RECIPES

Home  /  Company Profile  /  Related sites

Cabinet Shop
Custom Classic Construction, Inc.
Since 1985

 

Appetizers:

Chili Rellanos:

 

12 Peppers roasted and peeled 

Sliced Cheese I used Colby Jack 

1 tsp Baking Powder

2 large Eggs 

1 cup Frying oil (I use Peanut)

 

Insert cheese slices into the peppers.

Beat egg whites until stiff with Baking powder, 

in a separate bowl beat the yokes.

Pat  chili dry, and once the oil is at temperature

Fold the yellow into the whites.

Dip each chili the egg mixture coating all sides.  This is messy but worth it

Fry until golden about 5 mins per side 

Drain on a towel

Keep them warm in the oven  or eat right away

 

Bread:

NO FAIL STUFFED YEAST BREAD (makes 2 loafs)

 


4 cups plus 2 tbsp  Bread Flour or an Artisan flour
1/2 cup All Purpose Flour
3 1/2 tbsp Dried milk powder
1 1/2 tsp salt


1 tbsp Instant Yeast
1 cup Milk
1/2 cup Sugar

1 Egg
1/2 cup whipping cream

Warm the milk to 95-105 F
add sugar and the yeast stir and let the yeast activate for 5 -10 min

Whisk together the flour, milk powder and salt

In another bowl combine whipping cream and egg
Add the yeast mixture and mix well

Slowly add the the wet mixture to the dry ingredients with a spoon.
The resulting mixture will be lumpy.

In your mixer set up with dough hook.
Start on slow and increase to med speed.
 Mix for about 12 -15 mins or until the dough becomes smooth and if dented with your finger it springs back.

NOTE: If kneading by hand let the dough rest for 20 -30 mins. This will absorb some moisture and make it easier to knead It still will be sticky for the first 5 -10 minutes of kneading.

In an oiled bowl coat the dough with oil and cover with a damp cloth or plastic wrap Place in a warm spot to rise to double in size.

Once the dough has doubled gently press with the heel of your palm to force some gas out.
 Transfer to a worktop and knead quickly  for 1-2 mins

It makes 2 loafs so you decide what you want to use the dough for. I have baked them as regular slicing bread, used it for pizza dough, monkey bread calzones or dinner rolls or as in the photo above I rolled each half out and made stuffed bread.

 One savory and one sweet .
Pepperoni roasted red peppers and Fontina Cheese in one and a mixture of melted butter, sugar, cinnamon and raisins in the other.

Then put them in an oiled loaf pan covered to rise again to double the size

Preheat the oven to 350

Bake for 35 -45 mins
Remove from pans immediately and for a soft crust either brush the tops with melted butter or whipping cream.

 

 

Desserts:

SWEET RICOTTA PEAR WITH ROASTED WALNUTS AND FRESH FIGS

2 pears, peeled and sliced thin
6 fresh figs, halved
1/2 cup ricotta cheese
1/2 tsp vanilla extract  (to taste)
2 tbsp honey (to taste)
1/2 cup walnuts
more honey to drizzle


Instructions

Preheat oven to 375 degrees. 

Line baking tray  with parchment paper . Coat the sliced side of your figs  with honey,  Cook for 10 minutes.


In the meantime toss the walnuts in honey coating all sides  evenly. Three minutes before the figs are done, add in the walnuts. 

Remove both from the oven when done and remove from parchment paper immediately and set aside on a plate or in a bowl.
While they  are baking, pulse  the ricotta cheese, honey and vanilla  until whipped. 


 Arrange your pear slices on a plate. 
Top with sweetened ricotta, walnuts and figs Drizzle with honey.

 

BLACK BOTTOM CAKE

Black Bottomed Cake


cream cheese filling:
8 ounces cream cheese
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips

cake:
1 cups flour
1 cup sugar
cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
1 teaspoon vanilla

Mix the cream cheese filling and set them aside.

Then mix the cake part by combining all those ingredients

and setting it aside.

Fill a greased 9-inch by 9-inch square pan with the chocolate cake batter.

Top with cream cheese mix

bake at 350 for 40 minutes or until done in the center.

 

cream cheese filling:


8 ounces cream cheese
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips

cake:


1 cups flour
1 cup sugar
cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
1 teaspoon vanilla

Preheat oven to 350

Mix the cream cheese filling and set them aside.

Then mix the cake part by combining all those ingredients

and setting it aside.

Fill a greased 9-inch by 9-inch square pan with cake batter.

Top with cream cheese mix

Bake for 40 minutes or until done in the center.

 

 

 

ST. PATTY'S DAY BROWNIES

**You can use a brownie mix and skip down to the filling

 Brownie Base

1 stick of butter

1 cup granulated sugar

2 eggs

1 teaspoons vanilla extract

1/2 cup all-purpose flour

1/4 cup cocoa

1/4 teaspoon salt

 

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

 

In a medium bowl, combine the flour, cocoa and salt. Set aside.

 

Melt  butter,add the sugar, stirring well to combine. Whisk in  vanilla and  eggs.

 

Add dry ingredients to the wet ingredients and mix well.

 Pour into the prepared pan and bake for 32-35 minutes.   Cool Completely

 

Filling

2 1/2 cups powdered sugar

3 T butter, softened

3 T heavy whipping cream

2 oz cream cheese

1/8 -1/4 tsp mint extract

2-4 drops green food coloring if desired

 

In a large bowl combine all ingredients and whip until everything is well incorporated.  Continue mixing on medium-high speed until light and fluffy. Spread on cooled brownies, refrigerate 1 hour or until set.

 

Ganache

1/3 cup heavy whipping cream

1 1/3 cups (8 oz) good quality semi sweet chocolate

1/3 cup butter

 

Heat ganache ingredients over medium heat stirring constantly.  When chocolate is melted and everything is combined, set aside to cool about 10 minutes.  When still slightly warm, pour over the cooled filling spreading evenly.  Return the pan to the refrigerator.

 

To serve allow to sit at room temperature about 10-15 minutes.  Cut into bars and ENJOY!

 

 

Main Course:

BARLEY CASSEROLE

 

1 cup  Barley or Farro

1 small onion, chopped

1/4 cup butter

1-1/2 cups sliced fresh mushrooms ( canned mushrooms  drained works )

1 cup slivered almonds,  (sometimes I toast them first)

1 envelope onion soup mix

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

3 to 3-1/2 cups Chicken or Vegetable broth

Directions

In a skillet saute barley, mushrooms and onion in butter  

  Transfer to  2-qt. baking dish.

  Stir in the almonds, soup mix and parsley.

 Add the broth.

 

Bake, uncovered, at 350 for 1-1/4 hours

 

 

 Mario G's Moms Eggplant recipe

Several Small eggplants Cut lengthwise Bake at 325 until soft

Scoop the meat out and chop

 

Equal amounts of

Ground Pork

Fine chopped Egg plant

Bread or moistened bread crumbs

Grated Romano Cheese

Minced garlic

Parsley

Salt and Pepper  

 Mix pork, bread, Romano Cheese and eggplant

  Add a handful of fresh parsley and minced garlic

Salt and pepper to taste.

  Re-stuff the eggplant shell Just like a double baked potatoe

  Turn upside down and fry in about 3/4 of Olive or Canola oil until browned

  Now you can either freeze or prepare to bake

 

To Bake:  preheat 325 degree oven 

 Marinara Sauce on bottom of baking dish

Place stuffed eggplant RIGHT side up

Pour more sauce on top.

Sprinkle with Grated  Mozzarella or any Italian cheese

 

Bake until cheese is melted and bubbly Brown

 

 

 

SHRIMP PO'BOYS



1 1/2   pounds large shrimp (16/20 count), peeled and deveined

Spicy Tartar Sauce:
    Blend all ingredients together in a bowl. Cover and refrigerate at least 3 hours

3/4   cup mayonnaise
5   tablespoons dill pickles. finely chopped
3   tablespoons green onions, finely chopped
3   tablespoons  lemon juice
2   tablespoons whole grain mustard
1/3   teaspoon dried dill
1   teaspoon Worcestershire sauce
1-1/2teaspoon Hot sauce 
1/2   teaspoon each sea salt and freshly ground black pepper
 

Seasoned flour:
 In a bowl whisk together  
1 1/4   cups flour
1   cup yellow cornmeal
1   tablespoon granulated garlic powder
1   tablespoon granulated onion powder
1   teaspoon sea, Kosher or other salt
1   teaspoon freshly ground black pepper
3/4   teaspoon cayenne


Egg Wash:
 In another small bowl, whisk together eggs and milk.
2   eggs
4   tablespoons heavy cream

Peanut oil for frying
4   Crusty French or Italian rolls. Slice, butter and grill rolls in a non-stick skillet

Finely shredded lettuce
Sliced tomatoes splashed with a bit of hot sauce and a sprinkling of sea salt 


DIRECTIONS:
 Heat  1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360F. 


Dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely.
Fry the shrimp  until golden and crispy, about 2-4 minutes. 
Remove from oil and drain on paper towels. 
 
Slather both cut sides of bread or rolls with tartar sauce.
 Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce.

 

SPAGHETTI SQUASH PARMESAN 

1   spaghetti squash
3  Tbsp minced garlic
1   tps olive oil
6 oz  chopped spinach
1/2 cup  heavy cream
2   Tbsp    cream cheese
1/2 cup  Romano
salt and pepper to taste
grated Mozzarella 


Preheat the over to 350F

Cut the spaghetti squash lengthwise and remove the seeds Then Rub some oil on each cut side of the squash and place cut side down in a lipped pan. 
Pierce the skin a few times 

Roast in the oven for about 40 minutes or if you are in a hurry cover with plastic wrap and microwave I check it every 8 minutes. It is done if the fork slides in with ease.

While the squash is roasting drizzle of olive oil to a  skillet on Med High
saute the garlic until fragrant

melt the cream cheese in the pan 
Add the heavy  cream and reduce the sauce for a few minutes 
Then add the chopped spinach, salt and pepper and the Romano cheese stir well

When the squash is done turn it over and with a fork pull it away from the edges
Pour the sauce on and combine gently 

Top with the mozzarella and bake for 20 minutes

Turn the broiler on and brown the top just a little

 

STUFFED ACORN SQUASH

 

1 Squash cut scoop out the seeds and stringy stuff 
1/2 cup quinoa 
1 Tab garam marsala  
2 cups of chicken broth
1/2 pound of loose breakfast sausage or Italian sausage
1 red bell pepper diced
1/2 sweet onion

 Brown Sugar

Preheat oven to 400 F (204 C)

Boil quinoa in chicken broth for 15 minutes.
Brown sausage 
Add red pepper and onion to the cooked sausage until the onions become transparent and sweet.
 Add the Garam marsala pour in the quinoa and chicken broth reduce by a third

Place Squash in a baking pan Fill with the mixture  Sprinkle with brown sugar Pour the remaining liquid into the pan.


Bake  1 hour basting a few times with the liquid. 

 

CAPTAIN'S CUT BAKED COD

1-inch thick piece of cod.

1/3 cup bread crumbs

1 clove of garlic, minced

3 tablespoons grated Romano cheese

1-2  tablespoons melted butter

1/4 cup white wine

 

Preheat oven to 350 degrees.

 

Butter a glass baking dish.

Place cod pieces in dish and pour wine over them.

 

Mix bread crumbs, minced garlic, cheese and melted butter.  Sprinkle crumbs on top of fish.

 

Bake for 35-30 or until fish flakes easily in the middle

 

Cauliflower (Mock) Mac and Cheese

1 large head of Cauliflower cut into to bite size pieces 
1/2 sleeve of Saltine Crackers Crushed in your hands (some bigger pieces are good)
1 cup Sour Cream
12 ozs of Grated Cheeses  We like any combination of  Fontina,  Extra Sharp Cheddar, Monterey Jack,Provolone and or Gruyere 
 1 TSP of Mustard 

1/2 cup Heavy Cream  ( Milk or pasta water can be substituted )
Salt and Pepper to taste

Topping:
Combine 1 Tab of melted butter with 1/3 cup of bread crumbs  

Steam cauliflower till fork tender  Do not overcook or it will be mushy
Combine  the ingredients
Pour into a casserole dish


Sprinkle on the topping 

Bake uncovered at 350 until bubbly and the breadcrumbs start to brown 20 mins or so  

 

 

EGGPLANT CASSEROLE

1 Large Eggplant
1-3.4 cups of crushed Ritz Crackers
1 1/2 cup shredded Cheese ( I use a combination of Cheddar Monterey Jack and Fontina)
1 stick of Butter ( I use only 1/2 a stick)
2/3 cup milk
2 eggs
sea salt, black pepper and cayenne 

Pre -heat oven to 350 degrees F  ( 176.7 degrees Celsius )

Peel, Dice and boil eggplant until fork tender. 

Drain well and season with sea salt, black pepper and cayenne to taste
Melt butter and mix with the  crumbled crackers and shredded cheeses I set a third aside. (The original recipe says divide in half)

Mix  together the cooked eggplant, milk.2/3rd of the cracker/cheese mixture

Pour into a greased casserole dish ( I do Not grease the dish It has plenty of butter)
Top with the remaining cracker/cheese mixture
Bake uncovered until golden brown about 25-30 minutes

 

 

TOMATO PIE

1 - 9" pie shell baked   (I stopped using the  crust for this dish)
6 tomatoes sliced thin
1 onion sliced
1 Tab butter
1/2 cup Mayonnaise
1/3 cup grated Romano Cheese
1/3 cup Mozzarella Cheese
Fresh Ground pepper to taste
10 Fresh Basil leaves sliced thinly

Preheat oven to 350 degrees F   (176.7 degrees C)

Saute the onion in the butter on medium low heat until translucent and soft

Place them in the bottom of the pie pan ( or on top of the  cooked shell if you are using a pie crust)

Place the  sliced tomatoes in layers on the onions.
Top with lots of ground black pepper

In a medium bowl mix the cheeses, Mayonnaise and basil Spread this evenly over the tomatoes

Bake for 20 -25 minutes until golden brown.

Since I do NOT use a pie crust any more I drain off the liquid before serving. (The pie crust absorbs the liquid).

Sides:

 

Baked Cauliflower Tots


2 cups cauliflower florets
1 large egg
cup onion, minced
cup cheddar cheese, shredded
cup Romano cheese
cup breadcrumbs (I use Panko)
minced  parsley 
salt and pepper to taste
cooking spray or oil


Instructions

Preheat oven to 375F. 
Steam cauliflower in hot water for 3-5 minutes or until soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.

Place on the cookie sheet inch apart and bake for about 30 minutes, turning every 10 minutes through cooking until golden.

 

Sweet and Spicy Cucumber Slices

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1-1/2 lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)

2 teaspoons kosher salt (if using table salt, use only 1 teaspoon)

1/2 cup rice vinegar, seasoned or regular

1/2 cup water

3 tablespoons sugar

1/4 tsp red pepper flakes (optional if you don't want any heat.)

2 tablespoons minced red onion

 

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!

 

 

 

 

 

   cabinets4u@built-incabinets.com

this page is where we will share our thoughts, new ideas, frustrations and information with you.

 A personal view of us & our businessFor more information or to make an appointment (518) 895-2158
or via E-Mail at cabinets4u@built-incabinets.com