Range Kleen Blog » Recipes

National Dairy Month – June 2011

admin — Mon, 06 Jun 2011 12:40:00 +0000

Originally uploaded by Range Kleen

Try this great recipe at home.

Jamaican Vanilla Ice Cream

8 egg yolks
1 cup sugar
2 cups whole milk
2 cups whipping cream
1 t.vanilla extract
1 t.rum flavoring
¼ cup toasted, shredded coconut

In a medium mixing bowl, combine the egg yolks and sugar and whisk until smooth.

In a small saucepan, heat the milk until just simmering over low heat. The milk shouldn’t boil; it should just begin to bubble. Remove from the heat.

Very slowly add the warm milk in a thin stream to the egg and sugar mixture, stirring constantly with a whisk. When combined well, place in a large saucepan and heat over low heat, stirring constantly, until the mixture thickens slightly. This will take about 5 to 7 minutes. Note that the mixture shouldn’t get too hot or boil, which will result in curdling.

Remove from the heat and cool, covered, in the refrigerator until chilled, about 4 to 8 hours.

Add the whipping cream, vanilla extract, rum flavoring and coconut and mix well. Freeze using an electric ice cream freezer according to the ice cream manufacturer’s instructions.

12 Days of Easy Weeknight Dinners – Day 12

admin — Fri, 24 Dec 2010 14:42:17 +0000

Originally uploaded by Range Kleen

One final recipe for Christmas Eve. Wishing you and your family a very safe and happy holiday season.

Day 12 – Turkey Walnut Couscous with Cranberry Sauce

Nutty and light flavors with a hint of holiday cranberries. Simple prep with big rewards!

6 oz. pkg. instant or quick-cooking couscous, uncooked
1 1/4 c. water
1 T. butter
1 1/2 c. cooked turkey, cut into small bite-sized pieces
1/4 c. walnuts, chopped
1/2 t. black pepper

Cranberry Sauce:
1 c. canned cranberry sauce
2 T. apple juice

In a large saucepan, prepare the couscous according to package instructions, adding the water, butter and flavor packet as directed. Add the turkey, walnuts and pepper and cover the pan tightly. Let stand for 5 minutes.

Meanwhile, heat the cranberry sauce and juice over medium heat, stirring occasionally.

To serve, spoon the couscous onto individual plates and add a tablespoon or two of sauce to the couscous. Serve at once.

Serves 4.

12 Days of Easy Weeknight Dinners – Day 11

admin — Thu, 23 Dec 2010 12:32:05 +0000

Originally uploaded by Range Kleen

Two Days before Christmas and lots still to do. Here is a Quick and Easy Recipe to check dinner off your to do list. Check back tomorrow for another easy recipe to celebrate Christmas Eve.

Day 11 – Salmon Steaks with Dijon Cream

This simple, yet enticing salmon entrée pairs well with asparagus or broccoli. Steam the fresh vegetables while the salmon grills.

4 6 oz. salmon steaks
1/4 c. butter
1 t. lemon juice
1 1/2 T. Dijon mustard
1 T. half and half cream
1 T. fresh parsley, minced

Preheat an indoor grill or oven broiler. Grill or broil the salmon for 4 minutes on each side or until the fish flakes easily with a fork.

While the salmon grills, prepare the sauce by combining the butter, lemon, and mustard in a small saucepan. Heat to medium and stir frequently. When hot, slowly add the cream and whisk well to combine. Cook over medium heat for 1 minute. Remove from the heat and add the parsley.

To serve, place the steaks on individual plates and cover each with the Dijon cream.

Serves 4.

12 Days of Easy Weeknight Dinners – Day 10

admin — Wed, 22 Dec 2010 12:47:58 +0000

Originally uploaded by Range Kleen

Quick and Easy Recipes to check dinner off your to do list. One delicious recipe every weekday from now through Christmas Eve.

Day 10 – Easy Cheesy Enchilada Bake

The delicious aroma of these enchiladas will bring your family to the table in a flash!

4 cups prepared enchilada sauce
1 t. ground cumin
2 t. regular or fiery chili powder
3 T. tomato paste
12 6-inch corn tortillas, warmed
3 c. cooked, shredded chicken
1 large white onion, chopped
3 c. cheddar cheese, shredded
1/4 c. sour cream for garnish

Preheat the oven to 350°F. Lightly coat a 9-inch x 13-inch baking dish with cooking spray. Set aside.

In a large saucepan, combine the enchilada sauce, cumin, chili powder and tomato paste. Whisk until well-combined and heat on medium until the sauce is hot, but not boiling. Set aside.

To assemble the enchiladas, place a corn tortilla on a flat surface and layer with a small amount of chicken. Follow with a bit of onion and cheddar cheese. Add one large spoonful of the sauce and roll the tortilla tightly. Place in the baking pan and repeat with the remaining tortillas and filling. Pour the remaining sauce over the top of the enchiladas and top with the remaining cheese.

Bake uncovered for 30 minutes. Garnish each serving with sour cream before serving.

Serves 4 to 6.

12 Days of Easy Weeknight Dinners – Day 9

admin — Tue, 21 Dec 2010 11:55:22 +0000

Originally uploaded by Range Kleen

Quick and Easy Recipes to check dinner off your to do list. One delicious recipe every weekday from now through Christmas Eve.

Day 9 – Two for One Roast Italian Chicken & Red Potatoes

When your schedule explodes with more than you can handle, double up with this easy roast chicken recipe. Serve one chicken tonight; shred the remaining chicken meat and use it in sandwiches, soup or a casserole tomorrow night.

2 3-4 lb. roasting chickens, cleaned and patted dry
2 T. extra-virgin olive oil
2 T. fresh parsley, chopped
1 T. fresh oregano, minced
1 T. fresh basil, minced
2 t. salt
1 t. black pepper
1 small white onion, peeled and sliced
2 lbs. small red potatoes, cleaned and cut in half

Preheat the oven to 400°F. In a large roasting pan, arrange the chickens and cover with the olive oil. Combine in a small bowl, the parsley, oregano, basil, salt and pepper and apply the herbs liberally over the skin of each chicken. Place have of the onion slices in each chicken and arrange the red potatoes around the edges of the roasting pan.

Bake the chicken until the juices run clear and a meat thermometer registers 180°F when inserted into the thickest part of the thigh meat, about 1 hour. Let stand for 5 minutes and carve. Serve with the roasted potatoes on the side. Wrap the remaining chicken and potatoes in foil and refrigerate until use.

Each chicken serves 4.