This classic Italian dessert is made with ladyfingers and mascarpone cheese in a trifle bowl or a springform pan
Archive for the ‘Easter’ Category
Classic Tiramisu
April 5, 2012Perfect Scrambled Eggs
July 20, 2011Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!
How to make Eggs Benedict for Mother’s Day
May 8, 2011Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped by a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother’s Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise.
What to do with your leftover Easter Candy = Peeps?
April 25, 2011
Since Easter is now over, I am now way overstocked on my Peeps supply. So what can i do with all these Peeps
I love me some Peeps! Do you love Peeps, too?
I’ve gathered a few peep-a-liscious ideas in case you’d like to impress your peeps with your Peep skills .
Click below to learn more
Cherry Cheese Coffeecake Bites
April 23, 2011This is one of my favorite recipes. I first made it years ago and i still get requests for it today. It is perfect for your holiday dessert table or for that special Brunch. It is so easy to make that your kids can make it for you for Mother’s day too! Just add fresh Blueberries for a 4th of July treat!
Scalloped Potatoes
April 22, 2011These tasty scalloped potatoes are creamy and delicious with onions and seasonings.
SERVES = 6
Holiday Strata
April 21, 2011This is a favorite family recipe of the Lisle Family. It is perfect for Easter or Christmas Morning, Mother’s Day, or any special Brunch.
Strata is a savory bread pudding, consisting of layers of bread, cheese, and other ingredients, topped with an egg and milk custard mixture that soaks into the bread. It’s a great dish for brunch because it requires an overnight stay in the refrigerator. Assemble it a day ahead of time, and the next morning all you need to do is bake it.
Chocolate covered Oreos
April 17, 2011
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Greek Quiche
October 16, 2010Enjoy this savory Mediterranean styled Tart filled with Feta, Olives & Sun Dried Tomatoes
Quiche Lorraine
October 15, 2010You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.
Broccoli, Ham & Cheese Quiche
October 14, 2010Quiche for Sunday brunch? Fill the flakiest pie crust with basic quiche ingredients; eggs, cheese, cream, broccoli, ham and onions, and what do you have? The best Broccoli, Ham & Cheese Quiche ever! Easy broccoli quiche – It’s what’s for breakfast!
FAST FIXIN FRUIT – N – CAKE
April 12, 2010
How to become an Hard Boiled Eggs-pert
April 5, 2010
Ingrediants:
- 1/2 dozen Eggs ( Not fresh*)
- Cold Water
- 1 Tbls Vinegar
- 1 tsp Salt
Directions
1 *Choose eggs that are several days old, buy your eggs 5 days in advance. Fresh eggs will be difficult to peel. If you have some eggs that are difficult to peel, refrigerate for a few days then they will be easy to peel.
2 Put the eggs in a single layer in a saucepan, covered by TWO inches of cold water. Starting with cold water will help keep them from cracking. Add the vinegar and salt. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, turn off the heat but do not remove the pan from the heated burner. Let simmer uncovered for one minute.
4 After a minute, cover, and let sit for 10-12 minutes.
5 Strain out the HOT water from the pan, put the pan into your sink and overfill the pan with cold water until the eggs cool down a bit. Once cooled, strain the water from the eggs.
6. Refrigerate the cooked eggs in a covered container. Consume within 5 days.
Delicious Deviled Easter Eggs
April 4, 2010A great way to serve (and get rid of) all those eggs after the kids find them as a before Easter Dinner appetizer
Click below for recipe (more…)
HAPPY EASTER
April 4, 2010
The budding trees, the new flowers, and birds that sweetly sing,
whisper to me that it’s Easter. As you cook your ham and prepare for your special dinner, I want to thank you for all the support during the past year.
Here is wishing my warmth for you on Easter and always!
Happy Easter
THE SAC CHEF
How to cook and carve a ham
April 2, 2010How long do I bake a ham in the oven?
April 2, 2010Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below
Click here to try my California Orange Glazed Ham Recipe
Click here to view today’s blog postings for more tips and recipes
Click below for timing chart
Easter Bird’s Nests
March 31, 2010I can’t believe Easter is just four days from today! If you’re like me and don’t enough time here’s a quick and easy candy treat
Click below for recipe (more…)
MICROWAVE RICE COOKING
November 9, 2009Kitchen Tip of the Day = How to use a Microwave Rice Cooker
1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.
2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.
3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.
4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.
5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.
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