ANTIPOSTA PASTA SALAD
1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ cup pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 6-oz.) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper
3 tomatoes, chopped
1 (.7 oz.) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and pepper to taste
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, and tomatoes. Stir in the envelope of dressing mix. Cover and refrigerate for at least 1 hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese salts and pepper. Just before serving pour dressing over the salad, and mix well.
Yield: 12 servings.
Wednesday, January 25, 2012
Sunday, January 22, 2012
ITALIAN SAUSAGE THREE BEAN CHILI
ITALIAN SAUSAGE THREE BEAN CHILI
“This recipe was by piggyunderpressure. This is some of the best chili you will eat.
2 packages Spicy Italian Sausage
1 whole onion (finely chopped)
4 stalks celery (finely chopped)
1 cup corn (fresh or frozen)
4 Serrano chilies (finely chopped)
4 cloves garlic (finely chopped)
1 tablespoon dried basil
1 tablespoon
1 cup pinto beans (dry beans)
1 cup kidney beans
1 cup black beans
1 bottle/can beer
2-4 cups chicken stock
1 can whole tomatoes
1 can tomato sauce
1 packet chili seasoning (if desired)
Press start on the pressure cooker to turn on the heating element to brown the vegetables. Put a bit of olive oil into the pan and add the onion, celery, chilies, corn and garlic.
While that is going on, start separating the sausage and crumble them up into chunky pieces into the pot with the other vegetable ingredients.
Add the dried basil and oregano and any salt and pepper.
Give everything a good stir and just slightly brown the meat for about 5-minutes. Press the cancel button to turn off the pressure cooker.
Add the liquid ingredients. You want to make sure that the beans and everything else is fully submerged in liquid. Enough liquid that it overlaps thaw bean mixture by about 1-inch.
Shut the lid, and turn to lock it securely. Set the pressure valve to “airtight”. Press the pressure cooker time button and program the machine foe 75-minutes.
It will take about 5-7 minutes to build pressure. Once the pressure has been reached, the letter “P “will appear on the screen and the cook time will begin to count time.
GARNISH: Sour cream or Greek yogurt, shredded Parmesan cheese, Chopped fresh basil
“This recipe was by piggyunderpressure. This is some of the best chili you will eat.
2 packages Spicy Italian Sausage
1 whole onion (finely chopped)
4 stalks celery (finely chopped)
1 cup corn (fresh or frozen)
4 Serrano chilies (finely chopped)
4 cloves garlic (finely chopped)
1 tablespoon dried basil
1 tablespoon
1 cup pinto beans (dry beans)
1 cup kidney beans
1 cup black beans
1 bottle/can beer
2-4 cups chicken stock
1 can whole tomatoes
1 can tomato sauce
1 packet chili seasoning (if desired)
Press start on the pressure cooker to turn on the heating element to brown the vegetables. Put a bit of olive oil into the pan and add the onion, celery, chilies, corn and garlic.
While that is going on, start separating the sausage and crumble them up into chunky pieces into the pot with the other vegetable ingredients.
Add the dried basil and oregano and any salt and pepper.
Give everything a good stir and just slightly brown the meat for about 5-minutes. Press the cancel button to turn off the pressure cooker.
Add the liquid ingredients. You want to make sure that the beans and everything else is fully submerged in liquid. Enough liquid that it overlaps thaw bean mixture by about 1-inch.
Shut the lid, and turn to lock it securely. Set the pressure valve to “airtight”. Press the pressure cooker time button and program the machine foe 75-minutes.
It will take about 5-7 minutes to build pressure. Once the pressure has been reached, the letter “P “will appear on the screen and the cook time will begin to count time.
GARNISH: Sour cream or Greek yogurt, shredded Parmesan cheese, Chopped fresh basil
“THAT CHERRY STUFF”
“THAT CHERRY STUFF”
1 (21-oz.) can cherry pie filling
1 (8-oz.) container frozen whipped topping, thawed
1 (14-oz.) can crushed pineapple, drained
1 cup coarsely chopped nuts (any kind)
In a large bowl, fold together all ingredients.
Spoon into serving bowls or individual dessert glasses. Chill before serving.
Yield: 8 servings.
1 (21-oz.) can cherry pie filling
1 (8-oz.) container frozen whipped topping, thawed
1 (14-oz.) can crushed pineapple, drained
1 cup coarsely chopped nuts (any kind)
In a large bowl, fold together all ingredients.
Spoon into serving bowls or individual dessert glasses. Chill before serving.
Yield: 8 servings.
Sunday, January 15, 2012
EASY GREEN CHILI
EASY GREEN CHILI
¾ lb. beef stew meat
1 (16-oz.) can hominy or one (12-oz). can whole kernel corn
1 (14-1/2-oz.) can whole tomatoes cut up
1 large onion, chopped
1 (4-oz.) can diced green chili peppers, drained
½ cup water
1 teaspoon dried oregano, crushed
1 teaspoon instant beef bouillon granules
2 cloves garlic, minced
1 (16-oz.) can red kidney beans or pinto beans, heated and drained
Trim separable fat from stew meat, then cut into ¾-inch pieces.
In 3-quart saucepan stir together meat, hominy or corn, undrained tomatoes, onion, chili peppers, water, oregano, bouillon granules, and garlic. Heat to boiling. Reduce heat, Cover and simmer about 1-1/2 hours or until meat is tender. To serve, ladle mixture into individual bowls and top with hot kidney or pinto beans.
Yield: 4 servings.
¾ lb. beef stew meat
1 (16-oz.) can hominy or one (12-oz). can whole kernel corn
1 (14-1/2-oz.) can whole tomatoes cut up
1 large onion, chopped
1 (4-oz.) can diced green chili peppers, drained
½ cup water
1 teaspoon dried oregano, crushed
1 teaspoon instant beef bouillon granules
2 cloves garlic, minced
1 (16-oz.) can red kidney beans or pinto beans, heated and drained
Trim separable fat from stew meat, then cut into ¾-inch pieces.
In 3-quart saucepan stir together meat, hominy or corn, undrained tomatoes, onion, chili peppers, water, oregano, bouillon granules, and garlic. Heat to boiling. Reduce heat, Cover and simmer about 1-1/2 hours or until meat is tender. To serve, ladle mixture into individual bowls and top with hot kidney or pinto beans.
Yield: 4 servings.
MEXICAN STYLE GOULASH
MEXICAN STYLE GOULASH
1 pound lean ground beef
1 cup chopped onion
1 (14.5-oz.) can diced tomatoes, undrained
1 (8-oz.) can tomato sauce
1 cup fresh or frozen corn
½ cup water
1-1/2 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat Cheddar cheese
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat, cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese, cover and cook 2-3 minutes longer or until cheese is melted.
Yield: 5 servings.
1 pound lean ground beef
1 cup chopped onion
1 (14.5-oz.) can diced tomatoes, undrained
1 (8-oz.) can tomato sauce
1 cup fresh or frozen corn
½ cup water
1-1/2 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat Cheddar cheese
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat, cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese, cover and cook 2-3 minutes longer or until cheese is melted.
Yield: 5 servings.
FOOLPROOF RIB ROAST
FOOLPROOF RIB ROAST
1 (5 pound) standing beef rib roast
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave 5the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving turn the oven back on at 375 degrees to reheat the roast. The internal temperature should be at least 145 degrees. Remove from the oven and let rest for 10 minutes before carving into servings.
Yield: 6 servings.
1 (5 pound) standing beef rib roast
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave 5the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving turn the oven back on at 375 degrees to reheat the roast. The internal temperature should be at least 145 degrees. Remove from the oven and let rest for 10 minutes before carving into servings.
Yield: 6 servings.
MARINADED CHUCK ROAST
MARINADED CHUCK ROAST
½ cup orange juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 boneless beef chuck roast (about 3 lbs.)
In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar, and Worcestershire sauce, add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Pour the marinate into a Dutch oven. Bring to a boil, boil for 2 minutes. Add roast to the pan. Cover and bake at 325^ for 3-31/2 hours or until the meat is tender. Let stand another 10 minutes before slicing. Thicken juices for gravy if desired.
Yield: 10- 12 servings.
½ cup orange juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 boneless beef chuck roast (about 3 lbs.)
In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar, and Worcestershire sauce, add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Pour the marinate into a Dutch oven. Bring to a boil, boil for 2 minutes. Add roast to the pan. Cover and bake at 325^ for 3-31/2 hours or until the meat is tender. Let stand another 10 minutes before slicing. Thicken juices for gravy if desired.
Yield: 10- 12 servings.
GARLIC POT ROAST
GARLIC POT ROAST
1 boneless beef chuck roasts (about 3 lbs.)
15 garlic cloves, peeled
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons canola oil
5 bay leaves
1 large onion, thinly sliced
2 tablespoons butter, melted
1-1/2 cups water
1 lb. baby carrots
With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper in a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast, top with onion slices. Drizzle with butter. Add water to the pan. Cover and bake at 325 degrees for 1/1/2 hours.
Baste roast with pan juices; add carrots. Cover and bake 45 to 60 minutes longer, or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices, if desired.
Yield: 6-8 servings.
1 boneless beef chuck roasts (about 3 lbs.)
15 garlic cloves, peeled
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons canola oil
5 bay leaves
1 large onion, thinly sliced
2 tablespoons butter, melted
1-1/2 cups water
1 lb. baby carrots
With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper in a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast, top with onion slices. Drizzle with butter. Add water to the pan. Cover and bake at 325 degrees for 1/1/2 hours.
Baste roast with pan juices; add carrots. Cover and bake 45 to 60 minutes longer, or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices, if desired.
Yield: 6-8 servings.
Wednesday, January 4, 2012
COUNTRY CABBAGE SOUP
COUNTRY CABBAGE SOUP
2 pounds ground beef
2 (28-oz.) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
salt and pepper to taste
In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onion, and celery, bring to a boil. Educe heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.
Yield: 12 servings.
2 pounds ground beef
2 (28-oz.) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
salt and pepper to taste
In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onion, and celery, bring to a boil. Educe heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.
Yield: 12 servings.
TURKEY SOUP
TURKEY SOUP
This recipe is for chicken or turkey
1 leftover turkey carcass
2 tablespoons vegetable oil
2 (14.5-oz.) cans chicken broth, plus water to cover (about 8 cups)
1 (8-oz.) can tomato sauce
1 large onion, finely chopped
5 stalks celery
2 large carrots
1 clove garlic, minced
1 tablespoon garlic salt
Fresh ground pepper
Fresh (seasonings) parsley, thyme, or whatever spices you like
Add finely chopped onion, 2 celery stalks, and garlic to 2 tablespoons oil in a soup pot.
Sweat until tender.
Add turkey, remaining chicken broth, tomato sauce and water.
Also add fresh herbs.
Add more water if necessary.
Bring to boil and simmer for one hour.
Strain soup into another pot removing the flavoring vegetables and carcass.
Return broth to soup pot.
Remove meat from carcass and add to broth.
Chop remaining and celery into small pieces and add to soup.
You may also add additional turkey leftovers at this point.
Return to boil and simmer for 1-1/2 hours.
Put the carrots in 45 minutes before finishing.
Serve with fine egg noodles.
Hot sauce adds a little zip to the soup
This recipe is for chicken or turkey
1 leftover turkey carcass
2 tablespoons vegetable oil
2 (14.5-oz.) cans chicken broth, plus water to cover (about 8 cups)
1 (8-oz.) can tomato sauce
1 large onion, finely chopped
5 stalks celery
2 large carrots
1 clove garlic, minced
1 tablespoon garlic salt
Fresh ground pepper
Fresh (seasonings) parsley, thyme, or whatever spices you like
Add finely chopped onion, 2 celery stalks, and garlic to 2 tablespoons oil in a soup pot.
Sweat until tender.
Add turkey, remaining chicken broth, tomato sauce and water.
Also add fresh herbs.
Add more water if necessary.
Bring to boil and simmer for one hour.
Strain soup into another pot removing the flavoring vegetables and carcass.
Return broth to soup pot.
Remove meat from carcass and add to broth.
Chop remaining and celery into small pieces and add to soup.
You may also add additional turkey leftovers at this point.
Return to boil and simmer for 1-1/2 hours.
Put the carrots in 45 minutes before finishing.
Serve with fine egg noodles.
Hot sauce adds a little zip to the soup
SIMPLE TACO SOUP
SIMPLE TACO SOUP
2 lbs. ground beef
1 (1.25-oz.) package taco seasoning mix
1-1/2 cups water
1 (15-oz.) can mild chili beans
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can pinto beans, rinsed and drained
1 (14.5-oz.) can stewed tomatoes 1 (10-oz.) can diced tomatoes with green chili peppers
1 (4-oz.) can chopped green chilies
1 (1-oz.) package ranch salad dressing
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink, drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Yield: 6 servings.
2 lbs. ground beef
1 (1.25-oz.) package taco seasoning mix
1-1/2 cups water
1 (15-oz.) can mild chili beans
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can pinto beans, rinsed and drained
1 (14.5-oz.) can stewed tomatoes 1 (10-oz.) can diced tomatoes with green chili peppers
1 (4-oz.) can chopped green chilies
1 (1-oz.) package ranch salad dressing
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink, drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Yield: 6 servings.
VELVET CORN SOUP with GREEN CHILES
VELVET CORN SOUP with GREEN CHILES
3 cups corn kernels, fresh or thawed frozen
1-1/2 cups milk (whole or low-fat)
1 tablespoon mild-flavored honey
1 tablespoon safflower, peanut or vegetable oil
2 green onions with tops, sliced on the diagonal
1-2 hot green chili peppers, to taste, seeded and thinly sliced
1 teaspoon minced fresh ginger
3 cups vegetable stock
2-tablespoon good quality sherry or Chines rice wine
Seasalt to taste
½ teaspoon sesame oil
Freshly ground white or black pepper
1 tablespoon cornstarch
2 tablespoons water
2 egg whites, beaten
3 tablespoons chopped fresh coriander
Combine corn kernels, milk, and honey in a heavy bottomed saucepan and simmer over low heat for 15 minutes, stirring occasionally. Remove from heat and puree in a blender 0r food processor. Mixture will be like thick creamed corn.
Heat oil in a heavy-bottomed saucepan or casserole and add green onions, chilies, and ginger. Sauté’, stirring for 1 minute, and add and add the vegetable stock, corn puree, sherry, optional sesame oil, and pepper. Mix together well. Bring to a simmer and simmer for 5 minutes.
Dissolve cornstarch in water and stir into soup. Cook, stirring, until soup thickens, about 3 minutes.
Beat egg whites until frothy and slowly drizzle them into the soup while you stir with a fork or wooden spoon that they can cook in delicate threads. Ladle into warm bowls, garnish with chopped coriander, and serve at once.
Yield: 4 servings.
3 cups corn kernels, fresh or thawed frozen
1-1/2 cups milk (whole or low-fat)
1 tablespoon mild-flavored honey
1 tablespoon safflower, peanut or vegetable oil
2 green onions with tops, sliced on the diagonal
1-2 hot green chili peppers, to taste, seeded and thinly sliced
1 teaspoon minced fresh ginger
3 cups vegetable stock
2-tablespoon good quality sherry or Chines rice wine
Seasalt to taste
½ teaspoon sesame oil
Freshly ground white or black pepper
1 tablespoon cornstarch
2 tablespoons water
2 egg whites, beaten
3 tablespoons chopped fresh coriander
Combine corn kernels, milk, and honey in a heavy bottomed saucepan and simmer over low heat for 15 minutes, stirring occasionally. Remove from heat and puree in a blender 0r food processor. Mixture will be like thick creamed corn.
Heat oil in a heavy-bottomed saucepan or casserole and add green onions, chilies, and ginger. Sauté’, stirring for 1 minute, and add and add the vegetable stock, corn puree, sherry, optional sesame oil, and pepper. Mix together well. Bring to a simmer and simmer for 5 minutes.
Dissolve cornstarch in water and stir into soup. Cook, stirring, until soup thickens, about 3 minutes.
Beat egg whites until frothy and slowly drizzle them into the soup while you stir with a fork or wooden spoon that they can cook in delicate threads. Ladle into warm bowls, garnish with chopped coriander, and serve at once.
Yield: 4 servings.
BAKED POTATO SOUP
BAKED POTATO SOUP
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes. Baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
12 strips bacon, cooked, drained and crumbled
1-1/4 cups shredded mild Cheddar cheese
1 cup (8-oz.) sour cream
¾ teaspoon salt
½ teaspoon pepper
In a large Dutch oven or stockpot, melt the butter over low heat. Stir in flour; continue to heat and stir until smooth. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
Yield: 6-8 servings.
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes. Baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
12 strips bacon, cooked, drained and crumbled
1-1/4 cups shredded mild Cheddar cheese
1 cup (8-oz.) sour cream
¾ teaspoon salt
½ teaspoon pepper
In a large Dutch oven or stockpot, melt the butter over low heat. Stir in flour; continue to heat and stir until smooth. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
Yield: 6-8 servings.
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