Ingredients:
•Alfredo Sauce
•8 ounces butter
•1 1/2 cup whipping cream
•freshly ground white pepper
•1 1/2 cups fresh grated Parmesan cheese
•.•18 slices mozzarella cheese
•.
•Ricotta Mixture:
•2 cups ricotta cheese
•1/3 cup grated Parmesan cheese
•3/4 cup shredded mozzarella
•2 tablespoons sliced green onions
•2 teaspoons minced fresh parsley
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1/4 each teaspoon dried leaf basil and oregano
•1 1/2 cups prepared Alfredo sauce
•.
•Vegetables
•2 cups chopped carrots
•4 cups sliced mushrooms
•1 cup chopped onion
•1 tablespoon butter
•2 cups chopped or sliced red bell peppers
•1 cup chopped or sliced green bell pepper
•2 cups sliced zucchini
•4 cups broccoli florets
•lasagna strips
Preparation:
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.
6/30/09
Carmella's Chicken with Sundried Tomatoes and Olives
OK, ladies - the chicken with sundried tomatoes and olives
I used 4 thin cut cutlets. seasoned with salt and pepper, just browned in a non-stick frying pan in a little olive oil and put aside
2 cloves of garlic, minced
1 small onion chopped
browned in 2 tablespoons of olive oil
add a little salt and fresh ground pepper
add a cup of white wine (use whatever is opened!)
let that reduce down a bit.
I used 10 sundried tomatoes in olive oil, chopped roughly
one small can of sliced black olives drained.
to thicken the sauce I use a little bit of Wondra flour - about a tablespoon (I swear by it for gravies)....don't mix it with water, just sprinkle a little bit over the wine and wisk it to keep it from getting lumpy. If it gets too think add a litte water. When it's thick enough, add the tomatoes and olives and put the chicken back in the pan. Let it simmer for about 10 minutes. I serve it over either saffron rice or rice with herbs de provence and either a salad or green veggie.
Just a note....if you want to use chicken broth instead of the wine, don't add any salt to the chicken or the dish itself. I did it once and it was WAY too salty.
I used 4 thin cut cutlets. seasoned with salt and pepper, just browned in a non-stick frying pan in a little olive oil and put aside
2 cloves of garlic, minced
1 small onion chopped
browned in 2 tablespoons of olive oil
add a little salt and fresh ground pepper
add a cup of white wine (use whatever is opened!)
let that reduce down a bit.
I used 10 sundried tomatoes in olive oil, chopped roughly
one small can of sliced black olives drained.
to thicken the sauce I use a little bit of Wondra flour - about a tablespoon (I swear by it for gravies)....don't mix it with water, just sprinkle a little bit over the wine and wisk it to keep it from getting lumpy. If it gets too think add a litte water. When it's thick enough, add the tomatoes and olives and put the chicken back in the pan. Let it simmer for about 10 minutes. I serve it over either saffron rice or rice with herbs de provence and either a salad or green veggie.
Just a note....if you want to use chicken broth instead of the wine, don't add any salt to the chicken or the dish itself. I did it once and it was WAY too salty.
Tracy's Stuffed Cabbage
Tracy's STUFFED CABBAGE
Make the stuffing just like meatballs, but with rice too, boil the cabbage until soft & put filling in the middle (but don't overstuff, you dont want it falling out.) roll it up and put tooth picks through to keep them together. I cook mine on stove top in a nice big pot of tomato sauce. Simmer it just like meatballs for about the same amount of time. (Can also be put in a bake dish with a little Olive Oil on the bottom and cooked at 375 for about 45-1 hour)Comes out really good. Let me know how it goes or if you need more info.
Make the stuffing just like meatballs, but with rice too, boil the cabbage until soft & put filling in the middle (but don't overstuff, you dont want it falling out.) roll it up and put tooth picks through to keep them together. I cook mine on stove top in a nice big pot of tomato sauce. Simmer it just like meatballs for about the same amount of time. (Can also be put in a bake dish with a little Olive Oil on the bottom and cooked at 375 for about 45-1 hour)Comes out really good. Let me know how it goes or if you need more info.
Chicken Scarpiello
INGREDIENTS
• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper
DIRECTIONS
1.Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2.In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3.To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes
• 1 1/4 pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper
DIRECTIONS
1.Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2.In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3.To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes
Serap's Patlican Salatasi (Eggplant Salad)
Patlican Salatasi (Eggplant Salad)
Ingredients
1 eggplant
1 green bell pepper, sliced fine
1 large garlic clove, crushed
salt and ground black pepper
a handful of fresh parsley, chopped
1 Tbsp olive oil
1 large fresh tomato, peeled and chopped
1 onion, chopped
juice of 1 lemon
Directions
1 Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, and garlic.
3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.
Ingredients
1 eggplant
1 green bell pepper, sliced fine
1 large garlic clove, crushed
salt and ground black pepper
a handful of fresh parsley, chopped
1 Tbsp olive oil
1 large fresh tomato, peeled and chopped
1 onion, chopped
juice of 1 lemon
Directions
1 Wash the eggplant and prick all over with a fork. Place on the grill (before the meat as it takes longer to cook). To make sure it cooks evenly, turn it occasionally using the stem as a handle. When the skin of the eggplant looks quite burnt, make sure the flesh is soft right through by testing it with a fork.
2 Hold the eggplant under cold running water to cool, then peel the skin, leaving the soft flesh. Slice it into a serving dish and add the tomatoes, bell pepper, and garlic.
3 Place the onion in a separate dish and rub with a good pinch of salt, then wash and drain. Add to the salad along with the parsley.
4 To make the dressing, combine the lemon juice, olive oil, and salt and pepper to taste. Drizzle over the salad and serve.
Carmella's Bourbon or Rum Balls
3 cups finely crushed Nabisco chocolate wafers (about 60 cookies)
2 cups powdered sugar
1 cup finely chopped almonds, pecans or walnuts
½ cup bourbon
¼ cup light corn syrup
Granulated sugar, powdered sugar or baking cocoa
Mix crushed wafers, powdered sugar and nuts in a large bowl. Stir in bourbon and corn syrup.
Shape mixture into 1-inch balls. Roll in granulated sugar (or powdered sugar or baking cocoa).
Cover tightly and refrigerate at least 3 days before serving to blend flavors.
Bourbon can be substituted by ½ cup of brandy or ½ cup of rum.
Carmella's Rice Pudding
by Carmella Dellaporte
Ingredients:
½ gallon milk
1 cup long grain white rice
1 cup sugar
1 teaspoon vanilla
1 egg, beaten
1 teaspoon anisette (optional)
1 teaspoon Orange zest (optional)
½ cup Raisins (optional)
Nutmeg
Directions:
In large pot, add milk and rice. On low heat, cover and simmer. Stir every 5 minutes.
When pudding starts to thicken, add sugar & vanilla and optional ingredients.
Cover and continue to stir every 5 minutes.
When rice is still somewhat soupy, add beaten egg and remove from heat.
Carmella's Fruit Pizza
Recipe courtesy of Carmella Dellaporte.
As I said, I usually make this in the summer, so you can actually use any seasonal fruit you want. I've seen it done with all berries and with orange segments. This is one that gets asked for whenever there is a party!
1 Roll Pillsbury Sugar Cookie dough
8 oz. Cream cheese, softened
8 oz. Cool Whip
¼ cup sugar
1 can (20 oz.) crushed pineapple, drained and juice reserved
sliced banana, strawberry, kiwi, grapes, etc. (dipped in pineapple juice)
coconut (optional)
slivered almonds (optional)
Preheat oven to 350. Grease pizza pan. Cut cookie dough as directed and place on pizza pan and flatten. Bake 15 to 20 minutes or until done. Let cool thoroughly.
Mix cream cheese, Cool Whip and sugar together until Cool Whip is all mixed in and mixture is smooth. Spread on cooled cookie. Spread pineapple on top. Place sliced fruits on top. Sprinkle with coconut and almonds. Refrigerate at least one hour before serving.
Lesley's Parsnip and Garlic and Parsip and Apple Soup
1. Gingered Parsnip and Garlic Soup
450g parsnips, peeled and chopped
4 cardamom pods
1 tsp coriander seeds
a walnut sized lump of ginger, peeled and chopped
15g butter
1 small bulb garlic, peeled
1 ltr milk
salt
cayenne pepper
150ml soured cream
1/2 bunch spring onions, trimmed and chopped
Crush the ginger and seeds from the cardamom pods in a pestle and mortar to make a paste.
Melt butter in large pan, add garlic and fry for a few moments to soften. Stir in ginger paste and fry for a minute. Add parsnips and milk, season with salt and cayenne and simmer for 30-40 mins until parsnips are soft.
Puree. Add soured cream and reheat (DO NOT BOIL). season to taste and stir through spring onion.
2. Parsnip and Apple Soup - I knew I'd made this
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
170g cooking apple (I found this a bit much and would reduce slightly)
450g parsnips
170g potato
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
150ml milk
2 tbsp creme fraiche
chopped chives
Heat oil, add onion and garlic and cook on a low heat for 10 minutes - do not allow them to brown or they will discolour your soup.
Peel and chop apple, parsnip and potato. Add apple and parsnip to the pan and cook for 5 mins.
Add the wine, boil and reduce by half, ass the stock and potato. Season and bring to boil, lower heat and simmer for 20 mins or until veg is very soft.
Puree, add enough milk to achieve consistency of thick cream.
Adjust seasoning, add creme fraiche and serve sprinkled with chives.
450g parsnips, peeled and chopped
4 cardamom pods
1 tsp coriander seeds
a walnut sized lump of ginger, peeled and chopped
15g butter
1 small bulb garlic, peeled
1 ltr milk
salt
cayenne pepper
150ml soured cream
1/2 bunch spring onions, trimmed and chopped
Crush the ginger and seeds from the cardamom pods in a pestle and mortar to make a paste.
Melt butter in large pan, add garlic and fry for a few moments to soften. Stir in ginger paste and fry for a minute. Add parsnips and milk, season with salt and cayenne and simmer for 30-40 mins until parsnips are soft.
Puree. Add soured cream and reheat (DO NOT BOIL). season to taste and stir through spring onion.
2. Parsnip and Apple Soup - I knew I'd made this
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
170g cooking apple (I found this a bit much and would reduce slightly)
450g parsnips
170g potato
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
150ml milk
2 tbsp creme fraiche
chopped chives
Heat oil, add onion and garlic and cook on a low heat for 10 minutes - do not allow them to brown or they will discolour your soup.
Peel and chop apple, parsnip and potato. Add apple and parsnip to the pan and cook for 5 mins.
Add the wine, boil and reduce by half, ass the stock and potato. Season and bring to boil, lower heat and simmer for 20 mins or until veg is very soft.
Puree, add enough milk to achieve consistency of thick cream.
Adjust seasoning, add creme fraiche and serve sprinkled with chives.
Carmella's Holiday Biscotti
I made these last year without the white chocolate (YUCK!). I got the recipe from Food Netowork - they were a big hit!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Carmella's Grilled and Marinated Swordfish
Ingredients:
4 cloves crushed garlic
1/3 cup white wine
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning (Bell's)
1/4 teaspoon salt
1/8 teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks in the the marinade and refrigerate for 1 hour, turning frequently.
Preheat grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley & lemon wedges
4 cloves crushed garlic
1/3 cup white wine
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning (Bell's)
1/4 teaspoon salt
1/8 teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley (optional)
4 slices lemon, for garnish (optional)
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks in the the marinade and refrigerate for 1 hour, turning frequently.
Preheat grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley & lemon wedges
Carmella's Chicken Tetrazinni
I got this recipe from Allrecipes.com - it's a great way to get use leftover chicken.
INGREDIENTS (Nutrition)
1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
INGREDIENTS (Nutrition)
1 (8 ounce) package spaghetti, broken into pieces
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Carmella's Venetian Shrimp and Scallops
Ingredients:
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Directions:
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes.
Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
1 pound sea scallops
1 pound large shrimp, peeled and deveined
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
12 leaves fresh basil, shredded or torn
1 lemon, zested
Hot, crusty bread, for plate mopping
Directions:
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes.
Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.
Sabrina's Cranberry Pork Roast (Slow Cooker)
This is a crock pot recipe that a neighbor of mine gave to me, and I love it! The pork falls apart when it's done, and the sauce (which is shown how to make at the end of the recipe), is to die for. Enjoy! :)
CRANBERRY PORK ROAST
1 boneless pork roast (or tenderloin)
1 can cranberry sauce (either whole berry or jelly is fine)
1/4 c. sugar
1 c. cranberry juice (apple works fine too)
1 tsp dry mustard
1/4 tsp cloves
2 Tbs cornstarch
2 Tbs cold water
Mash cranberry, sugar, mustard, and clove. Add juice. Pour over roast in crockpot. Cook low 6-8 hours. Remove 2 cups of juices (add water if necessary). Pour into saucepan. Bring to boil. Combine cornstarch and water to make paste. Stir into saucepan. Cook and stir until thickened. Season w/salt.
***NOTE...I made this recipe, and it came out great!
CRANBERRY PORK ROAST
1 boneless pork roast (or tenderloin)
1 can cranberry sauce (either whole berry or jelly is fine)
1/4 c. sugar
1 c. cranberry juice (apple works fine too)
1 tsp dry mustard
1/4 tsp cloves
2 Tbs cornstarch
2 Tbs cold water
Mash cranberry, sugar, mustard, and clove. Add juice. Pour over roast in crockpot. Cook low 6-8 hours. Remove 2 cups of juices (add water if necessary). Pour into saucepan. Bring to boil. Combine cornstarch and water to make paste. Stir into saucepan. Cook and stir until thickened. Season w/salt.
***NOTE...I made this recipe, and it came out great!
Darlene's Shrimp and Broccolli with Linguini in Alfredo Sauces
Sautee fresh chopped garlic in butter, and Olive oil, added in the cooked shrimp to warm them, spiced it up with salt, pepper, onion powder and a shot of hot pepper flakes, blend in the Alfredo Sauce and simmer a few mins, toss it all together with the cooked linguini and broccolli, and top it with Pecorino Romano cheese.
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
Sandi's Cavatelli with Escarole and Proscuitto
1 bunch escarole chopped coarsly
EVOO( your discretion, I tend to overdue the oil 1/4 cup)
3 cloves of garlic chopped fine
4 slices proscuitto chopped
1 lb cavatelli
1 large can cannellini beans drained
1-2 cups chicken broth
salt and pepper to taste
Directions:
Saute garlic in EVOO till fragrant
saute proscuitto till almost crispy, put in escarole, beans, salt and pepper continue to saute till escarole is soft.
pour in chicken broth 1 cup at a time, let cook until reduced slightly. If you want a little more sauce keep adding chicken broth till its the consistency you like.
Meanwhile boil cavatelli and drani when al dente. Toss together pasta and sauce. you can at this point throw a splash of more evoo inn whil you toss it to give a little freshness.
This recipe was given to me by the owner of a Pizzareria in Melville, LI 10 years ago. I didn't write it down at the time so I may have defered from the original somewhat. So you might need to adjust to your taste. I always get raves when I make it though
EVOO( your discretion, I tend to overdue the oil 1/4 cup)
3 cloves of garlic chopped fine
4 slices proscuitto chopped
1 lb cavatelli
1 large can cannellini beans drained
1-2 cups chicken broth
salt and pepper to taste
Directions:
Saute garlic in EVOO till fragrant
saute proscuitto till almost crispy, put in escarole, beans, salt and pepper continue to saute till escarole is soft.
pour in chicken broth 1 cup at a time, let cook until reduced slightly. If you want a little more sauce keep adding chicken broth till its the consistency you like.
Meanwhile boil cavatelli and drani when al dente. Toss together pasta and sauce. you can at this point throw a splash of more evoo inn whil you toss it to give a little freshness.
This recipe was given to me by the owner of a Pizzareria in Melville, LI 10 years ago. I didn't write it down at the time so I may have defered from the original somewhat. So you might need to adjust to your taste. I always get raves when I make it though
Laurie's Purple Cow Jumped Over The Moon
Recipe courtesy of Laurie Ferraro Wigglesworth
Ingredients:
3 cups vanilla fat-free yogurt
1 cup reduced-fat milk (2%)
1/2 cup thawed frozen grape juice concentrate, undiluted
1 1/2 tsps. lemon juice
Directions:
Place yogurt, milk, juice concentrate & lemon juice in blender, process until smooth. Makes 8 (1/2 cup) servings. Use a straw!!
This is delicious, but next time I would use slightly less lemon juice.
From the book, Healthy Foods for Kids: Smoothies, Snacks, & More
Lesley's Yorkshire Pudding
Ingredients:
4 oz plain flour
pinch salt
1 egg
1/2 pint of milk
Directions:
Add the salt to the flour and the bea tthe egg and milk together.
Make a well in the flour and stir in the flour to make a smooth batter.
This batter s the same for Yorkshire pudding, Toad in the Hole and Crepes.
I make small yorkshire puddngs using a muffin tray - oil the tray (a friend of mine swears by beef dripping for this but I use whatever multi-purpose oil comes to hand) and place it in an oven at 220 C until the oil is hot - almost smoking. Pour equal quantities of batter into each "muffin" and bake for approx. 10 mins, until the puddings have risen and browned. Some people prefer to make a large yorkshire pudding and serve their meat and gravy inside the pudding, I don't have cooking times for a large one it would just be a case of trial and error but the key is to make sure the baking tray is very hot before you add the batter so it crisps up but keeps the inside fluffy and light.
To make Toad in the Hole, add some browned onions ans sausages to a baking tray and cover with the batter. Bake in a moderate oven or about 40 mins. Serve with gravy and steamed veg. You only need to brown the sausages as they will cook through in the oven but if you don't they stay pale and insipid.
Darlene's Non Stir fry Beef and Broccolli
A NON STIR FRY recipe for Beef and Broccoli that was SO EASY to make!!!
Ingredients:
SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH
Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
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Ingredients:
SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH
Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
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Andrea's Beetroot soup
I used a Gordon Ramsay recipe as my base, but tweeked it a little:
3-4tbsp olive oil
1 onion, peeled and chopped
1 bay leaf
2 garlic cloves, peeled and crushed
2 large carrots, peeled and chopped
1 celery stalk, trimmed and chopped
2 x 250gm packs of ready cooked beetroot in natural juices
600ml of hot veg of chicken stock
Seasoning - salt and pepper
Squeeze of lemon juice
Heat a large saucepan and pour in the olive oil. Add the onion, bay leaf, garlic, carrots and celery. Cook over a high heat, stirring often, for 4-5 mins until the veggies begin to soften.
Meanwhile, coasrsely grate the beetroot (waering rubber gloves to prevent hands from staining). Add to the pan and pour in the stock. Cook and simmer for 10 mins until the veggies are tender. Discard the bay leaf.
Whiz the soup in a blender. Taste and adjust the seasoning and add lemon juice. Reheat.
Gordon tops this with smoked duck pieces and sour cream. However, I didn't. I added some double cream to my recipe and missed out the lemon. I added a black and red pepper mix which gave it a kick...you could also add some chilli powder.
3-4tbsp olive oil
1 onion, peeled and chopped
1 bay leaf
2 garlic cloves, peeled and crushed
2 large carrots, peeled and chopped
1 celery stalk, trimmed and chopped
2 x 250gm packs of ready cooked beetroot in natural juices
600ml of hot veg of chicken stock
Seasoning - salt and pepper
Squeeze of lemon juice
Heat a large saucepan and pour in the olive oil. Add the onion, bay leaf, garlic, carrots and celery. Cook over a high heat, stirring often, for 4-5 mins until the veggies begin to soften.
Meanwhile, coasrsely grate the beetroot (waering rubber gloves to prevent hands from staining). Add to the pan and pour in the stock. Cook and simmer for 10 mins until the veggies are tender. Discard the bay leaf.
Whiz the soup in a blender. Taste and adjust the seasoning and add lemon juice. Reheat.
Gordon tops this with smoked duck pieces and sour cream. However, I didn't. I added some double cream to my recipe and missed out the lemon. I added a black and red pepper mix which gave it a kick...you could also add some chilli powder.
Tina's Easy Spinach Dip
( I am sure everyone has made this) I somestime use chopped Broccoli too.
1 container sour cream light or regular what ever you choose
1 package of knorr veggie soup mix or liptons veggies soup mix
1 cooked and drained box of spinach or broccoli
Add all ingredients together and place in fridge to chill
Take a round italian bread not sliced make a hole in the top and scoop in dip right before serving. use the extra bread to dip and serve with your favorite veggies!
1 container sour cream light or regular what ever you choose
1 package of knorr veggie soup mix or liptons veggies soup mix
1 cooked and drained box of spinach or broccoli
Add all ingredients together and place in fridge to chill
Take a round italian bread not sliced make a hole in the top and scoop in dip right before serving. use the extra bread to dip and serve with your favorite veggies!
Tina's Chilli
Love this recipe.. Will serve it with tostitos scoops on the side and melt chedder cheese on top before serving in glass casarole bowl
Ingredients
2 lbs ground beef
1 lb hot sausage out of casing
1 cup chopped onion
1 cup chopped green pepper
2 (15 1/2 ounce) cans kidney beans
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic
2 tablespoons chili powder (or to taste)
salt & pepper
1 can beer room temp (any brand)
3 tablespoons bbq sauce
Directions
Cook ground beef,sausage, onion, garlic , green pepper, until meat is brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
5 *You may spice up this chili as hot as you like it.
Ingredients
2 lbs ground beef
1 lb hot sausage out of casing
1 cup chopped onion
1 cup chopped green pepper
2 (15 1/2 ounce) cans kidney beans
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic
2 tablespoons chili powder (or to taste)
salt & pepper
1 can beer room temp (any brand)
3 tablespoons bbq sauce
Directions
Cook ground beef,sausage, onion, garlic , green pepper, until meat is brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
5 *You may spice up this chili as hot as you like it.
Danielle's Favorite Pork Roast Slow Cooker meal
1 2 lb pork roast
1/2 ts salt
1/2 ts season salt
1/4 ts lemon pepper seasoning
1/4 ts paprika
1 onion cut into wedges
half bag of baby carrots(already peeled)
4 potatoes washed and cut into wedges
1 cup chicken broth
trim any visible fat. rub all sides of meat with the seaonings. place all vegs in bottom of slow cooker add cup of chicken broth over vegs. place seasons meat on top of vegs. turn slower cooker on high for 6 hrs and then on low for 1 1/2 hrs more. if you only put it on low setting you need to cook for 8 to 9 hours. to make sauce remove veg and meat add 1/4 cup of water to slow cooker and add 3 tbls of flour and cook on high for 15 to 20 minutes
1/2 ts salt
1/2 ts season salt
1/4 ts lemon pepper seasoning
1/4 ts paprika
1 onion cut into wedges
half bag of baby carrots(already peeled)
4 potatoes washed and cut into wedges
1 cup chicken broth
trim any visible fat. rub all sides of meat with the seaonings. place all vegs in bottom of slow cooker add cup of chicken broth over vegs. place seasons meat on top of vegs. turn slower cooker on high for 6 hrs and then on low for 1 1/2 hrs more. if you only put it on low setting you need to cook for 8 to 9 hours. to make sauce remove veg and meat add 1/4 cup of water to slow cooker and add 3 tbls of flour and cook on high for 15 to 20 minutes
Rebecca's Vegetarian Shepard's Pie
My favourite vegetarian shepherd's pie recipe! The Aduki beans give it it's unusual colour.
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese
Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese
Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.
Tina's Three Cheese Quiche
1 ready made frozen pie crust
8 eggs
1/2 cup grated pecoring romano cheese
4 slices swiss cheese
4 slices yellow american cheese
1/2 cup of milk
salt and pepper to taste
In a large mixing bowl beat eggs with milk set aside. On a cutting board layer the cheese and cut into cubes, slice small and add to eggs, then add in pecorino romano and mix well. Add salt and pepper.
Pour in pie crust and bake in the oven at 350 for 35 minutes pie should look golden in color and not look watery in the center when you remove from the oven it should be firm.
Also if you wish you can just buy shredded cheese and use that instead of cutting it yourself. I did it this way because that is what I had.
Tina's Ham, Cheese and Bacon Quiche
Ingredients:
1 ready made frozen pie crust
8 eggs
6 slices bacon cooked and crispy reserve some for garnish
4 slices yellow american cheese
1/2 cup of milk
salt and pepper to taste
Directions:
In a large mixing bowl beat eggs with milk set aside. On a cutting board layer the cheese and cut into cubes, slice small and add to eggs, then add in bacon and mix well. Add salt and pepper to taste. Pour in pie crust and bake in the oven at 350 for 35 minutes pie should look golden in color and not look watery in the center when you remove from the oven it should be firm. When ready to serve sprinkle top with extra bacon.Also if you wish you can just buy shredded cheese and use that instead of cutting it yourself. I did it this way because that is what I had. Enjoy
White Chocolate Cheesecake
INGREDIENTS:
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, slightly cooled
4 eggs
1 pt. (2 cups) raspberries
DIRECTIONS:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, slightly cooled
4 eggs
1 pt. (2 cups) raspberries
DIRECTIONS:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
Rasberry Almond Coffeecake
Raspberry Almond Coffeecake
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
"PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
INGREDIENTS
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
"PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
INGREDIENTS
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
6/27/09
Quick Cinnamon Coffee Cake
This cake is very much like the famous "Cinnabons" you buy in the mall! Just missing the icing!
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons white sugar
1/2 teaspoon salt
1/3 cup vegatable oil
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
(optional: I added some crushed walnuts into the cinnamon sugar crumble that goes on the top)
Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
3. In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
4. Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon.
Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to
20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6/23/09
Daisy Martinez's Grilled skirt steak with Chimichurri sauce
Serves: 8 portions
INGREDIENTS
• 4 skirt steaks, trimmed, cut in half crosswise to yield 8 portions
• Sea salt and fresh-ground black pepper
• 2 teaspoons onion powder
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• Oil spray
Chimichurri sauce
• 4 cups flat-leaf parsley leaves
• 6 cloves garlic
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• Salt and fresh-ground pepper
• 1 heaping teaspoon red pepper flakes (optional)
DIRECTIONS:
Grilled skirt steak
Rub, salt and pepper and onion powder on steaks. Sprinkle with vinegar and brush with olive oil. Grill to taste. Drizzle chimichurri sauce (see below) over it.
Chimichurri sauce
Pulse parsley and garlic in processor until fine, and scrape out into a bowl. Stir in the olive oil and vinegar and check for seasoning. Add optional red pepper flakes for a spicy chimichurri.
6/20/09
Danny's Butternut Squash Risotto
Ingredients:
1 butternut squash
2 cups carnaroli rice
6 cups vegetable or chicken stock
1 cup white wine
1 onion finely diced
3 cloves garlic finely chopped
Parmesan cheese
Salt and pepper
Extra virgin olive oil
Cooking instructions:
Cut squash in half, remove seeds and place flesh down on a baking tray. Roast in a 400* oven for 45 mins until very soft and caramelized. Remove from oven, peel and set aside.
Bring stock to a simmer in a pot on stove top.
In another large pot heat 4 tbsp. olive oil and saute onion and garlic for 4-5 mins on medium heat( do not burn garlic!)
Now add the rice and stir constantly for 1 min. making sure to coat rice evenly with oil .
Add squash to pot and stir until well blended with rice.
Add wine and stir until wine is absorbed by rice.( approx 1-2 mins.)
Begin adding about 1 cup of stock and stirring ocassionaly until rice absorbs it, and repeat this process approx. every 5 mins. This process should take 25-30 mins.
At this point the risotto should be "al dente" (subtley hard) to the bite but very creamy,
Plate risotto and add parmesan shavings , serve immediately.
The sweetness of the squash and the nice subtle bite to the rice has this very creamy texture and is extremely flavourful and hearty.
My Chicken Piccata
Serves: 4
Ingredients:
8 skinless, boneless chicken cutlets
1 egg
Zest of 1 Lemon
4 lemon slices
1/2 cup Lemon juice
4 lemon slices
1/2 cup Lemon juice
1 1/2 cups chicken broth
1/2 cup White Wine
1 1/2 Tbs Parsley
3 Tbs Extra Virgin Olive Oil
4 Tbs Butter
1/4 cup all-purpose flour
4 Tbs Butter
1/4 cup all-purpose flour
1 Tbs small Capers (or no Capers)
1 tsp Sweet Paprika
1 tsp Sweet Paprika
Salt and Pepper
Directions:
In a small bowl, beat the egg, a few tbs of water, salt and pepper. Set aside.
In a pie plate mix together the flour, 1 Tbs of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess.
In a large skillet, melt 3 Tbs of the butter and the olive oil. Add in the chicken 2 at a time until lightly browned and crispy. Remove the chicken and put aside on a wire rack. Drain off excess oil left in pan, but don't scrape the bottom. In the same pan, add the rest of the butter, the rest of the parsley and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor).
Simmer about 5 mins to cook out the alcohol and then add the lemon zest (or capers if you are using them), chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add the chicken back in, top with lemon slices, cover and let simmer for 5 more minutes. Add Capers or a little sprinkle of parsley and serve!
In a small bowl, beat the egg, a few tbs of water, salt and pepper. Set aside.
In a pie plate mix together the flour, 1 Tbs of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess.
In a large skillet, melt 3 Tbs of the butter and the olive oil. Add in the chicken 2 at a time until lightly browned and crispy. Remove the chicken and put aside on a wire rack. Drain off excess oil left in pan, but don't scrape the bottom. In the same pan, add the rest of the butter, the rest of the parsley and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor).
Simmer about 5 mins to cook out the alcohol and then add the lemon zest (or capers if you are using them), chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add the chicken back in, top with lemon slices, cover and let simmer for 5 more minutes. Add Capers or a little sprinkle of parsley and serve!
Missy's Peach Custard Pie
Recipe and picture courtesy of Melissa Ertle Barney
If you like custard and you like peaches... this is a REALLY easy pie that I make sometimes for Stephen... he loves it!
It looks like it takes a bit but the prep and all that really is like 10 minutes of your time. just make sure while crust cooks you do the peaches and the mixing bowl things and it saves on time.
Ingredients:
3 c fresh or frozen peaches (I buy canned in 100% juice- 1 can is the equal usually)
2/3 c sugar
2 T all purpose flour
1/4 teaspoon salt (I just sprinkle till it looks good)
2 eggs (slightly beaten)
1 c light cream or whole milk
nutmeg
Bake your pie crust at 450 degrees for 5 minutes
slice peaches super thin, while pie crust is cooking and cooling. Then place them in the bottom of the partially baked pie shell. mix together in SEPERATE mixing bowl your sugar, flour and salt. Then mix in your eggs stirring. Then add your milk. Place your pie shell in the oven, then carefully pour your mixture from the mixing bowl ontop of the peaches. sprinkle with nutmeg.
Put foil on the edges of the pie crust and bake for 25 min at 350. Then remove the foil and bake an additional 20-25 minutes or until your knife comes out clean.
let it cool and chill . cover it when you store it.
Guinness and Chocolate Cheesecake
Ingredients:
1 cup crushed chocolate cookies
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa powder
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup Irish stout beer (e.g. Guinness®)
2 teaspoons vanilla extract
1 (1 ounce) square semisweet chocolate
Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
Tracy's Corned Beef and Cabbage
Start with a really large pot of water with 1 beer (it helps to tenderize the meat and gives a great flavor, and the alcohol does burn off), (put pickeling spice in a coffee filter & tie with string then through it in), I also sometime add seasoned meat tenderizer, you can really taste the difference. Add 1 sliced onion. Bring to a boil, add the corned beef (I like the flat cut, it seems to be more tender). Boil for 2 to 3 hours (more if needed, just check for tenderness). Add Turnip (chopped about a half inch thick), red potatoes cut in half, & the cabbage cut in two's or four's. Boil for another half an hour to an hour and it is good to go. Fill the plate and add just a little butter on top. Salt & Pepper to taste. Add some mustard or horseradish sauce also.
Tracy's Penne alla Vodka
Take Chopped onion or Chopped or slivered fresh garlic to your taste (I love garlic so of course I add alot)Saute in butter just until soft. Add Heavy or whipping cream & half & half. One medium size of both, add tomatoe paste (make it to the thickness you like & I like to add diced tomatoes (for a little kick you can add a can with mild green chili's) & sometimes stewed too, make sure you drain them. Once you have that all together start with 1/4 cup of Vodka. Let simmer for 15 minutes and go by taste, you can add more if needed as you go and let that simmer for 15 more minutes. Cook Penne and pour sauce over it. I made so much I had to freeze the other half of it. You can cook some chopped prosciutto and either put it in the sauce or on the side. I have made many different sides (since I dont eat meat or seafood), but I have used scallops, shrimp, boneless grilled chicken, etc...
Lesley's Chicken Dhansak
This is my version of Chicken Dhansak - not terribly authentic but as I never have all the ingredients to follow the recipe properly this is what I do, it serves 4:
Ingredients:
Ground nut or sunflower oil
2 tsp ground turmeric
1 tsp ground coriander seed
3 cloves garlic (I often put in loads more than this as I love garlic)
1 large onion
1 tsp curry podwer
1 red chilli
2 large tomatoes - blended
diced chicken - I used chicken thighs that I had roasted the day before so skipped step 1 of the instructions below.
1/2 butternut squash
1 sweet potato - traditionally aubergine is used but I don't like aubergine and sweet potato works well
1 cup red lentils
Chopped coriander leaf (cilantro)
Directions:
Fry the diced chicken in a little oil until cooked and set aside.
Blend the onion, garlic, chilli and spices to make a smooth paste. Fry this in a heavy bottomed saucepan with about 2 tbsp oil for 3 minutes. then add the blended tomatoes - cover and cook, stirring frequently, until the oil starts to seperate at the edges of the pan.
Add the sweet potato and 1 cup of water, stir, cover and simmer for 10 mins.
Add the squash and 1 cup of water, stir, cover and simmer for 10 mins.
Add the lentils and cooked chicken and 2 cups of water, stir, cover and simmer for 20 mins.
Keep stirring throughout the cooking and add more water if required. The spices can be adjusted to suit your taste - adding more or less curry powder depending on the heat you like.
Stir through the fresh coriander before serving - this is good with indian breads, chutneys and green salad, because of the lentils it is quite hearty so doesn't really need rice. I like lots of lentils and quite a soupy texture, but again adjust quantites to suit your taste.
Ingredients:
Ground nut or sunflower oil
2 tsp ground turmeric
1 tsp ground coriander seed
3 cloves garlic (I often put in loads more than this as I love garlic)
1 large onion
1 tsp curry podwer
1 red chilli
2 large tomatoes - blended
diced chicken - I used chicken thighs that I had roasted the day before so skipped step 1 of the instructions below.
1/2 butternut squash
1 sweet potato - traditionally aubergine is used but I don't like aubergine and sweet potato works well
1 cup red lentils
Chopped coriander leaf (cilantro)
Directions:
Fry the diced chicken in a little oil until cooked and set aside.
Blend the onion, garlic, chilli and spices to make a smooth paste. Fry this in a heavy bottomed saucepan with about 2 tbsp oil for 3 minutes. then add the blended tomatoes - cover and cook, stirring frequently, until the oil starts to seperate at the edges of the pan.
Add the sweet potato and 1 cup of water, stir, cover and simmer for 10 mins.
Add the squash and 1 cup of water, stir, cover and simmer for 10 mins.
Add the lentils and cooked chicken and 2 cups of water, stir, cover and simmer for 20 mins.
Keep stirring throughout the cooking and add more water if required. The spices can be adjusted to suit your taste - adding more or less curry powder depending on the heat you like.
Stir through the fresh coriander before serving - this is good with indian breads, chutneys and green salad, because of the lentils it is quite hearty so doesn't really need rice. I like lots of lentils and quite a soupy texture, but again adjust quantites to suit your taste.
Lesley’s Chilli and Lemon Chicken Escalopes
Lesley’s Chilli and Lemon Chicken Escalopes
The chicken is a recipe from a (dare I say) slimming magazine
Combine a finely chopped red chilli, 4 cloves garlic, a handfull of chopped parsley, juice and zest of a lemon and a tsp of chilli flakes. Bash some chicken breasts to flatten then rub on the chilli mixture and cook in a non-stick frying pan until cooked through. I did go and get a lemon as I didn't think orange would work :-).
The chicken is a recipe from a (dare I say) slimming magazine
Combine a finely chopped red chilli, 4 cloves garlic, a handfull of chopped parsley, juice and zest of a lemon and a tsp of chilli flakes. Bash some chicken breasts to flatten then rub on the chilli mixture and cook in a non-stick frying pan until cooked through. I did go and get a lemon as I didn't think orange would work :-).
Tina's Stuffed Pork Roast
HERE IS THE ROAST PORK I MADE LAST WEEK IT WAS AWESOME. I CAN'T BELIEVE I WAS ABLE TO CUT AND ROLL IT OUT SO I COULD STUFF WITH TONS OF GARLIC AND PARSLEY. WAS IT GOOD.
IF YOUR BUTCHER CAN ROLL IT FLAT THAT WOULD BE GREAT THEN YOU COULD STUFF AND ROLL YOURSELF, BUT I WAS ABLE TO DO IT MYSELF AND WAS VERY SURPRISED COOKING SHOWS HELP.!
NOTE: I MADE TINA'S RECIPE AND ADDED SOME PARMESAN CHEESE, IT WAS AWESOME!
THANKS TINA!!! EVERYONE LOVED IT!!!
INGREDIENTS:
1 CENTER CUT ROAST PORK
4 CLOVES GARLIC CHOPPED
1 BUNCH PARSLEY CHOPPED
GRATED PARMESAN CHEESE (OPTIONAL)
SALT AND PEPPER
BUTCHER TWINE TO REROLL AND TIE
ROLL OUT ROAST PORK
DIRECTIONS:
COVER THE ENTIRE INSIDE WITH CHOPPED GARLIC AND PARSLEY SPRINKLE WITH PEPPER AND SALT. ROLL BACK UP AND TIE SO IT STAYS TOGETHER. THEN RUB THE ENTIRE TOP WITH MORE GARLIC PARSLEY SALT PEPPER AND A LITTLE OIL.
MY ROAST PORK WAS 2 AND A HALF POUNDS SO I COOKED IT FOR ABOUT 1 HOUR AND 45 MINUTES IT WAS PERFECT.
I SERVED WITH RICE AND BROCCOLI SALAD. PICS POSTED BELOW
Tracy's Penne Rosa
Penne Pasta
1 tbsp white wine
2 tbsp olive oil
1/2 tsp ground or crushed red pepper (optional)
Fresh Chopped or sliced garlic (what ever is to your liking)
1/4 cup heavy whipping cream
1/2 cup spaghetti sauce (whatever you like)
bag of baby fresh spinach
2 cans of italian style diced tomatoes(add more or less, however you like it)
Fresh grated parmesan cheese.
Directions:
Boil pasta & put aside, In a large skillet heat wine, olive oil, garlic, spaghetti sauce, tomatoes & crushed red pepper (again, optional) over medium heat, stir consitantly for 4 to 5 minutes. Add pasta , mix into sauce, pour cream into mixture and stir until incorporated, add spinach last and stir until wilted. Serve w/ fresh parmasean cheese on top and let melt or melt in oven in casserole dish. Really good if you serve with grilled or breaded chicken breast, sauted shrimp, scallops or what ever you like. (You can also add asparagus or mushrooms). Enjoy!!!
1 tbsp white wine
2 tbsp olive oil
1/2 tsp ground or crushed red pepper (optional)
Fresh Chopped or sliced garlic (what ever is to your liking)
1/4 cup heavy whipping cream
1/2 cup spaghetti sauce (whatever you like)
bag of baby fresh spinach
2 cans of italian style diced tomatoes(add more or less, however you like it)
Fresh grated parmesan cheese.
Directions:
Boil pasta & put aside, In a large skillet heat wine, olive oil, garlic, spaghetti sauce, tomatoes & crushed red pepper (again, optional) over medium heat, stir consitantly for 4 to 5 minutes. Add pasta , mix into sauce, pour cream into mixture and stir until incorporated, add spinach last and stir until wilted. Serve w/ fresh parmasean cheese on top and let melt or melt in oven in casserole dish. Really good if you serve with grilled or breaded chicken breast, sauted shrimp, scallops or what ever you like. (You can also add asparagus or mushrooms). Enjoy!!!
Carmella's Chili Recipe
Ingredients:1 lb ground beef
1 green pepper- cut into small pieces
2 medium onions - halved and sliced
1 large clove of garlic - minced
1 large can crushed tomatoes
1 large can diced tomatoes
1 large can red kidney beans
either 1 large can or 1 box of frozen corn
1/4 tsp. crushed red pepper
3 or 4 dashes of Tobasco sauce
Chili powder (to taste)
Salt and pepper
Directions:
Brown the ground beef in a large pot with salt and pepper
Add the onion and garlic.
After about 2 or 3 minutes, add both cans of tomatoes and about 1 can of water.
Mix in the green pepper.
Add the chili powder.
Simmer for approximately 1/2 hour - add the red pepper and tobasco (there should be a slow burn at the BACK of your throat)
Simmer for approximately another half hour - adjust chili powder, salt and pepper to taste.
Add corn and kidney beans.
Let simmer for another hour, stirring occassionally.
Serve with tortilla chips or over rice.
Chicken Alfredo with Sun-Dried Tomato Cream
Chicken Alfredo with Sun-Dried Tomato Cream
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves or 4 tsp dried basil leaves
Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves or 4 tsp dried basil leaves
Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g
Margaret's Easy Rigatoni
Ingredients:
1 pound of Rigatoni Pasta
1 pound of sausage meat browned and drained
1 bag of fresh spinach
1 cup of fresh basil
1 pound of boccacini mozzerella balls diced
2 small cans of stewed italian style tomatoes diced
garlic
Olive oil
Directions:
Brown garlic in olive oil and add spinach and basil until wilted
add browned sausage meat and stewed tomatoes (salt and pepper)
let simmer about 30 minutes while pasta boils
toss spinach and sausage mixture with pasta and diced boccacini mozzerella
Serve
1 pound of Rigatoni Pasta
1 pound of sausage meat browned and drained
1 bag of fresh spinach
1 cup of fresh basil
1 pound of boccacini mozzerella balls diced
2 small cans of stewed italian style tomatoes diced
garlic
Olive oil
Directions:
Brown garlic in olive oil and add spinach and basil until wilted
add browned sausage meat and stewed tomatoes (salt and pepper)
let simmer about 30 minutes while pasta boils
toss spinach and sausage mixture with pasta and diced boccacini mozzerella
Serve
Pizzelle (stuffed pockets with Escarole and Sausage)
Pizzelle (stuffed pockets with Escarole and Sausage)
2 1 1b bags prepared pizza dough
(can also use pastry dough)
1 large head fresh Escarole (washed and chopped)
1 package sweet sausage (8 links)
1 package hot sausage (8 links)
3 TBS chopped fresh garlic
2 TBS Extra Virgin Olive Oil
1 tsp hot pepper flakes
1 egg
½ cup water
Dash of salt
Remove casings from Sausage, set aside. In a large sauce pan, sauté Garlic until lightly browned. Add the sausage, breaking it up in your hand as you add it. Break up the sausage into small pieces as you are cooking, until it is in reasonable chunks and browned well. Add in the water, and then the Escarole, stir to coat in the water. Let sit until the Escarole is completely wilted, and the water is evaporated, mix all together. Drain mixture and set aside to cool.
Roll out your pizza (or pastry) dough into a large sheet as if you were making pizza, and cut out circles about 6-7 inches round (I used one of Kaitlyn’s cereal bowls). Keep gathering up left over dough and re-rolling it out into to form more circles until dough is all used up. Put the sausage and escarole mixture onto a large cutting board and chop it all up well. Coat large cookie sheets with EVOO and lay out the circles, fill with 2TBS of the filling, fold over to form moon shapes, and crimp edges with a fork. In a small bowl mix the egg and a splash of water and the salt, and brush the whole Pizzelle with the egg wash. Bake at 375 for about a half an hour or until light to medium brown in color.
Mangiare il suo delizioso!
Laurie's Creamy Shell Soup
But worth it.
Ingredients:
4 cups water
1 split chicken breast, with bone & skin
1 cup chopped onion
1 cup chopped celery
1/4 c. fresh parsley or 1 TBSP dried parsley
3 bay leaves
1 tsp. salt
1/4 tsp white pepper
2 medium potatoes, chopped (bite sized)
4-5 green onion, sliced
3 chicken bouillon cubes
1/2 tsp. seasoned salt
1/2 tsp. poulty seasoning
4 cups milk
2 cups medium shell macaroni, 1/2 cooked and drained
1/4 cup butter
1/4 cup flour
Directions:
Combine water, chicken, chopped onion, celery, parsley, bay leaf, salt and pepper in stock pot. Bring to a boil over medium-high heat. Reduce to low; simmer until chicken is no longer pink in center.
Remove bay leaves; discard. Remove chicken; cool. Remove skin & bones from chicken. Chop chicken; set aside. Add potatoes, green onions bouillon cubes and seasonings to broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until potatoes are tender, stirring occasionally.
Add milk, macaroni, chicken; return to a simmer.
Melt butter in sauce pan over medium heat. Add flour, cook until mixture begins to brown, stirring constantly. Add to soup. Blend well. Reduce heat to low; simmer 20 minutes, stirring occasionally.
Great reheated!!!
Debi's Easy Crock Pot (slow cooker) Beef
beef stew cubes
1 can mushroom soup
1 package of onion soup mix
put in crock pot and when done you can add sour cream for a stroganoff type flavor!
1 can mushroom soup
1 package of onion soup mix
put in crock pot and when done you can add sour cream for a stroganoff type flavor!
Tracy's Grilled Chicken Wraps
Tonight is something simple and healthy. Wraps with grilled chicken breast
(of course I use the quorn veggie chicken for myself)
Ingredients:
Sliced grilled chicken
fresh baby spinach
Canned or fresh diced tomatoes
thinly sliced red onion
Sliced Brie Cheese
light honey mustard dressing.
Directions:
Just warm the wrap in a frying pan on low/medium (you dont want the wrap to burn or crisp) and flip over, add cheese on edges and some down the middle, put spinach next so it starts to wilt a bit, add grilled chicken, tomatoes & red onion, pour some honey mustard down the middle and close the wrap. The cheese will hold it together. I ususally will serve this with some brown rice (with smart balance light) and if you want to add some black & pinto beans I do that too sometimes. As for the wraps, you can use any kind of veggies you like and same with the cheese. But this combination is really good.
(of course I use the quorn veggie chicken for myself)
Ingredients:
Sliced grilled chicken
fresh baby spinach
Canned or fresh diced tomatoes
thinly sliced red onion
Sliced Brie Cheese
light honey mustard dressing.
Directions:
Just warm the wrap in a frying pan on low/medium (you dont want the wrap to burn or crisp) and flip over, add cheese on edges and some down the middle, put spinach next so it starts to wilt a bit, add grilled chicken, tomatoes & red onion, pour some honey mustard down the middle and close the wrap. The cheese will hold it together. I ususally will serve this with some brown rice (with smart balance light) and if you want to add some black & pinto beans I do that too sometimes. As for the wraps, you can use any kind of veggies you like and same with the cheese. But this combination is really good.
Lesley's Monkfish and Tomato Stew
Serves 4
Ingredients:
800g Monkfish Fillet - boned & Skinned, cut into chunks
2 tomatoes
1 ltr stock (I used chicken stock)
1 red pepper, chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 red onion, sliced
chopped parsley
bay leaf
salt & pepper
2 tbsp tomato paste
Fry the onion, garlic, chilli and peppers in alittle oil for 5 mins, add the stock and tomatoes and bring to a boil.
Reduce the heat and add the paprika and bay leaf. Simmer for 20 mins.
Add the fish and stir through the tomato paste. Cook over a low heat for approx 10 mins.
Add the parsley, remove the bay leaf and season to taste.
Ingredients:
800g Monkfish Fillet - boned & Skinned, cut into chunks
2 tomatoes
1 ltr stock (I used chicken stock)
1 red pepper, chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 red onion, sliced
chopped parsley
bay leaf
salt & pepper
2 tbsp tomato paste
Fry the onion, garlic, chilli and peppers in alittle oil for 5 mins, add the stock and tomatoes and bring to a boil.
Reduce the heat and add the paprika and bay leaf. Simmer for 20 mins.
Add the fish and stir through the tomato paste. Cook over a low heat for approx 10 mins.
Add the parsley, remove the bay leaf and season to taste.
Sandi's Focaccia
Ingredients:
Prepared pizza dough
Extra virgin olive oil
cherry tomatoes
black cured olives
romano sauce
home made tomato sauce
Directions:
I purchase a large pizza dough from my favorite pizzaria, Luigis.
I let it sit an a barely warm oven for an hour covered to rise.
Using a cast iron frying pan which I have sprinkled with EVOO and some kosher salt I then carefully place cherry tomatoes and black cured olives pushed down into the bread for additional flavor. Make sure the entire dough is covered by the oil and sprinkle with romano cheese. Then bake untill golden brown. You can serve this sliced with a little homemade sauce. Bake at 450 for aprrox 35 ninurtes turn the heat down to 350 unti ready.
Prepared pizza dough
Extra virgin olive oil
cherry tomatoes
black cured olives
romano sauce
home made tomato sauce
Directions:
I purchase a large pizza dough from my favorite pizzaria, Luigis.
I let it sit an a barely warm oven for an hour covered to rise.
Using a cast iron frying pan which I have sprinkled with EVOO and some kosher salt I then carefully place cherry tomatoes and black cured olives pushed down into the bread for additional flavor. Make sure the entire dough is covered by the oil and sprinkle with romano cheese. Then bake untill golden brown. You can serve this sliced with a little homemade sauce. Bake at 450 for aprrox 35 ninurtes turn the heat down to 350 unti ready.
Sandi's Sausage Bread
This recipe was modified from a recipe given to me by my friend, Laureens husband Joe.
Thanks so much Joe
Using purchased pizza dough or u can make your own , there are many good recipes online.
The dough I use I get from a local pizzaria for 2.50.
Ingredients
1 large pack pizza dough
8 sweet Italian sausages. The better the quality the better that end result.
1 tbs tomato paste
3 cloves garlic minced
1 small onion
1 green pepper thinly sliced
salt papper to taste
1/4 lb romanno grated style cheese
1/4 cup olive oil
sundried tomatoes in oil sliced thinlly
greek or oil cured olives pitted and roughly chopped
Directions:
Take sausage out of their casings and break up any lumps, begin to saute until no longer pink.
Saute onions, peppers and garlic untill flavors begin to meld.
Add tomato paste and 1/2 cup warm water. Stir frequently to break up lumps., I usually add chopped parsley and basil at this point.
When veggies are cooked add to meat. Cook a little bit longer until well mixed together.
Let filling cool. Lay out dough and roll it so that you have a more or less a rectangle. Lay some of the filling across the long direction., sprinkle with romano cheese. Turn roll once to cover, repeat until the filing is all gone and the roll is sealed. Bake in a 45 degree oven for 20 mins turn down flame to 350 and continue cooking till nicely golden brown.
Thanks so much Joe
Using purchased pizza dough or u can make your own , there are many good recipes online.
The dough I use I get from a local pizzaria for 2.50.
Ingredients
1 large pack pizza dough
8 sweet Italian sausages. The better the quality the better that end result.
1 tbs tomato paste
3 cloves garlic minced
1 small onion
1 green pepper thinly sliced
salt papper to taste
1/4 lb romanno grated style cheese
1/4 cup olive oil
sundried tomatoes in oil sliced thinlly
greek or oil cured olives pitted and roughly chopped
Directions:
Take sausage out of their casings and break up any lumps, begin to saute until no longer pink.
Saute onions, peppers and garlic untill flavors begin to meld.
Add tomato paste and 1/2 cup warm water. Stir frequently to break up lumps., I usually add chopped parsley and basil at this point.
When veggies are cooked add to meat. Cook a little bit longer until well mixed together.
Let filling cool. Lay out dough and roll it so that you have a more or less a rectangle. Lay some of the filling across the long direction., sprinkle with romano cheese. Turn roll once to cover, repeat until the filing is all gone and the roll is sealed. Bake in a 45 degree oven for 20 mins turn down flame to 350 and continue cooking till nicely golden brown.
Lesley's Pea Risotto
The quantities are a bit vague as I don't tend to measure stuff out when I am cooking - the amounts giving serve 2 adults and 2 small children so probably 2-3 adults as a main course.
Ingredients;
1 finely chopped onion
Olive oil
2 rashers smoked bacon (optional)
Arborio Rice (I use approx 250g)
1 - 1.5 litres stock - veg or chicken
Fresh or frozen garden peas - if using fresh you need about 600g unshelled, frozen 1.5 cupfulls.
3 tbsp parmesan
a few basil leaves.
Heat the stock to boiling then reduce heat and keep warm.
Fry the onion and bacon in a little oil until the onion is softened but not browned.
Add the rice and stir well.
Add two ladle fulls of stock and stir until almost all the stock has been absorbed - keep adding the stock a ladle full at a time. After 10 minutes add the peas.
Continue adding stock and stiring to prevent it from sticking. The rice takes between 20-30 mins to cook through - check it after 20 mins and continue until you are happy with the texture of the rice and consistency; I like my risotto to be quite soupy but some people prefer a porridgy texture.
Remove from the heat and stirthrough the cheese.
Check for seasoning - do not add salt before this as your stock will become concentrated during the cooking process and it is very easy to over salt the risotto if you season halfway through cooking.
Stir in the torn basil leaves and leave to rest for 10 mins.
Serve with crusty bread and a green salad.
Sandi's Empanadas
Ingredients:
2lbs ground beef
3 pkgs Goya discos de empanadillos(found in the goya frozen food section of most supermkts
Sofrito(or 1 med onion chopped, 5 cloves of garlic minced and 1/2 green pepper chopped, 1/2 cup cilantro chopped finely)
1tsp Adobo(ground spice found in the goya section of most supermkts)
1 8oz can tomato sauce pref the goya spanish style
1 tsp capers
1 tbs chopped raisins
4 tbs olive oil
Directions:
saute the sofrito in the oil until fragrant. put meat in and brown while breaking up the lumps. when meat is no longer pink, add can of tomaot sauce and the capers.
Continue cooking approx 30-45 min until fully cooked and flavors are melded. Place meat in a container in fridge. Wait a couple of hours until meat is very cold and solid(easier to fill shells this way)
Take the defrosted circles and wet edges, place 1 tsp of filling on one half of the circle fold over other half and crimp edges using a fork. Repeat
You can add anything to the filling olives, jalepeno, cheese etc
after you complete the 30 empanadas, you can freeeze them or bake in a 425 degree oven for 10-15 min or if u prefer...deep fry..that is the best way to do it. Enjoy!
Camille's Tuna Macaroni Salad
My mother has been making this macaroni salad with tuna for about 50 yrs or more. Through the years, this dish has been brought to every family cookout that I can remember and now is made mostly by me for our family cook-out nights. It's always a big hit! The special touch is the orangy tint that the Paprika causes, it makes it officially hers!
Ingredients:
1 bag or box of Elbow pasta (or whichever you prefer)
2 6oz cans of Chunk white tuna in water, drained
1/2 cup Italian salad dressing
3/4 cup of Mayonaise (more or less as needed)
1 small onion diced
2 carrots chopped finely (optional)
Paprika, onion powder, salt and pepper
*optional a few tablespoons of Dill Pickle juice*
Directions:
Boil the pasta in a pot of salted water, drain. I like to use the sink sprayer and spray cold water all over the pasta until its cool to the touch or you can do it ahead and set it aside to cool. When cool, add in the salad oil, mayo, tuna, chopped onions and carrots (if used). Stir together well, then add spices to taste. Top with some sprinkles of Paprika. Refrigerate for a min of 2-3 hours, the longer it sits, the better!
EASY STRAWBERRY SHORT CAKE
Ingredients:1 premade Angel food cake (Bundt cake shaped)
1 24oz tub of frozen "Strawberries in it's own juice"
1 12 oz tub non-dairy whipped topping
Directions:
Slice the angel food cake all the way through the middle to make two layers. Place the bottom layer on a large cake plate (large enough to hold alot of juice around the actual cake).
Spoon some of the strawberry mixture all over the top (just enough to see that it starts to soak in about halfway down. Drop large tablespoons of whipped topping all over the top of the strawberries, smooth down. Place the second layer over the bottom. Repeat the above (layer of strawberries, then cream). Use your spoon to "ice" the cake as you prefer (dollops, swirls etc...) and top with remaining strawberries, and spoon the left over juice over the top enough so it drizzles down all around the sides, pour any leftover juice down into the center.
ASPARAGUS LASAGNA
Recipe courtesy Giada De Laurentiis
Prep Time:25 min
Serves: 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 mins.
Prep Time:25 min
Serves: 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 mins.
Danielle's Easy Steak Slow Cooker Meal
steak
carrots
onions
peppers
diced tomatoes
1/2 cup red wine
1/2 cup beef broth
3 tbls a1 sauce
flour, season salt, peppe, onion powder
in a measuring cup put 1/2 wine, 1/2 beef broth and 3 tbles of a1 sauce and mix together
in a bowl put season salt, onion powder, pepper, and flour and mix together
place meat for seasoning and make sure all meat is covered. i cut the steak into 4 pieces and then coated it.
cut pepper, onions , carrots and place into crock pot. place meat into crock and cover with dice tomatoes and then pour liquid mixture over the vegs and meat turn on low for 8 hours and it comes out delicious
carrots
onions
peppers
diced tomatoes
1/2 cup red wine
1/2 cup beef broth
3 tbls a1 sauce
flour, season salt, peppe, onion powder
in a measuring cup put 1/2 wine, 1/2 beef broth and 3 tbles of a1 sauce and mix together
in a bowl put season salt, onion powder, pepper, and flour and mix together
place meat for seasoning and make sure all meat is covered. i cut the steak into 4 pieces and then coated it.
cut pepper, onions , carrots and place into crock pot. place meat into crock and cover with dice tomatoes and then pour liquid mixture over the vegs and meat turn on low for 8 hours and it comes out delicious
BERRY BERRY COOL PIE
SERVING SIZE 8-10
PREP TIME: 15 MINS
COOK TIME: 0
TOTAL TIME 6 HOURS
Ingredients:
1 (14OZ) CAN Sweetened condensed milk
½ cup lemon juice
1 ½ to 2 cups assorted fresh berries
(rasberries, blackberries, blueberries)
1 8oz container frozed whipped topping, thawed
1 (6 oz) Ready crust Graham Pie crust
Instructions:
1. Mix together sweetened condensed milk and lemon juice in large bowl
until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
2. Freeze 5 hours or until set. Let stand 30-40 minutes before serving.
Garnish as desired.
PREP TIME: 15 MINS
COOK TIME: 0
TOTAL TIME 6 HOURS
Ingredients:
1 (14OZ) CAN Sweetened condensed milk
½ cup lemon juice
1 ½ to 2 cups assorted fresh berries
(rasberries, blackberries, blueberries)
1 8oz container frozed whipped topping, thawed
1 (6 oz) Ready crust Graham Pie crust
Instructions:
1. Mix together sweetened condensed milk and lemon juice in large bowl
until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
2. Freeze 5 hours or until set. Let stand 30-40 minutes before serving.
Garnish as desired.
Home Made Limoncello
Recipe courtesy Giada De Laurentiis
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles.
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles.
Tina's Italian "Gravy"
Ingredients:
2 CANS OF RED PACK WHOLE PLUM SHAPPED TOMATOES IN THE CAN
1 CAN OF TOMATOE PASTE
2 CLOVES OF GARLIC CHOPPED
1 HANDFUL OF CHOPPED ITALIAN PARSLEY
SALT AND PEPPER TO TASTE
1 LARGE POT
Directions:
WHAT I LIKE TO DO IS FRY MY MEAT IN THE POT THE GRAVY WILL COOK IN BECAUSE IT GIVES THE GRAVY SUCH A GREAT FLAVOR.IN THE BOTTOM OF THE POT LET THE GARLIC SAUTE IN A HALF CUP OF OIL ADD YOUR MEATBALLS OR WHAT EVER MEAT YOU PUT IN YOUR GRAVY UNTIL BROWN, IF ALL THE MEAT DOES NOT FIT DO ONE AT A TIME MEATBALLS, SAUSAGE ETC. PULL OUT WHAT DOES NOT FIT THEN REPLACE ONCE ALL MEAT IS BROWNED.IN MY BLENDER I BLEND THE TOMATOES, PASTE, GARLIC CLOVE SALT AND PEPPER. ONCE IT IS BLENDED THE WAY YOU LIKE CHUNKY, SMOOTH THEN POUR OVER YOUR MEAT IN THE POT. IF THERE IS TO MUCH OIL FROM THE MEAT FRYING YOU CAN DRAIN SOME BEFORE YOU ADD THE GRAVY TO THE POT. ONCE YOU HAVE ALL IN THE POT MEAT AND GRAVY, I TOSS SOME EXTRA CHOPPED GARLIC AND PARSLEY ON TOP AND LET SIMMER ABOUT 3 HOURS ON A LOW FLAME SO GRAVY DOES NOT EVAPORATE..ENJOY!
5 Minute Chocolate Mug Cake
Ingredients:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional FYI...chocolate chips are NEVER optional...always a must)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Directions:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well.Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous.) And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Steak and Shell "Goulash"
The "recipe" ....sorry no real measurements....
For some reason I didnt feel like grilling the london broil that I took out this morning. I just wanted to make something easier and different.
I just cubed up some thick steaks, tossed them around in all the spices listed below until coated, and then sauteed them in EVOO, with chopped garlic, added sliced onions and cooked till browned and set it aside.
I boiled the first bag of pasta I grabbed (small shells) until done and set aside.
I looked around in the pantry and came up with the following which were all mixed in with the cooked steak and shells until heated through.
A jar of sun-dried tomato pesto, a cup of spinach, a small can of water chesnuts (dont ask why, i dont know, lol), a can of corn niblets, some worshishire sauce, 1/2 cup red wine (just happened to have one opened ) some, red pepper flakes, garlic and onion powder, paprika, salt, pepper and topped it with a bunch of parmesan cheese.
Elisabetta's Strawberry Cake
(makes one 10-inch cake)
Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate*
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions
Preheat oven to 350 degrees. Butter a 10-inch pie plate.
Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; mix in egg, milk, and vanilla.3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
6/7/09
ASIAGO SUN-DRIED TOMATO PASTA
"This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!"
PREP TIME
25 Min
COOK TIME
35 Min
READY IN
1 Hr
SERVES: 6
INGREDIENTS
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onions
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
DIRECTIONS
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley
PREP TIME
25 Min
COOK TIME
35 Min
READY IN
1 Hr
SERVES: 6
INGREDIENTS
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onions
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
DIRECTIONS
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley
6/1/09
EASY BEEF SHEPARD'S PIE
Ingredients:
3 lbs ground round beef
2 small onions chopped
1 cup of corn niblets drained
1 Large Red or Green Pepper
1 cups Corn
12 serving size of instead potatoes or mashed
1 6 oz can tomato paste
1stick butter
3/4 cup beef broth
1/4 teaspoon Worcestershire sauce
Salt, pepper, Cumin, Garlic powder, Italian Seasoning
Directions
Cook potatoes as directed on box, or prepare mashed potatoes as you normally would, and set aside. Sauté onions and peppers in 3Tbs of the butter until tender over medium heat (10 mins). Add in the rest of the butter and add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt and pepper and spices of your choice. Add Worcestershire sauce, and tomato paste. Add beef broth and cook, uncovered, over low heat for 10-15 minutes. Add in the corn (or any other veggies you prefer) out of the can. Place beef mixture in large baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well, then top with shredded Cheddar Cheese.
Cook in 375-400 degree oven until bubbling and brown (about 30 minutes).
Serves 6-8
3 lbs ground round beef
2 small onions chopped
1 cup of corn niblets drained
1 Large Red or Green Pepper
1 cups Corn
12 serving size of instead potatoes or mashed
1 6 oz can tomato paste
1stick butter
3/4 cup beef broth
1/4 teaspoon Worcestershire sauce
Salt, pepper, Cumin, Garlic powder, Italian Seasoning
Directions
Cook potatoes as directed on box, or prepare mashed potatoes as you normally would, and set aside. Sauté onions and peppers in 3Tbs of the butter until tender over medium heat (10 mins). Add in the rest of the butter and add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt and pepper and spices of your choice. Add Worcestershire sauce, and tomato paste. Add beef broth and cook, uncovered, over low heat for 10-15 minutes. Add in the corn (or any other veggies you prefer) out of the can. Place beef mixture in large baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well, then top with shredded Cheddar Cheese.
Cook in 375-400 degree oven until bubbling and brown (about 30 minutes).
Serves 6-8
Tiramisu
The favorite dessert of Italian restaurants can easily be made in your own home with this easy version.
Buon appetito!
Prep Time:30 min
Start to Finish:4 hr 30 min
Makes:9 servings
Ingredients:
1 package (8 ounces) cream cheese, softened
½ cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa
Directions:
1. Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

Nutrition Information
1 Serving: Calories 240 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 11 g); Cholesterol 60 mg; Sodium 115 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 4 %; Iron 4
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