What's Cookin' ??

[moreluck]

Feta Peppers Julia Child

These are great tasting stuffed peppers. Julia Child uses slender thin-skinned mild green chili peppers about 5 inches long - I think Anaheim peppers will work too. When using tiny peppers, you need about 8-10 peppers.
by Rinshinomori

• 2 mild green chili peppers (slender thin-skinned mild green chili peppers about 5 inches long, see description above)

The filling

• 1/2 cup feta cheese or goat cheese
• 1/3 cup sour cream
• 1 egg yolk
• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• salt and pepper

1. Halve the peppers lengthwise and remove the seeds and ribs.
2. Blend the filling ingredients with a fork and season highly to taste (use more Worcestershire sauce or hot pepper sauce to your taste).
3. Divide the filling among the peppers and lay them in an oiled pan.
4. Bake in the upper third level of the preheated oven set at 450 F for about 15 minutes or until slightly puffed and lightly browned.
5. They may be kept warm for 15 to 20 minutes after baking but the puff will deflate.

[moreluck]

Old Fashioned Cream of Broccoli Soup

• 1/2 cup butter
• 1 large onion, chopped
• 1 cup sliced mushrooms (optional)
• 5 cups chopped broccoli
• 3 tablespoons flour
• salt and pepper
• 2 cups chicken broth (or stock)
• 2 cups light cream
• 3 tablespoons red wine

1. 1. Melt butter in large sauce pan. Saute vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well.
2. 2. Add chicken broth and cream. Cook until thick and and comes to a slow boil; stirring frequently.
3. 3. Add wine and correct salt and pepper to taste.

[moreluck]

Cheesy Meximac

• 1 (16 ounce) box rotini pasta
• 2 scallions, trimmed and sliced
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 16 ounces monterey jack pepper cheese, grated
• 1 (10 ounce) can mexican-flavored corn, drained
• 1 pinch chili powder

1. Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
2. In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
3. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
4. Bake at 350*F for 25 minutes. Cool slightly before serving.

[moreluck]

Baked Beans, Texas Ranger

1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Preheat the oven to 350 degrees F (175 degrees C).
In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
Cover and bake for one hour in the preheated oven.

[moreluck]

Corned Beef and Cabbage I








"This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Pre-seasoned corned beef - available at most grocery stores - takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish."
Ingredients:
3 pounds corned beef brisket with spice
packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Directions:
1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

[moreluck]

Pepper Steak Recipe


1 1/2 lbs beef, like sirloin
2 tablespoons butter
1 onion
1 red bell pepper
1 green bell pepper
4 celery ribs
2 (28 ounce) cans stewed tomatoes

1. Cut beef, onion, peppers, and celery into strips, about the size of a matchstick and 1/4 inch wide.
2. Melt butter in a stockpot over medium high heat. Brown the beef.
3. Add the rest of the ingredients to the stockpot. Season liberally with salt and pepper.
4. Bring to a boil. Reduce to a simmer and cover. Cook for 1 hour or more until meat is tender.
5. Add water as necessary if liquids evaporate too quickly.
6. Serve over white rice.

[moreluck]

Utica Chicken Riggies


4 tablespoons butter

• 2 1/2 lbs chicken breasts (I usually use three to four chicken breasts)
• 8 ounces baby bella mushrooms, sliced
• 1 green pepper, chopped
• 1-2 jarred hot pepper, chopped
• 1 onion, chopped or 2-3 shallots, chopped
• 2 cups water
• 2 tablespoons chicken bouillon or 2 chicken bouillon cubes
• 1 cup tomato sauce
• 1/2 pint heavy cream
• 1 teaspoon paprika
• 1 teaspoon parsley
• salt and black pepper
• crushed red pepper flakes (if you want it hot)
• 1/2 cup black olives, sliced
• 1 lb rigatoni pasta, cooked and drained

1. 1. In a large pot melt butter & add chicken.
2. 2. Cook chicken over medium heat just until they begin to turn white.
3. 3. Add mushrooms to chicken & cook for 5 minutes.
4. 4. Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).
5. 5. Add water, bullion, tomato sauce, heavy cream, and spices.
6. 6. Bring to a boil, cover and simmer for 20 min, stirring occasionally.
7. 7. Add olives and simmer for 5 minutes.
8. 8. In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.
9. 9. Add corn starch to sauce, stirring continuously until it thickens.
10. 10. If it is very runny just let stand to thicken.
11. 11. Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

[moreluck]

Oriental Pork Chops

• 6-8 pork loin chops
• 1 (13 1/2 ounce) can pineapple chunks
• 1/2 cup molasses
• 1/2 cup vinegar
• 1/2 twp. salt
• 1/4 teaspoon ginger
• 1/2 teaspoon soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 green pepper, cut in large pepper

1. Trim fat from chops and place them in baking pan. Bake at 300F for 45 minutes to 1 hour or until cooked. Twenty minutes before chops are cooked, drain off fat and cover with sauce.
2. SAUCE:
3. Drain pineapple; reserve 1/2 cup of syrup. Combine molasses, vinegar and pineapple syrup in a saucepan. Stir in salt, ginger and soy sauce. Blend cornstarch and cold water until smooth; add to molasses mixture. Add green pepper. Place over medium heat. Bring to boil; simmer 5 minutes. Add pineapple chunks. Garnish with apple slices.

[Big Babooba]

LASAGNA
I use jar sauce because I don’t have the time and the patience to make it from scratch.


Lasagna noodles
1 small onion – diced
1 clove garlic – grated or minced
1 lb hamburg
Hard-boiled eggs – as many as you want. (I use 10)
Sweet Italian sausage – cooked and crumbled – as much as you want -(optional)
Mozzarella cheese
16 oz Ricotta cheese
Parmesan cheese
I sauté the onion, garlic and hamburg. When the hamburg is done, add the sauce and simmer on low for 15 minutes. Cool.

Boil the noodles. I boil them a few minutes less than called for so they aren’t too limp (nobody likes a limp noodle!) and strain them. Boil the eggs. Let everything cool about 20 minutes before assembling everything.

Spray a 13x9 pan with cooking spray (Pam). Spread a thin layer of sauce over the bottom of the pan. Layer 4-5 noodles over the sauce covering the bottom completely. Top the noodles with sauce & spread it out. Evenly drop and spread ricotta cheese over the sauce. Add a layer of hard boiled egg slices. I sometimes add chunks cooked sweet Italian sausage.

Top with a heaping handful of Mozzarella cheese, spread out evenly. Sprinkle on Parmesan cheese. Top with another layer of noodles. Repeat with the remaining ingredients. Cover the top layer with sauce and Mozzarella.

Cover loosely with foil and bake at 350 degrees until everything is bubbling, about 45 minutes. Remove foil and continue baking until the top is brown and bubbly, about 15 minutes more. Allow to set for 20 minutes before cutting.

[over9five]

Originally Posted by Big Babooba

LASAGNA
I use jar sauce because I don’t have the time and the patience to make it from scratch.

Well, he probably wouldn't like that either....

[Big Babooba]

Originally Posted by over9five

Well, he probably wouldn't like that either....

ROFLMAO. It took me a second. I don't think anybody would eat it if it was made from Scratch. But then again, some people have weird tastes.

[over9five]

Over9s Favorite Breakfast: Bagel sandwich

Throw a bunch of bacon on griddle. Cook it up.

Throw bagels in toaster.

Crack eggs (1 per sandwich) and drop seperately onto griddle. I like to break the yolks. Cook them up, flip them.

Put half a slice of American cheese on each egg. Place several pieces of bacon on cheese.

With spatula, place creation onto bagel.

Take bite. Say "yummmmm"

[Big Babooba]

Originally Posted by over9five

Over9s Favorite Breakfast: Bagel sandwich

Throw a bunch of bacon on griddle. Cook it up.

Throw bagels in toaster.

Crack eggs (1 per sandwich) and drop seperately onto griddle. I like to break the yolks. Cook them up, flip them.

Put half a slice of American cheese on each egg. Place several pieces of bacon on cheese.

With spatula, place creation onto bagel.

Take bite. Say "yummmmm"

Did you make that from Scratch?

[over9five]

Nope. He'd kick my...


.....bagels.

[scratch]

Originally Posted by Big Babooba

ROFLMAO. It took me a second. I don't think anybody would eat it if it was made from Scratch. But then again, some people have weird tastes.

Hell no, you don't want to make it out of me. I'm fifty, I would probably taste like an old piece of wornout shoe leather. My wife makes great lasagna. She makes the sauce from scratch...oops She uses Italian Sausage and lots of ricotta cheese. I have never seen it with slices of hard boiled eggs, that must be a northern thing.

[moreluck]

St. Patricks Noodles With Spinach


1 (12 ounce) package uncooked medium noodles
1 cup half-and-half cream
1 (10 ounce) package frozen chopped spinach, thawed
6 tablespoons butter, melted
2 teaspoons seasoning salt
1 1/2 cups shredded monterey jack and cheddar cheese blend

1. In a saucepan, cook noodles according to package directions.
2. Place noodles in a slow cooker, and add the rest of ingredients except for cheddar cheese, and stir until well blended.
3. Cover and cook on low for 2-3 hours.
4. When ready to serve, fold in cheese.

[DS]

Originally Posted by scratch

I have never seen it with slices of hard boiled eggs, that must be a northern thing.

Nope its not, as far as I know.

[moreluck]

Stuffed Shells With Arrabbiata Sauce

Recipe courtesy Giada De Laurentiis on Everyday Italian. Ricotta and parmesan cheese stuffed shells in a marinara sauce baked with mozzarella.

SERVES 8 -10 , 36 Stuffed Shells

• 1 (12 ounce) box jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 6 ounces thinly sliced pancetta, diced
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 2 (15 ounce) containers whole milk ricotta cheese
• 1 1/3 cups grated parmesan cheese
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons chopped fresh basil leaves
• 1 teaspoon chopped fresh mint leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup shredded mozzarella cheese

1. Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
2. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
3. Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
4. In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
5. Preheat the oven to 350 degrees F.
6. Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
7. Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

[moreluck]

Pierogi And Kraut Casserole

Ingredients:
1 package (16 count size) frozen pierogi (potato and cheese-filled)
1 medium onion, chopped
1 tablespoon butter
1 tablespoon water
1 can cream of mushroom soup, mixed with
1/2 can water
1 can (27 oz. size) sauerkraut, drained
Salt and pepper to taste
Nutmeg, optional



Directions:
Prepare pierogis per package instructions. Saute onions in butter and add water.

Add soup and water mixture to onion mixture. Add sauerkraut and simmer 15 minutes. Add pierogis. Season with salt and pepper. Sprinkle nutmeg on top, if desired.

Note: Sliced cooked Kielbasa may be added to this.

[moreluck]

Colander Spaetzle Cookie | March 2009

Don't worry if the batter for this traditional German staple seems a bit thin—it should be more liquidy than a normal dough.

1 cup ricotta cheese, Greek yogurt, or buttermilk
3 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon grated nutmeg
2?1/2 cups all-purpose flour

1. Boil a large pot of salted water.
2. Meanwhile, in a large bowl, combine all the ingredients except the flour. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter.
3. Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.
4. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.

[moreluck]

Al's Fettuccine Alfredo

2 tablespoons extra virgin olive oil
1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes
1 small onion minced
12 oz of fettuccine
1 cup heavy (35%) cream
1 cup Parmigiano cheese finely grated
1/4 teaspoon pepper
1 tablespoons finely chopped italian parsly (optional)
Instructions:

1. Bring a covered stockpot two-thirds filled with water to a boil. keep at a boil until ready to use
2. heat a large sauté pan over medium heat for 2 minutes.
3. add the oil and shallot to the pan and stir with a wooden spoon for 1 minute.
4. add the cream to the pan and stir with a wooden spoon to blend.
5. add the pepper and butter to the pan and stir until the butter is melted.
6. increase the heat to medium high and allow to cook, stirring occasionally, for one minute. turn off the heat
7. add 1 tablespoon of salt to the stockpot of boiling water and then add the pasta. stir and separate the nests into long strands, for about 1 minute.
8. boil the pasta until just barely al dente, about 5 minutes.
9. turn off the heat. using a glass measuring cup, remove 2/3 cup of pasta cooking water from the stockpot and set aside.
10. drain the pasta into a large colander in the sink. do not shake off the excess water
11. add the pasta and about 1/3 cup of the reserved pasta cooking water to the cream sauce and turn the heat on the medium high.
12. using tongs or two wooden spoons toss the pasta with the sauce until well combined, about 1 minute
***to make pasta creamier, you can add more pasta water as you toss the pasta
13. turn off the heat and add 1 cup of grated parmigiano cheese and toss well
14. add in the parsley (if using) and toss well to combine
***serve the pasta with a sprinkle of freshly grated parmigiano cheese.

[moreluck]

Really Easy Cabbage Soup

1 large onion, chopped
1 cup thinly sliced celery (including leaves)
1 Tbls. vegetable oil
1 can (46 oz.) tomato juice
4 cups cabbage, finely chopped
2 large carrots, shredded
salt & papper to taste

In a large pot over med. - hi heat, saute onions and celery until soft. Add tomato juice, cabbage & carrots. Bring soup to a boil. Reduce heat. Cover & simmer for one hour, removing the lid for the last 15 mins. of cooking. Add salt & pepper to taste.

[moreluck]

New Haven Pasta E Fagioli

• 1 lb lean ground beef
• 1 lb Italian sausage
• 3 carrots, chopped
• 1 garlic clove, minced
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (14 1/2 ounce) can diced fire roasted tomatoes, undrained
• 2 1/2 cups tomato and basil pasta sauce
• 1 (16 ounce) can cannellini beans, drained and rinsed
• 1 (16 ounce) can kidney beans, drained and rinsed
• 3 (14 ounce) cans beef broth
• 2 teaspoons oregano, dried
• 1 teaspoon italian seasoning, dried
• 1/2 teaspoon fennel seed
• 2 teaspoons black pepper, ground
• 5 teaspoons parsley, dried
• 1 pinch crushed red pepper flakes
• 8 ounces ditalini, cooked and drained

1. Brown meat in a large skillet; drain fat. Add to 6 qt crockpot with everything except pasta. Cook on low for 7 - 8 hours. During last 20 minutes on low, add cooked pasta.
2. Notes: Substitute small shells or 7oz box of dried mini ravioli w/ cheese for ditalini.

[moreluck]

Chicken Something Casserole


4 boneless skinless chicken breasts
6 tablespoons margarine or butter
1 (1 7/8 ounce) packet dry onion soup mix
1 (10 3/4 ounce) can cream of mushroom soup
1 cup uncooked quick-cooking rice
2 cups water

1. in a 9x3 inch baking dish melt butter or margarine.
2. place chicken breast in and season with pepper.
3. Spinkle onion soup mix over breasts, spread mushroom soup over breasts and sprinkle the rice evenly over all.
4. Pour 2 cups of water over the dish and seal with foil.
5. Bake at 350 for 1 hour.

[moreluck]

Bacon Corn Chowder

Ingredients:
6 slices bacon, cooked crisp and crumbled
4 medium potatoes, peeled and diced
1/2 cup finely chopped onions
1 can (16 oz size) creamed corn
2 cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1 can (12 oz size) evaporated milk



Directions:
Combine all ingredients except milk in crockpot.

Cover and cook on low 8-10 hours.

Add milk and cook covered for an additional 30-45 minutes.