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Showing posts from July, 2013

Chicken-Mushroom-Sage Casserole

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Ingredients

1/2 cup butter, divided6 skinned and boned chicken breasts3 shallots, chopped2 garlic cloves, minced1 pound assorted fresh mushrooms, coarsely chopped1/4 cup sherry3 tablespoons all-purpose flour2 (14-oz.) cans chicken broth1 (6-oz.) package long-grain and wild rice mix1/2 cup grated Parmesan cheese2 tablespoons chopped fresh flat-leaf parsley1 tablespoon chopped fresh sage1/2 teaspoon salt1/2 teaspoon pepper1/2 cup sliced toasted almondsGarnish: fresh sage leaves

Preparation
1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean.
2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes …

White Chicken Chili

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Ingredients

2 onions, chopped1 tablespoon olive oil6 cups chicken broth6 15 1/2-oz. cans Great Northern beans, drained and rinsed3 5-oz. cans chicken, drained2 4-oz. cans diced green chiles2 teaspoons ground cumin1 teaspoon garlic powder1 1/2 teaspoon dried oregano1/4 teaspoon white pepper1 12-oz. container sour cream3 cups shredded Monterey Jack cheese
Preparation
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.
Simmer for 30 minutes, stirring frequently, until heated through.
Shortly before serving, add sour cream and cheese. Stir until cheese is melted.
Yield: Serves 16 to 20

Corny Candy Popcorn Balls

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Ingredients

50 large marshmallows1/3 cup butter or margarine20 cups freshly popped popcorn2 cups teddy bear-shaped chocolate graham cracker cookies2 1/2 cups candy cornVegetable cooking spray

Preparation
1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat.
2. Combine popcorn and graham cracker cookies in a big bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with cooking spray, and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days.

Yield: Makes 20 popcorn balls (serving size: 1 popcorn ball)

Soft Pretzels

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Ingredients

1 env. active dry yeast1 1/2 cup very warm water1 tablespoon sugar2 teaspoons salt4 cups all-purpose flour1 egg yolk1 tablespoon water1/4 cup coarse salt

Preparation
In a large bowl, dissolve yeast in warm (110°) water in a large bowl. Stir in sugar and salt until dissolved. Add flour, mix well. Turn onto a floured surface, knead 5 minutes. Divide dough into 16 equal pieces. Roll into thin strips; shape into pretzels. Place on a well-greased baking sheet. Beat egg yolk with water, brush on pretzels. Sprinkle with salt; bake at 425° for 15 to 20 minutes, or until golden. Makes 16 pretzels.

Fettuccine Alfredo

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Ingredients:16 ounces fettuccine pasta1 cup butter1 cup whipping cream1 1/2 cups freshly grated parmesan cheese1 teaspoon saltpepperparsley (to garnish) (optional)Directions:
Cook fettucine as package directs; drain.Heat butter and cream over low heat until butter is melted.Stir in cheese, salt and pepper.Pour sauce over hot fettucini, stirring making sure the noodles are well coated.Garnish with parsley if desired.

Ricciarelli - Traditional Italian Almond Cookies

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Ingredients:1 cup blanched almond1 3/4 cups almond paste1 egg white1/2 teaspoon baking powder1 teaspoon almond extract2 tablespoons grated orange zest (optional)icing sugar, for dustingDirections:
Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.When you are ready to bake, pre-heat the oven to …

Italian Hamburger Pasta

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Ingredients:1 (1 lb) box pasta, any bite-size shape1 lb ground beef1 teaspoon garlic powder (or more if desired)1 tablespoon italian seasoning1 (16 ounce) jar spaghetti sauce8 ounces mozzarella cheese, gratedDirections:
Cook pasta as directed on box.Meanwhile, brown ground beef with garlic powder and Italian seasoning.Drain grease and add sauceHeat.Drain pasta and add to sauce mixture.Stir in cheese until it just melts.Serve with garlic bread and salad.

Pasta with Mushroom Garlic Sauce

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Ingredients:1 lb linguine, cooked ala dente,drain6 tablespoons butter10 cloves garlic, minced6 cups mushrooms, sliced1 teaspoon dried basil1/4 teaspoon saltpepper2 tablespoons olive oil2 tablespoons fresh parsley, choppedparmesan cheese, gratedDirections:
In a skillet melt 2 tbsp Butter.
Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
Cook until the mushrooms are just tender.
Add remaining butter and olive oil.
Stir and remove from heat.
When Pasta is cooked reheat the sauce add parsley.
Mix with Pasta and enjoy.

Easy Lasagna Rolls

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Ingredients:

12 lasagna noodles, cooked, drained2 cups cottage cheese (or ricotta cheese)1 1/2 cups mozzarella cheese, shredded1/2 cup parmesan cheese2 eggs2 tablespoons parsley, chopped1 (32 ounce) jar spaghetti sauce1 -2 cup mozzarella cheese, shredded, for topping

Directions:

Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.Place one lasagna noodle on work surface.Spread 1/3 cup cheese mixture on noodle evenly.Roll up tightly like a pinwheel.Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.Continue until with remaining ingredients.Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.

Macaroni With Fontina and Gorgonzola

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Ingredients:

1 lb elbow macaroni, uncooked1/4 lb Fontina cheese, shredded1/4 lb gorgonzola, crumbled2 tablespoons butter1/2 cup half-and-halffresh ground black pepper1/2 cup fresh chives, Chopped

Directions:

In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.In a colander, drain the macaroni and return it to the pot.Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.Garnish with chopped chives.

Potato Omelette

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Ingredients:

1 lb potato, peeled1 large onion, diced1/4 cup olive oil5 eggssalt

Directions:

Slice the potatoes as thin as possible and dry with a paper towel.Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.Cover and cook for about 5 minutes longer.Cut into wedges and serve.

Croque Madame

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Ingredients5 tablespoons unsalted butter1 tablespoon flour1 cup milk1/4 teaspoon saltPinch of freshly grated nutmeg1 cup grated Gruyere cheese4 slices white bread2 teaspoons Dijon mustard3 ounces best-quality deli ham, thinly sliced2 large eggsGround pepper to taste DirectionsPreheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese.Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches.Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is melted, about 3-4 minutes.Return sandwiches to the b…

Slow-Cooker Spicy Buffalo Chicken Sandwiches

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Ingredients1 tablespoon extra-virgin olive oil1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch piecesCoarse salt and ground pepper1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces1 medium yellow onion, diced small3 garlic cloves, roughly chopped1 medium red bell pepper, seeded and diced small1 can (14.5 ounces) crushed tomatoes1/4 cup hot-pepper sauce, such as Frank's3 tablespoons Worcestershire sauce2 tablespoons yellow mustard1 tablespoon unsulfured molasses8 hamburger buns DirectionsIn a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bit…

Deli Reuben Sandwich

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IngredientsButter2 slices rye bread (with seeds)1/2 cup sauerkrautCorned beef, slicedSwiss cheese, slicedSpicy brown mustardPickles, for serving DirectionsPreheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread and place on top of sandwich. Serve with pickles.

Pressed Mozzarella and Tomato Sandwich

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Ingredients2 tablespoons Dijon mustard1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed outRomaine lettuce leaves6 ounces fresh mozzarella, sliced1/2 cup fresh flat-leaf parsley, leavesCoarse salt and ground pepper DirectionsIn a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Herbed Potatoes with Lemon

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Ingredients

3 pounds small (2-in.) waxy potatoes, such as Red Bliss or Yukon Gold4 tablespoons olive oil, divided, plus more for panAbout 2 tsp. kosher salt1 tablespoon plus 2 tsp. chopped fresh thyme leaves2 tablespoons chopped flat-leaf parsley1 1/2 tablespoons Meyer or regular (Eureka) lemon zestFreshly ground black pepper

Directions
1. Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°.
2. Drain potatoes and dry with a kitchen towel. Put in a large bowl with 3 tbsp. olive oil, 2 tsp. salt, and 1 tbsp. chopped thyme and mix to coat. Spread potatoes in a single layer on an oiled rimmed baking sheet, flat side down, and roast 25 minutes. Drizzle with remaining 1 tbsp. olive oil and roast 30 more minutes, or until golden underneath.
3. Loosen from pan with a spatula and transfer to a serving platter. Sprinkle with parsley, lemon zest, remaining 2 tsp. thyme, and salt and pepper to taste.

Easy Peppermint Ice Cream Pie

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Ingredients

2 graham cracker pie crust, ready made (I do 1 regular and 1 chocolate, a Keebler and an Oreo)1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container)16 ounces Cool Whip Topping

Directions

Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.Scoop half of mixture into each of 2 pie crusts.Smooth evenly in crust.Cover with lid, if available, or wrap.Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca.Enjoy!

S'mores Ice Cream Cake

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Ingredients

4 whole graham crackers2 cups marshmallow cream1 pint chocolate ice cream, softened**1 pint vanilla ice cream, softened**2 cups hot fudge

Directions

Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines.Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the marshmallow cream and lay in the loaf pan, cream side up. Spoon the softened chocolate ice cream over the crackers and smooth the top.Coat both sides of another whole cracker and 1 piece using 1 more cup marshmallow cream and lay over the chocolate ice cream. Spoon the softened vanilla ice cream over the crackers and smooth the top.Spread the remaining whole cracker and 1 more piece with the remaining 1/2 cup marshmallow cream. Lay the crackers over the vanilla ice cream, marshmallow side down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.To serv…

Pumpkin Pie Bread Pudding

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Ingredients

1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing1 pound challah bread, cut into 1-inch cubes1 butternut squash1 1/4 cups sugar, plus more for sprinkling4 (large) eggs3 cups whole milk1 can (14 ounces) pure pumpkin puree1 1/2 teaspoons ground cinnamon1/2 teaspoon freshly grated nutmeg1/4 teaspoon ground cloves1/2 kosher salt2 cups confectioners' sugar2 tablespoons bourbon1/2 cup toasted pecans, chopped

Directions

Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the diced squash and cook over high heat until l…

Easy Lasagna

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Ingredients

1 pound lean ground beef4 cups tomato-basil pasta sauce6 uncooked lasagna noodles1 (15-ounce) container ricotta cheese2 1/2 cups (10 ounces) shredded mozzarella cheese1/4 cup hot water

Directions

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Nacho Grande Casserole

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Ingredients

2 pounds ground beef1 onion, chopped2 (16-oz.) cans spicy chili beans16-oz. pkg. frozen corn kernels, thawed15-oz. can tomato sauce1 1/4-oz. pkg. taco seasoning mix3 cups finely shredded Cheddar Jack cheese, divided3 cups nacho-flavored tortilla chips, crushed and dividedGarnish: chopped tomatoes and green onions

Directions

Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Add beans, corn, tomato sauce and seasoning mix; stir until blended. Simmer over medium heat 10 minutes.Pour half of beef mixture into a lightly greased 13"x9" baking pan. Top with 1 1/2 cups each of cheese and crushed chips; top with remaining beef mixture and remaining 1 1/2 cups each of cheese and chips. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and golden. Sprinkle with chopped tomatoes and green onions, if desired.

Pork Chops with Fresh Green and Red Cabbage

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Ingredients

1/2 teaspoon fennel seeds1 1/2 teaspoons caraway seeds1 teaspoon coarse kosher salt1/2 teaspoon freshly ground black pepper4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices2 cups shredded green cabbage2 cups shredded red cabbage1 tablespoon sherry vinegar or cider vinegar

Directions
1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.
2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.
4. Add cabbage to pan and cook, stirring frequently, until cab…

Barbecued Pork Ribs

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Ingredients
Marinade

2 cups soy sauce1 cup water1/2 cup light brown sugar, packed1 tablespoon dark molasses1 teaspoon salt5 lbs meaty pork ribs
Barbecue Sauce

1/3 cup water1 (14 ounce) bottle ketchup1 (12 ounce) bottle chili sauce1/2 cup light brown sugar, packed1 teaspoon dry mustard

Directions:

In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt.Bring the marinade to a boil and set aside to cool.Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan.Pour the marinade over the ribs and seal the bag.Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat.The next day, preheat the oven to 375ºF.Drain and discard the marinade from the bag.Cut 4 slits in the top of the baking bag if you are using one.Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover the pan with foil.Bake the ribs for 2 hours.While the ribs are…

Grilled Flank Steak

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Ingredients2 flank steaks (3 1/2 to 4 pounds total)2 tablespoons plus 2/3 cup extra-virgin olive oil, dividedCoarse salt and freshly ground pepper6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)1/2 cup chopped peperoncini, plus 1/3 cup reserved juice2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch) DirectionsLet steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauc…

Buttermilk Biscuits

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Ingredients4 cups all-purpose flour, plus more for kneading4 teaspoons baking powder1 tablespoon sugar1 heaping teaspoon coarse salt1 teaspoon baking soda1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional)1 1/2 cups buttermilk, well shaken, plus more for brushing tops DirectionsPreheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Transfer half of the dry ingredients to the bowl of a food processor. Add butter and pulse until the mixture resembles coarse crumbs, with some larger pieces still remaining. Return this mixture back to the bowl with the rest of the dry ingredients. Add herbs, if using, and stir to combine.Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until l…

Mahogany Fried Chicken

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Ingredients1 quart buttermilk2 teaspoons cayenne pepperTwo 2 1/2-pound fryer chickens, cut into 8 pieces2 cups all-purpose flourCoarse salt and freshly ground pepperVegetable oil, for frying DirectionsStir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight.In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray.In a large skillet, heat 2 inches oil to 350 degrees.using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold.

Apricot-Almond Cobbler

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Ingredients1/2 cup whole raw almonds1 cup all-purpose flour1 cup plus 2 tablespoons sugar1 1/2 teaspoons baking powderSaltPinch of freshly grated nutmeg6 tablespoon unsalted butter, melted1/2 cup whole milk, room temperature1 large egg, room temperature2 tablespoons almond-flavored liqueur, such as Amaretto1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges1 tablespoon freshly squeezed lemon juice DirectionsPreheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into b…

Stuffed Poblanos

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Ingredients1 can (28 ounces) whole tomatoes in puree1 jalapeno chile (ribs and seeds removed, for less heat), minced2 small onions, chopped3 garlic cloves (2 whole, 1 minced)coarse salt and ground pepper1 can (19 ounces) black beans, rinsed and drained1/2 cup yellow cornmeal1 cup shredded pepper Jack cheese1 teaspoon ground cumin4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed DirectionsPreheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.Bake until poblanos are tender, about 45 mi…

Chinese Egg Rolls

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Ingredients:

12 egg roll wraps1/2-1 lb ground pork (or chicken or beef)2 teaspoons chopped fresh ginger2 garlic cloves, minced1 teaspoon salt1 teaspoon sugar1/4 cup soy sauce1 teaspoon sesame oil1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)4 green onions, sliced1 egg, beaten with1 teaspoon wateroil (for frying)

Directions:

Brown pork with ginger and garlic in pan; drain any grease.Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.In large bowl combine cabbage mix and green onions.Pour hot meat over vegetables and stir well. Let cool slightly.Lay wrap in front of you so that it looks like a diamond.Place 3 tablespoons pork filling in center of egg roll wrapper.Fold bottom point up over filling and roll once.Fold in right and left points.Brush beaten egg on top point.Finish rolling.Set aside and repeat with remaining filling.Heat 2-3 inches oil in large frying pan to very hot (350ºF).Fry a few egg rolls in pan at a time, 2-3 minutes p…

Chinese Pot Stickers

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Ingredients:

2 cups cabbage, finely chopped1 teaspoon salt1/2 lb shrimp, peeled, deveined and finely chopped1 lb lean pork, ground2 tablespoons light soy sauce2 tablespoons rice wine, sherry or 2 tablespoons white wine1 tablespoon green onion, chopped1 tablespoon sesame oil2 teaspoons fresh ginger, chopped2 garlic cloves, minced64 wonton wrappers (usually 1 pkg)1/4 cup vegetable oil1 cup chicken stock
DIPPING SAUCE

2 tablespoons light soy sauce1 tablespoon rice vinegar1 teaspoon fresh ginger, minced

Directions:

Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.Squeeze out any liquid from the shrimp.Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly seal…

Green Bean Casserole

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Ingredients:
For the topping

2 medium onions, thinly sliced1/4 cup all-purpose flour2 tablespoons panko1 teaspoon kosher saltnonstick cooking spray
For beans and sauce

2 tablespoons kosher salt, divided1 teaspoon kosher salt, divided1 lb fresh green beans, rinsed, trimmed and halved2 tablespoons unsalted butter12 ounces mushrooms, trimmed and cut into 1/2-inch pieces1/2 teaspoon fresh ground black pepper2 garlic cloves, minced1/4 teaspoon ground nutmeg2 tablespoons all-purpose flour1 cup chicken broth1 cup half-and-half

Directions:

Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use.Turn the oven down to 400 degrees F. While the onio…

Cheesy Scalloped Potato Casserole

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Ingredients:

3 lbs red potatoes, unpeeled3 tablespoons margarine1/2 cup green onion, chopped1/2 cup red pepper, chopped2 teaspoons minced garlic1/4 teaspoon ground red pepper2 cups heavy whipping cream1 cup milk3/4 teaspoon salt1/4 teaspoon ground pepper4 ounces swiss cheese, shredded1/2 cup parmesan cheese, grated

Directions:

Slice potatoes to 1/8inch slices into a bowl and set aside.Preheat oven to 350'.In a medium to large pot, melt butter over medium heat.Add green onions,red pepper and minced garlic, cook for 2 minutes.Add whipping cream, milk,salt and pepper and stir well.Add potatoes and bring to a boil, turn heat to low temp and cook for 13 minutes or until tender.Spray a 11x7x1 1/2in.dish with Pam.Add potato mixture to dish,sprinkle pamersan cheese and swiss cheese over potatoes.Bake for 45 minutes, or until lightly golden brown.Carefully watch the cheese to keep from browning to dark.Let stand 10 minutes before serving.Note:May add shredded cheddar cheese or favorite cheese…

Fried Brussels Sprouts

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Ingredients:

1 lb Brussels sprout4 -6 tablespoons extra virgin olive oil3 -4 garlic cloves, mincedlemon juice, my addition, for garnish (optional)salt, to tastewhite pepper, to taste

Directions:

Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!Season to taste with salt, white pepper and lemon juice if using. Serve warm.