18.10.17

SEAFOOD PIE FOR DUMMIES - Recipes

SEAFOOD PIE FOR DUMMIES - Recipes

Ingredients:

2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg

Directions:

Thaw, rinse well and drain the seafood. Heat oven to 400 degrees. Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 sec. in blender at high speed. Pour over ingredients in pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 minutes before cutting. (refrigerate any remaining pie).

Yield: 6-8 servings

13.10.17

BACON WRAPPED CHESTNUTS - recipes

BACON WRAPPED CHESTNUTS

INGREDIENTS:

2 pounds thick cut bacon
2 (8 ounce) cans water chestnuts

DIRECTIONS:

Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place.
Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.

Yield: 24 Servings

Category: Appetizers

11.10.17

BEEF & ARTICHOKE FETTUCCINE RECIPES

BEEF & ARTICHOKE  FETTUCCINE

Ingredients:

8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne strips freshly ground pepper 1/3 cup chopped toasted pecans

Directions:

Cook fettuccine as directed on package. While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot. Drain fettuccine; stir into sauce and toss with 2 forks.
Sprinkle with pepper and pecans.

Yield: 6 Servings

6.10.17

Baked Sole Recipe

Baked Sole Recipe

A lemon splash to go with the seafood

Ingredients:

4 small Sole
2 Tablespoons butter
1 Tablespoon onion, chopped
3 Tablespoons parsley, chopped
Salt
Freshly ground pepper
1/2 cup dry white wine
1/4 pound small mushroom caps
Bread crumbs
Lemon slices

Directions:

Prepare the Sole by removing the black skin only. Put butter in large shallow oven-proof platter. Place the Sole on platter and spread with onions and parsley. Sprinkle with salt and pepper. Moisten Sole with wine and mushroom caps (which have been thoroughly cleaned). Cover with bread crumbs, dot with butter and bake in 350 degree oven for 30 minutes. Serve with lemon slices. (Frozen fillet of Flounder, Haddock or Cod may be substituted for the Sole.)

Serves: 4


5.10.17

Marinated Pork Roast Recipe

Marinated Pork Roast Recipe

Ingredients:

1/4 cup vegetable oil
2 Tablespoons unsulphured molasses
1 Tablespoon ground ginger
2 teaspoons dry mustard
6 garlic cloves, minced
1/2 cup soy sauce
1 (4 to 5 pound) pork loin

Directions:

In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.

Serves: 8


PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE


Ingredients:

1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Directions:

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan. Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.

TIP: serve with whipped cream!

Category: Dessert

4.10.17

CAULIFLOWER SOUFFLE - recipes

CAULIFLOWER SOUFFLE

Ingredients:

1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper
ground nutmeg
4 eggs, separated
1 cup strong cheddar cheese, grated

Directions:

Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth.
In a large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart souffle dish.
Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once.

Serves: 4-6

3.10.17

Cream of Artichoke Soup

Cream of Artichoke Soup

Ingredients


1/2 to 3/4 cup chopped shallots and onions (green or white)
2 medium carrots, sliced
2 medium ribs celery, sliced
3 to 4 Tablespoons butter
1 bay leaf
1/2 teaspoon thyme
4 cups chicken broth
1 (14 ounce) can artichoke hearts, drained and sliced
Salt to taste
Pepper to taste
2 egg yolks
1 cup whipping cream

Directions

Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil.

Servings: 4 - 6