Country Fried Steak serve with herbed new potatoes and corn
Serves 4
Ingredients
5 tablespoon Flour divided
1/4 cup Cornmeal
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 pound Beef cube steaks (about 4)
1 large Egg white
1 teaspoon Water
2 tablespoon Oil
1 tablespoon Butter
2 tablespoon Flour
1 1/2 cup Milk
1 teaspoon Beef bouillon granules
1/2 teaspoon Marjoram
1/4 teaspoon Thyme
1/8 teaspoon Pepper
Instructions
Combine 3 Tbls flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. In a skillet over medium high heat, cook two steaks in 1 tbls oil for 5-7 minutes on each side or until crisp, ligthly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constatnly; reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve gravy over steaks.
Source: unknown
Easy Lasagna Bake serve with salad and garlic bread
Serves 6-8
Ingredients
8 ounces Wide noodles cooked
1 pound Ground beef
2 tablespoon Oil
32 ounces Spaghetti sauce
1 pint Cottage cheese
4 tablespoon Parmesan
1 tablespoon Parsley
8 ounces Mozzarella
Instructions
Brown meat in oil. Layer 1/2 of noodles, meat, sauce and cheese in 9x13 pan. Repeat layers. Sprinkle with mozzarella. Bake at 375 for 30 mins.
Source: unknown
Drunken Cheesy Bread serve with a garden salad
Serves 4
Ingredients
1/2 baguette, cut into 2-inch slices
1/2 small yellow onion thinly sliced
1/8 pound thinly sliced cooked ham
3/4 cup white wine
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) grated Gruyere
Instructions
1Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère..2Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates..
Source: Real Simple
Fettucine with Artichokes and Bacon serve with a salad
Ingredients
3/4 pound fettuccine
1/4 cup, plus 1 teaspoon olive oil
2 cloves garlic
1 can cannellini beans
1 can artichoke hearts
salt and black pepper
1 slice white bread
1 teaspoon oregano
Instructions
1Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot..2Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the beans, artichokes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 3 to 4 minutes..3Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined. Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.
Source: RealSimple
Fried Rice
Serves 6
Ingredients
2 cup Rice cooked
2 large Egg
1/4 teaspoon Salt
1/4 cup Oil
2 large Green onion sliced
1 large Garlic clove pressed
1/2 pound Meat cooked, diced
2 tblspoons Soy sauce
Instructions
1. In small bowl, beat eggs and salt. Place skilled over med. heat, when hot add 1 tbls oil. Cook eggs until soft curds form. Set aside.
2. Increase heat ot med-high add 1 tbls oil, when hot, cook scallions and garlic. Add meat. Cool till heated through, set aside.
3. Add 2 tbls oil, when hot, cook rice 2 mins. Add meat, eggs and soy sauce. Heat and serve.
Source: unknown
Sunday, May 29, 2011
Week 18 Shopping List
___ Soy sauce (2 tblspoons)
___ Flour (7 tablespoon)
___ salt
___ slice white bread (1)
___ can artichoke hearts (1)
___ Mozzarella (8 ounces)
___ Parmesan (4 tablespoon)
___ Butter (1 tablespoon)
___ Cottage cheese (1 pint)
___ Egg (2 large)
___ Egg white (1 large)
___ Milk (1 1/2 cup)
___ Beef bouillon granules (1 teaspoon)
___ Beef cube steaks (about 4) (1 pound)
___ Ground beef (1 pound)
___ diced Meat (any kind) (1/2 pound)
___ thinly sliced cooked ham (1/8 pound)
___2 cup, plus 1 teaspoon olive oil
___ Spaghetti sauce (32 ounces)
___ Wide noodles (8 ounces)
___ cloves garlic (3)
___ Cornmeal (1/4 cup)
___ Green onion (2 large)
___ Parsley (1 tablespoon)
___ Thyme (1/4 teaspoon)
___ yellow onion (1/2 small)
___ Rice (2 cup)
___ black pepper (2 teaspoon)
___ oregano (1 teaspoon)
___ baguette, cut into 2-inch slices (1/2)
___ fettuccine (3/4 pound)
___ Marjoram (1/2 teaspoon)
___ can cannellini beans (1)
___ white wine (3/4 cup)
___ Flour (7 tablespoon)
___ salt
___ slice white bread (1)
___ can artichoke hearts (1)
___ Mozzarella (8 ounces)
___ Parmesan (4 tablespoon)
___ Butter (1 tablespoon)
___ Cottage cheese (1 pint)
___ Egg (2 large)
___ Egg white (1 large)
___ Milk (1 1/2 cup)
___ Beef bouillon granules (1 teaspoon)
___ Beef cube steaks (about 4) (1 pound)
___ Ground beef (1 pound)
___ diced Meat (any kind) (1/2 pound)
___ thinly sliced cooked ham (1/8 pound)
___2 cup, plus 1 teaspoon olive oil
___ Spaghetti sauce (32 ounces)
___ Wide noodles (8 ounces)
___ cloves garlic (3)
___ Cornmeal (1/4 cup)
___ Green onion (2 large)
___ Parsley (1 tablespoon)
___ Thyme (1/4 teaspoon)
___ yellow onion (1/2 small)
___ Rice (2 cup)
___ black pepper (2 teaspoon)
___ oregano (1 teaspoon)
___ baguette, cut into 2-inch slices (1/2)
___ fettuccine (3/4 pound)
___ Marjoram (1/2 teaspoon)
___ can cannellini beans (1)
___ white wine (3/4 cup)
Sunday, May 22, 2011
Week 17 Recipes
Eggs Benedict serve with roasted asparagus
Serves 4
Ingredients
7 large Egg
1/2 cup Butter
1 tablespoon Lemon Juice
1 tablespoon Water
Salt & pepper
2 English muffins split
4 slices Canadian bacon
Instructions
1. Poach 4 eggs. Lighlty drop each egg into simmering water. Time for 3-5 minutes.
2. Make Hollandaise Sauce. In a double boiler, combine 3 egg yolks, lemon juice and water. Place over gently boiling water. Add butter by Tablespoonfuls and whisk in as the butter melts. Once all butter is incorporated, cook for about 2 minutes to thicken.
3. Broil English muffins, split side up, for about 2 minutes until toasted. Place a slice of canadian bacon on each muffin half and broil for another minute.
4. Place a poached egg on each muffin half. Spoon Hollandaise over each egg.
Source: Better Homes and Gardens
AM’s Brisket serve with mashed potatoes and steamed green beans
Serves 12
Ingredients
3 pounds Beef Brisket
1 medium Onion sliced
1 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoons Instant coffee powder
4 tablespoon Brown sugar
2 tablespoon Worcestershire sauce
1 cup Ketchup
1/2 cup Beef broth
Instructions
Boil brisket 4 hours with onion, salt and pepper. Slice the meat. Make sauce (salt, pepper, coffee, sugar, worcestershire, ketchup, broth). Pour sauce over meat and bake at 350° for 1/2 hour; covered.
Source: family friend
Shepherd’s Pie serve with a garden salad
Serves 6
Ingredients
2 tablespoon Butter
1/2 cup Onion chopped
2 tablespoon Flour
2 cup Beef stock
1 tablespoon tomato paste
1 teaspoon Mushroom Ketchup (a mushroom 'paste' - optional)
1 teaspoon Parsley
1 teaspoon thyme leaves
Salt and pepper
1 pound Ground beef cooked
4 cup Mashed potatoes
Instructions
Melt the butter in a small saucepan, add the onion, cover and cook over a slow heat for 5 minutes. Add the flour and cook until brown. Add the stock, bring to the boil, skim if necessary. Add the tomato puree, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Add the meat to the sauce and bring to the boil. Taste and correct seasoning.
Put in a pie dish or dishes. Cover with the mashed potatoes and score with a fork. Reheat in a moderate oven 350° for about 30 minutes approx., depending on size.
Source: Ballamaloe Cookery School
Scalloped Potatoes and Ham with roasted broccoli
Serves 6
Ingredients
6 tablespoons butter divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1 -1/2 cups chopped fully cooked ham
1 small onion grated
Instructions
In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
Source: Taste of Home
Coconut Curry Chicken serve with a tropical fruit salad
Serves 4
Ingredients
1 1/2 cups white rice
2 teaspoons curry powder
One 13.5-ounce can coconut milk
4 skinless
2 teaspoons five-spice powder
Instructions
1. In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
Source: Rachael Ray
Serves 4
Ingredients
7 large Egg
1/2 cup Butter
1 tablespoon Lemon Juice
1 tablespoon Water
Salt & pepper
2 English muffins split
4 slices Canadian bacon
Instructions
1. Poach 4 eggs. Lighlty drop each egg into simmering water. Time for 3-5 minutes.
2. Make Hollandaise Sauce. In a double boiler, combine 3 egg yolks, lemon juice and water. Place over gently boiling water. Add butter by Tablespoonfuls and whisk in as the butter melts. Once all butter is incorporated, cook for about 2 minutes to thicken.
3. Broil English muffins, split side up, for about 2 minutes until toasted. Place a slice of canadian bacon on each muffin half and broil for another minute.
4. Place a poached egg on each muffin half. Spoon Hollandaise over each egg.
Source: Better Homes and Gardens
AM’s Brisket serve with mashed potatoes and steamed green beans
Serves 12
Ingredients
3 pounds Beef Brisket
1 medium Onion sliced
1 teaspoon Salt
1/2 teaspoon Pepper
2 teaspoons Instant coffee powder
4 tablespoon Brown sugar
2 tablespoon Worcestershire sauce
1 cup Ketchup
1/2 cup Beef broth
Instructions
Boil brisket 4 hours with onion, salt and pepper. Slice the meat. Make sauce (salt, pepper, coffee, sugar, worcestershire, ketchup, broth). Pour sauce over meat and bake at 350° for 1/2 hour; covered.
Source: family friend
Shepherd’s Pie serve with a garden salad
Serves 6
Ingredients
2 tablespoon Butter
1/2 cup Onion chopped
2 tablespoon Flour
2 cup Beef stock
1 tablespoon tomato paste
1 teaspoon Mushroom Ketchup (a mushroom 'paste' - optional)
1 teaspoon Parsley
1 teaspoon thyme leaves
Salt and pepper
1 pound Ground beef cooked
4 cup Mashed potatoes
Instructions
Melt the butter in a small saucepan, add the onion, cover and cook over a slow heat for 5 minutes. Add the flour and cook until brown. Add the stock, bring to the boil, skim if necessary. Add the tomato puree, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Add the meat to the sauce and bring to the boil. Taste and correct seasoning.
Put in a pie dish or dishes. Cover with the mashed potatoes and score with a fork. Reheat in a moderate oven 350° for about 30 minutes approx., depending on size.
Source: Ballamaloe Cookery School
Scalloped Potatoes and Ham with roasted broccoli
Serves 6
Ingredients
6 tablespoons butter divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1 -1/2 cups chopped fully cooked ham
1 small onion grated
Instructions
In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
Source: Taste of Home
Coconut Curry Chicken serve with a tropical fruit salad
Serves 4
Ingredients
1 1/2 cups white rice
2 teaspoons curry powder
One 13.5-ounce can coconut milk
4 skinless
2 teaspoons five-spice powder
Instructions
1. In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
Source: Rachael Ray
Week 17 Shopping List
___ all-purpose flour (1/4 cup + 2 tablespoons)
___ Brown sugar (4 tablespoon)
___ Salt (2 teaspoon)
___ English muffins (2)
___ Beef broth (2 1/2 cup)
___ tomato paste (1 tablespoon)
___ Instant coffee powder (2 teaspoons)
___ Ketchup (1 cup)
___ Worcestershire sauce (2 tablespoon)
___ Butter (1 cup)
___ Egg (7 large)
___ milk (3 cups)
___1 -1/2 cups chopped fully cooked ham
___ Beef Brisket (3 pounds)
___ Canadian bacon (4 slices)
___ Ground beef (1 pound)
___ dried parsley flakes (1 teaspoon)
___ Lemon Juice (1 tablespoon)
___ Mashed potatoes (4 cup)
___ Mushroom Ketchup (1 teaspoon)
___ Onion (3 medium)
___ Parsley (1 teaspoon)
___ thinly sliced peeled potatoes (6 cups)
___ thyme leaves (1 teaspoon)
___ white rice (1 1/2 cups)
___ dried thyme (1/2 teaspoon)
___ Pepper (3/4 teaspoon)
___ Brown sugar (4 tablespoon)
___ Salt (2 teaspoon)
___ English muffins (2)
___ Beef broth (2 1/2 cup)
___ tomato paste (1 tablespoon)
___ Instant coffee powder (2 teaspoons)
___ Ketchup (1 cup)
___ Worcestershire sauce (2 tablespoon)
___ Butter (1 cup)
___ Egg (7 large)
___ milk (3 cups)
___1 -1/2 cups chopped fully cooked ham
___ Beef Brisket (3 pounds)
___ Canadian bacon (4 slices)
___ Ground beef (1 pound)
___ dried parsley flakes (1 teaspoon)
___ Lemon Juice (1 tablespoon)
___ Mashed potatoes (4 cup)
___ Mushroom Ketchup (1 teaspoon)
___ Onion (3 medium)
___ Parsley (1 teaspoon)
___ thinly sliced peeled potatoes (6 cups)
___ thyme leaves (1 teaspoon)
___ white rice (1 1/2 cups)
___ dried thyme (1/2 teaspoon)
___ Pepper (3/4 teaspoon)
Sunday, May 15, 2011
Week 16 Recipes
Quick Beef Bourguignon serve with green beans and boiled potatoes
Serves 4
Ingredients
1 tablespoon olive oil
1 1/4 pounds sirloin steak cut into 1-inch pieces
Kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 -ounce can Campbells Golden Mushroom soup
1/2 cup flat-leaf parsley chopped (optional)
1 1/4 pounds sirloin steak cut into 1-inch pieces
Kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 -ounce can Campbells Golden Mushroom soup
1/2 cup flat-leaf parsley chopped (optional)
Instructions
Heat the oil in a large saucepan over medium-high heat.
Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.
Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.
Divide into individual bowls and sprinkle with the parsley, if using.
Source: Real Simple
Instructions
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2.Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.Bake 20 to 25 minutes in the 400 degrees F (200 degrees C)
Source: unknown
Instructions
Saute onion, garlic, peppers and zucchini in oilive oil. Add tomatoes, lemon zest and juice. Add shrimp, basil, Mrs Dash and pepper. Saute until Shrimp is cooked. Serve over pasta and top with cheese.
Source: a friend
Instructions
Whisk together eggs and 1/2 and 1/2. Evenly distribute in 12 muffin cups. Add mix-ins to each cup. Sprinkle with cheese. Bake 20-25 minutes till puffy and edges are golden brown.
Chicken Florentine serve with a garden salad and garlic bread
Serves 4
Ingredients
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach drained
4 ounces fresh mushrooms sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach drained
4 ounces fresh mushrooms sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
Instructions
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2.Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.Bake 20 to 25 minutes in the 400 degrees F (200 degrees C)
Source: unknown
Shrimp and Vegetable Pasta
Serves 4
Ingredients
1 pound Fresh shrimp peeled, deveined, tail off
2 small Zucchini sliced
2 tablespoon Garlic minced
1 medium Onion quartered
1 medium Red bell pepper sliced
1 medium Green bell pepper sliced
1 teaspoon Mrs Dash garlic and herb or regular
1 can (12 oz) Diced tomatoes well drained
1 teaspoon Basil
1 teaspoon Parsley
1 medium Lemon juiced
2 tablespoon Olive oil
1/2 cup 4 cheese Itlaian blend shredded
1 package Angel hair
2 small Zucchini sliced
2 tablespoon Garlic minced
1 medium Onion quartered
1 medium Red bell pepper sliced
1 medium Green bell pepper sliced
1 teaspoon Mrs Dash garlic and herb or regular
1 can (12 oz) Diced tomatoes well drained
1 teaspoon Basil
1 teaspoon Parsley
1 medium Lemon juiced
2 tablespoon Olive oil
1/2 cup 4 cheese Itlaian blend shredded
1 package Angel hair
Instructions
Saute onion, garlic, peppers and zucchini in oilive oil. Add tomatoes, lemon zest and juice. Add shrimp, basil, Mrs Dash and pepper. Saute until Shrimp is cooked. Serve over pasta and top with cheese.
Source: a friend
Sloppy Joes serve with potato salad and raw, cut vegetables
Serves 4
Ingredients
1 pound Ground beef
1 cup Ketchup
1 medium Onion chopped
2 tablespoon Sugar
1/2 teaspoon Chili powder
2 tablespoon Dry mustard
1 tablespoon Vinegar
1 cup Ketchup
1 medium Onion chopped
2 tablespoon Sugar
1/2 teaspoon Chili powder
2 tablespoon Dry mustard
1 tablespoon Vinegar
4 burger buns
Instructions
Brown meat and onion. Drain off grease. Add other ingredients and simmer.
Source: My mom
Instructions
Brown meat and onion. Drain off grease. Add other ingredients and simmer.
Source: My mom
Small Frittatas serve with steamed asparagus
Serves 4
Ingredients
8 large Eggs
1/2 cup Half and half
1/2 teaspoon Salt
1/2 cup Half and half
1/2 teaspoon Salt
Assorted mix ins (cheese, diced vegetables, bacon, ham, sausage)
Instructions
Whisk together eggs and 1/2 and 1/2. Evenly distribute in 12 muffin cups. Add mix-ins to each cup. Sprinkle with cheese. Bake 20-25 minutes till puffy and edges are golden brown.
Week 16 Shopping List
___ Salt (1/2 teaspoon)
___ Sugar (4 tablespoon)
___ 4 cheese Itlaian blend (1/2 cup)
___ grated Parmesan cheese (1/2 cup)
___ shredded mozzarella cheese (2 cups)
___ pounds sirloin steak (1 1/4 lb)
___ Ketchup (2 cup)
___ butter (1/4 cup)
___ Eggs (8 large)
___ bacon bits (2/3 cup)
___ Ground beef (2 pound)
___ skinless, boneless chicken breast halves (4)
___ olive oil (3 tablespoon)
___ Vinegar (2 tablespoon)
___ Angel hair (1 package)
___ (10.75 ounce) can condensed cream of mushroom soup (1)
___ (13.5 ounce) cans spinach (2)
___ 10-ounce package sliced mushrooms (1)
___ 16-ounce package frozen pearl onions (1)
___ Basil (1 teaspoon)
___ Diced tomatoes (1 can (12 oz)
___ flat-leaf parsley (1/2 cup)
___ Garlic (2 tablespoon)
___ Green bell pepper (1 medium)
___ Lemon (1 medium)
___ lemon juice (1 tablespoon)
___ minced garlic (3 teaspoons)
___ Onion (3 medium)
___ Campbells Golden Mushroom soup (1)
___ 4 ounces fresh mushrooms
___ Parsley (1 teaspoon)
___ Red bell pepper (1 medium)
___ Zucchini (2 small)
___ Fresh shrimp (1 pound)
___ Chili powder (1 teaspoon)
___ Dry mustard (4 tablespoon)
___ Burger buns
___ Half and half (1 cup)
___ Italian seasoning (1 tablespoon)
___ Mrs Dash (1 teaspoon)
___ red wine (2 cups)
___ assorted mix ins for frittatas: cheese, ham, sausage, bacon, mixed vegetables, spinach- whatever you like.
___ Sugar (4 tablespoon)
___ 4 cheese Itlaian blend (1/2 cup)
___ grated Parmesan cheese (1/2 cup)
___ shredded mozzarella cheese (2 cups)
___ pounds sirloin steak (1 1/4 lb)
___ Ketchup (2 cup)
___ butter (1/4 cup)
___ Eggs (8 large)
___ bacon bits (2/3 cup)
___ Ground beef (2 pound)
___ skinless, boneless chicken breast halves (4)
___ olive oil (3 tablespoon)
___ Vinegar (2 tablespoon)
___ Angel hair (1 package)
___ (10.75 ounce) can condensed cream of mushroom soup (1)
___ (13.5 ounce) cans spinach (2)
___ 10-ounce package sliced mushrooms (1)
___ 16-ounce package frozen pearl onions (1)
___ Basil (1 teaspoon)
___ Diced tomatoes (1 can (12 oz)
___ flat-leaf parsley (1/2 cup)
___ Garlic (2 tablespoon)
___ Green bell pepper (1 medium)
___ Lemon (1 medium)
___ lemon juice (1 tablespoon)
___ minced garlic (3 teaspoons)
___ Onion (3 medium)
___ Campbells Golden Mushroom soup (1)
___ 4 ounces fresh mushrooms
___ Parsley (1 teaspoon)
___ Red bell pepper (1 medium)
___ Zucchini (2 small)
___ Fresh shrimp (1 pound)
___ Chili powder (1 teaspoon)
___ Dry mustard (4 tablespoon)
___ Burger buns
___ Half and half (1 cup)
___ Italian seasoning (1 tablespoon)
___ Mrs Dash (1 teaspoon)
___ red wine (2 cups)
___ assorted mix ins for frittatas: cheese, ham, sausage, bacon, mixed vegetables, spinach- whatever you like.
Sunday, May 8, 2011
Week 15 Recipes
Beer Cheese Soup serve with crusty bread
Serves 6
Ingredients
1/2 cup Butter
1/4 cup Onion chopped
1 cup Flour
4 cup Chicken broth
1 1/2 cup Cream
16 ounces Cheese Whiz
6 ounces Beer
1 tablespoon Worcestershire sauce
Instructions
Melt butter and saute onions. Add flour, mix until completely blended. Heat on low for 5 mins, stirring occasionally. Add broth and cream. Mix until thick and smooth. Add Cheese Whiz. Mix until cheese is melted and soup is smooth. Add beer and worcestershire sauce. Simmer 15 mins, stirring constantly. Serve hot with croutons.
Source: My sister
Chicken Pot Pie serve with a garden salad
Yields 6 servings
Ingredients
1 package Pillsbury refrigerated pie crust (or make your own)
1/3 cup Butter
1 small Onion chopped
1/3 cup Flour
Salt & pepper
1 1/2 cups Chicken or beef broth
2/3 cup Milk
1/2 pound Chicken or beef cut up
2 cups Mixed vegetables
Instructions
Preheat oven to 425°. Melt margarine over medium heat and add onions; saute. Stir in flour, salt & pepper. Stir in broth and milk. Cook till bubbly and thick. Add meat and veggies. Spoon into crust and top with second crust. Seal edges and cut into slits. Bake 30 min. or until golden brown. Let stand for 5 mins.
Source: A Friend
Italian Shredded Beef Sandwiches serve with potato salad
Yields 12 servings
Ingredients
5 pounds Chuck roast
3 cup Water
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
1 pkg Good Seasonings Italian salad dressing mix
Sandwich Buns
Instructions
Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred. Return shredded meat to broth and cook until heated through.
Use a slotted spoon to serve meat on large buns or rolls.
Source: unknown
Pasta Primavera serve with garlic bread
Yields 4 servings
Ingredients
6 tablespoon(s) olive oil divided
1 1/2 cup(s) plum tomatoes chopped, peeled, and seeded (or whole canned San Marzano tomato
2 clove(s) garlic divided, minced
Salt
2 cup(s) porcini or button mushrooms roughly chopped
Pepper
1 cup(s) asparagus tips blanched in boiling salted water for 4 minutes
1 cup(s) broccoli florets blanched in boiling salted water for 4 minutes
1 medium zucchini quartered, cut into 1-inch lengths, and blanched in boiling sal
1/2 cup(s) frozen peas thawed in boiling salted water
1 cup(s) heavy cream
2/3 cup(s) Parmigiano-Reggiano plus additional for garnish
2 tablespoon(s) butter
1 pound(s) spaghetti
1/2 cup(s) pine nuts lightly toasted
2 tablespoon(s) basil cut into chiffonade
Instructions
1.Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2.Heat 2 tablespoons of olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3.Heat the remaining 2 tablespoons of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4.Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5.To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated cheese.
Source: Le Cirque
Peking Pork with Sweet and Sour serve with rice
Yields 4 servings
Ingredients
1 -1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin cut into 1/4-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves
Steamed rice
Instructions
1.In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.
2.In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
3.Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.
4.In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil. When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.
5.Allow the oil to reheat for 2 minutes, then quickly refry the pork slices, 2 at a time, for 1 more minute, and drain on fresh paper towels. The slices should be crisp and golden on the outside, tender and cooked throughout.
6.Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.
Serves 6
Ingredients
1/2 cup Butter
1/4 cup Onion chopped
1 cup Flour
4 cup Chicken broth
1 1/2 cup Cream
16 ounces Cheese Whiz
6 ounces Beer
1 tablespoon Worcestershire sauce
Instructions
Melt butter and saute onions. Add flour, mix until completely blended. Heat on low for 5 mins, stirring occasionally. Add broth and cream. Mix until thick and smooth. Add Cheese Whiz. Mix until cheese is melted and soup is smooth. Add beer and worcestershire sauce. Simmer 15 mins, stirring constantly. Serve hot with croutons.
Source: My sister
Chicken Pot Pie serve with a garden salad
Yields 6 servings
Ingredients
1 package Pillsbury refrigerated pie crust (or make your own)
1/3 cup Butter
1 small Onion chopped
1/3 cup Flour
Salt & pepper
1 1/2 cups Chicken or beef broth
2/3 cup Milk
1/2 pound Chicken or beef cut up
2 cups Mixed vegetables
Instructions
Preheat oven to 425°. Melt margarine over medium heat and add onions; saute. Stir in flour, salt & pepper. Stir in broth and milk. Cook till bubbly and thick. Add meat and veggies. Spoon into crust and top with second crust. Seal edges and cut into slits. Bake 30 min. or until golden brown. Let stand for 5 mins.
Source: A Friend
Italian Shredded Beef Sandwiches serve with potato salad
Yields 12 servings
Ingredients
5 pounds Chuck roast
3 cup Water
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Onion powder
1/2 teaspoon Garlic powder
1 pkg Good Seasonings Italian salad dressing mix
Sandwich Buns
Instructions
Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred. Return shredded meat to broth and cook until heated through.
Use a slotted spoon to serve meat on large buns or rolls.
Source: unknown
Pasta Primavera serve with garlic bread
Yields 4 servings
Ingredients
6 tablespoon(s) olive oil divided
1 1/2 cup(s) plum tomatoes chopped, peeled, and seeded (or whole canned San Marzano tomato
2 clove(s) garlic divided, minced
Salt
2 cup(s) porcini or button mushrooms roughly chopped
Pepper
1 cup(s) asparagus tips blanched in boiling salted water for 4 minutes
1 cup(s) broccoli florets blanched in boiling salted water for 4 minutes
1 medium zucchini quartered, cut into 1-inch lengths, and blanched in boiling sal
1/2 cup(s) frozen peas thawed in boiling salted water
1 cup(s) heavy cream
2/3 cup(s) Parmigiano-Reggiano plus additional for garnish
2 tablespoon(s) butter
1 pound(s) spaghetti
1/2 cup(s) pine nuts lightly toasted
2 tablespoon(s) basil cut into chiffonade
Instructions
1.Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2.Heat 2 tablespoons of olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3.Heat the remaining 2 tablespoons of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4.Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5.To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated cheese.
Source: Le Cirque
Peking Pork with Sweet and Sour serve with rice
Yields 4 servings
Ingredients
1 -1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin cut into 1/4-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves
Steamed rice
Instructions
1.In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.
2.In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
3.Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.
4.In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil. When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.
5.Allow the oil to reheat for 2 minutes, then quickly refry the pork slices, 2 at a time, for 1 more minute, and drain on fresh paper towels. The slices should be crisp and golden on the outside, tender and cooked throughout.
6.Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.
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