Shrimp Boursin Pizza
ingred:
Shrimp, peeled, deveined ( 1/2 lb is enough)
turkey pepperoni
mozarella cheese ( to sprinkle on pizza)
Boursin cheese ( A light spreadable cheese,
they have regular and light versions)
olive oil ( to saute with)
veggies of choice ( I use , green , red, yellow peppers)
Cajun type seasonings ( we use Tony's)
Boboli pizza crust (or any pre-made pizza crust you can throw in the oven)
Take pizza crust out , spread with Boursin
cheese. This will be your base layer. YOu might have
to let the cheese stand for a few minutes to let it soften before spreading.
In the meantime - saute veggies in olive oil (
1 TBS or so) until cooked to you like. I season with the cajun
seasonings when cooking. We like ours really spicy. Then add the shrimp
to cook. Do not overcook the shrimp b/c you are going to cook it in the oven
also. I cook them until they are somewhat pink but not done. That way they are
not too tough when you eat them. You can buy the precooked shrimp if you
want to and just toss them with the finished veggies to give them flavor. Pour
over pizza.
next add Pepperoni and top with mozzarella cheese. I then
cook it as it says on the pizza crust directions. Usually 10-15 min. It
is so good and great during lent.
you can also do this pizza : Spinach/tomato/
Mozzarella pizza
Boboli crust, drizzle with EVOO (Extra virgin olive oil) and Italian
seasonings ( uoregano, basil, parsley, a little
salt and pepper ,etc..). take fresh spinach leaves and place on top. Then
take the buffalo mozzarella and cut into large pieces, Alternate putting jh
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veo2l29oflgf4pieces of mozzarella and big tomato slices around pizza. When it
cooks it the cheese melts and it looks so pretty, It is quite tasty and easy to
make. I have also added shrimp or grilled chicken on top when I have
time.
Cold Dill Chicken Salad - Jake loves this also
ingred:
chicken cleaned, cubed into small pieces
dill (fresh or dry - I use whatever)
Salt and pepper to taste
Cajun seasonings to taste
Mayo ( to taste, I use light mayo and just a bit b/c i
hate mayo, to make it like a salad)
Creole mustard ( or anytime of spicy cajun mustard)
1 green granny smith apple ( cut in small cubes , bit size)
Boil chicken ( I guess you can use the pre-cooked chicken you toss over salads)
, make sure they are in small cubes.
Mix all ingredients together to taste. We like ours spicy. So mix,
chicken, apples, Mayo, mustard, Dill , S&P , Cajun seasoning together
to taste. Put in fridge, eat cold with triscuits or
on a tortilla. The apples give it a cruncy
taste - different. It is also good as an appetizer at a party.
Mango - Avocado Dip Carribean Salsa ( so good)
1 cup chopped mango
1/2 cup chopped avocado
1 cup chunky salsa
14k, TB cilantro
1 TB Jalapeno Pepper
2-3 ounces crumbled feta cheese
mix all in a bowl , toss with feta. Serve with chips or triscuits. Good gourmet dip for party
Baked Italian Shrimp
combine:
2/3 cups fine dry bread crumbs
1/2 cups grated parmesan cheese
1/4 cup fresh chopped parsley
peel 2 1lb shrimp (with or without tails)
sprinkle shrimp with :
2 tsp minced garlic
1/2 tsp seasoned salt
1/2 tsp pepper
drizzle with 1/4 cup EVOO
Put shrimp in bread crumb mixture to "bread them" - then Bake at 400
deg 15-20 min uncovered. Stir 2x during cooking to even out. It is so
easy , light and good .
It is also a good appetizer/
BBQ N'awlins
shrimp -- typical peel and eat shrimp , this is my favorite
2-3 lbs shrimp, peeled is easier, but you can leave them unpeeled and have a
peel and east feast. It can be quite messy, but fun.
1 cup olive oil.
6 pods garlic
10 squirts tobasco
1 1/2 tsp salt
1/8 tsp cayenne pepper
2 1/2 tsp paprika
3 bay leaves
1 tsp oregano
1 1/2 TBS Rosemary
1/4 tsp thyme
heat oven to 450 deg
mix all ingredients and cook uncovered 6-10 min , remove when
shrimp are pink.
use the "juice" to dip bread in or pour a little over angel hair
pasta.
Fast and Fancy Shrimp/crawfish pasta -- spicy recipe from Lafayette, La
1 stick margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped mushroom ( I usually leave this out b/c we do not like
mushrooms, and use red
pepper or another type or pepper)
2 pods garlic
1 lb shrimp or crawfish
3 oz jalapeno cheese
4 TB salsa
1 TB basil
2 tsp salt
PASTA
melt butter and saute veggies about 5 min or so. Add
shrimp or crawfish and cook. add salsa, cheese and seasonings , cont
cooking for about 10 min. The cheese should melt and make the sauce a little
thick. Toss with Pasta. It is good but not too healthy, but so good. It
makes a lot , so I cook it when people come over for
Crawfish/Shrimp easy Spicy pasta This is easy and tasty
1 stick butter
1 Lg chopped onion
1 Lg chopped bell pepper
1 garlic clove chopped ( sometimes use the minced garlic and put enough
to taste we like)
3-4 TB cream of celery soup
2-3 Tb flour (if needed to thicken sauce, I rarely use it)
1 lb crawfish or shrimp , peeled , deveined
Cajun seasonings ( to taste)
Pasta
saute veggies in butter
add soup and flour (as needed) , add crawfish/shrimp. Add seasoning to
your taste. Serve over pasta. It is so easy, but again not too healthy due to
butter/margarine. but is it good. I usually make if I need to get rid of veggies.
I always have a can of the soup just in case. I am sure you can make it with
chicken although I never have.
Crabmeat salad - this is so good. The dressing is wonderful
Dressing : 1/2 cup creole mustard
2/3 cup
EVOO
2/3 cup
Red wine vinegar
Fresh lump crabmeat!
Mix dressing. toss with lettuce ( I use spinach or romaine) and put a good
helping of the lump crabmeat on top . It is so easy and so good and healthy.
crockpot spaghetti
ingredients:
Garlic salt (to taste)
Ground meat or turkey ( about 1-2 lb)
Pepper (to taste)
2 cans tomato paste
2 envelopes spaghetti sauce mix
1 small can tomato sauce ( I usually get like basil and garlic tomatoes)
Spray crockpot with PAM and sprinkle garlic salt on
bottom
BROWN meat before adding to pot, sprinkle with garlic salt and pepper
Place all other ingredients in crock pot ( paste, mix, tomatoes)
pour 2-3 cans or water
Mom’s Paella
Ingred:
Chop and season with Tony’s: Brown meat with a few
scallions/onions in oil.
Chicken
Shrimp
Chorizo
Pork
Chop 1 bunch scallions , and about ½ cups of onions to taste , chop 1 green
pepper, red pepper strips for decorations only , garlic to taste ( 4 pods)
Cook 3 ½ cups of rice (paella) and 6 cups of chicken broth warmed in microwave.
Cook with saffron ( to taste) about 35 min. add meat towards th end.
Houston’s Spinach Dip
½ white onion chopped , cooked drained
8 oz cream cheese
8oz sour cream
¼ cup Parm Cheese
1 can Artichoke hearts , mashed
Crushed red pepper,
Salt and pepper to taste
8 oz shredded Monterey Jack cheese with Jalapeno peppers
With spinach cooking over low heat, put each ingredient in a pan one at a time
and blend until smooth.
Put in a shallow dish , added shredded cheese.
Microwave high for 5 min , serve with chips
Tamale Dip
2 packs cooked tamales
2 cans chili without beans
8 oz shredded cheddar cheese
Cook tamales and layer on bottom of dish, crumble with fork.
Warm chili on stove and spread over tamales. Top with cheese.
Bake 350 deg x 20 min until cooked in the middle.
Saffron Shrimp Tapas
½ lb shrimp , deveined
garlic cloves
1 tsp red pepper flakes
6 TB EVOO
Salt
1 pinch of saffron
½ cup of sherry
Heat oil in frying pan , add garlic (cut into thin slices), leave on low heat
until garlic is golden brown.
Add hot red pepper flakes
Saute shrimp x 1min , then add sherry and saffron.
Keep in high heat x 1min until wine reduces to yellow glaze.
Serve hot , sprinkle with salt and serve Immediately.
Garlic Prawns Tapas
¼ pint of EVOO
cloves garlic peeled and sliced
1 dried red chili pepper ( seeds removed)
24 lg prawns, peeled
Salt
1 tsp finely chopped fresh thyme
Heat oil in lg casserole dish over medium heat.
Add garlic, chili pepper and prawns. Saute until
prawns are done. Sprinkle with salt and serve with crusty white bread for
“dunking”
Artichoke Bruschetta
1 6.5 oz jar marinated artichoke hearts, drained and chopped
½ cup grated Romano Cheese
1/3 cup finely chopped red onion
5 TB mayo
Bread/bruschetta type
Mix and top on bread, broil a few min until bubbly brown.
Lemon Garlic Basil Shrimp
¼ cup lemon juice
2 TB EVOO
1 TB honey mustard
2 garlic cloves minced
1 ½ tsp grated lemon peel
1 lb shrimp
Salt to taste
6 Basil leaves
Whisk lemon juice , oil, mustard , garlic and lemon peels.
Add Shrimp and marinate in fridge 45 min – 1 hour
Grill and sprinkle with basil
Shrimp Skewers with Curried Mango Sauce
2lbs large shrimp, peeled and deveined
2-3tsp chili powder
½ tsp salt
1TB EVOO
Blend for Mango sauce:
1 medium mango chopped
1/3 cup peeled, chopped cucumber
2TB EVOO
1TB Fresh lime juice
1tsp balsamic vinegar
¼ tsp curry powder,
Salt and pepper to taste
Peel shrimp, devein.
Toss shrimp with chili powder , salt and EEOV in a bowl.
Thread 5 shrimp onto skewers
Grill without lid on 4-5 min turning once.
Serve with Mango Sauce.
CrabMeat Au Gratin
5Tb butter
3TB flour
1 cup milk
(½ cube) chicken bouillon
1 egg
2Tb sherry
Dash of tobasco
1Tb Lea and Perrins
1tsp black pepper
1 lb lump crabmeat
Cheese , shredded
Melt butter and gently stir in flour
Add milk slowly and smooth in.
Beat egg into bouillon and add to above ingredients
Heat thoroughly , remove and add remaining ingredients
Put creamy mixture into 1 ½ qt casserole dish and sprinkle with cheese.
Bake 350 deg for 20 min or until bubbly brown.
Crockpot Beans
1 onion , chopped
1 bell pepper. chopped
2 celery stalks , chopped
2 TB garlic
1bag beans (red or white Great Northern)
Spearmint leaves, 3
Goya Meat bags, 2
1TB worstershire sauce
Ham hock/pork
1-2 bags of cubed Ham.
6-7 cups of water
10 hours in slow cooker , medium heat.
Mom’s Baby Hamburgers.
1 ½ - 2 lbs ground sirloin
Mix with Italian seasoned bread crumbs , salt and pepper to taste
1 TB worstershire sauce
2 TB Ketchup
Mix and form patties, brown on skillet and set aside.
In the same skilled - sauté green onions , peppers and tomatoes
Add meat and cook on low until done. You can add a bit of water for Sauce.
Serve with rice.
Thanksgiving Rice and Noodles.
2 cups rice
2 nests angel hair noodles
2 tsp salt
2 chicken bouillon squares
1 stick butter
4 green onion (shallots) chopped.
Brown rice and noodles with shallots and margarine until golden brown.
Add 4 cups hot water , salt and bouillon. Cook over low heat.
When water is absorbed , lower heat and cover until done.
Chicken Noodle Soup (mom’s)
Boil 1 chicken without skin, cut into pieces. Boil with the following:
Onions, bell pepper, 1 tomato, 3 garlic , juice of 1 lime. Add enough water and
salt to make soup.
When chicken is half done, add veggies of choice ( mixed bag of veggies,
squash, zucchini, potatoes, corn, carrots, etc…).
Add 2 chicken bouillon cubes for taste
Add noodles. Cook until done.
Add spearmint leaves for taste also.
Shrimp Casserole
2 ½ cups minute rice, uncooked
1 med green pepper , chopped
1 med onion, chopped
¾ cup butter
Shrimp, 2 lbs
1 can onion soup
1can cream of chicken soup
1 can Rotel tomatoes with peppers
Sautee onions and peppers with butter. Stir in remaining ingredients. Put in a
3 qt casserole dish. Cover and bake 1 hour @ 350 deg. May use chicken instead
of shrimp.
Crawfish Pies
1 pd crawfish
1 bunch green onions finely chopped
¼ cups flour
3 cans cream of mushroom soup
1can cream of celery soup
1 stick of butter
Italian bread crumbs
16-20 pastry shells, browned according to package.
Melt butter , sautee onions for 5 min.
Add flour and blend until bubbly.
Add soups , don’t dilute and cook 5 min.
Add crawfish tails with juice
Salt and pepper to taste
Fill pastry shells , garnish with bread crumbs. Bake 8-10 min @ 350 deg.
Garnish with parsley at end. Make sure they are not the sweet pastry shells. It
makes a difference.
Grilled Salmon fillets with Balsamic
glaze
½ cup balsamic vinegar
½ cup dry white wine
2 TB fresh lemon juice
2 TB packed dark brown sugar
Combine in medium saucepan. Boil until reduced to 1/3 cup ( 15 min or so).
Season glaze to taste with salt and pepper.
Brush 6 5-6 oz salmon fillets with EEOV , sprinkle with salt and pepper. Grill
Salmon and drizzle with glaze.
Maple Marinated Chicken sandwich.
¼ cup maple syrup
½ cup water
1 TB Dijon Mustard
1 small yellow onion, thinly sliced
8 boneless chicken breasts
Mix and place in Ziploc bad. Marinate overnight.
Grill or bake. Serve on Rolls. Top as wanted as sandwich.
Paprika-Parmesan Butter over grilled
porterhouse steaks.
TB butter at room temp
2 tsp grated Parm cheese
1 drained anchovy fillet, minced ??
1 tsp paprika
½ tsp
½ tsp Worcestershire sauce
¼ tsp black pepper
¼ tsp hot pepper sauce
Mix all in small bowl until blended. Spread over top of steak slices.
Sweet Potatoe
Casserole
8 sweet potatoes , peeled, chopped, boiled.
Mash and combine with :
½ cup white sugar
½ cup butter
Vanilla to taste
Milk or bourbon until correct consistency
Taste- once you like the taste, add 2 beaten egges.
Top with following mixture:
1/3 cups melted butter
1 cup brown sugar
½ cup flour
1 cup chopped pecans
Sprinkle over potatoes and bake uncovered at 350 deg 25-30 min.
Chicken tortilla soup
Heat 2 TB EVOO , add 1 ½ cup of chopped onions and 2 TB minced garlic. Sautee
about 3 min.
Stir in tortilla pieces until no longer crisp ( 3 corn tortillas)
Add:
1 can diced tomatoes with chilies
4 cups chicken broth
1 tsp of each : ground cumin, coriander and oregano
½ tsp cayenne pepper
Bring to a boil and cool 5 min.
Add :
2 cups of shredded chicken
1 ½ cup frozen corn
½ cup heavy cream
Simmer 5 min until thickens
Reduce heat and sprinkle with 1 cup
Top with chips and diced tomatoes.
Salsa
2 Cloves garlic (peeled)
2-4 jalapeno peppers (stemmed, not seeded)
1 lg onion (white or yellow, cut in 8 wedges)
2 16 oz. cans diced tomatoes (keep juice)
1 Tsp. salt
1/2 cup cilantro
1 Tblsp lime juice
1/2 - 1 tsp sugar
Instructions
Drop garlic in food processer (metal blade) and mince, then add peppers,
process all, then onion and process again. Add remaining ingredients and
process.
Stir in juice from tomatoes as salsa dries out. Salsa keeps approx. 1 week in
frig.
Judy Somrock's
Fruit Pizza
Crust: 1 tube refrigerated sugar cookie dough
Cut into 1/8 inch slices and place on a 15 x 10-1/2
cookie sheet
Bake at 375 for 8-10 minutes. Cool.
Frost with:
1 - 8 oz. package cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
Mix together and spread on baked and cooled cookie dough.
Layer fruit on top:
Sliced strawberries, grapes, blueberries, melons,
etc. Dip bananas and
peaches in lemon juice to prevent browning. Use any combination of
fruit
that you like.
Cook 1 package Strawberry Danish Dessert (Junket) according to package
directions and spoon over fruit. This is found in the Jello section at the
grocery store. I find I only need about a half a package but what
does one
do with the leftovers?
Chimichurri.
3 bunches of parsley, finely chopped.
6 tablespoons finely chopped fresh garlic ( 6 toes approx)
2 cups extra virgin olive oil,
1 cup white vinegar,
salt and pepper to taste.
combine all ingredients and let sit at least two hours before serving
Chocolate Fondue
I usually do strawberries, marshmellows, graham
cracker sticks and pretzels. You can pretty much use any fruit you like but I
would use Fruit Fresh on it. I keeps the fruit from turning brown. You can find
it as the produce section. I've done angle food cake but it's hard to dip..they fall apart so people usually just put them on a
plate & drizzle the chocolate on it.
I use Ghiradelli (spelling ??) I get a big block at
Sam's but it's not always there. (bake goods section) If you have time you
can order from The Sephora Chocolate website as well.
Yummy! Those melt & flow so much easier. Some of the other chocolates
aren't as smooth so you have to add vegtable oil
to it after you melt it. Use whatever flavor you like or that you know most
people like.
Just make sure the chocolate it really hot & melted before you put it into
the fountain. And don't get any water in the chocolate while you are melting
it. (make sure the bowl & spoon is dry) The Sephora
Chocolate comes in a bag that use put in the microwave..
Pumpkin Bread
15 oz can pumpkin
3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups flour
1 ½ tsp salt
2 tsp baking soda
1 tsp cinnamon and nutmeg
2/3 cups water
Mix and place in 3 8x4 x 2 “ or 2 9x5 x 3 “ pans. Bake at 350 deg for 55=65 min
Icing: 8 oz cream cheese softened, 1 egg and 1/3 cup sugar – blend and pour
over pumpkin bread or muffins.
Apple Cinnamon Cake
1 box spice or yellow cake mix
1 can apple filling
3 eggs
3 tsp sugar
1 tsp cinnamon
Preheat oven to 350 deg.
Blend together cake mix , apple filling and eggs in a large mixing bowl. Beat
at medium speed for 2 min.
Combine sugar and cinnamon. Spread half the batter in a 9x13 greased pan,
sprinkle half of the cinnamon sugar. Repeat with batter then sugar mixture.
Bake 30-35 min or until done. You can use more sugar and cinnamon as needed .
Banana Bread
1 cup sugar
¼ tsp salt
2 eggs
½ cup butter
1 tsp soda
2 cups flour
1 cup nuts (optional)
3-4 ripe bananas
Honey (optional) or vanilla (optional) for taste
Mash bananas and mix with baking soda. Let stand for a bit while you mix the
rest of ingredients.
Mix all other ingredients and then add banana mixture.
Bake x 1 hour at 350 deg.
You can sprinkle with brown sugar and cinnamon on top to make it crispy.
Spiced Pear Cake
Drain pears and pat dry, Chop up. ( use 1 15 oz can pears in heavy syrup).
Combine: Stir until smooth
1 box spice cake mix.
¾ cup water
3 eggs
1/3 cup veg oil
2tsp ground ginger
½ tsp salt
Add ½ cup of chopped walnuts (optional) and pears to mixture.
Bake at 350 deg for 40 min in Bundt pan.
Melt ¾ cups of white frosting and pour over cake once cake has cooled. Top with
½ cups chopped walnuts of desired.
Blueberry CoffeeCake
¼ cup butter or margarine , softened
Ounces regular or nonfat cream cheese
1 cup plus 2 TB granulated sugar
1 egg
1 cup flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
2 cups fresh or frozen (unthawed) blueberries
1 tsp ground cinnamon
Preheat oven to 350 deg. Grease 9 in round cake pan
Mix with electric mixer on medium heat- beat butter and cream cheese until
creamy. Gradually add 1 cup of sugar and beat well. Add egg and beat well.
In a bowl , combine : flour, baking powder and salt. Then add to butter
mixture.
Stir in vanilla . Gently fold in blueberries. The batter will be very thick. Pour
into the prepared pan and smooth the top.
Combine the remaining 2 TB sugar and cinnamon and sprinkle over the batter.
Bake for 50-60 min. Cool on rack.
Strawberry Pie
1 stick or ½ packet of pie crust mix
6 cups fresh strawberries ( 1 ½ qt)
1 cup sugar
3 TB cornstarch
½ cup water
1 pack (3 oz) cream cheese , softened
Prepare 9 inch baked pie crust shell and cool.
Mash enough strawberries to = 1 cup.
Stir sugar and cornstarch together.
Gradually stir in water and crushed berries. Cook over medium heat on stove.
Stir occasionally until mixture thickens and boils. Boil and stir for 1 min and
cool.
Beat cream cheese until smooth and spread on cool baked pie crust
Fill shell with remaining berries .
Pour
Chill 3 hours - better if chilled overnight!
Mocha Butter Frosting
1 6 oz package of confectionars sugar
½ cup butter or margarine, softened
¼ cup cocoa
½ cup water
1 tsp instant coffee
1tsp vanilla extract
1/8 tsp salt.
Blend cocoa , water and coffee together.
Beat all ingredients for 3 min until light and fluffy.
Puppy chow
½ cup margarine
6 oz semisweet choc chips
6 oz milk choc chips
1 cup peanut butter
Crispex cereal
Powdered sugar
Warm above and mix until smooth and melted
Pour over 10 0z box Crispex Cereal and stir until
completely covered.
Pour into bag with 2 ½ cups powdered sugar and shake
Peanut Butter Chocolate Bars
Combine with wooden spoon:
1 cup creamy peanutbutter
1 cup melted butter
1 cup graham cracker crumbs
16 oz package of powdered sugar
Press into pan
Pour 2 cups of the melted chocolate chips over crust
Refrigerate
Flip’s Cheesecake
2 pkg of softened cream cheese
2 sticks of softened butter
1 ½ cups of sugar
2 TB vanilla extract
4 eggs
Use beater to whip softened butter, to that add the sugar. Next add cream
cheese and whip on a low speed for 1-2 min. Add the eggs slowly, at room temp.
Next add the vanilla extract . Pour over baked pie crust and bake at 350 deg
for 45 min.
Options: take 2 Granny smith apples and cut into small cubes. Add ¾ cups of
sugar and
mix. Put into a saucepan and slowly simmer to soften the apples. Drain liquid
off and place at bottom of crust before adding the cream cheese mixture on top.
Bake as above.
Pecan Pie
½ (15 oz package) refrigerated pie crust
4 lg eggs
1 cup dark corn syrup
¾ cups sugar
1/3 cup butter or margarine, melted
Pinch of salt
1 tsp vanilla extract
1 cup chopped pecans
¾ cups pecan halves
Fit pie crust into a 9 inch pieplate according to
directions , gold edges under and crimp.
Beat eggs and next 5 ingredients at med speed with an electric mixer until
smooth. Stir in chopped pecans and pour into crust. Arrange pecan halves on top
of pie.
Bake at 350 deg x 50 min, shielding edges with aluminum foil after 30 min to
prevent excessive browning.
Apple Crisp
lg apples ( 2 ½ lbs) , peeled, cored and thinly
sliced
¼ cups water
Juice of 1 lemon
2 cups of rolled oats
2 cups flour
2 cups packed brown sugar
2 TB cinnamon
1 ¼ cups ( 2 ½ sticks ) melted butter
Preheat oven to 350 deg. Combine the apples, water and lemon juice in an 8x8
inch baking pan. In a bowl, combine the oats, flour, sugar , and cinnamon. Pour
in the butter and stir to make a crumbly mixture. Spread the topping in an even
layer over the apples and bake for 45-55 min or until the topping is crisp and
browned.
Berry Lemonade slush
½ cups country time lemonade flavor mix (dry)
½ cup water
3 cups ice cubes
1 cup fresh or frozen lemonade
Empty lemonade mix into blender, add all ingredients and blend on high speed
for 10 seconds. Stir and mix again for 5 sec. you can add RUM for a good time.
Sparkling Champagne Punch
3 ¾ cups lemonade
5 lemon slices
5 lime slices
10 cherries with stems
6 cups water
2 12 oz cans frozen lemonade concentrate, thawed and undiluted
2 12 oz cans frozen pineapple juice concentrate, thawed and undiluted
1 2 liter bottle ginger ale, chilled
1 1 liter bottle tonic water chilled
1 bottle champagne chilled
Pour 3 cups lemonade into a lightly greased 4 ½ cup ring mold. Freeze 1 hour or
until slushy. Arrane citrus slices and cherries in
mold pressing into slushy mixtures and freeze x 1hour. Pour into remaining ¾
cups lemonade, freeze at least 4 hours or until firm.
Stir together 6 cups of water and concentrates in a large container. Chill at
least 1 hour or until thoroughly chilled.
Add ginger ale, tonic water, and champagne to chilled juice mixture in
container, gently stir. Remove ice ring from mold, and place in a large punch
bowl. Add punch and serve immediately.
*3 cups sparkling cider may be substituted.
Bean chilled DIP
2 cans Black beans, drained
2 cans Rotel tomatoes,drained
1 can green chilis, drained
Green onions dices
1 can shoepeg corn, drained
Olive oil, small amount
Lemon pepper to taste
Crab Bisque
1 10 oz can cream of asparagus soup
1 10 oz can cream of mushroom soup
¼ cups milk
¼ cups half and half
½ lb crabmeat
¼ cups dry sherry
Combine all in a heavy saucepan and bring to boil. Reduce heat and simmer for 5
min.
Grilled Pork Tenderloin
1 pork tenderloin ( 2- 2 ½ lbs)
Marinade:
¼ cup soy sauce
2 TB Dry red wine
1 TB honey
1 TB brown sugar, light or dark
2 cloves minced garlic
1 tsp minced fresh ginger
½ tsp ground cinnamon
2 green onions, chopped, white and green parts.
Place tenderloin in bag . whisk all ingredients and pour over tenderloin. Seal
and marinate overnight.
If cooking in oven, cook at 350 deg x 40-45 min. If grilling, grill for 35-40
min. Allow the meat to sit for about 10 min before cutting into 2 inch pieces
for serving.
While meat is grilling, gently simmer the reserved marinade in a small saucepan
until it is reduced to about 2 TB. Drizzle a small amount of marinade over each
serving of meat.
Emeril’s Essence
2 ½ Tb paprika 2 TB salt 2 TB garlic powder
1TB pepper 1 TB onion powder 1 TB cayenne pepper
1TB dried oregano 1 TB dried thyme
Shrimp and Sausage pasta with Essence
Cream Sauce
12 oz linguine pasta
2 TB EVOO
8 oz hot sausage cut into ½ inch pieces
½ cup red bell pepper, cut into 1 inch thin strips
½ cups yellow bell pepper, cut into 1 inch thin strips
½ cup chopped shallots
1 TB minced garlic
¼ cup chopped green onions, plus extra for garnish
¼ cups dry white wine
1 ½ lbs shrimp, peeled and deveined
2 tsp fresh lemon juice
1 ½ cups heavy cream ( or to taste)
½ cup Parm cheese
3 Tb finely chopped fresh parsley
Cook pasta and toss with 1 TB oil.
Cook sausage until browned , remove and pat dry. Set aside
In same sautee pan – heat oil in pan over med-high
heat. Add bell peppers and shallots and cook, stirring until soft. Add garlic,
green onions, and 1 Tb essence. Deglaze with white wine and cook until almost
completely reduced. Add the shrimp and sprinkle with remaining 2 tsp of
essence. Cook , stirring until shrimp are done. Add lemon juice and cream and
bring to a boil. Cook until sauce starts to thicken. Add pasta, cheese, parsley
and sausage. Garnish . Adjust seasonings as needed.
Tuscan style Pork Tenderloin (WS)
4-6 lb pork tenderloin – cut fat off.
2 TB freshly chopped thyme
1 TB freshly chopped sage
2 tsp salt
1 tsp ground pepper
2 TB EVOO ( enough to make a paste)
6 cloves of garlic, minced ( I used the paste – like 3 TB)
Mix all ingredients to form a paste.
Score the top of the pork in 1 to 2 places. Preheat oven to 350 deg.
Rub herb mixture all over pork and let stand at room temp for 15 min or up to 1
hour before cooking. You may also cover and refrigerate overnight.
Oil roasting pan , place pork in pan. Cook for approximately 45 min or until
pork is done (slightly pink or 145 deg in middle). Wait 10 min and cut into
slices. Very good
Prep: 20 minutes
Bake: 55 minutes
Makes: 8 servings
*You will need a meat thermometer and a loaf pan.
Olive Oil Cooking Spray
1/2 cup organic chicken broth (Swanson )
1/4 cup of chopped onions (I used white)
1/4 cup of chopped green peppers
1/4 cup of chopped celery
1 TSP of crush garlic
2 lbs of uncooked ground turkey breast (you may want to use only 1 lb for 4
servings)
1 cup cooked brown rice, Uncle Ben's Ready Rice
1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped (optional, I
didn't include)
1 egg
1 TBS Greek seasoning (I substituted Italian seasoning instead and was fine)
1/4 cup of ketchup
Preheat oven to 350 degrees. Lightly coat a 9x5x3 in. loaf pan with
cooking spray. Set aside.
In a microwave-safe dish, combine chicken broth, onions, peppers, celery, and
garlic. Cover and microwave on high setting (100%) for 5 minutes. Cool.
In a large bowl, combine cooled veggies, turkey, rice, tomatoes, egg, and
seasoning. With clean hands (barf!), thoroughly combine ingredients. Lightly
pat mixture into prepared loaf pan. Spread ketchup on top.
Bake turkey loaf in preheated oven for 55 - 60 minutes or until the turkey
reaches 165 degrees F.
Salmon Florentine
Vegetable oil spray
4 salmon fillets (about 4 ounces each)
1 tablespoon salt-free all-purpose seasoning blend
1 teaspoon olive oil
1 teaspoon pepper
1 teaspoon paprika
2 medium garlic cloves, minced
1 teaspoon water
1/4 teaspoon salt
6 to 8 cups fresh baby spinach leaves
6-ounce jar marinated artichoke hearts, drained and chopped
Preheat the oven to 375°F. Lightly spray a 13 x 9 x 2-inch baking pan with
vegetable oil spray.Rinse the fish and pat dry with
paper towels.In a small bowl, combine the seasoning
blend, oil, pepper, paprika, garlic, water, and salt. Brush the seasoning
mixture over both sides of the fish.To assemble, put
the spinach in the baking pan, covering the bottom. Put the salmon and
artichokes on the spinach. Lightly spray with vegetable oil spray.Bake,
uncovered, for 15 to 20 minutes, or until the fish flakes easily when tested
with a fork.
OATMEAL CARMELITAS
CRUST
2 cups all purpose flour
2 cups quick-cooking oats
1-1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups margarine or butter, softened
FILLING
1 (12 oz.) jar caramel ice cream topping (approx. 1 cup)
3 tablespoons flour
1 cup chocolate chips
1/2 cup chopped nuts
Heat oven to 350. Grease a 13 x 9 pan. In a large bowl, blend all crust
ingredients at low speed until crumbly. Press half of crumb mixture, about 3
cups, in bottom of greased pan. Reserve remaining crumb mixture for topping.
Bake at 350 for10 minutes. Meanwhile, in small bowl, combine caramel topping
and 3 tablespoons flour. Remove partially baked crust from oven; sprinkle with
chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with
reserved crumb mixture.
Bake at 350 for an additional 18 to 22 minutes or until golden brown. Cool
completely. Refrigerate 1 to 2 hours until filling is set. Cut in to bars.
Ravioli Caprese
Dough
2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water
Filling:
3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce:
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the dough:
In a large bowl combine the flour and the water. Using a wooden spoon, stir to
combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.
For the filling:
Combine all the ingredients in a medium bowl and stir to combine.
To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should
be slightly sticky. Add extra flour as necessary for rolling, but use only a
little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the
dough with the plastic wrap.
Lightly dust the work surface and a rolling pin. Working with 1 piece of dough
at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded
teaspoons of filling about 1-inch apart down the center of the dough. Fold the
dough over the filling. Press down around the edges of each of the ravioli with
your fingertips. Cut the ravioli into small squares and press down around the
edges again with your fingertips to seal. Place the finished ravioli on a baking
tray and continue forming the remaining ravioli.
Bring a large pot of salted water to a boil over high heat. Add half the
ravioli and cook until the ravioli float stirring occasionally, about 3 to 4
minutes. Drain into a large bowl and cook the remaining ravioli.
Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt,
and pepper. Gently toss to coat and serve immediately.
Vanilla Sugar Cookies
2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter
1/2 cup plus 2 tablespoons (4-ounces) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, combine the
butter and sugar and beat on medium speed until light and fluffy. Add the egg
and vanilla and beat until combined.
Add the flour mixture in 2 batches, scraping down the bowl after each addition.
Beat until the dough just comes together, being careful not to over mix.
Turn out the dough onto a lightly floured surface. Form the dough into a ball,
wrap it in plastic, and refrigerate for 30 minutes.
Place the ball of dough between 2 pieces of parchment paper and roll out to
1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet
and place in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F.
Cut out the cookies in the desired shapes and place on a half-sheet pan lined
with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch
apart. Transfer to the freezer and chill for at least 15 minutes or until they
are firm.
Bake until the cookies are light golden brown, about 10 minutes.
Let cookies cool completely on the sheets before decorating.
*Cook's Note: They will still be soft when they come out of the oven and may
break or oven and may break or become misshapen if they are moved off the
sheets before cool.
Sugar Cookie Frosting: 2 cups of powdered sugar ,¼ cup butter,1 tsp vanilla, 1
TB milk ( more if needed) , food coloring of choice. Mix all .
Chewy Sugar Cookies
You can also roll the cookies in the sugar sprinkles before baking.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating
Preheat oven to 375 degrees F.
In a small bowl, stir together flour, baking soda, and baking powder. Set
aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg
and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk
to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie
sheet. With a brush or fingers, moisten the top of each cookie with the
remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with
raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes
before removing to cool on a rack.
Publix Sugar Cookie Recipe
INGREDIENTS:
3/4 cup shortening
1/4 cup butter
2 cups granulated sugar
4 egg yolks
1 1/2 cups milk
1 teaspoon vanilla
1 teaspoon lemon extract ( I usually use all vanilla)
1 teaspoon baking soda
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
PREPARATION:
Cream shortening and butter with sugar. Add egg yolks, one at a time, beating
well after each addition. Pour milk into a large measuring cup; add extract(s)
and baking soda. Into a separate bowl sift flour, baking powder, salt, and
nutmeg.
Add dry ingredients to the creamed mixture alternately with the milk mixture.
Drop by teaspoonfuls onto ungreased baking sheets then sprinkle with a
cinnamon-sugar mixture. Bake for 12 to 13 minutes at 375°. Store sugar cookies
in an airtight covered container.
Seared Shrimp in Endive Lettuce- wraps
12 ounces uncooked large shrimp, peeled and de-veined
5 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
3 teaspoons fresh lime juice
1/4 cup lightly packed fresh Italian parsley leaves
1/4 cup low-fat sour cream
1/4 cup low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh
thyme leaves
2 tablespoons drained capers
2 heads Belgian endive
To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of
oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large
non-stick skillet over medium-high heat. Saute the
shrimp until they are just cooked through or pink, about 1 1/2 minutes per
side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool
completely. Cut the shrimp into small cubes.
To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining
2 teaspoons lime juice in a food processor until the parsley is finely chopped.
Season the sauce, to taste, with salt and pepper.
Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of
oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.
Separate the endive leaves and arrange on a platter. Spoon about 1 generous
tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over
the salad and serve immediately.
Greek Shrimp Scampi
1 lb shrimp – peeled , raw
4 cloves of Garlic, chopped or minced
Fresh flat parsley ( to taste)
Oregano (to taste)
Crushed red pepper ( to taste)
1 stick butter
Olive oil to taste ( ½ cup)
Pasta water ( 1 cup or so)
Greek seasonings (to taste)
Garlic paste ( to taste)
Zest of 2 lemons (small)
Juice of 1 lemon
White wine or sherry ( to taste , approx ¼ cup)
Cook butter and garlic , add shrimp and cook., add rest of ingredients .. toss with pasta
Maple glazed meatballs
1 ½ cup ketchup
1 cup maple syrup
1/3 cup soy sauce
1 TB quick cooking tapioca
1 ½ tsp ground all spice
1 tsp dry mustard
2 packages meatballs ( 16 oz each), thawed and separated
1 20 z can pineapple chunks in juice, drained
1- combine ketchup, syrup, soy sauce , tapioca , all spice and mustard in crock-pot. Carefully stir in meatballs and pineapple chunks into ketchup mixture. Cover and cook on low 5-6 hrs, serve warm.
Warm Blue crab brushetta
4 cups peeled, seeded and diced roma or plum tomatoes
1 cup diced white onion
2 tsp minced garlic
1/3 cup olive oil
2 TB balsamic vinegar
½ tsp dried oregano
2 TB sugar
1 lb lump crabmeat
1 ½ tsp kosher salt
½ tsp cracked black pepper
1/3 cup minced fresh basil
2 baguetttes, sliced and toasted
Combine tomatoes, onion, garlic , oil, vinegar , oregano and sugar in crockpot, cover and cook low for 2 hours. Then add crabmeat , salt and pepper. Stir and gently fold into mixture. Cook on low 1 hour. Fold in basil and serve on toasted baguette slices.
Easy Taco Dip
½ lb lean ground beef
1 cup frozen corn
½ cup chopped onion
½ cup salsa
½ cup mild taco sauce
1 can (4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded Mexican cheese blen
Tortilla chips
Sour cream
Brown ground beef in large skillet , drain and transfer to crock pot. Add corn, onion, salsa, taco sauce, chiles and olives. Mix well and cover, cook on low 2-3 hrs. Just before serving, stir in cheese, serve with chips and sour cream.
Hot beef sandwiches au jus
4 lbs beef rump roast
2 envelopes ( 1 oz each) of onion flavored dry soup mix
2 tsp sugar,
1tsp dried oregano
1 TB minced garlic
2 cans ( 10 ½ oz) beef broth
1 bottle (12 oz) beer
Crusty French rolls, sliced
Place beef, soup mix, sugar, oregano, garlic, broth and beer in mixing bowl. Cook on high 6-8 hrs. remove beef from cooker and shred. Return beef to cooking liquid and mix well. Serve on crusty rolls with extra cooking liquid (jus) on the side for dipping
BBQ pulled pork sandwiches
1 pork shoulder roast ( 2 ½ lbs)
1 bottle (14 oz) BBQ sauce
1 TB fresh lemon juice
1 tsp brown sugar
1 md onion chopped
8 rolls
Place roast in crock pot and cover, cook on low 10-12 hrs or high 5-6 hrs. Remove and shred. Return to crock pot, add BBQ sauce, lemon juice, brown sugar, and onion. Cover and cook on low 2 hours or high 1 hour. Serve on rolls.
BBQ pulled pork
1 boneless pork shoulder or butt ( 3-4 oz)
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp black pepper
½ tsp ground red pepper
1 med green bell pepper cut into strips
1 bottle ( 18 oz) BBQ sauce
½ cup packed light brown sugar
Rolls
Combine pork, salt, cumin, paprika, black pepper and red pepper in small bowl. Rub over roast.
Place onion and bell pepper in crockpot,, add pork.. combing BBQ sauce and sugar in medium bowl and poor over meat. Cover and cook on low 8-10hrs.
Shred pork and serve with bread rolls or rice
Cuban Pork Sandwiches
1 pork loin roast ( 2 lbs)
½ cup OJ
2 TB lime juice
1 TB minced garlic
1 ½ tsp salt
½ tsp red pepper flakes
8 bread rolls
Put pork loin in crock pot ( coat with cooking spray first), combine OJ, lime juice, garlic, salt and pepper flakes in small bowl. Pour over pork. Cover and cook on low 7-8 hrs or high 4 hours. Transfer to cutting board and cool, cut into thin slices.
To serve- spread mustard on bread, place pork , cheese, ham and pickes. – serve hot
French toast bread pudding
2 TB packed dark brown sugar
2 ½ tsp ground cinnamon
1 loaf toast style bred
2 cups whipping cream
2 cups half and half
2 tsp vanilla
¼ tsp salt
4 egg yolks
1 ¼ cups sugar
¼ tsp ground nutmeg
Maple syrup
Coat crock pot with cooking spray., combine brown sugar and cinnamon in small bowl , reserve 1 TB , set aside.
Cut bread slices in half diagonally. Arrange bread slices in single layer , keeping as flat as possible. Evenly sprinkle on TB cinnamon mixtures. Repeat with remaining bread and cinnamon mixtures.
Cook and stir cream, half an half, vanilla and salt in a large saucepan over med heat, allow to come to a boil, reduce heat to low.
Meanwhile, whisk egg yolks, sugar in a medium bowl. Cont to whisk quickly while adding ¼ cup of hot cream mixtures. Add warmed egg mixture to saucepan and increase heat to medium high. Cook and stir about 5 min or until mixture thickens slightly , do not boil.
Remove from heat and stir in nutmeg. Pour over bread and press down lightly. Sprinkle with remaining cinnamon mixture on top. Cook low 3-4 hours or high 1-2 hours .
Let pudding rest 10 min before spooning into bowl, serve with maple syrup and whipped cream if desired.
Chipotle Cornish Hens
3 small carrots cut into ½ inch rounds
3 stalks celery cut into ½ inch pieces
1 chopped onion
1 can (7oz) chipotle pepper in adobo sauce, divided
2 cups prepared stuffing
4 cornish hens
Salt and pepper to tast
Fresh parsley, chopped
Coat crock pot with spray. Add carrots, celery and onions.
Pour canned chipotles into small bowl. Finely chop 1 chipotle pepper. Remove remaining peppers from adobo sauce and reserve for another use. Mix ½ of chopped chipotle pepper into stuffing. Add remaining ½ chipotle pepper to adobo sauce.
Rinse and dry hens , removing giblets if any,. Season with salt and pepper inside and out. Fill each hen with about ½ cup stuffing. Rub adobo sauce onto hens. Place in crock pot (legs up), cover and cook on high 3 ½ to 4 ½ hours.
Bananas Foster
12 bananas cut into quarters
1 cup flaked coconut
1 tsp ground cinnamon
½ tsp salt
1 cup dark corn syrup
2/3 cup butter, melted
2 tsp grated lemon peel
¼ cup lemon juice
2 tsp rum
12 slices pound cake
1 quart vanilla icecream
Combine bananas and coconut in crock pot. Stir together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice and rum in medium bowl. Pour over bananas. Cook on low 1-2 hours, arrange bananas on pound cake slices. Top with ice cream and poor on warm sauce.
Caramel and Apple
Pound Cake
4 med baking apples, cored, peeled and cut into wedges
½ cup apple juice
½ pound caramels, unwrapped
¼ cup creamy peanut butter
1 ½ tsp vanilla
½ tsp ground cinnamon
1/8 tsp ground cardamom
1 prepared pound cake , sliced
Coat crock pot with spray. Layer apples, apple juice, and caramels into pot.
Mix together peanut butter, vanilla, cinnamon and cardamom in small bowl. Drop by tsp onto apples. Cover and cook low 6-8 hours or on high 3-4 hours. Stir and cook 1 hour longer. Spoon warm over cake slices.
Hot Mulled Cider
½ gallon apple cider
½ cup packed light brown sugar
1 ½ tsp balsamic or cider vinegar
1 tsp vanilla
1 cinnamon stick
6 whole cloves
½ cup applejack or bourbon
Combine all ingredients except applejack/bourbon in crockpot. Cover , cook on low 5-6 hours. Remove and discard cinnamon sticks and cloves. Stir in applejack/bourbon just before serving if desired. Serve Hot in mugs!
Macaroni and Many
Cheeses
2 cups elbow Macaroni
4 TB unsalted butter
¼ cup all-purpose flour
3 cups milk
2 cups mixed semi hard cheeses (
Salt and freshly ground pepper
2/3 cup freshly grate Parmigiano-Reggiano cheese
1- preheat broiler. In a medium saucepan of boiling salted water, cook macaroni and drain.
2- Meanwhile, in another medium saucepan, melt butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat., whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.
3- Add the macaroni to the hot cheese sauce and stir to coat. Transfer to a 9x13 pan and sprinkle on the parmigiano-reggiano. Broil 4 inches from the heat until richly browned. Let rest for 5 min before serving.
Salad Dressings: 1/3 cup of safflower oil
Citrus Cilantro- ½ tsp hotsauce + 2-3 Tsp lime juice + 1-2 TB cilantro
Balsamic Blue cheese- ½ tsp minced garlic + 2-3 tsp balsamic vinegar+ 1-2 TB crumbled blue cheese
Asian- ½ tsp white vinegar+ 2-3 Tsp hoisin sauce+ 1-2 TB chopped scallions
Orange Upside Down
Cake
1 TB butter, softenend
½ c packed light brown sugar
3 navel oranges
1 ¼ cup all-purpose flour
¾ c granulated sugar
¼ c cornmeal
1 ½ tsp baking powder
½ tsp salt
½ cup of milk
¼ c olive oil
1 Lg egg
1 tsp vanilla extact
1- preheat oven to 350 deg, in bottom of 10 inch cast iron or heavy skillet , spread butter. Sprinkle evenly with brown sugar.
2- From oranges- grate 1 tsp peel and set aside. Cut peel and pith from oranges. Slice oranges crosswise into ½ in thick slices. Arrange in single layer over sugar in skillet.
3- In large bowl, with a wire whisk- combine flour, granulated sugar, cornmeal, baking powder and salt. In a small bowl whisk milk, oil, egg, vanilla, and orange peel until blended. With a mixer on low speed, add milk mixture to flour mixture and beat until blended. Increase speed to medium and beat 1 min. Spoon Batter over oranges and spread evenly.
4- Bake 35-40 min or until toothpick in center comes out clean.
5-
Mini Meatballs
2 lbs ground beef
2 eggs
½ cup onion, finely diced
4 TB olive oil
½ cup bread crumbs, plain or seasoned
1 TB smooth peanut butter
Salt and pepper
1- In a large mixing bowl, combine meat, eggs, onions, 2 TB olive oil, bread crumbs, PB , S&P.
2- Using a teaspoon, form 24 small meatballs.
3- Heat
remaining 2TB olive oil in skillet over medium –high heat. Working in batches,
cook meatballs for about 10 min, turning frequently to brown on all sides.
Serve with
Bruschetta Bites
1 ½ lbs fresh ripe tomatoes, diced
1TB EVOO, plus ¼ cup for coating bread slices
1 tsp white balsamic vinegar
8 fresh basil leaves, chopped
Salt and pepper
Juice of half a lemon ( 1TB)
1tsp honey
1 french baguette or Italian breadd
1-Combine diced tomatoes, 1 TB olive oil, balsamic vinegar, chopped basil leaves, salt pepper, lemon juice and honey in a bowl. Let sit
2- slice the baguette on the diagonal into ½ inch thick slices. Using a pastry brush, coat one side of each slice with olive oil. Working in batches, place slices oil side down in toaster oven and lightly toast.
3- To assemble- place toasted bread slices on serving platter oil side up. Spoon some tomato mixture on each one and serve immediately.
Baked Ziti:
4 tsp plus 1 TB EVOO
¾ lb sweet Italian sausage with casings removed
1 small eggplant cut into ½ inch cubes
1 yellow onion choppd
3garlic cloves , minced
½ cup dry red wine
1 28oz can crushed plum tomatoes with juices
5 oz ziti, cooked until a dente
¼ cup chopped fresh basil
1/3 cup rinsed chopped Kalamata olives
2 ½ cups shredded mozzarella
Kosher salt and pepper to taste
½ cup grated Parmigaiano-Reggiano
Preheat oven to 400deg. In 10 inch fry pan, warm 2 tsp oil. Brown sausage 5 minutes and drain on paper towel. Discard all but 1 Tb fat from pan, set pan over medium heat, warm 2 tsp oil. Cook eggplant 6 min. Transfer to a large bowl. Set pan over medium heat, warm 1 Tb oil. Cook onion 5-6 min, add garlic and cook 1 min. Add wine, increase heat to medium –high and bring to boil, scraping up browned bits. Cook 3 min. Add tomatoes and juices, simmer 10 min.
Add sausage, pasta, basil, olives, 2 cups mozzarella cheese and tomato sauce to bowl with eggplant. Stir to combine. Season with S&P. Transfer to fry pan, sprinkle ½ cup mozzarella and Parm-reggiano over pasta. Cover Bake 25 min. Uncover and Broil 5min.
Meatball sauce
2 10z cans condensed tomato soup
2 cups brown sugar-packed
¾ cups white vinegar
2 Tsp dry mustard
Mix all ingredients and pour over meatballs or use on other meat as BBQ sauce.
Martha Stewart
Sangria
1 bottle Rose wine
1/3 cup Tequilla
1/3 cup Cranberry juice
1/3 cup grapefruit juice
¼ cup sugar
Fruit
Bloody Mary Punch
1 46 oz veg juice chilled
1 TB ground pepper
3 TB fresh lime juice
1 TB hot sauce
1 TB Worcerstershire sauce
½ tsp
½ cup Vodka (optional),
Chilled celery sticks, dill pickles, olives
Combine first 6 ingredients and vodka ( if desired) in a punch bowl or pitcher. Cover and Chill up to 24 hours.
Rasberry Lemonade Punch
• 1 package(s) raspberries (frozen), 12 oz.
• 1 cup(s) sugar
• 1 cup(s) lemon juice
(fresh)
• 1 liter(s) club soda
1. Combine frozen raspberries, sugar, and 1 cup water in medium
saucepan. Stir over medium heat until sugar dissolves and berries thaw.
Increase temp and lightly boil for 2 - 3 more minutes.
2. Strain raspberry mixture into bowl, pressing on solids to extract as much
liquid as possible; discard solids in strainer. Chill until cold.
3. Stir raspberry syrup, lemon
juice, and sparkling water in large pitcher.
5. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Garnish
with fresh raspberries and lemon slices if desired.