tag:blogger.com,1999:blog-2623434195585879832024-02-21T00:34:46.450-08:00FoodBrag BlogA place to brag about your favorite recipes.Tracyhttp://www.blogger.com/profile/14986563392164587502noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-262343419558587983.post-49849360652933028402023-09-14T05:37:00.005-07:002023-09-14T05:37:51.716-07:00Creamy Corn Jalapeno Poppers
Ingredients:
12 large (31/2- to 4-inch-long) jalapeño chiles
1/3 cup mayonnaise
1 Tbsp. white miso
1/4 tsp. kosher salt
1 cup fresh corn kernels (from about 2 ears)
3 oz. pre-shredded whole-milk mozzarella cheese (about 3/4 cup)
2 oz. pre-shredded sharp Cheddar cheese (about 1/2 cup)
1/4 cup chopped scallions (from 2 scallions), plus more for garnish
Directions:
Preheat oven to 375°F.
Line a rimmed baking sheet with aluminum foil or parchment paper.
Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon or melon baller. (Discard seeds and membranes.)
Arrange chile halves on prepared baking sheet.
Whisk together mayonnaise, miso, and salt in a medium bowl until smooth.
Stir in corn, mozzarella, Cheddar, and scallions.
Stuff corn mixture evenly into chile halves. Bake in preheated oven until filling is gooey and bubbly, 18 to 20 minutes.
Garnish with additional scallions, if desired. Serve warm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-30533503363143478272023-02-17T14:23:00.004-08:002023-02-17T14:23:22.801-08:00French Onion Soup CasseroleFrench Onion Soup Casserole
Ingredients:
¼ cup unsalted butter
5 medium Sweet Florida onions, thinly sliced (about 3 lb.)
2 teaspoons kosher salt
½ teaspoon black pepper
3 thyme sprigs
2 flat-leaf parsley sprigs
2 bay leaves
1 (16-oz.) baguette, thinly sliced
⅓ cup all-purpose flour
3 cups reduced-sodium beef broth
½ cup sherry
8 ounces Gruyère cheese, shredded (about 2 cups)
1 teaspoon fresh thyme leaves
Directions:
Melt butter in a Dutch oven over medium-low; add onions, salt, pepper, thyme and parsley sprigs, and bay leaves; cook, stirring often, until onions are golden brown, about 1 hour.
Meanwhile, preheat oven to 350°F. Arrange baguette slices in a single layer on a baking sheet. Bake in preheated oven until lightly toasted, 12 minutes. Set aside.
Remove and discard thyme and parsley sprigs and bay leaves from onion mixture. Add flour, and cook, stirring constantly, 2 minutes. Add broth and sherry; bring to a boil over high. Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish. Spoon onion mixture evenly over bread. Top evenly with remaining baguette slices. Sprinkle with cheese; cover with aluminum foil. Bake in preheated oven 30 minutes. Increase heat to broil. Remove foil; broil until cheese is bubbly, about 3 minutes. Sprinkle with thyme leaves.
Recipe adapted from Southern Living
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-13324125040409825552022-01-18T10:44:00.001-08:002022-01-18T10:44:23.471-08:00Tom's Favorite Chicken Cacciatore<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLyUEum2KylsEiq6-0DjBTkDGc4oWFS6vUAP_64q6U0-RwJtJYDAwOAms9sSWgP6VP1GIaIqIqkj7U7nQIM1VNgOPcdEijs3zODWDWsh8uZ4AIPvyNx2wJSmO5FzNHN1VyHSEJvY_p2Qx/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="2448" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLyUEum2KylsEiq6-0DjBTkDGc4oWFS6vUAP_64q6U0-RwJtJYDAwOAms9sSWgP6VP1GIaIqIqkj7U7nQIM1VNgOPcdEijs3zODWDWsh8uZ4AIPvyNx2wJSmO5FzNHN1VyHSEJvY_p2Qx/" width="180" /></a></div><br /><p></p><p><br /></p><p>INGREDIENTS</p><p><br /></p><p>4 lb. chicken thighs with bones<span> <span> <span> <span> <span> </span>1/2 cup tomato puree'</span></span></span></span></p><p>1/2 cup oil<span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> </span>3 T. tomato paste</span></span></span></span></span></span></span></span></span></span></span></span></p><p>2 onions, minced<span> <span> <span> <span> <span> <span> <span> <span> <span> <span> <span> 2 t. salt</span></span></span></span></span></span></span></span></span></span></span></p><p>1 green pepper, chopped<span> <span> <span> <span> <span> <span> <span> <span> 1/2 t. black pepper</span></span></span></span></span></span></span></span></p><p>1 clove garlic, crushed<span> <span> <span> <span> <span> <span> <span> <span> 1 t. thyme, dried</span></span></span></span></span></span></span></span></p><p>4 cups canned tomatoes<span> <span> <span> <span> <span> <span> <span> <span> 1/2 t. Italian spices</span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span>1/2 cup red wine</span></span></span></span></span></span></span></span></p><p><br /></p><p>DIRECTIONS</p><p>1.<span> Toss chicken pieces in the seasoned flour. Brown in hot oil</span></p><p>2.<span> Add onions, green pepper and garlic. Cook for ten minutes.</span></p><p>3.<span> Add tomatoes, tomato puree' mixed with tomato paste, salt, pepper, thyme and mixed spice.</span></p><p>4.<span> Cook uncovered for 15-20 minutes.</span></p><p>5. Add the wine, cover and cook for about 45 minutes or until chicken is tender.</p><p><br /></p><p>Serves 6-8 </p><p>posted by Debi</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-62363319901218132062020-03-05T12:49:00.000-08:002020-03-05T12:49:25.038-08:00Grandma Walter's Chili Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span style="margin-left: 1em; margin-right: 1em;"><a href="https://images.app.goo.gl/EgykcYre4kuYDbU17" target="_blank"><img border="0" data-original-height="756" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffQZli4XjqVXvmqvyvtyvg3jR7B-kFQ3BgTCHrKsPgGPPy5gQ4peyzyTasaJDtqlSFbH03oezK29JHtgF1Oq5vm56-kG-wwNM0CXyX1sQeLXT0MLLljgOf-LByxt0bY_BlkrP-trJeZJi/s320/chili+sauce.jpg" width="320" /></a></span></div>
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<b><br /></b>
<b>Ingredients</b>:<br />
<br />
<br />
<ul style="text-align: left;">
<li>30 Plum Tomatoes, rinsed and chopped</li>
<li>4 Large Sweet Onions, chopped</li>
<li>2 Jalepeno Peppers, chopped</li>
<li>2 Finger Peppers, chopped</li>
<li>2 Sweet Bell Peppers, one red and one green, chopped</li>
<li>2 Tablespoons Salt</li>
<li>2 Cups White Vinegar</li>
<li>15 Tablespoons sugar</li>
</ul>
<div>
<br /></div>
<div>
<b>Directions:</b></div>
<div>
<br /></div>
<div>
Combine all ingredients in a large pot. Bring to a boil and simmer for 3 hours. Place in sterilized mason jars.</div>
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<br />
Posted by Debi</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-49295441513542730622020-03-05T12:39:00.002-08:002020-03-05T12:39:55.722-08:00Grandma Walter's Mustard Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJhrFy8dlslxPVrFC0yNQ86ppmIX_qmeN_DUNHZCI3bw4VkkEtQDTfAqfGBji7hfuJxzIYZuqk0vQAqa4UwdD0f92ZBOP4fOTSGfwBvQoGscbFUAb8XXVPrtTILG1R4kG2BVc4RClbkkQ/s1600/canning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJhrFy8dlslxPVrFC0yNQ86ppmIX_qmeN_DUNHZCI3bw4VkkEtQDTfAqfGBji7hfuJxzIYZuqk0vQAqa4UwdD0f92ZBOP4fOTSGfwBvQoGscbFUAb8XXVPrtTILG1R4kG2BVc4RClbkkQ/s320/canning.jpg" width="213" /></a></div>
<br />
Tom's grandmother was German and he remembers how much he enjoyed her Mustard Pickles. She had her own garden which made her recipe all the better. Every Christmas we could count on a package arriving with several jars of Mustard Pickle and Chili Sauce. Family recipes handed down from generation to generation are the best. (Sorry I don't have a photo yet. Hopefully I'll get one when I make the next batch).<br />
<br />
<b>Ingredients:</b><br />
<br />
<b>Pickles</b><br />
<br />
<ul style="text-align: left;">
<li>4 quarts pickling cucumbers, washed and sliced</li>
<li>1 head cauliflower, washed, drained and chopped</li>
<li>1 quart small whole onions, washed and halved</li>
<li>6 sweet red bell peppers, washed, sliced in strips</li>
</ul>
<div>
Soak overnight in water with a handful of salt.</div>
<div>
<br /></div>
<div>
Drain. Add 1 cup vinegar, 1 cup water and boil until tender. Drain. Make the Mustard Sauce as follows...</div>
<div>
<br /></div>
<div>
<b>Mustard Sauce:</b></div>
<div>
<ul style="text-align: left;">
<li>5 cups White Vinegar</li>
<li>5 cups Brown Sugar</li>
<li>3 teaspoons Turmeric powder</li>
<li>3 teaspoons Dry Mustard</li>
<li>1 cup flour made smooth with a little water</li>
</ul>
<div>
Cook until sauce thickens. Add Pickle Mixture to sauce. Bring to a boil and seal in sterilized mason jars. </div>
</div>
<div>
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<div>
Posted by Debi</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-3962050811681202102020-03-05T11:58:00.000-08:002020-03-05T11:58:28.975-08:00Mom's Italian Meat Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYAUnnEouRmNTo9_WXF7ygtNYVOYnWxGseAcu-FED1SH_5woz9pB-eliReC7RFVXvQQ7TUTW0oq7fyefv7go-EaJ-ok9464DYTX5zW2j7hmLEDelD3yElvbJnbydYac6G2n2OsQHm7KQQ/s1600/sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYAUnnEouRmNTo9_WXF7ygtNYVOYnWxGseAcu-FED1SH_5woz9pB-eliReC7RFVXvQQ7TUTW0oq7fyefv7go-EaJ-ok9464DYTX5zW2j7hmLEDelD3yElvbJnbydYac6G2n2OsQHm7KQQ/s320/sauce.jpg" width="213" /></a></div>
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<br />
This is my Mother-in-love's Italian sauce recipe. She loved to make this for our family on special occasions. There is nothing that says love more than a large pot of sauce on the stove ready to delight family and friends at the table.<br />
<br />
<b>Ingredients:</b><br />
<br />
<br />
<ul style="text-align: left;">
<li>1 pound ground italian sausage and/or ground beef</li>
<li>2 large can Diced Tomatoes, undrained</li>
<li>2 large can Tomato Puree</li>
<li>6 Tablespoons tomato paste</li>
<li>Oregano, to taste (approximately 2-3 T.)</li>
<li>Italian Seasoning, to taste (approximately 2-3 T.)</li>
<li>2 Bay Leaves</li>
<li>Garlic Powder, 1/2 teaspoon, or more if desired</li>
<li>Salt to taste</li>
<li>2 leftover, bone-in pork chops</li>
</ul>
<br />
<ul style="text-align: left;"></ul>
<br />
<div>
<b>Directions:</b></div>
<div>
<br /></div>
<div>
Brown ground meat in large skillet. Drain fat and set aside.</div>
<div>
In large pot add 8 ingredients stirring well. Add the ground meat and pork chops. Allow to simmer on stove for 2-3 hours. Or you can make this a day ahead. It's always better the next day. </div>
<div>
<br /></div>
<div>
Serve hot over pasta of your choice. Be sure to add freshly grated Pecorino Romano cheese on top.</div>
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<br /></div>
<div>
<span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222; font-family: arial, sans-serif; font-size: 14px;">Buon appetito!</span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-18845965269569319152020-01-06T05:52:00.001-08:002020-01-06T05:52:53.847-08:00Crispy Smashed Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS:<br />
<br />
<ul style="text-align: left;">
<li>4 lbs small to medium red potatoes</li>
<li>2 T. Plus 1/4 t. salt</li>
<li>8 T. Olive oil, divided</li>
<li>1/2 t. Garlic powder</li>
<li>1/2 t. Onion powder</li>
<li>Freshly ground black pepper, to taste</li>
<li>4 T. Chopped fresh parsley, chives and/or green onion</li>
</ul>
<div>
DIRECTIONS:</div>
<div>
<br /></div>
<div>
<ol style="text-align: left;">
<li>Scrub potatoes and rinse over running water. Remove any nubby sprouts. Place them in large Dutch oven or pot.</li>
<li>Fill the pot with water until the potatoes are submerged and covered by an inch. Add 1 T. of salt. Bring to a boil over medium high heat and continue until potatoes are easily priced through by a fork. Around 20-25 minutes.</li>
<li>While potatoes cook, preheat the oven to 425 and drizzle 1T olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly coated.</li>
<li>When the potatoes are done, drain them and let them cook for at least 5 minutes.until they can be handled.</li>
<li>Evenly distribute the potatoes on the prepared pan and use the bottom of a glass to gently smash each potato to a height of about 1/2 inch. The thinner they are the crispier they will be.</li>
<li>Drizzle the remaining 3 T of oil over the smashed potatoes. Sprinkles the remaining ingredients over the potatoes.</li>
<li>Bake until potatoes are nice and golden on the edges, about 25-30 minutes. Sprinkle with chopped herbs and serve hot.</li>
</ol>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-35820824695487711162018-01-16T06:58:00.000-08:002018-01-16T06:58:24.413-08:00Bucatini all'Amatriciana Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68KDMD9-EyhCqFKV9oatnVGX9UZg_P0SjWti-CUE3gEhStR5IeM6cnnhJIyHarHxD4zyzhySy0vx7dRCR4Lu-JaijK65w32b5a3A1y5_HUb0DCW_7xgfCL4n190gKQhddv4AX7cyhKIt3/s1600/Screen+Shot+2018-01-16+at+9.47.22+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="1107" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68KDMD9-EyhCqFKV9oatnVGX9UZg_P0SjWti-CUE3gEhStR5IeM6cnnhJIyHarHxD4zyzhySy0vx7dRCR4Lu-JaijK65w32b5a3A1y5_HUb0DCW_7xgfCL4n190gKQhddv4AX7cyhKIt3/s320/Screen+Shot+2018-01-16+at+9.47.22+AM.png" width="320" /></a></div>
<h4 style="text-align: left;">
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<h4 style="text-align: left;">
In August of 2016, Amatrice, Italy was devastated by a 6.2 magnitude earthquake that literally destroyed this once quaint village. It was known for it's pasta dish loved the world over. In honor of the many who lost their lives and homes I wanted to pray for them while preparing their inspiring dish. I thought I'd share it with you and invite you to pray as well. </h4>
<span style="font-size: large;">Ingredients: </span><br />
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<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">1 tablespoon extra-virgin olive oil</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">6 ounces guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (you may use (guanciale is cured pork jowl that provides the best texture, but you can substitute pancetta)</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">Pinch red pepper flakes</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">1/4 cup dry white wine</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">1 (15-ounce) can whole peeled tomatoes, preferably San Marzano, crushed by hand</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">Kosher salt and freshly ground black pepper</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">1 pound dried bucatini pasta (<span style="background-color: white;">a type of thick, hollow spaghetti; you can substitute regular spaghetti, or even penne.</span>)</li>
<li class="ingredient" itemprop="ingredients" style="box-sizing: inherit; break-inside: avoid; padding-bottom: 0.75em;">1 ounce grated Pecorino Romano cheese, plus more for serving</li>
</ul>
<div>
<br /></div>
<div>
<span style="font-size: large;">Directions:</span></div>
<div>
<br /></div>
<div>
<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;">1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.</span></div>
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<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;">2. Add tomatoes and bring to a simmer. Season with salt and pepper.</span></div>
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<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;">3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.</span></div>
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<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;"><br /></span></div>
<div>
<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;">Posted by Debi</span></div>
<div>
<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;"><br /></span></div>
<div>
<span style="background-color: white; color: #3d414a; font-family: effra, Avenir, "Helvetica Neue", Helvetica, Arial, sans-serif;">Recipe from </span><a href="http://www.seriouseats.com/2016/03/how-to-make-pasta-amatriciana.html">http://www.seriouseats.com/2016/03/how-to-make-pasta-amatriciana.html</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-38693263539536629642016-03-03T08:31:00.002-08:002016-03-03T08:31:35.919-08:00Parmesan Baked Potato Halves<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredients</div>
<ul id="zlrecipe-ingredients-list" style="border: 0px; color: #373737; font-family: 'Open Sans', arial, sans-serif; font-size: 15px; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">6 small potatoes, scrubbed and cut in half</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup butter</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">grated parmesan cheese</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">garlic powder</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">other seasonings (to personal preference)</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="border: 0px; color: #373737; font-family: 'Open Sans', arial, sans-serif; font-size: 1.25em; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Instructions</div>
<ul class="instructions" id="zlrecipe-instructions-list" style="border: 0px; color: #373737; font-family: 'Open Sans', arial, sans-serif; font-size: 15px; line-height: 1.5em; list-style: none; margin: 0px 0.5em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.</li>
</ul>
<div>
<br /></div>
<div>
<span style="color: #373737; font-family: Open Sans, arial, sans-serif;"><span style="font-size: 15px;">Posted by Debi</span></span></div>
<div>
<span style="color: #373737; font-family: Open Sans, arial, sans-serif;"><span style="font-size: 15px;"><br /></span></span></div>
<div>
<span style="color: #373737; font-family: Open Sans, arial, sans-serif;"><span style="font-size: 15px;">Recipe courtesy of <a href="http://www.favfamilyrecipes.com/" target="_blank">Favorite Family Recipes</a> blog</span></span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-71547852117729563852015-08-17T05:17:00.001-07:002015-08-17T05:18:32.364-07:00Deep Dish Triple Cherry Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyofo5d20CR87KmGYdSAfy4wxNOmBavmxdvkLMKicqfTXLDANQYvYFKqj-T_7FkCZxe_t78iRdr9zi1I1rz7h4E3ZSuraHe_hkOIC4vSg1MIu-aux_EV7LdVCWsUjVTYm3W5zUKQN0TSdu/s1600/IMG_4088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyofo5d20CR87KmGYdSAfy4wxNOmBavmxdvkLMKicqfTXLDANQYvYFKqj-T_7FkCZxe_t78iRdr9zi1I1rz7h4E3ZSuraHe_hkOIC4vSg1MIu-aux_EV7LdVCWsUjVTYm3W5zUKQN0TSdu/s320/IMG_4088.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
INGREDIENTS<br />
<br />
1 1/4 cups sugar<br />
1/4 c. cornstarch<br />
1/4 t. salt<br />
1 T. butter, softened<br />
1 jar tart dark cherries, drained<br />
1 jar red cherries (see NOTE below)<br />
1 jar bing cherries, (NOTE: reserve all liquid plus enough from red cherries for 1/2 cup juice)<br />
1/4 t. cinnamon<br />
1/4 t. almond extract<br />
2 t. lemon juice<br />
1 pastry for double crust 9 inch pie<br />
<br />
DIRECTIONS<br />
<br />
1. Preheat oven to 400<br />
2. Drain cherries, reserving 1/2 cup juice as noted<br />
3. Combine sugar, cornstarch flour and salt<br />
4. Combine cherry juice, vanilla and lemon juice<br />
5. Add to dry ingredients, mixing well<br />
6. Add cherries and mix well again<br />
7. Add butter and let stand for 15 minutes<br />
8. Pour cherry mixture into pie crust and finish top with lattice crust<br />
9. Bake for 50-55 minutes until golden and bubbly<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-79291195595725213802015-02-18T16:03:00.000-08:002015-02-18T16:03:06.229-08:00Miso Healing Bowl Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlKKU1sJ9pqXs3cfbwnXuNgpJmzjB8GnCUftD5hPDN94m9UVwdzFst1OqV-8ML57tet5VLxxDBIcXBCD_vPgTQcvieBVUuVrOjg56drpPUNbppqtsAlsogZStiKCd8WuRwF6pSnqBdkPc/s1600/miso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlKKU1sJ9pqXs3cfbwnXuNgpJmzjB8GnCUftD5hPDN94m9UVwdzFst1OqV-8ML57tet5VLxxDBIcXBCD_vPgTQcvieBVUuVrOjg56drpPUNbppqtsAlsogZStiKCd8WuRwF6pSnqBdkPc/s1600/miso.jpg" height="320" width="240" /></a></div>
<br />
<br />
<br />
INGREDIENTS:<br />
<br />
3 Tablespoons grapeseed oil<br />
1 red onion, sliced thin<br />
2 cloves garlic, minced<br />
2 - 32 oz. cartons of chicken stock<br />
2 Tablespoons Miso paste (red)<br />
1 bunch broccoli or broccolini rabe, cut into small pieces<br />
4 large carrots, peeled and sliced thin<br />
2 in. piece of fresh ginger, sliced thin<br />
1 bunch sunflower sprouts<br />
8 oz. shitake mushrooms, stems removed and sliced thin<br />
2 boneless chicken breasts, cooked and diced<br />
1 large bunch purple kale<br />
<br />
1 can water chestnuts, optional<br />
1/4 teaspoon red pepper flakes<br />
<br />
<br />
(I used all organic ingredients, but you don't have to.)<br />
<br />
DIRECTIONS:<br />
<br />
Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.<br />
Place chicken stock in large pot and bring to a boil.<br />
Add Miso paste and ginger. Stir to dissolve.<br />
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.<br />
Add remaining ingredients.<br />
Stir well and cook for 5 - 10 minutes.<br />
<br />
Serve hot as is, or over rice. You could even add rice noodles, if desired.<br />
<br />
Posted by Debi</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-12413724237925246992015-01-08T08:00:00.001-08:002015-01-08T08:00:17.501-08:00White Chicken Chili<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uNWl7TM3bzMT6gJmELOOSrWlXrFVfqKxaOGAigtkXvIbIh4K4LkpZy59E7Wa1baYadRAsFiIPQYZjGwkVJ0kujQpHxwn-Tgq8s2v9ZbBqlEYf9X0Xy0_1hFB9Gk-zSKVmCW7-1O1pxLk/s1600/dsc_0444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uNWl7TM3bzMT6gJmELOOSrWlXrFVfqKxaOGAigtkXvIbIh4K4LkpZy59E7Wa1baYadRAsFiIPQYZjGwkVJ0kujQpHxwn-Tgq8s2v9ZbBqlEYf9X0Xy0_1hFB9Gk-zSKVmCW7-1O1pxLk/s1600/dsc_0444.jpg" height="212" width="320" /></a></div>
<br />
<br />
<br />
INGREDIENTS:<br />
<br />
1 T. olive oil<br />
1 large onion, diced<br />
4 cloves minced garlic<br />
8 oz. green chilis (2 cans)<br />
1 1/2 T. cumin<br />
1 1/2 t. oregano<br />
1/2 t. cloves<br />
1/2 t. cayenne pepper<br />
3 - 15 oz. cans chicken broth<br />
3 cans great northern beans, drained<br />
2 lbs. cooked, chopped chicken<br />
3 oz. cream cheese<br />
<br />
DIRECTIONS:<br />
<br />
Saute garlic and onion until fragrant, not browned.<br />
<br />
Add spices and chilis, then pour in broth.<br />
<br />
Simmer uncovered for 30 minutes.<br />
<br />
Add chicken and beans. Simmer covered for one (1) hour.<br />
<br />
Just before serving, remove one cup broth and stir with cream cheese until smooth.<br />
<br />
Pour cream cheese mixture back into chili and serve hot.<br />
<br />
Top with sour cream, cilantro and shredded cheese, if desired.<br />
<br />
Recipe from Missi J.<br />
<br />
Posted by Debi<br />
<br />
Photo Credit: https://justpinchme.wordpress.com (This isn't a picture of the actual recipe, but it looks like it.) :-)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-82481101046447338982014-06-05T03:37:00.002-07:002014-06-05T03:37:55.835-07:00Grilled Pizza with Fig, Prosciutto, Gorgonzola and Arugula <div dir="ltr" style="text-align: left;" trbidi="on">
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<div id="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">
<div id="ingredients_headline_wrapper" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<div class="separator" style="clear: both; font-weight: inherit; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsCFPFkrRM7Q3JdrTUAULx1f5RAVo4kmSrISUJg_2kbpY7ihHxJ1qDYl44P-_hsOuFknrqDCLE7SOvn99JNBG9JK4nIzoLpLDufWaVgdNet1nm8MO6wBhjNPj2z9Iy-Wfpw-BHS7wg_ym/s1600/Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsCFPFkrRM7Q3JdrTUAULx1f5RAVo4kmSrISUJg_2kbpY7ihHxJ1qDYl44P-_hsOuFknrqDCLE7SOvn99JNBG9JK4nIzoLpLDufWaVgdNet1nm8MO6wBhjNPj2z9Iy-Wfpw-BHS7wg_ym/s1600/Pizza.jpg" height="320" width="240" /></a></div>
<h2 style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></h2>
<h2 style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></h2>
<h2 style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">Ingredients</span></h2>
</div>
<ul class="ingredientsList first no-header" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 18px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Cornmeal (for sprinkling)</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 1-pound package purchased pizza dough</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">6 tablespoons fig balsamic vinegar, divided</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">8 thin slices prosciutto (from two 3-ounce packages) cut into strips</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 sweet onion, carmelized</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon extra-virgin olive oil</span></li>
<li class="ingredient" style="border: 0px; box-sizing: border-box; font: inherit; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span itemprop="ingredients" style="background-color: rgba(255, 255, 255, 0); border: 0px; box-sizing: border-box; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">8 cups arugula</span></li>
</ul>
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<div class="instructions" id="preparation" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;">
<h2 style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">Preparation</span></h2>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">Preheat grill to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.</span></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">Sliced onions thinly, and carmelized over medium heat stirring constantly.</span></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">In separate pan place remaining 5 T. Vinegar and cook until reduced by half and thickened into a glaze.</span></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto with onions. drizzle vinegar glaze over all. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.</span></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">Posted by Debi</span></div>
<div style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; text-align: left; vertical-align: baseline;">
<span style="background-color: rgba(255, 255, 255, 0);">(Original recipe found at Epicurious, but I've changed the recipe to make it my own) 😊 This pizza is also made at Antonio's Italian Deli and Market in Maitland. It is unbelievably delicious! Pair it with 14 Hands Cabernet Sauvignon.</span></div>
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-45344296783293928892014-04-08T16:08:00.000-07:002014-04-08T16:08:09.608-07:00Best Ever Chicken Noodle Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLPxZxSqARH8Y76kbOskwwo294Azn_PbLm52YZQuIQdKvWsKidBywQ5ObnZ7SPWgMo8Sq52qrMSG9suQyXu0q3PzifOjIql2BoO-5nqGHgx2aYbN56AmUlZoFvSLFZt6-oRtq9sOeYz5Q/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLPxZxSqARH8Y76kbOskwwo294Azn_PbLm52YZQuIQdKvWsKidBywQ5ObnZ7SPWgMo8Sq52qrMSG9suQyXu0q3PzifOjIql2BoO-5nqGHgx2aYbN56AmUlZoFvSLFZt6-oRtq9sOeYz5Q/s1600/soup.jpg" height="320" width="240" /></a></div>
<b><br /></b>
<b><br /></b>
<b>INGREDIENTS</b>:<br />
<br />
1 - 3.5 to 4 lb. chicken cut up with bone and skin<br />
2 stalks celery, halved<br />
1 large onion, quartered<br />
1 carrot, scraped and halved<br />
1 turnip, peeled and halved<br />
2 cloves garlic, crushed<br />
1 1/4 teaspoons salt<br />
3/4 teaspoon pepper<br />
1/4 teaspoon dried tarragon<br />
4 cups water<br />
3 cups chicken broth<br />
4 ounces medium egg noodles, uncooked<br />
1 large onion, chopped<br />
2 stalks celery, sliced<br />
2 carrots, scraped and sliced<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/4 teaspoon tarragon<br />
<br />
<br />
<b>DIRECTIONS</b>:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Combine first 11 ingredients in a large Dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender.</li>
<li>Remove chicken from broth, reserving broth; set chicken aside to cool slightly.</li>
<li>Pour broth through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to Dutch oven.</li>
<li>Cook noodles according to package directions, omitting salt and far; drain and set aside.</li>
<li>Skin and bone chicken; chop chicken meat, and set aside.</li>
<li>Add chopped onion, sliced celery, and sliced carrot to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes.\</li>
<li>Stir in chopped chicken and noodles; add 1/2 teaspoon salt and remaining ingredients. Cook until thoroughly heated. Yield 10 cups.</li>
</ul>
<div>
Source: Southern Living Cookbook 1995</div>
<div>
<br /></div>
<div>
Posted by Debi</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-20779237009660656592014-03-17T10:17:00.001-07:002014-03-17T10:17:07.579-07:00Lentil Soup with Tarragon and Thyme <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbpeveWGqZvb7fH_dQZhX2o9iuhNfMieQG1i80zoBhoPMp64o3ifpGq_bqSPo0apMfFWuCLHQJs6FU2optEzp3byJq-iA-YVh7ymh-DqMgD9v4bLoyetApXs39fN4oGi0GdmPvlT8pKVO/s1600/photo-67.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbpeveWGqZvb7fH_dQZhX2o9iuhNfMieQG1i80zoBhoPMp64o3ifpGq_bqSPo0apMfFWuCLHQJs6FU2optEzp3byJq-iA-YVh7ymh-DqMgD9v4bLoyetApXs39fN4oGi0GdmPvlT8pKVO/s1600/photo-67.JPG" height="320" width="240" /></a></div>
<br />
<br />
INGREDIENTS<br />
<br />
1 Tablespoon olive oil<br />
1 large yellow onion, diced<br />
1 large carrot, peeled and cut into fine dice<br />
4 cloves garlic, minced<br />
1 pkg. chicken and apple sausage sliced<br />
2 teaspoons dried tarragon<br />
1 teaspoon dried thyme<br />
1 teaspoon paprika<br />
5 plum tomatoes, diced<br />
6 cups chicken broth<br />
2 cups lentils<br />
2 bay leaves<br />
1 1/2 teaspoons salt<br />
Pepper to taste<br />
Fresh tarragon chopped for garnish<br />
<br />
DIRECTIONS<br />
<br />
1. Preheat a large pot over medium heat and add oil. Saute' the onion and carrots for about 10 minutes, until onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and saute' for 2 more minutes. Add the tomatoes and sausage and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.<br />
<br />
2. Add the chicken broth, lentils, bay leaves, salt and pepper, then cover and bring to a boil. Once the soup is boiling, reduce the heat to a simmer and cook, covered for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little water. Serve with fresh tarragon on top and hot, crusty bread.<br />
<br />
Source of original recipe Chow.com, but I've adjusted the ingredients enough to call it my own.<br />
<br />
Posted by Debi</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-34446674949200458082014-01-21T18:05:00.003-08:002014-01-21T18:05:44.461-08:00No Fail Pie Crust<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzi29SgzfAhxxhXNau__H9v7BqMu459IW8v9ra3FShaf_O7v704uwtVCuYCyipGkd9IuLLwBWv9cQIaTel3elmwTf9mQ9UJHefvfz9sUTpTBOYj9_SHN7Cdq4xTzMUf2gCbuztqKgm-4D/s1600/Apple+Pie+2010+157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzi29SgzfAhxxhXNau__H9v7BqMu459IW8v9ra3FShaf_O7v704uwtVCuYCyipGkd9IuLLwBWv9cQIaTel3elmwTf9mQ9UJHefvfz9sUTpTBOYj9_SHN7Cdq4xTzMUf2gCbuztqKgm-4D/s1600/Apple+Pie+2010+157.jpg" height="240" width="320" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
2 cups all purpose flour<br />
1/2 t. baking powder<br />
1/2 t. salt<br />
1 t. sugar<br />
1 cup Crisco shortening<br />
4 - 6 T. ice water<br />
<br />
DIRECTIONS:<br />
<br />
Sift dry ingredients in a large bowl.<br />
Cut in shortening with dull edge of two knives.<br />
Add water by tablespoons until it sticks together.<br />
<br />
Roll out dough on floured surface. Place in pie plate and fill to bake, or prick with a fork and bake at 400 degrees for 10 - 12 minutes until crust is lightly browned.<br />
<br />
Makes two 9" pie crusts - use for double pie or two single crust pies.<br />
<br />
Photo credit: <a class="_le irc_hol" data-ved="0CAQQjB0" href="http://www.salvationsisters.com/2010/10/all-butter-pie-crust.html" style="background-color: #222222; color: #660099; cursor: pointer; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; text-decoration: none;"><span class="irc_ho" dir="ltr" style="color: #7d7d7d; margin-right: -2px; overflow: hidden; padding-right: 2px; text-overflow: ellipsis;">www.salvationsisters.com</span></a><br />
<br />
Posted by Debi</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-2907284054670920812014-01-01T15:04:00.002-08:002014-01-01T15:04:37.717-08:00Classic Cornbread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GfwjOsp0UM9gIx9U4aY1TJ0Nj9U0uWmewXXOSySFewYpvBr10CHSi6Hdb1YnnwiAHnpXOIh0Herboo4TkTrN8qpIpuqCf3RsmwFuqfFAuZChHP8wVzyVLl9LV7r5CF27bePRRobISung/s1600/Collards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GfwjOsp0UM9gIx9U4aY1TJ0Nj9U0uWmewXXOSySFewYpvBr10CHSi6Hdb1YnnwiAHnpXOIh0Herboo4TkTrN8qpIpuqCf3RsmwFuqfFAuZChHP8wVzyVLl9LV7r5CF27bePRRobISung/s320/Collards.jpg" width="320" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
4 Tbsp. butter, melted and divided<br />
3 Tbsp. warm bacon drippings, divided<br />
2 slices of bacon browned and crumbled<br />
1 1/2 c. stone-ground yellow cornmeal<br />
1/2 c. unbleached all-purpose flour<br />
1 tsp. table salt<br />
1 tsp. coarsely ground black pepper<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1 large egg, lightly beaten<br />
1 1/4 c. buttermilk<br />
1/2 c. milk<br />
<br />
DIRECTIONS:<br />
<br />
Preheat oven to 450. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast iron skillet; heat in oven 5 minutes<br />
<br />
Meanwhile,mix together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. bacon drippings and bacon.<br />
<br />
Pour into hot skillet.<br />
<br />
Bake at 450 for 20 minutes or until golden brown and firm. Cool 5 minutes. Remove from pan, and serve.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-81240954212528186752014-01-01T14:58:00.002-08:002014-01-01T14:58:48.923-08:00Fried Collards with Apples and Bacon<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluBR07ROO0aHpaEl6J92ZS7AP50_9kivqYyCZOinvIrcyzLIM71FRrgoDpaReTAHDThtpGE5K7XH056O8svNZXyJosFcbUhAUJ1Hys-zUcda9OSBU04Np8GrugwH0etvUtWw1zZWJufK_/s1600/Collards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluBR07ROO0aHpaEl6J92ZS7AP50_9kivqYyCZOinvIrcyzLIM71FRrgoDpaReTAHDThtpGE5K7XH056O8svNZXyJosFcbUhAUJ1Hys-zUcda9OSBU04Np8GrugwH0etvUtWw1zZWJufK_/s320/Collards.jpg" width="320" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
2 lbs. Collard Greens, washed and cut in 1/4" thick slices, tough center stalk removed<br />
1/4 c. hot vegetable oil<br />
1/2 c. chicken stock<br />
1 tsp. salt<br />
4 tsp. apple cider vinegar<br />
1/2 tsp. dried crushed red pepper flakes<br />
2 small Fuji apples, cored and sliced thin like matchsticks<br />
4 slices bacon, cooked but not crisp and cut into fourths<br />
<br />
DIRECTIONS:<br />
<br />
Stir-fry collards in oil in large dutch oven over medium-high heat stirring often until wilted.<br />
Add chicken broth, salt, apple cider vinegar and pepper flakes.<br />
Stir-fry 3 minutes or until greens are crisp tender.<br />
Gently stir in bacon and apples and cook stirring often until tender, about 2 minutes.<br />
<br />
Basic recipe from Southern Living, with tweaks by me. :-)<br />
<br />
Posted by Debi<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-83285707909660656122013-11-25T15:01:00.001-08:002013-11-25T15:03:49.220-08:00Stained Glass Gingerbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjZwadJR1pjEBi6VsBIOG8MB-qIoz4xVPPnnWwbd5x0tSXTwmEw2FUqyEw99vuxKvVEOyYAZikakTnpWoxaogS17QJMGCL0sLDm9zdyYAtQqOsNQUZzo3l71m7ZQNDyMQkfmEI10tvtSx/s1600/images-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjZwadJR1pjEBi6VsBIOG8MB-qIoz4xVPPnnWwbd5x0tSXTwmEw2FUqyEw99vuxKvVEOyYAZikakTnpWoxaogS17QJMGCL0sLDm9zdyYAtQqOsNQUZzo3l71m7ZQNDyMQkfmEI10tvtSx/s1600/images-2.jpeg" /></a></div>
<b><br /></b>
<b><br /></b>
<b>INGREDIENTS</b>:<br />
<br />
3-1/4 c. flour<br />
1 t. baking soda<br />
1 t. salt<br />
1 t. ground ginger<br />
1/2 t. all spice<br />
1/2 t. cinnamon<br />
3/4 cup butter, softened<br />
3/4 cup sugar<br />
1/2 cup molasses<br />
2 t. water<br />
9 cinnamon hard candies, crushed in food processor<br />
<br />
<b>DIRECTIONS</b>:<br />
<br />
Combine all dry ingredients; set aside.<br />
Mix together butter and sugar until creamy.<br />
Gradually add molasses and water alternately with flour mixture.<br />
Divide into 6 equal portions wrapping in plastic wrap.<br />
Refrigerate overnight.<br />
<br />
Roll out dough to 1/4" thickness on a floured surface.<br />
Cut out using an cookie cutter about 3"- 4". I like to use apple-shaped.<br />
Place on foil-lined cookie sheet or use Silpat baking pads for ease in removing the cookies.<br />
With a smaller cookie cutter about 2" - 3" cut out the center of each cut-out and place on a regular cookie sheet - no need to line the center cookies.<br />
<br />
Fill the center of the apples with crushed cinnamon candies being careful not to spill outside the outer edge.<br />
<br />
Bake in a pre-heated 375 oven for 5-6 minutes until candies melt in center.<br />
<br />
Allow cookies to cool before removing to wax paper.<br />
<br />
Makes 3 - 4 dozen.<br />
<br />
Posted by Debi<br />
<br />
Photo Credit: kitchensimplicity.com<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-55915933130413407852013-11-25T14:48:00.002-08:002013-11-25T15:03:11.382-08:00Pumpkin Dip<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ_totKIo_jZJmaU2suTo-adCCbKxZ5DdI3kn-sZ3tDEDkScTDIxzR0hzIGjLvq4hdXVjIEbij-0g1kXwFoTKYZtmJaU5O8WkLMhXk1-n5hvU4e1LgXghyx3tDSuwpD6z0C8rx482Yf0D/s1600/Unknown-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ_totKIo_jZJmaU2suTo-adCCbKxZ5DdI3kn-sZ3tDEDkScTDIxzR0hzIGjLvq4hdXVjIEbij-0g1kXwFoTKYZtmJaU5O8WkLMhXk1-n5hvU4e1LgXghyx3tDSuwpD6z0C8rx482Yf0D/s1600/Unknown-1.jpeg" /></a></div>
<br />
<br />
<b>INGREDIENTS</b>:<br />
<br />
2-8 oz. packages of cream cheese, softened<br />
1-30 oz. can pumpkin pie filling<br />
1 t. ginger<br />
2 t. cinnamon<br />
4 cups powdered sugar<br />
<br />
<b>DIRECTIONS</b>:<br />
<br />
Mix all ingredients together and serve in a hollowed out pumpkin. Great with ginger snaps or these gingerbread cookies.<br />
<br />
Makes a lot, so you can use it all during the holidays.<br />
<br />
Posted by Debi<br />
<br />
Photo by Calee on Food.com</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-82969617204556526112013-11-25T07:45:00.003-08:002013-11-27T13:44:12.993-08:00Big Mama's Cornbread Stuffing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqfI7_OQF-4DEO4KQTtCPcm6fuhuuyP4QEWGgnlySluU6SI4IPYMtOfUnDedv5o3j63yuzi-jUJ2JKxvpkk9J3Kpm7qzZ6bzN5rxgFVABt7d0lx7mJfwx0vdkJZBXZkOFVvL-Pkxrwa31/s1600/Southern-Comfort-Sausage-and-Cornbread-Dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqfI7_OQF-4DEO4KQTtCPcm6fuhuuyP4QEWGgnlySluU6SI4IPYMtOfUnDedv5o3j63yuzi-jUJ2JKxvpkk9J3Kpm7qzZ6bzN5rxgFVABt7d0lx7mJfwx0vdkJZBXZkOFVvL-Pkxrwa31/s1600/Southern-Comfort-Sausage-and-Cornbread-Dressing.jpg" /></a></div>
<br />
<br />
<br />
<b>INGREDIENTS:</b><br />
<br />
Aunt Jemima self-rising buttermilk corn meal<br />
Pepperidge Farms herbed stuffing mix, small<br />
1 stick of butter<br />
3 onions, chopped<br />
6 celery stalks, chopped<br />
3 eggs<br />
32 oz. box of chicken broth + more as needed<br />
16 oz. bulk pork sausage<br />
1 T. Sage<br />
Salt and Pepper to taste<br />
<br />
<b>DIRECTIONS:</b><br />
<br />
Make 9 x 9 pan of cornbread according to package directions. Let it cool completely, then break it up into crumbs in a large bowl. Add herbed stuffing mix, sage, salt and pepper. Stir to combine.<br />
<br />
In large skillet brown the sausage, breaking it into small pieces as it cooks. In same skillet saute' onions and celery until tender. Add to cornbread mixture along with sausage and stir. Whisk eggs in separate bowl and add to cornbread mixture. Stir with your hands to thoroughly mix adding chicken broth a ladle at a time. The goal is to reach a consistency like thick oatmeal.<br />
<br />
Pour into a 13 x 9 greased pan. Bake at 400 degrees for an hour to an hour and a half until browned and cooked through. If you make a day ahead, pour an additional cup of broth over the stuffing before baking.<br />
<br />
Posted by Debi<br />
<br />
Photo Credit: allfreecasserolerecipes.com</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-88719578988347210232013-10-04T15:48:00.000-07:002013-10-04T15:48:19.598-07:00Simple Penne ala Vodka<div dir="ltr" style="text-align: left;" trbidi="on">
I love this dish and order it whenever I find it on a menu. I've discovered a simple way to make it at home, and I must admit it rivals what I've ordered out. Try it for yourself and see if you don't agree!<br />
<br />
<h2 style="text-align: left;">
Penne ala Vodka</h2>
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<div>
<br /></div>
<br />
INGREDIENTS:<br />
<br />
1 32 oz. bottle Muir Glen Organic Cabernet Marina sauce (see photo)<br />
1 32 oz. bottle Bertolli Alfredo Sauce (see photo)<br />
1 15 oz. can organic diced tomatoes<br />
3/4 cup Sky Vodka<br />
1 pkg. penne pasta<br />
2 slices bacon, cut in small pieces<br />
1 Tbsp. olive oil (not EVOO)<br />
1 small onion, chopped<br />
1 clove garlic, minced<br />
1/4 tsp. Italian seasoning<br />
<br />
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<br />
<br />
DIRECTIONS:<br />
<br />
Cook pasta according to package directions. Drain and set aside. Do not rinse.<br />
Pour olive oil in large pan. Heat over medium heat. Add onions, bacon and garlic. Cook over medium heat until translucent. Add marinara sauce, diced tomatoes, Italian seasoning and stir. Cook over medium low heat for 10 minutes. Add Alfredo sauce and vodka. Stir until thoroughly blended and continue cooking covered over medium low heat for 15 minutes. Stir as needed.<br />
<br />
Add pasta to the pan and stir. Cover and simmer over low heat for 15 minutes, stirring often.<br />
<br />
Serves 6 - 8<br />
<br />
Posted by Debi<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-34731603727927968292013-10-04T07:41:00.004-07:002013-10-04T07:41:45.973-07:00Baked Ziti<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
INGREDIENTS:<br />
<br />
Cheese mixture:<br />
2 lbs. Ricotta Cheese (lowfat)<br />
3 eggs<br />
1/4 cups Shredded Romano cheese (or Parmesan, if you prefer)<br />
1/4 tsp. Salt<br />
1/8 tsp. Pepper<br />
Pinch of sugar<br />
2 tsp. parsley<br />
<br />
Meat mixture:<br />
2 lbs. ground lean beef<br />
1 large onion, chopped<br />
Large jar of Ragu with extra chunky tomatoes, garlic and onions<br />
<br />
2 lbs. Penne Pasta<br />
4 cups shredded mozzarella cheese<br />
<br />
<br />
<br />
DIRECTIONS:<br />
Parboil penne and drain.<br />
Combine all ingredients for cheese mixture and set aside.<br />
Brown beef. Drain extra fat. Add onions and stir until cooked through. Pour sauce over meat and stir.<br />
In extra large bowl combine pasta and cheese mixture stirring just enough to combine evenly. Put half of pasta in greased lasagna pan (you can divide the pasta into two 13 x 9 pans too). Pour 1/2 of meat sauce over pasta. Sprinkle half of shredded mozzarella cheese over sauce. Repeat. Cover loosely with sprayed foil to prevent sticking. Bake at 350 for 45 minutes. Remove foil and continue cooking for 15 minutes or until nicely browned.<br />
<br />
Allow to set for 15 minutes before serving. Yield: 16 servings<br />
<br />
Posted by Debi<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-49725916154081429232013-10-04T07:20:00.000-07:002013-10-04T07:20:36.939-07:00Mexican Beef Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPlMlwPvJdoiIXh16xIeS4MIAODGawMzIymWB8oqQ3m2D86tN7wY8ZLs3paiVLuO9bElwQ5cV2nNNAo_KlK-k4DemaVBugz4umPFOkHX2IvpeaZa6YlnWst0q2PJA-lBAPjIvO9y8qm8T/s1600/Lean_Beef_Taco_Salad.ashx.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPlMlwPvJdoiIXh16xIeS4MIAODGawMzIymWB8oqQ3m2D86tN7wY8ZLs3paiVLuO9bElwQ5cV2nNNAo_KlK-k4DemaVBugz4umPFOkHX2IvpeaZa6YlnWst0q2PJA-lBAPjIvO9y8qm8T/s320/Lean_Beef_Taco_Salad.ashx.jpeg" width="320" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
1 lb. lean ground beef<br />
1/2 cup chopped onion<br />
1 pkg. taco seasoning mix<br />
1-16 oz. can kidney beans, drained<br />
1-8oz. can tomato sauce<br />
<br />
1-1/2 cups crushed Tostido chips<br />
2 cups shredded lettuce<br />
1 cup tomatoes, coarsely chopped<br />
1 cup shredded sharp cheddar cheese<br />
Salsa<br />
Sour cream<br />
Jalapeno peppers (optional)<br />
<br />
DIRECTIONS:<br />
<br />
Brown beef and onion with taco seasoning. Stir in beans and tomato sauce. Cook for 10 - 15 minutes on simmer, stirring occasionally.<br />
<br />
Place in layers on each plate in the following order:<br />
<br />
<ul style="text-align: left;">
<li>corn chips</li>
<li>lettuce</li>
<li>tomatoes</li>
<li>meat mixture</li>
<li>cheese</li>
<li>salsa</li>
<li>sour cream</li>
<li>jalapenos</li>
</ul>
<div>
Posted by Debi</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-262343419558587983.post-58967734643609137662013-10-04T06:45:00.001-07:002013-10-04T06:45:39.939-07:00Chicken Pot Pie or Ala King<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0frTRCUVTMtNGAJCf-iRdFfipu6hyphenhyphenf-QmYx6OA__kuQ8wcCtO59y9SJ4pSoACGei8Ys-BatmWkdxPIdGOx7wpdedrC1uQGEkI8mapZHC_4fbEqNgTeuQ_88p0WkaF_Iq5fOTGaeFzhH/s1600/IMG_2187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0frTRCUVTMtNGAJCf-iRdFfipu6hyphenhyphenf-QmYx6OA__kuQ8wcCtO59y9SJ4pSoACGei8Ys-BatmWkdxPIdGOx7wpdedrC1uQGEkI8mapZHC_4fbEqNgTeuQ_88p0WkaF_Iq5fOTGaeFzhH/s320/IMG_2187.JPG" width="320" /></a></div>
<br />
<br />
INGREDIENTS FOR FILLING:<br />
<br />
3 Tbsp. butter<br />
1/4 cup flour<br />
1-1/4 cup chicken broth<br />
1 cup milk<br />
2 c. cubed, cooked chicken<br />
1-2/3 cup cooked peas and carrots or mixed veggies<br />
1-1/2 tsp. salt<br />
1/4 tsp. poultry seasoning<br />
1/8 tsp. pepper<br />
Flaky Pastry or biscuits<br />
<br />
FOR FLAKY PASTRY:<br />
<br />
1 cup all-purpose flour<br />
3/4 tsp. baking powder<br />
1/2. tsp. salt<br />
1/3 cup shortening<br />
3 Tbsp. ice water<br />
<br />
DIRECTIONS:<br />
<br />
Melt butter in large, heavy saucepan. Blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk. Cook until thick, stirring constantly. Stir in chicken, peas and carrots, and seasonings. Heat. Pour into 1-1/2 quart casserole and top with pastry, pressing firmly to rim. Cut slits in top. Bake at 400 for 30 minutes or until brown. NOTE: If using biscuits, bake them separately and top them on each bowl as it is served.<br />
<br />
Serves 6<br />
<br />
Posted by Debi</div>
Unknownnoreply@blogger.com0