___ Water chestnuts chopped (8 ounces)
___ salt (4 1/4 teaspoon)
___ Sugar (4 tablespoon + 3 teaspoons)
___ all-purpose flour plus flour to dust the work surface (5 cups+ 3 tbls)
___ baking powder (4 teaspoons)
___ packed brown sugar (1/4 teaspoon)
___ shortening (1/2 cup)
___ sour cream (1/4 cup)
___ milk (2/3 cup)
___ unsalted butter (2 tablespoon)
___ egg (2)
___ Butter (1/2 cup)
___ Chicken Breasts cooked, cut into bite sized pieces (4)
___ pounds beef tri-tip (1 1/2)
___ ground sausage (1 pound)
___ fresh sausage links (1 pound)
___ slices thick-cut bacon (4)
___ extra-virgin olive oil (3/4 cup + 3 tbls)
___ Vinegar (4 tablespoon)
___ Oil (1/2 cup)
___ red wine vinegar (1 teaspoon + 1 tbls)
___ Fettuccine (10 ounces)
___ Celery chopped (1/4 cup)
___ onion diced (1/2 medium)
___ finely chopped onion (1/4 cup)
___ garlic cloves minced (4)
___ cloves garlic (2)
___ Mushroom sliced (1 1/4 cup)
___ Lettuce chopped (1/2 head)
___ tomato finely chopped (1 large)
___ green bell pepper finely chopped (1)
___ fresh parsley (1 cup + 1 tablespoon)
___ Green onion chopped (1 bunch)
___ 3 tablespoons fresh lemon juice
___ fresh cilantro (1 cup + 2 tbls)
___ Shrimp peeled and deveined (1 1/4 pound)
___ Chicken bouillon (1/2 teaspoon) Soups
___ Pepper (2 1/2 teaspoon)
___ ground cumin (1/4 teaspoon)
___ Ginger (1/2 teaspoon)
___ hot paprika (1 tablespoon)
___ Garlic powder (1/2 teaspoon)
___ Dried basil (1 teaspoon)
___ Dried thyme (1/2 teaspoon)
___ Sesame seeds (1 teaspoon)
___ half-and-half (2 cups)
___ Coriander (1 teaspoon)
___ Bean sprouts (can) (16 ounces)
___ Chablis (2 tablespoon)
Sunday, July 24, 2011
Sunday, July 17, 2011
Week 25 Recipes
Chicken Andouille Gumbo
Serves 8
Ingredients
1/2 pound Andouille sausage
4 tablespoon Oil
2 pounds Chicken
1 1/2 quart Water
1/3 cup Flour
1 cup Onion chopped
1 cup Celery chopped
1 cup Green pepper chopped
2 large Garlic clove
2 tablespoon Parsley
2 large Bay leaf
1/2 teaspoon Thyme
1 teaspoon Tabasco sauce
1/8 teaspoon Black pepper
1/2 cup Green onion
Cooked Rice
Instructions
In a 3 qt. pan over med-hi heat, brown the sausage in 2 tbls oil appx. 7 mins. Set the sausage aside, leaving the oil. Put the chix in, cook til golden brown, appx. 10 min. Add water, cover and cook for 30 mins. Remove chicken and dice into 1/2" cubes.
In skillet over med. heat, add rest of oil, flour cook stirring constantly for 30 min. til roux is dark brown. Add onion, gren pepper, garlic, celery and parsley. Cook 10 mins til tender. Add to liquid with bay leaf, thyme, tabasco and black pepper. Boil. Simmer uncovered 45 mins. Add chicken, sausage and simmer 15 mins more. Let stand for 15 mins. before serving over rice.
Source: unknown
Salmon Burgers serve with grilled zucchini
Serves 4
Ingredients
1 1/4 pounds center-cut salmon fillet skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil plus more for brushing 4 brioche buns, split
Tartar sauce and arugula
Instructions
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
Source: Food Network magazine
Salami Mozzarella Calzone serve with a side salad
Serves 4
Ingredients
2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil
1 -ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese
Instructions
Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.
Source: Food Network Magazine
Garden Pasta Salad
Yields 10 servings
Ingredients
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber peeled and thinly sliced
2 large tomatoes diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese
Instructions
1.Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2.Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3.Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4.Chill for one hour before serving
Source: allrecipes.com
Barbecue Chicken serve with potato salad or cole-slaw
Serves 4-6
Ingredients
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 Broiler/Fryer chicken, cut up
Instructions
In a medium saucepan, combine all ingredients except chicken. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Preheat grill for indirect heat. Rub chicken with salt and pepper. Let chicken come to room temperature. Place chicken on grill, bone side down. In about 30 mins, brush with sauce. Check in about 5 mins - sauce can burn quickly. Smaller pieces (wings/drumsticks) will be done sooner.
Source: The Neely's
Serves 8
Ingredients
1/2 pound Andouille sausage
4 tablespoon Oil
2 pounds Chicken
1 1/2 quart Water
1/3 cup Flour
1 cup Onion chopped
1 cup Celery chopped
1 cup Green pepper chopped
2 large Garlic clove
2 tablespoon Parsley
2 large Bay leaf
1/2 teaspoon Thyme
1 teaspoon Tabasco sauce
1/8 teaspoon Black pepper
1/2 cup Green onion
Cooked Rice
Instructions
In a 3 qt. pan over med-hi heat, brown the sausage in 2 tbls oil appx. 7 mins. Set the sausage aside, leaving the oil. Put the chix in, cook til golden brown, appx. 10 min. Add water, cover and cook for 30 mins. Remove chicken and dice into 1/2" cubes.
In skillet over med. heat, add rest of oil, flour cook stirring constantly for 30 min. til roux is dark brown. Add onion, gren pepper, garlic, celery and parsley. Cook 10 mins til tender. Add to liquid with bay leaf, thyme, tabasco and black pepper. Boil. Simmer uncovered 45 mins. Add chicken, sausage and simmer 15 mins more. Let stand for 15 mins. before serving over rice.
Source: unknown
Salmon Burgers serve with grilled zucchini
Serves 4
Ingredients
1 1/4 pounds center-cut salmon fillet skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil plus more for brushing 4 brioche buns, split
Tartar sauce and arugula
Instructions
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
Source: Food Network magazine
Salami Mozzarella Calzone serve with a side salad
Serves 4
Ingredients
2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil
1 -ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese
Instructions
Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.
Source: Food Network Magazine
Garden Pasta Salad
Yields 10 servings
Ingredients
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber peeled and thinly sliced
2 large tomatoes diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese
Instructions
1.Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2.Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3.Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4.Chill for one hour before serving
Source: allrecipes.com
Barbecue Chicken serve with potato salad or cole-slaw
Serves 4-6
Ingredients
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 Broiler/Fryer chicken, cut up
Instructions
In a medium saucepan, combine all ingredients except chicken. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Preheat grill for indirect heat. Rub chicken with salt and pepper. Let chicken come to room temperature. Place chicken on grill, bone side down. In about 30 mins, brush with sauce. Check in about 5 mins - sauce can burn quickly. Smaller pieces (wings/drumsticks) will be done sooner.
Source: The Neely's
Week 25 Shopping List
___ sugar (5 tablespoon)
___ Flour (1/3 cup)
___ light brown sugar (5 tablespoon)
___ grated Parmesan cheese (1/2 cup)
___ sliced provolone cheese (1/4 pound)
___ shredded reduced-fat mozzarella cheese (1/4 pound)
___ mayonnaise (1 tablespoon)
___ ketchup (2 cups)
___ ground mustard (1/2 tablespoon)
___ Worcestershire sauce (1 tablespoon)
___ Tabasco sauce (1 teaspoon)
___ dijon mustard (2 tablespoon)
___ (16 ounce) bottles Italian-style salad dressing (2)
___ apple cider vinegar (1/2 cup)
___ eggs (2 large)
___ deli-sliced salami cut into thin strips (1/4 pound)
___ Chicken (2 pounds)
___ Andouille sausage (1/2 pound)
___ 4 brioche buns, split
___ Oil (4 tablespoon)
___ (16 ounce) package uncooked tri-color spiral pasta (1)
___ 1 tube refrigerated pizza dough (1)
___ stalks celery chopped (2)
___ Celery chopped (1 cup)
___ Onion chopped (1 + 1/4 cup)
___ cucumber peeled and thinly sliced (1/2 cup)
___ thinly sliced carrots (1/2 cup)
___ Parsley chopped (1/4 cup +2 tablespoon)
___ Garlic clove (2 large)
___ Bay leaf (2 large)
___ Thyme (1/2 teaspoon)
___ grated lemon zest (1 1/2 teaspoon)
___ lemon juice (2 tablespoon)
___ tomatoes diced (2 large)
___ scallions, chopped (2)
___ chopped green bell pepper (1 1/2 cup)
___ Green onion (1/2 cup)
___ Rice
___ 1 1/4 lbs center-cut salmon fillet skin and pin bones removed
___ onion powder (1/2 tablespoon)
___ Tartar sauce and arugula
___ panko (Japanese breadcrumbs) (1 cup + 2 tbls)
___ Pinch of cayenne pepper
___ Kosher salt and freshly ground black pepper
___ giardiniera (pickled mixed vegetables), drained (1 1/2 cups)
___ Extra-virgin olive oil
___ Broiler/Fryer chicken, cut up
___ Flour (1/3 cup)
___ light brown sugar (5 tablespoon)
___ grated Parmesan cheese (1/2 cup)
___ sliced provolone cheese (1/4 pound)
___ shredded reduced-fat mozzarella cheese (1/4 pound)
___ mayonnaise (1 tablespoon)
___ ketchup (2 cups)
___ ground mustard (1/2 tablespoon)
___ Worcestershire sauce (1 tablespoon)
___ Tabasco sauce (1 teaspoon)
___ dijon mustard (2 tablespoon)
___ (16 ounce) bottles Italian-style salad dressing (2)
___ apple cider vinegar (1/2 cup)
___ eggs (2 large)
___ deli-sliced salami cut into thin strips (1/4 pound)
___ Chicken (2 pounds)
___ Andouille sausage (1/2 pound)
___ 4 brioche buns, split
___ Oil (4 tablespoon)
___ (16 ounce) package uncooked tri-color spiral pasta (1)
___ 1 tube refrigerated pizza dough (1)
___ stalks celery chopped (2)
___ Celery chopped (1 cup)
___ Onion chopped (1 + 1/4 cup)
___ cucumber peeled and thinly sliced (1/2 cup)
___ thinly sliced carrots (1/2 cup)
___ Parsley chopped (1/4 cup +2 tablespoon)
___ Garlic clove (2 large)
___ Bay leaf (2 large)
___ Thyme (1/2 teaspoon)
___ grated lemon zest (1 1/2 teaspoon)
___ lemon juice (2 tablespoon)
___ tomatoes diced (2 large)
___ scallions, chopped (2)
___ chopped green bell pepper (1 1/2 cup)
___ Green onion (1/2 cup)
___ Rice
___ 1 1/4 lbs center-cut salmon fillet skin and pin bones removed
___ onion powder (1/2 tablespoon)
___ Tartar sauce and arugula
___ panko (Japanese breadcrumbs) (1 cup + 2 tbls)
___ Pinch of cayenne pepper
___ Kosher salt and freshly ground black pepper
___ giardiniera (pickled mixed vegetables), drained (1 1/2 cups)
___ Extra-virgin olive oil
___ Broiler/Fryer chicken, cut up
Sunday, July 10, 2011
Week 24 Recipes
Continental Chicken serve with rice and steamed green beans
Yields: 6 Servings
Ingredients
1 package Dried beef
6 each chicken breasts boned
6 slices bacon smoked
1 can (12 oz) Cream of mushroom soup
1/4 cup sour cream
1/4 cup flour
Instructions
Arrange dried beef on bottom of greased crock pot.
Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef (I often don't use the bacon). Mix the sour cream and flour. Mix the soup and sour cream together, pour over chicken. Cover and cook on Low 6 to 9 hours (high: 3 to 4 hours).
Source: unknown
Sriracha Glazed pork serve with mango and radish salad
Serves 8
Ingredients
2/3 cup Apricot preserves
2 tablespoon Chives chopped
2 tablespoon Rice vinegar
1 tablespoon Sriracha hot chili sauce
1 tablespoon Olive oil
2 Pork tenderloins
Salt & pepper
Instructions
1. Prepare grill for medium heat. In small bowl, stir preserves, chives, vinegar and Sriracha sauce until smooth. Reserve 1/3 cup preserves mix for serving.
2. Pat pork dry with paper towels. Brush oil over pork, then sprinkle with salt & pepper.
3. Place pork on grill and cook 1-2 mins on each side to brown. Reduce heat to medium-low, cover and cook 8 mins. Brush pork with preserves mixture on all sides. Cover and cook 5-6 mins longer, turning occassionally, or until internal temperature reaches 140 degrees and outside is glazed.
4. Transfer pork to platter, let stand 5 mins. Slice pork diagonally to serve. Serve with reserved preserves mixture.
Source: Schnucks
Roast Beef Wraps with Dill Slaw serve with fresh, cut veggies
Yields 4 servings
Ingredients
3 cups shredded coleslaw mix
1/4 cup chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons horseradish drained
Kosher salt and freshly ground pepper
1/4 pound sliced dill-flavored havarti cheese
1/2 pound deli-sliced roast beef
4 whole-wheat wraps
Instructions
Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
Source: Food Network Magazine
Spiedano Romano Buns serve with potato or pasta salad
Yields 8 servings
Ingredients
1/2 cup Butter softened
1/8 cup Mustard
1 Green onion sliced
1 tablespoon Poppy seed
8 Sandwich buns
16 slices Ham (deli)
8 slices Swiss cheese
Instructions
Cream butter, mustard green onion and poppy seed together. Spread mix on cut sides of buns, spread thin. Put on a couple slices of ham and a slice of cheese. Spread tops of buns with some of the butter mix. Bake at 325 for 10-15 mins.
Source: Jacquie Lou
Open Faced Tomato Cheese Sandwich serve with carrot sticks
Yields 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 baguette, halved lengthwise
1 large clove garlic halved
1 medium tomato halved and sliced 1/4 inch thick
1/4 pound sliced provolone cheese
Instructions
Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
Source: Food Network Magazine
Yields: 6 Servings
Ingredients
1 package Dried beef
6 each chicken breasts boned
6 slices bacon smoked
1 can (12 oz) Cream of mushroom soup
1/4 cup sour cream
1/4 cup flour
Instructions
Arrange dried beef on bottom of greased crock pot.
Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef (I often don't use the bacon). Mix the sour cream and flour. Mix the soup and sour cream together, pour over chicken. Cover and cook on Low 6 to 9 hours (high: 3 to 4 hours).
Source: unknown
Sriracha Glazed pork serve with mango and radish salad
Serves 8
Ingredients
2/3 cup Apricot preserves
2 tablespoon Chives chopped
2 tablespoon Rice vinegar
1 tablespoon Sriracha hot chili sauce
1 tablespoon Olive oil
2 Pork tenderloins
Salt & pepper
Instructions
1. Prepare grill for medium heat. In small bowl, stir preserves, chives, vinegar and Sriracha sauce until smooth. Reserve 1/3 cup preserves mix for serving.
2. Pat pork dry with paper towels. Brush oil over pork, then sprinkle with salt & pepper.
3. Place pork on grill and cook 1-2 mins on each side to brown. Reduce heat to medium-low, cover and cook 8 mins. Brush pork with preserves mixture on all sides. Cover and cook 5-6 mins longer, turning occassionally, or until internal temperature reaches 140 degrees and outside is glazed.
4. Transfer pork to platter, let stand 5 mins. Slice pork diagonally to serve. Serve with reserved preserves mixture.
Source: Schnucks
Roast Beef Wraps with Dill Slaw serve with fresh, cut veggies
Yields 4 servings
Ingredients
3 cups shredded coleslaw mix
1/4 cup chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons horseradish drained
Kosher salt and freshly ground pepper
1/4 pound sliced dill-flavored havarti cheese
1/2 pound deli-sliced roast beef
4 whole-wheat wraps
Instructions
Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.
Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
Source: Food Network Magazine
Spiedano Romano Buns serve with potato or pasta salad
Yields 8 servings
Ingredients
1/2 cup Butter softened
1/8 cup Mustard
1 Green onion sliced
1 tablespoon Poppy seed
8 Sandwich buns
16 slices Ham (deli)
8 slices Swiss cheese
Instructions
Cream butter, mustard green onion and poppy seed together. Spread mix on cut sides of buns, spread thin. Put on a couple slices of ham and a slice of cheese. Spread tops of buns with some of the butter mix. Bake at 325 for 10-15 mins.
Source: Jacquie Lou
Open Faced Tomato Cheese Sandwich serve with carrot sticks
Yields 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 baguette, halved lengthwise
1 large clove garlic halved
1 medium tomato halved and sliced 1/4 inch thick
1/4 pound sliced provolone cheese
Instructions
Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
Source: Food Network Magazine
Week 24 Shopping List
___ Sandwich buns (8)
___ flour (1/4 cup)
___ sugar (1/4 teaspoon)
___ sliced dill-flavored havarti cheese (1/4 pound)
___ sliced provolone cheese (1/4 pound)
___ Swiss cheese (8 slices)
___ horseradish (2 tablespoon)
___ mayonnaise (1/4 cup)
___ Mustard (1/8 cup)
___ Butter (1/2 cup)
___ sour cream (1/4 cup)
___ sour cream (2 tablespoon)
___ chicken breasts boned (6 each)
___ deli-sliced roast beef (1/2 pound)
___ Dried beef (1 package)
___ Ham (deli) (16 slices)
___ Pork tenderloins (2)
___ slices bacon (6)
___ extra-virgin olive oil (3 tablespoon)
___ Olive oil (1 tablespoon)
___ Rice vinegar (2 tablespoon)
___ white wine vinegar (1 tablespoon)
___ Chives (2 tablespoon)
___ chopped fresh dill (1/4 cup)
___ chopped fresh oregano (1 tablespoon)
___ clove garlic (1 large)
___ Cream of mushroom soup (1 can (12 oz)
___ Green onion (1)
___ tomato (1 medium)
___ red pepper flakes (1/4 teaspoon)
___ Apricot preserves (2/3 cup)
___ baguette, halved lengthwise (1/2)
___ Poppy seed (1 tablespoon)
___ shredded coleslaw mix (3 cups)
___ Sriracha hot chili sauce (1 tablespoon)
___ whole-wheat wraps (4)
___ flour (1/4 cup)
___ sugar (1/4 teaspoon)
___ sliced dill-flavored havarti cheese (1/4 pound)
___ sliced provolone cheese (1/4 pound)
___ Swiss cheese (8 slices)
___ horseradish (2 tablespoon)
___ mayonnaise (1/4 cup)
___ Mustard (1/8 cup)
___ Butter (1/2 cup)
___ sour cream (1/4 cup)
___ sour cream (2 tablespoon)
___ chicken breasts boned (6 each)
___ deli-sliced roast beef (1/2 pound)
___ Dried beef (1 package)
___ Ham (deli) (16 slices)
___ Pork tenderloins (2)
___ slices bacon (6)
___ extra-virgin olive oil (3 tablespoon)
___ Olive oil (1 tablespoon)
___ Rice vinegar (2 tablespoon)
___ white wine vinegar (1 tablespoon)
___ Chives (2 tablespoon)
___ chopped fresh dill (1/4 cup)
___ chopped fresh oregano (1 tablespoon)
___ clove garlic (1 large)
___ Cream of mushroom soup (1 can (12 oz)
___ Green onion (1)
___ tomato (1 medium)
___ red pepper flakes (1/4 teaspoon)
___ Apricot preserves (2/3 cup)
___ baguette, halved lengthwise (1/2)
___ Poppy seed (1 tablespoon)
___ shredded coleslaw mix (3 cups)
___ Sriracha hot chili sauce (1 tablespoon)
___ whole-wheat wraps (4)
Sunday, July 3, 2011
Week 23 Recipes
Chicken Broccoli Bake serve with a garden salad
Serves 6-8
Ingredients
1 package Broccoli frozen
2 large Chicken breast cooked, cut up
1 can (12 oz) Cream of mushroom soup
1/2 cup Water
1/2 cup Mayonnaise
1/4 teaspoon Curry powder
1/4 cup Slivered almonds, toasted
2 large Chicken breast cooked, cut up
1 can (12 oz) Cream of mushroom soup
1/2 cup Water
1/2 cup Mayonnaise
1/4 teaspoon Curry powder
1/4 cup Slivered almonds, toasted
Instructions
Cook broccoli according to package directions. Drain. Put broccoli in casserole, top with chicken.
Combine soup, water, mayo and curry. Pour sauce over casserole.
Bake 30-40 mins. at 350°.
Garnish with almonds.
Source: my mother
Potluck Eggs Benedict
Serves 8-10
Ingredients
1 pound fresh asparagus trimmed
3/4 cup butter cubed
3/4 cup all-purpose flour
4 cups milk
1 can (12 oz) Chicken broth
1 pound cubed fully cooked ham
1 cup Cheddar shredded
8 hard-cooked eggs quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits warmed
3/4 cup butter cubed
3/4 cup all-purpose flour
4 cups milk
1 can (12 oz) Chicken broth
1 pound cubed fully cooked ham
1 cup Cheddar shredded
8 hard-cooked eggs quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits warmed
Instructions
Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.
Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits. Yield: 10-12 servings
Source: Taste of Home
Spiked Beans and Toast
Serves 4
Ingredients
2 slices bacon chopped
1 small onion chopped
1 (28 ounce) can baked beans
2 shots Irish whisky
Black pepper
4 slices white toasting bread
2 tablespoons butter softened
1 tablespoon honey
1 small onion chopped
1 (28 ounce) can baked beans
2 shots Irish whisky
Black pepper
4 slices white toasting bread
2 tablespoons butter softened
1 tablespoon honey
Instructions
Heat a medium skillet over medium high heat. Add bacon and cook to render fat, about 5 minutes. Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more. Stir in baked beans. Heat the beans through then reduce heat to low. Remove pan from heat, add the whisky, stir it in, and return pan to heat. If whisky flames, the flare will die out in less than 10 seconds -- just be prepared. For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy. Season spiked beans with black pepper, to taste.
Toast bread and combine softened butter with honey then spread the mixture evenly among the slices. Serve beans with honey buttered toast.
Source: Rachel Ray
Pizza Poppers serve with a garden salad
Serves 4
Pizza Poppers serve with a garden salad
Serves 4
Ingredients
1 can (12 oz) Refrigerated buttermilk biscuits
2 tablespoon Pasta sauce
1 ounce Pepperoni slices
2 pieces String cheese cut into 5 chunks
2 tablespoon Sesame seeds
1/2 teaspoon Oregano
2 tablespoon Pasta sauce
1 ounce Pepperoni slices
2 pieces String cheese cut into 5 chunks
2 tablespoon Sesame seeds
1/2 teaspoon Oregano
Instructions
1. Heat oven to 375°. Pop open biscuit dough tube and separate biscuits on a cutting board. Flatten each biscuit with the palm of your hand.
2. Spread about 1/2 tsp. pasta sauce in center of each biscuit. Place a slice of pepperoni and a chunk of string cheese over sauce.
3. Wrap dough around filling and pinch shut. Roll into a ball shape.
4. Mix sesame seeds and oregano on a plate. Sprinkle or roll each popper in the mixture. Arrange poppers on a baking sheet. Bake 12-14 minutes, until golden. Cool on wire rack.
Source: unknown
Egg Rolls serve with rice
Serve 6
Ingredients
1 pound Pork, chicken or shrimp diced
3 cup Celery diced
3 cup Cabbage chopped
1 cup Bean sprouts
1/2 cup Mushroom chopped
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
3 cup Celery diced
3 cup Cabbage chopped
1 cup Bean sprouts
1/2 cup Mushroom chopped
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
Instructions
Saute ingr. til vegetables are crisp tender. Stir in meat. Saute 3-5 mins. Cool and fill wrapper on diagonal with 2 tbls. filling. Fold up tightly. Seal with water and cornstarch. Deep fry or pan fry until crisp and golden. Drain and serve.
Source: unknown
Week 23 Shopping List
___ Soy sauce (1 tablespoon)
___ salt (1 1/2 teaspoon)
___ Sugar (1 teaspoon)
___ all-purpose flour (3/4 cup)
___ Slivered almonds, toasted (1/4 cup)
___ slices white toasting bread (4)
___ Chicken broth (1 can (12 oz)
___ String cheese cut into 5 chunks (2 pieces)
___ Cheddar shredded (1 cup)
___ Mayonnaise (1/2 cup)
___ honey (1 tablespoon)
___ milk (4 cups)
___ hard-cooked eggs quartered (8)
___ butter cubed (3/4 cup)
___ butter softened (2 tablespoon)
___ Refrigerated buttermilk biscuits (2 cans (12 oz)
___ Chicken breast cooked, cut up (2 large)
___ Pork, chicken or shrimp diced (1 pound)
___ slices bacon chopped (2)
___ cubed fully cooked ham (1 pound)
___ Oil (3 tablespoon)
___ Pasta sauce (2 tablespoon)
___ Celery diced (3 cup)
___ onion chopped (1 small)
___ Cabbage chopped (3 cup)
___ Mushroom chopped (1/2 cup)
___ Cream of mushroom soup (1 can (12 oz)
___ fresh asparagus trimmed (1 pound)
___ Broccoli frozen (1 package)
___ Pepperoni slices (1 ounce)
___ Curry powder (1/4 teaspoon)
___ Oregano (1/2 teaspoon)
___ cayenne pepper (1/8 teaspoon)
___ Sesame seeds (2 tablespoon)
___ shots Irish whisky (2)
___ Bean sprouts (1 cup)
___ (28 ounce) can baked beans (1)
___ salt (1 1/2 teaspoon)
___ Sugar (1 teaspoon)
___ all-purpose flour (3/4 cup)
___ Slivered almonds, toasted (1/4 cup)
___ slices white toasting bread (4)
___ Chicken broth (1 can (12 oz)
___ String cheese cut into 5 chunks (2 pieces)
___ Cheddar shredded (1 cup)
___ Mayonnaise (1/2 cup)
___ honey (1 tablespoon)
___ milk (4 cups)
___ hard-cooked eggs quartered (8)
___ butter cubed (3/4 cup)
___ butter softened (2 tablespoon)
___ Refrigerated buttermilk biscuits (2 cans (12 oz)
___ Chicken breast cooked, cut up (2 large)
___ Pork, chicken or shrimp diced (1 pound)
___ slices bacon chopped (2)
___ cubed fully cooked ham (1 pound)
___ Oil (3 tablespoon)
___ Pasta sauce (2 tablespoon)
___ Celery diced (3 cup)
___ onion chopped (1 small)
___ Cabbage chopped (3 cup)
___ Mushroom chopped (1/2 cup)
___ Cream of mushroom soup (1 can (12 oz)
___ fresh asparagus trimmed (1 pound)
___ Broccoli frozen (1 package)
___ Pepperoni slices (1 ounce)
___ Curry powder (1/4 teaspoon)
___ Oregano (1/2 teaspoon)
___ cayenne pepper (1/8 teaspoon)
___ Sesame seeds (2 tablespoon)
___ shots Irish whisky (2)
___ Bean sprouts (1 cup)
___ (28 ounce) can baked beans (1)
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