2 tbsp. extra virgin olive oil
2 med. carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 bay leaves
salt and pepper
8 c. good quality chicken stock
1 lb. chicken breasts or tenders, diced
1/2 lb. wide egg noodles
1/4 c. fresh parsley, chopped
2 tbsp. fresh dill, chopped
Place large pot over medium heat and add olive oil. Add vegetables to the pot as you chop in order listed. Add bay leaves, and season vegetables with salt and pepper to taste. Add stock to pot and bring to boil over medium high heat. Add diced chicken and once boiling, reduce heat back to medium. Cook chicken for 2 minutes. Now add egg noodles. Cook for additional 6 minutes or until tender, remove from heat. Stir in parsley and dill, remove bay leaves and serve.
You may adjust the liquid content by adding more or less stock, depending on how thick you like it.
Wednesday, March 24, 2010
Roasted Butternut Squash Gnocchi w/ Brown Butter Sauce
1/2 butternut squash, chopped
1 1/2 c. AP Flour
2 tbsp. olive oil
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/8 tsp. salt
sprinkling of pepper
1/4 c. butter
1/2 c. parmesan cheese
Preheat oven to 400. Cube butternut squash. Toss in olive oil, salt, pepper, cinnamon, and nutmeg. Roast at 400 degrees for 30 minutes. Once cooled, put in food processor or blender and puree. You want about 1 cup of squash. Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at once. Bring water to boil in a large pot. Roll dough into thin strips, and cut into 1 inch pieces. Put into boiling water and let boil about 3-4 minutes, or just until gnocchi floats. Drain pasta.
Heat small saucepan on medium heat. Add butter and continue to stir so that butter doesn't burn. Watch closely. Cook about 3 minutes until light brown and bubbly. Pour butter over gnocchi and sprinkle with parmesan cheese.
1 1/2 c. AP Flour
2 tbsp. olive oil
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/8 tsp. salt
sprinkling of pepper
1/4 c. butter
1/2 c. parmesan cheese
Preheat oven to 400. Cube butternut squash. Toss in olive oil, salt, pepper, cinnamon, and nutmeg. Roast at 400 degrees for 30 minutes. Once cooled, put in food processor or blender and puree. You want about 1 cup of squash. Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at once. Bring water to boil in a large pot. Roll dough into thin strips, and cut into 1 inch pieces. Put into boiling water and let boil about 3-4 minutes, or just until gnocchi floats. Drain pasta.
Heat small saucepan on medium heat. Add butter and continue to stir so that butter doesn't burn. Watch closely. Cook about 3 minutes until light brown and bubbly. Pour butter over gnocchi and sprinkle with parmesan cheese.
Saturday, March 20, 2010
Wendy's Frosty
1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream
place in refrigerator for 1 hour
Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream
place in refrigerator for 1 hour
Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.
Stouffer's Macaroni and Cheese
2 − 10 ounce packages Stouffer's Frozen Welsh Rarebit
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese
Preheat oven to 400 degrees.
Heat Welsh Rarebit in top of double boiler over rapidly
boiling water for 15 to 20 minutes just until hot.
Cook macaroni following package directions. Drain well.
Pour Welsh Rarebit into a 2−quart casserole; add cooked
macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400 degrees for 20 minutes.
(defrosted)
1 cup elbow macaroni
2 teaspoons salt
1 cup sour cream
1/4 cup grated Cheddar cheese
Preheat oven to 400 degrees.
Heat Welsh Rarebit in top of double boiler over rapidly
boiling water for 15 to 20 minutes just until hot.
Cook macaroni following package directions. Drain well.
Pour Welsh Rarebit into a 2−quart casserole; add cooked
macaroni, salt and sour cream. Stir to combine. Sprinkle with
grated cheese. Bake at 400 degrees for 20 minutes.
Fruit Roll Ups
2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable
cooking spray. Dry in a 140F oven until the sheets peel away
easily from the baking sheet. Store by rolling on plastic wrap
and keeping in a covered container in the refrigerator.
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable
cooking spray. Dry in a 140F oven until the sheets peel away
easily from the baking sheet. Store by rolling on plastic wrap
and keeping in a covered container in the refrigerator.
Chick−Fil−A Chicken Salad
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 − 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with
all other ingredients and mix well. Butter one side of sandwich bread and
grill. Place salad in between grilled bread slices and serve.
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 − 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with
all other ingredients and mix well. Butter one side of sandwich bread and
grill. Place salad in between grilled bread slices and serve.
Chick−Fil−A Chicken Nuggets
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1−1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2−1/4 teaspoons McCormick Season−all
Place cool water in bowl, add 1/4 teaspoon season−all and
dissolve bouillon cubes in mixture. Place cubed chicken in
water, mix, cover and place in refrigerator for 12 hours or
next day. When ready to cook nuggets, mix flour, cracker meal,
2 teaspoons season−all and paprika in bowl. Heat oil for deep
frying. Drain chicken. Coat nuggets in flour, cracker mixture
and fry until golden. Chicken will be flavorful and juicy.
1 Cup Flour
1−1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2−1/4 teaspoons McCormick Season−all
Place cool water in bowl, add 1/4 teaspoon season−all and
dissolve bouillon cubes in mixture. Place cubed chicken in
water, mix, cover and place in refrigerator for 12 hours or
next day. When ready to cook nuggets, mix flour, cracker meal,
2 teaspoons season−all and paprika in bowl. Heat oil for deep
frying. Drain chicken. Coat nuggets in flour, cracker mixture
and fry until golden. Chicken will be flavorful and juicy.
CPK Brocolli and Sun−Dried Tomato Fusilli
1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until
al dente, 8 to 10 minutes.
Heat olive oil in a large non−stick frying pan over high heat.
Add salt and garlic; when the garlic just begins to brown, add
thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli
is heated through, add drained pasta (if pan is not large enough,
combine in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)
Bring a large pot of salted water to boil. Cook pasta until
al dente, 8 to 10 minutes.
Heat olive oil in a large non−stick frying pan over high heat.
Add salt and garlic; when the garlic just begins to brown, add
thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli
is heated through, add drained pasta (if pan is not large enough,
combine in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.
Cadbury Eggs
1/2 cups light corn syrup
1/4 cup butter, softened
1 teas. vanilla
1/4 teas. salt
3 cups powdered sugar
4 drops yelllow food coloring
2 drops red food coloring
1 − 12 oz. bag milk chocolate chips
2 Tbls. shortening
Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with
electric mixer. Add sugar, one cup at a time, mixing by hand after each
addition. Remove about 1/3 of the mix and place in small bowl. Add yellow &
red coloring and stir. Cover both mixes and refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap
around it a portion of the white filling that is twice that size. Form into
the shape of an egg and place onto a cookie sheet that has been brushed with
shortening. Repeat with remaining ingredients. Refrigerate 3−4 hrs. Combine
chocolate chips with shortening in glass bowl. Microwave on high for 1
minute. Then stir and microwave another minute. Use a fork to dip each
center into the chocolate. Place candy onto wax paper to dry. After 1−2
hours of chilling, dip each candy one more time and chill.
1/4 cup butter, softened
1 teas. vanilla
1/4 teas. salt
3 cups powdered sugar
4 drops yelllow food coloring
2 drops red food coloring
1 − 12 oz. bag milk chocolate chips
2 Tbls. shortening
Combine corn syrup, butter, vanilla and salt in large bowl. Beat well with
electric mixer. Add sugar, one cup at a time, mixing by hand after each
addition. Remove about 1/3 of the mix and place in small bowl. Add yellow &
red coloring and stir. Cover both mixes and refrigerate at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap
around it a portion of the white filling that is twice that size. Form into
the shape of an egg and place onto a cookie sheet that has been brushed with
shortening. Repeat with remaining ingredients. Refrigerate 3−4 hrs. Combine
chocolate chips with shortening in glass bowl. Microwave on high for 1
minute. Then stir and microwave another minute. Use a fork to dip each
center into the chocolate. Place candy onto wax paper to dry. After 1−2
hours of chilling, dip each candy one more time and chill.
Bailey's Original Irish Cream
1 cup light cream
1 can sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender and blend at high speed
for about 20 seconds.
Transfer to a clean bottle with a tightly fitting cap.
Store, refrigerated, and shake well before using.
1 can sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender and blend at high speed
for about 20 seconds.
Transfer to a clean bottle with a tightly fitting cap.
Store, refrigerated, and shake well before using.
Auntie Ann's Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides
Three Muskateer Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft−crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt. Heat, stirring, to boiling, then continue
to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don't use a
plastic bowl for this. When the sugar solution comes to 270 degrees F,
or the soft−crack stage, remove from the heat and pour the mixture in
thin streams into the egg whites, blending completely with a mixer set
on low speed. Continue to mix until the candy begins to harden to the
consistency of dough. This may take as long as 20 minutes. At this point
add the semisweet chocolate chips. Remember that the candy must
already be at the consistency of dough when you add the chocolate;
the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened,
Press it into a greased 9x9−inch pan. Refrigerate until firm, about 30
minutes. With a sharp knife, cut the candy in half down the middle of
the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork dip each bar into
the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
S.e.x. w/ Cap'n Jack in a pan
S.e.x. with Captain Jack in in a pan
1 yellow butter cake mix
1/2 cup Meyers or Malibu Rum
1 cup sugar
1 can crushed pineapple
A big package of vanilla pudding or coconut cream pie pudding if you can find it
1 tub of lite cool whip
1 cup toasted coconut
Bake the cake according to the directions on the box in a 9 x 13-inch baking pan. Make pudding according to directions and put in fridge and let it set up. Cook pineapple and sugar on stove until sugar is dissolved. Poke holes in the top of cake before it is too cool. Take your rum and brush evenly over the top of cake. Spread pineapple sugar over top evenly. Take chilled pudding and spread over top of the pineapple layer. Then whipped cream, then coconut. Chill it and serve
Because everything is better with a little rum...
1 yellow butter cake mix
1/2 cup Meyers or Malibu Rum
1 cup sugar
1 can crushed pineapple
A big package of vanilla pudding or coconut cream pie pudding if you can find it
1 tub of lite cool whip
1 cup toasted coconut
Bake the cake according to the directions on the box in a 9 x 13-inch baking pan. Make pudding according to directions and put in fridge and let it set up. Cook pineapple and sugar on stove until sugar is dissolved. Poke holes in the top of cake before it is too cool. Take your rum and brush evenly over the top of cake. Spread pineapple sugar over top evenly. Take chilled pudding and spread over top of the pineapple layer. Then whipped cream, then coconut. Chill it and serve
Because everything is better with a little rum...
Mound Bars
Mound Bars
2 cups graham cracker crumbs
1/2 cup butter, melted
2 cups coconut flakes
1 can eagle brand sweetened condensed milk
1 12-ounce package of semi-sweet chocolate chips.
Mix graham cracker with butter and press into a 9 x 13-inch pan. Bake at 350° degrees for 8 minutes. Combine the coconut and eagle brand milk. Spread over crust and bake 15 minutes. Sprinkle semi-sweet chocolate chips on top. Set in warm oven for 3 minutes, spread as frosting and refrigerate until set.
2 cups graham cracker crumbs
1/2 cup butter, melted
2 cups coconut flakes
1 can eagle brand sweetened condensed milk
1 12-ounce package of semi-sweet chocolate chips.
Mix graham cracker with butter and press into a 9 x 13-inch pan. Bake at 350° degrees for 8 minutes. Combine the coconut and eagle brand milk. Spread over crust and bake 15 minutes. Sprinkle semi-sweet chocolate chips on top. Set in warm oven for 3 minutes, spread as frosting and refrigerate until set.
Pizzookie
Skillet Cookie a.k.a Pizzookie (for when you are craving Oregano's, yummm)
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 tsp. pure vanilla extract
1 1/2 cups (about 9 oz.) mixed milk- and semisweet chocolate chips
1 1/2 cups chopped pecans
Preheat oven to 350° degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips. Transfer dough to a 10-inch ovenproof skillet, and press to flatten (slightly lower in the middle), covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't over bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream.
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 tsp. pure vanilla extract
1 1/2 cups (about 9 oz.) mixed milk- and semisweet chocolate chips
1 1/2 cups chopped pecans
Preheat oven to 350° degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips. Transfer dough to a 10-inch ovenproof skillet, and press to flatten (slightly lower in the middle), covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't over bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream.
Chocolate Salty Balls
Chocolate Salty Balls (not salty, we are just silly sisters who like South Park)
1 package Oreos®
8 oz. cream cheese, softened slightly
1 package of semi-sweet chocolate chips
Crush Oreos® with a rolling pin in a plastic zip lock baggie or blend in the bowl of a food processor. Add the cream cheese and combine. Roll teaspoon size portion into balls and place on a cookie sheet lined with parchment paper. Chill in the refrigerator until set. Meanwhile melt the chocolate chips until smooth. Using a fork or slotted spatula, dip the balls into the chocolate to cover and place back on the parchment paper. Chill for a few hours before serving. Serve immediately because cold balls will start to “sweat” if left out too long.
1 package Oreos®
8 oz. cream cheese, softened slightly
1 package of semi-sweet chocolate chips
Crush Oreos® with a rolling pin in a plastic zip lock baggie or blend in the bowl of a food processor. Add the cream cheese and combine. Roll teaspoon size portion into balls and place on a cookie sheet lined with parchment paper. Chill in the refrigerator until set. Meanwhile melt the chocolate chips until smooth. Using a fork or slotted spatula, dip the balls into the chocolate to cover and place back on the parchment paper. Chill for a few hours before serving. Serve immediately because cold balls will start to “sweat” if left out too long.
Cheesy Potato Goodness
Cheesy Potato Goodness
2 lbs. frozen hash browns, thawed
1 can Campbell’s cream of chicken
1/2 cup butter, melted
1/2 cup onion, diced
1 tsp. salt
1 cup shredded cheese
1 pint sour cream
1/2 tsp. pepper
Mix all ingredients, but add potatoes last. Put in 9 x 13 casserole or two smaller. Top with Ritz cracker crumbs. Bake at 350° for about 45 minutes. Eat it up Yum!
This is really good for brunch...
2 lbs. frozen hash browns, thawed
1 can Campbell’s cream of chicken
1/2 cup butter, melted
1/2 cup onion, diced
1 tsp. salt
1 cup shredded cheese
1 pint sour cream
1/2 tsp. pepper
Mix all ingredients, but add potatoes last. Put in 9 x 13 casserole or two smaller. Top with Ritz cracker crumbs. Bake at 350° for about 45 minutes. Eat it up Yum!
This is really good for brunch...
Spanish Rice
1 cup long grain white rice
One medium onion, chopped fine
1/2 can El Pato salsa
Enough chicken broth to make 2 cups when added to the El Pato
1 tbsp. oil
Sauté oil, onion and rice until onion is soft and rice is starting to toast. Add El Pato/ broth mixture, bring to a boil then lower heat to low, cover and cook for 20 minutes-NO PEEKING! Fluff and enjoy!
One medium onion, chopped fine
1/2 can El Pato salsa
Enough chicken broth to make 2 cups when added to the El Pato
1 tbsp. oil
Sauté oil, onion and rice until onion is soft and rice is starting to toast. Add El Pato/ broth mixture, bring to a boil then lower heat to low, cover and cook for 20 minutes-NO PEEKING! Fluff and enjoy!
Tamale Pie
Tamale Pie
3/4 cup cornmeal
2 eggs
3 tbsp. oil
1 tsp. minced garlic
2 cans Del Monte creamed corn
1 can diced green chile
1/4 cup sugar
2 cups shredded Mexican cheese to layer
Mix all ingredients except cheese. Place 1/2 batter in 9x13 baking dish, add half the cheese. Place remaining batter on top and cover with remaining cheese. Bake at 350° degrees for 45 minutes.
3/4 cup cornmeal
2 eggs
3 tbsp. oil
1 tsp. minced garlic
2 cans Del Monte creamed corn
1 can diced green chile
1/4 cup sugar
2 cups shredded Mexican cheese to layer
Mix all ingredients except cheese. Place 1/2 batter in 9x13 baking dish, add half the cheese. Place remaining batter on top and cover with remaining cheese. Bake at 350° degrees for 45 minutes.
Spicy Thai Chicken Pasta
Thai Chicken Pasta
1 (13.5-oz.) can of lite unsweetened coconut milk
6 tbsp. (1/4 cup + 2 tbsp.) curry paste
(recommended: Masaman Curry Paste - Mae Ploy Brand)
2/3 cup chunky peanut butter
7 tbsp. (1/4 cup + 3 tbsp.) dark brown sugar
2 tbsp. Thai fish sauce
1/2 lb. cooked, drained Spaghetti
3 large boneless skinless chicken breasts
1 (14-oz.) can Bean sprouts, drained
2/3 cup green onion, diced
2/3 cup shredded carrots
cilantro for garnish
lime wedges
Cut chicken into cubes and cook over medium heat with a minimal amount of sesame oil and splash of soy sauce until cooked through. Add carrots and bean sprouts to heat through then toss with pasta and peanut sauce. Garnish with green onions, cilantro and a squeeze of lime.
Peanut Sauce:
Brink Coconut milk to a gentle boil, add curry paste and cook for 3 minutes. Add peanut butter and cook for 1 minute. On low heat, add brown sugar and cook for 2 minutes. Remove from heat and add fish sauce. Makes a lot of sauce
1 (13.5-oz.) can of lite unsweetened coconut milk
6 tbsp. (1/4 cup + 2 tbsp.) curry paste
(recommended: Masaman Curry Paste - Mae Ploy Brand)
2/3 cup chunky peanut butter
7 tbsp. (1/4 cup + 3 tbsp.) dark brown sugar
2 tbsp. Thai fish sauce
1/2 lb. cooked, drained Spaghetti
3 large boneless skinless chicken breasts
1 (14-oz.) can Bean sprouts, drained
2/3 cup green onion, diced
2/3 cup shredded carrots
cilantro for garnish
lime wedges
Cut chicken into cubes and cook over medium heat with a minimal amount of sesame oil and splash of soy sauce until cooked through. Add carrots and bean sprouts to heat through then toss with pasta and peanut sauce. Garnish with green onions, cilantro and a squeeze of lime.
Peanut Sauce:
Brink Coconut milk to a gentle boil, add curry paste and cook for 3 minutes. Add peanut butter and cook for 1 minute. On low heat, add brown sugar and cook for 2 minutes. Remove from heat and add fish sauce. Makes a lot of sauce
Chicken Enchiladas
4 chicken breasts, boiled and shredded
1 medium onion, chopped
2 cans green chile
2 cans green chile enchilada sauce
1 can Campbell’s cream of chicken soup
1 cup sour cream (plus more for garnish)
2 dozen corn tortillas
Salt and pepper
1 cup shredded Colby jack
1/2 cup chopped green onion
Boilchicken with an onion, garlic, bay, thyme, bouillon, and some Cholula seasoning. Sauté onion until soft in 1 tbsp. oil, add 1 can green chile to heat through. Add this mixture to shredded chicken and mix well. Mix other can of green chile with enchilada sauce, soup and sour cream; salt and pepper to taste. In a deep 9X13 pan, start layering tortillas dipped in sauce mix followed by chicken. You should be able to do about three chicken layers, ending with tortilla on top. Be sure to coat all tortillas well with sauce. Sprinkle cheese and green onions on top and bake, covered, at 350° degrees for 30 minutes. Remove foil and bake about 10 more minutes.
1 medium onion, chopped
2 cans green chile
2 cans green chile enchilada sauce
1 can Campbell’s cream of chicken soup
1 cup sour cream (plus more for garnish)
2 dozen corn tortillas
Salt and pepper
1 cup shredded Colby jack
1/2 cup chopped green onion
Boilchicken with an onion, garlic, bay, thyme, bouillon, and some Cholula seasoning. Sauté onion until soft in 1 tbsp. oil, add 1 can green chile to heat through. Add this mixture to shredded chicken and mix well. Mix other can of green chile with enchilada sauce, soup and sour cream; salt and pepper to taste. In a deep 9X13 pan, start layering tortillas dipped in sauce mix followed by chicken. You should be able to do about three chicken layers, ending with tortilla on top. Be sure to coat all tortillas well with sauce. Sprinkle cheese and green onions on top and bake, covered, at 350° degrees for 30 minutes. Remove foil and bake about 10 more minutes.
Green Turkey Chili
Green Turkey Chili
2 lbs ground turkey
1 medium onion, chopped
1 can (15.5 oz.) White kidney beans (cannellini), rinsed
1 can (11 oz.) corn, drained
1 1/2 cups medium green tomatillo salsa
1 can (4.5 oz.) chopped green chiles
2 tsp. minced garlic
11/2 tsp. ground cumin
1/2 tsp. salt
1/3 cup chopped cilantro
Brown turkey with onion. Add beans and corn. Mix salsa, chilies, garlic, cumin and salt in a medium bowl; pour over top. Cover and cook on low for about an hour. Stir in cilantro. Serve with: Sour cream,avocado,crushed chips, shredded Monterey Jack cheese, chopped red onion and lime wedges
2 lbs ground turkey
1 medium onion, chopped
1 can (15.5 oz.) White kidney beans (cannellini), rinsed
1 can (11 oz.) corn, drained
1 1/2 cups medium green tomatillo salsa
1 can (4.5 oz.) chopped green chiles
2 tsp. minced garlic
11/2 tsp. ground cumin
1/2 tsp. salt
1/3 cup chopped cilantro
Brown turkey with onion. Add beans and corn. Mix salsa, chilies, garlic, cumin and salt in a medium bowl; pour over top. Cover and cook on low for about an hour. Stir in cilantro. Serve with: Sour cream,avocado,crushed chips, shredded Monterey Jack cheese, chopped red onion and lime wedges
Kielbasa with Apples and Cabbage
Kielbasa Sausage . . . . with Apples and Cabbage
1 loop kielbasa sausage (about 1 lb)
1 small head red cabbage
1 medium onion, sliced
4 Granny smith apples, quartered
1/4 cup brown sugar
1 cup apple cider vinegar
Salt and pepper
Slice cabbage into about 1/2 inch shreds, removing core. Cut sausage into 1 inch chunks and brown in a large sauté pan, remove from pan and set aside. Add onion to pan with 1tbsp. oil and soften. Add cabbage and apples, sauté for 5 minutes with onion. Pour vinegar, sugar, salt and pepper in pan, stir to distribute evenly, cover pan with lid and let cabbage cook until it has just a little bite left. Add kielbasa back to pan and serve.
1 loop kielbasa sausage (about 1 lb)
1 small head red cabbage
1 medium onion, sliced
4 Granny smith apples, quartered
1/4 cup brown sugar
1 cup apple cider vinegar
Salt and pepper
Slice cabbage into about 1/2 inch shreds, removing core. Cut sausage into 1 inch chunks and brown in a large sauté pan, remove from pan and set aside. Add onion to pan with 1tbsp. oil and soften. Add cabbage and apples, sauté for 5 minutes with onion. Pour vinegar, sugar, salt and pepper in pan, stir to distribute evenly, cover pan with lid and let cabbage cook until it has just a little bite left. Add kielbasa back to pan and serve.
Chicken Paprikash
Chicken Paprikash
4 tbsp. of butter or vegetable oil
1 medium size onion, finely chopped
3 1/2 lbs. of chicken
1 green pepper, cored, seeded, and finely chopped
1 medium tomato, seeded, and chopped
1 tbsp. of sweet paprika
Salt and pepper, to taste
1 cup of sour cream
Wide Egg Noodles Dumplings: (galuska)
3 beaten eggs
1/2 tsp. salt
1/2 cup evaporated milk
1 cup flour
1/2 cup finely grated potato
Heat the butter or oil in the skillet. Add the onion and sauté over mod¬erate heat for 2 minutes. Add the chicken, pepper, tomato, and paprika. Season with salt and pepper and stir in the water. Cover and cook for 35 minutes, or until the chicken is tender. Serve the sour cream separately. Serve the chicken with galuska, egg barley, egg noodles, or boiled rice and a cucumber salad.
If serving with dumplings: Combine eggs, milk and salt. Stir into flour. Drop by small tsp. into boiling salted water. Cook 5 minutes after they float. Serves 4-6.
(From my Grandpa Dragony’s Hungarian cookbook)
4 tbsp. of butter or vegetable oil
1 medium size onion, finely chopped
3 1/2 lbs. of chicken
1 green pepper, cored, seeded, and finely chopped
1 medium tomato, seeded, and chopped
1 tbsp. of sweet paprika
Salt and pepper, to taste
1 cup of sour cream
Wide Egg Noodles Dumplings: (galuska)
3 beaten eggs
1/2 tsp. salt
1/2 cup evaporated milk
1 cup flour
1/2 cup finely grated potato
Heat the butter or oil in the skillet. Add the onion and sauté over mod¬erate heat for 2 minutes. Add the chicken, pepper, tomato, and paprika. Season with salt and pepper and stir in the water. Cover and cook for 35 minutes, or until the chicken is tender. Serve the sour cream separately. Serve the chicken with galuska, egg barley, egg noodles, or boiled rice and a cucumber salad.
If serving with dumplings: Combine eggs, milk and salt. Stir into flour. Drop by small tsp. into boiling salted water. Cook 5 minutes after they float. Serves 4-6.
(From my Grandpa Dragony’s Hungarian cookbook)
Albondigas Soup
Albondigas Soup
1 tablespoon vegetable oil
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
6 cups beef stock
2 cups canned crushed tomatoes
1 canned chipotle chile plus 1 to 2 teaspoons adobo sauce
2 carrots, grated
1 teaspoon salt
1/2 cup grated zucchini
1/4 cup uncooked rice
Albondigas:
1/2 pound ground beef
1/4 pound bulk chorizo or ground pork
1/4 cup grated zucchini
1 egg
1 garlic clove, minced
1 stale small corn tortilla, minced or processed to crumbs
in a food processor
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
Water
Chopped fresh cilantro for garnish
In a large, heavy saucepan or stockpot, warm the oil over medium heat and sauté the onion and garlic with the oregano and cumin until the onion is softened. Pour in the stock and add the tomatoes, chipotle, car-rots, and salt. (The zucchini and rice will be added later.) Reduce the heat to medium-low and simmer the soup for 20 minutes while you form the alb6ndigas.
In a bowl, combine all the meatball ingredients and mix well. Form into small balls, about 3/4 inch in diameter. In a large saucepan, bring to a boil enough water to cover the meatballs and add them. Boil for 3 to 4 minutes to eliminate some of the grease. Drain the albondigas, discarding the cooking water. Add the albondigas, along with the reserved zucchini and rice, to the soup. Continue simmering for 30 minutes. Ladle the soup into bowls and top with generous sprinklings of cilantro before serving.
1 tablespoon vegetable oil
1/2 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
6 cups beef stock
2 cups canned crushed tomatoes
1 canned chipotle chile plus 1 to 2 teaspoons adobo sauce
2 carrots, grated
1 teaspoon salt
1/2 cup grated zucchini
1/4 cup uncooked rice
Albondigas:
1/2 pound ground beef
1/4 pound bulk chorizo or ground pork
1/4 cup grated zucchini
1 egg
1 garlic clove, minced
1 stale small corn tortilla, minced or processed to crumbs
in a food processor
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
Water
Chopped fresh cilantro for garnish
In a large, heavy saucepan or stockpot, warm the oil over medium heat and sauté the onion and garlic with the oregano and cumin until the onion is softened. Pour in the stock and add the tomatoes, chipotle, car-rots, and salt. (The zucchini and rice will be added later.) Reduce the heat to medium-low and simmer the soup for 20 minutes while you form the alb6ndigas.
In a bowl, combine all the meatball ingredients and mix well. Form into small balls, about 3/4 inch in diameter. In a large saucepan, bring to a boil enough water to cover the meatballs and add them. Boil for 3 to 4 minutes to eliminate some of the grease. Drain the albondigas, discarding the cooking water. Add the albondigas, along with the reserved zucchini and rice, to the soup. Continue simmering for 30 minutes. Ladle the soup into bowls and top with generous sprinklings of cilantro before serving.
Spicy Cucumber Relish
Spicy Cucumber Relish
(Goes great with Spicy Thai Chicken Pasta)
I cup distilled white vinegar
I cup golden brown or white sugar
I teaspoon salt
I large cucumber. hothouse
4 to 6 small Thai chilies. or 2 to 3 Serrano chilies. Finely chopped
1/3 cup chopped cilantro, including the stems
Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute at a gentle boil, stirring occasionally. Remove from the heat and cool to room tempera¬ture. When ready to serve, peel the cucumber and cut it in half lengthwise. (If using a common cucumber, scrape out the seeds with a spoon.) Cut the halved cucumber crosswise into thin slices. Place the cucumber, chilies and cilantro in a mixing bowl. Pour the cooled vinegar dressing over the relish ingredients and mix gently.
You can make the dressing and refrigerate it up to 1 day in advance. Add the relish ingredients just before serving so the cucumbers stay crisp and the cilantro stays lively.
(Goes great with Spicy Thai Chicken Pasta)
I cup distilled white vinegar
I cup golden brown or white sugar
I teaspoon salt
I large cucumber. hothouse
4 to 6 small Thai chilies. or 2 to 3 Serrano chilies. Finely chopped
1/3 cup chopped cilantro, including the stems
Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute at a gentle boil, stirring occasionally. Remove from the heat and cool to room tempera¬ture. When ready to serve, peel the cucumber and cut it in half lengthwise. (If using a common cucumber, scrape out the seeds with a spoon.) Cut the halved cucumber crosswise into thin slices. Place the cucumber, chilies and cilantro in a mixing bowl. Pour the cooled vinegar dressing over the relish ingredients and mix gently.
You can make the dressing and refrigerate it up to 1 day in advance. Add the relish ingredients just before serving so the cucumbers stay crisp and the cilantro stays lively.
Bacon Wrapped Smokies
Bacon Wrapped Smokies
Lil’ smokies
Bacon
Brown sugar
Cut bacon just long enough to wrap around smokie once, secure with toothpick. Place in foil lined baking pan and sprinkle generously with brown sugar. Bake at 375 degrees until bacon is crispy. Stand back!
My husband's favorite Super Bowl snack
Lil’ smokies
Bacon
Brown sugar
Cut bacon just long enough to wrap around smokie once, secure with toothpick. Place in foil lined baking pan and sprinkle generously with brown sugar. Bake at 375 degrees until bacon is crispy. Stand back!
My husband's favorite Super Bowl snack
Salsa de Alexis
Salsa de Alexis
1 big can diced tomatoes (22oz)
1 clove garlic
1-3 tbsp. crushed red pepper flakes
3 or more whole jalapeños
1 bunch green onion
1/2 bunch cilantro
Juice of two limes
Salt and pepper to taste
Grind garlic, pepper flakes and pinch of salt in food processor until fine. Heat comes from the red pepper so add as much as you like. Add jalapeño, green onion, and cilantro and pulse to rough chop. Add tomatoes and lime juice and pulse until chopped but with some texture left. TASTE! Add salt and pepper! EAT!
1 big can diced tomatoes (22oz)
1 clove garlic
1-3 tbsp. crushed red pepper flakes
3 or more whole jalapeños
1 bunch green onion
1/2 bunch cilantro
Juice of two limes
Salt and pepper to taste
Grind garlic, pepper flakes and pinch of salt in food processor until fine. Heat comes from the red pepper so add as much as you like. Add jalapeño, green onion, and cilantro and pulse to rough chop. Add tomatoes and lime juice and pulse until chopped but with some texture left. TASTE! Add salt and pepper! EAT!
Chocolate Chip Coffee Cake
Chocolate Chip Coffee Cake
3 cups Bisquick
1 1/2 tsp. vanilla
1 cup sugar
2 eggs
2 cups sour cream
6 oz. of semi sweet chocolate chips
1/4 cup butter, melted
Streusel topping, layering:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
1/4 cup butter, melted
Heat oven to 350° degrees. Grease and flour 12-cup Bundt pan, or use a non-stick cooking spray. Mix all ingredients except Streusel filling. Pour 1/2 batter into Bundt pan and top with 1/2 the streusel. Pour remaining batter into pan and top with remaining streusel. Bake 45-50 minutes. Cool 10 minutes in pan, remove from pan and cool, and sprinkle with powdered sugar.
My Mama's recipe
3 cups Bisquick
1 1/2 tsp. vanilla
1 cup sugar
2 eggs
2 cups sour cream
6 oz. of semi sweet chocolate chips
1/4 cup butter, melted
Streusel topping, layering:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
1/4 cup butter, melted
Heat oven to 350° degrees. Grease and flour 12-cup Bundt pan, or use a non-stick cooking spray. Mix all ingredients except Streusel filling. Pour 1/2 batter into Bundt pan and top with 1/2 the streusel. Pour remaining batter into pan and top with remaining streusel. Bake 45-50 minutes. Cool 10 minutes in pan, remove from pan and cool, and sprinkle with powdered sugar.
My Mama's recipe
Blintz Casserole
Blintz Casserole
Batter:
1/2 lb. butter, softened (2 sticks)
1/2 cup sugar
2 eggs
1 cup sifted flour
3 tsp. baking powder
1/8 tsp. salt
1/4 cup milk
1 tsp. vanilla
Filling:
1 (16-oz.) container ricotta cheese
2 eggs
3/4 cup sugar
1/8 tsp. salt
4 tbsp. lemon juice
8 oz. cream cheese, softened
Cream the butter, sugar, vanilla, eggs and milk. In another bowl, blend together ingredients for filling. Place half of batter in a greased 9 x 13-inch pan, spread evenly. Gently top with all of the filling, spreading evenly. Cover the filling with remainder of the batter. Bake at 300° degrees for 1 1/2 hours.
It is hard to cover the filling evenly without either dropping by teaspoonfuls or filling a pastry bag and piping it on, but do not attempt to spread or smooth it out once on top of the filling, it will bake up just fine. Excellent for brunch garnished with powdered sugar and fresh berries (strawberries and blueberries)
Alexis Yeager via my sister Sarah
Batter:
1/2 lb. butter, softened (2 sticks)
1/2 cup sugar
2 eggs
1 cup sifted flour
3 tsp. baking powder
1/8 tsp. salt
1/4 cup milk
1 tsp. vanilla
Filling:
1 (16-oz.) container ricotta cheese
2 eggs
3/4 cup sugar
1/8 tsp. salt
4 tbsp. lemon juice
8 oz. cream cheese, softened
Cream the butter, sugar, vanilla, eggs and milk. In another bowl, blend together ingredients for filling. Place half of batter in a greased 9 x 13-inch pan, spread evenly. Gently top with all of the filling, spreading evenly. Cover the filling with remainder of the batter. Bake at 300° degrees for 1 1/2 hours.
It is hard to cover the filling evenly without either dropping by teaspoonfuls or filling a pastry bag and piping it on, but do not attempt to spread or smooth it out once on top of the filling, it will bake up just fine. Excellent for brunch garnished with powdered sugar and fresh berries (strawberries and blueberries)
Alexis Yeager via my sister Sarah
Friday, March 19, 2010
Pancake Muffins
2 c. flour (AP or whole wheat)
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
3 tbsp. unsalted butter, melted
2 c. buttermilk
Preheat oven to 400 degrees. Prepare muffin pan by spraying with nonstick cooking spray.
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg, butter, and then buttermilk.
Push dry ingredients to sides of the bowl, leaving a hole in the middle. Pour wet ingredients in the center and whisk slowly until buttermilk mixture is just combined. Don't overmix. There should be a few small flour streaks in batter. The batter is done. Now, pour about 1/3 of a cup in each cup of the pan. Put in oven for about 12-18 minutes. You'll be able to tell when they are done, when you can insert a toothpick and it comes out with just a few small crumbs attached, like cupcakes.
Notes: I sometimes add cinnamon and vanilla to mine. I also sometimes put a tsp of raspberry jelly in the middle before cooking. These are great with jelly, agave nectar (my favorite), or syrup.
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
3 tbsp. unsalted butter, melted
2 c. buttermilk
Preheat oven to 400 degrees. Prepare muffin pan by spraying with nonstick cooking spray.
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg, butter, and then buttermilk.
Push dry ingredients to sides of the bowl, leaving a hole in the middle. Pour wet ingredients in the center and whisk slowly until buttermilk mixture is just combined. Don't overmix. There should be a few small flour streaks in batter. The batter is done. Now, pour about 1/3 of a cup in each cup of the pan. Put in oven for about 12-18 minutes. You'll be able to tell when they are done, when you can insert a toothpick and it comes out with just a few small crumbs attached, like cupcakes.
Notes: I sometimes add cinnamon and vanilla to mine. I also sometimes put a tsp of raspberry jelly in the middle before cooking. These are great with jelly, agave nectar (my favorite), or syrup.
Tuesday, March 16, 2010
Poppyseed Ck Casserole
2 lbs. boneless skinless chicken breasts
1 can cream of chicken soup
1 Tablespoon poppy seeds
8 oz. sour cream
2 Cups crushed ritz crackers
1 stick of melted butter
Cook chicken and chop into small pieces. Line chicken on bottom of 9x13 pan. Mix sour cream and soup until smooth. Pour over chicken. Combine butter, crackers and poppyseeds. Spread over soup mixture. Bake at 350 for 30 minutes.
1 can cream of chicken soup
1 Tablespoon poppy seeds
8 oz. sour cream
2 Cups crushed ritz crackers
1 stick of melted butter
Cook chicken and chop into small pieces. Line chicken on bottom of 9x13 pan. Mix sour cream and soup until smooth. Pour over chicken. Combine butter, crackers and poppyseeds. Spread over soup mixture. Bake at 350 for 30 minutes.
Baby Blue Salad
3/4 lb. gourmet mixed salad greens
1 (4 oz) package crumbled blue cheese
2 oranges, peeled and cut into slices
1 pint fresh strawberries, quartered
*sweet and spicy pecans (recipe below)
* balsamic vinaigrette (recipe below)
Toss together first five ingredients in a large bowl. Drizzle with desired amount balsamic vinaigrette, gently tossing to coat.
Balsamic vinaigrette: 1/2 C balsamic vinegar, 3 T Dijob mustard, 3 T honey, 2 minced garlic cloves, 2 minced shallots, 1/4 tsp. salt, 1/4 tsp. pepper, 1 C olive oil. Whisk togetherfirst 7 ingredients. Gradually whisk in oil.
Sweet-and-spicy pecans: 1/4 C sugar, 1 C warm water, 1 C pecan halves, 2 T sugar, 1 T chili powder, 1/8 tsp. ground red pepper.
Stir together 1/4 C sugar and 1 C water until sugar dissolves. Add pecans, soak 10 minutes. Drain, discarding syrup. Combine 2 T sugar, chili powders, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 for 10 minutes or until golden brown, stirring once.
1 (4 oz) package crumbled blue cheese
2 oranges, peeled and cut into slices
1 pint fresh strawberries, quartered
*sweet and spicy pecans (recipe below)
* balsamic vinaigrette (recipe below)
Toss together first five ingredients in a large bowl. Drizzle with desired amount balsamic vinaigrette, gently tossing to coat.
Balsamic vinaigrette: 1/2 C balsamic vinegar, 3 T Dijob mustard, 3 T honey, 2 minced garlic cloves, 2 minced shallots, 1/4 tsp. salt, 1/4 tsp. pepper, 1 C olive oil. Whisk togetherfirst 7 ingredients. Gradually whisk in oil.
Sweet-and-spicy pecans: 1/4 C sugar, 1 C warm water, 1 C pecan halves, 2 T sugar, 1 T chili powder, 1/8 tsp. ground red pepper.
Stir together 1/4 C sugar and 1 C water until sugar dissolves. Add pecans, soak 10 minutes. Drain, discarding syrup. Combine 2 T sugar, chili powders, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 for 10 minutes or until golden brown, stirring once.
Five Cheese Skillet Burgers
These are great and definitely worthy of deli buns. I like the French hamburger buns from Publix. Try toasting them in the oven for a few minutes. Delicious!!
1 lb. lean ground beef
1 egg
2 Tbsp. ketchup
1 cup KRAFT Finely Shredded Italian Five Cheese Blend, divided
2 tsp. Worcestershire sauce
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
4 hamburger buns, split
MIX meat, egg, ketchup, 1/2 cup of the cheese, the Worcestershire sauce and coating mix. Shape into four 1/2-inch-thick patties.
PLACE patties in nonstick skillet on medium heat; cover. Cook 5 min. Turn burgers over; sprinkle evenly with remaining 1/2 cup cheese. Cook, uncovered, 5 min. or until burgers are cooked through (160°F).
SERVE in the buns.
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=95054
1 lb. lean ground beef
1 egg
2 Tbsp. ketchup
1 cup KRAFT Finely Shredded Italian Five Cheese Blend, divided
2 tsp. Worcestershire sauce
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
4 hamburger buns, split
MIX meat, egg, ketchup, 1/2 cup of the cheese, the Worcestershire sauce and coating mix. Shape into four 1/2-inch-thick patties.
PLACE patties in nonstick skillet on medium heat; cover. Cook 5 min. Turn burgers over; sprinkle evenly with remaining 1/2 cup cheese. Cook, uncovered, 5 min. or until burgers are cooked through (160°F).
SERVE in the buns.
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=95054
Cheese and Garlic Tortelloni with Aparagus and Prosciutto
1/4 cup extra virgin olive oil
2 medium shallots, sliced thin
2 cups asparagus tips (sort of wasteful,but you could save the stalks and use them later)
4 ounces prosciutto, cut into thin strips
3/4 cup heavy cream
salt and ground black pepper to taste
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 pkg. (8 ounces) Barilla cheese and garlic tortelloni
Heat olive oil in large skillet over medium heat. Add shallots; saute 3 min. or until transparent.
Add asparagus tips and prosciutto and cook 5-6 min or unitl asparagus is crisp tender, stir frequently.
Stir in heavy cream. Bring to simmer and cook 3 min., stirring frequently. Season to taste with salt and pepper.
Cook tortelloni according to pkg. Drain and return to pot.
Add sauce to tortelloni. Stir to coat. Toss gently with cheese.
Enjoy!
-via former mlob blog
Serves 4-6
2 medium shallots, sliced thin
2 cups asparagus tips (sort of wasteful,but you could save the stalks and use them later)
4 ounces prosciutto, cut into thin strips
3/4 cup heavy cream
salt and ground black pepper to taste
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 pkg. (8 ounces) Barilla cheese and garlic tortelloni
Heat olive oil in large skillet over medium heat. Add shallots; saute 3 min. or until transparent.
Add asparagus tips and prosciutto and cook 5-6 min or unitl asparagus is crisp tender, stir frequently.
Stir in heavy cream. Bring to simmer and cook 3 min., stirring frequently. Season to taste with salt and pepper.
Cook tortelloni according to pkg. Drain and return to pot.
Add sauce to tortelloni. Stir to coat. Toss gently with cheese.
Enjoy!
-via former mlob blog
Serves 4-6
Crockpot Chicken
Easy Yummy.
I prep the chicken the night before, but you don't have to.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped
Clean out the chicken, remove the giblets. Try not to vomit while doing so.
Put all the spices in a bowl, and rub all over the chicken, and put it in a big ziploc baggy. Leave it overnight.
Put the onion in the bottom of the crockpot, place the bird on top and set to low. Don't add any liquids, the chicken will make its own.
Cook on low 4-8 hours, mine takes about 6.
To make gravy, make a cup of cold water with flour in it, no lumps. Then put the juices in a pan, heat on high. When it starts boiling, add the water/flour mixture slowly, stirring a lot.
Goes great with mashed potatoes.
-via former mlob blog-posted by Trish
I prep the chicken the night before, but you don't have to.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped
Clean out the chicken, remove the giblets. Try not to vomit while doing so.
Put all the spices in a bowl, and rub all over the chicken, and put it in a big ziploc baggy. Leave it overnight.
Put the onion in the bottom of the crockpot, place the bird on top and set to low. Don't add any liquids, the chicken will make its own.
Cook on low 4-8 hours, mine takes about 6.
To make gravy, make a cup of cold water with flour in it, no lumps. Then put the juices in a pan, heat on high. When it starts boiling, add the water/flour mixture slowly, stirring a lot.
Goes great with mashed potatoes.
-via former mlob blog-posted by Trish
Herbed Chicken and Orzo
8 oz. dried orzo
1-1/2 cups 1-inch fresh green beans
1 whole roasted deli chicken
2-5.2 oz. containers semisoft cheese with garlic and herbs (I like Laughing Cow cheese)
1/2 cup milk
1-1/2 cups shredded carrots
2 T. snipped-fresh Italian parsley
Preheat oven to 350. Grease a 3-quart oval or rectangular baking dish, set aside.
Cook orzo according to package directions, adding green beans during last three minutes of cooking; drain. Meanwhile, cut chicken into 6 pieces; set aside.
In large bowl whisk together cheese mixture; stir until coated. Stir in shredded carrots. Spoon into prepared baking dish. Top with chicken pieces.
Bake, covered 30-40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley.
Serves 6.
-via former mlob blog
1-1/2 cups 1-inch fresh green beans
1 whole roasted deli chicken
2-5.2 oz. containers semisoft cheese with garlic and herbs (I like Laughing Cow cheese)
1/2 cup milk
1-1/2 cups shredded carrots
2 T. snipped-fresh Italian parsley
Preheat oven to 350. Grease a 3-quart oval or rectangular baking dish, set aside.
Cook orzo according to package directions, adding green beans during last three minutes of cooking; drain. Meanwhile, cut chicken into 6 pieces; set aside.
In large bowl whisk together cheese mixture; stir until coated. Stir in shredded carrots. Spoon into prepared baking dish. Top with chicken pieces.
Bake, covered 30-40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley.
Serves 6.
-via former mlob blog
Chicken Alfredo and Rice Casserole
1 10 oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 T. snipped fresh basil or 1/2 t. dried basil, crushed
1 cup soft bread crumbs
1 T. butter, melted
Preheat oven to 350. In large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1-1/2 quart baking dish.
Baked, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.
Serves 4.
-via former mlob blog
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 T. snipped fresh basil or 1/2 t. dried basil, crushed
1 cup soft bread crumbs
1 T. butter, melted
Preheat oven to 350. In large bowl, combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1-1/2 quart baking dish.
Baked, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered 20-25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.
Serves 4.
-via former mlob blog
Sausage and Egg Strata
16 oz. package of frozen hash brown potatoes
1 lb. hot sausage
8 oz. Swiss cheese, sliced or grated
4 eggs
1-3/4 cup milk
1 t. dry mustard or 1 T. regular mustard
Salt and Pepper
Preheat oven to 350.
Fry sausage in skillet and cut into crumbles. Lift meat out of skillet, leaving grease in skillet. Pour potatoes into skillen and brown (you may want to add butter to brown potatoes). In a 9x13 baking dish, layer sausage, potatoes, then cheese. Mix eggs, milk, annd salt and pepper to taste in bowl. Pour over casserole. Bake at 350 for 30 minutes until brown on top.
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1 lb. hot sausage
8 oz. Swiss cheese, sliced or grated
4 eggs
1-3/4 cup milk
1 t. dry mustard or 1 T. regular mustard
Salt and Pepper
Preheat oven to 350.
Fry sausage in skillet and cut into crumbles. Lift meat out of skillet, leaving grease in skillet. Pour potatoes into skillen and brown (you may want to add butter to brown potatoes). In a 9x13 baking dish, layer sausage, potatoes, then cheese. Mix eggs, milk, annd salt and pepper to taste in bowl. Pour over casserole. Bake at 350 for 30 minutes until brown on top.
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Copycat J. Alexander's Orzo and Wild Rice Salad
Dressing: (Makes 1 cup)
4-1/2 T. balsamic white vinegar
1-1/2 T. lemon juice
1/2 t. minced garlic
1/2 T. dijon mustard
1/2 T. sugar
3/8 cup (1/4 c. +1/8 c.) canola oil
3/8 cup extra virgin olive oil
1/2 T. fresh basil
Salt and pepper to taste
NOTE: It may be hard to find plain wild rice, so I usually buy Uncle Ben's and make it in the microwave, but leave out the seasonings that comes in the box.
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip. Stir for three minutes. Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
Salad:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 T. chopped parsley
3 T. diced red peppers
3 T. diced yellow peppers
1/2 cup sliced green onions
Salt and pepper to taste
1 t. granulated garlic
1/8 cup cut fresh basil
Place all ingredients in mixing bowl and mix well with dressing. Serve cold.
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4-1/2 T. balsamic white vinegar
1-1/2 T. lemon juice
1/2 t. minced garlic
1/2 T. dijon mustard
1/2 T. sugar
3/8 cup (1/4 c. +1/8 c.) canola oil
3/8 cup extra virgin olive oil
1/2 T. fresh basil
Salt and pepper to taste
NOTE: It may be hard to find plain wild rice, so I usually buy Uncle Ben's and make it in the microwave, but leave out the seasonings that comes in the box.
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip. Stir for three minutes. Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.
Salad:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 T. chopped parsley
3 T. diced red peppers
3 T. diced yellow peppers
1/2 cup sliced green onions
Salt and pepper to taste
1 t. granulated garlic
1/8 cup cut fresh basil
Place all ingredients in mixing bowl and mix well with dressing. Serve cold.
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Pink Lemonade Wine Spritzer
1 (12 oz) can of frozen concentrated pink lemondade (Minute Maid)
1 (750 ml) bottle of Chardonnay
3 cups lemon-lime soda, Sprite
1/2 cup Absolut lemon vodka
In a large pitcher, combine all ingredients and stir. Refrigerate for one hour to blend flavors.
Serve chilled.
1 (750 ml) bottle of Chardonnay
3 cups lemon-lime soda, Sprite
1/2 cup Absolut lemon vodka
In a large pitcher, combine all ingredients and stir. Refrigerate for one hour to blend flavors.
Serve chilled.
Potato Ham Bake
1 lb. Yukon gold potatoes, sliced
1 8-oz. tub light cream cheese with chives and onion spread
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bit-size slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional for garnish)
Preheat oven to 400.
In medium saucepan, cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1-1/2 quart baking dish. Bake uncovered for 20 minutes. Uncover, sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground pepper.
Serves 4.
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1 8-oz. tub light cream cheese with chives and onion spread
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bit-size slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional for garnish)
Preheat oven to 400.
In medium saucepan, cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1-1/2 quart baking dish. Bake uncovered for 20 minutes. Uncover, sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground pepper.
Serves 4.
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White Wine Fizz
1 bottle white wine
1 quart sparkling water
1 apple, sliced
1 lemon, sliced
1 orange, sliced
1 kiwifruit, sliced
ice cubes
Put all ingredients in a pitcher, mix and serve.
Serves 8.
1 quart sparkling water
1 apple, sliced
1 lemon, sliced
1 orange, sliced
1 kiwifruit, sliced
ice cubes
Put all ingredients in a pitcher, mix and serve.
Serves 8.
Sea Breeze
1/4 cup vodka
1/2 cup cranberry juice
1/4 cup grapefruit juice
ice cubes, to serve
Fill a highball glass with ice, add the vodka and then the fruit juices. Stir and serve.
Makes 1.
1/2 cup cranberry juice
1/4 cup grapefruit juice
ice cubes, to serve
Fill a highball glass with ice, add the vodka and then the fruit juices. Stir and serve.
Makes 1.
Loaded Baked Potato Casserole
Bag of some type of white potatoes (I use Russets)
Butter
Sour cream
Salt and Pepper to taste
Milk (you can use Skim)
Real bacon bits (1 jar)
Green onions
Shredded mild cheddar cheese (3-4 cups)
Preheat oven to 350 degrees.
Peel and cut potatoes into cubes. Boil until soft, drain and place back in warm pot (this was soak up left over water). Add a little milk to begin with and about 2 tbsp of butter, mash potatoes with masher until mixed well. Add salt and pepper to taste, more milk if necessary to give a creamy consistency and more butter if you like, stir to mix. Next, add about 1/2 to 1 cup sour cream, 3/4 of bacon bits, about 2 cups shredded cheese (more or less depending on how cheesy you like things!) and about 3/4 cup chopped green onions. Mix all this together and place in casserole dish. Top with remaining bacon bits, cheese and more of the chopped green onions.
Bake at 350 for about 30-45 minutes.
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Butter
Sour cream
Salt and Pepper to taste
Milk (you can use Skim)
Real bacon bits (1 jar)
Green onions
Shredded mild cheddar cheese (3-4 cups)
Preheat oven to 350 degrees.
Peel and cut potatoes into cubes. Boil until soft, drain and place back in warm pot (this was soak up left over water). Add a little milk to begin with and about 2 tbsp of butter, mash potatoes with masher until mixed well. Add salt and pepper to taste, more milk if necessary to give a creamy consistency and more butter if you like, stir to mix. Next, add about 1/2 to 1 cup sour cream, 3/4 of bacon bits, about 2 cups shredded cheese (more or less depending on how cheesy you like things!) and about 3/4 cup chopped green onions. Mix all this together and place in casserole dish. Top with remaining bacon bits, cheese and more of the chopped green onions.
Bake at 350 for about 30-45 minutes.
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Beef Tenderloin with Mustard and Herbs
Ingredients:
1 (2 1/2-pound) beef tenderloin, trimmed
Cooking spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons finely chopped fresh rosemary
3 tablespoons Dijon mustard
Directions:
1. Prepare grill.
2. Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145° or until desired degree of doneness, turning to brown on all sides. Let beef stand 10 minutes.
3. Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.
Yield: 10 servings (serving size: 3 ounces)
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1 (2 1/2-pound) beef tenderloin, trimmed
Cooking spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons finely chopped fresh rosemary
3 tablespoons Dijon mustard
Directions:
1. Prepare grill.
2. Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145° or until desired degree of doneness, turning to brown on all sides. Let beef stand 10 minutes.
3. Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.
Yield: 10 servings (serving size: 3 ounces)
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Chicken Portobello Lasagna
Ingredients:
1 (10-oz.) package frozen chopped spinach, thawed
1 tablespoon butter
2 chicken breasts, cooked and shredded
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
8 ounces Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated Parmesan cheese
Directions:
1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step 3. Cover and refrigerate up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.
Yields 6 servings
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1 (10-oz.) package frozen chopped spinach, thawed
1 tablespoon butter
2 chicken breasts, cooked and shredded
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
8 ounces Cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons grated Parmesan cheese
Directions:
1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step 3. Cover and refrigerate up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.
Yields 6 servings
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Turkey Reuben Sandwiches
Ingredients:
2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup Thousand Island dressing
1 tablespoon canola oil, divided
Directions:
1) Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese.
2) Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
3) Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
Yields 4 servings.
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2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup Thousand Island dressing
1 tablespoon canola oil, divided
Directions:
1) Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese.
2) Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
3) Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
Yields 4 servings.
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CrockPot BBQ Pulled Chicken
4 lbs. boneless skinless chicken breasts (I probably used 2 lbs. and that was PLENTY)
¾ cup water
3 tablespoons Worcestershire Sauce
3 tablespoons Vinegar (any type)
1 teaspoon Cumin
28 ounces (3 ½ cups) barbeque sauce
Place chicken, water, Worcestershire sauce, vinegar & cumin in Crock Pot.
Cook on LOW for 6 hours.
Drain juices.
Shred chicken using 2 forks to pull meat apart.
Pour in BBQ sauce, stir.
Cook on LOW for 1 hour.
Serve on Buns – YUMMY!
(You can also substitute the chicken with pork or beef)
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¾ cup water
3 tablespoons Worcestershire Sauce
3 tablespoons Vinegar (any type)
1 teaspoon Cumin
28 ounces (3 ½ cups) barbeque sauce
Place chicken, water, Worcestershire sauce, vinegar & cumin in Crock Pot.
Cook on LOW for 6 hours.
Drain juices.
Shred chicken using 2 forks to pull meat apart.
Pour in BBQ sauce, stir.
Cook on LOW for 1 hour.
Serve on Buns – YUMMY!
(You can also substitute the chicken with pork or beef)
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Catalina Chicken Breasts
Prep Time:
10 min
Total Time:
55 min
Makes:
6 servings
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
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10 min
Total Time:
55 min
Makes:
6 servings
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
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Chilled Blueberry Soup
1-1/2 cups well-drained fresh blueberries, rinsed or 12 oz frozen blueberries, thawed and drained
1/2 cup well-chilled green grapes
1/2 cup well-chilled sour cream
2 t. fresh lemon juice
1/4 t. sugar
1/2 cup well-chilled club soda
In a food processor, puree berries and grapes and strain through a sieve into a bowl, pushing hard on the solids. Whisk in the sour cream, lemon juice and sugar and stir in the club soda. Serve immediately.
Serves 2.
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1/2 cup well-chilled green grapes
1/2 cup well-chilled sour cream
2 t. fresh lemon juice
1/4 t. sugar
1/2 cup well-chilled club soda
In a food processor, puree berries and grapes and strain through a sieve into a bowl, pushing hard on the solids. Whisk in the sour cream, lemon juice and sugar and stir in the club soda. Serve immediately.
Serves 2.
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Fruit Salsa
2 large tomatoes, chopped
1/2 cup red or white onion, chopped
1 clove garlic, minced
1/2 canteloupe, diced
1/4 honeydew melon, diced
1 mango, diced
1 papaya, diced
salt to taste
2 t. cilantro, chopped
Marinade:
juice of one lime
juice of 1/2 lemon
2 T. sugar
1 T. white vinegar
Mix all ingredients and chill for 2 hours. Serve with tortilla chips or cinnamon chips.
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1/2 cup red or white onion, chopped
1 clove garlic, minced
1/2 canteloupe, diced
1/4 honeydew melon, diced
1 mango, diced
1 papaya, diced
salt to taste
2 t. cilantro, chopped
Marinade:
juice of one lime
juice of 1/2 lemon
2 T. sugar
1 T. white vinegar
Mix all ingredients and chill for 2 hours. Serve with tortilla chips or cinnamon chips.
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Cinnamon Chips
6 six-inch flour tortillas
Pam vegetable cooking spray
4 T. sugar
1/2 t. cinnamon
Preheat oven to 350.
Combine sugar and cinnamon. Cut tortillas into six wedges and arrange on coated cookie sheet that has been sprayed with vegetable cooking spray. Coat tortillas with Pam and sprinkle on the sugar and cinnamon. Turn over and do the same to the other side.
Bake for 15 minutes.
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Pam vegetable cooking spray
4 T. sugar
1/2 t. cinnamon
Preheat oven to 350.
Combine sugar and cinnamon. Cut tortillas into six wedges and arrange on coated cookie sheet that has been sprayed with vegetable cooking spray. Coat tortillas with Pam and sprinkle on the sugar and cinnamon. Turn over and do the same to the other side.
Bake for 15 minutes.
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Easy Popovers
1 can refrigerated dough crescent rolls
marshmallows
cinnamon
melted butter
Roll crescent rolls out individually and place a marshmallow in the center of each one.. Bring sides of crescent roll up over the marshmallow and bunch it at the top. Brush melted butter over and roll in cinnamon. Bake as directed.
The crescent roll will puff over the marshmallow. The marshmallow will melt and coat the inside.
Serves 6-8.
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marshmallows
cinnamon
melted butter
Roll crescent rolls out individually and place a marshmallow in the center of each one.. Bring sides of crescent roll up over the marshmallow and bunch it at the top. Brush melted butter over and roll in cinnamon. Bake as directed.
The crescent roll will puff over the marshmallow. The marshmallow will melt and coat the inside.
Serves 6-8.
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Cucumber Shrimp Canapes
2 medium-to-large cucumbers, peeled
10 medium-sized cooked, peeled, de-veined shrimp
1/4 cup chilled magical pink sauce (see below)
parsley
1 loaf white sandwich bread
Slice peeled cucumbers into 18 equal slices. Slit prepared shrimp into two equal halves (down and through vein area). Using glass or round cookie cutter, cut out one round per slice of bread. Spread one side of each round with pink sauce, leaving 1/8" to 1/4" of bread exposed. Place a slice of cucumber on top of each prepared round and then the split half of the shrip on top of it. Garnish with a small leaf of parsley. Store in refrigerator until time to serve.
Magical Pink Sauce
1 cup mayonnaise (you can use light, but not fat-free)
1/3 cup ketchup
2 T. horseradish
juice of 1 small lemon, strained
In a medium size bowl, stir together mayonnaise, ketchup and horseradish. Gradually add lemon juice. Store in covered container in refrigerator until read to use.
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10 medium-sized cooked, peeled, de-veined shrimp
1/4 cup chilled magical pink sauce (see below)
parsley
1 loaf white sandwich bread
Slice peeled cucumbers into 18 equal slices. Slit prepared shrimp into two equal halves (down and through vein area). Using glass or round cookie cutter, cut out one round per slice of bread. Spread one side of each round with pink sauce, leaving 1/8" to 1/4" of bread exposed. Place a slice of cucumber on top of each prepared round and then the split half of the shrip on top of it. Garnish with a small leaf of parsley. Store in refrigerator until time to serve.
Magical Pink Sauce
1 cup mayonnaise (you can use light, but not fat-free)
1/3 cup ketchup
2 T. horseradish
juice of 1 small lemon, strained
In a medium size bowl, stir together mayonnaise, ketchup and horseradish. Gradually add lemon juice. Store in covered container in refrigerator until read to use.
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Creamy Cold Cantaloupe Soup
1 can (6oz) frozen orange juice concentrate, thawed
1 large ripe cantaloupe, chilled and cut into 1-inch cubes
1 T. heavy whipping cream
2 T. fresh mint leaves cut into long slivers
Place the orange juice concentrate and the cantaloupe in a food processor. Process the batches until the mixture is well pureed, approx. 30-40 seconds. Add the cream and pulse again until the soup is blended.
To serve, pour the soup into serving bowls and garnish each with a teaspoon of fresh mint slivers. The soup can be refrigerated, covered, for up to one day.
Serves 4 to 6. Great to serve in the summertime!
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1 large ripe cantaloupe, chilled and cut into 1-inch cubes
1 T. heavy whipping cream
2 T. fresh mint leaves cut into long slivers
Place the orange juice concentrate and the cantaloupe in a food processor. Process the batches until the mixture is well pureed, approx. 30-40 seconds. Add the cream and pulse again until the soup is blended.
To serve, pour the soup into serving bowls and garnish each with a teaspoon of fresh mint slivers. The soup can be refrigerated, covered, for up to one day.
Serves 4 to 6. Great to serve in the summertime!
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Creamy Lime Squares
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen limeade concentrate (from 12oz can), thawed
2 (6oz) containers of Yoplait Thick & Creamy Key Lime Pie yogurt
1 (4oz) box of French vanilla instant pudding and pie filling mix
1-1/2 t. grated lime peel
1 (8oz) container frozen whipped cream, thawed
1 to 4 drops fo green food coloring
Extra whipped cream, if desired
Lime slices, if desired
Fresh mint leaves, if desired
Heat oven to 350. In large bowl, mix flour and powdered sugar. With pastry blender*, cut in butter until mixture looks like fine crumbs. In botton of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, approx. 40 minutes.
In a large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped cream and food coloring to achieve a light green color.
Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving. (Make the night before if you can).
For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped cream, lime slice and mint leaf.
*If you don't have a pastry blender, you can cut the butter into the flour and sugar mixture by crisscrossing two butter knives.
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1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen limeade concentrate (from 12oz can), thawed
2 (6oz) containers of Yoplait Thick & Creamy Key Lime Pie yogurt
1 (4oz) box of French vanilla instant pudding and pie filling mix
1-1/2 t. grated lime peel
1 (8oz) container frozen whipped cream, thawed
1 to 4 drops fo green food coloring
Extra whipped cream, if desired
Lime slices, if desired
Fresh mint leaves, if desired
Heat oven to 350. In large bowl, mix flour and powdered sugar. With pastry blender*, cut in butter until mixture looks like fine crumbs. In botton of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, approx. 40 minutes.
In a large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped cream and food coloring to achieve a light green color.
Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving. (Make the night before if you can).
For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped cream, lime slice and mint leaf.
*If you don't have a pastry blender, you can cut the butter into the flour and sugar mixture by crisscrossing two butter knives.
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Ham Roll-ups
Here is the famous ham roll-up recipe that everyone seems to love!! You do need to make these the night before and allow them to set in the fridge all night.
1 Package of 10 flour tortillas (large burrito size)
1 Package of 8 0z. cream cheese
1/3 cup of mayo
20 slices of ham (I use just regular sandwich cooked ham)
1/4 to 1/2 cup of chopped green onions (depending on how much onion taste you like)
Mix cream cheese, mayo and green onions together. I use my food processor to get the onions really chopped up and everything mixed well. On each tortilla, spread a little of the cheese mixture, top with two pieces of ham to cover the whole tortilla and then roll-up. I wrap each roll-up individually in foil and then refrigerate over night. The next morning just un-wrap and slice. Yummy!!
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1 Package of 10 flour tortillas (large burrito size)
1 Package of 8 0z. cream cheese
1/3 cup of mayo
20 slices of ham (I use just regular sandwich cooked ham)
1/4 to 1/2 cup of chopped green onions (depending on how much onion taste you like)
Mix cream cheese, mayo and green onions together. I use my food processor to get the onions really chopped up and everything mixed well. On each tortilla, spread a little of the cheese mixture, top with two pieces of ham to cover the whole tortilla and then roll-up. I wrap each roll-up individually in foil and then refrigerate over night. The next morning just un-wrap and slice. Yummy!!
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Asian Pork and Noodle Skillet
2 medium carrots
1 med red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each)
2 Tbsp toasted sesame oil
2 Tbsp Asian seasoning mix
4 pkg oriental flavor ramen noodles
1 Tbsp vegetable oil
4 Cups water
1. Cut carrots into julienne strips using Julienne Peeler. Cut bell
pepper lengthwise into 1/4 inch strips using Chef's Knife. Slice green
onions; set aside tops for garnish.
2. Using Boning Knife, trim fat and silver skin from pork tenderloins.
Slice pork lengthwise into four strips. Thinly slice strips crosswise.
Combine pork, sesame oil, seasoning mix and two of the ramen seasoning
packets in Classic Batter Bowl; mix well with Classic Scraper.
3. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3
minutes or until shimmering. Add half of the pork. Cook and stir 2-3
minutes or until browned; remove pork from skillet and keep warm. Repeat
with remaining pork.
4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until
crisp-tender. Add water and remaining ramen seasoning packets; stir to
loosen browned bits from bottom of skillet using Bamboo Spatula. Add
ramen noodles and green onions to skillet. Cover; bring to a boil and
cook 4-5 minutes or until noodles are softened. Add pork; stir to break
apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes
or until pork is heated through. Garnish with reserved green onion tops.
you can use chicken breasts cut into strips, if you prefer
The main difference that I make is that I put about 4 cups frozen stir
fry vegetables in there instead of the carrots, bell peppers and onions.
That way you get more vegetables, and less prep time. Also, I only use
one pork tenderloin, if you find one big enough, you don't have to worry
about having two.
-via former mlob recipe blog
1 med red bell pepper
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each)
2 Tbsp toasted sesame oil
2 Tbsp Asian seasoning mix
4 pkg oriental flavor ramen noodles
1 Tbsp vegetable oil
4 Cups water
1. Cut carrots into julienne strips using Julienne Peeler. Cut bell
pepper lengthwise into 1/4 inch strips using Chef's Knife. Slice green
onions; set aside tops for garnish.
2. Using Boning Knife, trim fat and silver skin from pork tenderloins.
Slice pork lengthwise into four strips. Thinly slice strips crosswise.
Combine pork, sesame oil, seasoning mix and two of the ramen seasoning
packets in Classic Batter Bowl; mix well with Classic Scraper.
3. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3
minutes or until shimmering. Add half of the pork. Cook and stir 2-3
minutes or until browned; remove pork from skillet and keep warm. Repeat
with remaining pork.
4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until
crisp-tender. Add water and remaining ramen seasoning packets; stir to
loosen browned bits from bottom of skillet using Bamboo Spatula. Add
ramen noodles and green onions to skillet. Cover; bring to a boil and
cook 4-5 minutes or until noodles are softened. Add pork; stir to break
apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes
or until pork is heated through. Garnish with reserved green onion tops.
you can use chicken breasts cut into strips, if you prefer
The main difference that I make is that I put about 4 cups frozen stir
fry vegetables in there instead of the carrots, bell peppers and onions.
That way you get more vegetables, and less prep time. Also, I only use
one pork tenderloin, if you find one big enough, you don't have to worry
about having two.
-via former mlob recipe blog
Rice Stuffed Peppers
6 red or green peppers
2 c. boiled rice
2 T. parsley
1 c. low-fat mozzarella cheese
1/2 c. Romano cheese
Garlic, salt and pepper to taste
1 large chopped tomato
Cut the lid off each pepper and remove the core and membrane.
Mix first six ingredients together in a bowl. Stuff the peppers and place in a casserole dish. Sprinkle chopped tomatoes on the top of each pepper. Cover and bake at 350 degrees for 1 hour.
-via former mlob recipe blog
2 c. boiled rice
2 T. parsley
1 c. low-fat mozzarella cheese
1/2 c. Romano cheese
Garlic, salt and pepper to taste
1 large chopped tomato
Cut the lid off each pepper and remove the core and membrane.
Mix first six ingredients together in a bowl. Stuff the peppers and place in a casserole dish. Sprinkle chopped tomatoes on the top of each pepper. Cover and bake at 350 degrees for 1 hour.
-via former mlob recipe blog
Monday, March 15, 2010
Roasted Red Pepper, garlic, and almond dip
Sounds like a strange combo, but very good. Great for parties because it is different. We usually just buy our peppers instead of making them.
Roasted Red Pepper, Almond, and Garlic Dip Bon Appétit | July 2003
The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor. Yield: Makes about 1 1/4 cups 1/2 cup whole natural almonds (about 3 ounces), toasted 1 cup drained roasted red peppers from jar 2 teaspoons red wine vinegar 1 large garlic clove, peeled 2 tablespoons extra-virgin olive oil  Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) |
Chipotle Beef Tacos
Another favorite, especially if you enjoy some heat.
INGREDIENTS
One 7-ounce can chipotle chiles en adobo
1 pound skirt or flank steak skirt steak should be trimmed of fat and white silverskin
3 tablespoons vegetable or olive oil divided use
2 medium white onions, sliced 1/4 inch thick
"Salt"
12 warm corn tortillas, store-bought or homemade
About 3/4 cup bottled salsa or hot sauce, for serving
INSTRUCTIONS
1. Turn the oven onto its lowest setting. Open the can of chipotles and scrape them into a food
processor or blender. Process until smooth. Use a brush to smear a light chipotle patina on the
steak (go a little heavier on the flank than skirt steak). You’ll have chipotle marinade left over;
cover and refrigerate for up to several weeks.
2. In a very large (12-inch) skillet, the heavier the better, heat 2 tablespoons of the oil over
medium-high. Add the onions and cook, stirring frequently, until golden but still crunchy, about 4
to 5 minutes. Scoop into a heatproof serving bowl, leaving as much oil as possible in the skillet,
and slide into the oven.
3. Return the skillet to medium-high heat (or a little lower for flank steak). Add the remaining 1
tablespoon oil. When it is hot, lay in the steak. Brown on both sides, cooking until as done as you
like: about 3 minutes per side for medium skirt steak, about 5 minutes per side for medium-rare 1
1/2-inch-thick flank steak. The meat will be juiciest if you let it rest in the oven for 5 to 10
minutes on a wire rack over a plate, but you can cut and serve it right away.
4. Cut the skirt steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch
strips. Or cut the flank steak straight down into 1/4-inch slices across the grain; on the thick
end, you may want to cut the slices lengthwise in half into thinner strips.
5. Toss the meat with the onions. Taste and season with salt, usually about 1 teaspoon. Serve with the
warm tortillas and salsa or hot sauce for making soft tacos.
Steak Taco Riffs: I’ll bet you’re already thinking about firing up the grill for
cooking the beef and onion, which will, of course, make this fabulous dish Elysian. Red onions cook
up sweeter than the white ones, which many people prefer—but not me. Boneless, skinless chicken
breasts make tasty chipotle-and-caramelized-onion tacos; and don’t overlook catfish.
Chipotle Beef Tacos with Caramelized Onions (Tacos de Carne Asada Enchipotlada)
From: Mexican Everyday, by Rick Bayless
Makes: Serves 4
INGREDIENTS
One 7-ounce can chipotle chiles en adobo
1 pound skirt or flank steak skirt steak should be trimmed of fat and white silverskin
3 tablespoons vegetable or olive oil divided use
2 medium white onions, sliced 1/4 inch thick
"Salt"
12 warm corn tortillas, store-bought or homemade
About 3/4 cup bottled salsa or hot sauce, for serving
INSTRUCTIONS
1. Turn the oven onto its lowest setting. Open the can of chipotles and scrape them into a food
processor or blender. Process until smooth. Use a brush to smear a light chipotle patina on the
steak (go a little heavier on the flank than skirt steak). You’ll have chipotle marinade left over;
cover and refrigerate for up to several weeks.
2. In a very large (12-inch) skillet, the heavier the better, heat 2 tablespoons of the oil over
medium-high. Add the onions and cook, stirring frequently, until golden but still crunchy, about 4
to 5 minutes. Scoop into a heatproof serving bowl, leaving as much oil as possible in the skillet,
and slide into the oven.
3. Return the skillet to medium-high heat (or a little lower for flank steak). Add the remaining 1
tablespoon oil. When it is hot, lay in the steak. Brown on both sides, cooking until as done as you
like: about 3 minutes per side for medium skirt steak, about 5 minutes per side for medium-rare 1
1/2-inch-thick flank steak. The meat will be juiciest if you let it rest in the oven for 5 to 10
minutes on a wire rack over a plate, but you can cut and serve it right away.
4. Cut the skirt steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch
strips. Or cut the flank steak straight down into 1/4-inch slices across the grain; on the thick
end, you may want to cut the slices lengthwise in half into thinner strips.
5. Toss the meat with the onions. Taste and season with salt, usually about 1 teaspoon. Serve with the
warm tortillas and salsa or hot sauce for making soft tacos.
Steak Taco Riffs: I’ll bet you’re already thinking about firing up the grill for
cooking the beef and onion, which will, of course, make this fabulous dish Elysian. Red onions cook
up sweeter than the white ones, which many people prefer—but not me. Boneless, skinless chicken
breasts make tasty chipotle-and-caramelized-onion tacos; and don’t overlook catfish.
Butterscotch Drop Scones
We got this from Bon Appetite a few years ago and the recipe is simple, but very good. A special treat!
Butterscotch Drop Scones Bon Appétit | October 2004
Toni Cascio of Owings Mills, Maryland, writes: "Cooking and traveling are two of my greatest pleasures. I went to Ireland several years ago and had such marvelous scones that I just had to re-create them at home." This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like. Yield: Makes about 142 cups all purpose flour 1/3 cup (packed) golden brown sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced 1 cup butterscotch chips (about 6 ounces) 1/2 cup (or more) chilled whipping cream 1 large egg Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature. |
Saturday, March 13, 2010
Cinnamon Honey Butter
This stuff is SO GOOD!! Especially fattening and yummy! :)
Ingredients:
2 sticks of butter at room temp.
1 cup of powdered sugar
1 cup of honey
2 teaspoons ground cinnamon
Use your stand mixer if you have one and just add each ingredient to the butter one at a time. Whip it and whip it good!! YUM!
Ingredients:
2 sticks of butter at room temp.
1 cup of powdered sugar
1 cup of honey
2 teaspoons ground cinnamon
Use your stand mixer if you have one and just add each ingredient to the butter one at a time. Whip it and whip it good!! YUM!
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