VEGETARIAN JAMBALAYA
“Jambalaya is traditionally with meat or seafood and served over long-grain white rice.
Since the meatless version breaks with tradition in any case, try it with brown rice instead.”
1 Tbsp. extra virgin olive oil
1 small onion, finally chopped
½ cup coarsely chopped celery
1 green bell pepper, coarsely chopped
1 garlic clove, minced
1 (14.5-oz.) can diced tomatoes, drained
2 Tbsp. tomato paste
½ tsp. file powder (optional)
1 Tbsp. chopped fresh Italian parsley
1 tsp. Tabasco sauce
1 tsp. salt
½ cup water
1-1/2 cups cooked or canned pinto beans, rinsed and drained if canned
4-oz. poached tempeh, cut into cubes
8-oz. frozen vegetarian sausage links, cut into 1-inch pieces
4-5 cups hot cooked long grain brown rice
In a large pot, heat 1-1/2 tsp. of oil over medium heat. Add the onion, celery, and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add the garlic, tomatoes, tomato paste file powder (if using), parsley, Tabasco, salt and water. Cover and simmer for 20 minutes, or until the vegetables are soft. Stir in the beans.
Meanwhile, heat the remaining 1-1/2 tsp. oil in a large skillet over medium-high heat. Add the tempeh and vegetarian sausage and cook until browned, about 5 minutes. Add the tempeh and sausage to the tomato mixture and simmer for about 10 minutes, until the flavors are well blended. Adjust the seasonings. Serve over the hot rice.
Yield: 4-6 servings.
Monday, May 31, 2010
MOM’S GOOD OLD POTATO SALAD
MOM’S GOOD OLD POTATO SALAD
“A simple old-fashioned potato salad has only 5 ingredients, featuring
hard boiled eggs and sweet pickles.”
5 lbs. potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24-oz.) jar sweet pickles, drained and chopped
2 cups mayonnaise
Place the potatoes in a large pan of water and boil overt medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
Place the eggs in a saucepan of cold water over medium heat and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
Stir in onions, sweet pickles, and mayonnaise into the eggs. and let the mixture chill in the refrigerator for at least ½ hour. Serve cold.
Yield: 8 servings.
“A simple old-fashioned potato salad has only 5 ingredients, featuring
hard boiled eggs and sweet pickles.”
5 lbs. potatoes, peeled and chopped
10 eggs
1 large onion, chopped
1 (24-oz.) jar sweet pickles, drained and chopped
2 cups mayonnaise
Place the potatoes in a large pan of water and boil overt medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
Place the eggs in a saucepan of cold water over medium heat and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
Stir in onions, sweet pickles, and mayonnaise into the eggs. and let the mixture chill in the refrigerator for at least ½ hour. Serve cold.
Yield: 8 servings.
CHEESY POTATO SALAD
CHEESY POTATO SALAD
“Made with cheddar cheese, bacon, green onions and sour cream.”
2-1/2 lbs. red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
¼ cup white sugar
½ bunch green onions, chopped
1 cup shredded Cheddar cheese
1 Tbsp. real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Yield: 6 servings.
“Made with cheddar cheese, bacon, green onions and sour cream.”
2-1/2 lbs. red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
¼ cup white sugar
½ bunch green onions, chopped
1 cup shredded Cheddar cheese
1 Tbsp. real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
Yield: 6 servings.
BARBECUE-STYLE BRAISED SHORT RIBS
BARBECUE-STYLE BRAISED SHORT RIBS
5 lbs. lean beef short ribs
1 tsp. salt plus salt to taste
½ tsp. freshly ground pepper
2 Tbsp. vegetable oil
2 onions, thickly sliced crosswise into rings
2 carrots peeled and slice
4 cloves garlic, coarsely chopped
2 cups tomato sauce
1 cup beef broth
Preheat oven to 325^. Sprinkle ribs with salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Add the ribs and brown evenly on all sides. Transfer the ribs to paper towels to drain briefly.
Add onions to the same pot and sauté over medium-high heat, until browned, about 5 minutes. Add the carrots and sauté until crisp-tender, about 5 minutes longer. Add the garlic and sauté for 1 minute. Stir in the tomato sauce, barbecue sauce, and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.
Bake until the meat is very tender, turning ribs occasionally, about 2-1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.
Yield: Serves 6.
5 lbs. lean beef short ribs
1 tsp. salt plus salt to taste
½ tsp. freshly ground pepper
2 Tbsp. vegetable oil
2 onions, thickly sliced crosswise into rings
2 carrots peeled and slice
4 cloves garlic, coarsely chopped
2 cups tomato sauce
1 cup beef broth
Preheat oven to 325^. Sprinkle ribs with salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Add the ribs and brown evenly on all sides. Transfer the ribs to paper towels to drain briefly.
Add onions to the same pot and sauté over medium-high heat, until browned, about 5 minutes. Add the carrots and sauté until crisp-tender, about 5 minutes longer. Add the garlic and sauté for 1 minute. Stir in the tomato sauce, barbecue sauce, and beef broth. Reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Add the ribs to the sauce.
Bake until the meat is very tender, turning ribs occasionally, about 2-1/2 hours. Season to taste with salt and pepper. Place on warm plates and serve immediately.
Yield: Serves 6.
TEXAS STYLE BBQ RIBS
TEXAS STYLE BBQ RIBS
2 racks of beef ribs (7 ribs per rack)
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
½ tsp. ground cayenne pepper
Preheat oven to 300^.
Combine all spices. Rub over surface of the ribs to coat well.
Place ribs on rack in roasting pan. Add ½ inch of water to bottom of the pan.
Cover pan with foil and lightly seal edges.
Bake at 300^ for 2 hours.
Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve
with your favorite BBQ sauce. Cut between ribs to serve.
2 racks of beef ribs (7 ribs per rack)
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
½ tsp. ground cayenne pepper
Preheat oven to 300^.
Combine all spices. Rub over surface of the ribs to coat well.
Place ribs on rack in roasting pan. Add ½ inch of water to bottom of the pan.
Cover pan with foil and lightly seal edges.
Bake at 300^ for 2 hours.
Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve
with your favorite BBQ sauce. Cut between ribs to serve.
Sunday, May 30, 2010
ELAINE’S SWEET and TANGY LOOSE BEEF BBQ
ELAINE’S SWEET and TANGY LOOSE BEEF BBQ
7 lbs. ground beef chuck
1 cup water
3 Tbsp. white vinegar
4 Tbsp., brown sugar
2 tsp. dry mustard
4 Tbsp. Worcestershire sauce
3 cups ketchup 2 tsp. salt
¾ tsp. black pepper
¼ tsp. cayenne pepper
6 cloves garlic, minced
Place the roast into a slow cooker along with water. Cover. And cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
Shred the beef, removing fat as you go. Remove ½ cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
Cover, and continue to cook beef on LOW for an additional 4-6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Yield: 28 servings.
7 lbs. ground beef chuck
1 cup water
3 Tbsp. white vinegar
4 Tbsp., brown sugar
2 tsp. dry mustard
4 Tbsp. Worcestershire sauce
3 cups ketchup 2 tsp. salt
¾ tsp. black pepper
¼ tsp. cayenne pepper
6 cloves garlic, minced
Place the roast into a slow cooker along with water. Cover. And cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
Shred the beef, removing fat as you go. Remove ½ cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
Cover, and continue to cook beef on LOW for an additional 4-6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Yield: 28 servings.
SYRACUSE SALT POTATOES
SYRACUSE SALT POTATOES
“Potatoes are boiled in intensely salted water. This was invented in the 1800s by Irish salt mine workers in central New York State”
4 lbs. new potatoes
1-1/2 cups fine salt
8 Tbsp. butter, melted
Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it is no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to q boil. Reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
While the potatoes are cooking, melt the butter in a small pan over medium-high heat, or in microwave. Serve immediately poured over potatoes.
Yield: 8 servings.
“Potatoes are boiled in intensely salted water. This was invented in the 1800s by Irish salt mine workers in central New York State”
4 lbs. new potatoes
1-1/2 cups fine salt
8 Tbsp. butter, melted
Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it is no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to q boil. Reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
While the potatoes are cooking, melt the butter in a small pan over medium-high heat, or in microwave. Serve immediately poured over potatoes.
Yield: 8 servings.
BARBECUED BEEF SHORT RIBS IN CROCK POT
BARBECUED BEEF SHORT RIBS IN CROCK POT
3 lbs. beef short ribs
1 cup water
¼ cup cooking wine
1 Tbsp. Worcestershire sauce
½ cup barbecue sauce
Place ribs in crock pot standing. Pour in wine and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on LOW approximately 8 hours.
3 lbs. beef short ribs
1 cup water
¼ cup cooking wine
1 Tbsp. Worcestershire sauce
½ cup barbecue sauce
Place ribs in crock pot standing. Pour in wine and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. Cook on LOW approximately 8 hours.
BARBECUED BEEF RIBS
BARBECUED BEEF RIBS
1 (5 lb.) slab beef back ribs
1/3 cup soy sauce
¾ tsp. ground ginger
1 Tbsp. honey
1 bunch green onions
Cut beef into individual ribs. Arrange in a 9-x-13-inch glass-baking dish.
In cup, combine soy sauce, vinegar, and ginger for marinade, pour over ribs. Cover tightly and refrigerate several hours or overnight, turning at least once.
Heat coals in grill to medium hot. Place grill rack 4 inches above coals. Remove beef from marinade; reserve marinade. Grill ribs 20 minutes on each side.
Stir honey into reserved marinade. Brush over both sides of ribs. Grill 10 minutes longer on each side.
Trim green onions; brush with marinade and grill 5 minutes, turning once. Serve ribs garnished with green onions.
1 (5 lb.) slab beef back ribs
1/3 cup soy sauce
¾ tsp. ground ginger
1 Tbsp. honey
1 bunch green onions
Cut beef into individual ribs. Arrange in a 9-x-13-inch glass-baking dish.
In cup, combine soy sauce, vinegar, and ginger for marinade, pour over ribs. Cover tightly and refrigerate several hours or overnight, turning at least once.
Heat coals in grill to medium hot. Place grill rack 4 inches above coals. Remove beef from marinade; reserve marinade. Grill ribs 20 minutes on each side.
Stir honey into reserved marinade. Brush over both sides of ribs. Grill 10 minutes longer on each side.
Trim green onions; brush with marinade and grill 5 minutes, turning once. Serve ribs garnished with green onions.
OVEN BARBECUED BABY BEEF RIBS
OVEN BARBECUED BABY BEEF RIBS
4 green onions, chopped
2 Tbsp. butter
1 Tbsp. all-purpose flour
1 Tbsp. Dijon-style mustard
1/2 to 1 cup beef broth
2 Tbsp. lemon juice
3 Tbsp. chili sauce
Dash of freshly ground black pepper
Wipe ribs with damp paper toweling. Place single layer in shallow roasting pan. Roast at 450^ for about 20 minutes. Drain off fat.
Meanwhile, prepare sauce by sautéing onions in butter until tender. Blend in flour and mustard. Cook 1 to 2 minutes.
Stir in beef broth, lemon juice, chili sauce and black pepper. Cook 5 to 7 minutes, stirring until sauce is smooth and thickened.
Brush sauce over ribs. Return ribs to oven. Bake 30 minutes or until tender, basting occasionally with the sauce.
4 green onions, chopped
2 Tbsp. butter
1 Tbsp. all-purpose flour
1 Tbsp. Dijon-style mustard
1/2 to 1 cup beef broth
2 Tbsp. lemon juice
3 Tbsp. chili sauce
Dash of freshly ground black pepper
Wipe ribs with damp paper toweling. Place single layer in shallow roasting pan. Roast at 450^ for about 20 minutes. Drain off fat.
Meanwhile, prepare sauce by sautéing onions in butter until tender. Blend in flour and mustard. Cook 1 to 2 minutes.
Stir in beef broth, lemon juice, chili sauce and black pepper. Cook 5 to 7 minutes, stirring until sauce is smooth and thickened.
Brush sauce over ribs. Return ribs to oven. Bake 30 minutes or until tender, basting occasionally with the sauce.
Saturday, May 29, 2010
BALSAMIC GLAZED SALMON
BALSAMIC GLAZED SALMON
8 fresh salmon fillets, ¾-inch thick (about 1-1/2 lbs.)
Freshly ground black pepper
3 Tbsp. olive oil
4-1/2-tsp. cornstarch
1-3/4-cups chicken stock
3 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1 Tbsp. orange juice
1 tsp. grated orange peel
Orange slices for garnish
Place the salmon in an 11-x-8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350^ for 15 minutes or until the fish flakes easily when tested with a fork.
Stir in the cornstarch, stock, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until mixture boils and thickens.
Place the salmons on a serving platter and serve with the sauce. Garnish with the orange slices.
Yield: 8 servings.
8 fresh salmon fillets, ¾-inch thick (about 1-1/2 lbs.)
Freshly ground black pepper
3 Tbsp. olive oil
4-1/2-tsp. cornstarch
1-3/4-cups chicken stock
3 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1 Tbsp. orange juice
1 tsp. grated orange peel
Orange slices for garnish
Place the salmon in an 11-x-8-inch (2-quart) shallow baking dish. Sprinkle with black pepper and drizzle with oil. Bake at 350^ for 15 minutes or until the fish flakes easily when tested with a fork.
Stir in the cornstarch, stock, vinegar, brown sugar, orange juice and orange peel in a 2-quart saucepan over high heat to a boil. Cook and stir until mixture boils and thickens.
Place the salmons on a serving platter and serve with the sauce. Garnish with the orange slices.
Yield: 8 servings.
SPANISH RICE ORIGINAL
SPANISH RICE ORIGINAL
“ A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.”
2 cups chicken broth
2 cups tomato sauce
12 slices bacon
4 onions, diced
2 cups uncooked white rice
4 tomatoes, diced
4 green bell peppers, diced
1 tsp. chili powder
1 tsp. salt and pepper to taste
2 (10-oz.) cans black olives, drained, (optional)
2 (10-oz.) cans whole kernel corn, drained, (optional)
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt and pepper. Cover, and simmer for 30-40 minutes. Stir in black olives and corn.
Yield: 12 servings.
“ A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.”
2 cups chicken broth
2 cups tomato sauce
12 slices bacon
4 onions, diced
2 cups uncooked white rice
4 tomatoes, diced
4 green bell peppers, diced
1 tsp. chili powder
1 tsp. salt and pepper to taste
2 (10-oz.) cans black olives, drained, (optional)
2 (10-oz.) cans whole kernel corn, drained, (optional)
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt and pepper. Cover, and simmer for 30-40 minutes. Stir in black olives and corn.
Yield: 12 servings.
CHICKEN ENCHILLADAS
CHICKEN ENCHILLADAS
2 (16-oz.) cans refried beans
20 (8-inch) flour tortillas
2 (10.75-oz.) cans condensed cream of chicken soup, undiluted
2 cups sour cream
6 cups cubed cooked chicken
6 cups shredded Cheddar cheese, divided
2 (14.5-oz.) cans enchilada sauce
½ cup sliced green onions
½ cup sliced ripe olives
Shredded lettuce
Spread about 2 Tbsp. of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to ½ cup down the center of each tortilla; top with 1 Tbsp. cheese. Roll up and place seam side down in a 9-x-13-inch baking dish. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350^ for 35 minutes or until heated through. Just before serving, sprinkle with lettuce around enchiladas if desired.
Yield: 20 servings.
2 (16-oz.) cans refried beans
20 (8-inch) flour tortillas
2 (10.75-oz.) cans condensed cream of chicken soup, undiluted
2 cups sour cream
6 cups cubed cooked chicken
6 cups shredded Cheddar cheese, divided
2 (14.5-oz.) cans enchilada sauce
½ cup sliced green onions
½ cup sliced ripe olives
Shredded lettuce
Spread about 2 Tbsp. of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to ½ cup down the center of each tortilla; top with 1 Tbsp. cheese. Roll up and place seam side down in a 9-x-13-inch baking dish. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350^ for 35 minutes or until heated through. Just before serving, sprinkle with lettuce around enchiladas if desired.
Yield: 20 servings.
CREAM CHEESE JALAPENO HAMBURGERS
CREAM CHEESE JALAPENO HAMBURGERS
“These cream cheese jalapeno hamburgers will add spice to your next cook out. You can also add the jalapenos and cream cheese when you mix the ground beef”
2 cups seeded and chopped jalapeno peppers
2 (8-oz.) packages cream cheese, softened
2 pounds ground beef
8 hamburger buns split
Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
Divide the ground beef into 16 portions and pat out each one to ¼-inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with remaining patties, pressing the edges together to seal.
Grill for about 10 minutes per side, or until well-done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite topping.
Yield: 8 servings.
“These cream cheese jalapeno hamburgers will add spice to your next cook out. You can also add the jalapenos and cream cheese when you mix the ground beef”
2 cups seeded and chopped jalapeno peppers
2 (8-oz.) packages cream cheese, softened
2 pounds ground beef
8 hamburger buns split
Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
Divide the ground beef into 16 portions and pat out each one to ¼-inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with remaining patties, pressing the edges together to seal.
Grill for about 10 minutes per side, or until well-done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite topping.
Yield: 8 servings.
SPANISH RICE IV
SPANISH RICE IV
(CROCK-POT)
1 onion, diced
1 green pepper, chopped
2 garlic cloves, minced
1 (15-oz.) can tomato sauce
1-1/2 cups water
2 tsp. chili powder
1 tsp. cumin
¾ cup brown rice
2 Tbsp. chunky salsa
Combine all ingredients in crockpot. Cover and cook on LOW for 7-10 hours.
(CROCK-POT)
1 onion, diced
1 green pepper, chopped
2 garlic cloves, minced
1 (15-oz.) can tomato sauce
1-1/2 cups water
2 tsp. chili powder
1 tsp. cumin
¾ cup brown rice
2 Tbsp. chunky salsa
Combine all ingredients in crockpot. Cover and cook on LOW for 7-10 hours.
Friday, May 28, 2010
CHICKEN CASSEROLE (SLOW COOKER)
CHICKEN CASSEROLE (SLOW COOKER)
8-oz. noodles
3 cups chicken; cooked, diced
½ cup celery; diced
½ cup green pepper; diced
½ cup onion, diced
4-oz. mushrooms; canned, drained
½ cup chicken broth
½ cup Parmesan cheese
2 Tbsp. butter
1 cup sharp Cheddar; grated
½ tsp. basil
1-1/2 cups small curd cottage cheese
1 can cream of chicken soup
Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.
Yield: 6 servings.
8-oz. noodles
3 cups chicken; cooked, diced
½ cup celery; diced
½ cup green pepper; diced
½ cup onion, diced
4-oz. mushrooms; canned, drained
½ cup chicken broth
½ cup Parmesan cheese
2 Tbsp. butter
1 cup sharp Cheddar; grated
½ tsp. basil
1-1/2 cups small curd cottage cheese
1 can cream of chicken soup
Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.
Yield: 6 servings.
BEEF FAJITAS (CROCKPOT)
BEEF FAJITAS (CROCKPOT)
2 lbs. stew meat
2 large onions, sliced
1 green pepper, chopped
1 (4-oz.) can green chilies (optional)
2 cloves garlic, minced
2 tsp. chili powder
½ tsp. cumin
1 tsp. salt
1 (14-oz.) can stewed tomatoes
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
After cooking, shred the meat with a potato masher, right there in the pot. Add a spoonful of limejuice if desired, for authentic flavor. Scoop up the filling with a slotted spoon and serve on soft tortillas with cheese and salsa and homemade yogurt or sour cream.
YIELD: 6 servings.
2 lbs. stew meat
2 large onions, sliced
1 green pepper, chopped
1 (4-oz.) can green chilies (optional)
2 cloves garlic, minced
2 tsp. chili powder
½ tsp. cumin
1 tsp. salt
1 (14-oz.) can stewed tomatoes
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
After cooking, shred the meat with a potato masher, right there in the pot. Add a spoonful of limejuice if desired, for authentic flavor. Scoop up the filling with a slotted spoon and serve on soft tortillas with cheese and salsa and homemade yogurt or sour cream.
YIELD: 6 servings.
BEEF FAJITAS (CROCKPOT)
BEEF FAJITAS (CROCKPOT)
2 lbs. stew meat
2 large onions, sliced
1 green pepper, chopped
1 (4-oz.) can green chilies (optional)
2 cloves garlic, minced
2 tsp. chili powder
½ tsp. cumin
1 tsp. salt
1 (14-oz.) can stewed tomatoes
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
After cooking, shred the meat with a potato masher, right there in the pot. Add a spoonful of limejuice if desired, for authentic flavor. Scoop up the filling with a slotted spoon and serve on soft tortillas with cheese and salsa and homemade yogurt or sour cream.
YIELD: 6 servings.
2 lbs. stew meat
2 large onions, sliced
1 green pepper, chopped
1 (4-oz.) can green chilies (optional)
2 cloves garlic, minced
2 tsp. chili powder
½ tsp. cumin
1 tsp. salt
1 (14-oz.) can stewed tomatoes
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
After cooking, shred the meat with a potato masher, right there in the pot. Add a spoonful of limejuice if desired, for authentic flavor. Scoop up the filling with a slotted spoon and serve on soft tortillas with cheese and salsa and homemade yogurt or sour cream.
YIELD: 6 servings.
FRAGRANT LEMON CHICKEN (slow cooker)
FRAGRANT LEMON CHICKEN (slow cooker)
“Apple and celery bake in the cavity of this whole chicken while lemon, onion and rosemary permeate the basting liquid in this slow cooker preparation”
1 apple, peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 lb.) whole chicken
salt to taste
ground black pepper to taste
1 onion, chopped
½ tsp. dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water
Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1-cup hot water into the slow cooker.
Cover and cook on HIGH for 1 hour. Switch to LOW, and cook for 6 to 8 hours, basting several times.
Yield: 6 servings.
“Apple and celery bake in the cavity of this whole chicken while lemon, onion and rosemary permeate the basting liquid in this slow cooker preparation”
1 apple, peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 lb.) whole chicken
salt to taste
ground black pepper to taste
1 onion, chopped
½ tsp. dried rosemary, crushed
1 lemon, zested and juiced
1 cup hot water
Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1-cup hot water into the slow cooker.
Cover and cook on HIGH for 1 hour. Switch to LOW, and cook for 6 to 8 hours, basting several times.
Yield: 6 servings.
OLIVE and ONION TAPENADE
OLIVE and ONION TAPENADE
1 Tbsp. olive oil
1 cup chopped onion
2 tsp. chopped fresh or ½ tsp. dried thyme
4 garlic cloves, finely chopped
¼ cup dry white wine
2 Tbsp. white wine vinegar
1-2/3 cup chopped pitted green olives
1/3 cup pitted olives (about 15 olives)
¼ tsp. freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add onion; coo0k 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes stirring frequently. Stir in wine and vinegar, bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally. Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down sides of the bowl
1 Tbsp. olive oil
1 cup chopped onion
2 tsp. chopped fresh or ½ tsp. dried thyme
4 garlic cloves, finely chopped
¼ cup dry white wine
2 Tbsp. white wine vinegar
1-2/3 cup chopped pitted green olives
1/3 cup pitted olives (about 15 olives)
¼ tsp. freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add onion; coo0k 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes stirring frequently. Stir in wine and vinegar, bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally. Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down sides of the bowl
STRAWBERRY CUSTARD PIES
STRAWBERRY CUSTARD PIES
“Recipe for making 6 pies”
4-1/2 cups sugar
¾ cup cornstarch
4-1/2 cups cold water
3 packages (3-oz.each) strawberry gelatin
1 Tbsp. lemon juice
6 packages (3-oz. each) cook-and-serve vanilla pudding mix
6 pastry shells (9-inches), baked
3 lbs. fresh strawberries, halved
Whipped cream, optional
In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature.
Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Yield: 6 pies (8 servings each).
“Recipe for making 6 pies”
4-1/2 cups sugar
¾ cup cornstarch
4-1/2 cups cold water
3 packages (3-oz.each) strawberry gelatin
1 Tbsp. lemon juice
6 packages (3-oz. each) cook-and-serve vanilla pudding mix
6 pastry shells (9-inches), baked
3 lbs. fresh strawberries, halved
Whipped cream, optional
In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature.
Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.
Yield: 6 pies (8 servings each).
SCRUMPTIOUS SHRIMP SCAMPY
SCRUMPTIOUS SHRIMP SCAMPY
“Tender pink shrimp and red and yellow bell peppers simmering in a flavorful garlic sauce with a hint of cream and a zing of crushed red peppers, all tossed with linguine and served hot”
1 (16-oz.) package linguine pasta
2 Tbsp. butter
1-1/2 Tbsp. olive oil
½ cup chopped red bell peppers
½ cup chopped yellow bell peppers
6 cloves garlic, sliced
48 large shrimp, peeled, deveined, and tails removed
½ cup dry white wine (such as Chardonnay)
1 tsp. lemon juice
¼ cup clam juice
2 Tbsp. butter
1-1/2 Tbsp. olive oil
2 Tbsp. heavy cream
1-1/2 tsp. crushed red pepper flaked, or to taste
3 Tbsp. chopped fresh parsley
1 tsp. sea salt
Fill a large pot with slightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of linguine cooking water, and drain pasta well in a colander set in the sink.
Melt 2 Tbsp. butter and 1-1/2 Tbsp. of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow peppers and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more Tbsp. of butter and 1-1/2 Tbsp., of olive oil, and return the shrimp to the skillet. Stir in reserve pasta cooking water, cream, red pepper flaked, parsley and sea salt. Add the cooked linguine, and toss lightly with the shrimp and the sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.
Yield: 6 servings.
“Tender pink shrimp and red and yellow bell peppers simmering in a flavorful garlic sauce with a hint of cream and a zing of crushed red peppers, all tossed with linguine and served hot”
1 (16-oz.) package linguine pasta
2 Tbsp. butter
1-1/2 Tbsp. olive oil
½ cup chopped red bell peppers
½ cup chopped yellow bell peppers
6 cloves garlic, sliced
48 large shrimp, peeled, deveined, and tails removed
½ cup dry white wine (such as Chardonnay)
1 tsp. lemon juice
¼ cup clam juice
2 Tbsp. butter
1-1/2 Tbsp. olive oil
2 Tbsp. heavy cream
1-1/2 tsp. crushed red pepper flaked, or to taste
3 Tbsp. chopped fresh parsley
1 tsp. sea salt
Fill a large pot with slightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of linguine cooking water, and drain pasta well in a colander set in the sink.
Melt 2 Tbsp. butter and 1-1/2 Tbsp. of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow peppers and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more Tbsp. of butter and 1-1/2 Tbsp., of olive oil, and return the shrimp to the skillet. Stir in reserve pasta cooking water, cream, red pepper flaked, parsley and sea salt. Add the cooked linguine, and toss lightly with the shrimp and the sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.
Yield: 6 servings.
GRILLED BROWN SUGAR PORK CHOPS
GRILLED BROWN SUGAR PORK CHOPS
“Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger.”
½ cup brown sugar, firmly packed
½ cup apple juice
4 Tbsp. vegetable oil
1 Tbsp. soy sauce
½ tsp. ground ginger
Salt and pepper to taste
2 tsp. cornstarch
½ cup water6 boneless pork chops
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt, and pepper. Bring to a boil. Combine water and cornstarch in a small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10-12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
Yield: 6 servings.
“Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger.”
½ cup brown sugar, firmly packed
½ cup apple juice
4 Tbsp. vegetable oil
1 Tbsp. soy sauce
½ tsp. ground ginger
Salt and pepper to taste
2 tsp. cornstarch
½ cup water6 boneless pork chops
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt, and pepper. Bring to a boil. Combine water and cornstarch in a small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10-12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
Yield: 6 servings.
CHOCOLATE-COVERED CHERRY CAKE
CHOCOLATE-COVERED CHERRY CAKE
“1974 Pillsbury Bake-Off Grand prize winner”
1 package devil’s food cake mix
1 can (21-oz.) cherry pie filling
2 large eggs
1 tsp. pure almond extract
Place rack in center of the oven and preheat to 350^. Lightly mist a 9-x-13-inch baking pan with vegetable oil spray. Set pan aside.
Place all ingredients onto large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase speed to medium and beat for 2 minutes more. The batter should look thick
and well blended. Pour the batter into the prepared pan, smoothing the top with a
spatula. Place the pan in the oven.
Bake the cake for 30-35 minutes. Remove pan from the oven and place it on a wire rack to cool.
“1974 Pillsbury Bake-Off Grand prize winner”
1 package devil’s food cake mix
1 can (21-oz.) cherry pie filling
2 large eggs
1 tsp. pure almond extract
Place rack in center of the oven and preheat to 350^. Lightly mist a 9-x-13-inch baking pan with vegetable oil spray. Set pan aside.
Place all ingredients onto large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase speed to medium and beat for 2 minutes more. The batter should look thick
and well blended. Pour the batter into the prepared pan, smoothing the top with a
spatula. Place the pan in the oven.
Bake the cake for 30-35 minutes. Remove pan from the oven and place it on a wire rack to cool.
Thursday, May 27, 2010
PERFECT TURKEY RECIPE
PERFECT TURKEY RECIPE
1 whole turkey, thawed
Black pepper
Garlic salt
Butter (about 2 sticks)
Vegetables-Amounts may vary. Use enough to fill the insides of your turkey
Onions cut into large chunks
Carrots cut into large chunks
Celery cut into large chunks Garlic, whole cloves
Fresh rosemary (optional)
White wine (optional)
Preheat oven to 325^
Remove giblets from turkey’s cavity. Wash turkey well in cold water and allow water to drain from turkey for several minutes. Place breast-side up turkey on roasting rack in a roasting pan, if the turkey is not too large, you can use a broiler pan and rack.
Season the inside cavity of the turkey well with black pepper and garlic salt. Stuff the cavity with chunks of butter, cut onions, cloves of garlic, celery and carrots. If you have some fresh rosemary, this can be added too and gives a great flavor and smell. You can also add a few tablespoons of some white wine into the cavity for some added zest.
Melt a stick of butter and spread all over the turkey’s exterior. Season with garlic salt and pepper.
Take small pieces of foil and wrap around the wing and leg tips. This will keep these from charring before the rest of the turkey is done. Do not cover the rest of the turkey. No need to baste; the turkey self-baste.
Place turkey in oven and bake until internal temperature reaches 180-185 degrees. The time will vary with your oven and the size of your turkey but a general rule is approximately 15 minutes per pound for a conventional oven.
Remove the foil wraps around wings and legs the last hour or so of roasting.
1 whole turkey, thawed
Black pepper
Garlic salt
Butter (about 2 sticks)
Vegetables-Amounts may vary. Use enough to fill the insides of your turkey
Onions cut into large chunks
Carrots cut into large chunks
Celery cut into large chunks Garlic, whole cloves
Fresh rosemary (optional)
White wine (optional)
Preheat oven to 325^
Remove giblets from turkey’s cavity. Wash turkey well in cold water and allow water to drain from turkey for several minutes. Place breast-side up turkey on roasting rack in a roasting pan, if the turkey is not too large, you can use a broiler pan and rack.
Season the inside cavity of the turkey well with black pepper and garlic salt. Stuff the cavity with chunks of butter, cut onions, cloves of garlic, celery and carrots. If you have some fresh rosemary, this can be added too and gives a great flavor and smell. You can also add a few tablespoons of some white wine into the cavity for some added zest.
Melt a stick of butter and spread all over the turkey’s exterior. Season with garlic salt and pepper.
Take small pieces of foil and wrap around the wing and leg tips. This will keep these from charring before the rest of the turkey is done. Do not cover the rest of the turkey. No need to baste; the turkey self-baste.
Place turkey in oven and bake until internal temperature reaches 180-185 degrees. The time will vary with your oven and the size of your turkey but a general rule is approximately 15 minutes per pound for a conventional oven.
Remove the foil wraps around wings and legs the last hour or so of roasting.
MEXICAN RICE RECIPE
MEXICAN RICE RECIPE
1 tsp. salt
1 clove garlic, minced
3 Tbsp. cooking oil
1 cup uncooked rice
2 cups chicken broth
½ cup tomato puree or can tomato
½ cup chopped bell pepper
½ cup chopped onion
Heat oil
Add rice and cook until golden.
Add and sauté onion, bell pepper, and garlic.
Add salt, tomato and broth in a blender.
Add to rice, cook until tender and liquid is absorbed.
Cooking time 20 minutes over low heat.
1 tsp. salt
1 clove garlic, minced
3 Tbsp. cooking oil
1 cup uncooked rice
2 cups chicken broth
½ cup tomato puree or can tomato
½ cup chopped bell pepper
½ cup chopped onion
Heat oil
Add rice and cook until golden.
Add and sauté onion, bell pepper, and garlic.
Add salt, tomato and broth in a blender.
Add to rice, cook until tender and liquid is absorbed.
Cooking time 20 minutes over low heat.
SLOW-COOKED BARBECUE RIBS
SLOW-COOKED BARBECUE RIBS
4-lbs. pork baby back ribs
2 cups catsup
¾ cup chili sauce
¾ cup packed brown sugar
1/3 cup vinegar
3 tsp. dried oregano
1 Tbsp. Worcestershire sauce
¼ tsp. hot sauce
2 Tbsp. prepared yellow mustard
1 tsp. salt
½ tsp. pepper
Preheat oven to 350^.
Place ribs in roasting pan and bake for 15-20 minutes on each side. Remove from pan to drain.
Combine remaining ingredients in a bowl. Place ribs in slow cooker (crock-pot) and pour mixture over to coat well. Cook on lowest setting for 6-8 hours.
Yield: Serves 6-8.
4-lbs. pork baby back ribs
2 cups catsup
¾ cup chili sauce
¾ cup packed brown sugar
1/3 cup vinegar
3 tsp. dried oregano
1 Tbsp. Worcestershire sauce
¼ tsp. hot sauce
2 Tbsp. prepared yellow mustard
1 tsp. salt
½ tsp. pepper
Preheat oven to 350^.
Place ribs in roasting pan and bake for 15-20 minutes on each side. Remove from pan to drain.
Combine remaining ingredients in a bowl. Place ribs in slow cooker (crock-pot) and pour mixture over to coat well. Cook on lowest setting for 6-8 hours.
Yield: Serves 6-8.
SHOULD BE ILLEGAL OVEN BBQ RIBS
SHOULD BE ILLEGAL OVEN BBQ RIBS
3-lbs. back ribs
1 (8-oz.) jar honey
1 tsp. paprika
1 tsp. chili powder
½ tsp. garlic powder
2 Tbsp. Old Bay Seasoning
½ tsp. onion powder
¼ tsp. celery salt
½ cup dark brown sugar
¼ tsp. black pepper
1 medium onion, grated or finely chopped
12-oz. barbecue sauce
Place all ingredients together in a large roasting pan.
Cut ribs apart for easier serving.
Mix together making sure to coat all ribs with this semi-dry paste.
Spread ribs out evenly on bottom of pan.
Cover lightly with foil.
Bake at 375^ for approximately 1 hour.
Turning or stirring occasionally.
You can use broiler for these ribs, just watch more closely, and adjust cooking time.
Yield: 4-6 servings.
3-lbs. back ribs
1 (8-oz.) jar honey
1 tsp. paprika
1 tsp. chili powder
½ tsp. garlic powder
2 Tbsp. Old Bay Seasoning
½ tsp. onion powder
¼ tsp. celery salt
½ cup dark brown sugar
¼ tsp. black pepper
1 medium onion, grated or finely chopped
12-oz. barbecue sauce
Place all ingredients together in a large roasting pan.
Cut ribs apart for easier serving.
Mix together making sure to coat all ribs with this semi-dry paste.
Spread ribs out evenly on bottom of pan.
Cover lightly with foil.
Bake at 375^ for approximately 1 hour.
Turning or stirring occasionally.
You can use broiler for these ribs, just watch more closely, and adjust cooking time.
Yield: 4-6 servings.
Wednesday, May 26, 2010
SPICY CABBAGE
SPICY CABBAGE
1 large cabbage (about 2-1/2 lbs.) cut into bite-size pieces
2 green tomatoes, chopped
1 large green bell pepper, chopped
1 cup water
½ cup hot pickled banana peppers, chopped
1 Tbsp. vegetable oil
1 tsp. salt
½ tsp. pepper
Bring all ingredients to a boil in a large nonstick skillet over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, 25 minutes or until cabbage is tender.
Yield: 6 servings.
1 large cabbage (about 2-1/2 lbs.) cut into bite-size pieces
2 green tomatoes, chopped
1 large green bell pepper, chopped
1 cup water
½ cup hot pickled banana peppers, chopped
1 Tbsp. vegetable oil
1 tsp. salt
½ tsp. pepper
Bring all ingredients to a boil in a large nonstick skillet over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, 25 minutes or until cabbage is tender.
Yield: 6 servings.
CAJUN PASTA FRESCA
CAJUN PASTA FRESCA
“Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan”
1 lb. vermicelli pasta
2 Tbsp. olive oil
1 Tbsp. minced garlic
13 roma (plum) tomatoes, chopped
1 Tbsp. salt
1 Tbsp. fresh chopped parsley
1 Tbsp. Cajun seasoning
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.
Yield: 8 servings.
“Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan”
1 lb. vermicelli pasta
2 Tbsp. olive oil
1 Tbsp. minced garlic
13 roma (plum) tomatoes, chopped
1 Tbsp. salt
1 Tbsp. fresh chopped parsley
1 Tbsp. Cajun seasoning
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.
Yield: 8 servings.
Saturday, May 22, 2010
BROCCOLI and SAUSAGE CAVATELLI
BROCCOLI and SAUSAGE CAVATELLI
“Hot and spicy)
1 lb. spicy Italian sausage
½ cup olive oil
6 cloves garlic, minced
1 (16-oz,) package cavatelli pasta
1 (16-oz.) package frozen broccoli
½ tsp. crushed red pepper
½ cup Parmesan cheese
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or until done; drain. Three minutes before the end of the cooking time add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan cheese. Season with red pepper flakes.
Yield: 8 servings.
“Hot and spicy)
1 lb. spicy Italian sausage
½ cup olive oil
6 cloves garlic, minced
1 (16-oz,) package cavatelli pasta
1 (16-oz.) package frozen broccoli
½ tsp. crushed red pepper
½ cup Parmesan cheese
In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
In the same skillet, cook garlic in olive oil until golden.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or until done; drain. Three minutes before the end of the cooking time add broccoli; drain with pasta.
In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan cheese. Season with red pepper flakes.
Yield: 8 servings.
Friday, May 21, 2010
SLUMGULLION
SLUMGULLION
“Ground beef, macaroni and tomato, great flavor and a quick cooking time”
1 (16-oz.) package elbow macaroni
1 lb. lean ground beef
1 large onion, chopped
2 cups tomato sauce
2 (4.5-oz.) cans mushrooms, drained
2 tsp. minced garlic
salt and pepper to taste
1 (14.5) can stewed tomatoes
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain and place in large saucepan.
Meanwhile, in a large skillet, brown beef over medium heat. Just before beef is browned, stir in onion.
Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10-15 minutes, or until heated through.
Yield: 8 servings.
“Ground beef, macaroni and tomato, great flavor and a quick cooking time”
1 (16-oz.) package elbow macaroni
1 lb. lean ground beef
1 large onion, chopped
2 cups tomato sauce
2 (4.5-oz.) cans mushrooms, drained
2 tsp. minced garlic
salt and pepper to taste
1 (14.5) can stewed tomatoes
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain and place in large saucepan.
Meanwhile, in a large skillet, brown beef over medium heat. Just before beef is browned, stir in onion.
Add beef mixture to pasta, and stir in tomato sauce, mushrooms, garlic, salt, pepper and stewed tomatoes. Cook over low heat, 10-15 minutes, or until heated through.
Yield: 8 servings.
GRAMMA’S APPLE BREAD PUDDING
GRAMMA’S APPLE BREAD PUDDING
“Bread, raisins and apples are baked with eggs and cinnamon, then topped
with a sweet, warm vanilla sauce in this comforting dish”
PUDDING
4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1-3/4 cups milk
¼ cup margarine
1 tsp. ground cinnamon
½ tsp. vanilla extract
2 eggs, beaten
VANILLA SAUCE
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 tsp. vanilla extract
Preheat oven to 350^. Grease a 7x11-inch-baking dish.
In a large bowl, combine bread raisins, and apples. In a small saucepan over medium heat, combine 1-cup brown sugar, 1-3/4 cups milk, and ¼ cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, ½ tsp. vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
Bake in preheated oven 40-to 50 minutes, or until center is set and apples are tender.
While pudding is baking, mix together sugar, ¼ cup brown sugar, ½ cup milk, and ½ cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 tsp., vanilla, serve over bread pudding.
Yield: 8 servings.
“Bread, raisins and apples are baked with eggs and cinnamon, then topped
with a sweet, warm vanilla sauce in this comforting dish”
PUDDING
4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1-3/4 cups milk
¼ cup margarine
1 tsp. ground cinnamon
½ tsp. vanilla extract
2 eggs, beaten
VANILLA SAUCE
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 tsp. vanilla extract
Preheat oven to 350^. Grease a 7x11-inch-baking dish.
In a large bowl, combine bread raisins, and apples. In a small saucepan over medium heat, combine 1-cup brown sugar, 1-3/4 cups milk, and ¼ cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, ½ tsp. vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
Bake in preheated oven 40-to 50 minutes, or until center is set and apples are tender.
While pudding is baking, mix together sugar, ¼ cup brown sugar, ½ cup milk, and ½ cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 tsp., vanilla, serve over bread pudding.
Yield: 8 servings.
Thursday, May 20, 2010
HOT CRAB DIP
HOT CRAB DIP
1 Tbsp. butter
1 (8-oz.) package cream cheese
1/3 cup mayonnaise
2 tsp. lemon juice
1 Tbsp. water
2 green onions [, sliced, greens included
2 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley
1 Tbsp. horseradish
¼ tsp. Worcestershire sauce
½ tsp. Tabasco sauce (to taste) 1/2 cup freshly grated Parmesan cheese, divided
½ cup slivered almond
3-1/2 cups loosley packed baby spinach leaves, coarsely chopped
1 cup fresh lump crabmeat (or a can of crab meat
Preheat oven to 350^.
In a mixing bowl beat together the cream cheese, mayonnaise, lemon juice, water, onions, ¼ cup Parmesan cheese and parsley until smooth. Mix in the Worcestershire sauce, Tabasco and horseradish.
In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to the mixing bowl.
Fold in slivered almonds, spinach and lump crab meat. Place in an ovenproof casserole-serving dish.
Bake until bubbly and heated through, about 20 minutes.
Remove from oven, stir and sprinkle with remaining Parmesan cheese. Turn on broiler and cook from 3-5 minutes or until top is browned and edges are bubbly.
Serve with crackers or thinly sliced baguette.
Yield: Serves 8
1 Tbsp. butter
1 (8-oz.) package cream cheese
1/3 cup mayonnaise
2 tsp. lemon juice
1 Tbsp. water
2 green onions [, sliced, greens included
2 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley
1 Tbsp. horseradish
¼ tsp. Worcestershire sauce
½ tsp. Tabasco sauce (to taste) 1/2 cup freshly grated Parmesan cheese, divided
½ cup slivered almond
3-1/2 cups loosley packed baby spinach leaves, coarsely chopped
1 cup fresh lump crabmeat (or a can of crab meat
Preheat oven to 350^.
In a mixing bowl beat together the cream cheese, mayonnaise, lemon juice, water, onions, ¼ cup Parmesan cheese and parsley until smooth. Mix in the Worcestershire sauce, Tabasco and horseradish.
In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to the mixing bowl.
Fold in slivered almonds, spinach and lump crab meat. Place in an ovenproof casserole-serving dish.
Bake until bubbly and heated through, about 20 minutes.
Remove from oven, stir and sprinkle with remaining Parmesan cheese. Turn on broiler and cook from 3-5 minutes or until top is browned and edges are bubbly.
Serve with crackers or thinly sliced baguette.
Yield: Serves 8
BROTHY SHRIMP & RICE SCAMPI
BROTHY SHRIMP & RICE SCAMPI
3-1/2 cups chicken stock
3/3 cup uncooked regular long-grain white rice4
1 Tbsp. olive oil
1 lb. fresh or frozen large shrimp, peeled and deveined
4 cloves garlic, minced
2 Tbsp. lemon juice
2 medium green onions, thinly sliced (about ¼-cup)
Heat the stock in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp is cooked through.
Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the green onions.
Yield: 4 servings.
3-1/2 cups chicken stock
3/3 cup uncooked regular long-grain white rice4
1 Tbsp. olive oil
1 lb. fresh or frozen large shrimp, peeled and deveined
4 cloves garlic, minced
2 Tbsp. lemon juice
2 medium green onions, thinly sliced (about ¼-cup)
Heat the stock in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp is cooked through.
Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the green onions.
Yield: 4 servings.
SIMPLY DELICIOUS BERRY COBBLER
SIMPLY DELICIOUS BERRY COBBLER
“This can be made into any kind of fruit cobbler”
1 cup flour
1 cup sugar
½ tsp. salt
1 tsp. baking powder
1 egg
½ tsp.#cinnamon (optional)
1 cube butter
2 cups berries (washed and drained)(any fruit can be used)
Place berries on bottom of 9x9-inch pan, spread evenly.
Mix all other ingredients together (except the butter) and stir until crumbled. Sprinkle this mixture over the berries.
Melt butter in saucepan on stove. Drizzle melted butter over top and bake until brown on top.
Bake at 350^, approximately 40 minutes.
Yield: 8 servings.
“This can be made into any kind of fruit cobbler”
1 cup flour
1 cup sugar
½ tsp. salt
1 tsp. baking powder
1 egg
½ tsp.#cinnamon (optional)
1 cube butter
2 cups berries (washed and drained)(any fruit can be used)
Place berries on bottom of 9x9-inch pan, spread evenly.
Mix all other ingredients together (except the butter) and stir until crumbled. Sprinkle this mixture over the berries.
Melt butter in saucepan on stove. Drizzle melted butter over top and bake until brown on top.
Bake at 350^, approximately 40 minutes.
Yield: 8 servings.
Tuesday, May 18, 2010
FARMERS COUNTRY BREAKFAST
FARMERS COUNTRY BREAKFAST
6 eggs
1/3 cup 2% milk
½ tsp. parsley flakes
¼ tsp. salt
6-oz. bulk pork sausage1-1/2 cups frozen cubed
Hash brown potatoes, thawed
¼ cup chopped onion
1 cup (4-oz.) shredded cheddar cheese
Whisk the eggs, milk, parsley, and salt; set aside. In a large skillet, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, cook potatoes and onion for 5-7 minutes or until tender. Return sausage to the pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Yield: 4 servings.
6 eggs
1/3 cup 2% milk
½ tsp. parsley flakes
¼ tsp. salt
6-oz. bulk pork sausage1-1/2 cups frozen cubed
Hash brown potatoes, thawed
¼ cup chopped onion
1 cup (4-oz.) shredded cheddar cheese
Whisk the eggs, milk, parsley, and salt; set aside. In a large skillet, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, cook potatoes and onion for 5-7 minutes or until tender. Return sausage to the pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Yield: 4 servings.
BEEF ROAST with GRAVY
BEEF ROAST with GRAVY
1 lb. fresh baby carrots
1 can (4-oz.) mushroom stem and pieces, drained
1 beef rump roast or bottom round roasts (3 lbs.)
½ tsp. garlic powder
¼ tsp. pepper
1 Tbsp. canola oil
1 jar (12-oz.) beef gravy
1 can (10.3/4-oz.) condensed cream of mushroom soup, undiluted
1 cup water
1 envelope onion soup mix
Place carrots and mushrooms in a 4 or 5 quart slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet brown roast in oil on both sides. Transfer to slow cooker.
Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on LOW for 6-8 hours or until meat is tender. Skim fat from gravy if necessary, serve gravy with beef.
Yield: 8 servings.
1 lb. fresh baby carrots
1 can (4-oz.) mushroom stem and pieces, drained
1 beef rump roast or bottom round roasts (3 lbs.)
½ tsp. garlic powder
¼ tsp. pepper
1 Tbsp. canola oil
1 jar (12-oz.) beef gravy
1 can (10.3/4-oz.) condensed cream of mushroom soup, undiluted
1 cup water
1 envelope onion soup mix
Place carrots and mushrooms in a 4 or 5 quart slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet brown roast in oil on both sides. Transfer to slow cooker.
Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on LOW for 6-8 hours or until meat is tender. Skim fat from gravy if necessary, serve gravy with beef.
Yield: 8 servings.
BLACKBERRY COBBLER
BLACKBERRY COBBLER
3 cups fresh or frozen blackberries
1 cup sugar
¼ tsp. ground cinnamon
3 Tbsp. cornstarch
1 cup cold water
1 Tbsp. butter
Biscuit Topping:
1-1/2 cups all-purpose flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
½ tsp. salt
½ cup cold butter
½ cup 2% milk
Whipped topping or vanilla ice cream (optional)
In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine the cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-inch square-baking dish. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by Tbsp. onto hot berry mixture.
Bake, uncovered, at 350^ for 30-35 minutes or until filling is bubbly and top is golden brown. Serve warm with whipped topping or ice cream.
Yield: 9 servings.
3 cups fresh or frozen blackberries
1 cup sugar
¼ tsp. ground cinnamon
3 Tbsp. cornstarch
1 cup cold water
1 Tbsp. butter
Biscuit Topping:
1-1/2 cups all-purpose flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
½ tsp. salt
½ cup cold butter
½ cup 2% milk
Whipped topping or vanilla ice cream (optional)
In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine the cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-inch square-baking dish. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by Tbsp. onto hot berry mixture.
Bake, uncovered, at 350^ for 30-35 minutes or until filling is bubbly and top is golden brown. Serve warm with whipped topping or ice cream.
Yield: 9 servings.
BAKED CREAM CORN
BAKED CREAM CORN
½ cup butter
1 (8-oz.) package whipped cream cheese
1 cube chicken bouillon
1 (10-oz.) package frozen corn kernels, thawed
¼-tsp. white pepper
1/8 tsp., nutmeg
salt to taste
½ cup heavy cream
½ cup shredded mozzarella cheese
½ cup crushed buttery round crackers
Preheat oven to 400^. Lightly grease an 8x8-inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg and salt. Stir in the cream cheese. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until browned.
Yield: 8 servings.
½ cup butter
1 (8-oz.) package whipped cream cheese
1 cube chicken bouillon
1 (10-oz.) package frozen corn kernels, thawed
¼-tsp. white pepper
1/8 tsp., nutmeg
salt to taste
½ cup heavy cream
½ cup shredded mozzarella cheese
½ cup crushed buttery round crackers
Preheat oven to 400^. Lightly grease an 8x8-inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg and salt. Stir in the cream cheese. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until browned.
Yield: 8 servings.
APPLE PIE STUFFED FRENCH TOAST
APPLE PIE STUFFED FRENCH TOAST
4-oz. cream cheese, softened
1-1/2 Tbsp. sugar
3 Tbsp. apple butter
¼ tsp. ground cinnamon
8 slices good-quality sandwich bread
1 large egg
1 cup cold water
½ cup all-purpose flour
1 tsp. vanilla extract
4 Tbsp. unsalted butter
Maple syrup for serving
1. Combine cream cheese, sugar, apple butter, and cinnamon in a medium bowl. Spread on 4 slices of bread. Top with remaining bread slices, pressing down gently, forming 4 sandwiches.
2. Combine egg, water, flour, and vanilla in shallow pie plate. Melt 2 Tbsp. butter in a large nonstick over medium heat. Dip both sides of 2 sandwiches in batter and place in skillet. Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining butter and bread.
3. Cut into triangles and serve immediately with maple syrup.
4-oz. cream cheese, softened
1-1/2 Tbsp. sugar
3 Tbsp. apple butter
¼ tsp. ground cinnamon
8 slices good-quality sandwich bread
1 large egg
1 cup cold water
½ cup all-purpose flour
1 tsp. vanilla extract
4 Tbsp. unsalted butter
Maple syrup for serving
1. Combine cream cheese, sugar, apple butter, and cinnamon in a medium bowl. Spread on 4 slices of bread. Top with remaining bread slices, pressing down gently, forming 4 sandwiches.
2. Combine egg, water, flour, and vanilla in shallow pie plate. Melt 2 Tbsp. butter in a large nonstick over medium heat. Dip both sides of 2 sandwiches in batter and place in skillet. Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining butter and bread.
3. Cut into triangles and serve immediately with maple syrup.
PENNE CON SAUCCIA
PENNE CON SAUCCIA
¾ lb. pork sausage links, sliced
1 (16-oz.) package penne pasta
1 (16-oz.) can Italian-style diced tomatoes, drained2 Tbsp. dried basil
2 Tbsp. dried parsley
crushed red pepper to taste
salt to taste
2 tsp. crushed garlic
1 (4.5-oz.) can mushrooms
1 Tbsp. grated Parmesan cheese
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and return to pan.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
To the sausage add the tomatoes, basil, parsley, crushed red pepper, salt and garlic. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.
Yield: 8 servings.
¾ lb. pork sausage links, sliced
1 (16-oz.) package penne pasta
1 (16-oz.) can Italian-style diced tomatoes, drained2 Tbsp. dried basil
2 Tbsp. dried parsley
crushed red pepper to taste
salt to taste
2 tsp. crushed garlic
1 (4.5-oz.) can mushrooms
1 Tbsp. grated Parmesan cheese
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and return to pan.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
To the sausage add the tomatoes, basil, parsley, crushed red pepper, salt and garlic. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.
Yield: 8 servings.
BAKED CREAM CORN
BAKED CREAM CORN
½ cup butter
1 (8-oz.) package whipped cream cheese
1 cube chicken bouillon
1 (10-oz.) package frozen corn kernels, thawed
¼-tsp. white pepper
1/8 tsp., nutmeg
salt to taste
½ cup heavy cream
½ cup shredded mozzarella cheese
½ cup crushed buttery round crackers
Preheat oven to 400^. Lightly grease an 8x8-inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg and salt. Stir in the cream cheese. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until browned.
Yield: 8 servings.
½ cup butter
1 (8-oz.) package whipped cream cheese
1 cube chicken bouillon
1 (10-oz.) package frozen corn kernels, thawed
¼-tsp. white pepper
1/8 tsp., nutmeg
salt to taste
½ cup heavy cream
½ cup shredded mozzarella cheese
½ cup crushed buttery round crackers
Preheat oven to 400^. Lightly grease an 8x8-inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg and salt. Stir in the cream cheese. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until browned.
Yield: 8 servings.
TANGY HERB POTATO SALAD
TANGY HERB POTATO SALAD
5 lbs. red potatoes (leave skin on or off, your choice)
1 cup mayonnaise (no miracle whip)
1 cup sour cream
1-2 Tbsp. chopped fresh basil
3-5 Tbsp. white vinegar (depending on your taste)
salt and pepper
Cut potatoes in bite size chunks and boil in lightly salted water until tender.
In a large bowl, mix all the other ingredients.
Add potatoes to dressing and combine well.
Chill and serve.
Yield: 6-8 servings.
5 lbs. red potatoes (leave skin on or off, your choice)
1 cup mayonnaise (no miracle whip)
1 cup sour cream
1-2 Tbsp. chopped fresh basil
3-5 Tbsp. white vinegar (depending on your taste)
salt and pepper
Cut potatoes in bite size chunks and boil in lightly salted water until tender.
In a large bowl, mix all the other ingredients.
Add potatoes to dressing and combine well.
Chill and serve.
Yield: 6-8 servings.
SPICY PORK STEW
SPICY PORK STEW
2 lbs. lean pork
2 Tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
6-8 New Mexico green chiles, roasted and peeled
seeds and stems removed, chopped
1 large potato, peeled and diced
2 tomatoes, peeled and chopped
3 cups water
Brown pork in the oil; add onion and garlic; sauté for about 3 minutes. Place the pork, onion and garlic and remaining ingredients in a Dutch oven or crock-pot and simmer for 1-1/2 to 2 hours or until meat is very tender.
Yield: 4 servings.
2 lbs. lean pork
2 Tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
6-8 New Mexico green chiles, roasted and peeled
seeds and stems removed, chopped
1 large potato, peeled and diced
2 tomatoes, peeled and chopped
3 cups water
Brown pork in the oil; add onion and garlic; sauté for about 3 minutes. Place the pork, onion and garlic and remaining ingredients in a Dutch oven or crock-pot and simmer for 1-1/2 to 2 hours or until meat is very tender.
Yield: 4 servings.
Monday, May 17, 2010
PAPAYA SHRIMP SALAD
PAPAYA SHRIMP SALAD
“This is a flavor-packed version, with tropical ingredients
Highlighted by a lemon-picante dressing.”
1 lb. cooked large shrimp, peeled and deveined
1 papaya, peeled, seeded and diced
1 cup whole kernel corn
4 green onions, chopped, about ½ cup
1 cup Pace Picante Sauce
1 Tbsp. lemon or lime juice
Mixed salad greens
Place the shrimp, papaya, corn and onions into a large bowl. Add the picante sauce and lemon juice and toss to coat.
Serve the shrimp mixture over the salad greens.
Yield: 4 servings.
“This is a flavor-packed version, with tropical ingredients
Highlighted by a lemon-picante dressing.”
1 lb. cooked large shrimp, peeled and deveined
1 papaya, peeled, seeded and diced
1 cup whole kernel corn
4 green onions, chopped, about ½ cup
1 cup Pace Picante Sauce
1 Tbsp. lemon or lime juice
Mixed salad greens
Place the shrimp, papaya, corn and onions into a large bowl. Add the picante sauce and lemon juice and toss to coat.
Serve the shrimp mixture over the salad greens.
Yield: 4 servings.
SMOKED SHRIMP and SAUSAGE GUMBO (Crockpot)
SMOKED SHRIMP and SAUSAGE GUMBO (Crockpot)
1 cup chicken broth
1 package frozen shrimp, or 1 lb. fresh
1 (14-5-oz.) can diced tomatoes, undrained
¼ cup cornstarch
2 Tbsp. olive oil
1 lb. sausage cut into ½-inch pieces
2 medium onions, diced
1 red pepper, diced
1 cup celery, chopped
1 carrot, peeled and chopped
2 tsp. dried oregano
2 tsp. dried thyme
1/8-tsp. red pepper flakes
Cajun spice (to taste)
Chopped jalapeno
1 cup uncooked long-grained white rice
Combine broth and tomatoes in the slow cooker. In a small skillet, add oil, cornstarch and sausage. Cook over high heat without stirring 3-4 minutes or until flour begins to brown. Reduce heat, stir until smooth. Carefully whisk flour mixture into the slow cooker.
Add onion, bell pepper, celery, carrots, oregano, jalapeno peppers thyme and red pepper flakes and spices to the slow cooker. Stir well. Cover; cook on LOW 6 hours or until juices are thickened.
Add shrimp during last hour of cooking. Serve gumbo over rice. Add more jalapeno to your bowl for more heat
1 cup chicken broth
1 package frozen shrimp, or 1 lb. fresh
1 (14-5-oz.) can diced tomatoes, undrained
¼ cup cornstarch
2 Tbsp. olive oil
1 lb. sausage cut into ½-inch pieces
2 medium onions, diced
1 red pepper, diced
1 cup celery, chopped
1 carrot, peeled and chopped
2 tsp. dried oregano
2 tsp. dried thyme
1/8-tsp. red pepper flakes
Cajun spice (to taste)
Chopped jalapeno
1 cup uncooked long-grained white rice
Combine broth and tomatoes in the slow cooker. In a small skillet, add oil, cornstarch and sausage. Cook over high heat without stirring 3-4 minutes or until flour begins to brown. Reduce heat, stir until smooth. Carefully whisk flour mixture into the slow cooker.
Add onion, bell pepper, celery, carrots, oregano, jalapeno peppers thyme and red pepper flakes and spices to the slow cooker. Stir well. Cover; cook on LOW 6 hours or until juices are thickened.
Add shrimp during last hour of cooking. Serve gumbo over rice. Add more jalapeno to your bowl for more heat
STRAWBERRY COBBLER I
STRAWBERRY COBBLER I
½ cup sugar
1 Tbsp. cornstarch
1 cup water
3 cups strawberries, hulled
2 Tbsp. butter, diced
1 cup all-purpose flour
1 Tbsp. white sugar
1-1/2 tsp. baking powder
½ tsp. salt
3 Tbsp. butter
½ cup heavy whipping cream
Preheat oven to 400^. Butter a 2-quart baking dish
Combine sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 Tbsp. butter.
Sift together the flour, sugar, baking powder, and salt. Blend in 3 Tbsp. butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
Bake for 25 minutes in the preheated oven.
Yield: 8 servings.
½ cup sugar
1 Tbsp. cornstarch
1 cup water
3 cups strawberries, hulled
2 Tbsp. butter, diced
1 cup all-purpose flour
1 Tbsp. white sugar
1-1/2 tsp. baking powder
½ tsp. salt
3 Tbsp. butter
½ cup heavy whipping cream
Preheat oven to 400^. Butter a 2-quart baking dish
Combine sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 Tbsp. butter.
Sift together the flour, sugar, baking powder, and salt. Blend in 3 Tbsp. butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
Bake for 25 minutes in the preheated oven.
Yield: 8 servings.
Sunday, May 16, 2010
BIG AL’S BAR-B-Q SAUCE
BIG AL’S BAR-B-Q SAUCE
“This is a Kansas City-style sauce that Alan Arthur makes in his restaurant. It is sweet and smoky with a little bite.”
2 cups ketchup
2 cups tomato sauce
1-1/4 cup brown sugar
1-1/4 cup red wine vinegar
½ cup unsulfured molasses
4 tsp. hickory-flavored liquid smoke
2 Tbsp. butter
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. chili powder
1 tsp. paprika
½ tsp. celery seed
¼ tsp. ground cinnamon
½ tsp. cayenne pepper
1 tsp. salt
1 tsp. coarsely ground black pepper
In a large saucepan over medium hear, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce on to any kind of meat during the last 10 minutes of cooking.
Yield: 48 servings.
“This is a Kansas City-style sauce that Alan Arthur makes in his restaurant. It is sweet and smoky with a little bite.”
2 cups ketchup
2 cups tomato sauce
1-1/4 cup brown sugar
1-1/4 cup red wine vinegar
½ cup unsulfured molasses
4 tsp. hickory-flavored liquid smoke
2 Tbsp. butter
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. chili powder
1 tsp. paprika
½ tsp. celery seed
¼ tsp. ground cinnamon
½ tsp. cayenne pepper
1 tsp. salt
1 tsp. coarsely ground black pepper
In a large saucepan over medium hear, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce on to any kind of meat during the last 10 minutes of cooking.
Yield: 48 servings.
CHICKEN TORTILLA SOUP III
CHICKEN TORTILLA SOUP III
1 (15-oz.) can tomatoes and green chilies
1 (15-oz.) can corn, drained (frozen corn can be used)
1 (15-oz.) can stewed tomatoes
2 (7-oz.) cans chicken or cooked, chopped chicken breast
¼ cup onion, chopped
Tortilla chips
Cheddar cheese, shredded (topping)
Hot pepper sauce (optional)
Mix first five ingredients together and heat.
Sprinkle each serving with chips and cheese.
Add hot pepper sauce for those who want it.
Yield: 5-6 servings.
1 (15-oz.) can tomatoes and green chilies
1 (15-oz.) can corn, drained (frozen corn can be used)
1 (15-oz.) can stewed tomatoes
2 (7-oz.) cans chicken or cooked, chopped chicken breast
¼ cup onion, chopped
Tortilla chips
Cheddar cheese, shredded (topping)
Hot pepper sauce (optional)
Mix first five ingredients together and heat.
Sprinkle each serving with chips and cheese.
Add hot pepper sauce for those who want it.
Yield: 5-6 servings.
CHICKEN TORTILLA SOUP V
CHICKEN TORTILLA SOUP V
1-2 boneless skinless chicken breast
1 (14-oz.) can fat free chicken broth
¾ cup Quaker quick barley
1-1/2 to 2 Tbsp. ground cumin
1 (16-oz.) can refried beans
1 915-1/2-oz.) navy beans
1 (15-1/2-oz.) black beans
1 (15-1/2-oz.) kidney beans
1 915-1/2-oz.) great northern beans
1 (15-0z.) can Mexican chili beans
1 (15-1/4-oz.) can whole kernel corn, Drained
1 (15-oz.) cans water (use empty bean can)
2 tsp. salt
FOR TOPPING
jalapeno peppers, cut into rounds
shredded Cheddar cheese
shredded mozzarella or shredded Monterey Jack cheese
homemade corn tortillas (or store bought)
DIRECTIONS
Cut up chicken breast
In a large soup kettle put can of fat-free chicken broth in the pot with chicken.
Add barley and cumin.
Cook on medium heat until chicken is done and tender.
Add all remaining ingredients.
Bring to a boil, then turn down to simmer.
Simmer on low about 15 minutes.
To serve, put soup in bowl; stir in a couple pepper rounds. Top with 1 Tbsp. of Cheddar cheese, 1 Tbsp. mozzarella or jack cheese and top with tortilla chips.
HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray.
Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in ½-inch wide strips and arrange in 1 layer at a time on baking sheet.
Bake at 400^ till lightly browned; break up in your soup and enjoy.
Yield: 12 servings.
1-2 boneless skinless chicken breast
1 (14-oz.) can fat free chicken broth
¾ cup Quaker quick barley
1-1/2 to 2 Tbsp. ground cumin
1 (16-oz.) can refried beans
1 915-1/2-oz.) navy beans
1 (15-1/2-oz.) black beans
1 (15-1/2-oz.) kidney beans
1 915-1/2-oz.) great northern beans
1 (15-0z.) can Mexican chili beans
1 (15-1/4-oz.) can whole kernel corn, Drained
1 (15-oz.) cans water (use empty bean can)
2 tsp. salt
FOR TOPPING
jalapeno peppers, cut into rounds
shredded Cheddar cheese
shredded mozzarella or shredded Monterey Jack cheese
homemade corn tortillas (or store bought)
DIRECTIONS
Cut up chicken breast
In a large soup kettle put can of fat-free chicken broth in the pot with chicken.
Add barley and cumin.
Cook on medium heat until chicken is done and tender.
Add all remaining ingredients.
Bring to a boil, then turn down to simmer.
Simmer on low about 15 minutes.
To serve, put soup in bowl; stir in a couple pepper rounds. Top with 1 Tbsp. of Cheddar cheese, 1 Tbsp. mozzarella or jack cheese and top with tortilla chips.
HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray.
Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in ½-inch wide strips and arrange in 1 layer at a time on baking sheet.
Bake at 400^ till lightly browned; break up in your soup and enjoy.
Yield: 12 servings.
BACON and TOMATO CUPS
BACON and TOMATO CUPS
“tomato, bacon and basil dip---tucked into individual biscuit cradles—is reminiscent of a classic BLT.”
8 slices bacon
1 tomato, chopped
½ onion, chopped
3 oz. shredded Swiss cheese
½ cup mayonnaise
1 tsp. dried basil
1 (16-oz.) can refrigerated buttermilk biscuit dough
Preheat oven to 375^. Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on a paper towel. Crumble bacon into a medium mixing bowl, and mix with tomatoes, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared Mimi muffin pans. Fill each biscuit half with bacon mixture.
Bake from 10-12 minutes in the preheated oven, or until golden brown.
Yield: 15 servings.
“tomato, bacon and basil dip---tucked into individual biscuit cradles—is reminiscent of a classic BLT.”
8 slices bacon
1 tomato, chopped
½ onion, chopped
3 oz. shredded Swiss cheese
½ cup mayonnaise
1 tsp. dried basil
1 (16-oz.) can refrigerated buttermilk biscuit dough
Preheat oven to 375^. Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on a paper towel. Crumble bacon into a medium mixing bowl, and mix with tomatoes, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared Mimi muffin pans. Fill each biscuit half with bacon mixture.
Bake from 10-12 minutes in the preheated oven, or until golden brown.
Yield: 15 servings.
Wednesday, May 12, 2010
MEXICAN CORN on the COB (ELOTE)
MEXICAN CORN on the COB (ELOTE)
“As served by street vendors in Mexico, Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese”
4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup cotijaq cheese
4 wedges lime (optional)
Preheat an outdoor grill for medium-high heat.
Grill corn until lightly charred all over, 7-10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Yield: 4 servings.
“As served by street vendors in Mexico, Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese”
4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup cotijaq cheese
4 wedges lime (optional)
Preheat an outdoor grill for medium-high heat.
Grill corn until lightly charred all over, 7-10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Yield: 4 servings.
EASY CREOLE OKRA AND SHRIMP
EASY CREOLE OKRA AND SHRIMP
2 Tbsp. olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5-oz.) can diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10-oz.) package frozen cut okra, thawed
2 Tbsp. Cajun seasoning, or to taste
2 tsp. salt
2 lbs. peeled and deveined medium shrimp (30-40 per lb.
Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra and sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink and meat is no longer transparent in the center, 8-12 minutes.
Yield: 8 servings.
2 Tbsp. olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5-oz.) can diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10-oz.) package frozen cut okra, thawed
2 Tbsp. Cajun seasoning, or to taste
2 tsp. salt
2 lbs. peeled and deveined medium shrimp (30-40 per lb.
Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra and sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink and meat is no longer transparent in the center, 8-12 minutes.
Yield: 8 servings.
Tuesday, May 11, 2010
REAL SOUTHERN CORNBREAD
REAL SOUTHERN CORNBREAD
“Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread”
2 cups cornmeal
2-cups all-purpose flour
½ tsp. salt
2 Tbsp. baking powder
2 eggs
1-cup margarine melted
4 cups buttermilk
¼ cup corn oil
In a large bowl mix together the cornmeal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12-inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet; swirl around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400^ oven for 40-50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Yield: 8 servings.
“Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread”
2 cups cornmeal
2-cups all-purpose flour
½ tsp. salt
2 Tbsp. baking powder
2 eggs
1-cup margarine melted
4 cups buttermilk
¼ cup corn oil
In a large bowl mix together the cornmeal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12-inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet; swirl around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400^ oven for 40-50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Yield: 8 servings.
BAKED FRENCH FRIES II
BAKED FRENCH FRIES II
“Potato strips are baked with Parmesan cheese and a little basil, resulting
in fries that are a perfect accompaniment to almost any meal”
3 russet potatoes, sliced into ¼-inch strips
cooking spray
1 tsp. dried basil
¼ cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 400^. Lightly grease a medium-baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin side down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
Yield: 4 servings.
“Potato strips are baked with Parmesan cheese and a little basil, resulting
in fries that are a perfect accompaniment to almost any meal”
3 russet potatoes, sliced into ¼-inch strips
cooking spray
1 tsp. dried basil
¼ cup grated Parmesan cheese
salt and pepper to taste
Preheat oven to 400^. Lightly grease a medium-baking sheet.
Arrange potato strips in a single layer on the prepared baking sheet, skin side down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper.
Bake 25 minutes in the preheated oven, or until golden brown.
Yield: 4 servings.
CHICKEN PASTA II
CHICKEN PASTA II
“Chicken breast is cooked with bacon, tomatoes and wine, then spooned over steaming radiatore pasta.”
1 (16-oz.) package radiatore pasta
½ lb. bacon
4 boneless, skinless chicken breast halves cut into bite-size pieces
¾ cup white wine
2 large tomatoes cut into bite-size pieces
1 tsp. dried Italian seasoning
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 Tbsp. bacon grease, then sauté chicken until no longer pink, and juice runs clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.
Yield: 6 servings.
“Chicken breast is cooked with bacon, tomatoes and wine, then spooned over steaming radiatore pasta.”
1 (16-oz.) package radiatore pasta
½ lb. bacon
4 boneless, skinless chicken breast halves cut into bite-size pieces
¾ cup white wine
2 large tomatoes cut into bite-size pieces
1 tsp. dried Italian seasoning
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 Tbsp. bacon grease, then sauté chicken until no longer pink, and juice runs clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.
Yield: 6 servings.
BLACKENED CHICKEN ALFREDO
BLACKENED CHICKEN ALFREDO
2 boneless chicken breast, cut in half
1 cup diced red bell pepper
1 cup chopped scallion
1 cup button mushroom
1-pint heavy cream or light cream
4 tsp. butter
2-4-oz. grated Parmesan cheese
2 Tbsp. olive oil
salt and pepper
Cajun spices, to coat chicken
1 lb. penne pasta
Pound chicken breast with meat tenderizer; coat both side of breast with Cajun Spices.
Heat cast iron pan or any heavy frying pan over medium heat. Place ½ tsp. butter under and ½ tsp. butter on top of each breast; cook each side for 4 minutes or until blackened; set aside.
In hot frying pan, place 2 Tbsp. olive oil, add vegetables, and sauté 2 minutes. Meanwhile, slice cooked chicken breast into long strips and add to vegetables. Add cream, remaining butter and Parmesan cheese.
Stir constantly over medium heat for 2-4 minutes.
Sauce will thicken, add salt and pepper to taste.
Toss with Penne Pasta and serve.
2 boneless chicken breast, cut in half
1 cup diced red bell pepper
1 cup chopped scallion
1 cup button mushroom
1-pint heavy cream or light cream
4 tsp. butter
2-4-oz. grated Parmesan cheese
2 Tbsp. olive oil
salt and pepper
Cajun spices, to coat chicken
1 lb. penne pasta
Pound chicken breast with meat tenderizer; coat both side of breast with Cajun Spices.
Heat cast iron pan or any heavy frying pan over medium heat. Place ½ tsp. butter under and ½ tsp. butter on top of each breast; cook each side for 4 minutes or until blackened; set aside.
In hot frying pan, place 2 Tbsp. olive oil, add vegetables, and sauté 2 minutes. Meanwhile, slice cooked chicken breast into long strips and add to vegetables. Add cream, remaining butter and Parmesan cheese.
Stir constantly over medium heat for 2-4 minutes.
Sauce will thicken, add salt and pepper to taste.
Toss with Penne Pasta and serve.
Sunday, May 9, 2010
TEXAS CARVIAR #3
TEXAS CARVIAR #3
½ chopped onion, chopped
2 medium tomatoes, chopped, drained
½ cup fresh cilantro, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 gloves garlic, minced
24 green onions, chopped
2 can (14-oz.each) black eyed peas, drained
1 can (14-oz.) hominy, drained
1 bottle “Kraft Zesty” Italian dressing
1 fresh jalapeno pepper, chopped
3 or 4 bags blue corn chips
Combine the first 10 ingredients and chill. Serve with spoon and blue corn chips on the side.
Yield: 20-24 servings.
½ chopped onion, chopped
2 medium tomatoes, chopped, drained
½ cup fresh cilantro, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 gloves garlic, minced
24 green onions, chopped
2 can (14-oz.each) black eyed peas, drained
1 can (14-oz.) hominy, drained
1 bottle “Kraft Zesty” Italian dressing
1 fresh jalapeno pepper, chopped
3 or 4 bags blue corn chips
Combine the first 10 ingredients and chill. Serve with spoon and blue corn chips on the side.
Yield: 20-24 servings.
TEXAS CAVIAR #2
TEXAS CAVIAR #2
2 cans black eyed peas with jalapenos, drained
1 bunch parsley, chopped
1 red pepper, shopped
½ cup onion
1-2 cloves garlic, crushed
¼ cup olive oil
¼ cup rice wine vinegar
Salt and pepper
Mix in large bowl and refrigerate until serving time. Serve with corn chips.
2 cans black eyed peas with jalapenos, drained
1 bunch parsley, chopped
1 red pepper, shopped
½ cup onion
1-2 cloves garlic, crushed
¼ cup olive oil
¼ cup rice wine vinegar
Salt and pepper
Mix in large bowl and refrigerate until serving time. Serve with corn chips.
TEXAS CAVIAR #I
TEXAS CAVIAR #I
1 (14-oz.) can black eyed peas, drained
1 (15-oz.) can white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
½ cup chopped onion
¼-1/3 cup chopped fresh cilantro or parsley
1 cup Pace Picante Sauce
Combine all ingredients; mix lightly. Cover; chill at least 12 hours or up to 24 hours, stirring occasionally. Drain.
Yield: 7 cups.
1 (14-oz.) can black eyed peas, drained
1 (15-oz.) can white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
½ cup chopped onion
¼-1/3 cup chopped fresh cilantro or parsley
1 cup Pace Picante Sauce
Combine all ingredients; mix lightly. Cover; chill at least 12 hours or up to 24 hours, stirring occasionally. Drain.
Yield: 7 cups.
BUTTERMILK PIE
BUTTERMILK PIE
5 eggs
2 cups white sugar
2 Tbsp. all-purpose flour
2/3 cup buttermilk
½ cup melted butter
1 Tbsp. Vanilla extract
1 (9-inch) unbaked pie crust
Preheat oven to 350^. Combine sugar and flour in a large bowl. Beat in the eggs and buttermilk until blended. Mix in the melted butter and vanilla. Pour filling into the piecrust. Bake in the preheated oven for 45 minutes, or until filling is set.
Yield: 8 servings.
5 eggs
2 cups white sugar
2 Tbsp. all-purpose flour
2/3 cup buttermilk
½ cup melted butter
1 Tbsp. Vanilla extract
1 (9-inch) unbaked pie crust
Preheat oven to 350^. Combine sugar and flour in a large bowl. Beat in the eggs and buttermilk until blended. Mix in the melted butter and vanilla. Pour filling into the piecrust. Bake in the preheated oven for 45 minutes, or until filling is set.
Yield: 8 servings.
RED BEAN, BARLEY & SAUSAGE STEW
RED BEAN, BARLEY & SAUSAGE STEW
Slow cooker
1 lb. uncooked red kidney beans
46-oz. can chicken broth
2 cups water
1 lb. smoked sausage, sliced
1 cup barley
2 bay leaves
½ tsp. garlic powder
1 tsp. thyme
The night before, rinse beans, put in a large bowl with water to cover and soak overnight.
In the morning drain and rinse beans. Put all ingredients in a large crockpot, stir. Cover and cook on LOW for 8 hours.
Yield: 8 servings.
Slow cooker
1 lb. uncooked red kidney beans
46-oz. can chicken broth
2 cups water
1 lb. smoked sausage, sliced
1 cup barley
2 bay leaves
½ tsp. garlic powder
1 tsp. thyme
The night before, rinse beans, put in a large bowl with water to cover and soak overnight.
In the morning drain and rinse beans. Put all ingredients in a large crockpot, stir. Cover and cook on LOW for 8 hours.
Yield: 8 servings.
RANCHERO MACARONI BAKE
RANCHERO MACARONI BAKE
1 can (26-oz.) cream of mushroom soup
1 cup milk
1 cup chunky salsa
3 cups shredded Cheddar cheese
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips
Stir the soup, milk, cheese and pasta in a 3-quart shallow baking dish.
Bake at 40^ for 20 minutes or until the pasta mixture is hot and bubbly. Stir the pasta mixture. Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Tip: Makes 12 side dish servings.
Yield: 8 servings (about1-1/2 cups.
1 can (26-oz.) cream of mushroom soup
1 cup milk
1 cup chunky salsa
3 cups shredded Cheddar cheese
3 cups elbow pasta, cooked and drained
1 cup coarsely crushed tortilla chips
Stir the soup, milk, cheese and pasta in a 3-quart shallow baking dish.
Bake at 40^ for 20 minutes or until the pasta mixture is hot and bubbly. Stir the pasta mixture. Sprinkle with the tortilla chips.
Bake for 5 minutes or until the tortilla chips are golden brown.
Tip: Makes 12 side dish servings.
Yield: 8 servings (about1-1/2 cups.
LOW-FAT ASIAN CHICKEN STIR-FRY
LOW-FAT ASIAN CHICKEN STIR-FRY
Vegetable cooking spray
2 cups broccoli florets
1 medium green or red pepper cut into 2-inch long strips (about 1-1/2 cups)
4 Skinless, boneless chicken breast halve (about 1 lb.) cut into strips
1 can (10-1/2-oz.) fat free chicken gravy
1 Tbsp. soy sauce
¼ tsp. ground ginger
4 cups hot cooked rice, cooked without salt
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.
Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Stir the gravy, soy sauce, and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Yield: 4 servings.
Vegetable cooking spray
2 cups broccoli florets
1 medium green or red pepper cut into 2-inch long strips (about 1-1/2 cups)
4 Skinless, boneless chicken breast halve (about 1 lb.) cut into strips
1 can (10-1/2-oz.) fat free chicken gravy
1 Tbsp. soy sauce
¼ tsp. ground ginger
4 cups hot cooked rice, cooked without salt
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for minute. Add the broccoli and pepper and stir-fry until tender-crisp. Remove the vegetables from the skillet.
Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.
Stir the gravy, soy sauce, and ginger in the skillet and heat to a boil. Return the vegetables and chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Yield: 4 servings.
SPICY SAUSAGE PIZZA DIP
SPICY SAUSAGE PIZZA DIP
1 lb. bulk Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 (15-oz.) can tomato sauce
1 (7-1/2-oz.) can tomatoes, cut up
½ (6-oz.) can tomato paste (1/3-cup)
2 tsp. dried oregano, crushed
1-/2 tsp. dried basil, crushed
1 tsp. sugar
1/8 tsp. ground red pepper
¼ cup chopped black olives
2 Tbsp. grated Parmesan cheese
In a large skillet cook Italian sausage, Onion, and garlic till meat is brown and onion is tender; drain well.
In a 3-1/2 to 4-quart crockpot combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar and red pepper. Stir all ingredients together. Cover; cook on LOW heat setting for 6-8 hours.
Stir in olives; sprinkle with grated Parmesan cheese.
Yield: 3-1/2 cups dip.
1 lb. bulk Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 (15-oz.) can tomato sauce
1 (7-1/2-oz.) can tomatoes, cut up
½ (6-oz.) can tomato paste (1/3-cup)
2 tsp. dried oregano, crushed
1-/2 tsp. dried basil, crushed
1 tsp. sugar
1/8 tsp. ground red pepper
¼ cup chopped black olives
2 Tbsp. grated Parmesan cheese
In a large skillet cook Italian sausage, Onion, and garlic till meat is brown and onion is tender; drain well.
In a 3-1/2 to 4-quart crockpot combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar and red pepper. Stir all ingredients together. Cover; cook on LOW heat setting for 6-8 hours.
Stir in olives; sprinkle with grated Parmesan cheese.
Yield: 3-1/2 cups dip.
GRECIAN GARDEN SALAD
GRECIAN GARDEN SALAD
1-1/2-cups cut fresh asparagus (1-inch)
3 medium tomatoes, seeded and chopped
2 Tbsp. balsamic vinegar
4-1/2 tsp. chopped basil or 1-1/2 tsp. dried
1Tbsp. Olive oil
1 tsp. salt
½ tsp. pepper
1 cup (4-oz.) crumbled feta cheese
In a large saucepan bring 3 cups water to a boil. Add asparagus, cover and boil for 3 minutes. Drain and immediately place asparagus in iced water. Drain and pat dry. Transfer to a serving bowl. Stir in tomatoes.
In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving; stir in the cheese.
1-1/2-cups cut fresh asparagus (1-inch)
3 medium tomatoes, seeded and chopped
2 Tbsp. balsamic vinegar
4-1/2 tsp. chopped basil or 1-1/2 tsp. dried
1Tbsp. Olive oil
1 tsp. salt
½ tsp. pepper
1 cup (4-oz.) crumbled feta cheese
In a large saucepan bring 3 cups water to a boil. Add asparagus, cover and boil for 3 minutes. Drain and immediately place asparagus in iced water. Drain and pat dry. Transfer to a serving bowl. Stir in tomatoes.
In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving; stir in the cheese.
EASY CHERRY PUDDING
EASY CHERRY PUDDING
1 (20-22-oz.) can cherry pie filling
1 (9-oz. – 1 layer size) box yellow cake mix
¼ cup butter, melted
½ cup pecans or walnuts, chopped coarsely
1 tsp. cinnamon
Preheat oven to 350^.
Spread cherry pie filling in an 8-inch square-baking dish that has been sprayed with non-stick cooking spray in a small bowl, mix cake mix, melted butter, nuts and cinnamon.
Sprinkle evenly over tops of cherries or arrange in rows so that the cherries are visible.
Bake for 25 to 30 minutes until mixture is bubbly.
Serve with vanilla ice cream.
Yield: 6 servings.
1 (20-22-oz.) can cherry pie filling
1 (9-oz. – 1 layer size) box yellow cake mix
¼ cup butter, melted
½ cup pecans or walnuts, chopped coarsely
1 tsp. cinnamon
Preheat oven to 350^.
Spread cherry pie filling in an 8-inch square-baking dish that has been sprayed with non-stick cooking spray in a small bowl, mix cake mix, melted butter, nuts and cinnamon.
Sprinkle evenly over tops of cherries or arrange in rows so that the cherries are visible.
Bake for 25 to 30 minutes until mixture is bubbly.
Serve with vanilla ice cream.
Yield: 6 servings.
Thursday, May 6, 2010
EASY CHERRY COBBLER
EASY CHERRY COBBLER
1 stick butter
1 cup sugar
1 cup flour
1 tsp. salt
2 Tbsp. baking powder
¾ cup milk
2 cans cherry pie filling
Melt in a 13x9-inch pan. Mix sugar, flour, salt, baking powder and milk – will be thin. Pour over melted butter. Top with cherry pie filling (do not mix). Bake at 325 to 350 degrees for 50 to 60 minutes or brown. Serve with vanilla ice cream.
1 stick butter
1 cup sugar
1 cup flour
1 tsp. salt
2 Tbsp. baking powder
¾ cup milk
2 cans cherry pie filling
Melt in a 13x9-inch pan. Mix sugar, flour, salt, baking powder and milk – will be thin. Pour over melted butter. Top with cherry pie filling (do not mix). Bake at 325 to 350 degrees for 50 to 60 minutes or brown. Serve with vanilla ice cream.
HEARTY VEGETBLE SOUP
HEARTY VEGETBLE SOUP
Slow Cooker
2 (14-oz,) cans beef broth
1 (14-oz,) can stewed tomatoes
1 (16-oz.) can kidney beans, Drained and washed
1 (10-oz.) pkg. Frozen soup veggies
1 (10-oz.) pkg. Frozen diced onions or whole baby onions
1 lb. fresh boneless turkey or beef or pork strips cut into small pieces
4 Tbsp. mixed vegetable flakes
1 tsp. chili powder
½ tsp. salt
1/8 tsp. pepper
1 cup crushed tortilla chips
Combine all the ingredient except the chips. Cover and cook on LOW for 8-9 hours or until vegetables are done. Add more salt or pepper to taste before serving.
Serve with crushed tortilla chips on top.
Slow Cooker
2 (14-oz,) cans beef broth
1 (14-oz,) can stewed tomatoes
1 (16-oz.) can kidney beans, Drained and washed
1 (10-oz.) pkg. Frozen soup veggies
1 (10-oz.) pkg. Frozen diced onions or whole baby onions
1 lb. fresh boneless turkey or beef or pork strips cut into small pieces
4 Tbsp. mixed vegetable flakes
1 tsp. chili powder
½ tsp. salt
1/8 tsp. pepper
1 cup crushed tortilla chips
Combine all the ingredient except the chips. Cover and cook on LOW for 8-9 hours or until vegetables are done. Add more salt or pepper to taste before serving.
Serve with crushed tortilla chips on top.
Wednesday, May 5, 2010
MEXICAN WHITE RICE
MEXICAN WHITE RICE
“This rice side dish features fresh corn, peas, carrots, and poblano pepper for a great accompaniment to any Mexican main dish”
1 Tbsp. vegetable oil
½ cup fresh corn kernels
1 fresh poblano chile pepper, seeded, deveined, and chopped
½ onion, chopped
¼ cup drained canned peas
1 clove garlic, minced
¼ cup minced carrot
1 cup water
1 cup milk
2 Tbsp. butter
1 cup white rice, rinsed and drained
1 Tbsp. chicken bouillon granules
Heat the oil in a large saucepan over medium high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir in the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon, cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.
Yield: 6 servings.
“This rice side dish features fresh corn, peas, carrots, and poblano pepper for a great accompaniment to any Mexican main dish”
1 Tbsp. vegetable oil
½ cup fresh corn kernels
1 fresh poblano chile pepper, seeded, deveined, and chopped
½ onion, chopped
¼ cup drained canned peas
1 clove garlic, minced
¼ cup minced carrot
1 cup water
1 cup milk
2 Tbsp. butter
1 cup white rice, rinsed and drained
1 Tbsp. chicken bouillon granules
Heat the oil in a large saucepan over medium high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir in the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon, cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.
Yield: 6 servings.
FAT PET’S FUDGE
FAT PET’S FUDGE
“Swirls of peanut butter in every bite”
2/3 cup butter
4-1/2 cups sugar
1 (12-oz.) can evaporated milk
2 (7-oz.) jars marshmallow crème
16-oz. chocolate candy (such as Hershey’s)
2-1/2 cups milk chocolate chips
2 cups peanut butter
Grease a 9x13-inch-baking pan. Set aside.
2. Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5-7 minutes, then remove from the heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared pan. Dot the top of the fudge with peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Yield: 72 servings.
“Swirls of peanut butter in every bite”
2/3 cup butter
4-1/2 cups sugar
1 (12-oz.) can evaporated milk
2 (7-oz.) jars marshmallow crème
16-oz. chocolate candy (such as Hershey’s)
2-1/2 cups milk chocolate chips
2 cups peanut butter
Grease a 9x13-inch-baking pan. Set aside.
2. Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5-7 minutes, then remove from the heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared pan. Dot the top of the fudge with peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Yield: 72 servings.
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