Thyme & Sesame Crusted Halibut

April 4, 2014 Leave a Comment
Thyme & Sesame Crusted Halibut

Thyme & Sesame Crusted Halibut

 

This recipe, Thyme & Sesame Crusted Halibut is from Diabetic Connect.  Quickly roasting fish at high heat keeps it moist and succulent.  The thyme and sesame crust gives this halibut a distinctive finish.

Thyme & Sesame Crusted Halibut Recipe

 

Thyme & Sesame Crusted Halibut

2 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

1 clove garlic, minced

Freshly ground pepper, to taste

1 ¼ lbs. halibut, or mahi-mahi, cut into 4 portions

2 Tbsp. sesame seeds

1 ½ tsp. dried thyme leaves

¼ tsp. coarse sea salt or kosher salt

Lemon wedges

 

Preheat oven to 450 F.  Line a baking sheet with foil.  Mix lemon juice, oil, garlic and pepper in a shallow glass dish.  Add fish and turn to coat.  Cover and marinate in refrigerator for 15 minutes.

Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2-3 minutes.  Transfer to a small bowl to cool.  Mix in thyme.

Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top.  Transfer the fish to the prepared baking sheet and roast until just opaque in the center; 10 to 14 minutes.  Serve with lemon wedges           4 servings

 

(Recipe for Thyme & Sesame Crusted Halibut came from Diabetic Connect, 2014)

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Reuben Braids

March 15, 2014 Leave a Comment
Reuben Braids

Reuben Braids

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe as a way to make a sandwich that will feed a large group at once.  The braid design always impresses the guest at our parties.

** St. Patrick’s Day is March 17th  **

                Kellie Mulleavy                                                                                Lambertville, Michigan

 

Reuben Braids Recipe

Reuben Braids

6 oz. cooked corned beef brisket, chopped (about 1 cup)

1 ½ cups (6 oz.) shredded Swiss cheese

¾ cup sauerkraut, rinsed and well drained

1 small onion, chopped

3 Tbsp. Thousand Island salad dressing

1 Tbsp. Dijon mustard

½ tsp. dill weed

2 packages (8 oz. each) refrigerated crescent rolls

1 egg white, lightly beaten

1 Tbsp. sesame seeds

In a large bowl, combine the first seven ingredients.  Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.

Spread half of corned beef filling down center of rectangle.  On each lone side, cut 1 inch wide strips to within 1 inch of filling.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat with remaining crescent dough and filling.  Brush egg white over braids; sprinkle with sesame seeds.

Bake at 375 F. for 25-30 minutes or until golden brown.  Cool on wire racks for 5 minutes before cutting into slices.  Refrigerate leftovers.              16 servings

 

(Recipe for Reuben Braids was on www.tasteofhome.com, 2014)

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Sesame Chicken Wings

February 2, 2013 Leave a Comment
Sesame Chicken Wings

Sesame Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Many times I’ve taken this dish to church dinners and I’m always asked for the recipe.  It’s a super appetizer for any gathering.

                                                                                                 

Sesame Chicken Wings Recipe

Sesame Chicken Wings

½ cup soy sauce

1/3 cup water

¼ cup sugar

2 Tbsp. sesame or olive oil

4 green onions with tops, sliced

½ medium onion, sliced

2 garlic cloves, minced

1 to 2 Tbsp. sesame seeds

Dash pepper

2 ½ Lbs. chicken wings

 

In a large plastic bag or glass dish, combine the first nine ingredients.  Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, turning occasionally.  Remove chicken to a shallow rack in baking pan; discard marinade.

Bake, uncovered, at 350 F. for 30 minutes.  Turn and bake about 20 minutes longer or until tender.  

6-8 servings

(Recipe for Sesame Chicken Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Basic Butter Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

December 16, 2012 Leave a Comment

I use this cookie recipe as a base for “Italian Seed Cookies.”  It is more buttery and very good.

Basic Butter Cookies Recipe by Lillian Pisani/The Greco Family “Cook”Book

Basic Butter Cookies

1 cup butter or margarine

1 cup sugar

1 egg

½ tsp. cream of tartar

½ tsp. baking powder

2 ½ cups flour

1 tsp. (may substitute any other flavoring

Strawberry jam

Coconut

Sesame seed

Cream together the butter, sugar, egg and cream of tartar.  Add baking powder, flour and vanilla.  Mix well.  If too sticky, add a small amount of flour.  Cookie can be molded and decorated, as you like.  Cookie will be light in color.

*Option:  To make cookies with jelly and coconut, shape into a small ball and flatten slightly with a fork.  When cookies are cool, put strawberry jam on top of one cookie and place another cookie atop the jam making a sandwich.  Roll in coconut.

*Option:  For Italian seed cookies, roll dough into individual “logs” (about 2” long).  Dip first in water, then in sesame seeds before baking.  Bake 350 F. until brown

 

(Recipe for the Basic Butter Cookie recipe was in the Greco Family “Cook”Book, Lillian Pisani, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Basic Butter Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cheesy Garlic Hot Roll Braid Recipe

November 12, 2012 1 Comment

Cheesy Garlic Hot Roll Braid

I enjoy baking, as you know by now.  Back in 1987 (25 years ago), after looking through a Pillsbury cookbook, I found a recipe for bread that was out of this world.  It was Cheesy Garlic Hot Roll Braid, I liked the bread so much, that I made it 6 time throughout the year.  Try it…I know you will enjoy it…and probability make it a few more times.

Cheesy Garlic Hot Roll Braid Recipe

Cheesy Garlic Hot Roll Braid

1 pkg. Pillsbury Hot Roll Mix

¾ cup hot tap water (110 to 120 F.)

½ cup sour cream

1 egg yolk

Filling:   1/3 Parmesan cheese

1 Tbsp. instant minced onion

½ to ¾ tsp. garlic powder

½ tsp. Italian seasoning

¼ tsp. paprika

2 Tbsp. margarine, softened

Topping:   1 egg white, slightly beaten

1 Tbsp. water

1 Tbsp. sesame seed

Grease large cookie sheet.  In large bowl, combine yeast from foil packet with flour mixture; blend well.  Stir in ¾ cup water, sour cream and egg yolk until dough pulls cleanly away from sides of bowl.  Turn dough out onto lightly floured surface.  With greased or floured hands, shape dough into a ball.  Knead dough 5 minutes until smooth.  Cover with large bowl; let rest 5 minutes.  In small bowl, combine all filling ingredients except margarine; mix well.  Set aside.

On floured surface, roll dough to 13×11 inch rectangle.  Spread with margarine; sprinkle evenly with filling.  Fold 13 inch sides to center, overlapping 1 inch.  Press center and edges to seal.  Place, seam side up, on prepared cookie sheet.  Cut 1 inch wide strips on longest sides of rectangle to within 1 inch of center.  (Do not cut through center.)  To give braided appearance, fold strips of dough at an angle, alternating from side to side.  Pinch ends to seal.  In small bowl, combine egg white and 1 tablespoon water; brush over top of loaf.  Sprinkle with sesame seed.  Cover loosely with plastic wrap a cloth towel.  Let rise 25 to 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375 F.  Bake 20 to 30 minutes or until deep golden brown.  Immediately remove from cookie sheet; cool on wire rack.       1 (28 oz.) loaf

 

(Recipe for the Cheesy Garlic Hot Roll Braid was in Pillsbury 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cheesy Garlic Hot Roll Braid, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Sesame Seed Cookies Recipe

September 27, 2012 Leave a Comment

Sesame Seed Cookies

My cousin, Rosemarie Calabro, has been making these Sesame Seed cookies for about 15 years.  They are really good, and every year at Christmas time she makes these cookies.  But I added a little more sugar (to make them sweeter) and nutmeg to the cookies.  So here goes!!

Sesame Seed Cookies Recipe

Sesame Seed Cookies

2 sticks margarine, softened

¾ cup sugar

3 eggs

3 ¾ cups flour

3 tsp. baking powder

½ cup milk

1 ½ tsp. vanilla

¾ tsp. nutmeg

Sesame seeds

Cream the margarine and sugar; mix well.  Add the eggs and mix well.

At this point add only 1 cup of flour and 1 teaspoon of baking powder to the creamed margarine mixture.  Then you add SOME of the milk (you have ½ cup to work with), vanilla and nutmeg, then you have 2 ¾ cup of flour and 2 teaspoons of baking powder still to add; so add a little of the flour and baking powder until the milk mixture is gone.

Roll the mixture into 1 ½ x 1 ½ logs; then into milk; then into the sesame seeds.

Put parchment lined baking sheets (get 4 sheets ready), put 5 sesame logs across; and 6 sesame logs down on the sheets.

Bake on 375 F. for 10 – 15 minutes or until lightly brown.

(Recipe for the Sesame Seed Cookies was given to me by Rosemarie Calabro.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sesame Seed Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Apricot Sesame Cookies Recipe

August 11, 2012 Leave a Comment

Apricot Sesame Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This recipe is a favorite of mine to make for special occasions.  The cookies freeze beautifully, so they can conveniently be made ahead of time.  Substitute peach, strawberry or raspberry jam if you like.

Jeanne Allen Webster, New York

Apricot Sesame Cookies Recipe

Apricot Sesame Cookies

1 cup butter, softened

½ cup sugar

1 tsp. almond extract

2 cups flour

½ tsp. salt

¼ cup plus 3 Tbsp. sesame seeds

6 Tbsp. apricot jam

Preheat oven to 400F.   In large bowl, cream butter and sugar until light and fluffy.  Beat in extract.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls: roll in sesame seeds.  Place 2-inches apart on ungreased baking sheets.

Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball.  Fill with jam.  Bake at 400F. for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

 

(Recipe for Apricot Sesame Cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed the Apricot Sesame Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

 

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Watermelon Slice Cookie Recipe

June 18, 2012 Leave a Comment

 

Watermelon Slice Cookies Recipe

With the summer months right around the corner the Watermelon Slice Cookies Recipe should be on your list to bake.

Watermelon Slice Cookie Recipe

Watermelon Slice Cookie

¾ cups margarine, softened

¾ cup sugar

1 egg

½ tsp. almond extract

2 cups flour

¼ tsp. baking powder

1/8 tsp. salt

Red and green food coloring

1/3 cup raisins

1 tsp. sesame seeds

In a large bowl, cream margarine and sugar until light and fluffy.  Beat in egg and extract.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well of.  Set aside 1 cup of dough.  Tint 1/3 cup of the reserved dough green; wrap in plastic wrap.  Tint remaining dough red; shape into a 3 ½ inch long log.  Wrap in plastic wrap.  Wrap remaining plain dough. Refrigerate for 2 hours or until firm.

On a lightly floured surface, roll plain dough into a 8 ½ inch x 3 ½ inch rectangle.  Place red dough log on the end of a short side of the rectangle; roll up.  Roll green dough into a 10 inch x 3 ½ inch rectangle.  Place red and white log on the end of a short side on a green dough; roll up.  Wrap in plastic wrap; refrigerate overnight.

Unwrap and cut into 3/16 inch slices (just less than ¼ inch).  Place 2 inches apart on ungreased baking sheets.  Cut raisins into small pieces.  Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.

Bake at 350F. for 9-11 minutes or until firm  Immediately cut cookies in half.  Remove to wire racks to cool.

(Recipe from Taste Of Home, Cookies and Bars, 2012)

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