softened yeast. Add gradually 6 to 7 cups flour to make a stiff dough.
Knead on floured surface 5 to 7 minutes. Place in greased bowl and cover.
Let rise in warm place (85 degrees to 90 degrees F.) until light and doubled
in size, 1 1/2 hours to 2 hours. Punch down dough; cover. Let rise in warm
place for 30 minutes. Combine sugar, 1/2 cups nuts, chopped, and 4 teaspoons
cinnamon. Melt butter and set aside. Divide dough into 3 parts. Roll out 1
part on floured surface to a triangle 15 inches at the base, 10 inches high
and 1/4 inch thick; shape with hands and rolling pin. Brush generously with
melted butter. Sprinkle with 1/3 of sugar mixture. Roll up triangle,
starting with one of the bottom corners and rolling along the base to form a
triangle-shaped roll. Place on greased baking sheet. Flatten triangle. Cut
deep gashes at 3/4 inch intervals down each side almost to center. Stretch
and fold each cut section back on its side to form a “branch” . Cut off
bottom “branch” on each side to form “base” of tree. Cover. Repeat with
remaining dough. Let rise in warm place until light, 30 to 45 minutes. Bake
in moderate oven (350 degrees) 20 to 25 minutes. Frost with Vanilla Glaze.
Decorate “branches” with red and green cherries or French’s Colored Sugars
and Funsten’s Nuts.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.
For Fanned Cinnamon Rolls: Use recipe for Christmas Tree Loaves. Divide
dough into 2 parts. Roll out 1 part to an 18 x 10-inch rectangle. Brush
with melted butter. Sprinkle with half the sugar mixture. Roll as for jelly
roll, starting with 18-inch side. Cut into 1 1/2-inch pieces. Make cuts
down through roll to 1/2 inch of opposite side. Spread slices, overlapping
in fan shape. Place on greased baking sheet. Repeat with remaining dough.
Let rise 30 to 45 minutes. Bake 15 to 20 minutes. Makes about 2 dozen.

– – – – – – – – – – – – – – – – – –

NOTES : “From Pillsbury’s European Recipe Service-A Bread from Sweden.”

Filed under: Chili, Ethnic, Meats, Mexican

You are currently browsing the House Of Munch blog archives for March, 2014.

House Of Munch

Archive for March, 2014

Portobello Mushroom Burgers With

Christmas Tree Loaves: Klippta Kransar

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends