What's Cooking in the Mid Atlantic forum: recipe box
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| This is from Teri/Roses_R_Red Teri's Fabulous Lasagna Lasagna...most important is the sauce: couple cloves of garlic (I like extra) and some chopped onion sauteed in good amount of extra virgin olive oil. 2 large cans of San Marzano Tomatoes (I had the Cento brand) put thru sieve. 1 can of tomato paste fresh basil fresh oregano fresh italian parsley salt pepper cook together low for not more than 45 min. boil lasagna noodles til 1/2 cooked cook sausage in oven til brown and drain fat slice thin sautee chopped meat and drain whole milk mozzarella sliced MIX IN BOWL: whole milk ricotta 3 lbs 3 eggs salt pepper chopped parsley grated locatelli cheese (lots BUILDING small amount of sauce in bottom of pan one layer of 1/2 cooked lasagna noodles spread chop meat on layer spread sausages slices next drop spoonfuls of ricotta over sausage & chopped meat. layer mozzarella next spoon on tomato sauce (not to heavy, just here and there to moisten all over, otherwise the whole thing will become a sliding mess) you add the hot tomato sauce on top after it is served on plate. continue for at least one or two more layers. |
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| Here's an easy bean soup recipe from Sally Easy (but not low sodium!) Bean Soup 3 TB instant minced onion 2 tsp beef bouillon granules 2 tsp chicken bouillon granules scant half-teaspoon garlic powder scant half-teaspoon chili powder scant half-teaspoon basil leaves 1 tsp parsley can of diced tomatos This seasons about two cups of beans/ three quart pot.. A pound bag of beans is just over two cups. Put these seasonings in a pot with water and beans, simmer a couple hours till tender, adding a can of diced tomatoes when beans are near tender. |
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Italian Polenta Casserole 2 Tubes prepared polenta (or make your own loaf) 16 oz Italian Four cheese blend shreaded 1 quart Italian Tomato Sauce Granulated Garlic Italian Herbs Black pepper Red Pepper flakes if desired Olive oil Set oven to 350. In large frypan or two, heat olive oil for frying. Slice polenta into 1/3 inch slices. Pour granulated garlic on plate. Dip polenta slices in garlic. Add to fry pan and brown slightly on both sides. Set polenta on paper towels to drain. Using a 2 to 3 quart casserole, pour some of the tomato sauce on bottom. Then place a layer of the polenta in the pan. Then sprinkle some of the 4 cheese mix on top and sprinkle your seasonings here too.. Repeat this order until you use up all ingredients, ending with cheese on top. bake casserole for 45 mintues. Let cool for 15 minutes uncovered before serving. Yummy!! |
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| Here is Sally's Hoppin' John recipe Hopping John (Southern Living) 2 cups dried black eyed peas 1/2 pound salt pork, quartered 2 cups chopped onion 1 cup chopped rgeen pepper 2 1/2 cups water 1 cup uncooked long grain rice 1 tsp salt 1/4 tsp black pepper 1/8 tsp red pepper Wash peas. cover with (extra) water in large pot and soak 8 hours. Drain, return to pan and add salt pork, onion and green pepper. Cover with (more ) water and simmer, covered, about 2 hours until peas are tender and water has cooked very low. Add the 2 1/2 cups water, rice, and seasonings, cover and cook over low heat until rice is done. Add additional water if needed. |
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| I got this recipe a couple of years ago from Becks. I substitute low fat greek yogurt for the cream in this recipe and use the low fat sour cream. Norwegian Seafood Chowder Dice onions, carrots, celery & potatoes - sauté lightly Add 1++ quart of chicken/veggie broth Cook until veggies are tender, add spices - S&P, parsley, dash nutmeg, garlic - to taste Dice different kinds of fish and seafood, (shrimp, cod, haddock, halibut etc), about 2 lbs Add 2 cups of cream or 1/2 & 1/2 - bring to light boil - add seafood/fish and lightly cook until fish/seafood is done (no more than 5 minutes) - add 1 cup sour cream - stir lightly and you are done...(you can add all kinds of veggies and seafood - the more, the better!) Sprinkle with parsley and serve with bread |
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| This recipe came from Chris/Ladygardener Beef Barley Soup 2 lbs stew beef, cubed 5 cups water 1 - 16 oz can tomatoes, cut up 1 large onion 1 tablespoon instant beef bouillon 2 teaspoons salt ¾ teaspoons dried basil 2 cups sliced carrots 1 cup celery ¾ cup chopped green pepper 2/3 cup quick cooking barley (I use regular barley) just simmer longer Brown meat, drain off fat. Add water, and ingredients up to the basil simmer covered 1 ½ hour. Add vegetables and barley , simmer 45 minutes or longer till barley is cooked. |
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| Not my recipe but bar none the best bread pudding recipe ever. http://www.tasteofhome.com/recipes/Biltmore-s-Bread-Pudding |
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| Peppered Chicken and Shrimp Jambalaya - from Cooking Light Annual Recipes 2000 Yield: 6 servings (serving size: 2 cups). 1 TB olive oil 1/2 LB skinned, boned chicken breasts, diced 6 OZ turkey kielbasa, halved lengthwise and sliced 1 1/2 Cup finely chopped onion 1/2 Cup ea diced red, green, yellow bell pepper 1 1/2 Cup uncooked long-grain rice 1/2 TSP dried thyme 1/2 TSP black pepper 1/4 TSP ground red pepper 1 Cup water 2 (16-OZ) cans fat-free, less-sodium chicken broth 2 (14.5-OZ) cans diced tomatoes, undrained 1/2 LP shrimp, peeled and deveined 1/2 TSP hot sauce 1/4 Cup chopped fresh parsley Heat oil in a Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; saute 5 minutes or until vegetables are tender. Add rice; saute 2 minutes. Add thyme, black pepper, and ground red pepper; saute 1 minute. Add water, broth, and tomatoes; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley. NOTE: I don't really measure some of the ingredients anymore. Changes the low calories, etc... from the original recipe, but this works well for me: Double the chicken, sausage, shrimp (chicken - 1 typical package of 3-4 breasts, sausage - 1 typical package of 5 links, and sometimes use hot italian sausage instead of kielbasa, shrimp - 1 LB) Just use 1/2 of a sweet vidalia onion and 1 ea of red, yellow, and orange pepper (I use orange instead of or in addition to green) Usually use stewed tomatoes instead of diced. “Surely as cometh the Winter, I know there are spring violets under the snow.” (Robert H. Newell) NGA Blog..........Pinterest Boards..........Tablescaping Blog |
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| These cookies are very good..I make them whenever I can. They are nice at the holidays and you can dress up the icing with food coloring. I especially like them with a few chocolate jimmies. They stack nice in a small plastic sleeve. When tied with a pretty ribbon they make a lovely hosted gift. Original Recipe from Food Networks Giada Ricotta cheese with lemon glaze cookies~ Ingredients Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Directions Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| Lump Crab Salsa online from Food & Wine Note, this makes a lot even for my family gathering of 10 last summer. Unless you have a huge crowd, I'd cut the recipe in half. 3 TB chopped cilantro 2 medium shallots, very finely chopped 1 red bell pepper, finely diced 1 jalapeno, seeded and finely diced Finely grated zest and juice of 1 lime 1 garlic clove, very finely chopped 1/4 cup extra-virgin olive oil 2 lbs lump crabmeat Salt and freshly ground pepper 1/2 cup salted roasted almosts, coarsely chopped In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Server with crackers or chips. “Surely as cometh the Winter, I know there are spring violets under the snow.” (Robert H. Newell) NGA Blog..........Pinterest Boards..........Tablescaping Blog |
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| Jewish Apple Cake Mix and set aside: 5 tbls. Sugar 3 tsp. Cinnamon ingredients: 10 medium apples peeled and sliced 1/2 c canola oil 1&1/2 c sugar 4 eggs 1/2 c orange juice 2 tsp. Vanilla 3 c unbleached flour sifted with~ 3 tsp baking powder 1/2 tsp. Salt 2&1/2 tsp baking soda Directions: Preheat oven to 350 Mix oil, sugar, eggs and orange juice together and mix well Sift dry ingredients together and add to liquid gradually, add vanilla and mix well. Add cinnamon mixture to apples and get them all coated. Add to cake batter and mix well by hand (mixer will chop up the apples) Pour all into a large bundt pan and bake for about an hour to an hour and a half. Cake is done when a tooth pick inserted in center comes out clean. Tips: Spray pan generously with spray made specifically for baking, it now has added flour and your cake will come right out. That was a life saver for me. Don't eat until the next day if you can wait, it gets much better!! It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give... |
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| Braised Peas with Scallions and Lettuce From Better Homes and Gardens (slightly abridged) 1 pat butter olive oil 6 scallions finely sliced 1 head of Romaine lettuce sliced 2 16 oz packages frozen peas kosher salt & freshly ground pepper 1 heaping tsp flour 1 to 1 1/2 cups chicken or vegetable stock few sprigs fresh mint juice of half a lemon Extra Virgin Olive Oil Melt butter in skillet over medium heat. Add about a tablespoon of the olive oil and the scallions. Cook for few minutes until scallions are softened. Slice the Romaine reserving a few tender inner leaves to add at the end. Turn the heat up and add the peas and romaine and a pinch of salt and pepper. Cook for one minute then sprinkle in the flour and stir till everything is coated. Slowly pour in the stock, stir, cover & turn the heat up to high. Cook for 4 minutes or until peas are tender. Taste to adjust salt & pepper. Finely chop mint leaves and sprinkle in pan. Add the lemon juice. Slice reserved romaine and sprinkle on top. Serve with a fine drizzle of the Extra Virgin Olive Oil. Makes 8 servings. |
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| Kahlua Flan Recipe courtesy Emeril Lagasse, 2003 3/4 cup sugar 4 large eggs 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 2 tablespoons coffee-flavored liqueur (recommended: Kahlua) Mexican chocolate shavings and cocoa powder, garnish Preheat the oven to 350 degrees F. In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.) Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden. Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours. To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings. Cut into wedges and serve immediately. Recipe Summary Difficulty: Medium Prep Time: 20 minutes Inactive Prep Time: 2 hours 15 minutes Cook Time: 1 hour 10 minutes Yield: 6 to 8 servings Episode#: EM1G27 Copyright © 2006 Television Food Network, G.P., All Rights Reserved the only thing different from this recipe that I use is vanilla sugar... and I add some corn syrup to the sugar to stop any crystallization from happening.. (takes me one shot instead of three that way).. and I found using a small frying pan was better to make the caramel then a saucepan .. in my mind the heat is more distributed on my electric stove that way |
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| here is my Easter Ham I make every year City Ham Recipe courtesy Alton Brown 1 city style (brined) ham, hock end* 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle) 2 cups crushed ginger snap cookies Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving. *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices". Recipe Summary Prep Time: 15 minutes Cook Time: 6 hours Yield: 10 to 15 portions, depending o Episode#: EA1D06 Copyright © 2006 Television Food Network, G.P., All Rights Reserved the down side is the 4 - 5 hour cooking time is correct.. every year I made it.. it was different due to weight or density of the ham Just tell everyone to be patient .. it is worth the wait .. and a thermometer is necessary.. I usually prep the mashed potatoes & baked ziti ahead of time.. and put them into the oven 1/2 hour after the last wave of the directions.. if the ham takes longer to get to temp I pull the ziti & potatoes out and use sterno stands to keep them holding until the ham rests.. I put extra butter in the bottom on the potatoes so they don't dry out... only cook the ziti a little more than 1/2 way when prepping... add extra sauce & ricotta cheese to keep it moist and finish cooking in the oven.. only once in a while it ends up being over cooked.. and everyone usually eats it anyway  |
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| Sheryl's Decadent Butternut Squash Bake Ingredients • 1 butternut squash- peeled, seeded and cubed (if you cut it in 1/4 and boil it, this is a lot easier to do) • 1/2 cup mayonnaise (I cut it to 1/4 because I added a *lot* more cheese, which makes it, IMO) • 1/2 cup finely chopped onion • 1 egg, lightly beaten • 1 teaspoon brown sugar (I used Stevia) • salt and pepper to taste • 1/4 cup crushed saltine crackers • 2 tablespoons grated Parmesan cheese • 1 tablespoon butter, melted Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft. 3. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish. 4. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture. 5. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown. Nutritional Information Amount Per Serving Calories: 282 | Total Fat: 18.3g | Cholesterol: 49mg (Different, of course, 'cause I messed with it...) |
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Stormy's Breakfast Smoothie I make a blender full and store it for use over three days. banana small orange Blackberries or blueberries fresh or frozen small apple 4 big kale leaves cup of keffir tablespoon of flax meal 3 tablespoons of whey protein vanilla ginger' cinnamon ice and some water to thin it. I actually use whatever fruits are on hand, but always use a banana, orange, tangerine or clementine and an apple or pear and some berry. If I'm going to have an egg or some other protein for breakfast I leave out the whey. I use spinach a lot too. |
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| Roasted Ratatouille One eggplant, peeled , cut in one-inch chunks Two medium zucchini, same One large sweet onion, same One bell pepper, red, orange or green, as you like, same 12 cloves garlic, peeled and halved or quartered 1/4 cup olive oil Fresh or dried thyme ( I subbed a good sprinkle of Penzeys Tuscan Sunset mix of basil thyme etc) Salt and pepper Pint of cherry tomatos halved (I used some cherry and some other small cut up tomatoes Miz first four veg and the garlic, with the oil herbs and S and P, to coat veg with oil. Put in a roaster pan with good sides. Roast on the bottom rack, 425 degrees, 20 minutes, trying to brown the bottoms. Then stir in tomatos and roast another 15 minutes. AweSome. Serves ten, or one family with a 20 yr old who likes veggies. I served this with salmon filet and Italian bread. "If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon |
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| Really good Lasagna: Note: has meat so I usually make a dish of the sauce without adding meat but some dehydrated eggplant instead, then pan that separately for me....but for my meat-loving friends: Sauce ½ lb. Italian sausage (or seasoned pork sausage) 1 ½ lb. ground chuck 1 ½ cups yellow onion, chopped fine 1 med pepper (green or red) chopped or sliced very thinly 1 lg. clove garlic, minced (if you have roasted garlic use that, it has a richer flavor) 2 tbsp. chopped fresh parsley 1 tbsp. basil and oregano 1½ tsp. salt Ground pepper 4-6 chopped fresh tomatoes (any kind) to make about 2 1/2 cups 12 oz. tomato paste 16 oz. water 3 tbsp. olive oil Pasta: lb. lasagna noodles (whole grain or spinach) Cook pasta, uncovered in salted water 15 min. (they will be firm) - Drain and let dry for several minutes so there is no moisture on the outside. Filling: Make filling while pasta cooks. 2 lb. Ricotta cheese 1/2 cup greek yogurt 1/2 cup Parmesan cheese (half of it for filling, other half for topping) fresh grated is best 1 to 1¼ lb. Mozzarella cheese (half diced for filling, other half thinly sliced for topping) 1¼ tsp. salt Ground pepper 1/2 cup chopped parsley 1 lg. egg 1.Sauté onion and garlic in 4 tbsp. olive oil. 2.Brown meat, drain fat (I rinse in a strainer under hot water). 3.Stir in spices, add tomatoes, paste and water. 4.Heat to boiling then simmer, uncovered for 2 hrs. 5.Heat oven to 350º Here's the sticking together in a stack once cut secret: as you layer, run each noodle through a pan of fork beaten egg (excess can be added to sauce). Layer: 6.Place some sauce in bottom of a 13x9x3†pan. 7.Layer egg coated pasta, cheese mixture and sauce, repeat being sure to overlap slightly (approximately 4-5 noodles per layer) ending with sauce. 8.Sprinkle with the remaining Parmesan and Mozzarella. 9.Cover loosely with foil (don’t touch cheese on top). 10.Bake @ 350º for 60 min. if serving immediately. 11.Remove from oven (still covered) and allow to set for 5-10 min. Let it rest!!! - cuts easier and more squarely. 12.Top with sliced green onion 'leaves' and serve with a side dish of sauce, additional grated parmesan or romano, and a wonderful fresh green salad. (And don't forget the w(h)ine!)  Woman on the eastbound train ...........................................Je Suis Désolé. (also a mule lovin', Charley huggin' girl) |
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| BitBit's Corn bread * 2 cups yellow cornmeal , plus 1 tablespoon * 1-1/2 teaspoons baking powder * 1 teaspoon salt * 1 egg, lightly beaten * 1-1/2 cups milk * 3 tablespoons vegetable oil Preheat oven to 450°F. Put one tablespoon each of oil and cornmeal in the cast iron skillet and let heat in the oven. Combine the remaining cornmeal, baking powder and salt, and set aside. Stir together the egg, milk and 2 tablespoons vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot skillet on top of browned cornmeal. Bake 18 to 20 minutes, until it pulls away from sides of skillet and is slightly browned on top. A couple notes... My grandma uses buttermilk most of the time when she makes it, but I don't tend to have that on hand. I'm not sure if it's 1:1 with the milk in this version or not. Browning a bit of cornmeal first (I don't measure it, but I estimate a tablespoon would cover the bottom of my skillet) gives it a really nice crust on the bottom, but you have to time it to brown and not burn the cornmeal while you mix up the rest of the ingredients. |
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Turkey and Broccoli Casserole Ingredients 8 oz uncooked whole wheat spaghetti, broken in half 3/4 c low fat sour cream 1/3 c chopped fresh mushrooms, 2 TBSP butter 1 can evaporated full fat milk 1/4 c water 1/3 c grated Pecorino Romano or Locatelli Cheese 1/4 tsp black pepper pinch of nutmeg 3 c broccoli florets, thawed if frozen 2 c cooked turkey or chicken, chopped 3 cubes chicken bouillon Instructions Cook pasta as directed on package adding bouillon cubes to water and drain. Saute mushrooms in butter over low heat for 2 min. Add flour and stir for 30 seconds. Add evaporated milk and continue to cook until thickened a bit. Mix sour cream, water, cheese, pepper and nutmeg in large bowl. Stir in spaghetti, broccoli, and turkey. Place into 2 qt. casserole that has been sprayed with cooking spray. Bake about 30 min at 350 degrees until heated through and bubbling. Source: adapted from various recipes |
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