1 (4-5lb) beef roast
1 (12oz) chili sauce
1 (0.9oz) onion soup mix
1 (12oz) can cola drink
Combine sauce, onion, soup, and cola, pour over roast in crockpot. Cook on low for 5-6 hrs.
Monday, November 8, 2010
Thursday, October 7, 2010
Super Yummy Garlic Chicken Pasta
16 oz Farfalle pasta
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
1 cup heavy whipping cream
4-6 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed or garlic salt
½ Tbs pepper
½ cup butter
1 lb bacon (cooked and crumbled)
½ cup parmesan cheese
1 (12oz) Lawrys mesquite marinade with lime juice
Crock pot chicken and bottle of marinade on low for 6 hours. Boil pasta. Shred chicken. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In a large bowl pour over pasta and chicken and stir through.
Thai Beef
Source: Everyday Foods magazine
Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving
Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.
Ingredients:
1 ¼ cup jasmine rice
1 can (13.5oz) coconut milk
Coarse salt
2 Tbs plus 1 tsp fish sauce
2 Tbs plus 1 tsp soysauce
1 tsp sugar
1 Tbs vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2 inch matchsticks
1 ¼ pounds ground beef
1 cup loosely packed torn fresh basil leaves
Lime wedges for serving
Directions:
In a medium saucepan, combine rice, coconut milk, ¾ cup water, and 1/2 tsp salt. Cover and bring to a boil; reduce heat to simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast ion skillet or wok over high heat. Add oil and heat; add garlic and half the chiles. Cook stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine, Serve beef over coconut rice with lime wedges.
Meat loaf
Sandy’s Meatloaf
1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing
Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.
1 cup tomato juice (can substitute tomato sauce with water)
¾ cup instant Quaker oats
1 egg
¼ cup chopped onion (if small use entire onion
½ tsp salt
¼ tsp pepper
1 ½ lbs ground beef
Green, yellow or red peppers for stuffing
Combine ingredients. Bake for 1 hr at 350 degrees. If stuffing in peppers wrap peppers in foil then line in cake pan.
Chicken Shish Kabobs
Shish kabobs Ina Garten
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.
For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!
By Adrienne Poulsen
Marinade for chicken:
4 lemons
¾ cup olive oil
2 tsp salt
1 tsp pepper
½ T dried thyme (roll in hands to break apart)
Whisk together above ingredients, marinate chicken for 6 hrs.
For the Shiskabobs:
Place skewers in water to soak.
Assemble kabobs:
Mushrooms
Peppers- yellow/red
Purple onion
Zucchini, yellow squash
Chicken
Place on grill, cook, enjoy!!
Friday, August 13, 2010
Corn and Zucchini Saute
main ingredients
Vegetable, Corn, Zucchini, Cilantro
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro
print a shopping list for this recipe
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
Read More http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-and-Zucchini-Saute-230474#ixzz0wVJM09O9
Vegetable, Corn, Zucchini, Cilantro
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro
print a shopping list for this recipe
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
Read More http://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-and-Zucchini-Saute-230474#ixzz0wVJM09O9
Tuesday, August 10, 2010
Pasta Carbonara
Pasta Carbonara
This recipe comes strait from Rome, Italy. Legend has it that the American Sailors requested a pasta dish with bacon and eggs.... boy did they get it!
Ingredients:
8 thick slices of pancetta (Italian, non-smoked bacon) chopped into cubes
6 Eggs
1 1/2 cups of parmesean cheese finely grated
1/4 cup freshly chopped basil
1 cup heavy cream
1 garlic clove minced
1 package of fettuccine pasta (spaghetti or other long pastas will work)
salt and pepper
Instructions:
Begin by boiling your water for the pasta, use as much as is directed on the package of pasta you buy. Be sure as well to salt the water as this is the only time you have to season the pasta itself.
In a skillet heat up olive oil on med high, and add the minced garlic.
To that skillet add the pancetta until it is crispy.
In a bowl mix together the eggs, and Parmesan cheese, and chopped basil until fully combined and the same consistency. Stir in 1/4 teaspoons of salt and pepper
Heat up heavy cream in a saucepan. Once cream begins to bubble slightly, remove from heat.
Slowly whisk in the cream into the egg mixture. Be sure to do it slow as you don't want scrambled eggs. Once all of the cream is mixed in you should notice the mixture begin to tighten up and become a little more thick.
Remove pasta from water, and strain, then return to pan on low heat.
Add directly to the pasta the pancetta and garlic, and slowly mix in the egg mixture. Continue to stir the pasta over the low heat until the mixture is thick and begins sticking to the pasta (you can even let the eggs fluff, but the pasta will dry out quicker if you do that)
There you go, serve it up with a good helping of fresh Parmesan on top. Buon Apetito
This recipe comes strait from Rome, Italy. Legend has it that the American Sailors requested a pasta dish with bacon and eggs.... boy did they get it!
Ingredients:
8 thick slices of pancetta (Italian, non-smoked bacon) chopped into cubes
6 Eggs
1 1/2 cups of parmesean cheese finely grated
1/4 cup freshly chopped basil
1 cup heavy cream
1 garlic clove minced
1 package of fettuccine pasta (spaghetti or other long pastas will work)
salt and pepper
Instructions:
Begin by boiling your water for the pasta, use as much as is directed on the package of pasta you buy. Be sure as well to salt the water as this is the only time you have to season the pasta itself.
In a skillet heat up olive oil on med high, and add the minced garlic.
To that skillet add the pancetta until it is crispy.
In a bowl mix together the eggs, and Parmesan cheese, and chopped basil until fully combined and the same consistency. Stir in 1/4 teaspoons of salt and pepper
Heat up heavy cream in a saucepan. Once cream begins to bubble slightly, remove from heat.
Slowly whisk in the cream into the egg mixture. Be sure to do it slow as you don't want scrambled eggs. Once all of the cream is mixed in you should notice the mixture begin to tighten up and become a little more thick.
Remove pasta from water, and strain, then return to pan on low heat.
Add directly to the pasta the pancetta and garlic, and slowly mix in the egg mixture. Continue to stir the pasta over the low heat until the mixture is thick and begins sticking to the pasta (you can even let the eggs fluff, but the pasta will dry out quicker if you do that)
There you go, serve it up with a good helping of fresh Parmesan on top. Buon Apetito
Sausage Penne Pasta
Sausage Penne Arrabiata
Arrabiata translates as Angry! Make this dish and the reaction will be exactly the opposite!
Ingredients
1 package (5 links) Italian Sausage
2 medium garlic cloves minced
3 tblsp olive oil
1/2 large yellow onion diced
2 oz cans of diced tomatoes
1 small can tomato sauce
2 tsp dried basil
1 tsp crushed red pepper flakes (use this according to your spicy tolerance)
1/4 up of water
In a skillet over medium heat, grill up the sausage links, whole until they are browned on all sides. Remove them from the heat and let stand for 5 minutes. In a sauce pan over medium high heat, add the olive oil and let heat until it begins to smoke. Add the garlic and onions and brown, making sure not to burn the garlic (bitter garlic is not good). Add the red pepper flake and cook for 1 to 2 minutes. Add the tomatoes, sauce, and water and boil over high heat. Cut the sausage links into 1/2 inch pieces on a bias. Add the sausage to the sauce, and continue to boil until the water has mostly evaporated. This should take 25 to 30 minutes. Remove from heat and mix in the dried basil.
Serve over penne pasta, and top with Parmesan cheese. Sounds simple, and tastes complex. Enjoy!
Arrabiata translates as Angry! Make this dish and the reaction will be exactly the opposite!
Ingredients
1 package (5 links) Italian Sausage
2 medium garlic cloves minced
3 tblsp olive oil
1/2 large yellow onion diced
2 oz cans of diced tomatoes
1 small can tomato sauce
2 tsp dried basil
1 tsp crushed red pepper flakes (use this according to your spicy tolerance)
1/4 up of water
In a skillet over medium heat, grill up the sausage links, whole until they are browned on all sides. Remove them from the heat and let stand for 5 minutes. In a sauce pan over medium high heat, add the olive oil and let heat until it begins to smoke. Add the garlic and onions and brown, making sure not to burn the garlic (bitter garlic is not good). Add the red pepper flake and cook for 1 to 2 minutes. Add the tomatoes, sauce, and water and boil over high heat. Cut the sausage links into 1/2 inch pieces on a bias. Add the sausage to the sauce, and continue to boil until the water has mostly evaporated. This should take 25 to 30 minutes. Remove from heat and mix in the dried basil.
Serve over penne pasta, and top with Parmesan cheese. Sounds simple, and tastes complex. Enjoy!
Tortellini Salad
Tortellini Salad
Cold tortellini? You betcha!!
Ingredients:
1/2 red onion
10 -15 cherry tomatoes, halved
1/2 cup fresh chopped basil
1/4 grated Parmesan cheese
1 package of bacon chopped
1 package store bought four cheese ravioli
Follow the cooking instructions on the a tortellini. While the water is boiling and the tortellini is cooking, cook the bacon until crispy. Let the bacon drain on a paper towel until cool. Finley chop the red onion and basil, along with the halved tomatoes and mix into a large bowl. Once the bacon is cooled chop into small pieces and add to the mixture. Remove the pasta and cool it off with cold water to stop the cooking. Let it sit until the pasta is cool. Mix into bowl along with the cheese and stir until combined.
Vinaigrette:
3 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp mayonnaise
3 tsp dried oregano
1 tsp basil
2 tsp salt
2 tsp pepper
1/2 cup olive oil
In a blender mix the mustard, honey, vinegar, mayo, and the spices and blend until smooth. While blending add the olive oil slowly. Let chill for a few minutes.
Combine the pasta salad with the vinaigrette and serve! It is very simple, and most of all, very good!
Cold tortellini? You betcha!!
Ingredients:
1/2 red onion
10 -15 cherry tomatoes, halved
1/2 cup fresh chopped basil
1/4 grated Parmesan cheese
1 package of bacon chopped
1 package store bought four cheese ravioli
Follow the cooking instructions on the a tortellini. While the water is boiling and the tortellini is cooking, cook the bacon until crispy. Let the bacon drain on a paper towel until cool. Finley chop the red onion and basil, along with the halved tomatoes and mix into a large bowl. Once the bacon is cooled chop into small pieces and add to the mixture. Remove the pasta and cool it off with cold water to stop the cooking. Let it sit until the pasta is cool. Mix into bowl along with the cheese and stir until combined.
Vinaigrette:
3 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp mayonnaise
3 tsp dried oregano
1 tsp basil
2 tsp salt
2 tsp pepper
1/2 cup olive oil
In a blender mix the mustard, honey, vinegar, mayo, and the spices and blend until smooth. While blending add the olive oil slowly. Let chill for a few minutes.
Combine the pasta salad with the vinaigrette and serve! It is very simple, and most of all, very good!
Greek Pasta Salad
variation created from Adrienne's Friend, Looks good!
Ingredients
1 box orzo pasta
1 cucumber, chopped
1/4 red onion, chopped
1 yellow bell pepper, chopped
10 green olives, drained and halved
1/2 cup sun-dried tomatoes
2 cups chopped fresh spinach
1/2 cup feta cheese, crumbled
Dressing
1/2 cup olive oil
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon dill weed
Cook pasta as directed on box. Drain and let cool. Then combine all other ingredients. For the dressing mix in blender, or shake/whisk well. Toss over salad and refrigerate for at least an hour.
Ingredients
1 box orzo pasta
1 cucumber, chopped
1/4 red onion, chopped
1 yellow bell pepper, chopped
10 green olives, drained and halved
1/2 cup sun-dried tomatoes
2 cups chopped fresh spinach
1/2 cup feta cheese, crumbled
Dressing
1/2 cup olive oil
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon dill weed
Cook pasta as directed on box. Drain and let cool. Then combine all other ingredients. For the dressing mix in blender, or shake/whisk well. Toss over salad and refrigerate for at least an hour.
Muffins That Taste Like Donuts
I found this recipe on the pioneer woman cooks and thought of my awesome sister Adrienne who loves anything that has to do with donuts! They look really good!!!!
Ingredients
1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
_____
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon
Preparation Instructions
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.
Ingredients
1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups Oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
_____
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon
Preparation Instructions
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.
Monday, May 3, 2010
Oh No Cookies!
By Kim Moore
1 cup white sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2tsp salt
3 cups flour
chocolate chips
Cream butter and sugars. Beat egg one at a time until fluffy. Add vanilla and eggs. Mix in flour, soda, salt then stir in chocolate chips. Bake at 350 for 10-14 mins. Do not over bake, take out a little early when the top cracks. Delicious ENJOY!!
1 cup white sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2tsp salt
3 cups flour
chocolate chips
Cream butter and sugars. Beat egg one at a time until fluffy. Add vanilla and eggs. Mix in flour, soda, salt then stir in chocolate chips. Bake at 350 for 10-14 mins. Do not over bake, take out a little early when the top cracks. Delicious ENJOY!!
Moms German Pancakes
1/4 cup butter (melt in pan)
Blend:
1 1/2 cup milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 tsp salt
Preheat oven to 400. Melt butter in dish, turn up oven to 450. pour rest of batter into dish. Cook for 20min, then lower oven to 350 and tin up foil on the top for 8 min more of baking. Top with syrup and powdered sugar or strawberries and whip cream with brown sugar.
Blend:
1 1/2 cup milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 tsp salt
Preheat oven to 400. Melt butter in dish, turn up oven to 450. pour rest of batter into dish. Cook for 20min, then lower oven to 350 and tin up foil on the top for 8 min more of baking. Top with syrup and powdered sugar or strawberries and whip cream with brown sugar.
Red Wine Vinegar Salad
1/4c Red onion
1 c sugar
2 tsp dry mustard
1 1/2 tsp salt
1/2 c red wine vinegar
Blend the above ingredients then add 1 cup of canola oil
Add
Red, green, romaine lettuce
bacon
mozzarella cheese
1 c sugar
2 tsp dry mustard
1 1/2 tsp salt
1/2 c red wine vinegar
Blend the above ingredients then add 1 cup of canola oil
Add
Red, green, romaine lettuce
bacon
mozzarella cheese
Tuesday, April 27, 2010
Pesto Ravioli with Chicken
Pesto Ravioli with Chicken
2 tsp. olive oil
1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth
1 package of cheese ravioli
3 small zucchini's, cut into thin slices
1 large red bell pepper, thinly sliced and de-seeded
1/4 cup basil pesto
fresh Parmesan cheese
In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)
Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.
Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.
2 tsp. olive oil
1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth
1 package of cheese ravioli
3 small zucchini's, cut into thin slices
1 large red bell pepper, thinly sliced and de-seeded
1/4 cup basil pesto
fresh Parmesan cheese
In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)
Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.
Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.
Saturday, April 17, 2010
Spinach Artichoke Tortellini Bake
Spinach Artichoke Tortellini Bake
from the Rachael Ray Show
Serves 6
2 pounds fresh or frozen ricotta-filled tortellini
salt
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups milk
a few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan
1/2 cup mozzarella cheese
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
from the Rachael Ray Show
Serves 6
2 pounds fresh or frozen ricotta-filled tortellini
salt
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups milk
a few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan
1/2 cup mozzarella cheese
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
Grandma Yvonne’s Soft Gingersnap Cookies
Grandma Yvonne’s Soft Gingersnap Cookies
Amber Herzog
1 ½ Salad Oil
1 cup granulated sugar
1 cup brown sugar
½ cup molasses
2 eggs
Cream together all the above.
4 cups flour
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
4 tsp. baking soda
Sift together dry ingredients and add to the moist ingredients. Roll dough into balls. Roll balls into sugar. Bake at 375 degrees for 6 minutes. They may not look done at 6 minutes, but they are.
Amber Herzog
1 ½ Salad Oil
1 cup granulated sugar
1 cup brown sugar
½ cup molasses
2 eggs
Cream together all the above.
4 cups flour
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
4 tsp. baking soda
Sift together dry ingredients and add to the moist ingredients. Roll dough into balls. Roll balls into sugar. Bake at 375 degrees for 6 minutes. They may not look done at 6 minutes, but they are.
Cranberry Coffee Cake
Cranberry Coffee Cake
Lindsay Moore
This coffee cake is one of my absolute favorite
things! Perfect for Christmas morning, or anytime. (From my mother's
kitchen, of course!)
1 t baking powder
1 t baking soda
2 c flour
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c sour cream
1 t almond extract
17 oz. can whole cranberry sauce
half to one c chopped nuts (to taste)
Preheat oven to 350 degrees. Grease and flour a tube pan.
Combine dry ingredients and set aside. Cream butter and sugar, then
add eggs and mix well. To creamed mixture, add dry ingredients
alternately with sour cream. Add almond flavoring.
Using about 1/3 of the batter, spread a layer in the pan, then layer
half the cranberry sauce, then the next 1/3 of batter, then the
remaining 1/2 of the cranberry sauce, then the final 1/3 of the
batter. Evenly sprinkle chopped nuts.
Bake in 350 degree oven for 55-60 minutes. Cool 5 minutes then frost
with glaze of 3/4 c powdered sugar, 2 T warm water and 1/2 t almond
extract. (Glaze will run down inside the pan.) Cool completely before
carefully removing from the pan.
It always looks impressive, and tastes even better. ENJOY!
Lindsay Moore
This coffee cake is one of my absolute favorite
things! Perfect for Christmas morning, or anytime. (From my mother's
kitchen, of course!)
1 t baking powder
1 t baking soda
2 c flour
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c sour cream
1 t almond extract
17 oz. can whole cranberry sauce
half to one c chopped nuts (to taste)
Preheat oven to 350 degrees. Grease and flour a tube pan.
Combine dry ingredients and set aside. Cream butter and sugar, then
add eggs and mix well. To creamed mixture, add dry ingredients
alternately with sour cream. Add almond flavoring.
Using about 1/3 of the batter, spread a layer in the pan, then layer
half the cranberry sauce, then the next 1/3 of batter, then the
remaining 1/2 of the cranberry sauce, then the final 1/3 of the
batter. Evenly sprinkle chopped nuts.
Bake in 350 degree oven for 55-60 minutes. Cool 5 minutes then frost
with glaze of 3/4 c powdered sugar, 2 T warm water and 1/2 t almond
extract. (Glaze will run down inside the pan.) Cool completely before
carefully removing from the pan.
It always looks impressive, and tastes even better. ENJOY!
Friday, April 9, 2010
Parmesan Pork Roast
Parmesan Pork Roast
1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water
In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.
1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water
In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.
Ravoioli with Sun-dried Tomato Cream Sauce
Ravioli with Sun-dried Tomato Cream Sauce
This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.
Read more...
This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.
Read more...
Marie Humble French Apple Pie
Marie Humble's French Apple Pie
Crust: (for 9" pie)
1 1/2 c flour
1 1/2 t sugar
1 t salt
2 T cold milk
1/2 c oil
Mix the above with your hands and it will quickly form a dough. Pat it
into your pie pan, just trying to make it generally even.
Filling:
several granny smith apples, with each quarter sliced into 4. (The
number of apples depends on the size. I just keep going until I think
I have enough, then usually pour them into the pie dish just to be
sure. You want a nice, high mound because it will cook down.)
1 c sugar
3 T flour
2 t cinnamon
1/4 t nutmeg
squeeze of lemon juice
pinch of salt
Mix the above until the apples are thoroughly coated, then pour into
your crust.
Streusel Topping:
Combine 1/2 c flour, 1/2 sugar, 1/2 c COLD butter until crumbly.
Sprinkle evenly over apples.
Place inside a brown paper grocery bag, then fold the opening of the
bag closed. Place in 350 degree oven for about 1 hr 45 min. Beginning
checking at 1 hr 30 min; if the streusel is golden and the pie is
bubbling it's done.
Serve with whipped cream or ice cream. Enjoy!
Crust: (for 9" pie)
1 1/2 c flour
1 1/2 t sugar
1 t salt
2 T cold milk
1/2 c oil
Mix the above with your hands and it will quickly form a dough. Pat it
into your pie pan, just trying to make it generally even.
Filling:
several granny smith apples, with each quarter sliced into 4. (The
number of apples depends on the size. I just keep going until I think
I have enough, then usually pour them into the pie dish just to be
sure. You want a nice, high mound because it will cook down.)
1 c sugar
3 T flour
2 t cinnamon
1/4 t nutmeg
squeeze of lemon juice
pinch of salt
Mix the above until the apples are thoroughly coated, then pour into
your crust.
Streusel Topping:
Combine 1/2 c flour, 1/2 sugar, 1/2 c COLD butter until crumbly.
Sprinkle evenly over apples.
Place inside a brown paper grocery bag, then fold the opening of the
bag closed. Place in 350 degree oven for about 1 hr 45 min. Beginning
checking at 1 hr 30 min; if the streusel is golden and the pie is
bubbling it's done.
Serve with whipped cream or ice cream. Enjoy!
Sunday, April 4, 2010
Momofuku's Crack Pie
Momofuku’s Crack Pie
Makes 2 10-inch pies. (May use 2 9-inch pie pans. Bake about 5 minutes longer.)
Cookie for crust:
2/3 cup plus 1 tablespoon all-purpose flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/3 cup firmly packed light brown sugar
3 tablespoons sugar
1 egg
scant 1 cup old-fashioned oatmeal, uncooked
Preheat oven to 375 degrees
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fluffy and incorporated. With the mixer running, beat in the flour mixture a little at a time until totally combined. Stir in the oatmeal until well incorporated.
Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes. Remove from oven and cool on rack. Crumble the cooked cookie to use in the crust.
Crust:
Crumbled cookie for crust (see above)
1/4 cup butter
1 1/2 tablespoon firmly packed brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together). Divide the crust between the two 10 inch pie pans. Press the crust into each shell to form a thin even layer along the bottom and sides of the tins. Don’t worry about making it beautiful – it is going to taste beautiful!
Filling:
1 1/2 cup granulated sugar
3/4 cup plus a scant 3 Tbsp firmly packed light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon powdered milk
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons whipping cream
1 teaspoon vanilla
8 egg yolks
2 prepared crusts (see above)
powdered sugar for garnish.
Preheat oven to 350 degrees.
In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk. Whisk in the melted butter then whisk in the cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between 2 pie shells.
Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan. Remove pie from oven and cool on rack.
Refrigerate the cooled pies until well chilled. Dust with powdered sugar.
Makes 2 10-inch pies. (May use 2 9-inch pie pans. Bake about 5 minutes longer.)
Cookie for crust:
2/3 cup plus 1 tablespoon all-purpose flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/3 cup firmly packed light brown sugar
3 tablespoons sugar
1 egg
scant 1 cup old-fashioned oatmeal, uncooked
Preheat oven to 375 degrees
In a medium bowl, sift together the flour, baking powder, baking soda and salt.
In your mixer using the paddle attachment beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fluffy and incorporated. With the mixer running, beat in the flour mixture a little at a time until totally combined. Stir in the oatmeal until well incorporated.
Spread the mixture into a 9 x 13 inch baking pan and bake until golden brown and set, about 20 minutes. Remove from oven and cool on rack. Crumble the cooked cookie to use in the crust.
Crust:
Crumbled cookie for crust (see above)
1/4 cup butter
1 1/2 tablespoon firmly packed brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended ( a little of the mixture will clump together between your fingers and hold together). Divide the crust between the two 10 inch pie pans. Press the crust into each shell to form a thin even layer along the bottom and sides of the tins. Don’t worry about making it beautiful – it is going to taste beautiful!
Filling:
1 1/2 cup granulated sugar
3/4 cup plus a scant 3 Tbsp firmly packed light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon powdered milk
1 cup butter, melted
3/4 cup plus a scant 2 tablespoons whipping cream
1 teaspoon vanilla
8 egg yolks
2 prepared crusts (see above)
powdered sugar for garnish.
Preheat oven to 350 degrees.
In a large bowl, whisk together the sugar, brown sugar, salt and powdered milk. Whisk in the melted butter then whisk in the cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.
Divide the filling evenly between 2 pie shells.
Bake the pies one at a time for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie) about 10 minutes or 15 minutes if using a 9 inch pie pan. Remove pie from oven and cool on rack.
Refrigerate the cooled pies until well chilled. Dust with powdered sugar.
Saturday, April 3, 2010
Chantilly Potatoes
Chantilly Potatoes
*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don't have to be evenly flat on top - you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don't let them burn!). Let rest for about 5 minutes before serving.
*Serves 4 to 6
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don't have to be evenly flat on top - you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don't let them burn!). Let rest for about 5 minutes before serving.
Roasted Asparagus
Perfect Roasted Asparagus
*Serves about 4
1 pound asparagus spears (the thicker the better for roasting)
2 tablespoons olive oil
Kosher/Coarse salt
Black pepper
Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn't so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.
Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.
*Serves about 4
1 pound asparagus spears (the thicker the better for roasting)
2 tablespoons olive oil
Kosher/Coarse salt
Black pepper
Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn't so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.
Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.
Berry Trifle
Berry Trifle
1 large angel food cake (I use a boxed cake)
2 small pkg instant (or cooked) vanilla pudding
2 small pkg raspberry jello
3 cups hot water
1 cup vanilla ice cream
2- 10 ounce pkg frozen raspberries
3 bananas
1 pint heavy whipping cream
dissolve jello with hot water, in serving dish. add to hot jello mixture the ice cream and frozen berries.
let jello set at least 4hrs (or overnight)
while jello is setting up, bake your cake and whip the heavy cream (adding powdered sugar and vanilla to taste at soft peak stage then continue whipping until stiff peaks form)
once jello is set layer with torn angel food cake, vanilla pudding, and whipping cream.
cover and keep cool in fridge. once you are ready to serve, slice the bananas and layer on top.
enjoy!
1 large angel food cake (I use a boxed cake)
2 small pkg instant (or cooked) vanilla pudding
2 small pkg raspberry jello
3 cups hot water
1 cup vanilla ice cream
2- 10 ounce pkg frozen raspberries
3 bananas
1 pint heavy whipping cream
dissolve jello with hot water, in serving dish. add to hot jello mixture the ice cream and frozen berries.
let jello set at least 4hrs (or overnight)
while jello is setting up, bake your cake and whip the heavy cream (adding powdered sugar and vanilla to taste at soft peak stage then continue whipping until stiff peaks form)
once jello is set layer with torn angel food cake, vanilla pudding, and whipping cream.
cover and keep cool in fridge. once you are ready to serve, slice the bananas and layer on top.
enjoy!
citrus water punch
Citrus Water Punch
*Serves 12-14
2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice
In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together until sugar dissolves. Add sliced fruit and ice. Serve!
*Serves 12-14
2 tablespoons citric acid (you can find this at most pharmacies or natural food stores)
5 quarts water
2 cups sugar
2 tablespoons pure lemon extract
3 sliced lemons
3 sliced limes
Crushed ice
In a large pitcher or punch bowl, stir water, sugar, citric acid, and lemon extract together until sugar dissolves. Add sliced fruit and ice. Serve!
Maple Glazed Ham
Maple Glazed Ham
Note: this recipe calls for a large oven bag.
*Serves 16-20
1 (7- to 10-pound) spiral, sliced ham
1 (12-ounce) jar apple jelly
3/4 cup packed dark brown sugar
1/4 cup maple syrup
3 tablespoons whole-grain mustard
1 cinnamon stick, broken into rough pieces
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 teaspoon dry mustard
Remove ham from the original packaging and throw away the glaze packet and the plastic disk that covers the bone. Place the ham in the large oven bag and tie closed. Cut four slits (about 2 inches each) in the top of the bag. Transfer the bagged ham to a roasting pan and let it sit at room temperature for about 1 1/2 hours.
Heat the oven to 300 degrees and bake the ham for 1 1/2 to 2 1/2 hours (until the internal temperature of the ham is about 110 degrees). About an hour into baking, start making the glaze by combining the jelly, 1/2 cup brown sugar, maple syrup, whole-grain mustard, cinnamon and nutmeg in a medium saucepan. Bring the mixture to a boil and reduce the heat to low, simmering, until the mixture is very thick and syrupy, about 45 minutes. Stir often while it simmers (it should reduce to about 1/3 cup).
Combine the remaining brown sugar and dry mustard together in a small bowl. Remove the ham from the oven and let it sit for 5 minutes. While it rests, increase the oven temperature to 400 degrees. Carefully cut open the oven bag and let it fall to the bottom of the ham so the entire ham is exposed. Using a pastry brush, paint the glaze onto the top and sides of the ham. Carefully press the sugar mixture onto the outside of the ham with your hands. Return the ham to the oven and bake until it is dark brown and caramelized, 14-16 minutes.
Let the ham sit for 15 minutes before carving.
Note: this recipe calls for a large oven bag.
*Serves 16-20
1 (7- to 10-pound) spiral, sliced ham
1 (12-ounce) jar apple jelly
3/4 cup packed dark brown sugar
1/4 cup maple syrup
3 tablespoons whole-grain mustard
1 cinnamon stick, broken into rough pieces
1/4 teaspoon ground nutmeg
2 tablespoons butter
1/2 teaspoon dry mustard
Remove ham from the original packaging and throw away the glaze packet and the plastic disk that covers the bone. Place the ham in the large oven bag and tie closed. Cut four slits (about 2 inches each) in the top of the bag. Transfer the bagged ham to a roasting pan and let it sit at room temperature for about 1 1/2 hours.
Heat the oven to 300 degrees and bake the ham for 1 1/2 to 2 1/2 hours (until the internal temperature of the ham is about 110 degrees). About an hour into baking, start making the glaze by combining the jelly, 1/2 cup brown sugar, maple syrup, whole-grain mustard, cinnamon and nutmeg in a medium saucepan. Bring the mixture to a boil and reduce the heat to low, simmering, until the mixture is very thick and syrupy, about 45 minutes. Stir often while it simmers (it should reduce to about 1/3 cup).
Combine the remaining brown sugar and dry mustard together in a small bowl. Remove the ham from the oven and let it sit for 5 minutes. While it rests, increase the oven temperature to 400 degrees. Carefully cut open the oven bag and let it fall to the bottom of the ham so the entire ham is exposed. Using a pastry brush, paint the glaze onto the top and sides of the ham. Carefully press the sugar mixture onto the outside of the ham with your hands. Return the ham to the oven and bake until it is dark brown and caramelized, 14-16 minutes.
Let the ham sit for 15 minutes before carving.
Wednesday, March 24, 2010
"Better Than Take-out Sweet & Sour Chicken"
From Lindsay Moore
3 chicken breasts, cubed
oil for deep frying (peanut works well, but beware nut allergies)
BATTER
Mix:
3/4 c water
1/4 c cornstarch
Then Add:
1/2 flour (a little more if you prefer a slightly thicker batter)
1 t baking powder
1/2 t baking soda
SAUCE
3/4 c water
2 T cornstarch
3/4 c sugar
2 T vinegar
3T ketchup
Bring to boil just before pouring over cooked chicken.
GARNISH
1 tomato, chunked
1 onion, chopped
1 green pepper, chopped
2 carrots, sliced thin on diagonal
1 can pineapple chunks
You can steam or saute carrot, onion and pepper to soften them a little, or just add them to the cooked sauce for a few minutes.
Heat oil to about 350 degrees. Batter chicken chunks and drop in a few at a time. Cook in oil until golden brown and cooked though, usually about 5-6 minutes depending on size of pieces. When cooked, use strainer to remove chicken pieces and put on paper towels or rack to drain excess oil. (It's best to do small batches to avoid clumping.)
When all chicken is cooked, put in bowl, add garnish and pour cooked sauce over all. Sprinkle with sesame seeds if desired. Serve over rice.
Enjoy!
3 chicken breasts, cubed
oil for deep frying (peanut works well, but beware nut allergies)
BATTER
Mix:
3/4 c water
1/4 c cornstarch
Then Add:
1/2 flour (a little more if you prefer a slightly thicker batter)
1 t baking powder
1/2 t baking soda
SAUCE
3/4 c water
2 T cornstarch
3/4 c sugar
2 T vinegar
3T ketchup
Bring to boil just before pouring over cooked chicken.
GARNISH
1 tomato, chunked
1 onion, chopped
1 green pepper, chopped
2 carrots, sliced thin on diagonal
1 can pineapple chunks
You can steam or saute carrot, onion and pepper to soften them a little, or just add them to the cooked sauce for a few minutes.
Heat oil to about 350 degrees. Batter chicken chunks and drop in a few at a time. Cook in oil until golden brown and cooked though, usually about 5-6 minutes depending on size of pieces. When cooked, use strainer to remove chicken pieces and put on paper towels or rack to drain excess oil. (It's best to do small batches to avoid clumping.)
When all chicken is cooked, put in bowl, add garnish and pour cooked sauce over all. Sprinkle with sesame seeds if desired. Serve over rice.
Enjoy!
Lasagna
From Morgan Cotti
8 oz. lasagna noodles (no cook kind)
1 lb. sausage
4 T. tomato paste
32 oz. tomato sauce
2 - 3 T. pesto
1 lb. cottage cheese
1 lb. mozzarella cheese
1 C. parmesan cheese
Pepper to taste
•Brown sausage
•Add paste, sauce and pesto, let simmer a couple of minutes
•Combine cottage chese, mozzarella and 1/2 C. parmesan in separate bowl
•In a 9 x 13 pan, layer: meat, noodles, cheese, meat, noodles, cheese, meat, noodles, meat
•Cover with foil, and cook at 350 for 60 minutes
•Remove foil, sprinkle remaining 1/2 C. parmesan on top, cook for 5 more minutes
8 oz. lasagna noodles (no cook kind)
1 lb. sausage
4 T. tomato paste
32 oz. tomato sauce
2 - 3 T. pesto
1 lb. cottage cheese
1 lb. mozzarella cheese
1 C. parmesan cheese
Pepper to taste
•Brown sausage
•Add paste, sauce and pesto, let simmer a couple of minutes
•Combine cottage chese, mozzarella and 1/2 C. parmesan in separate bowl
•In a 9 x 13 pan, layer: meat, noodles, cheese, meat, noodles, cheese, meat, noodles, meat
•Cover with foil, and cook at 350 for 60 minutes
•Remove foil, sprinkle remaining 1/2 C. parmesan on top, cook for 5 more minutes
Monday, February 22, 2010
BUTTERMILK SYRUP
Ward Girls Favorite!
1/2 c butter
1 c sugar
2/3 c buttermilk
1 tsp vanilla
1/2 tsp baking soda
Mix butter, sugar, and buttermilk together and 2 full minutes. Remove from heat. Add vanilla and baking soda. Serve warm over pancakes, waffles, or French toast. Makes 2 cups of syrup. (In a pinch you can use 2/3 c milk with 1 TBSP vinegar and let sit for a few minutes or you can use 2/3 c milk and 3 TBSP buttermilk powder. The syrup may not be quite as thick but still very flavorful and delicious.)
1/2 c butter
1 c sugar
2/3 c buttermilk
1 tsp vanilla
1/2 tsp baking soda
Mix butter, sugar, and buttermilk together and 2 full minutes. Remove from heat. Add vanilla and baking soda. Serve warm over pancakes, waffles, or French toast. Makes 2 cups of syrup. (In a pinch you can use 2/3 c milk with 1 TBSP vinegar and let sit for a few minutes or you can use 2/3 c milk and 3 TBSP buttermilk powder. The syrup may not be quite as thick but still very flavorful and delicious.)
Homemade Syprup
2 cups water
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator.
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator.
Quick Blueberry Sauce
1 tablespoon lemon juice
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt
In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1/4 teaspoon salt
In small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.
Wednesday, February 17, 2010
Baked Pasta with Chicken Sausage
*Makes a heaping full 9X13 pan*
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)(***A used fresh)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo - I use the Jennie-O brand and it is precooked in a U-shape.
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)(***A used fresh)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (I find this in the same section/aisle as the hotdogs next to the precooked kielbasa and chorizo - I use the Jennie-O brand and it is precooked in a U-shape.
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
Chicken Tacos
Slow Cooker Sweet and Spicy Chicken for Tacos or Soup
By Lindsay Moore
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
Serve with shredded red cabbage mixed with lime and chopped cilantro
Corn tortillas broiled with cheese
sour cream
cilantro dressing
You can make soup with any leftover chicken from this recipe. You'll need:
Leftover shredded chicken and any juices
1 onion, chopped
2 stalks celery, chopped
1/2 red pepper, chopped
1 clove garlic, minced
1 jalepeno, diced fine
2-3 T olive oil
1 box chicken broth
1 t cumin
1 t ground corriander
1 T tomato paste
cilantro and lime to taste, or you can add on top when you serve
Add oil to pan and saute onion, celery, red pepper, garlic and jalepeno until onion is translucent. Add garlic and saute for 30 seconds before adding broth. Add cumin, coriander and tomato paste. Add cilantro and lime juice if desired. You an also add zuchini, squash, carrots or whatever you like. Heat through (and make sure any added vegetables are tender), then serve with tortilla chips, sour cream, cilantro and lime if desired.
By Lindsay Moore
1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
Serve with shredded red cabbage mixed with lime and chopped cilantro
Corn tortillas broiled with cheese
sour cream
cilantro dressing
You can make soup with any leftover chicken from this recipe. You'll need:
Leftover shredded chicken and any juices
1 onion, chopped
2 stalks celery, chopped
1/2 red pepper, chopped
1 clove garlic, minced
1 jalepeno, diced fine
2-3 T olive oil
1 box chicken broth
1 t cumin
1 t ground corriander
1 T tomato paste
cilantro and lime to taste, or you can add on top when you serve
Add oil to pan and saute onion, celery, red pepper, garlic and jalepeno until onion is translucent. Add garlic and saute for 30 seconds before adding broth. Add cumin, coriander and tomato paste. Add cilantro and lime juice if desired. You an also add zuchini, squash, carrots or whatever you like. Heat through (and make sure any added vegetables are tender), then serve with tortilla chips, sour cream, cilantro and lime if desired.
Tuesday, February 9, 2010
Scottish Trifle-Lindsay Moore
1/2 an angel food cake, or more, depending on the size of your trifle bowl
strawberry or raspberry jam
2 c strawberries or raspberries (whichever you like best)
1 can fruit cocktail
1 carton whipping cream (8 oz)
1 t vanilla
1 T powdered sugar
chopped nuts
1 large box jello, strawberry or raspberry
1 L package instant vanilla pudding OR about 2 pints of Bird's custard
Slice cake into fingers and line bottom and sides of a large bowl.
Spread each finger with a little jam -- freezer jam is best. Cover
with berries and pour any juice that remains over all. (If there is no
juice, use some from the fruit cocktail, about 1/2 a cup.) Slice the
bananas thinly over the strawberries. (You can dip them in pineapple
juice beforehand to prevent any discoloration.) Chill. Make jello
according to the directions. Allow to set slightly, then add drained
fruit cocktail. Mix in, then pour over contents of bowl. Allow to set.
Make vanilla pudding or custard and pour over all. Allow to set. Whip
cream with vanilla and powdered sugar and spread over the top.
Decorate with some of your berries and chopped nuts. (Mom usually uses
maraschino cherries with the stems on and slivered almonds.) Chill 5-6
hours or overnight. Served from bottom of bowl, so everyone gets some
of each layer. Serves about 12.
Enjoy!
Turkey Meat Loaf
Turkey Loaf-lindsay Moore (very yummy) sub by Adrienne
1 to 1 1/2 lbs ground turkey (or beef)
1 egg
1 cup bread crumbs
1/4 cup ketchup
chopped onion to taste
salt and pepper to taste
Mix all ingredients in a large bowl. I've found that mixing it together with my hands is the best way to incorporate all the ingredients. Place in greased 9x13 and form into loaf. Spread sauce over loaf. Bake at 350 for 45 minutes for turkey or one hour for beef.
Sauce (from a Paula Deen recipe):
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
I always double this sauce so we have a lot to put on the individuals slices of meatloaf. It's the best part of the dish!
1 to 1 1/2 lbs ground turkey (or beef)
1 egg
1 cup bread crumbs
1/4 cup ketchup
chopped onion to taste
salt and pepper to taste
Mix all ingredients in a large bowl. I've found that mixing it together with my hands is the best way to incorporate all the ingredients. Place in greased 9x13 and form into loaf. Spread sauce over loaf. Bake at 350 for 45 minutes for turkey or one hour for beef.
Sauce (from a Paula Deen recipe):
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
I always double this sauce so we have a lot to put on the individuals slices of meatloaf. It's the best part of the dish!
Hearty Chili- Great quick chili not to spicy!!! By Adrienne
1 pound ground beef
1 cup chopped onion
1/2 cup chopped red or green pepper (opt)
1 (28)oz can diced tomatoes I used 1 can petite diced and 1 can diced tomoatos with added onion and celery and peppers)-good combo
1 (30)oz can kidney beans undrained
(I used 1 can pinto and 1 can light red kidney beans)-very good combo
1 (15)oz can chili
1 t. salt
1 Tablespoon sugar
2 cloves garlice or 1 t. garlic salt
1/2t. pepper
1/2cup ketchup
Brown beef in large heavy pan. Add onions peppers and cook until tender. Add remaining ingredients and simmer uncovered over low hear for at least 1 hour. Chili can be made the day before and reheated.
Make 8 cups
1 cup chopped onion
1/2 cup chopped red or green pepper (opt)
1 (28)oz can diced tomatoes I used 1 can petite diced and 1 can diced tomoatos with added onion and celery and peppers)-good combo
1 (30)oz can kidney beans undrained
(I used 1 can pinto and 1 can light red kidney beans)-very good combo
1 (15)oz can chili
1 t. salt
1 Tablespoon sugar
2 cloves garlice or 1 t. garlic salt
1/2t. pepper
1/2cup ketchup
Brown beef in large heavy pan. Add onions peppers and cook until tender. Add remaining ingredients and simmer uncovered over low hear for at least 1 hour. Chili can be made the day before and reheated.
Make 8 cups
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