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Recipe Archive 149
Title: Turkey-Pesto Meatballs
Categories: Appetizer
Yield: 36 Meatballs
2 lb ground turkey breast
1 1/2 c plain bread crumbs
1/2 c basil pesto
1/3 c grated parmesan cheese
1/2 ts salt
1/4 ts fresh ground black pepper
2 eggs whites
Heat oven to 375 degrees F. Line cookie sheet with
sides or 15x10-inch pan with foil; spray foil with
cooking spray.
In large bowl, mix all ingredients until well
combined. Shape mixture into balls; place on cookie
sheet.
Bake 20 to 25 minutes or until thermometer inserted
in center of meatballs reads 165 degrees F.
Title: Caesar Salad
Categories: Salad
Yield: 6 Servings
1/3 c olive oil
3 tb lemon juice
2 ts anchovy paste
1 ts worcestershire sauce
1/4 ts salt
1/4 ts ground mustard
1 garlic clove, minced
1 bunch romaine, in bite-size pieces
1 c garlic-flavored croutons
1/3 c grated parmesan cheese
freshly ground pepper
Mix oil, lemon juice, anchovy paste, worcestershire
sauce, salt, mustard and garlic in salad bowl.
Add romaine; toss until coated. Sprinkle with
croutons, cheese and pepper; toss.
Title: Roasted Beef Tenderloin
Categories: Main Dish
Yield: 6 Servings
2 1/2 lb beef tenderloin
1 tb olive oil
1/2 ts coarsely ground pepper
1/2 ts dried marjoram leaves
1/4 ts salt
Heat oven to 425 degrees F.
Turn small end of beef under about 6 inches.
Tie turned-under portion of beef with string at
about 1 1/2-inch intervals. Place beef on rack
in shallow roasting pan. Brush with oil.
Sprinkle with pepper, marjoram and salt. Insert
meat thermometer so tip is in thickest part of
beef.
Bake uncovered 40 to 50 minutes or until
thermometer reads at least 140 degreesF. Cover
beef with tent of aluminum foil and let stand
about 15 minutes or until thermometer reads 145
degrees F. (Temperature will continue to rise about
5 degrees, and beef will be easier to carve.)
Remove string from beef before carving.
Title: Garlic Oven Fries
Categories: Side Dish
Yield: 4 Servings
4 md red potatoes, in wedges
2 ts olive oil
1 ts dried basil leaves
1 ts garlic salt
Heat oven to 500 degrees F. Spray
15x10x1-inch pan with cooking spray. In
medium bowl, toss potatoes with oil to
coat. Sprinkle with basil and garlic salt.
Arrange in single layer in baking pan.
Bake uncovered 15 to 18 minutes, stirring
once, until potatoes are tender but crisp
on outside.
Title: Banana Cream Pie
Categories: Dessert
Yield: 4 Servings
1/4 c cornstarch
1/3 c sugar
2 c vanilla soymilk
2 egg yolks
1 ts vanilla
1 tb butter
1/2 c crushed graham crackers
1 ripe banana, thinly sliced
1 c thawed whipped topping
caramel topping
In 2-quart stainless steel or nonstick saucepan
(do not use aluminum because pudding will
discolor), stir together cornstarch and sugar.
Gradually stir in soymilk and egg yolks with wire
whisk. Heat to boiling over medium heat, stirring
constantly. Boil 1 minute, stirring constantly;
remove from heat. Stir in vanilla and butter. Cover
surface of pudding with plastic wrap to prevent skin
from forming. Refrigerate about 30 minutes or until
cool.
Sprinkle 1 tablespoon cracker crumbs over bottoms of 4
small shallow serving bowls. Stir pudding. Spoon 1/4
cup pudding over crumbs in each bowl; top each with
1/4 of the banana slices. Spoon 1/4 cup pudding over
banana slices; top with 1/4 cup whipped topping and 1
tablespoon cracker crumbs. Drizzle with topping.
Title: Cheesy Zucchini Bites
Categories: Appetizer
Yield: 4 Servings
3 c sliced unpeeled zucchini
1 c flour
1 1/2 ts baking powder
1/2 c finely chopped onion
1/2 c grated parmesan cheese
2 tb chopped fresh parsley
1/2 ts salt
1/2 ts seasoned salt
1/2 ts dried oregano leaves
1/8 ts pepper
1 garlic clove, minced
1/2 c vegetable oil
4 eggs, slightly beaten
Heat oven to 350 degrees F. Grease bottom and
sides of rectangular pan, 13x9x2 inches.
Stir together all ingredients. Spread in pan.
Bake about 25 minutes or until golden brown.
Cut into 2-inch squares; cut squares diagonally
in half into triangles.
Title: Russet Potato Salad
Categories: Salad
Yield: 8 Servings
3 lb russet potatoes, quartered
1 c mayonnaise
2 tb dijon mustard
2 tb coarse-grained mustard
1/2 c chopped fresh dill weed
1/2 ts salt
1/2 ts pepper
1/2 c chopped celery
1/2 c finely chopped red onion
In 5-quart Dutch oven, cover potatoes with water.
Heat to boiling; reduce heat to low. Cover; cook
potatoes 20 to 25 minutes or until tender. Drain;
cool 10 minutes.
Peel potatoes; cut into 1/2-inch cubes. Place in
large bowl.
In small bowl, beat mayonnaise, mustards, dill
weed, salt and pepper with whisk. Toss potatoes
with mayonnaise mixture. Stir in celery and onion
until well blended.
Cover; refrigerate about 1 hour to blend flavors.
Serve cold. Cover and refrigerate any remaining
salad.
Title: Oven-Roasted Turkey Breast
Categories: Main Dish
Yield: 8 Servings
1 bone-in whole turkey breast
1/2 c butter, melted
1/4 c dry white wine
1 1/2 ts dried thyme leaves
1 ts salt
1 ts paprika
2 cloves garlic, finely chopped
2 ts cornstarch
2 tb cold water
Heat oven to 325 degrees F. Place turkey, skin
side up, on rack in large shallow roasting pan.
Insert ovenproof meat thermometer so tip is in
thickest part of breast and does not touch bone.
Roast uncovered 1 hour.
Mix butter, wine, thyme, salt, paprika and
garlic. Brush turkey with half of the butter
mixture. Roast 30 minutes; brush with remaining
butter mixture. Roast about 1 hour longer or
until thermometer reads 165 degrees F.
Remove turkey from oven and let stand 15 minutes
for easier carving.
Meanwhile, pour pan drippings into measuring cup;
skim fat from drippings. Add enough water to
drippings to measure 2 cups. Heat drippings to
boiling in 1-quart saucepan. Mix cornstarch and 2
tablespoons cold water; stir into drippings. Boil
and stir 1 minute. Serve with turkey.
Title: Broccoli-Rice Salad
Categories: Side Dish
Yield: 4 Servings
4.4 oz butter flavor rice mix
9 oz frozen broccoli cuts
1 lg green bell pepper, chopped
19 oz chickpeas, drained
2 tb chopped fresh chives
1/2 ts grated lemon peel
2 tb vegetable oil
2 tb lemon juice
Make rice and sauce mix as directed on package.
Cool 15 minutes.
Meanwhile, cook broccoli as directed on box.
Drain; cool 15 minutes.
In large bowl, mix cooked rice, cooked
broccoli and remaining ingredients. Serve
immediately, or cover and refrigerate until
serving time.
Title: Lemon Cheesecake Bars
Categories: Dessert
Yield: 48 Bars
1 box yellow cake mix
1/4 c butter, softened
3 eggs
8 oz cream cheese, softened
1 c powdered sugar
2 ts grated lemon peel
2 tb lemon juice
Heat oven to 350 degrees F (325 degrees F
for dark or nonstick pan). In large bowl,
beat dry cake mix, butter and 1 of the eggs
with electric mixer on low speed until
crumbly. Press in bottom of ungreased
13x9-inch pan.
In medium bowl, beat cream cheese with
electric mixer on medium speed until smooth.
Gradually beat in powdered sugar on low speed.
Stir in lemon peel and lemon juice until
smooth. Reserve 1/2 cup; refrigerate. Beat
remaining 2 eggs into remaining cream cheese
mixture on medium speed until blended. Spread
over cake mixture.
Bake bars 23 to 28 minutes or until set. Cool
completely, about 1 hour. Spread with reserved
cream cheese mixture. Refrigerate about 3 hours
or until firm. For bars, cut into 8 rows by 6
rows. Store covered in refrigerator.
Title: Cheese Fondue
Categories: Appetizer
Yield: 4 Servings
2 c shredded swiss cheese
2 c shredded gruyere cheese
2 tb all-purpose flour
1 clove garlic, halved
1 c dry white wine
1 tb lemon juice
3 tb dry sherry
1 lb french bread, in 1" pieces
In resealable plastic food-storage bag, place
cheeses and flour. Shake until cheese is coated
with flour.
Rub garlic on bottom and side of fondue pot,
heavy saucepan or skillet; discard garlic. Add
wine. Heat over simmer setting on fondue pot or
over low heat just until bubbles rise to surface
(do not boil). Stir in lemon juice.
Gradually add cheese mixture, about 1/2 cup at a
time, stirring constantly with wire whisk over
low heat, until melted. Stir in kirsch.
Keep warm over simmer setting. If prepared in
saucepan or skillet, pour into a fondue pot or
heatproof serving bowl and keep warm over low
heat. Fondue must be served over heat to maintain
its smooth, creamy texture.
Spear bread and fruitwith fondue forks; dip and
swirl in fondue with stirring motion. If fondue
becomes too thick, stir in 1/4 to 1/2 cup heated
wine.
Title: Elegant Tossed Salad
Categories: Salad
Yield: 4 Servings
4 tb olive oil
2 tb red wine vinegar
4 ts grated parmesan cheese
4 ts dijon mustard
1/2 ts salt
4 c torn salad greens
1 c sliced fresh mushrooms
1/2 c thinly sliced leek
croutons, if desired
In tightly covered container, shake oil, vinegar,
cheese, mustard and salt until well blended.
Refrigerate at least 1 hour.
In large bowl, place salad greens, mushrooms and
leek. Add dressing; toss to coat. Garnish with
croutons.
Title: Herb Roasted Turkey
Categories: Main Dish
Yield: 12 Servings
12 lb whole turkey
3 tb extra-virgin olive oil
1 ts salt
1/2 ts freshly ground black pepper
3 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs oregano
1 lemon, halved
2 carrots, halved
4 celery stalks, halved
64 oz chicken broth
4 c water
3/4 c all-purpose flour
3/4 c butter
Heat oven to 375 degrees F.
Wash the turkey, inside and out, and dry well.
Coat inside and outside with olive oil. Season
turkey on the outside with salt and pepper,
pressing it in to adhere. Place 2 rosemary sprigs,
1 thyme sprig, 1 sage sprig, 1 oregano sprig and
lemon halves inside the cavity of the turkey.
Place cooling rack or roasting rack in bottom of
large roasting pan. Place turkey on rack, and
arrange carrots, celery and remaining herbs on
bottom of pan around turkey. Pour 4 cups chicken
broth and water over vegetables and herbs.
Roast until an instant-read thermometer (inserted
deep into the thigh but away from the bone) reads
165 degrees F and juices in the thigh run clear when
pierced with a fork, about 2 to 2 1/2 hours, basting
with pan broth every 30 minutes. Remove turkey from
the pan and let rest for 15 minutes before carving.
Strain and reserve pan juices, and discard vegetables.
While turkey is resting, make the gravy. In a medium
heavy saucepan, cook flour and butter over medium heat
for 3 to 4 minutes, or until a blond roux is formed.
Add pan juices and 4 cups of chicken broth; heat to
boiling over high heat. Reduce the heat and let simmer
until thickened and ready to serve.
Carve turkey as desired, and serve with gravy.
Title: Cranberry Stuffing
Categories: Side Dish
Yield: 8 Servings
1 c butter or margarine
3 md celery stalks, chopped
3/4 c finely chopped onion
9 c soft bread cubes
1/2 c dried cranberries
1 1/2 ts dried sage leaves
1 ts dried thyme leaves
1 1/2 ts salt
1/2 ts pepper
In 10-inch skillet, melt butter over medium heat.
Cook celery and onion in butter, stirring
frequently, until onion is tender. Stir in about
one-third of the bread cubes. Place in large bowl.
Add remaining bread cubes and ingredients; toss.
Stuff turkey just before roasting.
Title: Decadent Pecan Pie
Categories: Dessert
Yield: 8 Servings
PASTRY
1 c all-purpose flour
1/2 ts salt
1/3 c plus 1 tablespoon shortening
2 tb to 3 tb cold water
FILLING
2/3 c sugar
1/3 c butter, melted
1 c corn syrup
1/2 ts salt
3 eggs
1 c pecan halves
In medium bowl, mix flour and salt. Cut in
shortening, using pastry blender (or pulling 2
table knives through ingredients in opposite
directions), until particles are size of small
peas. Sprinkle with cold water, 1 tablespoon
at a time, tossing with fork until all flour
is moistened and pastry almost leaves side of
bowl (1 to 2 teaspoons more water can be added
if necessary).
Gather pastry into a ball. Shape into flattened
round on lightly floured surface. Wrap in plastic
wrap; refrigerate about 45 minutes or until dough
is firm and cold, yet pliable. This allows the
shortening to become slightly firm, which helps
make the baked pastry more flaky. If refrigerated
longer, let pastry soften slightly before rolling.
Heat oven to 375 degrees F. With floured rolling
pin, roll pastry into round 2 inches larger than
upside-down 9-inch glass pie plate. Fold pastry
into fourths; place in pie plate. Unfold and ease
into plate, pressing firmly against bottom and
side. Trim overhanging edge of pastry 1 inch from
rim of pie plate. Fold and roll pastry under, even
with plate; press with times of fork or flute if
desired.
In another medium bowl, beat all filling
ingredients except pecans with wire whisk or hand
beater until well blended. Stir in pecans. Pour
into pastry-lined pie plate.
Cover edge of pastry with 2- to 3-inch-wide strip
of foil to prevent excessive browning. Bake 40 to
50 minutes or until center is set, removing foil
for last 15 minutes of baking. Refrigerate at least
2 hours until chilled before serving. Store in
refrigerator.
Title: Fried Avocado Wedges
Categories: Appetizer
Yield: 4 Servings
DIPPING SAUCE
1/2 c mayonnaise
1 ts wasabi powder
1 ts fresh lime juice
AVOCADO WEDGES
3 c canola oil
1 c all-purpose flour
2 eggs, beaten
2 c panko crispy bread crumbs
2 avocados
1 ts coarse salt
In 6-oz ramekin or other small dish, mix
mayonnaise, wasabi powder and lime juice.
Cover; refrigerate until ready to serve.
In deep 10-inch skillet, heat oil over
medium-high heat to about 350 degrees F.
Meanwhile, in 3 separate small shallow bowls,
place flour, beaten egg and bread crumbs.
Line large plate with kitchen towels.
Remove pit and peel from avocados. Cut each
avocado into 6 wedges. Dip 1 wedge into flour
to coat; tap off excess. Dip into beaten egg
to coat, then coat with bread crumbs. Continue
until all wedges are breaded.
In batches, carefully place breaded avocado
wedges in hot oil. Fry 30 to 60 seconds on each
side or until golden brown.
With slotted spoon, carefully remove fried wedges
from skillet; place on towel-lined plate. Season
with salt. Serve with dipping sauce.
Title: Cobb Salad
Categories: Salad
Yield: 4 Servings
LEMON VINAIGRETTE
1/2 c vegetable oil
1/4 c lemon juice
1 tb red wine vinegar
2 ts sugar
1/2 ts salt
1/2 ts ground mustard
1/4 ts pepper
1/2 ts worcestershire sauce
1 clove garlic, minced
SALAD
6 c bite-size pieces salad greens
2 c cut-up cooked chicken
3 hard-cooked eggs, chopped
2 md tomatoes, chopped
1 md ripe avocado, peeled and chopped
1/4 c crumbled blue cheese
4 slices bacon, cooked and crumbled
In tightly covered container, shake all
vinaigrette ingredients. Refrigerate at least
1 hour to blend flavors.
Divide lettuce among 4 salad plates or shallow
bowls. Arrange remaining salad ingredients in
rows on lettuce. Serve with vinaigrette.
Title: Cheesy Chicken Enchiladas
Categories: Main Dish
Yield: 4 Servings
18.5 oz can chicken & cheese enchilada soup
10 oz can enchilada sauce
2 c shredded cooked chicken
2 c shredded mnterey jack cheese
10 corn tortillas
2 md green onions, thinly sliced
Heat oven to 350 degrees F. In medium bowl,
stir together soup and enchilada sauce. Spread
1 cup soup mixture in ungreased 11x7-inch baking
dish.
In large bowl, mix 1 cup soup mixture with chicken
and 1 cup of the cheese; reserve remaining soup
mixture. On microwavable plate, stack tortillas and
cover with paper towel; heat on High 1 minute to
soften. Place 1/4 cup chicken mixture along middle
of each tortilla. Roll up and place seam sides down
in baking dish with sauce.
Pour remaining soup mixture over enchiladas. Sprinkle
with remaining 1 cup cheese. Bake about 30 minutes or
until cheese is melted and sauce is bubbly around
edges. Sprinkle with green onions.
Title: Twice Baked Potatoes
Categories: Side Dish
Yield: 8 Servings
4 lg unpeeled russet potatoes
1/4 c to 1/2 c milk
1/4 c butter, softened
1/4 ts salt
1 dash pepper
1 c shredded cheddar cheese
1 tb chopped fresh chives
Heat oven to 375 degrees F. Gently scrub
potatoes, but do not peel. Pierce potatoes
several times with a fork to allow steam to
escape while potatoes bake.
Bake 1 hour to 1 hour 15 minutes or until
potatoes are tender when pierced in center
with a fork.
When potatoes are cool enough to handle, cut
lengthwise in half; scoop out inside, leaving a
thin shell. In medium bowl, mash potatoes with
potato masher or electric mixer on low speed
until no lumps remain. Add milk in small amounts,
beating after each addition with potato masher or
electric mixer on low speed (amount of milk needed
to make potatoes smooth and fluffy depends on kind
of potatoes used).
Add butter, salt and pepper; beat vigorously until
potatoes are light and fluffy. Stir in cheese and
chives. Fill potato shells with mashed potato
mixture. Place on ungreased cookie sheet.
Increase oven temperature to 400 degrees F. Bake
about 20 minutes or until hot.
Title: No-Bake Pumpkin Cookies
Categories: Dessert
Yield: 20 Servings
4 c old-fashioned oats
1 c creamy peanut butter
1/4 c canned pumpkin
1 c toffee bits
2 c sugar
1/2 c heavy whipping cream
1/2 c unsalted butter
1/2 ts vanilla
1/2 ts pumpkin pie spice
1/4 ts kosher salt
Line cookie sheets with waxed paper. In large
bowl, mix oats, peanut butter, pumpkin and
toffee bits; set aside.
In 1-quart saucepan, heat sugar, cream and
butter to a vigorous boil. Boil 1 minute 30
seconds, stirring frequently. Remove from heat;
stir in vanilla, pumpkin pie spice and salt.
Pour over oat mixture in bowl; quickly mix well.
Immediately drop by heaping tablespoonfuls onto
cookie sheets; cool completely. Carefu
Title: Easy Cheese Sticks
Categories: Appetizer
Yield: 30 Sticks
1 lb jack cheese, cut in sticks
vegetable oil
1 c flour
1 1/2 ts baking powder
1/4 ts salt
1 tb shortening
1 ts paprika
1/2 c milk
1 egg
marinara sauce
Place cheese sticks on tray; freeze at least
1 hour.
Heat 2 inches of oil to 375 degrees F in
large heavy saucapan or follow manufacturer's
direction on deep fryer. Beat flour, baking
powder, salt, shortening, paprika, milk and
egg until smooth. Dip cheese, 1 stick at a
time, into batter, covering cheese completely.
Fry 8 to 10 sticks at a time 1 to 2 minutes,
turning carefully, until golden brown. Drain on
paper towels. Let stand 5 minutes before serving.
Serve with marinara sauce.
Title: Greek Salad
Categories: Salad
Yield: 8 Servings
LEMON DRESSING
1/4 c vegetable oil
2 tb lemon juice
1/2 ts sugar
1 1/2 ts dijon mustard
1/4 ts salt
1/8 ts pepper
SALAD
7 oz spinach, torn
1 head boston lettuce, torn
4 oz crumbled feta cheese
4 md green onions, sliced
24 pitted ripe olives
3 md tomatoes, cut in wedges
1 md cucumber, sliced
In tightly covered container, shake all
dressing ingredients.
In large bowl, toss salad ingredients and
dressing. Serve immediately.
Title: Slow-Cooker Prime Rib Roast
Categories: Main Dish
Yield: 8 Servings
BEEF RIB ROAST
1/2 c butter, softened
2 tb finely chopped garlic
1 tb chopped fresh thyme leaves
4 ts salt
2 ts pepper
1 c beef broth
6 lb bone-in beef rib roast
1 tb vegetable oil
CREAMY HORSERADISH SAUCE
1 c sour cream
2 tb prepared horseradish
1 tb chopped fresh chives
1 ts dijon mustard
1/4 ts pepper
In small bowl, mix softened butter, garlic,
thyme, salt and pepper. Set aside.
Spray 6-quart slow cooker insert with
cooking spray. Pour beef-flavored broth into
slow cooker. Rub beef roast all over with
vegetable oil. Heat 12-inch skillet over
medium-high heat. Cook 4 minutes on ribs
side, then turn and cook 1 to 3 minutes
each on other sides, until browned, holding
roast upright in skillet with tongs if
necessary.
Transfer to slow cooker, ribs side down. Rub
butter mixture on top and sides of roast.
Cover and cook on Low heat setting 3 to 5
hours or until desired temperature in center.
For medium-rare, cook 3 hours 30 minutes to 4
hours, or until meat thermometer inserted in
center reads 135 degrees F. For medium, cook 4
hours 30 minutes to 5 hours, or until meat
thermometer inserted in center reads 145
degrees F. Transfer roast to cutting board.
Cover roast loosely with foil; let stand 30
minutes before carving. Cut into slices.
Meanwhile, stir together Creamy Horseradish
Sauce ingredients. Serve with roast.
Title: Parmesan Baked Zucchini
Categories: Side Dish
Yield: 4 Servings
2 zucchini, halved lengthwise
1/4 c shredded Parmesan cheese
1 tb olive oil
freshly ground pepper, to taste
2 tb chopped fresh basil leaves
Heat oven to 400 degrees F. Line cookie sheet
with cooking parchment paper.
Place zucchini halves, skin side down, on
cookie sheet. Sprinkle each with 1
cheese. Drizzle with oil; sprinkle with
pepper.
Bake 15 to 20 minutes or until zucchini is
tender and cheese is light golden brown.
Cool slightly. Garnish with basil.
Title: Ice Cream Cone Cake Pops
Categories: Dessert
Yield: 24 Pops
1 box moist cake mix (any flavor)
water, vegetable and eggs
- called for on cake mix box
24 flat-bottom ice cream cones
24 oz canned vanilla frosting
decorating candy sprinkles
Heat oven to 350 degrees F. Place paper baking
cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box, using water,
oil and eggs. Divide batter evenly among muffin
cups, filling each two-thirds full. Invert ice
cream cones and place on top of batter, pressing
down gently.
Bake 18 to 22 minutes or until toothpick inserted
in center comes out clean. Carefully remove from
pans to cooling racks (keep cupcakes on bottom
and cones inverted); cool completely. Remove
paper liners from cupcakes. Place cupcakes on
cookie sheet; freeze until chilled.
Generously frost cupcakes with vanilla frosting
(when turned right side up, cupcakes may become
top heavy, so frost carefully). Decorate with
sprinkles.
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