Title: Stuffed Mushrooms
Categories: Appetizers
Yield: 35 Appetizers
1 lb fresh whole mushrooms
1/3 c crumbled gorgonzola cheese
1/4 c bread crumbs
1/4 c chopped hazelnuts
1/4 c chopped red bell pepper
4 md green onions, chopped
1/2 ts salt
Heat oven to 350°F. Remove stems from mushroom
caps; reserve caps. Finely chop enough stems to
measure about 1/2 cup. Discard remaining stems.
Mix chopped mushroom stems and remaining ingredients
in small bowl until well blended. Spoon into
mushroom caps, mounding slightly. Place in ungreased
jelly roll pan, 15 1/2x10 1/2x1 inch.
Bake 15 to 20 minutes or until thoroughly heated.
Title: Honey Fruit Salad
Categories: Salads
Yield: 8 Servings
1/2 c sour cream
1 tb honey
1 tb orange juice
4 md oranges, peeled & sectioned
3 md bananas, sliced
1 c strawberries, cut in half
1 c seedless green grapes, halved
In large bowl, mix sour cream, honey and orange
juice until smooth. Add oranges, bananas,
strawberries and grapes; toss gently to mix.
Title: Beef Curry
Categories: Main Dish
Yield: 6 Servings
1 1/2 c uncooked long-grain white rice
1 lb ground beef
1 sm onion, chopped
1 clove garlic, chopped
2 tb grated gingerroot
1 tb tomato paste
1 ts salt
2 ts ground cumin
2 ts chili powder
1 ts garam masala
29 oz diced tomatoes, undrained
3 tb chopped fresh cilantro
Cook rice in water as directed on package.
Meanwhile, in 12-inch skillet, cook beef, onion,
garlic and gingerroot over medium-high heat 5 to 7
minutes, stirring occasionally, until beef is
thoroughly cooked; drain.
Stir remaining ingredients except cilantro into
beef mixture. Reduce heat to medium. Simmer
uncovered 8 to 10 minutes, stirring occasionally,
until slightly thickened.
Serve beef mixture over rice. Garnish with
cilantro.
Title: Caramelized Potatoes
Categories: Side Dish
Yield: 6 Servings
2 lb red potatoes, in pieces
1 lb green beans, cut in half
1/2 ts salt
1/3 c butter
2 lg onions, chopped
1/4 c balsamic vinegar
1/4 c packed brown sugar
1/4 ts salt
6 c bite-size leaf lettuce
freshly ground pepper
Heat 1 inch water to boiling in 4-quart Dutch oven.
Add potatoes, green beans and 1/2 teaspoon salt.
Heat to boiling; reduce heat to medium. Cover and
cook about 10 minutes or until vegetables are
tender; drain and set aside.
While vegetables are cooking, melt butter in 12"
skillet over medium-high heat. Cook onions in
butter 10 to 12 minutes, stirring occasionally,
until golden brown. Stir in vinegar, brown sugar
and 1/4 teaspoon salt. Pour onion mixture over
potatoes and green beans; stir until coated.
Arrange lettuce on large platter. Arrange warm
vegetables on lettuce. Sprinkle with pepper.
Title: Lemon Dessert
Categories: Desserts
Yield: 16 Servings
PASTRY:
3/4 c all-purpose flour
1/2 c butter, softened
1/4 c powdered sugar
FILLING:
6 serving lemon pie filling mix
1/2 c granulated sugar
1/4 c water
2 egg yolks
2 c water
8 oz cream cheese, cut into cubes
2 c miniature marshmallows
2 c frozen whipped topping, thawed
Heat oven to 400°F. In medium bowl, beat all
pastry ingredients with electric mixer on low speed
1 minute, scraping bowl constantly. Beat on medium
speed about 2 minutes or until creamy. Spread on
bottom of ungreased 9-inch springform pan. Bake
12 to 15 minutes or until golden brown. Cool
completely.
Make pie filling mix as directed on box for pie
filling, using granulated sugar, 1/4 cup water, egg
yolks and 2 cups water; cool slightly. Stir in
cream cheese until well blended. Cool completely,
about 1 hour. Fold in marshmallows and whipped
topping. Spread over crust.
Cover and refrigerate at least 3 hours until set
but no longer than 24 hours. Run knife along side
of pan to loosen dessert; remove side of pan.
Store in refrigerator.
Title: Tropical Tea
Categories: Beverages
Yield: 12 Servings
4 1/2 c water
4 c iced tea
12 oz can frozen pineapple juice, thawed
fresh mint leaf
Mix water, iced tea and juice concentrate in large
pitcher. Serve over ice. Garnish with mint.
Title: Antipasto Salad
Categories: Salads
Yield: 6 Servings
1 box pasta salad mix
1/2 c italian dressing
4 c torn romaine lettuce
1 c cubed salami
1 c cherry tomatoes, halved
4 oz mozzarella cheese, cubed
2 1/4 oz can sliced ripe olives, drained
Empty Pasta mix into 3-quart saucepan 2/3 full of
boiling water. Gently boil uncovered 12 minutes,
stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain
well.
In large bowl, stir together seasoning mix and
dressing. Toss with pasta and remaining
ingredients. Stir in croutons and parmesan
topping just before serving. Serve
immediately, or refrigerate.
Title: Rolled Pork
Categories: Main Dish
Yield: 12 Servings
4 lb boneless pork loin roast
1/2 c chopped dried apricots
1/2 c chopped pistachio nuts
2 cloves garlic, minced
1/4 ts salt
1/4 ts pepper
1/4 c apricot nectar
1 tb butter
1/4 c crushed cracker crumbs
2 tb chopped pistachio nuts
1/4 ts garlic salt
1/4 c apricot preserves
To cut pork roast into a large rectangle that can
be filled and rolled, cut lengthwise about 1/2
inch from top of pork to within 1/2 inch of
opposite edge; open flat. Repeat with other
side of pork, cutting from the inside edge to
the outer edge; open flat to form rectangle.
Sprinkle apricots, 1/2 cup nuts, the garlic, salt
and pepper over pork to within 1 inch of edge.
Tightly roll up pork, beginning with short side.
Secure with toothpicks, or tie with string. Pierce
pork all over with metal skewer. Brush brandy over
entire surface. Let stand 15 minutes. Brush again
with remaining brandy. Cover and refrigerate at
least 2 hours but no longer than 24 hours.
Heat oven to 325°F. Place pork, fat side up,
on rack in shallow roasting pan. Insert meat
thermometer so tip is in thickest part of pork.
Roast uncovered 1 hour 30 minutes.
Meanwhile, in 2-quart saucepan, melt butter over
medium heat. Stir in cracker crumbs, 2 tablespoons
nuts and garlic salt; cook and stir 1 minute. Cool
slightly.
Brush preserves over pork. Sprinkle with crumb
mixture. Roast uncovered 30 to 60 minutes longer
or until thermometer reads 160°F. Cover and
let stand 15 minutes before serving for easier
carving.
Title: Gratin Cupcakes
Categories: Side Dish
Yield: 6 Servings
6.2 oz box au gratin potato mix
1/4 c salsa
2 eggs, beaten
6 oz greek plain yogurt
sliced green onions
Heat oven to 375°F. Spray 12 regular-size
muffin cups with cooking spray.
Make potatoes as directed on box except omit butter
and milk. Stir in salsa and eggs. Divide mixture
evenly among muffin cups, about 1/3 cup each.
Bake 25 to 30 minutes or until tops are golden
brown. Cool 5 minutes; carefully remove from
muffin cups. Top cupcakes with yogurt; sprinkle
with onions.
Title: Pear Zabaglione
Categories: Desserts
Yield: 4 Servings
4 eggs
6 tb sugar
1 ts vanilla
1/2 c sweet marsala wine
1 c frozen cranberries, thawed
2 pears, coarsely chopped
In 2- or 3-quart saucepan, heat 2 to 3 inches water
to simmering over medium-high heat. Separate eggs;
discard egg whites or refrigerate and save for
another use.
In metal or heat-resistant glass bowl slightly
larger than saucepan, beat egg yolks, sugar and
vanilla with wire whisk about 2 minutes or until
foamy.
Set bowl over saucepan containing simmering water
(make sure bottom of bowl doesn't touch water).
Continue beating vigorously and constantly 1 to 2
minutes or until mixture starts to thicken.
Gradually beat in wine, whisking vigorously
5 to 7 minutes longer (make sure mixture doesn't
boil) or until custard turns pale yellow,
doubles in volume and thickens; remove from heat.
Divide fruit evenly among 4 small bowls. Spoon
warm custard over fruit and serve.
Title: Sticky Wings
Categories: Appetizers
Yield: 20 Servings
GLAZE:
1/2 c packed brown sugar
1/2 c rice vinegar
2 tb grated gingerroot
1 tb sriracha hot sauce
3 cloves garlic, minced
1 ts soy sauce
CHICKEN:
3 tb red pepper sauce
2 tb vegetable oil
1/2 ts salt
1/2 ts pepper
5 lb chicken wing drummettes
1 c all-purpose flour
In 1-quart saucepan, combine all glaze ingredients;
bring to a simmer, stirring frequently over medium
heat until sugar is dissolved, about 5 minutes.
Remove from heat; set aside.
In 2-gallon resealable food-storage plastic bag mix
pepper sauce, oil, salt, pepper and chicken. Seal
bag; shake to coat. Add flour, seal bag and shake
until chicken is coated with flour.
Heat oven to 375°F. Line two baking sheets with
heavy-duty foil; spray with cooking spray.
Place chicken on cookie sheets. Bake uncovered 30
minutes, turn chicken over and rotate pans. Bake
20 to 30 minutes longer or until golden brown and
juice of chicken is no longer pink when centers
of thickest piece are cut.
In large bowl, toss chicken with glaze.
Title: Wedge Salad
Categories: Salads
Yield: 4 Servings
4 sl thick-sliced bacon
2 apples, chopped
2 ts lime juice
1 head iceberg lettuce, in 8 wedges
1 c blue cheese dressing
1/4 c crumbled blue cheese
Heat oven to 400°F. Line cookie sheet with foil.
Place bacon on cookie sheet. Bake 10 to 15 minutes,
turning once, until crisp. Cool 5 minutes. Chop
bacon or crumble into small pieces.
In medium bowl, toss apples with lemon juice.
On serving platter or individual plates, arrange
lettuce wedges. Top with dressing, bacon, apples
and cheese.
Title: BBQ Cheeseburgers
Categories: Main Dish
Yield: 4 Servings
1 lb lean ground beef
1/2 ts steak grill seasoning
4 sl swiss cheese
2 c coleslaw mix
2 tb coleslaw dressing
4 ciabatta rolls, split
1/4 c barbecue sauce
In medium bowl, mix beef and grill seasoning. Shape
mixture into 4 patties, about 1/2 inch thick.
Heat 10-inch nonstick skillet over medium heat. Add
patties; cook 10 to 12 minutes, turning once, until
meat thermometer inserted in center of patties
reads 160°F. Top each with cheese slice; cook
1 to 2 minutes longer or until cheese is melted.
Meanwhile, in small bowl, mix coleslaw mix and
dressing.
Place burgers on roll bottoms. Top each with
barbecue sauce and coleslaw. Cover with roll tops.
Title: Malty Wedges
Categories: Side Dish
Yield: 8 Servings
6 tb olive oil
2 tb mustard seed
2 tb chopped fresh rosemary leaves
2 tb malt vinegar sea salt
8 baking potatoes, in thin wedges
Heat oven to 450°F. Line 2 large cookie sheets
with foil; spray foil with cooking spray.
In large bowl, stir together oil, mustard seed,
rosemary and 1 tablespoon of the salt. Add potato
wedges; toss to coat. Spread potatoes in single
layer on cookie sheets.
Bake 45 minutes, turning once, until potatoes are
golden brown and tender. Sprinkle with remaining
1 tablespoon salt.
Title: Salted Caramels
Categories: Desserts
Yield: 35 Candies
3/4 c whipping cream
1 ts vanilla
1/2 ts kosher salt
4 tb salted butter, softened
1 c sugar
1/2 c light corn syrup
1/4 ts coarse sea salt
Line 9x5-inch loaf pan with foil; spray foil with
cooking spray.
In 1-quart saucepan, heat whipping cream, vanilla,
kosher salt and 2 tablespoons of the butter over
medium heat until mixture just begins to simmer.
Remove from heat; cover with lid. Set aside.
In 2-quart heavy saucepan, mix sugar and corn syrup;
add candy thermometer. Cook over medium heat,
stirring gently, until sugar is dissolved. If
granules of sugar become stuck to sides of
saucepan, use wet pastry brush to brush granules
down towards syrup. Cook syrup, without stirring,
until thermometer reads 310°F. If hot spots
or darker areas occur while cooking, gently roll
saucepan around to evenly disperse syrup.
Remove saucepan from heat. Slowly pour cream mixture
into syrup. Syrup will bubble violently so be
careful to add cream slowly to ensure syrup does
not bubble over edge of saucepan. Stir until smooth.
Return saucepan to medium heat. Cook caramel until
thermometer reads 260°F.
Remove saucepan from heat; remove thermometer. Stir
in remaining 2 tablespoons butter until caramel is
smooth.
Pour caramel into loaf pan. Cool 8 to 10 minutes.
Sprinkle coarse sea salt evenly over top. Cool
completely in pan on cooling rack.
When caramel is cool, remove from pan by lifting
foil. Peel foil from caramel. Using sharp long
knife, cut into 35 to 40 squares. Wrap each
caramel individually with waxed paper or
cellophane.
Title: Blooming Onion
Categories: Appetizers
Yield: 8 Servings
DIP:
1/2 c mayonnaise
2 tb chopped canned chipotles
2 tb crumbled cooked bacon
ONION:
1 c corn chex cereal
1 c wheat chex cereal
1 c all-purpose flour
1 1/2 ts salt
1 ts ground cayenne pepper
1/2 ts ancho chile powder
1/2 ts dried thyme leaves
1/2 ts ground cumin
1/2 ts black pepper
1 c milk
2 eggs
2 lg sweet onions
vegetable oil for deep frying
Mix dip ingredients in small bowl. Cover and
refrigerate until ready to serve.
Crush cereals. In large bowl, mix crushed cereals,
flour, salt and spices. In another large bowl,
beat milk and eggs with whisk.
Cut 1/2 inch off pointed end of onion; peel onion,
leaving bottom stem. Cut 1-inch diameter core out
of middle of onion. Using very sharp, large knife,
cut through center of onion to about three-fourths
of the way down. Turn the onion 90 degrees and cut
it again in an X across the first cut. Keep
cutting the sections in half, very carefully until
the onion has been cut 16 times. Do not cut down
to the bottom of the onion. Spread the petals of
the onion apart. Coat onion with cereal mixture,
separating petals and sprinkling dry coating
between them. Dip onion into egg mixture, then
into cereal mixture again. This double-dipping
ensures a well-coated onion; some of the coating
will wash off when frying the onion.
Repeat step 3 with remaining onion, cereal
mixture and egg mixture.
In deep fat fryer or heavy saucepan, place enough
oil to just cover onion. Heat oil to 350°F.
Using slotted spoon, slowly place 1 coated onion
at a time into hot oil. Adjust heat to keep oil
at 350°F. Fry 3 minutes; turn onion with
slotted spoon. Fry 3 to 4 minutes longer or
until onion is golden brown. Remove with
slotted spoon; drain on paper towels. Serve
hot with dip.
Title: Cheddar Biscuits
Categories: Breads
Yield: 8 Servings
TOPPING:
1/3 c butter, melted
1/4 ts salt
1/4 ts old bay seasoning
1/4 ts garlic powder
1/4 ts parsley flakes
BISCUITS:
2 c all-purpose flour
1 tb baking powder
1/2 ts salt
3/4 c milk
6 tb butter, melted
1/2 c shredded cheddar cheese
Heat oven to 425°F. In small bowl, stir together
topping ingredients; set aside.
In medium bowl, stir biscuit ingredients until soft
dough forms. Drop dough by 8 spoonfuls onto
ungreased cookie sheet.
Bake 16 to 18 minutes or until biscuits are golden
brown. Immediately brush hot biscuits with topping.
Serve warm.
Title: Shrimp Scampi
Categories: Main Dish
Yield: 4 Servings
2 tb olive oil
1 1/2 lb uncooked deveined peeled shrimp
2 md green onions, thinly sliced
2 cloves garlic, finely chopped
1 ts dried basil leaves
1 1/2 ts parsley flakes
2 tb lemon juice
1/4 tb salt
grated parmesan cheese
In 10-inch skillet, heat oil over medium heat. Add
shrimp and remaining ingredients except cheese.
Cook 2 to 3 minutes, stirring frequently, until
shrimp are pink. Do not overcook shrimp or they
will become tough. Remove from heat. Sprinkle
with cheese.
Title: Bacon Potatoes
Categories: Side Dish
Yield: 8 Servings
8 sl bacon, in 1/2" pieces
4 lg baking potatoes
3 tb vegetable oil
1/2 ts salt
1/4 ts garlic powder
1/4 ts paprika
1 tb grated parmesan cheese
1/8 ts pepper
vegetable oil for deep frying
2 c shredded cheddar cheese
1/2 c sour cream
2 lg green onions, sliced
In 10-inch skillet, cook bacon over medium heat,
stirring occasionally, until bacon is crisp;
drain on paper towels.
Meanwhile, gently scrub potatoes, but do not peel.
Pierce potatoes to allow steam to escape. Place on
microwavable paper towels. Arrange in spoke
pattern with narrow ends in center. Microwave 12
to 14 minutes, turning once, until tender. Cover;
let stand 5 minutes.
When potatoes are cool enough to handle, cut
lengthwise in halves; carefully scoop out pulp,
leaving ??-inch shells. Save potato pulp for
another use.
In small bowl, mix oil, salt, garlic powder,
paprika, cheese and pepper. Brush mixture over
skins.
In deep fryer or 3-quart heavy saucepan, heat oil
to 365°F. Fry in batches for 5 minutes. Drain
on paper towels.
Heat oven to 450°F. Lightly spray 13x9-inch
glass baking dish. Place potato skins, skin side
up, in baking dish. Bake 8 minutes. Turn potato
skins over and fill with cheese and bacon.
Bake 7 to 8 minutes or until cheese is melted.
Top with sour cream and green onions.
Title: Molten Cakes
Categories: Desserts
Yield: 6 Servings
unsweetened baking cocoa
6 oz semisweet chocolate, chopped
1/2 c plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 c powdered sugar
1/2 c all-purpose flour
additional powdered sugar
Heat oven to 450°F. Grease bottoms and sides of
six custard cups with shortening; dust with cocoa.
In 2-quart saucepan, melt chocolate and butter over
low heat, stirring frequently. Cool slightly.
In large bowl, beat whole eggs and egg yolks with
wire whisk or eggbeater until well blended. Beat
in 1 1/2 cups powdered sugar. Beat in melted
chocolate mixture and flour. Divide batter evenly
among custard cups. Place cups on cookie sheet
with sides.
Bake 12 to 14 minutes or until sides are set and
centers are still soft, tops will be puffed and
cracked. Let stand 3 minutes. Run small knife or
metal spatula along sides of cakes to loosen.
Immediately place heatproof serving plate upside
down over each cup; turn plate and cup over.
Remove cup. Sprinkle with additional powdered
sugar. Serve warm.
Title: Blue Cheese Tart
Categories: Appetizers
Yield: 12 Servings
CRUST:
1 1/2 c bisquick mix
1/3 c very hot water
FILLING:
2 tb butter
2 shallots, finely chopped
2 md pears, peeled & sliced
1/4 c chopped walnuts
1/2 c crumbled blue cheese
2 tb chopped fresh parsley
Heat oven to 425°F. Spray 9-inch tart pan with
removable bottom with cooking spray.
In medium bowl, stir bisquick mix and hot water
until soft dough forms. Press dough in bottom and
up side of tart pan, using fingers coated with
bisquick mix. Bake 10 minutes.
Meanwhile, in 8-inch skillet, melt butter over
medium heat. Add shallots; cook 2 to 4 minutes,
stirring occasionally, until tender; remove from
heat.
Arrange pear slices on crust. Spread butter
mixture over pears. Bake 20 minutes.
Sprinkle walnuts over pears. Bake about 10
minutes longer or until tart is golden brown.
Remove from oven; sprinkle with cheese. Cool 10
minutes on cooling rack. Sprinkle with parsley.
Serve warm or at room temperature.
Title: Minted Salad
Categories: Salads
Yield: 10 Servings
3 md bananas, sliced
4 md oranges, peeled and sectioned
1 c strawberries, cut in half
1 c seedless green grapes, cut in half
1/3 c orange juice
1 tb honey
2 tb chopped fresh mint leaves
Toss bananas, oranges, strawberries and grapes.
Mix orange juice and honey; pour over fruit. Toss
salad with mint leaves before serving.
Title: Swiss Steak
Categories: Main Dish
Yield: 6 Servings
1 1/2 lb beef boneless round steak
3 tb all-purpose flour
1 ts ground mustard
1/2 ts salt
2 tb vegetable oil
14.5 oz can whole tomatoes, undrained
2 cloves garlic, finely chopped
1 c water
1 lg onion, sliced
1 lg bell pepper, sliced
Cut beef into 6 serving pieces. In small bowl, mix
flour, mustard and salt. Sprinkle half of the flour
mixture over 1 side of beef; pound in with meat
mallet. Turn beef; pound in remaining flour mixture.
In 10-inch skillet, heat oil over medium heat. Cook
beef in oil about 15 minutes, turning once, until
brown.
Add tomatoes and garlic to skillet, breaking up
tomatoes with a fork. Heat to boiling; reduce heat.
Cover and simmer about 1 hour 15 minutes, spooning
sauce occasionally over beef, until beef is tender.
Add water, onion and bell pepper to skillet. Heat
to boiling; reduce heat. Cover and simmer 5 to 8
minutes or until vegetables are tender.
Title: Creamy Brussels Sprouts
Categories: Side Dish
Yield: 6 Servings
1 lb brussels sprouts
3 tb vegetable oil
1 md shallot, minced
3/4 c chicken broth
3 sl fully cooked bacon, chopped
salt, to taste
pepper, to taste
Trim brussels sprout ends, removing outer leaves;
cut in half, and set aside.
In 12-inch skillet, heat 1 tablespoon of the oil
over medium heat. Cook shallots in oil 3 to 5
minutes or until tender. Remove from heat;
transfer to small bowl.
Add remaining 2 tablespoons oil to skillet; add
brussels sprouts. Cook 6 to 8 minutes, stirring
occasionally, until brussels sprouts turn bright
green and begin to caramelize. Stir in chicken
broth. Cover; cook 2 to 4 minutes or until
brussels sprouts are slightly tender.
Add shallots. Cook 2 to 3 minutes or until
warmed through. Top each serving with slightly
less than a tablespoon of bacon. Add salt and
pepper to taste.
Title: Banana Pudding
Categories: Desserts
Yield: 4 Servings
12 vanilla wafer cookies
3/4 c frozen whipped topping, thawed
2 sm bananas, sliced
1/2 c refrigerated vanilla pudding
crushed vanilla wafer cookies
In 5-oz glass, place 1 vanilla wafer cookie. Top
with 1/12 of the banana slices, 1 tablespoon of
the whipped topping, another vanilla wafer cookie
and 1 tablespoon of vanilla pudding. Repeat
layers, beginning with banana slices.
Top with remaining banana slices and 1 tablespoon
whipped topping. Garnish with crushed cookies.
Repeat with other three glasses.
