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[moreluck]

Gallery Cafe's Cream Of Mushroom Soup
CDKitchen

Ingredients:
2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, finely minced
1 small celery rib, trimmed and chopped
5 large portobello mushrooms, chopped
3 1/2 cups half-and-half or heavy cream
salt and freshly ground pepper
1 tablespoon chopped fresh parsley
truffle oil (optional)

Directions:
In a large saucepan over medium-high heat, add the oil. Saute the onion and garlic for 2 to 3 minutes, or until they begin to soften. Add the celery and mushrooms and stir well to combine. Cook for 1 minute.

Add half-and-half and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, cover and simmer for 12 minutes.

Transfer the soup to a food processor or blender or use an immersion blender and process to obtain a smooth texture. If too thick, return to heat and add more half-and-half to thin.

Garnish with a pinch of parsley and 2 drops of truffle oil before serving.

Recipe by: Chef-owner Gerard Guinamand, Gallery Cafe, Atlanta

 

[moreluck]

Creamy Chicken and Rigatoni



SERVES 8

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons dried basil leaves
• 2 teaspoons dried oregano leaves
• 2 (14 1/2 ounce) cans diced tomatoes, well drained
• 2 cups whipping cream (heavy)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 2 1/2 cups rigatoni pasta (8 ounces)
• 1 (16 ounce) package frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
• 1/2 cup shredded parmesan cheese, if desired

1. Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
2. Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
3. Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

 

[moreluck]

Ultimate Tailgate Chili

By Chef #514702 on August 26, 2010

• Ingredients

• 3 lbs ground beef
• 1 large white onions, diced
• 1 teaspoon garlic salt
• 4 tablespoons chili powder
• 1 teaspoon cumin
• 3 (10 ounce) cans Rotel diced tomatoes ( diced tomatoes with green peppers)
• 2 (4 ounce) cans tomato sauce
• 2 (16 ounce) cans ranch style beans, jalapeno flavor
• 1 cup beer
  • salt & pepper

Directions

1. In a large stock pot, start to brown beef. About half way through add onion and finish browning meat. Add garlic salt, chili powder, cumin, Rotel tomatoes, and tomato sauce. Stir well. Then add 2 cans of Jalapeno Ranch Style beans, beer, salt and pepper to taste. Simmer on low for 1 hour with the lid on, stir occasionally.
2. Serve with cornbread and lots of cheese. .

 

[moreluck]

Chicken Penne Florentine Bake

What You Need

1 lb. boneless skinless chicken breasts, cut into bite-size pieces


2 Tbsp. flour


2 cups multi-grain penne pasta, uncooked


2 Tbsp. KRAFT Sun-Dried Tomato Dressing


1 cup fat-free reduced-sodium chicken broth


2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed


1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained


1 cup KRAFT Shredded Mozzarella Cheese


2 Tbsp. KRAFT Grated Parmesan Cheese



Make It



HEAT oven to 375ºF.
TOSS chicken with flour. Cook pasta as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.
BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.
.

 

[moreluck]

Ultimate Tailgate Chili

By Chef #514702 on August 26, 2010

• Ingredients

• • 3 lbs ground beef
  • 1 large white onions, diced
  • 1 teaspoon garlic salt
  4 tablespoons chili powder
• 1 teaspoon cumin
• 3 (10 ounce) cans Rotel diced tomatoes ( diced tomatoes with green peppers)
• 2 (4 ounce) cans tomato sauce
• 2 (16 ounce) cans ranch style beans, jalapeno flavor
• 1 cup beer
• • salt & pepper

Directions

1. In a large stock pot, start to brown beef. About half way through add onion and finish browning meat. Add garlic salt, chili powder, cumin, Rotel tomatoes, and tomato sauce. Stir well. Then add 2 cans of Jalapeno Ranch Style beans, beer, salt and pepper to taste. Simmer on low for 1 hour with the lid on, stir occasionally.
2. Serve with cornbread and lots of cheese. .

 

[moreluck]

Mexican Corn Salad

4 ears of corn boiled for 1 min. and cooled
1/2 red bell pepper, finely chopped
2green onions chopped (both the green & white part)
1/4 cup Mayo
1 Tbls. fresh lime juice
1/2 tsp. or more chili powder
1/4 cup crumbled cotija or parmesan cheese.

Cut kernels from cobs and place in a bowl with diced red pepper and green onions.
Add mayonnaise, lime juice and chili powder and toss with vegetables.
Stir in cheese and serve at room temp. or chill for 2-4 hours before serving.

 

[moreluck]

French Green Beans with Butter and Herbs

Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Ingredients

• 1 pound thin green beans (haricot vert), trimmed
• 1/4 cup red onion, chopped fine
• 3 Tbsp butter
• 2 Tbsp parsley, chopped fine
• 2 Tbsp fresh thyme leaves
• 2 Tbsp tarragon or basil, chopped fine
• 2 Tbsp chives, chopped fine
• Salt and pepper to taste
• Lemon wedges

Method

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.
Serves 4.

 

[moreluck]

Some conversion help.....

Recipe Liquid Measure Conversions

30ml = 1 Fluid ounce
60ml = 2 Fl oz.
100ml = 3 Fl oz.
125ml = 4 Fl oz.
150ml = 5 Fl oz.
190ml = 6 Fl oz.
250ml = 8 Fl oz. (1 cup)
300ml = 10 Fl oz.(1/2 pint)
600ml = 20 Fl oz.(1pint)
Recipe Dry Measure Conversions

15g = 1/2 Ounce
30g = 1 oz.
60g = 2oz.
85g = 3oz.
115g = 4oz.
140g = 5oz.
170g = 6oz.
200g = 7oz.
225g = 8oz. (1/2 pound)
255g = 9oz.
285g = 10oz.
310g = 11oz.
340g = 12oz.
370g = 13oz.
395g = 14oz.
425g = 15oz.
450g = 16oz. (1 pound)
900g = 32oz. (2 pounds)
1 stick of butter = 4 oz (1/4 lb)

 

[moreluck]

Orange Pork Tenderloin

By Brookelynne26 on September 16, 2010
Ingredients

• Marinade
  
  • 2 small garlic cloves, chopped
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons olive oil, divided
  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 1 1/2 lbs pork tenderloins, trimmed and sliced in 1/2 inch thick
  Sauce
  
  • 2 teaspoons olive oil
  • 2 small garlic cloves, chopped
  • 1 teaspoon dried thyme
  • 3 tablespoons balsamic vinegar
  • 2/3 cup orange marmalade

Directions

1. <Whisk together the marinade ingredients, using only 4 tablespoons of the olive oil, and marinate pork at room temperature for 20 minutes. While pork is marinating, make the sauce. Heat oil over medium heat in a saucepan. Add garlic and thyme and stir for 30 seconds. Add the vinegar and marmalade and heat until warmed through. Set aside. Dry pork slices with paper towels and discard marinade. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat. Cook pork until browned, about 2 to 3 minutes per side.
2. Arrange pork on platter and drizzle with sauce

 

[moreluck]

My Mom's Sausage & Rice Casserole

Ingredients:
1 pound pork sausage, sliced
1/2 onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1/2 cup uncooked long grain white rice
1 (4.5 ounce) package chicken noodle
soup mix
2 cups hot water
1/2 cup slivered almonds

Directions:
1.Preheat oven to 350 degrees friend (175 degrees C).2.In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.3.Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.4.Bake, covered, at 350 degrees friend (17

 

[moreluck]

Cheesy Beef & Veggie Pasta


What You Need



3 cups Farfalle (bow-tie pasta), uncooked


1 lb. lean ground beef


2 Carrots, sliced


4 Green onions, chopped


2 cups Milk


1 cup Frozen peas


1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes


1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses



Make It




COOK pasta as directed on package. Meanwhile, brown meat in large deep skillet or Dutch oven on medium-high heat; drain. Return meat to skillet. Add carrots and onions; cook 5 min., stirring occasionally.
DRAIN pasta. Add to meat mixture with milk, peas and VELVEETA; stir. Cook on medium-low heat 5 min. or until VELVEETA is melted and mixture is heated through, stirring occasionally.
SPRINKLE with shredded cheese.

 

[moreluck]

Creamy Broccoli and Cheddar Soup

By ratherbeswimmin' on September 26, 2010


"Cook's Country"

Ingredients

• • 3 tablespoons unsalted butter
  • 1 large onions, chopped
  • 2 garlic cloves, minced
  • 1 1/2 lbs broccoli ( stalks peeled and cut into 1/2 inch slices, florets chopped into 1/2 inch pieces)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • 3 cups shredded mild cheddar cheese ( plus extra for garnish)
  • salt
  • cayenne pepper

Directions

1. Melt the butter in a big pot over medium heat. Add in onion; cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes. Stir in the broth; increase heat to med-high and simmer until the stalks are tender, about 5 minutes. Add the florets, cream, and nutmeg; simmer until the florets are tender, about 5 minutes. Puree the soup in two batches in a blender until smooth; return to the pot, and bring to a simmer over medium heat. Stir in the cheese until melted and season with salt and cayenne.
2. Serve, garnished with extra cheese (the soup can be refrigerated for up to 3 days; reheat over medium heat until hot, but do not boil or the cheese will separate).

 

[moreluck]

Nick and Toni's Penne Alla Vecchia Bettola

2009, Joseph Realmuto, All Rights Reserved

Ingredients

• 1/4 cup good olive oil
• 1 medium Spanish onion, chopped
• 3 cloves of garlic, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons dried oregano
• 1 cup vodka
• 2 (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 3/4 pound penne pasta
• 4 tablespoons fresh oregano
• 3/4 to 1 cup heavy cream
• Grated Parmesan cheese

Directions

Preheat oven to 375 degrees friend.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

 

[moreluck]

Tomato Basil Mac & Cheese

CDKitchen

Ingredients:
1 pound elbow macaroni
1 cup panko (Japanese bread crumbs)
1/4 cup chopped parsley
3 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups skim milk (I used 2% milk)
3 cups shredded reduced-fat sharp Cheddar cheese
1 teaspoon salt
1 1/2 cup grape tomatoes, halved
1/4 cup chopped fresh basil

Directions:
Preheat oven to 400 degrees friend. Spray a 13x9x2-inch baking dish with a cooking spray.

Cook pasta until tender. Drain. In a small bowl, combine panko and parsley; set aside. In a large saucepan over medium heat, melt butter. Add flour, stirring constantly with a whisk. Gradually add milk, stirring constantly until smooth. Add cheese, stirring constantly until thick and creamy. Add macaroni, salt, tomatoes, and basil. Spoon into prepared baking dish. Top with reserved panko mixture. Bake until golden and bubbly, about 25 minutes.

Cook's Notes: I substituted farfalle (bow-tie pasta) for the macaroni. I also used 16 oz can diced tomatoes, drained, instead of grape tomatoes and used 2 Tbsp dried sweet basil instead of fresh.

 

[moreluck]

Margaret Lee's Easy Beef Goulash

By JackieOhNo! on November 03, 2008



About This Recipe

"This is a recipe I got from my boyfriend's mother when I was 16! Every time she made it for dinner, I would find an excuse to hang around. I know it is overly simplistic, but it is comfort food to the max! I have made it in the slow cooker as well. After all these years, I still enjoy this every now and then."

Ingredients

• • 1 tablespoon shortening
  • 1 1/2 lbs boneless beef cubes
  • 1 (1 ounce) envelope onion soup mix
  • 1 (6 ounce) cans tomato paste
  • 2 cups water
  • wide egg noodles

Directions

1. In Dutch oven, melt shortening and brown meat. Stir in soup mix, tomato paste, and water. Simmer covered, 1-1/2 hours or until meat is tender. Serve over hot noodles.

 

[moreluck]

Slammin' Ham Sliders

By Pellerin on August 30, 2010
"EASY and TASTY treat for tail-gaiting, potlucks, parties."

Ingredients

• • 12 king brand Hawaiian sweet dinner rolls ( found in DELI section rather than BREAD section of most supermarkets for some odd reason. 1 lb black forest style ham, shaved thinly, then cut into 12 sections
  • 1/4 lb gruyere cheese
  • 12 tablespoons chive and onion flavored cream cheese
  • 1/2 cup butter, melted
  • 2 teaspoons dried onion flakes
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup parmesan cheese, grated
  • chives (to garnish, optional) or baby spinach (to garnish, optional) or lettuce ( to garnish)

Directions

1. Cut all rolls in half, making buns with tops/bottoms. (Easiest to do all at once; keeping bottoms connected as one unit). Place bottoms of rolls in a rimmed baking dish pan, sprayed with Pam.
2. Place equal amounts of ham on each roll bottom. Top with slice of cheese. On the cut-side of the roll TOPS, spread ~ 1 Tbs. of chive/onion cream cheese (again, just keep them all connected). Return bun tops to the bottoms, making a sandwich. (At this point, I slice through sections to finish separating individual sandwiches, so topping can drizzle down). Combine the melted butter, onion flakes, and Worcestershire sauce. Spoon this over top of each sandwich. Sprinkle tops with Parmesan. Cover with aluminum foil and refrigerate for AT LEAST 30 minutes – up to overnight.
3. Preheat oven to 350. Bake sandwiches (covered in foil) for 20-25 minutes, until golden on top and Gruyére is melted. Optional: Sprinkle with chopped fresh chives & insert a leaf of baby spinach in each. Serve immediately.

 

[moreluck]

Linguine with Bacon Tomato Sauce


1 pkg. (12 oz.) turkey bacon (chopped)
2 Tbls. olive oil
1 onion chopped
5 garlic cloves, coarsely chopped
1 can (28 oz.) crushed tomatoes
1 lb. linguine
salt & pepper to taste

1. Heat oil in a heavy large skillet and add turkey bacon. Cook until browned. Add onion
and saute until tender. Add in garlic and saute until fragrant about 30 seconds. Stir in
the crushed tomatoes, adding salt and pepper to taste. Simmer uncovered over medium-
low heat until the sauce thickens slightly.

2. Meanwhile cook the linguine al dente. Drain and reserve 1 cup of cooking liquid.

3. Toss the linguine with the sauce in the skillet adding pasta water until pasta is moist.
Be careful not to dilute the sauce too much. Serve.

 

[moreluck]

Armenian Bean Salad

By dicentra on October 22, 2010


About This Recipe

"From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce."

Ingredients

• • 1/2 cup thinly sliced onions
  • 3 -4 cups white northern beansfrom can
  • 1/2 cup finely chopped green peppers
  • 1/2 cup minced parsley
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • pepper
  • Hungarian paprika ( or allspice or cumin)
  • finely chopped tomatoes (optional)

Directions

1. Sprinkle onions with salt and work with your fingers until juicy. Toss with remaining ingredients except tomatoes.
2. Cover and refrigerate. Toss again before serving and add tomatoes if desired.

 

[moreluck]

Sichuan Style Stir-Fried Chinese Long Beans

Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.

Ingredients

• 1/2 pound Chinese long beans
• 1 tablespoon peanut oil (sesame or vegetable can suffice)
• 4-6 dried chilies, preferably Sichuanese, roughly chopped
• 1 teaspoon whole Sichuan peppercorns,
  
  lightly crushed
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 3 teaspoons sesame oil
• Splash of soy sauce (use gluten-free soy sauce for gluten-free option)

Method

1 Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
2 Add the long beans and stir-fry vigorously for 3-4 minutes (you don't want the spices to burn, if they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
3 Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.
Serves 3-4.

 

[moreluck]

Peppered Beef Brisket In Beer

Ingredients:

4 pounds beef brisket
1 large onion sliced and separated into rings
3/4 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 cloves garlic, minced
3/4 cup beer
1/2 cup chili sauce

Directions:
Trim fat from brisket; cut in half. Place onion rings in slow cooker. Sprinkle with pepper evenly over brisket.

Place brisket halves over onion rings.

Place flour, brown sugar and garlic in a small bowl, gradually add beer and chili sauce, stirring until well blended. Pour over brisket.

Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender.