1 1/2 lbs ground chuck
1/4 lb Italian pork sausages, ground
2 (16 ounce) cans tomato sauce, seasoned
2 (6 ounce) cans tomato paste, seasoned
2 tablespoons garlic, minced
2 1/2 teaspoons sugar
1 1/2 teaspoons italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons fresh parsley, minced
1 (24 ounce) container small curd cottage cheese
1 (8 ounce) container ricotta cheese
1/2 cup parmesan cheese, grated
9 lasagna noodles, cooked and drained
6 slices provolone cheese
16 ounces mozzarella cheese, shredded and divided
In a skillet, brown beef and sausage over medium heat until no longer pink.
Drain.
Add the next seven ingredients.
Simmer, uncovered for 1 hour, stirring occasionally.
In a bowl, combine eggs, parsley, cottage cheese, ricotta, parmesan.
Spread 1 cup of meat sauce in an ungreased 9x13inch baking dish.
Layer 3 noodles.
Layer 6 slices of provolone over noodles.
Layer 2 cups cheese mixture & 1-1/4 cup mozzarella cheese over provolone.
Layer 3 noodles.
Layer 2 cups meat sauce.
Layer remaining cheese mixture & 1 1/4 cup mozzarella.
Top with remaining noodles, then meat sauce, then mozzarella. Dish will be full.
Cover with foil (leave room in between foil and cheese so it doesn't stick).
Bake at 375 degrees for 50 minutes.
Uncover and bake 20 minutes longer.
Let stand 15 minutes.
Saturday, September 8, 2007
Cheesy potatoes Obrien
2 lbs O'Brien potatoes (Frozen cubed hashbrowns with green and red peppers and onions)
1 pint half-and-half
1/2 cup margarine
1 small onion, chopped (optional)
1 (8 ounce) package Velveeta cheese, cubed
1 (8 ounce) package shredded cheddar cheese
salt and pepper, to taste
1 Add frozen potatoes to 13 X 9 pan, set aside.
2 In heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently.
3 Add salt and pepper to taste.
4 Pour over potatoes.
5 Allow to set approximately 1 hour at room temperature.
(I have skipped this step and they have turned out fine!!)
6 Bake for one hour at 350 degrees until bubbly and lightly browned.
1 pint half-and-half
1/2 cup margarine
1 small onion, chopped (optional)
1 (8 ounce) package Velveeta cheese, cubed
1 (8 ounce) package shredded cheddar cheese
salt and pepper, to taste
1 Add frozen potatoes to 13 X 9 pan, set aside.
2 In heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently.
3 Add salt and pepper to taste.
4 Pour over potatoes.
5 Allow to set approximately 1 hour at room temperature.
(I have skipped this step and they have turned out fine!!)
6 Bake for one hour at 350 degrees until bubbly and lightly browned.
cheesy potatoes
1 (32 ounce) package frozen, shredded hash brown potatoes
8 ounces Velveeta cheese, cut into small chunks
1/2-1 cup margarine, cut into small chunks
1 can cream of chicken soup
1 (16 ounce) container sour cream
Combine all ingredients in crock pot.
Cook on high 3-4 hours, stirring occasionally.
8 ounces Velveeta cheese, cut into small chunks
1/2-1 cup margarine, cut into small chunks
1 can cream of chicken soup
1 (16 ounce) container sour cream
Combine all ingredients in crock pot.
Cook on high 3-4 hours, stirring occasionally.
lemon garlic pasta
1/2 lb spaghetti
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2-2 cups parmesan cheese
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2-2 cups parmesan cheese
buttered egg noodles
2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
Add egg noodles.
Cook until noodles are desired texture.
(About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
(You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat.
Add egg noodles.
Cook until noodles are desired texture.
(About 6-8 minutes) During last minute of cooking add remaining 1/2 stick of butter.
(You may add additional butter if desired. Also you may use 1 can of chicken broth instead of bullion. I suggest using bullion).
apple peanut crumble
Apple Peanut Crumble
4 or 5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 t. cinnamon
1/2 t. nutmeg
1/3 c. butter, softened
2 T. peanut butter
Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 - 6 hours. Serve warm; plain or with ice cream. Makes 4 -5 servings.
4 or 5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 t. cinnamon
1/2 t. nutmeg
1/3 c. butter, softened
2 T. peanut butter
Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low for 5 - 6 hours. Serve warm; plain or with ice cream. Makes 4 -5 servings.
bacon cheese dip
Bacon Cheese Dip
16 slices bacon, diced
2 (8-oz.) packages cream cheese, softened and cubed
4 C shredded cheddar cheese
1 C half-and-half
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. Hot Sauce
Fry the bacon in a skillet until crisp, drain on paper towels.
Put remaining in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
16 slices bacon, diced
2 (8-oz.) packages cream cheese, softened and cubed
4 C shredded cheddar cheese
1 C half-and-half
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. Hot Sauce
Fry the bacon in a skillet until crisp, drain on paper towels.
Put remaining in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
beef hash
BEEF HASH
Ingredients:
2 to 3 cups cut-up cooked beef (cubed stew beef works well)
2 packages (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
Salt and pepper
Place all ingredients in crock-pot. Cover and cook on Low setting for 6 to 8 hours (on High setting for 2 to 3 hours).
Enjoy.
Ingredients:
2 to 3 cups cut-up cooked beef (cubed stew beef works well)
2 packages (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 cup butter or margarine, melted
1 cup gravy or beef broth
Salt and pepper
Place all ingredients in crock-pot. Cover and cook on Low setting for 6 to 8 hours (on High setting for 2 to 3 hours).
Enjoy.
Espresso Caramel Creme
Espresso Crème Caramel
Serves 6
Ingredients:
For the caramel:
1 cup/200 g granulated sugar
¼ cup/60 ml water
For the crème custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnish
Method:
To make the caramel:
Position the oven rack in the center of the oven, and preheat the oven to 275°F/135ºC. Set six 6-ounce/175-ml ramekins in a roasting pan. Combine the sugar and water in a heavy based medium sized saucepan. Gently stir over a medium to high heat until the sugar dissolves, about 5 minutes.
Boil without stirring until the syrup turns a deep golden brown color, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar crystals from forming, and swirling the pan, about 4 minutes. Once the sugar has dissolved and turns into a liquid, it will begin to color gradually.
When the sugar becomes golden brown remove the saucepan from the heat. Immediately pour the caramel evenly into the bottom of the six ramekins, dividing equally. Set aside. The caramel will harden as it cools.
To make the crème custard:
Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.
Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.
Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.
Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).
To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.
Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
To serve the crème caramels:
When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate.
Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.
Serves 6
Ingredients:
For the caramel:
1 cup/200 g granulated sugar
¼ cup/60 ml water
For the crème custard:
1 1/3 cups/300 ml whipping cream
1 1/3 cups/300 ml whole milk
1/2 cup/100 g granulated sugar
2 teaspoons/about 5 g espresso coffee powder
3 large whole eggs
3 large egg yolks
1 teaspoon/about 4 ml vanilla extract
Fresh raspberries, for garnish
Method:
To make the caramel:
Position the oven rack in the center of the oven, and preheat the oven to 275°F/135ºC. Set six 6-ounce/175-ml ramekins in a roasting pan. Combine the sugar and water in a heavy based medium sized saucepan. Gently stir over a medium to high heat until the sugar dissolves, about 5 minutes.
Boil without stirring until the syrup turns a deep golden brown color, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar crystals from forming, and swirling the pan, about 4 minutes. Once the sugar has dissolved and turns into a liquid, it will begin to color gradually.
When the sugar becomes golden brown remove the saucepan from the heat. Immediately pour the caramel evenly into the bottom of the six ramekins, dividing equally. Set aside. The caramel will harden as it cools.
To make the crème custard:
Meanwhile, combine the cream, milk, sugar and espresso powder in another heavy based medium sized saucepan. Bring to a simmer over medium heat, stirring constantly until the sugar and espresso powder dissolve, then remove from the heat and cool slightly, about 5 minutes.
Whisk the eggs, egg yolks and vanilla in a large bowl to blend. Once the milk mixture has cooled slightly, gradually whisk it into the egg mixture. Strain the custard mixture through a sieve and into a 4-cup/1 liter measuring cup.
Pour the custard mixture over the caramel in the ramekins, dividing equally. Transfer the roasting pan to the oven. Pour enough hot water into the pan to come halfway up sides of the ramekins.
Bake until the outer 1-inch/2.5-cm perimeters of the custards are softly set but the centers are still loose, about 1 hour (the custard will firm up after it is refrigerated).
To test whether the crème caramels are ready, push a small knife into the center of one of the dishes, and if the caramel rises out of the hole made by the knife, then they are ready.
Remove the roasting pan from the oven then remove the crème caramels from the roasting pan. Refrigerate the crème caramels until cold, at least 2 hours. Cover and refrigerate overnight. Refrigerating the crème caramels overnight allows time for the caramel to dissolve and form a thin sauce when the custards are inverted.
To serve the crème caramels:
When ready to serve the crème caramels, run a small sharp knife around the sides of the ramekins to loosen the custards from the ramekins. Working with one crème caramel at a time, place a plate atop the crème caramel; invert the crème caramel onto the plate.
Shake gently to release the crème caramel from the dish (you will hear it being released and fall onto the plate). Carefully remove the dish, allowing the caramel syrup to run over the crème caramel. Garnish with the fresh raspberries and serve.
fruit juice gummies
fruit juice gummies
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
ingredients
1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
1 1/4-ounce package gelatin
1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Tip You can buy plastic or metal tartlet molds ($1.50 and up each, surlatable.com). An 8-by-8-inch baking dish also works-once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
Makes 16 "gummies"
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
ingredients
1 cup fruit juice (pure juice-not a fruit-flavored drink) or nectar, such as Goya, Mott's, or Kern's, chilled or at room temperature
1 1/4-ounce package gelatin
1. Lightly coat 16 tartlet molds or mini-muffin tins with oil.
2. Place 1/4 cup of the juice in a medium bowl and sprinkle in the gelatin. Let sit for 1 minute.
3. Meanwhile, in a small pan, bring the remaining juice to a boil. Add it to the gelatin mixture, stirring until the gelatin is dissolved.
4. Spoon the mixture into the molds. Chill in the refrigerator until set, 2 hours.
5. Pop the tartlets out. Serve them cold or at room temperature within 2 hours, or store them in an airtight container in the refrigerator for up to 3 days.
Tip You can buy plastic or metal tartlet molds ($1.50 and up each, surlatable.com). An 8-by-8-inch baking dish also works-once the whole thing is set, just cut it into squares with a knife, or into shapes with a cookie cutter.
Makes 16 "gummies"
garlic lemon chicken bake
2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
Maple Sugar Ragamuffins
Maple Sugar Ragamuffins
For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 oz)
Special equipment: parchment paper
Make dough:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.
Cooks' notes:
• Ragamuffins are best eaten immediately but can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a 350°F oven before serving.
• Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.
Makes 12 servings.
For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 oz)
Special equipment: parchment paper
Make dough:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.
Cooks' notes:
• Ragamuffins are best eaten immediately but can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a 350°F oven before serving.
• Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.
Makes 12 servings.
Grilled pineapple skewers with coconut caramel sauce
Grilled Pineapple Skewers with Coconut Caramel Sauce
Serves 4
Ingredients:
For the caramel sauce:
1/2 cup/105 g granulated sugar
1/4 cup/55 ml water
1 cup/235 ml unsweetened heavy coconut cream
For the pineapple:
2/3 cup/50 g freshly shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch/2.5-cm cubes
1 tablespoon/15 ml unsalted butter, melted
Method:
To make the caramel sauce:
Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
To toast the shredded coconut:
Preheat the broiler to low heat. Sprinkle the coconut evenly over a baking sheet. Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly. Transfer the toasted coconut to a plate.
To cook the pineapple skewers:
Thread 1 piece of pineapple on the end of each skewer, making 20 skewers. Heat a cast iron grill pan over medium to high heat until it is very hot.
Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear. Remove the pineapple skewers from the pan and place them on a serving platter.
Serve the pineapple skewers with the caramel sauce and toasted coconut alongside. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
Serves 4
Ingredients:
For the caramel sauce:
1/2 cup/105 g granulated sugar
1/4 cup/55 ml water
1 cup/235 ml unsweetened heavy coconut cream
For the pineapple:
2/3 cup/50 g freshly shredded coconut
1 pineapple, peeled, cored, cut into twenty 1-inch/2.5-cm cubes
1 tablespoon/15 ml unsalted butter, melted
Method:
To make the caramel sauce:
Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added). Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
To toast the shredded coconut:
Preheat the broiler to low heat. Sprinkle the coconut evenly over a baking sheet. Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly. Transfer the toasted coconut to a plate.
To cook the pineapple skewers:
Thread 1 piece of pineapple on the end of each skewer, making 20 skewers. Heat a cast iron grill pan over medium to high heat until it is very hot.
Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear. Remove the pineapple skewers from the pan and place them on a serving platter.
Serve the pineapple skewers with the caramel sauce and toasted coconut alongside. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
Simple Savory Chicken
Simple Savory Chicken
Chicken breast halves are placed in a baking dish, topped with condensed soups, garlic salt & prepared stuffing mix, then baked.
Ingredients:
6 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
6 slices deli-sliced swiss cheese
1 box chicken stuffing mix, prepared
1 tsp garlic saltPepper to taste
Method
Preheat oven to 300 degrees. Grease bottom of baking dish lightly (not with spray). Place rinsed and dried chicken in bottom of 13x9" baking dish. Mix the two soups together and spoon on top of the chicken. Sprinkle the garlic salt and pepper over the top of the soup. Place the cheese slices over the top of the soup mixture. Place the prepared stuffing over the cheese slices. Cover with foil and bake for 1 to 2 hours until chicken is done.
Notes:
Number of servings: 6
Chicken breast halves are placed in a baking dish, topped with condensed soups, garlic salt & prepared stuffing mix, then baked.
Ingredients:
6 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 can cream of chicken soup
6 slices deli-sliced swiss cheese
1 box chicken stuffing mix, prepared
1 tsp garlic saltPepper to taste
Method
Preheat oven to 300 degrees. Grease bottom of baking dish lightly (not with spray). Place rinsed and dried chicken in bottom of 13x9" baking dish. Mix the two soups together and spoon on top of the chicken. Sprinkle the garlic salt and pepper over the top of the soup. Place the cheese slices over the top of the soup mixture. Place the prepared stuffing over the cheese slices. Cover with foil and bake for 1 to 2 hours until chicken is done.
Notes:
Number of servings: 6
smothered grilled chicken
Smothered Grilled Chicken Breast
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Mesquite Smoked Hormel Bacon
2 tbsp of Lawry's Season Salt
1 cup Jack Daniel's BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Number of servings: 4
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Mesquite Smoked Hormel Bacon
2 tbsp of Lawry's Season Salt
1 cup Jack Daniel's BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Number of servings: 4
Spicy Soup
Spicy Soup (Crockpot or Stove Top)
1 pound ground beef
4 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8 oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce
CROCKPOT: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and heat on high for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.
TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts
1 pound ground beef
4 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8 oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce
CROCKPOT: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind, not the newer round kind); put back in microwave and heat on high for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.
TOP OF STOVE: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts
turkey chili mac
TURKEY CHILI MAC
3/4 lb ground turkey breast
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes, undrained
1 can diced tomatoes, undrained
1 cup frozen corn
1/2 cup chopped onion
2 garlic cloves
1 tea mexican seasoning (or taco seasoning)
1/2 cup uncooked elbow macaroni
1/3 cup sour cream
Brown turkey in frying pan. Put turkey and all above items in crock pot and cook on low for 4-5 hours. 30 minutes before serving put in uncooked elbow macaroni and cook for another 30 minutes or until noodles are tender.
3/4 lb ground turkey breast
1 can black beans, rinsed and drained
1 can mexican style stewed tomatoes, undrained
1 can diced tomatoes, undrained
1 cup frozen corn
1/2 cup chopped onion
2 garlic cloves
1 tea mexican seasoning (or taco seasoning)
1/2 cup uncooked elbow macaroni
1/3 cup sour cream
Brown turkey in frying pan. Put turkey and all above items in crock pot and cook on low for 4-5 hours. 30 minutes before serving put in uncooked elbow macaroni and cook for another 30 minutes or until noodles are tender.
vanilla Pear Cinnamon Crumble
Vanilla, Pear and Cinnamon Crumble
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.
Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.
Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.
Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Serves 6
Ingredients:
For the fruit filling:
1/3 cup/70 g granulated sugar
Pinch of salt
1 vanilla bean, split lengthwise
4 ripe Bosc pears, peeled, each cut into 8 wedges, and cores removed
1 cinnamon stick
For the crumb topping:
3/4 cup/120 g all purpose flour
1/2 cup/105 g granulated sugar
1/2 cup/50 g old-fashioned oats
Pinch of salt
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped
Vanilla ice cream
Method:
To make the fruit filling:
Preheat the oven to 350°F/180°C. Place the sugar and salt in an 8-inch-/20-cm-square baking dish. Scrape the seeds from the vanilla bean into the sugar. Stir to blend the vanilla seeds into the sugar. Add the pears and toss to coat.
Arrange the mixture evenly over the dish, tucking the cinnamon stick and vanilla bean halves beneath the pears. Set aside while you prepare the crumb topping.
To make the crumb topping:
In a medium-size bowl, mix the flour, sugar, oats and salt to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds.
Sprinkle the crumb topping evenly over the pear mixture. Bake for one hour, or until the fruit is tender and the topping is golden brown.
Allow the crumble to stand at room temperature for 10 minutes to cool slightly. Spoon the crumble into bowls and serve with vanilla ice cream.
Vanilla Date Breakfast Smoothie
vanilla date breakfast smoothie
1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted Medjool dates (about 9 ounces)
1/2 teaspoon vanilla extract
2 cups ice cubes
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Makes 2 smoothies.
1 cup nonfat yogurt
1 cup nonfat milk
1 cup (packed) pitted Medjool dates (about 9 ounces)
1/2 teaspoon vanilla extract
2 cups ice cubes
Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.
Makes 2 smoothies.
Sweet Indian Chicken
SWEET INDIAN CHICKEN
4 to 6 chicken breasts, boneless, skinless
1/2 cup flour
1 teaspoon Madras curry powder
1 teaspoon garlic powder
. 1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use fresh)
1/4 cup amaretto
1 teaspoon Gravymaster or Kitchen Bouquet
2 tablespoons lemon juice
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat.
Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot.
Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.
4 to 6 chicken breasts, boneless, skinless
1/2 cup flour
1 teaspoon Madras curry powder
1 teaspoon garlic powder
. 1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can or jar mushrooms (4 ounces or more - or use fresh)
1/4 cup amaretto
1 teaspoon Gravymaster or Kitchen Bouquet
2 tablespoons lemon juice
Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat.
Brown quickly in hot vegetable oil over medium high heat. Transfer to crock pot.
Mix remaining ingredients and spoon over chicken.
Cover and cook on low for 6 to 8 hours. Serve with rice.
Spiced Applesauce
spiced applesauce
ingredients
10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 whole cloves
1 2-inch piece peeled fresh ginger, quartered lengthwise
Place all ingredients in large pot.
Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)
Makes 8 cups.
ingredients
10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
1 cup sugar
1 cup water
3/4 cup fresh lemon juice
3 whole cloves
1 2-inch piece peeled fresh ginger, quartered lengthwise
Place all ingredients in large pot.
Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)
Makes 8 cups.
scalloped potatoes au gratin
SCALLOPED POTATOES AU GRATIN
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
These will be a hit for everyone. I never have any leftover!
potatoes
onion slices
Wondra flour
butter
salt and pepper
shredded Cheddar cheese
Cream of Mushroom soup
French onion chip dip
Note: Quantities are not specific in this recipe, so vary according to your own taste and feel free to improvise with what you have.
Slice potatoes and arrange in the bottom of an ovenproof casserole or baking dish. Top with onion slices, salt and pepper. Sprinkle with a thin layer of shredded Cheddar cheese.
In a sauce pan, warm 1 can of Cream of Mushroom soup and mix with 1 pint of French onion chip dip. Pour the mixture over potatoes. If soup mixture becomes too thick, add some milk to thin it down.
Sprinkle Wondra flour over the top and add a couple of pats of butter.
Repeat the first step, adding layers until dish is full.
Bake at 350°F in oven for about 90 minutes or until golden brown.
These will be a hit for everyone. I never have any leftover!
Giant Pumpkin Muffins
giant pumpkin muffins with molasses-ginger glaze
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided
1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water
Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.
Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.
Makes 6 giant muffins or 18 standard muffins.
Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided
1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water
Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.
Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.
Makes 6 giant muffins or 18 standard muffins.
Mexicalli Chicken
Mexicalli Chicken Breasts
Skinless, boneless chicken breasts are covered with salsa, baked, and sprinkled with cheddar cheese for this super-easy recipe.
Ingredients:
Boneless/skinless chicken breasts (1 for each person)
Jar of salsaBag of shredded cheddar cheese
Method
Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.
Notes: This is too easy. Ingredients are measured only by the number of servings.
Number of servings: 2-200
Skinless, boneless chicken breasts are covered with salsa, baked, and sprinkled with cheddar cheese for this super-easy recipe.
Ingredients:
Boneless/skinless chicken breasts (1 for each person)
Jar of salsaBag of shredded cheddar cheese
Method
Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.
Notes: This is too easy. Ingredients are measured only by the number of servings.
Number of servings: 2-200
lemon chicken with roasted garlic
Lemon Chicken With Roasted Garlic
Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oreganoSalt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4
Juicy and full of flavor! A quick and easy way to prepare lemon/garlic chicken thighs
Ingredients:
8 skinless boneless chicken thighs, washed and patted dry
1/3 cup lemon juice
1/4 cup olive oil
10-15 whole peeled garlic cloves
1/2 cup chicken broth
1 Tbsp dried oreganoSalt and pepper
Method
Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Remove the chicken and garlic cloves from the pan leaving the olive oil behind. Serve the chicken garnished with the whole roasted garlic cloves and additional lemon wedges.
Notes: The chicken in this dish is succulent and the garlic is soft, mild and delicious.
Number of servings: 4
garlic lemon chicken
Garlic Lemon Chicken with Linguini
Chicken breast halves are marinated in a mixture of lemon juice and peel, garlic and basil. They're skillet-cooked, sliced, and tossed with a whipping cream sauce and linguini.
Ingredients:
Juice and finely shredded peel of 1 lemon
4 garlic cloves, minced
1 tbsp dried basil
Salt and pepper, to taste
4 skinless, boneless chicken breast halves
1/4 cup olive oil
2 cup heavy whipping cream
4 cups hot, cooked linguini
Chopped fresh parsley
Method
In a bowl combine lemon juice and peel, garlic, basil, salt, pepper, and half of the olive oil; add chicken breasts. Cover and marinate in refrigerator about an hour. Remove chicken; discard marinade. Heat remaining oil in large skillet and cook chicken breasts about 5 minutes on each side. Once cooked, remove and set aside. To the same pan add cream. Heat and whisk to scrape up browned bits in bottom of skillet; let simmer about 5 min. Cut chicken into thin slices; return to pan. Add cooked linguini; toss to mix. Transfer to serving plate and sprinkle with parsley to garnish.
Notes: You may adjust the seasoning to your taste.
Number of servings: 4 servings
Chicken breast halves are marinated in a mixture of lemon juice and peel, garlic and basil. They're skillet-cooked, sliced, and tossed with a whipping cream sauce and linguini.
Ingredients:
Juice and finely shredded peel of 1 lemon
4 garlic cloves, minced
1 tbsp dried basil
Salt and pepper, to taste
4 skinless, boneless chicken breast halves
1/4 cup olive oil
2 cup heavy whipping cream
4 cups hot, cooked linguini
Chopped fresh parsley
Method
In a bowl combine lemon juice and peel, garlic, basil, salt, pepper, and half of the olive oil; add chicken breasts. Cover and marinate in refrigerator about an hour. Remove chicken; discard marinade. Heat remaining oil in large skillet and cook chicken breasts about 5 minutes on each side. Once cooked, remove and set aside. To the same pan add cream. Heat and whisk to scrape up browned bits in bottom of skillet; let simmer about 5 min. Cut chicken into thin slices; return to pan. Add cooked linguini; toss to mix. Transfer to serving plate and sprinkle with parsley to garnish.
Notes: You may adjust the seasoning to your taste.
Number of servings: 4 servings
frozen Chocolate Bananas
frozen chocolate bananas
ingredients
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips (or white chocolate coconut)
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Makes 4 servings
ingredients
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips (or white chocolate coconut)
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Makes 4 servings
chicken and dumplings
Easy Creamy Chicken and Dumplings
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits* 1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4
Ingredients:
1 tablespoon all purpose flour
12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 4.5-ounce package (6) refrigerated buttermilk biscuits* 1 cup frozen peas
Method
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.
Number of servings: 4
Easy Baked Chicken
Way Too Easy Baked Chicken"
Can you dump stuff into a pot? Then you can make this delicious meal. You can use either a whole chicken, or to save even more time, use a whole cut up chicken or "pick of the chick"
Ingredients:
Whole 2-3 pound chicken or "pick of the chick"
Salt / Pepper
Any herbs that you may like
Lemon Juice
Olive Oil
Wash chicken throughly
Rub down with olive oil
Salt and pepper the thing
If you like herbs, sprinkle some on there
Spritz with lemon juice (as much or as little as you like)
Dump it in the crock pot.
Cook on low all day or on high 5-6 hours
When this is finished you have crispy baked chicken just like you would have if you cooked it in the oven.
I serve this with some stove top stuffing and a vegetable.
Enjoy!
Can you dump stuff into a pot? Then you can make this delicious meal. You can use either a whole chicken, or to save even more time, use a whole cut up chicken or "pick of the chick"
Ingredients:
Whole 2-3 pound chicken or "pick of the chick"
Salt / Pepper
Any herbs that you may like
Lemon Juice
Olive Oil
Wash chicken throughly
Rub down with olive oil
Salt and pepper the thing
If you like herbs, sprinkle some on there
Spritz with lemon juice (as much or as little as you like)
Dump it in the crock pot.
Cook on low all day or on high 5-6 hours
When this is finished you have crispy baked chicken just like you would have if you cooked it in the oven.
I serve this with some stove top stuffing and a vegetable.
Enjoy!
Apple Pear Caramel tarts
Apple and Pear Upside-Down Caramel Tarts
Serves 4
Ingredients:
For the tarts:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
4 ounces/113 g unsalted butter, room temperature
½ teaspoon/about 1 g ground cinnamon
2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce/490-g package), thawed
For the caramel sauce:
1/2 cup/100 g granulated sugar
2 tablespoons/30 ml water
1/2 cup/115 ml whipping cream
Method:
For the tarts:
Stir the sugar and water in a heavy based medium sized saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burn quite easily.
Remove the pan from the heat. Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm-diameter cake pans with at least 1 3/4-inch-/4.5-cm-high sides, dividing equally. Allow the caramel to cool.
Arrange a layer of the apples and pears decoratively over the caramel, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary. Cut out four 4-inch/10-cm rounds.
Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans. Prick the pastry 5 to 6 times with a fork or small sharp knife. Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.
Preheat the oven to 450°F/230ºC. Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender. Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.
Meanwhile, to make the caramel sauce:
Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 minutes or until it begins to turn golden brown. Add the cream and stir to blend. Remove the pan from the heat and cool slightly.
To serve the upside-down tarts:
Place a plate over each tart. In a swift movement, invert each tart onto each plate. Remove the pans. If the plate is a little messy, you may want to transfer the upside-down tarts to clean plates to serve. Drizzle some of the caramel sauce around the upside tarts and serve. Reserve any remaining caramel sauce in the refrigerator for another use.
Serves 4
Ingredients:
For the tarts:
1 cup/200 g granulated sugar
1/4 cup/60 ml water
4 ounces/113 g unsalted butter, room temperature
½ teaspoon/about 1 g ground cinnamon
2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce/490-g package), thawed
For the caramel sauce:
1/2 cup/100 g granulated sugar
2 tablespoons/30 ml water
1/2 cup/115 ml whipping cream
Method:
For the tarts:
Stir the sugar and water in a heavy based medium sized saucepan over a medium heat until the sugar dissolves and the syrup comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel, so wiping the sugar off the sides of the pan will help prevent this from happening.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burn quite easily.
Remove the pan from the heat. Add the butter and whisk until the butter melts and the mixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm-diameter cake pans with at least 1 3/4-inch-/4.5-cm-high sides, dividing equally. Allow the caramel to cool.
Arrange a layer of the apples and pears decoratively over the caramel, then stack the remaining apples and pears to fill the pans completely. Unfold the pastry on a work surface and press the seams together if necessary. Cut out four 4-inch/10-cm rounds.
Place the pastry rounds over the apples and pears and tuck the pastry down between the sides of the pans. Prick the pastry 5 to 6 times with a fork or small sharp knife. Cover the tarts with plastic wrap and refrigerate for at least 1 hour and up to 1 day to chill the pastry.
Preheat the oven to 450°F/230ºC. Transfer the tarts to a baking sheet and bake for about 30 minutes or until the pastry is golden brown and cooked through and the apples are very tender. Let rest at room temperature for 20 minutes to allow the flavors to meld and the juices to cool and thicken slightly.
Meanwhile, to make the caramel sauce:
Stir the sugar and water in a medium saucepan over medium heat until the sugar dissolves and the mixture comes to a simmer, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side.
Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 minutes or until it begins to turn golden brown. Add the cream and stir to blend. Remove the pan from the heat and cool slightly.
To serve the upside-down tarts:
Place a plate over each tart. In a swift movement, invert each tart onto each plate. Remove the pans. If the plate is a little messy, you may want to transfer the upside-down tarts to clean plates to serve. Drizzle some of the caramel sauce around the upside tarts and serve. Reserve any remaining caramel sauce in the refrigerator for another use.
Aloha chicken
"ALOHA CHICKEN"
Here is a chicken dish that is simple and very tasty.
Ingredients:
Chicken pieces of your choice or boneless chicken breast
1/2 bottle of Terriaki Sauce
1 Can of Pineapple
Put the chicken in your crock pot
Pour half the bottle of Terriaki Sauce on top
Pour in the juice from the pineapple
Let this cook all day on low! 1/2 hour before you are ready to eat, dump the pineapple in it. This is great served with steamed broccoli and noodles or rice.
Here is a chicken dish that is simple and very tasty.
Ingredients:
Chicken pieces of your choice or boneless chicken breast
1/2 bottle of Terriaki Sauce
1 Can of Pineapple
Put the chicken in your crock pot
Pour half the bottle of Terriaki Sauce on top
Pour in the juice from the pineapple
Let this cook all day on low! 1/2 hour before you are ready to eat, dump the pineapple in it. This is great served with steamed broccoli and noodles or rice.
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