Artichoke Cream Cheese Spread
* 1 jar marinated artichoke hearts
* 4 scallions
* 1/4 cup fresh parsley
* 6 sprigs of thyme
* 8 ounces cream cheese (soft-spreading, low fat if possible)
* 1/2 cup sour cream
* 2 cloves garlic, pressed
* Salt and pepper to taste
* Squeeze of lemon juice
* 1/2 cup walnuts, sunflower seeds, or almonds, chopped
Preparation: Drain the marinade from artichoke hearts. Chop the artichoke hearts finely with scallions, parsley, thyme, and leaves stripped from stems. Set aside.
Mix cream cheese with sour cream, garlic, salt, and pepper to taste, and squeeze of lemon juice.
Add the chopped artichoke/onion/herb mixture to cream cheese, and add chopped walnuts or other nuts. Blend well. Adjust seasonings to taste.
Yield: about 2 cups Recipe Source: The Artichoke Cookbook by Patricia Rains
Saturday, July 30, 2011
Hearty Lasagna Recipe
Hearty Lasagna Recipe
* 12 Servings
* Prep: 1-3/4 hours
* Bake: 45 min. + standing
Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) Tomato Sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
* In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
* In a greased 13-in. x 9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
* Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting. Yield: 12 servings.
* 12 Servings
* Prep: 1-3/4 hours
* Bake: 45 min. + standing
Ingredients
1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) Tomato Sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
* In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
* In a greased 13-in. x 9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
* Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting. Yield: 12 servings.
Baked Salmon
Baked Salmon
* 2 salmon steaks, 1-1/2 inches thick
* Oil
* 1/2 pound mushrooms, sliced
* 4 Tablespoons butter
* 1/2 pound shrimp, finely chopped
* Salt
* Freshly ground pepper
* Fennel or tarragon
* 1 teaspoon salt
* 1 pint sour cream
Preparation: Brush the salmon well with oil and place one steak on the bottom of a baking dish.
Saute the mushrooms in butter until just soft, add the chopped shrimp, and let the mixture cook for 1 minute. Spread it on the steak in the pan, salt and pepper to taste, and top with the second steak.
Mix the fennel or tarragon and 1 teaspoon of salt with the sour cream and pour it over the fish. Bake 20 minutes at 450 degrees F.
Yield: 2 to 4 servings
* 2 salmon steaks, 1-1/2 inches thick
* Oil
* 1/2 pound mushrooms, sliced
* 4 Tablespoons butter
* 1/2 pound shrimp, finely chopped
* Salt
* Freshly ground pepper
* Fennel or tarragon
* 1 teaspoon salt
* 1 pint sour cream
Preparation: Brush the salmon well with oil and place one steak on the bottom of a baking dish.
Saute the mushrooms in butter until just soft, add the chopped shrimp, and let the mixture cook for 1 minute. Spread it on the steak in the pan, salt and pepper to taste, and top with the second steak.
Mix the fennel or tarragon and 1 teaspoon of salt with the sour cream and pour it over the fish. Bake 20 minutes at 450 degrees F.
Yield: 2 to 4 servings
Reuben Brat Hoagie
Reuben Brat Hoagie
1 package (19.76 ounces) Johnsonville Original Bratwurst
1 large onion, sliced
1 teaspoon butter
1/3 cup Thousand Island salad dressing
1/3 cup coarse ground mustard
1 loaf (1 pound) French bread
12 slices Swiss cheese, thinly sliced
1 can (14 ounces) sauerkraut, drained
Grill brats according to directions. When cool, cut into 1/4-inch bias slices.
In skillet, sauté onion in butter until tender; set aside.
In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
1 package (19.76 ounces) Johnsonville Original Bratwurst
1 large onion, sliced
1 teaspoon butter
1/3 cup Thousand Island salad dressing
1/3 cup coarse ground mustard
1 loaf (1 pound) French bread
12 slices Swiss cheese, thinly sliced
1 can (14 ounces) sauerkraut, drained
Grill brats according to directions. When cool, cut into 1/4-inch bias slices.
In skillet, sauté onion in butter until tender; set aside.
In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
Ginger Cake
Ginger Cake
Ingredients:
* 2 cups dark molasses
* 1 cup (2 sticks) plus 2 Tablespoons unsalted butter, at room temperature
* 1/4 cup strong brewed coffee
* 4-3/4 cups cake flour
* 1/2 teaspoon salt
* 1 teaspoon ground allspice
* 1 teaspoon ground cloves
* 4 teaspoons ground cinnamon
* 4 teaspoons ground ginger
* 2 teaspoons ground mace
* 2 teaspoons freshly grated nutmeg
* 1-1/2 teaspoons baking soda
* 4 tart medium apples, such as Granny Smith
* 1/2 cup (packed) dark brown sugar
* 2 large eggs
* 2 cups sour cream
* 1/2 cup semisweet chocolate chips or baking chocolate cut into small pieces
Preparation: Preheat the oven to 350 degrees F. Lightly oil a 13 x 9 x 2-inch baking pan.
Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally. As soon as it boils, remove from the heat. Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.
Sift the flour, salt, allspice, cloves, cinnamon, ginger, mace, nutmeg, and baking soda together onto a large piece of waxed paper.
Core, peel, and halve the apples, then slice them into 1/4-inch thick slices.
Line the prepared pan with the apple slices slightly overlapping them. Sprinkle them with the brown sugar.
Whisk the eggs into the molasses mixture. Add the dry ingredients and mix quickly but thoroughly. Then add the sour cream, mixing just until it is incorporated. Fold in the chocolate chips, and then pour the cake batter over the apple slices.
Bake in the center of the oven until the cake springs back when touched lightly and a knife inserted in the center comes out clean, about 55 minutes. Remove the pan from the oven, and transfer it to a wire rack to cool at least to lukewarm before serving.
To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top. Or turn the whole cake out onto a large serving platter, and serve.
Yield: One 13 x 9-inch cake (12 to 14 servings)
Recipe Source: Farm House Cookbook by Susan Herrmann Loomis
Ingredients:
* 2 cups dark molasses
* 1 cup (2 sticks) plus 2 Tablespoons unsalted butter, at room temperature
* 1/4 cup strong brewed coffee
* 4-3/4 cups cake flour
* 1/2 teaspoon salt
* 1 teaspoon ground allspice
* 1 teaspoon ground cloves
* 4 teaspoons ground cinnamon
* 4 teaspoons ground ginger
* 2 teaspoons ground mace
* 2 teaspoons freshly grated nutmeg
* 1-1/2 teaspoons baking soda
* 4 tart medium apples, such as Granny Smith
* 1/2 cup (packed) dark brown sugar
* 2 large eggs
* 2 cups sour cream
* 1/2 cup semisweet chocolate chips or baking chocolate cut into small pieces
Preparation: Preheat the oven to 350 degrees F. Lightly oil a 13 x 9 x 2-inch baking pan.
Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally. As soon as it boils, remove from the heat. Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.
Sift the flour, salt, allspice, cloves, cinnamon, ginger, mace, nutmeg, and baking soda together onto a large piece of waxed paper.
Core, peel, and halve the apples, then slice them into 1/4-inch thick slices.
Line the prepared pan with the apple slices slightly overlapping them. Sprinkle them with the brown sugar.
Whisk the eggs into the molasses mixture. Add the dry ingredients and mix quickly but thoroughly. Then add the sour cream, mixing just until it is incorporated. Fold in the chocolate chips, and then pour the cake batter over the apple slices.
Bake in the center of the oven until the cake springs back when touched lightly and a knife inserted in the center comes out clean, about 55 minutes. Remove the pan from the oven, and transfer it to a wire rack to cool at least to lukewarm before serving.
To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top. Or turn the whole cake out onto a large serving platter, and serve.
Yield: One 13 x 9-inch cake (12 to 14 servings)
Recipe Source: Farm House Cookbook by Susan Herrmann Loomis
Chocolate Espresso Soy Dreams
Chocolate Espresso Soy Dreams
This recipe for Chocolate Espresso Soy Dreams is a pot de creme recipe which uses silken tofu instead of eggs or cream. For best results use good quality tofu and chocolate. No one will know they are so unless you tell them.
Yield: 6 -8 depending on size of cup
Ingredients
1(16-ounce) package Azumaya Silken Tofu (drained)
12 ounces good quality semi-sweet or bittersweet chocolate cut into small pieces
2 teaspoons instant espresso powder
2 to 4 tablespoons sifted powdered sugar if desired
2 teaspoons pure vanilla extract
Garnish (Optional)
1 Whipped cream or non-dairy whipped topping
6 Dark chocolate covered espresso beans
Instructions
Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar and instant espresso powder, process until completely blended, scraping sides down. Add vanilla; blend well.
Spoon mixture into Pots de Creme cups or small custard cups.
Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving (to enhance the flavor).
This recipe for Chocolate Espresso Soy Dreams is a pot de creme recipe which uses silken tofu instead of eggs or cream. For best results use good quality tofu and chocolate. No one will know they are so unless you tell them.
Yield: 6 -8 depending on size of cup
Ingredients
1(16-ounce) package Azumaya Silken Tofu (drained)
12 ounces good quality semi-sweet or bittersweet chocolate cut into small pieces
2 teaspoons instant espresso powder
2 to 4 tablespoons sifted powdered sugar if desired
2 teaspoons pure vanilla extract
Garnish (Optional)
1 Whipped cream or non-dairy whipped topping
6 Dark chocolate covered espresso beans
Instructions
Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar and instant espresso powder, process until completely blended, scraping sides down. Add vanilla; blend well.
Spoon mixture into Pots de Creme cups or small custard cups.
Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving (to enhance the flavor).
Brownie Fudge Pudding
Brownie Fudge Pudding
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup walnuts
1/2 cup milk
2 tablespoons cocoa
1 teaspoon vanilla
2 tablespoons salad oil
Stir together all dry ingredients and nuts. Add milk, vanilla and salad oil. Pour into greased 8" pan. Mix 3/4 cup brown sugar with 1/4 cup cocoa and sprinkle over the batter. Pour 1 3/4 cups hot water over entire
batter.
DO NO STIR. Bake at 350 degrees or less for 40 minutes. Comes out with batter on top and fudge sauce on bottom. Serve with vanilla ice cream.
Source: "Key Home Gourmet CD Collection"
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
3/4 cup walnuts
1/2 cup milk
2 tablespoons cocoa
1 teaspoon vanilla
2 tablespoons salad oil
Stir together all dry ingredients and nuts. Add milk, vanilla and salad oil. Pour into greased 8" pan. Mix 3/4 cup brown sugar with 1/4 cup cocoa and sprinkle over the batter. Pour 1 3/4 cups hot water over entire
batter.
DO NO STIR. Bake at 350 degrees or less for 40 minutes. Comes out with batter on top and fudge sauce on bottom. Serve with vanilla ice cream.
Source: "Key Home Gourmet CD Collection"
4 Sins Dessert
4 Sins Dessert *
Recipe By :Patti Anderson
Serving Size : 16
-----1ST LAYER-----
24 Oreo's -- crushed
1/4 c Butter -- melted
-----2ND LAYER-----
1/2 gal Ice cream -- softened
-----3RD LAYER-----
1 can Sweetened condensed milk
1/2 c Butter -- softened
16 oz Chocolate syrup
1 tsp Vanilla
-----4TH LAYER-----
8 oz Cool Whip
1 c Pecans -- chopped
Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter. Combine in saucepan and bring to a boil. Simmer 5 minutes. Add vanilla. Pour on top of ice cream.
Freeze 30 minutes. Spread Cool Whip over top. Sprinkle with chopped pecans.
About 30 minutes before serving, place in refrigerator to help ease in serving.
Recipe from Sallie Kratz
Recipe By :Patti Anderson
Serving Size : 16
-----1ST LAYER-----
24 Oreo's -- crushed
1/4 c Butter -- melted
-----2ND LAYER-----
1/2 gal Ice cream -- softened
-----3RD LAYER-----
1 can Sweetened condensed milk
1/2 c Butter -- softened
16 oz Chocolate syrup
1 tsp Vanilla
-----4TH LAYER-----
8 oz Cool Whip
1 c Pecans -- chopped
Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter. Combine in saucepan and bring to a boil. Simmer 5 minutes. Add vanilla. Pour on top of ice cream.
Freeze 30 minutes. Spread Cool Whip over top. Sprinkle with chopped pecans.
About 30 minutes before serving, place in refrigerator to help ease in serving.
Recipe from Sallie Kratz
Holiday Pudding Surprise
Holiday Pudding Surprise
Trica Ellis
1 (6 ox.) package banana cream instant pudding 1 lg. can crushed pineapple
1 c. buttermilk
Mix well.
Add:
1 lg. container Cool Whip
1 package fudge striped cookies (crushed)
Mix well and refrigerate for at least 3 hours.
(From Holiday Recipes, sent to me by April Rogers)
Trica Ellis
1 (6 ox.) package banana cream instant pudding 1 lg. can crushed pineapple
1 c. buttermilk
Mix well.
Add:
1 lg. container Cool Whip
1 package fudge striped cookies (crushed)
Mix well and refrigerate for at least 3 hours.
(From Holiday Recipes, sent to me by April Rogers)
Hot Orange Pudding
Hot Orange Pudding
1/2 cup (125 ml) pearl tapioca
1/2 cup (125 ml) plus 2 cups (500 ml) cold water
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated orange peel
1 large orange, peeled and sectioned with all membranes removed, coarsely chopped
Soak the tapioca in 1/2 cup (125 ml) water for 4 to 6 hours. Bring the remaining water, sugar, and orange peel to a boil in a saucepan over moderate heat, stirring to dissolve the sugar. Drain the tapioca and add it to the pan slowly, stirring constantly. Cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the orange sections and bring to a boil again. Serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
1/2 cup (125 ml) pearl tapioca
1/2 cup (125 ml) plus 2 cups (500 ml) cold water
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated orange peel
1 large orange, peeled and sectioned with all membranes removed, coarsely chopped
Soak the tapioca in 1/2 cup (125 ml) water for 4 to 6 hours. Bring the remaining water, sugar, and orange peel to a boil in a saucepan over moderate heat, stirring to dissolve the sugar. Drain the tapioca and add it to the pan slowly, stirring constantly. Cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the orange sections and bring to a boil again. Serve immediately. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
Friday, July 29, 2011
RITZ CRACKER PIE
RITZ CRACKER PIE
3 egg whites
1 tsp baking powder
1 cup sugar
20 crumbled Ritz crackers (no substitutes)
1 1/2 cups chopped pecans
1 tsp vanilla
cool whip, dream whip or whipped cream
Preheat oven to 325. Grease a 9 inch pie pan. Beat egg whites and baking powder until stiff. Blend in sugar and add crackers, pecans and vanilla. Pour into pie pan and bake 30 minutes. Cool completely and top with whipped topping of choice. Chill in refrigerator.
3 egg whites
1 tsp baking powder
1 cup sugar
20 crumbled Ritz crackers (no substitutes)
1 1/2 cups chopped pecans
1 tsp vanilla
cool whip, dream whip or whipped cream
Preheat oven to 325. Grease a 9 inch pie pan. Beat egg whites and baking powder until stiff. Blend in sugar and add crackers, pecans and vanilla. Pour into pie pan and bake 30 minutes. Cool completely and top with whipped topping of choice. Chill in refrigerator.
Pineapple Cupcakes with Pineapple Cream Cheese Frosting
Pineapple Cupcakes with Pineapple Cream Cheese Frosting
1 pkg. (2-layer size) golden vanilla cake mix (If you can find a pineapple cake mix, I think that would be yummy)
1 pkg. (3.9 oz.) JELL-O Coconut Cream Instant Pudding
1 (8 oz.) can of crushed pineapple, drained
1 pkg. (8 oz.) tub of PHILADELPHIA Pineapple Spreadable Cream Cheese
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
toasted coconut for topping (if desired)
Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
Frost cupcakes with frosting. Sprinkle with toasted coconut.
1 pkg. (2-layer size) golden vanilla cake mix (If you can find a pineapple cake mix, I think that would be yummy)
1 pkg. (3.9 oz.) JELL-O Coconut Cream Instant Pudding
1 (8 oz.) can of crushed pineapple, drained
1 pkg. (8 oz.) tub of PHILADELPHIA Pineapple Spreadable Cream Cheese
1/2 cup (1 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
toasted coconut for topping (if desired)
Prepare cake batter and blend dry pudding mix into batter. Fold in pineapple. Spooning batter into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
Frost cupcakes with frosting. Sprinkle with toasted coconut.
Chicken Scampi with Linguine
Chicken Scampi with Linguine
2 lb. boneless skinless chicken breasts
1 egg beaten
3/4 c italian bread crumbs
1/4 c parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 c vegetable oil
1 lb. linguine
1/2 c butter
4 cloves garlic, minced
1 Tb. lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 Tb. butter
1/4 c chopped fresh parsley
lemon wedges
Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter.
Heat 1/2 c oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.
Cook pasta. While pasta is cooking, melt 1/2 c butter in the skillet. Add garlic and cook 1 min. Add cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken with the sauce. Do not allow chicken to cook further.
Drain pasta, and toss with the remaining 2 Tb. butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.
8 servings
2 lb. boneless skinless chicken breasts
1 egg beaten
3/4 c italian bread crumbs
1/4 c parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 c vegetable oil
1 lb. linguine
1/2 c butter
4 cloves garlic, minced
1 Tb. lemon juice
1/2 tsp salt
1/4 tsp black pepper
2 Tb. butter
1/4 c chopped fresh parsley
lemon wedges
Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter.
Heat 1/2 c oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.
Cook pasta. While pasta is cooking, melt 1/2 c butter in the skillet. Add garlic and cook 1 min. Add cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken with the sauce. Do not allow chicken to cook further.
Drain pasta, and toss with the remaining 2 Tb. butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.
8 servings
Banana Cake with Cinnamon Glaze
Banana Cake with Cinnamon Glaze
Ingredients:
* 1-1/2 cups flour
* 1 tsp ground cinnamon
* 1/8 tsp ground nutmeg
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
* 1 cup sugar
* 1/2 cup oil
* 2 eggs
* 1 cup mashed ripe bananas
* 1/2 cup sour cream
* 1 tsp pure vanilla extract
* Cinnamon Glaze:
* 1 cup confectioners' sugar
* 1 tsp ground cinnamon
* 1/2 tsp vanilla extract
* 1 to 2 Tbsp milk or cream
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.
In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.
Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.
Yield: 24 to 36 servings, depending on cut size
Ingredients:
* 1-1/2 cups flour
* 1 tsp ground cinnamon
* 1/8 tsp ground nutmeg
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
* 1 cup sugar
* 1/2 cup oil
* 2 eggs
* 1 cup mashed ripe bananas
* 1/2 cup sour cream
* 1 tsp pure vanilla extract
* Cinnamon Glaze:
* 1 cup confectioners' sugar
* 1 tsp ground cinnamon
* 1/2 tsp vanilla extract
* 1 to 2 Tbsp milk or cream
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.
In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.
Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.
Yield: 24 to 36 servings, depending on cut size
Herbed Chicken Fettuccine
Herbed Chicken Fettuccine
1 tsp seasoning salt
1 tsp poultry seasoning
1 lb. boneless, skinless chicken breast cut in 1" strips
2 Tb. oil
4 Tb. margarine divided
2/3 cup water
2 Tb. teriyaki sauce
2 Tb. onion soup mix
1 envelope Lipton's savory herb and garlic soup mix divided
8 oz. cooked fettuccine
2 Tb. parmesan cheese
1 Tb Worcestershire
Combine the seasoning salt and poultry seasoning; sprinkle over the chicken. In a skillet ( I use my electric fry pan ) saute the chicken in oil and 2 Tb. margarine for 5 minutes. Add the water, teriyaki sauce, onion soup mix and 2 Tb. of the herb and garlic mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile cook the fettuccine; drain and add to the chicken mixture. Add the cheese, worcestershire, remaining butter, and remaining herb garlic mix. Toss to coat.
1 tsp seasoning salt
1 tsp poultry seasoning
1 lb. boneless, skinless chicken breast cut in 1" strips
2 Tb. oil
4 Tb. margarine divided
2/3 cup water
2 Tb. teriyaki sauce
2 Tb. onion soup mix
1 envelope Lipton's savory herb and garlic soup mix divided
8 oz. cooked fettuccine
2 Tb. parmesan cheese
1 Tb Worcestershire
Combine the seasoning salt and poultry seasoning; sprinkle over the chicken. In a skillet ( I use my electric fry pan ) saute the chicken in oil and 2 Tb. margarine for 5 minutes. Add the water, teriyaki sauce, onion soup mix and 2 Tb. of the herb and garlic mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile cook the fettuccine; drain and add to the chicken mixture. Add the cheese, worcestershire, remaining butter, and remaining herb garlic mix. Toss to coat.
Quick Banana Pudding
Quick Banana Pudding
1 large pkg. instant vanilla pudding (use only 2 c Milk)
1 can Eagle Brand milk
12 ounces Cool Whip
1 box vanilla wafers
5 bananas -- sliced (5 to 6)
Mix instant pudding with only 2 cups milk. Add Eagle Brand and Cool Whip.
Layer vanilla wafers, banana slices and pudding. Chill and serve.
Source:"Key Home Gourmet CD Collection"
1 large pkg. instant vanilla pudding (use only 2 c Milk)
1 can Eagle Brand milk
12 ounces Cool Whip
1 box vanilla wafers
5 bananas -- sliced (5 to 6)
Mix instant pudding with only 2 cups milk. Add Eagle Brand and Cool Whip.
Layer vanilla wafers, banana slices and pudding. Chill and serve.
Source:"Key Home Gourmet CD Collection"
Cashew Creme Brulee
Cashew Creme Brulee
4 Servings
Ingredients
1 1/4 cups water
1/2 cup raw cashews
1 tablespoon agar flakes
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup sugar
6 ounces soft tofu (silken)
6 teaspoons brown sugar
Instructions
Bring water to a boil. In a blender or food processor, combine cashews, agar and salt. Process to fine crumbs. Pour in (1/2 cup of the boiling water and process mixture for about 1 minute. With machine running, gradually add remaining boiling water, then process on high for 2 more minutes. Add vanilla, sugar, tofu and process 1 more minute.
Transfer mixture to saucepan and heat over low heat, stirring constantly until air bubbles have subsided, 10 to 15 minutes. Do not let mixture boil. Distribute mixture evenly between 6 oz ramekins. Cover with foil and let cool to room temperature. Refrigerate until thoroughly chilled.
Before serving, blot moisture from tops of custards using a paper towel. Sprinkle each dessert with 7mL (11/2 tsp) brown sugar. Place cups under broiler for about 1 minute, until sugar is bubbly. Return to room temperature before serving.
Panna Cotta - Literally means "cooked cream". A delightful traditional Italian dessert
4 Servings
Ingredients
1 1/4 cups water
1/2 cup raw cashews
1 tablespoon agar flakes
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup sugar
6 ounces soft tofu (silken)
6 teaspoons brown sugar
Instructions
Bring water to a boil. In a blender or food processor, combine cashews, agar and salt. Process to fine crumbs. Pour in (1/2 cup of the boiling water and process mixture for about 1 minute. With machine running, gradually add remaining boiling water, then process on high for 2 more minutes. Add vanilla, sugar, tofu and process 1 more minute.
Transfer mixture to saucepan and heat over low heat, stirring constantly until air bubbles have subsided, 10 to 15 minutes. Do not let mixture boil. Distribute mixture evenly between 6 oz ramekins. Cover with foil and let cool to room temperature. Refrigerate until thoroughly chilled.
Before serving, blot moisture from tops of custards using a paper towel. Sprinkle each dessert with 7mL (11/2 tsp) brown sugar. Place cups under broiler for about 1 minute, until sugar is bubbly. Return to room temperature before serving.
Panna Cotta - Literally means "cooked cream". A delightful traditional Italian dessert
Cereal Pudding
Cereal Pudding
3/4 cup Grapenut cereal
1/4 cup margarine -- melted
1/2 cup sugar
3 eggs (or 6 whites for low cholesterol)
2 cups milk
1/4 cup raisins -- optional
1 teaspoon vanilla
1 Dash cinnamon and nutmeg
Melt butter. Add cereal and set aside. In 1 quart casserole beat sugar and eggs. Add cereal-butter mix. Add milk, raisins, spices, vanilla.
Place dish in pan of hot water.
Bake at 375 degrees for 30 minutes. Stir. Bake 20 minutes. Serve warm or cool. Great with whip cream.
Source:"Key Home Gourmet CD Collection"
3/4 cup Grapenut cereal
1/4 cup margarine -- melted
1/2 cup sugar
3 eggs (or 6 whites for low cholesterol)
2 cups milk
1/4 cup raisins -- optional
1 teaspoon vanilla
1 Dash cinnamon and nutmeg
Melt butter. Add cereal and set aside. In 1 quart casserole beat sugar and eggs. Add cereal-butter mix. Add milk, raisins, spices, vanilla.
Place dish in pan of hot water.
Bake at 375 degrees for 30 minutes. Stir. Bake 20 minutes. Serve warm or cool. Great with whip cream.
Source:"Key Home Gourmet CD Collection"
Sopapilla Cream Cheese Dessert
Sopapilla Cream Cheese Dessert
2 cans Pillsbury crescent rolls or Pillsbury Recipe Creations (better)
2 cups sugar -- divided
1 package cream cheese 8 oz
1 stick butter
sprinkle cinnamon
1. Pre-heat your oven to 350 and bring an 8 oz package of cream cheese and a Stick of butter to room temperature (or heat in microwave for 1 minute at 50% power)
Meanwhile...
2. Spray a 9X13 pan with nonstick cooking spray Press a roll of crescent Dough into the bottom of the pan, pinching the seams together.
3. With a hand mixer, combine cream cheese with 1 cup of sugar until soft. Spread this cream cheese mixture over crescent dough. Take the second can of crescents and lay on top. Pinch seams together. Don't
Worry if everything is not fully covered. The dough may not fully come to The edge.
4. Now mix with a fork a stick of butter with 1 cup of sugar. It will be Crumbly. Add this crumbly mixture on top of crescent dough (be sure to get The edges) Sprinkle cinnamon over top.
Bake for 30 minutes then enjoy your Sopapilla Cheesecake
2 cans Pillsbury crescent rolls or Pillsbury Recipe Creations (better)
2 cups sugar -- divided
1 package cream cheese 8 oz
1 stick butter
sprinkle cinnamon
1. Pre-heat your oven to 350 and bring an 8 oz package of cream cheese and a Stick of butter to room temperature (or heat in microwave for 1 minute at 50% power)
Meanwhile...
2. Spray a 9X13 pan with nonstick cooking spray Press a roll of crescent Dough into the bottom of the pan, pinching the seams together.
3. With a hand mixer, combine cream cheese with 1 cup of sugar until soft. Spread this cream cheese mixture over crescent dough. Take the second can of crescents and lay on top. Pinch seams together. Don't
Worry if everything is not fully covered. The dough may not fully come to The edge.
4. Now mix with a fork a stick of butter with 1 cup of sugar. It will be Crumbly. Add this crumbly mixture on top of crescent dough (be sure to get The edges) Sprinkle cinnamon over top.
Bake for 30 minutes then enjoy your Sopapilla Cheesecake
Pineapple/Coconut Pudding
Pineapple/Coconut Pudding
4 cups canned Pineapple (crushed or chunk) with juice.
2 cups Water.
1/2 cup Coconut (shredded, baking).
1/2 cup Cornstarch.
1/4 teaspoon ground Cardamom.
1/2 teaspoon ground Cinnamon.
Pour into the blender, 1/2 of the Pineapple, Water and Cornstarch.
Blend on chop for 30 seconds, and then on high speed for 1 minute.
Pour mixture into a 2 or 3 quart lined or glass pot, and repeat with the other half.
On stove top: Place the pot with the Pineapple mixture on the burner over low to medium heat. Stir in the Cardamom, Cinnamon, and Coconut.
Continue to stir the pudding until thick and creamy. Make sure the pudding does not boil or stick to the bottom of the pot. Lower heat if necessary.
Pour the pudding into serving cups or dishes or into a bulk storage container, and place in the refrigerator until the pudding gels (about 3 hours).
4 cups canned Pineapple (crushed or chunk) with juice.
2 cups Water.
1/2 cup Coconut (shredded, baking).
1/2 cup Cornstarch.
1/4 teaspoon ground Cardamom.
1/2 teaspoon ground Cinnamon.
Pour into the blender, 1/2 of the Pineapple, Water and Cornstarch.
Blend on chop for 30 seconds, and then on high speed for 1 minute.
Pour mixture into a 2 or 3 quart lined or glass pot, and repeat with the other half.
On stove top: Place the pot with the Pineapple mixture on the burner over low to medium heat. Stir in the Cardamom, Cinnamon, and Coconut.
Continue to stir the pudding until thick and creamy. Make sure the pudding does not boil or stick to the bottom of the pot. Lower heat if necessary.
Pour the pudding into serving cups or dishes or into a bulk storage container, and place in the refrigerator until the pudding gels (about 3 hours).
Banana Cream Dessert
Banana Cream Dessert
1/2 cup butter or margarine, softened
12-oz Cool Whip, thawed and divided
1 cup all-purpose flour
1 cup finely chopped pecans, divided
3 1/2-oz flaked coconut
8-oz package cream cheese, softened
2 (3 3/4-oz) package vanilla instant pudding and pie filling
1 cup sifted powdered sugar
3 cups cold milk
3 bananas, sliced
Cut butter into flour until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes; let cool completely. Combine cream cheese and powdered sugar, beating until fluffy; stir in 1 cup whipped topping. Spread over crust, and sprinkle with coconut. Combine pudding mix and whipped topping. Spread over crust, and sprinkle with coconut. Combine pudding mix and milk; beat 2 minutes at medium speed of mixer. Spread over coconut layer, and top with bananas. Spread remaining Cool Whip over bananas; sprinkle with remaining pecans. Store in refrigerator.
1/2 cup butter or margarine, softened
12-oz Cool Whip, thawed and divided
1 cup all-purpose flour
1 cup finely chopped pecans, divided
3 1/2-oz flaked coconut
8-oz package cream cheese, softened
2 (3 3/4-oz) package vanilla instant pudding and pie filling
1 cup sifted powdered sugar
3 cups cold milk
3 bananas, sliced
Cut butter into flour until mixture resembles coarse meal; stir in 1/2 cup pecans. Press flour mixture into 13x9-inch baking pan. Bake at 350 degrees for 15-20 minutes; let cool completely. Combine cream cheese and powdered sugar, beating until fluffy; stir in 1 cup whipped topping. Spread over crust, and sprinkle with coconut. Combine pudding mix and whipped topping. Spread over crust, and sprinkle with coconut. Combine pudding mix and milk; beat 2 minutes at medium speed of mixer. Spread over coconut layer, and top with bananas. Spread remaining Cool Whip over bananas; sprinkle with remaining pecans. Store in refrigerator.
Thursday, July 28, 2011
Amish Country Casserole
Amish Country Casserole
1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree oven for 20-25 minutes, or until bubbly.
1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree oven for 20-25 minutes, or until bubbly.
Cheddar Chicken Spaghetti Recipe
Cheddar Chicken Spaghetti Recipe
I actually created this recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish!
6-8 Servings
Ingredients
1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Cheddar Chicken Spaghetti published in Country Extra January 2000, p49
Beth Layman :)
I actually created this recipe out of desperation. My son Charlie was a picky eater when he was young, so I put together some of the things he likes. To this day, he says it's his favorite dish!
6-8 Servings
Ingredients
1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Cheddar Chicken Spaghetti published in Country Extra January 2000, p49
Beth Layman :)
Alfredo's Of Rome Original Fettuccine Alfredo
Alfredo's Of Rome Original Fettuccine Alfredo
Serves 6
1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano-Reggiano cheese, grated
1 gallon salted boiling water
Cook the fettuccine noodles in boiling water for three minutes.
At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
Strain the pasta, leaving just a small amount of water, & toss the noodles with the Alfredo sauce. Cheese lovers may want to sprinkle additional grated cheese on top.
Serves 6
1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano-Reggiano cheese, grated
1 gallon salted boiling water
Cook the fettuccine noodles in boiling water for three minutes.
At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
Strain the pasta, leaving just a small amount of water, & toss the noodles with the Alfredo sauce. Cheese lovers may want to sprinkle additional grated cheese on top.
Accordion Potatoes
Accordion Potatoes
6 medium baking potatoes
4 tsp butter or margarine, melted
1 1/2 tsp salt
1/4 cup chopped fresh parsley
4 tsp dried rosemary
1/2 cup shredded Mozzarella cheese
3 TBSP grated Parmesan cheese
Cut potatoes into 1/4 inch thick slices, cutting to, but not through, other side. Carefully bend potatoes to separate slices. Place in a lightly greased 13 by 9-inch baking dish. Drizzle potatoes evenly with butter; sprinkle with salt, parsley, and rosemary. Bake at 450 degrees for 1 hour or until done. Sprinkle with cheeses and bake 5 to 10 minutes more or until cheese melts.
6 medium baking potatoes
4 tsp butter or margarine, melted
1 1/2 tsp salt
1/4 cup chopped fresh parsley
4 tsp dried rosemary
1/2 cup shredded Mozzarella cheese
3 TBSP grated Parmesan cheese
Cut potatoes into 1/4 inch thick slices, cutting to, but not through, other side. Carefully bend potatoes to separate slices. Place in a lightly greased 13 by 9-inch baking dish. Drizzle potatoes evenly with butter; sprinkle with salt, parsley, and rosemary. Bake at 450 degrees for 1 hour or until done. Sprinkle with cheeses and bake 5 to 10 minutes more or until cheese melts.
Academy Dark Truffles
Academy Dark Truffles
Servings: 40
2-3/4 lb. bittersweet chocolate
2 cups heavy cream
2 oz. orange liqueur
2 oz. almond liqueur
1 tsp. vanilla extract
6 oz. butter, softened
1/4 cup cocoa powder
1 lb. dark baker's chocolate
White chocolate, melted (optional)
Directions:
Shave bittersweet chocolate into tiny pieces; set aside. In a large saucepan, blend together cream, liqueurs and vanilla; heat until the cream begins to scald. Remove from heat. Add the chocolate pieces and whisk for 2 to 3 minutes or until the ganache is satiny and smooth, with no lumps of cream or chocolate.
Transfer ganache to a bowl and allow to cool (at room temperature) below 90 degrees F. Cut butter into small pieces and add, piece by piece, to the ganache, stirring well. Allow ganache to cool and become somewhat firm.
Line a baking pan with parchment paper. Using a small ice cream scoop, shape ganache into mounds and place them on the parchment. Refrigerate until set. Dust hands with cocoa powder; shape each mound into a uniformly shaped ball and refrigerate.
Melt dark chocolate in a double boiler. Arrange two sheets of parchment paper on work surface. Drop a truffle into melted chocolate. Retrieve with fork and tap the truffle 4 or 5 times against the surface of the chocolate to get rid of the excess.
Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate. Place the finished truffle on the clean parchment; repeat with remaining truffles. If desired, use melted white chocolate to pipe designs onto tops of truffles.
Servings: 40
2-3/4 lb. bittersweet chocolate
2 cups heavy cream
2 oz. orange liqueur
2 oz. almond liqueur
1 tsp. vanilla extract
6 oz. butter, softened
1/4 cup cocoa powder
1 lb. dark baker's chocolate
White chocolate, melted (optional)
Directions:
Shave bittersweet chocolate into tiny pieces; set aside. In a large saucepan, blend together cream, liqueurs and vanilla; heat until the cream begins to scald. Remove from heat. Add the chocolate pieces and whisk for 2 to 3 minutes or until the ganache is satiny and smooth, with no lumps of cream or chocolate.
Transfer ganache to a bowl and allow to cool (at room temperature) below 90 degrees F. Cut butter into small pieces and add, piece by piece, to the ganache, stirring well. Allow ganache to cool and become somewhat firm.
Line a baking pan with parchment paper. Using a small ice cream scoop, shape ganache into mounds and place them on the parchment. Refrigerate until set. Dust hands with cocoa powder; shape each mound into a uniformly shaped ball and refrigerate.
Melt dark chocolate in a double boiler. Arrange two sheets of parchment paper on work surface. Drop a truffle into melted chocolate. Retrieve with fork and tap the truffle 4 or 5 times against the surface of the chocolate to get rid of the excess.
Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate. Place the finished truffle on the clean parchment; repeat with remaining truffles. If desired, use melted white chocolate to pipe designs onto tops of truffles.
Asian Noodle and Vegetable Salad
Asian Noodle and Vegetable Salad
Cook'n with Pillsbury
Makes 6 servings
SALAD
1 (1-pound) package frozen broccoli, carrots and water chestnuts
3 cups shredded cabbage
1/4 cup sliced green onions
DRESSING
2 tablespoons oil
1 tablespoon cider vinegar
4 teaspoons sugar
1 (3-ounce) package oriental-flavor instant ramen noodles soup mix
1 tablespoon sesame seeds, toasted
1. Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water to cool. In large bowl, combine vegetables, cabbage and onions.
2. In small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning packet from soup mix; shake well. Pour over vegetable mixture; toss to coat. Cover; refrigerate at least 1 hour to blend flavors.
3. Just before serving, break noodles into pieces. Add noodle pieces and sesame seed to salad; toss to combine.
TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown.
Cook'n with Pillsbury
Makes 6 servings
SALAD
1 (1-pound) package frozen broccoli, carrots and water chestnuts
3 cups shredded cabbage
1/4 cup sliced green onions
DRESSING
2 tablespoons oil
1 tablespoon cider vinegar
4 teaspoons sugar
1 (3-ounce) package oriental-flavor instant ramen noodles soup mix
1 tablespoon sesame seeds, toasted
1. Cook vegetables as directed on package until crisp-tender. Drain; rinse with cold water to cool. In large bowl, combine vegetables, cabbage and onions.
2. In small jar with tight-fitting lid, combine oil, vinegar, sugar and seasoning packet from soup mix; shake well. Pour over vegetable mixture; toss to coat. Cover; refrigerate at least 1 hour to blend flavors.
3. Just before serving, break noodles into pieces. Add noodle pieces and sesame seed to salad; toss to combine.
TIP: * To toast sesame seed, spread in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown.
Apple and Plum Crunch
Apple and Plum Crunch
this recipe is gluten free
4 apples
4 plums stoned and quartered
1 orange squeezed juice
1 lemon squeezed juice and zest
75 grams sultanas (raisins) (I used 1/2 cup)
1/2 teaspoon ground mixed spice (I used cinnamon)
50 grams mixed nuts (I used 1/3 to 1/2 cup)
Preheat oven to 375. Peel apples, cut into quarters and remove core. Slice thinly. Place apple slices in a bowl and add plums, orange juice, lemon zest and juice, sultanas and mixed spice. Toss well together then tip into an oven proof dish.
Roughly chop nuts and sprinkle over top. Bake for 30-35 minutes until the apples are tender and the topping is pale golden brown. Serve warm or cold with 0% fat Greek yogurt or fromage frais.
this recipe is gluten free
4 apples
4 plums stoned and quartered
1 orange squeezed juice
1 lemon squeezed juice and zest
75 grams sultanas (raisins) (I used 1/2 cup)
1/2 teaspoon ground mixed spice (I used cinnamon)
50 grams mixed nuts (I used 1/3 to 1/2 cup)
Preheat oven to 375. Peel apples, cut into quarters and remove core. Slice thinly. Place apple slices in a bowl and add plums, orange juice, lemon zest and juice, sultanas and mixed spice. Toss well together then tip into an oven proof dish.
Roughly chop nuts and sprinkle over top. Bake for 30-35 minutes until the apples are tender and the topping is pale golden brown. Serve warm or cold with 0% fat Greek yogurt or fromage frais.
Apple Brown Betty
Apple Brown Betty
1 cup unsalted butter, melted
8 large Granny Smith apples, cored and sliced
1 cup granulated sugar
1/4 cup all-purpose flour
3 cups fine dry breadcrumbs
1/3 cup superfine sugar
DIRECTIONS: Preheat oven to 400 degrees. Cut apples into 1/4 inch slices and place in a bowl. Combine with granulated sugar and flour. Brush a 9 X 13 inch pan with some butter and sprinkle bottom with 1 cup of breadcrumbs.
Sprinkle 1/2 cup granulated sugar over breadcrumbs and top with half the apples. Repeat layers with remaining ingredients. Drizzle top with remaining butter and sprinkle evenly with superfine sugar. Bake on
middle rack in oven until bubbling and browned, about 45 minutes. Cool on a rack. Cut into squares and serve warm or at room temperature.
1 cup unsalted butter, melted
8 large Granny Smith apples, cored and sliced
1 cup granulated sugar
1/4 cup all-purpose flour
3 cups fine dry breadcrumbs
1/3 cup superfine sugar
DIRECTIONS: Preheat oven to 400 degrees. Cut apples into 1/4 inch slices and place in a bowl. Combine with granulated sugar and flour. Brush a 9 X 13 inch pan with some butter and sprinkle bottom with 1 cup of breadcrumbs.
Sprinkle 1/2 cup granulated sugar over breadcrumbs and top with half the apples. Repeat layers with remaining ingredients. Drizzle top with remaining butter and sprinkle evenly with superfine sugar. Bake on
middle rack in oven until bubbling and browned, about 45 minutes. Cool on a rack. Cut into squares and serve warm or at room temperature.
ALL DAY BAKED BEANS
ALL DAY BAKED BEANS
1 lb. dry white Navy beans
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
Dash of cayenne
1/2 c. chopped onion
1/2 c. molasses
1/4 c. brown sugar
3 tbsp. cider vinegar
1/4 lb. salt pork, cubed (optional)
Add beans to 1-quart boiling water; boil 2 minutes. Remove from heat and let soak 1 hour. Return to heat and cook until beans are tender, about 1 hour.
Turn into 2-quart casserole with tight-fitting lid. Add remaining ingredients and enough water to cover beans. Bake, covered, at 300 degrees for 6 hours, stirring occasionally. Add boiling water as needed during
baking, 1 1/2 to 2 cups.
1 lb. dry white Navy beans
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
Dash of cayenne
1/2 c. chopped onion
1/2 c. molasses
1/4 c. brown sugar
3 tbsp. cider vinegar
1/4 lb. salt pork, cubed (optional)
Add beans to 1-quart boiling water; boil 2 minutes. Remove from heat and let soak 1 hour. Return to heat and cook until beans are tender, about 1 hour.
Turn into 2-quart casserole with tight-fitting lid. Add remaining ingredients and enough water to cover beans. Bake, covered, at 300 degrees for 6 hours, stirring occasionally. Add boiling water as needed during
baking, 1 1/2 to 2 cups.
AMERICAN HOLIDAY SALAD
AMERICAN HOLIDAY SALAD
INGREDIENTS:
1/4 cup blueberry or raspberry vinegar
1/4 cup blueberry chutney
1/4 cup minced red onion
Salt
Pepper
2/3 cup canola oil
8 cups washed and torn salad greens
3 cups blueberries
2 cups hulled and sliced strawberries
4 ounces crumbled blue cheese
1 cup toasted almonds
DIRECTIONS:
In a small bowl whisk together the vinegar, chutney, onion, salt, and pepper until smooth. Slowly add the oil, whisking constantly, until it is all incorporated evenly. Set the dressing aside. Toss the greens, blueberries, strawberries, and blue cheese in a large bowl. Add the dressing and toss well to coat evenly. Add the almonds and serve immediately.
Yield: 8 servings
INGREDIENTS:
1/4 cup blueberry or raspberry vinegar
1/4 cup blueberry chutney
1/4 cup minced red onion
Salt
Pepper
2/3 cup canola oil
8 cups washed and torn salad greens
3 cups blueberries
2 cups hulled and sliced strawberries
4 ounces crumbled blue cheese
1 cup toasted almonds
DIRECTIONS:
In a small bowl whisk together the vinegar, chutney, onion, salt, and pepper until smooth. Slowly add the oil, whisking constantly, until it is all incorporated evenly. Set the dressing aside. Toss the greens, blueberries, strawberries, and blue cheese in a large bowl. Add the dressing and toss well to coat evenly. Add the almonds and serve immediately.
Yield: 8 servings
Athenian Rice And Feta Cheese
Athenian Rice And Feta Cheese
Serving Size : 6
1 tablespoon olive oil
1 cup red onion -- chopped
1 red bell pepper -- chopped
1 clove garlic -- minced
3 cups cooked rice
1/2 cup dried tomatoes -- softened, cut Juline
4 1/2 ounces black olives -- sliced
1 tablespoon fresh parsley -- chopped
1 1/2 teaspoons dried oregano leaves
1/2 cup feta cheese -- crumbled
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
fresh oregano for garnish
Heat oil in large skillet over medium-high heat until hot. Add onion, red pepper and garlic; cook and stir until onion is tender. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly. Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended. Garnish with oregano. Serve immediately.
Makes 6 servings
Serving Size : 6
1 tablespoon olive oil
1 cup red onion -- chopped
1 red bell pepper -- chopped
1 clove garlic -- minced
3 cups cooked rice
1/2 cup dried tomatoes -- softened, cut Juline
4 1/2 ounces black olives -- sliced
1 tablespoon fresh parsley -- chopped
1 1/2 teaspoons dried oregano leaves
1/2 cup feta cheese -- crumbled
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
fresh oregano for garnish
Heat oil in large skillet over medium-high heat until hot. Add onion, red pepper and garlic; cook and stir until onion is tender. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly. Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended. Garnish with oregano. Serve immediately.
Makes 6 servings
Wednesday, July 27, 2011
FARMER'S CASSEROLE
FARMER'S CASSEROLE
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles (optional), and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Cover and chill several hours or overnight. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles (optional), and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Cover and chill several hours or overnight. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.
CHICKEN AU GRATIN CASSEROLE
CHICKEN AU GRATIN CASSEROLE
1 quart green beans
1 cup diced, cooked chicken
10-3/4 oz. can cream of chicken soup
1/4 cup water
Salt and pepper to taste
2 cups soft bread crumbs
1/3 cup butter, melted
1/2 cup grated cheese
Place green beans and chicken in a casserole dish. In a saucepan combine soup and water and heat to boiling. Pour over chicken and season to taste. Combine bread cubes, butter and cheese. Toss lightly and sprinkle over chicken. Bake at 350° for 30 minutes or until golden brown.
1 quart green beans
1 cup diced, cooked chicken
10-3/4 oz. can cream of chicken soup
1/4 cup water
Salt and pepper to taste
2 cups soft bread crumbs
1/3 cup butter, melted
1/2 cup grated cheese
Place green beans and chicken in a casserole dish. In a saucepan combine soup and water and heat to boiling. Pour over chicken and season to taste. Combine bread cubes, butter and cheese. Toss lightly and sprinkle over chicken. Bake at 350° for 30 minutes or until golden brown.
SNICKERDOODLE BLOSSOMS
SNICKERDOODLE BLOSSOMS
1/2 cup white sugar
1/2 cup packed, brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/4 tsp salt
2 cups flour
1 tsp baking soda
1/4 cup sugar
1 TBSP cinnamon
48 milk chocolate kisses, unwrapped
Heat oven to 375. Combine 1/2 cup white sugar, brown sugar and butter in large mixing bowl.
Beat at medium speed until creamy. Add egg, vanilla and salt; continue beating until well mixed. Reduce speed to low and add flour and baking soda. Beat until well mixed. Refrigerate for 30 minutes. Shape dough into 1 inch balls. Combine 1/4 cup sugar and 1 tbsp cinnamon in a small bowl. Roll dough balls into cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar mixture over them while they're still warm.
1/2 cup white sugar
1/2 cup packed, brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/4 tsp salt
2 cups flour
1 tsp baking soda
1/4 cup sugar
1 TBSP cinnamon
48 milk chocolate kisses, unwrapped
Heat oven to 375. Combine 1/2 cup white sugar, brown sugar and butter in large mixing bowl.
Beat at medium speed until creamy. Add egg, vanilla and salt; continue beating until well mixed. Reduce speed to low and add flour and baking soda. Beat until well mixed. Refrigerate for 30 minutes. Shape dough into 1 inch balls. Combine 1/4 cup sugar and 1 tbsp cinnamon in a small bowl. Roll dough balls into cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar mixture over them while they're still warm.
Pina Colada Chicken
Pina Colada Chicken
4 servings
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (8-1/2 ounces) cream of coconut
1/2 cup heavy cream
1 can (8-1/4 ounces) pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted
1. In a large skillet, heat the oil over medium heat. Season the chicken with the salt and pepper, and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm. 2. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined. 3. Stir in the pineapple and cherries, and return the chicken to the skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
4 servings
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (8-1/2 ounces) cream of coconut
1/2 cup heavy cream
1 can (8-1/4 ounces) pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted
1. In a large skillet, heat the oil over medium heat. Season the chicken with the salt and pepper, and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear. Remove to a platter and cover to keep warm. 2. Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined. 3. Stir in the pineapple and cherries, and return the chicken to the skillet. Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.
Pork Chops and Pintos
Pork Chops and Pintos
Chops:
6 pork chops
1 ½ t. cumin
¾ t. garlic powder
¼ t. red pepper flakes, a generous ¼ t if you like it spicy
½ t. salt
Pintos:
3 cups cooked pinto beans
1 ½ t. cumin
¾ c. salsa
1/3 c. bbq sauce, homemade if possible
1 small onion, chopped
In a small bowl mix cumin, garlic, red pepper flakes and salt. Sprinkle and rub this over both sides of pork chops. Spray a broiler pan with non-stick spray and place chops on pan. Broil chops about 6 inches or so from heat for about 5 minutes each side
While chops are broiling prepare pintos. Combine all ingredients in a saucepan and bring to a boil. Reduce the heat and simmer about 8 minutes or until onion is soft, do not cover the pan. Stir every now and again. Serve pork chops with pintos on the side.
Chops:
6 pork chops
1 ½ t. cumin
¾ t. garlic powder
¼ t. red pepper flakes, a generous ¼ t if you like it spicy
½ t. salt
Pintos:
3 cups cooked pinto beans
1 ½ t. cumin
¾ c. salsa
1/3 c. bbq sauce, homemade if possible
1 small onion, chopped
In a small bowl mix cumin, garlic, red pepper flakes and salt. Sprinkle and rub this over both sides of pork chops. Spray a broiler pan with non-stick spray and place chops on pan. Broil chops about 6 inches or so from heat for about 5 minutes each side
While chops are broiling prepare pintos. Combine all ingredients in a saucepan and bring to a boil. Reduce the heat and simmer about 8 minutes or until onion is soft, do not cover the pan. Stir every now and again. Serve pork chops with pintos on the side.
Buffalo Chicken Soup
Buffalo Chicken Soup
1 sm. onion - chopped
2 ribs celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce - to taste
4 oz. process cheese food - cubed
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt
-In a 2-quart saucepan over medium-high heat, sauté onions and celery in butter until tender.
-Stir flour into pan; slowly whisk in milk and broth.
-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted
1 sm. onion - chopped
2 ribs celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce - to taste
4 oz. process cheese food - cubed
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt
-In a 2-quart saucepan over medium-high heat, sauté onions and celery in butter until tender.
-Stir flour into pan; slowly whisk in milk and broth.
-Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted
Banana Chocolate Parfaits
Banana Chocolate Parfaits
Serves: 8
Source: Simple & delicious
Chocolate and banana pair in this creamy combination from our Test Kitchen. With chocolate pudding and a crunchy chocolate topping, these pretty parfaits are sure to satisfy any craving.
Ingredients:
3 medium bananas sliced
1/4 cup lemon juice
2 cups cold fat-free milk
1 package Sugar-free instant chocolate pudding mix (1.4 ounces)
1 cup Reduced-fat sour cream (8 ounces)
1 -1/2 cups reduced-fat whipped topping
8 chocolate wafers crushed
Instructions:
In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream.
Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.
Yield: 8 servings.
Serves: 8
Source: Simple & delicious
Chocolate and banana pair in this creamy combination from our Test Kitchen. With chocolate pudding and a crunchy chocolate topping, these pretty parfaits are sure to satisfy any craving.
Ingredients:
3 medium bananas sliced
1/4 cup lemon juice
2 cups cold fat-free milk
1 package Sugar-free instant chocolate pudding mix (1.4 ounces)
1 cup Reduced-fat sour cream (8 ounces)
1 -1/2 cups reduced-fat whipped topping
8 chocolate wafers crushed
Instructions:
In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream.
Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.
Yield: 8 servings.
AMISH SLAW
AMISH SLAW
1 medium head (4 lb.) cabbage
1 medium onion
1 C. granulated sugar
Dressing
1 C. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. sugar
1 tsp. mustard
3/4 C. oil
Shred cabbage and onion; add sugar and let stand.
Combine all Dressing ingredients and bring to a boil for 3 minutes. Let cool. Add to cabbage mixture. Refrigerate overnight. This will keep for a long time.
1 medium head (4 lb.) cabbage
1 medium onion
1 C. granulated sugar
Dressing
1 C. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. sugar
1 tsp. mustard
3/4 C. oil
Shred cabbage and onion; add sugar and let stand.
Combine all Dressing ingredients and bring to a boil for 3 minutes. Let cool. Add to cabbage mixture. Refrigerate overnight. This will keep for a long time.
Hershey's Rich Cocoa Box Fudge
Hershey's Rich Cocoa Box Fudge
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir. Cool at room temperature until mixture is lukewarm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting. Enjoy.
3 c. granulated sugar
2/3 c Hershey's cocoa
1/8 tsp. salt
1-1/2 c. milk
1/4 c. (half stick), butter or margarine
1 tsp. vanilla
1 c. chopped nuts, optional
Butter an 8 or 9 inch square pan and set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer, or until it reaches the "soft ball stage". Remove from heat. Add butter and vanilla, but do not stir. Cool at room temperature until mixture is lukewarm, (about 110. Beat with a wooden spoon until mixture begins to thicken and begins to lose some of its gloss. Quickly spread into prepared pan and cool completely before cutting. Enjoy.
Bacon Tuna Melt Panini
Bacon Tuna Melt Panini
These are excellent. I will not use the tomatoes on mine because I am not fond of hot tomatoes. I used some homemade bread and sliced it a little thick. I brushed outsides with melted butter for crispness. I used a George Foreman Grill for mine.
Recipe By : paninihappy.com
Serving Size : 2 Preparation Time:
Categories : Sandwiches
1 can (6-ounce) albacore tuna in water, drained
1/2 rib celery, minced
1 tablespoons mayonnaise, plus more for spreading on bread
Salt and pepper to taste
4 slices country-style bread
4 slices fully cooked bacon
1 tomato, sliced thinly
2 slices slices mozzarella cheese (cheddar or -- Swiss would also be nice)
Preheat the panini grill to 375 degrees. In a small bowl, combine albacore, celery, mayonnaise salt and pepper to make tuna salad. Spread a thin layer of mayonnaise on each slice of bread. Assemble each sandwich with bacon, tuna salad, tomatoes and cheese between two slices of bread.
Grill panini for 6-7 minutes (if you're using sliced bread, you might want to brush a little melted butter or olive oil on the outside for extra crispness and flavor) until the cheese is melted and bread is toasted.
These are excellent. I will not use the tomatoes on mine because I am not fond of hot tomatoes. I used some homemade bread and sliced it a little thick. I brushed outsides with melted butter for crispness. I used a George Foreman Grill for mine.
Recipe By : paninihappy.com
Serving Size : 2 Preparation Time:
Categories : Sandwiches
1 can (6-ounce) albacore tuna in water, drained
1/2 rib celery, minced
1 tablespoons mayonnaise, plus more for spreading on bread
Salt and pepper to taste
4 slices country-style bread
4 slices fully cooked bacon
1 tomato, sliced thinly
2 slices slices mozzarella cheese (cheddar or -- Swiss would also be nice)
Preheat the panini grill to 375 degrees. In a small bowl, combine albacore, celery, mayonnaise salt and pepper to make tuna salad. Spread a thin layer of mayonnaise on each slice of bread. Assemble each sandwich with bacon, tuna salad, tomatoes and cheese between two slices of bread.
Grill panini for 6-7 minutes (if you're using sliced bread, you might want to brush a little melted butter or olive oil on the outside for extra crispness and flavor) until the cheese is melted and bread is toasted.
Asian Spiced Chicken Wings
Asian Spiced Chicken Wings
3 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
1/4 cup dry sherry
1/2 hoisin sauce
1 Tbsp fresh lime juice
3 Tbsp sesame seeds, toasted
1/4 cup green onions, thinly sliced
Broil the chicken wings 10 minutes on each side, or until browned. Transfer the chicken wings to the crockpot.
Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds, and green onions and stir thoroughly.
Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
Stir once in the middle of cooking to baste the wings with sauce.
Remove the wings from the crockpot and reserve 1/4 cup of the juice in the crockpot.
Combine this juice with the hoisin sauce and lime juice.
Drizzle over the chicken wings.
Before serving, sprinkle wings with toasted sesame seeds and green onions, and mix to coat evenly.
Source: The Rival Company
3 lbs chicken wings
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
1/4 cup dry sherry
1/2 hoisin sauce
1 Tbsp fresh lime juice
3 Tbsp sesame seeds, toasted
1/4 cup green onions, thinly sliced
Broil the chicken wings 10 minutes on each side, or until browned. Transfer the chicken wings to the crockpot.
Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds, and green onions and stir thoroughly.
Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
Stir once in the middle of cooking to baste the wings with sauce.
Remove the wings from the crockpot and reserve 1/4 cup of the juice in the crockpot.
Combine this juice with the hoisin sauce and lime juice.
Drizzle over the chicken wings.
Before serving, sprinkle wings with toasted sesame seeds and green onions, and mix to coat evenly.
Source: The Rival Company
Tuesday, July 26, 2011
Biscuit Pudding
This looks like a great use for those leftover breakfast or dinner biscuits. I happen to have a few leftover biscuits so I will try this tonight and write up a review.
Biscuit Pudding
2 1/4 cups milk
2 slightly beaten eggs
2 to 3 cups day-old biscuits, torn into 1-inch chunks
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins
Combine milk and eggs, pour over biscuit chunks. Add remaining ingredients, toss to blend.
Spread mixture in a greased 8-inch baking dish. Set dish in a shallow pan on oven rack. Pour hot water around it 1 inch deep. Bake at 350 for 35 to 40 minutes or until a knife inserted comes out clean.
Biscuit Pudding
2 1/4 cups milk
2 slightly beaten eggs
2 to 3 cups day-old biscuits, torn into 1-inch chunks
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins
Combine milk and eggs, pour over biscuit chunks. Add remaining ingredients, toss to blend.
Spread mixture in a greased 8-inch baking dish. Set dish in a shallow pan on oven rack. Pour hot water around it 1 inch deep. Bake at 350 for 35 to 40 minutes or until a knife inserted comes out clean.
PEPPERONI RIGATONI
PEPPERONI RIGATONI
1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterrey Jack cheese
Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers. Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.
1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterrey Jack cheese
Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers. Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.
Harvest Hamburger Casserole
Harvest Hamburger Casserole
1 lb. ground beef, browned and drained
1 cup finely chopped onion
1 can (28 oz) diced tomatoes, with liquid
1 tbsp. Worcestershire sauce
1 tsp. salt
2 cups sliced potatoes
1/3 cup all-purpose flour
1 package (10 oz) frozen corn, thawed
1 package (10 oz) frozen lima beans, thawed
1 green pepper, cut into strips
1 1/2 cups (6 oz) shredded cheese
In a mixing bowl, combine beef, onion, tomatoes, Worcestershire sauce, and salt. Spoon into a greased 3-qt casserole. Layer the potatoes, flour, corn, lima beans, and green pepper on top. Bake, covered, at 375 for 45 minutes. Sprinkle with cheese and continue baking, uncovered, for 30 minutes longer.
1 lb. ground beef, browned and drained
1 cup finely chopped onion
1 can (28 oz) diced tomatoes, with liquid
1 tbsp. Worcestershire sauce
1 tsp. salt
2 cups sliced potatoes
1/3 cup all-purpose flour
1 package (10 oz) frozen corn, thawed
1 package (10 oz) frozen lima beans, thawed
1 green pepper, cut into strips
1 1/2 cups (6 oz) shredded cheese
In a mixing bowl, combine beef, onion, tomatoes, Worcestershire sauce, and salt. Spoon into a greased 3-qt casserole. Layer the potatoes, flour, corn, lima beans, and green pepper on top. Bake, covered, at 375 for 45 minutes. Sprinkle with cheese and continue baking, uncovered, for 30 minutes longer.
Cheesy Southwest Meatloaf
Cheesy Southwest Meatloaf
1 1/2 pounds ground beef
1 egg slightly beaten
3 pieces white bread torn into small pieces
8 ounces Velveeta cheese cubed
10 ounce can Rotel diced tomatoes and green chilies, drained
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin.
Preheat oven to 375. Mix beef, egg, bread pieces, Velveeta, Rotel and red pepper and cumin together. Shape into loaf and bake in lightly oiled baking dish or loaf pan 1 hour. Allow to cool 10 minutes before slicing.
Serves 6.
1 1/2 pounds ground beef
1 egg slightly beaten
3 pieces white bread torn into small pieces
8 ounces Velveeta cheese cubed
10 ounce can Rotel diced tomatoes and green chilies, drained
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin.
Preheat oven to 375. Mix beef, egg, bread pieces, Velveeta, Rotel and red pepper and cumin together. Shape into loaf and bake in lightly oiled baking dish or loaf pan 1 hour. Allow to cool 10 minutes before slicing.
Serves 6.
Chicken Artichoke Casserole Recipe
Chicken Artichoke Casserole
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.—Diane Hixon, Niceville, Florida
4-6 Servings
Ingredients
1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter, divided
Salt and pepper to taste
1 package (9 ounces) frozen artichoke hearts, thawed or 1 can (14 ounces) water-packed artichoke hearts,rinsed, drained and halved
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
Hot cooked noodles or rice
Directions
In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. baking dish; set aside.
In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve over noodles or rice. Yield: 4-6 servings.
Chicken Artichoke Casserole published in Taste of Home April/May 1999, p41 Beth Layman :)
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.—Diane Hixon, Niceville, Florida
4-6 Servings
Ingredients
1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter, divided
Salt and pepper to taste
1 package (9 ounces) frozen artichoke hearts, thawed or 1 can (14 ounces) water-packed artichoke hearts,rinsed, drained and halved
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
Hot cooked noodles or rice
Directions
In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. baking dish; set aside.
In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve over noodles or rice. Yield: 4-6 servings.
Chicken Artichoke Casserole published in Taste of Home April/May 1999, p41 Beth Layman :)
ACADIAN PEPPERED SHRIMP
ACADIAN PEPPERED SHRIMP
4 lb. medium or large shrimp (in shells)
1 lb. butter
1/2 C. lemon juice
2 tsp. fresh basil, chopped
2 tsp. cayenne pepper
2 tsp. fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 C. finely ground black pepper
Pinch of salt
Melt the butter in a large iron skillet over low heat. When melted, raise the heat, and add all ingredients except the shrimp. Cook until browned to a rich mahogany color, about 8 to 12 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 6 to 8 minutes. Serve shrimp in their shells, peeling them at the table.
4 lb. medium or large shrimp (in shells)
1 lb. butter
1/2 C. lemon juice
2 tsp. fresh basil, chopped
2 tsp. cayenne pepper
2 tsp. fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 C. finely ground black pepper
Pinch of salt
Melt the butter in a large iron skillet over low heat. When melted, raise the heat, and add all ingredients except the shrimp. Cook until browned to a rich mahogany color, about 8 to 12 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 6 to 8 minutes. Serve shrimp in their shells, peeling them at the table.
Apalachicola River Catfish Stew
Apalachicola River Catfish Stew
5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired
finely chopped parsley (optional)
Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.
Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil;
reduce heat.
Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.
Garnish with chopped parsley, if desired.
5 pounds river catfish
8 slices bacon
2 large onions, chopped
6 medium potatoes, coarsely chopped
2 teaspoons salt
1 (10-oz.) can tomato soup
pepper to taste
Saltine crackers, if desired
finely chopped parsley (optional)
Clean and head the catfish. Combine catfish and enough water to cover in large pot. Cook over medium-high heat until catfish flakes off easily. Drain through a colander, reserving stock. Discard skin and bones, reserving meat.
Fry bacon in skillet until crisp. Drain, reserving bacon drippings. Cook onions and potatoes in reserved bacon drippings in skillet until tender, stirring frequently. Add mixture to reserved fish stock. Bring to a boil;
reduce heat.
Stir in salt, reserved catfish and tomato soup. Simmer for 5 minutes or until potatoes are tender. Season with pepper. You may add crushed saltine crackers if a thicker consistency is desired.
Garnish with chopped parsley, if desired.
ALL IN ONE GRAVY LOAF
ALL IN ONE GRAVY LOAF
2 tbsp. butter
3 tbsp. chopped onion
1 sm. stalk celery, chopped
1 c. turkey gravy (leftover or canned)
3 c. cooked chopped turkey
1 1/2 c. fresh bread crumbs
2 lg. eggs and 1 beaten egg yolk
2 tbsp. chopped parsley
1 tsp. poultry seasoning
1/4 tsp. pepper
1/2 tsp. salt
Preheat oven to 350 degrees. In skillet, heat butter, add onions, celery, and cook until soft. Add gravy and heat. In large bowl, combine gravy mixture with cooked turkey, crumbs, eggs, parsley, and seasonings. Transfer to lightly buttered 9x5x3 inch loaf pan. Place loaf pan in a larger baking pan. Place baking pan in oven and add hot water to cover bottom of pan. Bake 1 to 1 1/4 hours. Let stand 10 minutes before slicing.
2 tbsp. butter
3 tbsp. chopped onion
1 sm. stalk celery, chopped
1 c. turkey gravy (leftover or canned)
3 c. cooked chopped turkey
1 1/2 c. fresh bread crumbs
2 lg. eggs and 1 beaten egg yolk
2 tbsp. chopped parsley
1 tsp. poultry seasoning
1/4 tsp. pepper
1/2 tsp. salt
Preheat oven to 350 degrees. In skillet, heat butter, add onions, celery, and cook until soft. Add gravy and heat. In large bowl, combine gravy mixture with cooked turkey, crumbs, eggs, parsley, and seasonings. Transfer to lightly buttered 9x5x3 inch loaf pan. Place loaf pan in a larger baking pan. Place baking pan in oven and add hot water to cover bottom of pan. Bake 1 to 1 1/4 hours. Let stand 10 minutes before slicing.
West African Stew
West African Stew
3 tablespoons peanut oil
1 1/2 lbs. boneless chicken breasts or thighs, cut in bite sized pieces
2 cloves garlic, chopped
1 large onion, chopped
1 or 2 habanaro peppers, seeded and diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups chicken stock
1 large sweet potato, cut in 3/4" cubes
3/4 cup creamy peanut butter (Skippy Natural is very tasty)
1 (15 oz.) can chick peas, rinsed and drained
1/4 cup cilantro, chopped
In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with cumin, black pepper, and salt.
Mix in chicken stock, sweet potato, and browned chicken, plus any accumulated juices. Place lid on Dutch oven and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and chick peas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes, or until chicken is cooked through and sweet potatoes are tender. Stir in cilantro. Remove from heat, adjust seasoning, and serve with hot white rice.
http://groups.yahoo.com/group/world-recipe-fiesta/ Recipes from all over the world....Need something new & exciting?
3 tablespoons peanut oil
1 1/2 lbs. boneless chicken breasts or thighs, cut in bite sized pieces
2 cloves garlic, chopped
1 large onion, chopped
1 or 2 habanaro peppers, seeded and diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups chicken stock
1 large sweet potato, cut in 3/4" cubes
3/4 cup creamy peanut butter (Skippy Natural is very tasty)
1 (15 oz.) can chick peas, rinsed and drained
1/4 cup cilantro, chopped
In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with cumin, black pepper, and salt.
Mix in chicken stock, sweet potato, and browned chicken, plus any accumulated juices. Place lid on Dutch oven and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and chick peas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes, or until chicken is cooked through and sweet potatoes are tender. Stir in cilantro. Remove from heat, adjust seasoning, and serve with hot white rice.
http://groups.yahoo.com/group/world-recipe-fiesta/ Recipes from all over the world....Need something new & exciting?
Pea Salad with Radishes and Feta Cheese
Pea Salad with Radishes and Feta Cheese
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl.
Gradually whisk in oil; stir in dill. Season dressing with salt and pepper.
Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper.
Divide salad among bowls. Serve.
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl.
Gradually whisk in oil; stir in dill. Season dressing with salt and pepper.
Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper.
Divide salad among bowls. Serve.
Monday, July 25, 2011
CHOCOLATE THUNDER CAKE
CHOCOLATE THUNDER CAKE
1 chocolate cake mix baked according to package directions in a 9 x 13 pan
1 (14 oz) can sweetened condensed milk
1 jar of fudge ice cream topping
1 (16 oz) tub cool whip
2 crushed Heath candy bars
Bake cake according to package directions. Let cool 30 minutes. Poke holes a few inches apart all over the top of the cake. Pour sweetened condensed milk over cake, spread evenly and let set 5 minutes. Spread with fudge and let set 5 minutes. Top with cool whip and crushed candy bars and keep refrigerated.
1 chocolate cake mix baked according to package directions in a 9 x 13 pan
1 (14 oz) can sweetened condensed milk
1 jar of fudge ice cream topping
1 (16 oz) tub cool whip
2 crushed Heath candy bars
Bake cake according to package directions. Let cool 30 minutes. Poke holes a few inches apart all over the top of the cake. Pour sweetened condensed milk over cake, spread evenly and let set 5 minutes. Spread with fudge and let set 5 minutes. Top with cool whip and crushed candy bars and keep refrigerated.
Chicken Good and Easy
Chicken Good and Easy
4 Skinless and Boneless Chicken Breast
1 Can Cream of Mushroom Soup
4 Tablespoons butter or margarine
1 can french fried onions
1/2 teaspoon garlic powder
Place chicken breasts in a baking dish
Top each chicken breast with garlic powder, 1 tablespoon butter or margarine, 1 dollop of cream of mushroom soup and top with can of french fried onions. If you want to you can save some of the onions back and put on top of the chicken during the last 5 minutes of baking. This will make the chicken a little crunchy.
Bake at 350 degrees for 1 hour
4 Skinless and Boneless Chicken Breast
1 Can Cream of Mushroom Soup
4 Tablespoons butter or margarine
1 can french fried onions
1/2 teaspoon garlic powder
Place chicken breasts in a baking dish
Top each chicken breast with garlic powder, 1 tablespoon butter or margarine, 1 dollop of cream of mushroom soup and top with can of french fried onions. If you want to you can save some of the onions back and put on top of the chicken during the last 5 minutes of baking. This will make the chicken a little crunchy.
Bake at 350 degrees for 1 hour
Baked Chicken with Rosemary and Lemon
Baked Chicken with Rosemary and Lemon
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
coarse salt and black pepper, to taste
1/2 cup dry white wine or chicken broth
Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
http://groups.yahoo.com/group/Recipe-Rampage/ Ideal group for lurkers who like to just read and receive recipes!
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
coarse salt and black pepper, to taste
1/2 cup dry white wine or chicken broth
Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
http://groups.yahoo.com/group/Recipe-Rampage/ Ideal group for lurkers who like to just read and receive recipes!
Cherry Kisses
Cherry Kisses
4 egg whites
1 1/4 cups sugar
1/3 cup chopped walnuts
1/3 cup chopped walnuts
1/3 cup chopped pitted dates
1/3 cup chopped candied cherries
Place the egg whites in a large bowl. Let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates, and cherries. Drop by teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 300 F for 20-30 minutes or until lightly browned and firm to the touch. Remove to wire racks to cool. Store in an airtight container. Makes 6 dozen
Melissa Recipe Source: Taste Of Home - Jo Ann Blomquest
4 egg whites
1 1/4 cups sugar
1/3 cup chopped walnuts
1/3 cup chopped walnuts
1/3 cup chopped pitted dates
1/3 cup chopped candied cherries
Place the egg whites in a large bowl. Let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates, and cherries. Drop by teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 300 F for 20-30 minutes or until lightly browned and firm to the touch. Remove to wire racks to cool. Store in an airtight container. Makes 6 dozen
Melissa Recipe Source: Taste Of Home - Jo Ann Blomquest
Hungarian Scalloped Potatoes
Hungarian Scalloped Potatoes
8 red-skinned potatoes -- boiled and cooled
1 cup sour cream
2 large, spicy, dry sausages
4 scallions -- finely minced
4 hard boiled eggs -- crumbled or sliced (optional)
1/2 cup unsalted butter -- melted
paprika, salt and pepper to taste
1/2 cup fresh grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup milk
paprika, bread crumbs and additional Parmesan for dusting
Prepare potatoes, drain, cool and slice. Preheat oven to 350 degrees F.
Place one layer of sliced potatoes in a large baking dish. Sprinkle generously with salt, pepper and paprika. Continue to layer and sprinkle each layer. Reserve enough potatoes for a final layer
On second-to-last layer, toss on some of the sausage, dollops of sour cream, melted butter, hard cooked eggs, Parmesan cheese and scallions.
On final layer, sprinkle Cheddar cheese and paprika and pour milk through gaps in dish (milk is to keep dish moist). Bake for 45 minutes. Let rest 10 minutes before serving.
Freezes well. Make a day ahead and bake as required.
Serves/Makes: 8
8 red-skinned potatoes -- boiled and cooled
1 cup sour cream
2 large, spicy, dry sausages
4 scallions -- finely minced
4 hard boiled eggs -- crumbled or sliced (optional)
1/2 cup unsalted butter -- melted
paprika, salt and pepper to taste
1/2 cup fresh grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup milk
paprika, bread crumbs and additional Parmesan for dusting
Prepare potatoes, drain, cool and slice. Preheat oven to 350 degrees F.
Place one layer of sliced potatoes in a large baking dish. Sprinkle generously with salt, pepper and paprika. Continue to layer and sprinkle each layer. Reserve enough potatoes for a final layer
On second-to-last layer, toss on some of the sausage, dollops of sour cream, melted butter, hard cooked eggs, Parmesan cheese and scallions.
On final layer, sprinkle Cheddar cheese and paprika and pour milk through gaps in dish (milk is to keep dish moist). Bake for 45 minutes. Let rest 10 minutes before serving.
Freezes well. Make a day ahead and bake as required.
Serves/Makes: 8
Lemon White Chocolate Drop Cookies
Lemon White Chocolate Drop Cookies
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp lemon juice
1 3.4 oz pkg instant lemon pudding
1 12 oz pkg white chocolate chips
Preheat oven to 375 degrees. In a small bowl, mix together flour, baking soda, salt and chocolate chips and set aside. In large mixing bowl, cream together butter and sugars. Add eggs, lemon juice and pudding. Mix together until well blended. Stir in flour mixture until dough is well combined. Drop by teaspoonful on ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden brown. Remove from oven and let stand for 1 minute. Remove cookies to wire rack to cool.
Number of Servings: Approx. 3 1/2 dozen cookies
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp lemon juice
1 3.4 oz pkg instant lemon pudding
1 12 oz pkg white chocolate chips
Preheat oven to 375 degrees. In a small bowl, mix together flour, baking soda, salt and chocolate chips and set aside. In large mixing bowl, cream together butter and sugars. Add eggs, lemon juice and pudding. Mix together until well blended. Stir in flour mixture until dough is well combined. Drop by teaspoonful on ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden brown. Remove from oven and let stand for 1 minute. Remove cookies to wire rack to cool.
Number of Servings: Approx. 3 1/2 dozen cookies
Chocolate Cranberry Truffles
Chocolate Cranberry Truffles
9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons cocoa powder
1 1/2 tablespoons powdered sugar
Place chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until sauce is smooth, whisking frequently. Remove from heat and pour into a glass or plastic bowl. Cover with plastic wrap. Let sit at room temperature to thicken.
Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate. Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa, coating thoroughly. Dust hands with powdered sugar. Roll truffle in hands to form a 1-inch ball. Continue forming truffles with remaining chocolate mixture.
Makes 30 truffles.
9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons cocoa powder
1 1/2 tablespoons powdered sugar
Place chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until sauce is smooth, whisking frequently. Remove from heat and pour into a glass or plastic bowl. Cover with plastic wrap. Let sit at room temperature to thicken.
Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate. Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa, coating thoroughly. Dust hands with powdered sugar. Roll truffle in hands to form a 1-inch ball. Continue forming truffles with remaining chocolate mixture.
Makes 30 truffles.
Pork Chops O'Brien
Pork Chops O'Brien
6 pork loin chops (1/2 in. thick)
1 tablespoon cooking oil
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper
1 cup (4 oz.) shredded cheddar cheese, divided
1 can (2.8 oz.) french fried onions, divided
1 pkg. (24 oz.) frozen O'Brien hash brown potatoes, thawed
1/2 teaspoon seasoned salt
In a skillet over med. high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes.
Spread in a greased 12" x 9" x 2" baking dish. Arrange chops on top; sprinkle with salt.
Cover and bake at 350 degrees for 40-45 min. or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.
6 pork loin chops (1/2 in. thick)
1 tablespoon cooking oil
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper
1 cup (4 oz.) shredded cheddar cheese, divided
1 can (2.8 oz.) french fried onions, divided
1 pkg. (24 oz.) frozen O'Brien hash brown potatoes, thawed
1/2 teaspoon seasoned salt
In a skillet over med. high heat, brown pork chops in oil; set aside. Combine the soup, milk, sour cream, pepper, 1/2 cup cheese and 1/2 cup onions; fold in potatoes.
Spread in a greased 12" x 9" x 2" baking dish. Arrange chops on top; sprinkle with salt.
Cover and bake at 350 degrees for 40-45 min. or until pork is tender. Uncover; sprinkle with remaining cheese and onions. Return to the oven for 5-10 minutes or until cheese melts.
Sunday, July 24, 2011
Nutty Whole-Grain Silver Dollar Pancakes
Nutty Whole-Grain Silver Dollar Pancakes
Bake up some hearty Bisquick® pancakes with whole-grain Wheaties® cereal, raisins and sunflower nuts.
Prep Time:25 min
Start to Finish:25 min
Makes:6 servings
3/4 cup Wheaties® cereal, slightly crushed (1/2 cup)
1/4 cup raisins
1/4 cup dry-roasted sunflower nuts
2 cups Original Bisquick® mix
1 1/2 cups Wheaties® cereal, crushed (3/4 cup)
1 1/4 cups milk
2 eggs
1/3 cup Yoplait® Light Fat Free very vanilla yogurt (or any flavor)
3/4 cup honey
In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended. For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry.. Turn; cook other sides until golden. For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.
Bake up some hearty Bisquick® pancakes with whole-grain Wheaties® cereal, raisins and sunflower nuts.
Prep Time:25 min
Start to Finish:25 min
Makes:6 servings
3/4 cup Wheaties® cereal, slightly crushed (1/2 cup)
1/4 cup raisins
1/4 cup dry-roasted sunflower nuts
2 cups Original Bisquick® mix
1 1/2 cups Wheaties® cereal, crushed (3/4 cup)
1 1/4 cups milk
2 eggs
1/3 cup Yoplait® Light Fat Free very vanilla yogurt (or any flavor)
3/4 cup honey
In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended. For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry.. Turn; cook other sides until golden. For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.
Butterscotch Meringue Bars
Butterscotch Meringue Bars
1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1 tbsp water
3 tsp vanilla
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butterscotch chips
Meringue:
3 egg whites
1 cup packed brown sugar
1 cup chopped walnuts
In a bowl, cream the butter-flavored shortening and both of the sugars. Beat in the egg yolks, water and the vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Spread into a greased 13 x 9 inch baking pan. Sprinkle with the butterscotch chips. Pat lightly. For The Meringue: In a small bowl, beat the egg whites until stiff peaks form. Gradually add the brown sugar. Beat well. Spread over the butterscotch chips. Sprinkle with the walnuts. Gently press them into the meringue. Bake at 350 F for 20-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Makes 3 dozen bars
1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1 tbsp water
3 tsp vanilla
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butterscotch chips
Meringue:
3 egg whites
1 cup packed brown sugar
1 cup chopped walnuts
In a bowl, cream the butter-flavored shortening and both of the sugars. Beat in the egg yolks, water and the vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Spread into a greased 13 x 9 inch baking pan. Sprinkle with the butterscotch chips. Pat lightly. For The Meringue: In a small bowl, beat the egg whites until stiff peaks form. Gradually add the brown sugar. Beat well. Spread over the butterscotch chips. Sprinkle with the walnuts. Gently press them into the meringue. Bake at 350 F for 20-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Makes 3 dozen bars
CHEESY CHICKEN
CHEESY CHICKEN
6 Chicken breasts
1/4 tsp salt - or to taste
1/4 tsp pepper - or to taste
1/4 tsp garlic powder - or to taste
2 cans condensed Cream of Chicken soup
1 can condensed Cheddar Cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.
6 Chicken breasts
1/4 tsp salt - or to taste
1/4 tsp pepper - or to taste
1/4 tsp garlic powder - or to taste
2 cans condensed Cream of Chicken soup
1 can condensed Cheddar Cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.
Taco Fiesta Chicken Lasagna
Taco Fiesta Chicken Lasagna
2 cans (14 1/2 ounce size) diced tomatoes with mild green chilies, undrained
1/2 cup thick and chunky salsa
3 cups cubed cooked chicken
1 can (16 ounce size) refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro
Directions:
Spray a 15x12 inch sheet of foil and a 13x9 inch glass baking dish with cooking spray.
In large bowl, mix tomatoes, salsa and chicken.
In medium bowl, mix refried beans and sour cream.
Spread about 1 1/4 cups chicken mixture in bottom of baking dish.
Top with 4 uncooked noodles, breaking to fit if necessary.
Spread with half of bean mixture and 1 1/2 cups chicken mixture.
Sprinkle with 1 cup of the cheese, and half of the onions and olives.
Repeat noodle, bean, chicken and cheese layers once.
Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.)
Cover with foil and refrigerate at least 8 hours or overnight.
Heat oven to 350F.
Bake covered lasagna 50 minutes.
Uncover baking dish and bake 18 to 22 minutes longer or until bubbly and thoroughly heated.
Let stand 10 minutes before serving.Sprinkle with cilantro.
If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
NOTE:If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
2 cans (14 1/2 ounce size) diced tomatoes with mild green chilies, undrained
1/2 cup thick and chunky salsa
3 cups cubed cooked chicken
1 can (16 ounce size) refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro
Directions:
Spray a 15x12 inch sheet of foil and a 13x9 inch glass baking dish with cooking spray.
In large bowl, mix tomatoes, salsa and chicken.
In medium bowl, mix refried beans and sour cream.
Spread about 1 1/4 cups chicken mixture in bottom of baking dish.
Top with 4 uncooked noodles, breaking to fit if necessary.
Spread with half of bean mixture and 1 1/2 cups chicken mixture.
Sprinkle with 1 cup of the cheese, and half of the onions and olives.
Repeat noodle, bean, chicken and cheese layers once.
Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.)
Cover with foil and refrigerate at least 8 hours or overnight.
Heat oven to 350F.
Bake covered lasagna 50 minutes.
Uncover baking dish and bake 18 to 22 minutes longer or until bubbly and thoroughly heated.
Let stand 10 minutes before serving.Sprinkle with cilantro.
If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
NOTE:If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
Alaska Salmon and Grilled Vegetable Lasagna
Alaska Salmon and Grilled Vegetable Lasagna
1 14 3/4 ounce can Alaska salmon -- drained and flaked
1 pound lasagna noodles -- cooked
2 26 ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination -- grated
Olive oil
Salt and pepper -- to taste
Preheat oven to 350ºF. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.
Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.
Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.
Place the lasagna in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes.
Frozen lasagna should be cooked at 325 F for 60 to 90 minutes.
Makes 6-8 servings.
Source:"Alaska Seafood Marketing Institute"
1 14 3/4 ounce can Alaska salmon -- drained and flaked
1 pound lasagna noodles -- cooked
2 26 ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination -- grated
Olive oil
Salt and pepper -- to taste
Preheat oven to 350ºF. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.
Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.
Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.
Place the lasagna in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes.
Frozen lasagna should be cooked at 325 F for 60 to 90 minutes.
Makes 6-8 servings.
Source:"Alaska Seafood Marketing Institute"
CLASSIC CHEESE STUFFED MANICOTTI
CLASSIC CHEESE STUFFED MANICOTTI
1 package manicotti noodles (14 pieces)
1 3/4 cups (15 oz container) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 TBSP chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
3 cups (28 oz jar) spaghetti sauce
extra mozzarella and Parmesan cheese for topping (optional)
Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper; spoon into cooled pasta tubes (I always slit them long ways, stuffed them and then place them seam side down into dish). Spread thin layer of sauce on bottom of 13x9 inch baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; top with extra cheese if desired and bake 15 minutes or until hot and bubbly.
1 package manicotti noodles (14 pieces)
1 3/4 cups (15 oz container) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 TBSP chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
3 cups (28 oz jar) spaghetti sauce
extra mozzarella and Parmesan cheese for topping (optional)
Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper; spoon into cooled pasta tubes (I always slit them long ways, stuffed them and then place them seam side down into dish). Spread thin layer of sauce on bottom of 13x9 inch baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; top with extra cheese if desired and bake 15 minutes or until hot and bubbly.
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