Ingredients
1 1/2 pounds beets - red, yellow, the candy-striped Chioggia, or a mixture
1/4 cup slivered almonds, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives for garnish
Directions
Place beets in a medium pot and cover with water. Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork. Drain, let cool, and use a paring knife and fingers to slide off skins.
Cut beets into bite-sized pieces and place in a large salad bowl. Add almonds, olive oil, chives, lemon juice and salt, and toss gently. Sprinkle with feta, lay whole chives across salad as garnish, and serve.
Friday, July 22, 2011
Recipe : Barley Waldorf Salad
Ingredients
1 cup quick-cooking barley
2 large tart apples, chopped
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup heavy whipping cream
1/2 cup mayonnaise
4 1/2 teaspoons sugar
Directions
Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving.
1 cup quick-cooking barley
2 large tart apples, chopped
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup heavy whipping cream
1/2 cup mayonnaise
4 1/2 teaspoons sugar
Directions
Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving.
Recipe : Artichoke Dip
Ingredients
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Recipe : Authentic Hungarian Goulash
Ingredients
2 tablespoons butter
2 large onions, diced
2 pounds flank steak
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste
Directions
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
2 tablespoons butter
2 large onions, diced
2 pounds flank steak
1/8 teaspoon caraway seed
1/4 teaspoon dried marjoram
1 clove garlic, minced
5 tablespoons paprika
2 cups water
4 large potatoes, peeled and cubed
salt and pepper to taste
Directions
Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.
Recipe : Best Ever Pasta Salad
Ingredients
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
2 cups rotelli pasta
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon dried dill weed
1 teaspoon salt
2 teaspoons prepared Dijon-style mustard
1/4 cup minced pimento
2 tablespoons minced capers
coarsely ground black pepper to taste
1 green bell pepper, seeded and diced
1/2 pound Havarti cheese, diced
4 green onions, diced
4 boneless chicken breast halves - cooked, cooled and cubed
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, whisk together the oil, vinegar, tarragon, dill, salt, mustard, pimento, capers and pepper. Seat aside.
In a large bowl, toss together the pasta, green pepper, Havarti, green onions and chicken. Add dressing to taste and toss to coat.
Recipe : Bacon Wrapped Green Beans
Ingredients
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
1 (12 ounce) package bacon, strips cut in half
1 (16 ounce) package frozen cut green beans
2 tablespoons brown sugar
salt and pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Set out the bacon, green beans and casserole dish in a little assembly line. Lay out a half strip of bacon. place a small bunch of green beans (6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam side down. Repeat with remaining bacon strips and green beans. You can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. Sprinkle with the brown sugar and salt and pepper.
Bake in the preheated oven until browned and heated through, about 20 minutes.
Recipe : 5 Minute Microwave Cornbread
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
Directions
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
Recipe : Avocado Ham Sandwiches
Ingredients
1 medium ripe avocado, peeled and mashed
2 tablespoons mayonnaise
1 dash cayenne pepper
12 slices whole wheat or sourdough bread
6 slices fully cooked ham
6 slices Swiss cheese
6 tablespoons cream cheese, softened
Directions
In a small bowl, combine the first three ingredients; spread on six slices of bread. Top with ham and Swiss. Spread cream cheese on remaining bread; place over Swiss cheese.
1 medium ripe avocado, peeled and mashed
2 tablespoons mayonnaise
1 dash cayenne pepper
12 slices whole wheat or sourdough bread
6 slices fully cooked ham
6 slices Swiss cheese
6 tablespoons cream cheese, softened
Directions
In a small bowl, combine the first three ingredients; spread on six slices of bread. Top with ham and Swiss. Spread cream cheese on remaining bread; place over Swiss cheese.
Recipe : Baked Stuffed Winter Squash
Ingredients
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
3 acorn squash, halved and seeded
1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 pound sweet Italian sausage
1 teaspoon dried thyme
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup raisins
1/2 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
Recipe : Black-Eyed Peas Salad
Ingredients
2 cups cubed, cooked chicken
2 teaspoons seasoned salt
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can white or yellow corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 cup sliced celery
1 cup cooked wild rice
3/4 cup chopped cucumber
1/2 cup fresh broccoli florets
1/2 cup chopped green pepper
1/4 teaspoon pepper
Directions
Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve.
2 cups cubed, cooked chicken
2 teaspoons seasoned salt
1 (15.5 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can white or yellow corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 cup sliced celery
1 cup cooked wild rice
3/4 cup chopped cucumber
1/2 cup fresh broccoli florets
1/2 cup chopped green pepper
1/4 teaspoon pepper
Directions
Place the chicken in a large bowl; sprinkle with seasoned salt. Add remaining ingredients and mix well. Cover and chill until ready to serve.
Recipe : Becky's Chicken Salad
Ingredients
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
Directions
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream
Directions
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Recipe : Aunt Rachel's Cheese Souffle
Ingredients
6 slices white bread, with crusts trimmed
3 tablespoons butter, softened
1/2 pound sharp Cheddar cheese, shredded
3 eggs, beaten
2 cups milk
1/4 teaspoon salt
Directions
Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.
6 slices white bread, with crusts trimmed
3 tablespoons butter, softened
1/2 pound sharp Cheddar cheese, shredded
3 eggs, beaten
2 cups milk
1/4 teaspoon salt
Directions
Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.
Recipe : Butter Cookies III
Ingredients
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
2 cups butter
8 cups all-purpose flour
2 cups white sugar
6 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
Bake for 12 to 15 minutes until brown on the edges.
Recipe : Blueberry and Raspberry Pancake Topping
Ingredients
1 1/2 cups frozen raspberries
1 cup frozen blueberries
1/2 cup white sugar
1/4 cup water
Directions
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
1 1/2 cups frozen raspberries
1 cup frozen blueberries
1/2 cup white sugar
1/4 cup water
Directions
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
Recipe : Asparagus Angel Hair Pasta
Ingredients
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Directions
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Directions
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
Recipe : Alex's Raw Chocolate Pudding
Ingredients
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)
Directions
Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.
Recipe : Anise Cutout Cookies
Ingredients
2 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup apple juice
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well.
On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2-in. shapes. Place on greased baking sheets.
Bake at 375 degrees F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
2 cups shortening
1 cup sugar
2 teaspoons anise seed
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup apple juice
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture. Add apple juice and mix well.
On a floured surface, knead until well blended, about 4-5 minutes. Roll dough to 1/2-in. thickness; cut into 2-in. shapes. Place on greased baking sheets.
Bake at 375 degrees F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm. Cool on wire racks.
Recipe : Aunt Sally's Cocoa Drops
Ingredients
1/2 cup shortening
1 3/4 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup chopped walnuts
Directions
Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
Chill dough for 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
1/2 cup shortening
1 3/4 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup chopped walnuts
Directions
Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.
Chill dough for 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.
Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!
Recipe : Baked Havarti Chicken
Ingredients
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
Directions
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
Recipe : 25-Minute Chicken and Noodles
Ingredients
1 (14 ounce) can Swanson� Chicken Broth or Swanson� Natural Goodness™ Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken
Directions
Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes.
Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through.
1 (14 ounce) can Swanson� Chicken Broth or Swanson� Natural Goodness™ Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken
Directions
Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes.
Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through.
Recipe : Baked Ham with Maple Glaze
Ingredients
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Directions
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Directions
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
Recipe : Boston Cooler
Ingredients
1 (12 fluid ounce) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
Combine the ginger ale and ice cream in a blender; blend until smooth.
1 (12 fluid ounce) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
Combine the ginger ale and ice cream in a blender; blend until smooth.
Recipe : Big John's BBQ Ribs and Dry Spice Rub
Ingredients
1 cup chili powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt
2 pounds rib roast
4 cups canned tomato sauce
1/4 cup packed brown sugar
1/2 cup chopped fresh tomato
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion flakes
1/4 cup soy sauce
1/4 cup water
Directions
In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
Prepare an outdoor grill for indirect heat. Lightly oil grate.
Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
1 cup chili powder
1 tablespoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
2 tablespoons seasoning salt
2 pounds rib roast
4 cups canned tomato sauce
1/4 cup packed brown sugar
1/2 cup chopped fresh tomato
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion flakes
1/4 cup soy sauce
1/4 cup water
Directions
In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
Prepare an outdoor grill for indirect heat. Lightly oil grate.
Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
Recipe : Broccoli-Stuffed Sole
Ingredients
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat Cheddar cheese
8 (4 ounce) sole or whitefish fillets
Directions
In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup shredded reduced-fat Cheddar cheese
8 (4 ounce) sole or whitefish fillets
Directions
In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.
Bake, uncovered, at 350 degrees F for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
Recipe : Angel Food Cake Roll
Ingredients
1 (16 ounce) package angel food cake mix
5 teaspoons confectioners' sugar
1 (8 ounce) container reduced fat strawberry yogurt
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring
2 cups reduced-fat whipped topping
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
1 (16 ounce) package angel food cake mix
5 teaspoons confectioners' sugar
1 (8 ounce) container reduced fat strawberry yogurt
1 (1 ounce) package instant sugar-free vanilla pudding mix
3 drops red food coloring
2 cups reduced-fat whipped topping
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions. Pour batter into prepared pan. Bake at 350 degrees F for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.
In a bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.
Recipe : Baked Whole Pumpkin
Ingredients
1 medium sugar pumpkin
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.
Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
1 medium sugar pumpkin
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.
Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.
Recipe : Beef 'n' Rice Bake
Ingredients
1 pound ground beef
3 celery ribs, thinly sliced
1 medium onion, chopped
2 cups cooked rice
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 (4.5 ounce) jar sliced mushrooms, drained
1/2 cup soy sauce
2 tablespoons butter or margarine
1 tablespoon brown sugar
1 (3 ounce) can chow mein noodles
Directions
In a skillet, cook beef, celery and onion until the meat is browned and vegetables are tender; drain. Stir in rice, peppers, mushrooms, soy sauce, butter and brown sugar; heat through. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes. Sprinkle with chow mein noodles. Bake, uncovered, 5-10 minutes longer or until the noodles are crisp.
1 pound ground beef
3 celery ribs, thinly sliced
1 medium onion, chopped
2 cups cooked rice
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 (4.5 ounce) jar sliced mushrooms, drained
1/2 cup soy sauce
2 tablespoons butter or margarine
1 tablespoon brown sugar
1 (3 ounce) can chow mein noodles
Directions
In a skillet, cook beef, celery and onion until the meat is browned and vegetables are tender; drain. Stir in rice, peppers, mushrooms, soy sauce, butter and brown sugar; heat through. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 25-30 minutes. Sprinkle with chow mein noodles. Bake, uncovered, 5-10 minutes longer or until the noodles are crisp.
Recipe : Apricot Nectar Cake II
Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
Recipe : Bavarian Mints
Ingredients
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Butter an 8x8 inch dish.
In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Butter an 8x8 inch dish.
In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.
Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.
Recipe : Aaku Pappu (Dal with Greens)
Ingredients
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
Directions
Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
1 cup hulled, split pigeon peas (toor dal)
2 cups water
2 cups water
1/2 teaspoon ground turmeric
salt, to taste
1 (8 ounce) bunch amaranth greens, chopped
2 teaspoons cooking oil
1 teaspoon skinned split black lentils (urad dal)
1 teaspoon mustard seed
1 teaspoon cumin seed
4 dried red chile peppers
1 pinch asafoetida powder
2 green chile peppers, cut into large chunks
1 sprig fresh curry leaves
Directions
Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.
Recipe : Banh Mi Burgers
Ingredients
1/2 cup chopped cucumber, seeded if large
1/4 cup thinly sliced green onion
1/4 cup chopped carrot
1/2 cup rice vinegar
2 tablespoons mirin (Japanese rice wine)
1 teaspoon white sugar
2 pounds ground pork
2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin (Japanese rice wine)
1 tablespoon grated fresh ginger
1 tablespoon chili garlic sauce
1 teaspoon fish sauce
6 sesame seed hamburger buns
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh mint (optional)
Directions
In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
1/2 cup chopped cucumber, seeded if large
1/4 cup thinly sliced green onion
1/4 cup chopped carrot
1/2 cup rice vinegar
2 tablespoons mirin (Japanese rice wine)
1 teaspoon white sugar
2 pounds ground pork
2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1 teaspoon mirin (Japanese rice wine)
1 tablespoon grated fresh ginger
1 tablespoon chili garlic sauce
1 teaspoon fish sauce
6 sesame seed hamburger buns
1 teaspoon chopped fresh basil (optional)
1 teaspoon chopped fresh mint (optional)
Directions
In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
Recipe : Bada Bing Bada Banged Potatoes
Ingredients
5 pounds small new potatoes
3/4 cup olive oil
1/4 cup melted butter
1 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.
5 pounds small new potatoes
3/4 cup olive oil
1/4 cup melted butter
1 cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.
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