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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Brined, Herb Roasted Turkey
6
Turkey American
Thanksgiving Christmas Marinade Bake Advance Main Dish Turkey American
Brine:
1 cup t
1 cup wn sugar
2 nges, quartered
2 ons, quartered
6 sprigs me
4 sprigs emary
1 (10 to 12-pound) key
1 large nge cut into 1/8ths
4 tablespoons unsalted ter at room temperature
Salt and per
1 large yellow on cut into 1/8ths
1 stalk ery cut into 1-inch pieces
1 large rot cut into 1-inch pieces
2 leaves
2 sprigs me
2 sprigs emary
1/2 bunch e
3 or 4 sprigs sley
1 1/2 to 2 cups cken or turkey stock for basting
key Broth:
1 tablespoon etable oil
Reserved key neck and giblets
1 large rot coarsely chopped
1 on, coarsely chopped
1 large ery stalk coarsely chopped
1 small leaf
3 cups turkey stock cken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups key broth
1 cup dry te wine
4 tablespoons unsalted ter
1/4 cup -purpose flour
Salt and freshly ground ck pepper
For the Brine: Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides.
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Turkey American
Thanksgiving Christmas Marinade Bake Advance Main Dish Turkey American
Brine:
1 cup t
1 cup wn sugar
2 nges, quartered
2 ons, quartered
6 sprigs me
4 sprigs emary
1 (10 to 12-pound) key
1 large nge cut into 1/8ths
4 tablespoons unsalted ter at room temperature
Salt and per
1 large yellow on cut into 1/8ths
1 stalk ery cut into 1-inch pieces
1 large rot cut into 1-inch pieces
2 leaves
2 sprigs me
2 sprigs emary
1/2 bunch e
3 or 4 sprigs sley
1 1/2 to 2 cups cken or turkey stock for basting
key Broth:
1 tablespoon etable oil
Reserved key neck and giblets
1 large rot coarsely chopped
1 on, coarsely chopped
1 large ery stalk coarsely chopped
1 small leaf
3 cups turkey stock cken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups key broth
1 cup dry te wine
4 tablespoons unsalted ter
1/4 cup -purpose flour
Salt and freshly ground ck pepper
For the Brine: Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides.
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Broccoli and Cheddar Soup
4 Servings
Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Dad's Shrimp Pasta
6 Servings
Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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GRILLED FLANK STEAK
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4 Servings
BEEF AMERICAN
SALT PEPPER Grill suprisingly easy to prepare Summer BEEF AMERICAN
1 SALT AND PER
BEFORE YOU HEAT UP YOUR GAS GRILL MAKE SURE YOU CLEAN AND THEN WIPE A LITTLE CANOLA OIL ON THE GRIDS. TURN HEAT TO MEDIUM. 2 LB BEEF FLANK STEAK -AKA OUTSIDE/INSIDE (INSIDE IS A LITTLE MORE TENDER) FLANK STEAK. BUTCHERS ALSO NAME THIS CUT - ARGENTIAN, OR PHILIDELPHIA STEAK, ETC. SEASON YOUR MEAT WITH ONLY SALT AND PEPPER. (NO NEED TO MARINADE AHEAD OF TIME EITHER.) PLACE ON HOT GRILL AND WATCH CAREFULLY NOT TO BURN. APPROXIMATELY 4-6 MINUTES EACH SIDE. TAKE OFF GRILL, WAIT TO COOL SLIGHTLY AND CUT AT AN ANGLE (ACROSS THE GRAIN FOR TENDERNESS.) AFTER YOUR STEAK IS COOKED PERFECTLY YOU MAY PLAY AROUND WITH WHAT EVER KIND OF SAUCE YOU WANT TO...IT'S THAT SIMPLE--ENJOY!
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4 Servings
BEEF AMERICAN
SALT PEPPER Grill suprisingly easy to prepare Summer BEEF AMERICAN
1 SALT AND PER
BEFORE YOU HEAT UP YOUR GAS GRILL MAKE SURE YOU CLEAN AND THEN WIPE A LITTLE CANOLA OIL ON THE GRIDS. TURN HEAT TO MEDIUM. 2 LB BEEF FLANK STEAK -AKA OUTSIDE/INSIDE (INSIDE IS A LITTLE MORE TENDER) FLANK STEAK. BUTCHERS ALSO NAME THIS CUT - ARGENTIAN, OR PHILIDELPHIA STEAK, ETC. SEASON YOUR MEAT WITH ONLY SALT AND PEPPER. (NO NEED TO MARINADE AHEAD OF TIME EITHER.) PLACE ON HOT GRILL AND WATCH CAREFULLY NOT TO BURN. APPROXIMATELY 4-6 MINUTES EACH SIDE. TAKE OFF GRILL, WAIT TO COOL SLIGHTLY AND CUT AT AN ANGLE (ACROSS THE GRAIN FOR TENDERNESS.) AFTER YOUR STEAK IS COOKED PERFECTLY YOU MAY PLAY AROUND WITH WHAT EVER KIND OF SAUCE YOU WANT TO...IT'S THAT SIMPLE--ENJOY!
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RuthAnne's-Shortcake
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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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Smoky Sausage Chili
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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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Black Bean Soup
8 Servings
Beans mexican
Mexican Chili Beans Soup Quick 30 minutes or less mexican
1 Yellow on chopped
1 clove of crushed lic
2 tbsp ra virgin olive oil (EVOO)
1 tsp ground in
2 cans of ck Beans (undrained)
1 cup of chunky salsa
2 tbsp e juice
1. in a medium pot, sauté onions in EVOO until they are soft 2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes 3. Serve - goes well with some sour cream mixed in
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Beans mexican
Mexican Chili Beans Soup Quick 30 minutes or less mexican
1 Yellow on chopped
1 clove of crushed lic
2 tbsp ra virgin olive oil (EVOO)
1 tsp ground in
2 cans of ck Beans (undrained)
1 cup of chunky salsa
2 tbsp e juice
1. in a medium pot, sauté onions in EVOO until they are soft 2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes 3. Serve - goes well with some sour cream mixed in
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Pea Pulao
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6 Servings
Rice Pakistani
Main Dish, Pea, Indian Cooking Recipe Spice rice, Quick Easy Recipes, Stove top, Vagitarian, simple, Elegant
1 cup oil
1 small on sliced
2 cups basmati e or long grain
2 cups pea
3 clove lic minced
2 big damoms
2 tablespoon whole ck pepper
2 sticks namon
2 teaspoon in seeds
1 clove (optional)
2 teaspoon t
2 teaspoon ger minced
1 green chili whole
5 cups water and more for soaking e
Before start cooking soak rice in 4 cups of water .Pour oil in a big pot and fry onion, until lightly brown. Add half cup of water, then garlic, pea, cardamom, cumin, black pepper, cinnamon sticks, salt and clove. Fry until pea a bit soft. Add 3 3/4 cups of water. Let it cook until water starts boiling then drain rice and add rice and ginger to boiling water. Let them cook covered for 5 to 7 minute, when level of rice is bit higher than level of water, then turn the heat on low, insert green chili into rice, cover with lid. Place a griddle under the pot to prevent sticking rice to bottom. Let them cook for 15 minute on very low heat. After 15 minute serve hot. Done.
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6 Servings
Rice Pakistani
Main Dish, Pea, Indian Cooking Recipe Spice rice, Quick Easy Recipes, Stove top, Vagitarian, simple, Elegant
1 cup oil
1 small on sliced
2 cups basmati e or long grain
2 cups pea
3 clove lic minced
2 big damoms
2 tablespoon whole ck pepper
2 sticks namon
2 teaspoon in seeds
1 clove (optional)
2 teaspoon t
2 teaspoon ger minced
1 green chili whole
5 cups water and more for soaking e
Before start cooking soak rice in 4 cups of water .Pour oil in a big pot and fry onion, until lightly brown. Add half cup of water, then garlic, pea, cardamom, cumin, black pepper, cinnamon sticks, salt and clove. Fry until pea a bit soft. Add 3 3/4 cups of water. Let it cook until water starts boiling then drain rice and add rice and ginger to boiling water. Let them cook covered for 5 to 7 minute, when level of rice is bit higher than level of water, then turn the heat on low, insert green chili into rice, cover with lid. Place a griddle under the pot to prevent sticking rice to bottom. Let them cook for 15 minute on very low heat. After 15 minute serve hot. Done.
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Pacific Rim Stir-Fry
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4 Servings
Chicken Asian
Summer Picnics Stir Fry Main Dish Asian Chicken Dinner Lunch Sweet
3 ounce e noodles broken
12 ounce cken Boneless, thighs or breast halves
1/2 cup cken broth
2 tablespoon sauce
2 tablespoon il dried, crushed
2 tablespoon nstarch
1 teaspoon li Oil
1/2 teaspoon meric ground
1 tablespoon king Oil
1 cup rots cut in short strips
2 cup ccoli florets
1/2 cup Red et Pepper cut into 1in. strips
1/4 cup hew halves or peanuts
1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm. 2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside. 3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.
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4 Servings
Chicken Asian
Summer Picnics Stir Fry Main Dish Asian Chicken Dinner Lunch Sweet
3 ounce e noodles broken
12 ounce cken Boneless, thighs or breast halves
1/2 cup cken broth
2 tablespoon sauce
2 tablespoon il dried, crushed
2 tablespoon nstarch
1 teaspoon li Oil
1/2 teaspoon meric ground
1 tablespoon king Oil
1 cup rots cut in short strips
2 cup ccoli florets
1/2 cup Red et Pepper cut into 1in. strips
1/4 cup hew halves or peanuts
1) In a saucepan cook rice noodles in boiling water for three minutes. Drain; set aside and keep warm. 2) Cut chicken into thin bite size strips. For sauce, combine broth, soy sauce, dried basil, cornstarch, chili oil, and Tumeric; set aside. 3) Pour cooking oil into a wok or large skillet. Heat over medium high heat. Add carrots to wok; cook and stir for one minute. Add broccoli, cook and stir for two minutes more. Add sweet pepper; cook and stir for one and a half to two minutes more or until vegetables are crisp tender. Remove vegetables from wok. Add chicken to wok; cook and stir for two to three minutes or until no longer pink. Push chicken from the center of wok. Stir sauce; add two center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil. Cook and stir for two minutes or until heated thoroughly. Serve over rice noodles; sprinkle with cashews.
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Busy Day Cabbage Rolls
8 Servings
Cabbage Uncategorized
Main Dish Bake Slow cook Low Fat Cabbage Uncategorized Dinner Winter Comforting
1 1/2 pound lean und beef
1 large on chopped
1 teaspoon t
1/4 teaspoon per
1/2 cup Minute e
1 head bage
1 large can ato paste
1 can ato soup
1/4 cup egar
1/4 cup wn sugar
Brown meat, onion, salt and pepper. Add rice and mix well. Grease a 9x13 inch pan. Cut ? head of cabbage finely and place in bottom of baking dish. Add meat mixture. Cut remaining head of cabbage and layer over top of meat. Make sauce by combining tomato paste, tomato soup, vinegar. Brown sugar and salt and pepper to taste. Mix well and pour over layer of cabbage. Cover with foil and bake at 350 degrees for 1 ? hours. Per Serving (excluding unknown items): 265 Calories; 2g Fat (19.4% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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Cabbage Uncategorized
Main Dish Bake Slow cook Low Fat Cabbage Uncategorized Dinner Winter Comforting
1 1/2 pound lean und beef
1 large on chopped
1 teaspoon t
1/4 teaspoon per
1/2 cup Minute e
1 head bage
1 large can ato paste
1 can ato soup
1/4 cup egar
1/4 cup wn sugar
Brown meat, onion, salt and pepper. Add rice and mix well. Grease a 9x13 inch pan. Cut ? head of cabbage finely and place in bottom of baking dish. Add meat mixture. Cut remaining head of cabbage and layer over top of meat. Make sauce by combining tomato paste, tomato soup, vinegar. Brown sugar and salt and pepper to taste. Mix well and pour over layer of cabbage. Cover with foil and bake at 350 degrees for 1 ? hours. Per Serving (excluding unknown items): 265 Calories; 2g Fat (19.4% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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Hey Hey Sauerkraut Balls
1 Servings
Uncategorized
Appetizers Cheese Cream Cheese Cream Bread Crumb Mustard Onion Garlic Parsley Garlic Salt
1/2 lb sage, bulk
1/4 c on; chopped
1 cn Sauerkraut; 16 ounce
2 tb ad crumbs; fine, dry
4 oz am cheese; softened
2 tb sley; finely snipped
1 tb Sweet hot tard
ds lic salt
ds per
1/3 To 1/2 cup -purpose flour
2 s
2 tb Water
1/3 To 1/2 cup fine dry bread
king oil for deep fat
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkrat, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight. Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container. Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman and lt;jfreeman and at;NETUSA1.NET and gt; NOTES : October 1996 Midwest Living Octoberfest recipes
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Uncategorized
Appetizers Cheese Cream Cheese Cream Bread Crumb Mustard Onion Garlic Parsley Garlic Salt
1/2 lb sage, bulk
1/4 c on; chopped
1 cn Sauerkraut; 16 ounce
2 tb ad crumbs; fine, dry
4 oz am cheese; softened
2 tb sley; finely snipped
1 tb Sweet hot tard
ds lic salt
ds per
1/3 To 1/2 cup -purpose flour
2 s
2 tb Water
1/3 To 1/2 cup fine dry bread
king oil for deep fat
In a large skillet, cook sausage and onion till sausage is brown, breaking sausage into small pieces. Drain. Drain sauerkrat, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill several hours or overnight. Put flour in a shallow container, In another shallow container, beat eggs and water till combined. Put bread crumbs in a third container. Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slott ed spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls. Posted to EAT-L Digest 13 Sep 96 Date: Sat, 14 Sep 1996 10:49:36 -0500 From: Jon and Angele Freeman and lt;jfreeman and at;NETUSA1.NET and gt; NOTES : October 1996 Midwest Living Octoberfest recipes
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Best Ever Fudge brownie
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24 Servings
Chocolate American
Brownies, Chocolate, walnuts, desserts, flour, Snacks Baking, Sugar Quick Bread, American,kid friendly
260 grams ter cubed
3/4 cup baking oa
4 s
2 cups ar
1 1/2 cups -purpose flour
1 teaspoon ing powder
1 teaspoon t
1 teaspoon illa extract
3/4 cup chopped nut
Melt butter in a saucepan, add cocoa and stir. Sift flour, salt, baking powder in an other bowl. Beat eggs with sugar for one minute, with beater on low speed. Add vanilla, Melted butter and cocoa mixture to the egg mixture, then add flour and mix until smooth. Line a 13x9 inch pan with wax papper. Pour mixture in the pan. spread equally. Sprinkle chopped walnut on the top. Bake in preheated oven for 30 minute at 350 F or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. When cool cut into 24 pieces. Enjoy.
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24 Servings
Chocolate American
Brownies, Chocolate, walnuts, desserts, flour, Snacks Baking, Sugar Quick Bread, American,kid friendly
260 grams ter cubed
3/4 cup baking oa
4 s
2 cups ar
1 1/2 cups -purpose flour
1 teaspoon ing powder
1 teaspoon t
1 teaspoon illa extract
3/4 cup chopped nut
Melt butter in a saucepan, add cocoa and stir. Sift flour, salt, baking powder in an other bowl. Beat eggs with sugar for one minute, with beater on low speed. Add vanilla, Melted butter and cocoa mixture to the egg mixture, then add flour and mix until smooth. Line a 13x9 inch pan with wax papper. Pour mixture in the pan. spread equally. Sprinkle chopped walnut on the top. Bake in preheated oven for 30 minute at 350 F or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. When cool cut into 24 pieces. Enjoy.
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Taco Salad By CCheryl
2 Servings
Beef Mexican
cheese Mexican Summer Beef sour cream entree
1 Ingredients
0.5 pound und beef (mince)
0.5 package for quantity of water)
1 cup l pepper strips
0.25 cup salsa
4 cups loosely packed tuce (romaine)
1 cup diced ato
1 cup shredded per jack cheese
0.5 cup black ves (whole or chopped
0.5 cup r cream (optional)
1 large flour tillas (baked in oven upside down over an oven proof bowl sprayed with
1 or a Taco Bowl Mold
Arrange your lettuce and tomatoes on a plate Spoon on your taco mixture Now add your cheese, and more salsa on top
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Beef Mexican
cheese Mexican Summer Beef sour cream entree
1 Ingredients
0.5 pound und beef (mince)
0.5 package for quantity of water)
1 cup l pepper strips
0.25 cup salsa
4 cups loosely packed tuce (romaine)
1 cup diced ato
1 cup shredded per jack cheese
0.5 cup black ves (whole or chopped
0.5 cup r cream (optional)
1 large flour tillas (baked in oven upside down over an oven proof bowl sprayed with
1 or a Taco Bowl Mold
Arrange your lettuce and tomatoes on a plate Spoon on your taco mixture Now add your cheese, and more salsa on top
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Ccs' Beef Lettuce Cups
2 Servings
Beef Asian
Appetizers Lettuce Spicy Chicken Asian Beef
1/2 pound und beef
8 button hrooms cut into small pieces
1 cup ery chopped
2 small cloves of lic diced
6 en onions finely chopped
1 cup rot finely chopped
1/3 cup of sin sauce (really use any amount you like - adjust it to your taste)
4 tbsp sauce
1 tablespoon ame Oil
2 tablespoons Peanuts chopped
1 teaspoon te pepper
1 bunch aine
Cook the beef, onion,garlic till almost done and drain meat,put back in skillet,and chop the meat finely with masher or spatchula, or use hand mixer, add the mushrooms, celery, carrots,onion,hoisin sauce, soy sauce, sesame oil, chopped peanuts, white pepper. Wash and dry, your romaine leaves, break of the white thick end of it and place the leaves in a circle on a nice platter, drop mixture by large table spoons onto your lettuce cups, and serve.
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Beef Asian
Appetizers Lettuce Spicy Chicken Asian Beef
1/2 pound und beef
8 button hrooms cut into small pieces
1 cup ery chopped
2 small cloves of lic diced
6 en onions finely chopped
1 cup rot finely chopped
1/3 cup of sin sauce (really use any amount you like - adjust it to your taste)
4 tbsp sauce
1 tablespoon ame Oil
2 tablespoons Peanuts chopped
1 teaspoon te pepper
1 bunch aine
Cook the beef, onion,garlic till almost done and drain meat,put back in skillet,and chop the meat finely with masher or spatchula, or use hand mixer, add the mushrooms, celery, carrots,onion,hoisin sauce, soy sauce, sesame oil, chopped peanuts, white pepper. Wash and dry, your romaine leaves, break of the white thick end of it and place the leaves in a circle on a nice platter, drop mixture by large table spoons onto your lettuce cups, and serve.
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Chicken Scampi
4 Servings
Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh
5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am
Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.
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Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh
5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am
Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.
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Olive Cheese Balls
3 Dozen
Cheese American
Meatless Superbowl Bake Advance Party Hors dOeuvres Cheese American
2 cups Sharp ddar Cheese shredded
1 1/4 cups ur
1/2 cup ter melted
36 small Olives with entos, drained
Mix cheese and flour. Add melted butter and mix well. Mold 1 tsp dough around each olive, shaping into ball to completely cover the olive. Place 2" apart on ungreased cookie sheet. Cover and chill 1 hour. Bake 15-20 minutes at 400? F.
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Cheese American
Meatless Superbowl Bake Advance Party Hors dOeuvres Cheese American
2 cups Sharp ddar Cheese shredded
1 1/4 cups ur
1/2 cup ter melted
36 small Olives with entos, drained
Mix cheese and flour. Add melted butter and mix well. Mold 1 tsp dough around each olive, shaping into ball to completely cover the olive. Place 2" apart on ungreased cookie sheet. Cover and chill 1 hour. Bake 15-20 minutes at 400? F.
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Pasta with Prosciutto and Peas
4 Servings
Pasta Italian
Saute Quick Company Main Dish Pasta Italian
Coarse salt and und pepper
12 ounces fettuccine or other pastsa
1 tablespoon ter
1 llot (1/4 cup) finely chopped
2/3 cup heavy am
1 package Frozen s (10 ounces) thawed
8 slices sciutto (about 4 ounces total), halved lengthwise and thinly sliced
1 tablespoon finely grated on zest
1 tablespoon fresh on juice
1 tablespoon fresh on juice
1/2 cup finely grated mesan cheese plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon juice and zest. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
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Pasta Italian
Saute Quick Company Main Dish Pasta Italian
Coarse salt and und pepper
12 ounces fettuccine or other pastsa
1 tablespoon ter
1 llot (1/4 cup) finely chopped
2/3 cup heavy am
1 package Frozen s (10 ounces) thawed
8 slices sciutto (about 4 ounces total), halved lengthwise and thinly sliced
1 tablespoon finely grated on zest
1 tablespoon fresh on juice
1 tablespoon fresh on juice
1/2 cup finely grated mesan cheese plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon juice and zest. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
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Peppermint Bark
2 pounds
Chocolate American
Desserts Candy Christmas Kid Friendly Chocolate American
2 pounds te chocolate chopped into 1/2-inch pieces
large candy canes
1/2 teaspoon permint oil
Line an 11-by-17-inch baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a chef?s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
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Chocolate American
Desserts Candy Christmas Kid Friendly Chocolate American
2 pounds te chocolate chopped into 1/2-inch pieces
large candy canes
1/2 teaspoon permint oil
Line an 11-by-17-inch baking sheet with parchment, and set aside. In the top of a double boiler, melt white chocolate, stirring constantly. With a chef?s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.
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Salmon New Orleans
4 Servings
Salmon American
Quick Marinade Grill Bake Main Dish Salmon American
4 6-8 ounce portions mon
1/2 cup Bourbon
3/4 cup wn sugar
3 teaspoons sauce
1/2 teaspoon ger ground
1/2 teaspoon ck pepper
Stir together all sauce ingredients (everything but the Salmon). Place salmon in non-reactive dish, pour sauce over, and marinate in the refrigerator 30-60 minutes. TO GRILL: Preheat grill to medium-hot. Drain salmon, reserving the marinade. Grill salmon for 4-5 minutes on each side, basting with the sauce, until the fish is cooked to taste. TO BAKE: Preheat oven to 400 F. Marinate salmon in ovenproof casserole and transfer directly to the oven. Bake for 15 minutes.
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Salmon American
Quick Marinade Grill Bake Main Dish Salmon American
4 6-8 ounce portions mon
1/2 cup Bourbon
3/4 cup wn sugar
3 teaspoons sauce
1/2 teaspoon ger ground
1/2 teaspoon ck pepper
Stir together all sauce ingredients (everything but the Salmon). Place salmon in non-reactive dish, pour sauce over, and marinate in the refrigerator 30-60 minutes. TO GRILL: Preheat grill to medium-hot. Drain salmon, reserving the marinade. Grill salmon for 4-5 minutes on each side, basting with the sauce, until the fish is cooked to taste. TO BAKE: Preheat oven to 400 F. Marinate salmon in ovenproof casserole and transfer directly to the oven. Bake for 15 minutes.
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