Friday, December 12, 2008
Saturday, November 22, 2008
Friday, November 21, 2008
24 chocolate graham cracker squares finely chopped
½ C butter
¼ C sugar
Combine in a bowl and press in a pie tin
1 12oz. container cook whip
1 pkg instant chocolate pudding (3.9 oz not prepared)
1 C. sour cream
Combine in bowl
1 oz. semi sweet chocolate
2 t. butter
Melt together and stir until smooth
1 pint strawberries, washed and sliced
Pour ½ filling in pie crust. Add sliced strawberries. Pour remaining filling over strawberries. Drizzle with topping.
2 roasted red peppers
1 jar roasted red peppers
Blend together with:
1 bar cream cheese
Salt and pepper to taste
1 clove garlic
Parmesan cheese (1/2 c or so)
Pour over cooked bowtie pasta and mix in ½ bag of frozen peas.
4 red peppers or
2 jars roasted red peppers
To roast: spray cookie sheet. Cut peppers in half, lay face down on cookie sheet. When skins bubble and shrivel, they are done
Put in food processor with:
2C. sour cream
3 pkg. cream cheese
½ t. paprika
½ t. cayenne pepper.
14 oz. can artichoke hearts (drained and chopped)
5 oz. frozen spinach (thaw, drain and chop)
½ C sour cream
½ C mayonnaise
1t. garlic (crushed)
Mix together and bake at 350 for 30 minutes
Serve with corn chips, baguettes, French bread etc.
2 heads Romaine lettuce (washed and torn)
1 lb. bacon fried crisp
1lb. Swiss cheese shredded
1 pkg. slivered almonds toasted
1 box croutons
1-2 C. parmesan cheese
2 C. Cubed cooked chicken
Cherry tomatoes washed and halved
(let sit at least 4 hours*)
¾ C. vegetable oil
3 cloves real garlic (minced)
Juice of one lemon (a real one at room temperature)
Put this salad together right before you are going to serve it. Mix all salad ingredients first without croutons. Take dressing and strain it to get rid of big chunks of garlic. Add dressing and croutons to salad.
Perfect for big groups and so delicious.
*this dressing is delicious and is even better made the night before.
Wednesday, November 19, 2008
Monday, November 3, 2008
1 - Heat oven to 425
1 1/2 pkg tortellini (you can find this in the "deli meats and cheeses" section of the grocery store)- they come in packages of about 10 oz. I usually buy two and use a package and a half. The leftover tortellini is also great with a little pasta sauce for lunch the next day. Or you can freeze it.
24 oz. chicken broth
4 garlic cloves - minced14 oz. can of stewed tomatoes
1/2 lb. ground sausage (the butcher out here had never heard of ground sausage. he kept trying to get me to buy sausage links but I eventually found these "sausage patties")- you can use the whole pound if you want to but I find it overwhelms the soup. basically, it becomes "sausage soup" with tortellini - stick with the 1/2 lb.
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)* I also think adding some white beans, zucchini, or chickpeas would make this soup even better... I just haven't tried it yet.
1. Brown the sausage and garlic.
2. After the sausage and garlic has cooked through, drain the fat and dump the sausage into a large soup pot.
3. Add the chicken broth, stewed tomatoes and basil
4. When the soup is boiling add the tortellini and simmer for about 10 minutes* if you think the broth is too thin add the can of tomato sauce - I always to because I like the sauce a little heartier
5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more
6. Serve with a small salad and garlic bread and you've got dinner!
Thursday, October 9, 2008
Wednesday, October 8, 2008
1 sugar pumpkin (3lbs-cooked soft) or
4 cups canned pumpkin
1/4 t pepper
1 C. chopped onion
1/2 C red pepper
large jalapeno-quarter, seed and mince
4 C chicken broth
1/4 C creamy peanut butter
1/2 C cream or milk (I use milk)
2T fresh lime juice (I use bottled sometimes)
green onion (if desired)
To roast your pumpkin, turn oven to 350 degrees and bake pumpkin, cut in half and seeded) for 1 hour.Remove from skin.
In soup pot, melt butter, saute onions. Add pumpkin, red pepper, jalapeno and broth. Bring to a boil and let simmer 20 minutes. Stir to break up pumpkin. Next, remove all but one cup of soup and put in to food processor o blended and puree. Pour back in to pot and add peanut butter and cream or milk. stir until peanut butter is melted. Add lime juice and salt and pepper to taste. Garnish with green onion if desired.
Really good and it was good with Dilly Bread (see blog for recipe). Happy Fall!!
Sunday, September 28, 2008
Wednesday, September 24, 2008
Monday, September 22, 2008
Thursday, September 18, 2008
1 cup yogurt (we have used plain and vanilla)
3 tablespoons sugar (according to taste)
1 tablespoon mint leaves (optional)
6-10 ice cubes
Blend the mangoes, yogurt and sugar into a puree.
Add the mint leaves. Add the ice cubes and finely crush.
2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling
Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well. Mix the oil and yogurt. Add the water/yeast mixture and mix into a soft dough. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot and then turn the oven to high broil. Using a baking/pizza stone will help to give Naan close to same kind of heat as clay tandoor.
Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch diameter circles. Dust lightly with dry flour to help with the rolling.Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is cooked (Naan should be golden brown color on top) take them out of the oven and brush lightly with clear butter or ghee.Makes 6 Naan.
We ate this with some chicken simmered in a simmer sauce and some rice and the delicious Naan.
Wednesday, September 17, 2008
Monday, September 15, 2008
Tropical Spinach Salad
6-8 Sliced Strawberries
6 Sliced Kiwi
2 Cubed Mango
Baby Spinach 1 bag
Romaine 1 bag
Mozzarella Cheese as desired
1/2 Red Onion
2 cups Mayonnaise
8 T. Orange Marmalade
6 T. Major Greys Mango Chutney (by ketchup in store)
1 15oz. can Coco Lopez Cream of Coconut (by mixed drinks in store)
~Makes a lot of dressing. You can cut it in half.
~ I buy the Nutty Guy's brand for the Garnish.
*Also great with Chicken