What's Cookin' ??

Discussion in 'Life After Brown' started by moreluck, Jan 14, 2005.

  1. moreluck

    moreluck Guest


    2 large eggs
    3/4 cup milk
    1/2 cup extra-virgin olive oil
    2 oz freshly grated parmesan (1 cup)
    1 1/2 cups all-purpose flour
    2 tablespoons sugar
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1 teaspoon finely chopped garlic
    1 teaspoon finely chopped fresh rosemary
    3/4 teaspoon salt
    1/2 teaspoon black pepper

    Put oven rack in middle position and preheat oven to 350F.
    Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.

    Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.

    Makes 12 muffins.
  2. moreluck

    moreluck Guest

    Yorkshire Pudding

    1 1/4 c Flour
    1/2 ts Salt
    1 c Milk
    1 T Butter; melted
    2 Eggs
    4 To 8 tbl. drippings from
    -roasting pan

    Preheat oven to 475 degrees.

    Whisk together the flour, salt, milk, butter and eggs. Using a
    baster, drop a teaspoon or two of drippings into each cup of a
    muffin tin. Put the muffin tin in the preheated oven. When the
    drippings are sizzling hot, remove the tin and fill each cup 1/2 to
    2/3 full with butter.

    Bake for 15 minutes, then reduce oven temperature to 350 degrees,
    and bake for 15 to 20 minutes longer, or until the popovers are
    puffed and brown. Serve hot. Yields 12 large popovers.
  3. moreluck

    moreluck Guest

    Farfalle(bowties) with Chicken and Spinach

    Servings: 4


    1 lb.boneless skinless chicken breast halves, cut into bite-sized chunks
    1 tsp.salt
    1/4 tsp. freshly ground black pepper, divided
    3 tbsp. extra virgin olive oil
    1 small onion, chopped
    1 cup chopped red pepper
    2 cloves garlic, minced
    1 cup chicken broth
    1/2 lbs. spinach, rinsed and chopped
    1 (16 oz.) box BARILLA Farfalle
    2 tbsp. chopped parsley
    1/4 cup freshly grated Parmigiano Reggiano cheese

    SPRINKLE chicken with teaspoon salt and 1/8 teaspoon black pepper.

    HEAT oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic: cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through.

    COOK Farfalle according to package directions; drain and return to pot.

    ADD chicken mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley. Makes 4 to 6 servings.

    Tip: Substitute 2 small shallots for onion.
  4. moreluck

    moreluck Guest

    Hearty Winter Stew

    1 lb. stew meat, cubed
    6 new potatoes, cubed
    1 small bag of baby carrots
    1 med. onion, diced
    1 can diced tomatoes
    1 cup red wine, Merlot
    3 cloves fresh garlic, pressed
    1 tsp. oregano
    1 cup fresh parsley
    1 Tbls. basil
    1 bay leaf
    3 Tbls. worchestershire sauce
    salt & pepper to taste

    In a large stockpot, brown meat in a little olive oil. Add veggies (potatoes, onions & carrots), tomatoes and 4-5 cups of water.. Add garlic, oregano, parsley, basil, bay leaf, worchestershire, red wine and salt & pepper. Cover and simmer over low heat for 4-5 hours.
  5. moreluck

    moreluck Guest

    Beef Stroganoff Casserole

    Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef stroganoff in an easy casserole.

    Prep: 20 min - Bake: 22 min - Stand: 5 min

    1 pound ground beef
    1/3 cup chopped onion
    1 package (3/4 ounce) mushroom gravy mix
    3/4 cup water
    1 jar (2 1/2 ounces) sliced mushrooms, drained
    1 cup sour cream
    1 cup Original Bisquick
    1/4 cup milk
    1 egg
    1 small bell pepper, cut into rings

    1. Heat oven to 400?F. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

    2. Stir Bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.

    3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.
  6. moreluck

    moreluck Guest

    Manhattan Meatballs

    2 lb. ground beef
    2 cups fresh bread crumbs
    1/2 cup chopped onion
    2 eggs, beaten
    2 Tbsp. chopped parsley
    2 tsp. salt
    2 Tbsp. margarine
    1 jar (10 oz.) apricot preserves
    1/2 cup KRAFT Original Barbecue Sauce

    Mix meat, crumbs, onion, eggs, parsley and salt. Shape into 1-inch meatballs. Brown in margarine in large skillet; drain. Place in 2-quart casserole.

    Mix preserves and barbecue sauce; pour over meatballs.

    Bake at 350F for 30 minutes or until heated through, stirring occasionally.

    Makes about 4-1/2 dozen
  7. moreluck

    moreluck Guest

    Cabbage Bratwurst Casserole


    3 Tbs. vegetable oil
    6 bratwurst or knockwurst
    1 medium onion, sliced
    4 cups shredded green cabbage, not cut too fine
    1 or 2 tart apples, cored, diced
    1 tsp. caraway seeds
    1 Tbs. Tabasco green-pepper sauce
    1 cup chicken stock


    Heat oven to 400 degrees. Pierce sausages with fork. Heat oil in a Dutch oven over medium heat; add bratwurst and brown on all sides. Remove links from pan. Add onion and cabbage; cook 4 or 5 minutes, stirring often. Add apple, caraway seeds, green hot sauce, chicken stock and bratwurst. Heat to boiling over high heat. Cover; place in oven and bake for 20 minutes or until cabbage is tender.

    Serving tip: Bake russet potatoes on same oven rack. Place the pierced, greased potatoes in 20 minutes at 400 degrees. Add casserole for another 20 minutes and serve together.

    Prep time: 25 mins.
  8. moreluck

    moreluck Guest

    Baked Chicken Breasts Supreme

    1 1/2 cup Plain yogurt/sour cream/or
    1/4 cup Lemon juice
    1/2 tsp Worcestershire Sauce
    1/2 tsp Celery seed
    1/2 tsp paprika
    1 clove Garlic, minced
    1/2 tsp Salt, optional
    1/4 tsp Pepper
    8 Boneless skinless chicken
    Breast halves
    2 cup Fine dry bread crumbs

    1 In a large bowl, combine first eight ingredients.
    2 Place chicken in mixture and turn to coat.
    3 Cover and marinate overnight in the refrigerator.
    4 Remove chicken from marinade; coat each piece with crumbs.
    5 Arrange on a shallow baking pan.
    6 Bake, uncovered, at 350-F for 45 minutes or until juices run clear.
    7 Yield: 8 servings.
  9. moreluck

    moreluck Guest


    2 lb Beef soup bones
    1 c Onion -- chopped
    3 Carrots -- pared & chopped
    1 Bay leaf
    2 lb Beef short ribs
    1 t Thyme (dried leaf)
    1/2 ts Paprika
    8 c Water
    8 c Cabbage -- chpd (1 head)
    2 lb Tomatoes -- (2 cans)
    2 ts Salt
    3/4 c Tabasco sauce
    1/4 c Parsley -- chopped
    3 tb Lemon juice
    3 tb Sugar
    1 lb Sauerkraut (1 can)

    Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
    with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
    oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
    into large kettle. Using a small amount of water, scrape browned meat bits
    from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
    Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
    parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
    Remove bones and short ribs from kettle. Cool slightly; remove meat from
    bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From
    a Texas cook now unknown)
  10. moreluck

    moreluck Guest

    Cheesy Beef and Green Chile Rice

    1 can (14.5 fluid ounces) beef broth
    1/2 cup chopped onion
    2 cups instant rice
    1 pkg (10 ounces) STOUFFER'S frozen Welsh Rarebit, defrosted*
    1 can (4 ounces) ORTEGA Diced Green Chiles, drained
    1 lb ground beef, fully cooked and drained
    1 can (14.5 ounces) Mexican-style diced tomatoes
    1/2 cup ketchup

    1 COMBINE broth and onion in medium skillet; bring to boil and add instant rice. Cover and turn off heat. Let stand for 5 minutes.

    2 ADD Welsh rarebit, chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes or until hot and thickened. Add salt and ground black pepper to taste.
  11. moreluck

    moreluck Guest

    Harvest Chicken

    6 chicken breast halves, boneless, skinless
    2 Granny Smith apples
    2 McIntosh apples
    1/4 cup apple cider vinegar
    2 cups unsweetened apple juice, divided use
    1/4 cup chopped rosemary
    3 Tbls. olive oil
    2 shallots, minced
    2 Tbls. Dijon mustard
    1/4 cup heavy cream
    1 tsp. salt
    1 tsp. black pepper

    Peel apples, core and cut into small diced pieces. In a large saucepan over med. heat warm vinegar, 1/2 cup apple juice and rosemary. Add diced apples, reduse heat and simmer for 4-6 mins. or just until tender.

    Remove half of apple mixture and puree in a food processor. Remove the remaining apple mixture from heat and set aside.

    In a large fry pan, heat olive oil. Add chicken and brown each side. Add shallots and saute 'til clear. Add remaining 1 and 1/2 cups apple juice and the Dijon mustard. Bring to simmer and cook a few minutes. Stir in cream, salt & pepper. Put chicken & sauce in a serving platter.
  12. moreluck

    moreluck Guest

    Macaroni and Two Cheeses
    From: Staff Meals from Chanterelle

    Serves 6

    1 package (16 ounces) ridged elbow macaroni
    3 cups heavy (or whipping) cream
    2 1/2 cups grated sharp yellow Cheddar cheese (about 10 ounces)
    1 small onion, minced
    1 small clove garlic, minced
    1 teaspoon Dijon mustard
    Dash of Worcestershire sauce
    Dash of Tabasco sauce
    Freshly ground black pepper, to taste
    1/3 cup freshly grated Parmesan
    1/3 cup fine dry bread crumbs

    Preheat the oven to 400 degrees F.

    Bring a large stockpot of water& salt to a boil over high heat.

    When the water is boiling, add the macaroni and cook, stirring occasionally, until flexible but very al dente, 5 to 6 minutes. Drain, then let the macaroni stand in the colander under cold running water until chilled. Drain again, then transfer to a medium-size baking dish or shallow casserole and set aside.

    Bring the cream to a boil in a small, heavy saucepan over medium-high heat. Reduce the heat to low and stir in the grated Cheddar, onion, garlic, mustard, Worcestershire, Tabasco, pepper, and salt to taste. Stir over low heat just until the cheese is completely melted, then remove the pan from the heat and taste and adjust the seasoning; the flavor should be strong.

    Pour the cheese sauce over the macaroni in the baking dish and stir thoroughly to coat. Sprinkle first the grated Parmesan, then the bread crumbs, over the mixture and bake until the sauce bubbles and the top is golden brown and crusty, 30 to 40 minutes. Let stand a minute or two before serving.
  13. moreluck

    moreluck Guest

    Laura Bush's Hot Chocolate


    6 Tbs. unsweetened cocoa
    6 Tbs. sugar
    pinch of salt
    2 1/2 cups milk
    2 1/2 cups light cream
    1/2 tsp. vanilla (or more)
    pinch of cinnamon powder (optional)
    whipped cream
    orange zest


    Mix cocoa, salt and sugar.

    Add milk. Heat to dissolve.

    Add light cream, cinnamon and vanilla. Heat to just under boiling.

    Mix very well and pour into warm mug.

    Top with whipped cream, cocoa powder and fine orange zest.
  14. moreluck

    moreluck Guest

    Swiss Potato Bake


    2 lbs. frozen hash browns
    salt and pepper, to taste
    2 cups grated Swiss cheese
    1 pint whipping cream
    1 stick butter or margarine, melted
    paprika (optional)


    Preheat oven to 350 degrees. Put hash browns in a 9 x 13-inch baking pan. Sprinkle potatoes with salt and pepper. Cover with grated cheese, then pour cream evenly over the top. Drizzle with melted butter or margarine. Sprinkle with paprika, if desired.

    Bake at 350 for one to 1-1/2 hours.

    Yield: 16 servings
  15. moreluck

    moreluck Guest

    Teriyaki Cornish Hens


    2 fresh or frozen Cornish game hens, halved
    4 Tbs. reduced-sodium soy sauce
    2 Tbs. rice-wine vinegar
    2 Tbs. honey
    1 Tbs. minced peeled fresh gingerroot
    1 garlic clove, minced
    1/8 tsp. hot red pepper flakes


    Place halved hens in a glass shallow dish. Mix together remaining ingredients in a cup, then pour over hens. Let marinate in refrigerator two to four hours.

    Preheat 350-degree oven and bake for 45 minutes to an hour until done.

    Yield: 4 servings
  16. moreluck

    moreluck Guest

    Fettuccine Pepperoni

    1 package (16 ounces) fettuccine
    1/2 package (3 1/2-ounce size) sliced pepperoni, cut slices in half
    2 tablespoons margarine or butter
    1 can (8 ounces) mushroom stems and pieces, drained
    3/4 cup half-and-half
    1/2 cup grated Parmesan cheese
    1 tablespoon chopped fresh parsley, if desired

    Cook fettuccine as directed on package.

    While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve.

    Melt margarine in same saucepan. Cook mushrooms in margarine, stirring occasionally, until mushrooms are light brown. Stir in half-and-half and cheese; heat just until hot. Stir in pepperoni and parsley. Drain fettuccine; toss with pepperoni mixture. Serve with additional grated Parmesan cheese if desired.

    Makes 6 servings, about 1 1/3 cups each
  17. moreluck

    moreluck Guest

    Steamed Fish

    1 lb. salmon, halibut or swordfish steak (1" thick)
    1/2 lemon - grated peel (not the inner white rind) and juice
    Salt to taste
    Paprika to taste
    1 Tbls. butter


    1. Place the fish on a large piece of heavy duty foil.

    2. Sprinkle with lemon peel, juice, salt and paprika and dot with butter.

    3. Wrap securely, place on a baking sheet and bake at 450 degrees for 10-13 mins. or
    until fish flakes easily with a fork.
  18. moreluck

    moreluck Guest

    Orange Thyme Chicken Breasts


    1/2 cup fresh orange juice
    2 Tbls. olive oil
    2 Tbls. honey
    1Tbls. fresh thyme leaves
    salt & pepper to taste

    4 skinless, boneless chicken breast halves (about 6 oz. each)

    Mix marinade. Add chicken and coat well. Cover and refrigerate overnight.
    Preheat oven to 350 degrees. Place chicken covered with marinade on a baking sheet. Bake.
    basting occasionally, 'til cooked, about 30 minutes or so.
  19. moreluck

    moreluck Guest

    Tropical Salad

    1 Granny Smith apple cut into 1/2" dice
    Juice of 1 lime
    1 cup diced (1/2") pineapple
    1/2 cup seedless red grapes (halved)
    1 rib celery, cut in 1/4 inch dice
    1/4 cup coarsley chopped almonds
    3/4 cup orange dressing (recipe below)
    salt & pepper to taste

    Toss the apple with the lime juice. Add pineapple, grapes, celery and almonds. Fold in orange dressing. season with salt & pepper.

    Orange Dressing

    2 cups fresh orange juice
    1/2 cup nonfat plain yogurt
    1/2 cup light mayonnaise
    finely grated zest of 1 orange

    Bring juice to a boil; lower heat and cook until juice is reduced to 3 or 4 tablespoons of very thick syrup, about 25-30 mins. Combine the yogurt & mayonnaise in a bowl along with 2 tablespoons of the orange syrup and the zest. Refrigerate covered until needed.
  20. moreluck

    moreluck Guest

    Stuffed Red Peppers Recipe courtesy Paula Deen

    4 large red bell peppers
    3/4 pound ground chuck
    1/2 pound ground pork
    1 medium onion, chopped
    2 garlic cloves, minced
    2 teaspoons beef bouillon granules
    2 teaspoons House seasoning, recipe follows
    1 cup cooked rice
    1/2 cup jarred cheese and salsa
    1/2 cup sour cream
    1 cup diced tomatoes
    1/2 cup chopped green onion tops
    1 tablespoon soy sauce
    1 cup hot water

    Preheat oven to 350 degrees F.
    Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

    Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder