ANN’S DIRTY RICE
“A quick and colorful one-pot meal with bits of onion, green and red peppers cooked with ground beef and rice.”
1 lb. ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped 2 tsp. beef bouillon granules
½ tsp. salt
½ tsp. seasoned salt
½ tsp. black pepper
2 cups water 1 cup uncooked white rice
Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bouillon, salt, seasoned salt and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20-25 minutes.
Yield; 4 servings.
Wednesday, June 30, 2010
TUNA RICE PUFF
TUNA RICE PUFF
“Canned tuna and rice are combined with an egg-enriched white sauce.”
2/3 cup uncooked white rice
1-1/3 cups water
2 egg whites
1/3 cup butter
¼ cup all-purpose flour
1 tsp. salt
¼ tsp. black pepper
1-1/2 cups milk
2 egg yolks
1 (12-oz.) can tuna, undrained
2 Tbsp. grated onion
1 Tbsp. lemon juice
Bring the rice and water to a boil in a saucepan over high heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes.
Preheat an oven to 350^. Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your whisk or beater straight up; the egg whites should form sharp peak that holds its shape; set aside.
Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually mix the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Mix the egg yolks in a bowl until broken, then mix in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended then pour into a 1-1/2 quart casserole dish.
Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Yield: 6 servings.
“Canned tuna and rice are combined with an egg-enriched white sauce.”
2/3 cup uncooked white rice
1-1/3 cups water
2 egg whites
1/3 cup butter
¼ cup all-purpose flour
1 tsp. salt
¼ tsp. black pepper
1-1/2 cups milk
2 egg yolks
1 (12-oz.) can tuna, undrained
2 Tbsp. grated onion
1 Tbsp. lemon juice
Bring the rice and water to a boil in a saucepan over high heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes.
Preheat an oven to 350^. Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your whisk or beater straight up; the egg whites should form sharp peak that holds its shape; set aside.
Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually mix the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Mix the egg yolks in a bowl until broken, then mix in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended then pour into a 1-1/2 quart casserole dish.
Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Yield: 6 servings.
Tuesday, June 22, 2010
EMMA’S SLOW COOKER CLAM CHOWDER
EMMA’S SLOW COOKER CLAM CHOWDER
“It’s nice to come home to a big pot of Manhattan-style chowder, with tomatoes, potatoes, and bacon, that’s been slow-cooking all day.”
¼ lb. bacon, diced
1 (28-oz.) can diced tomatoes with juice
2 (6.5-oz.) cans chopped clams with juice
3 large potatoes, diced
1 large onion, chopped
2 carrots, thinly sliced
3 stalks celery with leaves, thinly sliced
1 Tbsp. chopped fresh parsley
1-1/2 tsp. salt
1-1/2 tsp. pepper
1 tsp. dried thyme leaves
1 bay leaf
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Pour off the bacon fat, and place the bacon pieces in a slow cooker.
Stir the tomatoes, clams, potatoes, onion, carrots, celery, parsley, salt pepper, thyme, and bay leaf into the slow cooker, cover, and set the cooker on LOW. Cook until the vegetables are tender and the flavors are well blended, 8 to 10 hours.
Yield: 4 servings.
“It’s nice to come home to a big pot of Manhattan-style chowder, with tomatoes, potatoes, and bacon, that’s been slow-cooking all day.”
¼ lb. bacon, diced
1 (28-oz.) can diced tomatoes with juice
2 (6.5-oz.) cans chopped clams with juice
3 large potatoes, diced
1 large onion, chopped
2 carrots, thinly sliced
3 stalks celery with leaves, thinly sliced
1 Tbsp. chopped fresh parsley
1-1/2 tsp. salt
1-1/2 tsp. pepper
1 tsp. dried thyme leaves
1 bay leaf
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Pour off the bacon fat, and place the bacon pieces in a slow cooker.
Stir the tomatoes, clams, potatoes, onion, carrots, celery, parsley, salt pepper, thyme, and bay leaf into the slow cooker, cover, and set the cooker on LOW. Cook until the vegetables are tender and the flavors are well blended, 8 to 10 hours.
Yield: 4 servings.
CINDY’S AWESOME CLAM CHOWDER
CINDY’S AWESOME CLAM CHOWDER
“This quick and easy clam chowder, filled with the potatoes and bacon is a wonderful served with sourdough bread”
½ lb. bacon cut into ½-inch pieces
5 unpeeled potatoes, diced
2 carrots, diced
salt and pepper to taste
2 (6.5-oz.) cans chopped clams with juice 2 (8-oz.) packages dry leek soup mix
1 quart half–and-half
Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
Place the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes more.
Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.
Yield: 6 servings.
“This quick and easy clam chowder, filled with the potatoes and bacon is a wonderful served with sourdough bread”
½ lb. bacon cut into ½-inch pieces
5 unpeeled potatoes, diced
2 carrots, diced
salt and pepper to taste
2 (6.5-oz.) cans chopped clams with juice 2 (8-oz.) packages dry leek soup mix
1 quart half–and-half
Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
Place the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes more.
Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.
Yield: 6 servings.
RUEBEN CASSEROLE I
RUEBEN CASSEROLE I
“Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing for a back-to-basics version of this deli sandwich turned casserole.”
6 slices rye bread, cubed
1 (16-oz.) can sauerkraut, drained and rinsed
1 lb. deli sliced corned beef, cut into strips
¾ cup Russian-style salad dressing
2 cups shredded Swiss cheese
Preheat oven to 400^.
Spread bread cubes in the bottom of a 9-x-13-inch baking dish. Spread sauerkraut evenly over5 the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in preheated oven 20 minutes.
Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Yield: 6 servings.
“Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing for a back-to-basics version of this deli sandwich turned casserole.”
6 slices rye bread, cubed
1 (16-oz.) can sauerkraut, drained and rinsed
1 lb. deli sliced corned beef, cut into strips
¾ cup Russian-style salad dressing
2 cups shredded Swiss cheese
Preheat oven to 400^.
Spread bread cubes in the bottom of a 9-x-13-inch baking dish. Spread sauerkraut evenly over5 the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in preheated oven 20 minutes.
Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Yield: 6 servings.
REUBEN CASSEROLE IV
RUEBEN CASSEROLE IV
“This taste just exactly like a Rueben Sandwich but much easier. You can even make ahead and reheat or put in refrigerator and bake just before serving.
1 loaf rye bread (cut into cubes)
1 (16-oz.) can sauerkraut
1-1/2 cups Swiss cheese, shredded
1 cup sour cream
½ cup Thousand Island dressing
2 cups corned beef, cut into small pieces
½ cup butter or margarine
Put half of the rye bread cubes into a greased sheet cake pan.
Top with the sauerkraut.
Mix the sour cream and Thousand Island dressing together and spooon half on top of the sauerkraut.
Top with 1 cup Swiss cheese.
Top with the corned beef.
Top with the rest of sour cream/dressing mix.
Lastly, top with the remainder of the bread cubes and the remainder of the Swiss cheese.
Drizzle the melted butter over all.
Cover with foil and bake at 350^ for 30 minutes.
Uncover and bake an additional 10 minutes.
Serve hot.
Yield: 8 servings.
“This taste just exactly like a Rueben Sandwich but much easier. You can even make ahead and reheat or put in refrigerator and bake just before serving.
1 loaf rye bread (cut into cubes)
1 (16-oz.) can sauerkraut
1-1/2 cups Swiss cheese, shredded
1 cup sour cream
½ cup Thousand Island dressing
2 cups corned beef, cut into small pieces
½ cup butter or margarine
Put half of the rye bread cubes into a greased sheet cake pan.
Top with the sauerkraut.
Mix the sour cream and Thousand Island dressing together and spooon half on top of the sauerkraut.
Top with 1 cup Swiss cheese.
Top with the corned beef.
Top with the rest of sour cream/dressing mix.
Lastly, top with the remainder of the bread cubes and the remainder of the Swiss cheese.
Drizzle the melted butter over all.
Cover with foil and bake at 350^ for 30 minutes.
Uncover and bake an additional 10 minutes.
Serve hot.
Yield: 8 servings.
PEANUT BUTTER SHEET CAKE
PEANUT BUTTER SHEET CAKE
1 cup water
1 cup (2 sticks butter)
½ tsp. salt
¼ cup peanut butter
2 cups all-purpose flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp. baking soda
1 tsp. vanilla extract
Preheat the oven to 350 degrees
In a large saucepan mix the water, butter, salt, and peanut butter over medium heat,
Mix in the flour, sugar and eggs, buttermilk, baking soda, and vanilla.
Pour into s greased 13-x-9-inch pan.
Bake for 20 minutes, be careful not to over bake.
Yield: 12-15 servings.
1 cup water
1 cup (2 sticks butter)
½ tsp. salt
¼ cup peanut butter
2 cups all-purpose flour
2 cups sugar
2 eggs
½ cup buttermilk
1 tsp. baking soda
1 tsp. vanilla extract
Preheat the oven to 350 degrees
In a large saucepan mix the water, butter, salt, and peanut butter over medium heat,
Mix in the flour, sugar and eggs, buttermilk, baking soda, and vanilla.
Pour into s greased 13-x-9-inch pan.
Bake for 20 minutes, be careful not to over bake.
Yield: 12-15 servings.
FIESTA CHICKEN SOUP
FIESTA CHICKEN SOUP
“Chicken, corn and rice in broth are seasoned with chile powder and garlic powder and serve with a squeeze of lime in this quick soup.”
½ cup uncooked white rice
1 lb. skinless, boneless chicken breast, cut into cubes
1 large green bell pepper, chopped
2 tsp. chili powder
1 tsp. garlic powder
1 (14.5-oz.) can chicken broth
1 (15-oz.) can whole kernel corn, undrained
1 lime
Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
“Chicken, corn and rice in broth are seasoned with chile powder and garlic powder and serve with a squeeze of lime in this quick soup.”
½ cup uncooked white rice
1 lb. skinless, boneless chicken breast, cut into cubes
1 large green bell pepper, chopped
2 tsp. chili powder
1 tsp. garlic powder
1 (14.5-oz.) can chicken broth
1 (15-oz.) can whole kernel corn, undrained
1 lime
Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
Monday, June 21, 2010
MEDITERRANEAN HALIBUT with COUSCOUS
MEDITERRANEAN HALIBUT with COUSCOUS
“Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes.”
4 halibut steaks, about 1-1/2 lbs.
¼ cup all-purpose flour
3 Tbsp. olive oil
2 shallots, chopped
1 cup chicken broth
2 tsp. dried oregano leaves, crushed
1 can diced tomatoes, drained
½ cup kalamata olives, pitted and sliced
Hot cooked couscous
Coat the fish with the flour.
Heat 2 Tbsp. oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it is well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.
Heat the remaining oil in the skillet over medium heat. Add the shallots and cook for 1 minute. Stir in the stock oregano, tomatoes, and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.
Yield: 4 servings.
“Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes.”
4 halibut steaks, about 1-1/2 lbs.
¼ cup all-purpose flour
3 Tbsp. olive oil
2 shallots, chopped
1 cup chicken broth
2 tsp. dried oregano leaves, crushed
1 can diced tomatoes, drained
½ cup kalamata olives, pitted and sliced
Hot cooked couscous
Coat the fish with the flour.
Heat 2 Tbsp. oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it is well browned on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.
Heat the remaining oil in the skillet over medium heat. Add the shallots and cook for 1 minute. Stir in the stock oregano, tomatoes, and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous.
Yield: 4 servings.
Sunday, June 20, 2010
PASTA AND SHRIMP SALAD
PASTA AND SHRIMP SALAD
1 package (7-oz.) small shell pasta
3 celery ribs, chopped
1 package (5-oz.) frozen cooked salad shrimp, thawed
1 cup frozen peas, thawed
½ cup fat-free French salad dressing
½ cup reduced-fat mayonnaise
3 Tbsp. chopped onion
2 Tbsp. dried basil
2 tsp. lemon juice
½ tsp. garlic powder
½ tsp. salt-free lemon-pepper seasoning
½ tsp. salt-free seasoning blend
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.
Yield: 7 servings.
1 package (7-oz.) small shell pasta
3 celery ribs, chopped
1 package (5-oz.) frozen cooked salad shrimp, thawed
1 cup frozen peas, thawed
½ cup fat-free French salad dressing
½ cup reduced-fat mayonnaise
3 Tbsp. chopped onion
2 Tbsp. dried basil
2 tsp. lemon juice
½ tsp. garlic powder
½ tsp. salt-free lemon-pepper seasoning
½ tsp. salt-free seasoning blend
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, shrimp and peas. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.
Yield: 7 servings.
TUSCAN-STYLE SHRIMP and LINGUINE
TUSCAN-STYLE SHRIMP and LINGUINE
1 lb. shrimp, peeled and deveined
1 (8-oz.) package dried linguine
2 Tbsp. extra-virgin olive oil
4 garlic cloves, minced
1 (14-oz.) can Italian-style diced tomatoes
salt and pepper to taste
juice of ½ fresh lemon
Pat the shrimp dry. Cook the linguine according to package ingredients. Heat the olive oil in a large skillet over medium heat and sauté’ the garlic for 1 minute, but do not brown. Increase the heat to medium. Add the shrimp and cook for 2 minutes, or until the shrimp are pink. Add the diced tomatoes and cook an additional 5 minutes. Add salt and pepper. Sprinkle the lemon juice over the top. Toss with the cooked pasta.
Yield: 4 servings.
1 lb. shrimp, peeled and deveined
1 (8-oz.) package dried linguine
2 Tbsp. extra-virgin olive oil
4 garlic cloves, minced
1 (14-oz.) can Italian-style diced tomatoes
salt and pepper to taste
juice of ½ fresh lemon
Pat the shrimp dry. Cook the linguine according to package ingredients. Heat the olive oil in a large skillet over medium heat and sauté’ the garlic for 1 minute, but do not brown. Increase the heat to medium. Add the shrimp and cook for 2 minutes, or until the shrimp are pink. Add the diced tomatoes and cook an additional 5 minutes. Add salt and pepper. Sprinkle the lemon juice over the top. Toss with the cooked pasta.
Yield: 4 servings.
SHRIMP and FRESH TOMATO PASTA
SHRIMP and FRESH TOMATO PASTA
1 lb. medium-size fresh shrimp a, peeled and deveined
3 tomatoes, peeled and chopped
6-8 fresh mushrooms, sliced
¼ cup sliced ripe olives
¼ cup dry white wine
1 Tbsp. mixed Italian herbs
1 Tbsp. olive oil
¼ tsp. salt
/4 tsp. lemon pepper
¼ tsp. black pepper
¼ tsp. drained minced capers
1/8 tsp. ground red pepper
1 (10-oz.) package lemon pepper fettuccine, cooked
2 Tbsp. grated Parmesan cheese
In a large skillet combine the shrimp, tomatoes, mushrooms, onions, olives, wine, herbs, olive oil, salt, lemon pepper, black pepper, capers, and red peppers and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally for 5 minutes, or just until shrimp turns pink and the sauce is slightly thickened. Serve over the pasta; top with the Parmesan cheese.
Yield: 4-6 servings.
1 lb. medium-size fresh shrimp a, peeled and deveined
3 tomatoes, peeled and chopped
6-8 fresh mushrooms, sliced
¼ cup sliced ripe olives
¼ cup dry white wine
1 Tbsp. mixed Italian herbs
1 Tbsp. olive oil
¼ tsp. salt
/4 tsp. lemon pepper
¼ tsp. black pepper
¼ tsp. drained minced capers
1/8 tsp. ground red pepper
1 (10-oz.) package lemon pepper fettuccine, cooked
2 Tbsp. grated Parmesan cheese
In a large skillet combine the shrimp, tomatoes, mushrooms, onions, olives, wine, herbs, olive oil, salt, lemon pepper, black pepper, capers, and red peppers and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally for 5 minutes, or just until shrimp turns pink and the sauce is slightly thickened. Serve over the pasta; top with the Parmesan cheese.
Yield: 4-6 servings.
BEST CLAM CHOWDER
BEST CLAM CHOWDER
3 (6.5-oz.) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart ½ & ½ cream
2 Tbsp. red wine vinegar
1-1/2 tsp. salt
ground pepper to taste
Drain juice from the clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Yield: 8 servings.
3 (6.5-oz.) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart ½ & ½ cream
2 Tbsp. red wine vinegar
1-1/2 tsp. salt
ground pepper to taste
Drain juice from the clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Yield: 8 servings.
NEW ENGLAND CLAM CHOWDER I
NEW ENGLAND CLAM CHOWDER I
“Easy to make and ready in less than half an hour.”
4 slices bacon
1-1/2 cups chopped onion
1-1/2 cups water
4 cups cubed and peeled potatoes
1-1/2 tsp. salt
ground black pepper to taste
3-cups half-and-half
3 Tbsp. butter
2 (10-oz.) cans minced clams
Place diced bacon in a large stockpot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Yield: 8 servings.
“Easy to make and ready in less than half an hour.”
4 slices bacon
1-1/2 cups chopped onion
1-1/2 cups water
4 cups cubed and peeled potatoes
1-1/2 tsp. salt
ground black pepper to taste
3-cups half-and-half
3 Tbsp. butter
2 (10-oz.) cans minced clams
Place diced bacon in a large stockpot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Yield: 8 servings.
SHRIMP GUMBO V
SHRIMP GUMBO V
1-1/2 cups tomato puree
1 cup sliced celery
1 (8-oz.) canned okra plus liquid from the can
2 pimientos, sliced
2 Tbs. Dehydrated onion flakes
½ tsp. Italian seasoning or gumbo file powder
salt to taste
pepper to taste
hot sauce to taste
1-1/2 lbs. shelled and deveined shrimp
2 cups cooked enriched rice
Combine tomato puree, celery, okra, pimentos, onion flakes and seasoning in a saucepan. Simmer 10 minutes. Add shrimp and cook about 2 minutes, or until shrimp turns pink. Divide rice evenly into 4 soup bowls; divide gumbo evenly over rice.
Yield: 4 servings.
1-1/2 cups tomato puree
1 cup sliced celery
1 (8-oz.) canned okra plus liquid from the can
2 pimientos, sliced
2 Tbs. Dehydrated onion flakes
½ tsp. Italian seasoning or gumbo file powder
salt to taste
pepper to taste
hot sauce to taste
1-1/2 lbs. shelled and deveined shrimp
2 cups cooked enriched rice
Combine tomato puree, celery, okra, pimentos, onion flakes and seasoning in a saucepan. Simmer 10 minutes. Add shrimp and cook about 2 minutes, or until shrimp turns pink. Divide rice evenly into 4 soup bowls; divide gumbo evenly over rice.
Yield: 4 servings.
SHRIMP GUMBO IV
SHRIMP GUMBO IV
2n Tbsp. vegetable oil
2 Tbsp. all-purpose flour
2 lbs. medium shrimp, peeled and deveined
2 Tbsp. vegetable oil
3 cups chopped okra
2 onions, chopped
1 (14-5-oz.) can diced tomatoes
2 quarts water
1 bay leaf
3 cloves garlic, minced
1 tsp. salt
1 red bell pepper, chopped
ground black pepper to taste
In a large skillet over high heat, add 2 Tbsp. oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until shrimp turns pink. Set aside.
In another pan, heat 2 Tbsp. oil over medium heat. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover and cook slowly for 30 minutes.
Yield: 8 servings.
2n Tbsp. vegetable oil
2 Tbsp. all-purpose flour
2 lbs. medium shrimp, peeled and deveined
2 Tbsp. vegetable oil
3 cups chopped okra
2 onions, chopped
1 (14-5-oz.) can diced tomatoes
2 quarts water
1 bay leaf
3 cloves garlic, minced
1 tsp. salt
1 red bell pepper, chopped
ground black pepper to taste
In a large skillet over high heat, add 2 Tbsp. oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until shrimp turns pink. Set aside.
In another pan, heat 2 Tbsp. oil over medium heat. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover and cook slowly for 30 minutes.
Yield: 8 servings.
SOUTHERN SHRIMP GUMBO
SOUTHERN SHRIMP GUMBO
4 lbs. raw shrimp
1 cup chopped cooked ham
1 cup chopped bacon
1 lb. okra cut in large pieces
1 large can tomatoes
½ cup chopped celery
3 cloves garlic, minced
1 Tbsp. sugar
2 Tbsp. Worcestershire sauce
3 Tbsp. salt
2 Tbsp. black pepper
½ tsp. hot sauce
4 Tbsp. Gumbo File’
juice of one lemon
4 Tbsp. Ketchup
¼ stick butter
6 cups water
In a Dutch oven, sauté chopped ham and bacon. Remove from pan and set aside. Add onions, celery, and garlic to pan; sauté until onions are translucent but do not let garlic brown. Remove from pan and set aside.
Brown the flour in the pan; add tomatoes then water. Add all of the sautéed ingredients, then the seasoning to the water.
Boil for 5 minutes. Add shrimp. Cook slowly for 45 minutes
Yield:
4 lbs. raw shrimp
1 cup chopped cooked ham
1 cup chopped bacon
1 lb. okra cut in large pieces
1 large can tomatoes
½ cup chopped celery
3 cloves garlic, minced
1 Tbsp. sugar
2 Tbsp. Worcestershire sauce
3 Tbsp. salt
2 Tbsp. black pepper
½ tsp. hot sauce
4 Tbsp. Gumbo File’
juice of one lemon
4 Tbsp. Ketchup
¼ stick butter
6 cups water
In a Dutch oven, sauté chopped ham and bacon. Remove from pan and set aside. Add onions, celery, and garlic to pan; sauté until onions are translucent but do not let garlic brown. Remove from pan and set aside.
Brown the flour in the pan; add tomatoes then water. Add all of the sautéed ingredients, then the seasoning to the water.
Boil for 5 minutes. Add shrimp. Cook slowly for 45 minutes
Yield:
SOUTHERN SHRIMP GUMBO
SOUTHERN SHRIMP GUMBO
4 lbs. raw shrimp
1 cup chopped cooked ham
1 cup chopped bacon
1 lb. okra cut in large pieces
1 large can tomatoes
½ cup chopped celery
3 cloves garlic, minced
1 Tbsp. sugar
2 Tbsp. Worcestershire sauce
3 Tbsp. salt
2 Tbsp. black pepper
½ tsp. hot sauce
4 Tbsp. Gumbo File’
juice of one lemon
4 Tbsp. Ketchup
¼ stick butter
6 cups water
In a Dutch oven, sauté chopped ham and bacon. Remove from pan and set aside. Add onions, celery, and garlic to pan; sauté until onions are translucent but do not let garlic brown. Remove from pan and set aside.
Brown the flour in the pan; add tomatoes then water. Add all of the sautéed ingredients, then the seasoning to the water.
Boil for 5 minutes. Add shrimp. Cook slowly for 45 minutes
Yield:
4 lbs. raw shrimp
1 cup chopped cooked ham
1 cup chopped bacon
1 lb. okra cut in large pieces
1 large can tomatoes
½ cup chopped celery
3 cloves garlic, minced
1 Tbsp. sugar
2 Tbsp. Worcestershire sauce
3 Tbsp. salt
2 Tbsp. black pepper
½ tsp. hot sauce
4 Tbsp. Gumbo File’
juice of one lemon
4 Tbsp. Ketchup
¼ stick butter
6 cups water
In a Dutch oven, sauté chopped ham and bacon. Remove from pan and set aside. Add onions, celery, and garlic to pan; sauté until onions are translucent but do not let garlic brown. Remove from pan and set aside.
Brown the flour in the pan; add tomatoes then water. Add all of the sautéed ingredients, then the seasoning to the water.
Boil for 5 minutes. Add shrimp. Cook slowly for 45 minutes
Yield:
Saturday, June 19, 2010
SLOW COOKER PEPPER STEAK
SLOW COOKER PEPPER STEAK
“Succulent strips of sirloin seasoned with garlic powder, then slow cooked with onion, green pepper and stewed tomatoes.”
2 lbs. beef sirloin, cut into 2-inch strips
garlic powder to taste
3 Tbsp. vegetable oil
1 cube beef bouillon
¼ cup hot water
1 Tbsp. cornstarch
½ cup chopped onion
2 large green peppers, roughly chopped
1 (14.5-oz.) can stewed tomatoes, with liquid
3 Tbsp. soy sauce
1 tsp. white sugar
1 tsp. salt
1, Sprinkle strips of sirloin with garlic powder in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips, Transfer to a slow cooker.
2. Mix bouillon cubes with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with the meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt.
3. Cover, and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Yield: 6 servings.
“Succulent strips of sirloin seasoned with garlic powder, then slow cooked with onion, green pepper and stewed tomatoes.”
2 lbs. beef sirloin, cut into 2-inch strips
garlic powder to taste
3 Tbsp. vegetable oil
1 cube beef bouillon
¼ cup hot water
1 Tbsp. cornstarch
½ cup chopped onion
2 large green peppers, roughly chopped
1 (14.5-oz.) can stewed tomatoes, with liquid
3 Tbsp. soy sauce
1 tsp. white sugar
1 tsp. salt
1, Sprinkle strips of sirloin with garlic powder in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips, Transfer to a slow cooker.
2. Mix bouillon cubes with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with the meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt.
3. Cover, and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Yield: 6 servings.
SHRIMP AND SAUSAGE GUMBO
SHRIMP AND SAUSAGE GUMBO
2 lbs. unpeeled, large fresh shrimp
2 (32-oz.) container chicken broth
1 lb. andouille or smoked sausage cut into ¼-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
2 garlic cloves, minced
2 bay leaves
2 tsp. Creole seasoning
½ tsp. dried thyme
1 Tbsp. Worcestershire sauce
2-3 tsp. hot sauce
½ cup chopped green onions
Hot cooked rice
Peel shrimp, reserving shells, and deveined, if desired. Set meat aside.
Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure ½ cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35-40 minutes, whisking constantly, until roux is chocolate colored.
Stir in onion and next 3 ingredients; cook 7 minutes or until vegetable are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in by leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.
Stir in shrimp, sausage, and green onions; cook 5-7 minutes or until shrimp turn pink Discard bay leaf, serve over hot rice.
Yield: 11 cups.
2 lbs. unpeeled, large fresh shrimp
2 (32-oz.) container chicken broth
1 lb. andouille or smoked sausage cut into ¼-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
2 garlic cloves, minced
2 bay leaves
2 tsp. Creole seasoning
½ tsp. dried thyme
1 Tbsp. Worcestershire sauce
2-3 tsp. hot sauce
½ cup chopped green onions
Hot cooked rice
Peel shrimp, reserving shells, and deveined, if desired. Set meat aside.
Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure ½ cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35-40 minutes, whisking constantly, until roux is chocolate colored.
Stir in onion and next 3 ingredients; cook 7 minutes or until vegetable are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in by leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.
Stir in shrimp, sausage, and green onions; cook 5-7 minutes or until shrimp turn pink Discard bay leaf, serve over hot rice.
Yield: 11 cups.
SEAFOOD PASTA SALAD FOR A CROWD
SEAFOOD PASTA SALAD FOR A CROWD
1 (32-oz.) package dried small pasta shells
4 stalks celery, chopped
4 green onions, chopped
½ (16-oz.) bottle French dressing
½ (16-oz.) bottle thousand island dressing
½ cup mayonnaise
2 (6-oz.) can water packed tuna, drained and flaked
2 (6-oz.) cans tiny shrimp, drained
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
In a large bowl, toss together cooked past, celery and green onions. Mix in French dressing, Thousand Island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerators at least 3 hours.
Yield: 16 servings.
1 (32-oz.) package dried small pasta shells
4 stalks celery, chopped
4 green onions, chopped
½ (16-oz.) bottle French dressing
½ (16-oz.) bottle thousand island dressing
½ cup mayonnaise
2 (6-oz.) can water packed tuna, drained and flaked
2 (6-oz.) cans tiny shrimp, drained
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
In a large bowl, toss together cooked past, celery and green onions. Mix in French dressing, Thousand Island dressing and mayonnaise. Fold in tuna and shrimp. Cover and chill in the refrigerators at least 3 hours.
Yield: 16 servings.
Friday, June 18, 2010
HONEY GRILLED SHRIMP
HONEY GRILLED SHRIMP
1 bottle (8-oz.) Italian salad dressing
1 cup honey
½ tsp. minced garlic
2 lbs. uncooked medium shrimp, peeled and deveined
In a small bowl, combine the salad dressing, honey and garlic; set aside ½ cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill uncovered, over medium heat or broil 4-inches from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turns pink, turning and basting frequently.
Yield: 8 servings.
1 bottle (8-oz.) Italian salad dressing
1 cup honey
½ tsp. minced garlic
2 lbs. uncooked medium shrimp, peeled and deveined
In a small bowl, combine the salad dressing, honey and garlic; set aside ½ cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill uncovered, over medium heat or broil 4-inches from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turns pink, turning and basting frequently.
Yield: 8 servings.
BAKED DIJON SALMON
BAKED DIJON SALMON
“Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and baked”
¼ cup butter melted
3 Tbsp. Dijon mustard
1-1/2 Tbsp. honey
¼ cup dry breadcrumbs
¼ cup finely chopped pecans
4 tsp. chopped fresh parsley
4 (4-oz.) fillet salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400^.
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12-15 minutes in the preheated oven or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Yield: 4 servings.
“Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and baked”
¼ cup butter melted
3 Tbsp. Dijon mustard
1-1/2 Tbsp. honey
¼ cup dry breadcrumbs
¼ cup finely chopped pecans
4 tsp. chopped fresh parsley
4 (4-oz.) fillet salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400^.
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12-15 minutes in the preheated oven or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Yield: 4 servings.
Wednesday, June 16, 2010
ZIPPY SUMMER SHRIMP
ZIPPY SUMMER SHRIMP
“
1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1-tsp. red pepper flakes
2 tsp. paprika
2 pounds shell-on deveined jumbo shrimp
¼ tsp. lemon juice
2 Tbsp. chopped fresh basil
½ tsp. salt
¼ tsp. black pepper
Heat the oil in a large skillet over high heat, cook and stir the garlic in boil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low, add the basil and toss lightly. Season with salt and pepper to serve.
Yield: 6 servings.
“
1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1-tsp. red pepper flakes
2 tsp. paprika
2 pounds shell-on deveined jumbo shrimp
¼ tsp. lemon juice
2 Tbsp. chopped fresh basil
½ tsp. salt
¼ tsp. black pepper
Heat the oil in a large skillet over high heat, cook and stir the garlic in boil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low, add the basil and toss lightly. Season with salt and pepper to serve.
Yield: 6 servings.
Monday, June 14, 2010
SPECIAL SCALLOPS SALAD
SPECIAL SCALLOPS SALAD
1-1/2 lbs. sea scallops
¼ tsp. salt
1/8 tsp. pepper
3 Tbsp. olive oil
1 Tbsp. fresh minced chives
1 Tbsp. balsamic vinegar
2 garlic cloves, minced
2 tsp. minced fresh tarragon
2 tsp. honey
1 tsp. Dijon mustard
1 package (5-oz.) spring mix salad greens
1 cup shredded carrots
½ cup chopped tomato
Sprinkle scallops with salt and pepper. In a large skillet sauté scallops in 2 Tbsp. oil until firm and opaque. Remove and keep warm. In the same skillet combine the chives, vinegar, garlic, tarragon, honey, mustard, and remaining oil. Bring to a boil; cook and stir for 30 seconds or until slightly thickened.
Divide salad greens among 4 plates; top with carrots, tomato and scallops. Drizzle with dressing.
Yield: 4 servings.
1-1/2 lbs. sea scallops
¼ tsp. salt
1/8 tsp. pepper
3 Tbsp. olive oil
1 Tbsp. fresh minced chives
1 Tbsp. balsamic vinegar
2 garlic cloves, minced
2 tsp. minced fresh tarragon
2 tsp. honey
1 tsp. Dijon mustard
1 package (5-oz.) spring mix salad greens
1 cup shredded carrots
½ cup chopped tomato
Sprinkle scallops with salt and pepper. In a large skillet sauté scallops in 2 Tbsp. oil until firm and opaque. Remove and keep warm. In the same skillet combine the chives, vinegar, garlic, tarragon, honey, mustard, and remaining oil. Bring to a boil; cook and stir for 30 seconds or until slightly thickened.
Divide salad greens among 4 plates; top with carrots, tomato and scallops. Drizzle with dressing.
Yield: 4 servings.
SAUSAGE & PENNE MARINARA
SAUSAGE & PENNE MARINARA
2-1/2 cups uncooked penne pasta
1 lb. Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 Tbsp. canola oil
1 can (14.5-oz.) stewed tomatoes, cut up
1 can (8-oz.) tomato sauce
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
¼ tsp. red pepper flakes
Grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce, and seasonings; heat through.
Drain pasta, toss with tomato mixture. Sprinkle with cheese if desired.
Yield: 6 servings.
2-1/2 cups uncooked penne pasta
1 lb. Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 Tbsp. canola oil
1 can (14.5-oz.) stewed tomatoes, cut up
1 can (8-oz.) tomato sauce
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper
¼ tsp. red pepper flakes
Grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce, and seasonings; heat through.
Drain pasta, toss with tomato mixture. Sprinkle with cheese if desired.
Yield: 6 servings.
Sunday, June 13, 2010
HOW TO MAKE TENDER PORK CHOPS
HOW TO MAKE TENDER PORK CHOPS
“If you enjoy pork chops, you probably really enjoy when they turn out tender, but it can be tough getting them just right. Here is a great way to make tender chops that you can enjoy everytime you make them.”
6 center cut pork chops
1 diced onion
1 crushed chicken bouillon cube
1 cup cold water
2 Tbsp. oil (whatever kind you like)
Roasting pan with lid
Preheat oven to 350^.
Sauté the pork chops in oil over medium until they are slightly brown.
Put the pork chops into the roasting pan and sprinkle the onion and chicken bouillon cube on top of the chops.
Pour cold water over the chops, put the lid on and cook in the oven for 1 hour.
“If you enjoy pork chops, you probably really enjoy when they turn out tender, but it can be tough getting them just right. Here is a great way to make tender chops that you can enjoy everytime you make them.”
6 center cut pork chops
1 diced onion
1 crushed chicken bouillon cube
1 cup cold water
2 Tbsp. oil (whatever kind you like)
Roasting pan with lid
Preheat oven to 350^.
Sauté the pork chops in oil over medium until they are slightly brown.
Put the pork chops into the roasting pan and sprinkle the onion and chicken bouillon cube on top of the chops.
Pour cold water over the chops, put the lid on and cook in the oven for 1 hour.
TRUCK-STOP BUTTERMILK PANCAKES
TRUCK-STOP BUTTERMILK PANCAKES
“Batter will keep in fridge for a couple of days if you can’t make all at once, or you can freeze and make at as later date.”
5 eggs
1-1/2 cups milk
6 Tbsp. butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 tsp. baking powder
5 tsp. baking soda
1 pinch salt Optional)
6 Tbsp. sugar
In a large bowl, whisk together the eggs, milk, butter, and buttermilk. Combine the flour, baking powder, baking soda and sugar, stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Yield: 12 servings.
“Batter will keep in fridge for a couple of days if you can’t make all at once, or you can freeze and make at as later date.”
5 eggs
1-1/2 cups milk
6 Tbsp. butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 tsp. baking powder
5 tsp. baking soda
1 pinch salt Optional)
6 Tbsp. sugar
In a large bowl, whisk together the eggs, milk, butter, and buttermilk. Combine the flour, baking powder, baking soda and sugar, stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Yield: 12 servings.
SHRIMP SALSA
SHRIMP SALSA
“Salad shrimp, tomatoes, onion, cilantro, and lime juice combine for a tasty version of salsa for dipping your tortilla chips.”
½ lb. salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 tsp. salt
1 tsp. freshly ground black pepper
1 clove garlic, minced
Stir the salad shrimp tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl, at least 1 hour. Serve cold.
Yield: 12 servings.
“Salad shrimp, tomatoes, onion, cilantro, and lime juice combine for a tasty version of salsa for dipping your tortilla chips.”
½ lb. salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 tsp. salt
1 tsp. freshly ground black pepper
1 clove garlic, minced
Stir the salad shrimp tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl, at least 1 hour. Serve cold.
Yield: 12 servings.
MEXI-ITALIAN SALSA
MEXI-ITALIAN SALSA
“This is a mix between salsa and bruschetta, it’s always a hit at parties and picnics.”
3 roma (plum) tomatoes, chopped
½ onion, chopped
1 (2.25-oz.) can sliced black olives, drained
1 (6-oz.) can marinated artichoke hearts, drained and chopped
2 Tbsp. lemon juice
2 cloves garlic, minced
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh basil
¼ tsp. crushed red pepper flakes
¼ tsp. Italian seasoning
/4 tsp. ground cumin
3 Tbsp. fresh chopped cilantro
/4 tsp. salt
1/8 tsp. black pepper
Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.
Yield: 10 servings.
“This is a mix between salsa and bruschetta, it’s always a hit at parties and picnics.”
3 roma (plum) tomatoes, chopped
½ onion, chopped
1 (2.25-oz.) can sliced black olives, drained
1 (6-oz.) can marinated artichoke hearts, drained and chopped
2 Tbsp. lemon juice
2 cloves garlic, minced
3 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh basil
¼ tsp. crushed red pepper flakes
¼ tsp. Italian seasoning
/4 tsp. ground cumin
3 Tbsp. fresh chopped cilantro
/4 tsp. salt
1/8 tsp. black pepper
Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.
Yield: 10 servings.
CHUNKY MONKEY PANCAKES
CHUNKY MONKEY PANCAKES
“These chocolate and banana pancakes are a delicious breakfast treat.”
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¾ cup skim milk
3 Tbsp. butter, melted
2 eggs
1 Tbsp. sugar
1 tsp. vanilla extract
1 large banana, diced
½ cup miniature semisweet chocolate chips
¼ cup chopped pecan
cooking spray
Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
Heat a large skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Yield: 9 servings.
“These chocolate and banana pancakes are a delicious breakfast treat.”
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¾ cup skim milk
3 Tbsp. butter, melted
2 eggs
1 Tbsp. sugar
1 tsp. vanilla extract
1 large banana, diced
½ cup miniature semisweet chocolate chips
¼ cup chopped pecan
cooking spray
Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
Heat a large skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Yield: 9 servings.
BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER
BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER
“Cake mix cupcakes with a brownie mix base---what could be better? This may be second best, but you can be the judge of that.”
1 (19.5-oz.) package brownie mix
2 eggs
½ cup canola oil
¼ cup water
1 (18.25=oz.) package white cake mix
2 Tbsp. canola oil
1-1/3 cups water
3 egg whites
Preheat the oven to 350^. Line 48 muffin cups with paper liners.
Whisk together the brownie mix, 2 eggs, ½ cup canola oil, and ¼ cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 2 Tbsp. canola oil, 1-1/3 cups water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
Spoon the brownie batter into the prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Yield: 48 servings.
“Cake mix cupcakes with a brownie mix base---what could be better? This may be second best, but you can be the judge of that.”
1 (19.5-oz.) package brownie mix
2 eggs
½ cup canola oil
¼ cup water
1 (18.25=oz.) package white cake mix
2 Tbsp. canola oil
1-1/3 cups water
3 egg whites
Preheat the oven to 350^. Line 48 muffin cups with paper liners.
Whisk together the brownie mix, 2 eggs, ½ cup canola oil, and ¼ cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
Mix the cake mix, 2 Tbsp. canola oil, 1-1/3 cups water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
Spoon the brownie batter into the prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Yield: 48 servings.
BANANA MUFFINS II
BANANA MUFFINS II
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 large bananas, mashed
¾ cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven to 350^. Coast muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt, set aside.
Combine the bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10-15 minutes, and large muffins 25-30 minutes. Muffins will spring back when lightly tapped
Yield: 12 servings.
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
3 large bananas, mashed
¾ cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven to 350^. Coast muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt, set aside.
Combine the bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10-15 minutes, and large muffins 25-30 minutes. Muffins will spring back when lightly tapped
Yield: 12 servings.
BAKED SALMON II
BAKED SALMON II
“Salmon is baked in a sealed pouch with onions, tomatoes, mushrooms, and lemon in this easy-to-make recipe.”
1 tomato, chopped
1 (4-oz.) can sliced mushrooms, drained
1 large onion, minced
2 scallions, chopped
2 (1 lb.) fillet salmon
salt and pepper to taste
2 Tbsp. butter, cut-up (optional)
1 lemon slice
Preheat an oven to 375^. Line a baking dish with enough aluminum foil to be able to fold over ingredients.
Stir together tomato, mushrooms, onion, and scallions in a bowl; spread into the bottom of the prepared dish. Lay the salmon fillets over the mixture. Season with salt and pepper. Dot the salmon with the butter. Arrange the lemon slices atop the butter pieces. Fold the foil over the salmon, and press edges together to seal.
Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.
Yield: 5 servings.
“Salmon is baked in a sealed pouch with onions, tomatoes, mushrooms, and lemon in this easy-to-make recipe.”
1 tomato, chopped
1 (4-oz.) can sliced mushrooms, drained
1 large onion, minced
2 scallions, chopped
2 (1 lb.) fillet salmon
salt and pepper to taste
2 Tbsp. butter, cut-up (optional)
1 lemon slice
Preheat an oven to 375^. Line a baking dish with enough aluminum foil to be able to fold over ingredients.
Stir together tomato, mushrooms, onion, and scallions in a bowl; spread into the bottom of the prepared dish. Lay the salmon fillets over the mixture. Season with salt and pepper. Dot the salmon with the butter. Arrange the lemon slices atop the butter pieces. Fold the foil over the salmon, and press edges together to seal.
Bake in the preheated oven until fish flakes easily with a fork, about 1 hour.
Yield: 5 servings.
Saturday, June 12, 2010
BLUEBERRY BANANA CREAM PIE
BLUEBERRY BANANA CREAM PIE
2 pkg. (3-oz. each) cream cheese, softened
1 can (14-oz.) sweetened condensed milk
¾ cup cold water
1 package (3.4-oz.) instant vanilla pudding
1 cup heavy whipping cream, whipped
2 medium bananas cut into ¼-inch slices
2 tsp. lemon juice
35 vanilla wafers
1 cup fresh blueberries.
In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.
In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated, drain and discard lemon juice.
Line an ungreased deep-dish 9-inch pie plate with vanilla wafers. Spread with half of the cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers
2 pkg. (3-oz. each) cream cheese, softened
1 can (14-oz.) sweetened condensed milk
¾ cup cold water
1 package (3.4-oz.) instant vanilla pudding
1 cup heavy whipping cream, whipped
2 medium bananas cut into ¼-inch slices
2 tsp. lemon juice
35 vanilla wafers
1 cup fresh blueberries.
In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream.
In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated, drain and discard lemon juice.
Line an ungreased deep-dish 9-inch pie plate with vanilla wafers. Spread with half of the cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers
CHERRY CHIFFON GELATIN
CHERRY CHIFFON GELATIN
2 pkgs. (3-oz. each) cherry gelatin, divided
1-1/2 cups boiling water, divided2 cups cold water, divided
2 cups cold water, divided
1 can (15-oz.) pitted dark sweet cherries, drained
2 cups whipped topping
In a large bowl, dissolve 1 package of gelatin in ¾ cup boiling water. Add 1-cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7-cup mold coated with cooking spray. Refrigerate for 1 hour or until firm.
In a small bowl, dissolve remaining gelatin in remaining boiling water. Stir in remaining cold water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold on to a serving platter.
Yield: 8 servings.
2 pkgs. (3-oz. each) cherry gelatin, divided
1-1/2 cups boiling water, divided2 cups cold water, divided
2 cups cold water, divided
1 can (15-oz.) pitted dark sweet cherries, drained
2 cups whipped topping
In a large bowl, dissolve 1 package of gelatin in ¾ cup boiling water. Add 1-cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7-cup mold coated with cooking spray. Refrigerate for 1 hour or until firm.
In a small bowl, dissolve remaining gelatin in remaining boiling water. Stir in remaining cold water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold on to a serving platter.
Yield: 8 servings.
SAUSAGE PASTA
SAUSAGE PASTA
¾ lb. pasta
1 Tbsp. olive oil
1 lb. spicy Italian sausage
1 onion, chopped
4 cloves garlic, chopped
1 (14.5-oz.) can chicken broth
1 tsp. dried basil
1 (14.5-oz.) can diced tomatoes
1 (10-oz.) package frozen chopped spinach
½ cup grated Parmesan grated 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 and reserve.
In a large skillet, heat oil and sausage, cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach, cover skillet and simmer on reduced heat until spinach is tender.
Add pasta to skillet and cook together. Sprinkle with cheese and serve immediately.
Yield: 4 servings.
¾ lb. pasta
1 Tbsp. olive oil
1 lb. spicy Italian sausage
1 onion, chopped
4 cloves garlic, chopped
1 (14.5-oz.) can chicken broth
1 tsp. dried basil
1 (14.5-oz.) can diced tomatoes
1 (10-oz.) package frozen chopped spinach
½ cup grated Parmesan grated 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 and reserve.
In a large skillet, heat oil and sausage, cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach, cover skillet and simmer on reduced heat until spinach is tender.
Add pasta to skillet and cook together. Sprinkle with cheese and serve immediately.
Yield: 4 servings.
SOUTHWEST SALSA CHICKEN with FRESH GREENS
SOUTHWEST SALSA CHICKEN with FRESH GREENS
1 Tbsp. chili powder
1 tsp. ground cumin
6 skinless, boneless chicken breast, (about 1-1/2 lbs.) cut into strips
1 Tbsp. olive oil
1 cup chunky salsa
¼ cup water
1 bag (about 7-oz.) mixed salad greens
Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to cot.
Heat the oil ion a heavy 12-inch skillet over high heat. Add the chicken and cook until it’s blackened and cooked through, stirring often. Remove the chicken from the skillet.
Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Dived the greens among 6 plates. Top with the chicken and salsa mixture.
1 Tbsp. chili powder
1 tsp. ground cumin
6 skinless, boneless chicken breast, (about 1-1/2 lbs.) cut into strips
1 Tbsp. olive oil
1 cup chunky salsa
¼ cup water
1 bag (about 7-oz.) mixed salad greens
Stir the chili powder and cumin in a medium bowl. Add the chicken and toss to cot.
Heat the oil ion a heavy 12-inch skillet over high heat. Add the chicken and cook until it’s blackened and cooked through, stirring often. Remove the chicken from the skillet.
Stir the salsa and water in the skillet and cook until the mixture is hot and bubbling. Dived the greens among 6 plates. Top with the chicken and salsa mixture.
BBQ SALMON SALAD
BBQ SALMON SALAD
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
3 Tbsp. sugar
½ tsp. ground cumin
¼ tsp. ground white pepper
1 Tbsp. paprika
6 (about 6-oz, each) salmon fillets
5 Tbsp. olive oil
1-1/2 cups V8 100% vegetable juice
1 Tbsp. cider vinegar
1 small tomato, chopped (about ½ cup)
1 pound mixed salad greens
Stir the chili powder, garlic powder, sugar, onion powder, cumin, white pepper and paprika in a small bowl. Reserve 1-1/2 Tbsp. mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours.
Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 Tbsp. oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork.
Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat.
Divide the salad among 6 plates. Top with the salmon.
Yield: 6 servings.
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
3 Tbsp. sugar
½ tsp. ground cumin
¼ tsp. ground white pepper
1 Tbsp. paprika
6 (about 6-oz, each) salmon fillets
5 Tbsp. olive oil
1-1/2 cups V8 100% vegetable juice
1 Tbsp. cider vinegar
1 small tomato, chopped (about ½ cup)
1 pound mixed salad greens
Stir the chili powder, garlic powder, sugar, onion powder, cumin, white pepper and paprika in a small bowl. Reserve 1-1/2 Tbsp. mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours.
Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 Tbsp. oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork.
Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat.
Divide the salad among 6 plates. Top with the salmon.
Yield: 6 servings.
FIESTA CHEESE RICE
FIESTA CHEESE RICE
“This is a good spicy side dish to go with enchiladas or tacos.”
3 cups uncooked instant rice
3 cups water
1 (10-oz.) can diced tomatoes with green chilies, undrained
1 Tbsp. chicken bouillon granules
¾ cup sour cream
1-1/2 cups shredded Cheddar cheese, divided
In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in sour cream and ½ cup cheese; mix well. Sprinkle with remaining cheese. Cover and microwave for 1 minute or until cheese is melted.
Yield: 8 servings.
“This is a good spicy side dish to go with enchiladas or tacos.”
3 cups uncooked instant rice
3 cups water
1 (10-oz.) can diced tomatoes with green chilies, undrained
1 Tbsp. chicken bouillon granules
¾ cup sour cream
1-1/2 cups shredded Cheddar cheese, divided
In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in sour cream and ½ cup cheese; mix well. Sprinkle with remaining cheese. Cover and microwave for 1 minute or until cheese is melted.
Yield: 8 servings.
Friday, June 11, 2010
PARMESAN TOMATOES
PARMESAN TOMATOES
4 ripe tomatoes, sliced
4 Tbsp. mayonnaise
4 Tbsp. Parmesan cheese
1 Tbsp. Dijon mustard
1 Tbsp. brown mustard
1 tsp. dried oregano
salt and pepper to taste
1 tsp. chopped fresh parsley
¼ cup shredded mozzarella cheese1. Preheat oven to 350^.
2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella, and then top with parsley.
3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Yield: 4 servings.
4 ripe tomatoes, sliced
4 Tbsp. mayonnaise
4 Tbsp. Parmesan cheese
1 Tbsp. Dijon mustard
1 Tbsp. brown mustard
1 tsp. dried oregano
salt and pepper to taste
1 tsp. chopped fresh parsley
¼ cup shredded mozzarella cheese1. Preheat oven to 350^.
2. Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella, and then top with parsley.
3. Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Yield: 4 servings.
JENN’S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
JENN’S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
3 Tbsp. olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16-oz.) cans crushed tomatoes
3 (6-oz.) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper top taste
lb. ground round
½ cup Italian seasoned bread crumbs
¼ cup fresh chopped parsley
2 eggs, slightly beaten
½ cup grated Parmesan cheese
1 (16-oz.) package uncooked spaghetti
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic and cook 1 minutes. Stir in crushed tomatoes, tomato paste, water, sugar, ½ the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, breadcrumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1-inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until the internal temperature of meatballs reaches a minimum of 160 degrees.
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8-10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Yield: 8 servings.
3 Tbsp. olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16-oz.) cans crushed tomatoes
3 (6-oz.) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper top taste
lb. ground round
½ cup Italian seasoned bread crumbs
¼ cup fresh chopped parsley
2 eggs, slightly beaten
½ cup grated Parmesan cheese
1 (16-oz.) package uncooked spaghetti
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic and cook 1 minutes. Stir in crushed tomatoes, tomato paste, water, sugar, ½ the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, breadcrumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1-inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until the internal temperature of meatballs reaches a minimum of 160 degrees.
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8-10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Yield: 8 servings.
CREAMY SLOW COOKER MARSALA PORK
CREAMY SLOW COOKER MARSALA PORK
“This is an easy and tasty take on slow cooker pork chops. Serve over egg noodles or linguine.”
1 cup flour
1 Tbsp. minced fresh rosemary
1 tsp. dry mustard powder
1 tsp. salt
1 tsp. garlic powder
½ tsp. ground black pepper
4 (4-oz.) pork chops
2 Tbsp. vegetable oil
1 onion, sliced
1 (4-oz.) package sliced mushrooms
1 clove garlic, minced
1 (10.75-oz.) can condensed cream of mushroom soup
½ cup Marsala wine
Stir together the flour, rosemary, mustard, salt and garlic powder. And pepper in a bowl. Dredge the pork chops ion the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
Place the onion, mushrooms and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on LOW until the chops are tender, 6 to 8 hours.
Yield: 6 servings.
“This is an easy and tasty take on slow cooker pork chops. Serve over egg noodles or linguine.”
1 cup flour
1 Tbsp. minced fresh rosemary
1 tsp. dry mustard powder
1 tsp. salt
1 tsp. garlic powder
½ tsp. ground black pepper
4 (4-oz.) pork chops
2 Tbsp. vegetable oil
1 onion, sliced
1 (4-oz.) package sliced mushrooms
1 clove garlic, minced
1 (10.75-oz.) can condensed cream of mushroom soup
½ cup Marsala wine
Stir together the flour, rosemary, mustard, salt and garlic powder. And pepper in a bowl. Dredge the pork chops ion the seasoned flour, shake off excess, and set aside. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown on both sides, about 4 minutes per side.
Place the onion, mushrooms and garlic into a slow cooker. Add the seared pork chops, then pour in the cream of mushroom soup and Marsala wine. Cover, and cook on LOW until the chops are tender, 6 to 8 hours.
Yield: 6 servings.
SLOW COOKER PORK CHOPS ll
SLOW COOKER PORK CHOPS ll
“A wonderful way to cook pork it’s extremely tasty and tender. With a mixture of spices
and garlic it’s terrific. And it is extremely EASY.”
¼ cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbsp. Paprika
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning
1 tsp. dried oregano
1 tsp. dried basil
4 thick cut boneless pork chops
salt and pepper to taste
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on HIGH for 4 hours. Baste periodically with the sauce.
Yield: 4 servings.
“A wonderful way to cook pork it’s extremely tasty and tender. With a mixture of spices
and garlic it’s terrific. And it is extremely EASY.”
¼ cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbsp. Paprika
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning
1 tsp. dried oregano
1 tsp. dried basil
4 thick cut boneless pork chops
salt and pepper to taste
In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on HIGH for 4 hours. Baste periodically with the sauce.
Yield: 4 servings.
PORK CHOPS a la SLOW COOKER
PORK CHOPS a la SLOW COOKER
“Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce.”
½ cup all-purpose flour
1 tsp. dry mustard
1 tsp. seasoning salt
4 thick cut park chops
2 Tbsp. olive oil
1 (10.5-oz.) can condensed chicken with rice soup
In a pie plate or shallow dish, mix the flour, dry mustard, and seasoned salt. Trim fat from pork chops.
Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on LOW about 8 hours.
Yield: 4 servings.
“Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce.”
½ cup all-purpose flour
1 tsp. dry mustard
1 tsp. seasoning salt
4 thick cut park chops
2 Tbsp. olive oil
1 (10.5-oz.) can condensed chicken with rice soup
In a pie plate or shallow dish, mix the flour, dry mustard, and seasoned salt. Trim fat from pork chops.
Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.
Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on LOW about 8 hours.
Yield: 4 servings.
WHITE BEANS and PEPPERS
WHITE BEANS and PEPPERS
“Any sweet pepper will work in this side dish, but some like the delicate spiciness of the long pointy gypsy pepper.”
1 tsp. olive oil
¼ large onion, chopped
1 yellow gypsy (bull horn) sweet pepper, chopped
1 (15-oz.) can great northern beans, drained
1 pinch dried oregano
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
Yield: 4 servings.
“Any sweet pepper will work in this side dish, but some like the delicate spiciness of the long pointy gypsy pepper.”
1 tsp. olive oil
¼ large onion, chopped
1 yellow gypsy (bull horn) sweet pepper, chopped
1 (15-oz.) can great northern beans, drained
1 pinch dried oregano
ground cayenne pepper to taste
salt to taste
ground black pepper to taste
Heat the oil in a skillet over medium heat. Stir in onion and sweet pepper, and cook until tender. Mix in beans. Season with oregano, cayenne pepper, salt and black pepper. Continue cooking, stirring occasionally, until beans are heated through.
Yield: 4 servings.
Monday, June 7, 2010
BREADED CHICKEN FINGERS
BREADED CHICKEN FINGERS
“This garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick sauté. Teamed with your favorite dipping sauce or serve alone. These put store bought chicken nuggets to shame,”
6 skinless, boneless chicken breast halves cut into ½-inch strips
1 egg, beaten
1 cup buttermilk
1-1/2 tsp. garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp. salt
1 tsp. baking powder
1 quart oil for frying
Place chicken strips into a large resealable plastic bag. In a small bowl, mix the egg, buttermilk, and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large skillet to 375^.
Carefully place coated chicken in hot oil. Fry until golden brown and juices runs clear. Drain on paper towel.
Yield: 8 servings.
“This garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick sauté. Teamed with your favorite dipping sauce or serve alone. These put store bought chicken nuggets to shame,”
6 skinless, boneless chicken breast halves cut into ½-inch strips
1 egg, beaten
1 cup buttermilk
1-1/2 tsp. garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp. salt
1 tsp. baking powder
1 quart oil for frying
Place chicken strips into a large resealable plastic bag. In a small bowl, mix the egg, buttermilk, and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil in a large skillet to 375^.
Carefully place coated chicken in hot oil. Fry until golden brown and juices runs clear. Drain on paper towel.
Yield: 8 servings.
CREAMY CHEESE BREAD
CREAMY CHEESE BREAD
“French bread with a creamy Swiss cheese spread taste great as a party appetizer! These may be served without broiling.”
½ cup sour cream
½ cup mayonnaise
1 cup shredded Swiss cheese
1 (7-oz.) package dry Italian-style salad dressing mix
1 (lb.) loaf French bread, sliced
Preheat the broiler.
In a medium bowl, mix sour cream, mayonnaise, Swiss cheese mix.
Spread the mixture generously on the French bread slices. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 3 to 5 minutes, or until cheese is melted and bread is lightly browned.
Yield: 8 servings.
“French bread with a creamy Swiss cheese spread taste great as a party appetizer! These may be served without broiling.”
½ cup sour cream
½ cup mayonnaise
1 cup shredded Swiss cheese
1 (7-oz.) package dry Italian-style salad dressing mix
1 (lb.) loaf French bread, sliced
Preheat the broiler.
In a medium bowl, mix sour cream, mayonnaise, Swiss cheese mix.
Spread the mixture generously on the French bread slices. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 3 to 5 minutes, or until cheese is melted and bread is lightly browned.
Yield: 8 servings.
TRICOLOR COLESLAW
TRICOLOR COLESLAW
For The Dressing:
3 Tbsp. cider vinegar
1 Tbsp. sugar
2 cups mayonnaise
¼ tsp. salt
¼ tsp. pepper
3 Tbsp. finely chopped fresh parsley
For The Salad:
½ small head red cabbage, shredded (about 3 cups)
1 small head green cabbage (about 5 cups)
2 carrots, peeled and shredded (about 1 cup)
For The Dressing:
In a large serving bowl, stir together the vinegar, sugar, salt, pepper and parsley until well blended.
For The Salad:
Add the shredded red cabbage, shredded green cabbage, and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly.
Cover with plastic wrap and chill for at least 2 hours or up to 8 hours before serving.
Yield: 8 servings.
For The Dressing:
3 Tbsp. cider vinegar
1 Tbsp. sugar
2 cups mayonnaise
¼ tsp. salt
¼ tsp. pepper
3 Tbsp. finely chopped fresh parsley
For The Salad:
½ small head red cabbage, shredded (about 3 cups)
1 small head green cabbage (about 5 cups)
2 carrots, peeled and shredded (about 1 cup)
For The Dressing:
In a large serving bowl, stir together the vinegar, sugar, salt, pepper and parsley until well blended.
For The Salad:
Add the shredded red cabbage, shredded green cabbage, and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly.
Cover with plastic wrap and chill for at least 2 hours or up to 8 hours before serving.
Yield: 8 servings.
Friday, June 4, 2010
BOB’S MEXICAN STUFFED CHICKEN
BOB’S MEXICAN STUFFED CHICKEN
“Serve with a small side of salsa and sour cream.”
2 cups crushed corn flakes
1 Tbsp. chili powder
1 (1.27-oz.) packet dry fajita seasoning
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
½ medium red onion, diced
4 boneless, skinless chicken breast halves, pounded thin
1 cup shredded Cheddar cheese, divided
¼ cup salsas
toothpicks
Preheat oven to 350^. Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 Tbsp. Cheddar cheese and layer with ¼ the vegetable mixture. Top with equals amount of salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flak mixture.
Arrange the rolled chicken breast in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
Yield: 4 servings.
“Serve with a small side of salsa and sour cream.”
2 cups crushed corn flakes
1 Tbsp. chili powder
1 (1.27-oz.) packet dry fajita seasoning
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
½ medium red onion, diced
4 boneless, skinless chicken breast halves, pounded thin
1 cup shredded Cheddar cheese, divided
¼ cup salsas
toothpicks
Preheat oven to 350^. Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms and onion.
Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 Tbsp. Cheddar cheese and layer with ¼ the vegetable mixture. Top with equals amount of salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flak mixture.
Arrange the rolled chicken breast in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.
Yield: 4 servings.
Thursday, June 3, 2010
SPICY CHIPOTLE GRILLED SHRIMP
SPICY CHIPOTLE GRILLED SHRIMP
“Marinated shrimp, grilled on skewers, have the fiery flavors of chipotle chilies, garlic, red pepper flakes. This is for those who like their grilled shrimp spicy enough to break a sweat.”
3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 Tbsp. olive oil
1 Tbsp. paprika
1 tsp. chopped fresh cilantro (optional)
1 tsp. kosher salt
½ tsp. cracked black pepper
½ tsp. crushed red pepper flakes
¼ tsp. cayenne pepper
2 lbs. uncooked medium shrimp, peeled and deveined
wooden or metal skewers
Mix together the garlic chipotle peppers, lemon juice, olive oil paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in the refrigerator.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and discard excess marinade. Shred about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turns pink and opaque in the center, about 2 minutes per side.
Yield: 6 servings.
“Marinated shrimp, grilled on skewers, have the fiery flavors of chipotle chilies, garlic, red pepper flakes. This is for those who like their grilled shrimp spicy enough to break a sweat.”
3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 Tbsp. olive oil
1 Tbsp. paprika
1 tsp. chopped fresh cilantro (optional)
1 tsp. kosher salt
½ tsp. cracked black pepper
½ tsp. crushed red pepper flakes
¼ tsp. cayenne pepper
2 lbs. uncooked medium shrimp, peeled and deveined
wooden or metal skewers
Mix together the garlic chipotle peppers, lemon juice, olive oil paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in the refrigerator.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the shrimp from the marinade, and discard excess marinade. Shred about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turns pink and opaque in the center, about 2 minutes per side.
Yield: 6 servings.
REAL STRAWBERRY CUPCAKES
REAL STRAWBERRY CUPCAKES
“Pink strawberry cupcakes with cream cheese frosting gets a fresh slice for garnish”
8 large strawberries or as needed
2 eggs
1 cup white sugar
½ tsp. vanilla extract
½ tsp. lemon zest
1-/2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
3 Tbsp. instant vanilla pudding mix (optional)
1-drop red food coloring or as needed (optional)
Preheat oven to 325^. Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 fresh strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about ¾ cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, ½ tsp. vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into cupcake cups, filling each about 2/3 full.
Bake in preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners’ sugar and ½ tsp. vanilla extract to make lump-free icing. Frost each cupcake with about 2 Tbsp. of icing, and top each cupcake with a strawberry slice.
Yield: 12 servings.
“Pink strawberry cupcakes with cream cheese frosting gets a fresh slice for garnish”
8 large strawberries or as needed
2 eggs
1 cup white sugar
½ tsp. vanilla extract
½ tsp. lemon zest
1-/2 cups all-purpose flour
2 tsp. baking powder
¼ tsp. salt
3 Tbsp. instant vanilla pudding mix (optional)
1-drop red food coloring or as needed (optional)
Preheat oven to 325^. Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 fresh strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about ¾ cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, ½ tsp. vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into cupcake cups, filling each about 2/3 full.
Bake in preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners’ sugar and ½ tsp. vanilla extract to make lump-free icing. Frost each cupcake with about 2 Tbsp. of icing, and top each cupcake with a strawberry slice.
Yield: 12 servings.
Wednesday, June 2, 2010
MACARONI SALAD (PAULA DEEN)
MACARONI SALAD (PAULA DEEN)
2 cups macaroni
3 hard-boiled eggs
1 cup celery
¼ cup bell pepper (red, green or yellow)
2 Tbsp. green onions
2 Tbsp. pimentos, chopped for color
1 Tbsp. honey Dijon mustard
1 tsp. Season-All salt
1 Tsp. garlic powder
1 tsp. onion powder
1 tsp. lemon juice
1 cup mayonnaise
Boil the macaroni and the eggs in the same pot.
Let cool.
Dice the eggs.
Throw it all in the bowl and mix together.
Add chicken, tuna or shrimp to turn it from a side dish to a meal.
2 cups macaroni
3 hard-boiled eggs
1 cup celery
¼ cup bell pepper (red, green or yellow)
2 Tbsp. green onions
2 Tbsp. pimentos, chopped for color
1 Tbsp. honey Dijon mustard
1 tsp. Season-All salt
1 Tsp. garlic powder
1 tsp. onion powder
1 tsp. lemon juice
1 cup mayonnaise
Boil the macaroni and the eggs in the same pot.
Let cool.
Dice the eggs.
Throw it all in the bowl and mix together.
Add chicken, tuna or shrimp to turn it from a side dish to a meal.
SHRIMP and MANGO BRUSCHETTA
SHRIMP and MANGO BRUSCHETTA
“Slices of French bread are topped with Brie cheese and toasted before being finished
With a sweet-and-spicy shrimp salad for a refreshing summertime snack.”
½ lb. chopped shrimp
7 cups mango cut into small dice
¼ cup chopped green onions
½ cup limejuice
2 Tbsp. honey, or more to taste
1 tsp. cayenne pepper
1 (8-oz.) round Brie cheese, sliced1 (8-oz.) loaf French bread, sliced
Stir the shrimp, mango, and green onion together in a bowl, set aside.
Whisk the limejuice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.
Preheat an oven to 350^.
Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.
Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 Tbsp. of the shrimp mixture to serve.
Yield: 12 servings.
“Slices of French bread are topped with Brie cheese and toasted before being finished
With a sweet-and-spicy shrimp salad for a refreshing summertime snack.”
½ lb. chopped shrimp
7 cups mango cut into small dice
¼ cup chopped green onions
½ cup limejuice
2 Tbsp. honey, or more to taste
1 tsp. cayenne pepper
1 (8-oz.) round Brie cheese, sliced1 (8-oz.) loaf French bread, sliced
Stir the shrimp, mango, and green onion together in a bowl, set aside.
Whisk the limejuice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.
Preheat an oven to 350^.
Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.
Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 Tbsp. of the shrimp mixture to serve.
Yield: 12 servings.
Tuesday, June 1, 2010
BOK CHOY BEEF SOUP
BOK CHOY BEEF SOUP
1 Tbsp., olive oil
1 clove garlic, minced
½ onion, chopped
1 lb. beef sirloin tip
1 tsp. salt
1 tsp. ground black pepper
1 (10.5-oz.) can chicken broth
2-1/2 cups water
2 Tbsp. lime juice
1 jalapeno pepper, chopped
1 head bok choy, chopped
2 Tbsp. Chile-garlic sauce (such as Sriracha), or to taste
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turns translucent, about 5 minutes. Stir in the beef, and continue cooking until beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, limejuice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in the bok choy, and simmer until tender, about 5 minutes. Mix in Chile-garlic sauce.
Yield: 4 servings.
1 Tbsp., olive oil
1 clove garlic, minced
½ onion, chopped
1 lb. beef sirloin tip
1 tsp. salt
1 tsp. ground black pepper
1 (10.5-oz.) can chicken broth
2-1/2 cups water
2 Tbsp. lime juice
1 jalapeno pepper, chopped
1 head bok choy, chopped
2 Tbsp. Chile-garlic sauce (such as Sriracha), or to taste
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turns translucent, about 5 minutes. Stir in the beef, and continue cooking until beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, limejuice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in the bok choy, and simmer until tender, about 5 minutes. Mix in Chile-garlic sauce.
Yield: 4 servings.
POTATO SALAD DEVILED EGGS
POTATO SALAD DEVILED EGGS
8 eggs
1 large potato, coarsely chopped
2 tsp. pickle relish
2 tsp. mustard
4 tsp. creamy salad dressing (such as Miracle Whip)
salt to taste
ground black pepper to taste
paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, and then cool the eggs under cold running water in the sink. Peel once cold, slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
While the eggs are cooking, place the cut-up potatoes into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieced are tender, 10 to 15 minutes. Drain the potatoes, and let cool.
In a bowl, mash the reserved egg yokes with pickle relish, mustard, creamy dressing, salt and pepper until well combined. Place the potatoes into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Yield: 16 servings.
8 eggs
1 large potato, coarsely chopped
2 tsp. pickle relish
2 tsp. mustard
4 tsp. creamy salad dressing (such as Miracle Whip)
salt to taste
ground black pepper to taste
paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, and then cool the eggs under cold running water in the sink. Peel once cold, slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
While the eggs are cooking, place the cut-up potatoes into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieced are tender, 10 to 15 minutes. Drain the potatoes, and let cool.
In a bowl, mash the reserved egg yokes with pickle relish, mustard, creamy dressing, salt and pepper until well combined. Place the potatoes into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Yield: 16 servings.
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