Monday, February 16, 2009

Amish Pineapple Jello Salad

Amish Pineapple Jello Salad

2 (3 ounce) package lemon Jell-O
1/2 cup sugar
1 1/2 cups boiling water
1 cup crushed drained pineapple
1 cup nuts
1 cup shredded cheese
1 cup whipping cream
1 cup mayonnaise
1 cup diced celery
1 cup diced green pepper
6 diced green onions

Dissolve Jell-O and sugar in boiling water; let stand and cool until Jell-O starts to congeal. Then add pineapple, nuts, cheese and whipped cream. Mix through Jell-O and put in 9 x 13-inch pan or dish. Let set. Mix together celery, green pepper, onions and mayonnaise. Put on top of Jell-O mixture and chill until ready to serve.

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Sunday, February 15, 2009

Wolfgang's Bacon-Wrapped Meat Loaf

Wolfgang's Bacon-Wrapped Meat Loaf

3 tablespoons Olive Oil
1 large onion, diced
1/2 pound Mushrooms, finely chopped
3 Large cloves garlic, minced
1 cup Heavy Cream
1 1/2 teaspoons Minced fresh oregano
1 1/2 teaspoons Minced fresh thyme
1 1/2 teaspoons Salt
1/2 teaspoon Freshly ground black pepper
1 pound Lean ground pork
1 pound Lean ground beef
1 pound Ground veal
1 Egg, lightly beaten
3/4 pound Sliced bacon

In a large skillet over medium high heat, heat the olive oil.
Saute the onions until translucent, about 8 minutes.
Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
Add the cream, oregano, thyme, salt and pepper.
Bring mixture to a boil.
Reduce heat and simmer 5 minutes or until vegetables are tender.
Cool vegetable mixture.
In large bowl, combine the beef, pork, veal and vegetable mixture.
Stir in the egg.
Preheat oven to 400 degrees F.
Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
Continue with the meat mixture, patting down to level.
Fold the ends of the bacon strips up and over the ground meat mixture.
Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F.
Remove the meatloaf from the oven and let rest for 10 minutes.
Carefully pour the juices out of the pan.
Cut into 8 slices.

Yield: 8 servings

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Classic Chicken Pot Pie

Classic Chicken Pot Pie

3 cups Cooked Chicken
1 cup sliced Cooked Carrots
1 cup diced Cooked Potatoes
1 cup Frozen Peas, thawed
1/2 cup chopped Celery
1/4 cup chopped Onion (optional)
6 tablespoons Butter
1/3 cup Unsifted Flour
7 teaspoons Chicken Bouillon
1/8 teaspoon Fresh Ground Black Pepper
3 cups Biscuit Baking Mix
5 1/2 cups Milk

Preheat oven to 375 F. Add onion and celery to large skillet and saute in butter over medium heat until tender.

Stir in un-sifted flour, chicken bouillon, and fresh ground black pepper. Add 4-1/2 cups milk to skillet. Continue cooking, stirring until mixture thickens. Add cooked chicken, cooked carrots, cooked potatoes and peas. Remove skillet from heat.

Combine remaining cup of milk and biscuit baking mix in medium bowl. Stir to mix well. Spoon 2/3 of biscuit dough into well greased baking dish. Spread dough evenly to cover both bottom and sides of baking dish. Pour chicken pot pie filling into dough.

Place remaining dough onto floured surface and cut into 8 (3") rounds. Place biscuit rounds on top of casserole. Bake 25-30 minutes.

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Halibut in Butter Cream Sauce

Halibut in Butter Cream Sauce

2 pounds halibut filet
salt, white pepper
1 1/2 tablespoons flour
2 tablespoons butter
8 ounces small fresh mushrooms
1/2 cup white onion, very thinly sliced
2 shallots, minced
1 small bay leaf
1/2 teaspoon minced garlic
3/4 cup dry white wine
3/4 cup cream
2 teaspoons minced parsley

Season halibut on both sides and dust lightly with the flour. Butter
a flat casserole generously and distribute the onions, shallots and
garlic evenly on the bottom of the dish. Lay the fish on top and
distribute the wine, bay leaf and mushrooms around it; dot with the
rest of the butter. Cover and bake at 350F for 20-30 minutes, basting
occasionally.

When fish is almost cooked (but not breaking-this will depend on the
thickness of the filet), carefully set the fish on a platter and boil
the cooking liquid down slightly for a minute or two. Add the cream
and reduce a little more as needed to the correct consistency. Taste
for seasoning and pour sauce over fish. Garnish with the minced
parsley and serve with steamed potatoes.

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Saturday, February 14, 2009

Lady and Sons Fried Pork Chops Recipe courtesy Paula Deen

Lady and Sons Fried Pork Chops Recipe courtesy Paula Deen

6 cups vegetable oil
2 teaspoons House Seasoning, recipe follows, divided
1/2 teaspoon seasoned salt
6 pork chops
1 cup buttermilk
1 cup all-purpose flour

Heat oil in a large, heavy bottomed pot to 350 degrees F.

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Friday, February 13, 2009

Deviled Fried Chicken

Deviled Fried Chicken

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 (3 1/4 lb.) fryer chicken, cut into 8 pieces
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard,
1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard,
1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces.
Seal bag, eliminating air. Turn bag to coat chicken evenly.
Refrigerate at least 1 day and up to 2 days, turning plastic bag
occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon
onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons
cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass
dish. With marinade still clinging to chicken pieces (do not shake
off excess), add chicken to flour mixture; turn to coat thickly.
Let chicken stand in flour mixture for 1 hour, turning chicken
occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter
pot. Attach deep-fry thermometer. Heat oil over medium-high heat to
350F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat
to medium-low and fry 5 minutes, adjusting heat to maintain oil
temperature between 280F and 300F (oil should bubble constantly
around chicken). Using wooden spoons, turn chicken over. Fry 7
minutes. Turn chicken over again. Fry until deep golden brown and
cooked through, about 3 minutes longer. Using same spoons, transfer
chicken to large rack set on baking sheet.

Reheat oil to 350F. Repeat frying with remaining 4 pieces of
chicken. Serve chicken warm or at room temperature within 2 hours,
or chill up to 1 day and serve cold.

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Blackberry-Peach Crisp

Blackberry-Peach Crisp

cooking spray
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg

Heat oven to 375F. Coat four 4-oz ramekins with cooking spray.
Combine berries, peaches, juice and vanilla in a bowl and mix well.
In a separate bowl, combine remaining ingredients with hands until
moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb
mixture evenly over the top of each. Bake 15 to 20 minutes or until
fruit bubbles and top is golden brown.

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[goodcooking] Monte Cristo Sandwiches

Monte Cristo Sandwiches

4 (1/3-inch-thick) slices egg bread
2 1/2 tablespoons whole grain Dijon mustard, divided
4 thin slices aged white cheddar cheese, divided
4 thin slices smoked turkey
4 thin slices smoked ham
4 leaves mustard greens
2 large eggs
3 tablespoons butter

Place 2 bread slices on work surface. Spread each with 1 tablespoon
mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices,
2 leaves mustard greens, another cheese slice, and bread.

Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend.
Melt butter in large skillet over medium-low heat. Dip both sides of
sandwiches into egg mixture. Place in skillet. Cover and cook until
bottoms are golden, about 5 minutes. Turn sandwiches over. Cover;
cook until golden and cheese is melted, about 4 minutes longer.
Transfer sandwiches to plates; cut into quarters.

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Sunday, February 8, 2009

Deviled Crab Cakes

Deviled Crab Cakes

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Accompaniments: tartar sauce and lemon wedges

Cook onion, bell pepper, and celery in 1 tablespoon butter in a
10-inch nonstick skillet over moderately low heat, stirring
occasionally, until vegetables are softened, about 8 minutes.
Whisk together egg, sour cream, mustard, Worcestershire sauce,
cayenne, and salt in a large bowl, then stir in scallion, cooked
vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat,
then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge
cakes in remaining saltine crumbs.

Heat oil and remaining 2 tablespoons butter in cleaned skillet
over moderate heat until foam subsides, then cook crab cakes,
turning once, until golden brown, 8 minutes total.

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Grand Marnier Fruit Salad

Grand Marnier Fruit Salad

2 cups green grapes
2 cups sliced strawberries
2 cups sliced plums
1 cup sliced peaches
1 cup orange segments
1 cup sliced peeled kiwi
1/2 cup Grand Marnier or other orange liqueur
1/2 cup orange juice
2 tablespoons sugar

Combine all ingredients in large bowl. Cover and refrigerate up
to 8 hours.

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Berry Lemonade Slush

Berry Lemonade Slush

Prep Time: 5 min
Total Time: 5 min
Serves: 4

COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen strawberries

MEASURE drink mix into cap to 1-quart line.

PLACE drink mix, water, ice and strawberries in blender container; cover. Blend on high speed 10 seconds. Turn off blender. Stir with spoon; cover. Blend an additional 5 seconds or until smooth. Serve immediately. Store leftover slush in freezer.

Source:

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Olive Garden Pasta with Broccoli

Olive Garden Pasta with Broccoli

1 pound pasta shells, cooked
1/4 cup olive oil
12 ounces broccoli florets, steamed
2 teaspoons garlic, minced
1/4 cup green onions, sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons fresh parsley, chopped
Parmesan cheese, grated

Bechamel Sauce:
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes, mashed

To make sauce, melt butter in a 2-qt saucepan over medium heat. Stir
in flour and cook for 1 minute. Add milk and bouillon and stir
vigorously with a wire whip until mixture barely comes to a boil.
Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4"
pieces. Reserve.

Heat a large saute pan over medium heat and add olive oil. Add all the
broccoli, garlic, green onions and mushrooms to the saute pan. Cook,
stirring constantly, for 2 minutes or until mushrooms begin to turn
golden. Add the sauteed veggies and parsley to the warm sauce and
stir well. Serve over hot pasta with Parmesan.

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Saturday, February 7, 2009

Olive Garden Five-Cheese Lasagna

Olive Garden Five-Cheese Lasagna

Cream Sauce
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk

Melt butter with medium heat in heavy, 1-quart saucepan. Add flour
and stir until well-blended; cook until frothy.

Add milk, stirring constantly with wire whisk as mixture comes to a
simmer. Cook and stir until thickened (3-4 minutes). Chill while
mixing other ingredients.

Cheese Filling:
1/4 cup sun-dried tomatoes (oil packed), minced
1 tablespoon fresh garlic, minced
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper

Drain and mince tomatoes and garlic. Place other cheese filling
ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1
1/2 cups cooled cream sauce and mix until well blended. Refrigerate,
reserving 1/2 cup for later use.

Other:
4 cups mozzarella cheese, shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese, freshly grated

Cook lasagna noodles according to package directions.

Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2
lightly oiled baking dish, overlapping slightly.

Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup
mozzarella and 1/4-cup fontina cheese.

Repeat pasta and cheese layering three more times; top with remaining
three lasagna noodles. Spread 1/2 cup of reserved cream sauce over
top and cover lightly with foil.

Preheat oven to 350 degrees F and bake for 1 hour. Remove from oven
and keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese. (Can be
refrigerated a day before baking if desired.)

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Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies

2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)

1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not.)

4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

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Sunday, January 25, 2009

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

3/4 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup mashed Banana
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 cups quick cooking oats
1 pkg. (6 oz.) semi-sweet chocolate pieces
1 cup chopped walnuts

Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg, vanilla, and mashed banana. Stir in remaining ingredients. Drop dough by rounded teaspoonful 1 inch apart on greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes about 5 dozen cookies.

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? From bar to drop cookies! Nothing but cookies!

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Caramel Crunch Fudge Cake

Caramel Crunch Fudge Cake

1/2 cup margarine or butter
2 1-ounce squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur, or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan. In large saucepan, melt 1/2 cup margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour into prepared pan. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched lightly in center. As soon as cake is removed from oven, in small saucepan combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Yield 12 servings.

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Saturday, January 24, 2009

Caramel-Glazed Apple Cake

Caramel-Glazed Apple Cake
10 Servings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup butter
1 lightly beaten egg
1 cup milk

TOPPING
3 cups apples, (Baking) peeled and sliced
1 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1/2 cup melted butter

1. Sift together flour, baking powder, salt, and sugar, then cut in the
butter. Beat in the egg and milk.
2. Preheat oven to 375 degrees F. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil.
3. Spread the batter evenly in the pan. Arrange the apple slices of the
batter in rows, overlapping them slightly and alternating the direction of
the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this
mixture over the apples. Drizzle the melted butter over all.
4. Bake for 50 minutes, or until the apples are nicely browned and glazed
and a cake tester comes out clean. Remove cake to a wire rack and cool it
in the pan.
5. To serve, hold the foil edges and gently lift the cake from the pan.
Transfer the cake to a serving tray and gently peel away the foil. Cut the
cake into 4" strips between the apple rows. Can substitute firm ripe
peaches, nectarine, or pears for the apples.

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Beef Stroganoff Casserole

Beef Stroganoff Casserole
Prep: 20 min - Bake: 22 min - Stand: 5 min

1 pound ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick®
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

1. Heat oven to 400�F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Makes 6 servings

Nutritional Info Per 1 Serving: Calories 345 (Calories from Fat 200); Fat 22g (Saturated 10g); Cholesterol 105mg; Sodium 620mg; Potassium 350mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 19g

Diet Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat

High Altitude (3500-6500 ft): Bake 22 to 26 minutes

This recipe displayed with permission from General Mills, Inc.

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Beef and Broccoli - TNT

Beef and Broccoli - TNT

A quick dinner idea! Beef and Broccoli is delicious over rice or oriental noodles.

Prep: 10 min - Cook: 15 min

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets (or 1 16-oz. bag frozen)
1 package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick® Cracked Black Pepper

1. In a large skillet, heat oil over medium-high heat. Add beef strips; sauté 3-4 minutes; add in broccoli.

2. Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Makes 4 (1 cup) servings

Optional: Add 1/4 teaspoon McCormick® Ground Ginger and 1 cup sliced fresh mushrooms.

Nutritional Info Per one serving: About 259 Calories, Fat 18g, Protein 18g, Carbohydrate 6g, Cholesterol 58mg, Sodium 404mg

This recipe created by McCormick, Inc.

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Slow Cooked Beef in Onion Sauce

Slow Cooked Beef in Onion Sauce

- 1 chuck roast, 2 - 3 lbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons dried oregano, crumbled
- 2 pounds onions, chopped or thinly sliced
- 4 cloves garlic, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup water

Trim any excess fat from meat. Mix salt, pepper, paprika and oregano. Rub this mixture into the meat. on all surfaces.
Put onions, garlic, tomato paste and about 1/2 cup of the liquid into crock pot and mix well. Add remaining liquid and stir. Nestle meat down into liquid, cover and cook on low setting 8 - 9 hours, or until meat is tender. Taste for seasoning. Serve with potatoes, rice or noodles.

http://groups.yahoo.com/group/casseroles_and_crockpots/
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