array_files=new Array(); array_files[0]=new Array(0,1,"http://www.ermerins-ga.com/aegaen_potato_roast.html","2007-11-16","6K","Aegaen Potato Roast ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Aegaen Potato Roast ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Aegaen Potato Roast Recipes Aegean Potato Roast ______________________________________ Number of Servings: 8 INGREDIENTS2 lbs red potatoeszest of 1 lemon2 TBSP fresh chopped oregano1 tsp coarse salt2 TBSP olive oilDIRECTIONSHeat oven to 450. Scrub potatoes, cut in half, and dry well with paper towels to absorb excess moisture. In bowl, toss potatoes with lemon zest, fresh oregano, coarse salt, and olive oil until well coated. Transfer potato and spice mixture to a roasting pan large enough to hold potatoes in one layer. Roast in oven 30 minutes, or until potatoes are crisp on the outside and tender, turning occasionally to prevent sticking and allow potatoes to brown evenly. Season with ground black pepper to taste, and garnish with fresh sprigs of oregano. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[1]=new Array(0,1,"http://www.ermerins-ga.com/aloha_salsa.html","2007-11-16","5K","Aloha Salsa ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Aloha Salsa ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Aloha Salsa Recipes Aloha Salsa ________________________________________________ Number of Servings: 8INGREDIENTS 1 cup finely chopped fresh pineapple1 cup chopped peeled mango1 cup coarsely chopped red bell pepper1 cup cubed peeled kiwifruit (about 3)3/4 cup chopped red onion1/3 cup minced fresh cilantro2 TBSP lime juiceDIRECTIONSCombine all ingredients in a bowl. Cover and chill for 2 hours. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[2]=new Array(0,1,"http://www.ermerins-ga.com/apple_friters.html","2007-11-16","6K","Apple Friters ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Apple Friters ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Apple Friters Recipes Apple Fritters ________________________________________________ Number of Servings: 32 INGREDIENTS1 cup all purpose flour3 TBSP granulated sugar1/4 tsp salt1 cup cold beer (not dark)10 cups vegetable oil2 apples (1lb; peeled, halved, lengthwise, cored, and sliced 1/4 thick)confectioners sugar for dustingDIRECTIONSStir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5 QT heavy pot until thermometer registers at 375. Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners sugar. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[3]=new Array(0,1,"http://www.ermerins-ga.com/apricot-pecan_bread.html","2007-11-16","6K","Apricot-Pecan Bread ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Apricot-Pecan Bread ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Apricot-Pecan Bread Recipes Apricot-Pecan Bread ________________________________________________ Number of Servings: 2 LoavesINGREDIENTS2 1/2 cups dried apricots chopped1 cup pecan halves chopped4 cups all-purpose flour1/4 cup butter softened2 cups sugar2 large eggs4 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 1/2 cups orange juiceDIRECTIONSCombine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain; stir in pecans and 1/2 cup flour. Set aside. Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Combine remaining 3-1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans; let stand at room temperature 20 minutes. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes. Remove from pans; cool completely on wire racks Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[4]=new Array(0,1,"http://www.ermerins-ga.com/asian_barbecue_chicken.html","2007-11-16","6K","Asian Barbecue Chicken ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Asian Barbecue Chicken ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Asian Barbecue Chicken Recipes Asian Barbecue Chicken ________________________________________________ Number of Servings: 4INGREDIENTS 1/4 cup packed brown sugar1/4 cup low-sodium soy sauce1 TBSP fresh lime juice 1/2 tsp crushed red pepper1/4 tsp curry powder3 garlic cloves minced8 6oz chicken pieces skinnedcooking spraylime wedges (optional)green onion tops (optional)DIRECTIONS Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil, cooking for 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[5]=new Array(0,1,"http://www.ermerins-ga.com/asian_salad.html","2007-11-16","7K","Asian Salad ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Asian Salad ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Asian Salad Recipes Asian Salad ________________________________________________ Number of Servings: 4INGREDIENTS MARINADE: 4 TBSP lime juice4 TBSP soy sauce4 TBSP water1 TBSP canola oil5 cloves garlic (chopped)3 TBSP cilantro (chopped)SALAD: 1-1/2 lbs beef tenderloin6 cups well-washed raw spinach with ends pinched off1 cup snow peas lightly steamed1/2 red bell pepper thinly sliced3 TBSP chopped cilantro1-1/2 TBSP sesame seeds toasted4 cups cooked wheat vermicelli/rice noodlesDRESSING: 1/4 cup + 1 TBSP lime juice1/4 cup soy sauce1 tsp minced garlic1/3 cup olive oil1/2 tsp sesame oilDIRECTIONS Put ingredients for marinade in a large zip-up plastic bag. Shake until well combined. Lay bag on a plate and add beef, arranging the pieces so theyre lying flat. Let all the air out of the bag before zipping closed again. Place in refrigerator for at least 2 hours. Cook beef in a pan or on a grill until it reaches an internal temperature of at least 145 degrees. Meanwhile, divide the spinach on four plates. Toss cooked noodles with chopped cilantro and sesame seeds, and put 1 cup on top of each serving of spinach. Arrange snow peas and bell pepper strips in a circle on top of the noodles. Cut cooked beef into small strips and place on top of salads. Whisk salad-dressing ingredients together in a bowl and serve it on the side. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[6]=new Array(0,1,"http://www.ermerins-ga.com/asian_vinaigrette.html","2007-11-16","5K","Asian Vinaigrette ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Asian Vinaigrette ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Asian Vinaigrette Recipes Asian Vinaigrette _________________________________________ Number of Servings: 4 INGREDIENTS 3 TBSP minced fresh ginger1-1/2 tsp minced garlic1/4 cup chopped fresh cilantro3 TBSP dry sherry1/4 cup rice vinegar1/3 cup fish sauce2 TBSP fresh lime juice1 TBSP honey1 TBSP toasted sesame oil1/4 cup peanut oilsalt to tasteDIRECTIONS Combine all the ingredients, except for the sesame oil and peanut oil, in a bowl. Whisk in each oil one at a time. Taste and add a bit more salt if you like. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[7]=new Array(0,1,"http://www.ermerins-ga.com/asparagus_and_gingered_grapefruit_salad.html","2007-11-16","7K","Asparagus and Gingered Grapefruit Salad ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Asparagus and Gingered Grapefruit Salad ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Asparagus and Gingered Grapefruit Salad Recipes Asparagus and Gingered Grapefruit Salad ________________________________________________ Number of Servings: 6 INGREDIENTS 36 large or 42 medium spears asparagus (dont use pencil thin spears)36 sections pink grapefruit (from 4-5 grapefruit)1 cup Ginger-Lime Glaze1-1/4 cups Asian Vinaigrette3 scallions (whites only; thinly sliced at an angle)1 TBSP toasted sesame seeds (substitute half with black sesame seeds) DIRECTIONS Prepare the asparagus; bring a large pot of salted water to the boil. Prepare an ice bath by filling a large bowl halfway with ice and adding cold water. Snap off the tough bottom part of each stem and peel the asparagus from just below the tip down to the base to eliminate any stringy toughness and to ensure even cooking. (Dont overpeel; use a vegetable peeler to gently remove only the thinnest layer of skin). Parboil the asparagus until the stems just bend, about 3 minutes. (Lift one stem out of the water with tongs, hold the base of the stem in your hand. The tip of the asparagus should just bend over at a 45-degree angle). Transfer the asparagus immediately to the ice bath to stop the cooking and preserve the green color. Remove the asparagus from the water as soon as its chilled and drain it well. Refrigerate until about 15 minutes before you compose the salad so that the asparagus isnt served cold. Prepare the grapefruit; about an hour before serving, put the grapefruit sections into a bowl and cover with the ginger-lime glaze. Keep refrigerated. Arrange the salad; arrange six large salad plates on your counter. Put the asparagus in a shallow container and cover it with a cup or so of the Asian vinaigrette, saving enough to dress the bottom of each salad plate. Let the asparagus soak in the dressing for a couple of minutes. Meanwhile, cover th "); array_files[8]=new Array(0,1,"http://www.ermerins-ga.com/avocado_salsa.html","2007-11-16","5K","Avocado Salsa ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Avocado Salsa ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Avocado Salsa Recipes Avocado Salsa ________________________________________________ Number of Servings: 4INGREDIENTS 1/2 cup finely chopped peeled avocado1/3 cup chopped seeded tomato2 TBSP finely chopped onion1 TBSP finely chopped seeded jalapeno pepper (optional)1 TBSP chopped fresh cilantro1 TBSP fresh lime juice1/8 tsp saltDIRECTIONS Combine all ingredients; toss mixture gently. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[9]=new Array(0,1,"http://www.ermerins-ga.com/baked_grouper.html","2007-11-16","5K","Baked Grouper ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Baked Grouper ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Baked Grouper Recipes Baked Grouper ________________________________________________ Number of Servings: 6INGREDIENTS 6 grouper fillets (about 2 lbs)1/2 tsp salt1/2 tsp pepper3 TBSP butter melted1 onion chopped1/2 cup chopped fresh parsley1 cup dry white wine3/4 cup fine-dry breadcrumbsDIRECTIONS Sprinkle fillets evenly with salt and pepper. Drizzle 2 TBSP butter in a 13x9 baking dish. Sprinkle half of chopped onion and half of parsley over butter; top with fillets. Pour wine into dish. Combine remaining onion, remaining parsley, and breadcrumbs; sprinkle over fillets. Drizzle with remaining 1 TBSP butter. Bake at 375 for 22 minutes, or until fish flakes easily with a fork. Broil 5-1/2 inches from heat, with oven door partially open, for 2-3 minutes, until lightly browned. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[10]=new Array(0,1,"http://www.ermerins-ga.com/baked_orange_pecan_french_toast.html","2007-11-16","5K","Baked Orange Pecan French Toast ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Baked Orange Pecan French Toast ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Baked Orange Pecan French Toast Recipes Baked Orange Pecan French Toast ________________________________________________ Number of Servings: 4INGREDIENTS 4 eggs2/3 cup orange juice1/3 cup milk1/4 cup sugar1/2 tsp vanilla1/4 tsp ground nutmeg8 1/2 inch thick slices italian or french bread1/4 cup butter1/2 cup chopped pecansDIRECTIONS Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate at least 2 hours. Melt butter in a 10x15x2 pan, and arrange bread on top. Bake at 350 for 20 minutes. Sprinkle with pecans and bake 10 minutes more. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[11]=new Array(0,1,"http://www.ermerins-ga.com/baked_penne_with_sausage_and_garlic.html","2007-11-16","6K","Baked Penne with Sausage and Garlic ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Baked Penne with Sausage and Garlic ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Baked Penne with Sausage and Garlic Recipes Baked Penne with Sausage and Garlic ________________________________________________ Number of Servings: 10INGREDIENTS 2 whole garlic heads1 lb sweet turkey italian sausage1 tsp chopped fresh or 1/4 tsp dried sage1 tsp chopped fresh or 1/4 tsp dried rosemary2 TBSP butter1/3 cup all-purpose flour6 cups 1% low-fat milk1 cup (4oz) grated fresh Parmesan cheese2/3 cup (about 2-1/2oz) shredded Gruyere or Swiss cheese1/2 tsp salt1/8 tsp pepper8 cups cooked penne (about 1lb uncooked)cooking sprayDIRECTIONS Preheat oven to 350. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. Increase oven temperature to 400. Remove casings from sausage. Cook sausage in a large non-stick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt and pepper. Remove mixture from heat. Add 5-1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture into a 13x9 baking dish, coated with cooking spray. Top with remaining sauce. Bake at 400 for 15 minutes or until thoroughly heated. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[12]=new Array(0,1,"http://www.ermerins-ga.com/barbecue_roasted_salmon.html","2007-11-16","6K","Barbecue Roasted Salmon ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Barbecue Roasted Salmon ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Barbecue Roasted Salmon Recipes Barbecue Roasted Salmon ________________________________________________ Number of Servings: 4INGREDIENTS 1/4 cup pineapple juice2 TBSP fresh lemon juice4 6oz salmon fillets2 TBSP brown sugar2 tsp chili powder2 tsp grated lemon rind3/4 tsp ground cumin1/2 tsp salt1/4 tsp ground cinnamoncooking spraylemon slicesDIRECTIONS Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7 inch baking dish coated with cooking spray. Bake at 400 degrees for 12 minutes, or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[13]=new Array(0,1,"http://www.ermerins-ga.com/beef_with_rosemary-mushroom_sauce.html","2007-11-16","6K","Beef with Rosemary-Mushroom Sauce ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Beef with Rosemary-Mushroom Sauce ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Beef with Rosemary-Mushroom Sauce Recipes Beef with Rosemary-Mushroom Sauce ________________________________________________ Number of Servings: 4INGREDIENTS 1 8oz package of pre-sliced mushrooms1 cup dry red wine1 lb boneless top sirloin steak (about 3/4 inch thick)cooking spray1 cup chopped green onions1/4 cup chopped fresh parsley divided1-1/2 tsp chopped fresh or 1/2 tsp dried rosemary1 tsp balsamic vinegar4 garlic cloves minced1 10oz can of beef consommé1 8oz can no-salt-added tomato sauceDIRECTIONS Combine the pre-sliced mushrooms, wine, and steak in a large zip-top plastic bag and seal. Marinate in the refrigerator for 30 minutes, turning occasionally. Remove the steak from bag, reserving marinade. Place a large non-stick skillet coated with cooking spray over medium-high heat. Add steak; cook for 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from pan. Combine the onions, 2 TBSP parsley, rosemary, and remaining ingredients. Add onion mixture and reserved marinade to pan. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Cut the beef diagonally across grain into thin slices. Place beef on a serving platter. Spoon the mushroom sauce over beef. Sprinkle with 2 TBSP parsley. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[14]=new Array(0,1,"http://www.ermerins-ga.com/blueberry_angel_food_cake.html","2007-11-16","6K","Blueberry Angel Food Cake ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Blueberry Angel Food Cake ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Blueberry Angel Food Cake Recipes Blueberry Angel Food Cake ________________________________________________ Number of Servings: 8INGREDIENTS 1/2 cups sugar divided1 cup sifted cake flour12 large egg whites (about 1 1/2 cups)1-1/4 tsp cream of tartar1/2 tsp salt1 tsp vanilla extract1-1/2 cups fresh or frozen blueberries2 TBSP sifted cake flour1 TBSP grated lemon rind1 cup powdered sugar3 TBSP fresh lemon juiceDIRECTIONS Preheat oven to 375. Sift together 1/2 cup sugar and 1 cup flour. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 TBSP at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. Combine 2 TBSP flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375 for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate. To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[15]=new Array(0,1,"http://www.ermerins-ga.com/bourbon-chocolate_pecan_pie.html","2007-11-16","5K","Bourbon-Chocolate Pecan Pie ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Bourbon-Chocolate Pecan Pie ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Bourbon-Chocolate Pecan Pie Recipes Bourbon-Chocolate Pecan Pie ________________________________________________ Number of Servings: 1 PieINGREDIENTS 1/2 (15oz) package refrigerated pie crusts4 large eggs1 cup light corn syrup6 TBSP butter (melted)1/2 cup sugar1/4 cup firmly packed light brown sugar3 TBSP bourbon1 TBSP all-purpose flour1 TBSP vanilla extract1 cup coarsely chopped pecans1 cup (6oz) semi-sweet chocolate morselsDIRECTIONS Fit piecrust into a 9-inch pie plate, according to package directions; fold edges under, and crimp. Whisk together eggs and next 7 ingredients until smooth. Stir in chopped pecans and morsels. Pour into pie crust. Bake on lowest oven rack at 350 for 1 hour, or until set. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[16]=new Array(0,1,"http://www.ermerins-ga.com/broccoli_lasagna.html","2007-11-16","7K","Broccoli Lasagna ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Broccoli Lasagna ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Broccoli Lasagna Recipes Broccoli Lasagna ________________________________________________ Number of Servings: 10INGREDIENTS 2 bunches of broccoli (about 8 cups)12 dried lasagna noodles (package)15oz ricotta cheese1/4 cup plus 3 TBSP Parmesan cheese1 slightly beaten egg2 TBSP snipped fresh parsley12oz jar roasted sweet peppers1/4 cup butter1/4 cup all-purpose flour2 cloves garlic – minced3 cups milk1/2 tsp salt1/2 tsp dried basil1/4 tsp pepper2 cups Monterey Jack cheeseDIRECTIONS Preheat oven to 425. Place a steamer basket in a 4-quart Dutch Oven. Add water just below bottom of steamer basket; bringing to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 4 to 5 minutes, or until crisp-tender. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl, stir together ricotta cheese, Parmesan cheese, egg, and parsley; set aside. For sauce, drain peppers; in a blender, puree until almost smooth. In a large skillet, melt butter, then stir in flour and garlic. Cook and stir for 1 minute. Gradually add milk and peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper. Coat a 3-quart rectangular baking dish with non-stick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli. Sprinkle 1/2 cup of the Monterey cheese over broccoli; repeat layers 2 more times, beginning with sauce. Bake, covered, 20 minutes. Uncover and sprinkle with remaining 1/2 cup Monterey cheese, and 3 TBSP Parmesan cheese. Bake 10 minutes, or until heated through. Let stand 10 minutes when finished. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[17]=new Array(0,1,"http://www.ermerins-ga.com/bruschetta_topping.html","2007-11-16","5K","Bruschetta Topping ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Bruschetta Topping ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Bruschetta Topping Recipes Bruschetta Topping ________________________________________________ Number of Servings: 24INGREDIENTS 1 cup chopped plum tomatoes1/2 cup shredded mozzarella cheese1/2 cup shredded provolone cheese1/4 cup chopped green onion2 TBSP chopped parsley1/2 tsp chopped garlicDIRECTIONS Mix tomatoes, cheeses, green onion, parsley and garlic in a bowl. Spoon 2 tsp of tomato mixture onto pieces of french bread. Broil or bake until top is golden brown (idea: broil bread, then top with fresh bruschetta topping, without rebroiling it). Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[18]=new Array(0,1,"http://www.ermerins-ga.com/california_rolls.html","2007-11-16","6K","California Rolls ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," California Rolls ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap California Rolls Recipes California Rolls ________________________________________________ Number of Servings: 6INGREDIENTS 2 cups cooked rice1/2 cup rice wine vinegar1/3 cup sugar1 TBSP salt4 seaweed sheets (about 8x7 inches)1/2 english cucumber cut into 1/2 inch thick strips1/4 lb cooked crab meatsesame seedsDIRECTIONS In a saucepan over low heat, combine vinegar, sugar and salt; cook, stirring 1 minute. Drizzle 1/2 cup vinegar mixture over rice and stir gently to cool rice; cover with plastic wrap. Using a bamboo rolling mat, place a sheet of seaweed, shiny side down, in the center of the mat with shorter edge facing you. Moisten fingertips with water, spread a thin layer of rice (about 1 cup) over front 3/4 of sheet. Lay 2-3 cucumber strips, 1oz crab meat, and sesame seeds across center of rice. Lift front of edge of mat with thumbs and using fingertips, holding filling in place. Roll mat forward to enclose filling in center of rice and continue to form a snug cylinder, leaving about 1 inch of seaweed exposed. Moisten exposed seaweed with a little water; cut roll crosswise into 6 slices. Repeat to make 4 rolls. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[19]=new Array(0,1,"http://www.ermerins-ga.com/caramel_apple_fondue.html","2007-11-16","5K","Caramel Apple Fondue ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Caramel Apple Fondue ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Caramel Apple Fondue Recipes Caramel Apple Fondue ________________________________________________ Number of Servings: 12INGREDIENTS 82 small soft caramel candies (about 1-1/2 lbs)3/4 cup apple cider1/2 cup half-and-half1 TBSP brandydash of ground nutmeg2 whole cloves1 (3inch) cinnamon stick9 granny smith apples, each cut into 8 wedges (about 4-1/2 lbs)DIRECTIONS Place candies and cider in a medium heavy saucepan over medium heat; cook 12 minutes or until candies melt, stirring frequently. Stir in half-and-half and next 4 ingredients. Reduce heat, and cook 15 minutes, stirring occasionally. Discard the cloves and cinnamon stick. Pour into a fondue pot. Keep warm over low flame. Serve with apple wedges. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[20]=new Array(0,1,"http://www.ermerins-ga.com/catfish_parmesan.html","2007-11-16","5K","Catfish Parmesan ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Catfish Parmesan ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Catfish Parmesan Recipes Catfish Parmesan ________________________________________________ Number of Servings: 6INGREDIENTS 1 cup fine-dry breadcrumbs1/3 cup grated Parmesan cheese1 tsp salt1/2 tsp pepper1/2 tsp paprika2 TBSP chopped fresh parsley1/2 tsp chopped fresh oregano, 6 (8oz) catfish fillets1/2 cup butter (melted)parchment paperDIRECTIONS Stir together first 7 ingredients. Dip catfish into butter; dredge in breadcrumb mixture. Place on a parchment paper-lined baking sheet. Bake at 375 for 25 minutes or until fish flakes easily with a fork. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[21]=new Array(0,1,"http://www.ermerins-ga.com/cheesy_potato_and_cauliflower_chowder.html","2007-11-16","6K","Cheesy Potato and Cauliflower Chowder ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Cheesy Potato and Cauliflower Chowder ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Cheesy Potato and Cauliflower Chowder Recipes Cheesy Potato and Cauliflower Chowder ________________________________________________ Number of Servings: 6INGREDIENTS 1 large onion, chopped (1 cup)2 TBSP butter4 cups chicken broth2 cups diced-peeled-Yukon gold or white potatoes2-1/2 cups cauliflower florets1 cup half-and-half or light cream or milk2 TBSP all-purpose flour2-1/2 cups shredded Jarlsberg cheese (10oz)salt and pepperDIRECTIONS In a large saucepan or Dutch oven, cook onion in butter until tender. Carefully add chicken broth and potatoes. Bring to boiling; reduce heat. Cover and simmer 6 minutes. Add cauliflower; return to boiling. Reduce heat and simmer, covered, 4-6 minutes more or until vegetables are tender. In a bowl, whisk half-and-half into flour until smooth; add to the soup mixture. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in the 2-1/2 cups cheese until melted. Do not allow the mixture to boil. Season to taste with salt and pepper. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[22]=new Array(0,1,"http://www.ermerins-ga.com/chicken_and_strawberry_salad.html","2007-11-16","6K","Chicken and Strawberry Salad ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Chicken and Strawberry Salad ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Chicken and Strawberry Salad Recipes Chicken and Strawberry Salad ________________________________________________ Number of Servings: 4INGREDIENTS 2 cups chopped roasted-skinless-boneless chicken breasts (about 2)2 cups quartered small strawberries (about 1 pint)1/3 cup finely chopped celery1/3 cup finely chopped red onion2 TBSP golden raisins1 TBSP sesame seeds (toasted)1 TBSP chopped fresh or 1 tsp dried tarragon1 TBSP extra-virgin olive oil1 TBSP balsamic vinegar1/2 tsp paprika1/8 tsp salt1/8 tsp black pepper4 cups gourmet salad greensDIRECTIONS Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[23]=new Array(0,1,"http://www.ermerins-ga.com/chicken_chili.html","2007-11-16","6K","Chicken Chili ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Chicken Chili ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Chicken Chili Recipes Chicken Chili _________________________________________ Number of Servings: 13INGREDIENTS 1 lb dried navy beans4 (14-1/2oz) cans chicken broth1 large onion chopped2 garlic cloves minced1 TBSP dried oregano1 TBSP ground cumin1 tsp pepper1/2 tsp ground cloves5 cups cooked chicken2 (4-1/2oz) cans chopped green chilies (undrained)2 cups water1 tsp salttoppings (shredded Monterey Jack cheese, sliced green onions)DIRECTIONS Bring beans, chicken broth, and next 6 ingredients to a boil in a Dutch oven. Cover mixture, reduce heat, and simmer 2 hours or until beans are tender. Stir in chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 1 hour. Serve with toppings. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[24]=new Array(0,1,"http://www.ermerins-ga.com/chicken_osso_bucco.html","2007-11-16","6K","Chicken Osso Bucco ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Chicken Osso Bucco ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Chicken Osso Bucco Recipes Chicken Osso Bucco ________________________________________________ Number of Servings: 4INGREDIENTS 8 medium chicken breasts2 TBSP all-purpose flour2 TBSP olive oil1/2 cup chopped carrot1/2 cup chopped onion1/2 cup chopped celery4 cloves garlic – minced1/2 cup dry white wine or chicken broth8oz tomato sauce1/4 cup chicken broth1 tsp finely shredded lemon peel1 TBSP lemon juice1 sprig fresh thyme1 bay leaf2 cups dried penne pastasnipped fresh parsley (optional) DIRECTIONS Remove any skin from chicken. Place flour in a plastic bag. Add chicken, a few pieces at a time, shaking to coat. In a 10-inch skillet, brown chicken in hot oil over medium heat, about 5 minutes per side until golden brown. Remove chicken; set aside. Add carrots, onion, celery, and garlic to the skillet. Cook and stir for 4-5 minutes, or until lightly browned. Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, the 1/4 cup chicken broth, the lemon peel, lemon juice, thyme, and bay leaf. Return chicken to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 35 to 40 minutes more, or until chicken is done. Discard thyme and bay leaf. Meanwhile, prepare penne according to package directions. Drain well. To serve, spoon chicken and sauce over pasta. Garnish with snipped parsley, if desired. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[25]=new Array(0,1,"http://www.ermerins-ga.com/chocolate_caramel_cheesecake_bites.html","2007-11-16","6K","Chocolate Caramel Cheesecake Bites ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Chocolate Caramel Cheesecake Bites ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Chocolate Caramel Cheesecake Bites Recipes Chocolate Caramel Cheesecake Bites ________________________________________________ Number of Servings: 36INGREDIENTS 1-1/2 TBSP margarine or butter softened3/4 cup Wheat Germ2 (8oz) packages of cream cheese softened3/4 cup granulated sugar1/3 cup unsweetened cocoa powder1 tsp vanilla2 eggs36 small pecan halves6 TBSP caramel ice cream topping DIRECTIONS Heat oven to 350. With a paper towel, generously coat 36 mini muffin cups with margarine. Divide wheat germ evenly among muffin cups; gently shake pans until bottoms and sides of cups are evenly coated with wheat germ. Set aside. Beat cream cheese with electric mixer until smooth. Add sugar, cocoa powder, and vanilla; mix well. Beat in eggs, one at a time, until well blended. Pour batter into muffin cups, dividing evenly. Bake 12-15 minutes, or until filling is barely set. Cool 10 minutes in pan. Run a small narrow spatula between crust and edge of each cup to loosen; lift out cheesecake bites. Cool 30 minutes on a wire rack; cover and chill. To serve, top each cheesecake bite with a pecan half. Microwave caramel topping on HIGH for about 10 seconds until spoonable; spoon 1/2 tsp in center of each cheesecake, swirling. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[26]=new Array(0,1,"http://www.ermerins-ga.com/chocolate-frangelico_fondue.html","2007-11-16","6K","Chocolate-Frangelico Fondue ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Chocolate-Frangelico Fondue ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Chocolate-Frangelico Fondue Recipes Chocolate-Frangelico Fondue ________________________________________________ Number of Servings: 8INGREDIENTS 1/3 cup half-and-half1/4 cup fat-free milk8oz semisweet chocolate chopped1-1/4 cups sifted powdered sugar1/4 cup water2 TBSP Frangelico2 TBSP dark corn syrup4 cups (1inch) cubed angel food cake2 cups sliced banana2 cups quartered small strawberriesDIRECTIONS Combine the first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in the sugar, water, liqueur, and syrup. Cook for 10 minutes or until the mixture is smooth, stirring constantly. Pour into a fondue pot. Keep warm over low flame. Serve with cake, banana, and strawberries. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[27]=new Array(0,1,"http://www.ermerins-ga.com/classic_vinaigrette.html","2007-11-16","5K","Classic Vinaigrette ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Classic Vinaigrette ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Classic Vinaigrette Recipes Classic Vinaigrette ________________________________________________ Number of Servings: 4INGREDIENTS 1 TBSP finely chopped shallot1/2 tsp Dijon mustardpinch of sugarpinch of saltfreshly ground black pepper1 tsp cold water2 TBSP white-wine vinegar6 TBSP extra-virgin olive oilDIRECTIONS Put ingredients in a wooden salad bowl. Whisk together. Then, whisk in white-wine vinegar. Start to drizzle in olive oil, whisking until a thick emulsion forms. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[28]=new Array(0,1,"http://www.ermerins-ga.com/country_style_oven_ribs.html","2007-11-16","6K","Country Style Oven Ribs ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Country Style Oven Ribs ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Country Style Oven Ribs Recipes Country Style Oven Ribs ________________________________________________ Number of Servings: 4INGREDIENTS 1-1/2 tsp salt1 tsp ground cumin1 tsp paprika1/2 tsp pepper1/2 tsp ground cinnamon1/4 tsp ground cloves3-1/2 lbs pork country style ribs4 cups root beer1/3 cup bottled barbecue sauce2 TBSP tomato paste1 TBSP vinegar2 tsp Dijon-style mustard1 tsp worcestershire sauceDIRECTIONS Preheat oven to 350. In a small bowl combine the salt, cumin, paprika, pepper, cinnamon, and cloves. Sprinkle ribs with the spice mixture, rubbing it over entire surface. Place ribs, bone side up, in a shallow roasting pan. Bake, covered, for 1-1/4 hours; drain. Meanwhile, as ribs bake, in a large saucepan bring the root beer to boiling. Boil gently, uncovered, until root beer is reduced to 1-1/4 cups, about 20 to 25 minutes. Remove from head. Stir in the barbecue sauce, tomato paste, vinegar, Dijon-style mustard, and Worcestershire sauce. Return sauce mixture to boiling. Boil gently, uncovered, for 1 minute. Remove from heat; set aside. Turn the trained ribs meaty side up. Spoon about half of the root beer sauce over the ribs. Bake, uncovered, for 45 minutes more, basting once or twice with the remaining sauce. Spoon sauce over the ribs to serve. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[29]=new Array(0,1,"http://www.ermerins-ga.com/cranberry_gingerbread.html","2007-11-16","6K","Cranberry Gingerbread ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Cranberry Gingerbread ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Cranberry Gingerbread Recipes Cranberry Gingerbread ________________________________________________ Number of Servings: 1 LoafINGREDIENTS 3 cups all purpose flour1-1/2 tsp baking powder1-1/2 tsp ground cinnamon1-1/2 tsp ground ginger3/4 tsp baking soda3/4 tsp salt3/4 tsp ground allspice1/4 tsp ground cloves3/4 cup (1 1/2 sticks) unsalted butter at room temperature3/4 cups firmly packed dark brown sugar2 large eggs1 cup plus 2 TBSP unsulfured light molasses1 cup plus 2 TBSP buttermilk2-1/2 cups cranberries coarsely chopped in processor1/3 cup chopped crystallized ginger DIRECTIONS Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch glass baking dish; dust with flour. Sift first 8ingredients into medium bowl. Using electric mixer, beat butter in a large bowl until light and fluffy. Addsugar and beat until fluffy. Beat in eggs one at a time. Beat in molasses. Mix in dry ingredients alternatelywith buttermilk, beginning and ending with dry ingredients. Fold in cranberries and crystallized ginger.Spread batter in prepared pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack.Serve warm, or at room temparature. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[30]=new Array(0,1,"http://www.ermerins-ga.com/creamy_four_cheese_macaroni.html","2007-11-16","6K","Creamy Four Cheese Macaroni ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Creamy Four Cheese Macaroni ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Creamy Four Cheese Macaroni Recipes Creamy Four Cheese Macaroni ________________________________________________ Number of Servings: 8INGREDIENTS 1/3 cup all-purpose flour2-2/3 cups 1% low-fat milk3/4 cup (3oz) shredded fontina or Swiss cheese1/2 cup (2oz) grated fresh Parmesan cheese1/2 cup (2oz) shredded extra sharp cheddar cheese3oz light processed cheese (such as Velveeta Light)6 cups cooked elbow macaroni (about 3 cups uncooked)1/4 tsp saltcooking spray1/3 cup crushed onion melba toasts (about 12 pieces)1 TBSP butter softenedDIRECTIONS Preheat oven to 375. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2quart casserole coated with cooking spray. Combine crushed toasts and butter in a small bowl; stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes, or until bubbly. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[31]=new Array(0,1,"http://www.ermerins-ga.com/crispy_crepes_with_dulce_de_leche_sauce.html","2007-11-16","7K","Crispy Crepes with Dulce de Leche Sauce ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Crispy Crepes with Dulce de Leche Sauce ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Crispy Crepes with Dulce de Leche Sauce Recipes Crispy Crepes with Dulce de Leche Sauce ________________________________________________ Number of Servings: 4INGREDIENTS 1/3 cup pecans coarsely chopped3-1/2 TBSP unsalted butter3/8 tsp salt1 cup whole milk3 large eggs2/3 cup all purpose flour2 TBSP sugar plus additional for sprinkling3 TBSP Dulce de Leche paste1/2 cup heavy creamDIRECTIONS Preheat oven to 350. Toast pecans in a shallow baking pan in the middle of the oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 TBSP butter and 1/8 tsp salt. Melt remaining 3 TBSP butter in a well-seasoned crepe pan or an 8 nonstick skillet. Blend milk, eggs, flour, remaining 1/4 tsp salt, and 2 TBSP sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined. Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4 cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer (if batter sets before skillet is coated, reduce heat slightly; next crepe will be better). Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds. Flip crepe carefully and cook until golden, about 15 seconds more. Sprinkle crepe lightly with sugar. Make more crepes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar. Preheat broiler and butter an 8 round flameproof shallow baking dish. Heat Dulce de Leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute. Fold crepes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inc "); array_files[32]=new Array(0,1,"http://www.ermerins-ga.com/cucumber__fresh_herb_salsa.html","2007-11-16","5K","Cucumber & Fresh Herb Salsa ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Cucumber & Fresh Herb Salsa ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Cucumber & Fresh Herb Salsa Recipes Cucumber & Fresh Herb Salsa ________________________________________________ Number of Servings: 3INGREDIENTS 1 seedless cucumber (diced into 1/4 inch cubes)2 tsp chopped cilantro2 tsp chopped parsley2 tsp chopped dill2 tsp chopped chivesThe juice of one lime1 tsp saltDIRECTIONS Place all of the ingredients in a medium bowl, and toss to combine. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[33]=new Array(0,1,"http://www.ermerins-ga.com/dilled_pork_stroganoff.html","2007-11-16","6K","Dilled Pork Stroganoff ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Dilled Pork Stroganoff ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Dilled Pork Stroganoff Recipes Dilled Pork Stroganoff ________________________________________________ Number of Servings: 4INGREDIENTS 3 cups uncooked medium egg noodles (about 6oz)1lb pork tenderloin trimmed and cut into 1/2 inch strips1/2 tsp salt divided1/4 tsp black pepper2-1/2 tsp butter dividedcooking spray1/2 cup fat-free less-sodium chicken broth2 cups chopped sweet onion1 8oz package presliced mushrooms1 cup low-fat sour cream1 TBSP chopped fresh dill1 TBSP Dijon mustard1 tsp all-purpose flourdill sprigs (optional) DIRECTIONS Cook pasta according to package directions, omitting salt and fat. Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; sauté 4 minutes or until pork loses its pink color. Remove pork from pan; keep warm. Add broth to pan; cook 30 seconds. Add 1 tsp butter, 1/4 tsp salt, onion, and mushrooms; cook 8 minutes, or until lightly browned. Remove from heat. Combine sour cream, dill, Dijon mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve pork mixture immediately over noodles. Garnish with dill Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[34]=new Array(0,1,"http://www.ermerins-ga.com/double_lamb_chops_with_ginger-mint_crust.html","2007-11-16","6K","Double Lamb Chops with Ginger-Mint Crust ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Double Lamb Chops with Ginger-Mint Crust ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Double Lamb Chops with Ginger-Mint Crust Recipes Double Lamb Chops with Ginger-Mint Crust ________________________________________________ Number of Servings: 6INGREDIENTS 4oz crusty day-old baguette cut into 1/2 inch cubes (about 2 cups)1/2 cup chopped fresh mint4 TBSP minced peeled fresh ginger3/4 tsp salt7 TBSP butter cut into small pieces at room temperature12 4-5oz double loin lamb chops (each about 1 3/4 inches thick) DIRECTIONS Preheat oven to 450. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms. Place chops on large baking sheet. Press bread mixture firmly on top of chops to adhere. Roast lamb to desired doneness, about 25 minutes for medium rare. Let stand 5 minutes. Place 2 chops on each of 6 plates. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[35]=new Array(0,1,"http://www.ermerins-ga.com/dulce_de_leche_ice_cream.html","2007-11-16","6K","Dulce de Leche Ice Cream ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Dulce de Leche Ice Cream ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Dulce de Leche Ice Cream Recipes Dulce de Leche Ice Cream ________________________________________________ Number of Servings: 4INGREDIENTS 1-1/2 cups heavy cream1-1/2 cups milk1 cup dulce de leche6 egg yolks1/2 cup sugarpinch of salt DIRECTIONS In a saucepan over medium heat, warm cream, milk and 2/3 cup dulce de leche, stirring, until the mixture is blended and steam begins to rise from the surface, 4-5 minutes. Remove from heat. In a mixing bowl, whisk together egg yolks, sugar, and salt until smooth and blended. Gradually pour hot cream mixture into yolk mixture, whisking constantly. Transfer to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously, with a wooden spoon or spatula, until custard thickens and a finger drawn across the back of the spoon leaves a path, 8-10 minutes; do not allow custard to boil. Strain custard through a fine-mesh sieve, and refrigerate at least 1 hour. Transfer custard to an ice cream maker and freeze according to manufacturers instructions. At the end of the freezing stage, drizzle remaining 1/3 cup dulce de leche into churning ice cream until it is just swirled throughout. Transfer ice cream to a chilled container, cover and freeze, until firm, 3-4 hours. Makes about 1 quart. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[36]=new Array(0,1,"http://www.ermerins-ga.com/espresso_ganache_tartlets.html","2007-11-16","6K","Espresso Ganache Tartlets ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Espresso Ganache Tartlets ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Espresso Ganache Tartlets Recipes Espresso Ganache Tartlets ________________________________________________ Number of Servings: 6INGREDIENTS CRUST 1/2 cup unsalted butter at room temperature1/4 cup sugar1 large egg1-1/2 cups all purpose flour1/4 tsp baking powder1/8 tsp salt.GANACHE 1/4 cup hot water1 TBSP instant espresso powder3/4 cup whipping cream2 TBSP sugar10oz bittersweet or semisweet chocolate chopped (not unsweetened) DIRECTIONS For crust, using an electric mixer, beat butter and sugar in a medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended. Divide dough among 6 three inch diameter tartlet pans with 1 inch high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes. Preheat oven to 350. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely. For the filling, mix 1/4 cup hot water and espresso powder in a small bowl until expresso dissolves. Bring cream and sugar to simmer in a heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. Remove tart pan sides from tartlets. Transfer to plates and serve. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[37]=new Array(0,1,"http://www.ermerins-ga.com/farfalle_carbonara.html","2007-11-16","6K","Farfalle Carbonara ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Farfalle Carbonara ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Farfalle Carbonara Recipes Farfalle Carbonara ________________________________________________ Number of Servings: 4INGREDIENTS 2 TBSP water2 garlic cloves minced4 quarts water3 cups uncooked farfalle (about 8oz bow tie pasta)2 large eggs lightly beaten1/2 cup (2oz) grated fresh Romano or Parmesan cheese4 bacon slices (cooked and crumbled) DIRECTIONS Heat a large non-stick skillet over medium heat. Add 2 TBPS water and garlic; remove from heat. Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[38]=new Array(0,1,"http://www.ermerins-ga.com/farfalle_with_baby_spinach.html","2007-11-16","6K","Farfalle with Baby Spinach ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Farfalle with Baby Spinach ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Farfalle with Baby Spinach Recipes Farfalle with Baby Spinach ________________________________________________ Number of Servings: 6INGREDIENTS 1/4 cup extra virgin olive oil1 cup chopped walnuts1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes2 garlic cloves minced3 6oz bags baby spinach1lb farfalle (bow-tie) pasta1 cup ricotta cheese, grated parmesan cheeseDIRECTIONS Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes and garlic to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total. Meanwhile, cook pasta in a large pot of boiling salted water, until tender but still firm to the bite, stirring occasionally. Drain, reserving 3 TBSP cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts and spinach mixture and pasta; toss to combine. Season with salt and pepper. Serve, passing parmesan cheese separately. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[39]=new Array(0,1,"http://www.ermerins-ga.com/filet_mignon_with_mushroom-wine_sauce.html","2007-11-16","6K","Filet Mignon with Mushroom-Wine Sauce ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Filet Mignon with Mushroom-Wine Sauce ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Filet Mignon with Mushroom-Wine Sauce Recipes Filet Mignon with Mushroom-Wine Sauce ________________________________________________ Number of Servings: 4INGREDIENTS 1 TBSP butter1/3 cup finely chopped shallots1/2 lb fresh shiitake mushrooms (stems removed)1-1/2 cups Cabernet Sauvignon1 (10oz) can beef consommé (undiluted)cracked pepper4 (4oz) filet mignon steaks1 TBSP low-sodium soy sauce2 tsp cornstarch1 tsp dried thymeDIRECTIONS Melt 1-1/2 tsp butter in a non-stick skillet over medium heat. Add shallots and mushrooms; sauté for 4 minutes. Add 1 cup wine and 3/4 cup consommé; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon; place in bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with paper towel. Sprinkle pepper over steaks. Melt 1-1/2 tsp butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium low; cook 1-1/2 minutes on each side, or until desired degree of doneness. Place on platter; keep warm. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consommé to skillet; scrape skillet to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme; bring to a boil, and cook 1 minute, stirring constantly. Serve sauce with steaks. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[40]=new Array(0,1,"http://www.ermerins-ga.com/flag_veggie_appetizer.html","2007-11-16","5K","Flag Veggie Appetizer ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Flag Veggie Appetizer ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Flag Veggie Appetizer Recipes Flag Veggie Appetizer ________________________________________________ Number of Servings: 6INGREDIENTS Blueberriesstar fruit (2)cherry tomatoes (2-3 pints)cauliflower (1-2 heads)ranch dressing or other dipsDIRECTIONS Take a rectangular platter, and create stripes, starting with the bottom, with the cauliflower and tomatoes. Leave room, in the top left hand corner, for the pile of blueberries. Cut the star fruit, and set on top of blueberries. Serve with ranch dressing and some other type of dip. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[41]=new Array(0,1,"http://www.ermerins-ga.com/ginger-lime_glaze.html","2007-11-16","5K","Ginger-Lime Glaze ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Ginger-Lime Glaze ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Ginger-Lime Glaze Recipes Ginger-Lime Glaze ________________________________________________ Number of Servings: 4INGREDIENTS 3/4 cup roughly chopped or sliced and smashed fresh gingergrated zest of 4 small or 3 large limes3/4 cup tarragon vinegar3/4 cup sugarDIRECTIONS Combine all the ingredients in a nonreactive saucepan. Bring to a boil. Remove from the heat and let sit for 5 minutes to infuse the flavors. Bring back to a boil and repeat the process. Bring back to a boil for a third time, let cool to room temperature, strain through a course sieve, cover, and refrigerate. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[42]=new Array(0,1,"http://www.ermerins-ga.com/herbed_salmon_filets_in_foil.html","2007-11-16","6K","Herbed Salmon Filets in Foil ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Herbed Salmon Filets in Foil ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Herbed Salmon Filets in Foil Recipes Herbed Salmon Filets in Foil ________________________________________________ Number of Servings: 6INGREDIENTS 6 salmon filets (6oz each)6 thin lemon slices1 cup Newmans Own Caesar Vinaigrette Salad Dressing1/4 cup chopped garlic1 TBSP chopped fresh thyme1 cup whole wheat croutonssalt and freshly ground black pepper to tasteDIRECTIONS Preheat the oven to 450. Have 6 pieces of aluminum foil ready, each large enough to enclose one fillet. Place each fillet in the middle of a foil piece. Season with salt and pepper, and put a lemon slice on top. Pour 2 1/2 TBSP of dressing over each fillet. Sprinkle with the garlic and thyme, and scatter croutons evenly over each fillet. Enclose in the foil, sealing it airtight, and leaving a little space at the top for the packet to expand. Bake packets on rack for 12 minutes (the packets will puff up slightly). Transfer to dinner plates. Be sure to open packets carefully because there is a buildup of steam inside. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[43]=new Array(0,1,"http://www.ermerins-ga.com/imperial_rolls.html","2007-11-16","6K","Imperial Rolls ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Imperial Rolls ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Imperial Rolls Recipes Imperial Rolls ________________________________________________ Number of Servings: 8INGREDIENTS 2oz bean thread noodles (soaked in warm water for 15 minutes)1/2 lb ground pork1/4 lb peeled shrimp (minced)2 shallots minced1/2 cup finely diced shiitake mushrooms1 garlic clove minced1/2 tsp salt1 tsp fish sauce30 rice paper wrapperspeanut oil for deep-frying1 head leaf lettuce torn into 4 inch square pieces30 mint leavesDIRECTIONS Drain noodles; cut into 2-3 inch lengths. In a bowl, combine pork, shrimp, noodles, shallots, mushrooms, garlic, and salt and fish sauce; blend with a fork. Fill a wide dish with room-temperature water. Dip a rice paper wrapper into water, drip-dry and lay flat. With pointed side toward you, at 1 TBSP filling to center. Roll pointed end snugly over filling, fold sides inward to overlap and continue rolling to seal; repeat to make about 30 rolls. In a deep-fry pan over medium heat, warm 2-3 inches of oil to 350. Fry 2-3 rolls at a time until golden, 3-5 minutes. To eat, place imperial roll in a lettuce leaf with a mint leaf. Wrap lettuce around snugly and dip in Imperial Rolls Dipping Sauce. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[44]=new Array(0,1,"http://www.ermerins-ga.com/imperial_rolls_dipping_sauce.html","2007-11-16","5K","Imperial Rolls Dipping Sauce ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Imperial Rolls Dipping Sauce ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Imperial Rolls Dipping Sauce Recipes Imperial Rolls Dipping Sauce ________________________________________________ Number of Servings: 2INGREDIENTS 2 TBSP fish sauce2 TBSP rice wine vinegarjuice of one lime1 tsp sugar1/2 tsp minced garlicDIRECTIONS In a bowl, combine fish sauce, vinegar, lime juice, sugar and garlic; whisk until sugar is dissolved. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[45]=new Array(0,1,"http://www.ermerins-ga.com/italian_steak_and_pasta.html","2007-11-16","6K","Italian Steak and Pasta ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Italian Steak and Pasta ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Italian Steak and Pasta Recipes Italian Steak and Pasta ________________________________________________ Number of Servings: 4INGREDIENTS 1 lb beef top round steak (3/4 think)1/2 cup prepared fat-free Italian dressing1 clove garlic (crushed)1/2 tsp cracked black pepper2 tsp olive oil2 medium zucchini (quartered and cut into 1/4 slices)1-1/2 cups sliced mushrooms (optional)1 (14.5oz) can diced Italian seasoned tomatoes (undrained)1/4 tsp crushed red pepper2 cups bowtie pasta (cooked and drained)grated parmesan cheese (optional)chopped fresh basil (optional)salt to taste (optional)DIRECTIONS Place beef, dressing, and garlic in zip-top bag. Close bag securely, turning to coat. Marinate in refrigerator 6¬8 hours or overnight. Remove steak from marinade; discard marinade. Press black pepper evenly into both sides of steak. Heat large nonstick skillet over medium heat. Add steak; cook 11-12 minutes for medium rare doneness, turning once. Remove steak. Season with salt, if desired. Keep warm. In same skillet, heat oil. Add zucchini and mushrooms; stir-fry 2-3 minutes until tender. Add tomatoes and red pepper. Cook 5 minutes, stirring occasionally. Add pasta; heat through. Carve steak crosswise into thin slices. Serve over pasta mixture. Sprinkle with cheese and basil, if desired. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[46]=new Array(0,1,"http://www.ermerins-ga.com/lamb_and_zucchini_fusilli.html","2007-11-16","6K","Lamb and Zucchini Fusilli ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Lamb and Zucchini Fusilli ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Lamb and Zucchini Fusilli Recipes Lamb and Zucchini Fusilli ________________________________________________ Number of Servings: 6INGREDIENTS 1/4 cup butter1/2 cup chopped fresh basil2 TBSP olive oil1 chopped onion3 large chopped shallots8oz ground lamb1lb zucchini trimmed and grated1/4 cup dry white wine or 2 TBSP fresh lemon juice1lb fusilli or other corkscrew pasta3/4 cup grated parmesan cheese DIRECTIONS Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with parmesan cheese. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[47]=new Array(0,1,"http://www.ermerins-ga.com/lamb_shanks_on_cannelloni_beans.html","2007-11-16","7K","Lamb Shanks on Cannelloni Beans ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Lamb Shanks on Cannelloni Beans ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Lamb Shanks on Cannelloni Beans Recipes Lamb Shanks on Cannelloni Beans ________________________________________________ Number of Servings: 6INGREDIENTS 6 (3/4lb) lamb shanks trimmed1/2 tsp salt1/4 tsp black pepper2 cups finely chopped carrot1 cup finely chopped onion1 cup finely chopped celery1 cup dry red wine1/2 cup beef broth1-1/2 tsp dried rosemary2 (14.5oz) cans diced tomatoes2 bay leaves1 cup dried cannelloni beans or other white beans4 bacon slices4 garlic cloves slicedrosemary sprigs (optional) DIRECTIONS Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add lamb and cook for 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion and celery to skillet; sauté 3 minutes. Add wine and bring to a boil, cooking for 5 minutes. Stir in broth, rosemary, tomatoes and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer for 2 hours, or until lamb is very tender, turning lamb once. Remove lamb from skillet, and bring liquid to a boil. Cook for 5 minutes, then discard bay leaves. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil and cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans; place back in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender, then drain. Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from Dutch oven, reserving 2 tsp drippings in Dutch oven. Crumble bacon. Heat drippings over medium-high heat. Add garlic and sauté for 2 minutes, or until golden. Stir in beans and bacon; remove from heat. Divide beans evenly among 6 plates; arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired. Sub-Menu: "); array_files[48]=new Array(0,1,"http://www.ermerins-ga.com/lasagne.html","2007-11-16","6K","Lasagne ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Lasagne ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Lasagne Recipes Lasagne ________________________________________________ Number of Servings: 8INGREDIENTS 1-1/2 lb ground chuck sirloin or round2 medium onions diced1-1/2 tsp dried parsley1-1/2 tsp dried basil1-1/2 tsp dried oregano1/2 tsp black pepper1/2 cup parmesan/romano cheese32oz Ragu Sauce24oz ricotta cheese1-1/2 cups grated mozzarella cheese1-1/2 cups provolone grated cheeselasagne noodles DIRECTIONS Spray cooking spray into a 9 x 13 inch pan. Pour 3/4 cups Ragu on bottom. Sauté meat and spices; add Ragu and simmer for 30 minutes. Layer lasagne noodles over sauce in bottom of pan. Add 1/2 meat sauce mixture, then sprinkle with 1/3 of mozzarella and provolone cheese. Add lasagna noodles, then spread ricotta evenly over noodles. Sprinkle with 1/2 remaining cheese. Layer noodles again, and repeat process. Bake at 350 for 45-50 minutes covered with tin foil. Uncover for an additional 10-15 minutes. Let stand 10 minutes before serving. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[49]=new Array(0,1,"http://www.ermerins-ga.com/lemon_meringue_pie.html","2007-11-16","6K","Lemon Meringue Pie ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Lemon Meringue Pie ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Lemon Meringue Pie Recipes Lemon Meringue Pie ________________________________________________ Number of Servings: 10INGREDIENTS Filling 6 egg yolks1-1/3 cups sugar1/2 cup cornstarch1/8 tsp salt2/3 cup lemon juice3 TBSP butter or margarine1 TBSP + 1 tsp grated lemon zestMeringue 4 eggs whites3/4 tsp cream of tartar1 tsp vanilla extract1/2 cup sugar DIRECTIONS Lightly beat yolks. In pot, combine sugar, cornstarch and salt. Stir in 1-2/3 cups water until smooth. Over medium high heat, cook, stirring constantly, until mixture thickens, 5 minutes. Gradually beat 1 cup hot sugar mixture into yolks; stir mixture back into pot. Bring to a boil, stirring constantly; cook 1-2 minutes. Remove from heat. Stir in lemon juice, butter, and zest. Pour into crust and set aside. At medium speed, beat egg whites with cream of tartar until soft peaks form. At high speed, beat in vanilla and sugar, 1 TBSP at a time, until stiff peaks form. Spread meringue over filling, sealing it to crust. Bake 15 minutes at 325, or until lightly browned. Cool completely on rack; refrigerate before serving. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[50]=new Array(0,1,"http://www.ermerins-ga.com/libbys_famous_pumpkin_pie.html","2007-11-16","6K","Libbys Famous Pumpkin Pie ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Libbys Famous Pumpkin Pie ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Libbys Famous Pumpkin Pie Recipes Libbys Famous Pumpkin Pie ________________________________________________ Number of Servings: 8INGREDIENTS 3/4 cup sugar1/2 tsp salt1 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground cloves1 can (15oz) Libbys 100% Pure Pumpkin2 large eggs1 can (12oz) Nestle Carnation Evaporated milk1 unbaked (9in) deep dish pie shell DIRECTIONS Mix sugar, salt, and spices in small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture into large bowl. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350, and bake 40-50 minutes longer, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[51]=new Array(0,1,"http://www.ermerins-ga.com/maple_walnut_pound_cake_with_maple_glaze.html","2007-11-16","7K","Maple Walnut Pound Cake with Maple Glaze ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Maple Walnut Pound Cake with Maple Glaze ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Maple Walnut Pound Cake with Maple Glaze Recipes Maple Walnut Pound Cake with Maple Glaze ________________________________________________ Number of Servings: 12 INGREDIENTS CAKE1-3/4 cups coarsely chopped walnuts (about 6oz) toasted2-1/4 cups cake flour1 tsp baking powder1/2 tsp salt1-1/4 cups (2 1/2 sticks) unsalted butter at room temperature1-1/4 cups sugar5 large eggs1/2 cup pure maple syrup3/4 tsp maple flavoring1/2 tsp vanilla extractGLAZE1/4 cup (1/2 stick) unsalted butter2 TBSP pure maple syrup2 TBSP whipping cream6 TBSP powdered sugar sifted12 walnut halves DIRECTIONSFOR CAKEPreheat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Finely grind walnuts in a processor. Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in maple syrup, maple flavoring, and vanilla extract (batter may look curdled). Mix in dry ingredients. Fold in ground walnuts. Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake 10 minutes. Using a small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. FOR GLAZEMelt butter with maple syrup and cream in a heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[52]=new Array(0,1,"http://www.ermerins-ga.com/mediterranean_leg_of_lamb_with_red_wine_sauce.html","2007-11-16","7K","Mediterranean Leg of Lamb with Red Wine Sauce ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Mediterranean Leg of Lamb with Red Wine Sauce ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Mediterranean Leg of Lamb with Red Wine Sauce Recipes Mediterranean Leg of Lamb with Red Wine Sauce ________________________________________________ Number of Servings: 19 INGREDIENTS 1 (5-1/2 to 6) lb rolled boned leg of lamb1 tsp minced fresh rosemary3/4 tsp kosher salt2 garlic cloves minced1/8 tsp pepper1 TBSP olive oil6 rosemary sprigs2 cups dry red wine1-1/2 TBSP cornstarch, string DIRECTIONSPreheat oven to 400. Unroll roast; trim fat. Spread minced rosemary, 1/4 tsp salt, and garlic into folds of the roast. Reroll roast; secure at 3 inch intervals with heavy string. Sprinkle with 1/4 tsp salt and pepper. Drizzle with oil. Secure rosemary sprigs under strings on roast. Place roast on the rack of a broiler pan or roasting pan; insert meat thermometer into thickest portion of roast. Bake at 400 for 1 hour. Increase oven temperature to 425 (do not remove roast from oven). Bake an additional 20 minutes or until thermometer registers 140 degrees (medium-rare) to 150 degrees (medium). Place roast on a platter; cover with foil. Let stand 10 minutes for roast to reabsorb juices. (Temperature of roast will increase 5 degrees upon standing). Remove string and rosemary sprigs before slicing. Remove rack from pan. Combine 1/2 cup wine and cornstarch; set aside. Add 1/2 cup wine to drippings in pan; scrape pan to loosen browned bits. Combine dripping mixture and 1 cup wine in a saucepan; bring to a boil. Cook 5 minutes. Add 1/4 tsp salt and cornstarch mixture; return to a boil. Cook 1 minute or until thick, stirring constantly. Serve with lamb. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[53]=new Array(0,1,"http://www.ermerins-ga.com/mini_lemon_meringue_pies.html","2007-11-16","7K","Mini Lemon Meringue Pies ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Mini Lemon Meringue Pies ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Mini Lemon Meringue Pies Recipes Mini Lemon Meringue Pies ________________________________________________ Number of Servings: 6 INGREDIENTS 3 eggs whole5 eggs separated1/2 cup plus 2/3 cup sugar3 TBSP whole milk2 pinches of salt1/2 cup fresh lemon juice8 TBSP (1 stick) softened unsalted butter cut into small pieces12oz pie dough (enough for a 9 inch pie)1/2 tsp cream of tartar3/4 tsp vanilla extract DIRECTIONSIn a saucepan, whisk together 3 whole eggs, 5 egg yolks, 1/2 cup sugar, milk and a pinch of salt; add lemon juice and whisk again. Set pan over medium-low heat, add butter and cook, stirring constantly, until butter melts and sauce becomes thick and slightly stiff, 6-8 minutes. Transfer mixture to a bowl to cool slightly, then refrigerate at least 1 hour. Preheat oven to 425. On a lightly floured surface, divide pie dough into 6 pieces. Roll out each piece to about 1/8 inch thickness, to fit a 4-1/2 mini pie pan. Fit dough into each of 6 pie pans. Fold overhanging pastry under itself to make an upstanding edge and fluted edges. Line pastry with parchment paper and fill with pie weights. Bake for 12 minutes. Remove parchment and weights, and continue baking until pastry is golden and flaky, 10-12 minutes more. Transfer to a wire rack to cool. Reduce heat to 350. Divide lemon mixture among pie shells and bake until set, 10-12 minutes. Transfer pies to a wire rack to cool to room temperature, about 1 hour. In a large mixing bowl, combine egg whites and 2/3 cup sugar, set over a pan of simmering water and stir gently until sugar is dissolved, 1-2 minutes. Remove from heat, add cream of tartar, a pinch of salt and vanilla; with an electric mixer on high speed, beat mixture until stiff peaks form. Fill a pastry bag two-thirds full with meringue and pipe decoratively over the filling of each pie, making contact with the inside "); array_files[54]=new Array(0,1,"http://www.ermerins-ga.com/mushroom_stock.html","2007-11-16","5K","Mushroom Stock ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Mushroom Stock ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Mushroom Stock Recipes Mushroom Stock ________________________________________________ Number of Servings: 6 INGREDIENTS 5 cups water1 cup dried porcini mushrooms (about 1oz)1/2 cup chopped celery1/3 cup dry red wine1/4 cup dried lentils2 fresh thyme sprigs1 fresh sage sprig1 whole garlic head halved DIRECTIONSCombine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 40 minutes). Strain stock through a sieve into a bowl; discard solids. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[55]=new Array(0,1,"http://www.ermerins-ga.com/no-crust_apple_pie.html","2007-11-16","5K","No-Crust Apple Pie ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," No-Crust Apple Pie ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap No-Crust Apple Pie Recipes No-Crust Apple Pie ________________________________________________ Number of Servings: 1 INGREDIENTS 1 egg1/2 cup flour1 tsp baking powderDash of salt2 Medium apples, sliced1/2 cup brown sugar1 tsp vanilla1/2 cup chopped nuts (optional)DIRECTIONSPreheat oven to 350. In mixing bowl, beat egg and add remaining ingrediants; mix well. Spread into greased pie pan, and bake for 30 minutes or until apples are soft. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[56]=new Array(0,1,"http://www.ermerins-ga.com/oatmeal_toffee_cookies.html","2007-11-16","7K","Oatmeal Toffee Cookies ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Oatmeal Toffee Cookies ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Oatmeal Toffee Cookies Recipes Oatmeal Toffee Cookies _________________________________________ Number of Servings: 4 INGREDIENTS 1 cup (2 sticks) butter or margarine softened2 eggs2 cups packed light brown sugar2 tsp vanilla extract1-3/4 cups all purpose flour1 tsp baking soda1 tsp ground cinnamon1/2 tsp salt3 cups quick-cooking oats1-3/4 cups (10oz pkg) Heath Almond Toffee Bits or Skor English Toffee Bits1 cups Mounds Coconut Flakes (optional) DIRECTIONSHeat oven to 375. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee, and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[57]=new Array(0,1,"http://www.ermerins-ga.com/orange_and_pear_salad.html","2007-11-16","6K","Orange and Pear Salad ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Orange and Pear Salad ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Orange and Pear Salad Recipes Orange and Pear Salad ________________________________________________ Number of Servings: 4INGREDIENTS 2 oranges2 medium pears (cored and sliced)1/2 cup low-fat vanilla yogurt1 TBSP honey4 cups torn mixed salad greens1/4 cup chopped pecans DIRECTIONS Grate 1/4 tsp zest from one orange and set aside. Cut peel from oranges; then working over a bowl to catch juices, cut oranges into sections. Remove and set aside 1 TBSP of juice from the bowl. Add pears to bowl and toss lightly to mix. For dressing, combine reserved orange zest and juice, the yogurt and honey. In a serving bowl, arrange the torn green. Arrange orange and pear slices over greens, then pour dressing over all. Toss lightly to mix, then sprinkle with chopped pecans. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[58]=new Array(0,1,"http://www.ermerins-ga.com/orange_syrup.html","2007-11-16","5K","Orange Syrup ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Orange Syrup ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Orange Syrup Recipes Orange Syrup ________________________________________________ Number of Servings: 4INGREDIENTS 1/2 cup sugar1/2 cup butter1 cup orange juice DIRECTIONS Combine and cook over low heat. Do not boil. Cool for 10 minutes, and serve warm. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[59]=new Array(0,1,"http://www.ermerins-ga.com/orange_tea_cake.html","2007-11-16","6K","Orange Tea Cake ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Orange Tea Cake ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Orange Tea Cake Recipes Orange Tea Cake ________________________________________________ Number of Servings: 10INGREDIENTS CAKE 1 cup granulated sugar7 TBSP butter (softened)1 large egg1-2/3 cups sifted cake flour1 tsp baking powder1/2 tsp salt1/2 cup 2% reduced-fat milk1 TBSP grated orange rind1/2 tsp almond extract2 large egg whitescooking sprayGLAZE 1 cup powdered sugar1 TBSP Cointreau (orange flavored liquor) or orange juice2 tsp orange juice DIRECTIONS Preheat oven to 350. To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not over beat). Fold egg whites into batter; pour batter into an 8 x 4 inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack. To prepare the glaze, combine the powdered sugar, liquor, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over the cake. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[60]=new Array(0,1,"http://www.ermerins-ga.com/orecchiette_with_broccoli_rabe.html","2007-11-16","5K","Orecchiette with Broccoli Rabe ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Orecchiette with Broccoli Rabe ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Orecchiette with Broccoli Rabe Recipes Orecchiette with Broccoli Rabe ________________________________________________ Number of Servings: 4INGREDIENTS 1 tsp olive oil4 minced garlic cloves4 cups chopped broccoli rabe1/2 cup vegetable broth1/4 tsp salt4 cups hot cooked orecchiette1/2 cup (2oz) shredded smoked mozzarella or smoked gouda cheese DIRECTIONS Heat oil in a large non-stick skillet over medium heat. Add garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[61]=new Array(0,1,"http://www.ermerins-ga.com/oregano-lemon_lamb_chops.html","2007-11-16","6K","Oregano-Lemon Lamb Chops ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Oregano-Lemon Lamb Chops ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Oregano-Lemon Lamb Chops Recipes Oregano-Lemon Lamb Chops ________________________________________________ Number of Servings: 4INGREDIENTS 8 4oz lamb rib chops (or 4 8oz loin chops)1/3 cup olive oil2 whole lemons thinly sliced2 TBSP chopped fresh oregano or 2 tsp dried oregano1/2 tsp salt1/4 tsp ground pepper1lb orzo1 large tomato chopped DIRECTIONS Combine all the ingredients except the orzo and the tomato in a shallow dish. Marinate in the refrigerator for 2 to 3 hours. In a large stove-top grill pan, or in the broiler, grill the rib chops 2-3 minutes per side for medium rare, or 4-5 minutes for medium to medium-well. Meanwhile, prepare the orzo according to the package instructions for 4 servings. Add the tomato, stir, and season to taste with salt. Serve hot with the chops. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[62]=new Array(0,1,"http://www.ermerins-ga.com/pan_fried_trout_with_bacon.html","2007-11-16","6K","Pan Fried Trout with Bacon ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pan Fried Trout with Bacon ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pan Fried Trout with Bacon Recipes Pan Fried Trout with Bacon ________________________________________________ Number of Servings: 2INGREDIENTS 4 bacon slices5 TBSP butter2 8oz-10oz trout (boned)all purpose flour1 cup thinly sliced green onions2 TBSP fresh lemon juice2 tsp chopped fresh tarragon DIRECTIONS Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 TBSP drippings from skillet. Add 1 TBSP butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 TBSP butter in same skillet over medium heat. Add all but 2 TBSP onions; sauté 3 minutes. Stir in bacon, lemon juice, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 TBSP green onions. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[63]=new Array(0,1,"http://www.ermerins-ga.com/pan_roasted_new_potatoes_and_asparagus.html","2007-11-16","5K","Pan Roasted New Potatoes and Asparagus ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pan Roasted New Potatoes and Asparagus ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pan Roasted New Potatoes and Asparagus Recipes Pan Roasted New Potatoes and Asparagus ________________________________________________ Number of Servings: 4INGREDIENTS 2 TBSP extra virgin olive oil16 small new potatoes scrubbed1 tsp salt1/2 tsp ground pepper1lb asparagus trimmed and cut into 3 inch pieces DIRECTIONS Heat oven to 400. In a large ovenproof skillet with a lid, heat the olive oil over high heat. Add the potatoes, salt, and pepper. Cook the potatoes until golden brown, stirring occasionally, about 7 minutes. Cover the skillet and place in the oven until the potatoes are fork tender, about 25 minutes. Add the asparagus to the skillet and roast uncovered for 10 to 13 minutes. Remove from the oven and serve. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[64]=new Array(0,1,"http://www.ermerins-ga.com/pan_roasted_pork_loin_with_leeks.html","2007-11-16","6K","Pan Roasted Pork Loin with Leeks ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pan Roasted Pork Loin with Leeks ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pan Roasted Pork Loin with Leeks Recipes Pan Roasted Pork Loin with Leeks ________________________________________________ Number of Servings: 6INGREDIENTS 4 large leeks1/2 cup water1 TBSP butter (divided)1/2 tsp salt (divided)1/2 tsp black pepper (divided)1 2lb boneless pork loin trimmed1/2 cup dry white winechopped fresh parsley DIRECTIONS Remove roots and tough upper leaves from leeks. Cut each leek in half length-wise. Cut each half crosswise into 1/2 inch thick slices (you should have about 6 cups). Soak in cold water to loosen dirt. Put the sliced leeks, 1/2 cup water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper into a large dutch oven or deep sauté pan, and place over medium-high heat. Cook for 10 minutes or until the leeks have wilted. Pour the leeks into a bowl. Heat 2 tsp butter in pan over medium high heat. Add the pork, and cook for 5 minutes, browning on all sides. Add 1/4 tsp salt, 1/4 tsp pepper, and wine, and cook for 15 seconds, scraping pan to loosen browned bits. Return sliced leeks to pan. Cover, reduce heat, and simmer for 2 hours, or until pork is tender. Remove port from pan; increase heat to reduce leek sauce. Cut pork into 1/4 inch thick slices. Serve with leek mixture; garnish with parsley if desired. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[65]=new Array(0,1,"http://www.ermerins-ga.com/parmesan_chicken.html","2007-11-16","6K","Parmesan Chicken ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Parmesan Chicken ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Parmesan Chicken Recipes Parmesan Chicken ________________________________________________ Number of Servings: 6INGREDIENTS 3 TBSP Dijon mustard1 tsp white-wine vinegar1/2 tsp salt1/2 tsp black pepper6 (5oz) skinless boneless chicken breast halves1-1/2 English muffins (not sandwich sized)3/4 cup finely grated Parmigiano-Reggiano cheese (1 1/2 oz)1 TBSP unsalted butter melted DIRECTIONS Preheat oven to 450 and line a baking sheet with parchment. Whisk together mustard, vinegar, salt, and 1/4 tsp pepper in a large bowl and add chicken breasts, tossing to coat well. Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 tsp pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate. Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[66]=new Array(0,1,"http://www.ermerins-ga.com/pasta_with_caramelized_onions.html","2007-11-16","6K","Pasta with Caramelized Onions ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pasta with Caramelized Onions ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pasta with Caramelized Onions Recipes Pasta with Caramelized Onions ________________________________________________ Number of Servings: 4INGREDIENTS 4 bacon slicesvegetable oil2lbs onions thinly sliced1/2 tsp caraway seeds or fennel seeds4 cups thinly sliced green cabbage (about 1/4 small head)1-1/2 cups diced smoked ham3/4 lb fusilli or rotini pasta1/3 cup grated parmesan cheese1/2 cup canned beef broth DIRECTIONS Cook bacon in a heavy large skillet over medium high heat until bacon is brown and crisp. Transfer bacon to paper towel and drain. Crumble bacon. Measure drippings from skillet; add enough vegetable oil to measure 1/4 cup and return mixture to skillet. Add onions and caraway seeds and sauté until onions are dark brown, about 25 minutes. Add cabbage and ham and sauté until cabbage wilts, about 8 minutes. Meanwhile, cook pasta in a heavy large pot of boiling salted water, until just tender for still firm to the bite. Drain. Return pasta to the same pot. Add bacon, onion mixture, and cheese to pasta. Toss over medium heat until warmed through, adding broth by 1/4 cupfuls, to moisten if dry, about 4 minutes. Season pasta to taste with salt and pepper and serve. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[67]=new Array(0,1,"http://www.ermerins-ga.com/peanut_butter_chocolate_brownies.html","2007-11-16","6K","Peanut Butter Chocolate Brownies ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Peanut Butter Chocolate Brownies ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Peanut Butter Chocolate Brownies Recipes Peanut Butter Chocolate Brownies ________________________________________________ Number of Servings: 24INGREDIENTS 3/4 cup fat-free sweetened condensed milk1/4 cup butter (melted and cooled)1/4 cup fat-free milk1 (18.25oz) package devils food cake mix1 large egg white lightly beatencooking spray1 (7oz) jar marshmallow crème1/2 cup peanut butter morsels DIRECTIONS Preheat oven to 350. Combine 1/4 cup condensed milk, butter, and next 3 ingredients in a bowl (batter will be very stiff). Coat bottom of a 13x9 baking pan with cooking spray. Press 2/3 of batter into prepared pan using floured hands; pat evenly (layer will be thin). Bake at 350 for 10 minutes. Combine 1/2 cup condensed milk and marshmallow crème in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter, by spoonfuls, over marshmallow mixture. Bake at 350 for 30 minutes. Cool completely in pan on a wire rack. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[68]=new Array(0,1,"http://www.ermerins-ga.com/peanut_chicken_noodles.html","2007-11-16","6K","Peanut Chicken Noodles ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Peanut Chicken Noodles ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Peanut Chicken Noodles Recipes Peanut Chicken Noodles ________________________________________________ Number of Servings: 8INGREDIENTS 4 cans (14.5oz) chicken broth2 whole chicken breasts with skin and bone1 lb linguine2 TBSP dark sesame oil1 cup creamy peanut butter1/2 cup reduced-sodium soy sauce1/4 cup heavy cream2 TBSP rice-wine vinegar2 TBSP sugar2 TBSP dark sesame oil2 tsp grated fresh ginger2 cloves finely chopped garlic1 cup reserved chicken broth (from above)1 bunch scallions thinly sliced1 medium carrot peeled and cut into sticks1 small red bell pepper thinly sliced DIRECTIONS Bring broth to a simmer in a large pot over high heat. Add chicken; return to a simmer. Cover; reduce heat to medium-low and simmer gently until internal temperature of chicken registers to 170 (about 20 minutes). Remove chicken from broth; let cool. Reserve 1 cup broth for sauce. Meanwhile, cook linguine in large pot of lightly salted boiling water until al dente. Drain in a colander; cool under running water. Transfer to large bowl and toss with 2 TBSP sesame oil; set aside. For sauce, puree peanut butter, soy sauce, heavy cream, vinegar, sugar, sesame oil, ginger, garlic and reserved chicken broth in food processor or blender until smooth; set aside. Remove skin from chicken; discard. Shred chicken; discard bones. Add chicken and three quarters each of scallions, carrot, and sweet pepper to pasta. Add 2 cups peanut sauce; toss. Top with remaining scallions, carrot, and sweet pepper. Serve remaining sauce on the side. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[69]=new Array(0,1,"http://www.ermerins-ga.com/pecan_tassies_in_cream_cheese_pastry.html","2007-11-16","7K","Pecan Tassies in Cream Cheese Pastry ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pecan Tassies in Cream Cheese Pastry ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pecan Tassies in Cream Cheese Pastry Recipes Pecan Tassies in Cream Cheese Pastry ________________________________________________ Number of Servings: 24INGREDIENTS PASTRY 1 cup all-purpose flour1 TBSP granulated sugardash of salt1/4 cup (2oz) 1/3 less fat cream cheese softened2 TBSP butter or stick margarine softened1 TBSP fat free milkFILLING 1/3 cup finely chopped pecans1/2 cup packed brown sugar1/3 cup light colored corn syrup1 tsp vanilla extract1/8 tsp salt1 large egg1 large egg white DIRECTIONS Preheat oven to 350. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 TBSP sugar, and dash of salt, in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture; beat at low speed until just blended (mixture will be crumbly). Press flour mixture into a ball. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 tsp filling over pecans in each muffin cup. Bake at 350 for 20 minutes, or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[70]=new Array(0,1,"http://www.ermerins-ga.com/peggys_banana_bread.html","2007-11-16","5K","Peggys Banana Bread ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Peggys Banana Bread ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Peggys Banana Bread Recipes Peggys Banana Bread ________________________________________________ Number of Servings: 1 LoafINGREDIENTS 2 cups sifted all-purpose flour1 tsp baking soda1/4 tsp salt1/2 cup crisco solid3/4 cup sugar2 eggs1 cup mashed bananas (2 medium)1/3 cup milk1 tsp lemon juice or buttermilkDIRECTIONS Combine flour, baking soda, and salt in a bowl. In a separate bowl, cream crisco and add sugar; beat really well. Add eggs and bananas; continue to cream. Add milk and lemon juice/buttermilk by hand, alternating with flour mixture (begin and end with dry ingredients). Bake at 350 for approximately 50-60 minutes. Test center with a toothpick for doneness. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[71]=new Array(0,1,"http://www.ermerins-ga.com/pommes_anna_potatoes_anna.html","2007-11-16","6K","Pommes Anna (Potatoes Anna) ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pommes Anna (Potatoes Anna) ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pommes Anna (Potatoes Anna) Recipes Pommes Anna (Potatoes Anna) ________________________________________________ Number of Servings: 8INGREDIENTS 1 tsp kosher or sea salt1/2 tsp black pepper2-1/2 TBSP unsalted butter3lbs peeled baking potatoes cut into 1/8 inch thick slices1 TBSP unsalted butter melted and divided1 TBSP chopped fresh flat-leaf parsley DIRECTIONS Preheat oven to 450. Combine salt and pepper in a small bowl. Melt 2 1/2 TBSP butter in a 10 inch cash iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 tsp salt mixture. Drizzle 1/2 tsp melted butter over potatoes. Repeat layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450 for 20 minutes. Uncover and bake an additional 25 minutes, or until potatoes are golden. Loosen edges of potatoes with spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[72]=new Array(0,1,"http://www.ermerins-ga.com/pork_recipes.html","2007-11-16","5K","Pork Recipes ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pork Recipes ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pork Recipes Recipes Pork Recipes __________________________________ Country Style Oven Ribs Dilled Pork Stroganoff Pan Roasted Pork Loin with Leeks Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[73]=new Array(0,1,"http://www.ermerins-ga.com/potstickers_with_spicy_stir-fried_cabbage.html","2007-11-16","6K","Potstickers with Spicy Stir-Fried Cabbage ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Potstickers with Spicy Stir-Fried Cabbage ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Potstickers with Spicy Stir-Fried Cabbage Recipes Potstickers with Spicy Stir-Fried Cabbage ________________________________________________ Number of Servings: 4INGREDIENTS 12 chicken or pork potstickers2 TBSP soy sauce1-1/2 TBSP rice wine vinegar2 TBSP peanut oil1 small napa cabbage (cut into 2 inch squares)2 carrots (peeled and cut into julienne strips)1 red bell pepper (cored, seeded, and cut into julienne strips)5 green onions (cut into 1 inch lengths)1 TBSP minced fresh ginger2 garlic cloves minced1 tsp dark sesame oil1 tsp toasted sesame seeds salt to tasteDIRECTIONS Cook potstickers according to package instructions; keep warm. Meanwhile, in a small bowl, combine soy sauce and vinegar, stir until blended, and set aside. In a wok or large fry pan over high heat, warm peanut oil until nearly smoking. Add cabbage, carrots, bell pepper, and green onions, and stir fry until barely tender, 3-4 minutes. Add ginger and garlic and continue stir frying, 3-4 minutes more. Add the soy-vinegar mixture, sesame oil, and salt, and stir to mix. Divide stir-fried vegetables and potstickers among 4 individual plates. Garnish with sesame seeds. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[74]=new Array(0,1,"http://www.ermerins-ga.com/pumpkin_bread.html","2007-11-16","6K","Pumpkin Bread ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pumpkin Bread ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pumpkin Bread Recipes Pumpkin Bread ________________________________________________ Number of Servings: 2 LoavesINGREDIENTS cooking spray2 cups all purpose flour2 cups sugar2 (3oz) boxes vanilla pudding mix (cook and serve variety)1 tsp baking soda1 tsp cinnamon1/2 tsp salt5 eggs1-1/4 cups vegetable oil1 (15oz) can pumpkin1 cup dried sweetened cranberries (optional)DIRECTIONS Combine flour, baking soda, and salt in a bowl. In a separate bowl, cream crisco and add sugar; beat really well. Add eggs and bananas; continue to cream. Add milk and lemon juice/buttermilk by hand, alternating with flour mixture (begin and end with dry ingredients). Bake at 350 for approximately 50-60 minutes. Test center with a toothpick for doneness. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[75]=new Array(0,1,"http://www.ermerins-ga.com/pumpkin_bundt_cake.html","2007-11-16","6K","Pumpkin Bundt Cake ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Pumpkin Bundt Cake ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Pumpkin Bundt Cake Recipes Pumpkin Bundt Cake ________________________________________________ Number of Servings: 1 Bundt CakeINGREDIENTS 1 package (18-1/4oz) yellow cake mix1 package (3.4oz) instant butterscotch pudding mix4 eggs1/4 cup water1/4 cup vegetable oil1 cup canned pumpkin2 teaspoons pumpkin pie spicewhipped cream (optional)DIRECTIONS In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds, then beat on medium for 4 minutes. Pour into a greased and floured (I use Pam) 10-inch fluted tube pan (I use my angel food cake pan). Bake at 350 degrees for 1 hour, or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream if desired.Recipe Courtesy of CDKitchen (www.cdkitchen.com) Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[76]=new Array(0,1,"http://www.ermerins-ga.com/risotto_milanese.html","2007-11-16","7K","Risotto Milanese ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Risotto Milanese ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Risotto Milanese Recipes Risotto Milanese ________________________________________________ Number of Servings: 4INGREDIENTS 5-6 cups chicken stock1 tsp saffron strands lightly packed3 TBSP olive oil2-1/2 oz finely diced pancetta2 shallots finely chopped1-1/2 cups arborio rice1/2 cups dry white wine3 TBSP unsalted butter at room temperature1/2 cup finely grated fresh Parmesan cheese plus extra for serving salt and freshly ground black pepperDIRECTIONS Heat stock over medium heat to a gentle simmer. Put saffron in a small cup and soak in 4 TBSP hot water; set aside. Start the soffritto. Heat olive oil in a heavy-bottomed risotto pan or sauté pan and stir in pancetta; for 2 minutes, cook over medium heat, then stir in shallots. For 3-4 minutes, cook until shallots are translucent and soft. Add rice to pan and stir. The rice should become slightly translucent. A clicking noise will indicate when rice has absorbed all oil. Quickly add wine, stirring constantly. Cook for no more than 1 minutes, until liquid has been absorbed. Start to add stock a ladleful at a time, stirring well between each addition, and only adding next ladleful once the previous has been absorbed. The heat should be medium level, not too high, or liquid will evaporate rather than be absorbed by the rice. If heat is too low, the rice will become mushy Stir every 2-3 minutes with a wooden spoon, not too vigorously, as this can cause rice to become gluey; too little stirring will make it watery. Once 1/2 of stock has been added, stir in saffron mixture and season with salt and pepper. After about 15 minutes of adding stock (and having used 3/4 of it), liquid in pan will become increasing viscous. Add stock in smaller amounts to avoid overcooking. Keep tasting; when done, rice should have a slightly firm bite in the center (al dente). Final mixture will have a thick, creamy "); array_files[77]=new Array(0,1,"http://www.ermerins-ga.com/roasted_asparagus_with_balsamic_browned_butter.html","2007-11-16","6K","Roasted Asparagus with Balsamic Browned Butter ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Roasted Asparagus with Balsamic Browned Butter ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Roasted Asparagus with Balsamic Browned Butter Recipes Roasted Asparagus with Balsamic Browned Butter ________________________________________________ Number of Servings: 8 INGREDIENTS 40 asparagus spears trimmed (about 2lbs)cooking spray1/4 tsp kosher salt1/8 tsp black pepper2 TBSP butter2 tsp low-sodium soy sauce1 tsp balsamic vinegaDIRECTIONS Preheat oven to 400. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 for 12 minutes, or until tender. Melt butter in a small skillet over medium heat; cook for 3 minutes, or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[78]=new Array(0,1,"http://www.ermerins-ga.com/rosemary_and_garlic_lamb_chops.html","2007-11-16","5K","Rosemary and Garlic Lamb Chops ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Rosemary and Garlic Lamb Chops ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Rosemary and Garlic Lamb Chops Recipes Rosemary and Garlic Lamb Chops ________________________________________________ Number of Servings: 4INGREDIENTS 5 garlic cloves3 TBSP extra-virgin olive oil2-1/2 tsp chopped fresh rosemary2-1/4 tsp salt1 tsp pepper12 meaty lamb rib chops (about 2-1/2oz each)DIRECTIONS Combine first 5 ingredients in processor; blend until garlic is finely chopped. Coat chops with garlic mixture. Arrange chops in a single layer on baking sheet. Preheat broiler. Watching closely, broil lamb 4-5 inches from heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer 3 chops to each plate and serve. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[79]=new Array(0,1,"http://www.ermerins-ga.com/roys_chocolate_souffle.html","2007-11-16","7K","Roys Chocolate Soufflé ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Roys Chocolate Soufflé ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Roys Chocolate Soufflé Recipes Roys Chocolate Soufflé ________________________________________________ Number of Servings: 2INGREDIENTS 6 TBSP unsalted butter4 oz semi-sweet chocolate - I tend to use a dark chocolate (72% or greater)1/2 cup sugar1-1/2 TBSP cornstarch2 eggs plus 2 egg yolks2 four inch ramekins DIRECTIONS Note: If possible, make the mixture one day before and let rest in the refrigerator. This is not necessary; however, even a few hours in the refrigerator gives the mixture a more dense texture. (I make them in the morning, and cook them in the evening).In a saucepan over low heat, melt the butter and chocolate together; set aside. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Butter the individual ramekins, and line insides (not the bottom) with parchment paper cut so that it is approximately 2-3 taller than the ramekin. Divide the batter between the individual ramekins.At this point, you can either cook the soufflés right away, or if possible, refrigerate them.Preheat the oven to 400 degrees. Bake on the top oven rack for 30-35 minutes. Remove soufflés from oven, but do not remove them from the ramekins until they have cooled approximately 10-15 minutes. To remove the soufflés, carefully lift the parchment paper by grasping the sides; the soufflés should lift out with the parchment paper. Place each soufflé into a bowl, or onto a plate, and gently peel away the parchment paper.To serve, either dust with confectioners sugar and serve with fresh strawberries or raspberries, or serve with vanilla ice cream (my personal favorite) or Cool Whip. However you choose to serve them, try to serve them while they are "); array_files[80]=new Array(0,1,"http://www.ermerins-ga.com/sausage_gravy.html","2007-11-16","5K","Sausage Gravy ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Sausage Gravy ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Sausage Gravy Recipes Sausage Gravy ________________________________________________ Number of Servings: 4INGREDIENTS 1 lb bulk sausage2 TBSP flour2 cups milk or Half-and-Half1 TBSP worcestershire saucesalt & pepper to tasteDIRECTIONS Brown sausage, breaking into pieces. Do not drain. Stir in flour. Slowly add milk. Add seasonings to taste (try cutting back on worcestershire to 1 tsp, if possible). Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[81]=new Array(0,1,"http://www.ermerins-ga.com/sole_with_almond_and_wine_sauce.html","2007-11-16","6K","Sole with Almond and Wine Sauce ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Sole with Almond and Wine Sauce ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Sole with Almond and Wine Sauce Recipes Sole with Almond and Wine Sauce ________________________________________________ Number of Servings: 4INGREDIENTS 1/4 cup sliced almonds toasted3/4 cup all purpose flour1 tsp salt1 tsp ground pepper2lbs sole fillets - can also use flounder fillets1/4 cup olive oil3/4 cup dry white wine2 TBSP chopped fresh parsley3 TBSP unsalted butter (chilled and cut into small pieces)DIRECTIONS Heat oven to 350. Place the sliced almonds on a baking sheet and toast in the oven for 6-7 minutes, or until lightly browned. In a shallow pan, combine the flour, salt and pepper. Lightly dredge the fish fillets in the flour mixture and set aside. In a large non-stick skillet, heat 2 TBSP of the oil over medium high heat. Leaving enough room to turn the fillets, brown them until golden, about 1-2 minutes per side. Transfer the fish to a plate and cover with foil to keep warm. Repeat until all of the fish is cooked, using the remaining oil if necessary. Increase the heat to high and add the wine, parsley, and almonds. Bring to a boil and cook for 1 minute. Turn off the heat and add the butter. Stir with a wooden spoon until all of the butter melts and the sauce slightly thickens. Adjust the seasoning, if necessary, with salt and pepper. Serve the sauce over the fish. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[82]=new Array(0,1,"http://www.ermerins-ga.com/soup_au_pistou.html","2007-11-16","6K","Soup au Pistou ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Soup au Pistou ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Soup au Pistou Recipes Soup au Pistou ________________________________________________ Number of Servings: 10INGREDIENTS Soup 1 cup dried cannelloni beans soaked overnight4 QTS water1 large yellow onion chopped2 celery stalks sliced1/2 lb green beans cut into 1 lengths2 large zucchini halved lengthwise and sliced crosswise3 large tomatoes (peeled, seeded, and chopped)salt and freshly ground pepper (to taste)For the Pistou 3 garlic cloves sliced40 fresh basil leaves1 small tomato (peeled, seeded, and chopped)3 TBSP olive oil1/2 cup grated Parmigiano-Reggiano cheese3oz vermicelli broken into 3 pieces2 TBSP tomato pastesalt and pepper (to taste) to tasteDIRECTIONS Drain beans and place in a soup pot. Add water and bring to a boil over high heat. Reduce heat to low and cook for 30 minutes. Add onion, celery, green beans, zucchini, tomatoes, salt and pepper. Cook until beans are nearly tender, about 30 minutes more. To make pistou, in a bowl of a food processor, combine garlic and basil. Process until finely chopped. Add tomato; process until incorporated. With motor running, slowly add oil; process until smooth. Add cheese, salt and pepper and process until incorporated. Add pasta to soup; cook until pasta and beans are tender, about 15 minutes. Season with salt and pepper; stir in tomato paste. Stir in 2 TBSP pistou into soup and ladle bowls. Serve remaining pistou alongside. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[83]=new Array(0,1,"http://www.ermerins-ga.com/spinach_and_artichoke_dip.html","2007-11-16","6K","Spinach and Artichoke Dip ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Spinach and Artichoke Dip ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Spinach and Artichoke Dip Recipes Spinach and Artichoke Dip ________________________________________________ Number of Servings: 5INGREDIENTS 2 cups (8oz) shredded part-skim mozzarella cheese1/2 cup fat-free sour cream1/4 cup (1oz) grated fresh Parmesan cheese1/4 tsp pepper3 garlic cloves crushed1 (14oz) can artichoke hearts (drained & chopped)1 (8oz) block 1/3 less fat cream cheese softened1 (8oz) block fat free cream cheese softened1/2 of a 10oz package frozen chopped spinach (thawed, drained, squeezed dry)1 (13.5oz) package baked tortilla chipsDIRECTIONS Preheat oven to 350. Combine 1-1/2 cups mozzarella, sour cream, 2 TBSP Parmesan, and next 6 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1-1/2 quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 TBSP Parmesan. Bake at 350 for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[84]=new Array(0,1,"http://www.ermerins-ga.com/spring_greens.html","2007-11-16","6K","Spring Greens ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Spring Greens ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Spring Greens Recipes Spring Greens ________________________________________________ Number of Servings: 5INGREDIENTS 2 large red grapefruit1 small minced shallot1 TBSP white wine vinegar1 tsp minced fresh tarragon6 TBSP walnut oil or olive oil8 cups mixed baby greens (about 5oz)4oz thinly sliced soppressata or other Italian salami cut into thin stripsfresh grapefruit juiceparmesan cheese shavingsDIRECTIONS Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments. Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper. Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and parmesan. Drizzle remaining dressing over and serve. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[85]=new Array(0,1,"http://www.ermerins-ga.com/steak_parmesan.html","2007-11-16","6K","Steak Parmesan ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Steak Parmesan ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Steak Parmesan Recipes Steak Parmesan ________________________________________________ Number of Servings: 4INGREDIENTS 1/2 cup fine-dry breadcrumbs1/2 cup shredded Parmesan cheese1 large egg3 TBSP water1/4 tsp salt1/8 tsp pepper6 cubed sirloin steaks (about 1-1/2 lbs)1/4 cup vegetable oil1 (14oz) jar pizza sauce or italian sauceDIRECTIONS Combine breadcrumbs and 1/4 cup cheese. Whisk together egg and next 3 ingredients. Dip steaks in egg mixture; dredge in breadcrumb mixture. Cook steaks in hot oil in a skillet over medium heat 3 minutes on each side. Arrange steaks in a lightly greased 8-inch square baking dish; top with pizza/italian sauce. Bake at 325 for 20 minutes or until done. Remove from oven, and sprinkle with remaining 1/4 cup cheese. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[86]=new Array(0,1,"http://www.ermerins-ga.com/stock_soup_and_stew_recipes.html","2007-11-16","5K","Stock, Soup and Stew Recipes ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Stock, Soup and Stew Recipes ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Stock, Soup and Stew Recipes Recipes Stock, Soup and Stew Recipes __________________________________ Cheesy Potato and Cauliflower Chowder Mushroom Stock Soup au Pistou Tuscan Bean and Barley Soup Vegetable Stock White Bean Soup Wild Mushroom Stew Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[87]=new Array(0,1,"http://www.ermerins-ga.com/strawberry_salsa.html","2007-11-16","5K","Strawberry Salsa ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Strawberry Salsa ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Strawberry Salsa Recipes Strawberry Salsa ________________________________________________ Number of Servings: 6INGREDIENTS 1-1/2 cups chopped strawberries1/2 cup chopped peeled kiwifruit1/2 cup chopped cucumber1/2 cup chopped red onion1 TBSP chopped fresh cilantro or mint1 tsp grated lime rind2 TBSP fresh lime juice1 TBSP orange juice1 TBSP honey1/4 tsp salt DIRECTIONS Combine all of the ingredients in a medium bowl. Cover and Chill. Serve the salsa with a slotted spoon. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[88]=new Array(0,1,"http://www.ermerins-ga.com/suffed_peppers.html","2007-11-16","6K","Suffed Peppers ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Suffed Peppers ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Suffed Peppers Recipes Suffed Peppers ________________________________________________ Number of Servings: 6INGREDIENTS 6 large bell peppers1-1/2 lbs lean ground meat1 medium onion chopped3/4 tsp black pepper1/2 tsp basil1/2 tsp oregano2 beef bouillon cubes2 cups pre-cooked rice28oz can whole tomatoes6 slices american cheese DIRECTIONS Cut off tops of peppers, and remove seeds and membrane. Parboil for 8-10 minutes, until the peppers are still bright green -remove from water. Sauté meat and remaining ingredients. Mix meat mixture and rice, and stuff peppers. Any leftover stuffing sits in the bottom of the pan around the peppers. Break up tomatoes and put on top of stuffed peppers. Pour a small amount of liquid on top of each pepper. Bake uncovered at 350 for 30 minutes. Add one slice of cheese on top of each pepper and bake for 10-15 minutes longer. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[89]=new Array(0,1,"http://www.ermerins-ga.com/tarragon_chicken-in-a-pot_pies.html","2007-11-16","6K","Tarragon Chicken-in-a-Pot Pies ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Tarragon Chicken-in-a-Pot Pies ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Tarragon Chicken-in-a-Pot Pies Recipes Tarragon Chicken-in-a-Pot Pies ________________________________________________ Number of Servings: 4INGREDIENTS 2 TBSP all-purpose flour1 cup 1% low-fat milk1/2 cup fat-free less-sodium chicken broth1/2 cup dry white wine1 TBSP olive oil2/3 cup chopped sweet onion1lb skinless boneless chicken breast cut into bite-sized pieces1 cup sliced carrot1 cup (1/8 inch thick) slices zucchini1/2 tsp salt1/2 tsp dried tarragon1/2 tsp black pepper4 4.5oz country or peasant rolls DIRECTIONS Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add the broth and wine. Heat oil in a large saucepan over medium-high heat; add onion and chicken. Sauté 2 minutes; stir in carrot and next 4 ingredients (carrot through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, reduce heat, and simmer until thick (about 10 minutes), stirring occasionally. Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4 inch thick shells; reserve torn bread and bread tops for another use. Spoon 1-1/4 cups chicken mixture into each bread shell. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[90]=new Array(0,1,"http://www.ermerins-ga.com/tropical_smoothie.html","2007-11-16","5K","Tropical Smoothie ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Tropical Smoothie ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Tropical Smoothie Recipes Tropical Smoothie ________________________________________________ Number of Servings: 2INGREDIENTS 8oz can chunk pineapple (packed in its own juice)1 cup low fat vanilla yogurt1 cup calcium-fortified orange juice DIRECTIONS Leave the can of pineapple in the freezer for 2 hours or until frozen. If the can has been in the freezer overnight, run warm water over it for several minutes before opening. Put orange juice and yogurt in a blender. Then add the pineapple, portioning it out with a knife or fork. Blend on high until smooth. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[91]=new Array(0,1,"http://www.ermerins-ga.com/tsatsiki.html","2007-11-16","5K","Tsatsiki ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Tsatsiki ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Tsatsiki Recipes Tsatsiki ________________________________________________ Number of Servings: 4INGREDIENTS 2 large cucumbers peeled-grated-squeezed to drain liquid1 small garlic clove finely diced1-1/4 cups plain yogurtsalt (to taste) DIRECTIONS In a large bowl, combine the cucumbers, garlic and yogurt and mix well. Season to taste with salt. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[92]=new Array(0,1,"http://www.ermerins-ga.com/turkey_meatloaf.html","2007-11-16","6K","Turkey Meatloaf ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Turkey Meatloaf ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Turkey Meatloaf Recipes Turkey Meatloaf ________________________________________________ Number of Servings: 6INGREDIENTS 2lb ground turkey breast1 cup quick-cooking oats1/2 cup ketchup1/4 cup chopped fresh parsley1/4 cup grated fresh parmesan cheese1 TBSP dried oregano3 TBSP worcestershire sauce2 TBSP low-sodium soy sauce2 tsp dried basil1 tsp garlic powder1/4 cup ketchup (NOTE: can substitute tomato sauce for ketchup) cooking sprayDIRECTIONS Preheat oven to 400. Combine the first 10 ingredients in a large bowl. Place the turkey mixture in a 9 x 5 inch loaf pan coated with cooking spray. Top with 1/4 cup ketchup. Bake at 400 for 1 hour and 15 minutes or until done. Let stand for 10 minutes before slicing. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[93]=new Array(0,1,"http://www.ermerins-ga.com/tuscan_bean_and_barley_soup.html","2007-11-16","6K","Tuscan Bean and Barley Soup ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Tuscan Bean and Barley Soup ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Tuscan Bean and Barley Soup Recipes Tuscan Bean and Barley Soup ________________________________________________ Number of Servings: 4INGREDIENTS 2 TBSP olive oil1/2 cup finely chopped onion1-1/2 tsp chopped fresh rosemary5 cups chopped escarole1/2 tsp salt1/4 tsp black pepper5 cups water1 cup canned cannelloni beans or other white beans (drained)1/2 cup uncooked pearl barley1 beef flavored bouillon cubeDIRECTIONS Put the oil and onion in a large saucepan over medium heat. Cook 5 minutes or until lightly browned, stirring occasionally. Stir in rosemary, escarole, salt, and pepper; cook until escarole wilts and all the liquid has evaporated. Add water, beans, barley, and bouillon. Bring to a boil; reduce heat, and simmer for 30 minutes, or until the barley is tender. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[94]=new Array(0,1,"http://www.ermerins-ga.com/two-tone_cups.html","2007-11-16","7K","Two-Tone Cups ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Two-Tone Cups ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Two-Tone Cups Recipes Two-Tone Cups ________________________________________________ Number of Servings: 6INGREDIENTS WHITE CHOCOLATE MOUSSE 1 tsp unflavored gelatin2 TBSP hot fresh-brewed coffee1 cup heavy cream2 TBSP superfine sugar3oz white baking chocolate (melted & cooled)6 paper cupsDARK CHOCOLATE MOUSSE 1 tsp unflavored gelatin2 TBSP hot fresh-brewed coffee1 cup heavy cream3 TBSP superfine sugar3 packages (1oz each) premelted semisweet chocolateBERRIES & WHITE CHOCOLATE CURLS FOR GARNISHDIRECTIONS For the White Chocolate Mousse, sprinkle the gelatin over the hot coffee in a small glass dish; stir to thoroughly dissolve the gelatin. Beat heavy cream in medium-size bowl on medium high speed until foamy. Add superfine sugar and continue to beat until soft peaks form. While continuing to beat, add the cooled gelatin mixture (if the gelatin mixture has started to set, gently heat the mixture in microwave oven for 10¬15 seconds, then stir to dissolve). Beat until the gelatin mixture is blended in. Beat cooled white chocolate into gelatin mixture and continue to beat until mixture is consistency of thick sour cream. Spoon mousse into large food storage bag or into pastry bag without a tip; if using the plastic bag, snip off a corner with a scissors. Coat the inside of the 6 paper cups with non-stick cooking spray. Pipe the mousse into the cups, dividing equally. Gently tap cups on counter to release any air bubbles. For the Dark Chocolate Mousse, repeat the steps above. When done, refrigerate cups for at least 1 hour.To unmold Cut off the part of paper cup that contains no mousse. Over small serving plate, unmold by gently pushing bottom of cup while shaking mouse loose. Repeat with remaining cups. Serve with assorted berries or chocolate curls on top, if desired. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search "); array_files[95]=new Array(0,1,"http://www.ermerins-ga.com/upside_down_cakes.html","2007-11-16","6K","Upside Down Cakes ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Upside Down Cakes ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Upside Down Cakes Recipes Upside Down Cakes ________________________________________________ Number of Servings: 6INGREDIENTS 1 can (15.25oz) pineapple slices in juice4 tsp plus 1/4 cup granulated sugar2-1/2 cups cake flour (not self-rising)2 tsp baking powder1/2 tsp salt1/2 tsp ground ginger1/2 tsp ground allspice3/4 cup unsalted (1-1/2 sticks) butter at room temperature3/4 cup packed dark-brown sugar2 eggs2 tsp vanilla1 can (8.25oz) crushed pineapple in juice1/2 cup finely chopped pecans18 maraschino cherries (halved; optional)DIRECTIONS Heat oven to 400. Coat 6 mini angel food cake pans (4 inches across top) with non-stick cooking spray. Drain pineapple slices, reserving juice. Sprinkle each cake pan with 1/2 tsp sugar. Drop 1 slice in each pan; place on baking sheet. Whisk flour, baking powder, salt, ginger, allspice in bowl. Beat butter in large bowl until smooth. Beat in brown sugar until well blended. Beat in eggs, one at a time. Beat in flour mixture, alternating with reserved pineapple juice, in 2 additions, beginning and ending with flour. Beat in vanilla. Drain crushed pineapple, gently pressing out juice; reserve juice. Fold pineapple and chopped pecans into batter. Divide equally among pans, generous 1/2 cup batter per pan. Place 6 cherry halves, cut side down, around top of each. Bake in 400 degree oven for 20 to 23 minutes or until toothpick tests clean. Bring reserved crushed pineapple juice, 1/4 cup sugar to boil. Cool syrup. Once cakes are baked, cool 3 minutes in pans. Invert and carefully remove pans, gently prying pineapple from bottom if sticking. Just before serving, drizzle with pineapple syrup. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[96]=new Array(0,1,"http://www.ermerins-ga.com/vegetable_lo_mein.html","2007-11-16","5K","Vegetable Lo Mein ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Vegetable Lo Mein ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Vegetable Lo Mein Recipes Vegetable Lo Mein ________________________________________________ Number of Servings: 4INGREDIENTS 2 cups fresh snow pea pods2 cups broccoli flowerets1 large red bell pepper cut into strips2 carrots shredded4 green onions chopped1 tsp grated fresh ginger2 garlic cloves pressed1 TBSP vegetable oil1/4 cup soy sauce1 TBSP water8oz cooked vermicelli1 TBSP dark sesame oil1/4 tsp saltsesame seeds for garnishDIRECTIONS Stir fry first 7 ingredients in hot oil in a large non-stick skillet for 2 minutes. Stir in soy sauce and water; add pasta and toss. Remove from heat, and toss with sesame oil and salt. Garnish with sesame seeds. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[97]=new Array(0,1,"http://www.ermerins-ga.com/vegetable_stock.html","2007-11-16","5K","Vegetable Stock ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Vegetable Stock ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Vegetable Stock Recipes Vegetable Stock ________________________________________________ Number of Servings: 6INGREDIENTS 12 cups water1 8oz package mushrooms sliced1 cup chopped onion3/4 cup chopped carrot1/2 cup coarsely chopped celery1/2 cup chopped parsnip2 bay leaves2 thyme sprigs1 whole garlic head halved DIRECTIONS Combine all ingredients in a Dutch oven; bring to boil. Reduce heat, and simmer until reduced to 6 cups (about 1 hour). Strain stock through a sieve into a large bowl; discard solids. Refrigerate leftover stock in an airtight container for up to 1 week, or freeze for up to 3 months. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[98]=new Array(0,1,"http://www.ermerins-ga.com/white_bean_soup.html","2007-11-16","6K","White Bean Soup ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," White Bean Soup ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap White Bean Soup Recipes White Bean Soup ________________________________________________ Number of Servings: 4INGREDIENTS 1 whole garlic head4 tsp olive oil divided1 cup finely chopped onion3/4 tsp sea salt1/2 cup finely chopped carrot1/2 cup finely chopped peeled potato1/4 cup finely chopped celery1 TBSP chopped fresh rosemary2 TBSP tomato paste6 cups vegetable stock1 16oz can cannelloni beans or other white beans drained4 cups chopped fresh kale or swiss chard2 TBSP fresh lemon juice1/4 tsp freshly ground black pepper2 TBSP chopped fresh parsley DIRECTIONS Preheat oven to 350. Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 tsp olive oil; wrap in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Heat the remaining oil in a large saucepan over medium-high heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add vegetable stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[99]=new Array(0,1,"http://www.ermerins-ga.com/wild_mushroom_stew.html","2007-11-16","6K","Wild Mushroom Stew ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Wild Mushroom Stew ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Wild Mushroom Stew Recipes Wild Mushroom Stew ________________________________________________ Number of Servings: 4INGREDIENTS 4-1/2 cups quartered shiitake mushrooms (about 8oz)4-1/2 cups quartered cremini mushrooms1 8oz pkg button mushrooms quartered1-1/2 TBSP olive oil divided2 cups thinly sliced leek (about 2 medium)1 cup chopped fennel bulb (about 1 small bulb)1 cup (1 inch thick) slices carrot3/4 tsp salt divided2 cups mushroom stock2 TBSP low-sodium soy sauce1/4 tsp dried tarragon1/4 tsp dried thyme1/4 tsp dried sage1 tsp honey1/8 tsp black pepper1 14.5oz can chopped tomatoes, undrained1 TBSP cornstarch1 TBSP water DIRECTIONS Preheat oven to 450. Combine mushrooms and 1 TBSP oil in a single layer on a jelly roll pan. Bake mushrooms at 450 for 30 minutes, stirring once. Heat 1-1/2 tsp oil in a Dutch oven over medium heat. Add the leek, fennel, and carrot; cook 5 minutes. Sprinkle leek mixture with 1/4 tsp salt. Cover, reduce heat, and cook 10 minutes. Uncover; add the mushroom mixture, stock and next 7 ingredients (stock through tomatoes). Bring to a boil. Reduce heat; simmer 5 minutes. Stir in 1/2 tsp salt. Combine cornstarch and water. Stir cornstarch mixture into the mushrooms mixture, and cook 1 minute. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[100]=new Array(0,1,"http://www.ermerins-ga.com/wild_rice_and_quinoa_garden_salad.html","2007-11-16","6K","Wild Rice and Quinoa Garden Salad ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Wild Rice and Quinoa Garden Salad ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Wild Rice and Quinoa Garden Salad Recipes Wild Rice and Quinoa Garden Salad ________________________________________________ Number of Servings: 10INGREDIENTS 3 cups water (divided)1/2 cup uncooked wild rice1 cup uncooked quinoa1/2 cup thinly sliced green onions1/2 cup chopped red bell pepper1/2 cup chopped seeded peeled cucumber2 TBSP olive oil2 TBSP balsamic vinegar1 tsp dijon mustard1/2 tsp salt1/2 tsp dried thyme1/4 tsp dried rosemary1/4 tsp freshly ground black pepper2 minced garlic cloves DIRECTIONS Combine 1 cup water and wild rice in a medium saucepan; bring to a boil. Cover; reduce heat, and simmer for 1 hour, or until the rice is tender and liquid is absorbed. Combine 2 cups water and quinoa in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Remove from heat; fluff with a fork. Place the rice and quinoa in a large bowl. Stir in the green onions, bell pepper, and cucumber. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over quinoa mixture; toss gently to coat. Cover and Chill at least 2 hours. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); array_files[101]=new Array(0,1,"http://www.ermerins-ga.com/wild_rice_apple_walnut_salad.html","2007-11-16","5K","Wild Rice Apple Walnut Salad ","Ermerins Georgia recipes pictures video Jonathon Tammi Paul ","Ermerins Family in Lawrenceville, GA "," Wild Rice Apple Walnut Salad ermerins-ga.com Go to content Main menu: Home Page Picture Galleries Video Clips Recipes Recipes - Alphabetical Order Recipes - By Category Recipe Search SiteMap Wild Rice Apple Walnut Salad Recipes Wild Rice Apple Walnut Salad ________________________________________________ Number of Servings: 1INGREDIENTS 1 cup prepared sprouted wild rice1 apple, chopped1 tomato, chopped1 rib celery sliced1 scallion sliced1/4 cup chopped walnuts1 TBSP apple cider vinegar1 tsp flaxseed oil1/2 tsp tarragon1/2 tsp sea salt DIRECTIONS Toss all and enjoy. Sub-Menu: Recipes - Alphabetical Order Recipes - By Category Recipe Search info@ermerins-ga.com Back to content | Back to main menu "); file_count=102;