Submitted by Mary Murphy
Makes 32 (2 circles of 16 in each)
6 1/2 to 7 cups flour
1 1/2 Tblsp Yeast
3/8 cups sugar
1 Tblsp salt
Put these in the mixer (I use a Kitchen Aide with the beater not the dough hook, it is too sticky for the hook.)
Stir a little to mix the yeast (This is the yeast you can add directly to dry ingredients. IF you need to wet your yeast do so in the 3/4 cup warm water.)
Scald
2 cups milk
2 1/2 Tblsp butter or margarine (I use margarine)
add to the dry ingredients along with
3/4 cup water
3 beaten eggs
Add liquids to well in dry ingredients
Knead 8-10 minutes - the dough WILL be sticky but easy to work with after refrigeration.
Let raise 1 to 24 hours in the fridge.
Take out 1/2 dough, roll out, (do NOT roll super thin, but after they are cut stretch the dough as you roll or flip them.)
Butter, cut up, roll and repeat.
Let raise 2-3 hours.
Bake 350-375 for 10-12 minutes. Butter the tops and enjoy!
Monday, November 14, 2011
Portuguese Kale Soup
Submitted by Kimberly Faerber
Ingredients:
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 large potatoes, peeled, quartered and cut into 1/4 inch thick half moon pieces
8 cups chicken broth
2 1/2 cups chopped tomatoes, canned or fresh
1 15oz can kidney beans, drained and rinsed
12 oz pkg precooked chicken sausage, cut into quarters lengthwise and then chopped into small pieces
8 cups tightly packed kale, washed and leaves stripped of stems
freshly ground pepper
Directions:
In large heavy pot, saute onions and garlic in olive oil over medium heat until soft. Stir in the paprika and cayenne pepper and cook about 1 minute. Add potatoes and chicken broth and bring heat up to high. Bring to a boil and then reduce heat to low, cover loosely, and simmer for 15 minutes or until potatoes are soft. Using a potato masher, mash them as much as possible. Add the tomatoes, kidney beans, and sausage. Simmer partially covered for about 45 minutes. Stir occasionally. Bunch kale leaves together and cut into strips about 1/4 inch across. When soup has simmered about 45 minutes, add kale and cook another 15-20 minutes, stirring kale into it. Remove from heat. Add freshly group pepper and serve.
Serves 8-10
Ingredients:
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 large potatoes, peeled, quartered and cut into 1/4 inch thick half moon pieces
8 cups chicken broth
2 1/2 cups chopped tomatoes, canned or fresh
1 15oz can kidney beans, drained and rinsed
12 oz pkg precooked chicken sausage, cut into quarters lengthwise and then chopped into small pieces
8 cups tightly packed kale, washed and leaves stripped of stems
freshly ground pepper
Directions:
In large heavy pot, saute onions and garlic in olive oil over medium heat until soft. Stir in the paprika and cayenne pepper and cook about 1 minute. Add potatoes and chicken broth and bring heat up to high. Bring to a boil and then reduce heat to low, cover loosely, and simmer for 15 minutes or until potatoes are soft. Using a potato masher, mash them as much as possible. Add the tomatoes, kidney beans, and sausage. Simmer partially covered for about 45 minutes. Stir occasionally. Bunch kale leaves together and cut into strips about 1/4 inch across. When soup has simmered about 45 minutes, add kale and cook another 15-20 minutes, stirring kale into it. Remove from heat. Add freshly group pepper and serve.
Serves 8-10
Legal Seafood's Clam Chowder
Submitted by Emily Williams
The secret flavor ingredient is salt pork, if you can find it!!!
Ingredients:
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 Tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)
Preparation:
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.
Yield: 8 servings
The secret flavor ingredient is salt pork, if you can find it!!!
Ingredients:
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 Tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)
Preparation:
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.
Yield: 8 servings
BLT Soup
Submitted by Kimberly Felix
This is from Rachel Ray's Express Lane Meals 30 minute cookbook.
Ingredients:
6 slices lean, smoky, good quality bacon, chopped into 1/2 inch pieces
3 small celery ribs from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, rough tops and roots trimmed
1 bay leaf
Salt and black pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 14-ounce can petite-diced tomatoes, drained
A handful of flat leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Directions:
Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve.
Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips the the celery and stir.
Cut the leeks lengthwise and then into 1/2-inch moons. Place the sliced leeks into a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf,and season with salt and pepper. While the leeks cook until wilted, 3-4 minutes, slice the potatoes.
Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings to taste. Serve immediately with the crusty bread.
This is from Rachel Ray's Express Lane Meals 30 minute cookbook.
Ingredients:
6 slices lean, smoky, good quality bacon, chopped into 1/2 inch pieces
3 small celery ribs from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, rough tops and roots trimmed
1 bay leaf
Salt and black pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 14-ounce can petite-diced tomatoes, drained
A handful of flat leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Directions:
Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve.
Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips the the celery and stir.
Cut the leeks lengthwise and then into 1/2-inch moons. Place the sliced leeks into a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf,and season with salt and pepper. While the leeks cook until wilted, 3-4 minutes, slice the potatoes.
Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings to taste. Serve immediately with the crusty bread.
Italian Tomato Bisque
Submitted by Deidre Russo
Service 6
Ingredients:
- One large white onion
- 2 cloves garlic chopped
- 1 cup marinated artichokes
- 1 cup diced sundried tomatoes
- 3 tsp Italian seasoning
- 2 28 oz cans of crushed tomatoes
- 1 28oz can of diced tomatoes
- Salt and pepper
- 1 quart of heavy cream
- Olive Oil
Directions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent, then add the diced artichokes and sundried tomatoes and saute together for about 5 min.
Add Italian seasoning, crushed tomatoes, and diced tomatoes
Salt and pepper to taste
Bring to warm
Add heavy cream slowly
Stir all together and simmer
Bring to low heat for 30 minutes
Serve with sour dough bread and enjoy
Service 6
Ingredients:
- One large white onion
- 2 cloves garlic chopped
- 1 cup marinated artichokes
- 1 cup diced sundried tomatoes
- 3 tsp Italian seasoning
- 2 28 oz cans of crushed tomatoes
- 1 28oz can of diced tomatoes
- Salt and pepper
- 1 quart of heavy cream
- Olive Oil
Directions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent, then add the diced artichokes and sundried tomatoes and saute together for about 5 min.
Add Italian seasoning, crushed tomatoes, and diced tomatoes
Salt and pepper to taste
Bring to warm
Add heavy cream slowly
Stir all together and simmer
Bring to low heat for 30 minutes
Serve with sour dough bread and enjoy
Saturday, October 15, 2011
Eggplant Tomato Casserole
From the “Vegetarian Epicurean” cookbook (GREAT cookbook!)
submitted by Allie Jones
Ingredients:
1 very large or 2 smallish eggplants
1 tsp salt
2 eggs, beaten
2 tbsp melted butter (but I usually use 3)
Fresh-ground black pepper
~ 3 tbsp rather finely chopped onion
½ tsp crushed oregano
½ cup dry breadcrumbs (I use the italian ones)
2 large tomatoes, sliced thin
~3 oz cheddar cheese, grated
¼ cup parmesan cheese
paprika
Directions:
Peel and slice the eggplant(s) into about 1/2 inch slices. Put the slices in a big pot and fill water to point that all slices are covered, and add the salt and bring to boil. Cover tightly, and boil about 10 minutes and drain. Put in a mixing bowl and mash up the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and the breadcrumbs. Butter a shallow, 1.5 – 2 qt baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika (and also can sprinkle on some more bread crumbs if you like. Plus I also top with just a dash or two of nutmeg) and bake at 375 degrees for about 45 minutes. Serves about 6.
submitted by Allie Jones
Ingredients:
1 very large or 2 smallish eggplants
1 tsp salt
2 eggs, beaten
2 tbsp melted butter (but I usually use 3)
Fresh-ground black pepper
~ 3 tbsp rather finely chopped onion
½ tsp crushed oregano
½ cup dry breadcrumbs (I use the italian ones)
2 large tomatoes, sliced thin
~3 oz cheddar cheese, grated
¼ cup parmesan cheese
paprika
Directions:
Peel and slice the eggplant(s) into about 1/2 inch slices. Put the slices in a big pot and fill water to point that all slices are covered, and add the salt and bring to boil. Cover tightly, and boil about 10 minutes and drain. Put in a mixing bowl and mash up the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and the breadcrumbs. Butter a shallow, 1.5 – 2 qt baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika (and also can sprinkle on some more bread crumbs if you like. Plus I also top with just a dash or two of nutmeg) and bake at 375 degrees for about 45 minutes. Serves about 6.
Chili Nachos
Submitted by Kimberly Felix
Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips
Topping ideas:
sour cream
green onions
black olives
avocados/guacamole
Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings
Ingredients:
1 T olive oil
1 clove garlic pressed or diced
1 C grated zucchini
1 C diced green bell pepper
(Or adjust to your taste to equal 2 cups. I usually use no more that 1/3 cup of pepper because otherwise I think it takes over the flavor too much.)
1/2 C of your favorite salsa
1 can your favorite chili
grated cheese
Chips
Topping ideas:
sour cream
green onions
black olives
avocados/guacamole
Directions:
Heat olive oil in large skillet. Add garlic and stir about 30 seconds. Add veggies and saute until tender. Add salsa and stir til heated. Add chili and mix well. Let simmer about 10 minutes, stirring occasionally. Top with grated cheese. Serve when the cheese melts, either over chips or use chips to eat it. Top with your favorite toppings
Saturday, September 10, 2011
Quinoa Salad
Submitted by Allie Jones
Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.
2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste
Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.
Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.
2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste
Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.
Classic Pesto
Submitted by Kimberly Felix from The Best Recipe Italian Classics, by the editors of Cook's Illustrated magazine.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Basic Fresh Salsa
Submitted by Kimberly Felix
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
Friday, August 12, 2011
Herbed Tomato Sauce
Submitted by Kimberly Felix
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
Sunday, July 17, 2011
Lemon and Lime Ice Cream
Submitted by Becca Leeper
My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.
INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped
DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.
NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.
My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.
INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped
DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.
NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.
Bob's BBQ Sauce
Submitted by Becca Leeper
I have to give credit to my dad (Bob) for this delicious BBQ sauce. He puts it on grilled chicken or ribs. I love it and it brings back great summer memories.
INGREDIENTS:
1 cup Ketchup
5 Tblspns butter
1/4 cup strong black coffee
1 Tblspn brown sugar, packed
Tobasco sauce to taste (depends on how hot you want it)
TO PREPARE SAUCE:
In a 2 qt saucepan combine all the ingredients and allow the sauce to simmer, uncovered, over medium heat for 10 to 15 minutes. Set aside until you are ready to BBQ then generously spoon on the sauce the last 15 minutes. Reserve some for dipping of course.
I have to give credit to my dad (Bob) for this delicious BBQ sauce. He puts it on grilled chicken or ribs. I love it and it brings back great summer memories.
INGREDIENTS:
1 cup Ketchup
5 Tblspns butter
1/4 cup strong black coffee
1 Tblspn brown sugar, packed
Tobasco sauce to taste (depends on how hot you want it)
TO PREPARE SAUCE:
In a 2 qt saucepan combine all the ingredients and allow the sauce to simmer, uncovered, over medium heat for 10 to 15 minutes. Set aside until you are ready to BBQ then generously spoon on the sauce the last 15 minutes. Reserve some for dipping of course.
Red Wine Vinaigrette Dressing
Submitted by Becca Leeper
INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper
NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.
INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper
NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.
Thursday, July 14, 2011
The 1785 Inn's Fresh Blueberry Pie
Submitted by Emily Williams
From the 1785 Inn & Restaurant, North Conway, NH
Yield: 8 servings
Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream
Piecrust:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.
Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.
Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.
To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.
From the 1785 Inn & Restaurant, North Conway, NH
Yield: 8 servings
Pie:
1 9-inch piecrust (see recipe)
1 (8-ounce) package cream cheese, room temperature
3 cups fresh (not frozen) blueberries
Blueberry sauce (see recipe)
Garnish: fresh whipped cream
Piecrust:
1-1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.
Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.
Blueberry sauce:
1 cup fresh or frozen blueberries
1 cup sugar
1 cup water
1/4 cup flour
In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.
To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.
Classic Gazpacho
Submitted by Joe Russo
Serves 4
Ingredients
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped, more for garnish
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons freshly squeezed orange juice
Salt to taste
Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.
Serves 4
Ingredients
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves garlic, chopped
1 large cucumber, peeled, seeded and roughly chopped, more for garnish
1 mild green chile pepper or jalapeño, seeded and roughly chopped
1 red bell pepper, cored, seeded and roughly chopped
1 small yellow onion, roughly chopped
3 tablespoons freshly squeezed orange juice
Salt to taste
Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.
Grandma's Cornbread (with a kick)
Submitted by Allie Jones
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
One can sweet corn
One jalapeno (small – med), chopped
~ 1/3 cup pine nuts
Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Then add about 2/3 of the can of corn, the pine nuts, and half of the jalapeno for more mild spice, or all of it for pretty spicy, and stir in well. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
One can sweet corn
One jalapeno (small – med), chopped
~ 1/3 cup pine nuts
Directions:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Then add about 2/3 of the can of corn, the pine nuts, and half of the jalapeno for more mild spice, or all of it for pretty spicy, and stir in well. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Wednesday, June 22, 2011
Fantastic Black Bean Chili
Submitted by Kimberly Felix
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1/2 tablespoon cumin
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Note: I've made it with beef as well. The only change was draining some of the fat off after the meat browned.
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar
1/2 tablespoon cumin
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Note: I've made it with beef as well. The only change was draining some of the fat off after the meat browned.
Wednesday, June 8, 2011
Eggplant Parmesan
Submitted by Allie Jones
Ingredients:
1 huge eggplant (or 2 medium), peeled and sliced into about ½ inch slices
2 eggs, beaten, with a generous splash of milk, in a shallow bowl
2-3 cups Italian seasoned bread crumbs, spread about ¼ inch thick on plate (start with a cup or so, and add more crumbs as needed while doing the eggplant dipping)
One jar and a half favorite spaghetti (tomato) sauce
1 (12 or 16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
One small onion, sliced thinly
2-3 large cloves garlic, minced
~ 1 tblsp fresh rosemary, minced
~ tsp fresh thyme , minced
nutmeg
Directions:
Preheat oven to 350 degrees
In a skillet on low-med heat, sauté garlic, onions, rosemary and thyme in a generous amount of olive oil until onions “caramelized”
Dip eggplant slices in egg, then in bread crumbs until completely coated. Fry all eggplant slices up in a large skillet with olive oil, med-high heat, about 5 minutes per side (maybe more for thicker slices, less for really thin slices. NO matter what make sure eggplant is soft in middle before you remove). Place all fried eggplant rounds on paper towel to cool when done.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread over top of eggplant all of the onion sauté. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses on top. Depending on size of your eggplant(s) you will have 2 or 3 total layers of eggplant. Sprinkle a little nutmeg on top.
Bake in preheated oven for about 35 minutes, or until golden brown.
Ingredients:
1 huge eggplant (or 2 medium), peeled and sliced into about ½ inch slices
2 eggs, beaten, with a generous splash of milk, in a shallow bowl
2-3 cups Italian seasoned bread crumbs, spread about ¼ inch thick on plate (start with a cup or so, and add more crumbs as needed while doing the eggplant dipping)
One jar and a half favorite spaghetti (tomato) sauce
1 (12 or 16 ounce) package mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
One small onion, sliced thinly
2-3 large cloves garlic, minced
~ 1 tblsp fresh rosemary, minced
~ tsp fresh thyme , minced
nutmeg
Directions:
Preheat oven to 350 degrees
In a skillet on low-med heat, sauté garlic, onions, rosemary and thyme in a generous amount of olive oil until onions “caramelized”
Dip eggplant slices in egg, then in bread crumbs until completely coated. Fry all eggplant slices up in a large skillet with olive oil, med-high heat, about 5 minutes per side (maybe more for thicker slices, less for really thin slices. NO matter what make sure eggplant is soft in middle before you remove). Place all fried eggplant rounds on paper towel to cool when done.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Spread over top of eggplant all of the onion sauté. Sprinkle with mozzarella and Parmesan cheeses. Repeat layering with remaining ingredients, ending with the cheeses on top. Depending on size of your eggplant(s) you will have 2 or 3 total layers of eggplant. Sprinkle a little nutmeg on top.
Bake in preheated oven for about 35 minutes, or until golden brown.
Monday, May 16, 2011
Focaccia
Submitted by Kimberly Felix
From Betty Crocker's Best Bread Machine Cookbook
Makes 1 focaccia, 8 servings
3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired
Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.
Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.
Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.
Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.
From Betty Crocker's Best Bread Machine Cookbook
Makes 1 focaccia, 8 servings
3/4 cup water
2 T olive or vegetable oil
2 cups bread flour
1 T sugar
1 t salt
1 1/2 t bread machine or quick active dry yeast
3 T olive or vegetable oil
2-3 T chopped fresh rosemary leaves
Coarse salt, if desired
Measure carefully, placing all ingredients EXCEPT 3 T oil, rosemary and coarse salt in the bread machine pan. Select dough/manual cycle. Do not use delay cycles.
Remove dough from pan using lightly floured hands. Cover let rest on lightly floured surface 10 minutes.
Grease large cookie sheet. Roll or pat dough into 12-inch circle on cookie sheet. Cover and let rise in a warm place about 30 minutes or until almost double.
Heat oven to 400. Make depressions in the dough at 1 inch intervals with fingertips. Drizzle with 3 T oil. Sprinkle with rosemary and coarse slat. Bake 15 to 18 minutes or until golden brown. Serve warm, or cool on wire rack.
Homemade Pasta Noodles
Submitted by Mary Stanley
1 1/4c flour + 1T
1/2t salt
2 eggs, lightly beaten
Mix ingredients in a bowl or food processor until they come together in a ball. dough should be slightly tacky. wrap in plastic and let rest for @10 minutes. roll out pasta with a pasta maker, etc. and hang to dry for at least an hour. boil water and cook pasta for about 3-4 minutes. drain, rinse and drizzle with e.v.o.o. and serve with your favorite pasta sauce.
1 1/4c flour + 1T
1/2t salt
2 eggs, lightly beaten
Mix ingredients in a bowl or food processor until they come together in a ball. dough should be slightly tacky. wrap in plastic and let rest for @10 minutes. roll out pasta with a pasta maker, etc. and hang to dry for at least an hour. boil water and cook pasta for about 3-4 minutes. drain, rinse and drizzle with e.v.o.o. and serve with your favorite pasta sauce.
Fusilli with Sausage, Artichoke, and Sun-Dried Tomatoes
Submitted by Emily Williams
Ingredients:
•3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
•1 pound Italian hot sausages, casings removed
•2 (8-ounce) packages frozen artichoke hearts
•2 large cloves garlic, chopped
•1 3/4 cups chicken broth
•1/2 cup dry white wine
•16 ounces fusilli pasta
•1/2 cup shredded Parmesan, plus additional for garnish
•1/3 cup chopped fresh basil leaves
•1/4 cup chopped fresh Italian parsley leaves
•8 ounces water-packed fresh mozzarella, drained and cubed, optional
•Salt and freshly ground pepper
Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
Ingredients:
•3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
•1 pound Italian hot sausages, casings removed
•2 (8-ounce) packages frozen artichoke hearts
•2 large cloves garlic, chopped
•1 3/4 cups chicken broth
•1/2 cup dry white wine
•16 ounces fusilli pasta
•1/2 cup shredded Parmesan, plus additional for garnish
•1/3 cup chopped fresh basil leaves
•1/4 cup chopped fresh Italian parsley leaves
•8 ounces water-packed fresh mozzarella, drained and cubed, optional
•Salt and freshly ground pepper
Directions:
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.
Sunday, April 17, 2011
Panuhkua
(aka German Pankcake)
Submitted by Joe Russo
Ingredients:
1 stick butter
1 cup flour
5 eggs beaten
1/2 cup sugar
2 cups milk
Directions:
Melt butter in a 9x13 pan. Next, mix all remaining ingredients and slowly add to butter. Bake for 25-30 minutes at 400 degrees. Top with favorite fruit and powdered sugar.
Submitted by Joe Russo
Ingredients:
1 stick butter
1 cup flour
5 eggs beaten
1/2 cup sugar
2 cups milk
Directions:
Melt butter in a 9x13 pan. Next, mix all remaining ingredients and slowly add to butter. Bake for 25-30 minutes at 400 degrees. Top with favorite fruit and powdered sugar.
Honey Bun Cake
Submitted by Becca Leeper via Cake Mix Doctor
Serves 12 to 16
For the cake:
1 (15-ounce) package yellow gluten-free cake mix
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
2 tablespoons milk
1 tablespoon pure vanilla extract
For the filling:
1/4 cup honey
1/3 cup lightly packed light brown sugar
2 teaspoons ground cinnamon
1/3 cup finely chopped pecans (optional)
1. Make the cake: Preheat the oven to 350 degrees. Lightly mist a 9-by-13-inch metal baking pan with vegetable oil spray and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, oil, eggs, milk and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine, and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
3. Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon and pecans, if using, in a small mixing bowl, and stir to combine Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.
4. Place the pan in the oven, and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack, and let the cake cool completely, 20 minutes, before slicing and serving.
Read more from this Tulsa World article at http://www.tulsaworld.com/scene/article.aspx?subjectid=370&articleid=20110129_39_D1_CUTLIN415217
Breakfast Potatoes
Submitted by Kimberly Felix
4 potatoes, sliced
1 onion, sliced fairly thin
4 oz cheese, grated
1 T butter or margarine
4 pieces of bacon, fried or microwaved
Layer in crockpot in this order: Potatoes, butter, onions, bacon, cheese. Repeat. Cook on low 8-9 hours.
The idea is to make them the night before and cook them all night so they are ready for breakfast in the morning.
4 potatoes, sliced
1 onion, sliced fairly thin
4 oz cheese, grated
1 T butter or margarine
4 pieces of bacon, fried or microwaved
Layer in crockpot in this order: Potatoes, butter, onions, bacon, cheese. Repeat. Cook on low 8-9 hours.
The idea is to make them the night before and cook them all night so they are ready for breakfast in the morning.
Cinnamon Sugar Muffins
Submitted by Kimberly Felix
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 rounded teaspoon nutmeg
1/2 rounded teaspoon allspice
1/2 cup milk
1/3 cup melted butter
1 egg
Cinnamon, sugar, and butter for topping
Whisk dry ingredients, spoon in wet ingredients. Bake at 400 for 10-14 minutes.
Dip top of hot muffins in melted butter (NOT the 1/3 cup that goes IN the muffins), and then a mixture of cinnamon and sugar.
It claims to make about 12 muffins, but I always seem to get 9 or 10.
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 rounded teaspoon nutmeg
1/2 rounded teaspoon allspice
1/2 cup milk
1/3 cup melted butter
1 egg
Cinnamon, sugar, and butter for topping
Whisk dry ingredients, spoon in wet ingredients. Bake at 400 for 10-14 minutes.
Dip top of hot muffins in melted butter (NOT the 1/3 cup that goes IN the muffins), and then a mixture of cinnamon and sugar.
It claims to make about 12 muffins, but I always seem to get 9 or 10.
Veggie Enchilada Casserole
Submitted by Allie Jones
2 cups chopped onion
1.5 cups shopped red and green bell pepper
2-3 cloves minced garlic
3/4 cup salsa (I use Pace picante med)
2 tsp ground cumin
2 (15.8 oz) cans beans (i.e. black or pinto)
12, 6-inch corn tortillas
3 cups (combined) monterey jack and cheddar cheese, shredded
*things to have on hand to garnish with/add on top when serving: chopped tomatoes, sour cream, avocado slices or guacamole, chopped black olives
Preheat overn to 350 degrees. Combine onion, peppers, garlic, salsa, cumin and beans in a large skillet and bring to simmer over medium heat, until veggies softened (5-7 minutes or so). Arrange tortillas (slice them into triangles if you like) in bottom of 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean/veggie mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover baking dish with foil and bake 15-20 minutes. Serve (with desired mexi-garnishes/sides).
2 cups chopped onion
1.5 cups shopped red and green bell pepper
2-3 cloves minced garlic
3/4 cup salsa (I use Pace picante med)
2 tsp ground cumin
2 (15.8 oz) cans beans (i.e. black or pinto)
12, 6-inch corn tortillas
3 cups (combined) monterey jack and cheddar cheese, shredded
*things to have on hand to garnish with/add on top when serving: chopped tomatoes, sour cream, avocado slices or guacamole, chopped black olives
Preheat overn to 350 degrees. Combine onion, peppers, garlic, salsa, cumin and beans in a large skillet and bring to simmer over medium heat, until veggies softened (5-7 minutes or so). Arrange tortillas (slice them into triangles if you like) in bottom of 9" x 13" baking dish, overlapping them as necessary. Spread half of the bean/veggie mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese. Cover baking dish with foil and bake 15-20 minutes. Serve (with desired mexi-garnishes/sides).
Chile-Cheese Sausage Casserole
Submitted by Allie Jones
8-10 slices white or light wheat bread, crusts cut off
8 eggs
3/4 - 1 lb. sharp cheddar, grated
1 small can green (like anaheim) chiles, hot, med or mild (even jalapenos if you want)
2/3 lb sausage, crumbled and browned
1-2 Tblsp minced onion
1 clove minced garlic
1 tsp dry mustard
1 qt (4 cups) whole or 2% milk
cracked pepper to taste
(a few dashes of salt if you like but not really necessary with all the cheese and sausage, you know?)
Butter each slice of bread and arrange in bottom of 9 X 13 baking dish so bottom totally covered. Sprinkle on one layer of about 1/2 the grated cheddar on top of bread, so coating the bread with a nice layer of cheese. Sprinkle the green chiles and crumbled sausage over the cheese layer. Beat the eggs in a large bowl and add all the rest of ingredients and whisk together. Pour over the bread/cheese sausage layers. Finish with the sprinkling of the rest of your grated cheese. Bake at 325 degrees for one hour.
8-10 slices white or light wheat bread, crusts cut off
8 eggs
3/4 - 1 lb. sharp cheddar, grated
1 small can green (like anaheim) chiles, hot, med or mild (even jalapenos if you want)
2/3 lb sausage, crumbled and browned
1-2 Tblsp minced onion
1 clove minced garlic
1 tsp dry mustard
1 qt (4 cups) whole or 2% milk
cracked pepper to taste
(a few dashes of salt if you like but not really necessary with all the cheese and sausage, you know?)
Butter each slice of bread and arrange in bottom of 9 X 13 baking dish so bottom totally covered. Sprinkle on one layer of about 1/2 the grated cheddar on top of bread, so coating the bread with a nice layer of cheese. Sprinkle the green chiles and crumbled sausage over the cheese layer. Beat the eggs in a large bowl and add all the rest of ingredients and whisk together. Pour over the bread/cheese sausage layers. Finish with the sprinkling of the rest of your grated cheese. Bake at 325 degrees for one hour.
Monday, March 14, 2011
Black Bean Lasagna
Recipe by Charlotte Kinstlinger-Bruhn
Submitted by Keith Albury
Ingredients:
1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
2 1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin
Preparation
Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.
In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.
In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling.
Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Lasagna-Kinstlinger-Bruhn-10253#ixzz1GaPMMln1
Submitted by Keith Albury
Ingredients:
1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
2 1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin
Preparation
Let the beans soak overnight in cold water to cover by 2 inches. Drain the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2 teaspoons of the salt, the bay leaf, and the pepper. Bring the water to a boil and simmer the beans for 1 1/4 hours, or until they are tender. Drain the beans and in the food processor purée 1 cup of them with 2 tablespoons of the oil, reserving the remaining beans.
In a saucepan cook the onions and the garlic in the remaining 3 tablespoons oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato purée, the crushed tomatoes, the sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for 3 months.
In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of the Parmesan. In a kettle of boiling salted water cook the noodles for 8 to 10 minutes, or until they are al dente, drain them in a colander, and rinse them under cold water. In a lightly oiled baking dish, 13 by 9 inches, arrange 3 of the noodles and over them spread half the ricotta mixture and then one third of the tomato bean sauce. Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the puréed bean mixture and half the remaining tomato bean sauce over the noodles, and top the sauce with half the remaining mozzarella and half the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan. Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is bubbling.
Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Lasagna-Kinstlinger-Bruhn-10253#ixzz1GaPMMln1
Saturday, March 12, 2011
Cilantro-Green Chili Rice
Submitted by Becca Leeper
Ingredients:
1 quart chicken broth
2 cloves of garlic
1/2 bunch of cilantro
1 small can of diced chilies
1 small onion
4 cups of minute rice
Directions:
Blend all ingredients together (except for the rice) in a food processor. Bring liquid to a boil. Add rice and cover. Simmer for 30 minutes. Serve warm.
Ingredients:
1 quart chicken broth
2 cloves of garlic
1/2 bunch of cilantro
1 small can of diced chilies
1 small onion
4 cups of minute rice
Directions:
Blend all ingredients together (except for the rice) in a food processor. Bring liquid to a boil. Add rice and cover. Simmer for 30 minutes. Serve warm.
Creamy Tomatillo Dressing
Submitted by Becca Leeper
Ingredients:
1 buttermilk ranch dressing packet
1 16 oz container of sour cream
1 cup mayonnaise (do not use light or fat free)
2 tomatillos, husk removed and diced
1/2 bunch of cilantro
1 clove of garlic
Juice of 2 limes
1 jalapeno diced (seeds removed for a milder dressing)
Blend all the ingredients well in a food processor. Refrigerate 1-2 hours before serving.
Ingredients:
1 buttermilk ranch dressing packet
1 16 oz container of sour cream
1 cup mayonnaise (do not use light or fat free)
2 tomatillos, husk removed and diced
1/2 bunch of cilantro
1 clove of garlic
Juice of 2 limes
1 jalapeno diced (seeds removed for a milder dressing)
Blend all the ingredients well in a food processor. Refrigerate 1-2 hours before serving.
Lemon Cake
By Barefoot Contessa
Submitted by Beth Ellen Holimon
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Thursday, March 10, 2011
Seven Layer Dip
Submitted by Emily Williams
1 can refried beans
guacamole
8 oz sour cream
taco sauce
cheese-cheddar, mexican, taco whatever
chopped tomatoes
cilantro
chopped green onions
Layer in this order in a shallow pan-I use an 9/10 inch pie plate
You can add or subtract with whatever ingredients--add beef or other beans, go crazy!!!
Serve with chips
1 can refried beans
guacamole
8 oz sour cream
taco sauce
cheese-cheddar, mexican, taco whatever
chopped tomatoes
cilantro
chopped green onions
Layer in this order in a shallow pan-I use an 9/10 inch pie plate
You can add or subtract with whatever ingredients--add beef or other beans, go crazy!!!
Serve with chips
Wednesday, March 9, 2011
Pastel de Tres Leches
Submitted by Kimberly Faerber
Bake yellow cake mix as per instructions and cool completely.
Combine in Blender and blend until smooth:
Small tub of sour cream
1 can sweetened condensed milk
1 can evaporated milk
Using a knife or fork, poke holes through entire cake, covering as much of the cake as possible. These holes will allow for the liquid to penetrate the cake creating a uniformly moist cake. Pour blended mixture uniformly over the cake. Top with a large tub of coolwhip. Can be served with fruit.
Bake yellow cake mix as per instructions and cool completely.
Combine in Blender and blend until smooth:
Small tub of sour cream
1 can sweetened condensed milk
1 can evaporated milk
Using a knife or fork, poke holes through entire cake, covering as much of the cake as possible. These holes will allow for the liquid to penetrate the cake creating a uniformly moist cake. Pour blended mixture uniformly over the cake. Top with a large tub of coolwhip. Can be served with fruit.
Black Beans with Lime and Cilantro
Submitted by Deidre Russo
Ingredients:
3 cans of black beans (drained)
2 limes (juiced)
1 bundle of cilantro, chopped
1/2 red onion diced
3 cloves garlic
1 sweet red bell pepper diced
2 Tblspns cayenne pepper
Saute garlic, onion, bell pepper. Add drained beans,lime juice, and cayenne pepper. Bring to boil. Finish with chopped bundle of cilantro. Serve hot.
Ingredients:
3 cans of black beans (drained)
2 limes (juiced)
1 bundle of cilantro, chopped
1/2 red onion diced
3 cloves garlic
1 sweet red bell pepper diced
2 Tblspns cayenne pepper
Saute garlic, onion, bell pepper. Add drained beans,lime juice, and cayenne pepper. Bring to boil. Finish with chopped bundle of cilantro. Serve hot.
Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese
by Rick Bayless
Submitted by Kimberly Felix
"How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not hard (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos."
For one batch of sauce:
8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand) onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth
That's it for sauce. You'll also need:
12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.
To make sauce: Roast the tomatillos and peppers on a baking sheet (I always cover mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.
Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 more minutes, then scrape into the food processor or blender. Process to a medium-coarse puree.
Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.
*it's at this point you would freeze or fridge it if so doing*
Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.
Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). Taste and season with more salt if necessary.
When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.
Submitted by Kimberly Felix
"How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not hard (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos."
For one batch of sauce:
8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand) onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth
That's it for sauce. You'll also need:
12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.
To make sauce: Roast the tomatillos and peppers on a baking sheet (I always cover mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.
Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 more minutes, then scrape into the food processor or blender. Process to a medium-coarse puree.
Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.
*it's at this point you would freeze or fridge it if so doing*
Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.
Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). Taste and season with more salt if necessary.
When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.
Tuesday, March 8, 2011
Tortilla Soup
Submitted by Mary Stanley
Here's the recipe- I can't believe i'm sharing it... :-)
(this is rough; do things to your taste and don't be afraid to experiment)
Ingredients:
1 rotisserie chicken, torn apart/shredded
quart of chicken stock
chopped celery, carrots, potatoes and onions
1 diced jalapeno, seeds removed (or not, depending on your brevity)
1 or 2 cans of chopped tomatoes
chili powder
s & p
16oz can of v8 (my secret ingredient)
lime juice
cilantro
sour cream
avocado, diced
corn tortillas
Place 1st 8 ingredients in a stock pot and bring to a boil. Allow to simmer until vegetables are soft, @30 minutes. Meanwhile, slice tortillas into strips. (Use a pizza cutter to make it easy.) If you want to be authentic, you'll need a frying pan with about an inch of oil in it. Heat the oil and fry your strips in batches, drying on paper towels. If you want to be healthy, place the strips on a baking tray and bake till crisp at 350f in the oven. Back to the soup, add lime juice and cilantro and simmer another 5 minutes. Serve over a handful of tortilla strips with a dollop of sour cream, avocado.
Here's the recipe- I can't believe i'm sharing it... :-)
(this is rough; do things to your taste and don't be afraid to experiment)
Ingredients:
1 rotisserie chicken, torn apart/shredded
quart of chicken stock
chopped celery, carrots, potatoes and onions
1 diced jalapeno, seeds removed (or not, depending on your brevity)
1 or 2 cans of chopped tomatoes
chili powder
s & p
16oz can of v8 (my secret ingredient)
lime juice
cilantro
sour cream
avocado, diced
corn tortillas
Place 1st 8 ingredients in a stock pot and bring to a boil. Allow to simmer until vegetables are soft, @30 minutes. Meanwhile, slice tortillas into strips. (Use a pizza cutter to make it easy.) If you want to be authentic, you'll need a frying pan with about an inch of oil in it. Heat the oil and fry your strips in batches, drying on paper towels. If you want to be healthy, place the strips on a baking tray and bake till crisp at 350f in the oven. Back to the soup, add lime juice and cilantro and simmer another 5 minutes. Serve over a handful of tortilla strips with a dollop of sour cream, avocado.
Wednesday, February 16, 2011
Rob's (no chili powder!) Veggie Chili
Submitted by Allie Jones
olive oil
1 large yellow onion, diced
2 very large or 3 small/med cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz can crushed tomatoes
1 Tbsp cumin
1 tsp cayenne pepper (or to your taste)
1 can corn
2 cans beans (any kind - i.e. black, pinto, kidney....)
1 and 1/4 cup picante sauce (I like Pace, medium)
salt to taste
Saute the onions, peppers and garlic in the olive oil, just enough to soften. Add cumin & cayenne. Put the veggie saute into the crock pot along with the rest of the ingredients. Cook on low for about 8 hours.
olive oil
1 large yellow onion, diced
2 very large or 3 small/med cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
1 28-oz can crushed tomatoes
1 Tbsp cumin
1 tsp cayenne pepper (or to your taste)
1 can corn
2 cans beans (any kind - i.e. black, pinto, kidney....)
1 and 1/4 cup picante sauce (I like Pace, medium)
salt to taste
Saute the onions, peppers and garlic in the olive oil, just enough to soften. Add cumin & cayenne. Put the veggie saute into the crock pot along with the rest of the ingredients. Cook on low for about 8 hours.
Sunday, February 13, 2011
One Pot Chicken aka Chicken Roast
Submitted by Becca Leeper
3 medium potatoes, cut into wedges
2 cups baby carrots (small pkg)
2 onions sliced
1-2 lbs chicken
1 small bottle italian salad dressing (I used Kraft)
2 Tblspns Italian Seasoning (split)
1. Place potato wedges and carrots in the bottom of a slow cooker. Pour 1/2 of the dressing over the vegetables. Layer one of the sliced onions on top and then sprinkle with one Tablespoon of Italian Seasoning.
2. Next put the chicken on top of the vegetables and put remaining onion on top with the other tablespoon of Italian Seasoning. Pour remaining dressing on top.
3. Cover and cook on low for 8 hours or until the chicken and vegetables are very tender.
3 medium potatoes, cut into wedges
2 cups baby carrots (small pkg)
2 onions sliced
1-2 lbs chicken
1 small bottle italian salad dressing (I used Kraft)
2 Tblspns Italian Seasoning (split)
1. Place potato wedges and carrots in the bottom of a slow cooker. Pour 1/2 of the dressing over the vegetables. Layer one of the sliced onions on top and then sprinkle with one Tablespoon of Italian Seasoning.
2. Next put the chicken on top of the vegetables and put remaining onion on top with the other tablespoon of Italian Seasoning. Pour remaining dressing on top.
3. Cover and cook on low for 8 hours or until the chicken and vegetables are very tender.
Giant Ginger Cookies
Submitted by Faerber Family
4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.
4 1/2 cups of flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
Stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat together shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.
Using a 1/4" cup ice cream scoop, shape dough into 2 inch balls. Roll in the granulated or course sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.
Bake in a 350 degree oven for 12-14 minutes until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Makes 25 four-inch cookies.
Hearty Chicken Rice Soup
Lundberg Family Soup
Submitted by Faerber Family
10 cups chicken broth
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/4 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1-1/2 cups chicken cubed (3/4 lb.)
2 tbsp. lime juice
2 cups cooked rice (Lundberg's long grain or short grain is my favorite)
lime slices for garnish
Combine broth onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot. Bring to boil; stir once or twice. Reduce heat; simmer uncovered 10-15 min. Add chicken; simmer uncovered 5-10 min or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish. Makes 8 servings.
Submitted by Faerber Family
10 cups chicken broth
1 large onion chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped parsley
1/4 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
1-1/2 cups chicken cubed (3/4 lb.)
2 tbsp. lime juice
2 cups cooked rice (Lundberg's long grain or short grain is my favorite)
lime slices for garnish
Combine broth onion, celery, carrots, parsley, pepper, thyme and bay leaf in pot. Bring to boil; stir once or twice. Reduce heat; simmer uncovered 10-15 min. Add chicken; simmer uncovered 5-10 min or until chicken is cooked. Remove and discard bay leaf. Stir in rice and lime juice just before serving. Garnish. Makes 8 servings.
Pork Dry Rub Recipe
Submitted by Faerber Family
•2 tablespoons onion powder
•2 tablespoons mild paprika
•1 tablespoons garlic powder
•1 tablespoon brown sugar
•1 tablespoon dried parsley
•2 teaspoons lemon zest, dried, minced*
•2 teaspoons dried oregano
•1 teaspoon powdered sage
•1 teaspoon fine ground black pepper
•1 teaspoon ground cumin
•1/2 teaspoon nutmeg
•1/4 teaspoon ground cloves
* Remove the skin from a lemon with a microplane, then spread it on a piece of waxed paper. Leave it in a warm, airy location to dry for a day or so. Mince the dried zest fine before adding to the dry rub.
Combine all the ingredients and store in a tightly sealed glass jar. The pork rub is better if made one or two days in advance of using. Apply more lightly to thinner and smaller cuts of pork. Pile it on thicker when using it on big, heavy cuts like pork roasts and shoulders.
Cook in crockpot for several hours on low heat.
Pull pork apart and pour a bottle of BBQ sauce over the pork one hour before serving.
•2 tablespoons onion powder
•2 tablespoons mild paprika
•1 tablespoons garlic powder
•1 tablespoon brown sugar
•1 tablespoon dried parsley
•2 teaspoons lemon zest, dried, minced*
•2 teaspoons dried oregano
•1 teaspoon powdered sage
•1 teaspoon fine ground black pepper
•1 teaspoon ground cumin
•1/2 teaspoon nutmeg
•1/4 teaspoon ground cloves
* Remove the skin from a lemon with a microplane, then spread it on a piece of waxed paper. Leave it in a warm, airy location to dry for a day or so. Mince the dried zest fine before adding to the dry rub.
Combine all the ingredients and store in a tightly sealed glass jar. The pork rub is better if made one or two days in advance of using. Apply more lightly to thinner and smaller cuts of pork. Pile it on thicker when using it on big, heavy cuts like pork roasts and shoulders.
Cook in crockpot for several hours on low heat.
Pull pork apart and pour a bottle of BBQ sauce over the pork one hour before serving.
Crockpot Chicken and Dumplings
Submitted by Kimberly Felix
2-3 chicken breasts, cut into pieces
1 can cream of chicken soup
1/2 an onion, chopped
1/4 t salt (or to taste)
1/8 t pepper (or to taste)
1/4 t garlic powder
1/4 t ground sage
1/4t paprika
1/2 t thyme
1 package biscuit dough, torn into pieces OR bisquik baking mix biscuit dough.
*The original recipe doesn't call for it, but I often throw in some carrots or celery.
Place chicken, soup, onion and spices in crockpot. Fill with just enough water to cover. Stir. Cover and cook 5-6 hours on high.
30 to 40 minutes before serving, place dough on top of chicken mixture. Cook until dough is not raw in center, about 30 minutes.
2-3 chicken breasts, cut into pieces
1 can cream of chicken soup
1/2 an onion, chopped
1/4 t salt (or to taste)
1/8 t pepper (or to taste)
1/4 t garlic powder
1/4 t ground sage
1/4t paprika
1/2 t thyme
1 package biscuit dough, torn into pieces OR bisquik baking mix biscuit dough.
*The original recipe doesn't call for it, but I often throw in some carrots or celery.
Place chicken, soup, onion and spices in crockpot. Fill with just enough water to cover. Stir. Cover and cook 5-6 hours on high.
30 to 40 minutes before serving, place dough on top of chicken mixture. Cook until dough is not raw in center, about 30 minutes.
Wednesday, January 26, 2011
Italian Tomato Soup
Submitted by Joe Russo
Ingredients:
One large white onion
2 cloves garlic chopped
1 tsp Italian seasoning
2 28 oz cans of crushed tomatoes
1 28oz can of diced tomatoes
Salt and pepper
1 quart of heavy cream
Olive Oil
Instructions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent. Add Italian seasoning, crushed tomatoes, and diced tomatoes.
Salt and pepper to taste. Bring to warm. Add heavy cream. Stir all together and simmer. Bring to low heat for 30 minutes. Serve with sour dough bread and enjoy!
Serves 6
Ingredients:
One large white onion
2 cloves garlic chopped
1 tsp Italian seasoning
2 28 oz cans of crushed tomatoes
1 28oz can of diced tomatoes
Salt and pepper
1 quart of heavy cream
Olive Oil
Instructions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent. Add Italian seasoning, crushed tomatoes, and diced tomatoes.
Salt and pepper to taste. Bring to warm. Add heavy cream. Stir all together and simmer. Bring to low heat for 30 minutes. Serve with sour dough bread and enjoy!
Serves 6
Wednesday, January 19, 2011
Quick and Easy Minestrone Soup
Submitted by Becca Leeper
1 carton (32 oz) beef broth
1 can (15 oz) red kidney beans undrained
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
1-2 Tablespoons Italian Seasoning
1 small pkg (12 oz) frozen vegetable of your choice
1 cup uncooked noodles of your choice
On the stovetop in a large pot mix together first 5 ingredients. Bring to a boil. Mix in frozen vegetables and noodles and continue to boil until noodles are cooked. About 15 minutes. Salt and pepper to taste. Serve hot with grated parmesean cheese. (optional)
Couple notes: I like to use diced tomatoes that have a little flavor like roasted tomatoes with garlic or italian diced tomatoes. I also use Tinkyada gluten free Fusili noodles. They hold up really well and don't fall apart if overcooked. Enjoy!
1 carton (32 oz) beef broth
1 can (15 oz) red kidney beans undrained
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
1-2 Tablespoons Italian Seasoning
1 small pkg (12 oz) frozen vegetable of your choice
1 cup uncooked noodles of your choice
On the stovetop in a large pot mix together first 5 ingredients. Bring to a boil. Mix in frozen vegetables and noodles and continue to boil until noodles are cooked. About 15 minutes. Salt and pepper to taste. Serve hot with grated parmesean cheese. (optional)
Couple notes: I like to use diced tomatoes that have a little flavor like roasted tomatoes with garlic or italian diced tomatoes. I also use Tinkyada gluten free Fusili noodles. They hold up really well and don't fall apart if overcooked. Enjoy!
Snowman Cookies
Submitted by Emliy Williams
3 cups flour
1 tsp powder
1 cup soft butter
8oz cream cheese
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract
Add sugar to butter and cheese--mix with mixer
than add vanilla, almond, and egg--mix well
add dry ingredients
separate into 2 balls and place and wrap in wax paper, chill overnight
make 3 small balls like a snowman
use mini choc. chips for eyes and red hots for buttons, bake 350 for 15-20 min
let cool, decorate with icing for scarfs and use icing to glue cut mini reeses cups for hats
3 cups flour
1 tsp powder
1 cup soft butter
8oz cream cheese
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp almond extract
Add sugar to butter and cheese--mix with mixer
than add vanilla, almond, and egg--mix well
add dry ingredients
separate into 2 balls and place and wrap in wax paper, chill overnight
make 3 small balls like a snowman
use mini choc. chips for eyes and red hots for buttons, bake 350 for 15-20 min
let cool, decorate with icing for scarfs and use icing to glue cut mini reeses cups for hats
Mounds Bars
Submitted by Emily Williams
18 sq graham crackers, finely crushed
1/2 cup melted butter
1/2 cup sugar
Mix sugar and crackers then butter
Pat into an 8x8 pan bake 350 for 10 min
Middle layer
1 can condensed milk
7oz bag of flake coconut
mix and bake 5 min
Top Layer
1 1/2 cup melted choc. chips
1 tsp. peanut butter
frost when cooled
18 sq graham crackers, finely crushed
1/2 cup melted butter
1/2 cup sugar
Mix sugar and crackers then butter
Pat into an 8x8 pan bake 350 for 10 min
Middle layer
1 can condensed milk
7oz bag of flake coconut
mix and bake 5 min
Top Layer
1 1/2 cup melted choc. chips
1 tsp. peanut butter
frost when cooled
Mamaw's Butter Cookies
Submitted by Emily Williams
1 cup butter
1 1/2 cup sugar
2 eggs
vanilla
cream butter and sugar then add eggs and vanilla
Mix together 2 1/2 cups flour,1tsp. baking powder, 1/2 tsp salt
Mix wet and dry ingredients all together, separate into 2 balls. place and wrap in wax paper and chill overnight
Roll out on flour, cut, bake 400 @ 4-6 min and decorate
1 cup butter
1 1/2 cup sugar
2 eggs
vanilla
cream butter and sugar then add eggs and vanilla
Mix together 2 1/2 cups flour,1tsp. baking powder, 1/2 tsp salt
Mix wet and dry ingredients all together, separate into 2 balls. place and wrap in wax paper and chill overnight
Roll out on flour, cut, bake 400 @ 4-6 min and decorate
Melty Mexican Dish
Submitted by Emily Williams
1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro
spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro
1 8oz cream cheese
1 can chili
shredded cheddar or whatever you desire
green onions/ cilantro
spread cream cheese in microwave safe dish
next comes the chili and then sprinkle cheese on top until covered
melt in microwave about 3-4 minutes
garnish with green onions and cilantro
Crab Dip
Submitted by Emily Williams
1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco
Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads
1 8oz cream cheese
1 can crab meat drained
1 Tbls milk
1/2 tsp horseradish
1 Tbls chopped fine onions
dash or two of tabasco
Mix together with mixer in 1qt or oven proof dish
375 for 15 minutes
serve with cracker or small rye breads
Thursday, January 13, 2011
Black Bean Soup
Submitted by Beth Ellen Holimon
6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice
Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.
Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.
6 cans black beans rinsed
1 quart stock
I can diced tomatoes
1 large onion
Several cloves of minced garlic
Salt
Pepper
Ground Red Pepper
Garlic salt
Cumin
Lime juice
Saute chopped onion and garlic in olive oil with a bunch of cumin and oregano until onions are clear. Add stock and tomatoes, bring to a boil. With a stick blender, blend up tomatoes and onions. Add beans, ground red pepper and garlic salt and lime juice to taste. Simmer for awhile (like 20 minutes). Stick your stick blender in to blend beans – just a little, to make the broth thicker.
Serve with cilantro and sour cream. Over rice is good too. Use jalepeno sauce for some zing.
Cream of potato/mushroom/pepper soup
Submitted by Allie Jones
white onion, diced
8 oz. mushrooms, diced
2 cloves garlic, minced
1 serrano pepper, minced
2 poblano peppers (I used anaheim chiles), charred under a broiler and seeded and chopped
3 med-large potatoes, diced
5 cups chicken or veggie broth
1 cup whipping cream (I used 1/2 & 1/2)
Salt and either black or white pepper
In large saucepan, saute onions in veggie oil until soft/aromatized. Add shrooms and saute for 2-3 more minutes. Add garlic and peppers and saute for another couple minutes. Then in a large soup pot, put in the broth, potatoes, and add the veggie saute. Simmer for about 15 minutes, until potatoes tender. Add cream. With a slotted spoon, take out 2-3 cups of the veggies and puree them in a food processor or blender, then add them back to the pot and stir well. Season to taste with salt and pepper.
Should be about 6 servings
white onion, diced
8 oz. mushrooms, diced
2 cloves garlic, minced
1 serrano pepper, minced
2 poblano peppers (I used anaheim chiles), charred under a broiler and seeded and chopped
3 med-large potatoes, diced
5 cups chicken or veggie broth
1 cup whipping cream (I used 1/2 & 1/2)
Salt and either black or white pepper
In large saucepan, saute onions in veggie oil until soft/aromatized. Add shrooms and saute for 2-3 more minutes. Add garlic and peppers and saute for another couple minutes. Then in a large soup pot, put in the broth, potatoes, and add the veggie saute. Simmer for about 15 minutes, until potatoes tender. Add cream. With a slotted spoon, take out 2-3 cups of the veggies and puree them in a food processor or blender, then add them back to the pot and stir well. Season to taste with salt and pepper.
Should be about 6 servings
Lemon Turkey Rice Soup
Submitted by Kimberly Felix
1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)
Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.
1 T olive oil
1-2 carrots, sliced
1-2 celery ribs, sliced
1 clove garlic, pressed or diced
6 C chicken broth, divided
1 can condensed cream of chicken soup, undiluted
2 C cooked rice
2 C diced cooked turkey (or chicken)
1/4 t pepper
2 T cornstarch
4 T lemon juice
4 T minced fresh cilantro (or Italian parsley)
Heat olive oil in a large saucepan. Add carrots and celery and saute until crisp-tender. Add garlic and saute another minute. Add 5 1/2 cups of broth, soup, rice, turkey and pepper. Bring to a boil. Boil for 3-5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth. Gradually stir into hot soup. Cook and stir for 2 minutes or until thickened and heated through. Remove from heat, stir in lemon juice and cilantro.
Oatmeal-Onion Batter Bread
Submitted by Mary Stanley
prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes
1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray
1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.
Yield: 16 servings.
prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes
1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray
1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.
Yield: 16 servings.
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