Basic Microwave Risotto

Helloooo. Hellooo? Anyone still herrrre???

This is so easy and tastes just like the risottos I've had in Italy. Great dish for company.

3 T butter
1 clove garlic, minced
1 onion chopped fine
1 1/2 c vegetable broth
1 c uncooked Arborio rice
3/4 c white wine
1/4 c grated parmesan

1. In a 3 qt microwave safe casserole dish, place first 3 ingredients. Place in microwave on high for 3 minutes.

2. Add broth and rice into casserole dish, cover tightly and cook on high for 6 minutes.

3. Stir wine into the rice. Cook on high for 10 minutes more. Stir cheese into rice and serve.

You can add almost anything to this to make it more nutritious. I added chopped bell peppers to the onion mixture and then chopped walnuts and extra parmesan at the end.

A fantastic substitute for boring rice/pasta.

Monica's famous slush

Just like Mom's... but better.

6-7 cups chopped rhubarb
2 c sugar
1 can OJ from concentrate
1 can lemonade from concentrate
1 c brandy or Tropical/peach schnapps or jin or berry flavored vodka
3 c water

1. Place rhubarb in a large pan and cover with water. Boil until rhubarb is tender... this goes quicker if you're using frozen chopped rhubarb. Drain rhubarb in a colander into a pan (DO NOT TOSS OUT THE RHUBARB WATER IT WAS BOILING IN.) and blend until pureed.

2. Mix puree with sugar, OJ, lemonade, alcohol and water (use the water you saved from boiling rhubarb). Stir until well blended, pour in an ice cream pail and freeze.

3. The rest is the same as mom's for serving.

THIS. IS. THE SHIT.

I pureed all the rhubarb and then split it between 2 containers to make one alcoholic and one non alcoholic one. Just split the ingredients betwen the two pails and add a half cup extra rhubarb juice in place of the alcohol.

Ramen Salad (Mom's)

2 - 1 lb. pkgs. coleslaw
2 - Ramen pkgs. (Beef suggested)
Sunflower nuts (optional)

1. Open the Ramen packages; set aside flavor packs, and crush all noodles into small pieces. Set aside.
   
2. Mix the 2 Ramen flavor packets with: 3/4 cup vegetable oil, 1/3 cup white vinegar, 1/2 cup sugar.
3. Add coleslaw and mix.
4. Chill (refrigerate).
5. 1/2 hour BEFORE serving, mix in the sunflower nuts and raw, crushed Ramen noodles.
   

Vegetable Pizza

1-2 pkg. crescent rolls
16 oz. cram cheese
2/3 cup mayo
salt/pepper
1 Tbsp. dill weed
2 Tbsp. taco sauce

1. Follow instructions, and bake the unrolled rolls on/in pan.
2. Beat cream cheese and mayo.
3. Add a little salt/pepper.
4. Add dill weed and taco sauce to mixture; blend.
5. Spread over baked crust, and then top with (Mom's layers): onion, shredded carrot, tomato, black olives, broccoli, cheddar cheese ("...DON'T over-do it!" --Mom.).
6. Refrigerate.

*Could substitute or add, also, cauliflower and/or other veggies.

Marinated Avocado and Mozzarella salad

2 Avocados
8 oz buffalo milk mozzarella

Cut avocadoes in half, peel and slice halves into 1/4 inch slices. Slice buffalo milk mozarella into 1/4 inch slices. Layer the two - alternating each - on a dinner plate in a circular pattern. The do toppings:

1/2 red bell pepper
25 fresh basil leaves
1 bunch scallions

Cut top and bottom off bell pepper and lay edible part flat. Cut the thinnest strips possible and toss over the avo/mozz plate. Then roll your basil leaves together and starting from the ends, cut thin strips of basil with a very sharp knife. Scatter basil ribbons over the avo/mozz mixture. Slice scallions thinly and scatter over above salad. Then do viniagrette:

1/2 c olive oil
4 t white wine vinegar
2 cloves garlic
A few good shakes salt and pepper
2 t mustard powder (I just used a good squirt of mustard because we didn't have this)

In a bowl, crush the peeled garlic and salt and pepper together with the bottom of a glass (the recipe says use a mortar and pestle but this works just as well.) Do this until it makes a good mush. Then add the mustard and crush into this mixture. Then stir in the olive oil and vinegar. At this point, add all ingredients to a tightly lidded jar and shake really well. This is how the dressing comes together. Otherwise the taste will be uneven. Shake well, pour over the mozz/avo salad. Top the salad plate with another plate, upside down and refrigerate for a few hours to intensify teh flavor. Do not cover with saran wrap or you will smoosh the salad.

Mojito bars

2 c flour
1 c powdered sugar
2 sticks butter softened
1 T fresh chopped mint
4 eggs
2 c sugar
6 T flour
6 T fresh squeezed lime juice
1.5T white rum
1 T grated lime zest

Preheat oven to 350. Butter a 9x13 pan.

Combine the first 4 ingredients with a pastry blender or fork and knife until pea sized crumbles form. Press the mixture into the prepared pan and bake for 20 minutes.

Meanwhile, prepare the filling by mixing together the remaining ingredients. Pour over the baked crust and bake an additional 25 minutes.

Once bars are set and cooled, sprinkle with powdered sugar and cut into squares. Sprinkle with fresh mint on top if desired.

Strawberry Crumble

1/2 cup all-purpose flour
1/4 cup ground almonds (I used a coffee bean grinder to crush/grind whole almonds.)
5 Tbsp. sugar
5 Tbsp. butter (room temp/softened)
1 pound strawberries (stems removed and halved or quartered)
1-2 Tbsp. kirsch, *optional (I made w/o it, b/c what the heck is it?)
1 tsp. lemon juice
Vanilla ice cream

CRUMBS:

1. Preheat oven to 375 degrees.
2. In a bowl, mix together the flour, ground almonds, and 3 Tbsp. sugar. With fingertips, rub 3 Tbsp. softened butter into the mixture until coarse crumbs form. Works fine to use a fork to mix; then cut into it with the fork and a butter knife as it thickens.
   
3. Spread evenly into a shallow baking pan. Bake 10-12 minutes, or until golden brown. You may want to shake/stir the crumbs around about half way through.
   

SAUCE:

1. While the crumbs cook, melt remaining 2 Tbsp. butter and 2 Tbsp. sugar over medium heat. Continue to cook for 4-5 minutes, or until light caramel color, stirring occasionally.
2. Carefully stir in berries, kirsch, and lemon juice; cook for 30 seconds--just until the first bubbles break the surface--and remove from heat.
3. If caramel mixture solidifies when berries are added, cool and stir a minute of two longer, just until it melts.
   

FINAL PRODUCT:

1. Spoon hot strawberries into dessert dishes (makes 4-6 servings), and sprinkle with crumbled almond topping.
2. Serve warm, and top with a spoonful of vanilla ice cream.

Made this last night for a late dessert on the porch. Very yummy, and the crumbs would be good topped over any ice cream dish--and other things, I'm sure--as well. Try it, but make little beings under 3 wear BIBS! :)

Mom's Rum Cake

CAKE:

1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup water
1/2 cup light rum (I think I used Bacardi)
4 eggs

1. Mix all of the ingredients together THOROUGHLY (approx. 4 min.).
2. Grease ENTIRE pan (melt butter and use pastry brush), and then flour it (toss some flour in the bottom, and tip/turn the pan until flour coats it entirely).
3. Place cherries in the pan's base (symmetrically around the inner core); lightly pour/spoon the mix over the cherries to keep them in place. Then pour in the rest of the mix.
4. Bake @ 325 degrees for 1 hour.
5. Cool in pan, and prepare the sauce.

SAUCE:

1 cup sugar
1/4 cup water
1/2 cup butter

1. Boil 1 minute and then take off heat and stir in 1/4 c. rum.
2. While the cooled cake is still in the pan, spoon mixture over the cake (through the edges and the core); set aside a little of the sauce to top over the final product. It seemed like I had TONS of this sauce, but I just kept going around the edges and dumping more in;once it soaked in, I just kept repeating that around the cake...trust me: you aren't adding too much--the more, the BETTER!
   
3. Cool for 10 more minutes, and tip onto serving plate; top off the cake by pouring the remaining sauce over the top of the cake.

My cake broke a little when I tipped it, however I just placed the broken part back on, and used some sauce to patch the area and meld it back together! :)

Grandma Doug's spaghetti sauce

This Classic makes it debut on the blog.

Cover the bottom of a large stock pot with oil and put on medium low.

Brown
1/2 chopped onion
1/2 lb ground beef
1 clove chopped garlic

Do not drain.

Once browned, add the following:
1 t cinnamon
1 t allspice
1 t salt & 1/2 t pepper
1 t nutmeg
4 or 5 bay leaves
Pinch of rosemary leaves

When all mixed together, add 12 oz tomato paste. Add water to the pot using the tomato paste can 2 or 3 times.

Then, add 2 qt tomato juice. Bring to a boil and add 1/3-1/2 c sugar, plus a generous sprinkling of parsley. Let boil 15-20 minutes and drop in meatballs.

Meatball recipe:

1 1/2 # ground beef
5 crushed saltine crackers
1 egg
2 T heaped parmesan cheese
parsley leaves
salt and pepper
1/4 c water
1/2 clove garlic chopped

Mix together with hands, form meatballs and put in sauce to cook. Simmer for 2-2 1/2 hours and test to make sure done before serving.

Oven Baked Ribs

2.25 lbs short ribs
18-20 oz bottle BBQ Sauce (we use Famous Dave's Sweet and Zesty but any will do)
1/2 c orange juice

Set the oven to 300.

In a 9x13 pan, mix the BBQ sauce with the OJ until fairly blended. Add the short ribs and use the tongs to grab and coat all sides with the sauce in the pan. Cover tightly with foil.

Cook for 2 1/2 hours, turning once halfway through. A little bit before you're done with this time, increase the heat to 400. After the ribs have finished, take the foil off and cook 10 minutes. Then flip ribs and cook another 10 minutes uncovered.

I serve these with Jiffy corn muffins from the box mix. Put together right at the end during the first 10 minutes the ribs are uncovered. When you flip them for the last 10 minutes, add the muffins.

Lemon Cheese Bars

1 Yellow Cake Mix
8 oz. Cream Cheese softened
1/3 C sugar
1 tsp. Lemon Juice

Mix dry cake mix, 1 egg, 1/3 oil until cumbly. Remove 1 Cup. Put remaining of the mixture into a lightly greased 9 x 13 pan.

Bake 15 min at 350. Beat Cheese, sugar, lemon juice, and 1 eggs until light and smooth. Spread over baked layer. Sprinkle with reserved cumb mixture. Bake 15 min longer.

Cool, Cut into bars, and ENJOY!

Caramel Bars

UPDATED POSTING ADDED 2014 

*This is the same recipe as posted previously, but with a tad more detail*

INGREDIENTS:
1 and 1/2 c. flour
1 and 1/4 c. brown sugar
1 and 1/2 c. oatmeal
1 and 1/8 c. butter (melted)
1/4 tsp. salt
3/4 tsp. baking soda

1/2 c. heavy whipping cream 
1 bag of caramels (the kind I buy is 11 oz., unwrapped caramels--Walmart)

1 and 1/2 c. chocolate chips (semi-sweet)

STEPS:

1. Mix the br. sugar, flour, oatmeal, salt, soda, and melted butter.  
2. Set aside 2/3 cups of the mixture; press remaining mixture on the bottom of a large cake pan (BUTTER THE PAN, first).
3. Bake at 350 degrees for 10 minutes and remove (it SHOULD look undercooked).
4. WHILE it bakes, melt the caramels and cream in a double broiler, OR in a microwave (alternate heating for 45 seconds, and then stirring/cooling for 45 seconds until done melting to avoid burning).
5. Sprinkle the chips across the semi-baked crust.
6. Top with the melted caramel.
7. Finalize with sprinkling the remaining crust mixture; bake 15-20 minutes longer (watch so it doesn't burn on top after the 15 minute mark. 

ORIGINAL POSTING 2010

1 1/2 C Flour 1 1/4 C Brown Sugar 1 1/2 C Oatmeal 1/4 tsp. Salt 3/4 Tsp. Baking Soda 1 1/8 C. Butter (Melted) 1/2 C. Cream 1 Bag Caramels 1 1/2 C Chocolate Chips

1. Mix the brown sugar, flour, oatmeal, salt, soda, and melted butter.
2. Butter/grease large cake pan; press mixture on bottom of large cake pan; *save 2/3 cup for the topping (later on).
3. Bake @ 350 degrees for 10 minutes. Meanwhile...
4. Melt the caramels and cram in a double broiler (stove), OR microwave: 45 seconds on-and-off.
5. Sprinkle the chocolate chips over the semi-baked crust (after the 10 mins).
6. Add/pour over the melted Carmel mixture, and finish by sprinkling the rest of the 2/3 crust mixture.
7. Bake 15-20 minutes longer.

Peppery Wisconsin Mascarpone pasta sauce with Bacon

Writing the recipe as given but I'd leave out the additional pepper and season at the end to taste... peppered bacon packs a kick. Likewise with the salt, it can be added at the end to taste preferences.

2 T olive oil
2 cloves garlic, crushed
2 shallots, diced (optional)
1 c onions diced
8 slices thick-sliced peppered bacon cut into 1 inch long strips
14.5 oz can Italian style diced tomatoes
8 oz can tomato sauce
1/2 t salt
1 t pepper
8 oz Mascarpone cheese
3 T fresh basil leaves or 1.5 T dried basil leaves

1. Heat oil in a large saute pan and add garlic, shallots and onions; saute over medium heat until tender, about 5 mintues. Do not brown.
2. Stir in bacon. Raise heat to medium high and cook until bacon cooks through but does not crisp.
3. Add diced tomatoes and tomato sauce. Salt and pepper to taste.
4. Simmer about 15-20 minutes or until the sauce thickens and reduces a little.
5. 10 minutes into simmering the tomato bacon sauce, put the pasta on the stove. Drain pasta when it is finished cooking. Take sauce off stove and add mascarpone and basil to it. Then combine sauce with pasta.

This is a family favorite. We have it closer to payday when we can buy the more expensive bacon. The cheap stuff is mostly fat and just tastes chewy and flavorless. Trust me, its worth it to get the good stuff.

Mom's Pasta Primavara

Just pulling out an old recipe in case you want something healthy, simple, and SO good. I just made this last night, and LOVED IT! I totally forgot how good the taste is; plus, it's healthy!


oil--olive or vegetable work (I used olive)
1/2 tsp. minced garlic
1 cup chopped broccoli
1/2 cup diced onions
3/4 cup raw carrots, sliced (as into little circles)
3/4 tsp. salt
1 1/4 cup cooked chicken (I cooked in advance and had cut into stir-fry sized pieces)
1 cup canned, diced tomatoes
pasta
shredded mozzarella, *optional (SUGGESTED FOR SURE)

1. Heat oil--enough to cover bottom of pan--in a skillet/pan over medium heat; add garlic, and heat until soft: DO NOT BURN.
2. Add broccoli, onions, carrots, and salt; stir for a few minutes to soften (2-4 min.). Stir in the chicken (2 min.), and then finally stir in the diced tomatoes.
3. Let cook over medium heat, stirring occasionally, for about 10 -15 min.
4. Serve over cooked noodles; *optional to throw some shredded mozzarella over your noodles before spooning the chicken/veggie mixture over them.

Healthy and so, SO good...and my kids liked it, too. Get ready, Rob: we'll probably be eating this at least once a week from this point forward!

Crock Pot: Chicken Chili

4-5 frozen chicken breasts
2 jars Mrs. Renfro's Peach Salsa
Large jar canellini beans drained and rinsed
1 c (maybe more) chicken broth

Add all to crock pot and put on low for 6 hours. Stir very occasionally.

Shred chicken and add more chicken broth if you want it soupier.

You can substitute water for broth for a very low sodium version. This is excellent when you spoon sour cream into your bowl, too. Also, very good with chopped avocadoes on top but not necessary.

Crock Pot Angel Chicken

Serve over pasta or rice (go rice cooker!!). Also, I haven't tested this yet, but will soon, and then I"ll let you know how it is, from my perspective.

Ingredients:
6 skinless, boneless chicken breast halves (about 1 1/2-2 lbs.)
1- 8 oz. pkg. sliced fresh white or shiitake mushrooms
OR 8 oz. canned artichoke hearts (I bought as 2 - 4 oz. jars)
1/4 cup butter
1- .7 oz. pkg. Italian dry salad dressing mix
1- 10 3/4 oz. can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8 oz. tub cream cheese with chives and onion (fresh, snipped chives optional)

Directions:

1. Place chicken and mushrooms in slow cooker.
2. Melt butter in saucepan; stir in Italian dressing mix. Stir in soup, wine, and cream cheese until combined; pour over chicken.
3. Cook on low-heat for 4-5 hours.
4. Serve over rice or pasta; sprinkle with fresh chives if desired.

SO, the original is to be made with the mushrooms, but in attempt to make Monica try it, I substituted jarred artichoke hearts for the mushrooms--same amount--and it was SO, SO good, I thought! We served over angel hair pasta: WONDERFUL!

German Potato Salad

Boil & Slice when COOL:
1 Kettleful of Potatoes

Frying Pan:
1 Package Bacon
2 Onions
1/2 Cup Celery
1/2 Cup Flour
3 Cups Water
1 1/4 Cup Vinegar
Sugar & Pepper to taste
Frying Pan & Crock Pot

Crock Pot:
Cooled/Sliced Potatoes and adding ingredients as finished
Add 4 Diced Hard Boiled Eggs

Peal & Boil Potatoes (stick a ford though potato to see if it goes through easily - about 8-10 minutes)

Set aside and let potatoes cool

Cut Bacon into 1/2 inch peices and fry with onions and celery (the key is not to fry bacon too dark - this will determine the color and taste of the salad. Too burnt or dark will give you that color and taste, just the right color will make the taste more flavorful and good color)

While bacon is finishing up slice potatoes (do not slice too thick). Add to crock pot.

Remove the finished bacon and stir in flour into bacon grease. Turn the heat up to high and add vinegar & water to thicken. Add Sugar to Taste (about 1 Tablespoon) and Pepper to taste (1/2 teaspoon)

Add the bacon/vinegar mixuture to crock pot with potatoes. Make sure diced eggs are init, and leave crock pot on high for about 2 hours - then switch to low until you serve.

Broccoli Rice and Chicken Crock Pot

Ingredients:

1 1/4 cup uncooked converted rice
--parsley
--pepper
2 pounds chicken tenders or boneless breasts cut in strips
--
1 package cream of broccoli soup mix
1 1/2 cup chicken broth


Place rice in a lightly greased slow cooker. Sprinkle with parsley and pepper. Top with chicken pieces. Mix together the soup mix and broth. Pour over chicken and rice. Cover and cook on low for 6-8 hours.

Monica's Cranberry Sauce

1 cup OJ
1 cup sugar
cranberries (about a 12 oz. bag more or less)

1. Bring the OJ to a barely-there simmer.
2. Pour the sugar in; stir until dissolved (keep simmering).
3. Add the cranberries; simmer for 10 more minutes--or maybe longer.

This is a Monica Simpson recipe for the Thanksgiving table--SO GOOD; SO much better than any store bought kind of sauce!!

Pancakes: Grandma Doug's

1 cup buttermilk
a pinch of salt
1 rounded tbsp. sugar
2 eggs
1/2 tsp. baking soda dissolved in 1 tbsp. of hot water
1/2 cup flour (more or less)
1 tbsp. melted butter

1. Add together in the given order.
2. Beat together.
3. Fry in hot pan (400 degrees) with just enough oil to cover the bottom

Someone may want to post to confirm this or not, but I THINK that adding more or less flour will affect the pancake thickness--more making them more thick. I'm not positive, though.

Rob's Shrimp Scampi

Proudly, I can say that I post this upon request.....RUBY!!!! :)
Don't forget, serve with rice.

Ingredients:
1 1/2 pounds large shrimp, uncooked for best results
1/3 cup butter
4 tbsp minced garlic
6 green onions, thinly sliced
1/3 cup dry white wine
2 tbsp lemon juice, fresh if possible
2 tbsp chopped fresh parsley (or dried is fine)
salt and pepper to taste

1. Rinse raw shrimp (shelled and veined) and set aside.
2. Heat butter in large skillet over medium heat.
3. Cook garlic for 1-2 minutes, or until softened, but not browned.
4. Add green onions, wine, lemon juice, and the shrimp. Cook until shrimp are pink and firm--about 1/2 min. on each side.

Serve over rice, and ENJOY!

Salmon Patties

b/c i know all of you desire this recipe greatly...

1 Can (14 3/4 ounces) Canned Salmon
4 slices bread
2 eggs
2 tsp Worsteshire Sauce
1 tsp dry mustard
1/2 tsp salt

Mix and Fry in small oil on about 6...
**we never have dry mustard so if you don't, put real mustard in...a good shake of it...gives it nice flavor!

Supreme De Volaille Bourguignonne - Chicken, Mushroom Cream Sauce - Mom's New Orleans Recipe

4 Whole Chicken Breasts Salt & Pepper 1 Stick Butter 2 Teaspoons Olive Oil 1 Cup Small Onions (chopped) 8 Ounces Mushrooms (sliced) 1/5 Bottle French Red Burgundy (wine will works) 2 Shallots (green onions) Chopped 1/2 Cup Heavy Cream (could do low fat, didn't try it, but would be healthier) Use Electric frying pan. We put it on 350, but your might be a little lower/higher depending on pan. Just watch carefully to gauge what is too hot or not hot enough. This is what mom and I used, and worked very well. Season breasts with Salt & Pepper and saute in Butter and Oil. Brown nicely on both sides (until almost done). Remove chicken breasts and keep warm (we used crock pot on low). Add cup Onions, Mushrooms, and 1/4 of Burgundy (wine is what we used), cover and cook about 30 minutes at 300. Word to the wise. I let this sit a little bit with the over on, and burned it really bad, but it still turned out. Just watch that your pan isn't too hot. We did 300, because the recipe said too, but it ended up being way to hot. So maybe try 250 and adjust as needed. Cook Shallots in the same pan in which the breasts were and mushrooms are in until they are soft. Add remianing wine and cook until it reduces to half. Add Cream and simmer 2 minutes. Pour over Chicken breasts and serve. Granish with a dash of parley if desired.

Margarita's Buffalo Chicken Dip (Crock Pot)

2 c. of chicken, heaped (cooked and shredded or cubed)
3/4 c. Franks Red Hot
1/2 c. ranch dressing (or adjust to taste)
8oz. cream cheese
8oz. sour cream

*Optional Add (all 3, or whichever you desire):
1/2 c. Pepper Jack Cheese
1/2 c. Cheddar Cheese
1/2 c. Provolone Cheese

Directions:

1. Put all of the soft ingredients together in crock pot until partially melted; mix and add the chicken and extra cheese(s).
   
2. Put on high and mix every few minutes until everything is hot and steamy! Serve with nacho chips.
   

Sam's Chicken Gumbo Nacho Dip (Crock Pot)

REALLY, REALLY GOOD!!! Served at many parties with HIGH complements!!

1 pound ground beef--cooked and drained
1 large block of velveta cheese
1 can salsa--chunky/pecante works well, and medium size jar works well
pamentos--small jar
1 can chicken gumbo soup (or chicken & rice soup if you cannot find the gumbo)

Directions:

1. Cook/drain the meat on the stove.
2. Cube the Velveta block
3. Toss it all in the crock pot at med/high (work with your time frame), and let it work its magic!!!!
4. Best if served in the crock pot, kept on low.
   

Ranchy Breaded Fish Fillets, Tilapia

3/4 cup Italian seasoned bread crumbs
1 (1 oz.) package Ranch dry dressing mix
2 1/2 tbsp. vegetable oil
1 # tilapia fillets
2 tsp. butter

1. Place crumbs in a bowl. Mix the dressing mix and oil to form a paste. Coat fillets in paste, and dredge in the crumbs to coat.
2. Melt the butter in a skillet (med./high heat) and cook fillets for 5 minutes on each side (until golden brown and flakes easily with fork).
   

Chicken & Broccoli with Alfredo Sauce

This is Margarita's recipe. It is very easy and very good! Making half the amount below is more than enough for a family/crowd of 4!

In advance, or as you make the Alfredo sauce...

1. Grill or bake chicken breasts (1-2 #); if baking, bake for 35 min. on 400 degrees, season if/as you like. Cut into strips.
2. Broccoli: steam or cook how you like. (*Our preference is to fill the base of a low pan with veg. oil; once hot, add cleaned/cut broccoli, and flip around until coated in oil and bright green; sprinkle with garlic salt, and ad an 1/8" water to pan. Cover and keep at high heat for 2 minutes, shaking pan to stir once or twice. This is the Sue Ching method.)
3. Cook pasta; it goes well with spaghetti or angel hair noodles.
   

Sauce:

1. Blend in blender until there are no chunks:

• 2 cups milk
• 1 stick cream cheese
• 1-2 cloves garlic
• 1 tsp. salt & 1 tsp. pepper
• 6 tbsp. Parmesan cheese

2. Pour into pan and cook for 10 minutes, adding 5 tbsp. parsley as you cook.
3. Pour over pasta, chicken, and broccoli; add 1 tbsp. more of parsley as garnish.

Bari Red Sauce with Italian Sausage & Roasted Red Pepper (Phasing Out Name "Massi's Pasta")

I just posted what Noelle had once given me as directions for Massi's delicious pasta. Last night, in attempts to use the Italian sausage in my refrigerator, I combined Massi's recipe with another that I found in an Italian cookbook. I looked to Massi's when I realized that I didn't have all the ingredients which the book's recipe called for. The combination came out wonderful! VERY GOOD! Additional Ingredients: 1-1 1/2 lbs. Italian sausage 1/4-1/3 cup. roasted pepper (which I used from a store-bought jar) Directions.

1. Begin to make Massi's tomato sauce as directed; hold on starting the pasta, and DO NOT ADD basil at the end of the 1st 15 minutes (as directed in Massi's recipe).
2. Simultaneously, cook the Italian sausage in a separate pan. I cooked the sausage as about 3 inch links...do what you think depending on how you buy it. Poke the sausages several times with a fork as it cooks to allow for drainage. Try to time it so that the sausage is finished cooking as the tomato sauce finishes cooking. Also, when the links look like they are cooked pretty well, cut them down into 1-1 1/2 inch pieces.
3. After the 15 minutes in which both things are done cooking, turn off the heat for both. Drain the sausage grease, and return sausage AND tomato mixture to the sausage pan.
4. Stir in the roasted peppers, and then bring to a low heat/simmer for another 20 minutes. I kept the cover off, but you could keep the cover on for more moisture. Stir occasionally.
5. Don't forget to add the basil (about 2 tbsp. if dried) in the last 3 cooking minutes.
6. In the last 10 minutes, cook the pasta (use Massi's directions).
7. Drain the pasta, and place in serving bowl; top with the tomato/pepper/sausage mixture! Yum!

Dijon Mustard Chicken

1-2 lbs. chicken breast
3 tbsp. butter
2 tbsp. flour
1 cup chicken broth
1/2 cup half & half
2 tbsp. Dijon mustard

Directions:
1. Cook or bake chicken how you'd like (I used the baked chicken method on this blog); keep on an oven safe dish, and keep in a warm oven while you make the Dijon sauce. If you cook the chicken on the stove top, do so in butter (the amount above), and continue making the sauce in the butter/chicken pan--in the leftovers--after you place the chicken in the oven.
2. Stir flour into the butter/chicken drips (if you baked the chicken, just add 2-3 tbsp. butter to a pan). Stir quickly, until a paste is created, and the texture throughout seems fairly consistent.
3. Add broth and, again, stir well; add the cream, stir well.
4. Simmer this mixture for about 10 minutes, and stir in the mustard, until heated through; remove from heat.
5. Pour the mustard sauce over the warmed chicken and serve.

Best served over rice (chicken on rice, then pour sauce on top), and tastes good with pineapple. In my opinion it then needed salt and pepper, but this is probably done best on a personal opinion basis!

Ham Pop-Ins

These yummy ham sandwiches are so named because you just pop them from the freezer to the oven.

1/2 lb butter
1 1/2 T mustard
1 T poppyseed
1/2 t Worchestershire sauce
1 lb shaved ham
4 oz shaved swiss cheese
1 dozen potato rolls

1. Mix first 5 ingredients and use to butter the rolls. Make sandwiches with ham and cheese
2. Freeze in individual plastic baggies.

When ready to eat, take out of freezer and bake at 350 for 15-20 minutess.

Gorgonzola & Yellow Pepper Pasta (Phasing out the name "Austrian pasta")

This is what I call an ex-recipe. Olive oil 2-3 cloves garlic 3 yellow bell peppers roughly chopped chili powder garlic salt pepper oregano 14.5 oz can chopped tomatoes heavy whipping cream (or double cream if you're british) 8 oz gorgonzola 1/2 c shredded parmesan 1 bunch scallions chopped 1. Gently heat olive oil and toss in garlic, heating until soft (do not let brown or sizzle in oil or it will lose flavor.) 2. Add peppers, stirring into oil. Heat through for about 5 minutes, stirring occasionally 3. Add the next four spices on the recipe list... its up to what flavors you want but I use more of everything as the cream and tomatoes dilute their flavor a little. 4. Stir in tomatoes into mixture. Then add a little cream at a time until your mixture is a pinkish color... taste and add more cream or seasoning, to your preference. Heat gently for 20 minutes... the cream should not bubble or it will diminish flavor. 5. Cook pasta in the meantime and drain. 6. To the PASTA, add the gorgonzola, parmesan and scallions. The pour over the tomato sauce and stir all together.

Best Beef Barley soup

This one looks longer than it is but half is done in the slow cooker so its quite easy. In the a.m., put the following into a crockpot

2-3 lb piece of beef roast (cheap kind works well with this)
1 envelope Italian salad dressing mix
1 envelope au jus gravy (or beef gravy) mix
1 c water.

Put on low for 6 hours... at the end, discard any excess fat and shred... its really good in sandwiches but even better in the soup. Anywho...turn off slow cooker after this so that the juices doign evaporate.

1 hour before dinner, start the soup.

2 leeks, chopped
3 carrots shredded or 1 and 1/2 cup if using preshredded ones
1 c barley
4 T olive oil
1 c fresh parsley
1 bayleaf
salt & pepper
7 c water

In a large stock pot, gently heat the 4 T olive oil. Add the barley and stir constantly for 1 minute. Add the remaining ingredients and heat to barely a simmer for 45 minutes.

Combine beef with the soup.

Grandma Dougoveto's Mint Stick Brownies

4 squares chocolate
1 cup oleo
1/2 tsp. peppermint flavoring
1 cup flour
4 eggs beaten
2 cups sugar
1/4 tsp. salt
(Nuts, optional)

Directions:
Melt chocolate and butter over hot water. Cool and add remainder. Bake in 9x13" pan at 350 degrees for 25-30 minutes.

Frost with the following:

4 tbsp. melted butter
2 tbsp. cream
2 cups powdered sugar
1 tsp. peppermint flavoring
green food coloring

After this hardens, glaze topping.

2 squares chocolate
2 tbsp. butter

Dribble over green icing.

Russian Tea

Makes 6 qt.

1 (9 oz.) jar Tang instant breakfast drink
1/2 cup Sugar
1/3 cup Instant Tea
1/2 tsp. Cinnamon
1/4 tsp. ground Cloves
1 pkg. instant Lemonade

Grandma Dougoveto's Chicken & Dumplings

Can be made with either leftover chicken or turkey.

Stew Directions:

Cut 4-5 carrots diagonally in chunks. Cook in about an inch of water until tender (20-30 minutes).

Add pieces of chicken or turkey and one can of cream of chicken soup. Rinse out can with water and add to mixture if desired (more water can always be added as wanted).

Bring to a boil and drop dumplings on top. Put cover on, set to a low simmer, and cook 6 minutes. The stew should boil so as to steam dumplings, but try NOT to burn the bottom of the dumplings.

Dumplings (to be dropped by the tbsp.-full onto the stew):
3/4 cup Flour
1 tsp. Baking Powder
1/2 tsp. Salt ("perhaps")
1 tbsp. melted Butter
"about" 1/3 cup Milk ("I often use evaporated milk.")

Mix together. Add milk as needed so that is the correct consistency for sticking together.

Basic Baked Chicken

This simply served with rice makes for a great meal! Also, try slicing the baked chicken into strips for yummy chicken salads. This is what I use for the baked chicken in my burritos (and then I cook the cubed, baked chicken with a taco seasoning packet), as well. MULTI-USE!!!!

Ingredients:
Chicken Breasts
Olive Oil
Season Salt
Garlic Salt
Pepper
Basil
Parsley Flakes

Directions:
Preheat the oven to 400 degrees.

Lay the chicken breasts in a glass baking dish; drizzle with olive oil. Sprinkle the chicken with the 5 spices listed, then flip and repeat the oil/spice steps. Pour a little water on the bottom of the pan (optional, for moisture purposes). Cook for at least 30 min., and then as needed until fully cooked. Enjoy!

Spring Rolls

One of my students from the Philippines made these last year and they were to die for! Here's his family recipe. You will have to convert kg to pounds...

Filling
1/4 kg ground pork
1/8 kg shrimp, chopped (optional)
1/4 c finely chopped carrot
1/4 c finely chopped celery (stalks are ok, just chop really fine)
1/4 c finely chopped parsely
1 garlic clove minced
1 egg, slightly beaten
3 T chopped white onions
1 T soy sauce
1 t sugar
1/2 t salt
1 pinch pepper

Sweet and Sour Sauce
1 t cornstarch
2/3 c water (or substitute pineapple juice)
1/4 c sugar
1/4 c apple cider vinegar (plain vinegar works also)
2 t fish sauce

Directions
1. Combine all ingredients for spring roll filling.
2. Wrap in egg wrapper, in long thing shape (approx 1 T per sheet of wrapper)
3. Deep fry in hot oil until golden brown
4. Drain
5. Prepare Sweet and Sour Sauce:
6. Combine all ingredients in sauce pan and whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
8. Serve with Spring rolls

Noelle's Neapolitan Pizza

Pizza Dough
Yields 2, 10 inch pizza crusts

It is impossible to imitate a true Neapolitan pizza crust without the proper flour (only available in Italy). I have scoured the internet and tested several recipes and this is the closest I could get. If you don't have cake flour, substitute by taking 2 T out of the measured regular flour. If you're feeling lazy, just try the sauce/toppings on a pre-made crust.

1 t. active dry yeast
1 1/4 c. warm water
1 c. cake flour (not self rising)
2 1/2 to 3 c. all-purpose flour
2 t. salt
Olive Oil

1. Sprinkle yeast over warm water. Let stand 1 minute or until creamy. Stir until yeast dissolves.

2. In large bowl, combine cake flour, 2 1/2 c. all-purpose flour and salt. Add yeast mixture and stir until dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour as necessary. Work until smooth and elastic (about 10 minutes).

3. Lightly coat large bowl with olive oil. Place dough in a bowl, turning to coat the top. Cover with plastic. Place in a warm, draft-free place and let rise until doubled in size (about 1 1/2 hours) or let rise slowly overnight in refrigerator.

4. Flatten dough with fist and cut into 2 pieces. Shape pieces into balls and dust with flour.

5. Place balls on floured work surface and cover each with plastic wrap allowing room for the dough to expand. Let rise 60-90 minutes (or until doubled).

6. Preheat oven to Max temp. (500 degrees on conventional ovens). Coat pizza pan lightly with olive oil. Before rolling out crust it helps to stretch the crust out over your fists. Work crust like this until thin enough to be laid on pizza pan. Roll the crust as thin as possible eliminating air bubbles as you do this.

7. Top with sauce and cheese and Bake 8-10 minutes or until cheese begins to brown or crust bubbles.

Pizza Sauce
Sauce also doubles as a pasta sauce.

Olive Oil
2-3 cloves garlic (whole)
1 can whole tomatoes
1/4 c. chopped, fresh basil
5-8 chunks fresh mozzarella cheese
2 c. cherry tomatoes, halved
5-6 fresh, whole basil leaves
Salt to taste

1. Coat the bottom of a deep pan in olive oil and warm on medium - low heat. Add garlic cloves and heat until they turn brown. Discard cloves. While cloves are heating, pour canned tomatoes in a bowl and beat with a fork until chunky. Add a pinch of salt to tomato mixture.

2. Pour canned tomatoes in heated oil and boil on medium to medium high, stirring occasionally. Add the chopped basil to the sauce by rubbing between hands. This releases flavor. Taste and add salt as necessary.

3. Boil for 30-45 minutes until thickened. Remove from heat and let cool.

4. While sauce is boiling, toss cherry tomato halves in olive oil and a dash of salt. Set aside.

5. Pour the sauce on the crust. Add chunks of mozzarella. Drizzle olive oil over entire pizza. Put in the oven on bottom rack.

6. Halfway through, pull the pizza out and top with cherry tomato mixture. Bake until crust is bubbled or cheese begins to brown. Remove from oven and top with whole basil pieces. Allow pizza to sit for 1 minute before serving to allow cheese to set.

Monica's Sweet n Sour Bean Dip

Sweet n Sour Bean Dip
Yields 3 cups

1. In a saucepan, mix the following ingredients. Heat until they boil. Let cool.
1 t salt
1/2 t pepper
1 c. sugar
3/4 c. cider vinegar
1 T water
1/4 c. oil

2. While above ingredients are boiling, mix the following in separate bowl:
8 oz can black eyed peas (drain and rinse)
8 oz can pinto beans (drain and rinse)
1 small jar pimentos (optional - or substitute diced red pepper)
8 oz can white shoepeg corn (drain and rinse)
1 small onion diced
1 green pepper diced

3. When the boiled mixture is completely cooled, pour over your bean mixture in bowl. Cover and allow to marinate overnight in the fridge.