What's Cookin' ??

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[SIZE=+1]Nantucket Pie presented by Martha's Vineyard Bed & Breakfast[/SIZE]
[SIZE=+1](Fry 1 1/2 cup hash browns)[/SIZE]
Mix ingredients
3 eggs
1/8 th cup whole milk
3/8 cup shredded cheddar cheese
1/4 cup shredded]cheese
1 tbls parsley
1/4 tsp pepper
1/2 tsp salt Dash of Mrs. dash

Pour ingredients over prepared hash browns in an 8" baking dish and top with cooked bacon. Bake in 350 oven for 13 minutes. Cut in half it serves two generous portions.

 

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White Tie & Tails

8 oz. Bow Ties, Radiatore or other medium pasta shape, uncooked
1 cup half-and-half
1/2 cup crumbled blue cheese
1/2 cup grated low-fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low-sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tbsp. chopped fresh basil or 2 tsp. dried basil

Cook pasta according to package directions. While pasta is cooking, heat half-and-half in 2-quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat.
When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately.

 

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[SIZE=+1]Dave's Cheesy Basil Potatoes presented by The Kingsley House Bed & Breakfast[/SIZE]

2 lbs. frozen shredded hashbrowns
8 oz. sour cream
1 can cream of chicken soup (cream of celery or mushroom if vegetarian guests are present)
3 cups fancy shredded cheddar cheese
1 Tbsp dehydrated minced onion
1 Tbsp dried basil leaves
1 tsp salt
1/2 tsp pepper

Mix all together and into a greased 9x13 pan. Refrigerate overnight and bake uncovered at 350 degrees for 45 minutes.

 

[moreluck]

Chicken & Broccoli

1 pound Mostaccioli, Penne or other medium pasta shape, uncooked
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, minced
2 tsp. vegetable oil
3 cups broccoli florets
1 large red bell pepper, cut into short, thin strips
1/2 cup low-sodium chicken broth
1 12-oz. can evaporated skim milk
1 tbsp. cornstarch
3 tbsp. Dijon mustard


Prepare pasta according to package directions. While pasta is cooking, toss chicken with salt, pepper and garlic. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through. Remove chicken from skillet and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp. Transfer to bowl with chicken. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth. Add to skillet with remaining milk; bring to a boil, stirring constantly. Reduce heat; stir in mustard. Stir in reserved chicken mixture.
When pasta is done, drain well. Toss with chicken mixture. Serve immediately with additional freshly ground pepper, if desired.

 

[moreluck]

Asian Glazed Chicken

What You Need!

2 lb. chicken drumsticks (8 drumsticks)


1/2 cup orange juice


1/2 cup KRAFT Asian Toasted Sesame Dressing


2 Tbsp. soy sauce


2 tsp. freshly grated gingerroot



Make It!




HEAT large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until evenly browned, turning occasionally. Drain.
STIR in remaining ingredients. Bring to boil; cover. Simmer on medium heat 10 to 12 min. or until chicken is done (165ºF), stirring occasionally.

 

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Tropical Kebobs

Ingredients

1 package Boneless, Skinless Chicken Breasts
1/4 cup soy sauce
1/4 cup light molasses
2 tablespoons red wine vinegar
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 fresh pineapple, cored and cut into 1” chunks

Instructions

1. In medium bowl, whisk together soy sauce, molasses, vinegar, cayenne pepper and cinnamon; set aside 1/4 cup of marinade. Add chicken, cut into 1inch pieces, to bowl and refrigerate 30 to 60 minutes.
2. On skewers, alternate chicken and pineapple pieces.
3. Place kebabs on lightly oiled grill, cover and cook over medium direct heat for about 15 minutes, basting with reserved marinade and turning occasionally. Kebabs are done when juices run clear in the thickest chicken piece, and a meat thermometer reads 170° friend.

 

[moreluck]

Cheesy Ham & Broccoli Bake

What You Need!

1-2/3 cups hot water


1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix


3 cups chopped ham


1 pkg. (10 oz.) frozen broccoli florets, thawed, drained


1 can (10-3/4 oz.) condensed cream of mushroom soup


3/4 cup CHEEZ WHIZ Cheese Dip



Make It!




HEAT oven to 375°friend. Add water to stuffing mix; stir just until moistened. Set aside.
COMBINE ham and broccoli in 2-qt. casserole. Mix soup and CHEEZ WHIZ; pour over ham mixture. Top with stuffing.
BAKE 30 min. or until heated through.

 

[moreluck]

Chicken Parmesan Dijon

Ingredients

4 Boneless, Skinless Chicken Breasts
3/4 cup Italian bread crumbs
1/4 cup finely grated fat-free Parmasean cheese
Ground pepper, to taste
3 tablespoons Dijon or other mustard
No-stick cooking spray, preferably olive oil

Instructions

1. Preheat oven to 400° friend.
2. In a shallow dish stir, together bread crumbs, Parmesan cheese and pepper. Brush both sides of each chicken breast with mustard. Press the chicken breasts into the crumb mixture, coating both sides completely.
3. Spray the chicken on both sides with spray.
4. Set a large, ovenproof sauté pan over medium heat. Add chicken and brown on each side, 1 - 2 minutes.
5. Transfer to oven and bake 15 - 20 minutes, until meat thermometer inserted in center registers 170° friend.
   

 

[moreluck]

Sweet & White Potato Spears

What You Need!



1-1/2 lb. sweet potatoes (about 3), cut into spears


1-1/2 lb. baking potatoes (about 3), cut into spears


1/2 cup KRAFT Light Zesty Italian Dressing


1/4 cup KRAFT Grated Parmesan Cheese


2 Tbsp. chopped fresh parsley




Make It!




HEAT oven to 375°friend. Toss potatoes with dressing.
PLACE on lightly greased baking sheet or 15x10x1-inch baking pan.
BAKE 30 min. Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.




Kraft Kitchens Tips



Substitute:
Substitute 2 tsp. dried parsley flakes for fresh parsley.

 

[moreluck]

Farfalle With Asiago

• 1/2 lb cooked farfalle pasta
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups fresh peas or frozen peas, defrosted
• 1 cup diced tomato
• 1/3 cup heavy cream or fat-free half-and-half
• 1 cup asiago cheese, finely diced
• salt
• grinding black pepper

1. Cook and drain farfalle and return to pot.
2. Add olive oil to pasta.
3. Mix the pasta quickly with peas, tomatoes, cream, cheese, salt and pepper over medium-high heat.
4. Transfer to platter and serve.

 

[moreluck]

Pasta & Shrimp

8 oz. Linguini
1/2 cup butter (1 stick)
1 Tbls olive oil'
3/4 lb. raw shrimp (peeled & deveined)
2 Tbls. finely chopped shallots
2 clove minced garlic
2 Tbls. chopped fresh parsley
1/2 tsp hot pepper sauce
1/4 tsp. grated lemon zest
Sprinkling of parmesan

Cook pasta according to package directions; drain. Meanwhile,
in a large skillet, melt butter with oil. Add shrimp, shallots and garlic;
cook 2 mins. Add remaining ingredients; continue cooking until shrimp is pink about 3 mins. Stir in hot pasta. Salt & pepper to taste and sprinkle with parmesan

Cooks note.....this all comes together very quick, so have all your ingredients measured & ready ahead of time.

 

[moreluck]

Stuffed Peppers

• 6 big green peppers
• 2 cups cooked rice
• 1 pound ground beef
• 1 medium egg
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1 tablespoon dry onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 15 oz can tomato sauce

First cut the tops off of the peppers. Scoop out the seeds too, making nice hollow packages. Next get out a big bowl. In it combine the cooked rice, raw hamburger, egg, milk and seasonings. Mix it all up with your hands, making a nice soft filling. Stuff the peppers with this meat and rice filling. Do not pack the stuffing down, just sort of coax it in gently. You ought to have enough filling to just fill each pepper almost full. Place the stuffed peppers in a baking pan or casserole. Pour the tomato sauce over top of everything. Bake at 375° for about 50 minutes. The meat will be brown throughout, and the peppers will be tender. Serve with a sturdy bread or muffin

 

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Fiesta Pasta Soup

6 oz. Vermicelli, broken into 1-inch pieces
2 14-1/2 oz. cans chicken broth
1 14-1/2 oz. can roasted garlic seasoned chicken broth
2 cups water
1 10 oz. can diced tomatoes and green chilies, undrained
2 tbsp. fresh cilantro, minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 pound smoked sausage
1 14-1/2 oz. can Mexi-corn, drained
1 14-1/2 oz. can black beans, rinsed and drained
1 tbsp. lime juice

Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes.
Cut the sausage in half lengthwise then thinly slice. Add meat, pasta, corn, and black beans to broth; cover and simmer 10-12 minutes or until pasta is cooked. Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.

 

[moreluck]

Easy Italian Chicken

4 boneless skinless, chicken breasts
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces fat free cream cheese, softened
10 3/4 ounces cream of chicken soup
4 ounces mushrooms, stems and pieced drained
1 teaspoon pepper
1/2 teaspoon salt


1/2 teaspoon garlic powder

1. Preheat oven to 350. In a bowl mix ¼ cup water and the envelope of salad dressing together. Add cream cheese and cream of chicken. Mix well. Add in mushrooms, pepper, salt, and garlic powder. Mix well. Place chicken in casserole dish and cover with soup mixture. Bake for 30-45 minutes or until juices run clear. You can also do this in the crock pot on Low for 3 hours. Serve with rice or noodles.

 

[moreluck]

SEARED SALMON ON BABY SPINACH

2 7-ounce skinless salmon fillets
2 tablespoons (1/4 stick) butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves

1/3 cup dry white wine
1/4 cup whipping cream

Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

Serves 2; can be doubled.

 

[moreluck]

Chicken Saltimbocca

Ingredients:

• 3 tablespoons olive oil
• 2 cloves garlic, peeled
• 4 large sage leaves
• 4 skinless, boneless chicken breasts
• 4 slices prosciutto
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 3/4 cup dry white wine
• 3 tablespoons cold unsalted butter, cut into pieces

Directions:
Preheat the oven to 400 degrees friend.
In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with a prosciutto slice, overlapping the slice and tucking it underneath the breast.

Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.

 

[moreluck]

Layered Southwestern Pasta Salad


8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onions, sliced


1 (2 1/4 ounce) can black olives, drained and sliced

1. Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
2. Toss with oil and sprinkle with cumin; salt to taste.
3. Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
4. In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
5. (Best if refrigerated several hours, or overnight before serving.).

 

[moreluck]

Angel Hair with Baby Peas & Ham

12 oz. Angel Hair, uncooked
1 10-oz. box frozen baby peas, defrosted OR 2 1/4 cups cooked peas, divided
1 1/2 cups 1% milk
1 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. vegetable oil
1 small red onion, peeled and sliced very thin (about 1/2 cup)
2 cups chopped extra-lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas (without blending) and set aside.
Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly.
When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately.

 

[moreluck]

Bacon-Wrapped Meatloaf (Wolfgang Puck)

• 3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 1/2 lb mushroom, finely chopped
• 3 large garlic cloves, minced (about 2 tbsp)
• 1 cup heavy cream
• 1 1/2 teaspoons fresh oregano, minced
• 1 1/2 teaspoons fresh thyme, minced
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons salt
• 1 lb ground pork
• 1 lb ground beef
• 1 lb ground veal (I use instead spicy ground pork meat)
• 1 egg, lightly beaten
• 3/4 lb smoked bacon, sliced (about 13 slices)

1. In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
2. Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
3. Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
4. Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
5. Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
6. Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
7. Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
8. Carefully place pans in middle shelf of hot oven (400 friend) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 friend (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
9. Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
10. Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.

 

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Firehouse Stew

Ingredients

• 1 head cabbage chopped
• 1 pound ground beef
• 1/2 pound Italian or breakfast sausage
• 2 cans (15 ounce) diced tomatoes
• 1 large onion chopped
• 1 can (15 ounce)tomato puree
• 3/4 cup Worcestershire sauce
• 1 medium Dash of sugar
• 3 medium cloves garlic minced
• 1/2 package sliced smoked sausage or kielbasa
• 1 amount Hot sauce to taste optional

Instructions


Crumble ground beef and Italian sausage together in a large skillet; add onion and garlic and brown meat. Drain. Pour meat mixture into regular size crock pot or medium size stew pot. Add all remaining ingredients. Add a little water if needed. Cook 1 hour on stovetop or all day in a crock pot on LOw