SPICY HONEY-GLAZED BABY PORK RIBS
PRESSURE COOKER
6 tablespoons sesame oil
1 cup chicken stock or water
2 slabs baby pork ribs
1 cup soy sauce
1 cup sake
1 teaspoon dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
Cut slabs of ribs in half
Add oil to cooking pot. When oil is hot, brown ribs one slab at a time.
Stash ribs flesh-side down in cooking pot.
Mix remaining ingredients together and pour over ribs.
Lock lid in place in place and set timer for 15 minutes.
When cooking cycle is completed and all pressure is released. Open lid.
Cut ribs into individual servings and keep warm on serving platter.
Select Meat functions again and reduce the sauce by one third.
Serve ribs with sauce in the center for dipping.
Yield: 4 servings.
Friday, August 31, 2012
Tuesday, August 28, 2012
MAKE AHEAD ITALIAN BEEF # 3
MAKE AHEAD ITALIAN BEEF # 3
4 to 6 lb. chuck roast
1 tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1-tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
12-oz. can beer
Combine all the ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 3oo degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or a main course with rice pasta or mashed potatoes.
Yield: 6-8 servings.
4 to 6 lb. chuck roast
1 tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1-tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
12-oz. can beer
Combine all the ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 3oo degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or a main course with rice pasta or mashed potatoes.
Yield: 6-8 servings.
HAM LOAF with BROWN SUGAR GLAZE
HAM LOAF with BROWN SUGAR GLAZE
1 pound cooked ham
½ pound pork sausage
1 large sweet onion
1 apple, cored
½ cup oatmeal
½ cup skimmed milk
2 eggs
1 clove garlic
1 tsp. dry mustard
3 tablespoons brown sugar
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon garlic
½ teaspoon paprika
½ teaspoon black pepper
BROWN SUGAR GLAZE:
½ cup brown sugar
3 tablespoons water
1 teaspoon dry mustard
3 tablespoon cider vinegar
Preheat oven to350 degrees prepare 8” square pan with cooking spray
In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
Then, in food processor, grind the apple, onion, and oatmeal. Add to ham mixture.
Add remaining ham loaf ingredients and mix together with your hands, shape in a loaf in prepared pan.
Place ham loaf in oven and bake 1-1/2 hours or until meat thermometer reads155 degrees.
Brown sugar glaze: In a small saucepan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2-3 times while baking. Serve ham loaf warm.
Yield: 6 servings.
1 pound cooked ham
½ pound pork sausage
1 large sweet onion
1 apple, cored
½ cup oatmeal
½ cup skimmed milk
2 eggs
1 clove garlic
1 tsp. dry mustard
3 tablespoons brown sugar
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon garlic
½ teaspoon paprika
½ teaspoon black pepper
BROWN SUGAR GLAZE:
½ cup brown sugar
3 tablespoons water
1 teaspoon dry mustard
3 tablespoon cider vinegar
Preheat oven to350 degrees prepare 8” square pan with cooking spray
In food processor, grind ham and pork sausage until crumbly. Place in large bowl.
Then, in food processor, grind the apple, onion, and oatmeal. Add to ham mixture.
Add remaining ham loaf ingredients and mix together with your hands, shape in a loaf in prepared pan.
Place ham loaf in oven and bake 1-1/2 hours or until meat thermometer reads155 degrees.
Brown sugar glaze: In a small saucepan, combine glaze ingredients. Simmer for 3-4 minutes. Baste ham loaf 2-3 times while baking. Serve ham loaf warm.
Yield: 6 servings.
BAKED ZITI with SAUSAGE and ARTICHOKES
BAKED ZITI with SAUSAGE and ARTICHOKES
1 lb. uncooked ziti
1 lb. mild Italian sausage, casing removed
2 cans (14-oz. ea.) quartered artichoke hearts, drained
1 jar (25 –28-oz.) spaghetti sauce
1 can (28-oz.) crushed tomatoes, undrained
½ tsp. garlic powder
½ tsp. pepper
4 cups (1 lb.) shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Cook the pasta according to package instructions, drain and set aside in a large bowl.
In a large skillet, sauté’ the sausage over medium-high heat for 5-6 minutes, breaking it up as it cooks. Drain the liquid from the cooked sausage and add it to the ziti along with the artichoke hearts, spaghetti sauce, crushed tomatoes, garlic powder, pepper, and 3 cups of the mozzarella cheese; mix well.
Pour into a 9-x-13-inch baking dish that has been coated with nonstick vegetable spray and sprinkle the remaining 1-cup of mozzarella cheese over the top.
Cover tightly with aluminum foil and bake for 1 to 1-1/2 or until heated through.
You can buy canned artichokes already quartered, or buy whole canned ones and cut them yourself.
Yield: 6 servings.
1 lb. uncooked ziti
1 lb. mild Italian sausage, casing removed
2 cans (14-oz. ea.) quartered artichoke hearts, drained
1 jar (25 –28-oz.) spaghetti sauce
1 can (28-oz.) crushed tomatoes, undrained
½ tsp. garlic powder
½ tsp. pepper
4 cups (1 lb.) shredded mozzarella cheese, divided
Preheat oven to 350 degrees.
Cook the pasta according to package instructions, drain and set aside in a large bowl.
In a large skillet, sauté’ the sausage over medium-high heat for 5-6 minutes, breaking it up as it cooks. Drain the liquid from the cooked sausage and add it to the ziti along with the artichoke hearts, spaghetti sauce, crushed tomatoes, garlic powder, pepper, and 3 cups of the mozzarella cheese; mix well.
Pour into a 9-x-13-inch baking dish that has been coated with nonstick vegetable spray and sprinkle the remaining 1-cup of mozzarella cheese over the top.
Cover tightly with aluminum foil and bake for 1 to 1-1/2 or until heated through.
You can buy canned artichokes already quartered, or buy whole canned ones and cut them yourself.
Yield: 6 servings.
ARBY’S COPYCAT GRILLED CHICKEN SALAD
ARBY’S COPYCAT GRILLED CHICKEN SALAD
2 cups grilled chicken, chopped
¾ cup pecans, chopped
½ cup red grapes, sliced in half
½ cup red apple, diced
½ cup celery, chopped
½ cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
¼ teaspoon oregano
pinch cayenne pepper
In a medium sized bowl mix all the ingredients together. If it is to dry add more mayonnaise to taste.
To prepare like Arby’s, scoop chicken salad on wheat bread and add a couple of slices of green leaf lettuce. Add tomato and pickles if desired
2 cups grilled chicken, chopped
¾ cup pecans, chopped
½ cup red grapes, sliced in half
½ cup red apple, diced
½ cup celery, chopped
½ cup mayonnaise
1 tablespoon lemon juice
salt and pepper to taste
¼ teaspoon oregano
pinch cayenne pepper
In a medium sized bowl mix all the ingredients together. If it is to dry add more mayonnaise to taste.
To prepare like Arby’s, scoop chicken salad on wheat bread and add a couple of slices of green leaf lettuce. Add tomato and pickles if desired
CHICKEN OKRA SAUSAGE GUMBO
CHICKEN OKRA SAUSAGE GUMBO
1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.
Yield: 18 servings.
1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.
Yield: 18 servings.
ULTIMATE NACHO CASSEROLE
ULTIMATE NACHO CASSEROLE
1-1/2 lbs. skirt steak (you can use chicken or pork)
1 large Vidalia onion
1 packet McCormick taco seasoning
8-oz. can Mexican diced tomatoes
Juice of 1 lime, optional
16-oz. can refried beans
Large bag tortilla chips
8-oz. bag shredde3d Mexican cheese
1 lb. Pico de gallo
4-oz. sour cream
Cilantro to taste
Grill skirt steak on high heat until medium rare. Let chill in the refrigerator for 24 hours.
Take out and chop into quarter inch cubes; sauté onion in oil until soft.
Add skirt steak to onions, mix and add McCormick taco seasoning and lime juice.
Add diced tomatoes and slowly heat thoroughly, stirring occasionally. Simmer and set aside.
Heat refried beans accordingly to package instructions.
Preheat oven to 300 degrees.
Cover 9-x-12-inch Pyrex casserole dish with tortilla chips. Add refried beans.
Sprinkle half the bag of tortilla chips on top of beans. Put in oven until cheese is melted. Put steak mixture over melted cheese.
Top with fresh (we put a ton on top (Pico de Gallo), sour cream and remaining cheese.
Garnish with cilantro and jalapenos.
1-1/2 lbs. skirt steak (you can use chicken or pork)
1 large Vidalia onion
1 packet McCormick taco seasoning
8-oz. can Mexican diced tomatoes
Juice of 1 lime, optional
16-oz. can refried beans
Large bag tortilla chips
8-oz. bag shredde3d Mexican cheese
1 lb. Pico de gallo
4-oz. sour cream
Cilantro to taste
Grill skirt steak on high heat until medium rare. Let chill in the refrigerator for 24 hours.
Take out and chop into quarter inch cubes; sauté onion in oil until soft.
Add skirt steak to onions, mix and add McCormick taco seasoning and lime juice.
Add diced tomatoes and slowly heat thoroughly, stirring occasionally. Simmer and set aside.
Heat refried beans accordingly to package instructions.
Preheat oven to 300 degrees.
Cover 9-x-12-inch Pyrex casserole dish with tortilla chips. Add refried beans.
Sprinkle half the bag of tortilla chips on top of beans. Put in oven until cheese is melted. Put steak mixture over melted cheese.
Top with fresh (we put a ton on top (Pico de Gallo), sour cream and remaining cheese.
Garnish with cilantro and jalapenos.
Wednesday, August 22, 2012
SPANISH RICE Vl
SPANISH RICE VI
¼ cup olive oil
2 onions, finely chopped
2 green peppers, seeded, ribs removed, and diced
3 gloves garlic, minced
1 cup long-grain white rice
1 (8-oz.) can tomato sauce
2 cups water
1 tsp. salt
¼ tsp. black pepper
1 tsp. cumin (optional)
Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté’ until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and water carefully. Season with salt and pepper, and add the cumin if using. Bring to a boil; lower the heat, cover. And simmer for 20-25 minutes, until the rice is done, stirring once or twice.
Yield: 8 servings.
¼ cup olive oil
2 onions, finely chopped
2 green peppers, seeded, ribs removed, and diced
3 gloves garlic, minced
1 cup long-grain white rice
1 (8-oz.) can tomato sauce
2 cups water
1 tsp. salt
¼ tsp. black pepper
1 tsp. cumin (optional)
Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté’ until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and water carefully. Season with salt and pepper, and add the cumin if using. Bring to a boil; lower the heat, cover. And simmer for 20-25 minutes, until the rice is done, stirring once or twice.
Yield: 8 servings.
JAMBALAYA
JAMBALAYA
8 carrots
1 sweet yellow onion
½ cup olive oil
1 can beef stock
2 cans Ro-tel
2 cans chili beans
thyme
parsley
garlic
salt
1 bunch celery
1 green bell pepper
1 can chicken stock
1 keilbasa sausage
2-1/2 cups rice
oregano paprika
cumin
2 bay leaves
Onion, lots of chopped:
Chop the celery by hand, it is to thin when processed. Nice chunks are the way to go.
Process some green pepper. Seeds removed, and add it to the onion in a pot. Also add a quarter to half cup of olive oil at this point. Turn stove on to medium to low.
Add the celery and a can of chicken broth.
Add 2 cans Ro-Tel, also chop the carrots and add them. Chop 2/3 of them then process the other third so that it would go with the broth better. Now turn the stove up to about medium-high until it starts to boil. Then turn it down, maintain heat while you are adding the rest. You don’t want it boiling but you want it hot enough for all the flavors to come out and mix together. Make sure to give it a nice stir every once in a while.
Season! I added about 2 tablespoons of fresh ground cumin, some oregano. Lots of crushed red pepper, use some paprika, some thyme, some Tabasco. All to taste just add it until it starts to taste good. Don’t worry about going overboard, you’re about to add way more stuff so you’ll keep seasoning.
Chop the keilbasa and add it. Let it simmer so the flavors work their way together.
Get your rice boiling. Lower the temp on the soup and cover. Add the chili beans, add the rice.
Let the rice sit and simmer in the soup for a few minutes and you will get a nice thick Jambalaya.
8 carrots
1 sweet yellow onion
½ cup olive oil
1 can beef stock
2 cans Ro-tel
2 cans chili beans
thyme
parsley
garlic
salt
1 bunch celery
1 green bell pepper
1 can chicken stock
1 keilbasa sausage
2-1/2 cups rice
oregano paprika
cumin
2 bay leaves
Onion, lots of chopped:
Chop the celery by hand, it is to thin when processed. Nice chunks are the way to go.
Process some green pepper. Seeds removed, and add it to the onion in a pot. Also add a quarter to half cup of olive oil at this point. Turn stove on to medium to low.
Add the celery and a can of chicken broth.
Add 2 cans Ro-Tel, also chop the carrots and add them. Chop 2/3 of them then process the other third so that it would go with the broth better. Now turn the stove up to about medium-high until it starts to boil. Then turn it down, maintain heat while you are adding the rest. You don’t want it boiling but you want it hot enough for all the flavors to come out and mix together. Make sure to give it a nice stir every once in a while.
Season! I added about 2 tablespoons of fresh ground cumin, some oregano. Lots of crushed red pepper, use some paprika, some thyme, some Tabasco. All to taste just add it until it starts to taste good. Don’t worry about going overboard, you’re about to add way more stuff so you’ll keep seasoning.
Chop the keilbasa and add it. Let it simmer so the flavors work their way together.
Get your rice boiling. Lower the temp on the soup and cover. Add the chili beans, add the rice.
Let the rice sit and simmer in the soup for a few minutes and you will get a nice thick Jambalaya.
FOOLPROOF PORK CHOPS AND DRESSING
FOOLPROOF PORK CHOPS AND DRESSING
4 pork chops
½ tbsp. dried onion
1 can cream mushroom soup, divided
3 cup toasted bread
¼ cup melted butter
2 cups Cheddar cheese, grated
Preheat oven to 350 degrees.
Brown chops. Place in baking dish.
Combine onion, half can of soup, and bread with ¼ cup water.
Top chops with bread mixture.
Dilute the remaining soup with ½ cup water. Pour over dressing. Bake for 45 minutes to 1 hour.
About 5 minutes before ready to take out, top with shredded sharp cheddar cheese. Put back in oven until cheese is melted.
4 pork chops
½ tbsp. dried onion
1 can cream mushroom soup, divided
3 cup toasted bread
¼ cup melted butter
2 cups Cheddar cheese, grated
Preheat oven to 350 degrees.
Brown chops. Place in baking dish.
Combine onion, half can of soup, and bread with ¼ cup water.
Top chops with bread mixture.
Dilute the remaining soup with ½ cup water. Pour over dressing. Bake for 45 minutes to 1 hour.
About 5 minutes before ready to take out, top with shredded sharp cheddar cheese. Put back in oven until cheese is melted.
FRIED CABBAGE
FRIED CABBAGE
¼ lb. bacon
1 head cabbage, coarsely chopped
¼ cup (half stick) butter
1 tsp., salt
¼ tsp. black pepper
In a large pot, cook bacon over medium-high heat until crisp. Remove bacon from pot and crumbled; set aside.
Add remaining ingredients to pot. Reduce heat to low, cover, and cook 30-35 minutes, or until cabbage is tender, stirring frequently.
Sprinkle with crumbled bacon, toss, and serve.
Yield: 6 servings.
¼ lb. bacon
1 head cabbage, coarsely chopped
¼ cup (half stick) butter
1 tsp., salt
¼ tsp. black pepper
In a large pot, cook bacon over medium-high heat until crisp. Remove bacon from pot and crumbled; set aside.
Add remaining ingredients to pot. Reduce heat to low, cover, and cook 30-35 minutes, or until cabbage is tender, stirring frequently.
Sprinkle with crumbled bacon, toss, and serve.
Yield: 6 servings.
CREAM CHEESE PECAN FROSTING
CREAM CHEESE PECAN FROSTING
1 (8-oz.) package cream cheese, softened
½ cup (1-stick) butter, softened
2 ½ cups confectioners sugar
1 tsp. vanilla extract
1 cup chopped pecans
In a medium bowl, with an electric beater on medium speed, beat cream cheese, butter, confectioner’s sugar, and vanilla. Increase speed to high and beat 1 to 2 more minutes, until frosting is smooth. Stir in pecans until thoroughly mixed. Use immediately. Or cover and chill until ready to use, allowing it to softener again when needed.
NOTE:
Make sure to use a thin layer of this frosting. That way, you’ll be able to see the color of the cake under the frosting.
1 (8-oz.) package cream cheese, softened
½ cup (1-stick) butter, softened
2 ½ cups confectioners sugar
1 tsp. vanilla extract
1 cup chopped pecans
In a medium bowl, with an electric beater on medium speed, beat cream cheese, butter, confectioner’s sugar, and vanilla. Increase speed to high and beat 1 to 2 more minutes, until frosting is smooth. Stir in pecans until thoroughly mixed. Use immediately. Or cover and chill until ready to use, allowing it to softener again when needed.
NOTE:
Make sure to use a thin layer of this frosting. That way, you’ll be able to see the color of the cake under the frosting.
TWO MINUTE HAWAIIAN PIE
TWO MINUTE HAWAIIAN PIE
1 (20-oz.) can crushed pineapple in syrup, undrained
1 (6-serving) package instant vanilla pudding and pie filling 1 (8-oz.) container sour cream
1 (9-inch) prepared short bread piecrust
1 (8-oz.) can sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tbsp. sweetened coconut flakes
In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream: mix until well combined. Spoon into piecrust and decorate top with pineapple slices and cherries; sprinkle with coconut.
Cover and chill at least 2 hours before serving.
NOTE
As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.
Yield: 6 servings.
1 (20-oz.) can crushed pineapple in syrup, undrained
1 (6-serving) package instant vanilla pudding and pie filling 1 (8-oz.) container sour cream
1 (9-inch) prepared short bread piecrust
1 (8-oz.) can sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tbsp. sweetened coconut flakes
In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream: mix until well combined. Spoon into piecrust and decorate top with pineapple slices and cherries; sprinkle with coconut.
Cover and chill at least 2 hours before serving.
NOTE
As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.
Yield: 6 servings.
SIMPLE GARLIC SHRIMP
SIMPLE GARLIC SHRIMP
“If you like shrimp and LOVE garlic”
1 ½ tablespoons olive oil
1 pound of shrimp, peeled and deveined
salt to taste’6 cloves of garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
½ teaspoon cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water as needed
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer at the bottom of the pan and cook for 1 minute without stirring.
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 ½ teaspoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2-3 minutes.
Cook until butter has melted, about 1 minute, then turn heat to low then stir in 1 ½ tablespoons cold butter. Cook and stir until all the butter has melted to form a thick sauce and are pink and opaque, about 2-3 minutes.
Remove shrimp with slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water I teaspoon at a time if to thick, about 2 minutes. Season with salt to taste.
Serve shrimp topped with pan sauce. Garnish with remaining flat-leaf parsley.
Yield: 4 servings.
“If you like shrimp and LOVE garlic”
1 ½ tablespoons olive oil
1 pound of shrimp, peeled and deveined
salt to taste’6 cloves of garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
½ teaspoon cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water as needed
Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer at the bottom of the pan and cook for 1 minute without stirring.
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 ½ teaspoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2-3 minutes.
Cook until butter has melted, about 1 minute, then turn heat to low then stir in 1 ½ tablespoons cold butter. Cook and stir until all the butter has melted to form a thick sauce and are pink and opaque, about 2-3 minutes.
Remove shrimp with slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water I teaspoon at a time if to thick, about 2 minutes. Season with salt to taste.
Serve shrimp topped with pan sauce. Garnish with remaining flat-leaf parsley.
Yield: 4 servings.
CHINESE CHICKEN SOUP
CHINESE CHICKEN SOUP
4 (14-oz.) cans reduced-sodium
1 cup water
1 tbsp. light soy sauce
1 cup sliced fresh mushrooms
1 (8-oz.) can sliced water chestnuts, drained
1 (8-oz.) can sliced bamboo shoots, drained
½ lb. boneless, skinless chicken breast cut into ½-inch chunks
¼ lb. uncooked spaghetti, broken in half
1 cup fresh snow peas, trimmed
2 scallions, sliced
In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat and bring to a boil.
Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until pasta is cooked, stirring occasionally.
Top each serving with sliced scallions.
Yield: 10 servings.
4 (14-oz.) cans reduced-sodium
1 cup water
1 tbsp. light soy sauce
1 cup sliced fresh mushrooms
1 (8-oz.) can sliced water chestnuts, drained
1 (8-oz.) can sliced bamboo shoots, drained
½ lb. boneless, skinless chicken breast cut into ½-inch chunks
¼ lb. uncooked spaghetti, broken in half
1 cup fresh snow peas, trimmed
2 scallions, sliced
In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken over medium-high heat and bring to a boil.
Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until pasta is cooked, stirring occasionally.
Top each serving with sliced scallions.
Yield: 10 servings.
CAFETERIA STYLE CHILI
CAFETERIA STYLE CHILI
1 lb. lean ground beef
1 medium-sized onions, chopped
2 (15-oz.) kidney beans, undrained
1 (28-oz.) can diced tomatoes, undrained
1 (4-oz.) can chopped green chills
2 tbsp. chili powder
1 tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
In a soup pot, brown ground beef and onion over medium-high heat for 5 to 7 minutes.
Add remaining ingredients, reduce heat to medium-low, and cook for 1 hour, or until chili is thickened, stirring occasionally.
Yield: 5 servings.
1 lb. lean ground beef
1 medium-sized onions, chopped
2 (15-oz.) kidney beans, undrained
1 (28-oz.) can diced tomatoes, undrained
1 (4-oz.) can chopped green chills
2 tbsp. chili powder
1 tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
In a soup pot, brown ground beef and onion over medium-high heat for 5 to 7 minutes.
Add remaining ingredients, reduce heat to medium-low, and cook for 1 hour, or until chili is thickened, stirring occasionally.
Yield: 5 servings.
CHICKEN EMPANADA
CHICKEN EMPANADA
1 (15-oz,) package refrigerated rolled piecrust
1 tbsp. olive oil
½ cup chopped onion
½ medium-sized red bell pepper, chopped
½ medium-sized green bell pepper, chopped
2 cups coarsley chopped cooked chicken
1 cup frozen corn, thawed
2 tbsp. dry fajita seasoning
1 cup Mexican cheese blend
1 egg, beaten
Preheat oven to 425 degrees. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn a and fajita seasoning; remove from heat.
3.Spoon mixture on to piecrust, leaving
1 (15-oz,) package refrigerated rolled piecrust
1 tbsp. olive oil
½ cup chopped onion
½ medium-sized red bell pepper, chopped
½ medium-sized green bell pepper, chopped
2 cups coarsley chopped cooked chicken
1 cup frozen corn, thawed
2 tbsp. dry fajita seasoning
1 cup Mexican cheese blend
1 egg, beaten
Preheat oven to 425 degrees. Place 1 pie crust flat on a 14-inch pizza pan; set aside.
2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn a and fajita seasoning; remove from heat.
3.Spoon mixture on to piecrust, leaving
Monday, August 20, 2012
BEST AMBROSIA PIE
BEST AMBROSIA PIE
1 (7-oz.) package flaked coconut, toasted
1/3 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/3 cup lemon juice
1 (16-oz.) can fruit cocktail, well drained
1 cup miniature marshmallows
2 cups frozen whipped topping, thawed
Reserve 2 tbsp. coconut for garnish
In small bowl combine coconut and butter; mix well. Spread into a 9-inch deep-dish pie plate that has been coated with cooking spray, to form a crust, pressing firmly into bottom and up the sides of plate. Place in refrigerator to chill.
Meanwhile, in a large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail and marshmallows. Stirring gently until well mixed. Fold in whipped topping. Then spoon in prepared crust.
Garnish with reserved coconut, then cover and chill at least 4 hours, or until set.
Yield: 8 servings.
1 (7-oz.) package flaked coconut, toasted
1/3 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/3 cup lemon juice
1 (16-oz.) can fruit cocktail, well drained
1 cup miniature marshmallows
2 cups frozen whipped topping, thawed
Reserve 2 tbsp. coconut for garnish
In small bowl combine coconut and butter; mix well. Spread into a 9-inch deep-dish pie plate that has been coated with cooking spray, to form a crust, pressing firmly into bottom and up the sides of plate. Place in refrigerator to chill.
Meanwhile, in a large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail and marshmallows. Stirring gently until well mixed. Fold in whipped topping. Then spoon in prepared crust.
Garnish with reserved coconut, then cover and chill at least 4 hours, or until set.
Yield: 8 servings.
CHORIZO and BLACK BEAN CHILI
CHORIZO and BLACK BEAN CHILI
2 (12-oz.) packages fresh chorizo sausage, casings removed
2 (15-oz.) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onions
1 cup chopped celery
1 cup grated carrots
1-3/4 cups reduced-fat less-sodium chicken broth
1 tbsp. dried oregano
3 tbsp. lemon juice
½ tsp. pepper
1-1/2 tsp. minced garlic
Sour cream
in a large skillet over medium-high heat, cook sausage, stirring until it crumbles and is no longer pink; drain.
2. In a small bowl, mash one can black beans with a fork. In a 3-½ to 4-quart slow cooker, combine sausage, mashed beans, remaining black beans, onion, celery, carrot, chicken broth, oregano, lemon juice, pepper, and garlic.
3. Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.
NOTE
Mashing one can of the black beans will help thicken the chili.
Yield: 6 servings.
2 (12-oz.) packages fresh chorizo sausage, casings removed
2 (15-oz.) cans black beans, rinsed, drained, and divided
1 cup frozen chopped onions
1 cup chopped celery
1 cup grated carrots
1-3/4 cups reduced-fat less-sodium chicken broth
1 tbsp. dried oregano
3 tbsp. lemon juice
½ tsp. pepper
1-1/2 tsp. minced garlic
Sour cream
in a large skillet over medium-high heat, cook sausage, stirring until it crumbles and is no longer pink; drain.
2. In a small bowl, mash one can black beans with a fork. In a 3-½ to 4-quart slow cooker, combine sausage, mashed beans, remaining black beans, onion, celery, carrot, chicken broth, oregano, lemon juice, pepper, and garlic.
3. Cover and cook on LOW setting 4 to 5 hours. Serve with sour cream.
NOTE
Mashing one can of the black beans will help thicken the chili.
Yield: 6 servings.
BROWNIE CRUSTED BUTTERFINGER CHEESECAKE FOR THE CRUST
BROWNIE CRUSTED BUTTERFINGER CHEESECAKE
FOR THE CRUST
Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.
CHEESECAKE FILLING
16-oz. cream cheese, softened
½ cup powdered sugar
¼ cup heavy whipping cream
1 tsp. vanilla extract
½ cup peanut butter
1 tub (8-oz.) whipped topping
3 butterfingers candy bars (2. 1-oz. ea.) frozen and chopped
Blend the first 5 ingredients in a large mixing bowl. Fold in the whipped topping and crushed candy bars. Spread the cheesecake mixture into the brownie crust. Sprinkle with crushed candy bars and brownie crumbs. Cover and refrigerate overnight.
TOPPING
1 Butterfinger candy bar (2.1-oz.) frozen and chopped.
Brownie crumbs (optional)
FOR THE CRUST
Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.
CHEESECAKE FILLING
16-oz. cream cheese, softened
½ cup powdered sugar
¼ cup heavy whipping cream
1 tsp. vanilla extract
½ cup peanut butter
1 tub (8-oz.) whipped topping
3 butterfingers candy bars (2. 1-oz. ea.) frozen and chopped
Blend the first 5 ingredients in a large mixing bowl. Fold in the whipped topping and crushed candy bars. Spread the cheesecake mixture into the brownie crust. Sprinkle with crushed candy bars and brownie crumbs. Cover and refrigerate overnight.
TOPPING
1 Butterfinger candy bar (2.1-oz.) frozen and chopped.
Brownie crumbs (optional)
Sunday, August 19, 2012
CHICKEN 0KRA SAUSAGE GUMBO
CHICKEN 0KRA SAUSAGE GUMBO
1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.
Yield: 18 servings.
1 (4 to 4-1/2 lb.) chicken. cut into pieces
2 cups chopped onions
1 ½ cup chopped bell peppers1 cup chopped celery
4 cloves garlic, minced
3 quarts chicken stock
2 cups water
1 lb. andouille sausage cut into small bite-size pieces (if you have fresh andouille sausage, sauté the links so they can be cut later)
½ cup bacon fat (or 8-oz.) diced bacon rendered down, reserve the brown bits)
½ cup olive oil
2 (28-oz.) cans tomatoes
2 lbs. okra, ¼-inch slices, or (20-oz. frozen chopped)
2 bay leaves
1 ½ tsp. thyme (or 10-12 fresh sprigs of thyme, about 6-inch bundled.
1 tsp. salt
1 tsp. black pepper
2 tsp. Cajun seasoning
½ tsp. garlic powder
1 ½ cups flour
1 cup brown rice
Salt, black pepper and red pepper to taste
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
(If you do not have bacon fat handy, use this time to render fat from ½ lb. bacon).
In a large stockpot, about 12-quart, heat the olive oil and bacon fat.
Put chicken in the bag with seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it into batches if necessary. Reserve the flour mixture remaining in the bag.
Remove the chicken and add the flour mixture from the bag to the oil. On low heat stir the roux toughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it to scorch, its better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter
While that is browning, chop the bell peppers, onion and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on a board and slice into 3/8” slices.
When the roux has become smooth and rich, add the peppers, onion, garlic, celery, and sausage. Stir until the vegetables are wilted and the onion is translucent. Add the bay leaf.
Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly. Stirring well before each addition to avoid lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
Remove the chicken and set aside to cool so the meat can be removed from the bone. Add the sliced okra, thyme, and the rice. Allow to cook on low heat for 40 minutes or until rice is done.
Adjust the seasonings with salt, pepper and cayenne.
Yield: 18 servings.
Friday, August 17, 2012
SPAGHETTI with SURPRISE MEATBALLS
SPAGHETTI with SURPRISE MEATBALLS
1 lb. ground beef
¾ cup crushed potato chips
¼ cup grated Parmesan cheese, divided
½ cup water
¼ cup coarsely chopped fresh parsley
1 egg
1 tsp. garlic powder
1 tsp. black pepper
2 (28-oz.) jars spaghetti sauce
1 lb. spaghetti
In a large bowl, combine ground beef, potato chips, ½ cup Parmesan cheese, the water, parsley, egg, garlic powder, and black pepper; mix well then form into 12 meatballs.
Place meatballs in a large pot and cook over medium-high heat until brown on all sides, turning occasionally; drain.
Add spaghetti sauce, cover, and reduce heat to medium-low. Continue cooking meatballs in sauce for about 20 minutes, or until no pink remains.
Meanwhile, prepare spaghetti according to package instructions.
Serve cooked spaghetti with meatballs and sauce, and sprinkle with remaining ½ cup Parmesan cheese.
Yield: 6 servings.
1 lb. ground beef
¾ cup crushed potato chips
¼ cup grated Parmesan cheese, divided
½ cup water
¼ cup coarsely chopped fresh parsley
1 egg
1 tsp. garlic powder
1 tsp. black pepper
2 (28-oz.) jars spaghetti sauce
1 lb. spaghetti
In a large bowl, combine ground beef, potato chips, ½ cup Parmesan cheese, the water, parsley, egg, garlic powder, and black pepper; mix well then form into 12 meatballs.
Place meatballs in a large pot and cook over medium-high heat until brown on all sides, turning occasionally; drain.
Add spaghetti sauce, cover, and reduce heat to medium-low. Continue cooking meatballs in sauce for about 20 minutes, or until no pink remains.
Meanwhile, prepare spaghetti according to package instructions.
Serve cooked spaghetti with meatballs and sauce, and sprinkle with remaining ½ cup Parmesan cheese.
Yield: 6 servings.
CHICKEN GUMBO RECIPE #5 (Pressure Cooker)
CHICKEN GUMBO RECIPE #5
(Pressure Cooker)
½ lb. andouille or other smoked sausage cut into ¼-inch slices
1 tbsp. olive oil, optional
4 scallions, thinly sliced (keep whites and green parts separate)
1 cup chicken broth
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves
2 large bay leaves
2 large ribs celery cut into ½-inch slices
1 large green pepper, seeded and diced
¾ lb. fresh okra, timed and cut into 1-inch chunks, or 1 10-oz. package frozen sliced okra
3 lbs. chicken thighs, skinned and trimmed, or 2-1/2 lbs. boneless, skinless cut into 1-inch pieces
1 (15-oz.) can diced tomatoes or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tbsp. file powder, cornmeal or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
Tabasco sauce
Heat the pressure cooker over medium high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.
Over medium high heat, cook the sliced scallions whites, stirring frequently, for about I minute, add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery6, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. DO NOT STIR!
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chopped chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is to thin, sprinkle on the file’ or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.
(Pressure Cooker)
½ lb. andouille or other smoked sausage cut into ¼-inch slices
1 tbsp. olive oil, optional
4 scallions, thinly sliced (keep whites and green parts separate)
1 cup chicken broth
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves
2 large bay leaves
2 large ribs celery cut into ½-inch slices
1 large green pepper, seeded and diced
¾ lb. fresh okra, timed and cut into 1-inch chunks, or 1 10-oz. package frozen sliced okra
3 lbs. chicken thighs, skinned and trimmed, or 2-1/2 lbs. boneless, skinless cut into 1-inch pieces
1 (15-oz.) can diced tomatoes or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tbsp. file powder, cornmeal or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
Tabasco sauce
Heat the pressure cooker over medium high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.
Over medium high heat, cook the sliced scallions whites, stirring frequently, for about I minute, add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery6, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. DO NOT STIR!
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chopped chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is to thin, sprinkle on the file’ or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.
SLOW COOKER CHICKEN AND SAUSAGE GUMBO #3
SLOW COOKER CHICKEN AND SAUSAGE GUMBO #3
1/3 cup cooking oil
1/3 cup all-purpose flour
1 large onion, diced
2 bell peppers, diced (red green or yellow)
1-2 jalapeno peppers
2 celery ribs cut small
1 lb. andouille sausage or 1 lb. choriso sausage
1 lb. shrimp, optional
1 ½ lbs. chicken
4 garlic cloves
1 tbsp. oregano
1 tbsp. basil
1 tbsp. thyme
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. paprika
1 teaspoon salt
1-tsp. red pepper flakes
4 cups chicken stock
4 cups rice (prepared)
Make a roux. Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low, for 15 –20 minutes stirring regularly until it turns a chocolate brown. Black lumps means you’ve burned it.
Meanwhile dice your vegetables and place them in the slow cooker.
Slice the sausage into discs and fry them until golden brown, add to slow cooker.
Cube the chicken and fry until no pink remains, add to slow cooker.
Pour roux over contents of slow cooker.
Add 4 cups of chicken stock to slow cooker.
Add spices to slow cooker, stir well.
Cook on low for 8 hours or high for 5 hours.
Optionally add cooked shrimp and heat for an additional 20-30 minutes.
Serve over a bed of prepared as per its package instructions.
Yield: 6 servings.
1/3 cup cooking oil
1/3 cup all-purpose flour
1 large onion, diced
2 bell peppers, diced (red green or yellow)
1-2 jalapeno peppers
2 celery ribs cut small
1 lb. andouille sausage or 1 lb. choriso sausage
1 lb. shrimp, optional
1 ½ lbs. chicken
4 garlic cloves
1 tbsp. oregano
1 tbsp. basil
1 tbsp. thyme
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. paprika
1 teaspoon salt
1-tsp. red pepper flakes
4 cups chicken stock
4 cups rice (prepared)
Make a roux. Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low, for 15 –20 minutes stirring regularly until it turns a chocolate brown. Black lumps means you’ve burned it.
Meanwhile dice your vegetables and place them in the slow cooker.
Slice the sausage into discs and fry them until golden brown, add to slow cooker.
Cube the chicken and fry until no pink remains, add to slow cooker.
Pour roux over contents of slow cooker.
Add 4 cups of chicken stock to slow cooker.
Add spices to slow cooker, stir well.
Cook on low for 8 hours or high for 5 hours.
Optionally add cooked shrimp and heat for an additional 20-30 minutes.
Serve over a bed of prepared as per its package instructions.
Yield: 6 servings.
CAJUN-STYLE CHICKEN GUMBO
CAJUN-STYLE CHICKEN GUMBO
1 lb. boneless, skinless chicken breast
1 tsp. Cajun or Creole seasoning
1 tsp. dried thyme leaves
2 tbsp. canola oil
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 carrot cut thinly, sliced, or julienne
½ cup celery, Thinly sliced
4 garlic cloves, minced
2 tbsp. all-purpose flour
14-oz. reduced-sodium chicken broth
1/2 tsp. hot pepper sauce
14-1/2 no salt-added stewed tomatoes, undrained
2 cups cooked rice, hot
¼ cup fresh parsley, chopped (optional)
Additional hot pepper sauce (optional)
Cut chicken into 1-inch pieces; place in a medium bowl.
Sprinkle with seasoning and thyme, toss well.
Set aside.
Heat oil in large saucepan over medium high heat.
Add onion, bell pepper, carrots, celery and garlic to sauce pan; cover and cook 10 minutes or until vegetables are crisp-tender, stirring once.
Add chicken cook 3 minutes; stirring occasionally. Sprinkle mixture with flour. Cook 1 minute, stirring frequently.
Add chicken broth, tomatoes and pepper sauces; bring to a boil over high heat. Reduce heat to medium, simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened.
Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce if desired.
Yield: 4 servings.
1 lb. boneless, skinless chicken breast
1 tsp. Cajun or Creole seasoning
1 tsp. dried thyme leaves
2 tbsp. canola oil
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 carrot cut thinly, sliced, or julienne
½ cup celery, Thinly sliced
4 garlic cloves, minced
2 tbsp. all-purpose flour
14-oz. reduced-sodium chicken broth
1/2 tsp. hot pepper sauce
14-1/2 no salt-added stewed tomatoes, undrained
2 cups cooked rice, hot
¼ cup fresh parsley, chopped (optional)
Additional hot pepper sauce (optional)
Cut chicken into 1-inch pieces; place in a medium bowl.
Sprinkle with seasoning and thyme, toss well.
Set aside.
Heat oil in large saucepan over medium high heat.
Add onion, bell pepper, carrots, celery and garlic to sauce pan; cover and cook 10 minutes or until vegetables are crisp-tender, stirring once.
Add chicken cook 3 minutes; stirring occasionally. Sprinkle mixture with flour. Cook 1 minute, stirring frequently.
Add chicken broth, tomatoes and pepper sauces; bring to a boil over high heat. Reduce heat to medium, simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened.
Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce if desired.
Yield: 4 servings.
Thursday, August 16, 2012
CHICKEN GUMBO RECIPE #5 (Pressure Cooker)
CHICKEN GUMBO RECIPE #5
(Pressure Cooker)
½ lb. andouille or other smoked sausage cut into ¼-inch slices
1 tbsp. olive oil, optional
4 scallions, thinly sliced (keep whites and green parts separate)
1 cup chicken broth
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves
2 large bay leaves
2 large ribs celery cut into ½-inch slices
1 large green pepper, seeded and diced
¾ lb. fresh okra, timed and cut into 1-inch chunks, or 1 10-oz. package frozen sliced okra
3 lbs. chicken thighs, skinned and trimmed, or 2-1/2 lbs. boneless, skinless cut into 1-inch pieces
1 (15-oz.) can diced tomatoes or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tbsp. file powder, cornmeal or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
Tabasco sauce
Heat the pressure cooker over medium high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.
Over medium high heat, cook the sliced scallions whites, stirring frequently, for about I minute, add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery6, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. DO NOT STIR!
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chopped chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is to thin, sprinkle on the file’ or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.
(Pressure Cooker)
½ lb. andouille or other smoked sausage cut into ¼-inch slices
1 tbsp. olive oil, optional
4 scallions, thinly sliced (keep whites and green parts separate)
1 cup chicken broth
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves
2 large bay leaves
2 large ribs celery cut into ½-inch slices
1 large green pepper, seeded and diced
¾ lb. fresh okra, timed and cut into 1-inch chunks, or 1 10-oz. package frozen sliced okra
3 lbs. chicken thighs, skinned and trimmed, or 2-1/2 lbs. boneless, skinless cut into 1-inch pieces
1 (15-oz.) can diced tomatoes or stewed whole tomatoes, coarsely chopped, with liquid
1 to 2 cloves garlic, pushed through a press
1 to 2 tbsp. file powder, cornmeal or quick-cooking polenta (optional)
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
Tabasco sauce
Heat the pressure cooker over medium high heat, and brown the sausage well on both sides, 4 to 5 minutes. Add olive oil if needed, to prevent sticking. Set the sausage aside. If there is more than a thin film of fat in the cooker, tip out the excess.
Over medium high heat, cook the sliced scallions whites, stirring frequently, for about I minute, add the broth and take care to scrape up any browned bits sticking to the bottom of the cooker. Add the Worcestershire, thyme, bay leaves, celery6, green pepper, okra, chicken, and half of the browned sausage. Pour the tomatoes on top. DO NOT STIR!
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chopped chicken or 12 minutes for whole thighs. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the reserved sausage and garlic. If the stew is to thin, sprinkle on the file’ or other thickener while stirring. Bring to a boil, then lower the heat to medium and simmer until the stew has thickened a bit and the garlic and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper. Stir in the scallion greens and parsley just before serving. Pass the Tabasco sauce at the table.
Saturday, August 11, 2012
CHERRY NUT COBBLER
CHERRY NUT COBBLER
2 (21-oz.) cans cherry pie filing
½ cup chopped walnuts
Zest of 1 orange
1-cup biscuit baking mix
½ cup milk
1 egg
Preheat oven to 400^. Coat a 2-quart baking dish with cooking spray.
In a large bowl combine cherry pie filing, walnuts, and orange zest; mix well. Pour into prepared baking dish; set aside.
In a medium bowl, whisk remaining ingredients until well blended. Pour over cherry mixture.
Bake uncovered for 30-5 minutes, or until crust is golden.
Yield: 6 servings
2 (21-oz.) cans cherry pie filing
½ cup chopped walnuts
Zest of 1 orange
1-cup biscuit baking mix
½ cup milk
1 egg
Preheat oven to 400^. Coat a 2-quart baking dish with cooking spray.
In a large bowl combine cherry pie filing, walnuts, and orange zest; mix well. Pour into prepared baking dish; set aside.
In a medium bowl, whisk remaining ingredients until well blended. Pour over cherry mixture.
Bake uncovered for 30-5 minutes, or until crust is golden.
Yield: 6 servings
Friday, August 10, 2012
GREEK PASTA SALAD with RED WINE VINAGRETTE
GREEK PASTA SALAD with RED WINE VINAGRETTE
1 lb. spiral tri-color pasta, under cook and drain
1 lb. feta cheese, crumbled
1-2 bell peppers; green, red, yellow, sliced or chopped
1 large can sliced black or green olives
1 can marinated artichoke hearts, quartered (use marinade as part of the dressing)
1-2 cans anchovies, finely chopped (optional
1 large yellow or white onion
Gently fold pasta and cheese with other ingredients in a large bowl. Toss with 2 cups red wine vinaigrette dressing. Cover and store in refrigerator. Keeps at least 1 week and is better with time for flavors to blend.
RED WINE VINAGREETE
¾ cup red wine vinegar
¾ cup olive oil + plus ¾ cup vegetable oil
2 tsp. dry mustard
½ tsp. salt
½ tsp. black pepper
Pinch sugar
Optional: minced garlic, Marjoram, thyme, basil, and Tabasco. Whisk vinegar and oils together. Add herbs and spices to taste. Makes about 3 cups and will keep in the refrigerator for weeks.
1 lb. spiral tri-color pasta, under cook and drain
1 lb. feta cheese, crumbled
1-2 bell peppers; green, red, yellow, sliced or chopped
1 large can sliced black or green olives
1 can marinated artichoke hearts, quartered (use marinade as part of the dressing)
1-2 cans anchovies, finely chopped (optional
1 large yellow or white onion
Gently fold pasta and cheese with other ingredients in a large bowl. Toss with 2 cups red wine vinaigrette dressing. Cover and store in refrigerator. Keeps at least 1 week and is better with time for flavors to blend.
RED WINE VINAGREETE
¾ cup red wine vinegar
¾ cup olive oil + plus ¾ cup vegetable oil
2 tsp. dry mustard
½ tsp. salt
½ tsp. black pepper
Pinch sugar
Optional: minced garlic, Marjoram, thyme, basil, and Tabasco. Whisk vinegar and oils together. Add herbs and spices to taste. Makes about 3 cups and will keep in the refrigerator for weeks.
GREEK PASTA SALAD
GREEK PASTA SALAD
2 cups penne pasta
¼ cup red wine vinegar
1 Tbsp. lemon juice
2 cloves garlic, crushed
2 tsp. dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta, uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegrette, lemon juice, garlic, oregano, and olive oil. Set aside. Combine pasta, tomatoes, onion, green, and red peppers, cucumber, olive and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Yield: 8 servings.
2 cups penne pasta
¼ cup red wine vinegar
1 Tbsp. lemon juice
2 cloves garlic, crushed
2 tsp. dried oregano
salt and pepper to taste
2/3 cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta, uncovered, stirring occasionally; until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegrette, lemon juice, garlic, oregano, and olive oil. Set aside. Combine pasta, tomatoes, onion, green, and red peppers, cucumber, olive and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Yield: 8 servings.
SLOW COOK FUNCTION
The SLOW COOK function allows for both a high and low temperature modes depending upon the number of hours selected. For cooking times of 2-6 hours your Multi-Cooker will cook on high mode and for cooking times of 7-10 hours your Multi-Cooker will cook on low mode. If you require extra time in either mode once the time has elapsed simply press the SLOW COOKER button again and set the additional time needed.
To Slow Cook in HIGH mode select a cooking time between 2 and 6 hours
To Slow Cook in LOW mode select a cooking time between 7 and 10 hours
Place ingredients in the pot according to instructions.
Place the pot in the Multi-Cooker.
Close the lid. The lid is properly closed when it clicks.
Plug the cooker in. Press the SLOW COOK button, you will hear a short beep indicating the selected mode and the TIMER will display 2 hours (2:00) and the SLOW COOK indicator and TIMER will blink 6 times. You can set the SLOW COOK time from 2 to 10 hours. To increase the time press the SLOW COOK button repeatedly and the TIMER will adjust in 30 minutes increments, up to 10 hours. If you do not change the default time you will hear 2 beeps a few seconds later, the SLOW COOK time indicator will illuminate and the time once and the time will start counting down from the set time. You can not change the time once the SLOW COOK indicator stops blinking if you need to adjust the time press the WARM/CANCEL button once followed by the SLOW COOK button repeatedly until the desired time is selected.
At the end of the cooking process the Multi-Cooker will beep 5 times and automatically
switch to KEEP WARM. The TIMER will display will show 0:00 and KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARM/CANCEL button is pressed. The timer display will indicate elapsed time in KEEP/WARM mode.
Open the Multi-Cooker by pressing the relief button on the handle. Be sure to open the lid facing away from you to avoid any hot steam.
Press the WARM/CANCEL button until 3 dashes begin to blink in the TIMER display and unplug your Multi-Cooker from the outlet.
The SLOW COOK function allows for both a high and low temperature modes depending upon the number of hours selected. For cooking times of 2-6 hours your Multi-Cooker will cook on high mode and for cooking times of 7-10 hours your Multi-Cooker will cook on low mode. If you require extra time in either mode once the time has elapsed simply press the SLOW COOKER button again and set the additional time needed.
To Slow Cook in HIGH mode select a cooking time between 2 and 6 hours
To Slow Cook in LOW mode select a cooking time between 7 and 10 hours
Place ingredients in the pot according to instructions.
Place the pot in the Multi-Cooker.
Close the lid. The lid is properly closed when it clicks.
Plug the cooker in. Press the SLOW COOK button, you will hear a short beep indicating the selected mode and the TIMER will display 2 hours (2:00) and the SLOW COOK indicator and TIMER will blink 6 times. You can set the SLOW COOK time from 2 to 10 hours. To increase the time press the SLOW COOK button repeatedly and the TIMER will adjust in 30 minutes increments, up to 10 hours. If you do not change the default time you will hear 2 beeps a few seconds later, the SLOW COOK time indicator will illuminate and the time once and the time will start counting down from the set time. You can not change the time once the SLOW COOK indicator stops blinking if you need to adjust the time press the WARM/CANCEL button once followed by the SLOW COOK button repeatedly until the desired time is selected.
At the end of the cooking process the Multi-Cooker will beep 5 times and automatically
switch to KEEP WARM. The TIMER will display will show 0:00 and KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARM/CANCEL button is pressed. The timer display will indicate elapsed time in KEEP/WARM mode.
Open the Multi-Cooker by pressing the relief button on the handle. Be sure to open the lid facing away from you to avoid any hot steam.
Press the WARM/CANCEL button until 3 dashes begin to blink in the TIMER display and unplug your Multi-Cooker from the outlet.
BAKED BEEF BRISKET
BAKED BEEF BRISKET
2 tbsp. salad oil
1 medium onion, chopped
½ cup chili sauce
¼ cup water
2 tbsp. brown sugar
1 tbsp. salt
1 tsp. Worcestershire sauce
¼ tsp. pepper
1/8 tsp. ground cloves
1 (4 lb.) beef brisket
In a 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Add chili sauce and the next 6 ingredients. Bring to boiling, remove pan from heat. Place beef in 13-x-9-inch baking dish. Pour sauce over brisket. Cover with foil and bake at 325 degrees for 3 hours or until tender. Slice thin.
2 tbsp. salad oil
1 medium onion, chopped
½ cup chili sauce
¼ cup water
2 tbsp. brown sugar
1 tbsp. salt
1 tsp. Worcestershire sauce
¼ tsp. pepper
1/8 tsp. ground cloves
1 (4 lb.) beef brisket
In a 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Add chili sauce and the next 6 ingredients. Bring to boiling, remove pan from heat. Place beef in 13-x-9-inch baking dish. Pour sauce over brisket. Cover with foil and bake at 325 degrees for 3 hours or until tender. Slice thin.
BUTTER-STEAMED BRUSSEL SPROUTS and RED BELL PEPPERS
BUTTER-STEAMED BRUSSEL SPROUTS
and RED BELL PEPPERS
2 lbs. Brussels sprouts
3 quarts water
2 large bell peppers
6 tbsp. butter
1 tsp. dry basil
1 tsp. prepared mustard
Salt and pepper
Cook sprouts uncovered at a gently under tender, about 8 minutes. Drain and emmerse in cold water. Chill. Seed peppers and cut into ¾ inch strips. Melt butter in 4-5-quarty pan and add peppers, cover and steam until slightly limp, about 3 minutes. Stir in basil, mustard, Brussels sprouts and cook uncovered, stirring frequently until sprouts are heated through, about 5 minutes. Season with salt and pepper to taste.
and RED BELL PEPPERS
2 lbs. Brussels sprouts
3 quarts water
2 large bell peppers
6 tbsp. butter
1 tsp. dry basil
1 tsp. prepared mustard
Salt and pepper
Cook sprouts uncovered at a gently under tender, about 8 minutes. Drain and emmerse in cold water. Chill. Seed peppers and cut into ¾ inch strips. Melt butter in 4-5-quarty pan and add peppers, cover and steam until slightly limp, about 3 minutes. Stir in basil, mustard, Brussels sprouts and cook uncovered, stirring frequently until sprouts are heated through, about 5 minutes. Season with salt and pepper to taste.
MAKE AHEAD ITALIAN BEEF # 3
MAKE AHEAD ITALIAN BEEF # 3
4 to 6 lb. chuck roast
1 tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1-tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
12-oz. can beer
Combine all the ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 3oo degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or a main course with rice pasta or mashed potatoes.
Yield: 6-8 servings.
4 to 6 lb. chuck roast
1 tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. basil
1-tsp. parsley flakes
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
12-oz. can beer
Combine all the ingredients except the roast. Pour mixture over roast in a roaster or Dutch oven and cover. Bake at 3oo degrees for 4 hours. Shred with a fork while still hot. Great as an Italian sandwich or a main course with rice pasta or mashed potatoes.
Yield: 6-8 servings.
Monday, August 6, 2012
PASTA with LEMON OLIVE OIL
PASTA with LEMON OLIVE OIL
3 teaspoons fresh lemon zest
¼ cup lemon juice
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
½ cup Kalamata olives, sliced (optional)
1pint cherry tomato s, halved
3 tablespoons basil, julienne
Salt and freshly ground black pepper, to taste
1 lb. fresh linguine
¼ cup grated Parmesan cheese (optional)
Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
Cook pasta and reserve ¼ cup pasta water.
Drain and toss pasta with olive oil mixture and reserved pasta water.
Toss the basil and Parmesan cheese, season with salt and pepper.
Garnish with extra Parmesan cheese, if desired.
Yield: 8 servings.
3 teaspoons fresh lemon zest
¼ cup lemon juice
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
½ cup Kalamata olives, sliced (optional)
1pint cherry tomato s, halved
3 tablespoons basil, julienne
Salt and freshly ground black pepper, to taste
1 lb. fresh linguine
¼ cup grated Parmesan cheese (optional)
Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
Cook pasta and reserve ¼ cup pasta water.
Drain and toss pasta with olive oil mixture and reserved pasta water.
Toss the basil and Parmesan cheese, season with salt and pepper.
Garnish with extra Parmesan cheese, if desired.
Yield: 8 servings.
RICE FUNCTION
RICE FUNCTION
Only measure rice with the enclosed measuring cup. See helpful hints section for notes on using the measuring cup.
Place rice in the pot and add water to the measuring mark in the pot that coincides with the number of rice cups added. As an example , for 10 cups uncooked rice (yields 20 cups of cooked rice) add 10 full scoops of rice to the pot. Add water to the 10 cup line on the inside of the pot always add the rice to the pot BEFORE adding the water to the pot.
Place the pot in the Multi-Cooker. Close the outer lid. The lid is properly closed hen it clicks.
Plug the cooker in, you will hear a single beep and the display will show 3 dashes.
Press the RICE button; you will hear a short beep and the RICE indicator light will begin to blink. The indicator will flash 6 times and 2 beeps will sound indicating that the cooking cycle has started. The RICE indicator will stay illuminated during the cooking cycle.
At the end of the cooking process the Multi-Cooker will beep 5 times and automatically and switch to KEEP WARM. The timer display will show 0:00 and the KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARN/CANCEL button is pressed. The timer display will indicate elapsed time in KEEP WARM mode.
NOTE: it is recommended that you do not keep tour rice in KEEP WARM mode longer than 5 hours.
Open the Multi-Cooker by pressing the relief button on the handle.
Be sure to open the lid facing away from you to avoid any hot steam.
After each use remove and clean the condensation collector, press the WARN/CANCEL button until no lights are illuminated, and unplug your Multi-Cooker from the outlet.
NOTES ABOUT BROWN RICE: Brown rice contains extra bran layers than white rice and requires a longer cooking time. Follow the directions for white rice with the exception that brown rice requires more water than white rice. As a general rule, up to 5 cups requires 2 additional ounces of water, 6 cups require 4-ounces. . Adjust to suit your personal taste.
Only measure rice with the enclosed measuring cup. See helpful hints section for notes on using the measuring cup.
Place rice in the pot and add water to the measuring mark in the pot that coincides with the number of rice cups added. As an example , for 10 cups uncooked rice (yields 20 cups of cooked rice) add 10 full scoops of rice to the pot. Add water to the 10 cup line on the inside of the pot always add the rice to the pot BEFORE adding the water to the pot.
Place the pot in the Multi-Cooker. Close the outer lid. The lid is properly closed hen it clicks.
Plug the cooker in, you will hear a single beep and the display will show 3 dashes.
Press the RICE button; you will hear a short beep and the RICE indicator light will begin to blink. The indicator will flash 6 times and 2 beeps will sound indicating that the cooking cycle has started. The RICE indicator will stay illuminated during the cooking cycle.
At the end of the cooking process the Multi-Cooker will beep 5 times and automatically and switch to KEEP WARM. The timer display will show 0:00 and the KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARN/CANCEL button is pressed. The timer display will indicate elapsed time in KEEP WARM mode.
NOTE: it is recommended that you do not keep tour rice in KEEP WARM mode longer than 5 hours.
Open the Multi-Cooker by pressing the relief button on the handle.
Be sure to open the lid facing away from you to avoid any hot steam.
After each use remove and clean the condensation collector, press the WARN/CANCEL button until no lights are illuminated, and unplug your Multi-Cooker from the outlet.
NOTES ABOUT BROWN RICE: Brown rice contains extra bran layers than white rice and requires a longer cooking time. Follow the directions for white rice with the exception that brown rice requires more water than white rice. As a general rule, up to 5 cups requires 2 additional ounces of water, 6 cups require 4-ounces. . Adjust to suit your personal taste.
Sunday, August 5, 2012
SLOW COOK FUNCTION
SLOW COOK FUNCTION
The SLOW COOK function allows for both a high and low temperature modes depending upon the number of hours selected. For cooking times of 2-6 hours your Multi-Cooker will cook on high mode and for cooking times of 7-10 hours your Multi-Cooker will cook on low mode. If you require extra time in either mode once the time has elapsed simply press the SLOW COOKER button again and set the additional time needed.
To Slow Cook in HIGH mode select a cooking time between 2 and 6 hours
To Slow Cook in LOW mode select a cooking time between 7 and 10 hours
Place ingredients in the pot according to instructions.
Place the pot in the Multi-Cooker.
Close the lid. The lid is properly closed when it clicks.
Plug the cooker in. Press the SLOW COOK button, you will hear a short beep indicating the selected mode and the TIMER will display 2 hours (2:00) and the SLOW COOK indicator and TIMER will blink 6 times. You can set the SLOW COOK time from 2 to 10 hours. To increase the time press the SLOW COOK button repeatedly and the TIMER will adjust in 30 minutes increments, up to 10 hours. If you do not change the default time you will hear 2 beeps a few seconds later, the SLOW COOK time indicator will illuminate and the time once and the time will start counting down from the set time. You can not change the time once the SLOW COOK indicator stops blinking if you need to adjust the time press the WARM/CANCEL button once followed by the SLOW COOK button repeatedly until the desired time is selected.
At the end of the cooking process the Multi-Cooker will beep 5 times and automatically
switch to KEEP WARM. The TIMER will display will show 0:00 and KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARM/CANCEL button is pressed. The timer display will indicate elapsed time in KEEP/WARM mode.
Open the Multi-Cooker by pressing the relief button on the handle. Be sure to open the lid facing away from you to avoid any hot steam.
Press the WARM/CANCEL button until 3 dashes begin to blink in the TIMER display and unplug your Multi-Cooker from the outlet.
The SLOW COOK function allows for both a high and low temperature modes depending upon the number of hours selected. For cooking times of 2-6 hours your Multi-Cooker will cook on high mode and for cooking times of 7-10 hours your Multi-Cooker will cook on low mode. If you require extra time in either mode once the time has elapsed simply press the SLOW COOKER button again and set the additional time needed.
To Slow Cook in HIGH mode select a cooking time between 2 and 6 hours
To Slow Cook in LOW mode select a cooking time between 7 and 10 hours
Place ingredients in the pot according to instructions.
Place the pot in the Multi-Cooker.
Close the lid. The lid is properly closed when it clicks.
Plug the cooker in. Press the SLOW COOK button, you will hear a short beep indicating the selected mode and the TIMER will display 2 hours (2:00) and the SLOW COOK indicator and TIMER will blink 6 times. You can set the SLOW COOK time from 2 to 10 hours. To increase the time press the SLOW COOK button repeatedly and the TIMER will adjust in 30 minutes increments, up to 10 hours. If you do not change the default time you will hear 2 beeps a few seconds later, the SLOW COOK time indicator will illuminate and the time once and the time will start counting down from the set time. You can not change the time once the SLOW COOK indicator stops blinking if you need to adjust the time press the WARM/CANCEL button once followed by the SLOW COOK button repeatedly until the desired time is selected.
At the end of the cooking process the Multi-Cooker will beep 5 times and automatically
switch to KEEP WARM. The TIMER will display will show 0:00 and KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARM/CANCEL button is pressed. The timer display will indicate elapsed time in KEEP/WARM mode.
Open the Multi-Cooker by pressing the relief button on the handle. Be sure to open the lid facing away from you to avoid any hot steam.
Press the WARM/CANCEL button until 3 dashes begin to blink in the TIMER display and unplug your Multi-Cooker from the outlet.
STEAM FUNCTIONS
STEAM FUNCTIONS
Note: The count down timer will not start until the water has reached the proper steaming temperature
1Pour 1 ½ cups of water into the INNER POT. See the steaming chart on page 18 for cooking times.
Place INNER POT in the multi-cooker housing and place the steaming basket in the pot.
Add ingredients to STEAMING BASKET and close the lid. The lid is properly closed when it clicks.
Plug the cooker in. Press the STEAM button and the STEAM light and TIMER will blink 6 times while the TIMER will display 10 minutes (0.10) To increase the time press the STEAM button repeatedly after the first and the TIMER will adjust in 1 minute increments. You can set the steaming time from 5 to 60 minutes, if you do not change the default time you will hear 2 beeps a few seconds later and the steam indicator light will stop blinking. Once the water reaches the proper temperature the TIMER will start counting down from the set time. You can not change the time once the STEAM indicator light has stopped blinking. If you need to adjust the time press the WARM/CANCEL button once followed by the STEAM button repeatable until the desired time is selected. Ensure that there is adequate water in the pot if extending the steaming time.
5. At the end of the cooking process the Multi-Cooker will beep 5 times and automatically switch to “Keep Warm”. The TIMER display will show 0:00 and the KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARM/Cancel button is pressed. The time display will indicate elapsed in KEEP/WARM mode.
NOTE: It is recommended that you remove your steamed food once the set time has elapsed otherwise the food will continue to cook.
6. Open the Multi-Cooker by pressing the release button on the handle.. Be sure to open the lid facing away from you to avoid any hot steam.
7. Press the WARM/CANCEL button until 3 dashes begin to blink in the TIMER display and unplug your Multi-Cooker from the outlet.
Note: The count down timer will not start until the water has reached the proper steaming temperature
1Pour 1 ½ cups of water into the INNER POT. See the steaming chart on page 18 for cooking times.
Place INNER POT in the multi-cooker housing and place the steaming basket in the pot.
Add ingredients to STEAMING BASKET and close the lid. The lid is properly closed when it clicks.
Plug the cooker in. Press the STEAM button and the STEAM light and TIMER will blink 6 times while the TIMER will display 10 minutes (0.10) To increase the time press the STEAM button repeatedly after the first and the TIMER will adjust in 1 minute increments. You can set the steaming time from 5 to 60 minutes, if you do not change the default time you will hear 2 beeps a few seconds later and the steam indicator light will stop blinking. Once the water reaches the proper temperature the TIMER will start counting down from the set time. You can not change the time once the STEAM indicator light has stopped blinking. If you need to adjust the time press the WARM/CANCEL button once followed by the STEAM button repeatable until the desired time is selected. Ensure that there is adequate water in the pot if extending the steaming time.
5. At the end of the cooking process the Multi-Cooker will beep 5 times and automatically switch to “Keep Warm”. The TIMER display will show 0:00 and the KEEP WARM indicator will illuminate. The KEEP WARM function will continue up to 12 hours or until the WARM/Cancel button is pressed. The time display will indicate elapsed in KEEP/WARM mode.
NOTE: It is recommended that you remove your steamed food once the set time has elapsed otherwise the food will continue to cook.
6. Open the Multi-Cooker by pressing the release button on the handle.. Be sure to open the lid facing away from you to avoid any hot steam.
7. Press the WARM/CANCEL button until 3 dashes begin to blink in the TIMER display and unplug your Multi-Cooker from the outlet.
Saturday, August 4, 2012
TRADITIONAL GYRO MEAT
TRADITIONAL GYRO MEAT
½ onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
¼ teaspoon sea salt
Place the onion in a food processor, and processes until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and the salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Preheat oven to 325 degrees.
Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture in a 7x4-inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach half way up the sides of the loaf pan.
Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees on a meat thermometer, 45 minutes to 1hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Yield: 10 servings.
½ onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried marjoram
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
¼ teaspoon sea salt
Place the onion in a food processor, and processes until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and the salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Preheat oven to 325 degrees.
Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture in a 7x4-inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach half way up the sides of the loaf pan.
Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees on a meat thermometer, 45 minutes to 1hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
Yield: 10 servings.
BEST EASY DUMP CAKE EVER
BEST EASY DUMP CAKE EVER
1 can cherry pie filling
1 can (8-oz.) crushed pineapple
1 package yellow cake mix
2 sticks butter
1 can coconut
1 cup nuts
Spread pie filling in bottom of a 9-x-13-inch dish. Spread pineapples on cherries.
Preheat oven to 325 degrees.
Prepare cake mix batter and pour over on top. Melt butter and pour over cake mix.
Top with coconut and nuts. Bake 1 hour.
1 can cherry pie filling
1 can (8-oz.) crushed pineapple
1 package yellow cake mix
2 sticks butter
1 can coconut
1 cup nuts
Spread pie filling in bottom of a 9-x-13-inch dish. Spread pineapples on cherries.
Preheat oven to 325 degrees.
Prepare cake mix batter and pour over on top. Melt butter and pour over cake mix.
Top with coconut and nuts. Bake 1 hour.
Friday, August 3, 2012
BIG BATCH KICKIN’ CHILI
BIG BATCH KICKIN’ CHILI
4 lbs. ground beef
2 cloves garlic, minced
2 (14.5-oz. (cans diced tomatoes with green bell pepper and onion, undrained
1 (10-oz.) can chili-style diced tomatoes with green chilies, undrained
2 (15-oz.) cans tomato sauce for chili
1 tsp. sugar
1 (1.25-oz.) package chili seasoning
½ tsp. ground red pepper
2(16-oz.) cans light red kidney beans. Rinsed and drained
In a large skillet, cook beef and garlic in batches over medium-high heat for 5 minutes, stirring until beef crumbles and is no longer pink; drain.
Place mixture in a 6 to 6-1/2-quart slow cooker; stir in remaining ingredients.
Cover and cook on high setting for 5 to 6 hours or on low setting for 10 hours. Serve chili with desired toppings like sour cream, shredded sharp cheese, sliced scallions or sliced ripe olives.
Note
This chili freezes well for up to a month, just divide leftover chili equally into gallon sized resealable plastic freezer bags; seal each bag then lay flat to freeze.
Yield: 10 servings.
4 lbs. ground beef
2 cloves garlic, minced
2 (14.5-oz. (cans diced tomatoes with green bell pepper and onion, undrained
1 (10-oz.) can chili-style diced tomatoes with green chilies, undrained
2 (15-oz.) cans tomato sauce for chili
1 tsp. sugar
1 (1.25-oz.) package chili seasoning
½ tsp. ground red pepper
2(16-oz.) cans light red kidney beans. Rinsed and drained
In a large skillet, cook beef and garlic in batches over medium-high heat for 5 minutes, stirring until beef crumbles and is no longer pink; drain.
Place mixture in a 6 to 6-1/2-quart slow cooker; stir in remaining ingredients.
Cover and cook on high setting for 5 to 6 hours or on low setting for 10 hours. Serve chili with desired toppings like sour cream, shredded sharp cheese, sliced scallions or sliced ripe olives.
Note
This chili freezes well for up to a month, just divide leftover chili equally into gallon sized resealable plastic freezer bags; seal each bag then lay flat to freeze.
Yield: 10 servings.
CHEESY CHICKEN SPAGHETTI CASSEROLE
CHEESY CHICKEN SPAGHETTI CASSEROLE
8-oz. uncooked spaghetti
2 cups (8-oz.) shredded Cheddar cheese
1 (26-oz.) jar spaghetti sauce
1 (20-oz.) package frozen cooked diced chicken breast, thawed (see note)
Cook pasta according to package directions; drain well.
Preheat the oven to 350 degrees. Combine pasta, 1-cup cheese, the sauce, and chicken in a large bowl; spoon into a lightly greased 9-x-13-inch baking dish. Sprinkle with remaining 1-cup cheese.
Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts.
Notes:
I used already cooked and diced chicken breast in this recipe to save even more time in the kitchen. But if you have a chicken breast already on hand, that’s great, to. You’ll need 3 cups of chopped cooked chicken.
Yield: 4 servings.
8-oz. uncooked spaghetti
2 cups (8-oz.) shredded Cheddar cheese
1 (26-oz.) jar spaghetti sauce
1 (20-oz.) package frozen cooked diced chicken breast, thawed (see note)
Cook pasta according to package directions; drain well.
Preheat the oven to 350 degrees. Combine pasta, 1-cup cheese, the sauce, and chicken in a large bowl; spoon into a lightly greased 9-x-13-inch baking dish. Sprinkle with remaining 1-cup cheese.
Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts.
Notes:
I used already cooked and diced chicken breast in this recipe to save even more time in the kitchen. But if you have a chicken breast already on hand, that’s great, to. You’ll need 3 cups of chopped cooked chicken.
Yield: 4 servings.
BEET AND POTATO SALAD
BEET AND POTATO SALAD
4 beets, topped and tailed
beet tops, sliced, steamed and drain
3 medium white potatoes
6 garlic cloves, minced
3 tbsp. olive oil
juice of 1 lemon
pepper, to taste
Simmer beets until tender, drain, and cool. When cooled, slip off skins.
cook potatoes in jacket until tender when poked with a fork, drain, cool, and peel’
cube beets and potatoes and place in a bowl with greens.
whisk garlic with oil and lemon juice. Season dressing to taste, then toss with beets and potatoes.
served chilled with crusty bread.
Yield: 6 servings.
4 beets, topped and tailed
beet tops, sliced, steamed and drain
3 medium white potatoes
6 garlic cloves, minced
3 tbsp. olive oil
juice of 1 lemon
pepper, to taste
Simmer beets until tender, drain, and cool. When cooled, slip off skins.
cook potatoes in jacket until tender when poked with a fork, drain, cool, and peel’
cube beets and potatoes and place in a bowl with greens.
whisk garlic with oil and lemon juice. Season dressing to taste, then toss with beets and potatoes.
served chilled with crusty bread.
Yield: 6 servings.
SHORTCUT COLESLAW
SHORTCUT COLESLAW
1 can (10.75-oz.) condensed cream of celery soup
1/3 cup mayonnaise
1/3 cup cider vinegar
2 tbsp., sugar
1 tbsp. prepared mustard
1-tsp. celery seed, chopped1/2 tsp. ground black pepper
2 (16-oz.) coleslaw mix
Stir the soup, mayonnaise, vinegar, sugar, mustard, celery seed, if desired and black pepper in a large bowl until the mixture is smooth.
Add the coleslaw mix and toss to coat. Cover and refrigerate for 3 hours.
1 can (10.75-oz.) condensed cream of celery soup
1/3 cup mayonnaise
1/3 cup cider vinegar
2 tbsp., sugar
1 tbsp. prepared mustard
1-tsp. celery seed, chopped1/2 tsp. ground black pepper
2 (16-oz.) coleslaw mix
Stir the soup, mayonnaise, vinegar, sugar, mustard, celery seed, if desired and black pepper in a large bowl until the mixture is smooth.
Add the coleslaw mix and toss to coat. Cover and refrigerate for 3 hours.
5 MINUTE FUDGE
5 MINUTE FUDGE
1 pound powdered sugar
½ cup cocoa
¼ to ½ cups milk
1 stick margarine
½ tsp. vanilla
Mix sugar and cocoa together thoroughly in large microwavable bowl.
Pour milk in sugar mixture but do not mix. Set the stick of margarine right on top of the mixture.
Microwave on high for 2 ½ minutes.
After the mixture comes out of the microwave, mix well and add vanilla.
If it seems to dry, add a little extra milk, if you add to much milk and it gets to runny then you can use the mixture on top of ice cream.
At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on a plate that is covered with aluminum foil.
Put in the refrigerator for 20-30 minutes, it will solidify pretty quickly.
1 pound powdered sugar
½ cup cocoa
¼ to ½ cups milk
1 stick margarine
½ tsp. vanilla
Mix sugar and cocoa together thoroughly in large microwavable bowl.
Pour milk in sugar mixture but do not mix. Set the stick of margarine right on top of the mixture.
Microwave on high for 2 ½ minutes.
After the mixture comes out of the microwave, mix well and add vanilla.
If it seems to dry, add a little extra milk, if you add to much milk and it gets to runny then you can use the mixture on top of ice cream.
At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on a plate that is covered with aluminum foil.
Put in the refrigerator for 20-30 minutes, it will solidify pretty quickly.
Thursday, August 2, 2012
ASIAN POTATO SALAD
ASIAN POTATO SALAD
2 lbs. small red potatoes (see note)
1 tbsp. salt
1 cup mayonnaise
1 tbsp. soy sauce
1 tbsp. light brown sugar
1 tsp. ground ginger
1 (8-oza.) can sliced water chestnuts, drained and chopped
½ large red pepper, diced
4 scallions, thinly sliced
Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.
Cook for 10-12 minutes, or until fork- tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes stir in the mayonnaise and mix well. Cover and chill for at least 2 hours before serving.
NOTE
Want an even more hearty taste? Make this with baked potatoes rather than boiling red ones.
Yield: 10 servings
2 lbs. small red potatoes (see note)
1 tbsp. salt
1 cup mayonnaise
1 tbsp. soy sauce
1 tbsp. light brown sugar
1 tsp. ground ginger
1 (8-oza.) can sliced water chestnuts, drained and chopped
½ large red pepper, diced
4 scallions, thinly sliced
Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.
Cook for 10-12 minutes, or until fork- tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes stir in the mayonnaise and mix well. Cover and chill for at least 2 hours before serving.
NOTE
Want an even more hearty taste? Make this with baked potatoes rather than boiling red ones.
Yield: 10 servings
TACO POTATO SALAD
TACO POTATO SALAD
3 lbs. white potatoes
2 cups mayonnaise
1 (1.25-oz.) package taco seasoning mix
1 cup shredded Cheddar cheese
½ cup sliced scallions (green onions)
1 (2.25-oz.) can sliced black olives, drained
1 cup coarsely crushed ranch-flavor tortilla chips
Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20-25 minutes, or until fork-tender. Drain and let cool.
In a medium bowl, combine mayonnaise and taco seasoning; mix well.
Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix thoroughly combined. Cover and refrigerate until ready to serve
Yield: 6 servings.
3 lbs. white potatoes
2 cups mayonnaise
1 (1.25-oz.) package taco seasoning mix
1 cup shredded Cheddar cheese
½ cup sliced scallions (green onions)
1 (2.25-oz.) can sliced black olives, drained
1 cup coarsely crushed ranch-flavor tortilla chips
Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20-25 minutes, or until fork-tender. Drain and let cool.
In a medium bowl, combine mayonnaise and taco seasoning; mix well.
Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix thoroughly combined. Cover and refrigerate until ready to serve
Yield: 6 servings.
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