Dirty Rice
1/2 Package medium sausage
1 Polish Sausage chopped
1 onion chopped
3 stalks celery chopped
2 cloves garlic minced
1 can kidney beans
Cajun and soul seasonings
4 cups rice
In large soup pot fry sausage and veggies for about 30 minutes. Add can
kidney beans, water, and a few shakes of seasonings. Bring to boil. Add rice
then reduce heat cover and let sit for 25 minutes. Add more seasoning to
suit taste.
DINNER IN A PUMPKIN
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
Medium sized pumpkin (about 4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
DIRECTIONS:
Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and
excess membrane with a scraping tool. In a large skillet, combine ground
beef, chopped green pepper, chopped celery, and chopped onion and cook over
medium heat until ground beef is browned. Add next seven ingredients to
skillet. Mix well and place mixture into pumpkin cavity. Place lid on
pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees
for 1-1/2 hours. Just before serving, embellish pumpkin by placing (with
toothpicks) black olives to make eyes, a steamed carrot to make a nose, and
whole cloves to make a mouth. Use fresh parsley leaves to make hair around
like opening. To serve, scoop out part of the baked pumpkin, along with the
meat mixture, onto each plate.
Chicken Marsala
Ingredients:
6 - 8 boneless chicken breasts, pounded to 1/4 inch thick
1/4 cup butter or olive oil
Flour
Salt and pepper to taste
1 cup fresh mushrooms, sliced
2 cloves garlic, minced
1/4 - 1/2 cup Marsala wine or dry sherry
1/2 tsp. dried marjoram
directions:
Dredge chicken breasts through flour and add salt and pepper to taste. Melt
butter or heat oil in a skillet. Sauté mushrooms until tender and remove
from pan. Brown the chicken on both sides in the pan. Add garlic, Marsala
wine and marjoram and return mushrooms to pan. Cover and simmer over low
heat for about 20 minutes or until chicken is fully cooked. This recipe is
rich and tasty.
SOUTHERN PECAN CHICKEN
Ingredients:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh
directions:
Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with
honey, then add beaten eggs, salt and fresh ground pepper. Put egg wash in
one shallow bowl, and pecan meal in another. Dip each chicken breast in the
egg wash, then into the pecan meal and pat the meal into the breast to form
a crust. Place the breasts in a shallow baking pan that has been sprayed
with cooking spray, and bake for 35 minutes at 375, or until the breasts are
done through.
Yield: 6 Servings
SANTA FE
PASTA
Ingredients:
1 16-ounce package bowtie pasta
4-5 quarts water
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
Dressing:
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
directions:
Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a
large saucepan. Add pasta to the pan, and when water begins to boil again,
cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a
slight toughness in the middle. Whisk all of the dressing ingredients
together in a small bowl. Cover and chill the dressing until you're ready to
use it. When pasta is done, pour it into a large bowl. Add the dressing,
then toss. Add the remaining ingredients to the pasta, and toss until
combined. Cover and chill for several hours before serving.
Yield: 8 Servings
EASY WHITE CHILI WITH CHICKEN Ingredients:
2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 15-ounce cans white beans, drained
14.5 ounce can chicken broth
2 4-ounce cans diced green chiles
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
1 cup shredded Monterey Jack cheese
1 cup chunky salsa (mild or hot)
1/2 cup chopped fresh cilantro
directions:
In a 4-quart pot, sauté the onion and garlic in oil until onions are tender.
Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce
heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each
serving with cheese, salsa and cilantro.
Yield: 8
Four-Cheese Spinach Lasagna
Ingredients:
2 cups chopped fresh broccoli
1 1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 1/2 cups small-curd cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained
directions:
In a skillet, sauté the vegetables and garlic in oil until crisp-tender.
Remove from the heat; set aside. In a heavy saucepan, whisk the flour and
milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce
heat; add 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or
until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup
aside. In a bowl, combine the cottage cheese, mozzarella and Swiss. Spread
1/2 cup of the spinach mixture in a greased 13-in. x 9-in. x 2-in. baking
dish. Layer with four noodles, half of the cheese mixture and vegetables and
3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved
spinach mixture and remaining Parmesan cheese. Cover and bake at 375 degrees
F for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand
15 minutes before cutting. Source: Taste of Home magazine
HOMEMADE PIZZA TOPPING IDEAS
Try some of these ideas next time...
* Refried beans, salsa, ripe olives and grated Cheddar or Monterey Jack
cheese.
* Pizza sauce, pepperoni slices, thin strips of green bell pepper, shredded
mozzarella.
* Pizza sauce, red, green and yellow bell pepper strips, chopped onion and
fresh mozzarella or provolone cheese.
* Pizza sauce, pineapple tidbits, Canadian bacon, chopped green bell pepper
and shredded mozzarella.
http://www.thedailyrecipe.com
BBQ CHICKEN PIZZA
Ingredients:
1 12-inch pizza shell or pre-baked crust
1 Cup Barbecue sauce
2 cooked Chicken breasts, diced
10 ounces Mozzarella cheese, shredded
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
directions:
Preheat oven to 450 degrees. Spread the BBQ sauce evenly over the entire
crust. Sprinkle chicken breast, onion and pepper over crust. Top with cheese
and bake for 10 to 12 minutes, or until cheese is melted.
Yield: Approx. 4 Servings
http://www.thedailyrecipe.com
SPICY ITALIAN BEEF ROAST
Ingredients:
1 pkg. onion soup mix
1/4 tsp. paprika
1/2 tsp. cayenne pepper to taste
1 tsp. garlic powder, or 3 cloves fresh garlic, finely chopped
1/2 tsp. oregano
1/2 tsp. basil
2 lb rump roast
directions:
Combine soup mix and spices with 3 cups water in a roasting pan Add roast
and bake at 350 degrees for 3 hrs. Turn roast once and baste with juices
often.
http://www.thedailyrecipe.com
BEEF TENDERLOIN WITH RED WINE SAUCE
Ingredients:
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
directions:
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten
to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Working in batches, sauté beef in skillet until brown on outside but still
pink in center, about 2 minutes per side. Transfer beef to plate. Add
remaining butter to same skillet. Add garlic, shallots and thyme; sauté
until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine.
Boil until sauce thickens and is reduced to 1 1/4 cups, stirring
occasionally, about 12 minutes. Return beef and any collected juices to
sauce in skillet; heat through, about 1 minute. Transfer beef to plates and
spoon sauce over beef.
YIELD: 4 Servings
http://www.thedailyrecipe.com
Brazilian Vegetable Feijoada
Ingredients:
2 whole dried red peppers or 1/4 tsp. crushed red pepper flakes
1 tsp. ground cumin
2 tsp. dried leaf thyme or 1 tsp. ground thyme
2 medium sweet potatoes, peeled, sliced lengthwise into quarters and then
into 1/4-inch thick slices
1 large or 2 medium leeks (white parts only), rinsed and sliced
lengthwise info 1/2-inch thick slices
1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices
1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices
1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch thick
slices
2 Tbs. fresh-squeezed limejuice
1 large tomato, sliced into 1/4-inch thick slices
2 16-oz cans black beans
Thin lime or orange slices, and cilantro sprigs for garnish
Cooked rice (optional)
directions:
Heat a little veggie broth or water and add dried red peppers or crushed red
pepper flakes, cumin and thyme; lower heat and cook 1 minute. Add sweet
potatoes; cook 5 minutes. Add leeks; cook 5
minutes more. Stir in bell peppers and onion, cook 5 minutes. Add limejuice,
combine well and cook 5 minutes more. Add tomato slices. Coat saucepan with
nonstick cooking spray; set over low heat. Add beans and cook, stirring,
until hot, about 3 minutes; drain. Place beans in a casserole or serving
bowl; add vegetables. Garnish with lime or orange slices, cilantro sprigs;
serve at once. Serve over rice if desired. Makes 6 servings.
cookingdaily@myfree.com
Turkey Tetrazzini
Ingredients:
1 (8-ounce) package dried linguini or spaghetti
1-tablespoon olive oil
1 (10-ounce) package pre-sliced mushrooms
4 green onions, sliced
2 cloves garlic, sliced
1 1/2 cups milk
2 tablespoons flour
1/4 cup Parmesan cheese
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves
1/4-teaspoon salt
directions:
In large pot of boiling salted water, cook linguine according to package
directions. Drain well. Meanwhile, in large nonstick skillet, heat oil over
medium-high heat until hot. Add mushrooms, green onions and garlic. Stir-fry
until mushrooms begin to brown. Stir in turkey and cook until turkey is hot.
Preheat broiler. In quart jar with lid, combine milk, flour, 2 tablespoons
Parmesan cheese, the basil and salt. Shake until smooth. Add to turkey
mixture and cook, stirring constantly, until sauce has thickened. Transfer
linguini to
flameproof baking dish; top with turkey mixture and remaining 2 tablespoons
Parmesan cheese. Place under broiler until lightly browned, about 1 minute.
4 Servings CookingDaily@MyFree.com
Seafood Enchiladas Con Queso
Ingredients:
1/2 pound (2 sticks) unsalted butter
1 cup finely chopped onions
1 cup canned green chilies, chopped
3/4 cup finely chopped green bell peppers
2 tablespoons plus ¾ teaspoon Chef Paul
Prudhomme's Seafood Magic®
3 cups heavy cream
1 cup dairy sour cream
8 cups grated Monterey Jack cheese or other white (preferably nonprocessed)
cheese (2 pounds)
2 pounds peeled shrimp, lump crabmeat, peeled crawfish tails, firm flesh
fish or
any other seafood of your choice.
2/3 cup very finely chopped green onions
1/2 cup cooking oil
20 (6-inch) corn tortillas
directions:
In a large skillet melt 1 stick of the butter. Add the onions, green
chilies, bell peppers and 1 tablespoon Seafood Magic. Sauté over medium heat
for 10 minutes, stirring often. Stir in the cream and bring mixture to a
rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring
constantly. Add the sour cream; with a metal whisk, beat continuously until
the sour cream is dissolved, about 3 minutes. Add 3 cups of the cheese and
stir until melted. Set the sauce aside. In a 4-quart saucepan melt the
remaining 1 stick butter. Add the seafood, green onions and the remaining
Seafood Magic. Sauté over medium heat for about 6 minutes, stirring
occasionally. Add the cheese sauce to the seafood mixture and stir well.
Simmer until the flavors are well blended, about 6 to 10 minutes, stirring
occasionally. Set aside. Heat the plates in a 250° oven. In a small skillet
heat the oil to 325°. Holding the tortilla with metal tongs, dip each into
the hot oil just long enough to soften, about 1 second on each side; drain
on paper towels. Spoon about 1/3 cup sauce on each tortilla and roll up
tortilla; place seam side down on a heated serving plate. Cover the tortilla
from end to end with a generous amount of additional sauce. Then sprinkle it
with ¼ cup cheese. For the prettiest presentation, place the enchiladas
under a broiler near the flame until the cheese melts and begins to brown,
about 2 minutes. Or, bake the enchiladas in a 350° oven until cheese melts,
about 5 to 8 minutes. Serve immediately.
Copyright © 1984 by Chef Paul Prudhomme
Tofu Turkey
Ingredients:
5 (16 ounce) packages extra firm tofu
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary
directions:
1 Line a medium sized, round colander with a cheese cloth or a clean dish
towel. Place the crumbled tofu in the colander. Place another cheese cloth
over the top of the tofu. Place the colander over the top of a bowl to catch
the liquid. Place a heavy weight on top of tofu. Refrigerate the colander,
tofu and weight for 2 to 3 hours.
2 Make the stuffing: In a large frying pan sauté onion, celery and mushrooms
in 2 tablespoons of the sesame oil until tender. Add the garlic, sage,
thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook
for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard
and orange zest in a small bowl; mix well.
5 Remove the weight from the tofu. Hollow out the tofu so that there is one
inch of tofu still lining the colander. Place the scooped out tofu in a
separate bowl. Brush the tofu lining with a small amount of the miso
seasoning. Scoop the stuffing into the center of the tofu shell. Place the
leftover tofu on top of the stuffing and press down firmly. Turn the stuffed
tofu onto the prepared cookie sheet. Putting the leftover tofu side of the
"turkey" (the flat side) down. Gently press on the sides of the "turkey" to
form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari
mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey"
with foil.
6 Bake for one hour. After one hour, remove "turkey" from the oven and
remove the foil. Baste the "turkey" with the remaining tamari-oil sauce
(reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another
hour or until the tofu turkey is golden brown. Place the tofu turkey on a
serving platter, brush with the remaining tamari-oil mixture and serve hot.
Source: Pagan Hearth Recipes
Quick Chicken Pie
Ingredients:
1 2/3 cups frozen mixed vegetables, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, beaten
1/2 cup milk
1 cup Buttermilk Biscuit Mix
directions:
In a bowl, combine vegetables, soup and chicken. Transfer to an ungreased
9-in. pie plate.
In another bowl, combine egg, milk and biscuit mix just until moistened.
Pour over chicken mixture. Bake at 400 degrees F for 30-35 minutes or until
golden brown.
© 1999 Cooking.com
Duck Breast with Port Wine
Ingredients:
1 quart duck stock (see recipe)
1 tablespoon cornstarch
1 cup port
3 whole duck breasts
Salt
Freshly ground pepper
3 pears (or peaches), peeled, halved, and seeded
1 cup dry white wine
3 tablespoons sugar
2 slices lemon
1 tablespoon green peppercorns
directions:
Preheat oven to 400 degrees F. Reduce the duck stock until only half
remains. Dissolve the cornstarch in 1/4 cup port, add it to the stock, and
stir thoroughly. Reserve.
Season duck breasts with salt and pepper, place in a roasting pan with 1/2
cup water, and bake for 30 to 35 minutes. The meat should remain pink.
Remove from the pan and keep warm.
Discard all fat in a roasting pan and deglaze with the remaining port.
Reduce to a glaze and add to the duck stock.
While the ducks are roasting, poach the pears in a mixture of the white
wine, sugar, and lemon slices until tender. (This will take anywhere from 5
to 30 minutes, depending on the ripeness of the fruit.)
Bring the sauce to a boil and add 5 to 6 tablespoons of the poaching liquid.
Continue to reduce until only 1 1/2 cups remain. Taste and correct
seasonings.
Remove the duck breast from the bone. Peel off the skin and fat, and slice
the breasts thinly lengthwise slices.
Source: Wolfgang Puck's Modern French Cooking for the American Kitchen
Notes: PRESENTATION: Arrange slices of duck and slices of pear alternately
on each warm plate, nap with sauce, and sprinkle with green peppercorns.
SUGGESTED WINE: A Cabernet Sauvignon |
SKILLET RIBEYE STEAK
Ingredients:
2 rib eye steaks cut 1-inch thick (approx 1 lb)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon chopped Kalamatra olives
Seasoning:
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
directions:
Combine seasonings and press on both sides of beef. In a nonstick skillet
heat oil over medium heat till hot. Cook steaks in skillet, turning once. 10
to 15 minutes for medium rare. sprinkle with lemon juice. to serve, sprinkle
with feta and olives.
http://www.thedailyrecipe.com
Crawfish Etouffe Submitted by:
Opal_Intrigue
Ingredients:
1 package crawfish tail meat
1 small onion minced
2 cloves garlic minced
3 stalks celery minced
1 can cream of mushroom soup
3tbls oleo
salt
pepper
Cajun seasoning
directions:
Sautee onion, garlic, and celery in oleo until soft (about 15 minutes). Add
crawfish tail meat and let cook for about 15 minutes. Stir in cream of
mushroom soup then season to taste. Let cook on low for 30 minutes. Server
over white rice.
Fiesta
Quesadillas
submitted by: Dawn Raven Ingredients:
3 cups (12 ounces) shredded Mexican cheese blend Eight 10-inch flour
tortillas1/2 cup bottled sliced jalapeño peppers, drained (optional)
Nonstick cooking spray
directions:
1. Sprinkle 3/4 cup cheese over each of four tortillas; sprinkle jalapeño
peppers evenly over the cheese. Top with the remaining tortillas, making
sandwiches.
2. Lightly coat a large skillet with nonstick cooking spray. Heat over
medium heat and place one tortilla sandwich in the skillet. Cook for 1 to 2
minutes per side, or until the cheese is melted. Remove to a covered platter
and cook the remaining sandwiches one at a time.
3. Slice each finished quesadilla into 12 wedges, and serve. MAY I
SUGGEST…turning these tasty appetizers into a really hearty snack or fast
weeknight dinner? Simply add thin slices of cooked chicken.
CHICKEN SHISH KABOBS
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil.
Stir in the mushrooms and green onions. Place the chicken in the mixture.
Cover, and marinate in the refrigerator at least 1 hour. Wrap the chicken
chunks with bacon, thread onto skewers. Alternate with mushroom halves and
pineapple chunks. Arrange skewers on the grill and cook on high heat for 15
to 20 minutes, brushing occasionally with remaining soy sauce mixture, until
bacon is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
TERIYAKI SHRIMP AND RICE
Ingredients:
1 lg. onion, chopped
1 clove garlic, crushed
extra virgin olive oil
3/4 Lb. shrimp, thawed, deveined, cut in half
1 Cup cooked rice
teriyaki sauce to taste
directions:
Heat frying pan over medium heat and add enough oil to cover bottom; swirl
around sides. Sauté onion and garlic until golden, add rice and shrimp.
Sauté for about 5 minutes or until shrimp is pink and done.
YIELD: 2 Servings
Spiced Beef
Ingredients:
6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves - finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1-teaspoon allspice
2 tablespoons molasses
2 heaping tablespoon brown sugar
1 pound cooking salt
2 teaspoons saltpeter
directions:
Mix all spices and flavorings together. Place beef in a large dish and rub
well all over mixture. Refrigerate in a covered bowl. Repeat this process
every day for a week, turning the meat and rubbing in the spices, which will
now be mixed with the juices drawn from the meat. Tie the meat up firmly and
rub a final teaspoon of ground cloves. Cover with water and simmer slowly
for 6 hours. When cool enough to handle remove from the cooking liquid,
place in a dish and cover with a weighted plate. Slice very thinly and
serve.
CookingDaily@MyFree.com
Stuffed Pumpkin
Ingredients:
1 - 8 to 10 inch pumpkin
1-cup cranberries
1/2-cup dates
1/3-cup walnuts
1 cup tart apples, cored and chopped
1/4-cup brown sugar
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. nutmeg
1 tsp. lemon rind, grated
1 Tbsp. orange rind, grated
directions:
Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients
and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top
on pumpkin and continue baking for 30 minutes. Serve warm.
CookingDaily@MyFree.com
ROAST TURKEY WITH GARLIC & ROSEMARY
Ingredients:
1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick melted butter
directions:
Cut six to eight small slits in turkey skin insert garlic between the skin
and meat. Squeeze two lemon halves inside the turkey and leave them inside.
Brush melted butter over outside turkey and inside slits. Squeeze remaining
lemon over outside of turkey. Sprinkle with rosemary and sage. Place on a
rack in a roasting pan. Bake, uncovered, at 325 degrees for 1 hour. Baste
with pan juices. Cover and bake for 2 1/2 to 3 1/2 hours longer until a meat
thermometer reads 185 degrees -- basting every half hour with pan juices.
Yield: 8-10 servings. http://www.thedailyrecipe.com
Chicken Noodle Casserole
Ingredients:
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup
mayonnaise2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained
directions:
In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken,
onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar
cheese; mix well. Add noodles and toss to coat. Transfer to a greased 2-qt.
baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes. Sprinkle
with remaining cheeses. Bake 10 minutes longer or until vegetables are
tender and cheese is melted. Source: Quick Cooking magazine © 2002
STEAK DIANE
Ingredients:
1 pound top sirloin steak, cut 1/2-inch thick
salt and pepper to taste
2 tablespoons butter
1/4 teaspoon dry mustard
1/8 cup chopped green onion
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons dry Sherry wine
1/8 teaspoon Garlic Powder
1 teaspoon chopped parsley
directions:
Cut steak into 2 serving portions and pound to 1/4-inch thickness. Sprinkle
lightly with Salt and Pepper. In a large heavy skillet, melt 1 tablespoons
butter and stir in mustard. Add onion and steaks to pan. Quickly brown and
transfer to heated platter. To pan juices, add remaining butter,
Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high
heat until slightly thick. Stir in parsley and pour sauce over steaks.
Yield: 4 Servings
http://www.thedailyrecipe.com
Mediterranean Eggplant Casserole
Ingredients:
2 tsp. olive oil
1 onion, halved and sliced
3 cloves garlic, minced
1 tsp. oregano, dried
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. tomatoes, chopped
3 tbs. fresh basil, sliced
1 cup dry bread crumbs, seasoned
1/4 cup grated Parmesan cheese, divided
3 egg whites, lightly beaten
1 cup mozzarella cheese, shredded
2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick
slices
directions:
Prepare a cookie sheet with fat free cooking spray and set aside. Mix
breadcrumbs with 2 tablespoons of Parmesan cheese. Beat egg whites with 1/2
tsp. salt. Dip eggplant slices in egg whites, coat with seasoned
breadcrumbs. Place eggplant slices on prepared cookie sheet. You will have 2
different batches. Spray eggplant slices with cooking spray. Set aside. In a
nonstick skillet heat oil over medium heat, add onion and garlic. Cook until
softened. Add oregano, 1 tsp. salt, and pepper. Cook for one minute. Add
tomatoes, increase heat to high, and cook until thickened, about 10-12
minutes. Remove from heat and add basil. Broil eggplant slices, 1 batch at a
time for 3-5 minutes per side, until brown. Preheat oven to 425 F. Layer
eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and
sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake
uncovered until cheese is bubbly, 10-15 minutes. Makes 6 servings
APPLE CIDER GRAVY
Ingredients:
3 T fat from the drippings, the rest of the no-fat drippings
14 oz of chicken broth
1/3 cup fresh apple cider or unsweetened apple juice
3 cloves of garlic, minced
3 T flour
1 T bourbon or orange juice
1/2 t grated orange peel
directions:
Pour out drippings and let fat rise to the top. Meanwhile, deglaze pan with
a little water. Skim off 3 T of fat and put into saucepan. Toss out the rest
of the fat. Add drippings to pan. Make a mix of the flour and a small amount
of COLD chicken broth...remember cold is good here. Put everything BUT the
bourbon (or orange juice) and the orange peel into the saucepan. Bring to a
simmer. Slowly, in a thin even stream, add the flour/broth mixture. Adjust
for desired thickness. Remove from the heat add the bourbon or orange juice
and the orange peel. Serve.
http://www.thedailyrecipe.com
QUICK COOK TIP: You can add the flavor elements of this recipe to store
bought too.
Turkey Pot Pie
Ingredients:
1-tablespoon vegetable oil
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 celery stalk, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 (14 1/2-ounce can) chicken broth
3 cups cubed cooked turkey
1 (10-ounce) package frozen peas and carrots
Salt
Ground black pepper
Dough or prepared piecrust for 9-inch single crust pie
directions:
Preheat oven to 400 degrees F. Lightly grease a shallow 1 1/2 quart baking
dish. Heat vegetable oil in large skillet. Sauté onion, pepper, and celery
until lightly browned--about 4 minutes. Stir in flour and thyme. Gradually
add broth. Cook until thickened, stirring constantly. Add turkey, peas, and
carrots; taste and add salt and pepper. Roll out dough to fit top of baking
dish and overhang 1/2 inch. Transfer turkey mixture to baking dish; brush
edge of dish with a little of the sauce and place pastry on top. Press edges
to seal; cut 1/2-inch slit in center of crust. Place baking dish on rimmed
baking sheet; bake until crust is golden brown--about 12 to 15
minutes. Makes 4 Servings
Green Gumbo
Ingredients:
1-1/2 c. veggie stock (or prepared bouillon)
1 bunch kale, chopped
1/2 lb fresh okra, sliced 1/4" thick
2 lg. Portobello (or ordinary) mushrooms, diced small (1/4")
1/2 c. fat-free roux (see blow)
3-4 ribs celery, sliced across in 1/4" pieces
1 green pepper, chopped
1 large onion, chopped
Pepper, veggie bouillon
directions:
Cook the kale in the veggie stock, covered, until tender. Hold in the stock
while preparing the other ingredients. Roux: Put 1/2 c. flour in a
large-bottom well-seasoned cast iron pot or skillet and stir constantly over
medium-low heat until caramel colored and toasty smelling. Then add the
chopped pepper, onion, celery, mushrooms, and stir, increasing heat a bit,
until the onion is clear. If you prepared a couple cups of the toasted roux
flour ahead and stored it in the icebox, you should then dry sauté the
vegetables until the onion is clear and edges a bit brown, and it smells
*good*-- THEN add the 1/2-cup of toasted flour and stir in, then proceed
with the rest of the recipe]. Now add all the other ingredients, including
the kale and the stock the kale cooked in. Cook for 20 min. to a half hour,
or until the okra is done but still a bit crunchy. Taste for seasoning; if
it needs more salt, add veggie bouillon to bring it up and round out the
flavor. Serve hot over cooked rice, and pass the Tabasco. If you like, you
could also sprinkle a 1/4 tsp of gumbo file over it at the table, but this
is not necessary because the okra is in there. 4 generous servings.
cooking@myfree.com
Cabbage With Andouille Smoked Sausage
Ingredients:
4 tablespoons unsalted butter or margarine
3 cups unpeeled julienned apples (see Note)
2 cups julienned onions (see Note)
3 tablespoons dark brown sugar
10 packed cups shredded cabbage
1 cup chicken stock or water
2 bay leaves, halved
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
1/2 pound andouille smoked sausage (preferred) or any other good smoked pork
sausage such as Polish sausage (kielbasa) cut into 1/2-inch pieces
directions:
Melt the butter in a 4-quart saucepan over high heat. Add the onions and
sauté about 2 minutes, stirring occasionally. Add the cabbage, then 1/2 cup
of the stock, the bay leaves and Vegetable Magic; stir well. Cook 5 minutes,
stirring occasionally. Stir in the apples and cook 15 minutes, stirring
occasionally. Stir in the sugar and the remaining 1/2 cup stock; mix well.
Cook about 2 minutes, stirring occasionally. Add sausage and cook for 5
minutes more. Remove from heat, discard bay leaves and serve immediately.
Note: Julienned strips should be 1/8 x 1/8 x 2 inches.
Copyright © 1984 by Paul Prudhomme
Roast Christmas Goose
Ingredients:
One (8-9 pound) fresh goose
3 cups beef broth
1 large onion, outer skin removed, ends trimmed, cut into 1-inch pieces
1 granny smith apple, cut into 1-inch pieces
1 navel orange, cut into 1-inch pieces
4 sprigs fresh thyme, coarsely chopped
2 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup white wine
1 tablespoon arrowroot dissolved in a few tablespoons of water
directions:
Remove the giblets and neck from the cavity of the bird. Discard the liver,
but reserve the gizzards and neck. Trim the neck flap, tail, and inside
cavity of excess fat. Reserve the fat for rendering, and use the Red Wine
Spiced Cabbage, if desired (see note). Cut the wing tips at the joint and
reserve the tips for a goose broth. With a boning or paring knife remove the
wishbone by cutting underneath both sides of the bone to free it from the
flesh. Cut through the bottom of the wishbone where it meets the neck, and
then pull until it comes free.
In a pot, make a goose broth by simmering the gizzards, neck, wing tips, and
wishbone in the beef broth for 1 1/2 hours. Strain into a saucepan and
reserve for making the gravy.
Preheat the oven to 350 degrees F. Mix the onion, apple, and orange together
in a bowl with the thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stuff
the goose with this mixture, and sew the cavity shut with kitchen string.
Tie the legs of the bird together. Prick the skin all over with a fork and
rub with 1 1/2 teaspoons salt.
Heat a large roasting pan on top of the stove and add the oil. Carefully
sear the goose on each side of the breast and the back for 3 to 4 minutes or
until lightly browned. Transfer the bird to a plate and pour off the excess
fat from the pan. Add 1/2 inch of water and return the goose to the pan,
laying it on one side. Place the pan in the oven and roast for 45 minutes.
Check the bird while it is roasting to make sure the water doesn't
evaporate, or the goose fat will burn. Carefully pour off the excess fat.
Prick the goose with the fork again, rotate the bird to the other side, add
1/2 inch of water to the pan, and continue to roast for another 45 minutes.
Pour off the excess fat, turn the goose so the breast is up, add 1/2 inch of
water to the pan, and continue to roast for another hour.
When the bird is done, the juices will run clear from the breast and the
thigh will move easily in its joint. To brown the skin of the bird, raise
the heat to 500 degrees F. and cook for 10 to 12 minutes. Remove the bird
from the oven and let it rest in a warm spot for 20 minutes while you make
the gravy.
To make the gravy, discard all the excess fat from the roasting pan. Put the
roasting pan over a medium flame and pour the wine into the pan. With a
wooden spoon scrape up all the browned bits from the pan and cook the wine
to reduce by about half. Add the wine and pan juices to the goose broth, and
bring to simmer. To thicken the sauce, whisk the dissolved arrowroot into
the sauce and bring it to a boil. Season with the remaining salt and pepper.
To serve the goose, discard the stuffing, which is used only to perfume the
bird during roasting. Carve the breast, leg, and thigh into thin slices.
Arrange on a warmed platter and serve with the gravy.
To render goose fat, place the goose fat in a heavy-bottomed pan with about
3/4 to 1 cup water. Bring to a low simmer and cook slowly to evaporate the
water and extract the fat. The key to rendering is to moderate the heat so
the fat doesn't brown. When the fat is rendered, all the water should be
evaporated, all the fat will be liquid, and any skin will have cooked down
to small pieces. If desired, separate the fat from the skin and chill the
fat for future use. Source: Gatherings & Celebrations
Simple Roast Duckling
Ingredients:
1 (4-pound) cleaned domestic duckling (fresh or frozen and thawed)
1 1/2 tablespoons five spice powder
1 teaspoon salt
4 cups rock salt
Fresh herbs such as thyme and parsley (optional
directions:
Preheat oven to 500 degrees F. Remove giblets and neck from duckling;
reserve for another use. Rinse duck under cold water; pat dry. Trim excess
fat. Starting at neck cavity, loosen skin from breast and drumsticks by
inserting fingers, and gently pushing your hand between the skin and meat.
Combine five-spice powder and 1 teaspoon salt. Sprinkle spice mixture under
loosened skin; rub into the body cavity. Tie ends of legs together with
cord. Lift wing tips up and over back; tuck under duckling.
Spread rock salt in bottom of a shallow roasting pan. Place the duckling,
breast side up, on rock salt. Pierce skin several times with a meat fork.
Insert a meat thermometer into meaty part of thigh, making sure not to touch
bone. Bake at 500 degrees F for 45 minutes or until the thermometer reaches
180 degrees F. Cover duckling loosely with foil; let stand 10 minutes.
Discard skin before serving. Garnish with fresh herbs, if desired. Source:
Cooking Light magazine |
