Rosa’s Fried Rice

Pic and recipe courtesy of Rosa Velez

        

Ingredients:

3 cups pf white rice

2 tablespoons of hoisin sauce

3 tablespoons of soy sauce

1 tsp of wistershire sauce 

3 tablespoons of sesame seed oil

5 cloves of grated garlic

1 tsp of grated ginger

Sat and pepper to taste

Bag of Frozen veggies of carrots and peas

1/2 of chopped onions 

1/2 cup of chopped peppers 

2-4 eggs scrambled then put aside

Directions:

In a big deep frying pan put in oil chopped onions and peppers cook for 4 mts, add garlic and ginger cook for couple of mts then add veggies and sauces cook a couple of mts then add rice, salt and pepper to taste combine all together if need of more soy sauce add to your liking and combine all ingredients together stir fry for 5 mts then add cooked scrambled eggs at end combine all together, enjoy!

Chicken Bacon Ranch Pasta Salad:

Recipe and pictures courtesy of Carol Riggs Walz 

Ingredients: 

12-ounce pack Spiral pasta (I used Wacky Pack Veggie Spiral Pack)

3 chicken breast, chopped

1 1/2 cups shredded cheddar cheese

1 chopped tomato, or a handful of cherry tomatoes chopped in half

12 pieces bacon, cooked hard and crumbled

1 zucchini shredded

1 scallion finely chopped for garnish

COPYCAT RANCH DRESSING INGREDIENTS:

I doubled this and used at least 2 3/4 cups

1 pack Ranch Dressing (the original recipe called for 1 teaspoon dry Ranch dressing Buttermilk Recipe)

1 cup Mayonnaise

1/2 cup buttermilk

1/4 teaspoon black pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder

Here’s what you do:

COPYCAT OUTBACK RANCH DRESSING:

Mix together the mayonnaise, buttermilk, Ranch dressing pack, pepper, paprika, and garlic powder.

Refrigerate

CHICKEN BACON RANCH PASTA:

Season chicken with salt and pepper and bake for 30 minutes in the oven 350 degrees.

Cut the chicken breast up into bite sizes,

Cook the pasta according to the package directions.

In a large bowl, combine the chopped chicken, cooked and drained pasta, ranch dressing, shredded cheese, chopped tomatoes, zucchini, and 8 pieces of bacon cooked hard and crumbled, reserve the last 4 to crumble on top

Mix well and serve or refrigerate.

Hasselback Potatoes recipe courtesy of Ree Drummond

Ingredients:

8 tablespoons (1 stick) butter, softened

1/2 cup extra-virgin olive oil

1/3 cup finely chopped chives

Kosher salt and freshly ground black pepper

6 medium russet potatoes, scrubbed

Directions: 

Preheat the oven to 450 degrees F.

Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

Video:  http://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes.html#lightbox-recipe-video

Summer Pasta Salad

Recipe and picture courtesy of: Danielle Mulholland

Ingredients:

1 package bowtie pasta cooked and drained.

1 red bell pepper and one yellow, cut into bite size pieces.

3/4's of an English cucumber, I cut it lengthwise into fourths and then cut horizontally into desired thickness.

2 or three tomatoes (any kind you prefer) seeded and chopped.

Half a jar of pitted, sliced kalamata olives.

A handful or two of fresh spinach leaves.

8 oz of fresh mozzarella.  

(If you get the loaf/log version just cut into cubes.)

Directions:

Season generously with your favorite vinaigrette dressing. 

I used a rustic Italian my family loves. 

Refrigerate at least 2 hours, overnight is best.

Zucchini Casserole

Recipe and Pictures courtesy of: Carrie Smith

Ingredients:

1 and 1/4 cups of finely crushed Ritz crackers (don't substitute; they're perfect for this)

... ~1/4 cup butter or margarine, melted

~2 and 1/2 cups of grated zucchini

~3/4 cheddar cheese

~1 egg, lightly beaten

~1 small white onion, finely chopped

~1 small clove of garlic, finely minced (i have that garlic in a tube, and i just put in 

the equivalent of that)

Directions:

Preheat oven to 325F. Grease an 8" x 8" pan and set aside.

In large bowl, combine cracker crumbs and melted butter. Once blended, set aside 1/4 cup of the mixture for the topping. Next, stir the remaining ingredients into the large amount of cracker mixture (zucchini, cheese, egg, onion & garlic). Once combined, put into the greased pan and then sprinkle with the reserved 1/4 cup of cracker mixture and bake for 1 hour. 

**Note: I used a glass pan & my oven runs hot, so i adjusted the temp and kept an eye on mine when it was baking...keep that stuff in mind when you're making yours. :)See More



Green Beans Almondine

Courtesy of Cooks.com - All rights reserved.

1 1/2 lbs. green beans

4 oz. almonds

2 tbsp. butter

Salt and pepper

Saute almonds in butter until lightly browned; do not burn. Steam the green beans. Toss with almonds and season with salt and pepper before serving

Aunt Eleanor's Famous Beans with Sausage and Bacon

　Ingredients:

2 28 oz cans Bush’s Best Baked Beans
4 Italian Sausage Links (out of the casing)
6 Slices cooked bacon, chopped
1 White Onion, sliced
4 Tablespoons Barbecue Sauce
3 Tablespoons Yellow Mustard
½ cup Beer
Salt and Pepper


Directions:

In a large skillet, brown the onions, bacon and sausage. Sprinkle in
the salt and pepper, cook until everything is browned an caramelized.
Add in the beer. Let the beer cook out about 2-3 minutes.
Pour in the beans, blend in the mustard and barbecue sauce.
Let it come to a boil for a minute, stirring often to prevent sticking.
Reduce heat and let it sit on warm until serving.

Our Family's Thanksgiving Stuffing

Ingredients:

This recipe serves 4. For Thanksgiving we double the recipe.

6 Tbs Butter
1 cup chopped onions
1 cup chopped celery
2 tsps chopped fresh Sage or 1 tsp dried
1  1/2 cups chicken broth
8 cups cubed bread crumbs of prepared stuffing in bag
*optional* 1/2 cup cooked crumbled sausage and/or dried cranberries

Directions:

Melt butter in saucepan over medium hight heat. Add celery and onions and cook for 4-5 min.
Remove from heat.

Add broth to stuffing in a large bowl and mix lightly.
Place into turkey or in a casserole dish covered.

Jessica's Garlic Roasted Mashed Potatoes

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!

Spinach and Cheese Stuffed Portabello Mushrooms

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.

Creamy Au Gratin Potatoes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx?ms=1&prop25=45198561&prop26=WhatsCooking&prop27=2010-09-30&prop28=RecipeArea1&prop29=FullRecipe_1&me=1


Prep Time:30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs

Original Recipe Yield 4 servings

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Boston Baked Beans

Recipe courtesy of Nancy Josland Dalsin

There's nothing like the smell of home baked beans, slow cooking in the oven all day.

Here is an authentic recipe for Boston Baked Beans. This historic bean dish gets its flavor from molasses, bacon, brown sugar, and mustard. Soak the beans overnight and simmer before cooking for the best and most tender Boston Baked Beans.

Ingredients

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar


Directions

Beans are best if soaked overnight in cold water. The next day simmer the beans in the same water until soft, about 1 to 2 hours. Drain and save the liquid.

Preheat your oven to 275 degrees F.

Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish and layering the beans with bacon and onion.

In a saucepan, mix the ingredients. Combine the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake the beans for approximately 8 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. Remove the lid for the last 2 hours to allow beans to brown

Lemony Orzo with Parmesan and Basil

Ingredients:

3 tablespoons butter
2 cups uncooked orzo pasta
2 14oz cans chicken broth
3/4 cup grated Parmesan cheese
½ cup chopped fresh basil
salt and pepper to taste
1 TBS Olive Oil
Juice of ½ Lemon

Directions:

Heat the oil in a heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (if too much liquid drain off).

Mix in butter, then add lemon juice, parmesan cheese and basil. Season with salt and pepper to taste. Garnish with basil sprigs.

Fresh Cole Slaw

Ingredients:

1/2 cup mayonnaise
1/4 cup white sugar
1/3 cup milk
2 tablespoons lemon juice
2 tablespoons vinegar
1 medium sized head of green cabbage, shredded
2 medium sized carrots, grated
1/3 cup minced onion
½ teaspoon celery seed
salt and pepper to taste

Directions:

In a medium mixing bowl, whisk together mayonnaise, sugar, milk, lemon
juice, vinegar, and salt and pepper.

Add in the cabbage, carrots, and onion into the dressing; toss to mix very well.

Refrigerate for at least 3-4 hours or up to overnight before serving. The longer it sits,
the better!

Chinese Chicken Fried Rice

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=16954&origin=detail&servings=3

" Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish."

Ingredients:

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
1 Carrot blanched and diced 2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
½ cup green peas (blanched)

Directions:

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Creamy Mushroom and Garlic Orzo

Ingredients:

4 TBS butter
3 TBS chopped Garlic
1 lb Orzo pasta, cooked al dente
2 cups fresh Baby Bella Mushrooms, chopped
2 cups fat free half and half
¼ cup white wine
1/2 cup grated Asiago (or Parmesan) cheese
1/4 cup fresh parsley
garlic powder, salt, pepper and paprika to taste

*Broiled Salmon filets*

Directions:
Melt 3 TBS the butter in a skillet over medium heat. Stir in the garlic and mushrooms, sprinkle with salt, pepper and paprika to taste. Saute until browned. Add in the flour and stir together a minute or two to cook out the flour. Pour the white wine in and scrape the bottom of the pan. While stirring, slowly add in all of the half and half. Simmer all together for about 5 minutes, add in the Parsley and mix in the cooked orzo, most of the cheese and the rest of the butter. Cook and stir 5 minutes, until butter is melted. Sprinkle the rest of the cheese and parsley and served with broiled Salmon on top.

Orzo with Broccoli Rabe, Lemon and Garlic

Ingredients:

1 lb Broccoli Rabe
1 lb Orzo
2 TBS chopped Garlic
3 TBS EVOO
3 Chicken Boullion cubes
3 TBS Lemon Juice
the zest of 1 Lemon
3 TBS Butter
Salt and Pepper

Directions:

Boil the Orzo with the boullion cubes added into the water until tender (10-15 minutes). Drain and set aside. Wash and chop up the Broccoli Rabe into small chunks. Saute the garlic in a pan with the EVOO and butter for 5 minutes. Add in the Broccoli Rabe, and saute' for 5-10 minutes until wilted down. Stir in the lemon juice and zest. Pour into the orzo and combine all together.

Cheesy Vegetable Risotto

Ingredients:
1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots,
cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper


Directions:
1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Tex Mex Spanish Rice

Ingredients:


1 TBS Olive Oil
2 cups of chicken broth
1 cup of white long grain rice
1 can HUNTS petite diced tomatoes with green chiles (or w/out)
1/2 onion diced
1/2 tsp (depending on your taste) of cumin
1/2 tsp chili powder
salt and pepper.

Directions:

Heat oil in saucepan and brown the rice in it. Move aside when browned and cook onion until transparent. Quickly add your chicken broth, one can of Hunts petite diced tomatoes, mix well, add your spices, mix again. Add salt and pepper. Bring to boil, simmer covered for about 15 minutes.

Brussel Sprouts with Pancetta

Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
2 slices Pancetta ½ in thick, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.