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[moreluck]

Broccoli Blue Cheese Fettucini </B>

1 bunch broccoli, broken into small flowerets (tough stems removed)
4 ounces butter
4 large garlic cloves, chopped
2 large whole green onions, finely chopped
1/2 cup heavy cream
1/4 lb blue cheese
1/4 lb parmesan cheese, grated
3/4 lb fresh fettuccini
1 teaspoon salt
3-4 teaspoons fresh ground pepper

1. Steam broccoli until just tender, then chop. You should have about 21/4 cups.
2. Melt butter in large skillet.
3. Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
4. Toss sauce with hot pasta in a serving bowel.
5. Add Blue cheese and toss to coat.
6. Add Parmesan and toss again.
7. Serve immediately with extra grated cheese and pepper.

[moreluck]

Tomato-Alfredo With Sausage

Ingredients:

1 1/2 pound mild Italian sausage links
2 cloves garlic, peeled
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
2 cans (14 1/2 oz size) Italian-seasoned diced tomatoes, undrained
1 can (15 oz size) tomato sauce
1 teaspoon sugar
16 ounces uncooked mostaccioli, rigatoni or penne
1/4 cup whipping cream
Freshly grated Parmesan cheese (optional)



Directions:
Remove casings from sausage links; discard casings. Cut sausages crosswise into 1/2-inch pieces.

Cook sausage in large saute pan over medium heat 8 minutes. Add garlic pressed with garlic press; continue cooking 2 minutes. Drain, if necessary.

Stir in onion, bell pepper, tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.

While sauce is cooking, prepare mostaccioli in 8-quart stockpot according to package directions. Drain.

Remove pan from heat. Gradually stir whipping cream into sausage mixture. Serve over hot mostaccioli. Sprinkle with Parmesan cheese, if desired.

[moreluck]

Easy Chicken Parmesaino

1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti

PREHEAT oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside. MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish. BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.

[moreluck]

CHINESE STEW

Ingredients
2 pounds Beef Stew Meat
1/8 teaspoon Pepper
1 tblspoons Canola Oil
1 can (12 oz Golden Mushroom Soup
1/4 cup Water
1 small Onion sliced
2 tblspoons Soy sauce
1 small Head of cabbage
5 ounces Bamboo shoots drained


Instructions
Sprinkle meat with pepper and brown meat with oil.
Add mushroom soup, water, onion, and soy sauce.
Cover and simmer 1 1/2 hours
Add cabbage and bamboo shoots and cover and simmer 8 more minutes.

[moreluck]

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 oz. bacon , cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) Evaporated Milk or Evaporated Lowfat Milk
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt


PREHEAT oven to 350°F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

[moreluck]

Angel Hair Pasta with Shrimp & Basil

Ingredients

1. 1/4 cup olive oil, divided
2. 1 (8 ounce) package angel hair pasta
3. 1 teaspoon chopped garlic
4. 1 pound large shrimp - peeled and deveined
5. 2 (28 ounce) cans Italian-style diced tomatoes, drained
6. 1/2 cup dry white wine
7. 1/4 cup chopped parsley
8. 3 tablespoons chopped fresh basil
9. 3 tablespoons freshly grated Parmesan cheese

Cooking Directions

1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Yield: 4 servings

[moreluck]

Easy Baked Chicken

Ingredients
6 Chicken breasts
1/2 cup Worcestershire sauce
2 tablespoons Oregano
1 cup Water
2 tablespoons Crushed Red Pepper
2 tablespoons Black pepper
2 tablespoons Rosemary
1 tablespoons Salt
2 tablespoons Tony Chachere's

Directions
Pre-heat oven to 350
Place chicken in deep baking pan
Sprinkle dry ingredients over the top of chicken
Pour worcestershier sauce over the top of chicken
Add water to the bottom of the pan
Cover top of pan with aluminum foil
Bake at 350 for 45 minutes
Remove foil and continue baking for an additional 15 minutes

[moreluck]

ITALIAN WEDDING SOUP
Serves 4 - 6
For the meatballs:
1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste
For the soup:
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated Pecorino Romano cheese
5-6 Tbls. Orzo - small grains of pasta shaped like barley.

COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in
mixing bowl. Mix well with a fork and form into tiny meat balls (smaller than a golf ball) with your hands.
PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until
brown.
ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and orzo
cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino
cheese and serve.

[moreluck]

Mexican Pasta Salad

Ingredients
1/2 pound Rotini or other spiral pasta
1 tablespoon Lime Juice
2 Tomatoes seeded and diced
1 tablespoon Jalapeno pepper seeded and minced
1 1/2 cup Frozen corn thawed
3/4 teaspoon Chili powder
2 medium Carrot shredded
3/4 teaspoon Ground cumin
1/4 cup Red onion chopped
1 cup Cilantro chopped
1 tablespoon Dijon mustard

Directions
Cook pasta in boiling salted water 8-10 minutes, or until al dente. Drain and transfer pasta to a large bowl. Add next 4 ingredients and toss. Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over pasta. Add fresh cilantro and toss thoroughly. Season to taste with salt and pepper.

[moreluck]

Crab & Herb Fettucini

1/4 cup dry white wine
1/4 cup tarragon or white-wine vinegar
1/3 cup finely chopped shallot
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces
1 lb jumbo lump crabmeat, picked over
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 lb dried egg fettuccine


Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.

Remove pan from heat and stir in herbs, zest, lemon juice, and salt.

Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.

Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.

[moreluck]

Olive Spread

6 oz. cream cheese
1/2 cup mayonnaise (not light)
1 cup chopped green salad olives with the pimentos inside
2 Tbls liquid from the olive jar
1/2 cup chopped pecans
pepper to taste

Combine cream cheese and mayo in a bowl. Mix well. Add olive
juice and pepper; mix.

Fold in olives and pecans. Chill. Serve with cut up veggies and crackers.

[BLACKBOX]

[quote=moreluck;51978]Peppered Pork Tenderloin

Tried this and the Orange Baked Chicken. Great recipes,Thank You..

[moreluck]

Peppers and Steak


2 lb Lean round steak
2 Green peppers -- chopped
2 tbsp Minced dried onion
1 c Beef bouillon
1/4 c Soy sauce
1/2 tsp Ground ginger
1/2 tsp Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.

[moreluck]

Easy Spaghetti Bolognese

6 oz. bacon slices, cut into 1/2 inch pieces
1 sweet onion, diced
1 1/2 tsp. salt, plus more to taste
3 garlic cloves, minced
2 lb. ground beef
6 oz. tomato paste
1 cup milk
1/3 cup grated Parmesan-Reggiano cheese
ground pepper, to taste
1 lb. spaghetti, cooked and water reserved

In skillet, cook bacon 'til crisp. Spoon off all but 1 Tbls. of fat. Add onion and 1/2 tsp. salt; cook until tender, 5-7 minutes. Add garlic; cook 1 min. Add ground beef and 1 tsp. salt; cook stirring 'til beef is no longer pink. Stir in tomato paste, milk and 1/3 cup cheese. Simmer sauce for an hour. Adjust seasoning with salt & pepper.

Add cooked pasta to sauce plus enough reserved pasta-cooking water to loosen sauce. toss to combine. Serve with more grated cheese.

[moreluck]

Corn & Lobster Chowder

Ingredients:
2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream 2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives


Preparation

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream. Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

[moreluck]

Dr. Pepper Short Ribs

Ingredients:

5 pounds short ribs
2 tablespoons shortening
1 1/2 cup Dr. Pepper
1 cup ketchup
1/2 cup vinegar
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
1/4 cup Worcestershire sauce
2 cloves garlic, minced



Directions:
Brown meat in shortening. Place in large casserole or Dutch oven.

Combine Dr. Pepper, catsup, vinegar, salt, pepper, chili powder, Worcestershire sauce and garlic in saucepan; bring to a boil. Pour over ribs; roast in 350F oven about 2 hours or until tender, turning ribs once or twice.

[moreluck]

Chinese BBQ Baby Back Ribs

3 Tbls. peeled, chopped ginger
2 Tbls. garlic, minced
1/3 cup soy sauce
2 Tbls. vegetable oil
1/2 cup hoisin sauce
2 Tbls. honey
4 lb. baby back ribs ( 2-4 racks)

Preheat oven to 400* with rack in middle. Line a 17 x 12 x 1 inch baking pan with foil. Puree the ginger, garlic, soy sauce and oil in a blender, then put in a bowl and whisk in the hoisin sauce and honey. Reserve a 1/2 cup sauce and coat the ribs with the remainder. Arrange ribs , meaty side down, in pan and bake, turning and basting once with some of the reserved sauce halfway through baking, until cooked through about 40 mins.
Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4-5 inches from heat until edges are lightly charred, 4-8 mins.

[moreluck]

Spinach Lasagna

2 teaspoons olive oil
16 ounces Italian turkey sausage
1 onion, diced
3 garlic cloves
1/2 cup fresh Italian parsley, chopped
15 ounces low-fat ricotta cheese
2 large eggs
16 ounces shredded mozzarella cheese
8 ounces graded parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces fresh spinach
2 (15 ounce) cans spaghetti sauce
16 sheets no-boil lasagna noodles

1. Heat oven to 375
2. Remove casings from sausage; break apart and brown in olive oil.
3. Dice onion and add to sausage.
4. Mince garlic and add to sausage mixture cook till sausage is browned. Add chopped parsley and remove from heat.
5. Mix in large bowl eggs, ricotta, half of parmesan cheese and half of mozzarella cheese mix well add salt and pepper.
6. In a 9 x 13 baking dish pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
7. Pour 1 cup spaghetti sauce and place 4 lasagna sheets on top, Spread 1/3 of cheese mixture.
8. Pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
9. Place 4 lasagna sheets on top, Pour 1 cup spaghetti sauce over top, sprinkle a layer of shredded mozzarella cheese and remaining Graded parmesan cheese.
10. Cover with foil tent keep off the cheese, place baking dish on a cookie sheet in case the lasagna boils over and bake for 60 minute.
11. Remove foil and bake for 5 min remove from oven and let cool for 15 min before slicing.