Peas and Bow Ties in Cheese Sauce INGREDIENTS 1 1/3 cups half and half 8 ounces dried bow tie pasta 1 cup frozen green baby peas, thawed 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/4 cup grated Swiss cheese 1/4 to 1/2 cup grated Parmesan cheese Salt and pepper Pinch of nutmeg (optional) Step 1 In a small saucepan, bring the half and half to a simmer. Step 2 Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions. Step 3 Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce. Step 4 Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour. Step 5 Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened. Step 6 Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat. Step 7 Sprinkle in the Swiss cheese. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want). Serves 4.
Chicken Quesadillas A good recipe for the night you pick up a roasted chicken on your way home. INGREDIENTS 8 tortillas 2 tbsp. oil 1-1/2 cup chopped cooked chicken 1-1/2 cups shredded Monterey Jack or mozzarella cheese 1/2 cup medium salsa Brush one side of 4 tortillas with oil. Place on a baking sheet, oiled side down. Spread the chicken over the tortillas and sprinkle with cheese. Divide the salsa over the cheese, top with remaining tortillas and press down to form a tortilla sandwich. Brush the tops with oil. Bake in a 500 degree oven for about 5 minutes, until the tortillas are golden brown. Cut into wedges. Makes 4 servings.
Easy Red Beans and Rice INGREDIENTS 1 cup rice 1 lb. smoked sausage One 14-1/2-ounce can stewed tomatoes One 16-ounce can red kidney beans 1/4 tsp. cayenne pepper Step 1 Cook the rice in 2 1/2 cups water. Meanwhile, heat a skillet over medium heat. Slice the sausage and cook in the pan 3 to 5 minutes, until lightly browned. Step 2 Add the tomatoes, the drained and rinsed beans and the cayenne pepper to the sausage. Bring to a boil, reduce heat and simmer 10 minutes. When rice is almost done, drain and stir into sauce. Cook 2 to 3 minutes more, until the rice is done. Makes 4 servings.
Shrimp and Rice INGREDIENTS 1-1/4 cups uncooked rice 1-1/2 cups chicken broth 1 tsp. dried ginger 3 tbsp. cup soy sauce 1 lb. medium shrimp, peeled One 10 oz. package frozen baby peas One 8 oz. can water chestnuts, drained 3 scallions, sliced Step 1 Spray a saucepan with nonstick cooking spray. Cook the rice over medium heat until golden, add the chicken broth, ginger and a cup of water and bring to a boil. Reduce heat to low, cover, and cook about 15 minutes, until rice is almost done. Step 2 Add the soy sauce, shrimp, peas and sliced water chestnuts and continue cooking for another 7 or 8 minutes. Remove from the heat and add the chopped scallions. Makes 6 servings.
looking at the types of ingredients and cooking care put into these recipes......there are some pretty loving moms out there who care that their kids have quality meals.....way to go moms!!!!!! Barbecued Turkey Sloppy Joes INGREDIENTS 2 lbs. ground turkey 2 medium onions 2 15-oz. cans tomato sauce 1 6-oz. can tomato paste 1/2 cup packed brown sugar 1/3 cup red wine vinegar 2 tbsp. Worcestershire sauce 2 tbsp. liquid smoke hickory flavoring 1/2 tsp. seasoned salt 1/4 tsp. freshly ground pepper 8 sourdough rolls, split and toasted, or toasted bread slices or small individual round bread loaves, tops cut off and hollowed out (pull out some of bread inside) Step 1 In a large skillet or flameproof casserole on top of the stove, cook the turkey and onions over medium-high heat, stirring often, until the turkey is lightly browned and crumbly, 6 to 8 minutes. Drain off excess liquid. Step 2 Transfer the turkey mixture to a 3 1/2- or 4-quart electric slow cooker. Stir in tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire sauce, 5 teaspoons of liquid smoke, the seasoned salt and pepper. Step 3 Cover and cook on the Low heat setting 6 to 7 hours. Stir in the remaining 1 teaspoon liquid smoke. Serve on sourdough roll halves, on bread slices or in small bread loaves. Makes 8 servings.
this has got to taste unbelievably awesome...... Chocolate Mud Cake INGREDIENTS 1 cup all-purpose flour 2 teaspoons baking powder 6 tablespoons butter 2 ounces semisweet chocolate (or 1/3 cup chocolate chips) 2/3 plus 1/3 cup sugar 3 tablespoons plus 1/3 cup Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup milk 1 egg yolk 1/3 cup brown sugar 11/2 cups hot water Whipped cream or ice cream 1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.) 2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. 4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved. 5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot. 6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.) 7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
now this one brings back memories. my grandmother made the most wonderful lentil soup in the world......but she never put zinfandel in mine......wish she had.... Lentil-Tomato Stew Ingredients: 3 cups water 1 28-oz. can peeled Italian tomatoes, undrained 1 6-oz. can tomato paste 1/2 cup dry red wine, such as Zinfandel 3/4 tsp. dried basil 3/4 tsp. dried thyme 1/2 tsp. crushed hot red pepper 1 lb. dried lentils, rinsed, drained and picked over 1 large onion, chopped 4 medium carrots, cut into 1/2-inch rounds 4 medium celery ribs, cut into 1/2-inch-thick slices 3 garlic cloves, minced 1 tsp. salt Chopped fresh basil or parsley, for garnish 1. In a 3 1/2-quart slow cooker, combine the water, tomatoes with juice, the tomato paste, red wine, basil, thyme and crushed red pepper. Break up the tomatoes with a wooden spoon, and stir to blend in the tomato paste. Add the lentils, onion, carrots, celery and garlic. 2. Cover and cook until the lentils are tender, 10 to 12 hours on Low (200 F), 4 to 5 hours on high (300 F). Stir in the salt. Serve the stew in bowls, sprinkled with chopped basil.
old tried and true recipes....can't go wrong with this even withthe most picky eaters... The following recipe is so easy, it seems almost fraudulent to present it here as something original. But it's just too good to keep secret. If you love pulled pork or brisket that's been slow-cooked by a genuine barbecue joint, you'll be amazed at how close you can get with a slow cooker. The final flavor will be determined largely by the brand of barbecue sauce you select, so use a fresh bottle and consider one that has a touch of smoke flavor. Pork (or Beef) on a Bun INGREDIENTS 1 3 to 4 pound pork-butt roast or beef brisket Salt and pepper to taste 2 medium onions, sliced 1 16-ounce jar barbecue sauce Soft rolls 1. Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.) 2. Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low. 3. Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat. 4. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. (You could eat it now, but it's better if it soaks awhile.) 5. For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so if you can bear it! Serve on soft rolls, onions on the side. Makes 8 to 10 servings.
even something so simple is made well.....great recipe. Spaghetti with Meatballs INGREDIENTS Meatballs: 3/4 lb. ground beef 1/4 lb. ground sweet or hot Italian sausage 3 tbsp. grated Parmesan cheese 2 tbsp. bread crumbs 2 tsp. onion powder, or 2 tbsp. finely chopped onion 1/2 tsp. dried basil 1/2 tsp. salt 2 garlic cloves, minced 1 egg 2 to 3 tbsp. olive oil Tomato Sauce: 1 medium onion, finely chopped 3 tbsp. finely grated carrot (about 1/2 small carrot) 1 1/2 tbsp. olive oil 2 garlic cloves, minced 1 28-oz. can crushed tomatoes Salt to taste Pasta: 1 lb. spaghetti Grated Parmesan cheese Step 1 To make the meatballs, mix all the ingredients except the olive oil and form into 1-inch balls (the size of small walnuts). In a large sauté pan, brown the meatballs in the oil until cooked through, about 8 to 10 minutes. Step 2 To make the tomato sauce, sauté the onion and carrot in the olive oil for 3 to 4 minutes over medium-high heat. Add the garlic and cook for another minute. Toss in the tomatoes and reduce the heat to medium, cooking another 10 to 15 minutes. Add salt to taste. Toss in the meatballs. Step 3 While the meatballs gently simmer in the sauce, bring a pot of water to a boil for the pasta. Cook until the pasta is al dente, or slightly chewy. Fill individual bowls with the cooked pasta and add the sauce. Serves 4 (makes about 24 to 30 meatballs and 3 cups of tomato sauce). Step 4 Cooking Tip: For a lower-fat option, bake the meatballs instead of sautéing them. Arrange them on a lightly oiled baking sheet and bake at 350 degrees, turning once or twice, until brown and cooked through, about 20 minutes.
Pizza Cake For her son's birthday, reader M. Lynne Taylor of Tannersville, New York, threw a pizza party at a local pizza parlor. She baked her cake right in a disposable pizza pan, and the restaurant gave her a pizza box for displaying it--plus a real pizza wheel for cutting the cake. • 2 cups red frosting • 1 baked 12- or 14-inch round cake (made in a cake or pizza pan) • Grated white chocolate (or grated coconut) • 1/2 to 1 cup of fresh fruit, such as blueberries, banana slices, strawberry, kiwi, orange or grapes; or dried pieces of banana, pear, mango, prune, peach, apricot or apple • Pizza box Step1: To create the look of pizza sauce, frost the cake with red icing, within 1/2 inch of the edge. Step2: Sprinkle on white chocolate "cheese," strawberry "pepperoni," banana "mushrooms," grape "olives" and so on. Serve in the pizza box.
