CREAMY CINNAMON RICE PUDDING
3 qts. milk
2 Tbsp. Ground cinnamon
¼ cup butter
2 cups white sugar
1 cup heavy cream
4 eggs
1 cup uncooked white rice
Combined the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir in the warmed egg mixture into the pot. This will keep you from having scrambled eggs in your pudding!
Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened.
Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating.
Refrigerate for at least 2 hours before servings.
Yield: 12 servings.
Monday, March 30, 2009
COLA BEANS
COLA BEANS
4 (28-oz.) cans baked beans, drained
½ lb. bacon
1 cup brown sugar
1 (12-oz.) can cola flavored carbonated beverage
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar. Pour in some of the cola with each layer, until all has been used.
Cover, and cook 8-10 hours on low or 4 to 6 hours on high.
Yield: 24 servings.
4 (28-oz.) cans baked beans, drained
½ lb. bacon
1 cup brown sugar
1 (12-oz.) can cola flavored carbonated beverage
In a slow cooker, alternately layer the baked beans, bacon, and brown sugar. Pour in some of the cola with each layer, until all has been used.
Cover, and cook 8-10 hours on low or 4 to 6 hours on high.
Yield: 24 servings.
BAKED HASH BROWNS
BAKED HASH BROWNS
"Tastes great with steak or roast beef"
8 frozen hash brown patties
1 tsp. salt
½ tsp. garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350^ for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
Yield: 8 servings.
"Tastes great with steak or roast beef"
8 frozen hash brown patties
1 tsp. salt
½ tsp. garlic powder
1 cup whipping cream
1 cup shredded Cheddar cheese
Place patties in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and garlic powder. Pour cream over patties. Bake, uncovered, at 350^ for 50 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until potatoes are tender and cheese is melted.
Yield: 8 servings.
ASIAGO HASH BROWNS
ASIAGO HASH BROWNS
"A great side dish or may be served for breakfast"
1 (30-oz.) package frozen hash brown potatoes, thawed
1-1/2 cups grated Asiago cheese
1 medium onion, chopped
1 (8-oz.) container sour cream
8 fluid ounces heavy cream
½ cup butter, melted
paprika to taste
salt and peeper to taste
Preheat oven to 350^.
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream and butter.
Bake 1 hour in preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
Yield: 8 servings.
"A great side dish or may be served for breakfast"
1 (30-oz.) package frozen hash brown potatoes, thawed
1-1/2 cups grated Asiago cheese
1 medium onion, chopped
1 (8-oz.) container sour cream
8 fluid ounces heavy cream
½ cup butter, melted
paprika to taste
salt and peeper to taste
Preheat oven to 350^.
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream and butter.
Bake 1 hour in preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
Yield: 8 servings.
Saturday, March 28, 2009
CHOCOLATE GANACHE TARTS
CHOCOLATE GANACHE TARTS
½ cup butter
1 pkg. (3-oz.) cream cheese, softened
1 cup all-purpose flour
½ cup semisweet chocolate chips
½ cup milk chocolate chips
2/3 cup heavy whipping cream
Whipped cream, fresh raspberries and confectioners’ sugar (optional)
In a small bowl, beat butter and cream cheese until blended, beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; press onto bottom and up the sides.
Bake at 325^ for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire rack to cool completely.
In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Transfer to a small bowl; cover and refrigerate until firm.
Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners’ sugar if desired.
Yield: 2 dozen.
½ cup butter
1 pkg. (3-oz.) cream cheese, softened
1 cup all-purpose flour
½ cup semisweet chocolate chips
½ cup milk chocolate chips
2/3 cup heavy whipping cream
Whipped cream, fresh raspberries and confectioners’ sugar (optional)
In a small bowl, beat butter and cream cheese until blended, beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; press onto bottom and up the sides.
Bake at 325^ for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire rack to cool completely.
In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Transfer to a small bowl; cover and refrigerate until firm.
Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners’ sugar if desired.
Yield: 2 dozen.
ROASTED POTATOES and GARLIC SALAD
ROASTED POTATOES and GARLIC SALAD
"Roasted red skinned potatoes and red bell peppers are tossed in a
simple and flavorful homemade roasted garlic, olive oil and balsamic
dressing".
8 red potatoes, unpeeled salt and pepper to taste
scrubbed and cubed 1/3-cup balsamic vinegar
2 red bell peppers 1/3-cup olive oil
2 medium heads garlic 1 tsp. dried oregano
½-cup olive oil
Preheat oven to 400^.
Place ½ cup olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
Cut a ½-inch off the top of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper. Then place both sheets in the oven for about 20 minutes.
Check the potatoes; they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The pepper and the garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins).
Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
Turn the garlic heads upside down and squeeze the softened garlic into a seperate, small bowl. Mix in the balsamic vinegar, 1/3-cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Yield: 6 servings.
"Roasted red skinned potatoes and red bell peppers are tossed in a
simple and flavorful homemade roasted garlic, olive oil and balsamic
dressing".
8 red potatoes, unpeeled salt and pepper to taste
scrubbed and cubed 1/3-cup balsamic vinegar
2 red bell peppers 1/3-cup olive oil
2 medium heads garlic 1 tsp. dried oregano
½-cup olive oil
Preheat oven to 400^.
Place ½ cup olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
Cut a ½-inch off the top of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper. Then place both sheets in the oven for about 20 minutes.
Check the potatoes; they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The pepper and the garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins).
Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
Turn the garlic heads upside down and squeeze the softened garlic into a seperate, small bowl. Mix in the balsamic vinegar, 1/3-cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Yield: 6 servings.
Monday, March 23, 2009
LEMON BARBEQUE MEATLOAF
LEMON BARBEQUE MEATLOAF
1-1/2 lbs. ground beef
¼ cup lemon juice
½ cup water
1 egg beaten
4 slices day-old bread, torn into small pieces
¼ cup chopped onion
2 tsp. seasoning salt
½ cup ketchup
1/3 cup brown sugar
1 tsp. mustard powder
¼ tsp. all spice
¼ tsp. ground cloves
6 slices lemon
Preheat oven to 350^. Grease a 9x13-inch-baking dish.
In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves.
Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, and then top each one with a slice of lemon. Return to the oven and bake for an additional 30 minutes or until cooked through.
Yield: 6 servings.
1-1/2 lbs. ground beef
¼ cup lemon juice
½ cup water
1 egg beaten
4 slices day-old bread, torn into small pieces
¼ cup chopped onion
2 tsp. seasoning salt
½ cup ketchup
1/3 cup brown sugar
1 tsp. mustard powder
¼ tsp. all spice
¼ tsp. ground cloves
6 slices lemon
Preheat oven to 350^. Grease a 9x13-inch-baking dish.
In a large bowl, mix together the ground beef, lemon juice, water, egg, bread, onion and seasoning salt until well blended. Shape into 6 individual loaves.
Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl, stir together the ketchup, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves, and then top each one with a slice of lemon. Return to the oven and bake for an additional 30 minutes or until cooked through.
Yield: 6 servings.
QUICK SPANISH RICE
QUICK SPANISH RICE
1 onion, diced
3 cloves garlic, minced
1 cup green pepper, chopped
2-tbsp. olive oil;
3 cups cooked rice
2 cups tomato sauce
1 tsp. salt
1 tsp. paprika
½ tsp. freshly ground black pepper
1 dash cayenne pepper
In a large skillet, sauté onion and bell pepper in oil over low heat until onion is translucent. Add rice and sauté briefly. Stir in tomato sauce and spices. Heat through and serve.
Yield: 6 servings.
1 onion, diced
3 cloves garlic, minced
1 cup green pepper, chopped
2-tbsp. olive oil;
3 cups cooked rice
2 cups tomato sauce
1 tsp. salt
1 tsp. paprika
½ tsp. freshly ground black pepper
1 dash cayenne pepper
In a large skillet, sauté onion and bell pepper in oil over low heat until onion is translucent. Add rice and sauté briefly. Stir in tomato sauce and spices. Heat through and serve.
Yield: 6 servings.
CRUNCHY ONION CORNBREAD
CRUNCHY ONION CORNBREAD
1 cup all-purpose flour
1 cup cornmeal
1 cup crushed French-fried onions
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. chili powder
½ tsp. salt
2 eggs
1 cup milk
¼ cup vegetable oil
In a bowl, combine flour, cornmeal, onions, sugar, baking powder, chili powder, and salt. Beat together eggs, milk and oil; add to flour mixture. Stir just until smooth. Pour into a greased 8-inch square-baking dish. Place dish on turntable. Cook for 6 to 8 minutes at U=6 L=6 M=3L or until golden brown.
Yield: 9 servings.
1 cup all-purpose flour
1 cup cornmeal
1 cup crushed French-fried onions
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. chili powder
½ tsp. salt
2 eggs
1 cup milk
¼ cup vegetable oil
In a bowl, combine flour, cornmeal, onions, sugar, baking powder, chili powder, and salt. Beat together eggs, milk and oil; add to flour mixture. Stir just until smooth. Pour into a greased 8-inch square-baking dish. Place dish on turntable. Cook for 6 to 8 minutes at U=6 L=6 M=3L or until golden brown.
Yield: 9 servings.
Saturday, March 21, 2009
PROSPECT PARK POTATO SALAD
PROSPECT PARK POTATO SALAD
5 lbs. potatoes, washed and peeled
1 seedless cucumber, sliced thinly
1 cup vegan mayonnaise
¼ cup Dijon mustard (whole grain)
¼ cup olive oil
1/3 cup white vinegar
2 Tbsp. sugar
1 Tbsp. dried dill
1 tsp. turmeric
1-1/2 tsp. salt. (to taste)
1-tsp. fresh ground black pepper
1 large carrot, peeled and grated
Slice the potatoes between ½ and ¼-inch thick.
If potatoes are large they can be cut into halves or thirds before slicing.
Place potatoes into large stockpot, and fill with cold water about 4-inches above the top of potatoes.
Bring to a boil for about 15 minutes or until potato can be pierce easily with a fork.
While the potatoes boil, prepare the dressing.
If making the whole recipe, you will need the largest mixing bowl you have in order to add the potatoes later on.
Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, salt and pepper.
Whisk together briskly.
Add sliced cucumber and place in the refrigerator until potatoes are ready.
When potatoes are done, drain and rinse them quickly under cold water.
Be sure to shake off any excess water.
Add potatoes to the dressing and mix well.
Top with grated carrots and mix.
Check seasoning and adjust as needed.
Refrigerate until ready to serve.
Yield: 12 servings.
5 lbs. potatoes, washed and peeled
1 seedless cucumber, sliced thinly
1 cup vegan mayonnaise
¼ cup Dijon mustard (whole grain)
¼ cup olive oil
1/3 cup white vinegar
2 Tbsp. sugar
1 Tbsp. dried dill
1 tsp. turmeric
1-1/2 tsp. salt. (to taste)
1-tsp. fresh ground black pepper
1 large carrot, peeled and grated
Slice the potatoes between ½ and ¼-inch thick.
If potatoes are large they can be cut into halves or thirds before slicing.
Place potatoes into large stockpot, and fill with cold water about 4-inches above the top of potatoes.
Bring to a boil for about 15 minutes or until potato can be pierce easily with a fork.
While the potatoes boil, prepare the dressing.
If making the whole recipe, you will need the largest mixing bowl you have in order to add the potatoes later on.
Mix the vegan mayo, mustard, olive oil, sugar, vinegar, dill, turmeric, salt and pepper.
Whisk together briskly.
Add sliced cucumber and place in the refrigerator until potatoes are ready.
When potatoes are done, drain and rinse them quickly under cold water.
Be sure to shake off any excess water.
Add potatoes to the dressing and mix well.
Top with grated carrots and mix.
Check seasoning and adjust as needed.
Refrigerate until ready to serve.
Yield: 12 servings.
PORK CHOPS a la SLOW COOKER
PORK CHOPS a la SLOW COOKER
½ cup all-purpose flour
1 tsp. dry mustard
1 tsp. seasoning salt
4 thick cut pork chops
2 Tbs. Olive oil
1 (10-oz.) can condensed chicken with rice soup
In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
Place chops into slow cooker, and pour the chicken and rice soup over them. Cover, and cook on LOW about 8 hours.
Yield: 4 servings.
½ cup all-purpose flour
1 tsp. dry mustard
1 tsp. seasoning salt
4 thick cut pork chops
2 Tbs. Olive oil
1 (10-oz.) can condensed chicken with rice soup
In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
Place chops into slow cooker, and pour the chicken and rice soup over them. Cover, and cook on LOW about 8 hours.
Yield: 4 servings.
EASY IRISH SODA BREAD
EASY IRISH SODA BREAD
4 cups all-purpose flour
4 Tbsp. white sugar
1 tsp. baking soda
1 Tbsp. baking powder
½ tsp. salt
½ cup margarine, softened
1 cup butter milk
1 egg
¼ cup butter, melted
¼ cup buttermilk
Preheat oven to 375^. Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1-cup buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place prepared baking sheet. In a small bowl, combine melted butter with ¼ cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center, about 30 to 50 minutes comes out clean. You may continue to brush the loaf with butter mixture while it bakes.
Yield: 20 servings.
4 cups all-purpose flour
4 Tbsp. white sugar
1 tsp. baking soda
1 Tbsp. baking powder
½ tsp. salt
½ cup margarine, softened
1 cup butter milk
1 egg
¼ cup butter, melted
¼ cup buttermilk
Preheat oven to 375^. Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1-cup buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place prepared baking sheet. In a small bowl, combine melted butter with ¼ cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center, about 30 to 50 minutes comes out clean. You may continue to brush the loaf with butter mixture while it bakes.
Yield: 20 servings.
SPICED POT ROAST
SPICED POT ROAST
3 Tbsp. packed brown sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
4-lb. boneless beef bottom round roast of beef chuck pot roast
2 cups Swanson beef broth
1 bottle (12-oz.) stout or dark beer
Hot boiled potatoes
Chopped fresh parsley
Stir the brown sugar, cloves, allspice, cinnamon and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight.
Place the beef in a 6-quart oven-safe saucepot. Pour the stock and the beer over the beef, Cover the saucepot. Bake at 360^ for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve with the stock mixture and the potatoes. Sprinkle with the parsley.
Yield: 8 servings.
3 Tbsp. packed brown sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
4-lb. boneless beef bottom round roast of beef chuck pot roast
2 cups Swanson beef broth
1 bottle (12-oz.) stout or dark beer
Hot boiled potatoes
Chopped fresh parsley
Stir the brown sugar, cloves, allspice, cinnamon and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight.
Place the beef in a 6-quart oven-safe saucepot. Pour the stock and the beer over the beef, Cover the saucepot. Bake at 360^ for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve with the stock mixture and the potatoes. Sprinkle with the parsley.
Yield: 8 servings.
NEW POTATOES with CAPER SAUCE
NEW POTATOES with CAPER SAUCE
12 small new potatoes, scrubbed
½ cup butter, softened
2 Tbsp. capers, chopped
1 Tbsp. minced green onion
1/3 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 tsp. white wine vinegar
salt and pepper to taste
Combine the softened butter, capers, green onions, Parmesan cheese, parsley, and vinegar in a bowl. Set aside.
Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.
Yield: 4 servings.
12 small new potatoes, scrubbed
½ cup butter, softened
2 Tbsp. capers, chopped
1 Tbsp. minced green onion
1/3 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 tsp. white wine vinegar
salt and pepper to taste
Combine the softened butter, capers, green onions, Parmesan cheese, parsley, and vinegar in a bowl. Set aside.
Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.
Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.
Yield: 4 servings.
CREAMY MASHED POTATOES II
CREAMY MASHED POTATOES II
8 large potatoes, peeled and cubed
4-oz. cream cheese1/3 cup butter
8-oz. sour cream
½ (1-oz.) package dry Ranch-style dressing mix.
Preheat the oven to 350^.
Place potatoes in a large pot with enough water to cover. Bring to s boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream, and Ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
Bake for 30 minutes in the preheated oven, until the top is golden brown.
Yield: 16 servings.
8 large potatoes, peeled and cubed
4-oz. cream cheese1/3 cup butter
8-oz. sour cream
½ (1-oz.) package dry Ranch-style dressing mix.
Preheat the oven to 350^.
Place potatoes in a large pot with enough water to cover. Bring to s boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream, and Ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
Bake for 30 minutes in the preheated oven, until the top is golden brown.
Yield: 16 servings.
MASHED POTATOES with HORSERADISH
MASHED POTATOES with HORSERADISH
5 potatoes, peeled and quartered
2 Tbsp. butter, divided
ground black pepper to taste
½ cup sour cream
1 Tbsp. prepared horseradish
2 tsp. minced parsley
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 Tbsp. butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in a medium-serving bowl.
Melt remaining 1 Tbsp. butter and pour over potatoes. Serve immediately.
Yield: 4 servings.
5 potatoes, peeled and quartered
2 Tbsp. butter, divided
ground black pepper to taste
½ cup sour cream
1 Tbsp. prepared horseradish
2 tsp. minced parsley
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 Tbsp. butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in a medium-serving bowl.
Melt remaining 1 Tbsp. butter and pour over potatoes. Serve immediately.
Yield: 4 servings.
BARBECUED SPARERIBS
BARBECUED SPARERIBS
4 lbs. spareribs
2 tsp. salt.
¾ cup catsup
2 Tbsp. vinegar
1/8 tsp. cayenne pepper
2 medium-size onions, sliced
¼ tsp. pepper
¾ cup water
2 tsp. Worcestershire sauce
1 tsp. chili powder
Arrange spareribs in a large baking dish or roasting pans. Add the onions, and sprinkle with the salt and black pepper. Combine the remaining ingredients, and pour over spareribs. Cover, and bake in a 350^ oven for about 1-1/2 hours, basting often. Remove cover, and bake an additional 20 minutes longer.
4 lbs. spareribs
2 tsp. salt.
¾ cup catsup
2 Tbsp. vinegar
1/8 tsp. cayenne pepper
2 medium-size onions, sliced
¼ tsp. pepper
¾ cup water
2 tsp. Worcestershire sauce
1 tsp. chili powder
Arrange spareribs in a large baking dish or roasting pans. Add the onions, and sprinkle with the salt and black pepper. Combine the remaining ingredients, and pour over spareribs. Cover, and bake in a 350^ oven for about 1-1/2 hours, basting often. Remove cover, and bake an additional 20 minutes longer.
Friday, March 13, 2009
SLOW COOKER SPARE RIBS
SLOW COOKER SPARE RIBS
1 (10.75-oz.) can condensed tomato soup
1 onion, chopped
3 cloves garlic, minced
1 tsp. brown sugar
1 tsp. Worcestershire sauce
2 Tbsp., soy sauce
2 lbs. pork spare ribs
1b tsp. cornstarch (optional)
¼ cup cold water (optional)
Place ribs in a large stockpot, and cover with water. Bring to a boil, and cook for 15 minutes.
In a mixing bowl, mix together, soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to slow cooker. Pour sauce over ribs.
Cover and cook on LOW for 6-8 hours, or until ribs are tender.
If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into saucepan. Combine 1-tsp. cornstarch with a small amount of cold water, stir into sauce, and bring sauce to a boil. Cook until sauce reaches desired thickness.
Yield: 4 servings.
1 (10.75-oz.) can condensed tomato soup
1 onion, chopped
3 cloves garlic, minced
1 tsp. brown sugar
1 tsp. Worcestershire sauce
2 Tbsp., soy sauce
2 lbs. pork spare ribs
1b tsp. cornstarch (optional)
¼ cup cold water (optional)
Place ribs in a large stockpot, and cover with water. Bring to a boil, and cook for 15 minutes.
In a mixing bowl, mix together, soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to slow cooker. Pour sauce over ribs.
Cover and cook on LOW for 6-8 hours, or until ribs are tender.
If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into saucepan. Combine 1-tsp. cornstarch with a small amount of cold water, stir into sauce, and bring sauce to a boil. Cook until sauce reaches desired thickness.
Yield: 4 servings.
TEXAS CHILI SOUP
TEXAS CHILI SOUP
Crockpot
MED LG
3 5 (16-oz.) cans red kidney beans, drained
1 2 (1.25-oz.) envelopes chili seasoning
1 2 (15-oz.) cans tomato sauce
½ 1 cup chopped onions
1-1/2 3 lbs. stew meat, cut in cubes
½ 1 tsp. salt
½ 1 tsp. garlic powder
Combine all ingredients in the crock. Stir well. Cover and cook on:
LOW – 10 hours
OR
HIGH – 5 hours
Makes about 3 or 5 quarts
Crockpot
MED LG
3 5 (16-oz.) cans red kidney beans, drained
1 2 (1.25-oz.) envelopes chili seasoning
1 2 (15-oz.) cans tomato sauce
½ 1 cup chopped onions
1-1/2 3 lbs. stew meat, cut in cubes
½ 1 tsp. salt
½ 1 tsp. garlic powder
Combine all ingredients in the crock. Stir well. Cover and cook on:
LOW – 10 hours
OR
HIGH – 5 hours
Makes about 3 or 5 quarts
MANHATTAN CLAM CHOWDER
MANHATTAN CLAM CHOWDER
MD LG
1 1 (32-oz.) bottle tomato juice
1 1 (6-oz.) can tomato paste
3 6 (6-1/2-oz.) cans chopped clams with liquid)
1 2 (16-oz.) bags frozen mixed vegetables for soup or stew
1 2 (16-oz.) can sliced potatoes, drained
¼ 1 tsp. garlic powder
½ 1 tsp. Italian seasoning
Combine all ingredients in the crockpot. Stir well. Cover and cook on:
Low – 6 hours
OR
High – 3-hours
Makes about 3 or 5 quarts
MD LG
1 1 (32-oz.) bottle tomato juice
1 1 (6-oz.) can tomato paste
3 6 (6-1/2-oz.) cans chopped clams with liquid)
1 2 (16-oz.) bags frozen mixed vegetables for soup or stew
1 2 (16-oz.) can sliced potatoes, drained
¼ 1 tsp. garlic powder
½ 1 tsp. Italian seasoning
Combine all ingredients in the crockpot. Stir well. Cover and cook on:
Low – 6 hours
OR
High – 3-hours
Makes about 3 or 5 quarts
SMOKEY ROASTED CHICKEN
SMOKEY ROASTED CHICKEN
And CORN CHOWDER
4 slices bacon
1 cup diced onion
½ cup each diced celery and dice red bell pepper
2 tsp. minced garlic
1-1/2 Tbsp. minced fresh thyme, or 1 tsp. dried
3 Tbsp. all-purpose flour
1-1/2 cups chicken broth
1 can (12-oz.) 2% evaporated milk
1 can (14.5-oz.) diced tomatoes, well drained
1 can (14-75-oz.) cream-style corn
2 cups chopped roasted chicken breast
1 Tbsp. hickory-flavored barbecue sauce
½ tsp. black pepper
¼ tsp. salt
Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable begins to soften, about 5 minutes.
Add flour and thyme. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir, continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes.
Stirring occasionally.
Yield: 6 servings.
And CORN CHOWDER
4 slices bacon
1 cup diced onion
½ cup each diced celery and dice red bell pepper
2 tsp. minced garlic
1-1/2 Tbsp. minced fresh thyme, or 1 tsp. dried
3 Tbsp. all-purpose flour
1-1/2 cups chicken broth
1 can (12-oz.) 2% evaporated milk
1 can (14.5-oz.) diced tomatoes, well drained
1 can (14-75-oz.) cream-style corn
2 cups chopped roasted chicken breast
1 Tbsp. hickory-flavored barbecue sauce
½ tsp. black pepper
¼ tsp. salt
Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable begins to soften, about 5 minutes.
Add flour and thyme. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir, continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes.
Stirring occasionally.
Yield: 6 servings.
SLOW COOKED BEEF STEW
SLOW COOKED BEEF STEW
MD LG
1 2 1 lb bags baby carrots
2 3 lbs. boneless beef chuck roast, cubed
2 4 large potatoes, cubed
1 2 (10.75-oz,) cans condensed cream of tomato soup
1 1-1/2 cups water
1 2 (1.5-oz.) envelope beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a bowl, whisk together soup, water, and seasoning packet, Pour over beef and vegetables. Cover and cook on:
Low – 8 hours
OR
High – 4 hours
Makes about 3 or 5 quarts.
MD LG
1 2 1 lb bags baby carrots
2 3 lbs. boneless beef chuck roast, cubed
2 4 large potatoes, cubed
1 2 (10.75-oz,) cans condensed cream of tomato soup
1 1-1/2 cups water
1 2 (1.5-oz.) envelope beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a bowl, whisk together soup, water, and seasoning packet, Pour over beef and vegetables. Cover and cook on:
Low – 8 hours
OR
High – 4 hours
Makes about 3 or 5 quarts.
HAWAIIAN CHICKEN
HAWAIIAN CHICKEN
Crockpot
MD LG
1 6 lbs. Skinless, boneless chicken breast, halved
1 2 (16-oz.) cans pineapple slices, drained
1 2 (15-oz.) cans mandarin oranges, drained
¼ ¼ cup cornstarch
¼ ¼ cup brown sugar, packed
2 Tbsp. ¼ cup lemon juice
¼ ½ tsp. salt
¼ ½ tsp. ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 4 to 5 hours
OR
High – 2 to 3 hours
Makes about 6 to 8 servings or 12 to 16 servings.
Crockpot
MD LG
1 6 lbs. Skinless, boneless chicken breast, halved
1 2 (16-oz.) cans pineapple slices, drained
1 2 (15-oz.) cans mandarin oranges, drained
¼ ¼ cup cornstarch
¼ ¼ cup brown sugar, packed
2 Tbsp. ¼ cup lemon juice
¼ ½ tsp. salt
¼ ½ tsp. ground ginger
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 4 to 5 hours
OR
High – 2 to 3 hours
Makes about 6 to 8 servings or 12 to 16 servings.
SALSA CON QUESO
SALSA CON QUESO
Crockpot
MD LG
1 2 (2-lb.) loaves pasteurized processed cheese spread
cut in 2-inch pieces
1 1-1/2 quarts salsa
2 4 (6-oz.) cans chopped green chilies, do not drain
1-2 2-3 Tbsp. chili powder
1 2 tsp. garlic powder
1 2 (8-oz.) bags shredded Monterey Jack cheese
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours
OR
High – 3 hours
Crockpot
MD LG
1 2 (2-lb.) loaves pasteurized processed cheese spread
cut in 2-inch pieces
1 1-1/2 quarts salsa
2 4 (6-oz.) cans chopped green chilies, do not drain
1-2 2-3 Tbsp. chili powder
1 2 tsp. garlic powder
1 2 (8-oz.) bags shredded Monterey Jack cheese
Combine all ingredients in the crock. Stir well. Cover and cook on:
Low – 6 hours
OR
High – 3 hours
Thursday, March 12, 2009
SLOW COOKER SPARE RIBS
SLOW COOKER SPARE RIBS
1 (10.75-oz.) can condensed tomato soup
1 onion, chopped
3 cloves garlic, minced
1 tsp. brown sugar
1 tsp. Worcestershire sauce
2 Tbsp., soy sauce
2 lbs. pork spare ribs
1b tsp. cornstarch (optional)
¼ cup cold water (optional)
Place ribs in a large stockpot, and cover with water. Bring to a boil, and cook for 15 minutes.
In a mixing bowl, mix together, soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to slow cooker. Pour sauce over ribs.
Cover and cook on LOW for 6-8 hours, or until ribs are tender.
If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into saucepan. Combine 1-tsp. cornstarch with a small amount of cold water, stir into sauce, and bring sauce to a boil. Cook until sauce reaches desired thickness.
Yield: 4 servings.
1 (10.75-oz.) can condensed tomato soup
1 onion, chopped
3 cloves garlic, minced
1 tsp. brown sugar
1 tsp. Worcestershire sauce
2 Tbsp., soy sauce
2 lbs. pork spare ribs
1b tsp. cornstarch (optional)
¼ cup cold water (optional)
Place ribs in a large stockpot, and cover with water. Bring to a boil, and cook for 15 minutes.
In a mixing bowl, mix together, soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to slow cooker. Pour sauce over ribs.
Cover and cook on LOW for 6-8 hours, or until ribs are tender.
If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into saucepan. Combine 1-tsp. cornstarch with a small amount of cold water, stir into sauce, and bring sauce to a boil. Cook until sauce reaches desired thickness.
Yield: 4 servings.
Monday, March 9, 2009
PEANUT PUDDING DESSERT
PEANUT PUDDING DESSERT
½ cup cold butter
1 cup all-purpose flour
2/3 cup chopped dry roasted peanuts
1 package (8-oz.) cream cheese, softened
1 cup confectioners’ sugar
1/3 cup peanut butter
1 carton (8-oz.) frozen whipped topping, thawed, divided
2-3/4 cups milk
1 package (3.9-oz.) instant chocolate pudding mix
1 package (3.4-oz.) instant vanilla pudding mix
Chocolate curls and additional chopped peanuts, optional
In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350^ for 16-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cream cheese, confectioners’ sugar, and peanut butter until smooth. Fold in 1-1/2 cup whipped topping. Carefully spread over crust.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Carefully spread over cream cheese layer. Top with remaining whipped topping.
Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving.
Yield: 15-18 servings.
½ cup cold butter
1 cup all-purpose flour
2/3 cup chopped dry roasted peanuts
1 package (8-oz.) cream cheese, softened
1 cup confectioners’ sugar
1/3 cup peanut butter
1 carton (8-oz.) frozen whipped topping, thawed, divided
2-3/4 cups milk
1 package (3.9-oz.) instant chocolate pudding mix
1 package (3.4-oz.) instant vanilla pudding mix
Chocolate curls and additional chopped peanuts, optional
In a small bowl, cut butter into flour until crumbly. Stir in peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350^ for 16-20 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat the cream cheese, confectioners’ sugar, and peanut butter until smooth. Fold in 1-1/2 cup whipped topping. Carefully spread over crust.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Carefully spread over cream cheese layer. Top with remaining whipped topping.
Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving.
Yield: 15-18 servings.
BLACK BEAN SALSA SOUP
BLACK BEAN SALSA SOUP
2 Tbsp. butter
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
1 (48-oz.) can chicken broth
1 (14-5-oz,) can diced tomatoes with green chile peppers
3 (15-oz.) cans black beans, drained and rinsed
¼ cup cooking sherry
1 tsp. minced garlic
1 tsp. ground cumin
½ tsp. ground cayenne pepper
salt to taste
½ cup chopped fresh cilantro
Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.
Yield: 6 servings.
2 Tbsp. butter
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
1 (48-oz.) can chicken broth
1 (14-5-oz,) can diced tomatoes with green chile peppers
3 (15-oz.) cans black beans, drained and rinsed
¼ cup cooking sherry
1 tsp. minced garlic
1 tsp. ground cumin
½ tsp. ground cayenne pepper
salt to taste
½ cup chopped fresh cilantro
Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.
Yield: 6 servings.
Saturday, March 7, 2009
SPANISH ROAST PORK
SPANISH ROAST PORK
3 lb. pork loin
2 cups cooked rice
Spanish Sauce
4 Tbsp. olive oil
1/3 cup green pepper, minced
1 onion, minced
1 clove garlic, minced
2 cans tomato sauce
1 cup water
4 Tbsp. water
1 Tbsp. chili powder
1 tsp. salt
1 cup ripe olives, sliced
½ cup seedless raisins
Have butcher cut a pocket from the rib end. Prepare Spanish sauce. Heat olive oil in a skillet. Add green pepper, onion, and garlic to oil. Cook until limp. Combine tomato sauce, and 1-cup water. Add to onion mixture. Bring to a boil. Combine 4 Tbsp. water, chili powder, and salt, into paste. Add to mixture. Stir while bringing to a boil. Add olives and raisins. Simmer for 5 minutes. Combine cooked rice with 4 Tbsp. sauce. Stuff into pocket of roast. Place meat, fat side up, in a baking pan. Bake at 350^ for 1 hour, drain off fat. Pour remaining sauce over the roast. Bake 45 minutes more, or until meat is tender, basting every 10 minutes.
Yield: 6 servings.
3 lb. pork loin
2 cups cooked rice
Spanish Sauce
4 Tbsp. olive oil
1/3 cup green pepper, minced
1 onion, minced
1 clove garlic, minced
2 cans tomato sauce
1 cup water
4 Tbsp. water
1 Tbsp. chili powder
1 tsp. salt
1 cup ripe olives, sliced
½ cup seedless raisins
Have butcher cut a pocket from the rib end. Prepare Spanish sauce. Heat olive oil in a skillet. Add green pepper, onion, and garlic to oil. Cook until limp. Combine tomato sauce, and 1-cup water. Add to onion mixture. Bring to a boil. Combine 4 Tbsp. water, chili powder, and salt, into paste. Add to mixture. Stir while bringing to a boil. Add olives and raisins. Simmer for 5 minutes. Combine cooked rice with 4 Tbsp. sauce. Stuff into pocket of roast. Place meat, fat side up, in a baking pan. Bake at 350^ for 1 hour, drain off fat. Pour remaining sauce over the roast. Bake 45 minutes more, or until meat is tender, basting every 10 minutes.
Yield: 6 servings.
CHILI RELLENOS CASSEROLE
CHILI RELLENOS CASSEROLE
2 (7-oz.) cans whole green chili peppers, drained
8 oz. Monterey Jack cheese, shredded
8 oz. Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5-oz) can evaporated milk
2 Tbsp. all-purpose flour
½ cup milk
1 (8-oz.) can tomato sauce
Preheat oven to 350^. Spray a 9x13-inch-baking dish with cooking spray.
Lay half the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over top of the chilies.
Bake in a preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, serve.
Yield: 6 servings.
2 (7-oz.) cans whole green chili peppers, drained
8 oz. Monterey Jack cheese, shredded
8 oz. Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5-oz) can evaporated milk
2 Tbsp. all-purpose flour
½ cup milk
1 (8-oz.) can tomato sauce
Preheat oven to 350^. Spray a 9x13-inch-baking dish with cooking spray.
Lay half the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over top of the chilies.
Bake in a preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, serve.
Yield: 6 servings.
ROASTED POTATO MEDLEY
ROASTED POTATO MEDLEY
1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth
Preheat oven to 375^.
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Yield: 6 servings.
1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth
Preheat oven to 375^.
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Yield: 6 servings.
Friday, March 6, 2009
PENNE with SPICY CHICKEN SAUSAGE,
PENNE with SPICY CHICKEN SAUSAGE,
BEANS, and GREENS
8 oz. penne pasta
4 links spicy chicken andouille sausage
2 Tbsp. olive oil
3 cloves garlic, crushed
1/3 cup pesto
½ cup white wine
1 (15-oz.) cannellini beans, undrained
3 cups torn arugula
1 pint grape tomatoes, halved
salt and pepper to taste
4-oz. crumbled goat cheese
Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8-10 minutes, until al dente, and drain.
In a skillet over medium high heat, cook the sausage until evenly brown. Cool and slice.
Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Yield: Serves 4.
BEANS, and GREENS
8 oz. penne pasta
4 links spicy chicken andouille sausage
2 Tbsp. olive oil
3 cloves garlic, crushed
1/3 cup pesto
½ cup white wine
1 (15-oz.) cannellini beans, undrained
3 cups torn arugula
1 pint grape tomatoes, halved
salt and pepper to taste
4-oz. crumbled goat cheese
Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8-10 minutes, until al dente, and drain.
In a skillet over medium high heat, cook the sausage until evenly brown. Cool and slice.
Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Yield: Serves 4.
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