In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces. In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese. Serve with Italian dressing poured over top of pasta.
To make the pesto sauce: Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all together well.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving. To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.
In a bowl, combine all of the ingredients; mix well. Refrigerate until serving.
In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.
Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant. In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, soda, cinnamon, baking powder. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour.
In large pot introduce heat followed by butter, onion, green pepper, celery and garlic. Cook beggies till soft (I prefer caramelizing the onions prior to adding green pepper and celery – add garlic last). Add pepper, thyme, parsley, chopped tomatoes and tomato paste. Reduce heat. Simmer for a few minutes with addition of crushed cloves.
Cube ham (bite sized) and stir in with shrimp, crank up the heat for 3-5 minutes or until shrimp is cooked. Blend in the cooked rice. Serve at will. The flavors marry as you go – but leftovers are extraordinary.
A note from the chef: “My mother-in-law (Sarah Jenne Garvey) taught me this old Yazoo City, MS family recipe shortly after my introduction to the family some 30 years ago and the batches are progressively wonderful. It serves four super hungry or six regular folk. Any wine works, and garlic bread along with spinach salad compliment the dish.”
In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary. Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.
Preheat oven to 450 degrees. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
sweet (swét): kind gracious, having a pleasing disposition, pleasing to the mind or feelings & nurse (nûrs): to treat carefully or provide special treatment, one that serves as a nurturing influence - Thank you for making life sweeter for those around you. Speaking of sweet: here is
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
Put chili powder, paprika, turmeric, garlic, ginger, coriander, cumin, brown sugar and water in a bowl. Mix well. Put in large sauce pan, bring to a boil. Cover and simmer gently for 7-8 minutes. Add the coconut milk, salt and tamarind paste and bring to a simmer. Stir in shrimp and cook briskly until they turn pink and just cook through. Serve over rice.
Peel and devein shrimp leaving just the tail on.
Mix these 3 ingredients together and dump into a jelly roll pan and bake at 400 degrees for 7-8 minutes. Then stir and cook another 4 minutes. Remove from oven and let cool. Once cool break into bite size pieces.
Cream together the sugar and cream cheese. Then add the pineapple and fold in the cool whip. Before serving add 3/4 of the pretzels and gently mix in. Put remaining pretzels on top of salad.
Brown ground turkey or beef with onions and celery and drain. In a Dutch oven pot add the turkey mixture and rice, pour in 1 can beef broth. Add the curry powder and pepper and bring to a boil for 3-4 minutes and stirring, then let simmer until blended and hot, the rice is tender serve and enjoy!
A tip from Carolyn: I don't cook with table salt, I often add green beans and slivered almonds for a extra crunch.
In a small bowl, combine the tomatoes, red onion, pepper and cilantro. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine. (This can be made in advance and stored in the refrigerator for up to 1 day.)
In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours. Preheat the grill to medium-high. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side. Serve the chicken with tomato-avocado salsa.
Melt butter on medium, whisk in flour, add milk 1 cup at time, whisking well after each. Add in salt and pepper to taste. Chop beef into small pieces, add into the white sauce. Makes 4 one cup servings. We like to eat this over mashed potatoes, toast or noodles. Makes 4-6 Servings.
Preheat oven to 375 degrees. Spray 11 x 7 inch baking dish with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.
Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting. Makes 6 servings.
In saucepan, heat 1 tbsp butter and onion on medium heat until softened. Add sauerkraut and cool slightly. Cut small horizontal slice in top of bread. Carefully pull out soft bread inside to leave a ½ inch thick shell. Spread apart loaf and cover with 3 tbsp butter and arrange spinach leaves to cover the inside, overlapping pieces. Add half the cheese over the spinach, trimming to fit. Layer the sauerkraut mixture over the cheese, followed by a layer of sliced corned beef and the remaining cheese slices. Top with the reserved bread. Brush the outside of bread with melted butter and wrap loaf in heavy foil leaving a small vent on top. Place on cookie sheet and back 30 minutes at 350º. Remove, unwrap, cut into wedges and serve with mustard.
Add all to prepared rice and bake @ 350 degrees for 30 minutes.
Julienne, slice or cube all the veggies and the chicken. Sauté veggies to tender crisp with about a tbsp of butter or EVOO. Season to taste with the garlic. Pepper to taste. Add the chicken when veggies are nearly done. Brown on fairly high for a short time, till chicken is no longer pink. Take mixture of heat.
Preheat oven to 400.
In a medium sauce pan melt the butter then add all but one cup of the half and half. Allow to come to a near boil. Use the cup of half and half you reserved to blend the pancake mix into well. Stir slowly and continuously into the butter and half and half in your pot. Then stir in all but 1/2 cup of the parmesan. Remove from heat. (The sauce will be a bit thin, but will thicken in the oven and the noodles will come out perfect!) Add sauce to the waiting veggies and chicken. Stir well to coat.
Spray large lasagna pan (I use disposable foil) with no-stick cooking spray. Cover the bottom of the pan with sauce mixture. Lay down 3 noodles- 1 wide, 2 long ways. (Next layer of noodles will go the opposite way to keep your lasagna from sliding apart.)Cover with mixture, then cover with half of the Italian cheese blend. Layer noodles and sauce and cheese again. Add a final layer of noodles, cover with remaining sauce then stick in 400 oven for 30-ish minutes. Cover with the last cup of parmesan then broil till cheese is bubbly and browns in places. Take out and by the time you've fixed your favorite garlic bread this dish will be ready to serve to around 8 of your friends or family. It's rich and a million calories a serving, so you can even serve it to that skinny neighbor you hate, who's too freaking perfect anyway.
Make cake per box directions. After it has baked, poke holes in the top and while it is still hot, mix the condensed milk and the caramel together and pour over. Let stand until cool. The cake will absorb the mixture. After cooled top with cool whip and crumble with butter finger on top. Refrigerate until serve. This cake is fantastic.
Enjoy!
In a large bowl, whisk together eggs, milk, cinnamon, vanilla, salt and syrup and pour over bread. Cover and refrigerate overnight. Bring to room temperature before baking.
Preheat oven to 350. Bake, covered, for 30 minutes. Remove cover and bake until lightly browned on top, about 30 - 45 minutes longer until eggs are cooked through. Serve with warm Vermont Maple Syrup...maybe even add some butter on top.
Boil hash browns and chopped onion in chicken broth until cooked to your liking. Add salt and pepper to taste. Stir in cream of chicken, cream of celery and evaporated milk, stirring until warm. Serve in bowls and top with bacon bits and shredded cheese.
Start by making your dressing; combine mayo, sugar and parmesan cheese and set aside. After washing your salad greens and your prepared broccoli and onion, in your large container first layer your greens, broccoli second then onion; evenly distribute the dressing over your salad and place in refrigerator overnight. Before you serve your salad sprinkle with the bacon and extra parmesan cheese, shake to mix.
Hint: if you have extra onion, place it in a glass container with a lid so it won't stink up your refrigerator.
Brown meats & drain excess fat, add cheese, cover & let melt. Mix all together & put mix on top of bagels & toast in oven. Enjoy!
Coat chicken with 2 tbsp Italian herb seasoning. Heat oil in skillet over medium heat. Sauté' chicken 5 minutes per side or until done.
Add remaining Italian herb seasoning, tomatoes, and olives. Bring to boil. Cover, simmer 5 minutes. Serve over cooked angel hair pasta. Makes 4 servings.
Combine butter, water, and cocoa in a sauce pan. Bring to boiling; boil 5 minutes. Remove from heat. Transfer to bowl, add sugar, and beat well. Add dry ingredients and vanilla. Beat until combined. Quickly beat in sour cream and then eggs. Transfer batter to greased 10x15 pan. Bake at 375 degrees 30 minutes or until a toothpick inserted in middle comes out clean. Frost immediately after removing from oven.
Combine butter, cocoa, and 1 T. milk in a saucepan. Bring to boil. Remove from heat. Stir in sugar and vanilla. Beat with blender until smooth frosting consistency, adding more milk gradually as necessary (1/4 cup or less).
Line cookie sheet with crackers. Melt butter in saucepan on stove, add brown sugar. Boil 10-15 minutes or until mixture reaches brittle candy stage (drip a drop of mixture in cup cool water. Drain water. Taste. Drop should be brittle). Immediately spread mixture over crackers. Cover as much as you can completely, butter may separate, that's ok. Drop chocolate chips over crackers and candy mixture. Allow to sit until chocolate chips melt. Spread with spoon to cover smoothly. Place on cookie sheet in refrigerator until cool, and then break up.
Combine Braunschweiger, Worcestershire, mustard, onion, garlic powder and 1/3 of the cream cheese and beat until smooth. Pack into a foil lined bowl and chill at least one hour. Remove from foil and shape into a ball. Beat remaining cream cheese until smooth, and then spread over ball. Roll ball in shredded cheddar and pecans, to cover. Serve and enjoy!
Mix pork sausage, hamburger, bread crumbs, soup mix, salt, pepper and eggs. Roll into 1" balls, place on a rack on a cookie sheet. Bake at 350 for 20 minutes.
Place balls in covered baking dish pour in can of beer, bake at 325 for 45 minutes, sprinkle on cheese bake another 15 minutes then enjoy!!
Makes about 35 balls.
In bowl, beat together eggs and sugar. Add pumpkin, oil and water. Blend in remaining ingredients. Bake in 3 greased and floured bread/loaf pans at 325º degrees for 45-60 minutes. When bread is cooled, mix powdered sugar and milk to frost; if desired.
Boil hash browns and chopped onion in chicken broth until cooked to your liking. Add salt and pepper to taste. Stir in cream of chicken, cream of celery and evaporated milk, stirring until warm. Serve in bowls and top with bacon bits and shredded cheese.
Line cookie sheet with crackers. In saucepan, melt butter and add brown sugar. Boil 10-15 minutes until mixture reaches a brittle candy stage (To test - add a drop to cup cool water; drain water - drop should be brittle). Immediately spread mixture over crackers and cover as much as you can. Sprinkle chocolate chips over candy mixture. Place cookie sheet in refrigerator till cool and break into pieces.
Combine Braunschweiger, Worcestershire, mustard, onion, garlic powder and 1/3 of cream cheese and beat until smooth. Pack into foiled lined bowl and chill for a minimum of one hour. Remove from foil and shape into ball. Beat remaining cream cheese until smooth and spread over ball. Roll ball in shredded cheddar cheese and pecans until covered. Serve with crackers.