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[moreluck]

Swiss Mushroom Orzo

Ingredients:
1 cup uncooked orzo pasta
1 cup shredded Swiss cheese
4 tablespoons cold butter, divided
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced fresh mushrooms



Directions:
Cook the orzo according to package directions. Meanwhile, in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth.

In a large saucepan, saute the mushrooms in remaining butter until tender. Drain orzo and add to mushrooms. Stir in cheese mixture until melted.

[moreluck]

Traditional New York Pizzeria Dough & Sauce


***Dough***
1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour
***Sauce***
2 cans (14.5 oz. size) whole peeled tomatoes (preferably Roma or Furmano's)
1 can (14.5 oz. size) pizza sauce (preferably Roma or Furmano's)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper



Directions:
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.

Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add the remaining flour and mix it with your hands.

Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.

Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.

Push down the dough and make a 12" to 14" circle with your hands or the pin roller, if you prefer.

Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.

Preheat your oven to 375F.

Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough.

Spread the pizza sauce, seasonings, mozzarella cheese and your favorite toppings on the dough.

Place the pizza into the oven on the lowest rack, immediately reduce temperature to 375F and bake about 8 to 10 minutes.

Note: this recipe was created in Venice, Italy, and has been served by The Mini Italia New York Pizzeria since 1956.

[moreluck]

Chicken Katsu

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons garlic salt
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko (Japanese bread crumbs)
• 1 quart oil
• 1/3 cup catsup
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 1/2 teaspoons worcestershire sauce
• 1/8 teaspoon ground red pepper

1. To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
2. Flatten chicken pieces into 1/4 inch thick pieces.
3. Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
4. Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
5. Heat about 2 inches of oil in a skillet to 350 degrees.
6. Dredge chicken in flour, dip in eggs and coat with panko in that order.
7. Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
8. Pork can be substituted for chicken (tonkatsu).

[moreluck]

HAWAIIAN SKEWERS

1/2 lb shrimp, peeled, deveined and uncooked
1/2 lb bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut into wedges
Bacon slices

Sauce
6 oz barbecue sauce
16 oz salsa
2 tbsp pineapple juice
2 tbsp white wine

Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste skewer evenly on each side and grill. Cook until shrimp are a pink color. Serve with rice.

[moreluck]

Cowboy Stew

• 1 lb ground beef, browned
• 1 (7 1/2 ounce) package Spanish rice mix (I use Zatarain's)
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes (chili style)
• 1 (15 1/4 ounce) can whole kernel corn

1. Spray the bottom and sides of crock pot with non-stick cooking spray.
2. Layer the browned ground beef, rice mix, crushed tomatoes, diced tomatoes (do not drain), and corn in crock pot. Do not stir.
3. Cover and heat on low for 4 hours or until rice is tender. Stir well and serve.

[moreluck]

Chicken Bake with Tomato and Melted Brie

Ingredients
8 ounces long-grain white rice
1 tbs olive oil
1 jar good-quality tomato passata or pasta sauce
1 medium onion finely chopped
Salt and pepper
6 ounces mild pancetta or bacon chopped
2 ounces chopped fresh basil leaves (plus a few extra to garnish)
4 - 6 oz small single chicken breast fillets diced
8 ounces brie cheese sliced
1 garlic clove crushed
Instructions:

Method
Preheat oven to 350F.
Heat the oil in a medium ovenproof frying pan or casserole dish over medium heat. Add the onion and cook for 1-2 minutes or until just starting to soften. Add pancetta and cook for 2 minutes. Add the chicken and garlic, and cook, stirring, until chicken is lightly browned. Stir in the rice, tomato passata and 2 cups water. Season with salt and pepper and bring to the boil. Cover the pan with a lid or some foil and place in preheated oven to bake for 30 minutes or until most of the liquid has been absorbed. Stand the pan, covered, on the bench for 5 minutes to absorb excess liquid. Stir in the basil.
Preheat grill to high. Place the brie, slightly overlapping, on top of the rice and place under the grill for 5 minutes until the cheese starts to melt and turn golden. Garnish with the basil leaves.

[moreluck]

Italian Noodles and Chicken

From Richard Simmons CookBook: Food Mover

• 1-2 fresh garlic cloves, crushed
• 1 teaspoon olive oil
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 3 ounces cooked boneless chicken breasts, grilled, cubed
• 1 cup canned tomato, diced
• 1 cup no yolk noodles, cooked

1. Heat oil in non-stick pan.
2. Add crushed garlic and saute for 1 min.
3. Add tomatoes, salt, oregano and cubed chicken.
4. Cover and let simmer for about 10 minutes.
5. Mix in the cooked noodles and serve.

[moreluck]

Mom's Macaroni Supreme

• 1 lb smooth rigatoni pasta
• 2 cups half-and-half
• 3 cups milk
• 1/2 cup butter
• 1 1/2 teaspoons salt
• butter
• grated parmesan cheese

1. Cook pasta according to package directions however cook until al-dente- or approximately 2 minutes less that it says to cook. Drain noodles. Do not rinse.
2. Take a 9x13" pan and butter well. Sprinkle parmesean cheese on bottom of pan and set pan aside.
3. Heat half and half, milk, butter and salt together over medium heat until hot. DO NOT BOIL. ( A non-stick pot is great so that the milk won't stick and burn on the bottom.) Take out 1 cup of the milk / butter mixture and set aside.
4. Stir pasta into hot milk mixture and cook over medium heat until pasta and milk thickens, about 20 minutes.
5. Pour pasta into prepared pan. Drizzle the reserved 1 cup milk mixture over top. Sprinkle parmesan cheese on top.
6. Bake at 400' for 25 minutes or until top is beginning to brown and it is bubbly.
7. Cut into squares and scoop out to serve.

[moreluck]

Three-Pepper Steak

• 1 boneless beef top round or beef flank steak (about 1 pound)
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon red pepper flakes
• 3 tablespoons vegetable oil, divided
• 1 small red bell pepper, cut into 1/2-inch strips
• 1 small green bell pepper, cut into 1/2-inch strips
• 1 small yellow bell pepper, cut into 1/2-inch strips
• 1 small onion, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• hot cooked rice

1. Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
2. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
4. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
5. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
6. Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
7. Spoon rice into serving dish; top with beef and vegetable mixture.

[moreluck]

Imperial Macaroni Casserole from 1975


2 cups elbow macaroni, cooked and drained
1/2 cup margarine
2 tablespoons finely chopped onions
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
2 cups milk
1 1/2 cups shredded cheddar cheese
1 (19 ounce) can tomatoes, drained
1 fresh tomato (optional)


1/4 cup grated parmesan cheese

1. Melt the margarine in a large sauce pan. Saute the onion until transparent.
2. Blend in the flour and seasonings.
3. Stir in the milk gradually; cook until thickened.
4. Add the cheddar cheese; stir until melted.
5. Add the macaroni and the canned tomatoes, mixing well.
6. Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
7. Bake in a moderate oven (375*F) for 30 to 35 minutes.

[moreluck]

Weeknight Slow Cooker Beef Stroganoff (Betty Crocker)

. If you can't find cream of golden mushroom or cream of onion don't despair just sub in cream of mushroom and cream of celery.





SERVES 8

• 2 lbs beef stew meat
• 1 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream condensed golden mushroom soup
• 1 (10 3/4 ounce) can condensed cream of onion soup
• 1 (6 ounce) jar Green Giant sliced mushrooms, drained
• 1/4 teaspoon pepper
• 1 (8 ounce) package cream cheese, cubed
• 1 (8 ounce) container sour cream
• 6 cups hot cooked noodles or cooked rice

1. 1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. 2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. 3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.

[moreluck]

Burrito Pie "Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked."
INGREDIENTS:
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives,
sliced
1 (4 ounce) can diced green
chili peppers
1 (10 ounce) can diced
tomatoes with green chile
peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried
beans
12 (8 inch) flour tortillas
9 ounces shredded Colby
cheese
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).2.In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.3.Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.4.Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

[over9five]

Please read the following before trying Mores recipes!!!

http://www.foxnews.com/story/0,2933,395143,00.html

It could happen to you!






<snicker, snicker!>

[moreluck]

Fried foods.....they'll get ya every time !!

[over9five]

More, your new signature is great!

[moreluck]

Thanks, over.....

I actually feel that this line fits me!!

[moreluck]

Texas Beef Skillet

• 1 lb ground beef
• 3/4 cup chopped onion
• 1 (16 ounce) can tomatoes, cut up
• 1 (15 1/2 ounce) can red kidney beans
• 1/2 cup quick-cooking rice
• 3 tablespoons chopped green peppers
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1/2 cup water
• 1/2 teaspoon salt
• 3/4 cup shredded American cheese
• crushed corn chips

1. In a skillet cook ground beef and onion until meat is browned and onion is tender.
2. Drain off fat.
3. Stir in the UNDRAINED tomatoes, UNDRAINED beans, UNCOOKED rice, green pepper, chili powder, garlic salt, water, and salt.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered for 20 minutes, stirring occasionally. Top with cheese.
6. Cover and heat about 3 minutes or until cheese melts.
7. Sprinkle corn chips around the edge.

[moreluck]

Baked Mexican Macaroni And Cheese

Ingredients:
8 ounces uncooked penne pasta
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups plain yogurt
4 ounces light process American cheese product loaf, cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend
1/4 cup plain dry bread crumbs



Directions:
Heat oven to 375 F. Cook and drain pasta as directed on package; set aside.

Melt butter in 3-quart saucepan over medium heat. Cook onion, mustard, salt, pepper and garlic in butter 5 to 7 minutes, stirring occasionally, until onion is tender.

Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta.

Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs. Bake uncovered about 25 minutes or until bubbly.

[moreluck]

Cowboy Salad, Paul Newman's Favorite

DRESSING

• 1 cup of paul's olive oil and vinegar dressing
• 1/4 cup red wine vinegar
• 3 tablespoons chipotle chiles, in adolbo sauce chopped
• 1 large lime, juice of (about 2 tablespoons)
• 1 tablespoon cumin
• 2 teaspoons salt

SALAD

• 3 (15.5-19 ounce) cans black beans, rinsed and drained
• 4 (15.5-16 ounce) cans whole kernel corn
• 3 cups cooked white rice
• 1/4 cup finely chopped red onion
• 1/2 cup finely chopped green onion (including the tops)
• 1/2 cup chopped cilantro

For Garnish

• 2 cups coarsely chopped tomatoes
• lime wedge, and
• fresh cilantro stem, for garnish

1. TO make the dressing, mix all the ingredients in a bowl.
2. TO make the salad, mix all the ingredients in a bowl.
3. ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
4. BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.