___ Nori sheets
___ Smoked Salmon (Lox)
___ all-purpose flour (3 cup)
___ salt (2 1/2 teaspoon)
___ white sugar (1/4 cup)
___ dry bread crumbs (2 cups)
___ fresh bread cubes (2 cups)
___ Cream cheese
___ Mozzarella (1 cup) Cheese
___ Parmesan cheese (1/2 cup)
___ Ricotta cheese (1/2 cup)
___ butter (1/4 cup + 6 tablespoon)
___ Egg (6 large)
___ milk (1 1/4 cup)
___ Milk (whole) (2 cup)
___ Sour cream (1 8oz carton)
___ (6 ounce) fillets pork sirloin (6)
___ 1-1/2 pounds boneless beef round steak (1)
___ Chicken (1 cup)
___ Cream of Chicken Soup (1 can )
___ canola oil (3 tablespoon)
___ oil for deep frying (1 quart)
___ Avocado
___ chopped celery (1/2 cup)
___ chopped onion (1/4 cup)
___ dried parsley flakes (1 tablespoon)
___ Frozen spinach (1/2 10oz pkg)
___ rice vinegar (1/2 cup)
___ Sushi rice (2 cups)
___ pepper (1/4 teaspoon)
___ poultry seasoning (1/2 teaspoon)
___ Cream of Mushroom soup (1 can)
___ Italian seasoning (1/2 teaspoon)
___ Manicotti shells (12)
Sunday, February 27, 2011
Week 5 Recipes
Pork Schnitzel with brussels sprouts gratin and buttered noodles
Serves 6
Ingredients
oil for deep frying
6 (6 ounce) fillets pork sirloin
1 cup flour
2 cups dry bread crumbs
2 eggs
1/4 cup milk
salt and pepper to taste
Instructions
1.Heat deep-fryer to 350 degrees F (175 degrees C).
2.Place meat on a solid surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
3.Place the flour and bread crumbs in separate dishes. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another plate.
4.Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown. Source: unknown
6 (6 ounce) fillets pork sirloin
1 cup flour
2 cups dry bread crumbs
2 eggs
1/4 cup milk
salt and pepper to taste
Instructions
1.Heat deep-fryer to 350 degrees F (175 degrees C).
2.Place meat on a solid surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
3.Place the flour and bread crumbs in separate dishes. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another plate.
4.Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown. Source: unknown
Swedish Pancakes with cream eggs and bacon
Serves 4
Ingredients
3 large Eggs
2 cup Milk (whole)
1 cup Flour
6 tablespoon Butter melted
2 cup Milk (whole)
1 cup Flour
6 tablespoon Butter melted
jelly
Instructions
Beat eggs with 1/2 cup milk for 2 or 3 mins. Add flour, beat to heavy consistency. Beat in remaining milk, melted butter. Heat Swedish pankcake pan over med-high heat (or drop batter by tablespoonful on hot griddle). Use 200° oven for keeping each batch warm. Serve with your favorite jam or jelly. Source: My mom
Instructions
Beat eggs with 1/2 cup milk for 2 or 3 mins. Add flour, beat to heavy consistency. Beat in remaining milk, melted butter. Heat Swedish pankcake pan over med-high heat (or drop batter by tablespoonful on hot griddle). Use 200° oven for keeping each batch warm. Serve with your favorite jam or jelly. Source: My mom
"Sushi" Philadelphia rolls with smoked salmon, cream cheese and avocado
Serves 4-6
Ingredients
2 cups Sushi rice
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
Nori sheets
Cream cheese
Avocado
Smoked Salmon (Lox)
Instructions
1.Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools. Youtube.com has videos on how to roll sushi if it is new for you!
source: allrecipes.com
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt
Nori sheets
Cream cheese
Avocado
Smoked Salmon (Lox)
Instructions
1.Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools. Youtube.com has videos on how to roll sushi if it is new for you!
source: allrecipes.com
Stuffed Manicotti with garlic bread and garden salad
Serves 6
Ingredients
1 large Egg
1/2 of a10oz pkg Frozen spinach chopped, thawed
1 cup Chicken, cooked and chopped
1/2 cup Ricotta cheese
1/2 cup Parmesan cheese grated
12 Manicotti shells
1 can (10 oz) Cream of Chicken Soup
1 8oz carton Sour cream
1 cup Milk
1/2 teaspoon Italian seasoning
1 cup Water boiling
1 cup Mozzarella shredded
1/2 of a10oz pkg Frozen spinach chopped, thawed
1 cup Chicken, cooked and chopped
1/2 cup Ricotta cheese
1/2 cup Parmesan cheese grated
12 Manicotti shells
1 can (10 oz) Cream of Chicken Soup
1 8oz carton Sour cream
1 cup Milk
1/2 teaspoon Italian seasoning
1 cup Water boiling
1 cup Mozzarella shredded
Instructions
For filling, in a medium bowl beat egg with a fork, stir in spinach, chicken, ricotta cheese and parmesan cheese. Gently spoon about 1/4 cup of the filling into each uncooked manacotti shell. Arrange filled shells in an ungreased 3 quart rectangular dish(9x13) making sure the shells do not touch each other.
For sauce, in medium bowl, combine soup, sour cream, milk and italian seasoning. Pour over manacotti shells, spreading to cover shells. Slowly pour boiling water around edge of baking dish. Cover dish tightly with foil.
Bake in a 350° oven for 60-65 minutes, or until manacotti shells are tender. Sprinkle with mozzarella cheese. Let stand for 10 minutes before serving.
Source: unknown
Source: unknown
Steak Roll Ups with oven fries and steamed corn
Serves 6
Ingredients
1 -1/2 pounds boneless beef round steak
1/4 cup chopped onion
1/4 cup butter melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 -1/3 cups water
Instructions
Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour.
In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup and water; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Source: Taste of Home
1/4 cup chopped onion
1/4 cup butter melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 -1/3 cups water
Instructions
Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour.
In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup and water; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.
Source: Taste of Home
Sunday, February 20, 2011
Week 4 Shopping List
___ all-purpose flour (6 tablespoon)
___ dry bread crumbs (4 tablespoon)
___ salt
___ 3 (14.5 ounce) cans chicken broth
___ dried black beans (1 pound)
___ Cream cheese (2 tablespoon)
___ Parmesan (3/4 cup)
___ shredded Mexican-style cheese (1 cup)
___ ketchup (4 tablespoon)
___ Worcestershire sauce (4 teaspoons)
___ Butter (2 stick)
___ Cream (1 pint)
___ egg (2)
___ milk (2 cups)
___ 1-pound pork loin (1)
___ beef bouillon granules (2 teaspoon)
___ lean ground beef (1 1/2 pound)
___ olive oil (5 tablespoon)
___ red wine vinegar (1 tablespoon)
___ (15 ounce) can whole kernel corn (1)
___ 8 ounces mushrooms
___ bay leaf (1)
___ chopped celery (1 cup)
___ chopped onion (1 cup)
___ cloves garlic (3)
___ green bell peppers (1)
___ Lemon (1)
___ onion (2 medium)
___ peeled and cubed potatoes (3 cups)
___ dried oregano (1 teaspoon)
___ garlic powder (1 teaspoon)
___ pepper (1/2 teaspoon)
___ whole cumin seed - toasted (1 teaspoon) Spices
___ (2.5 ounce) package country style gravy mix (1)
___ (4 ounce) can diced green chiles (1)
___ dry sherry (1/4 cup)
___ cubed butternut squash (2 cup) frozen
___ tortilla shells
___ fettucine (1 box)
___ dry bread crumbs (4 tablespoon)
___ salt
___ 3 (14.5 ounce) cans chicken broth
___ dried black beans (1 pound)
___ Cream cheese (2 tablespoon)
___ Parmesan (3/4 cup)
___ shredded Mexican-style cheese (1 cup)
___ ketchup (4 tablespoon)
___ Worcestershire sauce (4 teaspoons)
___ Butter (2 stick)
___ Cream (1 pint)
___ egg (2)
___ milk (2 cups)
___ 1-pound pork loin (1)
___ beef bouillon granules (2 teaspoon)
___ lean ground beef (1 1/2 pound)
___ olive oil (5 tablespoon)
___ red wine vinegar (1 tablespoon)
___ (15 ounce) can whole kernel corn (1)
___ 8 ounces mushrooms
___ bay leaf (1)
___ chopped celery (1 cup)
___ chopped onion (1 cup)
___ cloves garlic (3)
___ green bell peppers (1)
___ Lemon (1)
___ onion (2 medium)
___ peeled and cubed potatoes (3 cups)
___ dried oregano (1 teaspoon)
___ garlic powder (1 teaspoon)
___ pepper (1/2 teaspoon)
___ whole cumin seed - toasted (1 teaspoon) Spices
___ (2.5 ounce) package country style gravy mix (1)
___ (4 ounce) can diced green chiles (1)
___ dry sherry (1/4 cup)
___ cubed butternut squash (2 cup) frozen
___ tortilla shells
___ fettucine (1 box)
Week 4 Recipes
Black bean and Butternut Burritos serve with Mexican rice
Serves 8
Ingredients
Ingredients
1 pound dried black beans
1 green bell peppers halved and seeded
8 cups water
1 medium onion quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted* (see note)
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 green bell peppers halved and seeded
8 cups water
1 medium onion quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted* (see note)
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
butternut squash, cooked and cubed
tortilla shells
Instructions
Clean and sort beans, then soak according to package directions.
.
After cleaning, sorting and soaking beans, drain beans and cover with 8 cups water. Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.
.
Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Warm tortilla shells, stuff with beans and squash and enjoy!
source: allrecipes.com
source: allrecipes.com
Fettucine Alfredo serve with garden salad and bread
Serves 4
Serves 4
Ingredients
1 pint Cream
1 stick Butter
2 tablespoon Cream cheese
3/4 cup Parmesan
1 teaspoon Garlic minced
1 stick Butter
2 tablespoon Cream cheese
3/4 cup Parmesan
1 teaspoon Garlic minced
fettucine
Instructions
Melt butter in saucepan with garlic. When butter is melted add cream cheese. When cream cheese is melted add cream. Simmer on low for 15 mins. Cooke fettucine noodles. Season sauce with salt and pepper. Toss together and serve.
source: unknown
Cheesy Chowder serve with bread
Serves 6
Serves 6
Ingredients
2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn (I use fresh/frozen)
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix (I make my own)
2 cups milk
1 cup shredded Mexican-style processed cheese food
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn (I use fresh/frozen)
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix (I make my own)
2 cups milk
1 cup shredded Mexican-style processed cheese food
Instructions
1.In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2.Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3.Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
source: allrecipes.com
Salisbury Steak serve with mashed potatoes and green beans
Serves 4
Ingredients
2 egg
4 tablespoons dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon pepper
1 1/2 pound lean ground beef
6 tablespoons all-purpose flour divided
4 teaspoons olive oil
1 1/2 cup water
4 tablespoons ketchup
4 teaspoons Worcestershire sauce
2 teaspoon beef bouillon granules
1 medium onion quartered and sliced
8 ounces mushrooms, sliced
4 tablespoons dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon pepper
1 1/2 pound lean ground beef
6 tablespoons all-purpose flour divided
4 teaspoons olive oil
1 1/2 cup water
4 tablespoons ketchup
4 teaspoons Worcestershire sauce
2 teaspoon beef bouillon granules
1 medium onion quartered and sliced
8 ounces mushrooms, sliced
Instructions
In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.
Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.
soucre: allrecipes.com
In a small bowl, combine the egg, bread crumbs, garlic powder and pepper. Crumble beef over mixture; mix well. Shape into two patties; dredge in 2 tablespoons flour. In a small skillet, brown patties on both sides in oil; drain. Set patties aside.
Add the remaining flour to the skillet; whisk in water until smooth. Stir in the ketchup, Worcestershire sauce and bouillon. Add the onion and mushrooms. Bring to a boil. Return patties to the pan. Reduce heat; cover and simmer for 15-20 minutes or until beef is no longer pink. Serve gravy over patties.
soucre: allrecipes.com
Pork Scallopine serve with asparagus and rice
Serves 5
Serves 5
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1-pound pork loin cut into 10 cutlets, then pounded to 1/8 inch thick
kosher salt
black pepper
1 cup chicken broth
1 teaspoon lemon juice
1 tablespoon lemon zest
Instructions
1Heat the butter and oil in a large nonstick skillet over medium heat. Season the pork cutlets with 2 teaspoons of the salt and 1/4 teaspoon pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day..2Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and 1/2 teaspoon salt. Drizzle the meat with the pan juices and sprinkle with the zest.
1 tablespoon olive oil
1 1-pound pork loin cut into 10 cutlets, then pounded to 1/8 inch thick
kosher salt
black pepper
1 cup chicken broth
1 teaspoon lemon juice
1 tablespoon lemon zest
Instructions
1Heat the butter and oil in a large nonstick skillet over medium heat. Season the pork cutlets with 2 teaspoons of the salt and 1/4 teaspoon pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day..2Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and 1/2 teaspoon salt. Drizzle the meat with the pan juices and sprinkle with the zest.
source: unknown
Saturday, February 19, 2011
Stuffed Mushroom Appetizer
After several requests, I am posting this recipe for friends. Thanks for tasting great wines and paired foods last night!
Yields: 12 Servings
Ingredients
1 package Cream cheese
Milk
1/4 teaspoon Garlic salt
1/2 teaspoon Worcestershire sauce
1/2 cup Swiss Cheese grated
1/2 cup Brick cheese grated
1/2 pound Pork sausage browned and drained
1 package Mushroom
Instructions
Mix all together and stuff into mushroom caps. Broil until cheese is melted and light golden brown.
Yields: 12 Servings
Ingredients
1 package Cream cheese
Milk
1/4 teaspoon Garlic salt
1/2 teaspoon Worcestershire sauce
1/2 cup Swiss Cheese grated
1/2 cup Brick cheese grated
1/2 pound Pork sausage browned and drained
1 package Mushroom
Instructions
Mix all together and stuff into mushroom caps. Broil until cheese is melted and light golden brown.
Sunday, February 13, 2011
Week 3 Shopping List
___ Flour (2 tablespoon)
___ Salt (1/2 teaspoon)
___ Sugar (1 tablespoon)
___ Chicken broth (4 cup)
___ Tomato paste (6 ounce + 4 teaspoons)
___ Tomato sauce (16 ounce)
___ Mozzarella (8 oz)
___ Parmesan (1/2 cup)
___ Sharp cheddar (4 cup)
___ Cottage cheese (2 cup)
___ Cream (1 cup)
___ Cream or 1/2 and 1/2 (1 cup)
___ Egg (3 large)
___ Sour cream (1 cup)
___ Pie crust (1)
___ Bacon (8 oz)
___ Ground beef (1 pound)
___ skinless, boneless chicken thighs (8)
___ Hot pepper sauce (3 drops)
___ Oil (3 tablespoon)
___ Lasagna noodles (6)
___ Basil (2 teaspoon)
___ chopped fresh cilantro (2 tablespoon)
___ cloves garlic (7)
___ Green onion (3)
___ Green pepper (1/2 cup)
___ Onion (3 large)
___ Parsley (1 tablespoon)
___ red onion (1/2 small)
___ Russet potatoes (3 lb)
___ Thyme (1 teaspoon)
___ Tomatoes - diced (28 ounce)
___ Rice (3 cup)
___ 2-inch piece ginger (1)
___ Garlic powder (1/4 teaspoon)
___ ground cumin (1 1/2 teaspoons)
___ hot paprika (1 3/4 teaspoons)
___ Nutmeg (1 splash)
___ Oregano (1 1/2 teaspoon)
___ Paprika (1 teaspoon)
___ Pepper (1/2 teaspoon)
___ ground coriander (2 teaspoons)
___ Kielbasa (1 pound)
___ 1/2 cup plus 2 tablespoons plain yogurt
___ Salt (1/2 teaspoon)
___ Sugar (1 tablespoon)
___ Chicken broth (4 cup)
___ Tomato paste (6 ounce + 4 teaspoons)
___ Tomato sauce (16 ounce)
___ Mozzarella (8 oz)
___ Parmesan (1/2 cup)
___ Sharp cheddar (4 cup)
___ Cottage cheese (2 cup)
___ Cream (1 cup)
___ Cream or 1/2 and 1/2 (1 cup)
___ Egg (3 large)
___ Sour cream (1 cup)
___ Pie crust (1)
___ Bacon (8 oz)
___ Ground beef (1 pound)
___ skinless, boneless chicken thighs (8)
___ Hot pepper sauce (3 drops)
___ Oil (3 tablespoon)
___ Lasagna noodles (6)
___ Basil (2 teaspoon)
___ chopped fresh cilantro (2 tablespoon)
___ cloves garlic (7)
___ Green onion (3)
___ Green pepper (1/2 cup)
___ Onion (3 large)
___ Parsley (1 tablespoon)
___ red onion (1/2 small)
___ Russet potatoes (3 lb)
___ Thyme (1 teaspoon)
___ Tomatoes - diced (28 ounce)
___ Rice (3 cup)
___ 2-inch piece ginger (1)
___ Garlic powder (1/4 teaspoon)
___ ground cumin (1 1/2 teaspoons)
___ hot paprika (1 3/4 teaspoons)
___ Nutmeg (1 splash)
___ Oregano (1 1/2 teaspoon)
___ Paprika (1 teaspoon)
___ Pepper (1/2 teaspoon)
___ ground coriander (2 teaspoons)
___ Kielbasa (1 pound)
___ 1/2 cup plus 2 tablespoons plain yogurt
Week 3 Recipes
Lasagna with garlic bread and garden salad
Serves 8
Ingredients
1 pound Ground beef
1 cup Onion chopped
2 Garlic clove pressed
16 ounce Tomato sauce
6 ounce Tomato paste
2 teaspoon Basil
1 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Pepper
6 Lasagna noodles
1 large Egg
2 cup Cottage cheese
1/2 cup Parmesan shredded
1 tablespoon Parsley
8 oz Mozzarella sliced
Instructions
Cook meat, onion and garlic till meat is browned. Drain fat. Stir in tomato sauce and paste, basil, oregano, salt and pepper. Bring to boil, then simmer for 15 mins. Cook lasagna noodles.
For filling, combine egg, cottage cheese, 1/4 cup parmesan and parsley.
Layer 3 noodles on 13x9 pan. Cover with half of the meat mixture. Then half of the filling. Then cover with mozzarella. Repeat layers. Sprinkle remaining parmesan on top.
Bake at 375 for about 30 mins or until bubbly. Let stand 10 mins. before cutting.
Source: Better Homes and Gardens
Quiche with garden salad -- A great way to use up leftovers in the fridge!
Serves 4
Ingredients
1 cup Cream or 1/2 and 1/2
2 large Eggs
2 pinches Salt
1 splash Nutmeg
1 Pie crust uncooked
Instructions
Whisk and pour into prepared pie crust (unbaked). Bake at 350° for 35-45 minutes.
Source: unknown
Filling ideas: 1) Spinach, ham, cheddar 2) mushrooms, swiss 3) bacon, onion, gruyere
4) spinach, artichoke hearts, parmesan 5) asparagus, smoked salmon
Baked Potato Soup with crusty bread
Serves 8
Ingredients
8 oz Bacon chopped
3 lb Russet potatoes
1 large Onion chopped
2 large Garlic clove minced
2 tablespoon Flour
4 cup Chicken broth
1 cup Cream
Thyme
4 cup Sharp cheddar shredded
1 cup Sour cream
3 Green onion sliced
Instructions
1. Cook bacon in dutch oven over med. heat until crisp. Cut peeled potatoes into 3/4 inch pieces. Using slotted spoon, transfer bacon to paper towel lined plate.
2. Add onion to fat and cook over med. heat until golden, about 6 min. Stir in garlic and flour and cook until fragrant, about 1 min. Gradually whisk in broth and cream, thyme and potatoes. Bring to boil over high heat. Reduce heat to med low, cover, and cook until potatoes are tender, about 7 mins.
3. Transfer 2 cups potatoes to bowl. Puree remaining soup until smooth. return to pot and warm over med. high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return potatoes to pot and season soup with pepper. Garnish with bacon, scallions, cheese and sour cream.
Source: Cook's Country
Quick Jambalaya
Serves 4
Ingredients
1 medium Onion chopped
1/2 cup Green pepper chopped
2 tablespoon Oil
1 pound Kielbasa cut into slices
28 ounce Tomato diced
1/2 cup Water
1 tablespoon Sugar
1 teaspoon Paprika
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Garlic powder
3 drops Hot pepper sauce
1 1/2 cup Rice
Instructions
1. Cook rice in steam cooker, or on stovetop according to package directions.
2. Saute onion and green pepper in oil until tender.
3. Stir in kielbasa, tomatoes, water, sugar and seasonings. Boil and reduce until sauce thickens.
4. Serve over rice.
Source: Fix-It and Enjoy-It! cookbook
Chicken Tandoori with Rice
Serves 4
Ingredients
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion roughly chopped
3 cloves garlic smashed
1 2-inch piece ginger peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice
Instructions
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Source: Food Network Magazine
Serves 8
Ingredients
1 pound Ground beef
1 cup Onion chopped
2 Garlic clove pressed
16 ounce Tomato sauce
6 ounce Tomato paste
2 teaspoon Basil
1 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Pepper
6 Lasagna noodles
1 large Egg
2 cup Cottage cheese
1/2 cup Parmesan shredded
1 tablespoon Parsley
8 oz Mozzarella sliced
Instructions
Cook meat, onion and garlic till meat is browned. Drain fat. Stir in tomato sauce and paste, basil, oregano, salt and pepper. Bring to boil, then simmer for 15 mins. Cook lasagna noodles.
For filling, combine egg, cottage cheese, 1/4 cup parmesan and parsley.
Layer 3 noodles on 13x9 pan. Cover with half of the meat mixture. Then half of the filling. Then cover with mozzarella. Repeat layers. Sprinkle remaining parmesan on top.
Bake at 375 for about 30 mins or until bubbly. Let stand 10 mins. before cutting.
Source: Better Homes and Gardens
Quiche with garden salad -- A great way to use up leftovers in the fridge!
Serves 4
Ingredients
1 cup Cream or 1/2 and 1/2
2 large Eggs
2 pinches Salt
1 splash Nutmeg
1 Pie crust uncooked
Instructions
Whisk and pour into prepared pie crust (unbaked). Bake at 350° for 35-45 minutes.
Source: unknown
Filling ideas: 1) Spinach, ham, cheddar 2) mushrooms, swiss 3) bacon, onion, gruyere
4) spinach, artichoke hearts, parmesan 5) asparagus, smoked salmon
Baked Potato Soup with crusty bread
Serves 8
Ingredients
8 oz Bacon chopped
3 lb Russet potatoes
1 large Onion chopped
2 large Garlic clove minced
2 tablespoon Flour
4 cup Chicken broth
1 cup Cream
Thyme
4 cup Sharp cheddar shredded
1 cup Sour cream
3 Green onion sliced
Instructions
1. Cook bacon in dutch oven over med. heat until crisp. Cut peeled potatoes into 3/4 inch pieces. Using slotted spoon, transfer bacon to paper towel lined plate.
2. Add onion to fat and cook over med. heat until golden, about 6 min. Stir in garlic and flour and cook until fragrant, about 1 min. Gradually whisk in broth and cream, thyme and potatoes. Bring to boil over high heat. Reduce heat to med low, cover, and cook until potatoes are tender, about 7 mins.
3. Transfer 2 cups potatoes to bowl. Puree remaining soup until smooth. return to pot and warm over med. high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return potatoes to pot and season soup with pepper. Garnish with bacon, scallions, cheese and sour cream.
Source: Cook's Country
Quick Jambalaya
Serves 4
Ingredients
1 medium Onion chopped
1/2 cup Green pepper chopped
2 tablespoon Oil
1 pound Kielbasa cut into slices
28 ounce Tomato diced
1/2 cup Water
1 tablespoon Sugar
1 teaspoon Paprika
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Garlic powder
3 drops Hot pepper sauce
1 1/2 cup Rice
Instructions
1. Cook rice in steam cooker, or on stovetop according to package directions.
2. Saute onion and green pepper in oil until tender.
3. Stir in kielbasa, tomatoes, water, sugar and seasonings. Boil and reduce until sauce thickens.
4. Serve over rice.
Source: Fix-It and Enjoy-It! cookbook
Chicken Tandoori with Rice
Serves 4
Ingredients
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion roughly chopped
3 cloves garlic smashed
1 2-inch piece ginger peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice
Instructions
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Source: Food Network Magazine
Sunday, February 6, 2011
Week 2 Shopping List
___ baking powder (1 tablespoon)
___ Flour (2 1/2 cup)
___ rice flour (1/2 cup)
___ Salt ( 31/2 teaspoon)
___ Artichoke hearts (1 can (12 oz)
___ Chopped black olives
___ Parmesan Cheese
___ Shredded cheddar
___ Pesto sauce (1 jar)
___ egg (1 large)
___ Sour cream
___ Dried split green peas (1 lb)
___ Chicken Breast pieces (4)
___ Chicken broth (6 14 oz cans)
___ Hamburger (1 pound)
___ Smoked ham hocks (2 large) (or one ham steak)
___ Olive oil
___ Penne pasta (1 box)
___ Carrots (4 large)
___ Celery (3 stalk)
___ Chopped tomatoes
___ Onion (3 medium)
___ russet potatoes (4 large)
___ Shredded lettuce
___ Thyme (1 tsp)
___ Black pepper (1/2 teaspoon)
___ Cayenne (1/4 teaspoon)
___ Chili powder (1/2 teaspoon)
___ Cumin (1/2 teaspoon)
___ freshly ground black pepper (1 teaspoon)
___ Oregano (1/2 teaspoon)
___ (8-ounce) cod or haddock fillets
___ Jiffy Biscuit Mix (1 box)
___ Malt Vinegar
___ Refried beans 1 can (12 oz)
___ Taco shells
___ Your favorite taco toppings
___ Vegetable
___ (12-ounce) can soda water (1)
___ Flour (2 1/2 cup)
___ rice flour (1/2 cup)
___ Salt ( 31/2 teaspoon)
___ Artichoke hearts (1 can (12 oz)
___ Chopped black olives
___ Parmesan Cheese
___ Shredded cheddar
___ Pesto sauce (1 jar)
___ egg (1 large)
___ Sour cream
___ Dried split green peas (1 lb)
___ Chicken Breast pieces (4)
___ Chicken broth (6 14 oz cans)
___ Hamburger (1 pound)
___ Smoked ham hocks (2 large) (or one ham steak)
___ Olive oil
___ Penne pasta (1 box)
___ Carrots (4 large)
___ Celery (3 stalk)
___ Chopped tomatoes
___ Onion (3 medium)
___ russet potatoes (4 large)
___ Shredded lettuce
___ Thyme (1 tsp)
___ Black pepper (1/2 teaspoon)
___ Cayenne (1/4 teaspoon)
___ Chili powder (1/2 teaspoon)
___ Cumin (1/2 teaspoon)
___ freshly ground black pepper (1 teaspoon)
___ Oregano (1/2 teaspoon)
___ (8-ounce) cod or haddock fillets
___ Jiffy Biscuit Mix (1 box)
___ Malt Vinegar
___ Refried beans 1 can (12 oz)
___ Taco shells
___ Your favorite taco toppings
___ Vegetable
___ (12-ounce) can soda water (1)
Week 2 Recipes
Chicken and Dumplings serve with a salad
Serves 6
Serves 6
Ingredients
4 Chicken Breast pieces skinless, boneless
1/2 cup Flour
2 tablespoon Olive oil
2 stalk Celery chopped
1 medium Onion chopped
1 large Potato peeled and diced
2 large Carrots peeled and diced
1 box Jiffy Biscuit Mix prepared (I make my own from scratch)
3 14 oz cans Chicken broth
1 cup Water
1/2 cup Flour
2 tablespoon Olive oil
2 stalk Celery chopped
1 medium Onion chopped
1 large Potato peeled and diced
2 large Carrots peeled and diced
1 box Jiffy Biscuit Mix prepared (I make my own from scratch)
3 14 oz cans Chicken broth
1 cup Water
Instructions
Cut chicken into big chunks. Place flour (season with salt & pepper) and chicken in ziplock - shake to coat. Heat oil in large frying pan over medium high heat. Brown chicken pieces about 4 mins each side. Remove chicken from pan and set aside. Reduce heat to medium. Add chopped veggies and saute for 2-3 mins. Prepare the biscuit mix, but do not bake. Add broth and water to pan. Put chicken back in pan. Bring to a boil. Drop heaping tablespoons of biscuit mix on top of boiling liquid. Cover and simmer 8-10 mins. Uncover and cook till sauce reaches desired consistency. Season to taste.
Source: Rachel Ray
Artichoke Pesto Pasta serve with some garlic bread and a salad
Serves 6
Serves 6
Ingredients
1 can (12 oz) Artichoke hearts chopped
1 jar Pesto sauce (I make my own)
1 box Penne pasta
Olive oil
Parmesan grated
1 jar Pesto sauce (I make my own)
1 box Penne pasta
Olive oil
Parmesan grated
Instructions
Cook pasta according to box directions. Meanwhile, heat small amount of olive oil in saute pan. Add artichoke hearts and heat through. Add 1/2 jar of pesto and 1/2 cup of the pasta cooking water to saute pan. Heat sauce through. Strain pasta. Serve pesto sauce over pasta. Sprinkle with parmesan cheese.
Source: unknown
Split pea soup serve with some french bread
Serves 6
Serves 6
Ingredients
1 lb Dried split green peas
1 cup Carrot diced
1 cup Onion diced
1/2 cup Celery chopped
1 tsp Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 can (12 oz) Chicken broth
3 cup Water
2 large Smoked ham hocks
1 cup Carrot diced
1 cup Onion diced
1/2 cup Celery chopped
1 tsp Thyme
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 can (12 oz) Chicken broth
3 cup Water
2 large Smoked ham hocks
Instructions
Combine all in crockpot. Cover; cook on low heat setting for 8-9 hours until peas are very soft. Remove ham hocks; skim fat from surface of soup. Trim fat from hocks. Cut meat from bones and shred; stir into soup.
Source: unknown
Fish n Chips
Serves 4
Serves 4
Ingredients
Vegetable oil
4 large russet potatoes
2 cups all purpose flour
1 tablespoon baking powder
3 teaspoons salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
1 (12-ounce) can soda water
1 large egg lightly beaten
2 (8-ounce) cod or haddock fillets cut in 1/2 on an angle
1/2 cup rice flour for dredging
Malt vinegar
4 large russet potatoes
2 cups all purpose flour
1 tablespoon baking powder
3 teaspoons salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
1 (12-ounce) can soda water
1 large egg lightly beaten
2 (8-ounce) cod or haddock fillets cut in 1/2 on an angle
1/2 cup rice flour for dredging
Malt vinegar
Instructions
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
Source: Tyler Florence
Source: Tyler Florence
Tacos
Serves 6
Serves 6
Ingredients
1 pound Hamburger
1 can (12 oz) Refried beans
1/2 cup Onion chopped
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Chili powder
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
Taco Toppings
1 can (12 oz) Refried beans
1/2 cup Onion chopped
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1/2 teaspoon Chili powder
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne
Taco Toppings
Instructions
Brown hamburger with onion. Drain fat. Add beans and spices. Heat through. Serve with your favorite taco toppings.
Source: family friend
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