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[moreluck]

Italian Sausage Spaghetti sauce

1 large Italian sweet sausage
1 large Italian hot and spicy sausage
1 yellow onion, chopped
2 cloves of garlic
large (28 oz) can of whole tomatoes
Olive oil
1 lb (16 oz) spaghetti pasta,
Salt

Grated Parmesan cheese
The Sauce:
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
Salt the boiling water for the pasta and cook as directed on package. Serve with the sauce & parmesan cheese

 

[moreluck]

Bow Tie Pasta With Roasted Red Pepper & Cream Sauce

1 lb farfalle pasta, cooked
2 teaspoons extra virgin olive oil
1/2 cup onions, finely chopped
1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1 cup parmigiano-reggiano cheese, grated and divided
basil, thinly sliced for garnish

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat oil in a large skillet over medium heat.
3. Add onion and cook 8 minutes or until tender.
4. Add bell peppers; cook 2 minutes until heated through.
5. Stir in vinegar; cook 1 minutes or until liquid evaporates.
6. Remove from heat and cool for 5 minutes.
7. Place bell pepper mixture in a blender; process until smooth.
8. Return mixture to pan; cook over low heat until warm.
9. Combine half-and-half and tomato paste in a small bowl, stirring with whisk.
10. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined.
11. Stir in ground red pepper.
12. Combine pasta and bell pepper mixture in a large bowl.
13. Add 1/2 cup cheese, tossing to coat.

 

[moreluck]

Pico de gallo

2 cups diced tomatoes
1/2 cup diced onion
2 Tbls. minced jalapeno pepper
1/4 cup minced fresh cilantro
2 Tbls. fresh lime juice
1 tsp. garlic minced
Salt to taste

Mix all in a bowl.

 

[moreluck]

Yakima Iced Apple Tea

Ingredients:
3 cups apple juice
3 cups boiling water
6 tea bags (black tea)
1/4 teaspoon ground allspice
1/3 cup honey
1 slice lemon (optional)



Directions:
Add tea bags to boiling water. Let stand 15 minutes.

Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices.

 

[moreluck]

Creamy Cheddar Soup


Paula Dean recipe.
1 small onion, diced
2 large pimientos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp cheddar cheese
1/2 cup sliced green onions
salt & freshly ground black pepper
1 dash cayenne pepper

1. In a saucepan, saute onion and pimientos for 5-7 minutes. Blend in flour.
2. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/2 cup green onions, salt and pepper to taste, and cayenne pepper.
3. Garnish with remaining green onions. Serve hot.

 

[moreluck]

Beef Short Rib Fusilli

1 tablespoon olive oil
1 1/2 pounds beef short ribs (2-3 ribs), trimmed of fat
Salt and freshly ground black pepper
1 medium onion, minced
1 medium carrot, minced
1 large or 2 medium garlic cloves, minced
1/2 cup dry red wine
2 can (14.5 ounces) diced tomatoes packed in juice (I used Hunt's)
1/2 cup chopped fresh flat-leaf parsley leaves
1 pound dry fusilli
Fresh grated parmesan cheese


Place an 8- to 10-quart stockpot over medium-high heat and add oil. Season the ribs with salt and pepper and brown them well on all sides, about 10 minutes. Remove ribs to a plate.
Reduce heat to medium, add onion and carrot and saute for 5 minutes, or until softened. (Do not brown.) Add garlic and saute for 1 minute or until fragrant. Add wine and deglaze the pan, scraping the bottom of the pot to loosen any browned bits.
Add tomatoes and their juice, ribs plus any accumulated juice back to the pot and bring to a boil. Reduce heat to low and gently simmer, covered, stirring occasionally, until meat is very tender and falling off the bones, about 2 hours.
Remove ribs to a plate and when cool enough to handle, remove meat from bones and shred with a fork or fingers. Add shredded meat and parsley to sauce and bring to a simmer. Cook, uncovered, for about 5 minutes or until sauce has slightly thickened. Taste, and if necessary season with salt or pepper. Over high heat bring 4 quarts of cold water to a rolling boil, stir in 1 1/2 teaspoon salt, add fusilli and cook until al dente, 10 to 11 minutes, (or according to package directions). Drain and add cooked pasta to the sauce pot and stir gently to mix. Serve with grated cheese and freshly ground black pepper.

 

[moreluck]

Roasted Potatoes W/ Tomatoes, Basil & Garlic

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 pounds red potatoes,
chopped
1 1/2 cups chopped fresh
tomatoes
3/4 cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive
oil
1 teaspoon chopped fresh
rosemary
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 400 degrees friend (200 degrees C).2.In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.3.Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender

 

[moreluck]

Simple Sesame Noodles

Ingredients

1/2 pound Oriental noodles
1/4 cup Oil
2 tablespoon Soy sauce
1 teaspoon Sesame Oil
2 cloves Garlic chopped
1 tablespoon Pepper flakes



Saute garlic & red pepper flakes lightly in the oils (do not brown garlic) . Add the soy sauce . Toss in the cooked noodles and serve.

 

[moreluck]

Popeye's Cajun Rice

1 lb lean ground beef
1/2 cup finely diced bell peppers
1/3 cup diced green onions
1/2 teaspoon garlic powder
1/2 teaspoon dried celery flakes
1 teaspoon creole seasoning
1/4 teaspoon ground red pepper
4 cups long grain rice, cooked and drained
1/4-1/3 cup water
1/4 teaspoon black pepper

1. In fry pan, stir in ground beef and bell pepper.
2. Cook over medium high heat until beef loses its pink color and bell pepper is soft.
3. Remove excess grease.
4. Turn temperature down to medium or medium low.
5. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone.

 

[moreluck]

Brown Sugar Chicken (crockpot)

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken pieces in your slow cooker. Combine remaining ingredients
and pour over the top of chicken. Cover and cook on low for 6 to 8
hours. Serve with rice.

 

[moreluck]

Pineapple Chicken Salad

11 oz. pkg. ranch salad dressing & seasoning mix
1/2 cup mayonnaise
1 (20oz.) can pineapple chunks, reserve a 1/4 cup of the juice
2 cups cubed cooked chicken
1 cup chopped celery

In a large bowl, combine seasoning mix with mayonnaise and stir well. Add the 1/4 cup of pineapple juice; stir well. Add pineapple, chicken and celery and combine well. Serve immediately or chill for a cold salad.

 

[moreluck]

Bennigan's Baked Monte Cristo Sandwich

Ingredients:
4 (1 oz.) slices Swiss cheese
4 (1 oz.) slices cooked turkey
8 slices firm white bread
3 eggs
2/3 cup milk
1 envelope dry onion soup mix
3 tablespoons butter or margarine
***Dijon Mustard Dipping Sauce***
1/2 cup sour cream
2 tablespoons milk
1 tablespoon Dijon mustard

Directions:

Preheat oven to 450ºF.

Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.

In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each
sandwich into egg mixture, spooning onion pieces onto bread. Make sure all
egg mixture is used. Place butter in 15 x 10-inch jellyroll pan. Set in oven
a couple of minutes to melt butter.

Carefully place sandwiches in pan and drizzle any remaining egg mixture over
them. Bake 5 minutes. Carefully turn sandwiches and continue baking until
golden brown. Serve with Dijon Mustard Dipping Sauce.

Dijon Mustard Dipping Sauce

Mix well and then chill until ready to serve.

 

[moreluck]

Crispy Zucchini Coins

Ingredients
3 cup zucchini - thinly sliced (about 1 lb.)
1/4 teaspoon pepper
1/2 cup Bread crumbs - seasoned Italian
2 each egg whites whites - lightly beaten
3 tablespoon Parmesan cheese - grated
cooking spray

InstructionsPreheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.

Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

 

[moreluck]

Pork Sausage Gravy

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 pounds fresh, ground pork
sausage
2 cups milk, or as needed
3/4 cup all-purpose flour, or as
needed
salt and pepper to taste
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Break up sausage in a skillet and brown. Remove from skillet and set aside.2.With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.3.Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.

 

[moreluck]

Crockpot Mexican Beef Soup

Ingredients

1 lb. Beef Stew Meat, cut into 1/2 inch cubes
14 oz. beef stock
2 cups water
1 lb. Mexican style frozen vegetables
14 oz. Mexican style chunky tomato sauce
1 lb. canned pinto beans, rinsed and drained
2 tsps. ground cumin
1 lb. canned black beans, rinsed and drained
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper
1/2 cup sour cream
Instructions:

Combine first 7 ingredients in an electric slow cooker on low heat. Cover and cook 8 to 81/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot. Serve with a dollop of sour cream.

 

[moreluck]

Sausage Stuffed Peppers

1/2 cup rice, uncooked
6-8 peppers
8 mild Italian sausages
1 medium onion, chopped finely
1 clove of minced garlic
1 Tablespoon curry powder
1/2 tsp. salt
1/2 teasoon freshly ground pepper
1 egg, beaten
1/4 cup strong chicken broth
3 Tablespoons of breadcrumbs
3 Tablespoons grated or shredded parmesan cheese
3 tablespoons oil

Prepare the rice as you usually do. Heat oven to 375 degrees. Cut tops off of peppers and remove seeds. Cook peppers in boiling water for one minute; drain. Remove sausage from casings and place in large heavy skillet. Cook five minutes over medium heat, stirring with wooden spoon to break up the lumps. Add onion, garlic, curry powder, salt and pepper. Cook, stirring frequently about 10 minutes. Drain mixture in a sieve. Transfer mixture to a large bowl and stir in the egg, chicken broth, and rice. Stuff the peppers with the mixture and sprinkle with bread crumbs, Parmesan cheese and oil. Bake 50 minutes at 375 degrees. Makes four to six servings.

 

[moreluck]

Mother-In-Law's Meatballs

Meatballs

1 lb ground beef
2 tablespoons chopped onions
1 egg
2 slices bread, cubed
1/3 cup oatmeal
2/3 cup milk
salt and pepper
Sauce

1 1/2 cups ketchup
1 cup brown sugar
3 tablespoons soy sauce
2 teaspoons mustard (I prefer spicy brown or dijon)
3/4 cup water cooked rice

1. Meatballs:.
2. Mix all ingredients in a large bowl.
3. Roll into balls.
4. Brown meatballs in a skillet and place in baking dish.
5. Sauce:.
6. Mix all ingredients in a bowl.
7. Pour sauce over meatballs.
8. Bake uncovered at 350 till meatballs are cooked through, about 30 minutes.
9. Serve over rice.

 

[moreluck]

Honey Sesame Tenderloin

Ingredients
1 pound Whole Pork Tenderloin
1 tablespoon Sesame Oil
1/2 cup Soy sauce
1/4 cup Honey
2 cloves Garlic
2 tablespoon Brown sugar
1 tablespoon Ginger root grated
4 tablespoon Sesame seeds

Instructions.....
Combine soy sauce, garlic, ginger and sesame oil.
Place Tenderloin in resealable food storage and marinate for 2 hours or overnight.
When you are ready to bake...
Preheat oven to 375'.
Mix Honey and brown sugar in a glass cup and heat to make it thinner to pour.
Take the Pork out of the marinade and place in shallow baking dish.
Pour Honey/Brown Sugar mixture over the pork and then sprinkle sesame seeds.
Insert meat thermometer and bake at 350 for 30-45 minutes or until the center is 160'.

 

[moreluck]

Garlicky Sauteed Mushrooms

1 lb. mushrooms
2 Tbls. olive oil
1/4 tsp. salt
2 tsp. minced garlic
1 Tbls. chopped parsley
Coarse sea salt

Trim stems off cleaned mushrooms and cut caps into bite size pieces. Very small ones can be left whole. Set a 10-12 inch frying pan over high heat. When hot, add olive oil and swirl to coat bottom....add mushrooms. Sprinkle with salt and cook over high heat 'til mushrooms stop giving off liquid and start to brown.
Add garlic and cook, stirring 2-3 mins. Remove from heat; stir in parsley. Serve on a platter and sprinkle with sea salt.

 

[moreluck]

Polish Style Lasagna (pierogi-like)

INGREDIENTS:

• 9 uncooked lasagna noodles
• 1 onion, sliced
• 1/2 cup butter
• 2 2/3 cups dry potato flakes
• 1 (8 ounce) package cream cheese

DIRECTIONS:

1. Preheat oven to 350 degrees friend (175 degrees C). Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
2. Bake at 350 degrees friend (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.