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Recipes |
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Volume 10 |
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Dutch
Potatoes
INGREDIENTS
· 1/4
cup chopped onion · 2
teaspoons butter · 2
cups peeled, cubed potatoes · 1 cup
sliced fresh carrots · 1/4
cup sour cream · 1/4
teaspoon salt · snipped
chives DIRECTIONS
1. In a
small skillet, saute onion in butter for 8-10 minutes or until golden brown.
Meanwhile, place potatoes and carrots in a large saucepan and cover with
water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or
until tender. Drain. In a small mixing bowl, mash potatoes and carrots. Beat
in onion, sour cream and salt. Sprinkle with chives. Potato Wedges with
Dip INGREDIENTS
· 1
large baking potato · olive
oil-flavored cooking spray · 1/4
teaspoon salt · 1
dash garlic salt · dash
cayenne pepper · BACON
HORSERADISH DIP: · 1/3
cup sour cream · 1/2
teaspoon prepared horseradish · 1
bacon strip, cooked and crumbled DIRECTIONS
1. Pierce
potato and place on a microwave-safe plate. Microwave on high for 3 minutes
or until still firm but almost tender. Cut into eight wedges; place on a
baking sheet coated with nonstick cooking spray. Spritz wedges with olive
oil-flavored spray; sprinkle with salt, garlic salt and cayenne. Bake at 425
degrees F for 20-25 minutes or until golden brown. 2. In a
small bowl, combine the dip ingredients. Serve with potato wedges. Cottage Cheese
Potatoes INGREDIENTS
· 5
potatoes, peeled and cubed · 1
small onion, chopped · 1 1/2
cups chive-flavored cottage cheese · 1 cup
sour cream · 1 cup
shredded Cheddar cheese DIRECTIONS
1. Place
potatoes in a large pot of water and boil until tender when pierced with a
fork. 2. Preheat
oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish. 3. In a
large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream.
Transfer mixture to the prepared casserole dish. Top with Cheddar cheese. 4. Bake
at 350 degrees F (175 degrees C) for 30 to 40 minutes. Liege Style Salad INGREDIENTS
· 2
pounds potatoes, peeled and cubed · 2
pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces · 1
pound thick cut bacon · 3
small onions, sliced · 2
cups balsamic vinegar · salt
and pepper to taste DIRECTIONS
1. Place
the potatoes in to a pot and fill with enough water to cover. Bring to a boil
and cook until tender, about 10 minutes. Bring a separate pot of water to a boil.
Add the green beans and cook for about 5 minutes. Drain. 2. Fry
the bacon in a large skillet over medium heat until crisp. Remove bacon and
set aside. Fry onions in the bacon drippings until tender and browned. Remove
them and set aside. Pour balsamic vinegar into the skillet and stir to
release all of the browned bits from the bottom of the pan. 3. In a
large bowl, combine the green beans, potatoes, onions and bacon. Pour the
balsamic vinegar over them and toss to coat. Season with salt and pepper. Salsa Fresca Ingredients
By hand or in a food processor or salsa maker, chop everything into 1/4-1/8-inch pieces. Combine all ingredients in a large bowl and mix in lime juice and salt to taste. Cheese
Stuffed Hot Wax Peppers Ingredients ·
1/2 lb riccota cheese ·
1/4 lb mozarella cheese, shredded ·
1/4C parmesan cheese ·
1 eggs ·
1 tsp salt ·
1 tsp parsley ·
1 Tbs oil ·
1 Gloves of garlic, pressed (to taste) ·
3-4 Hungarian Peppers, cleaned Directions 1.
Mix all cheeses together. 2.
Add salt, parsley, and garlic - mix well. 3.
Stuff peppers with cheese mixture. 4.
Place on foil lined baking sheet. 5.
Drizzle oil on peppers. 6.
Bake at 350° for 35 minutes.
INGREDIENTS
· 4
cups shredded zucchini · 1
onion, chopped · 2
eggs, beaten · 1
(8.5 ounce) package dry corn muffin mix · 1/2
teaspoon salt · 1/4
teaspoon ground black pepper · 8
ounces Cheddar cheese, shredded DIRECTIONS
1. Preheat
oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. 2. In a
large bowl mix together the zucchini, onion, eggs, muffin mix, salt and
pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2
quart casserole dish; top with remaining 4 ounces of cheese. 3. Bake
in a preheated oven for 60 minutes. Puffed-Up
Zucchini INGREDIENTS
· 4
cups chopped zucchini · 1 cup
chopped onion · 1/4
cup water · 5
tablespoons butter, divided · 1
tablespoon prepared horseradish · 1/2
teaspoon salt · 1/8
teaspoon pepper · 1 cup
coarsely crushed cracker crumbs · 1
tablespoon egg, slightly beaten DIRECTIONS
1. Place
the zucchini and onion in a pot with the water. Bring to a boil, reduce heat
to low, and simmer 15 minutes, until tender. Drain, cool, and mash. Mix in 2
tablespoons butter, horseradish, salt, and pepper. 2. Preheat
oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish. 3. Melt
remaining 3 tablespoons butter in a saucepan over medium heat, and stir in
the cracker crumbs until golden brown. 4. Mix
the egg into the mashed zucchini mixture. Scoop the into the prepared baking
dish, and top with the cracker crumbs mixture. 5. Bake
30 minutes in the preheated oven, until topping is crisp. Peachy
Chicken Picante INGREDIENTS
· 1 (15
ounce) can sliced peaches · 4
skinless, boneless chicken breast halves · 1
tablespoon olive oil · 1/2
cup red bell pepper, diced · 1/2
cup chunky salsa · 1
tablespoon frozen orange juice concentrate, thawed · salt
and pepper to taste DIRECTIONS
1. Drain
peaches, reserving liquid, and set aside. 2. Season
chicken with salt and pepper to taste. In a large skillet, heat oil over
medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until
chicken is no longer pink in center. Remove chicken from skillet. 3. Add
bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until
pepper is crisp and tender. Add the reserved peach liquid, salsa and orange
juice to the skillet and bring all to a boil, scraping up browned bits from
the bottom of the skillet. Add the peaches and stir until hot. Add the
chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then
serve. Eggplant
Tomato Bake INGREDIENTS
· 1/2
cup all-purpose flour · 1/2
cup dry bread crumbs · 2
tablespoons Italian seasoning · 2
eggs · 2
tablespoons water · 1
small eggplant, sliced into 1/4 inch rounds · 1
tablespoon peanut oil · 1 (14
ounce) jar spaghetti sauce · 1 cup
ricotta cheese · 1 cup
grated Parmesan cheese · 1
tomato, thinly sliced · 1 (8
ounce) package angel hair pasta DIRECTIONS
1. Preheat
the oven to 350 degrees F (175 degrees C). 2. In a
plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to
mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a
large skillet over medium-high heat. There should be enough oil to thinly
coat the bottom of the skillet. Dip the eggplant slices in egg, then place in
the bag and shake to coat. Fry the slices in the skillet until golden brown
on each side. Remove, and drain on paper towels. 3. Spread
a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish.
Cover with the eggplant slices, then top with more sauce. Mix together the ricotta
cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the
cheese, and top with tomato slices. Cover with more sauce, and spread
remaining cheese over the top. 4. Bake
for 30 minutes in the preheated oven, or until cheese is melted and sauce is
bubbling. 5. Meanwhile,
bring a large pot of lightly salted water to a boil. Add the pasta, and cook
for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake
over pasta. Eggplant
Vinaigrette INGREDIENTS
· 2
pounds small eggplants · 1
whole head garlic, peeled and chopped · 1 cup
olive oil · 1/2
cup red wine vinegar · salt
and pepper to taste · 1
pinch cayenne pepper, or to taste DIRECTIONS
1. Rinse
eggplants, and remove the stems. Place in a large pot of lightly salted
water. Bring to a boil, and cook for 10 minutes. Drain, and set aside to
cool. 2. In a
medium bowl, stir together the garlic, salt, pepper, and cayenne. Cut a slit
lengthwise down the center of each eggplant, and pack full of the garlic
mixture. Place the eggplants in a glass jar, or glass baking dish. Whisk
together the oil and vinegar, and pour over the egg plants to cover.
Refrigerate for 2 days before slicing and serving. Easiest
Eggplant INGREDIENTS
· 1
medium eggplant, peeled and sliced into 1/2 inch rounds · 4
tablespoons mayonnaise, or as needed · 1/2
cup seasoned bread crumbs DIRECTIONS
1. Preheat
the oven to 350 degrees F. Line a baking sheet with aluminum foil. 2. Place
the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides
with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant
slices on the prepared baking sheet. 3. Bake
for 20 minutes in the preheated oven, until golden brown. Flip slices over,
and cook for an additional 20 to 25 minutes to brown the other side Roasted
Beets and Sauteed Beet Greens INGREDIENTS
· 1
bunch beets with · greens
· 1/4
cup olive oil, divided · 2
cloves garlic, minced · 2
tablespoons chopped onion (optional) · salt
and pepper to taste · 1
tablespoon red wine vinegar (optional DIRECTIONS
1. Preheat
the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving
the skins on, and remove the greens. Rinse greens, removing any large stems,
and set aside. Place the beets in a small baking dish or roasting pan, and
toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is
easier to do so once they have been roasted. 2. Cover,
and bake for 45 to 60 minutes, or until a knife can slide easily through the
largest beet. 3. When
the roasted beets are almost done, heat the remaining 2 tablespoons olive oil
in a skillet over medium-low heat. Add the garlic and onion, and cook for a
minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the
skillet. Cook and stir until greens are wilted and tender. Season with salt
and pepper. Serve the greens as is, and the roasted beets sliced with either
red-wine vinegar, or butter and salt and pepper. Beet
Salad with Goat Cheese INGREDIENTS
· 4
medium beets - scrubbed, trimmed and cut in half · 1/3
cup chopped walnuts · 3
tablespoons maple syrup · 1 (10
ounce) package mixed baby salad greens · 1/2
cup frozen orange juice concentrate · 1/4
cup balsamic vinegar · 1/2
cup extra-virgin olive oil · 2
ounces goat cheese DIRECTIONS
1. Place
beets into a saucepan, and fill with enough water to cover. Bring to a boil,
then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to
cubes. 2. While
the beets are cooking, place the walnuts in a skillet over medium-low heat.
Heat until warm and starting to toast, then stir in the maple syrup. Cook and
stir until evenly coated, then remove from the heat and set aside to cool. 3. In a
small bowl, whisk together the orange juice concentrate, balsamic vinegar and
olive oil to make the dressing. 4. Place
a large helping of baby greens onto each of four salad plates, divide candied
walnuts equally and sprinkle over the greens. Place equal amounts of beets
over the greens, and top with dabs of goat cheese. Drizzle each plate with
some of the dressing. Radish
Salad With Parsley & Chopped Eggs INGREDIENTS
· 2
medium shallots, minced · 2
teaspoons · 3
tablespoons rice wine vinegar · Salt
and pepper, to taste · 1/2
cup extra-virgin olive oil · 4
cups thinly sliced radishes · 1 cup
Italian flat-leaf parsley (whole leaves, washed, patted dry, stems
discarded), lightly packed · 4
large hard-cooked eggs, in small dice DIRECTIONS
1. Whisk
shallots, mustard and vinegar with a generous sprinkling of salt and pepper
in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to
form a thick dressing. (Can be covered and held at room temperature several
hours.) 2. Place
radishes, parsley and chopped eggs in a medium bowl. (Can be covered and
refrigerated for several hours.) 3. When
ready, toss with dressing, adjust salt, pepper and vinegar to taste, and
serve.
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