What's Cookin' ??

[moreluck]

Red Pepper, Tomato & Chicken Pilaf
(From Eating Light)

1 2/3 cup quick-cooking brown rice
1 sm. onion chopped
1 Tbls. olive oil
1 can (14.5oz.) stewed tomatoes
1 can (14.5oz.) fat free chicken broth
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. fresh ground pepper
1 (7 oz.) jar roasted red peppers, drained & chopped
1 boneless chicken breast cut into 1" pieces
1 bay leaf
1/2 cup frozen green peas

Heat oven to 375 degrees. In a 2 qt. baking dish combine all ingredients except peas. Cover and bake 40 mins. Stir in peas and continue to bake uncovered 10 mins. or until broth is absorbed. Remove bay leaf and serve.

 

[moreluck]

Garlicky Orange Roughy


32 oz. Orange Roughy fillets
1 cup whole milk or half and half
1/4 cup melted butter or olive oil
1 tsp. paprika
1 cup dry breadcrumbs
1/4 cup minced garlic
2 tbsps chopped parsley (opt)

Preheat oven to 425 degrees friend. Spray a 9 X 9 baking dish lightly
with cooking spray. Place fish in a single layer in pan. Pour milk
over fish.
Combine remaining ingredients and spread over fish. Bake 20 to
25 minutes, until fish can be flaked with a fork. Do not overcook.
Serve with boiled potatoes, or crisp shoestring french fries and
cole slaw.

 

[moreluck]

Brunch Latkes

Ingredients:
1 package cream cheese (8 oz size) -- softened
4 eggs
2/3 cup flour
1/2 teaspoon salt
2 tablespoons oil
Cinnamon sugar -- as needed


Directions:
Beat cream cheese and eggs with electric mixture on medium speed until smooth. Add flour and salt; mix well.
Heat oil in large skillet on medium heat. Spoon cream cheese batter by tablespoonfuls into skillet. Fry on 1 side until pancakes bubble. Turn; fry on second side until golden brown. Repeat as needed. Add additional oil, if needed. Drain on paper towel. Sprinkle with cinnamon sugar.

 

[moreluck]

Miss Eugenia’s Breakfast Casserole
2 lbs Jimmy Dean’s sausage (mild)
12 slices white bread (toasted, no crusts)
3 cups grated cheddar cheese
3 cups milk
1/2 tsp Worchestershire sauce
1 tsp mustard
6 large eggs (beaten)
Salt and Pepper

Brown sausage and drain well. Stir in mustard. Grease bottom of a large casserole pan, then line it with 6 slices of bread. Top with half of the sausage and half of the cheese. Combine milk, eggs and remaining ingredients and pour half of it on top of the first layer. Then put another layer of bread and repeat – ending with the last of the milk/egg mixture. Cover and refrigerate overnight. Bake at 350 for 50 minutes.

 

[moreluck]

Orange BBQ Chicken With Grilled Vegetables


1/2 cup Bull’s-Eye original Barbecue sauce
1/2 teaspoon grated orange peel
2 tablespoons orange juice
4 boneless, skinless chicken breast halves
(about 1-1/4 pounds)
1 zucchini cut in half lengthwise
1 yellow squash cut in half lengthwise
1 red, yellow or green pepper, trimmed, cut into quarters
1/4 cup Kraft Zesty Italian Dressing

Preheat greased grill to medium heat. Mix barbecue sauce, orange peel and juice. Grill chicken 6 minutes, turning over after 3 minutes. Brush with barbecue sauce mixture. Add vegetables to grill. Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with dressing.

 

[moreluck]

Transylvania Casserole

Ingredients:
1/2 cup long grain rice
1 cup boiling water
1/4 teaspoon salt
1 pound lean ground pork
2 medium onions -- chopped
2 cloves garlic -- minced
1 tablespoon paprika
Freshly ground pepper
1 pound sauerkraut -- fresh or canned
1 cup sour cream
4 slices bacon
Directions:
Cook rice in boiling water with salt in a covered 1 quart saucepan about 12 to 15 minutes or until done.
While it cooks, saute pork in a frying pan, stirring to break it up, until no pink shows. Add onions and garlic and cook until soft. Add paprika and salt and pepper to taste. Remove from heat.
Preheat oven to 325 degrees. Place sauerkraut in a colander and run water over it to leach out some of the salt. Don't use too much water; kraut should still have some tang. Squeeze out the water with your hands. Mix sour cream with cooked rice. Lightly grease a 2 quart casserole and make layers of half the sauerkraut, then all the pork and all the rice, ending with remaining sauerkraut. Top with bacon and bake, covered, with a lid or foil for 1 hour. Remove cover and bake another 30 minutes.

 

[moreluck]

Mama's Cilantro Cream Sauce


Try this on tacos, burritos, grilled meats, seafood or veggies. Hope you enjoy it.
8 servings

1 cup sour cream
1/4 cup cilantro, finely chopped
2 green onions, chopped
4 teaspoons lime juice

Mix sauce ingredients together and refrigerate.

1. Taste, add salt and pepper if you would like.
2. Also great with some freshly grated lime zest.

 

[moreluck]

Lone Star Steakhouse® Chili

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
Garnish
grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring
occasionally. Serve one cup in a bowl with the optional cheese,
diced onion and whole jalapeno garnish on top.
Makes 4 servings.

 

[moreluck]

PORK TENDERLOIN STEW

2 pork tenderloins (1 lb. each) cut into one inch cubes
1 Tbls. olive oil
1 med. onion, chopped
1 garlic clove, minced
1 can (14 1/2 oz.) reduced sodium chicken broth
2 lbs. red potatoes, peeled and cubed
1 cup sliced carrots
1 cup sliced celery
1/2 lb. sliced fresh mushrooms
2 Tbls. cider vinegar
2 tsps. sugar
1 1/2 tsp. tarragon
1 tsp. salt
2 Tbls. flour
1/2 cup milk
1/2 cup sour cream

In a large non-stick skillet, cook pork in oil until no longer pink; remove and keep warm. In the same pan saute onion and garlic until crisp/tender. Add the broth, vegetables, vinegar, sugar, tarragon and salt.; bring to a boil. Reduce heat. Cover and simmer for 25-30 mins. or 'til veggies are tender.

Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 mins. or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving.

 

[moreluck]

Egg Noodles With Oriental Seasonings

Ingredients:
4 ounces medium or wide egg noodles, uncooked
1/4 cup water
2 tablespoons low-sodium soy sauce
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 scallions, trimmed and thinly sliced
1 clove garlic, finely chopped
1/2 teaspoon dried ginger
1/4 pound snow peas, trimmed
Directions:
Prepare egg noodles according to package directions.
While egg noodles are cooking, stir the water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved. Set aside.
When noodles are done, drain well. Heat the vegetable oil in a wok or large, deep skillet over high heat. Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds. Add the snow peas and toss just until they begin to change color, about 10 seconds.

 

[moreluck]

Oriental Grilled Flank Steak

1 beef flank steak (1-1/4 Pounds)
3/4 cup Bulls-Eye Original barbecue sauce
1/4 cup soy sauce
1/4 cup thinly sliced green onion
2 tablespoons sesame seed
1 clove garlic minced
1/4 teaspoon ground ginger (or 1 teaspoon minced fresh gingerroot)

Score steak on both sides; place in shallow glass dish or large resealable plastic bag. Mix remaining ingredients.
Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade. Preheat grill to medium high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices. Makes 4 servings.

 

[moreluck]

Haluska (Hungarian Cabbage)

1/4 cup butter
1 med. head cabbage, shredded or finely chopped
1 large onion, halved and sliced
1 lb. egg noodles
1 lb. carton sour cream
salt & pepper to taste

Boil a large pan of salted water for the noodles. Melt the butter in a large dutch oven over med. heat. Add the cabbage and onion and saute 'til cabbage is limp and tender, about 10 mins.

Cook the noodles and drain. Add the noodles to the cabbage and mix well. Add the sour cream and stir 'til mixed throughout the dish. Season with salt and pepper.....serve immediately.

 

[moreluck]

Sticky Sesame Chicken Wings

1 large garlic clove, minced
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon sesame oil
Pinch of cayenne pepper
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

Put oven rack in upper third of oven and preheat oven to 425°friend. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Cooks' note:
If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.

 

[moreluck]

Greek Macaroni Bake

Ingredients:
3/4 pound ground beef
1/2 cup chopped onion
1 can (6 oz size) tomato paste
1/2 teaspoon salt
1/4 teaspoon ground cinnomon
1/2 cup mayonnaise
1/4 cup flour
2 cups milk
2 eggs
1/3 cup parmasean cheese
16 ounces elbows, cooked & drained
Directions:
Brown beef & onion. Drain fat. Stir in tomato paste, salt and cinnamon. Set aside.
Combine mayo and flour in saucepan. Gradually stir in milk. Cook & stir over medium heat until thick (DO NOT BOIL). Beat milk, eggs and cheese in bowl. Gradually stir in the mayo & flour mixture. Pour over macaroni. Spoon 1/2 macaroni mixture into 2 qt casserole dish. Cover with meat mixture and top with remaining macaroni. Bake at 350 degree oven for 45 minutes.

 

[moreluck]

Boneless Pork Chops Milanese

recipe courtesy of Giada DeLaurentis

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
2 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

1. Coarsely crush the panko and place in a large shallow bowl.
2. Stir the cheese into the panko.
3. Lightly beat the eggs in another large shallow bowl.
4. Sprinkle the pork generously with salt and pepper.
5. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
6. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
7. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
8. Transfer to paper towels to drain.
9. Transfer the pork to plates and serve with lemon wedges.

 

[moreluck]

Rachel Ray's Mamacello Pasta

1 lb spaghetti
salt
2 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 lemon, juice of
2 lemons, zest of
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
1 cup fresh basil, shredded
grated parmigiano-reggiano cheese

Bring a large pot of water to boil. Add the pasta and salt the water. Cook the pasta until al dente, 6 to 7 minutes.

1. Heat a large deep skillet over low heat and add the olive oil. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
2. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce. Toss with the parsley, basil and cheese. Serve immediately.

 

[moreluck]

Asiago Hash Browns

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (30 ounce) package frozen
hash brown potatoes, thawed
1 1/2 cups grated Asiago
cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
1/2 cup butter, melted
paprika to taste
salt and pepper to taste

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Preheat oven to 350 degrees friend (175 degrees C).
In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butterBake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

 

[moreluck]

Sounds good for summer.....

Apple & Spinach Salad

5 cups packed spinach leaves (6 oz) washed, dried and stems removed
1/2 of a red onion sliced (1/2 cup)
1/2 red bell pepper cut into strips (1/2 cup)
1/2 large cucumber, sliced (1 cup)
1 red or green apple, cored and sliced (1 cup)
1/3 cup reduced calorie vinaigrette of your choosing.

Place spinach, onion, red peppers, cucumber and apple in a large bowl. Toss to combine. Add dressing and toss to coat.

 

[moreluck]

Summer Pasta

1 (16oz.) pkg. linguini pasta
7 tomatoes diced
1 lb. shredded mozzarella cheese
1/3 cup chopped fresh basil
3 cloves garlic, minced
1/2 cup olive oil
1/4 tsp. garlic salt
black pepper to taste

Cook linguini until al dente. Drain. Meanwhile in a large bowl combine the chopped tomatoes, grated cheese, fresh basil, garlic, olive oil, garlic salt and pepper. Allow to stand at room temperature until pasta is cooked.. Toss the drained and warm pasta with the tomato mixture.....serve cool.

 

[moreluck]

Flavorful Pot Roast

Ingredients
2 Boneless beef chuck roasts (2 1/2 pounds each)
1 envelope Brown gravy mix
1 envelope Ranch salad dressing mix
1/2 cup Water
1 envelope Italian salad dressing mix

InstructionsPlace the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low 7-8 hours or until tender. If desired, thicken cooking juices for gravy.

GRAVY
Remove meat to a warm platter, then strain and skim the fat from the cooking juices. Measure the juices and place in a saucepan. Combine 3 tablespoons flour and 1/3 cup cold water for each cup juices, then add to saucepan. Bring the mixture to a boil, stirring constantly, until the gravy is thickened.