What's Cookin' ??

[moreluck]

Penne With Broccoli and Tomatoes

• 3 cups uncooked penne pasta (whole-wheat)
• 2 cups broccoli florets
• 3/4 cup chicken broth (reduced salt)
• 1 cup onion, diced
• 2 garlic cloves, minced
• 3/4 cup cherry tomatoes, halved
• 1/3 cup sun-dried tomato, chopped
• 1 cup evaporated milk (fat-free)
• 2 tablespoons cornstarch
• 3 eggs
• 1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
• 1/2 cup parmesan cheese, shredded

1. Coook pasta according to package directions.
2. Cook broccoli until tender crisp; drain and set aside.
3. Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
4. Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly, just until sauce thickens; remove from heat.
5. Sprinkle cheese over top and serve.

 

[moreluck]

Pasta Caprese

Ingredients:
1/4 cup extra-virgin olive oil
3 teaspoons fresh lemon juice, divided
1 clove garlic -- minced
1 small shallot -- minced fine
1 tablespoon salt PLUS
1/2 teaspoon salt, divided, more as needed
1/4 teaspoon ground black pepper, more as needed
1 1/2 pound ripe tomatoes -- cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese -- cut into 1/2-inch cubes
1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar



Directions:
Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.

Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes.

Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

 

[moreluck]

Mexican Manicotti

Ingredients

• 1 pound Ground beef
• 16 ounce Refried beans
• 2 1/2 teaspoon Chili powder
• 1 1/2 teaspoon Oregano
• 8 ounce Manicotti shells
• 2 1/2 cups Water
• 16 ounce Picanti sauce
• 2 cups Sour cream
• 1 cup Monterey jack cheese
• 1/4 cup Green onion sliced

Instructions


In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9x13 baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350? for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted

 

[moreluck]

Creamy Mushroom Bow Ties

• 6 cups uncooked bow tie pasta
• 1 lb sliced fresh mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 (4 1/2 ounce) package garlic-herb cheese spread
• 1/4 cup chicken broth

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add cheese spread and broth; cook and stir until blended.
3. Drain pasta; add to skillet and toss to coat.

 

[moreluck]

Tea Room Chicken Salad

From Gooseberry Patch The Cozy Home Cookbook.

6 cups chopped cooked chicken
1 pint Miracle Whip or mayonnaise
4 ounces Dijon mustard
2 cups chopped pineapples
2 cups chopped apples
1 1/2 teaspoons salt
2 cups thinly sliced celery

3/4 cup cashew halves

1. In a large bowl, mix chicken and mayonnaise and mustard; blend well.
2. Add pineapple, apple, salt, and celery; mix well; chill a few hours before serving.
3. Garnish with cashews before serving.

 

[moreluck]

Quick and Easy White Bean Salad Recipe

You can easily double or quadruple the recipe to serve a larger group.

Ingredients

• 1 14.5-ounce can white beans, drained but not rinsed
• 2 Tbsp chopped red onion
• A squeeze of lemon juice
• 2 teaspoons wine vinegar (red or white)
• 1 Tbsp extra virgin olive oil
• 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
• Salt and freshly ground pepper to taste

Method

1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.
Serves 4. Lasts a couple of days in the refrigerator.

 

[moreluck]

Hamburger Goulash

Ingredients

• 1 pound ground beef browned
• 2 large onions sliced or chopped
• 1/2 teaspoon red pepper flakes from dried hot peppers
• 1 bag elbow macaroni small or large size, cook
• 1 can crushed tomatoes large can
• 1 teaspoon Lawry's garlic salt to taste
• 1/4 teaspoon pepper to taste
• 1 teaspoon chili powder to taste

Instructions


Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
Meanwhile, in another pan cook macaroni in boiling, salted water until
tender. (approximately 5 minutes for the smaller sized macaroni). Set aside until almost ready to serve.
When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles
too soon, they may over cook and get mushy.
This is one of my husbands favorite recipes from his mother when he was growing up -- it''s still a favorite today.

 

[moreluck]

Khal Bi (Korean Oven BBQ)

1/4 cup soy sauce
1/4 cup minced green onion
1 Tbls. sugar
!Tbls honey
1 Tbls minced garlic
1 tsp sesame oil
1/2 tsp. minced ginger
1/8 tsp. pepper
4 lbs beef short ribs.

In a large bowl, combine all ingredients except for the meat. Mix well.
Marinate ribs in marinade for at least 4 hours.

Turn on oven broiler. Arrange ribs on a rack or broiler pan. Broil 3 inches from broiler for 3-5 mins. on each side. Can also us thin sliced flank steak with this marinade.

 

[moreluck]

Garden Fresh Pasta Salad

What You Need!

1 pkg. (16 oz.) farfalle (bow-tie pasta)


2 cups broccoli florets


1 red onion, chopped


1 red pepper, chopped


1 cup halved cherry tomatoes


1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing


1/2 cup KRAFT Grated Parmesan Cheese



Make It!




COOK pasta as directed on package, adding broccoli to the boiling water the last 3 min. Drain; rinse under cold running water, then drain again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.

 

[jennie]

• 2 pounds ground chuck
• 1 pound ground sirloin
• 3 tablespoons steak sauce (recommended: Crosse & Blackwell)
• 6 extra-large egg yolks
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter
• 12 hamburger buns

Directions

Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns


Great burgers for a barbeque, thanks to Barefoot Contessa....like watching her show. Have made these and they are a hit.

 

[moreluck]

Pepperoni Alfredo


Ingredients:
8 ounces fresh or dried fettucini, uncooked
2 tablespoons butter or margarine
1 cup half-and-half (light cream)
1/4 teaspoon each ground nutmeg and white or black pepper
1/2 cup grated Parmesan cheese (more if desired)
2 packages (3 1/2 oz. size) pepperoni slices, slices cut in half

Directions:
Cook fettucini; keep warm. Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir 5 minutes or until mixture thickens slightly. Stir in cheese and cook over low heat just until melted, stirring constantly. Immediately stir in pepperoni and fettucini; toss to coat with sauce.

 

[moreluck]

Grilled Fiery Hot Caribbean Spareribs

Ingredients:
3 pounds pork spareribs, cut into sections
***CARIBBEAN GLAZE***
3/4 cup chopped onions
1/2 cup chili sauce
1 tablespoon oil
3 cloves garlic
1 can (3.5 oz. size) jalapeno chile peppers, undrained
3 teaspoons allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt



Directions:
Microwave-To-Grill Directions: Heat grill. Arrange ribs in 12x8-inch (2-quart) microwave-safe baking dish. (Ribs will be in two layers.) Cover with waxed paper.

Microwave on high for 15 minutes or until ribs are no longer pink, rearranging and turning ribs once during cooking.

Meanwhile, in food processor bowl with metal blade or in blender container, combine all glaze ingredients; process until smooth.

When ready to barbecue, oil grill rack. Place ribs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with glaze. Cook 20 to 30 minutes until browned, turning frequently and brushing with glaze.

Microwave-To-Broiler Directions: Microwave ribs and prepare glaze as directed. Place ribs on broiler pan; broil 4 to 6 inches from heat for 30 minutes until browned, turning frequently and brushing with glaze.

Microwave-To-Grill Food Safety: Microwave-to-grill cooking offers quicker meal preparation. While the coals are heating, the first cooking steps are already underway in the microwave. This tandem approach often cuts grilling time in half.

Safe, successful microwave-to-grill cooking relies on food going directly from the microwave to the grill to continue the cooking and prevent bacterial growth in partially-cooked food.

Please read each recipe carefully for the proper timing. A standard charcoal fire will need to burn about 30 to 45 minutes (coals will be ash gray by day or glow red after dark) to be ready for grilling.

 

[moreluck]

Pasta Caprese

Ingredients:

1/4 cup extra-virgin olive oil
3 teaspoons fresh lemon juice, divided
1 clove garlic -- minced
1 small shallot -- minced fine
1 tablespoon salt PLUS
1/2 teaspoon salt, divided, more as needed
1/4 teaspoon ground black pepper, more as needed
1 1/2 pound ripe tomatoes -- cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese -- cut into 1/2-inch cubes
1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar



Directions:
Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.

Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes.

Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

 

[moreluck]

Quick Pasta Meal

1 lb pasta, your favorite (I like shells or penne)

• 1/2 lb Italian sausage
• 1 (8 ounce) can diced tomatoes
• 1 cup fresh spinach, cleaned and sliced thinly (you can omit the spinach and use 1/2 c. fresh basil)
• 1 teaspoon chopped garlic
• 1/2 teaspoon fresh ground pepper

1. Boil pasta according to directions; drain.
2. Brown Italian sausage in large skillet; drain excess fat.
3. Put tomatoes, spinach, garlic, pepper in skillet; simmer until tomatoes are soft.
4. Add pasta and sausage.

 

[moreluck]

Delicious Sausage Soup

Ingredients:
5 1/2 cups chicken broth
1/2 cup heavy cream
3 carrots, grated
4 potatoes, sliced or cubed
4 cups kale, chopped
1 pound spicy Italian sausage, browned
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes



Directions:
Combine broth and cream in crockpot. Turn on high. Add carrots, potatoes, kale, and sausage. Sprinkle spices over top. Cover.

Cook on high 4-5 hours, stirring occasionally.

 

[moreluck]

Best Ever Roasted Chicken

• 1 whole chicken, about 3 1/2 pounds, defrosted
• 1/4 small onion
• 3 fresh garlic cloves
• 1 teaspoon dried rosemary, dried sage or poultry seasoning
• 1/2 lemon
• 1 tablespoon olive oil
• salt, to taste
• black pepper, to taste

1. Place an oven rack at the second lowest position and preheat the oven to 450.
2. Spray a chicken grill rack and roasting pan (bottom and top) with cooking spray. Set aside.
3. Remove giblets and discard. Rinse the chicken inside and out with cold tap water, removing and discarding any excess fat.
4. Pat the outside of the chicken dry with a paper towel.
5. Place the onion quarter in the cavity of the chicken.
6. Peel the garlic cloves and place them inside the chicken cavity.
7. Sprinkle the dried rosemary inside the chicken.
8. Squeeze the juice from the lemon half over the outside of the chicken and then place the lemon half inside the cavity (cut it if necessary to make it fit).
9. Place the chicken on the prepared roasting rack and place the rack inside the roasting pan.
10. Rub the outside of the chicken with oil and sprinkle it lightly with salt and black pepper.
11. Place the pan in the oven and roast until an instant-read thermometer registers 180 when inserted in a thigh ( don't touch the bone), 50 – 60 minutes.
12. Remove the chicken from the oven and let stand 10 minutes before cutting it into serving pieces.

 

[moreluck]

Sausage Baked Ziti

Ingredients

• 1/2 pound Ziti pasta cooked al dente (8 minutes) and drained
• 1 each Onion chopped
• 1 pound Italian sausage removed from casing
• 1 3 pound jar Spaghetti Sauce see note
• 4 slices Provolone cheese
• 8 ounces Ricotta cheese
• 6 ounces Mozzarella cheese shredded
• 2 tablespoon Parmesan cheese grated

Instructions


Brown the meat and the onion and drain fat. Return the meat and onion back to the pan and add the spaghetti sauce and simmer for 15 minutes. Preheat oven to 350 degrees. Layer ingredients in a square baking dish. 1 cup of the sauce mixture on the bottom, then half of the pasta, provolone cheese slices, ricotta cheese spread over the provolone cheese. Then add half of the remaining sauce mixture, the remaining pasta, mozzarella cheese, the remaining sauce, and then top with parmesan cheese. Bake for 30 minutes and you may want to bake it on a cookie sheet to prevent splatters in your oven. Serve with crusty bread and a salad, if desired.

 

[moreluck]

Amy's Crispy Panko Mustard Chicken


SERVES 2

• 1 tablespoon unsalted butter, melted
• 1 tablespoon mustard
• 1/4 cup panko (Japanese-style bread crumbs)
• 2 boneless skinless chicken breasts

1. Preheat oven to 475 degrees.
2. Combine the melted butter with the panko crumbs in a small mixing bowl.
3. Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet.
4. Put panko-butter mixture on top of the mustard-coated chicken by hand.
5. Bake approximately 15 minutes or until cooked through and golden brown.

 

[moreluck]

Chicken (Country) Fried Steak and White Gravy (Bobby Flay)



SERVES 4

• 1 1/4 lbs boneless round steak, fat trimmed and pounded a 1/4-inch thick
• 1 1/2 cups buttermilk
• salt, Kosher
• black pepper, fresh ground
• 2 1/2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper
• canola oil
• 1/2 lb thick slab bacon, cut into lardons
• 2 tablespoons all-purpose flour
• 2 cups whole milk, heated
• 2 tablespoons heavy cream
• fresh thyme, finely chopped
• salt & freshly ground black pepper
• fresh thyme sprig

1. Preheat oven to 250 degrees friend. Cut the steak into 4 equal portions.
2. Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
3. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
4. Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees friend on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
5. Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
6. Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

 

[moreluck]

French Rice

Ingredients:
1 can (10-1/2 oz. size) onion soup, undiluted
1/2 cup butter or margarine, melted
1 jar (4-1/2 oz. size) sliced mushrooms,drained & save liquid
1 can (8 oz. size) sliced water chestnuts, drained & save liquid
1 cup uncooked regular rice



Directions:
Combine soup and butter; stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to equal 1-1/3 C. Add mushrooms, water chestnuts, liquid and rice to soup mixture; stir well. Pour into a lightly greased 10"x6"x2" baking dish. Cover and bake at 325 degrees friend. for 1 hour.