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Whole Grain Pizza Dough
1 pkg. active dry yeast
1 1/2 cups warm water
2 Tbls. olive oil
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 tsp. salt
Dissolve yeast in the warm water. Stir in olive oil and set aside. Combine white flour and salt in a large mixing bowl, making a well in the center. Add the yeast mixture and and stir until blended. Gradually stir in the whole wheat flour, adding only enough to make a soft workable dough.
Turn dough out onto a floured surface and knead until smooth and elastic, about 5 mins. Flour the work surface as needed. Place dough in an oiled bowl, cover with a towel and let rise in a warm place 'til doubled in size.....about 40 mins. Now use dough to make a 16 inch pizza.
1 pkg. active dry yeast
1 1/2 cups warm water
2 Tbls. olive oil
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 tsp. salt
Dissolve yeast in the warm water. Stir in olive oil and set aside. Combine white flour and salt in a large mixing bowl, making a well in the center. Add the yeast mixture and and stir until blended. Gradually stir in the whole wheat flour, adding only enough to make a soft workable dough.
Turn dough out onto a floured surface and knead until smooth and elastic, about 5 mins. Flour the work surface as needed. Place dough in an oiled bowl, cover with a towel and let rise in a warm place 'til doubled in size.....about 40 mins. Now use dough to make a 16 inch pizza.
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Crockpot Peppers and Steak
2 lb Lean round steak
2 Green peppers -- chopped
2 tbsp Minced dried onion
1 c Beef bouillon
1/4 c Soy sauce
1/2 tsp Ground ginger
1/2 tsp Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.
2 lb Lean round steak
2 Green peppers -- chopped
2 tbsp Minced dried onion
1 c Beef bouillon
1/4 c Soy sauce
1/2 tsp Ground ginger
1/2 tsp Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.
moreluck
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Tomato Macaroni Cheese
It's not your Grandma's mac & cheese. Tomato and bacon bring exciting new flavors to a traditional dish.
4 medium tomatoes, sliced 1/4-inch thick
1/2 lb bacon
1/2 cup chopped onions
3 cups shredded sharp cheddar cheese
milk, to cover
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
It's not your Grandma's mac & cheese. Tomato and bacon bring exciting new flavors to a traditional dish.
4 medium tomatoes, sliced 1/4-inch thick
1/2 lb bacon
1/2 cup chopped onions
3 cups shredded sharp cheddar cheese
milk, to cover
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
- Cook macaroni and drain. Slice tomatoes.
- Cut up bacon in 1-inch lengths and fry with onions. Season with salt, red pepper and black pepper.
- Layer ingredients in a greased 3 or 4 quart casserole, starting with the macaroni, then sliced tomatoes, sprinkle with drained bacon and onion, then cheese. Repeat layers, ending with cheese on top. Pour milk over layers to cover.
- Bake at 350 degrees for 45 minutes to 1 hour until browned.
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Arizona Pasta
2 Tbls. olive oil
2 cloves garlic, minced
2 small zucchini, trimmed & julienned
1 cup heavy cream
2 Tbls. fresh lime juice
1 tsp. fresh lime zest
1 large red bell pepper, roasted, peeled, seeded and julienned
1/2 cup chopped cilantro
3/4 lb. grilled chicken breast, cut into strips
3/4 lb. cooked linguini
1/2 cup grated parmesan or romano cheese
Heat oil in large skillet. Add garlic and zucchini and cook over med. heat 'til softened. Add the cream and bring to a boil. Stir in bell pepper, lime juice, lime zest, cilantro and chicken. Season with salt & pepper. Continue cooking 'til heated through. Add the pasta, toss to mix and serve immediately with grated cheese on the side.
2 Tbls. olive oil
2 cloves garlic, minced
2 small zucchini, trimmed & julienned
1 cup heavy cream
2 Tbls. fresh lime juice
1 tsp. fresh lime zest
1 large red bell pepper, roasted, peeled, seeded and julienned
1/2 cup chopped cilantro
3/4 lb. grilled chicken breast, cut into strips
3/4 lb. cooked linguini
1/2 cup grated parmesan or romano cheese
Heat oil in large skillet. Add garlic and zucchini and cook over med. heat 'til softened. Add the cream and bring to a boil. Stir in bell pepper, lime juice, lime zest, cilantro and chicken. Season with salt & pepper. Continue cooking 'til heated through. Add the pasta, toss to mix and serve immediately with grated cheese on the side.
moreluck
golden ticket member
Deluxe Halibut
2 lbs. halibut steaks (4 steaks)
1/2 cup green onions, chopped
1 cup light sour cream
1 tsp. Dijon mustard
1/8 tsp. pepper
1/2 tsp. dill weed
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees. In a small bowl, combine green onions, sour cream, mustard, pepper and dill. Place halibut in a baking dish sprayed with Pam. Spread sour cream mixture over halibut. Bake for 12-15 mins. Remove from oven and sprinkle with parmesan cheese. Place under oven broiler just long enough to lightly brown the cheese.
2 lbs. halibut steaks (4 steaks)
1/2 cup green onions, chopped
1 cup light sour cream
1 tsp. Dijon mustard
1/8 tsp. pepper
1/2 tsp. dill weed
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees. In a small bowl, combine green onions, sour cream, mustard, pepper and dill. Place halibut in a baking dish sprayed with Pam. Spread sour cream mixture over halibut. Bake for 12-15 mins. Remove from oven and sprinkle with parmesan cheese. Place under oven broiler just long enough to lightly brown the cheese.
moreluck
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Smothered Buttermilk Chicken With Peas
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups sliced carrots
1/3 cup chopped onions
1/2 cup water
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen green peas, thawed and drained
1 can refrigerated buttermilk biscuits
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups sliced carrots
1/3 cup chopped onions
1/2 cup water
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen green peas, thawed and drained
1 can refrigerated buttermilk biscuits
- In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
- Cover and cook on LOW for 6-8 hours.
- During the last 20 minutes of cooking time, stir in the gravy mix.
- Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
- Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
- While the chicken mixture is cooking, prepare biscuits as directed on can.
- Split biscuits; serve chicken mixture over biscuits.
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Southwestern Cheese & Corn Chowder
2 Tbls. butter
1 small onion chopped
3 cups fat free chicken broth
2 cups whole kernel frozen corn, thawed
2 potatoes, peeled cut into 1/2 inch dice
1 small red pepper diced
1 rib celery sliced
2 cups lo-fat milk
1 cup shredded cheddar cheese (2% reduced fat)1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper
Melt butter in large saucepan. Add onion and cook until tender, about 5 mins. Stir in chicken broth and all vegetables.. Bring
mixture to a boil, reduce heat and simmer covered 5 mins. til potatoes are tender.
Remove 2 cups of soup and puree in blender. Return to saucepan. Stir in milk, cheese and seasonings and simmer 10 mins.
2 Tbls. butter
1 small onion chopped
3 cups fat free chicken broth
2 cups whole kernel frozen corn, thawed
2 potatoes, peeled cut into 1/2 inch dice
1 small red pepper diced
1 rib celery sliced
2 cups lo-fat milk
1 cup shredded cheddar cheese (2% reduced fat)1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper
Melt butter in large saucepan. Add onion and cook until tender, about 5 mins. Stir in chicken broth and all vegetables.. Bring
mixture to a boil, reduce heat and simmer covered 5 mins. til potatoes are tender.
Remove 2 cups of soup and puree in blender. Return to saucepan. Stir in milk, cheese and seasonings and simmer 10 mins.
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Pasta Shells With Peas and Ham
1 lb small shell pasta
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
5 garlic cloves, thinly sliced
10 ounces frozen peas
1/4 lb county ham or prosciutto, thinly sliced and coarsely chopped
1 1/4 cups heavy cream
1 cup chicken stock
1/4 cup parmesan cheese (freshly grated)
1/3 cup chopped dill
salt
fresh ground pepper
1 lb small shell pasta
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
5 garlic cloves, thinly sliced
10 ounces frozen peas
1/4 lb county ham or prosciutto, thinly sliced and coarsely chopped
1 1/4 cups heavy cream
1 cup chicken stock
1/4 cup parmesan cheese (freshly grated)
1/3 cup chopped dill
salt
fresh ground pepper
- Cook pasta shells according to package directions until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham in lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until thickened slightly, about 5 minutes.
- Stir the cream sauce into the shells. Add the parmesan and dill and season with salt and pepper to taste.
moreluck
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Grilled Rosemary Pork Chops
Ingredients
1/4 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 rosemary sprig, chopped or 1/2 teaspoon dried
salt, to taste
freshly ground black pepper
center cut pork loin chops
Ingredients
1/4 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 rosemary sprig, chopped or 1/2 teaspoon dried
salt, to taste
freshly ground black pepper
center cut pork loin chops
- Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush on the pork chops. Refrigerate for at least 30 minutes or overnight.
- Preheat the grill.
- Grill the chops for 5 to 8 minutes on each side, depending on the thickness. Let the chops rest on a plate for 1 or 2 minutes before serving.
moreluck
golden ticket member
Hot Calimexifornia Salad
Ingredients:
1 1/2 pound lean ground beef
1 onion, finely diced
1 green bell pepper, diced
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pound processed cheese food (eg. Velveeta), cubed
1 can (4 ounce size) diced green chiles
1 cup tomato sauce
3/4 head iceberg lettuce- rinsed, dried and shredded
2 tomatoes, chopped
1 package (16 ounce size) corn chips
Directions:
Place ground beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add to skillet the cheese, green chilies and tomato sauce. Equally divide lettuce among salad plates. Heat beef mixture until cheese is melted. Pour over lettuce and garnish with chopped tomato and corn chips
Ingredients:
1 1/2 pound lean ground beef
1 onion, finely diced
1 green bell pepper, diced
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pound processed cheese food (eg. Velveeta), cubed
1 can (4 ounce size) diced green chiles
1 cup tomato sauce
3/4 head iceberg lettuce- rinsed, dried and shredded
2 tomatoes, chopped
1 package (16 ounce size) corn chips
Directions:
Place ground beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add to skillet the cheese, green chilies and tomato sauce. Equally divide lettuce among salad plates. Heat beef mixture until cheese is melted. Pour over lettuce and garnish with chopped tomato and corn chips
moreluck
golden ticket member
Cheese Filled Jumbo Shells
1 package jumbo pasta shells
4 cups ricotta cheese ( can use light )
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups of your favorite spaghetti sauce (Ragu is good)
1 package jumbo pasta shells
4 cups ricotta cheese ( can use light )
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups of your favorite spaghetti sauce (Ragu is good)
- Cook pasta according to package directions.
- Combine cheeses, eggs, parsley, oregano, salt and pepper.
- Fill each pasta with about 2tbsps cheese mixture.
- Spread a thin layer of sauce on bottom of 13x9 inch baking pan.
- Place pasta in the pan; cover with remaining sauce.
- Sprinkle with additional Parmesan cheese, if desired.
- Cover with aluminum foil.
- Bake at 350'friend about 35 minutes or until hot and bubbly.
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golden ticket member
Roasted Potatoes with Onions
6 med. potatoes
2 small onions, chopped into 3/4 inch pieces
4 cloves garlic, minced
2 Tbls. olive oil
1 tsp. salt
1/2 tsp. rosemary....or more to taste
Preheat oven to 375 degrees. Spray a large baking sheet with Pam. Wash and scrub potatoes well. Peel if you like, but no need. Cut potatoes into 1 inch pieces and place in a large mixing bowl. Add onion, garlic, oil and salt and mix well to coat. Place mixture on baking sheet spreading out so potatoes are in a single layer.
Bake for 1 hour, turning potatoes with a spatula after about 30 mins. Sprinkle rosemary over the potatoes during the last 10 mins. of baking.
6 med. potatoes
2 small onions, chopped into 3/4 inch pieces
4 cloves garlic, minced
2 Tbls. olive oil
1 tsp. salt
1/2 tsp. rosemary....or more to taste
Preheat oven to 375 degrees. Spray a large baking sheet with Pam. Wash and scrub potatoes well. Peel if you like, but no need. Cut potatoes into 1 inch pieces and place in a large mixing bowl. Add onion, garlic, oil and salt and mix well to coat. Place mixture on baking sheet spreading out so potatoes are in a single layer.
Bake for 1 hour, turning potatoes with a spatula after about 30 mins. Sprinkle rosemary over the potatoes during the last 10 mins. of baking.
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III Forks Restaurant Salad
Maple Pecan Vinaigrette
3/4 cup pecans, lightly toasted, plus pecans to garnish
1/2 cup apple cider
1/4 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
Salad
8 cups greens, field greens or spinach, washed &dried
2 granny smith apples, cored, sliced into thin wedges
1/2 cup danish blue cheese, crumbled
Maple Pecan Vinaigrette
3/4 cup pecans, lightly toasted, plus pecans to garnish
1/2 cup apple cider
1/4 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
Salad
8 cups greens, field greens or spinach, washed &dried
2 granny smith apples, cored, sliced into thin wedges
1/2 cup danish blue cheese, crumbled
- Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
- Whisk in cider vinegar, honey and dry mustard.
- Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
- Heat vinaigrette slowly over low heat in saucepan.
- Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans
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Birds Nest (Eggs & Toast)
Ingredients
6 slices Bread
3 tbls. Butter or margarine
6 large Eggs
InstructionsLightly butter both sides of slices of bread. Cut or tear out a hole in the middle of each slice. Heat non-stick skillet or griddle on medium. Place bread on grill, crack egg into a dish (to make sure its good) and put it in the hole. Cook round piece off to the side until golden brown on both sides. Fry until egg looks half done. Carefully flip egg and toast and cook until done, being careful not to overcook. Place egg/toast on a plate, and place the round piece on top of the egg.
Ingredients
6 slices Bread
3 tbls. Butter or margarine
6 large Eggs
InstructionsLightly butter both sides of slices of bread. Cut or tear out a hole in the middle of each slice. Heat non-stick skillet or griddle on medium. Place bread on grill, crack egg into a dish (to make sure its good) and put it in the hole. Cook round piece off to the side until golden brown on both sides. Fry until egg looks half done. Carefully flip egg and toast and cook until done, being careful not to overcook. Place egg/toast on a plate, and place the round piece on top of the egg.
moreluck
golden ticket member
Lemon Chicken and Rice
1 lb boneless skinless chicken breasts, in chunks
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 cup quick-cooking brown rice, uncooked
1/2 teaspoon oregano
1/2 teaspoon lemon zest, grated
1 cup chicken broth
1 cup water
3 tablespoons lemon juice
1 tablespoon fresh parsley, snipped (for garnish)
1 lb boneless skinless chicken breasts, in chunks
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 cup quick-cooking brown rice, uncooked
1/2 teaspoon oregano
1/2 teaspoon lemon zest, grated
1 cup chicken broth
1 cup water
3 tablespoons lemon juice
1 tablespoon fresh parsley, snipped (for garnish)
- Season chicken with paprika.
- Brown chicken in a large skillet with the vegetable oil over high heat.
- Add remaining ingredients except parsley and bring to a boil.
- Reduce heat and cover; simmer for 20-25min or until rice is cooked.
- Garnish with parsley.
moreluck
golden ticket member
Joe's Crab Shack Coconut Shrimp
1 lb medium raw shrimp or large raw shrimp (cleaned,shelled, and butterflied)
2 eggs
1/4 cup water
2/3 cup cornstarch
7 ounces of premium flaked coconut (small flake if possible)
1 tablespoon sugar
1 teaspoon salt
1/2 cup flour
1 lb medium raw shrimp or large raw shrimp (cleaned,shelled, and butterflied)
2 eggs
1/4 cup water
2/3 cup cornstarch
7 ounces of premium flaked coconut (small flake if possible)
1 tablespoon sugar
1 teaspoon salt
1/2 cup flour
- Mix eggs and water.
- Set aside.
- Place 1/3 cup of corn starch in bowl for dusting of shrimp.
- Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well. Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture.
- Place shrimp in hot oil and deep fry until done.
- Shrimp will float to the top when cooked. Take care not to overcook shrimp. Serve with your favorite shrimp dipping sauce.
- We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.
moreluck
golden ticket member
Polynesian Chicken
[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (20 ounce) can pineapple
chunks, undrained
2 green bell peppers, cut into
1/2 inch strips
1/2 cup diced carrots
1/4 cup fresh shredded coconut
2 tablespoons coarsely
chopped fresh basil
2 tablespoons coarsely
chopped fresh ginger root
2 tablespoons minced garlic
1 teaspoon dried oregano
1 bay leaf
1 (12 fluid ounce) can or bottle
ginger ale
2 pounds boneless, skinless
chicken breasts, cut into strips
1/4 cup vegetable oil
2 teaspoons cornstarch
1/4 cup water
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1. In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour.
2. Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes.
3. In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.
[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (20 ounce) can pineapple
chunks, undrained
2 green bell peppers, cut into
1/2 inch strips
1/2 cup diced carrots
1/4 cup fresh shredded coconut
2 tablespoons coarsely
chopped fresh basil
2 tablespoons coarsely
chopped fresh ginger root
2 tablespoons minced garlic
1 teaspoon dried oregano
1 bay leaf
1 (12 fluid ounce) can or bottle
ginger ale
2 pounds boneless, skinless
chicken breasts, cut into strips
1/4 cup vegetable oil
2 teaspoons cornstarch
1/4 cup water
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1. In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour.
2. Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes.
3. In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.
moreluck
golden ticket member
For Derby Day......
Early Times Mint Julep
Early Times Mint Julep
- 2 cups sugar
- 2 cups water
- Sprigs of fresh mint
- Crushed ice
- Early Times Kentucky Whisky
- Silver Julep Cups
moreluck
golden ticket member
Basil-Baked Red Potatoes
Ingredients:
2 1/4 pounds new red potatoes
1/4 cup chopped green onions
2 teaspoons dried basil
2 tablespoons olive oil
Directions:
Heat oven to 350F. Spray 9x13" baking pan with cooking spray. Place potatoes in pan. Sprinkle with green onions and basil. Drizzle with oil; stir to coat. Bake, uncovered, about 1 1/4 hours, stirring occasionally, until potato skins are crisp and potatoes are tender.
Ingredients:
2 1/4 pounds new red potatoes
1/4 cup chopped green onions
2 teaspoons dried basil
2 tablespoons olive oil
Directions:
Heat oven to 350F. Spray 9x13" baking pan with cooking spray. Place potatoes in pan. Sprinkle with green onions and basil. Drizzle with oil; stir to coat. Bake, uncovered, about 1 1/4 hours, stirring occasionally, until potato skins are crisp and potatoes are tender.
