Anaheim Chili Stuffed with
Crab, Egg and Fresh Herbs
Ingredients
4 large Anaheim peppers
1 cup cooked crab
1 tablespoon butter
1 cup diced celery
1/4 cup diced red bell pepper
1 cup chopped onions
4 oz. cream cheese
4 eggs
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
Salt and Pepper to taste
Directions
Place peppers under the broiler, or on the grill, and turn often until they blister. Peel and remove seeds, keeping pepper in one piece. Set aside.
Sauté celery, onion and bell pepper in butter. Place cream cheese in bowl and add the warm sautéed veggies. Add crab, herbs and beaten eggs. Cook in frying pan
until just set, but still moist. Place Anaheims on plates and fill with egg mixture.
Serves 4
Hawaiian Mango Bread
Ingredients:
Makes 2 loaves
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3 eggs, well beaten
3/4 cup canola oil
1 1/2 cups granulated sugar
2 cups peeled and diced fresh mango
1/2 cup raisins
1/2 cup macadamia nuts, chopped
1/2 cup grated coconut
Directions:
1. Preheat oven to 350F.
2. Grease and flour two 9x5 inch loaf pans.
3. Sift the flour, baking soda, baking powder and cinnamon into a small bowl.
4. In a large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended.
5. Fold in mango, raisins, nuts and coconut.
6. Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.
Smoked Gouda Chicken 1 teaspoon olive oil
4 boneless, skinless chicken breasts
1/4 cup butter
1 clove garlic, minced
1/2 cup flour
1/2 cup sour cream
1 cup plain yogurt
1/4 cup chopped scallions
1 wheel smoked gouda cheese, sliced in 1/8-inch
thick slices, divided
Heat olive oil in large nonstick skillet. Sear chicken in skillet to brown on each side. Remove chicken from skillet and set aside.
In same skillet melt butter. Add garlic and brown. Add flour and brown. Add sour cream and yogurt. Mix to make sauce. Add scallions and all except 4 slices of the gouda cheese. Simmer until cheese melts. Return chicken to skillet and simmer about 30 minutes until chicken is cooked through.
To serve, place over cooked pasta. Add pasta to plate, Spoon sauce over pasta, then place a chicken breast on top. Just before serving place the last 4 slices of gouda on the 4 breasts and allow to melt slightly.
Yellow Squash Casserole
8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot turkey Italian sausage (about 2 links)
1/2 cup chopped onion
2 garlic cloves, minced
2 (1-ounce) slices day-old white bread
1/2 cup fat-free sour cream
1/3 cup (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Cooking spray
Preheat oven to 350°.
Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.
Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.
Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs,
sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.
Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.
Easy Muffuletta
Prep Time: 15 min
Makes:
6 servings
1/2 cup finely chopped stuffed green olives
1/2 cup finely chopped pitted ripe olives
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup finely chopped celery
1 clove garlic, crushed
1 loaf (1-1/2 lb.) round Italian or sourdough bread (9 to 10 inch)
4 slices OSCAR MAYER Cotto Salami
1 pkg. (9 oz.) OSCAR MAYER Shaved Smoked Ham
6 slices KRAFT DELI DELUXE Mozzarella Cheese Slices
MIX olives, dressing, celery and garlic.
CUT bread in half lengthwise. Hollow out top half of loaf slightly; discard removed bread or reserve for another use.
SPREAD bottom half of bread loaf with 1/2 of the olive mixture; top with layers of meat, cheese and remaining olive mixture. Cover with top of bread loaf;
press down lightly to secure. Wrap tightly; refrigerate 2 to 4 hours. Cut into 6 wedges to serve.
How to Crush GarlicPeel garlic, then mince on a cutting board with a chef's knife. Sprinkle lightly with salt. Press garlic into cutting board by dragging
the knife over the garlic. (Salt is an abrasive and will make it even easier to crush. It also helps to prevent the garlic from sticking to the knife.)
Greek Oysters
2 dozen fresh oysters
Rock salt
1 teaspoon olive oil
1/4 cup finely chopped onion
1 (6-ounce) jar marinated quartered artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/4 teaspoons Greek seasoning
3 ounces 1/3-less-fat cream cheese, softened
1/4 cup (1 ounce) freshly grated Parmesan cheese
1. Bring water to a boil in a saucepan. Loosen oysters from shells; add oysters to boiling water. Simmer 3 to 5 minutes or until oysters are plump and
opaque; drain. Return
oysters to shells. Discard top shells, keeping oysters in the deeper bottom shells.
2. Sprinkle a thin layer of rock salt ;in a jelly roll pan. Arrange oysters in ; shells over rock salt; set aside.
3. Preheat broiler.
4. Heat oil in a skillet over medium heat. Add onion; cook 2 minutes, stirring often, until onion is soft. Add artichoke hearts and spinach; saute 2 minutes.
Stir in Greek
seasoning and cream cheese.
5. Top each oyster with 1 heaping tablespoon of spinach mixture; sprinkle oysters evenly with Parmesan cheese. Broil oysters 4 minutes or until cheese
melts.
YIELD: 8 servings (serving size: 3 oysters).
T-Bone Steak Pizzaioli
12 to 14 ounce T-bone Steak
3 whole garlic cloves
1 shallot, cut in half
4 cups canned tomato
Salt to taste
Basil to taste
Parsley to taste
Oregano to taste
Grated cheese
Add 3 whole garlic cloves, 1 shallot cut in half. Saute garlic and shallots with steak when slightly golden, add 3 cups of tomato products.
Tomatoes slightly crushed with hand. Put into fry pan w/steak.
Put 1 cup crushed tomato in pan to give sauce body. Salt added to taste. Add chopped basil, parsley, oregano to taste. Sprinkle generous amounts of grated
cheese on top.
Cover and cook on high 5-10 minutes. The cheese turns to make sauce dark in color, but that is what you want in a pizzaioli sauce
Irish Stew
Serves 6.
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut
into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3
tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in
batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until
brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings.
Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low.
Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones.
Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones.
Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
OYSTER BIENVILLE
1/2 pound slicked bacon, chopped
1 cup chopped yellow onions
1 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons chopped garlic
1/4 cup (1/2 stick) unsalted butter
1 cup bleached all-purpose flour
2 cups milk
1/2 cup dry white wine
1/4 pound white button mushrooms, wiped clean, stems trimmed, and sliced (about 2 cups)
1 pound medium-size shrimp, peeled, deveined, and chopped
3 tablespoons fresh lemon juice
1/2 cup chopped green onions or scallions (green part only)
3 tablespoon chopped fresh parsley leaves
4 large egg yolks, lightly beaten
3 dozen medium-size oysters, shucked and drained; reserve the deeper bottom shells
Rock salt (optional)
In a large skillet over medium-high heat, fry the bacon until crisp, about 8 minutes. Add the onions, salt, and cayenne and cook, stirring, for 2 minutes. Add
the garlic and butter, and cook, stirring, for 2 minutes
until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend. Reduce the heat to
medium, then add the mushrooms and shrimp. Stir and fold
to mix and cook until the mixture is very thick, about 12 minutes. Add the lemon juice, green onions, and parsley and stir to mix well. Remove from the heat,
add the beaten egg yolks, and blend well. Let cool to
room temperature. Preheat the oven to 400 degrees F. Arrange the reserved oyster shells on a bed of rock salt in 4 pie pans or on a large baking sheet. Put an
oyster in each shell and top it with about 2 heaping
tablespoons of the sauce. **Or, the oysters can be put in a shallow pan (without the shells and rock salt) and topped with the sauce to bake. Bake until the
sauce is delicately browned and the oysters begin to curl at
the edges, about 20 minutes. Serve hot.
CABBAGE AND RUTABAGAS
1 lg. cabbage
2 to 3 hamhocks, or enough ham to season
2 med. to lg. rutabagas Boil ham or hamhocks about 1/2 to 1 hour. Peel, wash and quarter rutabagas. Put into meat broth and boil until tender. Remove meat
before putting rutabagas in. Trim, quarter and wash cabbage. Put cabbage in with rutabagas. Cook until cabbage is as tender as you like it. Cut up cabbage and
rutabagas with fork and knife, blending them together. This is good with corn bread and good with pepper sauce on it.
Arugula, Orange and Red Onion Salad 2 bunches arugula, washed and trimmed
1 tbsp. Bertolli Extra Virgin Olive Oil
1 tsp. Fresh lemon juice
2 large navel oranges, peel and white pith removed, cut into segments
8 very thin slices red onion, separated into rings
Freshly ground black pepper
Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat and divide among 4 salad plates. Arrange the orange segments and onions on top, dividing evenly. Drizzle with remaining oil and season with black pepper.
Arugula Salad With Parmigiano Reggiano
Serves 4
1/2 pound baby arugula
1 1/2 T white wine vinegar
4 T extra-virgin olive oil
Salt and freshly ground black pepper
Parmigiano-Reggiano
1. Wash the arugula carefully, making sure sand and dirt are removed, and dry.
2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with
the vinegar and oil. Toss to mix well, then season to taste with salt and
pepper. Toss again to mix well.
3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.
Asparagus
I took some of these the other day and squeezed lime, a few pats of butter, sea salt, pepper, on them......put in a black iron pan that I had rubbed olive oil on and placed in the oven and broiled............so good. I've been experimenting with them on a regular basis.
Chili-Salt Squid600 g small whole squid
1/3 cup plain all-purpose flour
1 tablespoon chili powder
1 tablespoon sea salt
vegetable oil (for deep frying)
2 large red chilies, cut in half lengthways and seeds removed
2 tablespoons spring onions, julienne (scallion)
1/4 cup coriander sprigs
2 lemons, halved
Clean squid by gently pulling head and tentacles away from the body.
Pull out the clear backbone (quill) from inside the body and discard entrails.
Cut tentacles from the head just below the eyes; discard head.
Remove side wings and fine membrance from body.
Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
In a large bowl, combine flour, chilli powder and salt.
Add squid, including tentacles, and toss to coat, shaking off any excess flour.
Heat oil in a hot wok until the surface seems to shimmer slightly.
Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
Remove with a slotted spoon and drain well on kitchen paper.
Repeat process with remaining squid.
Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
Serve immediately, with lemon halves.
Anchovy Dip Recipe
Don't turn up your nose at the thought of anchovies!
You'll never know they are in there. Anchovies give flavor without a heavy fishy taste in this dip.
Serve with raw vegetables, toast rounds, and/or crackers.
INGREDIENTS:
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp Dijon style mustard
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried dill weed
2 grinds of freshly ground black pepper
2 ounces anchovy fillets, drained and chopped
Vegetables for dipping, such as carrots, mushrooms, snow pea pods, broccoli flowerets, jicama sticks, celery, etc.
PREPARATION:
Combine mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, dill weed, and pepper until smooth.
Fold in minced anchovies. Cover and refrigerate 2 hours.
Serve with vegetable dippers, crackers, and/or toasted baguette slices.
Yield: 1-1/4 cups
Yummy Yam Casserole
INGREDIENTS
4 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter
DIRECTIONSPreheat oven to 375 degrees F (190 degrees C). Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top. Bake for 25 minutes in the preheated oven, or until browned and bubbly.
Fried Morel Mushrooms Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill
all those little pesty critters. Leave them to soak in refrigerator for a couple hours.
You need:
Morels (bunches of 'em)
Butter/Margarine (3-4 tbsp's)
Frying Pan (non-stick is good...iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste.
Directions:
Melt butter/margarin in frying pan (don't overheat it!!!!!)
Coat the cleaned morels well with flour (either in gallon ziplock bag that has flour in
it or using a plate covered in flour)--Sautee mushrooms (gently) in butter/margarine.
Salt and pepper to taste.
Serve the mushrooms with homemade bread (warm) with butter and you have a meal better than any that has ever been served to royalty.
There is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn't have them any other way!!!!
Salad oil
1 carrot, small to medium dice
2 stalks celery, small to medium dice
1 medium onion, small to medium dice
2 pounds ground beef
2 eggs
Salt and freshly ground black pepper
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
3 slices bread
1/2 cup seasoned Italian bread crumbs
Ketchup Preheat oven at 375 degrees F. In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat.
Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool.
In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water,
then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand mixer is may help make it easier). Add the bread crumbs and mix.
Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve
hot.
Frittata Primavera
1 med. onion, chopped
1 med. red or green bell pepper, cut into strips
1 c. potato, peeled & grated
1 c. broccoli, coarsely chopped
1 tsp. dried oregano leaves, crushed
1/8 tsp. black pepper
1 T. butter
6 large eggs or equal amount of egg beaters
4 oz mild cheddar cheeseIn a 10-inch nonstick skillet or omelet pan, cook and stir onion, bell pepper, potato, broccoli, oregano, and black pepper, in butter
until vegetables are tender, but crisp. In a small bowl, with electric mixer at high speed, beat eggs for 2 minutes until light and fluffy; pour over
vegetables. Cover and cook over medium-heat for 5 to 7 minutes until eggs are set. Sprinkle cheese over hot frittata and let it set a minute or two until the
cheese begins to melt. Cut into wedges and serve from the pan. Serve on a warm plate immediately.
Artichokes
Ingredients
1(14ounce)can artichokes, drained and chopped
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese
1 cup mayonnaise
2-4 cloves garlic, crushed
1 dash lemon juice
1-2 tablespoon jalapeno peppers, chopped
Enchiladas de Pollo y Queso
5 tablespoons butter
1 cup chopped onions
1/2 cup large bell peppers -- chopped
2 cups cooked chicken -- chopped
4 ounces green chili peppers -- chopped
1/4 cup all-purpose flour
1 tablespoon chili powder
1/2 teaspoon coriander seed -- ground
1/2 teaspoon cumin seed -- ground
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey jack cheese -- shredded
12 6-inch tortillas
Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilis into onion-pepper
mixture. Melt remaining 3 tablespoons of butter. Blend in flourand seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils.Remove from heat; stir
in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture.
Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with
all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.
APPLE DUMPLINGS:
Aunt Nell's Apple Dumplings:
1 can large, country style biscuits
1 qrt diced apples
1-can 7-UP
1 cup sugar
1 stick butter
2 teasp cinnamon
1 teaspoon nutmeg
Bring to a boil the 7-UP, sugar, butter, cinnamon and nutmeg.
Pour over dumplings prepared as follows:
Flatten biscuits, fill with apples and fold over.
Press edges together to seal.
Put in buttered baking pan and cover with prepared liquid. Bake at 375 degrees for 30 to 35 minutes.
DirectionsPuree in blender, put in a bowl and cook on high for 2 minutes (or 20 minutes in oven at 350F) Serve hot with crackers or cut up french bread
HUNGARIAN GOULASH
1 lb. beef, cut into cubes
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
6 tbsp. ketchup
3 tbsp. flour
2 med. onions, minced
1 1/4 tsp. paprika
1 1/4 tsp. salt
3/4 tsp. vinegar
1 1/2 c. water
1 (6 oz.) pkgs. noodles Brown meat on all sides in fry pan; add onions. Combine paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar, ketchup;
add to meat
Ham and Green Eggs
Ingredients:
2-4 ounces of ham
8 eggs
2 tablespoons of milk
1/4 cup of chopped chives
1/8 cup of chopped fresh parsley
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of butter or margarine
What You'll Need
knife, medium-size mixing bowl, wire whisk or eggbeater, large frying pan, spatula, serving plates
1. Cut the ham into small pieces.
2. In a medium-size mixing bowl, combine the eggs, milk, ham, salt, pepper, chives, and parsley. Beat with a whisk until frothy.
3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.
4. Stir the egg mixture with a spatula until the eggs are firm and not too runny.
Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines
the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight,
allowing flavors to blend.
Serves 8.
Oyster Rarebit
1 cup oysters
2 tablespoons butter
½ lb. soft mild cheese, cut in small pieces
¼ teaspoon salt
Few grains cayenne
2 eggs
[edit]Instructions
Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle.
Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten.
As soon as mixture is smooth, add soft part of oysters.
Serve on unsweetened wafer crackers or bread toasted on one side, rarebit being poured over untoasted side.
5. Transfer the eggs to individual plates. Garnish with a sprig of parsley. Serve with toast or warm rolls.
Feeds 4 hungry green-egg lovers.




