Cooking With Kate - #5 - Bluefish with Sauce PDF Print E-mail
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Thursday, 24 November 2011 19:28

Bluefish with Sauce

 

Kate's Comments:

Bluefish is a low cost fish at local fish markets and are commonly caught in the Chesapeake Bay and its tributaries.

Please support all efforts to keep Virginia's waterways clean to help improve the health of the Chesapeake Bay.


Ingredients

  • 2 large or 4 small bluefish fillets
  • 3 tablespoons olive oil
  • 1 clove crushed garlic
  • 2 tablespoons minced onion
  • 1 tablespoon soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons orange juice
  • 1/4 teaspoon black pepper
  • 1/3 teaspoon oregano

 

Directions

  1. Mix all ingredients (except for bluefish fillets) above in a bowl.
  2. Remove and throw away skin and dark meat strip on bluefish fillets.
  3. Spray bottom of a large baking dish with vegetable oil and line with bluefish.
  4. Distribute sauce evenly over bluefish fillets and bake uncovered at 350 degrees (cooking time varies depending on fillet thickness - just cook until the fish flakes easily).  Check fillets after 10 minutes if fillets don't flake easily check again in a few minutes.

 

Last Updated on Tuesday, 12 March 2013 09:56
 
Cooking With Kate - #4 - Banana Cupcakes PDF Print E-mail
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Wednesday, 10 August 2011 21:54

Banana Cupcakes

 

Kate's Comments:

These cupcakes are yummmmmy! :P

 

 

Ingredients

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/2 cup butter or margarine, softened
  • 2 1/2 cups confectioners' sugar
  • 3 tablespoons milk

 

Directions

  1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
  2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.

Last Updated on Tuesday, 12 March 2013 09:56
 
Cooking With Kate - #3 - Chocolate Chip Cookie Dough Cupcakes PDF Print E-mail
Friday, 03 June 2011 21:09

Chocolate Chip Cookie Dough Cupcakes

 

Kate's Comments

Everyone loves both chocolate chip cookies and cupcakes, it would only make sense to combine them both to create the most delicious desert around! You'll be surprised how easy these tiny taste bud tingling delights are to make :)

 

Ingredients

  • 1 package of pre-made cookie dough
  • 1 box yellow cake mix (or any other flavor you desire)
  • eggs
  • water
  • vegetable oil
  • icing (chocolate tastes best!)

 

Directions

  1. Roll the cookie dough into 24 small balls
  2. place the cookie dough balls inside a freezer for at least 2 hours
  3. pre-heat the oven to 350 degrees
  4. Follow the directions on the back of the cake mix box
  5. line your muffin pan with muffin cups
  6. fill about 1/3 of the cups with the mix
  7. place one cookie dough ball in each muffin cup
  8. cover the rest of the cookie dough ball with more of the cake mix
  9. bake the cupcakes for about 14 minutes (start checking at about 12 with a toothpick to see if they are done, you want the cookie dough soft)
  10. let the cupcakes cool for about ten minutes
  11. put icing on the cupcakes
  12. enjoy! :)

 

Last Updated on Tuesday, 12 March 2013 09:55
 
Cooking with Kate - #2 - Fried Native Mushrooms (Morels) PDF Print E-mail
Sunday, 08 May 2011 21:14

Fried Native Mushrooms (Morels)

 

Kate's Comments

I'll have to credit my sister, Buggy, and her boyfriend, Jon Jon, for providing the mushrooms and this recipe. The recipe is extremely easy.  The difficult part is finding the mushrooms.  Mushroom hunters of Page County all have their secret locations and Buggy and Jon Jon are no exception.  While you won't pry their secrect locations from them they do offer some tips for finding the native mushrooms in our county.

Hint #1 - Mountians

Hint #2 - Poplar Trees

Hint #3 - April and May

Hint #4 - Pay close attention to the ground. You never know where those mushrooms will pop up!!

Also its a good idea to put the mushrooms you find in a onion sack.  Spurs can drop off of the mushrooms and fall through the onion sack allowing for more mushrooms to grow in you favorite spots. :)

 

Ingredients

  • A half gallon container of mushrooms
  • salt water
  • flour
  • salt
  • pepper

 

Directions

  1. Hunt and pick a half gallon of mushrooms (this is the hard part)
  2. Split mushrooms in half from top to bottom
  3. Soak mushrooms over night in salt water
  4. Rinse mushrooms with clean water
  5. Roll mushrooms in flour
  6. Pre-heat frying pan with olive oil on medium heat
  7. Place mushrooms in the olive oil and fry to golden brown
  8. Salt and pepper to taste
  9. Enjoy eating a true Page County treat as a appetizer or as a meal!  My favorite way to eat them is to grab two slices of bread and load mushrooms between the slices for a awesome sandwich!!

 

Last Updated on Tuesday, 12 March 2013 09:55
 
Cooking with Kate - #1 - Baked Danish PDF Print E-mail
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Wednesday, 20 April 2011 22:26

Baked Danish

 

Kate's Comments

This is a quick and easy desert. :)

 

Ingredients

  • 2 - containers crescent rolls
  • 2 - 8 ounce packages of cream cheese
  • 1 - egg
  • sugar
  • cinnamon
  • butter

 

Directions

  1. Unroll one container of crescent rolls in a 9 x 13 baking dish
  2. Mix two packs cream cheese, half a cup of sugar and one egg in a bowl
  3. Spread over crescent roll evenly in the 9 x 13 dish
  4. Unroll second package of crescent rolls and cover the cream cheese mixture
  5. Melt a stick of butter and pour over crescent roll
  6. Mix two tablespoons of sugar and two tablespoons of cinnamon together in a bowl then sprinkle even across butter
  7. Bake at 325 for 25 minutes or until crescent rolls are done

 

Last Updated on Tuesday, 12 March 2013 09:55
 
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