Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions:
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. Per Serving (excluding unknown items): 110 Calories; 2g Fat (19.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
November 14, 2009
November 12, 2009
Sweet Yeast Rolls
Ingredients:
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt
Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt
Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.
Cheddar Biscuits
Ingredients:
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Outback Bread (Copy Cat)
Ingredients:
3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 -3 cups bread flour
Directions:
Preheat your oven to 375 degrees.
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand 6 minutes or until it’s bubbly.
In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
Mix this until it makes a nice smooth batter.
Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
Punch the dough down and shape into 2 large round loaves
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
This bread is supposed to freeze very well.
3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 -3 cups bread flour
Directions:
Preheat your oven to 375 degrees.
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand 6 minutes or until it’s bubbly.
In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
Mix this until it makes a nice smooth batter.
Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
Punch the dough down and shape into 2 large round loaves
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
This bread is supposed to freeze very well.
November 3, 2009
Broccoli and Carrot Lasagna
Ingredients:
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions:
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions:
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Buffalo Chicken Dip
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
2 ounce crumbled blue cheese or shredded
mozzarella cheese (about 1/2 cup)
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables
and Pepperidge Farm® crackers
Directions:
Heat the oven to 350°F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Serving Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.
To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.
1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
2 ounce crumbled blue cheese or shredded
mozzarella cheese (about 1/2 cup)
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables
and Pepperidge Farm® crackers
Directions:
Heat the oven to 350°F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Serving Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.
To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.
Creamy Chicken and Wild Rice Soup
Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Spicy Chicken Soup
Ingredients:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Chicken Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (can) chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (can) chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Spicy Beef Vegetable Stew
Ingredients:
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper
Directions:
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper
Directions:
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Greek Chicken Pizza
Ingredients:
1 T olive oil
1 small white onion, chopped
2 or 3 cloves garlic, minced
2 T fresh basil, chopped
2 tsp fresh thyme, removed from stems
2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic
1 T olive oil
16-20 oz. chicken breast or tenders, cut into bite size pieces
2-4 T Greek seasoning
1 red bell pepper, thinly sliced
1-14 oz can artichoke hearts, coarsely chopped
3 oz baby spinach
1/3 cup crumbled feta cheese
2 cups shredded mozzarella cheese
Method:
To made sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes, and cook until warmed through. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside. To cook chicken- Heat oil in electric skillet. Add chicken and season heavily with Greek seasoning. Saute for a few minutes, until all sides are cooked. Cover and turn heat to low. Let cook until completely cooked through and then keep covered.
Preheat oven to 450 degrees. Spray round pizza pan with cooking spray. Put pizza dough on pan and roll out to edges, leaving enough around the edges to make a nice crust. Prick crust with a fork in multiple places. Bake for 6 minutes and remove from oven. Spread crust evenly with pizza sauce. Layer spinach on top of sauce- it is okay if it overlaps. Place red pepper strips on top of spinach. Place artichoke hearts around peppers. Sprinkle chicken all over the top. Sprinkle mozzarella cheese on top of chicken and top with crumbled feta. Bake for 8-9 minutes or until cheese melts. Serve
1 T olive oil
1 small white onion, chopped
2 or 3 cloves garlic, minced
2 T fresh basil, chopped
2 tsp fresh thyme, removed from stems
2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic
1 T olive oil
16-20 oz. chicken breast or tenders, cut into bite size pieces
2-4 T Greek seasoning
1 red bell pepper, thinly sliced
1-14 oz can artichoke hearts, coarsely chopped
3 oz baby spinach
1/3 cup crumbled feta cheese
2 cups shredded mozzarella cheese
Method:
To made sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes, and cook until warmed through. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside. To cook chicken- Heat oil in electric skillet. Add chicken and season heavily with Greek seasoning. Saute for a few minutes, until all sides are cooked. Cover and turn heat to low. Let cook until completely cooked through and then keep covered.
Preheat oven to 450 degrees. Spray round pizza pan with cooking spray. Put pizza dough on pan and roll out to edges, leaving enough around the edges to make a nice crust. Prick crust with a fork in multiple places. Bake for 6 minutes and remove from oven. Spread crust evenly with pizza sauce. Layer spinach on top of sauce- it is okay if it overlaps. Place red pepper strips on top of spinach. Place artichoke hearts around peppers. Sprinkle chicken all over the top. Sprinkle mozzarella cheese on top of chicken and top with crumbled feta. Bake for 8-9 minutes or until cheese melts. Serve
Hula Pizza
Ingredients:
1 pizza Crust (unbaked)
Place the following on the pizza in this order
1/2 cup barbecue sauce
2 cups mozzarella cheese
1 cup Swiss cheese
2 cups diced cooked ham
1 1/2 cup pineapple tidbits
Method:
Bake at 400 degrees for 15-20 minutes until crust is golden and cheese is melted and bubbly.
1 pizza Crust (unbaked)
Place the following on the pizza in this order
1/2 cup barbecue sauce
2 cups mozzarella cheese
1 cup Swiss cheese
2 cups diced cooked ham
1 1/2 cup pineapple tidbits
Method:
Bake at 400 degrees for 15-20 minutes until crust is golden and cheese is melted and bubbly.
Teriyaki Chicken Pizza
Ingredients:
1 C. Soy Sauce
1/2 C Sugar
1/2 C Honey
1 Clove Garlic (or 1/4 tsp garlic powder)
1/2 Tsp Ginger
4 T cornstarch
4 T water
1 1/2 - 2 C Cooked Chicken
1 C Shredded Mozzarella Cheese
3/4 C Pineapple Pieces
¾ C specialty cheese blend
1 T. Dried Cilantro
1 Pizza Crust
Method:
Bring to a boil and stir until sugar is dissolved. Mix the cornstarch and water together and add to the sauce until sauce thickens.
Place the chicken in a bag with 1/2 C. of sauce. Pour 1/4 C. of sauce on the pizza crust. Spread mozzarella cheese evenly across the crust . Add Chicken with sauce to the top of the pizza. Spread pineapple on top of chicken and add the specialty cheese. Finish with the cilantro sprinked over the top and bake at 400 degrees for 15-20 minutes.
1 C. Soy Sauce
1/2 C Sugar
1/2 C Honey
1 Clove Garlic (or 1/4 tsp garlic powder)
1/2 Tsp Ginger
4 T cornstarch
4 T water
1 1/2 - 2 C Cooked Chicken
1 C Shredded Mozzarella Cheese
3/4 C Pineapple Pieces
¾ C specialty cheese blend
1 T. Dried Cilantro
1 Pizza Crust
Method:
Bring to a boil and stir until sugar is dissolved. Mix the cornstarch and water together and add to the sauce until sauce thickens.
Place the chicken in a bag with 1/2 C. of sauce. Pour 1/4 C. of sauce on the pizza crust. Spread mozzarella cheese evenly across the crust . Add Chicken with sauce to the top of the pizza. Spread pineapple on top of chicken and add the specialty cheese. Finish with the cilantro sprinked over the top and bake at 400 degrees for 15-20 minutes.
Pumpkin Waffles (or Pancakes)
Ingredients:
2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice
½ tsp salt
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar
Directions:
Mix the milk, pumpkin, egg, oil and vinegar then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture. For waffles, let the waffles cook 30 - 60 past the "green light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.Serve with hot maple syrup (I love to use my homemade low-cal syrup from mapeline flavoring and Splenda).Enjoy!
2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice
½ tsp salt
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar
Directions:
Mix the milk, pumpkin, egg, oil and vinegar then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture. For waffles, let the waffles cook 30 - 60 past the "green light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.Serve with hot maple syrup (I love to use my homemade low-cal syrup from mapeline flavoring and Splenda).Enjoy!
Meatloaf Sandwich
Ingredients:
1 pound ground beef
2 eggs, beaten
1 cup ketchup, divided
½ cup chopped bell pepper
(red,yellow,green or orange)
¼ cup chopped white onion
2 tablespoon Worcestershire
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ cup panko bread crumbs
1tsp salt
1 tsp black pepper
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
2. Place ground beef, eggs, panko, worcestershire, and 3/4 cup ketchup in a large bowl. Mix by hand. Add bell peppers, onions, garlic powder, onion powder, salt, and pepper. Hand mix well. Form into a loaf shape, and place in prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C). (For a great sandwich, slice meatloaf into thick slice, grill some onions, serve together, on Garlic Texas Toast)
1 pound ground beef
2 eggs, beaten
1 cup ketchup, divided
½ cup chopped bell pepper
(red,yellow,green or orange)
¼ cup chopped white onion
2 tablespoon Worcestershire
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ cup panko bread crumbs
1tsp salt
1 tsp black pepper
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
2. Place ground beef, eggs, panko, worcestershire, and 3/4 cup ketchup in a large bowl. Mix by hand. Add bell peppers, onions, garlic powder, onion powder, salt, and pepper. Hand mix well. Form into a loaf shape, and place in prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C). (For a great sandwich, slice meatloaf into thick slice, grill some onions, serve together, on Garlic Texas Toast)
Wonton Soup
Ingredients
FOR THE SOUP:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
FOR THE WONTONS:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers
Instructions:
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..Assembling the Wontons:1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.
FOR THE SOUP:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
FOR THE WONTONS:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers
Instructions:
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..Assembling the Wontons:1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.
Lasagna Soup
Ingredients:
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
Instructions:
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
Instructions:
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
November 2, 2009
Stacked Burrito Pie
Ingredients:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated
Instructions:
In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.
Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Heat the oven to 350º. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated
Instructions:
In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.
Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Heat the oven to 350º. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.
Indiana Corn Casserole
Ingredients:
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Instructions:
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Instructions:
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
Green Chili Chicken Enchilada Casserole
Ingredients
FOR THE SAUCE:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
FOR THE ENCHILADAS:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
Instructions:
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375ºF oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
FOR THE SAUCE:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
FOR THE ENCHILADAS:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
Instructions:
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375ºF oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
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