Thursday, December 24, 2009
Sunday, December 20, 2009
I was a little unsure about trying these. My son is a very picky eater. He loves scrambled eggs but he doesn't like change. But I did want to try to fancy up my scrambled eggs a bit, so I tried it. I left the bacon out of his and he didn't noticed much difference. We didn't notice a huge difference either. They were good, a little creamer, but of course much fatter with all that was put into it. But if you are looking for something slightly different, they are worth trying.
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons half-and-half cream
- 8 eggs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon lemon-pepper seasoning
- 1/8 teaspoon salt
- 1/2 cup real bacon bits
- 2 tablespoons butter
- In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon.
- In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set. Yield: 4 servings.
These were supper yummy!! The recipe makes 6.
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/4 teaspoon almond extract
- 1/2 cup flaked coconut
- 1/4 cup min semi-sweet chocolate chips
- 1/4 cup sliced almonds
- Additional sugar
- In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.
- Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Monday, November 9, 2009
package of caramels
Take your cake mix add 1/4 cup flour
1/3 cup evaporated milk
3/4 cup melted butter
Mix well take 1/2 of the mix and put on the bottom of 9x13 cake pan cook for 6 min. at 350*.
While that is cooking take your caramels and 1/3 cup evaporated milk and melt in the microwave.
When you get the cake mix out, put 3 oz of chocolate chips down the caramel mixture and on top of that 3 more ounces of chocolate chips. Take the rest of the cake mixture on drop all over the pan cook for 15 minutes at 350 let cool.
¾ c vegetable oil
2 sp vanilla
2 c flour
2 c sugar
1 T pumpkin pie spice
2 tsp cinnamon
2 tsp baking powder
½ tsp salt
Beat pumpkin, eggs and vanilla until well mixed. Combine dry ingredients and stir pumpkin mixture until well blended. Pour into a 15x10x1-inch baking sheet. Bake 20-25 minutes at 350*. Let cool.
1 pkg cream cheese, softened
1 tsp vanilla
1/8 tsp salt
1 tsp milk
1 ½-2 c powdered sugar
1 cup dark Karo syrup
2 cubes butter
2 cups sugar
Pure vanilla extract
Mix Karo syrup and butter in a large pot. Bring to a boil. Slowly mix in sugar and let dissolve. Let boil again. Slowly mix in crème and boil for approx. 10 minutes. Boil until soft ball set stage. Add 1 tsp vanilla and a dash of salt before taking it off of the stove. Dip apples in caramel after caramel has been off of stove for a couple of minutes. Let cool. May dip apples in white vanilla bark (melted) before dipping into the caramel.
1 cup baby carrots cut into thirds
1 T dried minced onion
¾ t salt
½ c butter
½ c flour
2 c milk
1 c chicken broth
2 c cheddar cheese
½ t pepper
Place potatoes, carrots, onion and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat for 20 minutes or until tender.
2 c celery, diced
2 c carrots, diced
½ c butter
½ tsp salt
¼ tsp pepper
½ c flour
4c chicken broth
2 c half & half
Shredded chicken, cooked
Uncle Ben’s Long Grain Wild rice
Cook box of wild rice as directed and set aside. Melt butter in pot and sauté onion, celery and carrots (approx 5-10 minutes) Add flour until bubbly. Add chicken broth. Add half & half and bring to a boil, then add chicken. Add rice and simmer for 20 minutes. Serve in a bread bowl.
Next day add:
20 oz crushed pineapple, drained
1 pkg mini marshmallows
1 pint cool whip
Mix together and chill until ready to serve.
1 c canned pumpkin
½ c packed brown sugar
¾ tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp salt
¼ tsp ground ginger
3 eggs lightly beaten
¾ c evaporated milk
1 unbaked pastry shell
10 lbs medium potatoes (about 30)
2/3 cup + 3T butter, divided
2/3 c all-purpose flour
5 c chicken broth
5 c half-and-half cream
8 egg yolks, lightly beaten
1 ½ c minced fresh parsley
3 tsp salt
¾ tsp pepper
¼ tsp cayenne pepper
1 cup seasoned bread crumbs
8 c whole wheat flour
2 t salt
1 1/3 c dry milk
1 T cinnamon
3 T + 1t baking powder
1 c sugar ½ c wheat germ
Mix well. Note: Stir each time before measuring out the mix for making pancakes.
Pancake from bulk mix: 1 ½ c whole wheat pancake mix
2/3 c milk
½ c water
Beat egg, oil, water and milk. Add pancake mix and stir with wire whisk until moist, but don’t over mix!!
½ cup butter, softened
1 cup shortening
1 c dark brown sugar
1 c sugar
1 ½ cups buttermilk
1 tsp pure vanilla extract
2 c flour
1 T Dutch-processed cocoa
2 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
Heat oven to 350*. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening and sugars together until smooth. Beat in the eggs, one at a time until smooth and light. Stir in buttermilk, in thirds, into the beaten butter. Blend well with each addition. Pour batter into the pans and bake until center tests clean- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.
8 oz cream cheese, softened
4T butter, softened
3 T whole milk
3 cups powdered sugar, sifted
2/3 c cocoa
1/8 tsp salt
1 ½ tsp pure vanilla extract
½ c packed brown sugar
1 c butter, softened
1 tsp grated orange peel
2 T orange juice
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
2 cups coarsely chopped fresh or frozen cranberries
½ chopped nuts, if desired
Heat oven to 375* spray cookie sheet with cooking spray.
Beat together sugars, butter, orange peel, orange juice and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by round tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12-14 minutes or until edges and bottoms of cookies are lightly golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost cookies.
1 ½ c powdered sugar
½ tsp grated orange peel
2-3 T orange juice
2 c all-purpose flour
2 cup quick cooking oats
1 ½ cups sugar
1 ¼ cups butter, softened
1 can cherry pie filling*
1 tsp almond extract
¼ cup milk chocolate chips
¾ teaspoon shortening
Combine flour, oats, sugar and butter until crumbly. Set aside 1 ½ cups for topping . Press remaining crumb mixture into an ungreased 13x9x2-inch baking dish. Bake at 350* for 15-18 minutes or until edges begin to brown.
In a bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture.
Bake 20-25 minutes longer or until edges and topping are lightly browned. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle lightly over warm bars. Cool completely on wire rack.
½ c vanilla or eggnog ice cream
½ tsp nutmeg
2 tsp (heaping) fresh cranberry sauce
Mix in blender & pour into glass. Sprinkle nutmeg. Float whole cranberry sauce on top. Stir with a cinnamon stick.
To make fresh cranberry sauce:
2 c fresh cranberries
½ c sugar
½ c sugar
½ c firmly packed light brown sugar
½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 stick butter, cut into bits.
Mix ingredients together with a fork or pastry cutter. Mix until butter is evenly mixed in. Set aside. Peel and slice 5-6 cups of fresh peaches. Take half of a fresh lemon and grate off the zest. Add zest to peaches and squeeze the juice from the lemon half. Add 2 T pure maple syrup. Stir peaches well. Pour peach mixture into an 8X8-inch baking dish. Sprinkle crumb mixture over the top. Lightly even out with a fork. Cover tightly with tin foil and bake at 350* for 15 minutes. Remove the foil and bake for an additional 20-30 minutes or until top is crisp brown.
Maple Cream Sauce:
1 ½ c heavy whipping cream
Pour into a small saucepan and add;
5T pure maple syrup
3T light corn syrup
Cook over medium heat, stirring constantly, until thickened about 15 minutes, no need to stir vigorously!! Remove from heat and chill in the refrigerator until it’s cold and thick. Pour sauce over warm cobbler and serve.
1 (4lb) fully cooked, boneless ham
½ c honey
2 T Dijon mustard
¼ tsp ground cloves
1 (11 oz.) Mandarin oranges in light syrup
Friday, November 6, 2009
- 1 can (14 ounces) pineapple tidbits
- 1 can (11 ounces) mandarin oranges
- 2 tablespoons cornstarch
- 1-1/2 pounds boneless beef sirloin steak, cut into strips
- 4-1/2 teaspoons minced fresh gingerroot
- 1 tablespoon Crisco® Pure Olive Oil
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 cup thinly sliced green onions
- Hot cooked rice
- Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside.
- In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice. Yield: 7 servings.
Monday, October 26, 2009
1 can (8oz.) Pineapple chunks or tidbits
1 Red Apple
1 Cup seedless grapes
1 container (60z.) plain yogurt
1 TBLS Honey
1 TBLS Lemon Juice
Drain oranges and pineapple. Cut up apple and banana. Mix everything together.
yield 4 servings
Sunday, September 13, 2009
Makes about 3 dozen
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day
Make enough rice for your family
1 can cream of chicken soup
1/2 cup of sour cream
3/4 cup of chicken broth
1 1/2 cups of cooked shredded chicken
1 teaspoon of dehydrated onion (optional)
salt, pepper, garlic powder to taste
Mix all together until warm. Pour over rice.
Chow Mien Noodles
Tuesday, August 11, 2009
This hearty bar is easily handheld for breakfast on the go. We used berries in our version, but it's equally tasty with peeled and chopped peaches, nectarines, or plums.
Heat the oven to 375°. Grease a 9- by 13-inch pan.
Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.
Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.
Tuesday, July 28, 2009
Prep Time: 15 Mins
Cook Time: 30 Mins
8 skinless, boneless chicken breast halves
2 (10.75 ounce) can condensed cream of chicken soup
seasoning salt to taste
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
oil for frying
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Monday, July 27, 2009
1medium onion, chopped fine
1 28oz. can diced tomatoes
2 cups water
3 cans beef consommé
1 can tomato soup
4 carrots chopped fine
1 bay leaf
3 sticks celery, chopped fine
½ tsp. Parsley
½ tsp. Thyme
Pepper to taste
8 Tbsp. Pearl Barley
Brown ground beef and onions drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours or all day. Serves 10
Tuesday, July 21, 2009
1 can (15 oz) Black Beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1-1/3 Cup chopped peeled avocados
1 Cup chopped cucumber
1 Cup chopped tomatoes
1/2 cup thinly sliced green onions
1 teaspoon lime juice
Combine all ingredients together in a large bowl. And Mix.
In a small bowl combine:
2 Tablespoons cider Vinegar
1 Tablespoon Olive Oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon pepper
Mix together and pour into large Salad mixture. Turn and coat. Cover and refrigerate for at least 1 hour before serving.
Sunday, July 12, 2009
2. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
Note: add the cilantro slowly, you may not want to use the whole 1/2 cup
|For the marinade:|
|1/3 cup canned pineapple juice|
|2 tablespoons fresh lime juice|
|2 cloves garlic, minced|
|2 teaspoons cumin|
|1/3 cup vegetable oil|
|1 teaspoon salt|
| 1/4 teaspoon pepper |
For the fajitas:
|2 pork tenderloins (about 2 pounds), trimmed of silver skin|
|2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers|
|2 green bell peppers, cored, seeded, and cut into quarters|
|2 red bell peppers, cored, seeded, and cut into quarters|
|Olive oil for brushing|
| 8 flour tortillas, wrapped in foil |
2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145°, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the fresh pineapple sauce, guacamole, and sour cream. Serves 8.
Thursday, June 18, 2009
* 1 boneless beef sirloin steak (1 pound), thinly sliced
* 2 tablespoons olive oil
* 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
* 1/4 teaspoon minced garlic
* 2-1/4 cups water, divided
* 2 packages (3 ounces each) beef ramen noodles
* 2/3 cup hoisin sauce
In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.
Sunday, June 14, 2009
- 1 cup whipping cream
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 3/4 pound fresh Bing cherries, pitted, coarsely chopped
- 1/4 cup sugar
- 1/8 teaspoon almond extract
- 1 quart purchased vanilla ice cream, slightly softened
- 1/2 cup (about 3 ounces) miniature semisweet chocolate chips
- Chocolate Cookie Crust
Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
Combine cherries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.
Monday, June 8, 2009
Spread cream cheese mixture over graham crust. Layer strawberries, cut in half or thirds. Put into fridge.
Sunday, June 7, 2009
2 boneless, skinless chicken breast halves (about 8 oz. each)
2/3 cup mango nectar or juice
1/2 cup chicken broth
2 tablespoons fresh lime juice
2 teaspoons fresh gingerroot, minced
1/2 teaspoon ground cinnamon
1 1/2 teaspoons cornstarch
Thin lime slices (optional)
Cooked basmati rice for serving
With a mallet, gently pound chicken breasts until they are relatively flat and of even thickness overall (this will help the chicken cook evenly). In a 10- to 12- inch frying pan, stir together mango nectar, broth, lime juice, ginger, and cinnamon. Add chicken to broth mixture and simmer gently, covered, over medium heat until meat in the thickest part is no longer pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and keep warm. Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes).
Stir cornstarch into 2 tablespoons of water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt. Spoon sauce over chicken.
Garnish with lime slices, if desired. Serve over cooked rice.
2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon Mexican or taco seasoning
1 tablespoon canola oil
1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
3/4 C shortening
1 C. brown sugar
1/4 C. molasses
2 1/4 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
Cream together first 4 ingredients until fluffy. Shift together dry ingredients; stir into molasses mixture. Form into small balls (or ovals for dipping). Roll in granulated sugar & place 2 inches apart on greased cookie sheet. Bake at 375 for about 10 minutes. Cool slightly and remove from pan.
1 8oz. pkg. of cream cheese
1 small can pumpkin
2 C. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
Mix all ingredients together until creamy. Chill overnight. Serve with ginger snap cookies.
1 C canned pumpkin
1/2 C shortening
2 C flour
1 tsp. baking powder
1 tsp. cinnamon (or pie spice)
1/4 tsp. salt
1/2 C chocolate chips
Mix sugar, pumpkin, shortening well. Add the rest of the ingredients. Drop onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes.
1 Box Spice Cake Mix
1 Box Yellow Cake Mix
1 Large Can (29 oz.) Pumpkin
1 Bag (12oz) Chocolate Chips
Mix first three ingredients. stir in chocolate chips. Scoop spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.
2 TBLS. Lime Juice
2 TBLS. Vegetable Oil
2 TBLS. Montreal Steak Seasoning (McCormick Grill Mates)
1 1/2 tea. Oregano Leaves
1/2 tea. Gorund Cumin
Mix all ingredients. Use to coat and marinate a 2 lbs. Sirloin Steak for 30minutes plus minutes. Grill steak and bursh marinade sauce halfway through cooking.
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons canola oil
- 1/4 cup butter
- 1 tablespoon lime juice
- 1/2 teaspoon dill weed
- 1/4 teaspoon minced chives
Directions:Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.
Sunday, May 31, 2009
- 4 ounces uncooked fettuccine
- 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
- 1/2 pound fully cooked ham, julienned
- 1/4 cup chopped walnuts (I
- 1 green onion, chopped
- 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage (I have used dry sage and have doubled it)
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup (4 ounces) shredded cheddar cheese
Directions:Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.
Monday, March 30, 2009
- 1 1/2 cups all-purpose flour
- 1 tablespoon Old Bay seasoning
- 3 eggs
- 4 6-ounce filets of tilapia or sole
- 2 cups breadcrumbs or crushed crackers
- 3/4 cup grated Parmigiano Reggiano, divided
- 1 tablespoon thyme, finely chopped
- Zest of 2 lemons, then cut into wedges, divided
- 1 box bow tie pasta
- 6 tablespoons EVOO - Extra Virgin Olive Oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- 1 cup frozen peas, defrosted
- 3 tablespoons butter
- 3 sprigs mint, chopped
- 1/4 cup parsley, chopped
- Salt and ground pepper
- 1 head butter lettuce, for garnish
Yields: 4 servings
Preheat oven 250˚F.
Set up three dishes for breading the filets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano, thyme and lemon zest. Dip each fish filet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated filets on to a sheet try and reserve.
Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to box directions.
While the pasta is cooking, preheat a large skillet over medium heat with 2 tablespoons EVOO. Add the onions and garlic to the hot skillet, and cook until tender.
Preheat a large skillet with about 4 tablespoons EVOO and sauté the first two fish filets until golden brown, about 2 minutes per side. Once the first two fish filets, place them in the hot oven to keep warm while you cook up the other two.
While you are cooking up the fish, add the peas and butter to the skillet with the onions and garlic. Ladle a spoonful of some of the pasta cooking liquid to the peas, remove from heat and toss in the mint and parsley.
When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bow ties then season with some a bit of salt, pepper and the remaining Parmigiano.
To serve, place 1 or 2 leaves of butter lettuce inside each serving bowl then fill the lettuce cup with some buttery bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.
Wednesday, March 11, 2009
1 1/2 cups of Orange Juice
1/2 cup Sugar
1 1/2 teaspoons minced or pressed garlic
1 Tablespoon fresh ginger (a little less for a milder flavor)
1/4 teaspoon hot chili flakes (a little less for a milder flavor)
1 pound chicken breast
1/2 teaspoon vegetable oil
4 Cups hot cooked white rice
1/4 cup chopped green onions
Orange Sauce: over high heat, mix orange juice, sugar, garlic, ginger, & chili flakes. Boil until reduced to 1 cup. About 10 minutes; stir often.
Meanwhile cut chicken into 1/2 inch chunks. Heat oil in a 12-inch fry pan. Add chicken and cook until lightly browned, about 5 minutes.
Add orange sauce and stir until boiling, 1 to 2 minutes.
Spoon chicken and sauce onto rice and sprinkle with green onions. Season to taste with soy sauce.
Note: Last time I made this I added sugar snap peas to the chicken. I also thickened the sauce up with some corn starch.
Tuesday, March 10, 2009
1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoons dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
1-2 pounds pork tenderloin
1 pound small red potatoes, quartered
In a small bowl, combine the first 8 ingredients. Rub pork with 3/4ths of the herb mixture, place the pork in a large shallow baking pan. Toss potatoes with remaining herb mixture; place around pork.
Bake uncovered, at 375 for 40-45 minutes or until meat thermometer reads 160 and potatoes are tender. Let stand for 5 minutes before slicing pork.
Saturday, February 14, 2009
1 ½ C. graham cracker crumbs
1 C. sugar, divided
¼ C. butter
2 packages of cream cheese (8oz. each)
1 C. sour cream
1 Tablespoon grated lime peel
¼ C. lime juice
2 Tablespoons all-purpose flour
1 C. sour cream
2 teaspoons sugar
2 teaspoons lime juice
Thin lime slices (for garnish)
Mix crumbs, 2 Tablespoons of sugar, and butter. Press into a 9 inch pan. Bake @ 350 until lightly brown, about 10 min. Set aside.
Beat cheese, sour cream, eggs, remaining sugar, peel juice, and flour until smooth; pour into crust. Bake @350 until center jiggles only slightly when pan is gently shaken, about 35 to 45 min. Cool.Make topping: mix sour cream, sugar, and lime juice until well blended. Spread topping over cooled cheesecake. Cover and chill until cold, at least 4 hours or up to the next day. Top with lime slices.
1 can (20 oz.) pineapple tidbits
1 tea. Pepper
½ tea. Ground ginger
4 bone-in pork loin chops
1 tbs. butter
½ C. orange juice
1 tbs. cornstarch
1/8 tea. Salt
¼ C. water
Drain pineapple, reserving ¼ cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup of pineapple and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Tuesday, February 10, 2009
- 1 package (16 ounces) bow tie pasta
- 1 pound bulk Italian sausage
- 1/2 cup chopped onion
- 1-1/2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
- 1-1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- Shredded Parmesan cheese
Directions:Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.
- 3 medium onions, thinly sliced
- 1/4 cup butter, cubed
- 1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
- 1 teaspoon all-purpose flour
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/2 cup beef broth
- 1 tube (16.3 ounces) large refrigerated flaky biscuits
- 3/4 cup shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan cheese, divided
Directions:In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm.
Sunday, February 1, 2009
- 1 pound cavatappi (or any curly short) pasta
- 1 pound ground sirloin
- 1 tablespoon grill seasoning (about a palmful)
- 1/4 cup ketchup
- 1/4 cup yellow mustard
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter
- 1 medium red onion, chopped
- Salt and ground black pepper
- 2 tablespoons flour
- 2 cups milk
- 1 1/4 cups grated yellow cheddar cheese, divided
- 1 1/4 cups grated Swiss cheese, divided
- 3 small tomatoes, seeded and chopped
- 1 deli-style pickle, chopped
Pre-heat oven to 400ºF.
Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.
In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.
While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.
Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.
If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.
Sunday, January 25, 2009
- 2 tablespoons sweet cream butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and white pepper
- Sour cream
- Parsley sprigs, for garnish
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Tuesday, January 20, 2009
Monday, January 19, 2009
1/2 Cup Sugar
2 Tablespoons Cocoa Powder
1 Cup Whipping Cream
1/2 Cup Milk
1/2 Teaspoon Vanilla
Dash od salt
1/3 Cup Chocolate-covered Toffee Pieces
In a large mixing bowl combine sugar and cocoa powder. Stir in whipping cream, milk, vanilla, and salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturer's directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces.
Makes 6 servings.
1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 (12 ounce) cans or bottles cream soda
Fresh raspberries (optional)
In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.
- 8 ounces uncooked egg noodles
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 to 4 tablespoons Crisco® Extra Virgin Olive Oil, divided
- 2 cups sliced fresh mushrooms
- 1 teaspoon minced garlic
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup half-and-half cream
- 1/4 cup marsala wine or chicken broth
- 1/4 teaspoon chili powder
- 1/2 cup minced fresh parsley, divided
Directions:Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until golden brown and a meat thermometer reaches 17-°; keep warm.
In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.