Posts Tagged ‘Lori’

Chile Relleno Casserole

March 18, 2018

Submitted by Lori, adapted from recipe by Kathi
Print Version (pdf) – Chile Rellenos


NOTE: I use a 9×13 pan – serves 8 people. Sometimes I have extra chiles and put them in another smaller pan. Can add extra or fewer eggs/milk — it’s very flexible.

Ingredients for Chile Rellenos:
27-ounce can whole green Chiles (purchased from Costco)
2/3 C jack cheese (buy a big block)
2 Cup sharp cheddar cheese, grated
8 eggs
2/3 C milk
1 C flour
1 tsp baking powder

Ingredients for Sauce
½ onion, chopped
2 T butter
2T flour
1 tsp salt
¼ tsp pepper
1 can chicken or vegetable broth
1 can (8 oz) tomato sauce
1 can (4 or 7 oz) green chile salsa

Instructions for Chile Rellenos:
Place chiles in colander to drain. Remove seeds from chiles. (I don’t remove seeds.) Pat dry. Cut jack cheese approximately ½ inch wide and as long as the chile so that it will fit inside without extending beyond. Stuff each chile with cheese. (It doesn’t matter if the chile is torn or broken.)

Butter ½ quart casserole dish and arrange chiles side by side. Fill the pan.

Beat eggs until thick and foamy. Add milk, flour and baking powder. Beat until smooth. Pour batter over chiles. Sprinkle with cheddar cheese.

Bake uncovered, 375 degrees for 30 minutes until bubbly and puffy. While Chiles are baking, prepare sauce.

Instructions for Sauce:
Sauté onion in butter. Add flour and pepper and stir. Add the rest of the sauce ingredients (salt, broth, tomato sauce, green chile salsa). Simmer 15 minutes until thick.   Pour on top of baked chile relleno. (I let each person add sauce, as desired.)   Top with sour cream.

Chicken Mole

January 14, 2014

Submitted by Lori (from Lisa)

Note from Lori:  So easy, yes Judy, even you can do it!


Serves 4
When making this quantity, I used about half the cloves and cinnamon. However, when doubling the recipe for Bunco, I had to adjust the seasoning to taste.

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes  (I used the fire roasted style)
2 teaspoons brown sugar
1 cup chicken broth
1/4 cup semisweet chocolate chips (I used 60% dark choc chips)
1/4 cup raisins
2 tablespoons sesame seeds

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Serve with Rice or Quinoa

Sour Cream Coffee Cake with Chocolate Chips

January 14, 2014

Submitted by Lori
From Cooks Illustrated, 2002
Serves 12 – 16


Note #1: A fixed bottom, 10 inch tube pan (with 10-cup capacity) is recommended, however I used a traditional bundt pan.  The end result of the bundt pan is that the streusel will be on the bottom instead of the top.  Viva la difference!

Note #2:  The Streusel is divided into two parts — one for the inner swirls, one for the topping.

Ingredients for Streusel

3/4 cup unbleached all-purpose flour ( 3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar ( 3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into 2 pieces
1 cup pecans, chopped

Ingredients for Cake

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2 -inch cubes
2 additional tablespoons unsalted butter, softened, for greasing the pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/2 cups unbleached all purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup chocolate chips (I used 60% dark chocolate)

FOR THE STREUSEL (Filling & Topping):

  1. In a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar  and cinnamon until combined, about 15 seconds. (SAVE the other 1/4 cup brown sugar for the next step)
  2. For Streusel Filling: Transfer 1 1/4 cups of the flour/sugar mixture to a small bowl.  Stir in the remaining 1/4 cup brown sugar and set aside to use for streusel filling in the cake
  3. For Streusel Topping: Add butter and pecans to the mixture in the food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as a streusel topping.


  1. Adjust the oven rack to lowest position and heat oven to 350 degrees. Grease a 10 inch tube pan (I used a bundt pan) using 2 Tablespoons of the softened butter.  In a medium bowl, whisk together the eggs, 1 Cup sour cream (save the other 1/2 cup sour cream for the next step)  and vanilla.
  2. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup Sour Cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes.  Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl.  Increase speed to medium-high and beat until batter is light and fluffy, about 1 minutes.
  3. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel (without butter or nuts.)  Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts.)
  4. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester.)  50 to 60 minutes.  Cool cake in pan on wire rack 30 minutes.  Invert cake into rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and re-invert cake streusel-side up.  [ Note: Because I made the cake in a bundt pan, the Streusel topping was on the bottom.  Works for me ! ]   Cool to room temperature, about 2 hours. Cut into wedges and serve.  (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

Strawberries & Meringue Cream Layer Cake

May 13, 2013


Submitted by Lori
(From Forever Summer by Nigella Lawson)
Serves 8

1 Cup all-purpose flour
3 T cornstarch
1 1/2 tsp baking powder
scant 1/2 Cup very soft unsalted butter
1 cup granulated sugar
4 eggs
2 tsp pure vanilla extract
2 T milk
scant 1/4 cup slivered almonds
1 1/2 Cups heavy cream
1/2 Cup powdered sugar (Lori’s addition)
1/2 pint strawberries

Preheat over to 400 degrees. (I used 380 degrees, because the first time I made it, it was overcooked.)   Line butter and flour two 9 inch springform pans.

Combine the flour, cornstarch and baking powder into a bowl.

Cream the butter and 1/3 cup of the sugar in another bowl until light and fluffy. Separate the eggs and beat the yolks into the butter and sugar, saving the whites to whisk later. Gently fold in the measured-out dry ingredients, add the vanilla, then stir in the milk to think the batter.  Divide the mixture between the two prepared springform pans.

Whisk the egg white until soft peaks form, then gradually add the remaining sugar. Spread a layer of meringue on top of the sponge batter in each pan and sprinkle the almonds evenly over.

Bake for 30-35 minutes (I baked for 23 minutes; the first time I made it, 25 minutes was too long.) The top of the almond-scattered meringues will be a dark gold. Let the cakes cool in their tins, then spring them open at the last minute when you are ready to assemble the cake.

In a mixer, add whipping cream and powdered sugar and whip. Hull and slice the strawberries; that’s to say, the bigger ones can be sliced lengthwise and the smaller ones halved. Invert one of the cooled cakes on to a plate or cake stand so that the cake crumb is uppermost. Pile on the cream and stud with the strawberries, letting some of the berries subside into the whipped whiteness. Place the second cake on top, meringue upwards, and press down gently, just to secure it.

Sweet Vanilla Challah

March 9, 2010

From the Bread Bible by Beth Hensperger
Submitted by Lori


1 tablespoon yeast (instant or active dry)
1/2 cup sugar
1 tablespoon salt
6 1/2 to 7 cups of flour
1 3/4 cups hot water (120 F)
4 large eggs at room temperature, lightly beaten
1/2 cup vegetable oil
1 1/2 tablespoons vanilla extract

The glaze ingredients include:

1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sugar


  1. Combine the yeast, sugar, salt and 2 cups of the flour; mix by hand or by mixer.
  2. Add the hot water, eggs, oil, and vanilla.  Beat hard until smooth.  Add the remaining flour, 1/2 cup at a time.  Continue beating until the dough is too stiff to stir.
  3. Turn out on a lightly floured surface and knead until soft and springy and a layer of blisters shows under the skin, about 4 minutes.  The dough needs to be slightly firm for free-form loaves.
  4. Place the dough in a greased deep container.  Turn the dough once to coat the top and cover with plastic wrap.  Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours.
  5. Grease or parchment-line 1 or 2 baking sheets.  [Lori: I placed each bread on its own parchment, on one large baking sheet. That way I could adjust/move the loaves if they started to stick together.]
  6. Gently deflate the dough.  Turn the dough onto a lightly-floured surface.  Divide the dough in 2 equal portions.  Roll each portion out into a smooth, thick strip about 30 inches long, with one end 2-3 inches wider than the other.  (Picture a shorter, thicker billiard cue stick.)  [Note from Lori:  I had some trouble here – my coil expanded and toppled.  After several trials, I made a shorter, fatter rope and got more attractive results. ]   With the wide end on the work surface, lift the tapered end and wind the rest of the dough around the thick end 2 or 3 times, forming a compact coil. Pinch the thin end to the body of the coil and tuck it under.  Place the coils, with the swirl pattern facing up, on the baking sheet(s).  Cover loosely with plastic wrap and allow to rise until nearly doubled in bulk, about 30-40 minutes.  Because of the eggs, this loaf does not need to double completely; it will rise enough in the oven.
  7. Twenty minutes before baking, preheat the oven to 350F.  To make the vanilla egg glaze, whisk together the egg yolk, vanilla and sugar in a small bowl.  Beat until well blended.  Gently brush the dough surfaces with a thick layer of the glaze.
  8. Place the baking sheet(s) on a rack in the center of the oven and bake 40-45 minutes, or until a deep, golden brown and the loaves sound hollow when tapped with your finger.  [Lori: My oven runs a little hotter – I started watching around 30 minutes.  By 40 minutes the bottom burned.]  Carefully lift the turbans off the baking sheet(s) with a spatula and transfer to cooling racks.  Cool completely before slicing.

Artichoke Dip

January 28, 2010

Submitted by Lori
Photo courtesy of Regina

I adapted the ingredients from 3 artichoke dip recipes to come up with this one. It’s always a hit. Very flexible–you can add more garlic, double or halve the recipe, etc. I’ve tried adding green chiles at the end, but the garlic flavor masks them, so I wouldn’t bother. Use real mayo and freshly grated Parmesan.  (I prefer Best mayonnaise.)

Note: The artichokes used in this recipe are NOT marinated. They are usually found in the canned vegetable area. (I buy them at Trader Joe’s. It doesn’t matter if you use artichoke hearts or bottoms.)


1 Cup Mayo (the real stuff)
1 Cup Sour Cream
2 C parmesan,  freshly grated
2 Cans Artichoke Hearts (or bottoms – doesn’t matter )
3 – 4 cloves garlic
1 large round loaf of bread – hard crust is best, like Sourdough or Tuscan
1 extra loaf of soft bread for dipping

Prepare Dip:

Drain the Artichoke Hearts. Throw everything into a food processor or blender and whiz until chunks are gone.  (Or leave some chunks visible, if you prefer.)

Hollow out the round loaf with a serrated knife, pulling out as much of the bread as possible. Be careful not to tear the bottom of the loaf. Save the “innards” for dipping. (Store in an air-tight bag until ready to serve.)

Heating (Two Methods):

Method #1: Place the bread “bowl” on a cookie sheet and pour the dip inside. Bake for 20 minutes in a preheated 350 degree oven, stirring occasionally, until very hot.

Method #2: (My method)  Microwave the dip in a glass bowl until it is very hot, stirring every ½ minute or so. Place the bread “bowl” on a cookie sheet, pour the hot dip into the bread and bake for about 10 minutes in a preheated 350 oven, just to get the bread a little crispy. Make sure the dip is really hot all the way through before serving. (It won’t matter if you bake it longer.) If you don’t have a round bread “bowl,” you can server dip straight from the microwave dish.

This recipe makes enough for two small bread rounds or one very large (2 lb) round.

Chocolate Zucchini Bundt Cake

January 20, 2010

Submitted by Lori
Photo courtesy of

Chocolate Zucchini Cake


2 ¼ cups all –purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
½ cup (1 stick) unsalted butter – room temperature
½ cup smooth applesauce (plain or with cinnamon)  [Lori: Regina uses unsweetened]
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 cups grated zucchini
1  6-oz package of chocolate chips (optional)
[Lori: Optional? You must be joking!]


Preheat oven to 325 degrees.

  1. Butter and flour a Bundt pan. Peel zucchini & shred. Squeeze out the moisture and put in a strainer (to drain remaining moisture).  Sprinkle 1 Tablespoon sugar on zucchini, mix thoroughly, macerate until read to use.
  2. Whisk flour, cocoa powder, baking soda, and salt into medium bowl. Cream sugar (less the 1 T) and butter. Blend in applesauce. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.  Mix dry ingredients alternately with sour cream in 3 additions each.  Squeeze as much moisture out of zucchini as possible, mix into batter. Add chocolate chips if desired. Pour batter into prepared pan.
  3. Bake cake until tester inserted into center comes out clean, about 60 – 70 minutes. Release from pan after the cake is cooled enough that the sides are free.


Lori’s sister’s modifications: Use Pam Plus Flour spray for greasing Bundt pans – especially with somewhat sticky cakes like this. Don’t peel the zucchini. Use more chips than called for. Can serve with powdered sugar on top or with whipped cream.  Also delicious served “naked.” (The cake, that is.)  Can store in refrigerator for a full week. (Lori: it won’t be around that long.) Very moist.

Regina’s modifications: Use 72% dark chocolate chips and good quality cocoa

Cornucopia Salad

January 19, 2010

From Marcy
Submitted by Lori
Photo courtesy of

Cornucopia Salad


½ head green romaine
½ head green leaf      (I use all romaine)
1 cup celery, chopped
4 green onions
1 11-ounce can mandarin oranges
1 avocado
1 apple
¼ cup currants or golden raisins
Crumbled blue cheese  (I use Feta)
3 cups chicken breasts (optional)

Candied Almonds
½ cup almonds
3 Tablespoons sugar
Place in pan and stir until sugar melts and almonds brown.

1 tsp salt
1 tsp pepper
½ cup oil
2 Tablespoons parsley
4 Tablespoons sugar
4 Tablespoons white wine vinegar (I use white balsamic vinegar from Trader Joe’s)

Mom’s Vegetable Lentil Soup

January 19, 2010

Submitted by Lori

Yield: 4 to 6 main-dish Servings  (I doubled the recipe for Bunco)


2 14 oz cans chicken broth
½ cup dry lentils
2 medium-sized carrots
1 medium-sized zucchini (10 ounces)
1 medium-sized straight neck squash (10 ounces)
1 garlic clove
1 medium-sized onion
½ medium sized head escarole (I leave this out)
2 tablespoon salad oil
1 32 ounce can tomatoes (I use two 14 ½ ounce cans Italian stewed tomatoes)
¼ cup seasoned dried bread crumbs  (I use Italian Progresso bread crumbs)
1 cup water


About 30 minutes before servingIn 4-quart saucepan over high heat, heat chicken broth and lentils to boiling. Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.


  1. Cut carrots into ¼- inch-thick slices. Cut zucchini and yellow squash into ½-inch pieces (quarter the pieces if very large); Mince garlic; Coarsely chop onion and escarole.
  2. In 12 inch skillet over medium-high heat, in hot salad oil, cook carrots and onion until lightly browned, about 5 minutes.  Add zucchini, yellow squash, and garlic; cook until lightly browned, about 5 minutes.  Stir in escarole; cook until tender, about 2 minutes.
  3. To lentil mixture, add tomatoes with their liquid, bread crumbs, vegetables in skillet, and 1 cup water; over high heat, heat to boiling.  Reduce heat to low; cover and simmer 5 minutes to blend flavors.  Makes 4 main-dish servings.