What's Cookin' ??

[moreluck]

The "real" Olive Garden Alfredo Sauce

1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup imported parmesan cheese, grated
1/2 cup imported romano cheese, grated
6 egg yolks, from fresh jumbo eggs
salt and black pepper

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture.(This will increase temperature of egg yolks, known as tempering). Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

 

[moreluck]

Lawry's Prime Rib Roast

1 (4 lb) standing rib roast (4-rib)
Lawry's Seasoned Salt
1 (5 lb) bag rock salt

1. Sprinkle fatty cap of roast with seasoned salt to your taste.
2. In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
3. Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
4. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
5. Roast in preheated 350 degrees friend. oven until thermometer registers 130 degrees friend. for rare, 140 degrees friend. for medium or approximately 20 to 25 minutes per pound.
6. Remove from oven and let stand 20 minutes before carving.
7. Using a sharp carving knife, slice meat across the grain for serving.
8. Discard rock salt.
9. Serve with Lawry's Whipped Cream Horseradish.See below....

Lawry's Whipped Cream Horseradish
1 cup whipping cream 1/4 teaspoon Lawry's Seasoned Salt 2 tablespoons prepared horseradish, well drained or 4 tablespoons finely grated fresh horseradish root 1 dash Tabasco sauce

1. Whip cream until stiff peaks form.
2. Fold in seasoned salt, horseradish and Tabasco until well mixed.
3. Make sure to use either the prepared horseradish or the freshly grated horseradish but not both.

 

[moreluck]

Sweet And Saucy Ribs

Ingredients:
2 pounds pork baby back ribs
1 teaspoon ground black pepper
2 1/2 cups barbecue sauce (not mesquite flavored)
1 jar (8 oz. size) cherry jam or preserves
1 tablespoon Dijon mustard
1/4 teaspoon salt
Additional salt and black pepper (optional)



Directions:
Trim excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut ribs into 2 rib portions; place in crock pot/slow cooker.

Combine barbecue sauce, jam, mustard and 1/4 teaspoon salt in small bowl; pour over ribs.

Cover; cook on LOW heat setting 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.

 

[moreluck]

Slow Cooked Taos Taco Stew

1 lb boneless skinless chicken breasts, cubed
1 onion, chopped
1 garlic clove, pressed
1 tablespoon parsley, chopped
1 1/4 ounces taco seasoning mix
16 ounces tomatoes with juice, chopped (solid pack)
1/2 cup chicken broth (or beef)
16 ounces pinto beans, drained (canned)
16 ounces corn, drained (canned)
7 ounces green chilies, diced (canned)

1. Place all ingredients in a crock pot.
2. Cook 8-10 hours on low.
3. Serve with tortillas or tortilla chips.

 

[moreluck]

Rotini With Bacon, Veggies And Fontina

Ingredients:
8 ounces rotini pasta
4 slices of bacon
1 red bell pepper finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 plum tomatoes, seeded, finely chopped
1/2 cup chicken stock
1/2 cup dry white wine
1 tablespoon chopped fresh marjoram
12 ounces fresh baby spinach
3/4 cup shredded fontina cheese



Directions:
Cook rotini in a large pot of boiling, salted water according to package directions.

Meanwhile, in large, deep skillet cook bacon over med heat until cooked. Remove bacon and drain pan reserving 1 Tbsp bacon drippings. Heat pan to med-hi. Add bell pepper; cook 4 minutes, stirring. Add garlic, salt and crushed red pepper, cook and stir 1 minute. Add tomatoes, chicken stock, wine and marjoram, reduce heat to med-low, cover, cook 5 minutes. Uncover, cook 1 minute.

In a large bowl toss pasta with sauce and spinach until spinach is wilted. Toss with fontina.

 

[moreluck]

Southwestern Chicken Soup

Ingredients:
1 1/4 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons canola oil
2 cans (14-1/2 ounce size) chicken broth
1 package (16 ounce size) frozen corn, thawed
1 can (14-1/2 ounce size) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounce size) chopped green chilies
1 1/2 teaspoon seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder



Directions:
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.

 

[moreluck]

Rhode Island Linguini and Rich Red Clam Sauce

3 tablespoons butter
1/2 cup extra-virgin olive oil
1 tablespoon garlic, minced (may add more to your taste)
2 cups minced clams, in their juices
1/2 cup clam broth
1/4 cup dry white wine
1 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper 1/4 teaspoon red pepper flakes
1 lb linguine
1/4 cup flat leaf parsley, chopped
1/2 cup grated parmesan cheese

1. In a very large saucepan, melt the butter with the olive oil and garlic. Stir. Stir in the clams, broth, wine, salt, black pepper, and red-pepper flakes. Simmer for 10 minutes, allowing some of the liquid to evaporate.
2. While the sauce is simmering, cook the linguini in salted water until al dente, drain, and add to the clam sauce, along with the parsley. Toss well and serve immediately, with the Parmesan cheese on top or on the side.
3. Serves 4.

 

[moreluck]

Spicy Mexican Chicken Soup
(South Beach)

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 jalapeno pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups reduced-sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 cups mild refrigerated fresh salsa
salt & freshly ground black pepper
cilantro (optional)

1. Cut your chicken breasts into small strips about 2 inches long.
2. Heat oil in a large saucepan over medium heat. Add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 minutes.
3. Stir in garlic and cumin; cook 30 seconds more.
4. Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeno and cumin are well mixed into the soup and not stuck to the bottom of the pan.
5. Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.

 

[moreluck]

Hearty Dairy Farmers' Casserole

1 1/2 lbs ground beef
salt, to taste
black pepper, to taste
1/3 cup onions, chopped
1 teaspoon green peppers, chopped
2 cups tomato sauce
1/8 teaspoon worcestershire sauce
1/4 cup sour cream
1 cup cottage cheese (or ricotta)
8 ounces cream cheese
8 ounces noodles, cooked until tender

1. Brown beef with salt and pepper in a large pan. Add onion, peppers, tomato sauce, and Worcestershire sauce.
2. Combine sour cream, cottage cheese, and cream cheese in a medium bowl.
3. Place half of the noodles in a large buttered casserole dish. Add cheese mixture and cover with the remaining noodles. Top with beef mixture.
4. Bake at 350° for 30 to 45 minutes.

 

[moreluck]

Baked Onion Chicken
from: Campbell's Kitchen


Ingredients:
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
2/3 cup dry bread crumbs OR cracker crumbs
1/8 tsp. pepper
1 egg OR 2 egg whites
2 tbsp. wate
r6 skinless boneless chicken breast halves OR 12 boneless chicken thighs (about 1 1/2 pounds)
2 tbsp. margarine OR butter melted (optional)

Directions:
1. Crush soup mix in pouch with rolling pin. Mix soup mix, bread crumbs and pepper on plate.

2. Mix egg and water in shallow dish. Dip chicken into egg mixture. Coat with crumb mixture.

3. Place chicken on baking sheet. Drizzle with margarine. Bake at 400°friend. for 20 minutes or until chicken is no longer pink. Serves 6.

Tip:
For 2/3 cup cracker crumbs, finely crush 16 saltine crackers.

 

[moreluck]

Saucy Cabbage Soup

Ingredients:
1 pound lean ground beef
1 small head cabbage, chopped
2 cans (15 oz size) jalapeno pinto beans, liquid reserved
1 can (15 oz size) tomato sauce
1 can (15 oz size) Mexican stewed tomatoes
1 can (14 oz size) beef broth
2 teaspoons ground cumin



Directions:
In a skillet, brown ground beef, drain and place in a 5 to 6-quart slow cooker. Add cabbage, beans, tomato sauce, tomatoes, broth, cumin and 1 cup water and mix well. Cover and cook on low for 5 to 6 hours or until cabbage is tender.

 

[moreluck]

Chicken a la King

1 1/2 pounds skinless, boneless chicken breasts
1 small onion
4 teaspoons olive oil
1 cup presliced mushrooms (from the salad bar or produce department)
1/3 cup flour
1 cup milk
1 cup half-and-half
1/4 cup chopped parsley
1/2 cup frozen peas, thawed
One jar (2 ounces) diced pimiento, drained
1/2 teaspoon paprika
Salt and freshly ground black pepper

Cut the 1 1/2 pounds of chicken breasts into 1/2-inch cubes. Chop the onion. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. Add the cubed chicken and the chopped onion and cook, stirring, until the chicken pieces are golden brown, about 4 minutes.

Add the 1 cup sliced mushrooms and cook, stirring, 1 minute. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. Gradually pour in the 1 cup each milk and half-and-half and stir to blend. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes.

Meanwhile, chop enough parsley to measure 1/4 cup. Remove the chicken mixture from the heat and stir in the parsley, 1/2 cup thawed peas, 1 jar drained pimiento, 1/2 teaspoon paprika, and salt and pepper.

SERVES 4

 

[moreluck]

Italian Sausage Fettucine


5 ea Italian sausage
1 teaspoon garlic powder
1 yellow onion
2 teaspoons butter
1/2 teaspoon black pepper
2 teaspoons flour
Salt to taste
2 cups milk
2 teaspoons parsley
12 ounces fettuccine
1 pinch cayenne


Directions for Italian Sausage Fettucine


Make a white sauce with the 2 Tbsp butter, flour and milk. Set aside.
In a frying pan, squeeze the meat out of the sausage casings and fry. Add onion and continue cooking until onions are translucent and sausage meat is cooked all the way through. Add the garlic powder, parsley, salt, pepper, and cayenne pepper to the sausage mixture. Mix thoroughly.
Boil water and cook fettucine according to directions. Add white sauce to meat mixture and simmer while fettucine is cooking.
Drain fettucine. Ladle the meat and sauce mixture over the hot fettucine.

 

[moreluck]

Oven Fried Chicken Nuggets

2 lbs boneless skinless chicken
1 1/2 cups corn flakes
1/2 cup all-purpose flour
1/2 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup low-fat buttermilk

1. Heat oven to 400 degrees. Line jelly roll pan with foil. Trim fat from chicken. Cut chicken into 2-inch pieces.
2. Place cornflakes, flour, paprika, salt and pepper in blender. Cover and blend on medium speed until cornflakes are reduced to crumbs. Pour into a bowl.
3. Place chicken and buttermilk in a plastic bag with a zipper top; seal and refrigerate 5 minutes, turning once.
4. Dip chicken into cornflake mixture to coat. Place in pan. Spray chicken with nonstick cooking spray.
5. Bake about 30 minutes or until crisp and chicken is no longer pink in center. Serve with your favorite dipping sauce.

 

[moreluck]

Dr. Pepper Chicken

1/2 cup red onions, chopped
2 tablespoons olive oil
16 ounces boneless skinless chicken breast halves
1 (12 ounce) can Dr. Pepper cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 teaspoons cornstarch
3 tablespoons cold water

1. In a skillet saute onion in oil until tender. Add chicken and brown on all sides.
2. Add cola, ketchup, and seasonings. Cover and simmer for 25-30 minutes or until chicken is cooked. Remove chicken and keep warm.
3. Combine cornstarch and water until smooth, add to skillet. Bring to a boil. Cook and stir until thickened. Return chicken to pan and heat an additional 2 minutes.
4. this is great served over rice.

 

[moreluck]

Sausage-Spinach Quiche

1 pastry pie shell
1 cup shredded Cheddar cheese (4 ounces)
8 ounces bulk pork sausage
4 eggs, slightly beaten
1/4 cup chopped onion
1 cup light cream
1 clove garlic minced
1/4 teaspoon salt
1 10-ounce package frozen chopped spinach
3 cherry tomatoes halved
Directions ......

Prepare pastry and set aside.

Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.

Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.

Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture.

Bake in a 375 degree oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes and watercress, if desired

 

[moreluck]

Crab Casserole

INGREDIENTS:

3 eggs, hard boiled
2 cups heavy cream
1 1/2 cups mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped fresh
parsley
1/2 cup dry sherry
1 (6 ounce) package herb-
seasoned dry bread stuffing
mix
1 pound cooked crabmeat
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Peel & chop eggs2.Preheat oven to 300 degrees friend (150 degrees C). Lightly grease an 11x7 inch baking dish.3.In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.4.Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

 

[moreluck]

Paula's Chicken & Rice Casserole

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt


Preheat oven to 350 degrees friend.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

 

[moreluck]

Cheesy Meatloaf

2 tablespoons butter
1 cup mushrooms, finely diced
1 cup onions, finely diced
2 garlic cloves, minced
1 lb ground beef
1 cup dry breadcrumbs
1/2 cup parmesan cheese, grated
1/2 cup plain yogurt or sour cream
1 egg
1/4 cup ketchup
2 teaspoons worcestershire sauce
1 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
8 ounces colby cheese or cheddar cheese, 1/2 inch cubes

1. Saute mushrooms, onion and garlic in butter until soft, 5-6 minutes.
2. In a large bowl combine mushroom mixture with all remaining ingredients. I use my kitchenaid. Stir in cheese cubes last by hand.
3. Bake in a 8x8 inch square pan at 350 degrees for 45-55 minutes.
4. Drain juices and let stand 5 minutes before cutting.

 

[moreluck]

Biscuit Calzones

Ingredients:
1 package oven-ready biscuits
4 ounces skim-milk mozarella, shredded
1 clove garlic, finely chopped
1/4 tablespoon dried oregano
olive oil
4 thin slices turkey salami, diced or pepperoni
ground black pepper to taste



Directions:
Preheat oven to 400 friend. Roll each of the biscuits into a 5-inch circle. Mix all of the remaining ingredients except the oil.

Sprinkle mixture over half of circle, leaving 1/2 inch of the edge clear. Fold the other half of dough over filling to make a half moon -- use fork tines to press edges firmly together and seal.

Coat a nonstick baking pan with cooking spray and arrange the calzones in a single layer -- not touching. Brush tops lightly with olive oil. Bake until golden -- 10 to 12 minutes.