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[moreluck]

Baked Cheddar Potatoes

Ingredients:
1 2/3 cup chicken gravy
1 1/4 cup shredded Colby cheese
1 carton (8 oz size) sour cream
1/3 cup butter, melted
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (32 oz size) frozen hash brown potatoes, thawed



Directions:
Preheat oven to 350 degrees friend. Grease 3-quart rectangular baking dish.

In large bowl, combine the gravy, cheese, sour cream, butter, onion, salt and pepper. Add potatoes; mix well. Scoop into prepared baking dish.

Bake for 1 hour.

 

[moreluck]

Garlic & Citrus Chicken (Giata De Laurentis)

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees friend.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees friend, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

 

[moreluck]

SAUSAGE & PEPPERS

INGREDIENTS:
8 (4 ounce) links Italian
sausage
1 tablespoon garlic flavored
olive oil
3 green bell pepper, seeded
and cut into strips
2 red bell peppers, seeded and
cut into strips
1 yellow bell pepper, seeded
and cut into strips
1 (14.5 ounce) can diced
tomatoes, drained
2 tablespoons Italian seasoning
6 cloves garlic, chopped
1 large onion, cut into wedges
1/4 cup grated Parmesan
cheese
1/4 cup shredded mozzarella
cheese
2 tablespoons garlic flavored
olive oil
DIRECTIONS:
1.Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.2.Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.3.Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

 

[moreluck]

Spicy Glazed Meat Loaf (crockpot)

3/4 cup spicy or regular ketchup
1 1/2 lbs. lean gr. beef
3/4 cup seasoned bread crumbs
1/2 cup finely chopped onion
1/4 cup grated parmesan
1 large egg
1 1/2 Tbls. Worchestershire Sauce
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground pepper

In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well blended. Form a 7x4x2 inch loaf and place in slow cooker; spread top & sides of loaf with remaining 1/4 cup ketchup. Cover & cook on high 4 hours or on low for 8-10 hours until meat thermometer inserted in center registers 160 degrees.

 

[moreluck]

Cheesy Manicotti

What You Need!

1 pkg. (8 oz.) sliced mushrooms


2 cloves garlic, minced


3 egg whites


1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained


1 container (15 oz.) part-skim ricotta cheese


1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided


1/3 cup KRAFT Grated Parmesan Cheese, divided


1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained


2 cups spaghetti sauce



Make It!




HEAT oven to 350°friend. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta cheese and 1/2 each mozzarella and Parmesan; mix well. Spoon evenly into manicotti shells.
PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.

 

[moreluck]

Penne with Basil & Prosciutto

Ingredients
5 1/3 ounces Whole wheat penne
1 tablespoon Olive oil
1 1/3 ounces Prosciutto very thinly sliced
1 ounce Fresh Parmigiano-Reggiano cheese grated
1/4 cup Fresh basil (packed)
1/3 teaspoon Crushed red pepper

InstructionsTear prosciutto into small strips and grate cheese. Chop basil at the last possible minute. Cook penne according to package directions.

Just before penne is ready, heat oil in a saucepan or skillet large enough to hold all the ingredients. Add crushed red chilis and heat for about 1 minute.

When pasta is ready, remove from water with a slotted spoon, drain well and add to oil and chilis. Stir to coat pasta then add prosciutto, basil and cheese. Mix thoroughly and serve immediately.

 

[moreluck]

Steve's Tomato-Basil Soup

2 cans Crushed Tomatoes
2 tablespoon Vegetable oil
2 cups Chicken broth or vegetable broth for vegetarians
1 cup Cream
1 bunch Fresh basil --
appliance required: blender or food processor
1 large Shallot
3 tablespoon Sugar more as desired
1/2 whole Onion diced
Ground pepper to taste
3 cloves Garlic sliced
Instructions

In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.

Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in.

OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.)

It can remain in this state (refrigerated) for a few days, until ready to serve.

To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.)

Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.

 

[moreluck]

Lemon Rice

1 garlic clove
2 cups chicken broth
2 Tbls. butter
1/2 tsp. salt
1 cup basmati rice
1 Tbls. grated lemon zest

Slightly smash peeled garlic clove using flat side of a knife. Stir together the garlic, broth, butter and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low and cook covered, 20 mins. or until broth mixture is absorbed and rice is tender.

Remove and discard garlic; stir in lemon zest using a fork.

 

[moreluck]

Almost Original Impossible Taco Pie




SERVES 4

• 1 lb ground turkey
• 1/2 cup onion, chopped
• 1 1/4 ounces taco seasoning mix
• 1 (4 ounce) can green chili peppers, drained and chopped
• 1 1/4 cups skim milk
• 2 large eggs
• 1 cup baking mix, Bisquick
• 1 medium tomato, chopped
• 1/2 cup part-skim mozzarella cheese, grated

1. Pre-heat oven to 400-friend degrees and lightly grease a pie tin with non-stick cooking spray.
2. In a large skillet over medium heat, brown the ground beef and onion until well cooked, and drain off any excess fat. Stir in the taco seasoning mix and spread the mixture out on the pie tin. Sprinkle the top of the beef with the chopped green chilies.
3. In a mixing bowl, beat together the milk, eggs, and baking mix with a whisk until well blended. Pour the mixture over the top of the meat and chilies. Sprinkle tomato and cheese over the top and bake for about 25 to 30 minutes until cooked through. Let stand 5 minutes to set before slicing and serving.

 

[moreluck]

Kenmare Bay Mussels With Wine-Cream Sauce

SERVES 4 For Wine Cream Sauce

• 3/4 cup dry white wine
• 1/4 cup cider vinegar
• 3 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1 1/2 cups whipping cream
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper

For Mussels

• 2 cups water
• 2 medium onions, diced
• 2 medium carrots, peeled and diced
• 2 large celery ribs, diced
• 4 large parsley sprigs
• 8 whole black peppercorns
• 3 long lemon peel strips (yellow part only)
• 1 large bay leaf, crumbled
• 1 tablespoon cider vinegar
• 3 dozen small mussels, scrubbed and bearded
• lemon wedge

1. For Sauce;.
2. Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
3. Whisk in butter, one piece at a time; boil 1 minute.
4. Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
5. For Mussels:.
6. Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
7. Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
8. Drain.
9. Arrange mussels open ends up in soup bowls.
10. Drizzle sauce over, garnish with lemon wedges and serve.

 

[moreluck]

Homemade Noodles


Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3 egg yolks
1 egg
6 tablespoons water

In a bowl, combine the flour and salt; make a well. Beat yolks, egg and water; pour into well and stir. Turn onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-inch strips, then into 2-inch pieces;

 

[moreluck]

Cajun Pork Roast

Ingredients

• 2 pound pork loin roast
• 3 tablespoons paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 2 teaspoons thyme
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg

Instructions


Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree friend. oven for about 45 minutes, until internal temperature is 150 degrees friend. Remove from oven, let rest 5-10 minutes before slicing.

 

[moreluck]

Almost Instant Fajitas


Ingredients:

• Vegetable cooking spray
• 4 boneless, skinless chicken breasts, cut into strips
• 1 (14 1/2-ounce) can diced tomatoes
• 1 package taco seasoning
• 1 red bell pepper, cut into slices or squares
• 1 green bell pepper, cut into slices or squares
• 1 (15-ounce) can black beans
• Shredded cheese
• 1 large package tortillas

Directions:
Spray a large frying pan with vegetable cooking spray and set over medium heat. Add the chicken strips and cook until browned, about 1 to 2 minutes. Add the tomatoes, taco seasoning and cut-up bell peppers. Toss over medium heat until the ingredients are well mixed and the vegetables are tender.
In a separate pan, heat the black beans according to the directions on the can. Serve by layering beans, then chicken mixture, then shredded cheese onto warmed tortillas.

 

[moreluck]

Linguini with Tomato & Basil

4 large ripe tomatoes, cut into 1/2 inch cubes
1 lb. cold Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, rinsed, dried, cut into thin strips
3 cloves garlic, minced
1 cup plus 1 Tbls. good olive oil
1/2 tsp. salt, plus additional to taste
1/2 tsp. fresh ground pepper
1 lb. linguini
fresh grated Parmesan/Romano cheese

At least 2 hours before serving, combine tomatoes, Brie, basil ,garlic, 1 cup oil, salt & pepper in a large serving bowl.

Boil 6 qts. water . Add 1 Tbls. oil and the linguini. Boil 'til al dente. Drain and immediately toss with the tomato mixture. Serve with pepper and grated cheese.

 

[moreluck]

Eggplant Gratin

2007, Ina Garten, All Rights Reserved
Prep

Ingredients

• Good olive oil, for frying
• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
• 1/4 cup ricotta cheese
• 1 extra-large egg
• 1/4 cup half-and-half
• 1/2 cup plus 2 tablespoons freshly grated Parmesan
• Kosher salt
• Freshly ground black pepper
• 1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees friend.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

 

[moreluck]

Roasted Asparagus

Ingredients
2 lbs Asparagus trimmed
2 green Onions chopped
1/2 cup Melted Butter
1/2 teaspoon Salt

Directions
Place asparagus on a shallow baking dish coated with a baking spray. Combine butter and green onions, spoon over aspargus, sprinkle with salt. Bake, uncovered at 425 degrees for 10 to 15 minutes or until lightly browned, yield 6 servings.

 

[moreluck]

Saucy Dogs

• 1 lb hot dog, chopped
• 1 teaspoon yellow mustard
• 1 cup American cheese, shredded
• 1 tablespoon onion, chopped
• 1 teaspoon worcestershire sauce
• 1/4 cup tomato soup
• 12 hot dog buns

1. Preheat oven to 400 degrees.
2. Combine all ingredients except buns.
3. Spoon mixture evenly into buns.
4. Wrap individually in foil.
5. Warm in oven 10-15 minutes.
6. Let cool for 5 minutes, unwrap, and enjoy!

Serves 12 (12 dogs)

 

[moreluck]

ROASTED DILL POTATOES

2 lbs. small red potatoes, thinly sliced
1 Tbls. olive oil
2 garlic cloves, minced
2 Tbls. snipped fresh dill
1 1/4 tsp. salt
1/4 tsp. pepper

Place the potatoes in a 15x10x1 inch baking pan coated with Pam. Drizzle with oil; sprinkle with garlic, dill, salt and pepper. Bake uncovered at 425 degrees for 30-35 mins or 'til golden brown.....stirring every 10 mins.

 

[moreluck]

PARMESAN CRUSTED CHICKEN

1/2 cup Best Foods Mayonnaise
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts
4 tsp. Italian seasoned dry bread crumbs

Combine mayonnaise and cheese. Spread on chicken, then
sprinkle with bread crumbs.
Bake at 425 degrees for 20 mins.

 

[moreluck]

Farmhouse Ham and Corn Chowder


SERVES 8

• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup sweet red pepper, chopped
• 2 tablespoons butter
• 1/4 cup flour
• 1 (1 ounce) envelope ranch dressing mix
• 4 1/4 cups milk
• 2 cups frozen sweet corn
• 2 cups frozen cubed hash brown potatoes, thawed
• 2 cups cooked ham, cubed
• 1/4 teaspoon thyme
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon garlic powder
• 1 dash pepper
• 2 ounces gouda cheese

1. In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender.
2. Stir in flour and ranch dressing mix until smooth. Gradually stir in milk.
3. Bring to a boil. Cook and stir for 2 minutes or until thickened.
4. Add the corn, potatoes, ham and spices. Bring to a boil.
5. Reduce heat and simmer uncovered for 8-10 minutes, or until heated through.
6. Sprinkle with cheese before serving. I actually use shredded swiss cheese in my soup, personal preference! And the more the better!