Recipes from Doug's Kitchen
CHRIS JOHNSON'S CHEESECAKE
In a large bowl mix well:
1 cup sugar
12 oz sour cream
1 tablespoon all purpose flour
2 teaspoons vanilla extract
Add three 8 oz packages cream cheese and mix well.
Add 3 eggs (large or small) and mix in well to mixture.
Mash 8 strawberries (equal to 8 oz) then add to cream cheese mixture.
Prepare Crust:
Melt 5 tablespoons unsalted butter and add to
2 cups Graham cracker crumbs
Pat into 10” spring form pan
Add cream cheese mixture to pan. Bake for 1 hour at 325 degrees
Let cool and enjoy!
garlic cloves (whole) 8-10
diced onion (yellow) 1 med to large
oil to coat the pan (canola, soybean or salad)
black pepper 1 tsp
dry oregano 1 tsp
fresh basil 1/4 cup packed
fresh spinach 1 cup packed
white wine 3/4 cup
crushed tomatoes 16 oz can
low sodium chicken broth 32 oz box
heavy cream 1/4 to 1/2 cup--up to you--helps cut acidity
salt to taste
shredded Asiago cheese garnish the top--1 tbs per bowl
1. Toss the tomatoes and garlic in a little oil, place in roasting pan and place in oven @ 400 degrees (convection oven if possible). Toss a few times until well caramelized (brown not black). Remove from oven and deglaze the pan with a little water to release the flavors from the bottom of the pan.
2. Place oil in your soup pot to coat the bottom. On a medium-high heat add onions and sauté,stirring frequently until lightly caramelized. Add pepper, oregano, basil and spinach. Cook until the spinach is wilted (about 4-5 minutes). Add white wine, stir and cook until the wine hasevaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15-20 minutes. Remove from heat. Using hand-held food processor, process until smooth. If using a standard blender, allow soup to cool a bit as counter top blenders and hot liquids don't go well together.
Return soup to the stove on low and add heavy cream and salt to taste. Bowl it up with agenerous sprinkle of Asiago cheese.
Great with a grilled cheese, a nice first course or with a tossed salad for a light supper.
Great on pasta as well. Enjoy!
diced onion (yellow) 1 med to large
oil to coat the pan (canola, soybean or salad)
black pepper 1 tsp
dry oregano 1 tsp
fresh basil 1/4 cup packed
fresh spinach 1 cup packed
white wine 3/4 cup
crushed tomatoes 16 oz can
low sodium chicken broth 32 oz box
heavy cream 1/4 to 1/2 cup--up to you--helps cut acidity
salt to taste
shredded Asiago cheese garnish the top--1 tbs per bowl
1. Toss the tomatoes and garlic in a little oil, place in roasting pan and place in oven @ 400 degrees (convection oven if possible). Toss a few times until well caramelized (brown not black). Remove from oven and deglaze the pan with a little water to release the flavors from the bottom of the pan.
2. Place oil in your soup pot to coat the bottom. On a medium-high heat add onions and sauté,stirring frequently until lightly caramelized. Add pepper, oregano, basil and spinach. Cook until the spinach is wilted (about 4-5 minutes). Add white wine, stir and cook until the wine hasevaporated. Add roasted tomatoes and garlic. Add crushed tomatoes. Reduce heat and cover; stir occasionally, about 15-20 minutes. Remove from heat. Using hand-held food processor, process until smooth. If using a standard blender, allow soup to cool a bit as counter top blenders and hot liquids don't go well together.
Return soup to the stove on low and add heavy cream and salt to taste. Bowl it up with agenerous sprinkle of Asiago cheese.
Great with a grilled cheese, a nice first course or with a tossed salad for a light supper.
Great on pasta as well. Enjoy!
KENTUCKY DERBY PIE
Makes One 9" Deep Dish Pie
Combine:
1/2 cup melter butter
1/4 cup sugar
3/4 cup brown sugar
3/4 cup Karo light corn syrup
4 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/4 cup KENTUCKY bourbon (none of that inferior stuff), give or take
3/4 cup chocolate chips
1 cup toasted pecans
1 cup toasted walnuts
Makes One 9" Deep Dish Pie
Combine:
1/2 cup melter butter
1/4 cup sugar
3/4 cup brown sugar
3/4 cup Karo light corn syrup
4 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/4 cup KENTUCKY bourbon (none of that inferior stuff), give or take
3/4 cup chocolate chips
1 cup toasted pecans
1 cup toasted walnuts
Pour into unbaked deep dish pie shell. Bake at 350º until almost set but still jiggly, about one hour. Enjoy!
