Wednesday, September 30, 2009
Tuesday, September 29, 2009
Sunday, September 27, 2009
I adapted the recipe from Guy Fieri's:
1- 1 1/2 pound pork tenderloin, trimmed
2 tablespoons honey
2 tablespoons stone ground mustard
1 tablespoon Dijon mustard
1/2 jalapeno, minced
1 cup salted pretzels, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly chopped rosemary
1 teaspoon dry rubbed sage
1 teaspoon paprika
Salt and freshly cracked pepper
1Combine honey, stone ground mustard, Dijon and jalapenos in small bowl. Set aside.
2Place pretzels in resealable bag. Crush pretzels using rolling pin. Set pretzels aside.
3Place garlic powder, onion powder, rosemary and sage in blender container. Cover and blend until finely ground.
4Place pork on large piece of waxed paper. Sprinkle and rub pork with herb mixture. Spread mustard mixture on pork. Wrap pork with the waxed paper and marinate in refrigerator for 20 minutes.
5Unwrap pork. Roll pork in 1 cup crushed pretzels, pressing pretzels on pork. Place pork on a grill screen or small jelly roll pan.
6Preheat gas grill to medium-high. Turn off center burner. Place pork on grill screen, on grill rack over unlit burner. Cover and grill over indirect medium heat for 25 minutes or until internal temperature reaches 155°F. Transfer pork to cutting board. Loosely cover with foil and let rest for 5 to 10 minutes.
7To serve, carve pork into 1/2-inch-thick slices. Drizzle slices with Tenderloin Sauce (see recipe link in "Additional Info"). Serve immediately.
I omitted the jalapeno, used Montreal seasoning and rosemary instead of the onion powder, garlic powder, sage and paprika, I also bake in the oven at 275 for 3 hours and for the sauce I used red wine instead of the white.
Saturday, September 26, 2009
This recipe is from Martha Stewart's publication Everyday Food.
Softened butter for pan
4 English muffins, split, toasted, and cut in half
½ pound sliced Canadian bacon, about 10 slices, halved
1 ¼ cups (5 ounces) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 ½ tablespoons Dijon mustard
Coarse salt and ground pepper
¼ teaspoon hot sauce, such as Tabasco
Serves 6 | Prep time: 25 minutes | Total time: 4 hours
This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.
Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.
Note: With a paring knife
Friday, September 25, 2009
This recipe is from Taste of Home Magazine.
1 package (18-1/4 ounces) white cake mix
1/3 cup sugar
1 cup (8 ounces) sour cream
2/3 cup canola oil
2 tablespoons baking cocoa
1/2 cup miniature semisweet chocolate chips
1 cup chocolate frosting
2 tablespoons milk
In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of the batter into a large bowl. Stir in cocoa until blended. Fold chocolate chips into white cake batter.
Alternately spoon batters into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting and milk. Spoon over top of cooled cake. Yield: 12 servings.
These were lighgt and fluffy.
2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Thursday, September 24, 2009
This recipe was excellent. I added raisins the last hour of cooking.
4 cups milk
4 cups half and half
1 cup long grain white rice( I used basmati rice)
1 cup sugar
1/4 cup heavy cream or half and half
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.
Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.
This recipe for Mongolian Beef was excellent, and so simple.
Here is the recipe for the egg rolls:
1/2 lb. pork sausage
1/4 C chopped green pepper
1 small bag of coleslaw mix
1 dash of granulated garlic
3 T chopped scallions
salt and pepper to taste
1 tsp. five spice powder
2 tsp. hoisin sauce
16 egg roll wrappers
in a large skillet, cook the sausage, pepper, onion and garlic over medium heat until the meat is no longer pink. Drain. Add coleslaw mix, spice powder, and hoisin sauce. Remove from heat. Allow to cool slightly. Place 1 T mix on each egg roll wrapper. Place on a greased baking sheet. Brush the tops of each egg roll with vegetable oil. Bake in a preheated 425 degree oven for 20 minutes of until golden brown.
Wednesday, September 23, 2009
From Fresh Everyday by Sarah Foster
4 boneless skinless chicken breasts (1½ pounds)
1 lemon, grated zest and juice
1 cup dry white wine
2 tablespoons chopped fresh oregano, plus more for garnish
½ teaspoon sea salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 tablespoon unsalted butter
1 small onion, diced
4 plum tomatoes, cored and chopped
2 garlic cloves, minced
3/4 cup pitted Greek olives
6 fresh basil leaves cut into thin strips, plus more for garnish
2 ounces feta cheese cut into ¼ inch cubes, about ½ cup
Place the chicken breasts into a sealable bag. Stir the lemon zest and juice, wine, oregano, salt, and pepper together in a small bowl. Pour the marinade over the chicken and rub it onto all sides. Marinate the chicken in the refrigerator for several hours or overnight. Bring to room temp before cooking.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts. Remove the chicken breasts from the marinade, reserving the marinade to make the sauce, and place them into the skillet. Cook the chicken breasts, turning only once, for 4 to 5 minutes per side, until lightly brown on both sides. Transfer them to a platter loosely covered with foil to keep warm while you prepare the sauce.
Add the onion and tomatoes to the pan you cooked the chicken in, reduce the heat to medium, and cook, stirring frequently, 2 or 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and sauté for 1 minute, stirring constantly. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes until the liquid has reduced by half. Season with salt and pepper to taste.
Return the chicken to the skillet with the sauce. Add the olives and basil and simmer on low heat 6 to 8 minutes, until the chicken is cooked through and feels firm to the touch.
Transfer the chicken breasts to a platter or individual plates. Spoon the sauce over each breast and scatter the feta cubes over the top. Garnish with the additional fresh basil and oregano leaves, and serve warm.
Friday, September 18, 2009
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 to 4 pounds of boneless skinless chicken breasts
2 T olive oil
1 medium green pepper, cut into strips
1 medium onion,cut into wedges
2 garlic cloves,left whole
2 cans (14-1/2 ounces) diced tomatoes, undrained
1 can of tomato sauce
2 jars (6 ounces) sliced mushrooms, drained
1 tsp. dried oregano
1 tsp. dried basil
In a large resealable plastic bag, combine the flour, salt, and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a skillet, brown chicken in batches in oil over medium-high heat. Return all chicken to slow cooker; add the green pepper, onion, garlic, and remaining ingredients.
Close cover securely; and cook on low for 4-5 hours or until chicken and vegetables are tender. Serve with plenty Parmesean cheese and pasta.
Wednesday, September 16, 2009
This recipe is from the Smucker's Jam website.
1 3/4 cups flour
1/4 cup sugar
1/2 cup Smucker's Sweet Orange Marmalade
3/4 teaspoon salt
2 teaspoons baking powder
3/4 cup milk
4 tablespoons butter, melted
For the icing:
1/3 cup Smucker's Sweet Orange Marmalade
1 tablespoon soft butter or margarine
2 cups sifted powdered sugar
Preheat oven to 400 degrees F.
In medium bowl, combine flour, salt, sugar, and baking powder.
In a separate bowl beat eggs; add butter, marmalade, and milk. Add all at once to the dry ingredients. Stir quickly and lightly until just mixed. Mixture will be lumpy.
Fill greased muffin tins 2/3 full. Bake 20 to 25 minutes.
For icing, blend all ingredients in a small bowl until smooth. Frost muffins when cool.
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks
Sweet Relish Slaw Salad, recipe follows
1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips)
Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
Monday, September 14, 2009
This recipe is from Rachael Ray. I loved the flavor. I used creamy blue cheese dressing instead of the blue cheese crumbles.
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles
2 C milk
1 T butter, melted
1 cups steel cut oats
1/2 cup dried cranberries( or raisins)
1/2 c walmuts or pecans
1 teaspoon cinnamon
1/4 C maple syrup, plus more to serve
1 apple peeled and diced
6 cups water
Toppings: milk, toasted nuts, maple syrup
In the crock of a medium slow cooker combine the steel all ingredients. Stir to combine. Cover and set the slow cooker on warm.
Cook for 7 to 9 hours, until mixture is creamy and the steel cut oats are soft. Stir the mixture to incorporate any excess liquid into the oats, and add more brown sugar or maple syrup if the oats are not sweet enough. Serve hot and top with milk, additional maple syrup, chopped nuts or wheat germ.
Sunday, September 13, 2009
This recipe is from Rachael Ray. Very easy and the kids will gobble these up.
1 box brownie mix
Eggs, as needed for brownies
Oil, as needed for brownies
1 cup smooth peanut butter
1 block cream cheese (8 ounces), softened
1/2 cup confectioner’s sugar
1/2 stick butter, softened
A dash vanilla extract
1 tablespoon milk
PreparationPrepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. Cool baked brownies completely.
When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.
Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy).
Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off and pipe the frosting on top of each miniature brownie. Serve
Friday, September 11, 2009
Tonight I made just the noodles and they were delicious. The recipe is from Haanaford's Fresh magazine July/August 2009.
8 oz Cooked spaghetti
2 tsp Sesame oil
2 ea Garlic clove, minced
1 tsp Grated fresh ginger
2 Tbs Soy sauce, low sodium
2 Tbs Tahini
2 tsp Rice wine vinegar dressing
1/2 tsp Sauce, soy, light
1 ea Carrots, shredded
1 ea Medium scallions, trimmed and thinly sliced
1 cup Bean Sprouts, fresh
8 oz Fish, tuna, loin steaks
1/2 cup Sesame seeds
2 tsp Olive oil
1/4 tsp Salt
1 tsp Black pepper, freshly ground
1. Prepare the noodles. In a large pot, bring 1 gallon water to a boil over high heat. Add 4 tsp. salt, then add spaghetti. Cook 8 minutes, just until al dente. Drain.
2. While water comes to a boil, combine sesame oil, garlic, ginger, soy sauce, tahini, vinegar, and chili sauce in a large serving bowl. Mix well.
3. Add drained noodles, carrot, scallion, and bean sprouts to the sesame mixture and toss well to combine. Set aside.
4. Prepare tuna. Rinse steaks and pat dry. Place sesame seeds in a shallow dish. Rub outside of each steak with olive oil. Sprinkle with salt and pepper. Lay each steak flat in the sesame
seeds, and press gently until seeds adhere. Flip steak and press seeds into other side. Repeat until all steaks are coated with seeds.
5. Spray an extra-large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add tuna steaks. Sear
3 minutes, then flip and sear 3 minutes on the other side, or until sesame seeds are toasted and outside of steak is cooked; inside should be pink but not raw. Serve immediately with sesame noodles on the side.
This recipe is from the Food Network Magazine. I serve the Sauerbraten and Dumplings last night but i was unable to take a photo. I have provided photos from the Food Network site. I was unable to force the dough through the strainer for the spaetzle so I made dumplings intead. The dumplings were superb. The meat was a great flavor. i loved the gravy.
3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish
Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.
Photograph by Kate Mathis
3 cups all-purpose flour
2 large eggs
4 tablespoons unsalted butter; 2 tablespoons melted
Freshly ground pepper
Chopped fresh parsley, for garnish
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
Photograph by Kate Mathis
Wednesday, September 9, 2009
1 cup complete buttermilk biscuit mix
1 package (3.4 ounces) instant butterscotch pudding mix
1/3 cup butter, melted
1/2 cup chopped pecans, toasted
In a large bowl, beat the biscuit mix, pudding mix, butter and egg until blended. Stir in pecans. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with the bottom of a glass.
Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 1-1/2 dozen. Editor's Note: You may substitute regular biscuit/baking mix for the buttermilk biscuit mix.
Both of these recipe are from America’s Test Kitchen
1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion, peeled, and root end removed
1 small clove garlic, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or
one (14-ounce) can diced tomatoes, drained
2 small ripe avocados (preferably Haas)
1 tablespoon minced red onion
1 small clove garlic, minced or pressed through garlic press
1/2 small jalapeño chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
1 tablespoon lime juice from 1 lime
1. FOR ONE-MINUTE SALSA: Pulse all ingredients except tomatoes in food processor
until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add
tomatoes and pulse until roughly chopped, about two 1-second pulses.2. FOR FRESH GUACAMOLE: Halve 1 avocado, remove pit, and scoop flesh into
medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8
teaspoon salt until just combined.
3. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch crosshatch
incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently
scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice
over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt,
if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface
of mixture, and refrigerated up to 1 day. Return guacamole to room temperature,
removing plastic wrap just before serving).
This recipe is from allrecipes.com. be very careful not to overfill the muffin cups with batter. I found out the hard way.
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
1/3 cup vegetable oil
12 maraschino cherries, halved
In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.
Tuesday, September 8, 2009
Prepare a yellow cake mix according to box directions. Place batter in 24 muffin cups. Following the baking time and temperature for cupcakes. Allow to cool for 30 minutes. With a straw poke each cupcake( iI did about 8 times on each cupcake) Mix together 1 small package of jello and 1 cup of boiling water. Spoon 2 -3 teaspoons of the jello over each cupcake. Place in the refrigerator, Allow to cool completely. Frost.
Monday, September 7, 2009
In a blender or food processor: pulse 4 cans of whole tomatoes. Place the tomatoes in a crockpot. Add fresh basil, oregano and parsley. Meanwhile slice 5 small eggplants in half and spray each side with cooking spray. Grill each eggplant slice until well marked, about 5 minutes on each side. Put aside until cool. In a sauce pan with 2 T extra virgin olive oil, fry 2-3 cloves of garlic. Place in the crockpot. Cut the eggplant into 1" pieces and place into the crockpot. Flavor the sauce with salt, pepper and red pepper. Place lid on and cook on low for 4-6 hours. Cook the past and drain. Place the pasta back in the pan with about 3 cups of the sauce from the crockpot. Dice an 8oz. ball of fresh mozzarella and place in the pan. toss well and serve with Parmesan cheese.