What's Cookin' ??

[moreluck]

Roasted Chicken Wings
CDKitchen

Ingredients:

4 pounds wings, separated, tips discarded
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
1 cup white flour
1 tablespoon garlic powder
1 teaspoon seasoned salt
1/2 cup Frank's red hot sauce, or more to your taste

Directions:
Set oven to 400 degrees friend.

Prepare cookie sheet with sides with a sheet of foil covering completely. Put butter and olive oil in the pan, put in oven to melt.

Put rinsed, dried wings in baggie that has the flour, garlic powder and salt in it. Shake to cover completely. Put on cookie pan and bake for 60 minutes.

Remove from pan and put in mixing bowl with the hot sauce. Toss to coat completely.

Serve with your favorite dipping sauce or Ranch dressing.

 

[moreluck]

Southwestern Goulash

1 cup uncooked elbow macaroni
1 lb. lean gr. beef (90-10)
1 med. onion, chopped
1 can (28 oz) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4oz) chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. salt
1/4 cup minced fresh cilantro

Cook macaroni according to package directions. Meanwhile in a
Dutch oven over medium heat, cook beef and onion until meat
is no longer pink; drain. Stir in the tomatoes, corn, tomato
sauce, chilies, cumin,pepper and salt. Bring to a boil.
Reduce heat; simmer uncovered for 3-4 minutes or until heated
through. Drain macaroni; add to meat mixture. Stir in cilantro
and heat through.

 

[moreluck]

Beef Brisket Pot Roast

Ingredients

• 4-5 pound beef brisket
• Salt
• 1-2 Tbsp olive oil
• 3 large onions, sliced
• 5-6 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 3-4 bay leaves
• 2 cups of beef stock
• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1 Tbsp mustard (optional)

Method


1 Prepare the brisket for cooking. On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely. Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern. Salt the brisket well and let it sit at room temperature for 30 minutes.

2 You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions. Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.) Turn the brisket over and cook for a few minutes more to brown the other side.
3 When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil. Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.

4 Preheat the oven to 300°friend. Use kitchen twine to tie together the bay leaves, rosemary and thyme. Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil. Cover the pot, place the pot in the 300°friend oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.
5 After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.
6 When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.
7 At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.
8 Serve the brisket, sliced in 1/4-inch to 1/2-inch slices, against the grain of the meat, with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.
Serves 8-12

 

[moreluck]

Broccoli Cheese Casserole

Ingredients

• 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
• Salt for blanching water
• 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
• 1/3 cup all purpose flour
• 5 eggs, beaten
• 1/2 cup cream
• 1 cup whole milk
• 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 8 ounces cheddar cheese, grated

Method

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°friend. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves 5 as a main course, 10 as a side.

 

[moreluck]

Art Smith's Macaroni and Cheese (Art used to cook for Oprah)

By AmyZoe on January 15, 2011

"This is a very creamy and dreamy mac and cheese. Recipe courtesy of Martha Stewart Living. Serving size is estimated."

Ingredients

• • 1 lb penne or 1 lb elbow macaroni
  • 4 tablespoons unsalted butter ( plus extra for buttering casserole)
  • 1/3 cup all-purpose flour
  • 4 cups milk, heated
  • 2 cups extra-sharp cheddar cheese, shredded
  • 2 cups American cheese, finely chopped
  • salt
  • pepper ( freshly ground)
  • hot pepper sauce
  • 1/4 cup parmesan cheese, freshly grated

Directions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole. Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes. Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.
2. Combine the remaining cheddar and American cheeses.

 

[moreluck]

Cinnamon-Raisin French Toast Casserole

This French toast casserole arguably reigns as the king of hearty, robust breakfasts. The buttery apple filling forms the perfect mix to the breakfast bread. Consider preparing this the night before, and note that it makes a ton of food.


Apple Filling

• 2 tablespoons butter
• 5 Golden Delicious apples, peeled, cored, and sliced
• 1/4 cup packed light brown sugar
• 3 tablespoons apple juice

French Toast

• 1 loaf (16 ounces) sliced cinnamon-raisin bread
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 10 large eggs
• 1 tablespoon butter
• 2 tablespoons sugar

To make the filling, melt the butter in a 12-inch skillet over medium heat. Add apples and sugar. Cook for 20 minutes, stirring occasionally, until apples are deep golden. Stir in apple juice and cook for 1 minute.

Grease a 3-1/2 to 4 quart shallow ceramic casserole or a 13x9-inch glass baking dish. Arrange half of the bread slices, overlapping slightly, in the casserole or baking dish.

In a medium bowl with a wire whisk or a fork, beat the milk, salt, cinnamon and eggs until well mixed. Pour half of the egg mixture over the bread in the casserole dish. Reserve one-fourth of the apple filling; cover and refrigerate to spoon on casserole after baking.

Spread the remaining apple filling over the bread in an even layer. Arrange the remaining bread slices over the apple layer. Pour the remaining egg mixture over the bread, pressing bread down with a spatula so it absorbs the maximum amount of the egg mixture. Dot bread with butter and sprinkle with sugar. Cover the casserole and refrigerate overnight.

To bake, preheat oven to 325°friend. Uncover the casserole and bake 50 to 55 minutes or until a knife inserted in the center comes out clean. Reheat the reserved apple filling in the microwave until heated through, and spoon it on top of French toast to serve.

Makes 12 servings.

 

[moreluck]

Asian Short Ribs
CDKitchen

Ingredients:

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs
4 medium carrots, peeled and halved crosswise
1 pound head green cabbage, quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)

Directions:

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.

 

[moreluck]

Southwestern Goulash


1 cup uncooked elbow macaroni
1 lb. lean gr. beef (90-10)
1 med. onion, chopped
1 can (28 oz) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4oz) chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. salt
1/4 cup minced fresh cilantro


Cook macaroni according to package directions. Meanwhile in a
Dutch oven over medium heat, cook beef and onion until meat
is no longer pink; drain. Stir in the tomatoes, corn, tomato
sauce, chilies, cumin,pepper and salt. Bring to a boil.
Reduce heat; simmer uncovered for 3-4 minutes or until heated
through. Drain macaroni; add to meat mixture. Stir in cilantro
and heat through.

 

[moreluck]

Firehouse Chili-Pasta Bake
CDKitchen

Ingredients:

8 ounces ziti, uncooked
1/2 pound lean ground beef
1 cup diced green pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (about 14 oz. size) dark red kidney beans, drained
1 can (about 14 oz. size) chunky style tomatoes
1 jar (12 oz.) medium salsa
2 cups shredded Monterey jack or Cheddar cheese, or a mix of both

Directions:
Heat oven to 375 degrees friend. Cook pasta according to package directions; drain.

Meanwhile, in large skillet over medium heat, cook meat, green pepper, onion, garlic, chili powder, salt and pepper 10 minutes or until vegetables are tender and meat is thoroughly cooked, stirring occasionally.

Stir in kidney beans, tomatoes and salsa; heat to boiling. Reduce heat; simmer 10 minutes.

In 13x9x2 inch baking dish, stir together pasta and sauce until well blended; sprinkle with cheese. Bake 10 minutes or until cheese melts.

 

[moreluck]

I made this rice tonight to go along with a roasted chicken that was stuffed with lemons......it was very good!!

LEMON RICE




1 c. uncooked rice
1 tsp. butter
1 clove garlic, minced
1 tsp. grated lemon peel
1/8 to 1/4 tsp. black pepper
2 c. chicken broth
2 tbsp. snipped parsley (optional)


Combine rice, butter, garlic, lemon peel, pepper and broth in medium saucepan. Bring to boil; stir once or twice. Lower heat to simmer. Cover with tight-fitting lid. Cook 15-20 minutes or until rice is tender and liquid is absorbed. Stir in parsley (optional). Makes 6 servings.

 

[moreluck]

La Madeleine's Creamy Tomato Basil Soup

"After trying so many different recipes that claim to be the original Tomato-Basil Soup at La Madeleine , this one came to be closest recipe. Creamy and rich it is full of flavor and it goes so well with a French baguette or hard crusted Italian bread ."

Ingredients

• • 1 1/2 lbs ripe tomatoes ( halved)
  • 28 ounces hunt's whole tomatoes with basil
  • 16 ounces hunt's tomato sauce with basil garlic and oregano
  • 2 cups whole milk <LI sizset="5" sizcache="19">
  • 4 tablespoons flour
  • 1/4 lb butter
  • 3 tablespoons dry basil

Directions

1. Combine the first 3 ingredients in a large pot and simmer for about 25 minute. Blend the mixture in a blender and return to the pot over low heat. Mix together flour and milk until no lumps appear.
2. Add milk mixture, butter and basil to the tomato base. Stir constantly until thickened ( about 5 min).

 

[moreluck]

Oven Roasted Potatoes

1 pk Onion Mushroom soup mix
2 lb Potatoes; chunked
1/3 c Oil, vegetable


Preparation

Preheat oven to 450 degrees. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley

 

[moreluck]

Layered Taco Casserole

Ingredients

1 pound Ground beef or pork
3/4 cup Water
1 package McCormick original taco seasoning
1 teaspoon Garlic powder
1 16-oz container Cottage cheese
2 cups Sharp cheddar cheese
1 cup Onion or sliced green onion
12 6-inch Corn tortillas
4 cups Lettuce
2 medium Tomatoes
Sour cream



Preparation

Preheat oven to 350 degrees.
Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
In large skillet cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside.
In mixing bowl combine cottage cheese, cheddar cheese and onion.
Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
Top with lettuce and tomatoes. Serve with sour cream, if desired.

 

[moreluck]

Teriyaki Pineapple Chicken Meatballs

By Candace Michelle 2 on January 10, 2011
Ingredients

• For the sauce
  
  • 14 ounces pineapple chunks, in juice
  • 4 garlic cloves, chopped
  • 2 inches knob ginger, minced
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon rice wine
  • 1 1/2 teaspoons chopped Chile pepper ( I used cayenne)
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
  • 1/2 teaspoon sesame oil
  For the meatballs
  
  • 1 lb ground chicken
  • 4 tablespoons panko
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon sesame oil
  • white pepper
  • salt

Directions

1. For the sauce:. In medium sauce pan, stir together all of the sauce ingredients. Cook for about 5 minutes or until thickened. Remove from heat.
3. For the meatballs:.

1. In a large bowl and with a light hand, mix together all of the meat ball ingredients, adding an additional tablespoon of panko if needed. Form mini meatballs using this method or by rolling 2 tablespoons of the meat mixture between oiled hands to form balls. Place the meatballs on the broiler and broil (alternately, bake them on a baking sheet in the oven at about 350) until they are pretty much cooked through, about 5 minutes.
2. Add them to the sauce, and simmer over low for about 10 minutes.

 

[moreluck]

Rigatoni Con Pepperoni

By dicentra on January 05, 2011



About This Recipe

"The Frugal Gourmet Cooks With Wine – Jeff Smith – Copyright 1986"

Ingredients

• • 1 clove garlic, crushed
  • 1 small yellow onions, peeled and diced
  • 2 tablespoons olive oil
  • 2 ripe tomatoes, diced
  • 1/2 lb pepperoni, sliced thin
  • 1/4 cup whipping cream
  • salt and pepper
  • 1/2 lb rigatoni pasta, cooked al dente
  • parmesan cheese, grated, for topping

Directions

1. Heat frying pan and sauté the garlic and onion in olive oil, until just clear. Add the tomatoes and pepperoni. Sauté until the tomatoes cook down a bit, 3 minutes.
2. Add the cream, salt and pepper. Toss with the pasta and serve topped with the cheese.

 

[moreluck]

I would like this with a can of diced tomatoes thrown in too......

Pasta E Fagioli (Pasta and Beans)

By ellie3763 on February 02, 2011


Ingredients

• • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrots, finely chopped
  • 1 celery, finely chopped
  • 2 garlic cloves, minced
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 3 cups chicken stock
  • 1 cup dry elbow macaroni or ditalini
  • 1/4 cup grated romano cheese

Direction


In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent. Add the garlic and stir until fragrant, 30 seconds. Add the beans and chicken stock. Bring to a simmer, cover, and simmer 5 minutes. Add the pasta and season with salt. Cover and simmer until the macaroni is cooked through, 12 to 15 minutes.

1. Season with salt & black pepper. Stir in the romano cheese right before serving.

 

[moreluck]

For The SuperBowl....


Baked Stuffed Jalapeños

When working with jalapeños, it helps to wear disposable gloves. If you don't have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers.

Ingredients


Cream Cheese Filling Version

• 12 jalapeño peppers*
• 1/4 cup minced onion
• 1/4 cup chopped fresh cilantro
• 3/4 cup cream cheese
• 1 1/2 teaspoon cumin
• 1 teaspoon salt
• 2 ounces jack cheese, cut into 2 1/2-inch long batons

Bacon and Jack Cheese Filling Version

• 12 jalapeño peppers*
• 1/4 cup chopped cooked bacon
• 1/4 cup minced onion
• 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoon cumin
• 1 teaspoon dried oregano

* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.

Method

1 Preheat the oven to 375°.

2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).

3 Mix together all the filling ingredients except the jack cheese batons.

4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.
Makes 12-24 servings (depending on how you've cut the jalapeños).

 

[moreluck]

Dr. Pepper Barbecue Sauce

Ingredients

• 1 cup minced onion
• 1/4 cup vegetable oil
• 1 1/2 cups Dr. Pepper
• 1 can of crushed tomatoes, about 15 ounces
• 1/2 cup orange juice
• 1/4 cup cider vinegar
• 1/2 cup honey
• 1/2 to 1 teaspoon cayenne
• Salt to taste

Method

1 Heat the vegetable oil in a pot over medium-high heat. Add the onions and sauté for 4-5 minutes, stirring often.
2 When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. Simmer for 30 minutes.
2 Pour the sauce into a blender or food processor and purée it until it is smooth. Put the sauce into a saucepan, bring to a simmer and continue to simmer it for 1-2 hours. The sauce will store for several weeks in the fridge.

Makes 2-3 cups

 

[moreluck]

Julia's Brisket

In Texas, beef brisket is a favorite cut for barbecue and smoking. This Julia Child recipe, however, treats brisket in an entirely different manner that results in a spectacular main dish. You will keep this recipe.

• 4 pounds fresh beef brisket
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 large garlic cloves, minced
• 1/4 cup olive or salad oil
• 1/8 teaspoon freshly ground pepper
• 1 cup fresh tomatoes, unpeeled and chopped
• 1 cup canned Italian plum tomatoes, drained and chopped
• 1 large onion, sliced
• 1-1/2 tablespoons cornstarch
• 3 tablespoons red wine or beef stock

Trim excess fat from the brisket. Mash salt and thyme into the garlic to make a paste, then beat in the oil and pepper. Spread this on each side of the brisket, and arrange it in a roasting pan. Cover and refrigerate. Marinate for 4 hours to overnight.

Preheat oven to 300°friend. Remove brisket from refrigerator and allow it to come to room temperature. Mix the fresh and canned tomatoes and spread in an even layer over the brisket. Arrange the sliced onions on top of the tomatoes, covering the brisket. Salt lightly, cover tightly with aluminum foil and set on a rack in the middle level of the preheated oven. Check on progress about every hour and baste brisket with pan juices. Roast for 4 hours.

Carefully transfer the brisket with its vegetable topping to a smaller pan. Pour the roasting juices into a saucepan. Mix the cornstarch with the wine or beef stock, and whisk into the roasting juices. Bring to a simmer, whisking 2 to 3 minutes, until sauce thickens. Correct seasonings, if necessary, and pour over brisket. Although it can be served now, a rest for at least a half hour will make for easier slicing.

A half hour before serving, cover and reheat the brisket in a 350°friend oven, basting several times with juices. Remove meat with vegetables to a cutting board or serving platter, and pour sauce into a warm bowl. Slice meat across the grain into thin slices. Moisten each with a spoonful of the sauce or pass the sauce at the table.

 

[moreluck]

Disney Mickey's Meatloaf


2 lbs ground beef
1 lb ground pork
1−1/2 onions, diced
1/8 Teaspoon garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 Teaspoon thyme
1/4 cup parsley, chopped
1 whole egg
1 Teaspoon Worcestershire sauce
1/8 Teaspoon salt

Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic, and
bread crumbs mixed with water. Mix well and add remaining ingredients. Mix
well and mold into loaves. form in either loaf pans or a meat pan with sides
high enough to hold juices. Bake for 45 minutes to 1 hour.