I've copied and edited last month's recipes for my own files and thought some of you might enjoy them, too. I've made these editing changes to standardize my files, and hope that I have in no way changed what you intended that may affect the recipe, or that I have made mistakes. If so, please let us all know and accept my apologies if that is the case. (You can check the original April game to compare the recipes if there's a question.)
Special thanks to:
britbrit, chips, dfyre, forrestwolf, house cat, Sabatini, sue-p, walker and Zhills
for posting the 54 or so recipes this month. I'll never get to try them all, but even reading them is quite fun.
Forrestwolf
Creamsicle Mimosa
2 1/2 c orange juice
1 c half-and-half cream
3/4 c superfine sugar
4 t grated orange peel
(2) 750-millitre bottles Champagne or other sparkling wine; Prosecco works well.
Fresh strawberries
Place the orange juice, cream, sugar and orange peel in a blender; cover and process until sugar is dissolved. Transfer to an 8-in. square dish. Freeze for 6 hours or overnight.
For each serving, scoop 1/4 c mix into a Champagne glass; top with Champagne. Garnish with a strawberry and serve immediately.
Sabatini
'Wet Burritos', or 'Smothered Burritos'
1 or 2 cans enchilada sauce, or your favorite recipe, about 4 c
1 large can refried beans, optional, if you're not a fan
flour tortillas
protein of choice: taco meat, carnitas pork, shredded chicken or beef or turkey, etc
lots of grated cheddar cheese
Accompaniments: (the usual) sliced black olives, green chilies, chopped tomato, chopped avocado, shredded lettuce, sliced green onions, sour cream, cilantro, salsa, jalapenos, etc
Preheat oven to 350 deg F.
1. Grease a large casserole dish.
2. Heat enchilada sauce in a saucepan. Pour a scant layer on the bottom of the casserole dish.
3. Heat the refried beans.
4. Into a large bowl, add the shredded meat and enough enchilada sauce just to moisten. (If using taco meat, skip the sauce.)
5. Warm each tortilla by either spinning it for a moment in a cast iron skillet, or heating briefly in the microwave for 10-20 seconds until softened.
6. On each tortilla, spread some beans, then meat, then cheddar cheese, and roll up burrito style. Place seam side down in the casserole dish.
7. Pour warm enchilada sauce over burritos, top with more grated cheddar cheese, and place in oven.
8. Bake for 25-30 minutes until cheese is melted, and casserole is bubbly.
Scatter some sliced green onions or chopped cilantro on top for color after you remove it from the oven. Serve immediately using a long spatula, and pass your favorite accompaniments to top each one.
** Great with Mexican rice! Saute rice in oil or butter till golden. Use half chicken broth/half salsa (or stewed tomatoes or Rotel tomatoes) for liquid.
** You can always add black olives or green chilies, or chopped green onions along with the other fillings before wrapping in tortillas.
Forrestwolf
Watermelon-Cucumber Salad
Toss:
3 c diced seedless watermelon,
1 1/2 c diced cucumber,
1 bunch sliced scallions,
1/2 c chopped cilantro,
1 seeded and minced jalapeno,
the juice of 2 limes,
1 1/2 T olive oil and a
pinch of salt.
Serve on a bed of watercress(spinach works nice as well) and sprinkle with feta cheese. Drizzle with olive oil and sprinkle with pepper. I also add a splash of vinegar.
Zhills
Marinated Mozzarella and Tomatoes
3 (8-oz.) blocks mozzarella cheese
1/2 c olive oil
3 T finely chopped fresh flat-leaf parsley
1 t garlic powder
1 t onion powder
1/2 t dried oregano
1/2 t Italian seasoning
1/4 t salt
1/4 t freshly ground pepper
Cherry tomatoes
1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomatoes in an 8-inch square baking dish.
2. Whisk together 1/2 c olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours.
Transfer cheese to a serving plate. Garnish with the cherry tomatoes. Drizzle with marinade, if desired.
Sabatini
Buffalo Chicken Salad
You can vary this recipe a lot. Add more or less dressing, halved cherry tomatoes, thinly sliced cukes or celery, or crumbled bacon. ETA: Makes a nice wrap too.
1/4 c crumbled blue cheese
1/2 c Ranch salad dressing
3 large skinless, boneless chicken breasts - cut into cubes
salt and pepper
1 T oil of choice (or more, if necessary)
1-2 T butter
1/2 c hot sauce (like Franks RedHot)
2 t white vinegar
1 t brown sugar or honey
1/4 t each garlic and onion powder, optional
2 heads romaine lettuce, chopped
1. Combine crumbled blue cheese and Ranch dressing. Set aside.
2. Season chicken with salt and pepper.
3. Heat a large skillet over medium-high heat, and add the vegetable oil. When oil is hot, add the chicken. Cook to brown evenly, about 3 minutes.
4. Reduce heat to low, and add butter, hot sauce, vinegar, brown sugar or honey, and optional seasoning. Simmer, stirring occasionally until chicken is cooked through, up to 5 minutes.
5. Remove chicken from skillet with slotted spoon.
6. Toss the chopped romaine and Ranch dressing mixture together, and top with chicken.
Zhills
Shepherd’s Pie
Author: Adapted from Danny Boome
For the filling:
1/2 Tbsp. butter
1/2 Tbsp. olive oil
1 small onion, diced
1 carrot, peeled and diced
2 stalks celery, diced
1-2 cloves garlic, roughly chopped
1 Tbsp. tomato paste
1 lb. ground beef or lamb
11/2 Tbsp. Worcestershire sauce
¼ c beef broth
1 c fresh or frozen peas
For the Mashed Potatoes:
2 lbs. Yukon Gold potatoes, peeled and quartered
2 Tbsp. butter
¼ c milk or cream
¾ c grated sharp white Cheddar cheese
salt and pepper
1. Preheat the oven to 400 deg F.
2. Add the butter and olive oil to a large skillet and heat over medium heat. Saute the onions, carrots, celery and garlic until just tender, about 7 minutes. Season with salt and pepper. Once the veggies have browned just a bit, stir in the tomato paste and mix thoroughly. Add the ground meat and cook until meat is no longer pink, 7-10 minutes. Spoon off as much grease from the meat mixture as you can. Add the Worcestershire sauce and beef broth. Simmer, over low heat, for 5 minutes. Mix in the peas. Transfer mixture to an 8x8 baking dish.
3. Meanwhile, place potatoes in a large saucepan. Cover with cold water and a T of salt. Bring the pot of potatoes to a boil and cook until soft, about 20 minutes. Drain the potatoes well and place them back into the pan. Mash the potatoes with the milk/cream and butter. Stir in the grated cheese and season to taste with salt and pepper.
4. Spread mashed potatoes over the top of the beef mixture, spreading out evenly and from edge to edge. Rake through the potatoes with a fork to create peaks. Place the dish into the preheated oven and bake until browned, about 20 minutes. Spoon out the pie and serve. Serves 4-6. This is the recipe I use!
chips
Easy pad Thai
I made this last week and doubled the ingredients for the sauce for extra flavor.
1 pkg of Asian rice noodles
1 T soy sauce or tamari
1 clove garlic, minced
1/2 t chili paste
1/2 t minced fresh ginger
1/2 t fish sauce
1/2 t honey, warmed so it is soft
1/2 t fresh lime juice
1/2 t toasted sesame oil
1/4 t salt
1/4 t black pepper
2 T chopped fresh cilantro
1 1/2 T chopped cashews
Cook and drain the rice noodles according to the package directions. Set aside.
In a small bowl, combine the soy sauce, garlic, chili paste, ginger, fish sauce, honey, lime juice, sesame oil, salt, and pepper. Whisk until blended and pour over noodles. Toss to coat, top with cilantro and cashews. Makes 4 servings.
Serve warm.
Zhills
Aunt Peggy’s Cucumber, Tomato and Onion Salad
Been making this without the parsley for years. I'll give Paula the credit.
From Paula's Best Dishes/Take It Easy
1 lb cucumbers, about 2, peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 T chopped fresh parsley leaves
1 T apple cider vinegar
1 T olive oil
Salt and freshly ground black pepper
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
The longer it sits, the better it gets!
Sabatini
Garlic Parmesan Cream Sauce
This is nice to dress up pork chops or chicken. Serve with some sautéed greens with a splash of vinegar or lemon. by Parmesan.com
4 cloves garlic
1 c milk
4 T butter
1/2 c flour
2 c chicken broth
1/8 t nutmeg
1/2 t salt
1/2 t pepper
1 c grated Parmigiano Reggiano
1/2 c heavy cream, optional
1. Peel garlic cloves and gently simmer in some of the milk you will be using for the sauce. When the garlic cloves are tender, strain them from the milk (reserving the milk) and mash.
2. In a heavy saucepan melt the butter until it is bubbling. Add the flour and stir well. Cook for several minutes, and don't brown.
3. Slowly add the broth, and whisk until smooth. Next add the milk, including the reserved garlic-flavored milk. Keep stirring while the sauce simmers. Stir the mashed garlic back into the sauce after adding all liquid.
4. Add the nutmeg, 1/2 t of salt and pepper (or to taste), and cook on low for 10 minutes, stirring frequently to prevent burning.
5. While the sauce is hot, add the Parmigiano Reggiano and stir until it is fully incorporated and melted.
6. Add the cream, if using, then correct the seasonings.
7. If you're making this sauce ahead of time, put a piece of wax paper or plastic wrap over the sauce while it cools to prevent a skin from forming.
*To make it more interesting, sub sherry for part of the chicken broth, and add some chopped herbs.
Zhills
Broccoli Salad
2 heads fresh broccoli
1 red onion
1/2 lb bacon
3/4 c raisins
3/4 c sliced almonds
1 c mayonnaise
1/2 c sugar
2 T white wine vinegar
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
To prepare the dressing, mix mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
walker
Pea 'n' Peanut Salad
1 package (10 oz.) frozen peas thawed
1 c dry roasted peanuts
1 c chopped celery
6 bacon strips, cooked and crumbled
1/4 c chopped red onion
1/2 c mayonnaise
1/4 c prepared zesty Italian salad dressing
In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.
This recipe was found in Taste of Home Simple and Delicious Cookbook, page 177.
house cat
Chewy Chocolate Cookies
This is the chocolate cookie recipe that my hubby and son love the most. You can add chopped nuts or candies, but around here we've always liked them just like this.
1 1/4 c softened butter
2 c granulated sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c Hershey's cocoa
1 t baking soda
1/2 t salt
First cream the butter sugar and eggs. Add the dry ingredients a bit at a time. Use a t to drop the dough onto the cookie sheet. I like these best when they are rather small. Leave room for them to expand.
Bake at 350 degrees for 8 minutes. Take them out even if you have doubts… they should be puffy at this point.
*Do not over bake these cookies. They will look puffy when you take them out of the oven and they'll flatten as they cool. They should not be crispy.
Lay them on a wire rack to cool.
If you make them a little larger, they are perfect for ice cream cookie sandwiches.
Zhills
Unstuffed Peppers
Brown ground beef and drain fat:
1 lb ground beef
Add to pan and sauté till tender:
1 small onion, diced small
1 clove garlic, minced
Add to pan:
28 oz tomatoes, crushed
drain juice; measure juice
1 small can tomato sauce
1 t Worcestershire
1 c tomato juice from can
1 large or 2 small green peppers, cored and sliced
1/2 c uncooked rice
Add ground beef back to pan. Stir together.
Cover and cook until liquid is almost all absorbed.
Mixture should be moist when rice is done. About 20-30 min.
Left over tomato juice or water can be added if needed
This can be put into a pan and baked at 350 deg F for 30-40 min. I do it in the skillet on top of the stove.
forrestwolf
Cheesy Ham Chowder
10 bacon strips, diced
1 large onion, chopped
1 c diced carrots
3 T All-Purpose Flour
3 c milk
1-1/2 c water
2-1/2 c cubed potatoes
15 1/4-oz can whole kernel corn, drained
2 t chicken bouillon granules
Pepper to taste
3 c, 12 oz, shredded cheddar cheese
2 c cubed fully cooked ham; perfect way to use that leftover ham
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté onion and carrots until tender. Stir in flour until blended.
Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
house cat
Linda's Cole Slaw Dressing
1 c mayonnaise
2 - 3 tbs. milk
2 tbs. apple cider vinegar
1 tbs. granulated sugar
salt and pepper to taste
This is enough for a large head of shredded cabbage. It may not seem that way when you first add the dressing, but it works its way in.
forrestwolf
Artichoke Beef Stew
I do all of my browning in my Versa Cooker, and then just add the ingredient.. Cool I up the temp and finish on the cook, not slow cook mode to finish.
1/3 c All-Purpose Flour
1 t salt
1/2 t pepper
2-1/2 lb beef stew meat, cut into 1-inch cubes
3 T canola oil
10-1/2 oz can condensed beef consommé, undiluted, or beef broth
2 medium onions, halved and sliced
1/2 lb small fresh button mushrooms, halved
1 c red wine or beef broth; Lambrusco is wonderful in this recipe
1 garlic clove, minced
1/2 t dill weed
(2) 6 1/2-oz jars marinated artichoke hearts, drained and chopped
Hot cooked noodles*
*I have added these to the cooking time in slow cooker without boiling with the artichokes and up the cook mode to mode to accommodate, not using slow cooker mode.
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme( or beef broth) to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef.
Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Beebee
Six Cup Salad
I fix this recipe every Easter. The men in the family are crazy about it, and I like it, too, but it's quite rich. There are variations and differing ingredients; this is the one we prefer:
1 c sour cream
1 c canned mandarin oranges, drained
1 c pineapple chunks, drained
1 c miniature marshmallows
1 c Angel Flake coconut
1 c chopped pecans.
Combine dry ingredients.
Drain fruits.
Mix wet and dry ingredients together, and enjoy!
walker
Spinach Salad with Pasta
2 c penne noodles, cooked and drained
3 c fresh spinach, torn
1 c cooked chicken, cut into strips
1 c sliced fresh strawberries
1/2 c sliced red onion
1/3 c coarsely chopped walnuts
1/4 c shredded parmesan cheese
1/2 c bottled balsamic vinaigrette salad dressing
Cook pasta, drain, rinse with cold water and drain again. Place spinach in bowl, add pasta. Toss lightly to combine. Add rest of the ingredients and mix gently. When ready to serve, drizzle with dressing. Toss lightly to coat. This recipe can be made without the chicken.
sue-p
Tony's Texas Tuna Salad
8-oz pkg macaroni, small shells or elbow pasta, cooked
1 c Hellman's Mayonnaise
1/2 large sweet onion, diced small
1 can Le Seur Baby Sweet peas
1/2 c green stuffed olives, sliced
2 stalks celery, cut fine
2 cans tuna, drained and flaked
salt and pepper, to taste
2 tomatoes, cut into wedges
6 hard boiled eggs
parsley flakes and paprika
Mix first 8 ingredients together in a large bowl.
Chop 4-5 eggs and add to the salad. Place salad in serving bowl. Garnish with the remaining 1 or 2 eggs, sliced and the tomato wedges. Sprinkle the eggs with paprika, for color. Sprinkle green parsley leaves on the tomato wedges.
Chill in the refrigerator, covered, until cold throughout.
Store leftovers in Lock N Lock after removing any tomato wedges.
Sabatini
MissButtercup's Crunchy Oatmeal Cookies
These are yummy cookies. The recipe was posted a few years ago by MissButtercup. She is missed!
"These are delicious, very toasty and melt in your mouth crunchy, the combination of brown sugar, butter and oats makes these almost caramel-like.. The are the simplest cookie you will ever make too."
2 sticks real unsalted butter (8 oz)
2 c dry oatmeal, regular or quick cooking; I use regular.
1 c flour
1 c light brown sugar
1 t baking soda
Knead all these things together in a large bowl with clean hands. Smash it all together till well blended. This is a great recipe to make with children for this reason. Now, take the dough and form pieces into balls the size of walnuts. Place on parchment lined baking sheets and flatten the balls with a drinking glass dipped in sugar. Bake the cookies at 350 degrees for 7 to 10 minutes.
dfyre
Brisket
1/2 c finely chopped onion
1/2 c finely chopped carrot
1/2 c finely chopped celery
brisket, thin cut
(1) bottle of Heinz ketchup
baby carrots, quartered red potatoes, opt
Finely chop 1/2 c each onion, carrot and celery
Sauté for about 5 minutes and add to slow cooker
In same pan, brown thin cut brisket on both sides and place on top of veggies
Pour a bottle of Heinz ketchup over the whole thing and cook on low 8-9 hours.
You can add baby carrots and/or quartered red skin potatoes if you like.
forrestwolf
Shrimp Stuffed Deviled Eggs
6 extra-large hard-boiled eggs, cooled
6 large shrimp
3 t mayonnaise
1 t Dijon mustard; I use horseradish mustard
1 t fresh lemon juice
1 t capers, drained and finely chopped
1 t finely chopped fresh parsley leaves
Tabasco sauce, to taste
2 t finely chopped fresh dill
Place the shrimp in a small saucepan with enough water to cover. I add Old Bay seasoning to the liquid. Bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes.
Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.
Shell, de-vein, and chop the shrimp finely, then add to the egg yolks.
Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth.
Fill the whites with equal amounts of the mixture and sprinkle dill over the tops.
Cover with plastic wrap and chill until ready to serve.
Zhills
Pot Roast in slow cooker
(1) beef pot roast of your choice
1 box, 2 envelopes, Lipton Onion Soup Mix
baby carrots
new potatoes
2 c water
Place beef pot roast in crockpot and sprinkle with Lipton onion soup mix. Add carrots and new potatoes. Pour water over pot roast. Cook on low 8 to 10 hrs or until tender.
Tip: The juices tend to be watery by the end of the cooking time, so when the roast is done, keep it warm and pour juices into a medium saucepan. Bring the juices to a boil and simmer briskly until reduced and more flavorful, about 8 to 10 minutes.
To thicken, combine 2 t of cornstarch or flour with a few T of cold water. Mix until smooth and stir into the simmering juices. Serve the gravy or juices with the sliced pot roast.
walker
Coconut Pecan Cookies
1 1/4 c flour
1/8 t salt
1 1/4 c firmly packed brown sugar
1/3 c melted butter
2 eggs
1/2 t baking powder
1/2 t almond extract
1 1/4 c flaked or shredded coconut
1 c chopped pecans
Preheat oven to 350 deg F.
Lightly grease an 8 inch square pan.
Sift 1 c flour with salt. Add 1/4 c brown sugar. Add butter; mix until smooth. Press into bottom of pan.
Bake 15 minutes.
While pastry is baking, prepare topping: beat eggs well. Gradually beat in the remaining brown sugar; beat together until fluffy. Sift remaining flour with baking powder. Add to creamed mixture; beat well. Add almond extract, coconut, and nuts.
Spread quickly over pastry; return to oven. Bake 20 minutes or until browned. Mark into squares or triangles while still warm; leave in pan to cool. Makes 16.
forrestwolf
Shrimp and Bay-Scallop Risotto with Mushrooms
The pressure cooker has made risotto an easy dish to make.
1/2 oz dried porcini or other dried mushrooms
2/3 c boiling water
4 c canned low-sodium chicken broth or homemade stock
2 c bottled clam juice
1 T olive oil
1 T butter
1 onion, chopped
4 cloves garlic, minced
1 1/4 c Arborio rice
1/2 lb mushrooms, cut into thin slices
1/4 c dry white wine
1 t salt
1/2 lb medium shrimp, shelled
1/2 lb bay scallops
In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.
In a large pot, heat the oil and butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes. Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring, until the wine has been absorbed.
Stir in the dried mushrooms and 1/2 c of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 c at a time and allowing the rice to absorb the stock before adding the next 1/2 c. Cook the rice until almost tender, about 25 minutes, and then add the shrimp and scallops. Cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer. The stock should be thickened by the starch from the rice. You may not need to use all of the liquid.
Sabatini
Creamy, Meaty Pasta Casserole with Spinach
Using ready made marinara, doctored up, and pesto makes it easy.
olive oil for sautéing
1 large onion, diced
4 cloves garlic, minced
2 Italian sausage links, casing removed
1/2 to 3/4 lb ground meat
24 oz. jarred or canned marinara
1 can stewed tomatoes, smushed
1 t Italian seasoning
1 t dried basil
a few dashes cayenne
1/2 t sugar, if the marinara is too acidic
1 lb box shell pasta, or whatever you have on hand
8 oz cream cheese, cut into chunks
1/2 c sour cream
1 c grated Asiago or parmesan, plus extra for topping casserole
1/3 c jarred pesto
1/4-1/2 c milk or cream
1 lb bag frozen spinach
Breadcrumb topping:
1 T butter
1/2 c bread crumbs (toss frozen bread crusts into the food processer to make crumbs)
Melt butter in skillet, add crumbs and stir a bit till toasted. Set aside.
Preheat oven to 350
1. Grease a large baking pan, approx 13X9
2. Put salted water on to boil for pasta.
3. In large skillet, add olive oil, then the onions and sauté till soft. Add the garlic and stir a minute. Add the sausage and ground meat, breaking it up with a spoon. Cook till browned, pour off grease, and add the marinara, smushed up stewed tomatoes, Italian seasoning, dried basil, cayenne and optional sugar. Simmer while pasta cooks.
4. Set a colander over a medium saucepan in the sink to catch some of the hot pasta water when you drain the pasta. (to cook the spinach)
5. Cook the pasta a few minutes less than you normally would.
6. Drain the pasta, catching some water into that saucepan, and then dump the the hot pasta right back into the pot it cooked in.
7. To the hot pasta, add the chunked cream cheese, asiago or parm, sour cream and pesto and stir, making sure the cheese has melted. Add the milk or cream.
8. Throw the frozen spinach into the pot with hot pasta water and place on stove, stirring to separate. Once it's no longer frozen (a few minutes), pour into a colander. Squeeze firmly to remove excess water.
Assemble:
1. Pour the creamy pasta into the greased pan and spread evenly. Top with squeezed out spinach.
2. Spread marinara meat sauce over all, and bake for 25 minutes.
3. Remove from oven, and top with more cheese, sprinkle on the buttered crumbs and bake an additional 20 minutes.
Zhills
Easy Cole Slaw
16-oz bag coleslaw mix
2 T diced onion
2/3 c creamy salad dressing (such as Miracle Whip™) I use Duke's mayo
3 T vegetable oil
1/2 c white sugar
1 T white vinegar
1/4 t salt
1/2 t poppy seeds, caraway seeds or celery seeds
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Easy recipe to halve.
Beebee
Stephenson’s Apple Farm Green Rice
Stephenson's Apple Farm was a wonderful restaurant on the outskirts North of Kansas City where my husband and I had dinner celebrating our first wedding anniversary years ago. I still remember the meal; it is a favorite of ours, chicken cooked in milk, apple fritters, and this green rice: Don't omit the msg; we know now this is an umami addition.
3 c cooked long grain rice
1 c chopped parsley
1/2 c grated cheddar cheese
1/2 c chopped onion
1/4 c chopped green pepper; I like it finely minced
1 clove garlic, minced
14-1/2-oz can evaporated milk
2 eggs, beaten
1/2 c vegetable oil
1 T salt
1/2 t each seasoned salt, pepper
1/4 t Ac’cent, monosodium glutamate
Juice and grated rind of one lemon
Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2-qt casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake at 350 deg F about 45 minutes, or until it’s like a soft custard.
Britbrit
Beef and noodles, yum
1 lb Lean ground beef
15-oz can tomato sauce
8-oz pkg egg noodles
1 c small curd cottage cheese
1 c sour cream
1/4 c chopped scallions
1 c shredded cheddar cheese or what ever cheese you like, I used Monterrey jack and white Cheddar
Salt, pepper and garlic powder to taste
In a large skillet, brown the beef and then add the tomato sauce. Season and simmer on low heat while you prepare the rest of the dish.
Cook the noodles in boiling salted water until they are done to your liking. In a large bowl, mix together the cottage cheese, sour cream and scallions. When the noodles are cooked and drained, add them to the bowl and mix. Add additional salt, if needed, and plenty of pepper.
Place half the noodle mixture in a baking dish followed by half the beef mixture. Top with half the shredded cheddar cheese. Next layer on the remaining noodles followed by the remaining beef. Finish with the remainder of the cheddar cheese. Bake in a pre-heated 350 degree oven for about 30 minutes until the cheese has melted and everything is warmed through. Makes approximately 4 servings.
Sabatini
Easy Asian Chicken Thighs
This is for those times when you just want dinner on the table fast, and aren't in the mood, to say the least, to fuss. We've all been there! Don't bother to brown the meat first, and skip the minced ginger and other fancy stuff.
6-8 chicken thighs, skin removed
oil for sautéing
veggies:
1 carrot, chopped or skip it, if it's a Pita
1 celery stalk, chopped
half small onion, chopped
1-2 garlic cloves, smashed
sauce ingredients:
1/3 c wine
1/3 c soy sauce
1/2 c water, or if you're lucky, chicken broth
2-3 T brown sugar; taste it
1. In large skillet with lid, heat oil and sauté veggies for a few minutes, add sauce ingredients, stir, throw in the thighs, cover and bring to boil.
2. Turn down heat, and gently simmer till thighs are done. (about 25-30 minutes)
3. Remove thighs, turn up heat and boil down the sauce to almost glaze consistency, approximately 3-5 min.
4. Add the thighs back to pan and turn to coat.
Serve with rice.
Britbrit
Curry in a hurry
by Nigella Lawson!
2 T wok oil
3 T finely chopped scallions
3 to 4 T green Thai curry paste
2 1/4 lb thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
(1) 14-oz can coconut milk
1 c boiling water
Enough chicken stock concentrate or cube to make 2 c
1 T fish sauce
1 1/2 c frozen peas
1 1/2 c frozen soya beans; I did not use these
1 1/2 c frozen fine beans; I did not use these
Rice or noodles, for service, optional; (I used rice
3 T freshly chopped coriander leaves/ cilantro leaves
Lime wedges, for garnish; I did not have this
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/curry-in-a-hurry-recipe.print.html?
Sabatini
Italian Style Pot Roast
(1) 4-lb, approximately, chuck roast
1/2 c flour seasoned with salt and pepper
olive oil for sautéing
a pat of butter
1 carrot, finely chopped
1 onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, chopped
2 bay leaves
1/4 c chopped parsley
2 strips of lemon peel, opt
1 c wine, white or red
1 c beef broth
1 28 oz can tomatoes - crushed by hand, or already crushed tomatoes
2 T tomato paste
1 sprig of thyme, or 1/2 t dried thyme
salt and pepper
water, if necessary
Preheat oven to 350 deg F.
1. Season flour with salt and pepper, dredge the chuck roast in it and shake off excess.
2. In a large Dutch oven or pot with a lid, heat olive oil over medium heat and add the chuck roast. Brown well on all sides and remove to a plate.
3. Add more oil if necessary, and the pat of butter, and then to the same pan, add the chopped carrots, onions and celery and saute until soft. Add the garlic, bay leaves, parsley and optional lemon peel and saute for a minute or two.
4. Pour in the wine and scrape up any bits from the bottom and stir well. Allow to simmer until slightly reduced, then add the beef broth, canned tomatoes, tomato paste, and thyme. Stir well.
Add the meat back to the pan. Liquid should be at least half way up the roast, if not, add water or beef broth.
5. Cover and place in oven, and check periodically. The liquid should remain at least halfway up the sides of the roast. If it looks as if it needs more, again, add more water or beef broth. Cook 3 hours, or until tender.
6. Discard the bay leaves and remove the meat to a serving plate/platter. Tent with foil to keep warm.
7. Defat the sauce, and if it isn't thick enough, place on burner and raise heat to thicken and reduce. Taste, and add salt and pepper.
Pour the sauce over the roast, and serve with polenta, or hot buttered noodles, or mashed potatoes.
Zhills
Japanese-Style Sesame Green Beans
1 T canola oil
1 1/2 t sesame oil (I prefer toasted sesame oil)
1 lb fresh green beans, washed
1 T soy sauce
1 T toasted sesame seeds
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
Sabatini
Sweet and Sour Red Cabbage
Nice with pork.
2-3 slices bacon
1 medium head red cabbage, thinly sliced
1 onion, chopped
1 tart apple, peeled and chopped
1/2 c brown sugar
1/2 c cider vinegar
1/2 c water
scant 1/8 t ground cloves, optional
1/2 t salt
1/4 t pepper
1 T cider vinegar, or red wine vinegar, if necessary
1. In large pot, sauté bacon, remove, crumble and set aside.
2. Add the onion to the pot and sauté until soft, then add the apple and stir.
3. Add the sugar, vinegar and water and (optional) ground cloves to the pot and bring to boil.
4. Add the cabbage and bacon, stir well, bring back to boil, then cover and lower heat.
5. Simmer for 30-35 minutes, and taste. Add the additional vinegar, if necessary to brighten. Add more salt and pepper to taste.
6. Continue to simmer uncovered, for an additional 5-10 minutes, until liquid is reduced and all is tender.
* If you'd like the bacon to be crispier, then save it to sprinkle over the cabbage once it's in the serving bowl.
Zhills
Garden Pea Salad
In a sauce pan, bring to boil and cool:
1 c sugar
1/2 c vegetable oil
1/2 t pepper
3/4 c vinegar
1 t salt
When cool, mix with:
(2) 14-oz cans Le Sueur peas-drained
2 cans white shoe peg corn-drained; I could only find small cans
2 cans french style green beans, drained and chopped
1 small jar chopped pimentos-drained
1 c celery
1 c onion, chopped fine
1 c green pepper, diced
Chill overnight and serve.
I just make half of this.
Zhills
Baked Artichoke Chicken
4 lb chicken legs and thighs, with skin; I used a cut up chicken, including breasts
1 c artichoke hearts, halved; canned is fine
1 medium onion, cut into pieces same size as the artichokes
1 lb white button mushroom, halved or quartered
2 T brown mustard
2-3 cloves garlic, minced
1/4 c olive oil
1/4 c red wine vinegar
1/4 c red or white wine, you could also sub in chicken stock
1/4 t dried basil
1/4 t dried thyme
1/4 t dried tarragon
1 bay leaf
kosher salt and pepper to taste
Preheat oven to 350 - 375 deg F depending if you like crispy skin or not.
Place artichokes, onions and mushrooms on the bottom of a big pan. Place chicken pieces on top of the vegetables.
Mix the mustard with the rest of the ingredients and pour over chicken.
Season with kosher salt and pepper.
Bake about 1 hour, basting the pieces once or twice.
Sabatini
Velveting/Pre-cooking 1 lb chicken (or beef, see note below):
Precooking, or 'velveting' is an Asian cooking technique that works great for meats that have been marinated first, usually with a mixture of cornstarch and egg white, among other seasonings. Once velveted, it's ready to stir fry as you normally would - with much less cooking time required. Easy, schmeezy!
*Optimally, beef should be velveted in oil using the same technique, but chicken is fine with the water technique.
4 c water plus 1 T corn or peanut oil
Procedure:
Station a metal colander in the sink, and have the meat and a large, flat plate nearby.
Stir the marinated meat in its bowl to loosen it, then slide onto a large, flat plate.
Bring the greased water to a simmer in a large saucepan, then reduce the heat to maintain a bare simmer where the water ripples and rolls more than bubbles. Too fast a simmer, and the meat loses its coating and toughens.
Stir the marinated meat to loosen, then slide it into the water.
Stir gently to separate the cubes/slices in the rippling water, and allow to cook briefly.
Chicken, until it is 90% white - about 20 seconds.
Beef, approximately 15 - 20 seconds.
Drain immediately into the waiting colander. If you're in any doubt, drain sooner than later.
Chicken will be 90-95% white on the outside, and still raw on the inside.
Shake to remove water, then spread the chicken onto the large plate. Stir fry immediately.
house cat
Cheesy Ham and Asparagus Bake
from Allrecipes
1 1/2 c chopped cooked ham
1/2 c chopped onion
1/4 red bell pepper
10-oz pkg frozen cut asparagus, thawed
8 eggs
2 c milk
1 c flour
1/4 c grated parmesan cheese
3/4 t dried tarragon
3/4 t salt
1/2 t black pepper
1 c shredded cheddar cheese
Preheat oven to 425 deg F, 220 deg C.
Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
Zhills
Pork Fried Rice
2 c prepared rice
1/4 lb cooked pork steaks, cut into bite size pieces
1/2 c peas and carrots, frozen
2 T white onion, chopped
1 clove garlic, minced
1 egg
1/2 can water chestnuts, sliced
1/2 can bean sprouts, or fresh
1 1/2 T sesame oil
2 T soy sauce or to taste
Prepare rice. Cook pork steaks. Set aside.
Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender; add water chestnuts and bean sprouts. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, pork, and soy sauce to pan. This recipe is easy to double.
Mix soy sauce throughout and remove from heat.
Britbrit
Gingerbread
1/2 c sugar
1 1/2 t baking powder
1 t cinnamon
1/2 t cloves
1 c molasses
1/2 t salt
1/2 c butter
1 t soda
1 t ginger
1 egg
2 1/2 c flour
1 c hot water
Cream shortening and sugar. Add beaten egg and molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. Bake in a greased shallow 9" x 13" pan for 35 min. at 350º
dfyre
Chickien Cobbler
1 rotisserie chicken cut up (or equal amount of chicken meat cooked)
8 oz sliced mushrooms
2 cans cream of whatever soup (I used 1 mushroom and 1 chicken, both low fat)
1/2 c milk
1 bag frozen vegetables (any mix - I used one with sliced carrots, corn and string beans)
Brown mushrooms in large skillet - add soup and milk and bring to a simmer, then add veggies and salt & pepper to taste. Cover and cook about 5 minutes.
Pour into casserole dish; I used a 9 x 13" Pyrex dish.
Topping:
1-1/2 c Bisquick; I used heart healthy kind
1/2 c milk; I used skim
Drop by tablespoonful over the filling and bake at 400 for 25-30 minutes until brown.
house cat
Easy Vanilla Pudding
1/3 c granulated sugar
2 T cornstarch
1/4 t fine salt
2 1/4 c whole milk
3 large egg yolks, lightly beaten
3 T unsalted butter, cut into small pieces
2 t vanilla extract
Place a mesh strainer over a 4-c measuring c or bowl with a spout and set aside.
Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 c of the milk until smooth. Whisk in the egg yolks and remaining milk.
Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 3 to 5 minutes.
Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Pour the pudding through the prepared strainer.
Immediately transfer it to (4) 4-oz ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
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