1 tablespoon oil (preferably peanut, but olive or vegetable/canola will do in a pinch) 1 shallot, finely chopped (can be omitted if unavailable) 1/4 yellow onion, chopped (white is also fine) 3 tablespoons butter 2 teaspoons fresh squeezed lemon juice 1 tablespoon fresh peeled ginger 2-3 cloves garlic, peeled 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 cup plain yogurt 1 cup heavy cream (half and half can be substituted, but not fat free half and half. Trust me.) 29 oz. can tomato puree 1/4 teaspoon cayenne pepper, or to taste
1 tablespoon oil (see note under oil above) 1 pound boneless, skinless chicken cut into bite-size pieces (I use a combo of breast and thigh) 1 teaspoon garam masala 1 pinch cayenne pepper Salt and pepper to taste
1 tablespoon cornstarch 1/4 cup water
Puree ginger and garlic together, and set aside.
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger and garlic combo, 1 teaspoon garam masala, chili powder and cumin. Cook, stirring, for 1 minute. Add tomato puree, and cook for 2 minutes, stirring frequently. Stir in heavy cream (or half and half) and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Season with salt and pepper to taste.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened (I will sometimes omit this last part, depending on whether I use heavy cream or half and half. I prefer to use cream, and when I do, I don't need to thicken the sauce). Serve with basmati rice.
* 3/4 cup(s) walnuts, chopped * 1 pound(s) linguine * 1/3 cup(s) olive oil * 4 cloves garlic, minced * 2 6-ounce cans tuna packed in oil * 2 teaspoon(s) grated lemon zest (from 2 lemons) * 2 teaspoon(s) lemon juice * 3/4 teaspoon(s) salt * 1/2 teaspoon(s) fresh-ground black pepper * 1/2 cup(s) mixed chopped fresh herbs, such as parsley, chives, and thyme
Directions
1. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
3. Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs and the toasted walnuts.
This isn't exactly a made-from-scratch recipe, but it's really tasty.
Pistachio Bread i Pkg. yellow cake mix 1 pkg. small instant pistachio pudding 4 eggs, slightly beaten 1/2 pint(1 Cup) sour cream 1/2 cup water 1/4 cup oil
Topping 4 Tbsp Brown Sugar 4 Tsp. Cinnamon 1/2 Cup Chopped Walnuts
Mix bread ingredients together in a big bowl. Mix topping ingredients in a small bowl.
Pour 1/4 of the mixture in one large bread pan. Pour 1/4 of the mixture in another large bread pan. Sprinkle 1/4 of the topping mix on top of each pan. Add 1/2 of the remaining bread mix to the first pan, and the other half to the second. Top both with remaining topping mix.
Bake @350 for 1 hour.
This is one of our fav recipes. We usually make it during the holidays to add to cookie platters.
This is easy, and great for kids. My Opa(Grandpa) makes this, so we refer to it as
Opa's Mac and Cheese
1 1/2 Cups Elbow Macaroni, uncooked 1/4 Cup Margarine/Butter 1 Sm. Onion, chopped 1/2 Tsp. Salt 1/4 Tsp. Pepper 1/4 Cup Flour 1 3/4 Cup Milk 8 oz Cheddar Cheese (your choice on sharp or not) chopped into small pieces
Cook macaroni noodles!
Cook and stir butter, onion, salt $ pepper over medium heat until onion is tender. Blend in flour, stirring constantly until smooth and bubbly. Stir in milk. Boil for one minute, then stir. Remove from heat & mix in cheese until melted. Blend macaroni in and place in a un-greased 1 1/2 qt. casserole dish.
Bake @ 375 for 30 minutes.
My mom likes to cook sausage and put it on top for the last 10 minutes. Patties or links.
This coleslaw is refreshing and is great for picnics since it does not have mayonnaise. It also gets better with age.
1 head Cabbage, shredded 1 small Onion, grated (sweet onion is fine, too) 1 Green Pepper, seeded and cut fine 6 Green Olives, sliced 3/4 Cup White Sugar 1 Cup White Vinegar 1 tsp. Salt 1 tsp. Celery Seed 1 tsp. Prepared Mustard (I use Dijon, but plain mustard is fine, too) 1/8 tsp. Pepper 1/2 Cup Salad Oil
Mix Cabbage, Onion, Green Pepper, Olives and Sugar in large bowl.
Combine Vinegar, Salt, Pepper, Celery Seed, Mustard and Salad Oil in 1 Qt. saucepan. Boil for 3 minutes. Remove from stove and pour hot over Cabbage mixture. Cover and store in refrigerator overnight. Serve cold.
3/4 cup graham cracker crumbs 1 cup sugar 2 tablespoons (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter, melted 1 8-ounce package cream cheese, room temperature 1 cup creamy peanut butter (do not use old-fashioned kind or freshly ground) 1 tablespoon vanilla extract 1 1/2 cups chilled whipping cream Purchased hot fudge sauce
Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.
You can double the recipe and make it in a 9 x 12 rectangular metal cake pan, if you’re feeding a crowd. If you do that, just press the crust into the bottom, and not up the sides of the pan.
For the shrimp: 2 pounds (12 to 15-count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
For the sauce: 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
1 1/4 lb. unpeeled rhubarb stalks, cut into 1" lengths 1 pint strawberries, hulled and halved 1/2 cup white sugar 1 tbsp. cornstarch or 2 tbsp. all purpose flour
1 1/3 cups flour 2 tbsp. brown sugar 3/4 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 5 tbsp. cold unsalted butter, cut into pieces 1/2 cup full fat sour cream 1/4 cup heavy cream 2 tbsp. heavy cream (in addition to the above) 1 tbsp. brown sugar (in addition to above)
Toss strawberries, rhubarb, white sugar and cornstarch/flour together. Spread evenly into the bottom of a baking dish.
Toss together flour, brown sugar, baking powder, baking soda and salt. Cut the butter into these dry ingredients until the mixture is crumbly. Add sour and heavy creams and mix until the dough comes together. Roll with a rolling pin until it is spread out enough to cover the fruit in the baking dish (you can also cut it out in circles or other shapes, if you like). Brush with 2 tbsp. heavy cream and sprinkle 1 tbsp. brown sugar on top. Bake in a preheated oven (375 degrees) for 45-50 minutes; serve with vanilla ice cream or by itself.
Note from BD: I HAVE made this without rhubarb; I'd double the amount of strawberries. You might also add another, tarty berry, such as raspberries; I've never done this but let me know how it turns out if you try it. :)
Ninety Minute Cinnamon Roll Recipe- turned out great!
3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt 1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional)
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
1 prepared graham pie crust (I used chocolate) 1 16-oz package cream cheese 2 eggs, beaten 1 cup sugar 1 t. vanilla lemon zest 1 t. lemon juice
Preheat oven to 325. Beat the eggs in mixer. Add rest of ingredients and beat until smooth. Spoon into pie shell. Bake 45-50 minutes. Let cool entirely.
Cherry Sauce:
10 oz. cherries (I used frozen sweet cherries) 2 T lemon juice 1/4 cup sugar 1 T cornstarch 1/2 cup water.
Place all ingredients in sauce pan and bring to a boil over medium heat. Cook, stirring, for 1 to 2 minutes and remove from heat. Let cool entirely before using.
Ingredients: 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract 2 (8 ounce) cans refrigerated crescent rolls 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature 1/4 cup honey
Directions: 1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. 2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. 3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. 4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares.
½ pound butter, softened 1-1/2 pounds peanut butter (I use extra crunchy) 1 pound brown sugar 2 cups granulated sugar 6 eggs 1-1/2 teaspoon vanilla 4 teaspoons baking soda 9 cups oatmeal 1 pound chocolate chips 1 pound M&Ms ¾ cup chopped nuts
Cream butter and peanut butter, then add sugars and beat until well mixed. Add eggs and mix. Add vanilla and baking soda and mix. Mix in oatmeal, and then stir in chips, M&M’s and nuts. Use a scoop to form balls of dough, then gently flatten dough on cookie sheet. Bake at 350 degrees for 10-12 minutes. This recipe makes a lot of cookies – probably 6-8 dozen – so unless I’m baking for a crowd, I halve the recipe.
4 t olive oil 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 red onion, chopped 3/4 pound ground chicken 1 T all-purpose flour 1 T chili powder 1 T ground cumin 1 t unsweetened cocaa powder 1/8 t cayenne 3 (14 1/2-ounce) cans crushed tomatoes 2 T balsamic vinegar 34 cup canned chickpeas, rinsed and drained
1) Heat the oil in a large nonstick Dutch oven or saucepan. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
2) Sprinkle with the flower, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.
1 lb sauerkraut 1 cup thinly sliced onions 3 cloves garlic, peeled and smashed 1/2 cup dry vermouth 1 cup chicken broth 1 bay leaf 1/2 tsp caraway seeds
For the Russian Dressing:
1/2 cup mayonnaise 2 tsp lemon juice 2 tsp grated horseradish 3 tbsp sun dried tomatoes, minced (I used sun dried tomatoes in oil, and mince in the mini-chopper) 1 tbsp white onion, minced 2 tbsp chili paste (if you don’t have chili paste, chili sauce will work)
For the Sandwich:
1 loaf black Russian rye bread 1 lb kosher style corned beef, thinly sliced 1 lb Emmenthaler Swiss cheese, thinly sliced (other kinds of swiss cheese work fine) softened butter, for spreading
Directions
Prepare the sauerkraut: Drain the sauerkraut and cover with cold water. Allow to soak 5-10 minutes. Drain again and this time squeeze out as much liquid as possible. In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds and bay leaf. Bring to a simmer. Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes. Refrigerate until use.
Prepare the dressing: Combine all Russian dressing ingredients, cover and refrigerate.
To build each sandwich: Heat a dry griddle over medium heat. Lay out 2 slices of Russian bread and spread each with a little dressing. Lay slices of corned beef over one slice and slices of Swiss over the other. Pile sauerkraut over the side with the Swiss cheese and spread with more dressing. Put the 2 sides together and butter the outsides of the sandwich. Grill each side until crisp and the cheese begins to melt.
1/2-pint baskets blackberries 1 1/2-pint basket raspberries 1/2 cup fresh lime juice 2/3 cup sugar
1 1/2 cups gold tequila 2/3 cup Grand Marnier 2 1-pint baskets strawberries, sliced, frozen 1 hour 5 cups ice
Puree blackberries, raspberries, and lime juice in blender until smooth. Strain through fine mesh strainer into large measuring cup. Add sugar; stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.
Mix tequila and Grand Marnier into berry puree. Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice. Blend until smooth. Transfer to pitcher. Repeat with remaining berry puree, frozen strawberries, and ice. Pour into sugar-rimmed Margarita glasses and serve.
I make this ahead and freeze it in a gallon-sized plastic bag, then just knead it and pour it into glasses to serve. Delicious!
1/3 c. nuts, chopped (pecans or walnuts) 1/2 tsp. vanilla 1/4 c. Kahlua 3 tbsp. brown sugar 1 14-oz. round Brie, top rind removed (side and bottom rind left on)
Combine first 4 ingredients.
Place Brie in shallow baking dish, cover with mixture.
Bake at 325º for 8-10 minutes, or until desired softness.
2 cups or so of diced small, cooked chicken chile powder (1/2 tsp or so?) cumin (1/2 tsp or so) garlic powder (1/2 tsp or so) black pepper ('til it looks good 1/4 cup finely diced onion
2 cans cream of mushroom soup(or chicken, or chicken and mushroom) 1 tsp chicken boullion (if you use cream of mushroom) 1 pint sour cream 2 cans chopped green chiles
2 cups grated monterey jack cheese 1/2 cup grated cheddar cheese
sliced green onions sliced olives Salsa or fresh pico de gallo hot sauce
Combine chicken, spices, and onions. Set aside.
Combine soup, sour cream and green chiles. Divide in half, and stir half into the chicken mixture. To the remaining half, add the grated monterey jack.
Using flour tortillas, spoon chicken/soup mixture down the center, roll and place in greased 9 x 13 baking pan. Spoon remaining soup/cheese mixture over top and bake, covered, at 350 for 30 minutes. Remove foil and sprinkle grated cheddar over top (and teensy bit of chile powder for color, if you want) and bake an additional 5 or 10 minutes until cheese is melted and bubbly.
Garnish with chopped green onions and black olives. Serve with salsa, sour cream, hot sauce, whatever floats your boat.
1 1/2 dry quinoa 1/3 cup finely diced red onion 1 can low-sodium black beans, drained and rinsed 1 cup fresh or frozen sweet corn kernels, thawed 1 cup grape tomatoes sliced in half 2 oz low-fat feta cheese, crumbled (optional) Optional Protein Booster: 2 cups diced or shredded cooked chicken breast
Viniagrette:
2 TBS olive, walnut or avocado oil 3 TBS lime juice (the juice of about two limes) or 3 packets True Lime crystallized lime (reconstituted in 3 TBS water) 2 TBS water 1 fresh garlic clove, minced or 1 tsp jarred minced garlic 1 TBS cumin 1 tsp dried Mexican or Greek oregano 1 tsp chili powder, Ancho Chili Powder or Chipotle Powder 1 tsp sea salt Fresh ground pepper to taste
Directions:
Place quinoa and 3 cups water in 1 1/2 quart saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minute.) Remove from heat, let cool and fluff with a a fork.
While quinoa is cooking, prepare the vinaigrette by combining the vinaigrette ingredients in a small bowl and whisking until well combined.
In a very large bowl, combine the cooled quinoa grain with the remaining ingredients (red onion, black beans, corn, tomatoes and chicken breast and feta cheese, if using).
Pour vinaigrette over the salad, and mix until well combined.
Serve as an entree or as a side salad with a main course.
Chill leftovers for quick lunches and dinners later in the week.
1 tablespoon vegetable oil 1/2 cup chopped onion 2 carrots, chopped 1 cup quinoa, rinsed 2 cups vegetable broth 2/3 cup chopped walnuts 1/4 cup chopped fresh parsley
heat oil in saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot and cook 3 mins more. Stir in quinoa and vegetable broth, bring to boil. Reduce to simmer, cover and cook for 15-20 mins, or until quinoa is tender and fluffy. In a bowl toss quinoa together walnuts and parsley. Serve hot or at room temperature.
I personally prefer it at room temperature. I also like to add a hand full of frozen peas in 1-2 mins before it finishes cooking.
I get my quinoa in bulk from Costco. It comes in a 4 lbs bag and was about $6 the last time I bought it.
3 tablespoons extra-virgin olive oil 2 pounds ground chicken breast, available in the packaged meats case 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15-ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes 1 cup frozen corn kernels Salt 8 (8 inch) spinach flour tortillas, available on dairy aisle of market 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped Directions Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
21 comments:
Chicken Makhani (Indian Butter Chicken)
1 tablespoon oil (preferably peanut, but olive or vegetable/canola will do in a pinch)
1 shallot, finely chopped (can be omitted if unavailable)
1/4 yellow onion, chopped (white is also fine)
3 tablespoons butter
2 teaspoons fresh squeezed lemon juice
1 tablespoon fresh peeled ginger
2-3 cloves garlic, peeled
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup plain yogurt
1 cup heavy cream (half and half can be substituted, but not fat free half and half. Trust me.)
29 oz. can tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon oil (see note under oil above)
1 pound boneless, skinless chicken cut into bite-size pieces (I use a combo of breast and thigh)
1 teaspoon garam masala
1 pinch cayenne pepper
Salt and pepper to taste
1 tablespoon cornstarch
1/4 cup water
Puree ginger and garlic together, and set aside.
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger and garlic combo, 1 teaspoon garam masala, chili powder and cumin. Cook, stirring, for 1 minute. Add tomato puree, and cook for 2 minutes, stirring frequently. Stir in heavy cream (or half and half) and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Season with salt and pepper to taste.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened (I will sometimes omit this last part, depending on whether I use heavy cream or half and half. I prefer to use cream, and when I do, I don't need to thicken the sauce). Serve with basmati rice.
Walnut, Lemon, Herb, and Walnut Linguine:
* 3/4 cup(s) walnuts, chopped
* 1 pound(s) linguine
* 1/3 cup(s) olive oil
* 4 cloves garlic, minced
* 2 6-ounce cans tuna packed in oil
* 2 teaspoon(s) grated lemon zest (from 2 lemons)
* 2 teaspoon(s) lemon juice
* 3/4 teaspoon(s) salt
* 1/2 teaspoon(s) fresh-ground black pepper
* 1/2 cup(s) mixed chopped fresh herbs, such as parsley, chives, and thyme
Directions
1. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
3. Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs and the toasted walnuts.
Good Stuff!
This isn't exactly a made-from-scratch recipe, but it's really tasty.
Pistachio Bread
i Pkg. yellow cake mix
1 pkg. small instant pistachio pudding
4 eggs, slightly beaten
1/2 pint(1 Cup) sour cream
1/2 cup water
1/4 cup oil
Topping
4 Tbsp Brown Sugar
4 Tsp. Cinnamon
1/2 Cup Chopped Walnuts
Mix bread ingredients together in a big bowl. Mix topping ingredients in a small bowl.
Pour 1/4 of the mixture in one large bread pan. Pour 1/4 of the mixture in another large bread pan. Sprinkle 1/4 of the topping mix on top of each pan. Add 1/2 of the remaining bread mix to the first pan, and the other half to the second. Top both with remaining topping mix.
Bake @350 for 1 hour.
This is one of our fav recipes. We usually make it during the holidays to add to cookie platters.
This is easy, and great for kids. My Opa(Grandpa) makes this, so we refer to it as
Opa's Mac and Cheese
1 1/2 Cups Elbow Macaroni, uncooked
1/4 Cup Margarine/Butter
1 Sm. Onion, chopped
1/2 Tsp. Salt
1/4 Tsp. Pepper
1/4 Cup Flour
1 3/4 Cup Milk
8 oz Cheddar Cheese (your choice on sharp or not) chopped into small pieces
Cook macaroni noodles!
Cook and stir butter, onion, salt $ pepper over medium heat until onion is tender. Blend in flour, stirring constantly until smooth and bubbly. Stir in milk. Boil for one minute, then stir. Remove from heat & mix in cheese until melted. Blend macaroni in and place in a un-greased 1 1/2 qt. casserole dish.
Bake @ 375 for 30 minutes.
My mom likes to cook sausage and put it on top for the last 10 minutes. Patties or links.
Great Grandma Hetti's Slaw
This coleslaw is refreshing and is great for picnics since it does not have mayonnaise. It also gets better with age.
1 head Cabbage, shredded
1 small Onion, grated (sweet onion is fine, too)
1 Green Pepper, seeded and cut fine
6 Green Olives, sliced
3/4 Cup White Sugar
1 Cup White Vinegar
1 tsp. Salt
1 tsp. Celery Seed
1 tsp. Prepared Mustard (I use Dijon, but plain mustard is fine, too)
1/8 tsp. Pepper
1/2 Cup Salad Oil
Mix Cabbage, Onion, Green Pepper, Olives and Sugar in large bowl.
Combine Vinegar, Salt, Pepper, Celery Seed, Mustard and Salad Oil in 1 Qt. saucepan. Boil for 3 minutes. Remove from stove and pour hot over Cabbage mixture. Cover and store in refrigerator overnight. Serve cold.
Frozen Peanut Butter Pie
Serves 8.
Shorty's Mexican Roadhouse
Bedford, New Hampshire
Ingredients:
3/4 cup graham cracker crumbs
1 cup sugar
2 tablespoons (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 8-ounce package cream cheese, room temperature
1 cup creamy peanut butter (do not use old-fashioned kind or freshly ground)
1 tablespoon vanilla extract
1 1/2 cups chilled whipping cream
Purchased hot fudge sauce
Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.
Beat cream cheese, peanut butter, vanilla, and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in 4 additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared 1 day ahead. Cover and keep frozen.)
Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.
You can double the recipe and make it in a 9 x 12 rectangular metal cake pan, if you’re feeding a crowd. If you do that, just press the crust into the bottom, and not up the sides of the pan.
Roasted Shrimp Cocktail (Barefoot Contessa)
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
BD's Strawberry Rhubarb Cobbler
1 1/4 lb. unpeeled rhubarb stalks, cut into 1" lengths
1 pint strawberries, hulled and halved
1/2 cup white sugar
1 tbsp. cornstarch or 2 tbsp. all purpose flour
1 1/3 cups flour
2 tbsp. brown sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
5 tbsp. cold unsalted butter, cut into pieces
1/2 cup full fat sour cream
1/4 cup heavy cream
2 tbsp. heavy cream (in addition to the above)
1 tbsp. brown sugar (in addition to above)
Toss strawberries, rhubarb, white sugar and cornstarch/flour together. Spread evenly into the bottom of a baking dish.
Toss together flour, brown sugar, baking powder, baking soda and salt. Cut the butter into these dry ingredients until the mixture is crumbly. Add sour and heavy creams and mix until the dough comes together. Roll with a rolling pin until it is spread out enough to cover the fruit in the baking dish (you can also cut it out in circles or other shapes, if you like). Brush with 2 tbsp. heavy cream and sprinkle 1 tbsp. brown sugar on top. Bake in a preheated oven (375 degrees) for 45-50 minutes; serve with vanilla ice cream or by itself.
Note from BD: I HAVE made this without rhubarb; I'd double the amount of strawberries. You might also add another, tarty berry, such as raspberries; I've never done this but let me know how it turns out if you try it. :)
Ninety Minute Cinnamon Roll Recipe- turned out great!
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Easy Cheesecake and Cherry Sauce
1 prepared graham pie crust (I used chocolate)
1 16-oz package cream cheese
2 eggs, beaten
1 cup sugar
1 t. vanilla
lemon zest
1 t. lemon juice
Preheat oven to 325. Beat the eggs in mixer. Add rest of ingredients and beat until smooth. Spoon into pie shell. Bake 45-50 minutes. Let cool entirely.
Cherry Sauce:
10 oz. cherries (I used frozen sweet cherries)
2 T lemon juice
1/4 cup sugar
1 T cornstarch
1/2 cup water.
Place all ingredients in sauce pan and bring to a boil over medium heat. Cook, stirring, for 1 to 2 minutes and remove from heat. Let cool entirely before using.
Sopapilla Cheesecake Bars
Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls 3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares.
Monster Cookies
½ pound butter, softened
1-1/2 pounds peanut butter (I use extra crunchy)
1 pound brown sugar
2 cups granulated sugar
6 eggs
1-1/2 teaspoon vanilla
4 teaspoons baking soda
9 cups oatmeal
1 pound chocolate chips
1 pound M&Ms
¾ cup chopped nuts
Cream butter and peanut butter, then add sugars and beat until well mixed. Add eggs and mix. Add vanilla and baking soda and mix. Mix in oatmeal, and then stir in chips, M&M’s and nuts. Use a scoop to form balls of dough, then gently flatten dough on cookie sheet. Bake at 350 degrees for 10-12 minutes. This recipe makes a lot of cookies – probably 6-8 dozen – so unless I’m baking for a crowd, I halve the recipe.
Chicken and Chickpea Chili
4 t olive oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
3/4 pound ground chicken
1 T all-purpose flour
1 T chili powder
1 T ground cumin
1 t unsweetened cocaa powder
1/8 t cayenne
3 (14 1/2-ounce) cans crushed tomatoes
2 T balsamic vinegar
34 cup canned chickpeas, rinsed and drained
1) Heat the oil in a large nonstick Dutch oven or saucepan. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
2) Sprinkle with the flower, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.
3) Serve in a bowl with brown rice if desired.
Paul Reuben Sandwich
Ingredients:
For the Sauerkraut:
1 lb sauerkraut
1 cup thinly sliced onions
3 cloves garlic, peeled and smashed
1/2 cup dry vermouth
1 cup chicken broth
1 bay leaf
1/2 tsp caraway seeds
For the Russian Dressing:
1/2 cup mayonnaise
2 tsp lemon juice
2 tsp grated horseradish
3 tbsp sun dried tomatoes, minced
(I used sun dried tomatoes in oil, and mince in the mini-chopper)
1 tbsp white onion, minced
2 tbsp chili paste (if you don’t have chili paste, chili sauce will work)
For the Sandwich:
1 loaf black Russian rye bread
1 lb kosher style corned beef, thinly sliced
1 lb Emmenthaler Swiss cheese, thinly sliced (other kinds of swiss cheese work fine)
softened butter, for spreading
Directions
Prepare the sauerkraut: Drain the sauerkraut and cover with cold water. Allow to soak 5-10 minutes. Drain again and this time squeeze out as much liquid as possible. In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds and bay leaf. Bring to a simmer. Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes. Refrigerate until use.
Prepare the dressing: Combine all Russian dressing ingredients, cover and refrigerate.
To build each sandwich: Heat a dry griddle over medium heat. Lay out 2 slices of Russian bread and spread each with a little dressing. Lay slices of corned beef over one slice and slices of Swiss over the other. Pile sauerkraut over the side with the Swiss cheese and spread with more dressing. Put the 2 sides together and butter the outsides of the sandwich. Grill each side until crisp and the cheese begins to melt.
Triple-Berry Margaritas
Bon Appétit | July 2002
Yield: Serves 8 to 10
1/2-pint baskets blackberries
1 1/2-pint basket raspberries
1/2 cup fresh lime juice
2/3 cup sugar
1 1/2 cups gold tequila
2/3 cup Grand Marnier
2 1-pint baskets strawberries, sliced, frozen 1 hour
5 cups ice
Puree blackberries, raspberries, and lime juice in blender until smooth. Strain through fine mesh strainer into large measuring cup. Add sugar; stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.
Mix tequila and Grand Marnier into berry puree. Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice. Blend until smooth. Transfer to pitcher. Repeat with remaining berry puree, frozen strawberries, and ice. Pour into sugar-rimmed Margarita glasses and serve.
I make this ahead and freeze it in a gallon-sized plastic bag, then just knead it and pour it into glasses to serve. Delicious!
Brie with Kahlua and Nuts
1/3 c. nuts, chopped (pecans or walnuts)
1/2 tsp. vanilla
1/4 c. Kahlua
3 tbsp. brown sugar
1 14-oz. round Brie, top rind removed (side and bottom rind left on)
Combine first 4 ingredients.
Place Brie in shallow baking dish, cover with mixture.
Bake at 325º for 8-10 minutes, or until desired softness.
Serve with crackers or toasted baguette slices.
TYP White and Green Chile Chicken Enchiladas
2 cups or so of diced small, cooked chicken
chile powder (1/2 tsp or so?)
cumin (1/2 tsp or so)
garlic powder (1/2 tsp or so)
black pepper ('til it looks good
1/4 cup finely diced onion
2 cans cream of mushroom soup(or chicken, or chicken and mushroom)
1 tsp chicken boullion (if you use cream of mushroom)
1 pint sour cream
2 cans chopped green chiles
2 cups grated monterey jack cheese
1/2 cup grated cheddar cheese
sliced green onions
sliced olives
Salsa or fresh pico de gallo
hot sauce
Combine chicken, spices, and onions. Set aside.
Combine soup, sour cream and green chiles. Divide in half, and stir half into the chicken mixture. To the remaining half, add the grated monterey jack.
Using flour tortillas, spoon chicken/soup mixture down the center, roll and place in greased 9 x 13 baking pan. Spoon remaining soup/cheese mixture over top and bake, covered, at 350 for 30 minutes. Remove foil and sprinkle grated cheddar over top (and teensy bit of chile powder for color, if you want) and bake an additional 5 or 10 minutes until cheese is melted and bubbly.
Garnish with chopped green onions and black olives. Serve with salsa, sour cream, hot sauce, whatever floats your boat.
Quinoa salad
1 1/2 dry quinoa
1/3 cup finely diced red onion
1 can low-sodium black beans, drained and rinsed
1 cup fresh or frozen sweet corn kernels, thawed
1 cup grape tomatoes sliced in half
2 oz low-fat feta cheese, crumbled (optional)
Optional Protein Booster: 2 cups diced or shredded cooked chicken breast
Viniagrette:
2 TBS olive, walnut or avocado oil
3 TBS lime juice (the juice of about two limes) or 3 packets True Lime crystallized lime (reconstituted in 3 TBS water)
2 TBS water
1 fresh garlic clove, minced or 1 tsp jarred minced garlic
1 TBS cumin
1 tsp dried Mexican or Greek oregano
1 tsp chili powder, Ancho Chili Powder or Chipotle Powder
1 tsp sea salt
Fresh ground pepper to taste
Directions:
Place quinoa and 3 cups water in 1 1/2 quart saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minute.) Remove from heat, let cool and fluff with a a fork.
While quinoa is cooking, prepare the vinaigrette by combining the vinaigrette ingredients in a small bowl and whisking until well combined.
In a very large bowl, combine the cooled quinoa grain with the remaining ingredients (red onion, black beans, corn, tomatoes and chicken breast and feta cheese, if using).
Pour vinaigrette over the salad, and mix until well combined.
Serve as an entree or as a side salad with a main course.
Chill leftovers for quick lunches and dinners later in the week.
Quiona Pilaf
1 tablespoon vegetable oil
1/2 cup chopped onion
2 carrots, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
2/3 cup chopped walnuts
1/4 cup chopped fresh parsley
heat oil in saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot and cook 3 mins more. Stir in quinoa and vegetable broth, bring to boil. Reduce to simmer, cover and cook for 15-20 mins, or until quinoa is tender and fluffy. In a bowl toss quinoa together walnuts and parsley. Serve hot or at room temperature.
I personally prefer it at room temperature. I also like to add a hand full of frozen peas in 1-2 mins before it finishes cooking.
I get my quinoa in bulk from Costco. It comes in a 4 lbs bag and was about $6 the last time I bought it.
Mexican Lasagna
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
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