JEAN’S MARINATED MUSHROOMS
2 (8-oz.) packages fresh mushrooms
2 Tbsp. butter
1 (.7-oz.) package dry Italian-style salad dressing mix
1/3 cup tarragon vinegar
2 Tbsp. water
2/3 cup vegetable oil
1 Tbsp. white sugar
4 cloves garlic, peeled and crushed
6 drops hot pepper sauce
In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
In a medium bowl, whisk together dry Italian salad dressing mix, tarragon vinegar, water vegetable oil, white sugar, garlic and red pepper sauce.
Pour the mix mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.
Yield: 12 servings.
Monday, November 23, 2009
DECADENT PEANUT BUTTER PIE
DECADENT PEANUT BUTTER PIE
1 cup creamy peanut butter
2 Tbsp. Creamy peanut butter
1 (8-oz.) package cream cheese, softened
½ cup sugar
1 (12-oz.) container frozen whipped topping, thawed and divided
1 prepared chocolate piecrust
1 (11.75-oz.) jar hot fudge microwaveable ice cream topping, divided
1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserve 2 Tbsp. hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH for 1 minute. Stir. Spread topping over pie covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1-½ cups), over hot fudge layer, being careful not to mix the 2 layers.
3. Cut a small corner from the bag containing topping. Squeeze bag top drizzle topping over pie. Place remaining 2 Tbsp. peanut butter in a resealable food store bag; cut bag corner and squeeze in opposite direction from topping. Refrigerate until ready to serve.
Yield: 6 servings.
1 cup creamy peanut butter
2 Tbsp. Creamy peanut butter
1 (8-oz.) package cream cheese, softened
½ cup sugar
1 (12-oz.) container frozen whipped topping, thawed and divided
1 prepared chocolate piecrust
1 (11.75-oz.) jar hot fudge microwaveable ice cream topping, divided
1. Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. Reserve 2 Tbsp. hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH for 1 minute. Stir. Spread topping over pie covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1-½ cups), over hot fudge layer, being careful not to mix the 2 layers.
3. Cut a small corner from the bag containing topping. Squeeze bag top drizzle topping over pie. Place remaining 2 Tbsp. peanut butter in a resealable food store bag; cut bag corner and squeeze in opposite direction from topping. Refrigerate until ready to serve.
Yield: 6 servings.
Monday, November 16, 2009
SLOW COOKED CORNED BEEF for SANDWICHES
SLOW COOKED CORNED BEEF for SANDWICHES
2 (3-lb.) corned beef briskets with spice packets
2 (12-fluid oz.) bottle beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1-inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4-5 hours, checking hourly. and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. You can discard liquid, but it can be used to cook cabbage and other vegetables, if desired.
Yield: 15 servings.
2 (3-lb.) corned beef briskets with spice packets
2 (12-fluid oz.) bottle beer
2 bay leaves
¼ cup peppercorns
1 bulb garlic cloves, separated and peeled
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1-inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4-5 hours, checking hourly. and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. You can discard liquid, but it can be used to cook cabbage and other vegetables, if desired.
Yield: 15 servings.
Saturday, November 14, 2009
CINCINNATI CHILI I
CINCINNATI CHILI I
1 Tbsp. vegetable oil
½ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
½ (1-oz.) square unsweetened chocolate
2 (10.5-oz.) cans beef broth
1 (15-oz.) can tomato sauce
2 Tbsp. cider vinegar
¼ tsp. cayenne pepper
¼ cup shredded Cheddar cheese
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low, cover and simmer 1-1/2 hours, stirring occasionally.
It is best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese.
Yield: Serves 8.
1 Tbsp. vegetable oil
½ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
½ (1-oz.) square unsweetened chocolate
2 (10.5-oz.) cans beef broth
1 (15-oz.) can tomato sauce
2 Tbsp. cider vinegar
¼ tsp. cayenne pepper
¼ cup shredded Cheddar cheese
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low, cover and simmer 1-1/2 hours, stirring occasionally.
It is best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese.
Yield: Serves 8.
TOMATO SPINACH and BASIL SOUP
TOMATO SPINACH and BASIL SOUP
“This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons dried basil for the fresh.”
2 Tbsp. butter
1 large yellow onion, chopped
1 tsp. minced garlic
1-1/2 cups milk
1 (28-oz.) can tomato puree
1 Tbsp. white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. grated Parmesan cheese
Melt butter in a large saucepan over medium heat. Sauté onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered for 2 minutes, stirring occasionally. Sprinkle with Parmesan cheese, if desired.
Yield: 4 servings.
“This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons dried basil for the fresh.”
2 Tbsp. butter
1 large yellow onion, chopped
1 tsp. minced garlic
1-1/2 cups milk
1 (28-oz.) can tomato puree
1 Tbsp. white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ tsp. salt
¼ tsp. freshly ground black pepper
1 Tbsp. grated Parmesan cheese
Melt butter in a large saucepan over medium heat. Sauté onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered for 2 minutes, stirring occasionally. Sprinkle with Parmesan cheese, if desired.
Yield: 4 servings.
TOMATO BASIL SOUP I
TOMATO BASIL SOUP I
“Fresh tomatoes are simmered with tomato paste, white wine and
dried basil in this quick soup’
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup minced onion
¼ cup tomato paste
1 quart chicken broth
1 cup diced tomatoes
2 tsp. dried basil
½ tsp. dried marjoram
¼ tsp. dried oregano
1/8 tsp. dried thyme
¼ cup dry white wine
1 bay leaf
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
Yield: 4 servings.
“Fresh tomatoes are simmered with tomato paste, white wine and
dried basil in this quick soup’
1 tbsp. olive oil
2 tsp. minced garlic
¼ cup minced onion
¼ cup tomato paste
1 quart chicken broth
1 cup diced tomatoes
2 tsp. dried basil
½ tsp. dried marjoram
¼ tsp. dried oregano
1/8 tsp. dried thyme
¼ cup dry white wine
1 bay leaf
In a large saucepan over medium heat, cook garlic and onion in oil until onion is translucent. Stir in tomato paste and cook until the color is rusty. Pour in chicken broth, and stir in tomatoes, basil, marjoram, oregano, thyme, bay leaf and wine. Bring to a boil, then reduce heat and simmer 30 minutes.
Yield: 4 servings.
TUNA TARTARE with GRILLED TOAST
TUNA TARTARE with GRILLED TOAST
For the grilled toast:
14 1/2-thick slices country French bread
2 Tbsp. Pompeian Extra Virgin Olive Oil
For the tuna tartare:
1 lb. Fresh tuna, cut into approximately ½-inch dice (sashimi grade)
2 Tbsp. Pear, peeled and diced (about ½ pear)
2 Tbsp. Garlic, finely chopped
3 Tbsp. roasted pine nuts
1 tsp. lemon zest, chopped (approximately 1 lemon)
1 jalapeno pepper, seeded and chopped
2 Tbsp. sun dried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces
1 Tbsp. mint, chopped
1 Tbsp. basil, chopped
1 Tbsp. parsley, chopped
½ tsp. salt, or to taste
1 Tbsp. sesame oil
3 Tbsp. Pompeian Extra Virgin Olive Oil
1 Large egg yolk
½ tsp Worcestershire sauce
To prepare the grilled toast:
Brush the slices of bread with 2 Tbsp. olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.
To prepare the tuna tartare:
Mix the tuna and all the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors (this should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking.
To serve:
For each entrée-size serving, place the tuna mixture in a 3-inch cookie cutter ring about 2-inches deep, pushing firmly to give the mixture a compact consistency. Carefully lift the ring off; the tuna will stay in the shape of a small cylinder in the center of the plate. Serve with slices of grilled toast.
Yield: Makes 4 entrée servings or 6 appetizers.
.
For the grilled toast:
14 1/2-thick slices country French bread
2 Tbsp. Pompeian Extra Virgin Olive Oil
For the tuna tartare:
1 lb. Fresh tuna, cut into approximately ½-inch dice (sashimi grade)
2 Tbsp. Pear, peeled and diced (about ½ pear)
2 Tbsp. Garlic, finely chopped
3 Tbsp. roasted pine nuts
1 tsp. lemon zest, chopped (approximately 1 lemon)
1 jalapeno pepper, seeded and chopped
2 Tbsp. sun dried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces
1 Tbsp. mint, chopped
1 Tbsp. basil, chopped
1 Tbsp. parsley, chopped
½ tsp. salt, or to taste
1 Tbsp. sesame oil
3 Tbsp. Pompeian Extra Virgin Olive Oil
1 Large egg yolk
½ tsp Worcestershire sauce
To prepare the grilled toast:
Brush the slices of bread with 2 Tbsp. olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.
To prepare the tuna tartare:
Mix the tuna and all the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors (this should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking.
To serve:
For each entrée-size serving, place the tuna mixture in a 3-inch cookie cutter ring about 2-inches deep, pushing firmly to give the mixture a compact consistency. Carefully lift the ring off; the tuna will stay in the shape of a small cylinder in the center of the plate. Serve with slices of grilled toast.
Yield: Makes 4 entrée servings or 6 appetizers.
.
Sunday, November 8, 2009
SLOW COOKER CHICKEN CREOLE
SLOW COOKER CHICKEN CREOLE
3 lbs. chicken pieces
1 medium onion, sliced
1 medium green pepper, cut into thin strips
½ cup celery, diced
1-1/2 tsp. salt
1 tsp. thyme
½ tsp. paprika
2 Tbsp. parsley, chopped
16-oz. canned tomatoes
4-oz. canned sliced mushrooms, drained
Combine all ingredients in crockpot. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours.
Serve over rice. Add a green salad and your favorite rolls.
3 lbs. chicken pieces
1 medium onion, sliced
1 medium green pepper, cut into thin strips
½ cup celery, diced
1-1/2 tsp. salt
1 tsp. thyme
½ tsp. paprika
2 Tbsp. parsley, chopped
16-oz. canned tomatoes
4-oz. canned sliced mushrooms, drained
Combine all ingredients in crockpot. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours.
Serve over rice. Add a green salad and your favorite rolls.
CROCKPOT FAJITAS
CROCKPOT FAJITAS
1 to 1-1/2 lbs. boneless beef round steak, cut in strips
½ large red bell pepper cut in strips
½ large green bell pepper cut in strips
1 large onion cut into thin slices
1 package (1-oz.) dry fajita mix
¼ cup water
6 large flour tortillas
2 small tomatoes, chopped
1 avocado, peeled, thinly sliced
½ cup dairy sour cream
In a slow cooker, combine the beef, peppers, onion, fajita mix and water. Cover and cook on LOW 5-6 hours or until meat is tender. Warm tortillas in microwave according to package directions. With a spoon, lift meat mixture out of pot. Place about ¾ cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.
Yield: 6 servings.
1 to 1-1/2 lbs. boneless beef round steak, cut in strips
½ large red bell pepper cut in strips
½ large green bell pepper cut in strips
1 large onion cut into thin slices
1 package (1-oz.) dry fajita mix
¼ cup water
6 large flour tortillas
2 small tomatoes, chopped
1 avocado, peeled, thinly sliced
½ cup dairy sour cream
In a slow cooker, combine the beef, peppers, onion, fajita mix and water. Cover and cook on LOW 5-6 hours or until meat is tender. Warm tortillas in microwave according to package directions. With a spoon, lift meat mixture out of pot. Place about ¾ cup mixture along center of each tortilla. Top with chopped tomato, sour cream and avocado. Fold both sides over filling.
Yield: 6 servings.
SAVORY STEWED BEEF (CROCKPOT)
SAVORY STEWED BEEF (CROCKPOT)
1 can condensed beef broth
1 can condensed French Onion Soup
1 (6-oz.) can mushrooms, drained
1 to 2 lbs. eye of round or other lean beef
½ cup all-purpose flour
2 tsp. Cajun or Creole seasoning
1 tsp. salt
1/8 tsp. pepper
1 to 2 tbsp. olive oil
2 cups coarsely chopped onion
3 cups cubed potatoes, about 3 medium
½ cup wine, red or blush (or use beef broth or apple juice)
Put broth and soup in a crockpot; add mushrooms, onion and potatoes. Turn crockpot on LOW while browning beef, Cut beef in ½-inch cubes. Combine flour, seasoning, salt, and pepper in a food storage bag; put beef in bag and toss thoroughly to coat well.
Heat oil in a large skillet over medium heat. Add beef; brown stirring frequently, for 10-20 minutes or until beef is browned on all sides. Transfer beef to crockpot. Add ½ cup red or blush wine to the hot skillet. Put back over medium heat and simmer, stirring to loosen browned bits, until wine is reduced to a few tablespoons. Cover and cook on LOW heat for 8 to 10 hours.
Yield: 6 servings.
1 can condensed beef broth
1 can condensed French Onion Soup
1 (6-oz.) can mushrooms, drained
1 to 2 lbs. eye of round or other lean beef
½ cup all-purpose flour
2 tsp. Cajun or Creole seasoning
1 tsp. salt
1/8 tsp. pepper
1 to 2 tbsp. olive oil
2 cups coarsely chopped onion
3 cups cubed potatoes, about 3 medium
½ cup wine, red or blush (or use beef broth or apple juice)
Put broth and soup in a crockpot; add mushrooms, onion and potatoes. Turn crockpot on LOW while browning beef, Cut beef in ½-inch cubes. Combine flour, seasoning, salt, and pepper in a food storage bag; put beef in bag and toss thoroughly to coat well.
Heat oil in a large skillet over medium heat. Add beef; brown stirring frequently, for 10-20 minutes or until beef is browned on all sides. Transfer beef to crockpot. Add ½ cup red or blush wine to the hot skillet. Put back over medium heat and simmer, stirring to loosen browned bits, until wine is reduced to a few tablespoons. Cover and cook on LOW heat for 8 to 10 hours.
Yield: 6 servings.
MANICOTTI ITALIAN CASSEROLE
MANICOTTI ITALIAN CASSEROLE
1 lb. rigatoni paste
1 lb. ground beef
1 lb. Italian sausage
1 (8-oz.) can mushrooms, drained
2 (32-oz.) jars spaghetti sauce
1-1/2 lbs. shredded mozzarella cheese
thinly sliced pepperoni
Preheat oven to 350^.
Bring a large pot of lightly salted boiling water to boil. Pour in rigatoni, and cook until al dente, about 8-10 minutes. Drain and set paste aside.
Meanwhile, brown ground beef and Italian sausage over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until cheese is brown and bubbly, about 20 minutes.
Yield: 8 servings.
1 lb. rigatoni paste
1 lb. ground beef
1 lb. Italian sausage
1 (8-oz.) can mushrooms, drained
2 (32-oz.) jars spaghetti sauce
1-1/2 lbs. shredded mozzarella cheese
thinly sliced pepperoni
Preheat oven to 350^.
Bring a large pot of lightly salted boiling water to boil. Pour in rigatoni, and cook until al dente, about 8-10 minutes. Drain and set paste aside.
Meanwhile, brown ground beef and Italian sausage over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until cheese is brown and bubbly, about 20 minutes.
Yield: 8 servings.
MOM’S SPECIAL POTATO SALAD
MOM’S SPECIAL POTATO SALAD
DRESSING:
3 eggs
1/2 cup sugar
½ cup cider vinegar
3 Tbsp. heavy whipping cream 2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 lbs. potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
In a double broiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160^ or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room tempe5rtature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.
Yield: 18 servings (3/4 cup each).
DRESSING:
3 eggs
1/2 cup sugar
½ cup cider vinegar
3 Tbsp. heavy whipping cream 2 tsp. butter
1 tsp. ground mustard
Dash salt
2 cups mayonnaise
SALAD:
6 lbs. potatoes, peeled and cubed (about 10 large)
5 celery ribs, thinly sliced
1 large onion, chopped
Pepper to taste, optional
In a double broiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160^ or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room tempe5rtature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving.
Yield: 18 servings (3/4 cup each).
BEST FRIED GREEN TOMATOES
BEST FRIED GREEN TOMATOES
“You can use red tomatoes but make sure they are not over ripe”
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup breadcrumbs
2 tsp. coarse kosher salt
¼ tsp. black pepper
1 quart vegetable oil for frying
1. Slice tomatoes ½ -inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is ½-inch of oil in the pan) and heat over medium heat. Place tomatoes into frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crown the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Yield: 4 servings.
“You can use red tomatoes but make sure they are not over ripe”
4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup breadcrumbs
2 tsp. coarse kosher salt
¼ tsp. black pepper
1 quart vegetable oil for frying
1. Slice tomatoes ½ -inch thick. Discard the ends.
2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
3. In a large skillet, pour vegetable oil (enough so that there is ½-inch of oil in the pan) and heat over medium heat. Place tomatoes into frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crown the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Yield: 4 servings.
WEDDING SOUP
WEDDING SOUP
1 egg, beaten
¾ cup chopped onion, divided
1/3-cup dry bread crumbs
½ lb. ground turkey
1-1/2 tsp. vegetable oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 Tbsp. butter
4 cups fresh baby spinach
3 cans (14-1/2-oz.each) chicken broth
1 cup cubed cooked chicken breast
2 Tbsp. minced fresh garlic
½ tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
1-1/4 cup acini di pepe pasta or small pasta shells
In a large bowl, combine the egg, ¼ cup onion and bread crumbs. Crumble turkey over the mixture and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
Meanwhile, in a large saucepan, sauté the carrots, celery, and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook uncovered, over medium heat for 10 minutes.
Bring to a boil. Add pasta, cook, uncovered, for 6-7 minutes or until pasta is tender; stirring occasionally.
Yield: 6 servings.
1 egg, beaten
¾ cup chopped onion, divided
1/3-cup dry bread crumbs
½ lb. ground turkey
1-1/2 tsp. vegetable oil
2 cups sliced fresh carrots
1-1/2 cups chopped celery
1 Tbsp. butter
4 cups fresh baby spinach
3 cans (14-1/2-oz.each) chicken broth
1 cup cubed cooked chicken breast
2 Tbsp. minced fresh garlic
½ tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
1-1/4 cup acini di pepe pasta or small pasta shells
In a large bowl, combine the egg, ¼ cup onion and bread crumbs. Crumble turkey over the mixture and mix well. Shape into 1-inch balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
Meanwhile, in a large saucepan, sauté the carrots, celery, and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook uncovered, over medium heat for 10 minutes.
Bring to a boil. Add pasta, cook, uncovered, for 6-7 minutes or until pasta is tender; stirring occasionally.
Yield: 6 servings.
ANTIPASTO SQUARES
ANTIPASTO SQUARES
2 (10-oz.) cans crescent rolls
¼ lb. thinly sliced boiled ham
¼ lb. thinly sliced provolone cheese
¼ lb. thinly sliced Swiss cheese
¼ lb. thinly sliced Genoa salami
¼ lb. thinly sliced pepperoni sausage
1 (12-oz.) jar roasted red peppers drained, cut into thin strips
3 eggs
3 Tbsp. grated Parmesan cheese
½ tsp. black pepper
Heat oven to 350^.
Unroll 1 package crescent dough and place into a 13x9-inch pan (doesn’t say to grease the pan but I would).
Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top of the dough.
In a bowl, beat eggs lightly, stir in the Parmesan cheese and black pepper. Pour ¾ of this mixture over peppers. Unroll the second package of dough and place over the top of the peppers and egg mixture. Brush with the remaining mixture. Cover with aluminum foil.
Bake for 25 minutes in preheated oven. Remove the foil and bake another 10 to 20 minutes or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.
2 (10-oz.) cans crescent rolls
¼ lb. thinly sliced boiled ham
¼ lb. thinly sliced provolone cheese
¼ lb. thinly sliced Swiss cheese
¼ lb. thinly sliced Genoa salami
¼ lb. thinly sliced pepperoni sausage
1 (12-oz.) jar roasted red peppers drained, cut into thin strips
3 eggs
3 Tbsp. grated Parmesan cheese
½ tsp. black pepper
Heat oven to 350^.
Unroll 1 package crescent dough and place into a 13x9-inch pan (doesn’t say to grease the pan but I would).
Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni and red peppers on top of the dough.
In a bowl, beat eggs lightly, stir in the Parmesan cheese and black pepper. Pour ¾ of this mixture over peppers. Unroll the second package of dough and place over the top of the peppers and egg mixture. Brush with the remaining mixture. Cover with aluminum foil.
Bake for 25 minutes in preheated oven. Remove the foil and bake another 10 to 20 minutes or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.
Thursday, November 5, 2009
CRANBERRY PECAN COOKIES
CRANBERRY PECAN COOKIES
1 tube (16-1/2-oz.) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla extract
In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla. Drop by teaspoonfuls 2-in. apart on to ungreased baking sheets.
Bake at 350^ for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Store into an airtight container.
Yield: about 3-1/2 dozen
1 tube (16-1/2-oz.) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla extract
In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla. Drop by teaspoonfuls 2-in. apart on to ungreased baking sheets.
Bake at 350^ for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Store into an airtight container.
Yield: about 3-1/2 dozen
CHICKEN FAJITA CHILI
CHICKEN FAJITA CHILI
2 lbs. skinless, boneless chicken breast halves cut into 1-inch pieces
1 Tbsp. chili powder
1 tsp. fajita seasoning
½ tsp. ground cumin
2 clove garlic, minced
Non-stick cooking spray
2 (14-5-oz.) cans no salt added diced tomatoes
1 16-oz. package frozen pepper (yellow, green and red) and onion stir-fry vegetables
1 (15-oz.) can cannelini beans (white kidney beans), rinsed and drained
3 Tbsp. light dairy sour cream (optional)
3 Tbsp. shredded reduced-fat Cheddar cheese (optional)
3 Tbsp. purchased guacamole (optional)
1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring constantly.
2. Place chicken in a 3-1/2-or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on LOW setting for 4 to 5 hours or on High-heat setting for 2-2-1/2 hours.
3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Yield: 6 servings.
2 lbs. skinless, boneless chicken breast halves cut into 1-inch pieces
1 Tbsp. chili powder
1 tsp. fajita seasoning
½ tsp. ground cumin
2 clove garlic, minced
Non-stick cooking spray
2 (14-5-oz.) cans no salt added diced tomatoes
1 16-oz. package frozen pepper (yellow, green and red) and onion stir-fry vegetables
1 (15-oz.) can cannelini beans (white kidney beans), rinsed and drained
3 Tbsp. light dairy sour cream (optional)
3 Tbsp. shredded reduced-fat Cheddar cheese (optional)
3 Tbsp. purchased guacamole (optional)
1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring constantly.
2. Place chicken in a 3-1/2-or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on LOW setting for 4 to 5 hours or on High-heat setting for 2-2-1/2 hours.
3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Yield: 6 servings.
HOLIDAY POTATO CASSEROLE
HOLIDAY POTATO CASSEROLE
3 lbs. potatoes, peeled and quartered
1-1/2 sticks butter (6-oz,)
2 small (3-oz.) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2-oz,) chopped pimientos, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
½ cup grated Parmesan cheese
¼ cup milk
1 tsp. salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in ½ cup Cheddar cheese and next 6 ingredients; spoon into a lightly buttered 11x7x1-1/2-inch-baking dish. Bake at 350^ for 30-40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.
3 lbs. potatoes, peeled and quartered
1-1/2 sticks butter (6-oz,)
2 small (3-oz.) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2-oz,) chopped pimientos, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
½ cup grated Parmesan cheese
¼ cup milk
1 tsp. salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with an electric mixer until smooth. Stir in ½ cup Cheddar cheese and next 6 ingredients; spoon into a lightly buttered 11x7x1-1/2-inch-baking dish. Bake at 350^ for 30-40 minutes, or until thoroughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.
Wednesday, November 4, 2009
GARLIC & SHRIMP PASTA
GARLIC & SHRIMP PASTA
S Tbsp. cornstarch
1-3/4 cups chicken broth
3 cloves garlic, minced
3 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes
3 Tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt
Heat the cornstarch, stock, garlic, parsley, lemon juice, and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until mixture boils and thickens.
Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.
Yield: 4 servings.
S Tbsp. cornstarch
1-3/4 cups chicken broth
3 cloves garlic, minced
3 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley flakes
3 Tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt
Heat the cornstarch, stock, garlic, parsley, lemon juice, and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until mixture boils and thickens.
Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.
Yield: 4 servings.
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