What's For Dinner Tonight Ladies? RECIPES

Peach Cake

2012-01-04T06:34:00.000-08:00

Recipe and Pictures courtesy of: LuAnn Beal

Ingredients:

1 can (15 ¼ ounces) sliced peaches, undrained

1 package( 18 ¼ ounce) yellow cake mix

1/3 cup vegetable oil

3 large eggs

1 carton (8 ounce cool) whip, thawed

¾ cup (6 ounce peach yogurt

Additional drained diced peaches, if desired Drain peaches, reserving juice.

Directions:

Add enough water to juice to measure 1 ¼ cups. Cut peaches into 1 inch pieces; set aside.

In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on med for 2 minutes. Pour into two greased and floured 9 inch round baking pans.

Bake at 350 degrees for 28-32 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire rack. Cool completely.

In a bowl, combine the cool whip and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator about an hour.

Grandma Dugan's Pistachio Cake

2012-01-03T15:49:00.001-08:00

This was an award winning "Jell-O" recipe! Recipe and photos courtesy of Donna Hawkins
Love this photo of the actual hand written recipe!

Donna Hawkins: "One thing I left off the recipe: dust with powder sugar."

Karen's Refrigerator Cake

2011-12-23T16:33:00.000-08:00

Refrigerator Cake
Recipe and picture courtesy of Karen Dirgins-Graves

aka the easiest cake to make in the history of cake making:
What you need--1 package of Nabisco Famous Chocolate Wafers1 bowl of whipped cream (you can use Cool Whip, but it doesn't turn out as good)

Directions:
Sandwich the cookies with the whipped cream to make a cookie log, then ice the whole thing with whipped cream. Refrigerate overnight for the cookies get a chance to soft.

Whipped Cream: 1 pint heavy whipping cream, 2 tbsp. confectioners sugar, 1 tsp. vanilla. Beat with a electric mixer until soft peaks form.

Tadals or Anise Drop Cookies

2011-12-23T16:11:00.000-08:00

Picture and Recipe courtesy of Karen Dirgins-Graves

Cookies:

6 eggs
3/4 cup melted butter
1 cup sugar
2 tsp. anise flavoring
2 tbsp. baking powder
4 cups flour
1/2 tsp. salt

Icing:

3 cups confectioner's sugar
1/2 hot milk

pinch of anise flavoring

Cream together eggs, butter, and sugar. Add anise.
Mix dry ingredients together. Add to creamed mixture.

Drop by teaspoonful onto a nonstick cookie sheet.

Bake at 350, 8-15 minutes. Allow to cool before icing and add sprinkles.

Shephard's Pie

2011-12-13T18:24:00.000-08:00

Recipe courtesy of: Valerie Alava Ross

Ingredients:

1 lb ground beef
1 small onion, chopped
Couple cloves crushed garlic
3/4 cup chopped carrots
Small can corn
1 Can beef gravy
Mash potatoes
Shredded cheese
Browned ground beef in garlic.

Directions:

Drain meat. Sauté onion and carrots in meat till soft. Add corn and gravy and mix well. Transfer to greased baking dish. Top with mashed potatoes and shredded cheese.

Bake @ 350 for 25 to 30 minutes or till bubbly.

Swedish Glog (mulled wine)

2011-12-07T18:00:00.000-08:00

Ingredients:

2 cups water
12 cardamom seeds
2 whole cloves
1/2 orange, zested
1 cup white sugar
1 cup raisins
1 cup blanched almonds
4 cups Muscatel wine, or orange Muscat
4 cups port wine (or Burgundy)
2 cups brandy

Directions:

Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering.
Serve warm in a mug with some fruit and almonds in each cup.

Basic Thanksgiving Stuffing

2011-11-25T15:38:00.000-08:00

Ingredients:

5 Tbs Butter
1 cup chopped onions
1 cup chopped celery
2 cups chicken broth
1 package(12 oz) stuffing mix
*optional* cooked crumbled sausage, dried cranberries

Directions:

Melt butter in saucepan over medium hight heat. Add celery and onions and cook for 2-3 min.
Remove from heat.
Add broth to stuffing in a large bowl and mix lightly.

Lasagna Cupcakes

2011-11-21T20:09:00.001-08:00

Recipe courtesy of: Jessica McCoy

Ingredients

... 1 cup marinara sauce

3/4 pound ground beef

12 wonton wrappers

8 ounces shredded mozzarella

3 ounces Parmesan cheese

4 ounces Ricotta cheese

(optional) basil for garnish

Directions

1)Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2)Brown beef and season with salt and pepper. Drain.

3)Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4)Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5)Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6)Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7)Garnish with basil and serve.

Garlic Roasted Mashed Potatoes

2011-11-21T20:02:00.001-08:00

Recipe courtesy of: Jessica McCoy

Ingredients:

3 large potatoes, peeled and quartered

... 2 heads garlic, cut in halves

1/2 cup cream

2 tbsp. melted butter

2 rosemary or 1 tsp. rosemary

olive oil

salt and pepper

Preparation:

Boil potatoes in water with salt for at least 30 minutes or until soft. Drain and mash potatoes until smooth. Using potato ricer is preferred but it is optional as a standard masher can be used.

Slice head of garlic in half and set aside in a square of aluminum foil. Add some olive oil and a little bit of salt on the top of garlic. Top with fresh or ground rosemary. Put the other half of garlic back on top, as if making a sandwich, and add another table spoon of olive oil. Wrap tightly in the aluminum foil. Bake in oven at 400 degrees at least 40 -45 minutes. Remove from oven and peel.

Meanwhile, in a sauce pan combine cream and butter. Stir until smooth and well combined over low, medium heat. Set aside.

In a mixing bowl with mashed potatoes combine, peeled baked garlic, cream and butter mixture, salt and pepper. Stir until well incorporated. Adjust seasoning according to taste.

Serve on a platter with favorite main dish.

Enjoy your roasted garlic mashed potatoes!

Lemon Raspberry Triffle

2011-11-21T19:47:00.001-08:00

picture courtesy of: Jessica McCoy

Recipe courtesy of: Epicurious.com

http://www.epicurious.com/recipes/food/views/Raspberry-Lemon-Trifle-105181#ixzz1eP0fkxu9

Syrup

1/2 cup sugar

1/3 cup fresh lemon juice

1/4 cup water

Curd

4 large eggs

1 cup sugar

1/3 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon grated lemon peel

Fruit and topping

4 1/2-pint baskets fresh raspberries

1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed

2 cups chilled whipping cream

Preparation

For syrup:

Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd:

Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping:

Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.

Creamy Pumpkin Trifle

2011-11-21T19:33:00.001-08:00

Recipe courtesy of: Dashing Dish

Ingredients

1 (18.25-oz) box spice-style cake mix (you could also use reduced sugar cake mix for even lower sugar/calories!)

1 1/2 (15-oz) cans pure pumpkin

1 (1 oz) box no sugar added instant vanilla (or butterscotch) pudding mix

1 cup fat free milk (or milk substitute of choice)

1 tbs brown sugar (or sweetener of choice)

1 1/2 teaspoon cinnamon (or pumpkin pie spice!)

2 (12-ounce) containers light whipped topping

*Optional: 1/3 cup gingersnaps, crushed

Method

To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Combine cake mix, 1 can pumpkin puree, and 1/2 cup water in a large bowl. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, crumble the cake (or cut into small squares depending on the look you want) and set aside.

Meanwhile, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in 1 container of cool whip, and 1/2 can of pumpkin, brown sugar, and spices until well blended.

In a trifle bowl or (a large pretty glass serving bowl), layer a fourth of the cake, half of the pudding/pumpkin mixture, a fourth of the cake, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top. (I like to end with the whip cream layer!)

Garnish with cinnamon or crushed gingersnaps if desired. Refrigerate for 1 hour, or until ready to serve. (Also tastes great when made the night before!)

Note: *You may also use wineglasses or individual dessert glasses for individual trifles!

Servings: 16 (~1 cup per serving)

Calories: 175 per serving

Weight Watcher Points Plus: 6 per serving

Pizza Cupcakes

2011-11-21T19:17:00.001-08:00

Recipe courtesy of: Jessica McCoy

Ingredients

2 cups of flour, white or wholewheat

1 tsp salt

1 tsp sugar

1 tbsp baking powder

1/4 cup olive oil

1 cup powder milk

1 cup of water

2 medium eggs

1-2 tomatoes, seeded and cut

1 cup fresh or canned mushrooms, cut

1/2 green or red bellpepper, cut in small pieces

1 cup seeded olives, black or green, sliced

100grs Mozzarella cheese (low fat)

Directions

Combine flour, salt, sugar, milk powder, baking powder. Add water, olive oil, and eggs and blend with handmixer, to obtain a liquid consistency.

Add oregano to the mix and pour into a greased and floured muffin tray.

In each cupcake, Add pieces of mushroom, tomato, olive, bell pepper and top with mozzarella cheese.

Bake at 180degrees C for 30-45 min.

Drop Yeast Rolls

2011-11-21T19:05:00.001-08:00

Recipe courtesy of: Lucinda Graniel

My Mom's 'drop' yeast rolls. 2 yeast pkg.s, 2 Tble.s warm water, dash sugar. Mix, set aside. 1 cup cooled, scalded milk, 3 beaten eggs, 1/2 cup oil, 1/4 cup sugar, dash of salt, and yeast prep. Add 2 cup flour and whisk well, add 2 more cup and fold in with wooden spoon. Add 1/2 more cups if needed to make a loose batter. Let rise. mix down. Spoon onto greased pan, let rise 10 min. Baked at 350* until brown.( 20 min.)

Michael Symon’s Turkey Dumpling Soup

2011-11-21T18:55:00.001-08:00

Ingredients

FOR THE DUMPLINGS:

1 cup Flour

2 Eggs

1/4 cup Milk

1/4 teaspoon Nutmeg

1/4 cup Chopped Chives

FOR THE SOUP:

8-10 pound Turkey (removed from bones)

1 1/2 gallons Turkey Stock (made from Turkey)

2 tablespoon Unsalted Butter

1 large Onion (diced)

2 large Carrots (diced)

1 bunch Celery (diced)

2 Cloves Garlic (minced)

1 cup Tarragon (chopped)

Roasted Turkey Meat pulled and roughly chopped

2 gallons Chicken or Turkey Stock (prepared or a good quality brand)

Directions:

FOR THE DUMPLINGS: Make a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well, then add the nutmeg and chives and whisk all together until smooth.

FOR THE SOUP: Heat butter over medium heat in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent. Add the pulled turkey and stock, cover and bring to a simmer. Continue to simmer for 45 minutes.

Bring soup to a boil and cut in dumplings by placing batter on a damp cutting board and using a bench scraper or knife to cut into bite sized dumplings. Drop the dumplings into the boiling soup, and wait for them all to float to the surface. Let boil another minute, add tarragon, and serve.

Pumpkin Pie French Toast

2011-10-30T10:12:00.000-07:00

Makes 8 slices

Ingredients:

8 slices Challah bread (sliced about 1 inch thick) or sliced bread of your choice.

1 cup pumpkin puree (or substitute with “Pumpkin Pie Filling”, and omit the spices.

4 eggs

1 ½ cups whole milk OR fat free half and half

2 tsp vanilla

1 tsp sugar

1 ½ tsp cinnamon

1/2 tsp nutmeg

butter or vegetable oil

Directions:

Add the pumpkin puree, sugar, eggs, milk and spices to mixing bowl, whisk well to a smooth batter.

In a baking dish, soak the slices of bread, flip to the other side to coat.

Heat a griddle or nonstick pan and add a pat of butter or vegetable oil.

Cook the French toast in batches until golden, 2-3 minutes on each side.

Serve hot with a pat of butter and hot maple syrup!

Chocolate Cream Filled Cupcakes with Chocolate Ganache Topping

2011-10-30T09:32:00.000-07:00

Prep Time: 20 Min

Ready In: 35 Min

Makes 26 cupcakes

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

Cream Filling:

1/4 cup butter or margarine, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons milk

Pinch salt

Chocolate Ganache

8 ounces semi-sweet chocolate (chips or bakers chocolate)

1/2 cup heavy cream

½ tsp instant coffee granules

Directions:

Cupcakes:

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

Cream Filling;

In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

Ganache:

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally

Apple Pie Pancakes / Apple Pie Topping

2011-10-16T10:25:00.000-07:00

Apple Pie pancakes:

Ingredients:

1 1/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp apple pie spice or cinnamon
1/4 tsp salt
2 eggs
1 cup apple juice
3 tsp melted or vegetable oil
2 tsp
1/2 cup diced apples
　
Directions:

In bowl, stir together flour, sugar, baking powder, spice and salt. Make a well in the center, set aside.
In a small bowl, use a fork to mix together eggs, juice, butter and vanilla. Combine the two mixtures until just moistened., no more than that. The batter should be lumpy. Stir in apples.
Using a ladle, ¾ full of mixture, pour onto a hot, lightly greased griddle or skillet. Wait until the batter bubbles, flip and cook until light golden brown.
Serve warm with warmed maple syrup.

-------------------------------------------------------------------------------------

Apple Pie “topping”

Ingredients:

4 apples, diced
2 teaspoons Cinnamon or Apple pie spice
½ tsp Nutmeg
1 ½ tsp Vanilla extract
2 tsps Maple syrup
1 TBS Lemon Juice
1 TBS Butter
1 TBS chopped Walnuts *optional*
　
　
Directions:

In a bowl combine the apples, lemon juice, vanilla and spices. Toss to combine.
In a medium saucepan, on medium high, sauté the apples in the butter. Add in the maple syrup. Stir often until the apples are tender and there is nice thickness to the sauce (about 10 minutes).
Serve over hot pancakes and top with some warmed syrup and top with some chopped walnuts.

Chewy Oatmeal Cookies

2011-10-13T11:16:00.000-07:00

Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
1 Hr 30 Min

Original Recipe Yield 3 dozen

Ingredients

3 eggs, beaten
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup chopped pecans (optional)
1 cup raisins (optional)

Directions

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely

Cumin-Curry Pork with roasted sweet onions, Cubanelle peppers, and roasted potatoes

2011-09-20T17:02:00.000-07:00

Recipe courtesy of Debbie Curry

Ingredients:

3 1/2 lb. boneless pork roast (or pork loin or chops also)
4 or 5 Cubanelle peppers (or any you prefer)
2 lbs fingerling potatoes (or 10 baby white, cut in half)
1 large onion, cut into wedges
1 large clove garlic, cut into thin slivers
2 Tbs. brown sugar
1 1/2 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper

Directions:

Preheat oven to 375. Cut several slits in the roast, insert garlic slivers. In bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly on pork roast.

Put roast in roasting pan, place onion wedges and peppers around roast. Add 1/2 cup water or chicken broth, or some extra virgin olive oil to the pan.

Roast 1 hour 15 minutes to 1 hour 30 minutes. Cover and let stand 5 to 10 minutes before serving.

Scallop and Shrimp Lasagna

2011-08-27T11:59:00.000-07:00

Ingredients

2 (16 ounce) package lasagna noodles (or ready to bake lasagna noodles)
1 (10 ounce) package frozen chopped spinach
1 lb bay scallops (or large sea scallops cut into quarters)
1 lb large shrimp (cut in pieces)
*or you can use 2 lbs of any seafood (crab, lobster etc…)*
2 (16 ounce) jars Alfredo-style pasta sauce
2 tbs sautéed chopped garlic (optional)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
1 Tbs chopped parsley
Paprika, garlic powder, salt and pepper to taste

Directions

Preheat oven to 350 degrees. F (175 degrees C). Cook lasagna noodles as directed, drain and set aside.

In a medium bowl, combine scallops, shrimp and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, garlic, drained, cooked spinach, and stir.

In a 9 x 13 baking dish, spoon a thin layer of sauce down, place one layer of lasagna noodles, edges overlapping. Spread a layer of the ricotta and spinach mixture over noodles, pour seafood and sauce mixture over the top. Sprinkle 1 cup of shredded mozzarella over mixture. Repeat that layering trying to end up with the seafood mixture on top. Spread evenly. Sprinkle another cup of mozzarella over sauce. Sprinkle paprika, garlic powder, salt and pepper to taste. Sprinkle the Parsley all over the top. Bake 50 to 60 minutes, until top is brown and bubbly.

Beef or Chicken Enchiladas

2011-08-23T16:25:00.000-07:00

Ingredients:

1 lb ground beef or shredded chicken
8 corn tortillas
1 packet Fajita seasoning
1 can enchilada sauce
2 cups shredded cheddar cheese
3 TBS Vegetable oil
Salt and pepper
1 small red pepper, diced
1 ripe plum tomato, diced
½ small red onion
3 large scallions, sliced thinly

Directions:
Preheat oven to 375 degrees.

In a large sauté’ pan, brown the ground beef with 2 TBS of the vegetable oil. Blend well until cooked through. Drain out any excess oil, season to taste with the salt, pepper and the Fajita packet (you may not want to use the whole thing). Pour in ¼ of the can of enchilada sauce, reserving the rest.

In a square casserole dish, sprinkle the remaining tbs of oil and cover the bottom and sides to coat using a paper towel. Pour in ¼ of the remaining enchilada sauce at the bottom to coat.

On each tortilla, spread a few tbs of the shredded cheddar, and a few tbs of the meat mixture, roll up and place face down in the casserole dish. Repeat this until you use all the tortillas. (you can divide the meat in 8 servings to be sure you have the same amount in each)

Pour the remaining enchilada sauce all over the top, sprinkle with shredded cheddar, diced tomatoes, peppers, onions and scallions.

Bake for 25-30 or until edges are browned and crispy.

Cheesy Garlic Bread

2011-08-13T08:19:00.001-07:00

Ingredients:

1 loaf of Italian or French Bread
3 TBS of butter, softened
2 TBS of minced garlic, smashed
1 tsp of extra virgin olive oil
2 TBS grated Parmesan cheese
1 TBS parsley
3/4 cup of shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

In a bowl, mix butter, garlic, olive oil, parmesan cheese, and parsley. Cut bread in half, lengthwise. Spread butter mixture over the two halves of bread.

Sprinkle mozzarella cheese on evenly on top of bread. Sprinkle with a little Parsley.
Place on baking sheet.

Cook approximately 10 minutes, or until bread is lightly toasted and mozzarella cheese topping is melted.

Slice with a serrated knife, serve immediately.

Easy Salisbury Steak

2011-08-09T16:27:00.001-07:00

So, if you wondered how “Salisbury Steak” ever came to be, you will be fascinated to hear this; it was invented in 1888 by Dr. J. H. Salisbury. This American doctor created the dish made from minced beef and onions topped with gravy in order to provide easily digestible nutrition for sick Civil War veterans. So, apparently the dish did not come from the Swanson frozen TV dinner company or the city Salisbury, in Wiltshire England like most of us probably heard, just like Belgium Waffles don’t come from Belgium.

Serves 6

Ingredients

1 Packet dried Onion soup and dip mix
1 Jar of “homestyle” brown gravy
1 small basket mushrooms (or pre-sliced in a can)
1 ½-2 lbs pounds ground beef
½ cup bread crumbs
¼ cup milk
2 eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ tsp garlic
½ tsp mustard powder
½ tablespoon parsley
1 ½ tablespoons Worcestershire sauce

Directions

In a large bowl, mix together onion soup mix with ground beef, bread crumbs, milk, eggs, paprika, garlic, mustard powder, salt and black pepper. Shape into 6 oval patties.

Add 2 tablespoons of vegetable oil, to a large skillet and over medium-high heat, brown both sides of patties. Absorb excess oil on paper towels and place in bake dish.

Rub mushrooms with wet paper towel to clean, and then cut into thin slices. Toss them with the Worshishire sauce, a little Olive Oil and sprinkle with paprika, salt and pepper. Spoon them over the steak patties. Pour the gravy on top and wrap tightly with tin foil.

Bake, covered at 375 degrees for 25 minutes, remove foil then bake for approximately 30-35 minutes or until the mushrooms are golden and browned on top. To serve, spoon some extra gravy over the top of the patty and sprinkle with parsley.

Grilled Chipotle Lime Fish Tacos

2011-08-08T16:33:00.000-07:00

Recipe courtesy of “Healthy Home Recipes”

http://healthyhomerecipes.com/recipedetail.aspx?&id=24671

Marinade:

1/4 cup extra virgin olive oil
2 tbs distilled white vinegar
2 tbs fresh lime juice
2 tsp lime zest
1 1/2 tsp honey
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp seafood seasoning
1/2 tsp ground black pepper
1 tsp hot pepper sauce, or to taste
1 lb tilapia fillets, cut into chunks

Dressing:
1 (8 oz) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tbs fresh lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp seafood seasoning
salt and pepper to taste

Toppings:
1 (10 oz) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Instructions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Home Made Dinner Rolls

2011-08-08T16:09:00.001-07:00

Recipe courtesy of Nancy Josland Dalsin
Nancy's Locally International Cuisine
http://nancyscuisuine.blogspot.com/2011/08/homemade-dinner-rolls.html

HERE'S ALL YOU HAVE TO DO:

1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Peter's Roasted Zucchini

2011-07-31T21:38:00.001-07:00

Recipe courtesy of Peter Francis Battaglia

Roasted zucchini with allspice and Greek Olive Oil...marinated in fresh lemon juice, chopped fresh mint, garlic, sea salt, black pepper..topped with Feta
.

Almond Bundt Cake with Strawberries

2011-07-31T21:27:00.000-07:00

Recipe courtesy of: “Recipe.com”
http://www.recipe.com/almond-bundt-cake-with-fresh-strawberries/

Ingredients

2 tablespoons sliced almonds (1/4 ounce)
1 3/4 cups all-purpose flour
1 cup whole almonds (5 ounces)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter or non-hydrogenated margarine, softened
1/4 cup olive oil
1 1/4 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 teaspoons sugar
Confectioners' sugar for dusting
Whipped cream for garnish, optional

Directions

1- Preheat oven to 350 degrees F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.

2- Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.

3- Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.

4- Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.

5- Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.

Nutrition Facts
Calories 271, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 197 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g, Sugars 17 g
Percent Daily Values are based on a 2,000 calorie diet

Chicken and Black Bean Nachos

2011-07-31T21:11:00.000-07:00

Recipe courtesy of: Paula Berglund Blum

chips of choice - mine were white corn
cheese of choice - mine was Sharp Cheddar
Garnishes were chopped vidalia, pickled jalapenoes, and sour cream

Chicken and Black Bean Mixture:

1 chcken breast, baked and pulled off the bone
1 c black beans cooked in chicken stock
1/4 cup chopped red bell pepper
1 chopped pasapilla pepper, seeded and deveined
3 T picante
1 t cumin
1 t garlic powder
salt and pepper to taste
Stir to combine and left cold to warm when I served it

Avacado Salsa:

1 large tomato, diced
1 large avacado, diced
1/2 vidalia, diced
1 large clove garlic, chopped
Juice of one lime
1 T tasting olive oil
Salt and Pepper to taste
Green onion for garnish

Assemble and enjoy!

Peter's Giambotta D'estate

2011-07-31T21:03:00.000-07:00

Recipe courtesy of: Peter Francis Battaglia

Summer Vegetables stewed together...eggplants, mushrooms, onions, garlic, tomatoes, zucchini, with fresh parsley, basil, olive oil and white wine...

Peter's Grilled Chicken

2011-07-31T20:46:00.000-07:00

Recipe courtesy of:Peter Francis Battaglia

Chicken marinated in lemon juice, extra virgin olive oil, white wine, dill, salt, pepper, garlic,..then grilled...plated with pan fried potato and zucchini rounds with garlic and allspice...garnished with fresh lemon, sea salt, black pepper, fresh dill and sliced green onions.

Linguini in home made red sauce

2011-07-31T20:30:00.000-07:00

Recipe courtesy of: Karen Dirgins-Graves

Two heads of garlic
Two cans of crushed plum tomatoes
One can of tomato paste
1/4 cup of olive oil
and a whole lotta fresh basil

Pasta Salad with Tuna and Zucchini (Insalata di pasta con tonno e zucchine)

2011-07-31T20:24:00.000-07:00

Recipe courtesy of: “Italianfoodnet.com”
http://www.italianfoodnet.com/eng/ricette/pasta-salad-with-tuna-and-zucchini-insalata-di-pasta-con-tonno-e-zucchine

Serves 4
Ingredients:

350 gr (12.34 oz) Bow Tie Pasta
250 gr (8.81oz) Tuna flakes in Oil
1 Sliced Zucchini
1 Chopped Red Onion
Red Pepper flakes
Extra Virgin Olive Oil
Salt

Directions:

First of all plunge the pasta into boiling salted water
Heat a frying pan then add the olive oil, once hot, add the chopped onion and fry until translucent then add zucchini, a pinch of red pepper flakes, a pinch of salt and cook over medium heat for 5 minutes
Once zucchini has cooked, turn off the heat then add tuna flakes and wait for the pasta's cooking time
When your pasta is ready drain and rinse under cool water
Without turning on the heat, put the pasta into the pan with sauce and saute to amalgamate
Transfer the pasta to a serving dish, drizzle with a little olive oil and serve

Grapefruit Basil Martini

2011-07-31T19:47:00.000-07:00

Recipe courtesy of: Fran Levitt-Higgins

Ingredients:

2 oz vodka
2 oz freshly squeezed grapefruit juice
...1-2 teaspoons simple syrup (equal parts sugar and water)
2-3 basil leaves

Directions:

Muddle a couple of leaves with the simple syrup in the bottom of a mixing glass or shaker
add the other ingredients, plus ice
Shake until very cold and pour into martini glass
Place leaf in the drink : )

Peter's Shrimp Piccola Marina

2011-07-31T19:24:00.002-07:00

Recipe courtesy of: Peter Francis Battaglia

Shrimp, dusted in flour and sauteed in olive oil...then added to a pan of grape tomatoes, organic baby spinach, onions, garlic, black pepper, sea salt..white wine...then a bit of unsalted butter, fresh basil and oregano, and Spaghetti Rigati (spaghetti with ridges) tossed and served.

Roasted Rosemary Lemon Garlic Chicken

2011-07-31T18:22:00.000-07:00

Recipe courtesy of: "Nanzina's Recipe Swap"

https://www.facebook.com/groups/45089946689/#!/pages/Nanzinas-Recipe-Swap/159788228013?sk=wall

Serves 4

Ingredients:

1 roasting chicken, cleaned

1 head of garlic, cut in half horizontally

½ lemon, cut in half

2 sprigs of fresh rosemary

3-4 tbsp fresh rosemary, chopped (to put under the skin)

2 extra sprigs of rosemary, (for under the chicken during roasting)

Sea salt & freshly ground black pepper (to season the cavity)

1 tbsp olive oil

½ large red onion, cut in wedges

2 large carrots, peeled and halved length-wise and then cut in thirds across

2 large parsnips, peeled and halved length-wise and then cut in thirds across

Directions:

1. Preheat the oven to 350°F/175°C

2. To prepare a chicken for roasting, I do some additional cleaning of the bird, removing any pin feathers left and taking out that huge lump of fat.

3. Season the cavity with salt and pepper and put 2 rosemary sprigs, garlic and lemon quarters in the cavity. Gently separate the skin from the breast of the chicken and put the chopped rosemary under the skin). Tie the legs together and pin the wings under the bird.

4. Line a small roasting pan with foil (you don’t have to, but clean up is so much easier). Prepare a bed for the chicken: - place the other 2 rosemary sprigs, carrots, parsnips and onions on the foil, spritz a little olive oil and place the lemon & onion slices plus the rosemary leaves.

5. Lay the chicken, breast side up top.Brush with olive oil and sprinkle a little salt for really crispy skin.

6. Roast for about 1 hour and test with a meat thermometer - It’s ready at 180°F/77°. Depending on the size of the chicken, it could take up to another 30 minutes.

7. Place the chicken on a platter and cover with aluminum foil for 15 minutes or so. It keeps the chicken juicy.

Butter Baked Chicken and Gravy

2011-07-19T15:04:00.000-07:00

Recipe courtesy of: Tonya Dowden Howell Young

Ingredients:

1⁄4 cup butter, melted

1 cup all-purpose flour

1 1⁄4 teaspoons salt

1⁄8 teaspoon ground black pepper

1 (15-ounce) can evaporated milk, divided

1 (4 1⁄2-pound) chicken, cut into pieces

1 (10 3⁄4-ounce) can cream of chicken soup

3⁄4 cup water

Hot cooked rice (optional)

Asparagus (optional)

Instructions

1.Preheat oven to 350˚.

2.Pour melted butter into a 13x9-inch baking dish.

3.In a shallow dish, combine flour, salt, and pepper.

4. In a separate shallow dish, add 1⁄2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered, for 35 minutes. Remove from oven, and turn chicken.

5. In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return chicken to oven, and bake for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice and asparagus, if desired.

Jungle Juice

2011-07-17T08:02:00.000-07:00

Recipe courtesy of: Pamela M. Wilson

Ingredients:

1 large watermelon
1 plum
1 apple
1 orange
a couple of handsful of watermelon
1 bottle Flavored Vodka..I used Blueberry..use the whole bottle..750 ML

Directions:
Chop and add fruit to watermelon and add Vodka and top with more watermelon..

Let sit over night in the frige..ENJOY..remember dont drink and drive

Eggnog Pound Cake

2011-06-10T16:21:00.000-07:00

from: Flo Braker’s Baking for All Occasions

MyBakingAddiction.com

http://www.mybakingaddiction.com/eggnog-pound-cake-with-crystal-rum-glaze/

Ingredients

For the cake

2 tablespoons dark rum or water

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon nutmeg, preferably freshly grated

8 ounces unsalted butter, at room temperature

2 cups granulated sugar

3 large eggs, lightly beaten

1 cup store-bought refrigerated (rather than canned) eggnog

1 teaspoon pure vanilla extract

For the crystal rum glaze:

3/4 cup granulated sugar

2 tablespoons dark rum

2 tablespoons water

Directions

Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.

Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.

4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Spoon the batter into the prepared pan and spread evenly with the spatula.

5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.

Crystal Rum Glaze

1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.

2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.

3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.

French Toast Casserole

2011-06-10T16:08:00.000-07:00

Recipe courtes of AllRecipes.com

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=22389&origin=detail&servings=6

Prep Time: 30 Minutes

Cook Time: 50 Minutes Ready In: 1 Hour 20 Minutes

Servings: 6

"Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top."

Ingredients:

5 cups bread cubes

4 eggs

1 1/2 cups milk

1/4 cup white sugar, divided 1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon margarine, softened

1 teaspoon ground cinnamon

1 cup chopped Pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with Pecans and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden

Strawberry Lemonade Cupcakes with Lemon Cream Cheese Frosting

2011-06-10T15:25:00.000-07:00

From Cupboard to Cupboard

http://fromcupboardtocupboard.blogspot.com/2011/05/strawberry-lemonade-cupcakes.html

For Cupcakes:

1 package white cake mix [I like Betty Crocker]

1 (3 oz) package strawberry jello

1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]

1 cup vegetable oil

1/2 cup buttermilk

4 eggs

In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans... I used cupcaked liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.

Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test :)

Cool on wire rack until completely cooled!

For Lemon Cream Cheese Frosting:

1/2 cup crisco

1/2 cup butter, softened

1 (8 oz) pkg cream cheese, softened

1 tablespoon clear vanilla extract

2 pounds powdered sugar

1/2 teaspoon salt

2 Tablespoons lemon juice

2 Tablespoons lemon curd

1 drop yellow food coloring

1 tablespoon milk if needed

Cream together shortening, butter, and cream cheese until good and smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.

Decadent Chocolate Brownies

2011-06-10T15:20:00.000-07:00

Prep Time: 15 Min

Cook Time: 35 Min

Ready In:1 Hr

Servings 24 Bars

Ingredients

1/2 cup butter

1/2 cup unsweetened cocoa powder

2 cups white sugar

4 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.

In medium saucepan over medium heat, melt butter. Remove from heat and immediately stir in the cocoa. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture. Combine the flour, baking powder and salt; stir into the batter. Fold in walnuts if desired. Spread evenly into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out a with a little batter on it, not completely clean. Cool for a few minutes before cutting into bars.

Roasted Onion Soup Meatloaf

2011-06-10T11:10:00.000-07:00

Ingredients

3 pounds extra-lean ground beef (or 1 lb veal, 1 lb pork, 1 lb beef)

1 ½ cups dry bread crumbs

3 eggs

1 can of Roasted Onion Soup-undiluted

2 TBS Worcestershire sauce

1 large white onion, ½ diced finely and ½ thinly sliced into circles

1 jar of a good home style brown gravy

Salt and pepper

*optional- thinly sliced onions on top*

Directions

Preheat oven to 400 degrees F (175 degrees C).

In a large mixing bowl, combine ground meat, onions, bread crumbs, eggs, Worcestershire sauce, and onion soup.

Shape into a loaf and place in a loaf pan. Arrange the sliced onions on top, brush with olive oil and sprinkle with salt and pepper.

Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink.

Remove from oven, pour brown gravy all over the top, cover and allow to rest for 10-15 minutes before serving

Rhubarb and Strawberry Pie

2011-06-09T09:27:00.000-07:00

Recipe courtesy of AllRecipes.com

http://allrecipes.com/Recipe/Rhubarb-and-Strawberry-Pie/Detail.aspx

"A delicious tart and sweet combination. Fresh or frozen rhubarb may be used."

Ingredients

1 cup white sugar

1/2 cup all-purpose flour

1 pound fresh rhubarb, chopped

2 pints fresh strawberries

1 recipe pastry for a 9 inch double crust pie

2 tablespoons butter

1 egg yolk

2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

2011-06-08T08:40:00.000-07:00

Penne Alla Norma

Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily, where this dish originated.
Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4 to 6

Ingredients

1 pound penne
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

Camille's Macaroni Salad with Tuna

2011-05-30T13:12:00.001-07:00

Ingredients:

1 box Elbow macaroni
1 can Chunk White Tuna
1 Large carrot, diced very small
1 white onion, diced very small
2 cups Mayonnaise
½ TBS white vinegar
Salt, Pepper, Paprika

Directions:

Boil pasta as directed on box. Dice the carrots and onion while your waiting for it to boil.
Drain and then rinse the elbows with running cold water long enough to bring them to at least room temperature.

In a large bowl, combine the pasta, tuna, carrots and onions and mix well. Season with the salt, pepper and paprika to taste. Put into bowl or serving platter and sprinkle with a little more Paprika and parsley.

Hot and Spicy Buffalo Sauce

2011-05-25T12:06:00.000-07:00

Use this hot an spicy sauce for marinating and grilling on chicken wings, thighs, breasts or tenderloins! *Warning* -No joke, it is "hot and spicy" for sure!

Ingredients:
1/4 cup butter
1/4 cup Louisiana hot sauce or other
1 dash ground pepper
1 dash garlic powder
1 dash paprika
1 dash cayenne pepper
1 dash salt

Directions:
Combine the butter, hot sauce, ground pepper, paprika, salt, cayenne and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Pour all but 3 tablespoons of the marinade over the chicken into a plastic bag or bowl. (Reserve the rest for brushing on chicken while grilling)
Let sit at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Grill chicken until cooked, brushing with marinade halfway through. Serve with celery sticks and blue cheese dipping sauce...and of course, plenty of FLUIDS!

The Simplest Beef Stew

2011-05-23T09:28:00.000-07:00

My older daughter recently began making home cooked meals and asked me for a recipe for a "Beef Stew". She complained that the recipe was "much too complicated" for her, so I had to quickly write up a new recipe for a beginner. This is the simplest beef stew recipe I could come up with. The steps are easier than my original stew and not at all complicated. You really can't go wrong with the flavors as long as you taste as you go along. The vegetables that you use are totally versatile and you can add in a variety of other ingredients to increase the depth of flavors such as; a little red wine into the broth mix, some bay leaves or more fresh herbs, even some parmesan cheese stirred in at the end or sprinkled on top!

Serves: 4-6

Ingredients:
1 lb. stew beef, cubed
1/3 cup olive oil
1 cup flour
1 tsp each of; salt, pepper, paprika, garlic powder, thyme, and parsley
3 cans Beef Broth
3 cups water
4-6 Idaho potatoes, peeled and diced in 1-1/2 inch cubes
1 package frozen carrots
2 packages of any frozen corn, green beans or peas
1 small onion, finely diced
½ can tomato paste, or 1 cup crushed tomatoes (optional)
2 Tablespoons Worshishire sauce

Directions:
Fill a large stock pot or heavy bottomed cast iron pot with the three cans of beef broth and three cans of water. Bring to a boil.

Cut your beef into 1-inch cubes. In a small bowl add flour, salt and pepper. Mix with a fork. Toss your beef cubes in the flour mix until fully coated, shake off the excess flour.

Heat the olive oil in a frying pan on low/medium heat. Sauté beef cubes until browned on all sides, making sure not to crowd the meat into the pan.

Meanwhile, to the pot of broth, add the tomato paste or crushed tomatoes, the vegetables, potatoes and Worshishire sauce to the boiling broth. Add in the browned meat, sprinkle in the spices and stir to combine well.

Lower heat to medium/low and let simmer for about 1 ½ -2 hours.
Stir occasionally, checking the vegetables for doneness and add in more salt to your taste.

Matzo Ball Chicken Soup

2011-05-18T10:52:00.000-07:00

Ingredients:

3 eggs
6 to 9 cups Chicken broth or stock
1 cup shredded white meat chicken
¼ cup Vegetable Oil
1 TBS Extra Virgin Olive Oil
¼ tsp salt
¼ tsp black pepper
¼ tsp Paprika
1 cup Matzo Meal
1 carrot, diced
1 celery stalk, diced
¼ cup grated onion
Chopped fresh parsley or dill

Directions:

1. Beat together the eggs and 1/2 cup of the broth.

2. Stir in the onion, oil, salt, and pepper. Add the matzo meal; the dough should be very
moist. Cover the mixture and refrigerate for at least ½ hour.

(about the amount of time it takes to do the following.)

3. Dice, then sauté’ the carrot and celery in 1 TBS Olive oil until translucent and set
aside.

4. Place the chicken broth and shredded chicken in a large soup pot on high, add the
paprika and bring to a boil.

5. Using wet hands, shape the matzo mix into small balls, about 1 inch in diameter.

6. Turn the heat down to medium and gently drop the balls in. Cook until expanded and
set, about 20 minutes. To serve, set the matzo balls in soup bowls and ladle the soup
over them, garnish with parsley or dill.

Jalapeno and Cheddar Cheese Cornbread

2011-05-17T18:51:00.000-07:00

Recipe courtesy of Nancy Josland Dalsin

Vegetable oil for the pan
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 to 4 tablespoons sugar, optional
Dash ground chipotle chile pepper or cayenne pepper
1/4 cup fresh finely chopped jalapeno pepper
1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
8 ounces sour cream
3/4 cup milk
1 large egg, beaten
4 tablespoons melted butter
Preparation:

Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.
In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, and cheese.

Heat the skillet or pan in the oven or on the stovetop

Laksa Singapura (Spicy Singapore Noodle Soup)

2011-05-10T18:28:00.000-07:00

Recipe courtesy of Nancy Josland Dalsin

from "Green Mangoes and Lemon Grass" by Wendy Hutton

12-16 fish balls
1 1/2 lb fresh round rice flour (laksa) noodles, blanched in boiling water 30 seconds
2 cups bean sprouts
13 oz cooked prawns, peeled and deveined, tails intact
12 canned or fresh quail eggs, hard boiled and peeled if fresh, hard boil for 3 minutes in salted water for easier peeling
4 large pieces deep fried dried bean curd, blanched in boiling water 1 minute, sliced
sprigs of polygonum (long-stemmed mint) to garnish (you can use cilantro)

Laksa Gravy

10-12 dried chilies, cut in 3/4 in lengths, soaked in hot water to soften
2-3 large red chilies, sliced
16 shallots, minced
2 in galangal, minced
6 cloves garlic, minced
1 in ginger, minced
3 stems lemon grass, tender inner part of bottom 4 in only, sliced
3/4 in fresh turmeric or 1 teaspoon turmeric powder
1 1/2 teaspoons dried shrimp paste, toasted
1/3 cup vegetable oil
2 teaspoons coriander, lightly toasted and ground to a powder
1/2 cup dried prawns, soaked to soften them, ground to a powder
3 cups water
4 tablespoons finely minced polygonum leaves (long stemmed mint)
1 1/2 teaspoons salt, or more to taste
1 1/2 teaspoons sugar, or more to taste (I used brown sugar)
3 cups coconut milk

To make the Laksa Gravy, process both lots of chilies, shallots, galangal, garlic, ginger, lemon grass, turmeric and shrimp paste to a smooth paste, adding a little oil if needed to keep the mixture turning.

Heat the oil in a large saucepan, add the chili paste and stir fry over low moderate heat until fragrant and the oil starts to separate, about 10 minutes. Add the coriander powder and stir fry 1 minute. Add the dried prawns and stir fry 1 minute. Stir in the water, polygonum leaves, salt, and sugar. Bring to the boil, lower heat, and simmer uncovered for 5 minutes. Add fish balls and simmer another 5 minutes. Add the coconut milk and bring almost to the boil then remove from heat.
To serve, divide the noodles and bean sprouts between four large bowls. Fill each with hot gravy, then top with prawns, fish balls, quail eggs and bean curd slices.

Murghi Elaichi (Cardamom Scented Chicken With Ginger and Garlic) and Spinach

2011-05-10T18:21:00.000-07:00

Recipe courtesy of Nancy Josland Dalsin

2 tablespoons Ginger Paste
1 tablespoon Garlic Paste
2 teaspoons cardamom seeds from green or white pods, ground
1 teaspoon cayenne
1 teaspoon coarse kosher or sea salt
1/4 teaspoon ground turmeric
8 chicken drumsticks, skin removed
2 tablespoons canola oil
1 medium size red onion, cut in half lengthwise and thinly sliced
4 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Combine the Ginger Paste, Garlic Paste, cardamom, cayenne, salt and turmeric in a small bowl and mix well to form a wet paste. Smear each drumstick with the paste and refrigerate, covered, for at least 30 minutes or as long as overnight.
(I added all to a zip lock bag, mushed it all together and left it overnight).

2. Heat the oil in a large saucepan over medium heat. Add the paste-smeared drumsticks and the onion, bay leaves, and cinnamon sticks. Allow the chicken to sear all over and the onion to soften and brown lightly, stirring occasionally, until the bottom of the pan acquires a thin brown layer of spice and onion and the mixture smells menthol-like, 18 to 20 minutes.

3. Pour 1 cup water into the pan and scrape the bottom to deglaze it, releasing the thin layer of browned spices, chicken and onion. Reduce the heat to medium-low, cover the pan and braise the chicken, spooning the juicy, saucy onion slices over the drumsticks frequently, until the meat is fall-apart tender, 25-30 minutes. Transfer the chicken to a serving platter.

4. Raise the heat to medium-high and cook the sauce, uncovered stirring occasionally, until it has thickened, about 5 minutes.

5. Remove the bay leaves and cinnamon sticks. Stir in the cilantro, spoon the sauce over the drumsticks, and serve.

You can substitute other bone-in chicken pieces. If you wish, stir in 8 ounces well-rinsed fresh baby spinach leaves in Step 4.
.

Singapore Chili Crab

2011-05-10T18:17:00.001-07:00

Recipe courtesy of Nancy Josland Dalsin

from Green Mangoes and Lemon Grass by Wendy Hutton

3-4 lb live mud crabs (or what is available to you)
2 tablespoons vegetable oil
6 shallots, minced
6-8 large cloves garlic, crushed and minced
2-3 tablespoons minced ginger
3-4 red bird's-eye chilies, minced
3 1/2 cups chicken stock
4 tablespoons hot bean paste, or 3 tablespoons salted soybean past plus 2 extra bird's-eye chilies
1/4 cup bottled chili sauce
1/2 cup bottled tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine
2 teaspoons salt
1 teaspoon white pepper
2 eggs, lightly beaten
2 tablespoons cornflour, mixed with 3 tablespoons water

Chili-Ginger Sauce
6 large red chilies, minced
5-6 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

(I cut back on the chilies)

Put the crabs in the freezer for 15 to 20 minutes to immobilize them. Cut in half lengthways with a cleaver and remove the back and spongy grey matter. Remove the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

Mack Chili-Ginger Sauce by blending all ingredients in a spice grinder and set aside.
Heat the oil in a wok and add shallots, garlic, ginger, and bird's-eye chilies. Stir-fry over low-medium heat until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, Chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt, and pepper. Bring to the boil, then lower heat and simmer 2 minutes. Add the crab pieces and simmer uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornflour mixture and stir until the sauce thickens and clears. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty French bread.

Maa Di Dal (Slow-Cooked Creamy Black Lentils With Whole Spices)

2011-05-10T18:14:00.000-07:00

Recipe courtesy of Nancy Josland Dalsin

Makes 6 cups

1 cup whole black lentils (sabud urad), picked over for stones
1/2 cup yellow split peas (chana dal), picked over for stones
8 medium size cloves of garlic
2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide and 1/8 inch thick)
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
4 green, white, or black cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
4 tablespoons Ghee or unsalted butter
1 teaspoon cumin seeds
1 cup finely chopped red onion
1 cup crushed tomatoes or tomato sauce
2 teaspoons coarse kosher sea salt
1/2 teaspoon cayenne pepper
1/2 cup heavy (whipping) cream (I used plain yogurt)
2 tablespoons finely chopped fresh cilantro leaves and tender stems

1. Place the lentils and split peas in a large saucepan. Fill the pan halfway with water and rinse the legumes by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 6 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface.

2. While the water is coming to a boil, combine the garlic, ginger, and chiles in a food processor. Pulse until the ingredients are minced.

3. As soon as the water is boiling and you have discarded the foam, add the minced blend and the cardamom pods, bay leaves and cinnamon sticks. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the lentils swell up and soften and the split peas are fall-apart tender, about 1 hour.

4. While the legumes are cooking, heat 2 tablespoons of ghee in a medium-size skillet over medium high heat. Sprinkle in the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Add the onion and stir-fry until it is a light brown around the edges, 3 to 5 minutes.

5. Reduce the heat to medium-low and stir in the tomatoes, salt and cayenne. simmer the sauce, partially covered, stirring occasionally, until some of the ghee starts to separate on the surface, 6 to 10 minutes. Set the skillet aside until the legumes are ready.

6. Once the legumes are tender, stir in the sauce, the kidney beans, and the cream. Pour 1 cup water into the skillet and scrape the bottom to deglaze it, releasing any sauce and spices. Add this to the legumes and stir once or twice.

7. Cover the pan and simmer over medium heat, stirring occasionally, until the flavors mingle, 5 to 10 minutes.

8. Stir in the remaining 2 tablespoons ghee and the cilantro, and serve. (with Naan, or rice)

Double-Steamed Duck Soup with Pickled Limes (Bpet Dtun Manao Dong)

2011-05-10T18:03:00.000-07:00

Recipe courtesy of Nancy Josland Dalsin

This recipe is from "Thai Food by David Thompson" a book on the people, culture and cuisuine of Thailand that was 10 years in the making.
A paragraph in the introduction:
"Thai cooking is at odds with the modern world, where speed and simplicity are paramount. Thai is not an instant cuisine, prepared with the flick of a knife and finished with the toss of a pan. It needs the cook's attention, it expects time and effort to be spent and it requires honed skills, but it rewards with sensational tastes."

Double-Steamed Duck Soup with Pickled Limes (Bpet Dtun Manao Dong)

2 duck legs or 1 whole duck
3-4 tablespoons sweet soy sauce (kecap manis)
1 star anise, ground
oil for deep-frying (I use peanut oil)
1-2 cabbage leaves
1 small green gourd, peeled, de-seeded and chopped into 2 in pieces
1 pickled lime, with 1/2 cup of pickling liquid (in Asian grocery store)
2 in piece cassia bark, roasted (cinnamon bark) found in Asian or East Indian stores)
1 piece dried orange peel
6 cups boiling chicken stock
3 tablespoons light soy sauce
1 tablespoon oyster sauce
small piece yellow rock sugar, crushed
pinch of ground white pepper
1 tablespoon coriander leaves

Chop each of the duck legs into three pieces. If using a whole duck, remove the legs and do the same then cut down the bottom of the rib cage and remove the back bone. Chop the breast in half lengthwise and then cut diagonally into three. Marinate duck in the kecap manis and ground star anise for about 5 minutes.

Deep fry duck until dark brown, to enrich the soup; don't worry if it looks burnt - it's just the kecap manis caramelizing. Drain. (The deep frying is optional, but it helps to prevent the duck looking too anaemic in the finished soup.) Line a large, deep bowl with cabbage leaves and add the duck, gourd, whole pickled lime, cassia and orange peel. Cover with boiling stock and season with soy sauce, oyster sauce and sugar. Cover tightly with foil and steam for 2-3 hours, checking the water level in the steamer at regular intervals. Serve sprinkled with pepper and coriander.

Artichoke, Leek, and Taleggio Frittata

2011-05-10T15:40:00.000-07:00

Recipe courtesy of Jenn Marshall

Serves four as a main, eight as an appetizer.

5 baby artichokes, trimmed
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium leeks (white and light green parts only), trimmed, washed, and thinly sliced (1-1/2 cups)
6 large eggs
3 oz. Taleggio cheese, cut into 1/4-inch cubes (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh thyme

Dry the artichokes, cut in half lengthwise, and slice lengthwise about 1/2 inch thick.

Heat 2 Tbs. of the olive oil in a 10-inch nonstick skillet over medium heat. Add the artichokes, a pinch of salt, and a couple of grinds of pepper. Cook the artichokes until lightly browned on one side, about 4 minutes. With a wide spatula, turn them over and cook until lightly browned on the other side, about 1 minute. Add 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until tender, about 4 minutes. Remove the cover and cook until any remaining liquid is evaporated. Transfer to a small bowl.

Add 2 Tbs. of the oil and the leeks to the pan with a pinch of salt. Increase the heat to medium low and cook, stirring occasionally, until soft and tender, 10 to 12 minutes. Transfer to the bowl with the artichokes.

Whisk the eggs in a medium bowl. Add the artichokes, leeks, Taleggio, parsley, thyme, and 1/2 tsp. salt.

Position an oven rack 6 inches from the broiler and heat the broiler on high. Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-low heat. Pour in the egg mixture and cook until the bottom is light golden (use a spatula to peek), about 4 minutes. Slide the spatula under the bottom to keep it from sticking. Put the pan under the broiler and cook until the eggs are set and the top is golden-brown, about 3 minutes more. Slide onto a serving platter and serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 4; Protein (g): 8; Monounsaturated Fat (g): 8; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 280; Cholesterol (mg): 165; Fiber (g): 2;

Chicken Oreganato

2011-05-10T15:36:00.001-07:00

Recipe courtesy of Peter Battaglia

Boneless breast dusted with flour,olive oil, oregano, garlic, black pepper..sauteed then sprinkled w/grated pecorino romano, oregano, and breadcrumbs...heat through until the breadcrumbs just being to toast...garnished with fresh lemon..served with oven roasted garlic thyme potatoes.

Chicken, Broccoli and Penne with a Lemon Garlic Sauce

2011-05-02T16:48:00.000-07:00

Ingredients:

1 pound Penne Pasta
1 pound boneless chicken breasts, cut into small chunks
4-5 stalks of fresh broccoli, chopped
Juice of 1 lemon
Zest of 1 lemon
5 TBS chopped Garlic
2 cups Chicken Broth
3 TBS Butter
Salt, pepper and parsley

Directions:

Cook pasta until it just has a little bite to it. Reserve about 1 cup of the pasta water, drain and set aside.

Steam, boil or roast the broccoli until dark green and still crunchy. Set aside.

In a large sauté pan, add butter and garlic. Cook until just browned. Add in Chicken broth, bring to a boil, lower to a simmer, cook for about 10-15 minutes to reduce. Add in a little of the reserved pasta water, Lemon juice and Parsley. Salt and pepper to taste. In a large pot or bowl, combine the pasta, chicken, broccoli and the sauce together well. Sprinkle with a little more lemon zest and parsley before serving

Lemony Flounder Filets with Panko Crumbs

2011-05-02T16:16:00.000-07:00

This is so quick and easy and so delicious! You can also try it with Tilapia, Catfish, Sole and even Salmon.

Ingredients:

1 pound Flounder filets (usually about 6 filets)
Juice of 1 lemon
zest of 1 lemon
4 TBS Panko Crumbs
1 TBS chopped fresh or dried Parsley
3 TBS Olive Oil
Salt, Pepper and Paprika

Directions:

Preheat oven to 375 degrees.

Lay out a large sheet of foil on a large sheet pan with sides. Spray with non-stick spray. Place filets on the sheet.

Mix the olive oil and Lemon juice in a bowl. Brush evenly onto filets. Season to your preference with paprika, salt and pepper. Top with the lemon zest, Panko crumbs and Parsley.

Bake approximately 25-30 minutes just until it starts to brown lightly around the edges and fish is able to flake.

Grandmother’s Italian Meatballs

2011-04-29T08:17:00.000-07:00

This is both my mother and mother-in-laws recipe for their italian meatballs. The only difference between the two is one uses fresh Parsley and the other Basil!

Ingredients

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
4 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley OR the other Grandmother....
1 1/2 tablespoons chopped fresh Basil
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1/2 cup milk
1 cup olive oil

Directions

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Combine the bread and milk in a small bowl, mashing with a fork, until a smooth paste forms. Add into meat mixture.

Shape into meatballs, using about 3 TBS of meat.

Heat the olive oil over medium-high heat in a frying pan. Cook meatballs in a single layer in batches. When the meatballs are very brown and slightly crisp remove from the heat and drain on a paper towel.

*For a healthier preparation, cook them on a large sheet pan on 400 degrees, turning them occasionally to brown on all sides. Also, some meatball experts claim the best method is to drop them uncooked in their "Sunday sauce" or "Gravy". It's supposed to make the gravy all the more flavorful!

Turkey Sausage Lasagna by Barefoot Contessa

2011-04-17T13:09:00.000-07:00

Barefoot Contessa’s Turkey Sausage Lasagna

From: Barefoot Contessa’s “Family Style”

Many lasagna recipes can be made without pre-cooking the noodles. The moisture and heat from the other ingredients will cook the noodles as the dish bakes. Cover and bake for 45 minutes, then remove the cover for another 20 minutes to let the sauce thicken.

Use a non-reactive glass or ceramic dish for baking to avoid a reaction with the acidic tomato sauce. You can assemble your lasagna ahead of time and store uncooked in the fridge overnight, or you can freeze it to cook later.

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 1/2 pounds sweet Italian turkey sausage, casings removed

1 (28-ounce) can crushed tomatoes in tomato puree

1 (6-ounce) can tomato paste

1/4 cup chopped fresh flat-leaf parsley, divided

1/2 cup chopped fresh basil leaves

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces creamy goat cheese, crumbled

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

Directions:

Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute.

Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 13-inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the sauce is bubbling.

Corn Chowder

2011-04-05T11:17:00.001-07:00

Recipe by: Jamie Oliver

Ingredients:

1 celery stalk
1 medium onion
1 ½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes
3 scallions
2 cups frozen corn
¼ cup chopped fresh chives and/or parsley (optional)

Method:

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.

2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.

3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.

4. Meanwhile, chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.

Pesto Sauce

2011-03-28T09:12:00.000-07:00

Pesto Sauce
Ingredients

2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled

Directions

In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months

Pizza Fritta

2011-03-20T19:15:00.001-07:00

Basic Pizza Dough

Makes approximately 2 14inch pizzas or 10-12 mini (pizza frittas)

Ingredients:

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1 TBS Vegetable Oil
½ tsp sugar
1 cup warm water

Directions:

In a small bowl, dissolve yeast and sugar in the warm water. Let stand about 10 minutes.

In a food processor, combine flour and salt. Pulse until mixed. Add yeast mixture and oil. Pulse until a ball is formed. You may need to drizzle in some more flour or water to get it formed into a ball. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes.

Shape into ball and place dough in bowl, and cover with plastic wrap. Allow to rise for
1-3 hours in a warm, dry place, or on the kitchen table covered with a heavy towel overnight as my mother and grandparents did.

Baked Fresh Cod with Crab Meat Stuffing

2011-03-18T20:34:00.001-07:00

Serves 6
Prep time: 15-20 mins
Total time: 45-60 mins

To make it more quick and easy, the filets can be made without the “Sauce”. Just place in a bake dish drizzled with EVOO. Also, instead of “Bread Crumb Topping”, you could just sprinkle the breadcrumbs alone on top of filets.

Ingredients:

6 large Cod filets (flounder or catfish etc…)

Sauce:

½ cup Chicken Broth
The juice of one Lemon (zest lemon first)
1 TBS Lemon Zest
3 TBS Butter, melted
2 tsp olive oil
1 tsp Parsley
Salt and pepper

Crab Meat Stuffing:

8oz Crabmeat (fresh, canned or imitation)
2 cups Italian style bread crumbs
2 TBS Parmesan cheese
3 TBS butter, melted
1 tsp lemon zest (optional)
½ TBS parsley
2 eggs, beaten
1 TBS Olive Oil
Salt, pepper and paprika

Bread Crumb Topping:

½ cup Italian bread crumbs
1 TBS butter, melted
Lemon zest

Pinch of Parsley

Directions:

Preheat oven to 375 degrees.

Combine all the “Sauce” ingredients and pour into a bake dish sprayed with non-stick spray.
Combine all “Bread Crumb Topping” together in a small bowl.

Divide the stuffing into 6 even amounts. Lay out the filets on a cutting board and place the filling in the middle of each filet. Gather the two sides up covering the stuffing, overlapping the ends and use a toothpick or two to hold it closed.

Place stuffed filets ends side down in the bake dish. Brush on (or drizzle) a little EVOO all over the filets, top with Bread Crumb Topping. Bake for approx 30 mins or until bread crumbs are browned and fish is flaky.

Serve over orzo or rice and spoon sauce over and around each filet before serving.

My first Irish Soda Bread

2011-03-17T16:34:00.000-07:00

This was the first Irish Soda Bread that I baked. I researched a lot of recipes and the combo of ingredients caught my interest. The honey gave it a nice golden color and a slight sweetness and the melted butter gave it a nice, smooth consistancy. Such a comforting, old fashioned flavor, it reminded me of being in my Irish born grandmother's kitchen. I skipped the Caraway seeds and didn't have the buttermilk but I Googled the directions on how to make it out of regular milk (easy) and the directions are below... It came out great and everyone loved it! Give this one a try!

Recipe from: MommieCooks.com
http://www.mommiecooks.com/2011/03/14/irish-soda-bread/
Total Time: 1 hour 10 min

Ingredients:

4-3/4 cups Flour
1/2 tsp Salt
1 tsp Baking Soda
1 tsp Caraway Seeds
3 Tbsp Honey
1 Egg
1-1/2 cups Buttermilk
4 Tbsp Butter, Melted

Directions:

To a bowl add together your dry ingredients; the flour, salt, and baking soda. Mix well.
Add in the caraway seed and combine.
Now add in the honey, egg, and buttermilk. Stir it up until a dough just begins to form.
Add in the melted butter and knead dough until all ingredients are combined. Don't overknead.
Form into a ball and cut a few 1" slits at the top.
Place dough on a baking sheet and place in an oven preheated to 350 degrees for 50 min. to an hour.
Test with a toothpick in the center to assure loaf is cooked completely

How to turn milk into Buttermilk:

Just under 1 cup of milk
1 tablespoon white vinegar or lemon juice
Measuring cup
Directions:
1- Place the white vinegar or lemon juice into a measuring jug.
2- Pour the milk into the same measuring jug until the mixture reaches the
1 cup marking
3- Stir the mixture so that the vinegar or lemon juice is well distributed through
the milk.
4- Allow the mixture to stand, unstirred, for five minutes.
5- Use the amount of buttermilk required by your recipe.

Emeril's Beef Stroganoff

2011-03-16T17:45:00.000-07:00

Emeril's Beef Stroganoff from “Emeril’s Potluck"

Ingredients
1 pound bacon, chopped
3 1/2 pounds beef top sirloin, trimmed and sliced into strips about 1 x 3 inches
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
4 cups thinly sliced onions
1 tablespoon minced garlic
1/2 cup all-purpose flour
1 cup dry red wine
Two 14-ounce cans beef broth
1 teaspoon Emeril's Original Essence
1 pound large white button mushrooms, wiped clean, trimmed, and sliced
1/2 cup finely chopped red onions
1/2 cup finely chopped green onions
1 tablespoon olive oil
1 pound wide egg noodles
1 cup sour cream
2 cups grated white Cheddar cheese

InstructionsPreheat the oven to 350?F.

Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add 1/2 teaspoon salt, the remaining 1/2 teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions and cook, stirring occasionally, for 4 minutes. Remove from the heat.

Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and serve warm.

Makes 10 to 12 servings

Copyright 2001 - 2011 Emerils.com All Rights Reserved

Cornflake Crusted Tilapia

2011-03-12T12:58:00.000-08:00

Ingredients:

1 lb. Tilapia fillets
2 cups of Cornflakes
1 egg, beaten
Vegetable oil
Paprika, salt and peper
1 tablespoon fresh parsley, chopped

Directions:

Pre-heat oven to 375 degrees
Place Cornflakes in gallon size storage bag and crush them with a rolling pin.
Put Cornflakes into a shallow plate, and beaten egg into another.
Spray a sheet pan with non-stick spray.
Dip fish in egg, coat with Cornflakes, pressing hard to get them to stick, and lay fish on foil. Drizzle with Vegetable oil and top with a sprinkle of Parsley.
Bake for about 20-30 minutes until cooked through and crispy, medium brown

Baked Cheddar, Garlic and Chive Chicken

2011-03-11T16:25:00.000-08:00

Ingredients:

1 cup Bread Crumbs
8 oz. Shredded Cheddar cheese
1/4 cup dried Chives
1 tsp Garlic powder
1/2 C. (1 stick) butter, melted
8 thin boneless Chicken cutlets

Directions:

Preheat oven to 375 degrees.

Put Cheddar in a food processor and pulse a few times until crumbled, blend with crumbs, Garlic powder and Chives.

Put the melted butter in a pie dish, reserving about 2 TBS. Dip each cutlet into the melted butter and pat the bread mixture on to the chicken on both sides.

Place on a sheet pan sprayed with non-stick spray and drizzle with the remainder of the melted butter.

Bake for 45 mins to 1 hour, it depends on the thickness of the cutlet. Cook until medium golden and edges are crispy.

Caponata Gemelli

2011-03-11T16:16:00.000-08:00

Recipe courtesy of: Peter Francis Battagglia

Room temp. homemade caponata tossed w/ hot Gemelli pasta, topped with caciocavallo, fresh parsley and fennel fronds, hot red pepper flakes..the caponata is made w/ eggplants, squash, onions, tomato paste, honey, raisins, orange zest, pignoli, peppers, extra virgin olive oil, capers, and red wine vinegar.
.

Leek and Potato Soup

2011-03-11T16:02:00.000-08:00

Recipe courtesy of: Nancy Josland Dalsin

Ingredients

...2 leeks, chopped
2 sweet onions, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

Directions

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
Puree in a blender or food processor until very smooth. Gently stir in the cream before serving. Reheat before serving.
*I also boil a separate pot with 3 diced potatoes and 1 diced carrot and add to the soup after pureeing. Optional. Garnish with Chives.

Bell Peppers and Canadian Bacon Omelette

2011-03-11T15:54:00.000-08:00

Recipe Courtesy of: Nancy Josland Dalsin

Basic French Omelette
(Makes 1 serving)

...
2 to 3 eggs
2 to 3 tablespoons (30 to 45 mL) water
Salt and pepper, to taste
Filling of choice

Whisk together eggs, water, salt and pepper.

Pour mixture into a lightly buttered, oiled or sprayed 8-inch (20 cm) skillet heated over medium-high temperature.

Pour in egg mixture. The mixture should set at the edges almost immediately. With a spatula, gently push cooked portions toward the centre. Tilt and rotate the skillet to allow the uncooked egg to flow into the empty spaces.

When egg is almost set on the surface but still looks moist, cover one half of the omelette with filling.

Slip spatula under the unfilled side, fold the omelette in half and slide it onto a plate.

POLLO ARRABBIATA

2011-03-11T15:47:00.000-08:00

Recipe courtesy of: Peter Francis Battaglia

POLLO ARRABBIATA, chicken tenders sauteed with seasoned flour and hot pepper, over a simmered blend of SavoyCabbage, garlic, olive oil, chile flakes, red pepper, Imported San Marzanos

Pork and LemonGrass Meatballs in Lettuce Cups

2011-03-11T15:43:00.000-08:00

Recipe courtesy of: Nancy Josland Dalsin

Ingredients:

1 pound ground pork
...1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
1/4 cup chopped shallots
2 tablespoons chopped fresh cilantro
2 tablespoons fish sauce
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon ground white pepper

Dipping Sauce and Assembly

1 lemongrass stalk
1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons coarsely grated carrot
4 teaspoons (packed) golden brown sugar (needs it to balance the sour and salty flavours)
2 teaspoons minced green Thai chile or serrano chile with seeds
2 tablespoons vegetable oil
1 head of butter lettuce leaves separated
1 small Cucumber, thinly sliced

*Fish Sauce can be found in the Asian foods section of most supermarkets.

Meatballs Directions:

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful0> Place on rimmed baking sheer. Cover; chill at lease 1 or or overnight.

Dipping Sauce and Assembly
Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar and chile to bowl; whisk until sugar dissolves.
Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber and drizzle dipping sauce over.

Chicken and Sausage Cassoulet

2011-03-11T15:37:00.000-08:00

Recipe by: Nancy Josland Dalsin

This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.

Ingredients:

1 pounds dried white beans, soaked, sorted, and rinsed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lardons (bacon strips)
2 large white onions, peeled, halved, and cut into
1 pound bulk pork sausage
1 1/2 pounds boneless chicken breast, cut into 1-inch pieces
1 pound chicken legs
2 pounds tomatoes, seeded and chopped
1 cup dry white wine
1 quart chicken stock
1 bouquet garni
3 cloves garlic, chopped
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices
1/2 cup bread crumbs
1 teaspoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme
4 teaspoons melted butter

Preparation:

Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.

In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons. Brown the sausage and transfer it to a bowl.

Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.

Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.

Add the reserved white beans to the hot casserole and gently stir the mixture. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour. Discard the bouquet garni and serve the cassoulet hot.

French Fried Onion Chicken

2011-03-07T15:48:00.001-08:00

Ingredients:
French Fried Onions (like French's)
Boneless skinless chicken cutlets
2 eggs beaten with 3 TBS of water

Directions:
Crush french fried onions in a plastic bag with a rolling pin or heavy can and place in shallow dish.

Coat the Chicken cutlets in egg and press both sides down firmly into crumbs. Place in baking dish that has been sprayed with non-stick spray.

Bake at 375-400 degrees for 25 minutes or until chicken is completely cooked, brown and crispy.

Marinated Loin of Pork

2011-03-02T15:10:00.000-08:00

Recipe by: Barefoot Contessa

Ingredients:

Grated zest of 1 lemon
3/4 c freshly squeezed lemon juice (4 to 6 lemons)
1/2 c good olive oil, plus some to brush grill with
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher Salt
3 pork tenderloins
Freshly ground pepper

Directions:

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon re-sealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

When you’re ready to cook heat grill. Brush the grill w/ oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously w/ salt and pepper. Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes. Transfer the tenderloins to a platter and cover w/ aluminum foil. Allow to rest for 10 minutes. Carve 1/2 thick diagonal slices. The thickest part will be quite pink (it’s just fine!) and the thinnest part will be well done

Baked Salmon with Tarragon Lemon Sauce

2011-02-21T15:04:00.001-08:00

Serves 4

Ingredients:

4 8-10oz Salmon Filets

1/2 cup white wine

4 TBS Butter

2 TBS Lemon Juice

½ TBS Lemon Zest

2 teaspoons dried tarragon

3 teaspoons Dijon mustard

Salt and Pepper

Directions:

Preheat oven to 400 degrees. In a medium saucepan, melt 2 TBS of the butter.

Drizzle the bottom of a casserole dish or pan with Extra Virgin Olive Oil.

Brush the melted butter over the filets and add salt and pepper to taste.

Bake about 20-25 minutes until edges turn golden, salmon is pink and slightly firm to the touch.

Meanwhile while the fish is cooking, melt 1 TBS of the butter in the saucepan, add in the wine, tarragon, lemon juice and mustard. Bring to a low boil, whisking well to combine and let simmer for 5 minutes.

Remove from heat and mix in the remaining TBS of butter.

Serve over brown rice, pour the sauce over the filets, sprinkle on the lemon zest and add a little slick of lemon for garnish.

Breast of Chicken in a Light Lemon and Herb Sauce

2011-02-19T16:56:00.000-08:00

“Involtini di Pollo al Salmoriglio”
From: Lidia’s Italian-American Kitchen

Yield : Makes 6 servings

Ingredients:

6 boneless, skinless chicken breast halves (about 5 ounces each)
½ cup fine, dry bread crumbs
¼ cup extra virgin olive oil
3 tablespoons chopped fresh Italian parsley
1½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
Salt
1 cup dry white wine
½ cup Chicken Stock or canned reduced-sodium chicken broth
¼ cup fresh lemon juice
1 teaspoon crushed hot red pepper
4 cloves garlic, peeled

Directions:

Cut each chicken-breast half in half crosswise on a diagonal, to yield two pieces of roughly equal size. Place two pieces at a time between two sheets of plastic wrap. Pound gently with the flat side of a meat mallet or the bottom of a small, heavy saucepan to flatten them slightly, to about ½ inch thick.

Toss the bread crumbs, 1 tablespoon of the olive oil, 1 tablespoon of the chopped parsley, 1/ 2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape with the bread crumbs running in a spiral through the center and fasten securely with a toothpick.

Preheat the oven to 475° F.
Arrange the filled chicken breasts side by side in a 13× 9-inch, preferably flameproof baking dish. (There should be some space between the pieces of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic cloves with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.

Top the chicken with the remaining bread-crumb mixture. Return to the oven and bake until the bread-crumb topping is golden brown, about 5 minutes.

If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.) Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the bread-crumb topping.

Pour the sauce around, not over, the chicken pieces, and serve immediately.

Pork Chops in Creamy Mushroom and Onion Sauce

2011-02-09T16:39:00.000-08:00

Ingredients:

8 Boneless Pork Cutlets
1 can condensed Cream of Mushroom Soup Mix
Also: 1 Can full of milk
2 TBS Minced Onion (or onion flakes)
½ cup flour
½ TBS Parsley
1 Chicken Bouillon cube
½ cup water, more or less
2 TBS Vegetable or Canola Oil
1 TBS Butter or margerine
Salt, Pepper, Paprika
Parmesan Cheese

Directions:

In a pie dish whisk together the flour and season it with Salt, Pepper and Paprika to taste. Dredge the cutlets in the flour mixture, shake off any excess.

Brown the cutlets in the vegetable oil in a large Sauté’ pan. Remove and set aside. Drain oil from the pan, put heat on medium. Add the butter, soup mix and milk, whisking to blend evenly. Add in the bouillon cube and a little water to get the sauce to the desired consistency. Stir in minced onion and Paprika.

Add the pork cutlets back to the pan. Bring to a simmer, then reduce heat to low. Let simmer for 10-15 minutes. Add in about 1 TBS of Parmesan cheese and Parsley.

Serve with some Orzo cooked with chicken broth and herbs of preference.

Steamed Clams Italian Style

2011-02-06T11:38:00.000-08:00

Ingredients:

2 cups Chicken Broth
2 TBS chopped Garlic
1 TBS Parsley
2 TBS Butter
Juice of 1 Lemon
1 TBS Lemon Zest
6 Slices of Lemon

Directions:

Melt butter in large, deep sauce pan on Medium High. Add in the Chicken Broth, Garlic and Lemon Juice.
Sauté’ fo 2-3 minutes. Bring to a boil, add the clams, toss in the Lemon slices, Lemon Zest and Parsley on top and cover.
Keep lid on until you see that the clams have all opened. Discard any that do not open. Transfer to a warm platter and pour all the juices over the top.

Steak Diane

2011-02-01T18:59:00.000-08:00

Adapted from The Joy of Cooking

Heat a large, heavy skillet (I use cast iron) over medium high heat. Add 1 TBL olive oil. Season steaks with salt and pepper and saute in pan for 5 minutes on each side for medium rare (less time for rare and more for medium). Remove steaks from pan and allow to rest while you make the sauce.

Return the pan to medium high heat and add 2 TBL butter until melted. Add 1/2 cup chopped shallots (mushrooms if using) and cook for 3 minutes until softened. Stir in:

1/4 cup beef stock
1/4 cup brandy or white wine
1 TBL dijon mustard
2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 cup sliced mushrooms *optional*

Boil for 2 minutes, scraping the bottom of the pan to incorporate all of that steaky goodness into the sauce. Add any juices that have accumulated on the steak platter.

Remove the pan from the heat and stir in 1-2 TBL cream or half and half.

Pour sauce over steaks and garnish with some chopped parsley.

Enjoy with some potatoes, asparagus, and a nice glass of red.

Thai Peanut Chicken

2011-01-28T18:35:00.001-08:00

Ingredients:

1/2 cup soy sauce
4 TBS minced garlic
1 TBS minced fresh ginger root
2 pounds skinless chicken thighs or breasts, cut into small pieces
4 TBS Peanut oil
1 TBS Hot Chili Oil (can add more for extra heat)
1/2 TBS brown sugar
3/4 cup water
6 TBS crunchy peanut butter
4 TBS green onions, chopped, put 1 aside for garnish
Salt and pepper

Directions

In a large bowl, combine the soy sauce, peanut butter, brown sugar and water . Whisk together well and set aside.

Heat 2 TBS of the Peanut oil in a large skillet over medium high heat. Sprinkle the chicken with salt and pepper and sauté until browned. Remove from pan with a slotted spoon, and pour out any excess oil. Add in the other 2 TBS peanut oil and the garlic and ginger. Stir and let cook for a minute or two. Pour in peanut sauce mixture, add desired Chili oil for heat, and bring to a boil. You may need to add in extra water to get the consistency you like, depending if you like a thin or thicker sauce.

Reduce heat to low and simmer for 10-15 minutes. Add the chicken back in, stirring well, and simmer for 10 more minutes. Add in the 3 TBS of green onions. Serve over white rice and garnish with the rest of the green onions.

Caramelized Balsamic Onions

2011-01-26T16:13:00.001-08:00

These can be stored in a air tight container in your fridge for up to a week. These are perfect over steak, burgers, or for an appetizer over some toasty bruschetta topped with Gorgonzola.

Ingredients:

3 medium-large onions (white, yellow or red)
2 tablespoon Extra Virgin Olive Oil
1 TBS Balsamic vinegar
1tsp Worshishire Sauce
Salt and pepper, to taste

Directions:

Peel and slice onions. Heat oil in large saucepan over medium heat. Add onions, salt and pepper, stir to coat onion. Cook for 10 minutes, stirring every few minutes. If the onions start to color too much or catch on the bottom of the saucepan, reduce the heat. Add the Balsamic vinegar and Worshishire and stir into onions. Be sure to scrape the bottom of the pan to remove all the flavors.

Reduce to medium/low and cover pan. Stir onions every five minutes and check that they are not burning on the bottom of the saucepan. Cook for another 20-30 minutes or so, until onions have reached the desired color and texture.

Ham Casserole

2011-01-21T09:27:00.000-08:00

Recipe courtesy of Nikki Hollowell Gwin

Ingredients:

3 cups cubed ham
1 cup uncooked rice
2 cups milk
2 cups grated cheese
1 cup fresh chopped parsley (ok, i did not have fresh and had to use dried)
...1 chopped bell pepper
salt and pepper

Directions:

Cook rice according to pkg directions. Then mix all ingredients and pour into greased cassarole dish. Bake at 325 for 1 hour.

Shaved Fennel Salad

2011-01-21T09:19:00.001-08:00

Recipe courtesy of Peter Francis Battaglia

A shaved fennel salad with extra virgin olive oil, fresh mandarin juice, fennel fronds, black pepper, sea salt, diced red onion, on a bed of baby spinach

Greek Salad

2011-01-21T09:14:00.000-08:00

Recipe courtesy of Peter Francis Battaglia

A crisp and refreshing Greek Salad...a fine dice of red onion, celery, cucumber, oregano, red wine vinegar, Greek Olive oil (it's sooo good), some salad greens, ripe tomatoes, kalamata olives, squeeze of fresh lemon...toss together, and top with delicious feta cheese..

Thai Panang Curry with Chicken

2011-01-21T09:08:00.001-08:00

Recipe courtesy of Nancy Josland Dalsin
Makes 2 -4 servings

Ingredients:

12 oz. Sliced Chicken Breast
1 Can Coconut Milk
2 tablespoons ground Peanuts
1 tablespoon palm sugar
4 Thinly sliced Kafflir Lime Leaves
2 teaspoons Fish Sauce or to taste
4 - 5 Thai Basil Leafs
2 oz. Panang Curry Paste ( more if you like the heat)
1 Red Bell Pepper
Stir fry vegetables, optional
Pinch ground Red Chili (to taste)

Heat sauce pan over medium heat. Add small amount of olive or peanut oil. Add Curry, lime leaves and palm sugar in the pan. As they reduce, add Chicken. Sear chicken while mixing with curry spices. Add Coconut Milk. Bring to near
boil, then simmer. Add peanuts. The longer you simmer the better. Minimum 15 to 20 minutes, several hours if time permits.
Add bell peppers about 15 minutes before serving along with fish sauce.

Slow Cooker Corned Beef and Cabbage

2011-01-21T08:59:00.000-08:00

Recipe courtesy of Nancy Josland Dalsin
From J. Beethoven's Corned Beef Connection:

6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage

Spice Mixture
8 allspice berries
1 teaspoon black peppercorns (gourmet blend)
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme, tie in cheese cloth and add to liquid.

Preparation:

In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours.

Black Fermented Garlic Butter

2011-01-21T08:50:00.000-08:00

Recipe courtesy of Nancy Josland Dalsin

The Taste:
This is an obviously caramelized product. Molasses-like in its deep rich color and it’s slightly sweet and sticky presentation. The first taste is garlicky yes, but more along the lines of slow roasted garlic, quite tame. In addition there are strong sweet-savory notes. This must be umami-rich. Again, a crack research team is investigating.

Read more at Suite101: Black Garlic, New Gourmet Ingredient: Umami-rich, Deeply-flavored, Fermented - Odd and Wonderful http://www.suite101.com/content/black-garlic-new-gourmet-ingredient-a103710#ixzz1BWowlyAl

Directions
1 stick of butter (1/4 of a pound)
2 tbs of Italian Parsley finely chopped
2 tbs of chives finely chopped
zest of one lemon
6 cloves of black fermented garlic
whip all ingredients together

Piri-Piri Chicken

2011-01-21T08:44:00.000-08:00

Recipe courtesy of Nancy Josland Dalsin

Piri-Piri Chicken

Piri-piri chicken is a spicy dish with roots in both Africa and Portugal. The dish was created in Angola and Mozambique when Portuguese settlers arrived with chili peppers (known as piri-piri in Swahili). Timing note: The chicken needs to marinate for at least four hours before being grilled.

IngredientsGlaze
3 tablespoons butter
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons piri-piri sauce or other hot pepper sauce
2 tablespoons fresh lemon juice
Chicken
1/4 cup chopped fresh cilantro
1 2-inch piece fresh ginger, peeled, thinly sliced
1 large shallot, peeled, quartered
3 garlic cloves, peeled
1/2 cup piri-piri sauce or other hot pepper sauce
1/4 cup extra-virgin olive oil plus additional for brushing
1/4 cup fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 3 1/2- to 4-pound chicken, backbone removed, opened flat
1 113/4x81/2x1 1/4-inch disposable aluminum baking pan (to catch drips)

Glaze
Melt butter in small saucepan over medium-high heat. Add cilantro and garlic; cook until garlic begins to brown, about 2 minutes. Add piri-piri sauce and lemon juice. Reduce heat to medium-low; simmer 2 minutes. DO AHEAD Glaze can be made up to 1 day ahead. Cover and chill. Rewarm before using.
Chicken
Finely chop cilantro, ginger, shallot, and garlic in processor. Add piri-piri sauce, 1/4 cup oil, lemon juice, coarse salt, and pepper; process marinade to blend.
Place chicken, skin side up, on work surface. Using palm of hand, press on breastbone to flatten chicken. Tuck wing tips under. Pour half of marinade into 11x7x2-inch glass baking dish. Open chicken like book; place skin side down in single layer in dish. Pour remaining marinade over. Cover; chill at least 4 hours or overnight, turning chicken occasionally.
Remove top rack from barbecue. Prepare barbecue (medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack. Place disposable aluminum pan on unlit part of grill. Place upper grill rack on barbecue; brush with oil.
Remove chicken from marinade. Arrange skin side up on grill rack above drip pan. Cover barbecue; grill until skin is browned and instant-read thermometer inserted into thickest part of thigh registers 165°F, turning often, about 40 minutes. Transfer to platter. Pour warm glaze over.

Cheddar Broccoli and Bacon Soup

2011-01-18T14:33:00.000-08:00

I suggest doubling this recipe, people will want more and it’s great left over.

Ready in 30 minutes
Serves 6

Ingredients:

1 -10oz box frozen chopped broccoli
1 small onion, finely chopped
4 crisply cooked slices bacon, crumbled
2 TBS Butter or Margarine
3 chicken bouillon cubes
1 cup hot water
3 TBS flour
3 cups milk
3 cups shredded Cheddar cheese
Salt and black pepper to taste
*optional: few shakes of Cayenne Pepper or Hot Sauce to kick it up

Directions:

Sautee’ the onions and butter in large soup pot until tender. Sprinkle in the flour and whisk for a minute or two. Slowly add in the milk, continue whisking on medium/ high until the soup starts to thicken.

Dissolve bouillon in the hot water and add to the pot. Bring to a low simmer, add in the broccoli, mix until it is all heated through. Reduce to medium/low and add in the Cheddar cheese. Do not let the soup come to a boil. When it’s all melted in stir in the crumbled bacon, reserving some for garnishing. Salt and pepper to taste. Serve with some Cheddar and Bacon on top.

Chicken Soup

2011-01-13T08:08:00.001-08:00

Ingredients

1 (3 pound) whole chicken, cut into pieces
2 quarts water
1 large onion, chopped
2 stalks celery with leaves, chopped
1/2 cup chopped fresh parsley
5 black peppercorns
6 cubes chicken bouillon, crumbled
1 bay leaf
1 pinch dried thyme
1 teaspoon salt
1 cup sliced carrots
1/2 cup sliced celery
1/4 cup minced onion
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
½ cup-1 cup Acini pepe or ditalini pasta

Directions

In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, , thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, and simmer for a few hours. Strain stock, reserving chicken, and refrigerate for 30 minutes.

In the same pot add 2 TBS EVOO, add in vegetables and cook until slightly browned around the edges, stirring frequently.

Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir dried parsley, 1 teaspoon salt, pepper and pasta. Bring to a boil, then reduce heat and simmer 30 minutes.

Italian Style Vegetable Beef Soup

2011-01-12T13:46:00.001-08:00

Ingredients:
½ lbs beef, cut into small pieces
2 cups diced tomatoes
3 cups of small pasta (orzo, ditalini, stars, tiny shells, etc…)
1 large container beef broth
4 large carrots, chopped
4 large celery stalks, chopped
1 large onion, chopped
½ large head of green cabbage
2 TBS Butter
3 TBS EVOO
Salt and pepper
1 TBS Onion powder
1 TBS Garlic powder
½ tsp Paprika
1 ½ TBS Parsley
1 TBS Oregano

Directions:
Brown the steak with the butter in a heavy bottomed saucepan over medium-high heat. Set aside.

In a large soup pot over high heat, add the EVOO, the chopped vegetables, salt, pepper, paprika, onion and garlic powder. Stir frequently until the veggies are just starting to brown and are caramelized. Pour in the beef broth and diced tomatoes. Drain the oil out of the pan of beef and add to the pot. Combine and bring to a boil. Add in 4 cups of water, bring back to the boil, reduce and let simmer for at least an hour.

When you are ½ hour away from serving add in your pasta of choice, stirring until cooked. Serve with some freshly grated Parmesan cheese sprinkled on top.

Chicken Saltimbocca with Lemon Sauce

2011-01-11T15:50:00.001-08:00

Recipe courtesy of Epicurious.com
http://www.epicurious.com/recipes/food/views/Chicken-Saltimbocca-with-Lemon-Sauce-237324

Ingredients:

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice

Preparation:

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.

Sweet and Tangy Beef Tips

2011-01-09T15:28:00.000-08:00

Sweet and Tangy Beef Tips

Prep Time:
15 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 15 Min

Ingredients
2 TBS vegetable oil
1 TBS olive oil
1 onion, chopped
2 pounds cubed beef stew meat
1 cups beef broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
6 TBS sweet and tangy barbecue sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 TBS flour
1 cup water

Directions
In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides.

Pour 1 cup of beef broth, soy sauce, barbecue sauce and Worcestershire sauce into the skillet. Stir in flour, garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 to 1 and ½ hours or more, stirring frequently.

Combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Serve over rice, egg noodles or pasta.
.

Hot Crab Dip

2010-12-30T08:24:00.001-08:00

Ingredients

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 TBS milk
1 teaspoon Worcestershire sauce
1 TBS Horseradish
2 cloves garlic, minced
6 ounces crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Directions

In a medium bowl, mix cream cheese and milk until soft and smooth. Blend in Horseradish, lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic and crab meat. Store, covered, in refrigerator until ready to use.

To serve warm, heat in microwave for 3 to 4 minutes.

Sweet and Sour Meatballs

2010-12-29T15:31:00.000-08:00

Prep time: 20 mins
Ready in 1 hour
Serves 8

Ingredients:
Meatballs:

2 pounds ground beef
2 eggs
1/2 cup dry bread crumbs
1 onion, finely diced

Sauce:

3/4 cup brown sugar
6 tablespoons all-purpose flour
3 cups water
1/2 cup distilled white vinegar
5 tablespoons soy sauce
salt and pepper

Directions:

Preheat the oven to 400 degrees.
In a large bowl, combine the ground beef, eggs, bread crumbs and onion. Mix thoroughly and shape into balls.

Spray a large sheet pan with sides with non-stick spray and put all the meatballs on it with a little space in between each. Brown the meatballs for approximately 20-30 minutes. Remove the meatballs with a slotted spoon and put on paper towels to absorb the excess oil from the meat and set aside.

In a large saucepan, over medium-high heat combine the brown sugar, flour, water, white vinegar and soy sauce. Whisk thoroughly and bring to a slow simmer . Add meatballs.. Reduce heat and continue to simmer, stirring often, for approximately 30 minutes.

Serve over hot Egg Noodles.

Chicken Pot Pie

2010-12-17T18:09:00.000-08:00

This pie recipe is so easy and makes a great family dinner on a cold wintery night. Kids love it and the best thing is it's loaded with plenty of meat and vegetables! I start the quick way by using a store bought Rotisserie chicken from the store and just cut it all up in pieces, using the juicy brown meat as well as the white.

Ingredients:

2 cooked skinless, boneless chicken breast OR 1 whole cooked Rotisserie Chicken from the supermarket, cut into chunks 1 (10.75 ounce) can condensed cream of CELERY OR CHICKEN soup 1 can condense cream of mushroom soup 1 32 oz package frozen mixed vegetables OR 2 (15 oz) cans mixed vegetables, drained 1 9 inch deep dish double crust pie 1 egg 1/2 TBS Herbes de Provence* *This gives it a deep, woodsy, home cooked chicken flavor, I love it! It's available in any store;it's a mixture herbs from the south of France made up of a combination of thyme, oregano, marjoram, bay, basil and rosemary.

Directions:

Mix undiluted soup, vegetables, herbs, and diced chicken all together in a large bowl. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Beat egg and brush all over top and edges of pie crust. Sprinkle salt, pepper and a little more herbs on top. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Asparagus, Sun Dried Tomato and Crispy Pancetta Lasagna

2010-12-16T19:33:00.000-08:00

Recipe courtesy Giada De Laurentiis

Cook Time: 25 min
Yield: 6 to 8 servings

Ingredients

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Directions

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Spinach and Cheese Stuffed Portabello Mushrooms

2010-12-16T16:13:00.000-08:00

Recipe by Nancy Josland Dalsin

Ingredients:

4 large portobello mushrooms, stems and gills removed, stems chopped. Discard gills, (to remove gills, just scrape out with a spoon)
5 ounces goat cheese (or provolone, feta or mozzarello)
1/2 of a red bell pepper, finely diced
1 package (10 oz) frozen spinach, thawed and thoroughly drained
2 cloves of garlic, finely diced
1 tablespoon olive oil, plus additional for greasing pan
2 tablespoons fresh basil, chopped or 1 tsp of dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons bread crumbs, preferably panko crumbs

Directions:

Preheat oven to 375 F.

In a bowl, stir together chopped mushroom stems, goat cheese, red peppers, garlic, olive oil, basil, spinach, salt, and pepper. Stuff mushroom caps with the filling. Lightly grease a baking pan with olive oil, then place the caps smooth side down. Top with bread crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15 minutes longer, until golden brown.

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