Easy Fettucine - recipes

Easy Fettucine - recipe

Ingredients:

1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces fettucine (cooked al dente and drained)
3/4 cup grated Romano cheese

Directions:

Combine 1/4 cup butter, parsley, and basil in a medium bowl. Blend in cream cheese; season with pepper. Mix in water; blend thoroughly. Set bowl in large pan of hot water to keep warm. Melt remaining butter in large skillet over low heat. Add garlic and cook 1 to 2 minutes being careful not to burn. Add pasta and toss gently.  Sprinkle with one-half cup cheese and toss again. Transfer to serving platter and spoon sauce over top. Sprinkle with remaining cheese and serve immediately.

Servings:  4

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MONTE CRISTO SANDWICH - Recipes

MONTE CRISTO SANDWICH - Recipes

Ingredients:

2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices whole wheat bread
4 slices deli Swiss cheese
4 slices deli smoked turkey
4 slices deli honey ham
1/8 teaspoon ground black pepper
1 tablespoon powdered sugar for dusting Vegetable oil for frying raspberry preserves for

Directions

Heat few inches of oil in a deep skillet or fryer to 365 degrees. To make batter whisk together egg and water, then combine flour, baking powder, salt, pepper and mix into the egg mixture until smooth. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure the triple-deckers in the corners with toothpicks. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Place on a paper towel to cool a little and dust with powdered sugar. remove toothpicks and serve warm with raspberry preserves.

Yield: 3 Servings
 

SUPER ROAST BEEF SUBS - RECIPES

SUPER ROAST BEEF SUBS

Ingredients:

1 (1-ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16-ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend

Directions:

Combine first 4 ingredients in a microwave-safe bowl.
Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once.
Stir in salsa. SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch- thick shells. Place 1 cup lettuce in bottom of each shell.
Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill.

Yield: 8-10 Servings

Categories: Sandwiches, Lunches, Quick Fixes

Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips

Ingredients

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar

1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


Category: Appetizers and Snack Recipes

Pizza Napolitana - recipes

Pizza Napolitana - recipes

Ingredients

1+1/4 cups (300 ml) lukewarm water
1/4 tsp (1 ml) sugar
2 packages (2 Tbs, 30 ml) dry yeast
3+1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) salt
3/4 cup (180 ml) olive oil
Corn meal
2 cups (500 ml) pizza sauce (canned, or see tomorrow's recipe)
1 lb (450 g) mozzarella cheese, grated
1/2 cup (125 ml) freshly grated Parmesan cheese
Additional toppings of your choice

Directions

Combine 1/4 cup (60 ml) of the warm (not hot) water with the sugar and yeast in a small bowl and stir gently to dissolve.  Allow to proof in a warm place for 5 minutes.  Sift the flour and salt into a large mixing bowl.  Add the yeast mixture, the remaining water, and 1/4 cup (60 ml) of the olive oil.  Mix the dough until it forms a ball and turn onto a floured work surface.  Knead the dough until it is shiny and elastic, about 15 minutes.  Place the dough into a clean bowl, cover with a damp cloth, and allow to rise until doubled in size. Punch the dough down and divide into 4 pieces.  Shape each piece of the dough into a circle about 10 inches (25 cm) in diameter by rolling and stretching it.  Form a slight rim around the edge with your fingers.  Dust a baking sheet with cornmeal and place the dough on top of it.  For each pizza, spread 1/2 cup (125 ml) of the sauce over the top of the dough, followed by 1/2 cup (125 ml) of the mozzarella and 2 tablespoons (30 ml) of the Parmesan.  Add additional toppings of your choice and drizzle 2 tablespoons (30 ml) of olive oil over each pizza. Bake on the lowest rack in a preheated 500F (260C) oven for about 10 minutes, until the crust is golden brown and the cheese is bubbling.

Makes 4 10-inch pizzas.

Easy Chicken Enchiladas - Recipes

Easy Chicken Enchiladas - Recipes


Ingredients

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Chicken Milano - Recipes

Chicken Milano - Recipes

Ingredients

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Directions

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

30 m 4 servings 641 cals

Easy Chicken Tetrazzini - Recipes

Easy Chicken Tetrazzini - Recipes

Ingredients 

1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese

Directions

Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees F (175 degrees C) for 25 minutes.

Makes 8 servings Change Servings

VANILLA EXTRACT Recipe

MAKE YOUR OWN VANILLA EXTRACT:

Simple yet takes 4 months to a year - worth the wait!

Ingredients

6 whole vanilla beans
1 fifth of vodka
glass jar or bottle

Directions

Split vanilla bean lengthwise with a sharp knife. Place in jar with the vodka. Be sure beans are completely covered with vodka. Seal tightly. Let stand in a cool, dark place for 4 months to a year. Shake jar occasionally during the standing time.

Yield: 1 quart (You can divide into smaller bottles too)

Tips:

Extract will strengthen upon standing. Store, tightly-sealed, indefinitely in a cool, dark place. Place a few drops of vanilla extract on a cotton ball. Place in custard cup in back of refrigerator to diffuse odors.

SEAFOOD PIE FOR DUMMIES

 
SEAFOOD PIE FOR DUMMIES

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

Squash on the Grill

 
Squash on the Grill

Ingredients

3 Medium size yellow squash, sliced
3 Medium size zuchini squash, sliced
1 large Vidalia onion, sliced into rings
1 Large Reynolds Hot Bag or Heavy duty aluminum foil
Non stick cooking spray
Salt and pepper to taste
2 tablespoons of butter or margarine

Directions

Spray inside of hot bag with non-stick cooking spray. Put squash, onions and butter in bag. Salt and pepper to taste. Close bag securely and shake around to coat. Put on middle rack of grill. Cook for 5-7 minutes on each side. This is also a great way to cook potatoes on the grill. I just substitute potatoes for the squash and cook exactly the same way.

Serves 4.

Pesto Grilled Cheese Sandwich - Recipes

 
Pesto Grilled Cheese Sandwich - Recipes

Ingredients

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Directions

Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutritional Information

Amount Per Serving Calories: 503 | Total Fat: 36.5g | Cholesterol: 82mg

Easy Vegetable Pot Pie - Recipes

Easy Vegetable Pot Pie - Recipes

Ingredients

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 380 | Total Fat: 21.1g | Cholesterol: 39mg

OPEN-FACED CUCUMBER SANDWICHES - RECIPES

OPEN-FACED CUCUMBER SANDWICHES - RECIPES

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions:

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

OPEN-FACED CUCUMBER SANDWICHES - Recipes

OPEN-FACED CUCUMBER SANDWICHES - Recipes

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

South Louisiana Spinach-Oyster Dip

South Louisiana Spinach-Oyster Dip

Ingredients:

2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds

Directions:

Cook and drain spinach, reserving one-half cup spinach juice.  Melt butter.  Add flour to butter and blend.  Cut cheese into chunks and oysters into small pieces with scisors.  Add all ingredients to butter and flour mixture and mix together.  Pour into chafing dish and serve with melba rounds.

Servings:  20

Cream Cheese Mints

Cream Cheese Mints

Ingredients:

1 (8 ounce) package cream cheese, room temperature
2 pounds powdered sugar
8 drops flavoring (spearmint, peppermint, lemon or
butter rum)
8 drops food color

Directions:

Knead sugar and cream cheese to form ball. Divide dough into fourths. Work with 1/4 at a time. Wrap remaining dough in foil to prevent drying. Add 2 drops flavoring and 2 drops coloring to the portion you are working with. Press into molds or use a super shooter. Let mints set while mixing and molding remaining fourths. Store in a tightly covered tin, separating the layers with waxed paper. These will keep indefinitely.

Note: Easy and wonderful.

Yields: 200 mints
 

CARAMEL CORN

CARAMEL CORN

Ingredients

1 cup butter
2 cup brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1 tsp baking soda
6 quarts popped, unflavored popcorn
2 cups unsalted peanuts or mixed nuts

Directions

Melt butter; stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly. Boil without stirring;
5 minutes. Remove from heat; stir in baking soda and vanilla.
Gradually pour over popped corn, mixing well. Turn into 2 large cookie sheets and bake in a 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and enjoy.

Yield: 5 quarts of caramel corn

Category: Snacks

Queenie's Killer Tomato Bagel Sandwich

 
Queenie's Killer Tomato Bagel Sandwich

Ingredients

1 bagel, split and toasted
2 tablespoons cream cheese
1 roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil

Directions

Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

Nutritional Information

Amount Per Serving  Calories: 358 | Total Fat: 11.7g | Cholesterol: 32mg
 

Saucy Eggs in Spinach

Saucy Eggs in Spinach

Ingredients:

1 (10-ounce) package frozen chopped spinach
Nutmeg to taste
Pepper to taste
1 (10-3/4 ounce) can cream of shrimp soup
2 Tablespoons milk
4 eggs

Directions:

Cook spinach according to package directions.  Drain well.  Add nutmeg and pepper.  Blend 1/4 cup soup with milk.  Mix remaining soup with spinach.  Heat.  Place spinach mixture in four greased 1-cup individual baking dishes.  Break an egg into each dish.  Spoon the soup-milk mixture over eggs.  Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

Serves:  4