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[moreluck]

Seven Ingredient Tomato Sauce
CDKitchen

Ingredients:

2 tablespoons olive oil
7 cloves garlic, minced
1 can (6 ounce size) tomato paste
1 can (28 ounce size) crushed tomatoes
2 cans (28 ounce size) tomato puree
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoons dried basil leaves
1 pinch white sugar

Directions:
Heat the olive oil in a large saucepan and saute garlic, being careful not to burn it. Pour in tomato paste and simmer on low for 5 minutes.

Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on low for three hours, stirring occasionally.

 

[moreluck]

Ptacky- Czech Rolled Beef

From the book Czech and Slovak Touches. By John Kubasta, President of the Cleveland District Alliance of Czechoslovak Catholics, Cleveland, Oh.

SERVES 6 -10

• 2 1/2 lbs round steaks, cut 1/2-inch thick
• salt and pepper
• mustard
• 1/2 lb bacon
• 2 1/2 large dill pickles
• 2 medium onions
• 2 tablespoons shortening
• 3-4 cups beef broth
• 2 tablespoons flour
• 1/2 pint sour cream

1. Pound beef well to make thin 5" x 5" pieces.
2. Season with salt and pepper.
3. Spread with mustard.
4. Place 1 slice bacon, halved and 1/4 pickle, cut lengthwise, on each slice.
5. Slice and saute 1 onion till transparent.
6. Place one slice on each beef slice.
7. Roll the beef "sandwich" around the pickle.
8. Secure with toothpick.
9. Dice remaining onion and brown in shortening.
10. Place in roasting pan with meat rolls and several cups of broth made from beef bouillon cubes.
11. Cover and roast for 1 1/2 hours in a 350 degree oven.
12. Baste every 15 minutes with additional broth.
13. Remove meat rolls.
14. Make gravy by adding flour and sour cream to roaster on stove top.
15. Mix and boil. (Mixture will not curdle.)
16. To serve, pour gravy over the beef rolls.
17. Dumplings are a perfect accompaniment.

 

[moreluck]

Savory Beef Stew With Bacon And Vegetables

Ingredients:

2 pounds stew beef, cut in 1" pieces
4 slices bacon
2 teaspoons salt
1/4 teaspoon pepper
1 clove garlic, finely minced
2 cups beef broth or water
6 medium potatoes, halved
6 medium carrots, cut in quarters
12 small white onions
2 cups frozen green beans
3 tablespoons flour mixed with small amount of cold water

Directions:
Cut bacon into 1" pieces; cook for 5 minutes, until lightly browned. Add beef and brown, stirring frequently. Pour off excess fat. Add salt, pepper, marjoram, garlic, and beef broth or water. Cover tightly and cook over low heat for 2 hours.

Add potatoes, carrots, and onions; cook for 30 minutes longer.

Add green beans and simmer 20 minutes longer or until meat is tender and vegetables are done. Remove meat and vegetables to a serving dish. If necessary add water to the cooking liquid to make 2 cups, then stir in mixture of flour and cold water. Cook, stirring, until thickened and bubbly. Pour over vegetables and meat and serve.

 

[moreluck]

Creamy Fettuccine Pasta With Peas And Mushrooms

Ingredients:

12 ounces each regular and spinach fettuccine pasta
2 tablespoons olive oil
1 package (8 oz. size) sliced white mushrooms
1 1/2 cup heavy cream
1 package (10 oz. size) frozen peas
1/4 cup sun dried tomatoes in oil, drained, cut into strips
1/4 pound prosciutto, cut into strips
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions:
Cook pasta following directions. Drain.

Heat oil in skillet. Add mushrooms, saute 10 minutes. Add next 7 ingredients, bring to a simmer, stir in cheese.

Toss pasta with sauce.

 

[moreluck]

Rigatoni Alla Burrina
CDKitchen

Ingredients:

14 ounces rigatoni
6 links (2-inch size) fresh mild Italian sausage
12 ounces plum tomatoes, blanched, peeled, seeded and chopped (canned will work fine)
2/3 cup cream
1 pinch dried thyme
freshly grated cheese -- either Romano or Parmigiano as you prefer

Directions:
Remove the casings from the sausages and crumble them into a pan with the sliced tomatoes. Cook them, covered, over the lowest possible flame for an hour.

Time the lighting of the flame under your pasta pot so the water will come to a boil when the hour's up; at this point salt the pasta water and cook the pasta, while stirring the cream into the sauce. Continue to simmer the sauce until the pasta's done.

Season the pasta with the sauce and serve it with the grated cheese, and a zesty young red wine.

 

[moreluck]

Rotel Chicken and Angel Hair Pasta Casserole



SERVES 8

• 2 chicken breasts
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 1 cup mushroom, sliced
• 1/2 cup butter
• 8 ounces Velveeta cheese
• 1 (10 ounce) can Rotel tomatoes
• 7 ounces angel hair pasta
• 1 tablespoon Worcestershire sauce

1. Boil chicken breast, reserve broth water. Cool and cut up. In reserved broth, cook pasta, reserve 3/4 of broth water for later. Drain. Saute pepper, onion, and mushrooms in butter. When tender, add velveta until melted. Add rotel tomatoes, chicken and worcestershire sauce. Stir until mixed.
2. In a 9 x 13 baking dish, place noodles on bottom. Top with sauce and 3/4 cup of broth.
3. Bake at 350 for 45 minutes.

 

[moreluck]

Eggs Ole

Ingredients:
8 eggs
1/2 cup all purpose flour
1 teaspoon baking powder
2 cups shredded Monterey Jack cheese with jalapeno peppers
1 container (12 oz. size) small curd cottage cheese
1 jalapeno pepper, seeded and chopped
1/2 teaspoon hot pepper sauce
fresh salsa

Directions:
Preheat oven to 350 degrees friend. Grease a 9" sq. baking pan.

Beat eggs in large bowl at high speed with electric mixer for 4-5 minutes or until slightly thickened and lemon colored.

Combine flour, baking powder and salt in small bowl. Stir flour mixture into eggs until blended. Combine Monterey Jack cheese, cottage cheese, jalapeno and hot pepper sauce in medium bowl; mix well. Fold into egg mixture until well blended.

Pour into prepared pan. Bake 45-50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares to serve.

Serve with fresh salsa.

 

[moreluck]

FONTINA & BACON-STUFFED CHICKEN BREASTS

• Serves 4
• |
• prep time: 20 minute(s)
• |
• cook time: 20 minute(s)

Ingredients:
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1/2 cup shredded fontina or mozzarella cheese (about 2 oz.)
2 slices bacon, crisp-cooked and crumbled
2 Tbsp. finely chopped fresh basil leaves
1 Tbsp. Bertolli® Classico™ Olive Oil
1/2 cup Italian seasoned dry bread crumbs
4 cups baby spinach leaves
2 Tbsp. water
1 clove garlic, finely chopped
1 jar Bertolli® Four Cheese Rosa Sauce
8 ounces fettuccine, cooked and drained



Directions:

• Preheat oven to 375°.
• Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with Olive Oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
• Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.

 

[moreluck]

Chicken Spaghetti on the Ranch

1 cut up chicken
1 lb. Thin spaghetti, broken into 2" pieces
2 cans (10 3/4 oz) cream. Of mushroom soup
2 1/2 cup cheddar shredded
1 small onion, finely diced
1/4 cup finely diced green pepper
1 jar (4 oz.) diced pimientos, drained
1 tsp. Season salt (like Lawrys)
Ground black pepper to taste
1/8 to 1/4 cayenne pepper to taste

Add chicken to a stockpot cover with water and bring to boil. Reduce heat and simmer 'til chicken is cooked. Remove chicken from water and set aside to cool. Remove 2 cups of broth from the pot and set aside. Bring remaining broth back to boil and add the spaghetti. Cook 'til al dente. Drain and set aside.

Remove chicken from bones and shred it. Place the cooked and drained spaghetti into a large bowl add the cream of mushrooms soups and 2 cups of the shredded cheddar Then add the onion, green pepper and pimiento. Add the seasoned salt, black pepper and cayenne. Add the chicken and the reserved broth. Stir together well then taste to check seasonings.

Pour the mixture into a large baking dish and top with remaining 1/2 cup of cheddar. Bake for 35-45 mins 'til bubbly.

 

[moreluck]

Buttery Lemon Grilled Shrimp

Ingredients:

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 pounds uncooked jumbo shrimp, peeled and deveined

Directions:
In a small bowl, combine the first five ingredients and set aside 1/4 cup.

Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 3 to 5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture.

Remove from the grill and brush with reserved butter mixture.

 

[moreluck]

Chicken With Lemon, Honey and Rosemary

By English_Ros "This is a simple, yet delicious way to cook chicken - the perfect mid-week, child-friendly meal."
Ingredients

• • 1 chicken, cut into 8 pieces ( or 8 chicken pieces, breasts, legs or thighs)
  • 2 lemons
  • 2 tablespoons honey, warmed
  • black pepper
  • 2 sprigs rosemary or 6 sprigs thyme

Directions

1. Preheat the oven to 350°friend . Place the chicken pieces in a large baking dish, skin side up (they can be skinned if you prefer but the chicken will be more moist with the skin on).
2. In a small bowl mix the juice of the lemons with the warm honey, then pour this over the chicken pieces. Place the empty lemon halves in the dish between the chicken pieces for extra flavour, along with the sprigs of rosemary or thyme. Season with sea salt and pepper.
3. Cook in the oven for 40 minutes or until the chicken is cooked and the skin is golden. Remove from the oven and discard the lemon halves. Pour the juices from the dish into a saucepan and boil, uncovered, for about 5 minutes until the juices have thickened slightly. Taste and add more salt and pepper if necessary.
4. Serve the chicken and sauce with a green salad

 

[moreluck]

Waikiki Meatballs

Ingredients:

• • 1 1/2 lbs ground beef
  • 2/3 cup cracker crumbs
  • 1/3 cup onions minced
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ginger
  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 1/2 cup brown sugar , packed
  • 1 (13 ounce) cans pineapple bits , drained, saving the juice
  • 1/3 cup vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup green peppers chopped

Directions

1. Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape mixture into small balls. Melt 1 tablespoons shortening in a large skillet. Brown and cook meatballs. Pour fat from skillet. Mix cornstarch and sugar. Stir in reserved syrup from drained pineapple bits, vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly until the mixture thickens and boils.
2. Boil and stir for 1 minute. Add meatballs, pineapple bits and green pepper, if using. heat thoroughly.

 

[moreluck]

Pulled Pork

5 lbs. boneless pork butt shoulder
1 1/2 tsp. smoked paprika
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp dried thyme
1 tsp. garlic powder
1/2 tsp. salt
1 cup water
soft sandwich buns

Combine all seasonings in a small bowl and rub evenly over roast. Place meat in a 6 qt. slow cooker. Add water. Cover and cook on low for 6-8 hours OR on high for 4-5 hours or until pork is very tender.

Place pork on large cutting board and let rest for 15 mins. Pull, slice or chop to serve. Serve in buns with BBQ sauce or coleslaw.

 

[moreluck]

Conchiglie al Forno with Mushrooms and Radicchio(it wouldn't let me spell 'schittake mushrooms')

Copyright 2010, Johanne Killeen, All Rights Reserved
Ingredients

• 6 oz. ****ake mushrooms, cleaned and trimmed
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon kosher salt
• 2 cups (2 medium heads) finely shredded radicchio

2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
>1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta

6 leaves fresh sage, chopped

• 1 pound imported conchiglie rigate (pasta shells)

Directions

Preheat the oven to 500 degrees friend.
Bring 5 quarts of salted water to a boil in a stockpot.
Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.

Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.
Note: In the absence of fresh sage, do not substitute dried. As a substitute, choose one of the following: 1 tablespoon coarsely chopped fresh tarragon OR 1 teaspoon fresh thyme leaves OR
8 leaves fresh rosemary OR 1/4 teaspoon fennel seed
Note: You may garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

 

[moreluck]

Ragin' Cajun Gator Tail

By David04 on September 20, 2010

About This Recipe

"Gator meat is delicious and very high in protein and very lean. The perfect food for a high protein low fat diet."

Ingredients

• • 1 lb alligator tail steaks
  • 1 medium onion
  • 6 cherry tomatoes, finely diced
  • 1 green peppers, finely diced
  • 8 whole mushrooms
  • 1 cup orange juice
  • 1/2 cup teriyaki sauce
  • cajun seasoning

Directions

1. Marinate alligator in orange juice and teriyaki for 6 to 24 hours. Place meat, onions, peppers, tomatoes and mushrooms in a small pan and baste with marinade. Place in broiler for 2 to 3 minutes total, turning once.
2. Sprinkle with Cajun seasoning.

 

[moreluck]

Creamy Crock Pot Chicken With Bacon

By Cluich on August 11, 2010
Ingredients

• • 4 boneless skinless chicken breasts
  • 1/2 lb bacon (about 8 slices)
  • 1 (10 ounce) cans cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup flour

Directions

1. Wrap each chicken breast in two slices of bacon, trying to cover as much of the chicken as possible, then place in the bottom of the crock pot. In a bowl, whisk the remaining ingredients together until smooth and creamy, then pour the mixture over the chicken.
2. Cover the crock pot and cook on low for 7-8 hours. Remove the chicken and place on serving plates. Whisk the sauce a bit to make sure it's smooth, then pour the sauce over the chicken and serve over noodles.

 

[moreluck]

Nana's Spinach Balls

Ingredients

• 2 (10 ounce) packages chopped spinach, thawed and drained very,very well 1 medium onions, finely diced
• 6 eggs
• 1 cup fresh parmesan cheese, grated
• 3/4 cup butter, melted
• 1 teaspoon granulated garlic
• 1/2 teaspoon thyme
• 1 teaspoon seasoned salt
• 1/4 teaspoon ground pepper
  • 2 cups seasoned stuffing mix

Directions

1. Preheat oven to 350. Mix all ingredients. Shape into balls.
2. Place on greased cookie sheet and bake for 20 minutes.

 

[moreluck]

Garlic - Parmesan Crusted Pork Chops

These savory pork chops come out juicy, tender, and are complimented wonderfully by the parmesan, sage and garlic. This great dish can stand alone without needing a sauce or gravy to flavor it...and makes an easy dinner in less than an hour.



4 (1/2-inch thick) center-cut loin pork chops (bone-in or boneless)
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup dried seasoned bread crumbs (I use Progresso garlic and herb)
1/2 teaspoon freshly ground black pepper
Olive oil (for shallow frying)
1/2 teaspoon dried rubbed sage
4 large cloves garlic, peeled and chopped
1/2 teaspoon dried thyme
Lemon wedges, for serving
3/4 cups Parmesan cheese, freshly grated
Parsley sprigs, to garnish
2 large eggs

Instructions

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees friend. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.

 

[moreluck]

This could easily be cut by half....

Chicken Alfredo with Fettuccini Noodles
CDKitchen

Ingredients:

1 pound fettuccini pasta
1 1/2 cup butter, divided
1 pound skinless, boneless chicken breast halves -- cut into cubes
2 containers (16 ounce size) whole milk ricotta cheese
1 pint heavy cream
1 teaspoon salt
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.

In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

 

[moreluck]

Cheesy Beef Stroganoff

What You Need

1 lb. ground beef


2 cups water


3 cups medium egg noodles, uncooked


1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes


1 can (10-3/4 oz.) condensed cream of mushroom soup


1/4 tsp. black pepper



Make It




BROWN meat in large skillet; drain.
STIR in water; bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.
ADD VELVEETA, soup and pepper; cook 5 min. or until VELVEETA is melted and mixture is well blended, stirring frequently.