Meaty Mushroom Sauce with Noodles

This dish makes for a hearty meal and is simple to prepare. The mushrooms, onion and whole plum tomatoes season this meaty sauce perfectly.

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Ground Beef Potato Soup

This tasty soup is prepared with red potatoes, carrots, onion and celery. The addition of cheese and heavy cream make for a more creamy soup.

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Chai Mocha-ccino Coffee

Simply spice up your regular cup of coffee with a blend of mocha cappuccino mix and chai latte mix.

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Beef and Biscuit Casserole

Ground beef prepared with sour cream and tomato sauce is sandwiched between two layers of biscuit dough and topped with cheese for a tasty casserole.

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Beef Tapenade Tortellini Minestrone

The sweet taste of sun-dried tomatoes and basil create a tasty base for this creative and delicious soup. The Romano cheese tops things off perfectly.

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Yummy Oniony Burgers with Bruschetta

Vidalia onion is sauteed and combined with the ground beef and some other tasty ingredients. The homemade bruschetta mixture is the perfect topping for this burger.

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Happy Time

This large salad is the main course. With perfectly seasoned chicken, four types of lettuce, mixed nuts and plenty of mixed vegetables for a good crunch, dressing is unnecessary.

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Ruby's Marshmallow Peanut Butter Squares

These bars are easy to prepare and a tasty snack for kids and adults alike. There isn't any peanut butter and there are no marshmallows, but the flavors really come together.

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Nana's London Broil with Horseradish Sauce

This thick and juice London broil is marinated perfectly with plenty of garlic, Worcestershire, fresh herbs and molasses. It is then cooked to perfection and served with a zesty sauce.

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Chicken Florentine Wraps

Flattened chicken breasts are rolled up with a creamy spinach and cream cheese filling. The Parmesan cheese topping is the perfect finish.

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Smoked Sausage and Peppers Over Rice

Smoked sausage simmers with bell peppers and onions in a tomato infused broth. Serve this dish over rice for a simple yet filling meal.

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Beef Casserole

This cheesy beef casserole is prepared with egg noodles, 2 pounds of ground chuck and a rich cream of celery soup mixture. This dish is topped off with cheese and baked.

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Tangy Dip

This tangy dip is prepared with chicken, salsa, ranch dressing, cream cheese and cheddar cheese. Warm the dip in the microwave to make a creamy and delicious consistency.

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Italian Beef Stew with Ricotta Dumplings

This hearty meal is prepared with plenty of beef and fresh vegetables. The homemade fluffy ricotta dumplings are the perfect addition and finish the dish nicely.

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Easy and Tasty Beef and Veggie Soup

This hearty soup is prepared with plenty of canned vegetables, plenty of beef and the perfect amount of seasonings. This recipe is perfect for a crowd or easily freeze the leftovers.

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Creamy Chicken and Mushroom Spaghetti

This simple dish is made from scratch and worth it. The sauce is prepared with cream of mushroom soup, canned mushrooms and half and half.

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Mandarin Orange and Sweet Cream Pancakes

This simple dish can easily be added to a weekend routine or your next brunch. The homemade sweet cream combines perfectly with the mandarin oranges.

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Stuffed Burger

Dress up ordinary ground beef with three kinds of cheese, purple onion, baby spinach and grape tomatoes.

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Micheal's Mexican Meatloaf

Tortilla chips, taco seasoning and salsa are added to the ground beef to make a Mexican meatloaf that can't be beat. Serve with sour cream for the perfect finish.



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Pepper Up Steak

This simple dish is prepared with round steak, green pepper and onion all simmered in your favorite vegetable juice. Serve over white or brown rice.

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Skillet Seared Peppercorn Burgers

Peppercorns coat these burgers and they are topped with homemade onion rings and a layer of alder wood smoked salt infused mayonnaise.

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White Chocolate Pumpkin Bread

This traditional bread is punched up with white chocolate chips. What a great finish to a meal or addition to brunch or tea.

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Chick Peas and Rice

This hearty vegetarian dish is prepared with onion, chick peas, tomato sauce and white rice.

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Ritz Breaded Pork Cutlets Parmigiana

These pork chops are breaded with a Ritz cracker and Romano cheese mixture then quickly browned. The stewed tomatoes and mozzarella finish the dish nicely.

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Apricot Cream Cheese Pecan Squares

Sugar cookie dough is the base for this dessert. The layers of sweetened cream cheese, apricot glaze and toasted pecans are topped off with a chocolate glaze.

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My Chili--With or Without Topping

Ground beef, canned tomatoes, a variety of spices, cocoa powder and chocolate go into this chili, with an optional topper of cornmeal, buttermilk and cheese.

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Red Onion and Wine Marinated Steak

Red and green onion combine with white wine and the perfect seasonings to marinate this steak and prepare it for the grill.

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Swiss Meat Loaf

This meatloaf-for-two uses a half-pound of ground beef, Swiss cheese, crushed Ritz crackers and onion. It's baked in an individual loaf pan, topped with bacon and cheese.

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Banana Nutella Pancakes with Banana Sauce

What an addition to brunch, banana pancakes with the added flavor of Nutella. The sauce is prepared with butter, brown sugar and amber rum.

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Just Peachy and a Little Nutty Dip

Peaches and cream (cheese) with pecans--a sweet and crunchy dip that's just perfect for parties.

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Taco and Beef Pasta

Taco meat, bowtie pasta and plenty of cheese--a simple dish sure to please your family.

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Easy Spiced Up Taco Bake

This dish has a base of cornbread that adds the perfect texture. Ground beef mixed with refried beans and the perfect seasonings make this a great meal.

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Best Beef Ever

Nothing could be simpler than roast beef--just season, bake and carve.

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French Steak and Potato-Onion Soup

Caramelized onions, portobello mushrooms, sirloin steak and potatoes all combined in a rich soup that will remind you of French onion.

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Twice Baked Potato Pie

These twice baked potatoes make a hearty addition to any meal. The sage sausage is what really adds the heartiness to this traditional side dish.

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Portabello Pesto Bacon Pizzas with Artichoke

Grilled portabello mushrooms filled with bacon, artichokes and a pesto cream cheese sauce for a healthy, low carb mushroom pizza.

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Brazilian Beef Stew

Chorizo sausage and black beans add south of the border flavor to this savory beef stew. Serve over rice.

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German Octoberfest Kielbasa and Potato Pizza

German Americans typically eat pork and sauerkraut with mashed potatoes on New Years Day. This pizza form insures everyone will enjoy the meal.



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Easy Roast Lemon Pepper Chicken and Potatoes

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3 Servings
Chicken American
savory chicken dinner Chicken American

1 pounds atoes sliced 1/4? thick
1 medium on thinly sliced
1 Olive oil king spray
6 large cken drumsticks skin removed
2 teaspoons her salt or to taste
1 Freshly ground ck pepper
1 Lemon per to taste
1 teaspoon rika

Preheat oven to 450. Spray a large roasting pan thoroughly with cooking spray. Add sliced potatoes and onions, spray with olive oil, season with salt and pepper and toss to coat. Spread in an even layer. Lay chicken on top of vegetables. Season with salt, lemon pepper and half of paprika. Turn chicken over and season other side. Cover pan with foil and roast chicken in upper third of oven for 20 minutes. Remove the foil and roast for another 30 minutes until chicken is cooked through and potatoes are tender.


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Marinated Cucumbers

12 Servings
Cucumber Uncategorized
Cucumbers Salads

6 medium umbers thinly sliced
1 medium on sliced
1 cup egar
1/4 to 1 cup ar
1/4 cup Olive oil or etable oil
1 teaspoon t
1 teaspoon Dried gano
1/2 teaspoon lic powder
1/2 teaspoon Dried joram
1/2 teaspoon on pepper seasoning
1/2 teaspoon Ground tard

In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and rerigerate for at least 4 hours. Serve with a slotted spoon.


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Penne A'Matrigiana

5 Servings
Penne Italian
Pasta Cheese bacon Dinner Italian bacon Penne

3/4 box ne
1/2 c shredded mesan cheese
1 lb on chopped
1 tsp pepper flakes
1/4 c red cooking e
1 can diced atos
1 1 14 oz can ato sauce

1. Cook pasta according to directions in large pan 2. Drain well. Put pasta back in pan. 3. Sprinkle with Parmesan cheese and mix well. Keep warm. 4. Meanwhile, cook chopped bacon in large skillet until almost done, draining grease as needed. 5. Sprinkle with red pepper flakes. Cook until bacon is done. Drain if needed. 6. Add wine to bacon. Cook 3-4 minutes or until wine has cooked off 7. Add diced tomatoes and tomato sauce. Heat through 8. Add tomato/bacon mixture to pasta. Mix well 9. Heat if necessary 10. Serve


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Turkey Tortilla Soup

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8 Servings
Turkey American
Winter Summer Spring Fall Bake Soup Main Dish American Turkey Dinner Lunch

1 Cup on chopped
1 Teaspoon ve oil
1 Can (4 ounces) green chilies, chopped
1 Package (1.25 ounces) taco soning mix
1 Can (16 ounces) atoes, undrained
6 Cups TURKEY BROTH or reduced-sodium chicken illon
1 Package (10 ounces) frozen corn
2 Cups COOKED KEY cut into 1/2-inch cubes
1/3 Cup fresh antro chopped
4 Ounces unsalted tilla chips coarsely crumbled
1/2 Cup Monterey Jack cheese ted

1. In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. 2. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.


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Gnocchi Alla Romana

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4 Servings
pasta italian
Cheesy Lunch Main Dish Dinner pasta italian

2 cups k
3/4 cup olina
1 TBS ter
3/4 mesan shredded, divided
1
1 tsp her salt OR to taste
1/4 cup ss cheese grated
1 extra ter to dot the gnocchi

In a medium saucepan, add milk,salt and butter. Bring to simmer.Little bubbles should form on the side of the pan. Add semolina flour slowly, using a whisk until it is all used up.You will need to switch to a wooden spoon, as it will quickly thicken. Cook for an additional minute or so or until thick. Add half of Parmesan and egg. Stir to combine. Place hot mixture on a plastic wrap lined cookie sheet or pan. Spread the mixture to about 1/2 inch thick.Cover with a plastic wrap let cool and refrigerate till cooled. I just leave it in the fridge until I clean my work space and then take them out and cut them. Using a 1 1/2 in round cutter, cut out gnocchi circles.With the remining scraps, you can knead them a bit roll to 1/2 inch thickness. Cut out circles and continue the process till all dough is used up. At this point you may overlap the gnocchi circles in a buttered casserole dish or place on a parchment lined cookie sheet for individual servings, 4-5 circles in a line. Dot with about 1 TBS butter sprinkle with remaining Parmesan. Sprinkle Swiss cheese also, if you like. Bake at 425 for 15-20 minutes or until golden brown.


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Crepes filled with Nutella

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6 Servings
Crepes French
Sweet Crepes French

1 cup k
1/4 cup water
2 s
1 cup ur
1 pinch of t
3 TBS ter melted
1 extra ter for brushing the skillet in between

In a bowl, whisk the first 5 ingredients until smooth. Add the melted butter. If adding flavorings, add it now as well.Let it rest in the fridge while you clean up and get the skillet ready. I use a small 8 inch skillet to do my crepes. If you don't have one, you can use a larger skillet. Obviously, they will be bigger. Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won't burn or over brown on you. Using a pastry brush, dip into melted butter, and lightly brush the heated pan. Add about 1/4 cup crepe batter(you may need to adjust this amount if you are using a larger skillet). I usually like to place my batter in a liquid measuring cup, so that I can pour the batter in the skillet. You can, likewise, use a ladle. Swirl the pan immediately so that the batter fills the pan and forms a nice circle. If you notice that the first crepe is too thick, add about 2 TBS or so of milk /water to all the crepe batter to thin it out a bit. Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry. Flip over and cook for an additional 30 seconds. Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet. You may want to brush the skillet lightly with melted butter every so often. Fill with favorite filling.


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Beef Stroganoff

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8 servings
Beef Uncategorized
Slow cook Beef Main Dish Dinner

2 pounds w meat
1 large on chopped
1 can am of mushroom soup
1 can cream of on soup
1 can (4 oz) sliced hrooms drained
1/4 teaspoon per
1 package (8 oz) am cheese cubed
1 container (8 oz) r cream
6 cups hot cooked noodles or e if desired

Mix beef, onion, soups, mushrooms and pepper in crockpot. Cover and cook on low 8-10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir in sour cream. Serve beef mixture over noodles.


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Tiramisu

1 Servings
Uncategorized
Desserts Cream Cheese Sour cream Coffee Cream Cheese

6 s, separated
1 1/4 c Granulated ar
1 1/2 c carpone cheese
24 Lady fingers,
3/4 c Hot water
2 ts Instant fee granules
1/4 c ndy
2 tb ndy
1 2/3 c Whipping am, whipped
4 oz Bittersweet colate,
3 tb oa powder
16 oz am cheese (2 8 oz.
1/3 c r cream
2 Ounces (1/4 cup) pping

Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabliogne with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture. Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready to serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. Yield 10-12 servings, depending on the size you cut them. It is quite rich so you might consider smaller sized pieces. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala. MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). From January 1991 Southern Living Magazine comes this substitute for mascarpone. Blend three ingredients well, until it becomes somewhat light and fluffy. This will make the equivalent of about 2 1/2 cups of cheese. Substitute in equal amounts - 1 cup substitute for 1 cup mascarpone. From: Fred Towner Date: 08-03-93


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Fish Stoup

4 Servings
fish mediterranean; moroccan
Family Favorites healthy fish mediterranean; moroccan

1 lbs snapper lets or similarly fleshed fish-pin bone
1 tablespoon ve oil
1 1 ks, split lengthwise and thinly sliced about 2 cups
1 ery root peeled and cut into 1” cubes
4 cups ss chard cut into 1” strips (stack leaves roll; slice)
1 can banzo beans rinsed and drained
1 1 cup dry te wine
2 cups cken stock
1 t
1 te pepper
1 1 tsp ras el hanout (optional)
For lic bread:
4 large lic cloves minced
1 tablespoons ter
2 tablespoons ve oil
8 slices good quality artisan bread

1. Heat a large flat-bottom wok or pan to low-medium; add 1 tablespoon of olive oil. Add the leeks and cook until translucent; 5 minutes. 2. Add celery root; stirring frequently until just beginning to brown; 10 minutes. 3. In a small pan over low heat, melt the butter with the olive oil and add the minced garlic. Allow the garlic to infuse the butter/oil mixture. 4. Deglaze the pan with the wine then add the chicken stock. Continue to cook until the celery root is tender soft. 10 minutes 5. Add the swiss chard and garbanzo beans. Remove the garlic from the pan leaving behind the garlic-infused butter/oil for the garlic bread. Add the garlic along with the chard and garbanzo beans. Lightly salt to taste and stir to combine. (but don’t over salt because you are going to season the fish before adding it). 6. Season the fish fillets with the salt, pepper and ras el hanout and immerse them in the cooking liquid, placing them under the vegetables. Cover the pan and cook over low-medium heat for about 10 minutes until the fish is done. 7. Meanwhile, brush the melted butter/oil onto each slice of bread and toast in the oven. 8. Serve with garlic bread or over rice in shallow bowls.. To make this dish ahead of time, complete steps 1-5 then bring the vegetables back to a simmer before adding the fish.


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White Wine

Click here for a larger picture of White Wine - Butter Sauce (Beurre Blanc)
1 Servings
Butter French
Low Sugar Diabetic Low Carb Sauces French Butter

1/4 cup llots finely diced
1/2 cup te Wine
2 tablespoons te vinegar
4 tablespoons Heavy am
8 tablespoons ter
1 pinch her salt - to taste
1 dash Black per - fresh ground

1. Combine the finely chopped Shallots with the White Wine and Vinegar in a heavy-bottomed saucepan. Gently simmer the mixture until practically all the liquid has evaporated (reduced by 90%). 2. Add Heavy Cream. (If the cream is not being used, the same amount of another liquid, such as water, must be added, or the sauce will be too thick.) 3. Check the inside of the saucepan to make sure it has not browned, which would discolor the sauce. Wipe off any browning with a wet towel. 4. Cut the butter into 1-inch cubes, and add them to the shallot infusion. Whisk the sauce over medium heat until all the butter has been incorporated. 5. Adjust the seasoning. If the sauce seems flat, add wine vinegar, a few drops at a time. If the sauce tastes harsh or overly acidic, whisk in more butter. 6. Many chefs prefer to strain the beurre blanc, but for some dishes the minced shallots provide an appealing contrast to the pale sauce. This recipe contains a small amount of heavy cream, which, although not essential, will help start the emulsion. A great deal of myth still surrounds the addition of the butter to the flavor base. Many authors insist that the butter be added in tiny increments, often as little as a tablespoon at a time, over low heat and imply that the sauce will break if the butter is added any faster. In fact, the butter can be cut into relatively large cubes (about one inch on each side) and added all at once over high heat. The keys are not to stop whisking and not to let the sauce boil. Seasoning should be added at the end. HOLDING AND SAVING BEURRE BLANC: If held properly, beurre blanc prepared just before a restaurant service or lenghty meal will stay intact for several hours.. Leave it in the saucepan, covered in a warm area such as a warm oven, plate warmer, or on the back of the stove. If necessary, the saucepan can be placed in a pan of hot water. When beurre blanc is held for any length of time, it will begin to thicken and must be thinned periodically with heavy cream, water, court-bouillon, or another appropriate liquid. If it is not thinned and stirred approximately every thirty minutes, it is likely to break. Broken beurre blanc can be repaired by whisking it into several tablespoons of reduced heavy crem, but this can be done only once. VARIATIONS: You can add Orange, Lemon, or Grapefruit zest with the shallots and a teaspoon of juice for a citrus sauce. Adding finely grated fresh Ginger Root will give it a spicy, oriental flavor. Each (2 tbs) serving of sauce contains an estimated: Cals: 129, FatCals: 116, TotalFat 13g SatFat: 8g, PolyFat: 0g, MonoFat: 4g Chol: 36mg, Na: 168mg, K: 40mg TotCarbs: 1g, Fiber: 0g, Sugars: 0g NetCarbs: 1g, Protein: 0g


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Lisa Garlic Parmesan Italian Salad Dressing

Olive oil Uncategorized
Condiments Salads Marinade No Cook Quick Picnics Spring Olive oil Uncategorized

1 cup ve oil
2 tablespoons fresh on juice
1 tablespoon dried il
2 teaspoons fresh minced lic (or to taste)
1/2 tablespoon dried gano
1/2 salt and dash of per
3 tablespoons wine vinegar
2 -3 tablespoons mesan cheese
1 -2 teaspoon Agave Nectar or ar
Splash of Balsamic

Mix all together into a Pruet or glass jar, shake...then i pop it into the magic bullet just for 2 pulses to really get it emulsified, you can use a food processor as well, but dont mix to much....add seasonings to taste.


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Old Fashioned Crumb Coffeecake

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16 Servings
Cake American
Bake Advance Flour Baking Powdr Baking Soda Sour Cream Eggs Vanilla Butter Cinnamon Sugar Coffeecake Cake Desserts Brunch Breakfast American

-- Crumb --
2 1/2 cups unbleached -purpose flour (10 1/2 ounces)
1 1/4 cups ar (8 3/4 ounces)
1/2 teaspoon t
1 1/2 teaspoons ground namon
1 cup unsalted ter (2 sticks, 8 ounces), melted and cooled slightly
1 teaspoon illa extract
3/4 teaspoon ond extract
-- Cake --
1/2 cup unsalted butter (1 stick, 4 ounces), tened
1 cup ar (7 ounces)
2 large s
1 teaspoon illa extract
1 cup r cream (8 ounces)
2 cups unbleached -purpose flour (8 1/2 ounces)
1/2 teaspoon ing soda
1/2 teaspoon t
1 teaspoon ing powder
Confectioners' ar, for garnish

Adjust oven rack to center position and preheat oven to 350 degrees F. Grease two 8-inch round cake pans, or a 9-by-13-inch pan, or a 9- or 10-inch tube pan; dust pan(s) with flour, knocking out excess. Set aside. Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon. Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter. Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined. Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes, or a 9-by-13-inch pan for 30-35 minutes, or a 9- or 10-inch tube pan for 35-40 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired. Makes 16 (2-inch) wedges, 24 (2-inch) squares or 16 (1 1/2-inch) slices.


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Italian Sausage Skillet Slop

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4
Pasta Italian
Main Dish Side Dish Saute Pasta Italian

1 pound Italian sage
1 on chopped
1 l pepper chopped
4 cloves lic minced
1 can Italian seasoned atoes
1 pound Rigatoni or other ta
2 teaspoons Dry il
1/4 cup sley chopped
3/4 cup mesan cheese shaved or shredded
1/2 cup ve oil

Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue to cook until the onion is soft, but not brown. Pour off excess fat. Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil, reduce heat and simmer about 10 minutes or until thickened. Meanwhile, cook pasta according to package directions. In a bowl, combine parsley, basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix. Pour in the mixture from the skillet and stir. Serve with the remaining 1/4 cup of cheese.


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Country Fried Steak with White Gravy

1 servings
Beef Uncategorized
Emeril Steak Milk Beef

1 c etable oil
1 lb Round ak; cut into 4
; (4-ounce) pieces
t
Freshly ground black per
1 ; beaten
3 c Plus 3 tablespoons k
1 1/2 c Plus 3 tablespoons

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve the fried steak and gravy with mashed potatoes and green beans. Yield: 4 servings Converted by MC_Buster. Per serving: 2859 Calories (kcal); 277g Total Fat; (87% calories from fat); 92g Protein; 1g Carbohydrate; 456mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 47 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC57 Converted by MM_Buster v2.0n.


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Beef Roast In Beer

4 Servings
Beef American
Crock Pot Main Dish Beef American

1 f Roast
1 package on Soup Mix
1 package wn Cravy Mix
1 bottle Dark r

Brown roast on both sides briefly on a hot pan. While that is getting going, mix the beer, gravy and onion soup mix in the crock pot. Crank it up to high, add the roast and cook for ~4 hours or until you can't stand it any more.


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Macaroni and Cheese

8 Servings
Cheese American
Cheesy Mild Macaroni Side Dish Main Dish Dinner Cheese American

1 (8 ounce) package macaroni, cooked
2 cups cream-style tage cheese
8 ounces r cream
1 slightly beaten
3/4 teaspoon t
2 cups sharp ddar cheese shredded
1 rika

Preheat oven to 350 degrees. Cook macaroni; drain, rinse, and set aside. Blend cottage cheese, sour cream, egg, salt, and cheddar cheese; fold in macaroni. Spoon into lightly greased 2-quart casserole dish. Sprinkle with paprika and bake for 30 minutes.


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Hash Brown Potato Casserole

6 Servings
Potatoes American
Potatoes Cheese Onion Brunch Side Dish Casserole American

2 pounds frozen hash wns
1/4 cup garine melted
1/4 cup on chopped
1 can cream of cken soup
8 ounces r cream
1 1/2 cup grated ddar cheese

Thaw potatoes outside refridgerator for about 45 minutes. Spray a 13 X 9 baking dish with cooking spray. Mix potatoes with remaining ingredients. Bake at 350 degrees for one hour.


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Fettuccine with Creamy Tomato and Sage Sauce

6 Servings
Pasta Italian
Spicy Sweet Creamy Main Dish Pasta Tomato sauce Italian

2 tablespoons ve oil
3 llots chopped
2 cloves lic chopped
1 pound sweet Italian sages casings removed
1 cup whipping am
2 cans diced tomatoes in juice with lian seasonings
1 tablespoon dried e
1/2 teaspoon dried crushed pepper
3/4 pound fettuccine
1/2 cup grated mesan cheese

Heat oil in a heavy large pot over medium heat. Add shallots and garlic, and saute until tender, about 3 minutes. Add sausages and saute until no longer pink, breaking up the sausage, about 5 minutes. Add cream; simmer about 5 minutes. Add tomatoes with juices, sage, and crushed red pepper and simmer until sauce thickens, stirring occasionally, about 15 minutes. Meanwhile, cook pasta until tender and drain, reserving a little cooking liquid. Return pasta to pot and add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid if mixture is dry. Transfer to pasta bowl, sprinkle with cheese, and serve.


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Broccoli with Pork

4 Servings
Pork Uncategorized
Vegetables Corn Broccoli Garlic Sherry Soy Sauce Pork

3/4 lb Cooked or frozen ccoli
2 tb Peanut oil
1 ts ar
1 pn t
1/2 ts Very finely chopped fresh
1 Clove lic; crushed
2 tb sauce
1 tb rry
1 ts nstarch
1 c Thinly sliced k

From: hz225wu and at;unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:24 +0200 See "Chinese Menu Suggestion #3" for other recipes for complete dinner. Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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Cheese Ball #3

12 Servings
Cheese Uncategorized
Appetizers Mayo Cream Cheese Cream Garlic Cheese Onion Garlic Salt

2 1/2 lb am cheese
2 1/2 lb American cheese; shredded
1/4 lb Bleu cheese
2 tb cestershire sauce
1/2 c onnaise
10 dr asco sauce
on salt and garlic salt
Chopped nuts

Thoroughly mix all ingredients except walnuts. Shape into balls and roll in chopped walnuts. Chill until firm and ready to serve. Yield: 3 cheese balls. From and lt;The Progressive Farmers Southern Country Cookbook and gt;, by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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Chicken and Pea Pods

4 Servings
Chicken Chinese
Poultry Chinese Corn Celery Chicken Chicken Broth Carrot Garlic Onion Green Onion Sherry Soy Sauce Ginger

1 lb Boned, Skinned cken
Sliced in Very Thin Strips
1 1/2 ts nstarch
1 tb Sauce
1 tb Dry rry
1 ts Minced lic
1/2 tb Oil
1 ts gerroot
1/2 c Each rot Strips, Sliced
Celery, Sliced Green ons
1 cn Sliced er Chestnuts
ined
1 pk Frozen Chinese Pea Pods
SAUCE
1/2 c cken broth
2 tb Sauce
1 tb nstarch
1 ts ar

Mix Chicken, Cornstarch, Soy Sauce and Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic and Ginger. Add Chicken and Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots and Celery 1 Min. Add Green Onions and Stir Fry 30 Seconds. Add Water Chestnuts and Pea Pods. Stir Sauce and Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan and Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken.


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Chicken Scalloppine

4 Servings
Chicken Uncategorized
Italian Main dishes Chicken Garlic Butter Onion Tomato Wine White wine Mushrooms Dinner

1 lb cken cutlets, sliced thin
1 tb ur
1 sm on, sliced
1/2 c Dry te wine
1/4 lb hrooms, sliced
3 tb ter
2 lic cloves, sliced
Pinch of e
Pinch of meg
1/2 c ato puree
1 tb Stuffed green ves, sliced
Salt/per

Saute mushrooms in 1 T of butter, set aside. In same pan, saute garlic in 2 T butter until light golden in color, then discard garlic. Add chicken to pan and saute until brown. Sprinkle chicken with flour, salt, pepper, sage, and nutmeg. Add onions, wine, and tomato puree. Cover and cook about 20 minutes or until tender. Stir several times while cooking. When chicken is tender, add mushrooms and olives. Cook additional 5-7 minutes. Add a bit more wine if sauce becomes too thick during cooking. Posted to MM-Recipes Digest by Paula and lt;demoness and at;bellatlantic.net and gt; on Sep 01, 1998


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Brunch Pizza

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6 Servings
Cheese American
Holiday Meats Italian American Cheese

1/2 pound Boiled sliced
8 ounces Part Skim zarella Cheese grated
2 large s
1/4 cup Lowfat k
1 pinch Dried gano
1 pk Pizza Dough purchased or homemade

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.


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Italian Sausage Sub Sandwich

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6 Servings
Sausage Italian
Low Sugar Bake Italian Sandwiches Brunch Sausage Lunch

6 each Italian sages - Sweet, Mild, or Hot as you prefer
2 tablespoon ve oil
1/2 each en bell pepper - cut into strips
1/2 each bell pepper - cut into strips
1/2 cup on - cut into strips
12 ounce Pizza sauce - Big Oven Recipe 161218
1 1/2 cup zarella cheese - shredded or six slices
6 each Rolls - 8 inch Sour Dough
-- Aluminum foil --

Preheat oven to 350. Cut rolls lengthwise but not all the way through. Pour olive oil into skillet. Cook sausage over medium heat for 10-12 minutes or until done. Remove from heat. Add peppers and onions. Sautee until soft, about 3 to 5 minutes. Open rolls and spread 1/6 of sauce mixture into bottom of each. Sprinkle 2 ounces of cheese or place one slice over sauce. Add vegetables and sausage. Wrap in aluminum foil. Bake for 8 minutes to 10 minutes. Note: Turkey Italian sausage may be substituted if you prefer


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Bearnaise Sauce

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6 Servings
Tarragon French
White wine Wine Tarragon Shallot Parsley Butter Corn Emeril French

3 tablespoons te vinegar
3 tablespoons te wine
10 percorns; crushed
2 tablespoons Finely-chopped llots
1 tablespoon Chopped ragon
1 tablespoon Water
3 yolks
1 cup Unsalted ter; melted
t; to taste
Freshly-ground ck pepper;
1 tablespoon Finely-chopped sley

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Cool. Add the egg yolks and whisk, over low heat (use a double-boiler), until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. This recipe yields about 1 cup of sauce.


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Country Style Pate Spice

20 servings
Mace French
Advance Adrienne's Condiments Appetizers Mace French

1 1/2 ounces Green per Corn
1/3 ounce ento Dry
1/3 ounce e
3/4 ounce rika
1/3 ounce iander
1/3 ounce me
1/4 ounce emary
1/8 ounce joram
1/8 ounce Clove
1/3 ounce Leaf
1/3 ounce spice

Put all ingredients in clean coffee grinder and process.


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Chicken Liver Pate From Nadia

10 servings
Liver French
Superbowl New Year Christmas Advance Adrienne's Appetizers Liver French

1 pound cken Liver
1/2 pound ter
1 1/3 lic Cloves
1/3 on
2/3 tablespoon Country Style Pate ce
1/3 cup Wine

Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly. At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper. Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.


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Blue Cheese Butter

10 Servings
Cheese French
Vegetarian Winter Superbowl New Year Christmas Advance Adrienne's Appetizers Cheese French

1/4 pound Sweet ter
1/4 pound e Cheese
1 teaspoon bs de Provence

Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.


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Penne with Basil and Prosciutto

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2 Servings
Prosciutto Italian
Pasta Main Dish Italian Prosciutto Dinner

5 1/3 ounces Whole wheat ne
1 1/3 ounces sciutto very thinly sliced
1/4 cup Fresh il (packed)
1 tablespoon ve oil
1 ounce Fresh migiano-Reggiano cheese grated
1/3 teaspoon Crushed pepper

Tear prosciutto into small strips and grate cheese. Chop basil at the last possible minute. Cook penne according to package directions. Just before penne is ready, heat oil in a saucepan or skillet large enough to hold all the ingredients. Add crushed red chilis and heat for about 1 minute. When pasta is ready, remove from water with a slotted spoon, drain well and add to oil and chilis. Stir to coat pasta then add prosciutto, basil and cheese. Mix thoroughly and serve immediately.


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White Chocolate Cheesecake with Triple Raspberry

8 servings
Cream Cheese Uncategorized
Chocolate Cheese Cream Cheese Sour cream Cream Butter

1 c Shortbread cookie crumbs
3 tb Slivered onds
;toasted, finely chopped
1/4 c Butter or garine; melted
16 oz am cheese; softened
6 oz White baking bars; melted,
2/3 c Granulated ar
3 s
2/3 c r cream
1 ts illa extract
TRIPLE PBERRY SAUCE
10 oz pberry preserves;
1 c Fresh pberries
or frozen loosepack
lightly sweetened
1 tb pberry liqueur
to 2 tablespoons

Cheesecake: In a small bowl, combine the cookie crumbs and almonds. Stir in the melted butter. Press onto the bottom of an 8-inch springform pan; set aside. In a large mixing bowl, beat the cream cheese and cooled baking bars with an electric mixer on medium-high speed until combined. Beat in the sugar until the mixture is fluffy. Add the eggs, sour cream and vanilla extract; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan. Bake for 45 minutes, or until the center is nearly set when you shake the cheesecake gently. Cool for 15 minutes. Loosen from the sides of the pan. Cool for 30 minutes more; remove the sides of the pan. Cool completely. Cover and chill for at least 4 hours. Cut into wedges and drizzle some of the sauce over each serving. Triple Raspberry Sauce: In a saucepan, melt the raspberry preserves over low heat. Add the raspberries. Heat gently just until the sauce simmers. Cool. Stir in the liqueur, if you like. Cover and chill until serving time. Makes 1 2/3 cups. Note: This cheesecake puffs during baking and then settles as it cools. Recipe From: Midwest Living, December 1995, The Mandolin Inn in Dubuque, Iowa. Penny Halsey (ATBN65B). Recipe by: and lt;ldgoss and at;metronet.com and gt; Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.


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Basil Polenta with Eggplant Ratatouille

A cooked cornmeal mixture flavored with basil is cut into squares and topped with a sauce of eggplant, onion, tomato and olives.

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Italian Burgundy Beef

Low cost round steak is tender and delicious after braising for several hours in a savory tomato and Burgundy wine sauce.

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Grill Shrimp with Pasta

Try this easy shrimp and pasta dish on the grill tonight for dinner. Lots of flavor and goodies make this an irresistible dish.

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Angel Hair Pasta with Lobster and Arugula

When this dish is set on the table, all of your guests will think they are in a gourmet restaurant. This dish is sure to please and easy to make.

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Chicken Ragu with Linguine

This dish served family style will be a hit at any dinner table.

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Creme De Menthe Brownies

Moist and delicious chocolate brownies filled with sweet creme de menthe and topped with a chocolate icing.

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Tortellini, Meatball and Mushroom Soup

Frozen packaged meatballs make this soup easy to prepare. It also has frozen spinach, baby carrots, mushrooms, & purchased 3-cheese tortellini.

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Spicy Fall Harvest Brunch Tamales with Apple

Corn husk tamales filled with sausage, jicima, squash, and apple with a sauce made of tomatillos and applesauce.

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Tangy Tuna Casserole

Worcestershire sauce and a tangy cheese spread give this tuna and pasta casserole an extra kick of flavor.

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Cheesy Hashbrown Casserole

This casserole is hearty enough to serve as a meal or delicious enough to be a great addition to any meal.

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Super Bowl Dip for the Rowdy Crowd

An appetizer that's simple to make, yet elegant--cream cheese baked with a spicy chutney sauce and topped with bacon, green onion and almonds.

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Alexandra's Turkey Stuffing

This turkey stuffing has dried cranberries and pine nuts in it. What a great flavor and texture to add to your turkey.

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Roman Braciola

Thin pieces of beef are spread with a mixture of bread crumbs, cheeses, garlic & basil, then rolled, tied and baked in a sauce of tomatoes & olives.

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Teriyaki London Broil with Smashed Veggies

This London broil is great served with the flavorful smashed veggies. What an easy dinner completed on the grill.

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Smoked Salmon Crab Cakes with Alfredo Sauce

Smoked salmon is mixed with seasonings and bread crumbs, fried, and served with a delicious homemade Alfredo sauce.

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Chicken and Broccoli Alfredo

Chicken tenderloins are cooked and added to a rich cream sauce along with mushrooms and broccoli. It's served over linguini, sprinkled generously with Parmesan.

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Baked Spinach and Mushroom Ziti

This baked pasta dish if full of fresh veggies and fresh herbs to make it a full of flavor dish. Topped with melted cheese this dinner can't be beat.

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Crispy Broiled Chimichangas with Guacamole

These chimichangas are vegetarian friendly and extremely quick and easy to make. They also come with a great guacamole recipe.



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Boneless Pork Loin Chops with Onion Marmalade

1 servings
Onions Uncategorized
December 19 Olive oil Onion Pork Loin Balsamic Vinegar Onions

Two; (1-inch-thick)
; boneless k loin
; chops (about 6
; ounces each)
1/2 ts Dried emary; crumbled
1 tb ve oil
1 lg on; (about 3/4 pound),
; halved lengthwise
; and sliced thin
; crosswise
1/4 c Water
2 tb samic vinegar
2 tb Red-currant jelly

Trim excess fat from pork chops and sprinkle with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and saute pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate. In drippings remaining in skillet saute onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes. Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes. Serves 2. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.


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Blender Hollandaise Sauce

4 Servings
Eggs American
Brunch Sauces Eggs American

1 stick ter
3 ea s
2 tablespoon on juice
1 teaspoon t
1/2 teaspoon enne pepper

Melt the butter in a dish in the microwave. Separate the eggs into yolk and whites. Discard the whites. In a blender, put the yolks, lemon juice, salt and cayenne pepper and let sit until room temperature. Turn on the blender for 1 min. Very slowly, add a tablespoon of the bowling butter from the microwave. Blend again for another minute. Then add another tablespoon of bowling butter. Do this about 3-4 times, then you can start increasing the butter more and more. Watch the sauce and verify that it's thickening. If it refuses to thicken, then the butter was added too fast or it wasn't boiling butter, so restart (sorry!). Serve over english muffins layered with ham and poached or boiled/sliced eggs. Use all the sauce, as if you microwave it, you'll get scrambled eggs.


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Easy Spinach, Onion, and Feta Pizza

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8 Servings
Flour Italian
savory sweet cheesy pizza lunch Italian Flour

1 pkg active dried st
1 cup warmed water
3/4 tablespoon her salt
2 t ar
1 t ve oil
3 cups ad machine flour

Add yeast to warm water, salt, sugar, oil, and allow to sit for about 10 minutes. Make a well on the counter with the flour and pour liquid inside. Combine with a fork and knead for 5-15 minutes. Less kneading makes your dough more bread-like, more kneading makes it chewier. Place in a bowl with a wet towel on top and allow to rise for at least 1 hour. Remove dough, punch out air, and roll out to desired thickness. The thinner, I think, the better. Sprinkle olive oil liberally over dough, and top with spinach, onions, and a sprinkling of Kosher salt. Bake at 450 until golden brown. Top with Feta and another drizzling of olive oil and enjoy!


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Maple-Cinnamon Cake

1 Servings
Cake Uncategorized


Nonstick etable oil spray
1/2 c Unsweetened lesauce
1/2 c Pure le syrup
1/4 c etable oil
1 lg
1 ts illa extract
1 1/2 c Cake ur
1/2 c (packed) golden wn sugar
1 ts ing powder
1/2 ts Ground namon
1/4 ts ing soda
1/4 ts t

Maple syrup, brown sugar and cinnamon enhance this easy-to-make cake. Preheat oven to 400?F. Spray 8 x 8 x 2-inch baking pan with vegetable oil spray. Whisk applesauce, syrup, oil, egg and vanilla in large bowl until blended. Sift flour, brown sugar, baking powder, cinnamon, baking soda and salt into applesauce mixture. Stir to blend. Transfer batter to prepared pan. Bake cake until edges pull away from sides of pan and tester inserted into center comes out clean, about 28 minutes. Transfer pan to rack and cool cake completely. Cut into 12 pieces and serve. Serves 12. Per serving: calories, 169; total fat, 6 g; saturated fat, 1 g; cholesterol, 27 mg. Bon App?tit October 1997 Posted to recipelu-digest by Sandy and lt;sandysno and at;pctech.net and gt; on Mar 05, 1998


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Greenbean Casserole

5 Servings
Greenbeans American
Bake Side Dish Greenbeans American

For the topping:
2 medium ons thinly sliced
1/4 cup -purpose flour
2 tablespoons panko ad crumbs
1 teaspoon her salt
Nonstick king spray
For ns and sauce:
2 tablespoons plus 1 teaspoon her salt divided
1 pound fresh green ns rinsed, trimmed and halved
2 tablespoons unsalted ter
12 ounces hrooms trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground ck pepper
2 cloves lic minced
1/4 teaspoon freshly und nutmeg
2 tablespoons -purpose flour
1 cup cken broth
1 cup half-and-half

Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


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Wild Mushroom Risotto

6 Servings
Mushrooms Uncategorized
Parmes Garlic Butter Olive oil Cheese Onion Parmesan Parsley Rice Wine White wine Mushrooms

1 1/2 lb Wild hrooms, fresh;*
6 c Vegetable th; or more
2 tb ve oil
1 ts ter
1 Clove lic; minced
1 ds t
1 md Yellow on; chopped
1 1/2 c Arborio e
1/3 c sala
2/3 c Dry te wine
2/3 c mesan cheese; grated
1/2 c Flat-leaf sley; chopped

* Porcini, morels, shiitake, Portobello, or other flavorful varieties. OR use 1 lb fresh wild mushrooms and 1 1/2 oz dried porcini Prepare the mushrooms: Clean them carefully under running water to get rid of all the grit, and trim them as needed. Cut them into thin strips or small chunks, depending on the size and variety. If you are using dried porcini, soak them in enough boiling water to cover for about 1/2 hour, or until they are pliable, then rinse them carefully under running water. Chop them coarsely, and strain the soaking water through a coffee filter. Add the strained water to the broth and set aside. Heat 1 tablespoon of olive oil and the butter in a non-stick pan, and stir the garlic in it for a minute. Add the prepared fresh mushrooms and a dash of salt, and saute them, stirring frequently, until they release their moisture. Add the soaked and chopped porcini and keep stirring over medium heat until all the mushrooms are tender and coloring around the edges. Heat the remaining tablespoon of oil in a large non-stick saute pan and stir the chopped onion in it over medium heat until it is soft and barely golden. At the same time, heat the broth to a simmer, cover it, and keep it warm. Add the rice to the sauteed onion and stir together for a few moments. Add the Marsala and keep stirring as it cooks away--this will take a few secons. Add the white wine, and when it has cooked away, stir in the sauteed mushrooms and about a cup of the hot broth. Adjust the flame so that the broth simmers gently with the rice, and stir it slowly with a wooden spoon. When the broth has almost all been absorbed, add another cup or so, and continue in the same manner, stirring as often as possible, until most of the broth is used and the rice is al dente--tender but firm. It will take about 20 to 25 minutes. When the rice has reached the right texture, stir in a last 1/2 cup of broth, 2/3 cup of Parmesan cheese, and the chopped parsley. Serve the risotto at once, in shallow bowls, and pass additional Parmesan cheese at the table. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 23:55:33 +0000 From: Linda Place and lt;placel and at;worldnet.att.net and gt;


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Best Low Carb Coleslaw

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0 Servings
Cabbage American
LowCarb Cabbage Low Carb American

1 16 ounce package coleslaw mix
1/4 cup thin sliced ons
1/3 cup enda sugar substitute
1/2 teaspoon t
1/8 teaspoon fresh ground ck pepper
1/2 teaspoon ery seeds
1/2 cup onnaise
1/2 cup heavy am whipping
1 1/2 Tbs te vinegar
2 1/2 Tbs on juice

1. In a large bowl, combine the coleslaw and onion. 2. Put aside. 3. In a separate bowl, combine the Splenda, salt, pepper, celery seed,mayonnaise,whipping cream, vinegar and lemon juice, using a whisk. 4. Pour over the coleslaw mix, stir gently to mix. 5. Refrigerate for 1 hour. Comments: This coleslaw is easy to make and tastes great. My husband thoughtis was from KFC - only better! Give it a try. It's good with most meats, butI really like it on corned beef or hamburgers.


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Turkey Cutlets Piccata

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4 Servings
Turkey Uncategorized
Main dishes Meats Poultry Chicken Bread Crumb Butter Parsley Lemon Milk Turkey Dinner

16 oz Fresh key cutlets
1 Large
1 tb k
1 1/2 c Fresh ad crumbs
Butter or garine
1 Medium sized on
1 Envelope chicken illon
1/4 ts t
4 sley sprigs for garnish

About 40 minutes before serving. 1. Pound cutlets with amallet until ea is about 1/8 of an inch thick. If cutlets are large cut into desired serving pieces. 2. In pie plate, beat egg with milk until blended. On wax paper place bread crumbs. Dip cutlets in egg mixture, then in crumbs to coat. 3. In skillet over medium-high heat melt 4 tbls butter and cook turkey cutlets, a few pieces at a time, until browned on both sides, adding more butter or margarine if necessary. Remove cutlets to plate. 4. Reduce heat to low. Squeeze juice of half lemon into drippint in skillet; stir in bouillon, salt and 1/4 cup of water until blended, scraping to loosen brown bits from bottom of skillet. Return turkey to skillet; cover and simmer 5 minutes or until turkey cutlets are fork tender. Thinly slice remaining half of lemon. To serve, garnish turkey cutlets with lemon slices and parsley sprigs. Makes 4 main-dish servings. About 350 calories per serving. This same recipe can be used for chicken or veal. I serve it with what we call yellow rice. I purchase this as a mix in a bag with all the other packages of preseasoned rice mixes. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Halibut Bombay Curry

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8 Servings
Halibut or cod Indian
Spicy Curry coconut main dish light delicious

7 lb. fish (halibut or other white fish that holds t
0.5 spoon tumeric
1 s and p to taste
1 Tb e juice (substitute lemon juice)
1 1 1 12-14 oz can onut juice
1 Tb ey or sugar
1 cup water or more
3 -4 Tb oil
1 on thinly sliced
0.5 pepper thinly sliced
1 cup sliced hrooms (optional)
1 Tb Vietnamese li paste
6 cloves lic
1 -inch of fresh ger (no substitutes!)
0.25 cup ato sauce
1 can atos drained
1 clove
1 teaspoon damom powder
8 ry leaves
2 spoon tumeric
3 Tb Pataks Vinoo paste (could substitute other P
2 Tb chopped antro
5 whole sprigs antro

1. Mix together marinade,put into plastic bag. 2. Add fish to bag and massage marinade around fish, adding a little water if there is not enough marinade to cover fish. Put into fridge for at least 20 minutes. 3. Remove from fridge and rinse fish off. Set aside. 4. While fish is marinading, heat oil in good sized frying pan. Add onions and saute for 5 minutes, then add garlic, ginger and optional mushrooms and saute for another 5 minutes. 5. Add tomato sauce, clove, cardamom, curry leaves, Vietnamese chili paste, Pataks paste, tumeric and coconut,honey or sugar, 1 c water and stir gently. Cook for another 10 minutes, adding water if coconut was particularly thick. 6. Add fish pieces, drained tomatoes (cut in half) and red pepper and continue to cook until fish is done. 7. Throw in chopped cilantro. 8. Put curry into serving dish and garnish with remaining cilantro 9. Serve with rice.


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Easy Cheesy Potatoes

8 Servings
Chicken Uncategorized
Vegetables Cheese Chicken Sour cream Cream Butter Onion Quick

1 Bag (2-pound) frozen diced
2 c Shredded ddar cheese
1/2 c Melted ter
1/2 c on; chopped (opt)
1 cn Cream of cken soup or
Salt and per to taste
2 c r cream
1 c Crushed cracker crumbs or

From: Kristen Klusmire and lt;kristen and at;MICROLINK.NET and gt; Date: Mon, 29 Jul 1996 20:29:48 -0500 Mix together all ingredients except the cracker crumbs. Place in a greased 9x13 inch pan. Top with cracker crybs or cornflakes. Bake, uncovered at 350 degrees for 45-60 minutes. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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Herb-Crusted Salmon

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6 Servings
Fish American
Low Carb Summer Spring Bake Main Dish American Fish Dinner

1/4 cup Dried il
1/4 cup Dried me
1/4 cup Dried gano
1 teaspoon emary crumbled
1 tablespoon ck peppercorns
1/4 cup ur
1 teaspoon t
6 each Salmon lets
SAUCE
1 cup Dry te wine
4 each Sun-dried atoes, drained,
1 tablespoon on juice fresh
1 each Shallot finely chopped
4 ounce garine

Oven temp: 400F / 200C / Gas Mark 6 In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder grind the mixture until it is fine (I dont do this, I just use ground pepper and mix the spices well). Transfer mixture to bowl and add flour and salt, mixing well. Dredge salmon in the mixture, coating it well. Arrange salmon on greased cookie sheet, brush with the oil and roast in the middle of a preheated 400 oven for 8 to 10 minutes or until it is just cooked through. Make the sauce: In a skillet combine the wine, tomatoes. lemon juice and shallot and boil the mixture until the liquid is reduced to about 2 tablespoons. Reduce the heat to moderately low and whisk in the butter, 1 bit at a time, lifting the skillet from the heat occasionally to let the mixture cool and adding each new bit before the previous one has melted completely. Sauce should be the consistency of thin hollandaise. Divide the salmon among 6 heated plates and serve with the sauce. Per serving: 371 Calories; 8g Fat (21% calories from fat); 41g Protein; 31g Carbohydrate; 88mg Cholesterol; 1237mg Sodium


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Hot Artichoke Dip

8 Servings
Artichoke hearts American
Mild Tangy Garlic Appetizers Artichoke hearts American

1 can (14 ounce)ichoke hearts drained and chopped
8 ounces a cheese crumbled
1/2 cup shredded mesan cheese
1 cup regular or light onnaise
1 clove lic minced
1 jar (2 ounces) diced pimientos ined (optional)

Mix all ingredients in a medium-sized bowl. Spoon into a 9-inch pie plate or a 3-cup shallow baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Serve with assorted crackers, vegies, chips, or sliced baguette.


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Chinese Style Chicken Thighs

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4 Servings
Chicken Chinese
Weight watc Chinese Corn Chicken Sesame Garlic Orange Orange Juice Rice Rice Wine Sherry Soy Sauce Wine

1 1/2 lb Skinless boneless cken
2 tb sauce; low sodium
2 tb e wine vinegar; or cider
2 tb Dry sherry; or nge juice
1 ts ame oil; toasted
1 ts ey
1/2 ts lic; minced
1 tb nge juice; or water
1 ts nstarch

Preheat oven to 375. Rinse chicken and pat dry. Arrange in a single layer in a glass baking dish. Set aside. In a small bowl, stir together soy sauce, vinegar, sherry, sesame oil, honey and garlic. Pour over chicken. Bake, uncovered, 30 minutes or until chicken is tender and no longer pink. remove chicken from baking dish and keep warm. Transfer sauce to a small saucepan In small bow., stir together orange juice and cornstarch. Add to sauce. Cook and stir over medium heat until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve chicken with sauce. Recipe by: AHA Quick and Healthy Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan and lt;suerapp and at;ibm.net and gt; on Dec 30, 1997


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Walk A Way Winter Beef Stew

6 Servings
Stewing Beef(the cheapest beef you can find) American
Tomato Garlic Rosemary Lunch Dinner Winter Stewing Beef(the cheapest beef you can find) American

500 g wing Beef
2 cans of atoes
1 can n
1 sprig fresh emary or
1 Sprinkle of mixed bs from packet
2 rots diced
6 peeled atoes (1 for every person)
1 on diced
1 clove of crushed lic or
1 teaspoon of crushed lic from jar
2 cups water
1 h of oil

Brown meat in a fry pan with a dash of oil, onions and garlic. When meat is brown, put all ingredients in stock pot. Add tomatoes, corn, carrots, potatoes, rosemary and 2cups of water, set cooker to high and WALK AWAY! Come back after 4hours, turn cooker to low and cook for a further 1hour or until meat is tender. Serve over rice. DELICIOUS!!!


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Southwestern Slow Cooker Chicken and Potato Soup

4 Servings
Chicken American
Mildly Spicy Slow Cooker Southwestern Soup Chicken American Low Fat

3/4 pounds uncooked boneless, skinless cken breast (cut in
2 medium et potatoes, peeled (cut into 1-inch cubes)
1 large on chopped
29 ounces canned diced atoes salsa style with chiles, undrained
14 ounces fat-free cken broth
1 teaspoon dried gano
1/2 -teaspoon ground in
1 cups frozen n kernels not thawed

1. Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker. 2. Cover and cook on low-heat setting for at least 6 hours. 3. Stir in corn; cover and cook on high-heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes.


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Kids Chicken Noodles

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2 Servings
Chicken Asian
Kid Friendly Dinner Chicken Asian

50 g (5 oz) fine Chinese style dried noodles or u
250 ml (8 fl oz) cken stock
3 tsp dark sauce
50 g(2 oz) frozen s
75 g (3 oz) ined canned or frozen sweetcorn
100 g (4 oz) cooked cken shredded
1 tsp cornur
1 spring on sliced
1 I also add some mild sweet chilli sauce for some

Cook the noodles according to the packet instructions (or use pre-cooked noodles). Drain and set aside. Put the stock, soy sauce, peas, sweetcorn and chicken in a pan over a medium heat. Bring to a simmer and cook for 2 minutes. In a small cup, mix the cornflour with 2 teaspoons of cold water and add to the contents of the pan then cook, stirring, for a further minute until the liquid thickens slightly. Add the noodles and spring onion and reheat briefly, stirring.


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Chocolate Macaroon Tart

8 Servings
chocolate American
chocolate sweet Coconut Dessert summer easter

1 pkg (10 oz) soft onut macaroon cookies
1 c heavy am
8 oz seimsweet colate
2 tbsp nd marnier or triple sec
1 tsp illa extract
0.5 tsp confectioners' ar

1. Preheat oven to 350 degrees. Spray 9 inch tart pan with cooking spray. In food processor, pulse cookies until fine crumbs form. Sprinkle crumbs into pan and press onto bottom and up side of pan. Bake crust 10-12 mins until golden brown. Cool completely. 2. In a 1-qt saucepan, heat 3/4 cup cream to a boil. Remove from heat and add chocolate until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mix into tart shell. Refrigerate 2 hrs or until set. 3. In small bowl, combine sugar and remaing cream. With electric mixer on med, beat cream until soft peaks form. Garnish tart with whipped cream.


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Sangria

6 Servings
Wine Mediterranean
Sweet Summer Wine Mediterranean

1/2 cup ndy
1/4 cup on juice
1/3 cup frozen onade concentrate
1/3 cup nge juice
1 bottle dry wine
1/2 cup ple sec
1 on sliced into rounds
1 nge sliced into rounds
1 e sliced into rounds
2 cups club soda

Mix everything but club soda. Refrigerate overnight. Add club soda just before serving.


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Big-Batch Cheeseburger Bake

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6 Servings
Pork American
Pork American

1 Big-Batch Cheeseburger Bake
Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: k
Categories: Kid Friendly, Bake, Main Dish
1 -= Ingredients =-
1 -= Instructions =-
1 Big-Batch Cheeseburger Bake
Ingredients:
1 1/4 lbs (750 g) ground k.
1 1/4 cups (300 mL) chopped on
1 can (10 oz/284 mL) condensed ddar cheese soup
1 1/4 cups (300 mL) Green Giant* Frozen Mixed Vegetables
1/2 cup (125 mL) k
2 1/3 cups (575 mL) quick* mix
2/3 cup (150 mL) water
1 1/3 cups (325 mL) shredded ddar cheese
PREP TIME: 10 MinsTOTAL TIME: 45 MinsSERVINGS: 16-

Method: * Heat oven to 375°F (190°C). Generously spray bottom and sides of 15x10-inch (38x25 cm) baking sheet with non-stick cooking spray. In large non-stick skillet, cook beef, turkey or chicken and onions over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in soup, vegetables and milk. * In large bowl, stir Bisquick* mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese * Bake uncovered 35 minutes.


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Risotto with Sausage

4 Servings
Uncategorized
Italian Main dishes Parmes Butter Cheese Onion Parmesan Parsley Rice Wine White wine Dinner

3 Links parsley/cheese sage
1/2 lb - Luganega sage,
1 qt Meat th
1/3 c Finely chopped on
3 tb ter
2 tb Dry te wine
1 1/2 c Arborio e
3/4 c Grated mesan cheese
t
Freshly ground black per

REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Laab Nuea (Ground Beef Salad)

4 Servings
Beef Thai
Thai Beef Salads Cilantro Fish Sauce Onion Rice Scallion Shallot Ground beef Lime Lunch

1 lb und beef
1/4 c e juice
2 tb h sauce (nam pla) **
1/2 ts angal powder(kha pon) **
6 llots, thinly sliced
2 tb Scallion (spring on),
2 tb antro leaves, chopped
2 tb Ground roasted sticky e**
1 ts Thai red chili per,
15 t leaves

Description: The blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach. ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors--and is available from Asian food stores. Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6. A large coffee table pictorial book, full of lovely pictures, descriptions, information and recipes. Typed by Dale/Gail Shipp, Columbia Md. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Sweet And Nutty Broccoli Salad

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8 Servings
Broccoli Uncategorized
Mayo Broccoli Mustard Onion Red Onion Pine Nuts Raisin Wine Vegetables Salads Lunch

Dressing:
1 1/2 c onnaise
2 tb Wine egar
1 tb on mustard
3 tb ey
1/2 c sins
ad:
2 Bunches ccoli (tips only)
1 onion, chopped
1 c Sunflower seeds or e nuts
1/4 lb on, cooked and crumbled

To make dressing, combine mayonnaise, vinegar, mustard and honey. Add raisins and let stand for at least 30 minutes. The flavors blend even better if allowed to stand, refrigerated, overnight. Just before serving, combine salad ingredients; toss with dressing, so that dressing lightly coats broccoli, saving any extra dressing for another use. Serves 8 Typed in MMFormat by cjhartlin~~at;msn.com Source: Good Friends Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" ~~ltcjhartlin~~at;email.msn.com and gt; on Aug 10, 1998


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Classic Tuna Noodle Casserole

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8 Servings
Tuna American
Kid Friendly Winter Fall Bake Advance Easy Main Dish Easy Cleanup Quick Pantry American Tuna Dinner

1 package Extra Wide Noodles
2/3 cup Frozen s optional
2/3 cup Grated Cheese any combination of monterey jack, colby, ddar
1 can (12 oz) am of Mushroom Soup
1 can (16 oz) Tuna ined
1 can (12 oz) hrooms sliced or mushroom caps
Salt and per to taste

Preheat oven to 350 degrees. Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly. Place into a large bowl, along with cream of mushroom soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly. (Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking. Bake casserole, covered, in 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)


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Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

4 Servings
Chicken Greek
Mild Greek Creamy Dinner Lunch Leftovers Chicken

1/4 cup extra-virgin ve oil
4 lic cloves pressed
1 tablespoon smoked rika (regular paprika is okay but smoked is better)
1 teaspoon ground in
1/2 teaspoon dried crushed pepper
1/2 cup Greek urt (or plain yogurt)
4 cken breast halves with bones
1 1 15-ounce can banzo beans drained
1 1 12-ounce container rry tomatoes
1 cup chopped fresh antro divided (use parsley instead if cilantro isn't your thing)

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.


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Balsamic Vinegarette Dressing

8 Servings
Balsmaic vinegarette Italian
Tangy salad dressing Balsmaic vinegarette Italian

2 cloves of minced lic
3 tablespoons of samic vinegarette
6 tablespoons of ve oil
1 teaspoon of dry tard
1 teaspoon of ar
1 saly and fresh und pepper to taste

Mix ingredients


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Awesome Lasagna

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8 Servings
Meat Italian
Italian Pasta Main Dish Meat Dinner dinner next week

2 cups otta
8 ounce volone Cheese grated
8 ounce zerella cheese grated
8 ounces Romano Cheese ted
1 ea
1/4 cup k
1 tablespoon Fresh il chopped
1 tablespoon lic chopped
1/2 pound migiano-Reggiano Cheese shredded
t to taste
Black per to taste
**MEAT SAUCE**
2 tablespoon ve oil
1 package Lasagna Noodles
2/3 pound und beef
1/3 pound Ground k
t to taste
2 cup on finely chopped
1/2 cup ery finely chopped
1/2 cup rot finely chopped
2 tablespoon lic chopped
2 can (28 oz) Chopped atoes
1 small ato Paste
4 cup f Broth
2 sprigs Fresh me
2 ea leaf
2 teaspoon Dried gano
2 teaspoon Dried il
1 pinch pepper crushed
2 ounce migiano-Reggiano Cheese grated

In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. Spread 2 1/2 cups of the meat suace on the bottom of a deep dish lasagna pan. Sprinkle 1/4 grated cheese over the sauce. Cover the cheese with 1/4 dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in oven and bake until bubble and golden, about 45 mins to an hour. Remove from oven and cool for 10 minutes before serving. Slice and serve. Sauce: In a large suacepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When oil is hot, add the meat and brown for 4-6 minutes. Add the onions, celery and carrots. Season with salt and pepper. Cook for 1-5 minutes or until the vegatables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the herbs. Mix well. Bring liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and sitr in the cheese. Remove form the heat and let sit for 15 minutes.


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Good Seasons Crock Pot Chicken

1 Servings
Chicken Uncategorized
Slow cook Poultry Chicken Wine White wine

4 cken breasts; (up to 6)
1/4 c te wine
1 pk Good sons italian salad

Brown chicken breasts in skillet. Place chicken in crock pot. Sprinkle dressing mix over chicken. Add wine. Cover and cook on high for about 4 hours. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland and lt;kirkland and at;gj.net and gt; on Dec 05, 1997


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Damon's shepards Pie

5 Servings
Potatoes Casserole
Savory Comfort Food Casserole Main Dish One Dish Winter Potatoes

1 und Beef
1 on
1 t
1 per
1 lic Powder
1 hrooms
1 am of mushroom soup
1 atoes
1 Instant atoes
1 Chedder Cheese
1 n
1 Green ns

I really don't have any measurements I do it by eye and taste. Brown the ground meat with the chopped onion,salt,pepper,garlic powder.Add fresh or canned mushrooms,cream of mushroom soup.Depending on how much meat you use,eye how many cans of mushroom soup you will need.I put a little water to thin it down just a tad.but you don't want it runny! Take potatos peel and cut up in small chunks.salt them and Fry until brown.Drain on paper towels. add these to your ground beef mixture. Make your Instant mash Potatoes as normal.You want enough to have a few inches on top of casserole! Take your Hamburger,potatoe mixture and put it in a deep backing dish or stew pot.Top that with Corn and green beans(I use canned)Then top with some chedar cheese.Add the mashed on top and then more chedar.bake on 400 until bubbley.


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asparagus and prosciutto rolls

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12 Servings
asparagus italian
garlic onion asparagus appetizer snacks Dinner italian

3 tablespoons of grated mesan cheese
6 cloves of lic
2 tablespoons of on
2 tablespoons of il
12 aragus
1 about 1/4 lb. of sciutto sliced
1/2 lb. of provalone cheee sliced

put parmesan cheese, garlic, basil, and nion in food processor till you have a paste with some small chunks. boil, or steam asparagus with tbs of salt. allow asparagus to cool will make it much easier to wrap. coat 1 side of the provalone cheese with paste and wrap tightly around asparagus stalk, then wrap with prosciutto. place in fridge till needed, serve cold. cut pieces in half to make bite sized if ya want to spread it out, makes a great appetizer.


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Crab-stuffed Squid with Rosemary Vinaigrette

2 Servings
Squid Mediterranean
Appetizers Seafood Bake Spring Summer Squid Mediterranean

For the aigrette
A few drops of freshly squeezed on juice
2 tablespoons wine vinegar
1 teaspoon finely chopped lic
1 tablespoon Dijon-style tard
1 teaspoon finely chopped emary leaves
6 tablespoons ve oil
t
Freshly ground ck pepper
For the squid
1 tablespoon ve oil
1 tablespoon finely chopped on
1 tablespoon finely chopped ery
1 teaspoon finely chopped lic
6 ounces lump bmeat
t, plus more as needed
Freshly ground white or ck pepper
1/2 cup dry te wine
1/4 cup plain fine dried ad crumbs
1 teaspoon chopped me leaves
1 pound squid tubes cleaned

For the vinaigrette: Combine the lemon juice, vinegar, garlic, mustard and rosemary in a small bowl. Slowly whisk in the olive oil until incorporated. Season with salt and pepper to taste. For the squid: Heat the oil in a medium saute pan or skillet over medium heat. Add the onion, celery and garlic; cook, stirring, for about 2 minutes, until the onion and celery are translucent. Add the crabmeat, stirring gently to keep the lumps intact; season with salt and pepper to taste. Add the wine and cook for 4 minutes, until it has reduced so that the pan is almost completely dry. Sprinkle the bread crumbs in the mixture so that it lightly binds together. Add the thyme, stirring gently to combine. Taste and adjust the seasoning, adding salt and pepper as necessary. Remove from the heat and let the mixture cool. Preheat the oven to 350 degrees. Have several toothpicks and a shallow baking dish at hand. Use your hands to stuff the cooled mixture in the squid tubes, filling them halfway; use the toothpicks to close each squid tube. Place the filled tubes in the baking dish and drizzle a little of the rosemary vinaigrette over them. Bake for 15 to 18 minutes, then pull the toothpicks out of the squid, which should be opaque. Transfer the squid tubes to a serving platter and spoon half of the vinaigrette over them; serve the remaining vinaigrette at the table.


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