What's Cooking In Oz
What's Cooking In Oz
Boil potatoes in a pot of salted water until just tender, about 5 minutes. Meanwhile, in a skillet, 
melt 2 tablespoons butter. Cook chicken breast in butter over medium heat, about 5 minutes on each side, until just cooked. Remove chicken from pan and season with salt and pepper. Set aside to cool. When potatoes and chicken are cool, cut into medium dice.
Meanwhile, cook onions in pan drippings over low heat until transparent. Add mushrooms and season with salt and pepper. Cook until mushrooms exude their juices, 5 to 7 minutes. Remove mushroom and onion mixture from skillet, then clean skillet. Mix cream, mustard, Worcestershire sauce, and curry powder in a small bowl. Set aside.
Heat remaining 1 tablespoon butter with vegetable oil in skillet until very hot. Add diced chicken and saute’ for 30 seconds. Add mushrooms and onions, and continue to cook over medium-high heat for 30 seconds. Add cream mixture to pan. When cream boils, add lemon juice or sherry, then cook 1 minute. Garnish with parsley and serve immediatley with toast.
8 ounces plain low - fat yogurt
1½ tablespoons brown sugar
For yogurt sauce, whisk ingredients together in a samll bowl until smooth and serve on the side.
In a medium bowl, mix flour, salt, and baking soda. Set aside. In a separate bowl, whisk together eggs, honey and yogurt. Whisk milk slowly into egg mixture, and then add vanilla extract. Make a well in the center of dry ingredients. pour milk mixture slowly into center while whisking continuously. Beat until smooth. Whisk in butter. Cook waffles in waffle iron according to manufacturer's instructions. Serve waffles warm with a scoop of frozen yogurt and a spoonful of sliced strawberries.
Makes about 15 waffles
In a small bowl, stir together the confectioners' sugar and enough water - 3 to 4 drops - to form a thick paste; set aside. Cut the licorice strings in half. Stick 4 halves into the cream on each side of the cookie to form the legs. Using the confectioners' sugar paste as glue, adhere 2 cinnamon candies on the top of the cookie to form the eyes.
Eat - if you dare!
Makes 12 spiders.
Preheat oven to 350 F. Butter 12 muffin-tin wells or line them with paper muffin cups. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt; set aside. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with the buttermilk. Spoon into the prepared muffin tins, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the cake comes out clean, about 16 to 20 minutes. Remove from the oven. Let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature. To ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge of the cupcake. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about 1/2 inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes.
Makes 12 cupcakes.
Icing: Place 2 egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add 2 1/2 to 3 cups confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons fresh orange juice and continue to beat until thick and shiny. The icing should spread easily. If too thick, add more orange juice. If too thin, add more confectioners' sugar. Transfer one-third of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour into a plastic squeeze bottle.
Oglie Eyeballs 1 (10.5-ounce) fudge brownie pouch mix
1 cup Craisins (sweetened dried cranberries)
2 cups white chocolate chips, melted
Tubes of green, red and black decorative writing gelPrepare brownies according to package directions. Bake just until brownie tests done by inserting a toothpick into the center that comes out clean. Do not overbake. Trim crisp edges from brownie while warm; eat or discard. Crumble remaining warm brownie into a medium mixing bowl. Combine Craisins and warm crumbled brownie until a thick, doughlike mixture forms. Shape dough into 1-inch balls, pressing firmly. Dip balls in melted chocolate, letting excess drip off. Place on wax paper-lined baking sheets. Refrigerate 1 hour or until chocolate is firm. To create eyeball decorations, use green gel to make veins, red gel for center of eye and black for the pupil.
Makes 16 eyeballs.Da Lollipop Guild Lollipops
8 ozs white chocolate, coarsely chopped
8 ozs semisweet or milk chocolate, coarsely chopped
½ tsp. Vegetable oil
¾ cup chocolate covered raisins or other small chocolate candies
10 lollipop sticks or drink stirrers
Line 2 baking sheets with foil. Cut 10 pieces of foil into 12 x 4-inch strips. Fold the 10 pieces into 12 x 1-inch strips. Shape strips into circles with a 3-inch circumference. Tape to close. Place foil circles on baking sheets and place sheets in freezer. In a small bowl over barely simmering water, melt whit chocolate. Stir until smooth. Set aside. In another small bowl over barely simmering water, melt semisweet or milk chocolate. Whisk in oil and stir until smooth. Spoon 2 round tsps white chocolate and two round tsps of semisweet or milk into each foil circle. Sprinkle with chocolate candy. Let lollipops set for about 5 to 10 minutes until chocolate is still soft but not runny. Carefully remove foil circles from chocolate. Press lollipop sticks into center of lollipops. Let set completely. Store on baking sheet in a cool, dry place or in refrigerator until ready to use.
Makes about 10 3-inch lollipops
Over the Rainbow Party Mold
1 Cup boliing water
3 tablespoons unsalted butter
1 3oz package lemon gelatin
salt and pepper to taste
3/4 cup sparkling white grape juice, chilled
1 cup chopped canned peaches, drained
1 and 1/2 cups boiling water
1 60z package lime gelatin
2 cups vanilla yogurt
2 cups boiling water
1 6oz package rasberry gelatin
1 and 1/2 cup sparkling white grape juice, chilled
1 cup frozen rasberries
In pyrex mixing bowl, pour 1 cup boiling water over lemon gelatin; stir until gelatin id dissolved. Stir in 3/4 cup sparkling white grape juice. Refrigerate until the consistencey of unbeaten egg whites. Stir in peaches. Pour into 12 cup bundt pan. Chill until set but not firm.
In pyrex mixing bowl, pour 1 and 1/2 cups boiling water over lime gelatin; stir until dissolved. Stir in yogurt. Pour over lemon layer. Chill until set but not firm
In pyrex mixing bowl, pour 2 cups boiling water over rasberry gelatin; stir until gelatin is dissolved. Stir in 1 and 1/2 cups white grape juice. Chill until the consistency of unbeaten egg whites. Stir in rasberries. Pour over lime layer. Refrigerate about 4 hours or until firm.
Serve in small glass desret bowls.
But if you must leave
Follow the Yellow Brick Road
I will be adding more and more Oz recipes almost daily. Soon I will add a clickable table of contents to my Oz Recipes and several other chapters including Oz appetizers, Oz recipes for parties, and Oz desserts! Please stop back again. And if you have an Oz recipe you would like to share please e-mail me for immediate addition!
